Artificial fish egg

Abstract

An artificial fish egg comprises a seamless capsule and a thick seasoning liquid.

Description

artificial fish eggs

[0001] The present invention relates to artificial fish eggs.

[0002] With regard to improving the texture of artificial fish eggs, techniques for adjusting the thickness of the coating and the moisture content within a predetermined range have been disclosed (Patent Documents 1 and 2, etc.).

[0003] JP-A-5-176726 and JP-A-9-94078

[0004] However, conventional artificial fish eggs have not yet been able to fully reproduce the sticky texture of natural fish eggs.

[0005] The present invention aims to solve the above-mentioned problems and provides an artificial fish roe that fully reproduces the sticky texture of natural fish roe.

[0006] The present inventors have found that the above-mentioned problems can be solved by combining a specific flavoring liquid with a seamless capsule, and have thus completed the present invention. The main features of the present invention are as follows.

[0007] (1) Artificial fish roe comprising seamless capsules and a thickened seasoning liquid. (2) Artificial fish roe according to (1), in which a solution prepared under the following conditions has an LST (Line Spread Test) value of 48 to 72 mm. <Conditions> A solution obtained by adding an equal amount of water to the artificial fish roe, stirring for 30 seconds, heating at 50°C for 1 hour, removing the seamless capsules by sieving, and then incubating at 30°C for 1 hour. (3) Artificial fish roe according to (1) or (2), in which the thickened seasoning liquid contains a thickening polysaccharide. (4) Artificial fish roe according to (3), in which the thickening polysaccharide contains at least one selected from the group consisting of xanthan gum, locust bean gum, guar gum, and gellan gum. (5) Artificial fish roe according to any one of (1) to (4), in which the seamless capsule has a content and a capsule shell enclosing the content, and in which a gelling agent is contained as a shell-forming component of the capsule shell. (6) The artificial fish roe according to (5), wherein the gelling agent is agar. (7) The artificial fish roe according to (5) or (6), wherein the breaking strength is 0.020 to 0.055 N. (8) The artificial fish roe according to any one of (5) to (7), wherein the coating rate is 32 to 73 mass %. (9) The artificial fish roe according to any one of (1) to (8), wherein the artificial fish roe is caviar-like.

[0008] (10) A method for producing artificial fish eggs, which comprises immersing seamless capsules in a thickened seasoning liquid. (11) A method for producing artificial fish eggs, which comprises immersing seamless capsules in a mixed liquid of a thickened seasoning liquid and a seasoning liquid containing salt. (12) A method for producing artificial fish eggs according to (10) or (11), in which the thickened seasoning liquid contains a polysaccharide thickener.

[0009] According to the present invention, artificial fish roe is provided that reproduces the sticky texture of natural fish roe.

[0010] Hereinafter, embodiments of the present invention will be described in detail. Note that the present invention is not limited to the following embodiments, and can be implemented with any modifications within the scope of the gist thereof. When there are several numerical ranges for matters indicated by numerical ranges, the lower limit and upper limit can be selectively combined to create a preferred embodiment. In this specification, when a numerical range is described as "XX to YY," it means "XX or more and YY or less."

[0011] <Embodiment 1> (Artificial fish roe) The artificial fish roe includes a seamless capsule and a thickened seasoning liquid. The inclusion of the thickened seasoning liquid allows the sticky texture of natural fish roe to be reproduced. The sticky texture can be evaluated by the LST value (an acronym for Line Spread Test). In the present disclosure, the LST value refers to a numerical value obtained by quantifying the degree of thickness by observing the distance a thickened solution spreads over a certain period of time. The LST value can be measured using a known method, for example, using an LST measuring plate (Saraya Co., Ltd., material: polyethylene, product code: 58023), and specifically, can be measured by the method described in the Examples below.

[0012] The artificial fish roe is added with water in an amount equal to that of the artificial fish roe, stirred for 30 seconds, heated at 50°C for 1 hour, the capsules are removed by sieving, and then the solution is kept warm at 30°C for 1 hour. The LST (Line Spread Test) value of the resulting solution may be 48 to 72 mm, 50 to 70 mm, or 52 to 58 mm. By setting the LST value within the above range, it is possible to obtain the sticky texture of natural fish roe.

[0013] The seamless capsule has a core-shell structure with the contents as the core and the capsule shell as the shell. When the seamless capsule has the contents enclosed in the capsule shell, the artificial fish eggs are crushed in the mouth and pressure is applied, causing the capsule shell to rupture and the contents to be released. When the capsule shell ruptures, the flavor of the contents is released, allowing the user to enjoy the taste.

[0014] In the present disclosure, a seamless capsule refers to a capsule with no seams in the capsule shell. Because the capsule shell is seamless, force is easily transmitted when crushed in the oral cavity. The shape of the seamless capsule is not particularly limited, but may be, for example, spherical or football-shaped. A spherical shape is preferable, and a true sphere is more preferable. When a true sphere is used, more specifically, the ratio of the minor axis / major axis of the seamless capsule is not particularly limited, but is preferably 0.90 to 1.00, and more preferably 0.95 to 1.00. Seamless capsules with a minor axis / major axis ratio in the above range have appropriate breaking strength, excellent storage stability, and are easily broken when external pressure is applied.

[0015] The diameter (mm) of the seamless capsule is not particularly limited and can be set according to the size of the target fish roe (e.g., the size of natural caviar in the case of caviar-like artificial fish roe). The diameter of the seamless capsule may be 1 to 8 mm, 2 to 5 mm, or 2 to 4 mm. By setting the average diameter of the seamless capsule within the above range, artificial fish roe with less variation in quality can be obtained. The diameter of the seamless capsule refers to the arithmetic mean of the major and minor axes of the capsule measured using a digital caliper (e.g., Mitutoyo Quick Mini 25, model number PK-0510SU), and can be measured specifically by the method described in the Examples below. The diameter of the seamless capsule can be set within the above range by adjusting the composition and amount of the capsule shell, the composition and amount of the fill, and the seamless capsule manufacturing process (e.g., the cooling process and drying process in the submerged dropping method described below).

[0016] The capsule shell may contain gelling agents, plasticizers, colorants, sweeteners, flavoring agents, antioxidants, preservatives, and the like.

[0017] The capsule shell may contain, as gelling agents, synthetic resins such as polyvinyl alcohol; proteins such as gelatin, casein, and zein; polysaccharides such as carrageenan, agar, sodium alginate, pullulan, glucomannan, gum arabic, welan gum, xanthan gum, gellan gum, tragacanth gum, locust bean gum, pectin, polydextrose, dextrin, maltodextrin, cyclodextrin, indigestible dextrin, guar gum, psyllium seed gum, hydroxypropyl cellulose, hydroxypropylmethylcellulose, methylcellulose, carboxymethylcellulose, and chitosan; and starches such as natural starch and modified starch. These components may be used alone or in combination.

[0018] The capsule shell may contain, as a plasticizer, sugar alcohols such as sorbitol, maltitol, lactitol, palatinit, xylitol, mannitol, galactitol, erythritol, etc. These ingredients may be used alone or in combination of two or more.

[0019] The thickness of the capsule shell can be appropriately specified depending on the size characteristics of the target fish eggs. The thickness of the capsule shell may be 0.100 to 0.500 mm, 0.150 to 0.450 mm, or 0.200 to 0.350 mm. By setting the thickness of the capsule shell within the above range, it is possible to obtain a cracking feel equivalent to that of natural artificial fish eggs, while at the same time providing strength sufficient to prevent cracking during the manufacturing process. Furthermore, it is possible to obtain artificial fish eggs with little variation in quality. The thickness of the capsule shell can be measured, for example, using a digital microscope (for example, a VHX-900 manufactured by Keyence Corporation, trade name, using a 10 μm calibration scale), and specifically, it can be measured by the method described in the Examples below.

[0020] The breaking strength of the artificial fish roe may be 0.020 to 0.055 N. Artificial fish roe with a breaking strength of 0.020 N or more has appropriate strength, which reduces the risk of breakage due to contact during the manufacturing process and provides good handleability. Artificial fish roe with a breaking strength of 0.055 N or less can be crushed in the mouth with the same pressure as when natural artificial fish roe is crushed, and provides a good texture. From the viewpoint of achieving both ease of handling and texture, the breaking strength of the artificial fish roe may be 0.024 to 0.051 N, 0.034 to 0.048 N, or 0.040 to 0.043 N. The breaking strength can be adjusted to the above range by adjusting the composition and amount of the capsule shell, the composition and amount of the fill, and the capsule manufacturing process (e.g., the cooling process and drying process in the submerged dropping method).

[0021] The breaking strength (N) of the artificial fish eggs is measured by continuously applying a load in the vertical direction to the seamless capsule particles until they collapse. The maximum load at the moment when the particles break is the breaking strength (N). The breaking strength (N) is measured, for example, using a rheometer (e.g., Rheometer CR-3000EX, manufactured by Sun Scientific Co., Ltd.), and analyzed using a rheological data analyzer (Rheo Data analyzer for Win, automatic physical property data analysis software, manufactured by Sun Scientific Co., Ltd.).

[0022] The coating rate of the artificial fish roe may be 32 to 73% by mass. In the present disclosure, the coating rate of the artificial fish roe means the ratio of the coating mass to the total mass of the artificial fish roe (e.g., the sum of the coating mass and the content mass), and is calculated by the method described in the Examples. Artificial fish roe having a coating rate of 32% by mass or more has appropriate strength, thereby reducing the risk of breakage due to contact during the manufacturing process and providing good handleability. Artificial fish roe having a coating rate of 73% by mass or less can be crushed in the mouth with the same pressure as when crushing natural artificial fish roe and has a good texture. From the viewpoint of achieving both the handleability and texture, the coating rate of the artificial fish roe may be 38 to 66% by mass, 42 to 60% by mass, or 45 to 55% by mass. The shell ratio can be adjusted to the above range depending on the desired capsule size, shell weight, and content weight by adjusting the content of the shell-forming components, adjusting the amount of capsule shell liquid and content added, and adjusting the seamless capsule production process (for example, the cooling step and drying step in the submerged dropping method described below).

[0023] (Thickened Seasoning Liquid) The thickened seasoning liquid may contain a thickening polysaccharide as a thickening component. Examples of thickening polysaccharides include, but are not limited to, xanthan gum, guar gum, carrageenan, pectin, locust bean gum, curdlan, tragacanth gum, gum arabic, gellan gum, tamarind seed gum, cassia gum, tara gum, sodium alginate, agar, glucomannan, soybean polysaccharides, pullulan, psyllium, chitosan, methylcellulose, hydroxypropylmethylcellulose, hydroxyethylcellulose, carboxymethylcellulose, dextrin, etc. The thickening polysaccharide may contain at least one selected from the group consisting of xanthan gum, locust bean gum, guar gum, and gellan gum.

[0024] The thickened seasoning liquid may contain the contents of a seamless capsule, and may also contain fragrances, colorants, flavorings, sweeteners, antioxidants, preservatives, seasonings, spices, acidulants, bittering agents, cooling agents, physiologically active substances (vitamins, amino acids, collagen, collagen peptides, lipids, isoflavones, minerals, enzymes, hormones, etc.), microorganisms (bacteria such as lactic acid bacteria, bifidobacteria, natto bacteria, and yeast; fungi such as yeast), etc. When the thickened seasoning liquid contains capsule contents, the thickened seasoning liquid may contain, in mass terms, 2.0 to 6.0 parts by mass, 2.5 to 5.0 parts by mass, or 3.0 to 4.0 parts by mass of a thickening polysaccharide per 100 parts by mass of the capsule contents.

[0025] The thickened seasoning liquid may contain salt and seafood extract, or may be a mixed liquid obtained by mixing a seasoning liquid containing a thickening polysaccharide with a seasoning liquid containing salt and seafood extract.

[0026] The content of the thickening polysaccharide relative to the total amount of the thickened seasoning liquid may be 0.5 to 5% by mass, 1.0 to 3% by mass, or 1.5 to 2% by mass.

[0027] The content of the capsule contents relative to the total amount of the thickened seasoning liquid may be 20 to 75% by mass, 35 to 65% by mass, or 48 to 55% by mass.

[0028] The salt content relative to the total amount of the thickened seasoning liquid may be 5 to 30% by mass, 8 to 25% by mass, or 13 to 17% by mass.

[0029] The content of the seafood extract relative to the total amount of the thickened seasoning liquid may be 7 to 60% by mass, 15 to 50% by mass, or 25 to 40% by mass.

[0030] (Method for Producing Artificial Fish Roe) Seamless capsules can be immersed in a thick seasoning liquid to impart the sticky texture of natural fish roe to the seamless capsules.

[0031] The seamless capsules may be immersed in a mixture of a thickened seasoning liquid (seasoning liquid 1) and a seasoning liquid containing salt and seafood extract (seasoning liquid 2). The content of the thickening polysaccharide relative to the total amount of the mixture can be adjusted depending on the thickening ability of the thickening polysaccharide used. The immersion may be carried out at 2 to 10°C, 2 to 8°C, or 3 to 6°C. The immersion may be carried out for 10 to 30 hours, 12 to 20 hours, or 12 to 15 hours. During the immersion, the water contained in the capsule shell of the seamless capsule is separated due to the osmotic pressure caused by the salt contained in seasoning liquid 2. This water is emulsified by the thickening polysaccharide contained in seasoning liquid 1, and at the same time, this water is used to thicken the seamless capsules, imparting a sticky texture and completing the artificial fish eggs.

[0032] The seasoning liquid 2 may contain, in mass terms, 15 to 45 parts by mass of salt and 45 to 75 parts by mass of seafood extract, 20 to 40 parts by mass of salt and 50 to 70 parts by mass of seafood extract, or 25 to 35 parts by mass of salt and 55 to 65 parts by mass of seafood extract.

[0033] The amount of seasoning liquid 1 added may be 8.0 to 12.0 g, 9.5 to 11.0 g, or 10 to 10.5 g per 100 g of seamless capsules. The amount of seasoning liquid 2 added may be 7.0 to 11.0 g, 8.0 to 10.0 g, or 8.5 to 9.5 g per 100 g of seamless capsules.

[0034] (Method for producing seamless capsules) The method for producing seamless capsules is not particularly limited and can be appropriately selected from known production methods. For example, seamless capsules can be produced by a submerged dropping method using a double or multiple (triple or more) nozzle (seamless capsule method).

[0035] In one embodiment, a method is exemplified in which a liquid containing the components of the capsule shell and a liquid containing the contents (also referred to as capsule shell liquid in the present disclosure) are dropped into a cooling medium or air. Specifically, an apparatus may be used that includes a nozzle unit concentrically provided with an outer nozzle through which the liquid containing the components of the capsule shell passes and an inner nozzle through which the liquid containing the contents is supplied, and a forming tube (a forming tube provided downstream of or on the axis of the nozzle unit). The liquid containing the contents may be discharged from the outlet of the inner nozzle of the apparatus, and the liquid containing the components of the capsule shell may be discharged from the outlet of the outer nozzle into the forming tube, and the capsule shell may encapsulate the contents within the forming tube by this discharge. The capsule shell, encapsulating the contents, is dropped into a cooling medium or air, thereby forming a capsule. The dropped capsules may be dried.

[0036] The production conditions, such as the temperature of the capsule shell liquid, the temperature of the liquid containing the contents, the cooling temperature, the cooling time, the drying temperature, and the drying time, can be appropriately selected depending on the component composition of the capsule shell and contents, the shell rate, the shell thickness, the outer diameter of the capsule, etc.

[0037] (Contents) The contents are not particularly limited as long as they can be enclosed by the capsule shell, as long as the effects of the present invention are not impaired. The contents may be solid, liquid, or the like. From the viewpoint of maintaining a good interface with the shell, it is preferable that the contents contain an oily component. The content of the oily component may be 50% by mass or more, 60% by mass or more, 70% by mass or more, or 80% by mass or more relative to the total mass of the contents, and the contents may be composed only of the oily component.

[0038] The oily component is not particularly limited, and examples thereof include animal oil, vegetable oil, fragrance, lipophilic solvent, etc. In some embodiments, the oily component preferably contains animal oil, more preferably contains animal oil and vegetable oil. The oily component may also be prepared as an oil / water / oil emulsion using known materials. The oily component may be used alone or in combination of two or more.

[0039] The contents may contain flavorings, coloring agents, flavoring agents, sweeteners, antioxidants, seasonings, spices, acidulants, bittering agents, refreshing agents, physiologically active substances (vitamins, amino acids, collagen, collagen peptides, lipids, isoflavones, minerals, enzymes, hormones, etc.), microorganisms (bacteria such as lactic acid bacteria, bifidobacteria, natto bacteria, yeast, etc.; fungi such as yeast, etc.), etc.

[0040] <Embodiment 2> The seamless capsule may contain agar as a shell-forming component of the capsule shell.

[0041] Examples of agar contained in the capsule shell include powdered agar, solid agar, and flake agar. The raw material for agar is not particularly limited, and examples thereof include red algae. Examples of red algae include agar grass and gracilaria. Commercially available agar can be used.

[0042] The content of agar is not particularly limited, but may be 2.2.0 to 4.0% by mass, or 2.5 to 3.5% by mass, based on the total amount of the capsule shell liquid. When the content of agar is within the above range, a suitable viscosity is achieved.

[0043] The capsule shell may contain a polysaccharide other than agar or a derivative thereof as a shell-forming component. The shell-forming component may be capable of forming a hydrophilic colloid, and depending on the type, may function as a plasticizer, sweetener, dietary fiber, bulking agent, etc. Commercially available shell-forming components may be used.

[0044] The polysaccharide other than agar is not particularly limited, and examples thereof include carrageenan, alginic acid or its salts (e.g., alkali metal salts (sodium salt, potassium salt, etc.), alkaline earth metal salts (calcium salt, magnesium salt, etc.), seaweed-derived polysaccharides such as furcellaran and curdlan; resin-derived polysaccharides such as gum ghatti and gum arabic; microbial-derived polysaccharides such as pullulan, welan gum, xanthan gum, and gellan gum; tragacanth gum, pectin, glucomannan, starch, polydextrose, dextrin, maltodextrin, cyclodextrin, and the like. Examples of suitable polysaccharides include plant-derived polysaccharides such as dextrin and indigestible dextrin; seed-derived polysaccharides such as guar gum or derivatives thereof (for example, hydroxypropyl guar gum, cationized guar gum, guar gum hydrolysates (enzymatic hydrolysates of guar gum), etc.), tara gum, tamarind seed gum, locust bean gum, psyllium seed gum, and flax seed gum; fermented polysaccharides such as diutan gum; cellulose derivatives such as hydroxypropyl cellulose, hydroxypropylmethylcellulose, methylcellulose, and carboxymethylcellulose; and chitosan.

[0045] The present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. Unless otherwise specified, parts and percentages in each example are by mass.

[0046] (1) Preparation of Capsule Shell Liquid: 3.0 parts of agar (manufactured by Ina Food Industry Co., Ltd.) and 100 parts of water were mixed and dissolved at a predetermined temperature (approximately 65-100°C) for at least 2 hours with appropriate stirring to prepare a capsule shell liquid. The viscosity of the capsule shell liquid at 95.1°C was 9.8 cP. (2) Preparation of Contents: 100 parts of medium-chain fatty acid triglyceride (manufactured by PT Musim MAS), 11.4 parts of fish oil, 1.14 parts of flavoring, 1.14 parts of antioxidant (vitamin E), and 0.35 parts of coloring matter were mixed uniformly. (3) Production of Seamless Capsules: Seamless capsules were produced using the liquid dropping method. Specifically, the capsule shell liquid and contents were placed in a seamless capsule manufacturing device (product name: Spherex (registered trademark), manufactured by Freund Corporation). Near the multiple nozzle, the temperature of the contents was controlled at 20°C within ±2°C of the set value, and the temperature of the capsule shell liquid was controlled at 70°C within ±2°C of the set value. The contents were cooled with cooling oil (approximately 10°C) to produce capsules. (4) Preparation of Seasoning Liquid 1 and Seasoning Liquid 2 (4-1) For seasoning liquid 1 in Examples 1 to 6 and Comparative Examples 1 and 2, 100 parts of capsule contents and 3.5 parts of thickening polysaccharide (0.35% by mass of the capsule contents) were mixed uniformly. For seasoning liquid 2, 60 parts of seafood extract and 30 parts of salt were mixed uniformly. (4-2) For seasoning liquid 1 in Examples 7 to 16, the type and amount of thickening polysaccharide added were changed as shown in Table 2. The same procedure as in (4-1) was followed. (5) Immersion Treatment To 100 g of the seamless capsules obtained above, 10.35 g of seasoning liquid 1 (capsule contents 10 g, thickening polysaccharide 0.35 g) and 9.0 g of seasoning liquid 2 (seafood extract 6 g, salt 3 g) were added, and the mixture was stored in a refrigerator for one day for immersion treatment.

[0047] The physical properties were measured by the following methods. [Shell thickness of seamless capsule] The seamless capsule was cut lengthwise and crosswise, and the shell thickness was measured using a digital microscope (product name: VHX-900, manufactured by Keyence Corporation). The shell thickness was then calculated as the arithmetic average of the thicknesses measured at any five points.

[0048] [Shell mass of seamless capsule] The shell mass of seamless capsule was measured by cutting the seamless capsule in half, washing the capsule shell with hexane, wiping off the hexane thoroughly, and then measuring the mass of the capsule shell. This measurement was performed 10 times for different capsules, and the arithmetic mean was calculated.

[0049] [Total Mass of Seamless Capsules] The mass of one seamless capsule was measured using an electronic balance GX-200 manufactured by A&D Co., Ltd. This measurement was performed 10 times for different capsules, and the arithmetic mean was calculated.

[0050] [Shell Ratio of Seamless Capsules] The shell ratio of seamless capsules was calculated using the following formula: Shell ratio (mass %) = capsule shell mass (mg) / seamless capsule total mass (mg) × 100

[0051] [Diameter of Seamless Capsule] The major and minor axes of the capsules were measured using a digital caliper (trade name: Quick Mini 25, model number: PK-0510SU, measurement range: 0 to 25 mm, manufactured by Mitutoyo). The arithmetic mean of the major and minor axes was calculated, and this value was designated as the "diameter of the seamless capsule."

[0052] [Amount of Content] The mass of the content of the seamless capsule was calculated using the following formula: Amount of capsule content (mg) = Total capsule mass (mg) - Mass of capsule shell (mg)

[0053] [Fracture Hardness of Seamless Capsule] The fracture strength (N) was measured at 22°C and 60% RH using a rheometer CR-3000EX (measuring instrument, manufactured by Sun Scientific Co., Ltd.) and analyzed using a rheological analyzer (Rheo Data analyzer for Win, automatic physical property data analysis software, manufactured by Sun Scientific Co., Ltd.).

[0054] [Total Mass of Artificial Fish Roe] The artificial fish roe was quickly washed with water to remove the thickener, and then the mass of one artificial fish roe was measured using an electronic balance GX-200 manufactured by A&D Co., Ltd. This measurement was performed 10 times for each different capsule, and the arithmetic mean was calculated.

[0055] [Mass of Artificial Fish Roe Shell] The mass of the shell of the artificial fish roe was determined by quickly washing the artificial fish roe with water to remove the thickener, cutting the artificial fish roe in half, washing the capsule shell with hexane, wiping off the hexane thoroughly, and then measuring the mass of the capsule shell. This measurement was performed 10 times for different capsules, and the arithmetic mean was calculated.

[0056] [Coating Ratio of Artificial Fish Roe] The coating ratio of the artificial fish roe was calculated using the following formula: Coating ratio (mass%) = Coating mass of artificial fish roe (mg) / Total mass of artificial fish roe (mg) × 100

[0057] [Fracture Hardness of Artificial Fish Roe] The fracture strength (N) was measured at 22°C and 60% RH using a rheometer CR-3000EX (measuring instrument, manufactured by Sun Scientific Co., Ltd.) and analyzed using a rheological analyzer (Rheo Data analyzer for Win, automatic physical property data analysis software, manufactured by Sun Scientific Co., Ltd.).

[0058] [LST Value] The same amount of water as the artificial roe was added to the obtained artificial roe, stirred for 30 seconds, heated at 50°C for 1 hour, the seamless capsules were removed by sieving, and then a solution was prepared by keeping the temperature at 30°C for 1 hour, and the LST (Line Spread Test) value of this solution was measured. The LST value was measured using the "Simple Thickness Measuring Plate (with Ring)" manufactured by SARAYA (https: / / family.saraya.com / products / toromi-sokutei / ).

[0059] "Sensory evaluation (stickiness)" Three developers tasted the obtained artificial fish eggs and evaluated the difference in stickiness from actual natural fish eggs based on the consensus of the three as follows: ◎: Almost the same stickiness as actual fish eggs is obtained. ○: Slightly different from actual fish eggs, but a sufficient stickiness is obtained. △: Different from actual fish eggs, but an acceptable stickiness is obtained. ×: A stickiness different from actual fish eggs is obtained.

[0060] [Examples 1 to 8] To produce caviar-like artificial fish eggs, artificial fish eggs were produced using seamless capsules with a diameter of 3 mm. The thickening polysaccharide in seasoning liquid 1 was xanthan gum, and the amount of xanthan gum added was 1.8 mass% relative to the total amount of the mixed liquid obtained by mixing seasoning liquid 1 and seasoning liquid 2. The LST at this time was 55.17 mm. The measurement results of each physical property of the seamless capsules and artificial fish eggs and the results of the sensory evaluation (stickiness) are shown in Table 1 below.

[0061]

[0062] As shown in Table 1, it was confirmed that Examples 1 to 8, which are artificial fish eggs containing seamless capsules and a thick seasoning liquid, had an acceptable stickiness as caviar-like artificial fish eggs.

[0063] [Examples 9 to 18, Comparative Examples 1 and 2] Artificial fish eggs were produced in the same manner as in Example 5, using seamless capsules (diameter 3 mm, shell rate 59.9% by mass) with the same physical properties as the seamless capsules used in Example 5, except that the type and amount of thickening polysaccharide in seasoning liquid 1 (amount of thickening polysaccharide added relative to the total amount of the mixed liquid obtained by mixing seasoning liquid 1 and seasoning liquid 2) were changed as shown in Table 2 below. The results of measuring the LST value and performing a sensory evaluation (stickiness) are shown in Tables 2 and 3 below.

[0064]

[0065]

[0066] As shown in Tables 2 and 3, it was confirmed that, even when the type and amount of thickening polysaccharide was changed, Examples 9 to 18, which were artificial fish eggs containing seamless capsules and a thickened seasoning liquid, provided an acceptable stickiness for caviar-like artificial fish eggs. When the capsules were used alone without being immersed in a seasoning liquid (Comparative Example 1), or when no thickening polysaccharide was added to the seasoning liquid and it had no thickness (Comparative Example 2), an acceptable stickiness was not obtained.

Claims

1. Artificial fish eggs containing a seamless capsule and a thick seasoning liquid.

2. The artificial fish eggs according to claim 1, wherein a solution prepared under the following conditions has an LST (Line Spread Test) value of 48 to 72 mm. <Conditions> A solution obtained by adding the same amount of water as the artificial fish eggs, stirring for 30 seconds, heating at 50°C for 1 hour, removing the seamless capsules by sieving, and then incubating at 30°C for 1 hour.

3. The artificial fish roe according to claim 1, wherein the thickened seasoning liquid contains a thickening polysaccharide.

4. The artificial fish eggs according to claim 3, wherein the thickening polysaccharide comprises at least one selected from the group consisting of xanthan gum, locust bean gum, guar gum and gellan gum.

5. The artificial fish egg according to claim 1, wherein the seamless capsule has a content and a capsule shell that encloses the content, and the capsule shell contains a gelling agent as a shell-forming component.

6. The artificial fish eggs according to claim 5, wherein the gelling agent is agar.

7. The artificial fish roe according to claim 5, having a breaking strength of 0.020 to 0.055 N.

8. The artificial fish roe according to claim 5, wherein the coating rate is 32 to 73 mass %.

9. The artificial fish eggs according to any one of claims 1 to 8, which are caviar-like.

10. A method for producing artificial fish eggs by immersing seamless capsules in a thick seasoned liquid.

11. A method for producing artificial fish eggs by immersing seamless capsules in a mixture of a thick seasoning liquid and a seasoning liquid containing salt.

12. A method for producing artificial fish eggs as described in claim 10 or 11, wherein the thickened seasoning liquid contains a thickening polysaccharide.

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