JP2001025379A - Cod roe processed food and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To remove the salt of a cod roe processed food and to create a new flavor. SOLUTION: A raw material cod roe washed with water and dehydrated is soaked in a mixed solution of red pepper and seasoning for 3-4 days, then wrapped in a Japanese paper, placed in a refrigerator for about one day and dehydrated. The dehydrated raw material cod roe is rewrapped in a new Japanese paper and preserved in a pickling paste obtained by adding a proper amount of sugar, Sake (rice wine) and Mirin (glutinous rice wine as sweet seasoning) to a white Miso (fermented soybean paste) in a refrigerator for 3-4 days. Consequently, the objective cod roe processed food having a chewiness similar to that of Karasumi (dried and smoked mullet roe), a transferred fragrance, flavor and taste of Miso and a new taste is produced.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to processed foods of cod.

[0002]

2. Description of the Related Art Salted products are most often eaten as processed foods in the ovary of cod (cod, especially Alaska pollack). A common method of manufacturing salted codfish is to wash the cod with water, drain it, then add salt and seasonings,
Water in which a dye is dissolved is added, and the product is immersed in a container for several hours to several days, washed with water and drained to obtain a product.

A large amount of salt is used in a salted product of ordinary cod to tighten the cod and to improve the preservability. However, in order to achieve low salinity, a part of the added salt is malic acid. There are also processed tobacco foods substituted with alkali metal salts of sodium or gluconic acid (for example, JP-A-54-64665 and JP-A-10-179093).

[0004] On the other hand, Karasumi, which is a dried product of mullet, is favored by foodies because of its unique flavor and texture. The production method of Karasumi is fundamentally different from the production method of salted tarako products in that the salting period is long, there is a unique technique for desalting thereafter, and drying by cold wind is performed. Due to this complex manufacturing method and the reduced mullet catch, crows are an expensive delicacy. In view of this, a method has been proposed for producing processed foods like corn corn using other fish eggs including cod roe as a raw material (see, for example,
JP-169968, JP-A-64-39970).

[0005]

By the way, the processed processed food described in Japanese Patent Application Laid-Open No. 54-64665 is as follows.
Although it is reduced in salt, its production method is basically the same as that of a normal salted product, and its taste and texture are also similar. In addition, since the processed food of tobacco described in Japanese Patent Application Laid-Open No. 10-179093 is a similar manufacturing method, the taste is the same as that of a normal salted product, although the texture is different, and both have created a new taste. Not a processed food.

[0006] The processed food of the cod described in JP-A-63-169968 can be prepared by using juran gum.
By making this tissue similar to mullet ovaries and promoting moderate brewing, it is possible to finish it with a flavor similar to oak. In addition, the processed food of karako described in JP-A-64-39970 is one in which the taro after being salted and washed with water is fumigated and further dried to give a flavor similar to karasumi. However, such processed foods of the radish are similar to karasumi, in order to produce a flavor similar to the radish, so that the texture of tarako salted products is lost and the food is made similar to the radish, that is, a substitute for the radish.
It is not a processed food that created this new taste.

[0007] The problem to be solved by the present invention is to reduce the salinity of processed cod food and to create a new taste of cod.

[0008]

The processed food of the present invention is a processed food of a tobacco in which the flavor is transferred from a pickled bed or a pickled soup based on miso via a water-permeable sheet.

Conventionally, there are various processed seafood products called miso pickles, but miso pickles, such as fish eggs, which are soft and easily crumbled as a whole, lose their shape when pickled in a pickled bed for a long time. In addition, although the color of the pickled bed has shifted and the appearance of the food has deteriorated, it has hardly been commercialized, but the processed processed food of the present invention has a water permeability without the raw material of the taro being in direct contact with the pickled floor or pickled juice. Since the flavor is transferred through the sheet, the raw material before being immersed in both shape and color retains its shape and color almost as it is. As a result, a new flavored processed tobacco food is created which is different from the salted product which is the mainstream of the conventionally processed tobacco food.

[0010] Such processed processed food is a step of washing and draining the raw taro, a step of wrapping the raw taro in a water-permeable sheet after draining, and a pickling bed or pickle made of a raw taro wrapped in a water-permeable sheet and having a miso base material. It can be manufactured by a manufacturing method that includes a step of immersing in immersion. As the raw material cod, the same material cod as that used for ordinary salted cod can be used, and if necessary, a seasoning or a pigment can be added after washing with water.

When a seasoning or a pigment is added before the raw taro is immersed in the pickled floor or the pickle, for example, the raw taro is immersed in hot pepper juice for about three days to impart spiciness and red color. After a few days to reduce the water content, pickle or pickle.

The pickled bed used in this production method is based on miso as a base material, to which sugar, sake, mirin and the like are added. When using miso with white salt with low salt content,
Preferred products are obtained in terms of umami, color and the like. Dashi juice such as bonito can also be added to this pickled floor to make it into pickled juice.

As a water-permeable sheet for wrapping the raw cod,
Japanese paper or nonwoven fabric can be used. The reason why the raw cod is wrapped in a water-permeable sheet is that if the raw cod is directly immersed in pickled floor or pickled juice, the raw cod is easily collapsed, and the color of the pickled floor or pickled juice shifts and the color of the product deteriorates. is there.

For example, if the raw material wrapped in Japanese paper is
By immersing in the pickled bed for about 3 to 4 days at an ambient temperature of about ° C., the flavor, flavor, and nutrients of the pickled bed based on miso are transferred to the taro through Japanese paper, and moisture is absorbed from the taro. As a result, umami that conventional salted products do not have,
Has flavor, nutrients, low water content, good shape retention,
You can get processed karakomi food.

[0015]

Embodiments of the present invention will be described below based on examples. According to the procedures shown respectively, processed taro food according to the present invention (Examples 1 and 2) and processed coconut food (comparative example) directly immersed in a pickled floor without being wrapped in Japanese paper were manufactured.

[Example 1] A raw cod was washed with water to remove black scales and foreign substances on the surface.
Drain. After the draining, the raw tarako is soaked in a mixture of pepper and seasoning for 3 days, then wrapped in Japanese paper and left in a refrigerator for 1 day to drain. Add an appropriate amount of sugar, sake and mirin to white miso with a salt content of about 9%, and put in a vat so as to have an appropriate thickness to prepare a pickled bed. The raw material after draining is wrapped in fresh Japanese paper and immersed in the pickling bed for 4 days in a refrigerator. At this time, if the raw material is wrapped in Japanese paper, a pickling layer of about 5 cm is formed above and below the raw material. Take out the wrapped Japanese paper from the pickled bed and wrap it in an appropriate container to obtain a product.

[Example 2] The raw material cod was washed with water to remove black scales and foreign substances on the surface.
Drain. After the draining, the raw tarako is soaked in a mixture of pepper and seasoning for 3 days, then wrapped in Japanese paper and left in a refrigerator for 1 day to drain. An appropriate amount of sugar, sake and mirin are added to white miso having a salt content of about 9%, and bonito stock is added to prepare a soup-shaped pickled juice. The raw material after draining is wrapped in fresh Japanese paper and soaked in the above-mentioned pickle juice for 3 days in a refrigerator. At this time, wrap the raw paper wrapped in Japanese paper so that it cannot be unwound. Pull out the pickled wrapped Japanese paper from the pickled juice and package it in an appropriate container to obtain a product.

[Comparative Example] The raw cod was washed with water to remove black scales and foreign substances on the surface.
Drain. After the drained raw cod is soaked in a mixture of pepper and seasoning for 3 days, drain. A proper amount of sugar, sake and mirin are added to a miso mixture of red miso and white miso having a salt content of about 12%, and the mixture is put into a vat so as to have an appropriate thickness to prepare a pickled bed. The raw material after draining is soaked in the refrigerator for 3 days in the refrigerator. Take the taro out of the pickled bed and package it in an appropriate container to make a product.

[Evaluation Results of Products] Evaluation results of appearance, hardness, and slicing properties of the processed foods of Examples 1 and 2 and the comparative example, and the conventional salted product of "Kako" (conventional example). Are shown in Table 1.

[0020]

[Table 1]

As can be seen from Table 1, the processed foods of Examples 1 and 2 according to the present invention have a shape close to that of the raw cod by wrapping the raw cod in Japanese paper and pickling. The product has a good luster and appetite and purchase. Moreover, it is moderately dehydrated, has moderate hardness, and has good slicing properties. By slicing to a thickness of about 8 to 3 mm, it is possible to decorate a dining table with a good appearance. Since the processed food of the comparative example is directly immersed in the pickled floor, the outer skin is torn and collapses, and the appearance of the color and gloss is reduced. In addition, the bonding strength between the individual grains is weak, and when a kitchen knife is inserted, it collapses.

[Taste Results] Twenty-four males and females tasted the processed foods of Examples 1 and 2 and Comparative Example, and the salted product of the conventional example, and had a chewy texture, aroma, and umami when put in their mouths. Three levels for each item of flavor (excellent, good, acceptable)
And a comprehensive evaluation was made. Table 2 shows the evaluation results.

[0023]

[Table 2]

As can be seen from Table 2, the processed foods of Examples 1 and 2 according to the present invention are obtained by wrapping and immersing the raw taro in Japanese paper, so that the taro is appropriately dehydrated and has a moderate hardness. It had a crunchy wind and the aroma, umami and flavor of the miso were absorbed, and the evaluation was delicious. In the processed processed food of the comparative example, the poor texture is the result of offsetting the aroma, umami and flavor of the miso.

[0025]

According to the present invention, the processed food is prepared by transferring the flavor of the miso through a water-permeable sheet without directly contacting the raw material of the cod roe or the pickle soup. The shape and color of the raw material before being immersed is almost the same. As a result, a new flavored processed food is created that is different from salted products that have been the mainstream of processed processed food.

Claims (4)

[Claims] 1. A processed tobacco food to which flavor has been transferred from a pickled bed or soup using miso as a base material via a water-permeable sheet. 2. A step of washing and draining the raw material tarako, a step of wrapping the raw material tarako after draining with a water-permeable sheet, and a step of dipping the raw material tarako wrapped in the water-permeable sheet in a pickled bed or soup based on miso. A method for producing processed cod food, comprising: 3. The method for producing processed food of claim 2, wherein the step of washing and draining the raw material includes the step of adding a seasoning, a pigment, or the like. 4. The method according to claim 2, wherein the water permeable sheet is Japanese paper or nonwoven fabric.