JP2002027951A - Fish row product and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an excellent fish roe product prepared by finishing a fish roe in a slightly salty state, having an excellent firmness, no drips and yet good palatability. SOLUTION: This method for immersion treatment of fish roe comprises using an aqueous solution of table salt having 1 wt.%-saturation concentration and containing 2-15 g/100 g of trehalose and/or an organic acid. All the purposes of subject are achieved by a method for directly applying the trehalose and/or the organic acid in the ratio 2-15 g/100 g to fish roe pretreated with table salt.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to salmon, trout, salmon cod and other fish eggs, and more particularly to salted fish egg products such as sashiko, tarako and the like, especially thin salt (sweet salt). Also, the present invention relates to a fish egg product for obtaining a good fish egg having good tightness of a fish egg, no drip, and a method for treating the same.

[0002]

2. Description of the Related Art Heretofore, salted fish eggs such as streaks, tarako and cavia have been favored as high-grade foods. Conventionally, these are immersed in a saline solution for a certain period of time, or by shaking salt, using a dehydration effect of salt to properly tighten fish eggs, and to further enhance the taste by the action and ripening of fish egg proteins and salt. However, in order to make fish eggs suitable in this manner, it was inevitable that the content of salt was increased and foods with excessive salt content were produced. In recent years, thin salt (sweet salt) foods have been generally preferred for health reasons, but the same applies to fish egg products, which are fish egg thin salt (sweet salt) products and have a delicious soy sauce taste. Demand for such fish egg products is also increasing.

[0003]

In the processing of fish eggs, the higher the concentration of the salt used and the longer the treatment time, the more the dehydration of the fish eggs proceeds due to the osmotic pressure of the salt, and the better the tightness of the fish eggs. However, as a matter of course, there was a problem that the concentration of the contained sodium salt was high, and it was not possible to meet the needs of the market for thin salt (sweet salt).

[0004] It is possible to make fish eggs thin salt (sweet salt), but when thin salt (sweet salt) is used, firmness peculiar to fish egg products becomes insufficient, and the market value of fish egg products is remarkably reduced. At present, as a countermeasure, there is a measure to overcome this by using a "salting agent" such as sodium malate and alanine (it is said to slightly relieve the spiciness of the salty taste regardless of the salt content). The countermeasures did not lead to a decrease in the salt concentration, and were not a fundamental solution. Therefore, there was a problem that the demands of the market could not be sufficiently met.

[0005]

SUMMARY OF THE INVENTION According to the present invention, a salt solution is mixed with a predetermined amount of trehalose and / or an organic acid so that even a salt-treated fish egg can be made of a thin salt (sweet salt). A good fish egg product with good tightness and no drip can be obtained, and a thin salt (sweet salt) can be obtained by directly spraying a predetermined amount of trehalose and / or an organic acid onto a fish egg previously treated with a saline solution. Thus, a method for producing a good fish egg product with good tightness and no drip was successfully developed.

That is, the invention of the article is a method of immersing a fish egg in an aqueous solution of a salt containing a predetermined amount of trehalose or / and an organic acid, or a method of immersing a fish egg treated with a saline solution with a predetermined amount of a trehalose or / and / or an organic acid. A fish egg product characterized by a method of directly spraying, wherein an aqueous solution of 1% by weight to a saturated concentration of sodium chloride containing trehalose or / and an organic acid at a ratio of 2 to 15 g / 100 g, or a saline solution in advance 2 to 15 g of trehalose or / and organic acid in fish eggs treated with
/ 100 g directly sprayed.

[0007] Next, the invention of the method is to immerse the fish egg using an aqueous solution of 1% by weight to saturated concentration of sodium chloride containing trehalose and / or an organic acid at a ratio of 2 to 15 g / 100 g. A method for treating fish eggs, or adding an amount of trehalose and / or an organic acid to fish eggs previously treated with saline.
This is a treatment method in which fish eggs that have been treated at a rate of １５15 g / 100 g are evenly directly sprayed on the fish eggs while being packed in a container, and pressure is applied from above the lid to take a ripening period.

[0008] The fish egg to be treated in the present invention is not particularly limited as long as it is a thin salt (sweet salt) and is required to be tight in tightness.
Fish eggs such as trout and cod cod, for example, how much, sujiko, tarako, cavia, kazunoko. Furthermore, it may be a frozen product or a raw product.

In the present invention, when the fish eggs are treated with an aqueous solution of trehalose or / and a salt containing an organic acid,
The amount of trehalose or / and organic acid is adjusted to 2 to 15 g / 1.
1% by weight to a saturation concentration, preferably 1 g
An aqueous solution containing a salt having a concentration of 5% by weight or more is preferable. When the concentration of the aqueous solution containing the salt is less than 5% by weight, the dehydration ability by the salt is low, and the tightness of the fish egg tends to be insufficient.

When the amount of trehalose and / or an organic acid is directly sprayed on fish eggs previously treated with a saline solution, there is no limitation on the salt concentration when the fish eggs are treated with a salt. The tightness of the fish egg is extremely poor, and the concentration is preferably 15% by weight or more, more preferably a saline solution having a saturated concentration, and the salt content of the fish egg is desirably adjusted by the immersion time.

In the present invention, when immersing fish eggs in an aqueous solution of salt containing trehalose and / or an organic acid,
The amount of trehalose or / and the organic acid is 2 to 15 g / 10
0 g (saline), and preferably 5.0 to 8.0 g /
100g (saline) is good, 2g / 100g (saline)
Less than 15g / 100g (saline)
Although an amount exceeding the above is sufficiently effective, it is only an economic loss and no other merit is recognized.

In the present invention, when trehalose and / or an organic acid is directly sprayed on fish eggs previously treated with a saline solution, the amount of trehalose or / and the organic acid is 2 to 2.
15 g / 100 g (fish egg treated with salt), preferably 3 to 5 g / 100 g (fish egg treated with salt),
Less than 2 g / 100 g (fish egg treated with salt) has a weak effect, and even if the amount exceeds 15 g / 100 g (fish egg treated with salt), the effect is sufficient, but there is no merit of using it frequently.

The trehalose used in the present invention is a kind of lightly sweetened rear mouth saccharide which is allowed to be used without limitation as an existing additive, and has a dehydration ability close to that of salt. In particular, it is also preferred that the use of a predetermined amount of trehalose has little or no taste effect on the fish egg product. The conditions for immersing the fish eggs in a saline solution containing a predetermined amount of trehalose are not particularly limited, but are usually 5 to 25 ° C, preferably 20 ° C or less for 5 minutes to
The purpose can be achieved by immersion treatment for 120 minutes, preferably 5 minutes to 60 minutes.

As the organic acid used in the present invention, citric acid, DL-malic acid, L-tartaric acid, DL-tartaric acid, lactic acid, acetic acid, succinic acid and the like can be used. Or a plurality of types may be used. Among them, citric acid, D
It is preferable to use L-malic acid, L-tartaric acid, or DL-tartaric acid. The amount of addition is 6.0 when a predetermined amount is made into a solution.
To 2.0, preferably 5.5 to 3.5.

[0015] In general, the types of fish eggs are egg-shaped, streaks, cod roe, mackerel, etc. and egg-shaped. The taste value is different as well, for example, the value of the crisp texture is valued, such as Kazunoko, etc., or the egg grains are savory, how much, streaks, etc., and the usage and dosage of trehalose or / and organic acid The desired purpose can be achieved without affecting the taste, by appropriately selecting and adjusting according to the characteristics of the fish egg,

As described above, a predetermined amount of trehalose and / or an organic acid is directly added to a fish egg product which has been immersed in a saline solution containing a predetermined amount of trehalose or / and an organic acid, or a fish egg previously treated with a saline solution. The sprinkled fish egg product becomes a good fish egg with thin salt (sweet salt), which is well-tightened and has no drip, and can be frozen and subjected to a distribution process, which is an extremely useful technique.

Therefore, as a processing method, in the case of a fish egg which needs to maintain its shape with an egg membrane, 1 liter of water and 300 to 600 g of salt are added to 10 kg of a raw egg.
Trehalose and / or a predetermined amount of organic acid
Mix with 0-800g, 2-24 hours, the original 3 ~
After reversing for 4 hours at any time, after immersion storage in a refrigerator for about 16 hours, wash out the salt on the surface, drain, and shape. This produces a good cod product that is tight and drip-free. You can do it.

Further, 80 to 100 kg of raw fish eggs are put into 450 liters of a saturated saline solution, and the mixture is stirred by a stirrer.
After 10-30 minutes of stirring and immersion treatment, after draining, while filling in a container, a predetermined amount of trehalose or / and / or organic acid is sprinkled at a ratio of 3-5 g / 100 g (fish egg treated with salt) so as to be evenly spread on the fish egg. After that, by putting a lid on and applying pressure for a ripening period, a good salt mussel product that is tight with thin salt (sweet salt) and drip-free can be obtained. In addition, the saturated salt solution is repeatedly used plural times, and the container for stuffing the fish eggs has a capacity of 5 kg.

Further, in recent years, a taste of a seasoned fish egg using a soy sauce seasoning solution instead of the salt solution to be treated, that is, 2 kg of the soy sauce seasoning solution, is prepared by adding 500 to 800 g of a predetermined amount of trehalose or / and an organic acid. 10k into the mixed
g of the fish egg is immersed and immersed for 60 minutes while turning repeatedly. After draining, a ripening period is allowed, and if necessary, cryopreservation is performed.

Although it varies depending on the type of fish egg, its freshness, the salt content of the target fish egg, and the like, in general, when the treatment is performed collectively, it is necessary to adjust the immersion time by using an aqueous solution containing a saturated concentration of salt. In most cases, fish eggs with poor freshness or immature fish have poor tightness and will be immersed for a long time. Naturally, they will be salty fish eggs. In such a case, a predetermined amount of trehalose and / or organic acid is used. By using a predetermined amount, the tightening action of fish eggs can be enhanced, and a thin salted fish egg with good tightening can be obtained.

However, in the case of treating a large amount, considering the economy, a supersaturated saline solution is prepared in the stirrer treatment tank.
After immersing a predetermined amount of fish eggs, drain and fill the container, spray a predetermined amount of trehalose or / and organic acid evenly and directly, apply pressure from the upper part of the container to remove dehydrated free water. Aged for a certain period of time while flowing through the bottom hole of the fish, it is possible to produce a good fish egg that is tight with thin salt (sweet salt), has no trip, and is economically important. The amount of trehalose or / and / or organic acid used per fish egg can be sufficient at about 50% or less between the case where the trehalose and / or the organic acid is treated with a predetermined amount of the salt solution.

[0022]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Organic acids are widely used as sour agents in foods and the like. Also, trehalose is known in the food processing field as a type of saccharide.Fresh eggs to be processed include fish eggs in which the egg particles are wrapped in an egg membrane, and variegated state of egg particles only. There are fish eggs.

In the present invention, a predetermined amount of trehalose and / or an organic acid shows a synergistic effect with the dehydrating action of the salt used, and the dehydration ability is far superior to that of using the salt alone. It is clear from the above, that is, a well-tight fish egg conventionally treated only by the action of salt has a salt content of about 8% by weight, and the method of treating a fish egg according to the method of the present invention has the same degree of salt as that of only salt. The salt content of fish eggs with good tightness is about 3-4% by weight, and thin salt (sweet salt)
Even with this, a good fish egg can be produced with good tightness and no drip, but the detailed mechanism of action is unclear, and there is an advantage that processing can be performed in a shorter time than using saline alone.
These effects seem to be related to the semipermeable membrane constituting the egg grain and its osmotic pressure, and fish eggs having the semipermeable membrane are targeted.

[0024]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described based on embodiments. However,
The present invention is not limited to the embodiments.

[0025]

Example 1 Each container having a capacity of 2 liters was prepared based on the prescription shown in Table 1.
500 g of Russian trout eggs thawed into a mixture of the soy sauce seasoning liquid and the specified additives were placed in each test container, and turned over at intervals of 5 minutes. After draining at night and weighing the next day, the data was collected, packed in a container, and then stored frozen. 7 days after freezing, thawed and processed fish egg tightness, presence or absence of drip,
The taste and salt content were tested. The salt concentration of the immersion treatment liquid was 18% by weight, and the amount of each additive used was indicated by weight g /% as shown in Table 1. In addition, when draining was carried out overnight, it was covered to prevent drying, and was refrigerated. Went inside. Table 2 shows the test results.

[0026]

[Table 1]

[0027]

[Table 2]

[0028]

Embodiment 2 This embodiment was carried out under the following conditions.

[0029]

[Table 3] Immersion temperature: 15 to 20 ° C Immersion time: 5 minutes and 30 seconds Saturated saline: 15 kg (with salt precipitated at the bottom) Na nitrite is used in an appropriate amount Fish egg: 4.5 kg of Russian frozen trout from Russia In a 30-liter immersion container, 4.5 kg of fish eggs were treated with saline under the above conditions, and after draining, 1 kg each was divided into four portions to obtain samples, and each sample was mixed at the ratio shown in Table 3, Sprinkle directly evenly while filling in a container, apply pressure, and
After leaving for 7 days, it was thawed 7 days after freezing and evaluated. Table 4 shows the test results.

[0030]

[Table 4]

[0031]

Example 3 Thawed Russian trout eggs were removed from the egg membrane using an enzyme, the egg particles were collected, and this was used as a test sample. The test was carried out based on the proportions shown in Table 5, soy sauce seasoning amount. Was used for 18 minutes per egg, immersed for 25 minutes, drained in a refrigerator for 5 hours without exposure to air, packed in a container, weighed, frozen, thawed after 5 days, and evaluated. Table 6 shows the results.

[0032]

[Table 5]

[0033]

[Table 6]

According to the present invention, a fish egg is immersed in a saline solution containing a predetermined amount of trehalose or / and an organic acid, or a fish egg previously immersed in a saline solution is treated with trehalose or / and / or an organic acid. In either method of directly spraying a predetermined amount, it is possible to produce a very good fish egg product that has good tightness and no drip even if the salt content is small.

Claims (5)

[Claims] 1. A good fish with good tightness and no drip by immersing a fish egg in an aqueous solution of a salt solution containing a predetermined amount of trehalose and / or an organic acid or by directly spraying the fish egg on a salt solution-treated fish egg. A fish egg product characterized by being an egg. 2. An amount of trehalose and / or an organic acid,
100 g of an aqueous solution of 1% by weight to a saturated concentration of a salt containing salt at a ratio of 2 to 15 g / 100 g, or 100% of a fish egg treated with a saline solution
The fish egg product according to claim 1, wherein the fish egg product is directly sprayed at an equal ratio to the product. 3. A method of immersing fish eggs using an aqueous solution of 1% by weight to a saturated concentration of sodium chloride containing trehalose and / or an organic acid at a ratio of 2 to 15 g / 100 g. How to process fish eggs. 4. A method for treating fish eggs, wherein the amount of trehalose and / or an organic acid is directly applied to the treated eggs of 2 to 15 g / 100 g to the fish eggs previously treated with a saline solution. 5. The organic acid is citric acid, DL-malic acid, L
The fish egg product according to claim 1 or 2, which is tartaric acid or DL-tartaric acid, and the method for treating a fish egg according to claim 3 or 4.