JP2003284532A - Method for producing salmon roe - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To prevent the quality deterioration of salmon roe, which is caused with the passage of time and affects the texture of the salmon roe. <P>SOLUTION: This method for producing the salmon roe, having a seasoning solution immersion process for immersing raw material roe taken out from female salmons in a seasoning solution for a prescribed time and then draining the solution from the roe is characterized by adhering an organic acid ion and/or ammonia ion to the raw material roe at least in one of a process before the seasoning solution immersion process, the seasoning solution immersion process, and a process after the seasoning solution immersion process. For example, a seasoning solution comprising a saline solution having a salt concentration of ≥5 wt.% and used in the seasoning solution immersion process or a seasoning solution containing soy sauce as a main component is mixed with 1 to 30 wt.% of one or more of organic acids, organic acid salts, ammonia and ammonium salts to adjust the solution to pH 4 to 9. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing salmon roe, which comprises immersing a raw egg taken out from a female salmon in a seasoning solution for a predetermined time.

[0002]

2. Description of the Related Art A conventional salmon roe production method is as shown in FIG. 12, in which the salmon belly is first torn, and the egg mass taken out is then salted for several minutes. Then, it is pressed against the mesh knitted with thread and passed through to separate into pieces. Since the matured egg is separated from the beginning, this step can be omitted. Then, after washing, the salmon roe separated into individual grains is immersed in a seasoning solution such as saline solution or soy sauce with stirring as the case may be, and when the appropriate salt content is reached, the salmon is drained. However, in this state, the salinity may not be uniform, so
In some salmon roe eggs, the ingredients may turn white and become lumpy. Therefore, in order to make the salt content in the egg uniform, the egg is aged in the refrigerator for half a day to 2 days so as not to dry. After that, it is frozen and made into a product.

The quality of the salmon roe thus produced is classified into, for example, three grades by distributors as shown in FIGS. 4 and 12. The names of grades are, for example, “2 special” (S rank) from the order of good quality,
"Special" (B rank), "No mark (Barako)" (C rank)
And so on. These raw eggs are orange with "2 special" and egg particles wrapped in the chorion of the egg, and "special" red with egg particles wrapped in the chorion of the egg and "Unmarked". In "(Barako)", the egg capsule disappears and the egg grain is distinguished as an egg that exists independently. This grading is not performed by observing the salted products, but is performed by observing the state when the eggs are taken out from the raw salmon.
The reason for grading raw eggs is that the color and shape of the salmon change dramatically as the salmon lays closer to the egg.
From this, it is considered that the quality can be judged more clearly than by grading the finished salted products.
In other words, it can be said that this grading is done according to the degree of maturity of salmon eggs during salmon spawning return.

[0004]

By the way, in this salmon roe, the textures are different depending on the grades, and the textures higher in the grade are superior. For more information,
Differences in texture between grades include the richness and texture that are mainly influenced by the amounts of fat and water, which are the components in eggs.
Regarding the texture, the egg membrane that wraps the egg fluid is a major factor. The degree of graininess after eating the product varies depending on the grade. For example, quality products are
After crushing salmon roe with teeth, the texture of the egg membrane that remains in the mouth does not feel the presence of the membrane because it feels like the gelatin melts, but if it is of poor quality, the sensation of chewing a plastic bag causes Continue until swallowed. In this way, the texture difference is considered to contribute significantly to the difference in quality due to the classification.

Further, the quality of the egg membrane does not deteriorate at the time when the raw egg is taken out, and it becomes a product through the processing steps starting from the subsequent salting, and the deterioration progresses with the lapse of time until the consumer eats it. It has been proved by experiments. Further, the quality of the egg membrane is more deteriorated as the egg matures. 1 drop in salmon roe product gives 1
Processors are very interested in salmon roe quality because the price drops by 0-15%.

The present invention has been made in view of the above problems, and provides a method for producing salmon roe, which is intended to prevent deterioration of the quality of salmon roe that occurs over time regardless of the grade of the egg. Is intended.

[0007]

The method for producing salmon roe according to the present invention for solving the above-mentioned problems is basically such that the raw egg taken out from the salmon is soaked in the seasoning liquid for a predetermined time and drained. In a method for producing salmon roe including a seasoning liquid immersion step, a step before the seasoning liquid immersion step, the seasoning liquid immersion step,
In at least one of the steps after the seasoning liquid immersion step, organic acid ions and / or ammonium ions are attached to the raw egg. Generally, fish meat paste products typified by Kamaboko produce elasticity as a generally preferable action by the enzyme typified by transglutaminase binding protein molecules in food to form a network-like molecular cross-linking structure. It is known to contribute to the improvement of However, in salmon roe, a similar enzyme causes hardening of the egg membrane, which is considered to be the cause of the deterioration of quality, which is the opposite of that of Kamaboko. It has been investigated that many of these enzymes have the property that the reaction is promoted by the presence of calcium ions, and therefore,
In salmon roe, it was considered to block the enzyme reaction by blocking (chelating) the calcium ion. The inventor of the present application paid attention to the fact that a substance containing an organic acid ion or an ammonium ion has a function of suppressing this kind of enzymatic reaction, and produced an organic acid ion such as a citrate ion or an ammonium ion by various experiments. It has been found that the addition in the process can suppress the deterioration of the quality of the egg membrane. In this way, the inventors have invented a constitution in which organic acid ions and / or ammonium ions are attached to the raw egg. This organic acid ion and / or ammonium ion suppresses the reaction of an enzyme typified by transglutaminase, thereby suppressing the deterioration of the quality of the egg membrane.

[0008] Specifically, first, the method for producing salmon roe according to the present invention for solving the above-mentioned problems involves a seasoning liquid immersion in which a raw egg taken out from a female salmon is dipped in a seasoning liquid for a predetermined time and drained. In the method for producing salmon roe including the steps, 1 to 30% by weight of one or more kinds of organic acid, organic acid salt, ammonia and ammonium salt is added to the seasoning solution used in the seasoning solution dipping step to adjust the pH to 4 to 9. Adjusted configuration. More desirably, one or two or more of the organic acids, organic acid salts, ammonia, and ammonium salts are added in an amount of 2 to 10% by weight. The pH is adjusted to 4 to 9 by, for example, phosphoric acid,
It is carried out by dissolving one or more substances selected from phosphates, carbonates and sodium hydroxide. As a result, it is possible to prevent the quality deterioration that occurs with time before eating, and it is possible to obtain a higher effect of suppressing the egg membrane hardening in the raw material egg having advanced maturity.

As organic acids, citric acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, and as organic acid salts, citrate, succinate, tartrate, lactate, fumarate,
One or two or more of malate, ammonia and ammonium salt are used. Due to the presence of one or more of these organic acids, organic acid salts, ammonia, and ammonium salts, it is possible to prevent quality deterioration that occurs over time before eating, and in raw material eggs with advanced maturity A higher effect of suppressing the hardening of the egg membrane can be obtained.

Then, if necessary, in the seasoning liquid soaking step, the seasoning liquid is composed of a saline solution having a salt concentration of 5% by weight or more, and the raw egg is immersed in the seasoning liquid for 3 to 15 minutes. It is preferably 5 to 12 minutes. Organic acid, organic acid salt,
One or two or more of ammonia and ammonium salts can be surely attached to the raw material egg, and a higher effect of suppressing egg membrane hardening can be obtained. Further, if necessary, in the seasoning liquid dipping step, the seasoning liquid is composed mainly of soy sauce, and the raw egg is soaked in the seasoning liquid for 1 to 72 hours. One or more of the organic acids, organic acid salts, ammonia, and ammonium salts can be surely attached to the raw egg, and a higher effect of suppressing the hardening of the egg membrane can be obtained.

Secondly, the method for producing salmon roe according to the present invention for solving the above-mentioned problems comprises a seasoning liquid dipping step of dipping the raw egg taken out from the female salmon in the seasoning liquid for a predetermined time to drain the raw material egg. In the method for producing salmon roe, after the seasoning liquid immersion step, 1 to 30% by weight of 1 or 2 or more of organic acid, organic acid salt, ammonia and ammonium salt is added to adjust pH.
The composition was provided with a post-adhesion treatment step of adhering the adjusted liquid adjusted to 4 to 9 to the raw egg. More desirably, one or two or more of the organic acids, organic acid salts, ammonia, and ammonium salts are added in an amount of 2 to 10% by weight. pH
The adjustment to 4 to 9 is performed, for example, by dissolving one or more substances selected from phosphoric acid, phosphate, carbonate, and sodium hydroxide. It is possible to prevent the quality deterioration that occurs with time before eating, and it is possible to obtain a higher effect of suppressing the eggshell hardening in the raw material egg having advanced maturity.

Thirdly, the method for producing salmon roe according to the present invention for solving the above-mentioned problems comprises a seasoning liquid dipping step of dipping the raw egg taken out from the female salmon in the seasoning liquid for a predetermined time to drain the raw material egg. In the method for producing salmon roe, 1 to 40% by weight of 1 or 2 or more of organic acid, organic acid salt, ammonia and ammonium salt is added before the above seasoning liquid soaking step to adjust pH.
The composition was provided with a pre-adhesion treatment step of adhering the adjusted liquid adjusted to 4 to 9 to the raw egg. More desirably, one or two or more of the organic acids, organic acid salts, ammonia, and ammonium salts are added in an amount of 4 to 20% by weight. pH
The adjustment to 4 to 9 is performed, for example, by dissolving one or more substances selected from phosphoric acid, phosphate, carbonate, and sodium hydroxide. This also makes it possible to prevent the quality deterioration that occurs with time before eating, and to obtain a higher effect of suppressing the hardening of the egg membrane in the raw material egg having advanced maturity.

Also in these second and third methods for producing salmon roe of the present invention, as the organic acid, citric acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, and as the organic acid salt, citrate, succinate One or more of acid, tartrate, lactate, fumarate, malate, ammonia and ammonium salts are used. Due to the presence of these organic acid salts, it is possible to prevent quality deterioration that occurs over time before eating, and it is possible to obtain a higher effect of suppressing egg membrane hardening in raw material eggs that have advanced in maturity.

Then, if necessary, the raw material egg is immersed in the above-mentioned preparation liquid for a predetermined time so that the preparation liquid is attached to the raw material egg. The organic acid salt can be surely attached to the raw material egg, and a higher effect of suppressing egg film hardening can be obtained.

If necessary, the above adjustment liquid is sprayed onto the raw material egg to adhere to the raw material egg. The organic acid salt can be surely attached to the raw material egg, and a higher effect of suppressing egg film hardening can be obtained.

Furthermore, in the method for producing salmon roe according to the second and third aspects of the present invention, the seasoning solution is composed of a saline solution having a salt concentration of 5% by weight or more, if necessary.

Furthermore, if necessary, the seasoning liquid has a composition containing soy sauce as a main component.

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION A method for manufacturing salmon roe according to an embodiment of the present invention will be described in detail below with reference to the accompanying drawings.

FIG. 1 shows a salmon roe production method according to a first embodiment of the present invention. This is a separation step (1-) in which the raw material eggs of the lump taken out from the salmon are first salted for several minutes, and then separated into egg grains.
1) and a washing step (1-2) for washing the separated egg grain
And a seasoning solution immersion step (1-3) of immersing the washed egg particles in a seasoning solution for a predetermined period of time and draining, and an aging step (1-4) of aging the egg particles after the seasoning solution immersion step, Then, it comprises a freezing step (1-5) of freezing. Since the matured egg is separated from the beginning, the separation step can be omitted. Hereinafter, each step will be described in detail.

(1-1) Separation Step First, the belly of the landed female salmon is torn and the raw egg is taken out.
The removed product is in a state in which egg grains are adhered and wrapped in the egg capsule, and the appearance is like an enlarged octopus. In some cases, the raw egg of the removed mass is salted for a few minutes, and then the raw egg is pressed and passed over a net woven in a racket shape with a thread or the like to separate the raw egg.

(1-2) Washing step The raw material eggs that have been separated into individual eggs in the separation step to form egg particles are
Wash with brine or fresh water. At this time, it is desirable to wash the salt water with a salt concentration of about seawater, that is, a salt content of 3 to 4%.

(1-3) Seasoning Solution Immersion Step In the previous step, the washed egg particles are immersed in the seasoning solution for a predetermined time and drained. The seasoning solution is composed of a saline solution having a salt concentration of 5% by weight or more, and 1 or 2 or more kinds of organic acids, organic acid salts, ammonia, ammonium salts in the seasoning solution are 1 to 30% by weight, preferably, 2-10% is added. Examples of the organic acid include citric acid, succinic acid, tartaric acid, lactic acid, fumaric acid, and malic acid, and examples of the organic acid salt include citrate, succinate, tartrate, lactate, and fumaric acid. Salt and malate are used. 1 of these organic acids and organic acid salts, ammonia, and ammonium salts
Alternatively, two or more kinds are selected and added. This seasoning liquid is adjusted to pH 4-9. This pH adjustment is carried out, for example, by dissolving one or more substances selected from phosphoric acid, phosphates, carbonates and sodium hydroxide. In this seasoning liquid immersion step, the raw egg is immersed in the seasoning liquid for 5 to 12 minutes. After that, the seasoning liquid is cut off in a colander for about 30 minutes.

In this step, since one or more kinds of organic acid, organic acid salt, ammonia and ammonium salt are added to the seasoning liquid, deterioration of quality which occurs with time before eating is prevented. In particular, the more mature the raw material egg is, the more effective it is in suppressing the hardening of the egg membrane. Specifically, the organic acid ion and / or ammonium ion suppresses the enzymatic reaction of an enzyme represented by transglutaminase,
This suppresses the deterioration of the quality of the egg membrane. By this operation, it is possible to prevent the quality deterioration that occurs with time before eating, and it is possible to obtain a higher effect of suppressing egg membrane hardening in the raw material egg having advanced maturity.

(1-4) Aging Step The egg grains that have undergone the seasoning liquid immersion step are aged. The method of aging is to put egg grains in a plastic bag and seal it to 0-15
Put it in a place of ℃ for half a day to 2 days while preventing it from drying. The salt content is made uniform by diffusing the seasoning liquid soaked in the egg. This makes it possible to prevent the components from partially becoming cloudy in the egg grain.

(1-5) Freezing step The aged egg grain is frozen at -20 to -40 ° C for 2 hours to half a day. It is possible to prevent quality deterioration that occurs before the product reaches consumers due to freezing.

FIG. 2 shows a salmon roe production method according to a second embodiment of the present invention. This is a separation step (2-1) of separating the raw material eggs of the lump taken out from the salmon into individual egg particles and a cleaning step (2-) of washing the separated egg particles.
2), a seasoning solution immersion step (2-3) of immersing the washed egg particles in the seasoning solution for a predetermined time and draining the solution, and a conditioning solution in which an organic acid salt is added to the seasoning solution after the seasoning solution immersion step. It comprises a post-adhesion treatment step (2-4) of attaching the raw material egg, an aging step (2-5) of aging the egg grain, and a freezing step (2-6) of freezing thereafter. Since the matured egg is separated from the beginning, the separation step is unnecessary. Hereinafter, each step will be described in detail.

(2-1) Separation step The same process as above is carried out. (2-2) Washing step The same as above. (2-3) Seasoning liquid immersion step The washed egg particles are immersed in the seasoning liquid for a predetermined time and drained.
The seasoning liquid is a saline solution having a salt concentration of 5% by weight or more.

(2-4) Post-Adhesion Treatment Step 1 to 30% by weight of one or more kinds of organic acid, organic acid salt, ammonia and ammonium salt is added to the seasoning liquid to adjust pH.
The adjusted liquid adjusted to 4 to 9 is attached to the raw egg. More preferably, 2 to 10% by weight of one or more of organic acids, organic acid salts, ammonia and ammonium salts is added.
The pH is adjusted to 4 to 9 by dissolving one or more substances selected from phosphoric acid, phosphate, carbonate and sodium hydroxide. Examples of the organic acid include citric acid,
Succinic acid, tartaric acid, lactic acid, fumaric acid and malic acid are used, and examples of the organic acid salt include citrate, succinate, tartrate, lactate, fumarate and malate. One or more of these organic acids and organic acid salts, ammonia and ammonium salts are selected and added. In this step, the raw material egg is immersed in the preparation liquid for a predetermined time to adhere the preparation liquid to the raw material egg. Alternatively, the preparation liquid is sprayed on the raw egg and adhered to the raw egg.

In this step, since organic acid ions and / or ammonium ions are attached to the raw material eggs, deterioration of quality which occurs with time before eating is prevented. In particular, the more mature the raw material egg is, the more effective it is in suppressing the hardening of the egg membrane. Specifically, the organic acid ion and / or ammonium ion suppresses the enzymatic reaction of an enzyme typified by transglutaminase, thereby suppressing the deterioration of egg membrane quality. By this operation, it is possible to prevent the quality deterioration that occurs with time before eating, and it is possible to obtain a higher effect of suppressing egg membrane hardening in the raw material egg having advanced maturity.

(2-5) Aging step The egg grain that has undergone the seasoning liquid immersion step is aged. The method of aging is to put egg grains in a plastic bag and seal it to 0-15
Put it in a place of ℃ for half a day to 2 days while preventing it from drying. The salt content is made uniform by diffusing the seasoning liquid soaked in the egg. This makes it possible to prevent the components from partially becoming cloudy in the egg grain. (2-6) Freezing step The aged egg grain is frozen at -20 to -40 ° C for 2 hours to half a day.

FIG. 3 shows a salmon roe production method according to a third embodiment of the present invention. This is a separation step (3-1) for separating the raw material eggs of the lumps extracted from the salmon into individual egg particles, and a cleaning step (3-) for cleaning the separated egg particles.
2), a pre-adhesion treatment step (3-3) of adhering the adjusted liquid to which the organic acid salt is added to the raw egg, and a seasoning liquid dipping step (3) of dipping the egg grains in the seasoning liquid for a predetermined time and draining the liquid. -4),
After that, it comprises an aging step (3-5) of aging the egg grain and a freezing step (3-6) of freezing it thereafter. Since the matured egg is separated from the beginning, the separation step is unnecessary. Hereinafter, each step will be described in detail.

(3-1) Separation step The same is done as above. (3-2) Washing process The same is done as above.

(3-3) Pre-adhesion treatment step 1 to 40 of 1 or 2 or more of organic acid, organic acid salt, ammonia and ammonium salt is added to a seasoning solution consisting of saline solution having a salt concentration of 5% by weight or more. The adjusted liquid adjusted to pH 4 to 9 is added to the raw material egg by adding the weight% thereof. More preferably, 4 to 20% by weight of one or more of organic acids, organic acid salts, ammonia and ammonium salts is added. The pH is adjusted to 4 to 9 by dissolving one or more substances selected from phosphoric acid, phosphate, carbonate and sodium hydroxide. Examples of the organic acid include citric acid, succinic acid, tartaric acid, lactic acid, fumaric acid, and malic acid, and examples of the organic acid salt include citrate, succinate, tartrate, lactate, and fumaric acid. Salt and malate are used. One or more of these organic acids and organic acid salts, ammonia and ammonium salts are selected and added.
In this step, the raw material egg is immersed in the preparation liquid for a predetermined time to adhere the preparation liquid to the raw material egg. Alternatively, the preparation liquid is sprayed on the raw egg and adhered to the raw egg.

In this step, since organic acid ions and / or ammonium ions are attached to the raw material eggs, deterioration of quality which occurs with time before eating is prevented. In particular, the more mature the raw material egg is, the more effective it is in suppressing the hardening of the egg membrane. Specifically, the organic acid ion and / or ammonium ion suppresses the enzymatic reaction of an enzyme typified by transglutaminase, thereby suppressing the deterioration of egg membrane quality. By this operation, it is possible to prevent the quality deterioration that occurs with time before eating, and it is possible to obtain a higher effect of suppressing egg membrane hardening in the raw material egg having advanced maturity.

(3-4) Seasoning liquid dipping step The seasoning liquid is immersed in the seasoning liquid for a predetermined time, and the liquid is drained. The seasoning liquid is a saline solution having a salt concentration of 5% by weight or more. (3-5) Aging step The egg grain that has undergone the seasoning liquid immersion step is aged. The method of aging is to put egg grains in a plastic bag and seal it to 0-15
Put it in a place of ℃ for half a day to 2 days while preventing it from drying. The salt content is made uniform by diffusing the seasoning liquid soaked in the egg. This makes it possible to prevent the components from partially becoming cloudy in the egg grain. (3-6) Freezing step The aged egg grain is frozen at -20 to -40 ° C for 2 hours to half a day.

[0036]

[Experimental Example] Next, various experimental examples will be described. Some experimental examples are compared with the examples according to the present invention and the comparative examples. As shown in FIG. 4, the raw material eggs used in the experiment were classified into 3 grades evaluated in the market.
The names of grades are, for example, “2 special” (S
Rank), "Special" (B rank), "No mark (Barako)"
(C rank) etc. These raw eggs are "2
"Special" is an orange-colored egg whose eggs are wrapped in the chorion, "Special" is a red egg whose eggs are wrapped in the chorion, and "Muji" (barako) is a roe It is distinguished as an egg with disappearing membranes and independent egg grains.

[Experimental Example 1] First, raw eggs of these raw eggs, saturated saline used as a seasoning solution, soaked in this for 8 minutes, salmon roe aged for 24 hours, salmon roe aged for 72 hours, egg film The SDS solubilization rate of Solubilization rate is
The higher the solubilization rate, the more the texture corresponds to the texture of the tongue,
Since the degree of formation of the cross-linking structure between egg membrane protein molecules is low, the egg membrane has a soft texture, is easily melted in the mouth, and has a good tongue feel.

The solubilization rate is calculated as follows. As shown in FIG. 5, a predetermined amount (eg, 2 g) of the egg membrane was sampled and ground in an SDS solution (eg, 5 ml) (A
The amount of protein in the liquid) and the amount of protein in the supernatant (solution B) obtained by removing the precipitate containing the insoluble protein by centrifugation after heating the solution are determined by the following formula.

SDS solubilization rate (%) = protein amount of solution B ÷ protein amount of solution A × 100

Here, the SDS solution (2% SDS) means
PH 8.0 containing 2% mercaptoethanol and 8M urea
Tris-HCl buffer solution, which is a reagent that dissolves proteins, but when proteins bind to each other and form a huge cross-linked structure, they aggregate and become insoluble in SDS solution. , The degree of formation of cross-linked structure is S
It can be expressed as a ratio of dissolution in the DS solution (SDS solubilization ratio). Also, the method for adjusting the liquid A to the liquid B is 97
After heating at ~ 100 ° C for 2 minutes and stirring at room temperature for 18 hours, the precipitate containing undissolved protein was subjected to 6 at 3100G.
After centrifuging for 0 minutes, the supernatant was designated as solution B.

The results are shown in FIG. From these results, in each grade, the solubilization rate is 100% for raw eggs, but particularly for raw eggs of "Mujirushi (Barako)" (C rank), the solubilization rate during the process from salting to commercialization. Can be seen to decrease considerably.

[Experimental Example 2] In the experiment, the solubilization rate of Example 1 and Comparative Examples 1 and 2 was measured at every predetermined elapsed time of storage time. The raw egg used in the experiment is "Muji (Barako)". As Example 1, 2% by weight of citric acid was used in a saturated saline solution as a seasoning solution, and immersed in this for 8 minutes,
Salmon roe aged for 0, 5, 12, 42, 72 hours was used. In Comparative Example 1, a salmon salt solution was used as a seasoning solution, and salmon roe that had been immersed in this for 8 minutes and aged for 0, 5, 12, 42, 72 hours was used. As Comparative Example 2, a raw egg that was not immersed in the seasoning liquid was used.

The results are shown in FIG. From this result, it can be seen that the solubilization rate was improved by the addition of citric acid.

[Experimental Example 3] In the experiment, the solubilization ratio of Example 2 and Comparative Examples 3 and 4 was measured at every predetermined elapsed time of storage time. The raw egg used in the experiment is "Muji (Barako)". In Example 2, a salmon roe isotonic liquid to which 1% by weight of citric acid was added was used as a seasoning liquid, and the salmon roe which had been soaked for 0.5, 12, 42 hours and then drained was used. Here, the salmon roe isotonic solution has a pH of 7.4 of a solution of 134.5 mM sodium chloride, 3.8 mM potassium chloride and 3.2 mM calcium chloride so that the osmotic pressure is the same as salmon roe liquid. Thus, it is a buffer solution adjusted with sodium hydrogen carbonate. As Comparative Example 3, salmon roe that had been soaked in distilled water for 0, 5, 12, 42 hours and then drained was used. In Comparative Example 4, a salmon roe isotonic solution was used as a seasoning solution, and after soaking in it for 0, 5, 12, 42 hours,
Dried salmon roe was used.

The results are shown in FIG. From this result, it can be seen that the solubilization rate was improved by the addition of citric acid.

[Experimental Example 4] Experiments were carried out for Examples 3 and 4 and Comparative Example 5 with respect to raw egg before soaking in seasoning liquid, salmon roe aged for 24 hours, salmon roe aged for 72 hours.
The solubilization rate was measured. The raw egg used in the experiment is "Muji (Barako)". In Example 3, a saturated saline solution containing 4% by weight of iron ammonium citrate was used as a seasoning solution. In Example 4, a saturated saline solution containing 4% by weight of ammonium citrate was used as a seasoning solution. As Comparative Example 5, saturated saline was used as the seasoning liquid.

The results are shown in FIG. From this result, it is understood that the solubilization rate was improved by adding ammonium iron citrate and ammonium citrate.

[Experimental Example 5] The experiment was carried out in Examples 5, 6, 7 and
With respect to 8, 9, 10 and Comparative Example 6, the solubilization rate was measured at every predetermined elapsed time of storage time. The raw egg used in the experiment is "Muji (Barako)". Also, a soy sauce: water: 10% saline = 1: 1: 1 solution was used as a base solution of the seasoning solution.

In Example 5, as a seasoning solution, a base solution to which 0.3 M (mol) of ammonium iron citrate was added was used. After being immersed in this for 24 hours, the salmon roe and the solution were drained. The salmon roe that had been aged for 48 hours after cutting was used. As Example 6, the base liquid was added to the base liquid as a seasoning liquid.
Sodium citrate was added so as to have a concentration of 3 M (mol), and after soaking in this for 24 hours, salmon roe after draining and salmon roe after aging for 48 hours after draining were used.
As Example 7, a base liquid to which 0.3 M (mol) of ammonium citrate was added so as to have a seasoning liquid was used, and after soaking in this for 24 hours, salmon roe after draining and further 48 after draining The salmon roe after aging was used. As Example 8, a base solution to which sodium tartrate was added so as to have a concentration of 0.3 M (mol) was used, and after soaking in this for 24 hours, salmon roe after draining and further 48 hours after draining Aged salmon roe was used. As Example 9,
As a seasoning liquid, sodium succinate added to the base liquid at 0.3 M (mol) was used.
After soaking for a period of time, salmon roe after draining and salmon roe after aging for 48 hours after draining were used. As Example 10, a base solution to which 0.3 M (mol) of ammonium chloride was added was used as a seasoning solution, and after soaking in this for 24 hours, salmon roe after draining and further 48 hours after draining Aged salmon roe was used.

On the other hand, as Comparative Example 6, a seasoning solution prepared by adding sodium chloride to the base solution to a concentration of 0.3 M (mol) was soaked in the solution for 24 hours, and then the salmon roe and the solution were drained. The salmon roe that had been aged for 48 hours after cutting was used.

The results are shown in FIG. From these results, it can be seen that the solubilization rate was improved by adding various organic acid salts. Further, although not as much as the organic acid salt, the addition of ammonium chloride improved the solubilization rate more than the addition of sodium chloride, and it was confirmed that the addition of ammonium chloride contributed to the improvement of the solubilization rate of ammonium ion.

Experimental Example 6 In the experiment, the solubilization rate was measured for each of Examples 11 and 12 and Comparative Example 7 for each difference in the concentration added to the seasoning liquid. The raw egg used in the experiment is "Muji (Barako)". A soy sauce: water = 1: 2 solution was used as a base liquid for the seasoning liquid.

In Example 11, 2.5%, 5% and 10% sodium succinate was added to a base solution as a seasoning solution, which was soaked in this for 24 hours, and the salmon roe after draining was used. I was there. As Example 12, a base liquid to which 2.5%, 5%, and 10% sodium citrate was added was used as a seasoning liquid, and after dipping in this for 24 hours, the salmon roe after draining was used. As Comparative Example 7, a seasoning solution prepared by adding 2.5%, 5%, 10% and 20% sodium chloride to a base solution was used, and after soaking in this for 24 hours, the salmon roe after draining was used. .

The results are shown in FIG. From this result, it is understood that the effect varies depending on the addition amount of the organic acid salt, but if the addition amount is the same, the solubilization rate of the organic acid salt is higher than that of sodium chloride.

[0055]

As described above, according to the method for producing salmon roe of the present invention, by adhering the organic acid ions and / or ammonium ions to the raw egg, the solubilization rate of the egg membrane that occurs over time can be improved. The decrease can be suppressed, that is,
Since the solubilization rate can be kept high, it is considered that by suppressing the action of an enzyme typified by transglutaminase, the structural strengthening (hardening) of the egg membrane that accompanies the cross-linking of egg membrane protein molecules is suppressed. In addition, it is possible to secure a texture with a good texture on the tongue regardless of the grade of the egg, and prevent the deterioration of the quality of the salmon roe that occurs over time. In particular, a raw material egg with advanced maturity can obtain a higher effect of suppressing the hardening of the egg membrane, which is extremely useful.

[Brief description of drawings]

FIG. 1 is a process diagram showing a salmon roe manufacturing method according to a first embodiment of the present invention.

FIG. 2 is a process drawing showing the method for manufacturing salmon roe according to the second embodiment of the present invention.

FIG. 3 is a process drawing showing the method for manufacturing salmon roe according to the third embodiment of the present invention.

FIG. 4 is a table showing the state of each grade of raw egg to which the method for producing salmon roe of the present invention is applied.

FIG. 5 is a diagram showing an experimental method for calculating the SDS solubilization rate of the egg membrane, which is an index of the effect of the present invention.

FIG. 6 is a graph showing the results of Experimental Example 1 according to the present invention.

FIG. 7 is a graph showing the results of Experimental Example 2 according to the present invention.

FIG. 8 is a graph showing the results of Experimental Example 3 according to the present invention.

FIG. 9 is a graph showing the results of Experimental Example 4 according to the present invention.

FIG. 10 is a graph showing the results of Experimental Example 5 according to the present invention.

FIG. 11 is a graph showing the results of Experimental Example 6 according to the present invention.

FIG. 12 is a process chart showing an example of a conventional salmon roe manufacturing method.

Claims (15)

[Claims] 1. A method for producing salmon roe, which comprises a seasoning liquid immersion step of immersing a raw egg taken out from a female salmon in a seasoning liquid for a predetermined period of time and draining the seasoning liquid, wherein the seasoning liquid immersion step is a step before the seasoning liquid immersion step. Step, at least one of the steps after the seasoning liquid immersion step,
A method for producing salmon roe, characterized in that organic acid ions and / or ammonium ions are attached to raw material eggs. 2. A salmon roe manufacturing method comprising a seasoning liquid immersion step of immersing a raw egg taken out from a female salmon in a seasoning liquid for a predetermined period of time to drain the seasoning liquid, wherein the seasoning liquid used in the seasoning liquid immersion step is an organic acid, A method for producing salmon roe, characterized in that 1 to 30% by weight of one or more of organic acid salts, ammonia and ammonium salts is added to adjust pH to 4 to 9. 3. The organic acid, organic acid salt, ammonia, or ammonium salt is used in an amount of 2 to 10% by weight.
The method for producing salmon roe according to claim 2, wherein the salmon roe is added. 4. An organic acid such as citric acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, and an organic acid salt such as citrate, succinate, tartrate, lactate, fumarate, malic acid. 4. 1 or 2 or more of salts, ammonia, and ammonium salts are used, and 2 or 3 above.
A method for producing salmon roe as described. 5. The seasoning liquid dipping step, wherein the seasoning liquid is composed of a saline solution having a salt concentration of 5% by weight or more, and the raw egg is immersed in the seasoning liquid for 3 to 15 minutes. Three
Or the method for producing salmon roe according to item 4. 6. The seasoning liquid dipping step, wherein the seasoning liquid is composed mainly of soy sauce, and the raw material egg is added to the seasoning liquid in an amount of 1 to 72.
The method for producing salmon roe according to claim 2, 3 or 4, characterized by immersing for a time. 7. A salmon roe production method comprising a seasoning liquid immersion step of dipping raw egg taken out from female salmon in seasoning liquid for a predetermined period of time to drain the liquid, after the seasoning liquid immersion step, an organic acid or an organic acid is added. 1 to 30 of 1 or 2 or more of salts, ammonia and ammonium salts
A method for producing salmon roe, which comprises a post-adhesion treatment step of adhering the adjusted liquid adjusted to pH 4 to 9 to the raw material egg by adding the weight% thereof. 8. The organic acid, organic acid salt, ammonia, or ammonium salt is used in an amount of 2 to 10% by weight.
The method for producing salmon roe according to claim 7, wherein the salmon roe is added. 9. A method for producing salmon roe, which comprises a seasoning liquid dipping step of dipping raw egg taken out from a female salmon in a seasoning liquid for a predetermined period of time to drain the seasoning liquid. 1 to 40 of 1 or 2 or more of acid salts, ammonia and ammonium salts
A method for producing salmon roe, which comprises a pre-adhesion treatment step of adhering the adjusted liquid adjusted to pH 4 to 9 to the raw egg by adding the weight%. 10. The organic acid, organic acid salt, ammonia,
10. The method for producing salmon roe according to claim 9, wherein 4 to 20% by weight of one or more of ammonium salts is added. 11. Organic acids such as citric acid, succinic acid,
As tartaric acid, lactic acid, fumaric acid, malic acid, organic acid salts,
10. A citrate, a succinate, a tartrate, a lactate, a fumarate, a malate, ammonia, and an ammonium salt are used in one or more kinds.
Or the method for producing salmon roe according to item 10. 12. The method for producing salmon roe according to claim 7, 8, 9, 10 or 11, wherein the raw egg is soaked in the adjusted liquid for a predetermined time to adhere the adjusted liquid to the raw egg. 13. The method according to claim 7, 8, 9, 10 characterized in that the adjusted liquid is sprayed onto a raw egg to adhere to the raw egg.
Or the method for producing salmon roe according to item 11. 14. The seasoning liquid is a saline solution having a salt concentration of 5% by weight or more.
The method for producing salmon roe according to 10, 11, 12 or 13. 15. A method for producing salmon roe according to claim 7, 8, 9, 10, 11, 12, or 13, wherein the seasoning liquid contains soy sauce as a main component.