JP2003304840A - Method for preparing karashimentaiko - Google Patents
Method for preparing karashimentaikoInfo
- Publication number
- JP2003304840A JP2003304840A JP2002110475A JP2002110475A JP2003304840A JP 2003304840 A JP2003304840 A JP 2003304840A JP 2002110475 A JP2002110475 A JP 2002110475A JP 2002110475 A JP2002110475 A JP 2002110475A JP 2003304840 A JP2003304840 A JP 2003304840A
- Authority
- JP
- Japan
- Prior art keywords
- mentaiko
- roes
- sea water
- deep sea
- egg
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、海洋深層水を用い
た明太子の製造方法に関するものである。TECHNICAL FIELD The present invention relates to a method for producing mentaiko using deep sea water.
【0002】[0002]
【従来の技術】図2は、従来の辛子明太子の製造工程の
一例の概略を示す図である。この辛子明太子の製造工程
においては、まず、冷凍されているスケソウダラの卵を
解凍する工程101で、この卵を常温の状態に長時間放
置し自然解凍している。また工程102の洗浄では、一
般的には、日本酒を用いて解凍した卵の洗浄をしてい
る。また洗浄した卵の漬け込みをする工程103、10
4においては、通常は主に化学調味料を含んだ漬け込み
液に卵を漬け込んでいた。2. Description of the Related Art FIG. 2 is a diagram showing an outline of an example of a conventional manufacturing process for mentaiko. In the production process of this Mentaiko, first, in the step 101 of thawing the frozen Alaska pollack eggs, the eggs are left to stand at room temperature for a long time and naturally thawed. In addition, in the washing of step 102, generally, the eggs thawed with sake are washed. Steps 103 and 10 for pickling the washed eggs
In No. 4, eggs were usually dipped in a dipping solution containing mainly a chemical seasoning.
【0003】[0003]
【発明が解決しようとする課題】従って上記の工程10
1では、常温にて長時間放置するため原材料である卵の
の鮮度が低下するというおそれがある。また、工程10
2においては、洗浄のために比較的大量の日本酒等を用
いるため製造コストが割高となる。さらに工程103、
104においては、化学調味料を中心とした漬け込み液
に漬け込むため、旨みが浅くなるが、天然調味料を用い
ると製造コストが上昇し製品が高価なものとなってしま
う。一方、近年の栄養知識の普及向上に伴い、より栄養
価の高い辛子明太子の提供が望まれる。Therefore, the above-mentioned step 10 is performed.
In No. 1, since it is left at room temperature for a long time, the freshness of the raw material egg may decrease. Also, step 10
In No. 2, since a relatively large amount of sake or the like is used for cleaning, the manufacturing cost is high. Further step 103,
In No. 104, since it is dipped in a dipping solution mainly containing a chemical seasoning, the taste becomes shallow, but when a natural seasoning is used, the manufacturing cost increases and the product becomes expensive. On the other hand, with the recent spread of nutritional knowledge, it is desired to provide Mentaiko with higher nutritional value.
【0004】そこで本発明者等は、近年注目されている
海洋深層水の性質に着目し、辛子明太子の製造方法にお
いて用いることを種々検討した結果、上述した問題が解
決されることを見出して本発明を完成したものである。
本発明は、旨みが深く、栄養価の高い、高品質な辛子明
太子の製造方法を提供することを課題とする。Then, the present inventors have paid attention to the property of deep sea water, which has been attracting attention in recent years, and as a result of various studies on its use in a method for producing mentaiko, it was found that the above-mentioned problems can be solved. The invention has been completed.
It is an object of the present invention to provide a method for producing high quality mentaiko with a deep taste and high nutritional value.
【0005】[0005]
【課題を解決するための手段】本発明は、上記課題を達
成するために、以下の手段を採用した。すなわち、辛子
明太子の原材料となる冷凍卵を解凍、洗浄の後、この卵
を漬け込み液に漬け込みをする工程を有する、辛子明太
子の製造方法において、海洋深層水を含む漬け込み液
に、卵を漬け込むことを特徴とする。The present invention employs the following means in order to achieve the above object. That is, there is a step of thawing a frozen egg which is a raw material of mentaiko menthol, washing and then immersing this egg in a immersing liquid, in the method for producing menta mentaiko, immersing the egg in a immersing liquid containing deep ocean water. Is characterized by.
【0006】また第2の発明は、辛子明太子の原材料と
なる冷凍卵を、海洋深層水中にて解凍する工程、解凍し
た卵を海洋深層水を用いて洗浄する工程、及び、洗浄し
た卵を海洋深層水を含んだ漬け込み液に、所定期間漬け
込む工程である。A second aspect of the invention is a step of thawing a frozen egg, which is a raw material for mustard mentaiko, in deep ocean water, a step of washing the thawed egg with deep ocean water, and the washed egg in the ocean. This is a step of immersing in a dipping solution containing deep water for a predetermined period.
【0007】ここで海洋深層水とは、一般的に少なくと
も海面下200メートル以上の深海から採取した水であ
る。また辛子明太子の原材料となる卵は、主としてスケ
ソウダラの卵を使用することができる。Here, the deep sea water is generally water collected from the deep sea at least 200 meters below the sea level. As an egg used as a raw material for the Mentaiko, the eggs of Alaska pollack can be mainly used.
【0008】海洋深層水は大気等に接触しないため、一
般細菌、大気中の化学物質によう汚染が少ないため清浄
性が高い。よって海洋深層水を用い、卵の解凍、洗浄を
することにより、海洋深層水の清浄性が活かされ、臭み
がなく、安全で高品質の辛子明太子を得ることができ
る。Since deep sea water does not come into contact with the atmosphere or the like, it is highly clean because it is less polluted like general bacteria and chemical substances in the atmosphere. Therefore, by thawing and washing the eggs using deep sea water, the cleanliness of the deep sea water is utilized, and it is possible to obtain safe and high quality Mentaiko without odor.
【0009】また、海洋深層水は、水圧30気圧以下で
長い年月形成されるので性質が安定していて熟成性があ
る。そのため、漬け込み工程で原材料の卵に味わい深い
旨みを与えるのに好適なものであり、品質の良い辛子明
太子を容易に製造することに適している。Further, deep sea water is formed for a long period of time at a water pressure of 30 atm or less, so that it has stable properties and has maturity. Therefore, it is suitable for imparting a flavorful taste to the raw material egg in the pickling step, and is suitable for easily producing high quality mentaiko.
【0010】さらに海洋深層水は、Ca、Fe、Zn、
Na、Mg等の微量元素やミネラルをバランス良く含ん
でいる。従って海洋深層水を用い、解凍、洗浄の他、そ
の漬け込みをすることにより、深い旨みだけでなく、こ
れらの栄養素が多く含まれた辛子明太子を製造すること
ができる。Further, deep sea water includes Ca, Fe, Zn,
It contains well-balanced trace elements such as Na and Mg and minerals. Therefore, by using the deep sea water, thawing, washing, and soaking, it is possible to produce mentaiko, which has a large amount of these nutrients as well as a deep taste.
【0011】[0011]
【発明の実施の形態】以下、本発明の実施の形態を図1
に基づいて説明する。図1は本発明に係る辛子明太子の
製造工程を示す概略図である。BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below with reference to FIG.
It will be described based on. FIG. 1 is a schematic view showing a production process of Mentaiko with roe according to the present invention.
【0012】まず、辛子明太子の原材料である冷凍卵を
準備し、これを海洋深層水に約20時間つけ解凍する
(工程1)。海洋深層水につけながら解凍することによ
り、卵が空気に触れず、酸化しにくいため、鮮度の低下
が抑制される。次に工程2では、解凍した卵の外部の汚
れを海洋深層水を用い洗浄する。従来、日本酒等を用い
て行っていた洗浄を行わず、これを海洋深層水で洗浄す
ることにより製造コストが安価になる。First, a frozen egg, which is a raw material of Mentaiko, is prepared and thawed by immersing it in deep sea water for about 20 hours (step 1). By thawing while soaking in deep sea water, eggs do not come into contact with the air and are less likely to be oxidized, thus suppressing the deterioration of freshness. Next, in step 2, the outside dirt of the thawed egg is washed with deep sea water. Conventionally, washing is not performed using sake or the like, but is washed with deep sea water to reduce the manufacturing cost.
【0013】工程3では、洗浄した卵を、固さ、色、大
きさ等の違いに基づいて選別し、これらをそれぞれ漬け
込み用の容器へ移す。In step 3, the washed eggs are sorted based on differences in hardness, color, size, etc., and these are transferred to dipping containers.
【0014】次いで工程4では、これらの卵を海洋深層
水に約1日下漬け込みをする。そして漬け込み後、水切
りをする。一方、海洋深層水に、卵の品質に合致した調
味料を加えた漬け込み液を準備する。この漬け込み液
に、水切りした卵を漬け込み、熟成させる(工程5)。Next, in step 4, these eggs are soaked in deep ocean water for about 1 day. Then, after soaking, drain it. On the other hand, a dipping solution is prepared by adding seasonings matching the quality of eggs to deep sea water. Drained eggs are soaked in this pickling solution and aged (step 5).
【0015】約1週間漬け込み、卵を熟成させた後、漬
け込み液から卵を取り出して、液切りをする(工程
6)。液切りをした辛子明太子は、常法により必要に応
じて選別、整形、計量、包装し製品となる(工程7、
8)。After soaking for about one week to allow the eggs to mature, the eggs are taken out of the soaking solution and drained (step 6). Dried spicy mentaiko should be selected, shaped, weighed, and packaged as necessary according to the usual method (process 7,
8).
【0016】以上の工程により製造することで、卵を海
水になじませて自然な状態に保持しつつ、必要な期間の
漬け込みが可能である。そのため、見た目が良いだけで
なく、味も優れたものが製造できる。また、従来の製造
工程を大幅に変えるものではないため、手間がかから
ず、実用性が極めて高い。By the production by the above steps, the egg can be soaked in seawater and kept in a natural state, and can be dipped for a necessary period. Therefore, not only it looks good, but also taste is excellent. Further, since it does not significantly change the conventional manufacturing process, it does not take much time and is highly practical.
【0017】<実施例>次に、海洋深層水を用いる各工
程を中心とした本発明の実施例を掲げる。原材料である
スケソウダラの冷凍卵を準備し、これを容器に入れ、冷
凍卵1kgに対して3リットルの海洋深層水を加え、約
20時間放置して解凍した。<Embodiment> Next, an embodiment of the present invention will be described focusing on each process using deep sea water. Frozen eggs of Alaska pollack, which is a raw material, were prepared, placed in a container, 3 liters of deep sea water was added to 1 kg of frozen eggs, and left to thaw for about 20 hours.
【0018】解凍した卵をざるに移し、ざるごと海洋深
層水中につけ、丁寧に外部の汚れを落とした。汚れが落
ちたら十分に液切りをし、固さ、大きさ、色で選別しパ
ットに移した。The thawed egg was transferred to a colander, immersed in a colander and deep sea water, and carefully cleaned of external stains. When the dirt was removed, the liquid was thoroughly drained, sorted by hardness, size and color and transferred to a pad.
【0019】パットに3リットルの海洋深層水を入れ、
この中に上記の卵を加え、冷蔵庫で約1日間下漬け込み
をした。これにより海洋深層水の豊富な栄養素が卵に浸
透する。Put 3 liters of deep sea water in the pad,
The above eggs were added to this, and the mixture was soaked in a refrigerator for about 1 day. This allows nutrients rich in deep sea water to penetrate the eggs.
【0020】下漬け込みが終わったら、一旦液切りを
し、卵をパット中に並べ直す。そこに海洋深層水、発酵
調味料、清酒、醤油、赤唐辛子等を含む明太子用調味液
を加え、さらに冷蔵庫で1週間本漬け込みして熟成させ
た。After completion of the soaking, the liquid is drained and the eggs are rearranged in the pat. A deep-sea water, fermented seasoning, sake, soy sauce, seasoning liquid for Mentaiko including red pepper, etc. were added thereto, and further main-pickled in a refrigerator for 1 week for aging.
【0021】1週間経過後に、卵をざるに移し、約1日
かけて液切りを行った。After 1 week, the eggs were transferred to a colander and drained for about 1 day.
【0022】こうして得られた辛子明太子は、海洋深層
水中のミネラル分がバランス良く吸収されているものと
思われ、色合いも良く、まろやかな口当たりで、旨みが
深いものであった。It was considered that the thus-obtained Mentaiko roe had a good balance of mineral contents in the deep sea water, had a good color, had a mellow texture, and had a strong taste.
【0023】[0023]
【発明の効果】以上のように本発明によれば、ミネラル
バランスが良く、清浄性に富む海洋深層水を製造工程で
用いることにより、安全で、栄養価が高い、高品質の辛
子明太子を容易に製造することができる。また海洋深層
水は熟成性が高いことから、深い旨みのある辛子明太子
を得ることができる。Industrial Applicability As described above, according to the present invention, by using deep sea water having a good mineral balance and a good cleanliness in the production process, it is easy to produce a safe, nutritious, and high quality mentaiko. Can be manufactured. In addition, since deep sea water has a high ripening property, it is possible to obtain mentaiko with deep flavor.
【図1】本発明に係る辛子明太子の製造工程の一例を示
す概略図である。FIG. 1 is a schematic view showing an example of a manufacturing process of Mentaiko with mustard according to the present invention.
【図2】従来の辛子明太子の製造工程の一例を示す概略
図である。FIG. 2 is a schematic view showing an example of a conventional production process for mentaiko.
Claims (2)
凍、洗浄の後、この卵を漬け込み液に漬け込みをする工
程を有する、辛子明太子の製造方法において、海洋深層
水を含む漬け込み液に、卵を漬け込むことを特徴とする
辛子明太子の製造方法。1. A method for producing mentaiko mentaiko, which comprises a step of thawing a frozen egg, which is a raw material for mustard mentaiko, and washing it, and then immersing this egg in a soaking solution. A method for producing mentaiko, which is characterized in that pickles are pickled.
洋深層水中にて解凍する工程、解凍した卵を海洋深層水
を用いて洗浄する工程、及び、洗浄した卵を海洋深層水
を含んだ漬け込み液に、所定期間漬け込む工程を含む、
辛子明太子の製造方法。2. A step of thawing a frozen egg, which is a raw material for mentaiko, in deep sea water, a step of washing the thawed egg with deep sea water, and a washed egg containing deep sea water. Including the step of immersing in the immersion liquid for a predetermined period,
Manufacturing method of Mentaiko.
Priority Applications (1)
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JP2002110475A JP2003304840A (en) | 2002-04-12 | 2002-04-12 | Method for preparing karashimentaiko |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2002110475A JP2003304840A (en) | 2002-04-12 | 2002-04-12 | Method for preparing karashimentaiko |
Publications (1)
Publication Number | Publication Date |
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JP2003304840A true JP2003304840A (en) | 2003-10-28 |
Family
ID=29393609
Family Applications (1)
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JP2002110475A Pending JP2003304840A (en) | 2002-04-12 | 2002-04-12 | Method for preparing karashimentaiko |
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JP (1) | JP2003304840A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102291846B1 (en) * | 2020-12-03 | 2021-08-20 | 엄종철 | Cod roe washed with deep ocean water |
KR102291845B1 (en) * | 2020-12-03 | 2021-08-20 | 엄종철 | A method of manufacturing cod roe washed with deep ocean water |
-
2002
- 2002-04-12 JP JP2002110475A patent/JP2003304840A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102291846B1 (en) * | 2020-12-03 | 2021-08-20 | 엄종철 | Cod roe washed with deep ocean water |
KR102291845B1 (en) * | 2020-12-03 | 2021-08-20 | 엄종철 | A method of manufacturing cod roe washed with deep ocean water |
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