JP2010110318A - Method for improving yield of salmon roe pickled in soy sauce - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a processing method for improving the yield of salmon roe pickled in soy sauce. <P>SOLUTION: The method for improving the yield of the salmon roe pickled in the soy sauce includes adding 0.1-1.0% by mass of agar having a jelly strength at 1.5% of a dissolved concentration, regulated so as to be within the range of 10-250 g/cm<SP>2</SP>to a seasoning liquid, and soaking the salmon roe in the agar-added seasoning liquid for a prescribed time. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a processing method for improving the yield of soy sauce pickled salmon roe.

  In Japan, processed fish eggs are produced by salting or seasoning fish eggs collected from salmon, trout, walleye pollock, herring and the like. In particular, salmon roe isolated and produced from salmonid eggs is eaten as a high-quality product, and among them, the demand for roasted salmon roe is remarkable. However, it has become difficult to secure raw eggs due to the recent price increase due to the decrease in catch.

  Usually, a soy sauce-equipped salmon roe is produced by the following method. First, fresh raw eggs or frozen eggs are washed with a 3% saline solution having the same concentration as seawater to remove blood and foreign substances adhering to the surface. The raw egg is placed on the mesh of the egg separator, and the egg is separated by applying pressure to recover the raw egg. The raw eggs collected in this way are washed again with a saline solution having the same concentration as seawater for a short time to remove blood, and then drained. Then, the obtained separated egg is soaked in a seasoning liquid in which amino acids such as soy sauce, sake, mirin, and sodium glutamate are mixed. The soaking is carried out for 2 hours to overnight, after which the liquid is drained, packed in a container, and sold in a refrigerated or frozen state at 10 ° C. or lower.

Prior art related to fish egg processing is shown below.
JP 2006-245163 “Food Processing Agent and Fish Egg Food” Japanese Patent Laid-Open No. 10-084917 “Process for producing processed egg products”

  However, in the soy sauce of salmon roe by the above processing method, the egg liquid containing the seasoning liquid in the egg grain oozes out from the thin egg membrane, and this part becomes a drip. As a result, deterioration of quality has been a problem.

  The present inventor has been searching for a food material that prevents the leaching of liquid in the salmon roe, and has come to focus on a specific property of agar, which contains the seasoning liquid that coats the egg membrane surface. The present invention was completed by finding that it has a function of confining the egg liquid in the egg membrane.

That is, the present invention is a soy sauce pickled salmon, to the seasoning liquid is added agar in the range of 10 to 250 g / cm ² jelly strength at a dissolution concentration of 1.5% in a mass of 0.1 to 1.0%, This is a method for improving the yield of soy sauce pickled salmon roe, which is characterized by immersing salmon roe in this agar-added seasoning liquid for a predetermined time.

  According to the method of the present invention, agar with a specific property protects the egg membrane, it is possible to sufficiently hold the egg liquid containing the seasoning liquid in the egg membrane, and the yield of the soy sauce pickled salmon roe can be improved. .

As a basic physical property of agar used, it is preferable to use agar having a jelly strength of 1.5% dissolved concentration (Nichikansui method) in the range of 10 to 250 g / cm ² . As the seasoning liquid, a mixture of soy sauce, sake, mirin, amino acid and water in a predetermined ratio is used, and the blending amount is 10 to 40 parts by weight with respect to 100 parts by weight of salmon roe. Further, the agar in the seasoning liquid at this blending amount is used in the range of 0.1 to 1.0%, preferably 0.2 to 0.6%.

  EXAMPLES Hereinafter, although an Example demonstrates this invention, the technical scope of this invention is not limited by this.

After the thawed frozen eggs of salmon roast, they were washed with 3% saline to remove the egg membranes and foreign matter of the broken eggs adhering to the surface and thoroughly drained. Agar whose concentration was adjusted to 1.5% in advance was added to the seasoning liquid at 0.35%, heated and dissolved at 80 ° C. for 15 minutes, and cooled to 8 ° C. to obtain an agar-added seasoning liquid. As the agar, those having a jelly strength of 30 g / cm ² (addition seasoning liquid group 1), 200 g / cm ² (addition seasoning liquid group 2) and 630 g / cm ² (addition seasoning liquid group 3) were used. The seasoning liquid is adjusted with 30 parts by weight of soy sauce, 0.5 parts by weight of sake, 2 parts by weight of mirin, 41.5 parts by weight of amino acids, and 26 parts by weight of water. Then, with 100 parts by weight of dried salmon eggs, adjust and mix so as to be 25 parts by weight of the agar-added seasoning liquid, soak the liquid overnight after immersion for 2 hours, Measured and compared and evaluated yield.
The evaluation criteria is 1: there is elasticity and the texture is good.
2: Slightly firm and texture is slightly good.
3: There are some wrinkles, and the texture unique to salmon roe is slightly bad.
4: There are wrinkles and there is no texture unique to salmon roe.
It was.

Claims (1)

In soy sauce pickled salmon roe, agar with a concentration of 1.5% and a jelly strength of 10 to 250 g / cm ² is added to the seasoning liquid at a mass of 0.1 to 1.0%. A method for improving the yield of soy sauce pickled salmon roe, characterized by immersing salmon roe for a predetermined time.