JP2011155931A - Processed cod roe and production process of the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a processed cod roe which has external appearance and texture closed to those of real cod roe. <P>SOLUTION: In the processed cod roe including a skin originated from the ovary of Walleye Pollack, or the ovary of Pacific cod, and a filling made of individually separated fish roe packed with the skin, the filling contains individually separated fish roe originated from Walleye Pollack and/or Pacific cod. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a processed tarako and a manufacturing method thereof.

  Tarako is the ovary of the cod, and is a general term for a salted ovary taken from the fish of the walleye pollock. Those that maintain bunches covered with ovary skin are expensive to trade, but bunches may be cut (such products are commonly referred to as “Kireko”) or eggs from the ovaries. The quality grade of products that have been scattered (such products are generally referred to as “baraco”) is significantly reduced. The term “killet” generally means that a single octopus has been partially or completely cut during egg collection or processing. Since it does not look good, it is treated as a second-class product or a bark, and it is treated as a product with a lower evaluation in the market. Baraco includes those obtained by processing Kiriko as described above, and those generated in the processing step, and refers to individual eggs that are separated, that is, single grains, or a group thereof. Baraco includes those that are close to the egg-laying period, where the ripeness has progressed, and those that have weakened the connection between the grains and have a lot of fluidity in the bunches.

  Artificial octopus manufactured using various casing technologies has been provided for the purpose of using such a barako and adding added value thereto (Patent Document 1, Patent Document 2, Patent Document 3 and Patent). Reference 4). These techniques are techniques for casing processed isolated single eggs such as Barako using artificial collagen, sheep intestine, or a water-insoluble membrane. Further, in these techniques, a casing is made possible or easy by adding a substance having a thickening property to Barako itself and performing a binding treatment.

  Such an artificial octopus has an artificial appearance compared to the original octopus, an unnatural texture and texture of the skin when eating, and a natural authentic octopus flavor and taste that combines the skin and eggs. In addition, when using the original tarako for the contents of rice balls etc., the center part is thick and the ends are wrapped round, so it requires skilled skills to cut into a fixed amount, constant penetration, regular shape, There is a problem that the condition of pickled seasoning tends to vary depending on the part and individual. In addition, the skin derived from Kireko or the like becomes a processing residue, which accounts for a large proportion of industrial waste discharged to the taraco processor.

Japanese Patent Laid-Open No. 50-070551 JP-A-57-152868 JP-A-57-159469 JP 2005-130777 A

  In view of the above situation, the object of the present invention is as close as possible to the original octopus, and has the texture, texture, taste, appearance of the skin when eating, comparable to the original octopus, cut quantitatively and consistently In addition to being finished in a desired shape and size that is easy to finish, it can be evenly finished without the difference in the seasoning of pickled parts and parts compared to the original tarako, and was discarded without being used in the past The purpose is to provide processed tarako, an environmentally friendly product that actively utilizes the skin derived from the ovaries.

As a result of intensive studies for solving the above problems, the present inventors have reached the present invention as follows. The present invention
(1) A processed octopus comprising a skin derived from the ovary of walleye pollock or the ovary of mandala and a content containing barako coated on the skin, wherein the content is a bark derived from walleye pollock and / or mandala. Processing tarako containing;
(2) A method for producing the processed tarako of (1),
(A) preparing the skin from the ovary rind of walleye pollock or madara;
(B) preparing a content comprising Barracuda from Alaska pollack and / or Madara;
(C) freezing the contents;
(D) coating the contents with the skin;
Is a method for producing a processed tarako.

  According to the present invention, by using the outer skin of the ovary itself, it has a natural color and appearance with a true tarako-like bloodline pattern on the appearance, and the taste and taste of natural authentic octopus with eggs coated on the skin. It can be presented, and it has a versatility by finishing it to a desired shape and size that is easy to cut in a constant manner, quantitatively determining the texture of the processed tarako, which is obviously different from the conventional technology, and the texture of the natural skin. Environment-friendly by actively utilizing the skin derived from the ovaries that have been homogenously finished and disposed of without being used in the past, regardless of the part or individual of the seasoned pickle compared to the original tarako A processed tarako, which is a mold product, is provided.

The graph which shows the freezing processing time before foreskin of processing tarako. The figure which shows the comparison in appearance of processing tarako and authentic tarako. The figure which shows the comparison in appearance of processing tarako and authentic tarako. The figure which shows the conventional processing taraco.

1. Processed octopus processed octopus is a processed octopus comprising a skin derived from the ovary of walleye pollock or the ovary of the wallet and a content containing barako coated on the skin, wherein the content is derived from walleye pollock and / or madara It is a processed tarako including the Barako.

  The skin to be used can be obtained from the ovary of walleye pollock or madder. For example, the skin can be obtained by removing eggs contained in the husks of walleye or spotted ovaries. The ovaries used may be raw ovaries collected from walleye pollock or spotted pods, or may be ovaries processed by any means known per se, such as seasonings.

  The means for removing the egg from the ovary may be a means known per se, for example by making a cut in the outer skin of the ovary and squeezing the egg by physical means such as hands, scissors, sieves and / or plates. The eggs may be removed except the eggs.

  Alternatively, husks may be obtained from octopus obtained after any per se known treatment such as washing, salting, seasoning and / or aging of the ovaries, occurring during processing for the production of octopus or mentaiko It may be the outer skin of the ovary obtained by removing the egg from the cutout. Even in that case, for example, the eggs can be removed by the physical means described above. In addition, leather derived from processing steps such as tarako and processed products such as fine cuts generated by processing can also be used. Furthermore, it is possible to use not only the skin produced from the state of raw octopus but also the skin produced at various stages of a series of processing processes such as salted and seasoned processed products such as mentaiko manufacturing processes. Further, once frozen and stored, it may be used after thawing.

  The obtained outer skin is made into a skin by adjusting it to a desired size using one or more or a part thereof obtained from the ovary, as desired. The thickness of the skin may be adjusted when adjusting the size. The preferred skin thickness is about 0.1 mm to about 2.0 mm, more preferably about 0.2 mm to about 1.7 mm.

  The ovaries for obtaining the skin are preferably taken from mature walleye or spotted pods. When immature, the resulting skin is often thick and small. On the other hand, it is possible to obtain a thin and a certain size from mature fish. However, the outer skin used in the present invention may be used in a desired thickness by applying a physical force to a thick outer skin, or may be used in a desired thickness by enzymatic treatment, or You may use it by making desired thickness by the combination.

  The contents of the processed octopus may include single eggs or groups of single eggs derived from walleye pollock and / or madara. Here, “single egg grain” refers to each of particulate substances such as fish eggs. A “single egg group” refers to a form in which there are a plurality of single egg grains, and when there are a plurality of single egg grains, each single egg grain may be present independently, It may be present in contact with a single egg grain.

  The single eggs used may be raw single eggs collected from walleye pollock or madara, or any means known per se, such as salted or seasoned products, or part or all thereof May be a single egg that has been cooked such as steamed, baked, fried, boiled and / or boiled. The origin of a single egg grain or a group of single egg grains may be walleye pollock or spotted fish, and any known fish such as flying fish, shishamo, herring, flounder, shrimp and crab. Eggs obtained from other species of fish may be, for example, tobiko, shishamoco, kaznoko, flounder, shrimp and crab eggs, and when used as contents, they may be single eggs or single eggs. It may be used as a grain group. In addition, the single egg particle and / or single egg particle group derived from fish other than cod is arbitrarily selected from at least one or one or more than the group consisting of tobiko, shishamoco, kazunoko, flounder, shrimp and crab eggs, for example. Or may be used, for example, in admixture with single eggs or groups of single eggs derived from cod and / or walleye pollen. Further, any ingredients known per se other than fish eggs such as cheese, sesame seeds, and various beans may be used in the contents together with the single egg grains and / or single egg grain groups, for example, mixed. .

  “Kireko” refers to a state in which one real octopus has been partially or completely cut off during egg collection or processing. In addition, “baraco” refers to those processed from the above-mentioned Kireko, those generated in the processing step, and those near the egg-laying period where the ripeness has advanced, and the connection between single grains is weakened and flows in the bunches It refers to those that have sex and generally refers to those that exist as single eggs and / or single eggs.

  The contents may include scraps and / or barakos. Kireko and Barako may be raw eggs obtained from the ovary of walleye pollock or madara, part or all of which may be heat-treated eggs, and a mixture of the raw eggs and heat-treated eggs. It may be a mixture of at least two selected from the group consisting of the raw eggs, heat-treated eggs, fish eggs obtained from other species of fish, and other ingredients.

  Alternatively, the eggs may contain an outer skin portion obtained by cutting the pods of walleye pollock and / or madder into a desired size.

  Furthermore, in addition to eggs, the contents may be those such as sweeteners, preservatives, flavors, seasonings, spices, colorants, thickeners, gelling agents, pH adjusting agents, antioxidants and / or color formers. Additives known per se may further be included, for example, per se known seasonings and / or spices such as salt, sugar, soy sauce, amino acids, pepper and pepper.

  Processed octopus according to the present invention comprises a skin obtained from the ovary of walleye pollock or madara and a bark derived from walleye pollock or madara. Therefore, it is possible to provide a more realistic appearance and texture that cannot be provided by an artificial casing or coating.

  Conventional processed tarakos are manufactured using casings such as sheep intestine and / or collagen, for example. Compared to the original authentic octopus, the appearance is artificial, the texture and / or texture of the skin when eating is unnatural, and the flavor and taste of natural authentic octopus covered with eggs Is not obtained. Since processed taraco using a casing such as sheep intestine and / or collagen is treated as a casing product such as sausage, such a processed taraco product can only be appealed as “tarako-style”. Furthermore, for example, when the sheep intestine is used, it is necessary to heat it. Therefore, the processed tarako product to be provided is only a heated product, and its application is limited. If the sheep intestine is used without heating, it becomes hard and the texture is greatly impaired, so it is not suitable for eating.

  In such a situation, according to the processed tarako of the present invention, the appearance is closer to the authentic tarako, the texture and / or feel when eating is natural, and the natural authentic tarako which has a complex skin and egg grain. Can be provided that is very close to the flavor and taste. Further, according to the processed tarako of the present invention, the original appearance and / or texture can be supplemented by using the real skin, and it can be sold not as a casing but as a tarako itself.

  On the other hand, when using the original authentic octopus for rice balls and other medium ingredients, the center part is thick and both ends are round, so skillful techniques are required for quantitative and consistent cutting, and the seasoning pickle condition However, there was a problem that it was likely to vary depending on the part and individual. Moreover, the skin derived from Kiriko etc. becomes a processing residue, and there is also a situation in which a large percentage of industrial waste discharged to the taraco processors.

  According to the present invention, it is possible to provide any desired form of processed tarako, so that it is possible to provide a processed tarako having a uniform thickness. Therefore, it is possible to provide a uniform product. Moreover, since it is possible to use the skin which was discarded conventionally, it is possible to provide usefulness in terms of environment and marine resources.

  According to the processed tarako of the present invention, it has the texture, texture, taste, taste and appearance of the skin at the time of eating, which is as close as possible to the original tarako, which is not inferior to the original tarako, and which is just mistaken for the original authentic tarako. In addition, it is versatile because it is finished in a desired shape and size that is easy to cut quantitatively and / or consistently, and in addition, it is homogeneous without the difference in the seasoning of pickles compared to the original tarako. Furthermore, it is possible to provide processed tarako, which is an environmentally friendly product that actively utilizes the skin derived from the ovaries that have been disposed of without being used in the past.

  The processed tarako of the present invention has a natural color tone and appearance to which a true tarako-like blood vessel pattern is given in appearance.

2. Manufacturing method The above-described processed tarako has the following steps:
(A) preparing the skin from the ovary rind of walleye pollock or madara;
(B) preparing a content comprising Barracuda from Alaska pollack and / or Madara;
(C) freezing the contents;
(D) coating the contents with the skin;
It is manufactured by the method comprising.

  Preparation of the skin from the outer skin of the pod of the walleye pollock or madder may be prepared using any of the means described in the above-mentioned section “1. For example, washing the ovaries derived from walleye pollock and / or madara, cutting the washed ovaries, removing the eggs, washing the resulting hull, and / or the desired size and / or thickness Adjusting to.

  The preparation of the contents including the rosette derived from Alaska pollock and / or madara is obtained by obtaining a raw egg from the ovary obtained from Alaska pollock and / or madara, and optionally subjecting said raw egg to a treatment such as heating, drying and seasoning, Mixing raw and treated eggs, if desired, may include shaping untreated and / or treated eggs into a desired shape. For example, raw eggs that are obtained from walleye pollock and / or spotted and separated can be formed as desired. It may also include cutting the ovary and / or octopus and shaping it into the desired shape.

  The shape of the molded content may be a rod shape of uniform or non-uniform thickness, may be a cylinder such as a regular cylinder and an elliptical cylinder, a triangular prism, a quadrangular prism and a prism such as a hexagon, It may be a regular tetrahedron, a tetrahedron, a regular hexahedron, a rectangular parallelepiped, or the like, a plate shape, a star shape, a donut shape, a sphere, or any other shape as desired.

  The processed taraco may be provided in any size. That is, it may be a general true octopus-like size, a small octopus as small as an azuki bean, or a very large processed octopus, for example, a large octopus of a football size.

  Or you may shape | mold into a desired shape after the freezing mentioned later. In that case, it may be physically formed by means known per se such as cutting, splitting, twisting and / or cutting.

  Freezing the contents may be accomplished by maintaining the contents under ambient temperature conditions of about −7 ° C. or lower, preferably about −8.5 ° C. or lower, most preferably about −10.5 ° C. or lower. . The maintenance time may be any time that allows at least the surface of the contents to be frozen. For example, in the case of a freezer at about −40 ° C., it may be about 5 minutes or more, preferably about 7 minutes or more. Further, the freezing of the contents may not reach the center, and the surface temperature is sufficiently low, for example, −7 ° C. or less, preferably −8.5 ° C. or less, more preferably −10 ° C. or less at the time of foreskin. It may be cooled so as to become. This method uses the principle that the skin in contact with the surface instantaneously drops to a product temperature below the phase transition point due to the surface temperature of the content, and causes freezing and adhesion to bind to the content. Therefore, the surface temperature of the content at the time of foreskin should just be the said temperature. The content does not necessarily need to freeze, and the surface of the content may be cooled to the temperature by any means known per se.

  Here, “surface temperature” refers to the temperature of the contents surface that affects freezing and adhesion during foreskin, and refers to the temperature observed by a surface thermometer. In addition, it is the temperature of the surface of the contents (that is, the contact surface with the skin) that directly affects the freezing and adhesion between the contents and the skin during foreskin, and the surface temperature including the deep part (that is, in a broad sense) The internal temperature of the contents including the surface) indirectly affects the coating quality in terms of accelerating the surface temperature rise, but is not directly related to the technology of the present invention utilizing the freezing and adhesion phenomenon of the skin.

  The “atmosphere temperature” here refers to the temperature around the contents in the closed space in the freezing apparatus during the freezing or cooling process of the contents before foreskin or the coating freezing process described later. That is, instead of the set temperature of the freezing device, for example, it may be the ambient temperature around the contents in the closed space inside the freezing device actually observed by a thermocouple thermometer. The thermocouple thermometer is based on the measurement principle that if a temperature difference occurs between two joints in a closed circuit system in which two different types of metal wires are joined together, an electromotive force is generated in the circuit, current flows, and the generated heat Since the electromotive force is determined by the type of metal wire and the temperature at the junctions at both ends, the temperature at the junction (ie, the observation position) is derived, and the ambient temperature (ie, the inside of the freezing device is closed) where the derived temperature is observed. The ambient temperature around the contents in the space).

  Here, the “center temperature” is defined as the temperature inside the content farthest from the content surface layer. In the case of performing fixed molding such as a cylindrical shape or a rectangular parallelepiped, the temperature of the center portion becomes the center temperature. If only the surface layer of the frozen material is frozen to the appropriate foreskin temperature and the central part is not frozen, the internal temperature may accelerate the effect on the surface temperature rise, so freezing the appropriate temperature for the foreskin to the center It is preferable for stabilizing the surface temperature, and can be an observation object necessary as a management item in manufacturing. In addition, in the case of freezing after coating, which will be described later, if the inside is not frozen, the surface temperature rise may be accelerated, the shape retention of the coating itself is reduced, shape deformation and peeling of the skin are induced, and the finish It may be an observation target necessary as a management item in production from the quality aspect.

  The skin is covered with the contents whose surface temperature has been sufficiently cooled as described above. The coating may be any coating means known per se, such as wrapping, covering, wrapping and / or shaping the skin against the contents, or seaming the skin to cover the surface. Further, the contents may be completely covered with the skin, or a part thereof may be covered. A series of steps from molding the contents to covering with the skin is also referred to as foreskin molding, and the covering step may be referred to as a foreskin process. What was obtained by the process of coating is called a coating.

  The skin used for coating may be collected at the time of egg collection and / or during the processing step, frozen until used for the coating operation, and thawed before use.

  Even when the moisture value is extremely reduced and the skin is hard and dry until it is difficult to fold the skin required for the coating operation (ie, skin contact foreskin to the entire contents), Natural skin adhesion is difficult. However, when the above-described method for accumulating the skin and / or the thawing process is carried out without any delay, there is no loss of water to the extent that foreskin cannot be achieved. Therefore, if the intentional drying process is not performed, the moisture reduction does not affect the coating operation temperature condition. Moreover, even if it is a case where it dries, you may use for the said method, if a water | moisture content is supplied appropriately by a publicly known means, such as being immersed in water or salt water.

  The influence of the amount of free water adhering to the skin on the temperature condition of the foreskin process need not be considered for the following reasons. That is, the amount of free water adhering to the surface tension cannot be increased unless an operation that intentionally increases the viscosity of the adhering water, for example, the use of a thickener, is performed. This is because it is impossible in practice to perform the covering operation in a state where the free water is completely and uniformly adhered to the skin surface.

  After coating, the coating may be frozen. Freezing in that case may be performed by maintaining the central temperature at about −15 ° C. or lower, preferably about −18 ° C. or lower, most preferably about −20 ° C. or lower. For example, in the case of a freezer at −40 ° C., the maintenance time may be about 13 minutes or longer, preferably about 15 minutes or longer. It is preferable to distribute it as a frozen processed product that retains the molded coating shape by this refreezing treatment.

  It may be provided to the market after the foreskin process or may be provided to the market in a frozen state. In addition, thawing of the frozen processed octopus is performed by, for example, natural thawing performed by leaving it at room temperature of about 10 ° C. to about 20 ° C., for example, heating performed by heating and / or heating to about 20 ° C. to about 30 ° C. Any known per se, such as thawing or warming thawing and / or range heating thawing which is heated by irradiation with high frequency electromagnetic waves, for example, low temperature thawing performed by standing at a low temperature of about −5 ° C. to about 10 ° C. The thawing method may be used for thawing.

  Processed octopus obtained by such a method includes a skin derived from the ovary of walleye pollock or madara and a content including an egg derived from walleye pollock or madara, and the adhesion between the skin and the content is similar to the close contact of authentic octopus To do. Therefore, the processed tarako has an appearance and texture close to that of a true tarako, that is, a single feather-like processed tarako. Further, since it is possible to process into a uniform shape, it is possible to provide a quantitative and regular processing taraco.

  In addition, by the method according to the present invention, it is possible to artificially construct a single feather-like processed tarako, and unused resources, for example, skin derived from the ovary of walleye pollock (hereinafter referred to as “shellfish skin”), etc. Can be used effectively.

[Example]
1. Manufacture of processed tarako: Barraco derived from Alaska pollack and seasoned Barra derived from madara (hereinafter referred to as “Madaraco Barako”) were mixed and aged. This was formed into a cylindrical shape having a diameter of 2 cm. This was left to stand for 1 hour under the conditions of set temperatures of 10 ° C., 0 ° C., −3 ° C., −5 ° C., −8 ° C., −10 ° C., −15 ° C., −18 ° C. and −20 ° C. After that, a foreskin was formed by attaching a skin derived from the ovary of walleye pollock. About the obtained sample, surface temperature and center temperature were measured and the external appearance and the foreskin evaluation were evaluated.

  From these results, when processed at -7 ° C. or lower, a better processed taraco was obtained. That is, it was revealed that uniform adhesion was not possible at −5 ° C. and it was incomplete, and finally it adhered beautifully at −7 ° C.

  From these results, it was found that better processed tarako can be obtained when the content of the surface temperature is −7 ° C. or lower, preferably −8.5 ° C. or lower, more preferably −10 ° C. or lower.

  The surface temperature is the surface temperature of the contents at the time of foreskin. Contact surface temperature meter (Anther Keiki Co., Ltd. Thermometer AP-210 and Anritsu Keiki Co., Ltd. stationary surface contact temperature sensor N- 211E-01-1).

For reference, in addition to the contact-type surface thermometer, the same measurement was performed using a non-contact-type surface thermometer measuring instrument (infrared radiation thermometer SK-8700 manufactured by Sato Keiki Seisakusho Co., Ltd.). Their measured values were different.

  This divergence in measured values is due to the measurement principle and performance of each device. When the measurement accuracy of each thermometer measurement device used this time is less than 0 ° C, the contact surface The thermometer has a measurement accuracy of ± 0.5 ° C., and the non-contact type surface thermometer measuring instrument has a risk of an error of ± 2.0 ° C. and an actual surface temperature. For freezing conditions near the skin adhesion limit surface temperature, considering the fact that the molding suitability changes greatly with a temperature change of ± 2 ° C, the measurement results of a contact surface thermometer with high accuracy should be used for setting the conditions. It was.

  The measurement principle of the contact-type surface thermometer is that the sensor head temperature sensing part is brought into contact with the temperature sensing product, and the sensor head temperature sensing part becomes the surface temperature of the temperature sensing product, and the temperature of the hot junction is derived from the electromotive force at that temperature. Is. It is called a contact-type surface thermometer because the temperature measuring contact is directly contacted with the temperature measuring product. The response speed is 1.5 seconds, and the temperature is stable until the product temperature rises due to the ambient temperature.

2. Time required for freezing FIG. 1 is a chart showing the time required for freezing of the mixed barako produced in the above-mentioned measurement of the central temperature. For the freezing, a -40 ° C. quick freeze machine (manufactured by Hartec Miwa Co., Ltd., batch tray type batch test freezer) was used. The center temperature reached -18 ° C in about 13 minutes, and reached -20 ° C in 15 minutes.

3. Sensory evaluation (1) Example 10
After the seasoned and ripened mixture of Sukeko-barako and Madara-kobarako was prepared by a conventional method, it was molded into a cylindrical shape having a diameter of 2 cm to prepare the contents. This was left to stand in a freezer at −40 ° C. for 1 hour to freeze. After 1 hour, the skin was attached to the contents, formed into a foreskin, frozen again in a freezer at −40 ° C., and allowed to stand at room temperature for natural thawing. The obtained processed octopus was taken as Example 10.

(2) Comparative Example 1 and Comparative Example 2
In the same manner as in Example 10, after a seasoning and aging of a mixture of Scoco barraco and Madarabara barako, it was molded into a 2 cm diameter cylinder and frozen to prepare a processed tarako. Separately, a sodium alginate 1% aqueous solution and a calcium chloride 20% aqueous solution were prepared. The frozen processed octopus was immersed in a 1% aqueous solution of sodium alginate, subsequently immersed in a calcium chloride solution, frozen in a freezer at −40 ° C., and then naturally thawed at room temperature. The obtained processed tarako was used as Comparative Example 1. Comparative Example 2 used a commercially available sheep bowel casing type bite-sized processed tarako.

(3) Results The appearance and sensory evaluation of the processed tarakos of Example 10 and Comparative Examples 1 and 2 were performed. The items evaluated are the following 6 items;
i) Appearance as a skinned octopus (preference)
1. Unfavorable Somewhat unfavorable. Normal 4. Slightly preferred preferable
ii) The natural appearance of skinned octopus Unnatural 2. Somewhat unnatural. Normal 4. Slightly good 5. good
iii) Skin hardness Hard 2. Slightly hard 2. Just right Slightly soft 5. soft
iv) The natural texture of the skinned octopus Unnatural 2. Somewhat unnatural. Normal 4. Slightly good 5. good
v) Flavor (preference)
1. I hate it Somewhat dislike 2. Normal 4. Slightly preferred preferable
vi) Comprehensive evaluation (preference)
1. I hate it Somewhat dislike 2. Normal 4. Slightly preferred preferable.

For these items, eight evaluators scored Example 10 and Comparative Examples 1 and 2. The evaluator evaluated the evaluation object without knowing whether it was Example 10 or Comparative Example 1 or 2. The results are shown in Table 3.

  The above comparative evaluation was performed in order to confirm the superiority of the present invention. Texture, crispness, etc. are difficult to link numerical data from physical measurements with subtle preferences. Therefore, the above evaluation method was adopted because the sensory evaluation by the panel was most appropriate. As a result of sensory evaluation, Example 10 was significantly superior for any item.

  Comparative Example 1 had an unnatural transparency on the surface, and water separation occurred when the frozen product was thawed. On the other hand, Example 10 had a capillary pattern peculiar to egg sac and had a real feeling of appearance, flavor and texture.

4). Appearance An external appearance comparison test was conducted. It was confirmed that the processed octopus according to the present invention had an appearance very similar to that of a true tarako. Blood veins were observed in the processed octopus according to the present invention. The results are shown in FIGS. On the other hand, no blood vessels were observed in the conventional processed octopus of the sheep intestine casing type. FIG. 4 shows the appearance of a conventional edible casing type bite-sized processed tarako.

  According to the present invention, a processed tarako having a more authentic appearance, flavor and texture is provided.

  The present invention is useful in industrial fields such as the food field, the restaurant field, and the fishery field. With the provision of high-quality tarako with added value, the versatility and marketability of Barako, it is possible to actively utilize the skin derived from waste treated ovaries. In other words, this is a very useful processed octopus and a method for producing the processed octopus that provide global environmentally conscious products by reducing industrial waste.

Claims (6)

  A processed tarako having a skin derived from an ovary of walleye pollock or an ovary of mandala, and a content coated on the skin, wherein the content includes a rosewood derived from walleye pollock and / or madara.   It is a processed tarako of Claim 1, Comprising: The processed tarako which the said content consists of a rosette derived from a pollock and a madara. (A) preparing the skin from the ovary rind of walleye pollock or madara;
(B) preparing a content comprising Barracuda from Alaska pollack and / or Madara;
(C) cooling the contents to bring the surface temperature to −7 ° C. or lower;
(D) coating the contents with the skin;
The manufacturing method of the processed tarako which comprises.   The manufacturing method of the processed taraco of Claim 3 with which the process of said (d) is performed within the period when the surface temperature of the said content is -7 degrees C or less.   The method for producing processed tarako according to claim 3 or 4, further comprising (e) freezing the obtained coating as a further step.   Processed tarako manufactured by the manufacturing method of any one of Claims 3-5.

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