JP2014087292A - Frozen cut fish ovary and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide frozen cut fish ovaries having excellent long term storing properties, easily usable without measuring by a user since the mass of the individual frozen cut fish ovaries lies within the standard mass to be required as a product, further having excellent taste and flavor and having uniform quality as well, and a method for producing the same.SOLUTION: Provided is frozen cut fish ovaries obtained by cutting surface skin-fitted fish ovaries obtained by superimposingly connecting a plurality of fish ovaries to a longitudinal direction so as to be integrated, and storing the same into a split mold so as to be frozen at a prescribed angle θ1 to intersect in a longitudinal direction. The surface other than the cut faces is coated with the surface skin, and the mass of the cut respective frozen cut fish ovaries lies within the range of the standard mass to be required as a product.

Description

  The present invention relates to a frozen cut fish ovary and a method for producing the same, and more specifically, since the mass of each frozen cut fish ovary is within the standard mass range required for the product, the user can measure the weight. Frozen cut fish ovaries that are easy to use even without them, have excellent storage stability, taste, flavor, etc. and have uniform quality, and such frozen cut fish ovaries are affected by the size of the raw fish ovary etc. In addition, the present invention relates to a manufacturing method that can use a cut piece or the like generated during manufacturing and can easily manufacture economically with low loss.

  Fish eggs are widely used as nigiri, sushi ingredients, bread and pizza toppings due to their vibrant colors and unique flavors. In order to easily use fish eggs as ingredients and topping materials, processed fish eggs are sold that are extracted from the ovaries of fish and processed with seasoning liquid. Fish egg processed products are often frozen and distributed as frozen fish egg processed products in order to improve storage stability (see Patent Document 1).

  On the other hand, in recent years, along with the diversification of food ingredients, Mentaiko and Mentaiko that processed fish ovaries such as walleye pollack are becoming popular. However, since the catch of fish such as walleye pollock that is a natural resource has been reduced due to overfishing, cut pieces generated during production can also be used, can be easily produced economically with low loss, can be stored for a long time, There is a demand for salted fish ovary, mentaiko, spicy mentaiko, and the like (see Patent Document 2).

  However, according to the conventional manufacturing method, for example, in the case of a raw fish ovary of S size (about 50 to 80 g), as shown in FIG. 3, first, (i) the raw material taken out from the raw fish and frozen in a block shape After thawing and washing, as it is, or pickled with salt or pickled with mentaiko seasoning liquid, and after aging in a chilled atmosphere at least overnight, (b) cut at joint 2 and (c) a cutter (not shown) The product was manufactured by freezing the fish ovary that was cut mechanically using (d) the cut.

  C-1 shown in FIG. 3 is cut at substantially the center of the fish ovary, and is an explanatory diagram for explaining a state in which the surface other than the cut surface 3 is covered with the epidermis 4. It is cut at the end of the fish ovary, and is an explanatory diagram for explaining a state in which the surface other than the cut surface 3 is covered with a hat-like epidermis 4; Although it was done, it is explanatory drawing explaining the state which a part of membrane | film | coat 4 was lost in the case of cutting, and the fish egg was exposed.

  According to this conventional manufacturing method shown in FIG. 3, when the product is mechanically cut, the product is cut with a roughly constant width, for example, about 2 cm, so that variation in the mass of the product inevitably increases. Therefore, there is a problem that the producer needs to perform weighing and sorting in order to meet the range of the standard mass. In addition to labor and time, the cost is increased, and the non-standard product generated is lost, resulting in a poor yield.

  In addition, according to another conventional manufacturing method, for example, in the case of a fish ovary of 2L size (about 160 to 200 g), as shown in FIG. After thawing and washing the raw material, or as it is, or pickled with salt or pickled with mentaiko seasoning liquid and aged at least overnight in a chilled atmosphere, (b) cut at joint 2 and (c) cutter not shown When the cut product is larger than the standard mass range, the product is manufactured by cutting again and freezing the cut fish ovary.

C-1 shown in FIG. 4 is cut by the head part of the fish ovary, and the surface other than the cut surface 3 is covered with the epidermis 4, but has a mass about twice the range of the standard mass. Therefore, it is explanatory drawing explaining the state cut | disconnected in half, Ha-2 is cut by the head part of the fish ovary, and surfaces other than the cut surface 3 are coat | covered with the epidermis 4, It is explanatory drawing explaining the state cut | disconnected so that it may become 1/4, since it has a mass of about 4 times the range.
According to this conventional manufacturing method, for example, when a product having a small product mass is manufactured, the cut width is inevitably narrowed, so that the product cannot be cut well, resulting in a loss, and variation in the product mass increases. For this reason, producers have to work by weighing and sorting in order to meet the specified mass range. Weighing and sorting require labor and time, resulting in an increase in cost, and there are problems such as a loss of non-standard products generated and a worse yield.

  FIG. 5 is an explanatory diagram for explaining a case of a raw fish ovary in which a part of one of a pair of fish ovaries is lost. As shown in FIG. 5, first, (i) thawed and frozen fish ovary taken from raw fish, washed, pickled with salt, or pickled with mentaiko seasoning liquid after salting, and aged at least overnight in chilled atmosphere Then, (b) cutting at the joint 2, (c) mechanical cutting using a cutter (not shown), and (d) freezing the cut fish ovary, the product was manufactured.

  Even in the case of a raw fish egg having a complete fish ovary 1, in addition to the above-mentioned problem shown in FIG. 3, in the case of a fish ovary 1 ′ in which one part shown in FIG. Products C-1, C-2, C-3, etc. tend to be smaller than the range of the standard mass, cannot be cut well, become a nonstandard product, resulting in a loss and poor yield.

On the other hand, after weakening the stickiness peculiar to (egg) by washing with water or mixing with sauce, it is poured into a tray that has been press-molded into a rod shape and frozen for freezing. The amount of sushi rolls and sushi rolls that are characterized in that is proposed (see Patent Document 3).
This proposal is based on how much salmon egg (sticky egg) has a unique stickiness (egg grain) is difficult to use for sushi rolls and sushi rolls. This is a proposal that can be used for sushi rolls.

In addition, a method for separating madara eggs from the ovary membrane (see Patent Document 4), which comprises contacting a madara ovary with a proteolytic enzyme to separate the eggs from the ovarian membrane. Processing to prepare a skin derived from the above, to prepare a content containing Baraco derived from Alaska pollock or madara, to cool the content to a surface temperature of -7 ℃ or less, and coat the content with the skin Tarako and its manufacturing method (refer patent document 5) are proposed.
In addition, automatic processing data can be generated based on the measured shape data for measuring the three-dimensional shape of the entire circumference while conveying irregularly shaped agricultural and marine products on a belt conveyor and trimming the object to a certain size. The processing technique which can aim at the yield improvement and productivity improvement of agricultural and marine product processed goods by the system is proposed (refer nonpatent literature 1).

Japanese Patent No. 4929118 JP 2002-171942 A JP 2006-136305 A Japanese Patent Laid-Open No. 2003-9824 JP 2011-155931 A

http://www.asist.go.jp/asist_j/press_release/pr2011/pr20110606/pr20110606.html

The first object of the present invention is that the mass of each frozen and cut fish ovary is within the range of the standard mass required for the product, so that it can be easily used without weighing by the user and has excellent storage stability. Another object of the present invention is to provide a frozen cut fish ovary having excellent quality and flavor and uniform quality.
The second object of the present invention is to provide such a frozen cut fish ovary even if it is a raw fish egg that is not affected by the size of the raw fish ovary, etc., and one or both of the fish ovaries are lost. It is to provide a production method that can be used, can use a cut piece generated during production, etc., and can be easily produced economically with low loss.

  As a result of diligent research to solve the conventional problems, the present inventors thawed frozen fish ovary with epidermis extracted from the raw fish and frozen, and after washing, pickled or salted, mentaiko seasoning liquid A plurality of fish ovaries that have been soaked and aged at least overnight in a chilled atmosphere are stacked in one of the split molds and connected in the longitudinal direction to accommodate a predetermined amount, and the other mold is placed on the fish. The mass of each frozen cut fish ovary is set by pressing the ovary, and after freezing the fish ovary contained in the set mold, removing it from the mold and cutting it at a predetermined angle θ1 and width so as to cross the longitudinal direction Is found to be within the range of the standard mass, and it is possible to obtain a frozen cut fish ovary product having excellent storability, taste, flavor and the like and having uniform quality. Led was.

  Claim 1 of the present invention for solving the above-mentioned problems intersects with the longitudinal direction of the fish ovary with an epidermis which is obtained by stacking a plurality of fish ovaries and connecting them in the longitudinal direction and integrating them into a split mold and frozen. In this way, the frozen cut fish ovary is cut at a predetermined angle θ1, and the surface other than the cut surface is covered with the epidermis, and the mass of each cut frozen frozen fish ovary is required as a product. It is a frozen cut fish ovary characterized by being within the range of the standard mass.

  According to claim 2 of the present invention, in the frozen cut fish ovary according to claim 1, the fish ovary is a walleye ovary.

  According to claim 3 of the present invention, in the frozen cut fish ovary according to claim 1 or 2, the fish ovary is fish ovary that has been pickled with salt or pickled with mentaiko seasoning, or a fish ovary that has not been processed. It is characterized by being.

  According to a fourth aspect of the present invention, the frozen cut fish ovary according to any one of the first to third aspects is hermetically packaged.

Claim 5 of the present invention is the method for producing a frozen cut fish ovary according to any one of claims 1 to 4, wherein the method comprises the following steps (1) to (5). Is a method for producing a frozen cut fish ovary.
(1) Thaw frozen ovary with epidermis removed from the raw fish and frozen, washed, pickled in salted salt or pickled with mentaiko seasoning after salting, and aged in a chilled atmosphere at least overnight.
(2) A plurality of mature fish ovaries are accommodated in one of the split molds by the following steps (2-1) and / or (2-2), and the other mold is set thereon.
(2-1): Using a plurality of matured fish ovaries as they are, one side of the split mold designed according to the application of the product, the side with the larger diameter of the fish ovary (head) and the diameter of the fish ovary In combination with a small side (tail), an edible adhesive is applied to the contact portion between the two so that a uniform mass is obtained in each part in the longitudinal direction of the mold, and the ratio W represented by the following formula (1) A plurality of fish ovaries are stacked and connected in the longitudinal direction so that the (volume%) is in the range of 5 to 10%, and then placed on the fish ovary containing the other mold while being pressed down. .
(2-2): A plurality of fish ovaries cut at a predetermined angle θ2 so as to cross the longitudinal direction of the mature fish ovary are cut into one of the split molds designed according to the application of the product. Each cut fish ovary so that the surface comes into contact is represented by the following formula (1) so as to have a uniform mass in each longitudinal part of the mold without applying an edible adhesive to each contact portion. After a plurality of fish ovaries are stacked and connected in the longitudinal direction so that the ratio W (% by volume) is in the range of 5 to 10%, the fish ovary containing the other mold is held down while being held down. Set to.

W = [(V1−V2) / V2] × 100 (1)
(However, in Formula (1), V1 indicates the volume of a plurality of fish ovaries housed in one mold, and V2 is when one mold and the other mold of the split mold before housing the fish ovaries are set. Indicates the internal volume.)

(3) The fish ovary accommodated in the mold set in the step (2-1) and / or (2-2) is frozen.
(4) After freezing the fish ovary contained in the mold, remove it from the mold, and at a predetermined angle θ1 so as to cross the axial direction, with a width that will result in a product within the range of the standard mass required for the product Disconnect.
(5) Frozen cutting in which the surface other than the cut surface obtained by cutting is covered with the above-mentioned epidermis, and the mass of each cut frozen frozen fish ovary is within the standard mass range required for the product Fish ovaries are sealed and stored as necessary.

According to the first aspect of the present invention, a plurality of fish ovaries are overlapped and connected in the axial direction to be integrated and accommodated in a split mold and crossed in the longitudinal direction of the frozen fish ovary with skin at a predetermined angle θ1. A plurality of frozen cut fish ovaries, the surfaces other than the cut surface being covered with the epidermis, and the mass of each frozen cut fish ovary within the range of the standard mass required for the product A frozen cut fish ovary characterized by
Excellent long-term storage and the mass of each frozen and cut fish ovary is within the range of the standard mass required for the product. And has a remarkable effect of having uniform quality.

Claim 2 of the present invention is the frozen cut fish ovary according to claim 1, wherein the fish ovary is a walleye ovary,
Long-term storage that is a natural resource and can be easily produced economically with low loss by using cut pieces generated during production using fish ovary of fish such as walleye pollock whose capture amount has decreased due to overfishing It is possible to provide products such as salted fish ovaries, mentaiko, and mentaiko that are excellent in properties.

Claim 3 of the present invention is the fish ovary in which the fish ovary is soaked in salted or salted with mentaiko seasoning, or fish that has not been treated in the frozen cut fish ovary according to claim 1 or claim 2 It is characterized by being an ovary,
Cut pieces generated during the production can also be used, and there is a further remarkable effect that a product excellent in long-term storage stability that can be easily produced economically with low loss can be provided.

Claim 4 of the present invention is characterized in that the frozen cut fish ovary according to any one of claims 1 to 3 is hermetically packaged,
There is a further remarkable effect that a product excellent in long-term storage can be surely provided.

Claim 5 of the present invention is the method for producing a frozen cut fish ovary according to any one of claims 1 to 4, wherein the frozen cut fish ovary is produced by the steps comprising (1) to (5) above. A method for producing a frozen cut fish ovary characterized by:
Can be used regardless of the size of the raw fish ovary, etc., and can be used even for raw fish eggs that have lost one or both of the fish ovaries, as well as cut pieces generated during production. Economical, low loss, excellent long-term storage, and the mass of individual frozen cut fish ovaries is within the standard mass range required for the product, making it easy for the user to not weigh during use In addition to being able to be used, it has a remarkable effect that it can easily produce a frozen cut fish ovary having excellent quality and flavor and uniform quality.

(1)-(5) of FIG. 1 is explanatory drawing explaining an example of the manufacturing method of the frozen cut fish ovary of this invention. (1)-(5) of FIG. 2 is explanatory drawing explaining the other example of the manufacturing method of the frozen cut fish ovary of this invention. 3 (a) to 3 (d) are explanatory views for explaining a conventional method for producing a frozen cut fish ovary. 4 (a) to 4 (d) are explanatory views for explaining another conventional method for producing a frozen cut fish ovary. FIGS. 5A to 5D are explanatory views for explaining another conventional method for producing frozen cut fish ovaries. FIGS. 6A to 6D are explanatory diagrams illustrating an example of the split mold used in the present invention. 6E to 6G are explanatory diagrams for explaining another example of the split mold used in the present invention.

Hereinafter, the present invention will be described in detail with reference to the drawings.
(1)-(5) of FIG. 1 is explanatory drawing explaining an example of the manufacturing method of the frozen cut fish ovary of this invention.
FIG. 1 is an example in the case of producing a frozen cut fish ovary using, for example, a raw fish ovary of S size (about 50 to 80 g).
First, in step (1), the fish ovary extracted from the raw fish and frozen is thawed, and after washing the pair (1-1, 1-2) of the frozen fish ovary 1 with the epidermis 4 as it is, or in salted or salted After that, the mentaiko seasoning solution is soaked and aged in a chilled atmosphere at least overnight and cut at the joint 2.

Aging at least overnight in a chilled atmosphere (about 2 to 10 ° C.) is because the fish ovary has a high water content. For example, when water is dripped from the fish ovary or the fish ovary is a water popoy, it will be described later. When cutting the fish ovary, peanuts (egg grains) will come out from the cut and cause loss, so it is necessary to drain the water to reduce the water content and make the water content uniform, Further, when there is a variation in the salt content, the salt content must be made uniform so that the salt content needs to be uniform.
As a result, the frozen fish ovary can be cut at a predetermined angle θ1, as described later, to obtain a product that is within the standard mass range required for the product and has a uniform quality. In addition, the taste and flavor of the product can be improved.
If the salt content is made uniform, the quality of the product becomes uniform, the taste and flavor can be improved, and there is an effect of preventing spoilage.
Although it may be overnight, the effect is further enhanced if performed for 2 to 3 nights. When performing the draining, it is preferable to drain into a water-permeable container, for example, a container having a stainless mesh at the bottom or a stainless mesh container, because it is clean and can be easily drained.
When performing the draining, if necessary, it can be heated, forcibly absorbed with water-absorbing paper, or forcibly dehydrated with centrifugal force.

When cutting at the joint 2, care must be taken so that the fish eggs do not hurt and that the eggs in the ovaries are not washed away during a work called a fallen cub.
The salted pickled or mentaiko seasoning pickled process is not particularly limited, and can be performed using a known liquid, apparatus or method.

Next, in the step (2), one of the split molds 5 designed according to the use of the product, using the fish ovary 1-1, 1-2 aged in the step (2-1) without cutting. As shown in FIG. 1, a fish ovary 1-2 (tail) and a fish ovary 1-1 (tail) are combined into a fish ovary 1-2 tail and a fish ovary 1 as shown in FIG. The edible adhesive (for example, transglutamylase) 6 is applied to the contact portion with the tail of -1, so as to have a uniform mass in each portion in the longitudinal direction 7 of the mold 5-2, and the fish ovary 1-1 When the one mold 5-2 of the split mold before accommodating 1-2 and the other mold 5-1 are set, the internal volume is set to V2, and the fish ovary 1 accommodated in one mold 5-2 When the volume of 1, 1-2 is V1, the fish ovary is adjusted so that the ratio W (volume%) represented by the following formula (1) is in the range of 5-10%. Coupled longitudinally 7 overlapping the tail of -1,1-2 houses.
And after accommodating in the said type | mold 5-2, while pressing down the accommodated fish ovary 1-1, 1-2 as shown by the arrow of FIG. Set to the position.

    W = [(V1−V2) / V2] × 100 (1)

The method for measuring the volume V1 of the fish ovaries 1-1 and 1-2 is not particularly limited. For example, the total mass of the housed fish ovaries 1-1 and 1-2 and the housed fish ovary 1- When measuring the average density of 1, 1-2 and calculating the volume V1 by calculation, or when the connected fish ovaries 1-1, 1-2 are placed in a container filled with water at room temperature, An example of measuring the volume of overflowing water and setting it as volume V1 can be given.
For example, when the fish ovaries 1-1 and 1-2 are housed in one mold 5-2 and placed in a container filled with room temperature water, the volume of water overflowing outside the container was measured. In this case, an example can be given in which the corrected volume obtained by subtracting the volume of the mold 5-2 itself is the volume V1.
The method for measuring the internal volume V2 is not particularly limited. For example, the sectional area and the length in the longitudinal direction of the split mold in which one mold 5-2 of the split mold and the other mold 5-1 are set. Examples include actual measurement and calculation, and examples in which the interior of the split mold is filled with water at room temperature and the volume of the water is actually measured.

Since the skins 4 are in contact with each other at the contact portion between the tail and the tail, there is a case where the adhesive does not adhere well unless the edible adhesive 6 is applied, and both peel off during the subsequent process or during handling. There is a fear. Therefore, it is preferable to apply the edible adhesive 6 on the skin 4 so that both do not peel off. The adhesive to be used may be any edible adhesive and is not particularly limited.
Specific examples of commercially available edible adhesives include, for example, Activa TG-B (manufactured by Ajinomoto Co., Inc.) based on the principle that transglutaminase cross-links a glutamine residue and a lysine residue. Examples thereof include meat GTA and pearl meat GTC (manufactured by Chiba Flour Milling Co., Ltd.).

  After the ratio W (volume%) is within the range of 5 to 10%, the fish ovaries 1-1 and 1-2 are overlapped and connected in the longitudinal direction 7, and are accommodated in the mold 5-2. When the other mold 5-1 is pressurized so as to hold down the fish ovaries 1-1 and 1-2, the portion having a large capacity in each portion in the longitudinal direction is pressurized according to the size. In addition, since it moves to a portion with a small capacity according to the degree of its smallness, the mass in the longitudinal direction of the mold 5-2 becomes even more uniform.

When the ratio W (volume%) is less than 5%, there are too few locations where the capacity is large, the pressure is insufficient, the movement is insufficient, and the uniform mass in each part in the longitudinal direction 7 of the mold 5-2. There is a risk of not becoming.
When the ratio W (% by volume) exceeds 10%, there are too many parts with a large capacity, excessive pressure is applied, the fish egg or fish ovary is broken, the mold is broken, or the fish ovary is broken from the mold. There is a risk of being washed away.

  In the case of the fish ovary 1 ′ in which one part shown in FIG. 5 is lost, the cut products C-1, C-2, C-3, etc. are likely to be smaller than the standard mass range. However, according to the present invention, for example, the cut products c-1, c-2, c-3, or any one of these cut products, In one mold 5-2 of the split mold 5, when the edible adhesive 6 is applied to the contact portion between the tail of the fish ovary 1-2 and the tail of the fish ovary 1-1, the mold 5 is stored. -2 so that the uniformity of the mass in each part of the longitudinal direction 7 is not impaired, either after applying the edible adhesive or by interposing it in the contact part and storing it in the same manner as above. By holding down the fish ovary containing the other mold 5-1, Cut Shinaha -1, c -2, it can be effectively utilized without the like Ha -3 Ross.

Next, in step (3), the fish ovaries 1-1 and 1-2 housed in the mold 5 set in step (2) are frozen.
If the mold 5-1 has a large mass during freezing and the mold 5-1 does not collapse, such as dropping, the mold 5 does not need to be fixed in particular, but in the case of the light mold 5-1, it floats upward. In this case, for example, it is preferable to freeze the mold 5 by fixing the mold 5 using a fixing means such as a string or a wire.
Freezing can be performed, for example, by quick freezing within one hour, but can also be performed overnight. Rapid freezing allows the ice crystal formation zone to pass quickly, thereby reducing the ice crystals and preventing the drip from flowing out, thereby improving the quality.
The method and apparatus for freezing are not particularly limited, and known methods and apparatuses can be used.

Next, in step (4), the fish ovaries 1-1 and 1-2 housed in the mold 5 are frozen and then removed from the mold 5 and at a predetermined angle θ1 so as to cross the longitudinal direction 7, approximately 90 in this example. Cut at an angle of ° to a width that will result in a product within the nominal mass range required for the product.
In this example, an example of cutting at an angle of about 90 ° is given. However, if a too small angle is adopted, a product having a large cut surface 3 is obtained. Since a product having a large cut surface 3 is regarded as a product using, for example, an artificial egg, the commercial value may be reduced.

The term “within the range of the specified mass” in the present invention means that the product is within the range of the specified mass required for the product and the allowable variation thereof. Therefore, the mass of the product required when the product on the user's side is manufactured using the product and the allowable variation range, which is required by the user as an important quality control value of the product.
Specifically, for example, 2 g ± 0.5 g, 3 g ± 0.5 g, 4 g ± 0.5 g, 4.5 g ± 0.5 g, 7 g ± 1.0 g, 9 g ± 1.0 g, 18 g ± 1.0 g Examples can be given. In these examples, for example, the description of 2 g ± 0.5 g indicates that 2 g represents the standard mass, ± 0.5 g represents the allowable variation range, and in this example, (2 g ± 0.5 g) is (standard It is within the range of mass). Others are the same.
In the case of (2 g ± 0.5 g) in this example, if it is less than (2 g−0.5 g), the product is rejected and the yield is deteriorated.
On the other hand, if it exceeds (2g + 0.5g), the product will be rejected and the yield will be poor. For example, if a product of a certain mass is mistakenly sealed in the final packaging form, the number of packaged products will be small. , The user may feel distrust or discomfort, which may reduce trust and reduce sales. Others are the same.

  If the standard mass range is determined to be 3 g ± 1 g, for example, the lower limit value is 2 g, the upper limit value is 4 g, and the upper limit value is double the lower limit value. In this case, as an extreme example, if the product is sealed and packaged at 100 g / bag, it will be 50 pcs / bag when the lower limit is 2 g and 25 pcs / bag when the upper limit is 4 g. As a product to be used, the variation is too large, which is not preferable.

The (18 g ± 1.0 g) frozen cut fish ovary is an example of a frozen cut fish ovary for thin sushi rolls or a frozen cut fish ovary for thick roll sushi rolls, for example, an outer diameter of about 10 mm and a length of about 180 mm. Used for sushi rolls and sushi rolls.
By the production method of the present invention, the frozen cut fish ovary for thin sushi rolls, the frozen cut fish ovary for thick roll sushi rolls, etc. can be easily produced.

When the predetermined angle θ1 is less than 45 °, the product becomes long when the standard mass is as small as 3 g or the like, the angles at both ends become acute, and the product breaks during work, during freezing transportation, or during use by the user. Since cracks occur, handling properties are poor, and when the angle is less than 45 °, loss at both ends during cutting is reduced. Although the loss part can be reused in the present invention, there is a problem that the amount of work increases.
Therefore, in general, θ1 is preferably 45 ° to 90 ° so that the area of the cut surface 3 is reduced.
Depending on the size of the onigiri, the length of the rice balls will not be exposed to the outside of the product. In order to make it a desired middle ingredient, the direction close to 90 ° is preferable, and in the case of rice balls, rolled sushi, etc., θ1 is more preferably 80 ° to 90 °.

A standard in which the surface other than the cut surface 3 obtained by cutting as described above is covered with the epidermis 4 and the mass of each of the cut frozen ovary a to y is required as a product. A product having a uniform quality that is within the mass range and excellent in taste and flavor can be obtained.
In step (5), the frozen cut fish ova ay are sealed and stored as necessary.

As described above, the surface of the frozen cut fish ovary of the present invention other than the cut surface 3 is covered with the epidermis 4.
However, in actual products, some of the frozen frozen fish ovaries of the present invention that have been frozen in some of the products have lost the coating 4 during cutting, etc. Even if something that is not covered with the skin 4 is included, it is frozen, so its presence can be found from the appearance, and if it is detected, it can be easily and economically excluded from the system as a defective product. It is very difficult.

  On the other hand, a product having a large portion without the epidermis 4 is regarded as a product using an artificial egg, so there is a risk that the commercial value may be lowered. Also, as shown in FIG. If a part of the film 4 is lost and the fish egg is exposed, the fish egg may flow out or dissipate.

Therefore, considering these comprehensively, the frozen cut fish ovary of the present invention in which the surface other than the cut surface 3 is coated with the epidermis 4 can be defined as follows.
That is, the film 4 on the surface other than the cut surface 3 is in is I lost in the range not considered as products using artificial eggs, and although the film 4 on the surface other than the cut surface 3 is in is I lost In the range where there is no fear that the fish egg will flow out or dissipate, even if it is not covered with the epidermis 4, the surface other than the cut surface 3 is covered with the epidermis 4. Suppose that it is the frozen cut fish ovary of this invention.
Specifically, for example, 80% or more, preferably 90% or more of the surface other than the cut surface 3 is covered with the skin 4, but less than 20% of the surface other than the cut surface 3 is covered with the skin 4. Even if it is not included, it is substantially the frozen cut fish ovary of the present invention in which the surface other than the cut surface 3 is covered with the epidermis 4.

FIG. 2 is an example in the case of producing a frozen cut fish ovary using, for example, a raw fish ovary of 2L size (about 160 to 200 g).
First, in step (1), a pair (1-1, 1-2) of frozen fish ovary 1 with epidermis 4 extracted from the raw fish and frozen is thawed, washed, pickled or salted, or seasoned with salt The liquid was soaked, aged at least overnight in a chilled atmosphere, and cut at the joint 2.
Aging in a chilled atmosphere overnight stabilizes the quality, such as making the moisture content uniform and salty as described above, making the salt content uniform, and also the taste, flavor, etc. of the product This is because the frozen fish ovary is cut at a predetermined angle θ1 as described later to obtain a product within the range of the standard mass required for the product.

When cutting at the joint 2, care must be taken so that the fish eggs do not hurt and the fallen eggs and drip are not washed away.
The salted pickled or mentaiko seasoning pickled process is not particularly limited, and can be performed using a known liquid, apparatus or method.

  Next, in step (2), in step (2-2), a predetermined angle θ2 intersects with the longitudinal direction 7 of the plurality of mature fish ovaries 1-1 and 1-2, and in this example, approximately θ2 = 45 °. Using 5 fish (A, B, C, D, E, F, G, H ...) selected from angles (A, B, C, D, E, F, G, H ...) Each cut fish ovary (a, i, u, e, o) is edible for each contact part so that the cut surface 3 is in contact with one mold 5-2 of the split mold 5 designed according to the application. One mold 5-2 of the split mold before accommodating the fish ovaries 1-1 and 1-2 so as to have a uniform mass in each part of the mold 5 in the longitudinal direction 7 without applying an adhesive When the inner volume when the other mold 5-1 is set is V2, and the volume of the fish ovaries 1-1 and 1-2 housed in the one mold 5-2 is V1, the following formula (1) so After a plurality of fish ovaries (a, i, u, e, o) are overlapped and connected in the longitudinal direction 7 so that the ratio W (volume%) is in the range of 5 to 10%, While holding down the fish ovary containing the other mold 5-1, set it on it.

    W = [(V1−V2) / V2] × 100 (1)

  In the above example, cutting at an angle of approximately θ2 = 45 ° is because the mature fish ovaries 1-1 and 1-2 are large, and if not cut, a product within the range of the specified mass can be obtained. This is because the thickness is extremely reduced and various problems occur when the thickness is extremely reduced.

  The cutting angle θ2 is not particularly limited. As shown in FIG. 2, a plurality of fish ovaries (a, i, u, e, o) are connected in the longitudinal direction 7 with the cut surfaces 3 being overlapped with each other. Therefore, if the angle θ2 is too small, a portion with a small volume may protrude from the mold 5 and it may be difficult to accommodate the respective parts in the longitudinal direction 7 of the mold 5 so as to have a uniform mass. There is. Therefore, it is preferable to select an angle θ2 in a range that can be accommodated so as to have a uniform mass in each portion in the longitudinal direction 7 of the mold 5 without difficulty.

Usually, the angle of the head end portion of the mature ovary 1-1, 1-2 is in the range of 30 ° to 70 ° with respect to the longitudinal direction 7, so when cutting at θ2 in the range of 30 ° to 70 °, It can prevent that the area of the epidermis 4 of the cut fish ovary (a, i, u, d, o) is reduced. When the area of the epidermis 4 is reduced, there is a possibility that a part without the epidermis 4 appears when the fish ovary is held in the mold 5 while being held down.
A product having a large portion without the epidermis 4 is regarded as a product using, for example, an artificial egg, so that the commercial value may be lowered.
Further, when θ2 is less than 30 °, the fish ovary is large, so that the cut length becomes remarkably long, and the yield may be deteriorated, such as separation of the roses in the work after cutting.
On the other hand, when θ2 exceeds 70 °, when the fish ovary (a, i, u, e, o) is placed side by side in the mold 5, many cut surfaces 3 have already appeared and the fish ovary is held down. When setting, the larva separates due to the pressing force and enters the upper gap between the fish ovary and the fish ovary, the upper gap between the ovary and the fish ovary, and the area of the epidermis 4 is reduced. There is a fear.
Therefore, θ2 is preferably in the range of 30 ° to 70 °.

  Since at least one of the contact parts of each cut fish ovary (A, I, U, D, E) is the cut surface 3 of the fish egg, the fish egg acts as an edible adhesive. There is no need to apply.

  By setting the ratio W (volume%) within the range of 5 to 10%, the fish ovaries (a, i, u, e, o) are overlapped and connected in the longitudinal direction 7, and the inside of the mold 5-2 When the fish ovary (a, i, u, e, o) is pressed down with the other mold 5-1, the portion having a large capacity in each part in the longitudinal direction is about the size. Accordingly, the pressure is increased, and the portion moves to the portion having a small capacity according to the degree of the small amount. Therefore, the portions in the longitudinal direction of the mold 5-2 have a more uniform mass.

  Conventionally, as shown in FIG. 5, in the case of the fish ovary 1 ′ in which one part is lost, the cut products C-1, C-2, C-3, etc. are likely to be smaller than the standard mass range, However, according to the present invention, for example, the cut products C-1, C-2, C-3 shown in FIG. When one of the cut products is accommodated in one mold 5-2 of the split mold 5 by stacking fish ovaries (a, i, u, e, o) and connecting them in the longitudinal direction 7, etc. Connected with or without applying edible adhesive between one fish ovary and another fish ovary so as not to impair the mass uniformity in each part in the longitudinal direction 7 of the mold 5-2 After interposing in the part and accommodating, in the same manner as described above, while holding down the fish ovary containing the other mold 5-1 By setting, it is possible effectively utilized without cutting Shinaha -1, c -2, and c -3 Ross.

When the ratio W (volume%) is less than 5%, there are too few locations where the capacity is large, the pressure is insufficient, the movement is insufficient, and the uniform mass in each part in the longitudinal direction 7 of the mold 5-2. There is a risk of not becoming.
If the ratio W (% by volume) exceeds 10%, there will be too many parts with large capacity, excessive pressure will be applied, the fish ovary will be broken, or the mold will be broken, or the fish ovary will be washed away from the mold. There is a risk of doing.

In FIG. 2, in the step (2), the fish ovary aged in the mold (5-2) of the split mold 5 in the step (2-2) is cut at a predetermined angle θ2 so as to intersect with the longitudinal direction. An example was described in which a plurality of fish ovaries were accommodated without applying an edible adhesive to the contact portion.
In FIG. 1, in step (2), in step (2-1), the fish ovary 1-2 (tail) and fish ovary 1- An example in which one (tail) and one edible adhesive is applied to and stored in the contact portion has been described.

  However, in the present invention, the combination and the number of fish ovaries to be accommodated are not limited to these, and the side having the larger fish ovary diameter (head) and the side having the smaller fish ovary diameter (tail) depending on the situation. ), Or according to the situation (head) and (head) one by one, or more in combination, and applying the edible adhesive to the contact portion between the two, each of the longitudinal direction of the mold A plurality of fish ovaries are overlapped and connected in the longitudinal direction so that the parts have uniform mass and the ratio W (volume%) represented by the formula (1) is in the range of 5 to 10%. Can also be accommodated.

Further, in the present invention, in the step (2), the fish ovary aged in one mold (5-2) of the split mold 5 is obtained by combining the steps (2-1) and (2-2). A plurality can be accommodated.
Usually, for example, when the fish ovary is small (for example, S size 50 to 80 g), the step (2-1) is used, and when the fish ovary is large (for example, 2L size 160 to 200 g), the step (2- 2), for example, when large and small are mixed, the process (2-1) and the process (2-2) can be used in combination. Which steps are used or used in combination is not limited to these examples.

Next, in step (3), the fish ovary (a, i, u, e, o) housed in the mold 5 set in the step (2) is frozen.
If the mold 5-1 has a large mass during freezing and the mold 5-1 does not collapse, such as dropping, the mold 5 does not need to be fixed in particular, but in the case of the light mold 5-1, it floats upward. In this case, it is preferable to freeze the mold 5 by fixing it by using a fixing means such as a string or a wire.
Freezing can be performed, for example, by quick freezing within one hour, but can also be performed overnight. Rapid freezing allows the ice crystal formation zone to pass quickly, thereby reducing the ice crystals and preventing the drip from flowing out, thereby improving the quality.
The method and apparatus for freezing are not particularly limited, and known methods and apparatuses can be used.

Next, in step (4), the fish ovary (a, i, u, e, o) accommodated in the mold 5 is frozen and taken out from the mold 5 and is crossed in the longitudinal direction 7 at a predetermined angle θ1. In the example, cutting is performed at an angle of approximately θ1 = 90 ° and with such a width that the product is within the range of the standard mass required for the product.
As described above, θ1 is preferably 45 ° to 90 ° so that the area of the cut surface 3 is generally reduced.
(5) Surfaces other than the cut surface 3 obtained by cutting are covered with the epidermis 4, and the mass of each cut frozen ovary a to y is a range of standard mass required as a product It is possible to obtain frozen cut fish ovaries a to y having a uniform quality and excellent taste and flavor.
Frozen cut fish ovaries a to y are sealed and stored as necessary.
The definition of the frozen cut fish ovary of the present invention in which the surface other than the cut surface 3 is coated with the epidermis 4 is as described above.

  The frozen cut fish ovary of the present invention sealed and packaged can be used as it is, but it can be thawed at room temperature for about 1 hour, so it can be easily used for various dishes. Can be used.

  In the present invention, as necessary, for example, spices such as salt and chili, sugars such as sugar and glucose, thickening polysaccharides, fermented seasonings, sodium glutamate / nucleic acid-based flavours, various seasonings, organic Acids, brewed vinegar, citrus juice, pigments, color formers, antioxidants, fragrances and the like can be used.

Examples of split molds used in the present invention are shown in FIGS. 6-1 (A) to (D) and FIGS. 6-2 (E) to (G).
FIG. 6A shows an example in which one is a cylindrical type 5-2 and the other is a slightly smaller flat type 5-1.
(B) in FIG. 6A shows an example in which one is a triangular shape 5-2 and the other is a slightly smaller triangular shape.
FIG. 6A shows an example in which one is a square type 5-2 and the other is a slightly smaller square type.
6-1 (d) shows an example in which one is a mold 5-2 in which a plurality of cylindrical molds are connected in the horizontal direction, and the other is a mold in which a plurality of cylindrical molds are connected in the horizontal direction accordingly.
In the case of (a) to (d) in FIG. 6A, a plurality of fish ovaries are overlapped in one mold 5-2 of the split mold 5 and connected in the longitudinal direction 7 and accommodated, and then the other When the mold 5-1 is set on the fish ovary that is contained while being held down, a force is applied to the ovary.
In this state, it is only necessary that the ovary can be stably retained in the subsequent freezing process, but it is possible that the ovary may be retained in the subsequent freezing process, and the ovary needs to be retained stably. For example, it is preferable to devise the fixing means as described above or to devise and use the fixing method described below. Of course, it is not limited to these fixing means and fixing methods.

6B is a mold 5-2 in which one of the cylindrical molds is connected in the lateral direction, and the central part of both sides in the longitudinal direction 7 and the central part of both sides orthogonal to the longitudinal direction 7. In addition, there are a total of four coupling portions 8 for coupling one mold of the split mold to the other mold, and the other mold 5-1 is a mold in which a plurality of cylindrical molds are connected in the horizontal direction in accordance with that. An example in which a total of four coupling portions 8 for coupling one of the split molds and the other mold are provided in the central portion of both sides in the longitudinal direction 7 and the central portion of both sides orthogonal to the longitudinal direction 7. Show.
As described above, a plurality of fish ovaries are overlapped in one mold 5-2 of the split mold 5 and connected in the longitudinal direction 7 to be accommodated, and then the other mold 5-1 is pressed into the accommodated fish ovary. Set on it. After setting, the mold 5-1 and the mold 5-2 are fixed using the screw 9. Although the ovary housed in the split mold 5 is in a state where force is applied, since the mold 5-1 and the mold 5-2 are fixed by the screw 9, the mold is not deformed in the subsequent freezing process and is stable. Can hold the ovaries.

FIG. 6-2 (f) shows that one is a cylindrical mold 5-2, and one of the split molds and the other mold are joined to the center of both sides orthogonal to the longitudinal direction 7. Two connecting portions 8 are provided, and the other die 5-1 is also a cylindrical die corresponding thereto, and one split die and the other die are provided at the center of both sides orthogonal to the longitudinal direction 7. An example in which two coupling portions 8 for coupling the two are provided is shown.
As described above, a plurality of fish ovaries are overlapped in one mold 5-2 of the split mold 5 and connected in the longitudinal direction 7 to be accommodated, and then the other mold 5-1 is pressed into the accommodated fish ovary. Set on it. After setting, the mold 5-1 and the mold 5-2 are fixed using the screw 9. Although the ovary housed in the split mold 5 is in a state where force is applied, since the mold 5-1 and the mold 5-2 are fixed by the screw 9, the mold is not deformed in the subsequent freezing process and is stable. Can hold the ovaries.

6-2 (G) is a split mold 5 having a cylindrical mold 5-1 and the other cylindrical mold 5-2, and is located at the center of each side perpendicular to the longitudinal direction 7. Two hinges 10 for connecting one of the split molds 5-1 and the other cylindrical mold 5-2 so as to be openable and closable are provided at intervals. 2 shows an example in which two locking members 11 such as hooks are installed on the opposite side corresponding to.
As described above, a plurality of fish ovaries are overlapped in one mold 5-2 of the split mold 5 and connected in the longitudinal direction 7 and accommodated, and then the other mold 5-1 is rotated using the hinge 10 Let the fish ovary you hold down and set it on it. After setting, the mold 5-1 and the mold 5-2 are fixed using the locking material 11. Although force is applied to the ovary housed in the split mold 5, the mold 5-1 and the mold 5-2 are fixed using the locking material 11, so that the mold collapse occurs in the subsequent freezing process. It can hold the ovary stably.
As described above, the shape and size of the split mold used in the present invention, the number of molds connected in the transverse direction with respect to the longitudinal direction 7, the means for fixing and locking are not particularly limited, It can be determined in consideration of the characteristics and productivity required for the product. Although the example which connected the same type | mold in the horizontal direction with respect to the longitudinal direction 7 was shown, a different type | mold can also be connected. In addition, the same mold, different molds, or a combination of these can be connected to the longitudinal direction 7.

  If the material of the split mold used in the present invention is strong and has excellent durability and safety, it can be made of metal, ceramic, wood, plastic, glass, sheet (for example, polypropylene film), or a combination of two or more of these. Well, not particularly limited. Among these, stainless steel can be preferably used from the viewpoints of strength, durability and safety.

All of the split molds used in the present invention described above are examples in which both ends are not closed and are open. However, both ends may be open and may be closed, or one end may be open and the other end may be closed.
When it is open, a plurality of fish ovaries are overlapped in one mold 5-2 and connected in the longitudinal direction 7 and accommodated, and then the other mold 5-1 is opened when the accommodated fish ovary is pressed down. Since the force escapes from each other, the mass tends to be uniform in each part in the longitudinal direction. However, after pressing, it is necessary to press both ends to adjust the shape.
When closed, a plurality of fish ovaries are overlapped in one mold 5-2 and connected in the longitudinal direction 7 and housed, and then the other mold 5-1 is simply pressed down on the housed fish ovary, Since molding (shaping) is possible, there is no need to hold both ends to adjust the shape. However, in order to hold down the contained fish ovary and obtain a uniform mass in each part in the longitudinal direction, a slightly stronger force is required than in the case of opening.
In addition, since what protruded from the open side of the split type can be used again, there is no particular problem even if it is open.
Therefore, it is preferable to select whether to be open, closed, or a combination of both according to the shape, size, type, etc. of the product and the user's request.

  The production of the frozen cut fish ovary of the present invention can be performed manually, or can be continuously performed fully automatically by using one or a plurality of necessary mechanical devices, or a combination thereof. You can also

A barrier container is preferable as a container used for hermetically packaging and storing a product in the present invention.
A preferable gas barrier container package is a plastic container made of a synthetic resin tray container or a synthetic resin film and / or a metal foil laminate.
For example, in a bag-like container, an alumina-deposited PET film / polyamide / polypropylene film is laminated on the polypropylene film surface, or in a combination container of a tray container and a lid, the tray container is made of an ethylene-vinyl alcohol copolymer. As the intermediate layer, the upper and lower layers can be made of a laminate of polypropylene and molded into a tray shape, or a tray container top cover film (glass-deposited PET / polyamide / polypropylene sealant). In addition, for the tray, for example, if there is a partition or a depression enough to contain the product, the user can easily use it.

  The fish of the fish ovary used in the present invention is not particularly limited, but for example, cod such as madara and walleye, herring, flying fish, shishamo, shark, flounder, tuna, fish ovary such as Thailand, or these Two or more combinations can be mentioned. The fish ovary may be a raw fish ovary. The fish ovary that has been frozen is used after being thawed.

  In the present invention, the process is preferably performed in an aseptic environment, for example, aseptically performed in a class 100 to class 10000 clean room or clean booth according to the NASA standard. When carrying out in an aseptic environment, it is preferable to use fully sterilized equipment, packaging materials, containers, raw fish, water and / or seasoning liquid.

  The description of the above embodiment is for explaining the present invention, and does not limit the invention described in the claims or reduce the scope thereof. Moreover, each part structure of this invention is not restricted to the said embodiment, A various deformation | transformation is possible within the technical scope as described in a claim.

EXAMPLES Next, although an Example demonstrates this invention in detail, unless it deviates from the main point of this invention, it is not limited to these Examples.
% Of W described below indicates (volume%).

Example 1
Example in which walleye pollack frozen cut fish ovary having a standard mass range of 3 g ± 0.5 g was produced by the process shown in FIG.
Frozen fish ovary (raw material size is 50-80g) extracted from walleye pollack raw fish and frozen, thawed, washed, salted and soaked with mentaiko seasoning, and aged overnight in chilled atmosphere in chilled cabinet Cut at the joint 2.
In one mold 5-2 of the split mold 5 having an inner diameter of 17 mm and a length of 300 mm, as shown in FIG. 1, the fish ovary 1-2 (tail) and the fish ovary 1-1 (tail) are combined. The edible adhesive (Transglutaamylase, trade name: Activa TG-B, manufactured by Ajinomoto Co., Inc.) 6 is applied to the contact portion between the tail of fish ovary 1-2 and the tail of fish ovary 1-1. It was connected in the longitudinal direction 7 so as to have a uniform mass in each part of the longitudinal direction 7 of 5-2 and accommodated (total mass of the accommodated fish ovary = 87.2 g, average density of the accommodated fish ovary = 1. 191 g / cm ³ ).
And after accommodating in the said type | mold 5-2, while pressing down the accommodated fish ovary 1-1, 1-2 as shown by the arrow of FIG. Set to the position.

V1 is 73.2 cm ³ (87.2 g / 1.191 g / cm ³ = 73.2 cm ³ ), V2 is 68.1 cm ³ [(1.7 cm / 2) ² × 3.14 × 30 cm = 68.1 cm ³ ], W was 7.5% {[(73.2 cm ³ -68.1 cm ³ ) /68.1 cm ³ ] × 100 = 7.5%}.
As described above, V1 is calculated from the average density of the housed fish ovary and the total mass of the housed fish ovary, and V2 is calculated from the cross-sectional area and length of the mold 5.

After setting the mold 5-1 at a predetermined position, a wire was wound around the split mold 5 so as not to lose its shape during freezing.
Using a freezer [Spiral Freezer GF117-304 manufactured by Daikin Co., Ltd.], after quick freezing at -30 ° C for 1 hour (center temperature -18 ° C or lower), left at room temperature (23 ° C) for 5 minutes, The sample was taken out from the split mold 5 and cut while measuring with a ruler using a knife and a cutting board at an interval of 10 mm at θ1 = 90 ° (right angle) with respect to the longitudinal direction.

Table 1 shows the results obtained by measuring the mass of each of 28 cuttlefish frozen cut fish ovaries obtained by cutting.
It can be seen from Table 1 that 89.3% is within the range of the standard mass.
Further, it can be seen from Table 1 that 10.7% and (3.2 g of cutting chips, etc.) were generated outside the range of the standard mass. However, when the outside of the specification mass range is accommodated by connecting the tail of the fish ovary 1-2 and the tail of the fish ovary 1-1 in the longitudinal direction 7 of the mold 5-2, In order not to impair the uniformity of the mass in each part of the longitudinal direction 7 of 5-2, after inserting and interposing in the contact part, the other type | mold 5-1 is made into the arrow of FIG. 1 (2). As shown in Fig. 1, it is possible to use the fish ovaries 1-1 and 1-2 held in a predetermined position on the fish ovary 1-1 and 1-2 while maintaining a uniform mass in the longitudinal direction 7 by pressing them. So it was confirmed that there was no loss.

(Example 2)
Example in which walleye pollack frozen cut fish ovary having a standard mass range of 4.5 g ± 0.5 g was manufactured by the process shown in FIG. 2 without using an edible adhesive:
Frozen fish ovary with raw skin (raw material size 160-200g) extracted from walleye pollock raw fish, thawed, washed, salted, soaked with mentaiko seasoning, and aged in chilled atmosphere overnight in chilled cabinet Cut at the joint 2.
Using fish ovaries cut at an angle of θ2 = 45 ° to 60 ° so as to cross the longitudinal direction 7 of the mature and cut fish ovaries 1-1 and 1-2, each cut fish so that the cut surface 3 is in contact with each other The ovaries are placed in one mold 5-2 of the split mold 5 having an inner diameter of 23 mm and a length of 300 mm so that the ovary has a uniform mass in each part of the mold 5 in the longitudinal direction 7 without applying the edible adhesive 6. After stacking a plurality of fish ovaries and connecting them in the longitudinal direction 7 and accommodating them (total mass of accommodated fish ovaries = 162.5 g, average density of accommodated fish ovaries = 1.191 g / cm ³ ), the other The fish ovary containing the mold 5-1 was set on it while being pressed down.

V1 is ^{136.4cm 3 (162.5g / 1.191g / cm} 3 = 136.4cm 3), V2 is ^{124.6cm 3 [(2.3cm / 2)} 2 × 3.14 × 30cm = 124.6cm 3 ], W was 9.5% {[(136.4 cm ³ -124.6 cm ³ ) /124.6 cm ³ ] × 100 = 9.5%}.
As described above, however, V1 is calculated from the average density of the accommodated fish ovary and the total mass of the accommodated fish ovary, and V2 is calculated from the cross-sectional area and length of the mold 5.

After setting the mold 5-1 at a predetermined position, a wire was wound around the split mold 5 so as not to lose its shape during freezing.
Using a freezer [Spiral Freezer GF117-304 manufactured by Daikin Co., Ltd.], after quick freezing at -30 ° C for 1 hour (center temperature -18 ° C or lower), left at room temperature (23 ° C) for 5 minutes, The sample was taken out of the split mold 5 and cut while measuring with a ruler using a knife and cutting board at an interval of 8 mm at θ1 = 90 ° (right angle) with respect to the longitudinal direction.

Table 1 shows the results of measuring the mass of each of the 32 frozen cut-off fish ovaries obtained by cutting.
From Table 1, it can be seen that 90.6% is within the range of the standard mass.
In addition, it can be seen from Table 1 that 9.4% and (8.4 g of cutting scraps, etc.) were generated outside the standard mass range. However, for those outside the range of the standard mass, the cut fish ovary is placed in one mold 5-2 and a plurality of fish ovaries are stacked in a longitudinal direction so as to have a uniform mass in each part of the mold 5 in the longitudinal direction 7. After inserting and interposing between the cut surfaces 3 so as not to impair the uniformity of mass in each part in the longitudinal direction 7 of the mold 5-2 when accommodated in the direction 7 As shown by the arrow in FIG. 2 (2), the other mold 5-1 is set in a predetermined position on the fish ovary while holding it down so that the mass becomes uniform in the longitudinal direction 7. Since it can be used, it was confirmed that there was no loss.

(Example 3)
Example of producing walleye pollack frozen cut fish ovary having a standard mass range of 3 ± 0.5 g by the process shown in FIG. 2 without using an edible adhesive:
Frozen fish ovary with raw skin (raw material size 160-200g) extracted from walleye pollock raw fish, thawed, washed, salted, soaked with mentaiko seasoning, and aged in chilled atmosphere overnight in chilled cabinet Cut at the joint 2.
Using fish ovaries cut at an angle of θ2 = 45 ° to 60 ° so as to cross the longitudinal direction 7 of the mature and cut fish ovaries 1-1 and 1-2, each cut fish so that the cut surface 3 is in contact with each other The ovary is made uniform in each part of the mold 5 in the longitudinal direction 7 without applying the edible adhesive 6 in one mold 5-2 of the split mold 5 having an inner diameter of 17 mm and a length of 300 mm. After stacking a plurality of fish ovaries and connecting them in the longitudinal direction 7 and accommodating them (total mass of accommodated fish ovaries = 86.5 g, average density of accommodated fish ovaries = 1.191 g / cm ³ ), The fish ovary containing the mold 5-1 was set on it while being pressed down.

V1 is ^{72.6cm 3 (86.5g / 1.191g / cm} 3 = 72.6cm 3), V2 is ^{68.1cm 3 [(1.7cm / 2)} 2 × 3.14 × 30cm = 68.1cm 3 ], W was 6.6% {[(72.6 cm ³ -68.1 cm ³ ) /68.1 cm ³ ] × 100 = 6.6%}.
As described above, V1 is calculated from the average density of the accommodated fish ovary and the total mass of the accommodated fish ovary, and V2 is calculated from the inner diameter and length of the mold 5.

After setting the mold 5-1 at a predetermined position, a wire was wound around the split mold 5 so as not to lose its shape during freezing.
Using a freezer [Spiral Freezer GF117-304 manufactured by Daikin Co., Ltd.], after quick freezing at -30 ° C for 1 hour (center temperature -18 ° C or lower), left at room temperature (23 ° C) for 5 minutes, The sample was taken out from the split mold 5 and cut while measuring with a ruler using a knife and cutting board at an interval of 10 mm at θ1 = 90 ° (right angle) with respect to the longitudinal direction.

Table 1 shows the results of measuring the mass of each of the 26 cuttlefish frozen cut fish ovaries obtained by cutting.
It can be seen from Table 1 that 88.5% is within the range of the standard mass.
Further, it can be seen from Table 1 that 11.5% and (5.9 g of cutting scraps, etc.) were generated outside the range of the standard mass. However, for those outside the range of the standard mass, the cut fish ovary is placed in one mold 5-2 and a plurality of fish ovaries are stacked in a longitudinal direction so as to have a uniform mass in each part of the mold 5 in the longitudinal direction 7. After inserting and interposing between the cut surfaces 3 so as not to impair the uniformity of mass in each part in the longitudinal direction 7 of the mold 5-2 when accommodated in the direction 7 As shown by the arrow in FIG. 2 (2), the other mold 5-1 is set in a predetermined position on the fish ovary while holding it down so that the mass becomes uniform in the longitudinal direction 7. Since it can be used, it was confirmed that there was no loss.

  The walleye pollock frozen cut fish ovary obtained in Examples 1 to 3 was thawed at room temperature for about 1 hour to make a rice ball, and 10 panel members each eat 10 samples and evaluated according to the following evaluation criteria. As a result, it was ◎ to ○. The rice balls are delicious, the quality of the ingredients is uniform, and the appearance, taste and flavor are excellent.

Evaluation criteria: Evaluation criteria of ◎, ○, Δ, and × are as follows.
◎ ・ ・ Especially tasty, the quality of the ingredients is more uniform, and the appearance, taste and flavor are superior, so the product value is particularly high.
○ ·· Delicious, the quality of the ingredients is uniform, and the appearance, taste and flavor are excellent, so the product value is high as a product.
Δ ··· At least one of deliciousness, quality uniformity, appearance, taste, and flavor requires another contrivance to make a product.
× ·· Inferior in at least one of deliciousness, uniformity of quality, appearance, taste and flavor, and cannot be made into a product.

On the other hand, a gas barrier container and packaging produced by laminating a plurality of walleye pollen frozen cut fish ova obtained in Examples 1 to 3, laminated films made of alumina-deposited PET film / polyamide / polypropylene film on the polypropylene film surface The bag was sealed and packaged using a vacuum packaging machine. And it stored for 1.5 years in a -25 degreeC freezer.
Every 1, 3, 6, 9, 12, 15, 18 months, 10 panel members ate as described above, and the appearance, flavor, taste and quality were evaluated according to the evaluation criteria.
The walleye pollack frozen cut fish ovary obtained in Examples 1 to 3 was confirmed to have excellent appearance, flavor, and taste even after storage for 1.5 years, maintain quality, and have high long-term storage stability.

  Freshly cut walleye frozen cut fish ovary of the present invention obtained in Examples 1 to 3 and stored in a Class F (set temperature: −25 ° C.) freezer for 1.5 years as described above, and then food. According to the Food Sanitation Bacteria Test Method (and the test result notation method) described in the Sanitation Related Laws and Regulations, the number of viable bacteria / g was measured on 3 samples, coliform bacteria, Staphylococcus aureus, Salmonella, Vibrio parahaemolyticus In addition, three samples were used to test whether they were negative or positive.

(Inspection method)
Food hygiene related laws and regulations (edited by the Food Hygiene Study Group) / Food Sanitation Bacteria Inspection Act listed in the appendix, Food Standards Standards List and Supplemental Volume on Food Hygiene Related Laws (Tokyo Metropolitan Ordinance).
In addition, it described according to the description method of the inspection result.
(Medium used)
Number of bacteria: Standard agar medium Coliform group: Desoxycholate medium Vibrio parahaemolyticus: Alkaline peptone water, TCBS agar medium Salmonella spp .: DHL medium Staphylococcus aureus: Mannitol salt medium with egg yolk

The inspection results are shown below.
(Immediately after preparation)
(Example 1) (Example 2) (Example 3)
Number of general viable bacteria / g ≦ 300 3.1 × 10 ³ ≦ 300
≦ 300 5.7 × 10 ³ ≦ 300
≦ 300 1.4 × 10 ³ ≦ 300
Coliform group negative negative negative Staphylococcus aureus negative negative negative Salmonella negative negative negative Vibrio parahaemolyticus negative negative negative

(After 1.5 years storage at -25 ° C)
(Example 1) (Example 2) (Example 3)
Number of live bacteria / g ≦ 300 6.7 × 10 ² 8.0 × 10 ²
≦ 300 2.8 × 10 ³ ≦ 300
≦ 300 4.6 × 10 ³ ≦ 300
Coliform group negative negative negative Staphylococcus aureus negative negative negative Salmonella negative negative negative Vibrio parahaemolyticus negative negative negative

According to the Food Sanitation Law, if the number of general viable bacteria is 1.0 × 10 ⁵ or less, it is a level that can be ingested as raw food, and if it is negative for coliform bacteria, Staphylococcus aureus, Salmonella and Vibrio parahaemolyticus, It stipulates that the level is acceptable.
Therefore, the walleye pollack frozen cut fish ovary of the present invention immediately after preparation of Examples 1 to 3 and after storage for 1.5 years at −25 ° C. was at a level that could be ingested as raw food, and was found to be highly safe.

(Comparative Example 1)
Example aiming to produce walleye pollock frozen cut fish ovary with a standard mass range of 3 g ± 0.5 g by the conventional process shown in FIG.
Frozen fish ovary with skin (frozen size is 50-80g) extracted from walleye pollock raw fish, thawed, washed, salted and soaked in mentaiko seasoning, and aged overnight in chilled atmosphere at joint 2 Cut.
What was cut | judged by the junction part 2 was cut at 10 mm intervals at (theta) 1 = 90 degrees (right angle) with respect to the longitudinal direction. Cut using a knife and cutting board while measuring with a ruler.
After cutting, a commercial freezer [Spiral Freezer GF117-304 manufactured by Daikin Co., Ltd.] was used for quick freezing at -30 ° C. for 1 hour (center temperature: −18 ° C. or lower).

Table 2 shows the results of measuring the masses of 52 obtained walleye pollock frozen cut fish ovaries.
From Table 2, it can be seen that the content within the range of the standard mass is as low as 21.2%, the content outside the range of the standard mass is as large as 78.8%, and the variation in the mass of the product is very large.
Since it was impossible to use the thing outside the range of the standard mass, it was confirmed that the loss was large.
Thawed, washed, salted and soaked with mentaiko seasoning liquid, aged in chilled atmosphere overnight, and cut at joint 2 As a result, the falling child was generated and the yield was further deteriorated.

(Comparative Example 2)
Example aiming to produce walleye pollack frozen cut fish ovary with a standard mass range of 4.5 g ± 0.5 g by the conventional process shown in FIG.
Frozen fish ovary (raw material size is 160-200g) extracted from walleye pollack raw fish and frozen, thawed, washed, salted and soaked with mentaiko seasoning, and aged overnight in chilled atmosphere at joint 2 Cut.
What was cut | judged by the junction part 2 was cut at 10 mm intervals at (theta) 1 = 90 degrees (right angle) with respect to the longitudinal direction. Cut using a knife and cutting board while measuring with a ruler.
After cutting, a commercial freezer [Spiral Freezer GF117-304 manufactured by Daikin Co., Ltd.] was used for quick freezing at -30 ° C. for 1 hour (center temperature: −18 ° C. or lower).

Table 3 shows the results obtained by measuring the masses of 67 obtained walleye pollack frozen cut fish ovaries.
From Table 3, it can be seen that the content within the range of the standard mass is as small as 10.4%, the content outside the range of the standard mass is as large as 89.6%, and the variation in the mass of the product is very large.
Since it was impossible to use the thing outside the range of the standard mass, it was confirmed that the loss was large.
Thawed, washed, salted and soaked with mentaiko seasoning liquid, aged in chilled atmosphere overnight, and cut at joint 2 As a result, the falling child was generated and the yield was further deteriorated.

(Comparative Example 3)
An example aimed at producing walleye pollock frozen cut fish ovary with a standard mass range of 3 g ± 0.5 g by the conventional process shown in FIG.
Frozen fish ovary (raw material size is 160-200g) extracted from walleye pollack raw fish and frozen, thawed, washed, salted and soaked with mentaiko seasoning, and aged overnight in chilled atmosphere at joint 2 Cut.
What was cut | judged by the junction part 2 was cut at 8 mm intervals at (theta) 1 = 90 degrees (right angle) with respect to the longitudinal direction. Cut using a knife and cutting board while measuring with a ruler.
After cutting, a commercial freezer [Spiral Freezer GF117-304 manufactured by Daikin Co., Ltd.] was used for quick freezing at -30 ° C. for 1 hour (center temperature: −18 ° C. or lower).

Table 4 shows the results obtained by measuring the masses of 59 obtained walleye pollack frozen cut fish ovaries.
From Table 4, it can be seen that 0% is within the range of the standard mass, 100% is within the range of the standard mass, and the variation in the mass of the product is very large.
Since it was impossible to use the thing outside the range of the standard mass, all were lost.
Thawed, washed, salted and soaked with mentaiko seasoning liquid, aged in chilled atmosphere overnight, and cut at joint 2 As a result of cutting, there was a fallen child.

(Comparative Example 4)
An example aimed at producing walleye pollack frozen cut fish ovary with a standard mass range of 3 g ± 0.5 g by the conventional process shown in FIG.
Frozen fish ovary with epidermis (raw fish ovary KC from which one part of a pair of fish ovary has been lost) extracted from walleye pollock raw fish and thawed, washed, salted and then soaked with mentaiko seasoning liquid, overnight What was aged in a chilled atmosphere was cut at the joint 2.
What was cut | judged by the junction part 2 was cut at 10 mm intervals at (theta) 1 = 90 degrees (right angle) with respect to the longitudinal direction. Cut using a knife and cutting board while measuring with a ruler.
After cutting, a commercial freezer [Spiral Freezer GF117-304 manufactured by Daikin Co., Ltd.] was used for quick freezing at -30 ° C. for 1 hour (center temperature: −18 ° C. or lower).

Table 5 shows the results of measurement of the mass of each of the 67 cuttlefish frozen and cut fish ovaries obtained by cutting.
From Table 5, it can be seen that 25.4% is within the range of the standard mass, 74.6% is within the range of the standard mass, and the mass variation of the product is very large.
Since it was impossible to use the thing outside the range of the standard mass, it was confirmed that the loss was large.
Thawed, washed, salted and soaked with mentaiko seasoning liquid, aged in chilled atmosphere overnight, and cut at joint 2 As a result, the falling child was generated and the yield was further deteriorated.

(Comparative Example 5)
A standard mass range of 3 g by the process shown in FIG. 1 in the same manner as in Example 1 except that the amount of water washed (egg particles having an average diameter of about 6 mm) was used and the split mold 5 closed at both ends was used. Example of trying to produce a freezing cut of ± 0.5g:

After weakening the adhesiveness peculiar to the water after washing with water, when the amount of water washed is gradually fed into one mold 5-2 of the split mold 5 having an inner diameter of 17 mm and a length of 300 mm used in Example 1, To the height of the walls on both sides of the mold 5-2.
However, if we continued to supply more water after washing, it flowed outside the walls on both sides of the mold 5-2.
Therefore, it was not possible to accommodate the amount in the mold 5-2 such that the ratio W (volume%) represented by the formula (1) was in the range of 5 to 10%.
After housing the mold up to the height of the walls on both sides of the mold 5-2, the other mold 5-1 was set, but the housed amount could not be pushed down, and the mold 5-1 had no amount there were.
That is, V2 is 68.1 cm ³ [(1.7 cm / 2) ² × 3.14 × 30 cm = 68.1 cm ³ ], but V1 is about 35 cm ³ which is about half of V2, and therefore W Is 0%.

After setting the mold 5-1 at a predetermined position in this way, a wire for fixing around the split mold 5 was wound once.
Using a freezer [Spiral Freezer GF117-304 manufactured by Daikin Co., Ltd.], paying attention so as not to spill out, -30 ° C, after quick freezing for 1 hour (center temperature -18 ° C or lower), Leave at room temperature (23 ° C.) for 5 minutes, take out from the split mold 5, and measure with a ruler using a knife and cutting board at θ1 = 90 ° (right angle) with a cut width of 10 mm with respect to the longitudinal direction. Cut.

Table 6 shows the results of measuring the mass of each of 28 pieces of frozen cuts obtained by cutting.
From Table 6, it can be seen that one is within the range of the standard mass, which is 3.6%, and that outside the range of the standard mass is 96.4%.
Since it was impossible to use the thing outside the range of the standard mass, it was confirmed that the loss was large.
In addition, when cutting with a kitchen knife, the amount was crushed, cracked and a lot of drip was generated, which was also a loss.

(Comparative Example 6)
In addition to the amount of water washed (egg grains having an average diameter of about 6 mm), in the same manner as in Comparative Example 5, the production shown in FIG. Example:

  A frozen cut amount was prepared in the same manner as in Comparative Example 5 except that the cut width was 20 mm, and a knife and cutting board were used and cut while measuring with a ruler.

Table 6 shows the results of measuring the mass of 15 pieces of the frozen cuts obtained by cutting.
From Table 6, it can be seen that one is within the range of the standard mass, 6.7%, and that outside the range of the standard mass is 93.3%.
Since it was impossible to use the thing outside the range of the standard mass, it was confirmed that the loss was large.
In addition, when cutting with a kitchen knife, the amount was crushed, cracked and a lot of drip was generated, which was also a loss.

(Comparative Example 7)
Using the amount of water washed (egg egg with an average diameter of about 6 mm) and using a split mold similar to the split mold 5 used in Example 1, production of frozen cut cuts with a standard mass range of 3 g ± 0.5 g was attempted. Example:

One end 5-1 of the split mold 5 having an inner diameter of 17 mm and a length of 300 mm used in the first embodiment is set in a predetermined position with one mold 5-1 having a closed type and the other mold 5-2 having one end closed. Then, the split mold 5 was assembled and set so that one end was closed and the other end was open, and then a wire for fixing around the split mold 5 was wound.
With the open side of the split mold 5 as an entrance, the amount of water washed from this entrance is accommodated without being pushed in (the portion is crushed and cracked when pushed in, and a lot of drip flows out when broken). did. That is, V1 and V2 are 68.1 cm ³ [(1.7 cm / 2) ² × 3.14 × 30 cm = 68.1 cm ³ ], and W is 0%.
After storage, the open side of the split mold 5 was closed.
Using a freezer [Spiral Freezer GF117-304 manufactured by Daikin Co., Ltd.], after quick freezing at -30 ° C for 1 hour (center temperature -18 ° C or lower), left at room temperature (23 ° C) for 5 minutes, The sample was taken out from the split mold 5 and cut while measuring with a ruler using a knife and cutting board at a cutting angle of 10 mm at θ1 = 90 ° (right angle) with respect to the longitudinal direction.

Table 6 shows the results of measuring the mass of each of the 26 frozen cuts obtained by cutting.
From Table 6, it can be seen that 16 were within the range of the standard mass, 61.5%, and 38.5% were outside the range of the standard mass.
In addition, when I cut with a kitchen knife, the amount of cracks broke and there was a lot of drip, which was also a loss.
Those outside the range of the standard mass may be reused by pouring from the open side of the split mold 5 as described above, but as the number of handling and processing steps increases, the amount of cracking or damage will increase. , There is a risk of reducing the product value of the product.

  In the present invention, a plurality of fish ovaries are overlapped and connected in the axial direction, integrated, housed in a split mold, and frozen at a predetermined angle θ1 so as to intersect with the longitudinal direction of the fish ovary with skin. It is a cut fish ovary, and the surface other than the cut surface is covered with the epidermis, and the mass of each cut frozen ovary is within the range of the standard mass required for the product. It is a frozen cut fish ovary that has excellent long-term storage stability and the mass of each frozen cut fish ovary is within the standard mass range required for the product. In addition to being excellent in taste, flavor and the like, it has a remarkable effect that it has a uniform quality, and the production method of the present invention uses the frozen cut fish ovary of the present invention, the size of the raw fish ovary, etc. One of the fish ovaries not affected by In addition, it can be used even for raw fish eggs that are partly lost in both parts, and it can be used for cut pieces generated during production, so it has a remarkable effect that it can be easily produced economically with low loss, Its industrial utility value is very large.

1, 1-1, 1-2 Fish ovary 1 ′ Fish ovary 2 in which one part has been lost 2 Joint 3 Cut surface 4 Epidermis 5, 5-1, 5-2 Split type 6 Edible adhesive 7 Longitudinal direction 8 Joint 9 Screw 10 Hinge 11 Locking material

Claims (5)

  Frozen cut fish ovary cut at a predetermined angle θ1 so as to cross the longitudinal direction of the fish ovary with epidermis which is overlapped and integrated in the longitudinal direction by stacking a plurality of fish ovaries and stored in a split mold A surface other than the cut surface is covered with the epidermis, and the mass of each cut frozen frozen ovary is within the standard mass range required for the product. Fish ovary.   2. The frozen cut fish ovary according to claim 1, wherein the fish ovary is a walleye ovary.   The frozen cut fish ovary according to claim 1 or 2, wherein the fish ovary is a fish ovary that has been soaked with salt or pickled with mentaiko seasoning, or a fish ovary that has not been subjected to these treatments.   The frozen cut fish ovary according to any one of claims 1 to 3, wherein the frozen cut fish ovary is sealed and packaged. The method for producing a frozen cut fish ovary according to any one of claims 1 to 4, wherein the frozen cut fish ovary is produced by a process comprising the following (1) to (5): Manufacturing method.
(1) Thaw frozen ovary with epidermis removed from the raw fish and frozen, and after washing, ripen in a chilled atmosphere as it is, or in salted or mentaiko seasoning.
(2) A plurality of mature fish ovaries are accommodated in one of the split molds by the following steps (2-1) and / or (2-2), and the other mold is set thereon.
(2-1): Using a plurality of matured fish ovaries as they are, one side of the split mold designed according to the application of the product, the side with the larger diameter of the fish ovary (head) and the diameter of the fish ovary In combination with a small side (tail), an edible adhesive is applied to the contact portion between the two so that a uniform mass is obtained in each part in the longitudinal direction of the mold, and the ratio W represented by the following formula (1) A plurality of fish ovaries are stacked and connected in the longitudinal direction so that the (volume%) is in the range of 5 to 10%, and then placed on the fish ovary containing the other mold while being pressed down. .
(2-2): A plurality of fish ovaries cut at a predetermined angle θ2 so as to cross the longitudinal direction of the mature fish ovary are cut into one of the split molds designed according to the application of the product. Each cut fish ovary so that the surface comes into contact is represented by the following formula (1) so as to have a uniform mass in each longitudinal part of the mold without applying an edible adhesive to each contact portion. After a plurality of fish ovaries are stacked and connected in the longitudinal direction so that the ratio W (% by volume) is in the range of 5 to 10%, the fish ovary containing the other mold is held down while being held down. Set to.
W = [(V1−V2) / V2] × 100 (1)
(However, in Formula (1), V1 indicates the volume of a plurality of fish ovaries housed in one mold, and V2 is when one mold and the other mold of the split mold before housing the fish ovaries are set. Indicates the internal volume.)
(3) The fish ovary accommodated in the mold set in the step (2-1) and / or (2-2) is frozen.
(4) After freezing the fish ovary contained in the mold, remove it from the mold, and at a predetermined angle θ1 so as to cross the longitudinal direction, the width is such that the product is within the standard mass range required for the product. Disconnect.
(5) Frozen cutting in which the surface other than the cut surface obtained by cutting is covered with the above-mentioned epidermis, and the mass of each cut frozen frozen fish ovary is within the standard mass range required for the product Fish ovaries are sealed and stored as necessary.

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