JP2016067347A - Taste-preservative of fish egg - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a taste-preservative capable of removing fishy smell of fish eggs, enhancing taste, and preventing discoloration of fish eggs and preventing contraction of the skin of the fish eggs, even when being stored for a long term.SOLUTION: A taste-preservative for fish eggs contains soy sauce, garlic, ginger, red pepper, liquor, dried and fermented fish and mushrooms.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a taste / preservative for fish eggs, in particular, larvae, number pups, muscles, how much, etc., and particularly to a taste / preservative for fish eggs suitable for refrigerated storage.

Conventionally, various methods have been proposed as a method for producing mentaiko, a processed egg product. In the old days, the so-called “brush-shaped” manufacturing method, in which the sardines are soaked in sauce and chili peppers, has been the mainstream.

Various proposals have been made as a preservative for the mentaiko obtained in this way. For example, a composition containing lysozyme, acetic acid and vitamin B ₁ or a method of treating fish eggs with acetic acid and vitamin B ₁ and then adding lysozyme is known (Patent Document 1).

Japanese Patent Laid-Open No. 2000-3716

However, conventional taste / preservatives have excellent taste and texture, and cannot prevent deterioration in quality even at room temperature / refrigerated storage. Accordingly, the present inventor has conducted various studies and has completed the present invention.

That is, the present invention is a fish egg flavoring / preserving agent containing soy sauce, garlic, ginger, chili, liquor, bonito and mushrooms.

The fish egg taste / preservative of the present invention can impart excellent taste / texture to fish eggs, and prevents quality, especially the shrinkage of the egg skin, even when stored at room temperature and refrigerated for a long time. In addition, it eliminates the raw odor and prevents discoloration of the surface.

Examples of the fish eggs used in the present invention include eggplant, number of eggs, and how much, but eggplant is particularly preferable.
As the soy sauce to be used, any of thick soy sauce, thin soy sauce, boiled soy sauce, re-prepared soy sauce and white soy sauce can be used, but thin soy sauce is particularly preferred.
Both garlic and dried garlic such as powdered garlic and raw garlic such as grated garlic can be used, and grated garlic is particularly preferred. As the ginger used, powder ginger, grated ginger, raw ginger such as ginger soup can be used, and ginger soup is particularly preferable.
Pepper can also be used in powder form or shredded form, but powder form is particularly preferable.
As sake, sake, mirin, shochu and the like can be used, and sake is particularly preferred.
As the nodules, bonito bonito, bonito bonito, souta bun, muro bonito, bonito bonito, bonito bonito, bonito extract, particularly bonito bonito and bonito extract are preferred.
As mushrooms, dried shiitake mushrooms, matsutake mushrooms, enoki mushrooms, fresh shiitake mushrooms and the like can be used, but dried shiitake mushrooms are particularly preferred.
In the present invention, in addition to the materials described above, the taste, texture, and storage stability can be improved by appropriately using a salt.
Furthermore, in addition to the above materials, the taste, fragrance, and storage stability can be improved by using yam or citrus peel.

  As a method of using the taste / preservative of the fish egg of the present invention, the surface of the fish egg is covered with the taste / preservative, or mentaiko, spicy egg, etc. By sandwiching them into sandwiches, injecting liquid taste / preservatives into fish eggs, encapsulating the taste / preservatives in a breathable material and interposing them between fish eggs Can be done.

  Examples of the air-permeable material used in the present invention include Japanese paper, nonwoven fabric, cotton cloth, silk cloth, and synthetic cloth.

The ratio of the material used for the taste / preservative of the present invention is 1-10 parts by mass of soy sauce, preferably 2-8 parts by mass, 5-30 parts by mass of garlic, preferably 10-20 parts by mass, ginger 5 -30 mass parts, preferably 10-20 mass parts, chili 1.5-5 mass parts, preferably 1-2 mass parts, liquor 5-30 mass parts, preferably 10-20 mass parts. .
Moreover, 5-30 mass parts of nodes, Preferably 10-20 mass parts, 1-10 mass parts of dried mushrooms, Preferably 2-8 mass parts, 0-2 mass parts of salt, Preferably it is 0.5-1. 5 parts by mass is preferred.

Next, the present invention will be described with reference to examples.
Example 1
1 part by weight of salt, 5 parts by weight of soy sauce, 15 parts by weight of grated garlic, 15 parts by weight of ginger soup, 1.5 parts by weight of powdered pepper, 15 parts by weight of sake, 15 parts by weight of dried bonito, and 5 parts by weight of dried shiitake Thus, a fish egg taste / preservative was prepared.

Example 2
Mix 8 parts by weight of soy sauce, 20 parts by weight of garlic juice, 10 parts by weight of grated ginger, 2 parts by weight of chili pepper, 10 parts by weight of mirin, and 2 parts by weight of dried shiitake to prepare a flavoring / preservative for fish eggs. did.

Example 3
Fish by mixing 2 parts by weight soy sauce, 10 parts by weight garlic juice, 20 parts by weight ginger juice, 1 part by weight pepper extract, 20 parts by weight sake, 20 parts by weight bonito extract, 8 parts by weight shiitake extract, and 1 part by weight salt An egg flavor / preservative was prepared.

Example 4
The taste / preservative prepared in Example 1 was applied to the surface of mentaiko and stored in a refrigerator for 3 days. When this mentaiko was eaten, it had a mellow taste, no discoloration on the surface of mentaiko, and there was no contraction or odor.

Example 5
The taste / preservation solution prepared in Example 3 was injected into the eggplant using an injection needle.

  Fill the bag-shaped non-woven fabric with the taste / preservative prepared in Example 1 and seal the mouth, put the bag-shaped non-woven fabric into the container together with the eggplant, drop it on the top, put the lid on it, and put the weight on it. The mentaiko was prepared by putting it on the plate. The obtained spicy mentaiko was stored in a refrigerator for 30 days together with a bag containing a taste and preservative, but there was no change in the surface of the spicy mentaiko.

Claims (1)

A fish egg flavoring and preserving agent characterized by containing soy sauce, garlic, ginger, chili pepper, sake, seasonal vegetables and mushrooms.