JP2017023095A - Method for producing cod roe pickled in soy sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a technique for producing coe roe pickled in soy sauce, giving no bitter taste and applied with soy sauce flavor even being cod roe seasoned with soy sauce.SOLUTION: Soy sauce flavored cod roe (cod roe pickled in soy sauce) whose bitter taste, harsh taste, and astringent taste are reduced is produced by using a soy sauce seasoning liquid containing soy sauce, a pH adjustment agent (sodium bicarbonate or lactic acid and acetic acid) and water, and soaking the ovary of cod in the soy sauce seasoning liquid so as to adjust pH of the cod roe to 5.8-pH6.0.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing tuna, and more particularly, to a method for producing soy sauce-clad tako with reduced bitterness.

  Tarako is a cod ovary (fish egg) and a processed food. Cod includes broadly the mandala, but what is commonly called the cod roe often refers to the ovary of walleye pollock.

  Processed foods such as octopus are made by salting octopus ingredients (codling ovaries) and adding seasonings such as amino acids to add umami, and then adding octopus ingredients or salted octopus to the seasoning liquid to which chili is added. Mentaiko or mentaiko is known.

  Various production methods have been proposed for producing characteristic octopus by blending seasoning liquid and seasoning with octopus.

  For example, Japanese Patent Application Laid-Open No. 2012-34616 discloses a salt soy sauce that suppresses an increase in the number of bacteria without using sodium nitrite by using this manufacturing method if the salt is provided with a step of soaking the ovary of walleye pollack in a soaking solution containing kefir. And mentaiko are disclosed (Patent Document 1).

  Japanese Patent Application Laid-Open No. 2003-304840 discloses a method for producing mentaiko, which has a step of thawing and washing a frozen egg, which is a raw material for mentaiko, and then immersing the egg in a soaking solution. A method for producing mentaiko, a hot pepper that soaks an egg in a soaking solution that contains potato (Patent Document 2).

  Furthermore, in Japanese Patent Application Laid-Open No. 7-99942, a method for producing mentaiko made from octopus treated with transglutaminase is superior in color tone, without being affected by the quality of the raw material, It has been disclosed that high quality spicy Mentaiko can be manufactured (Patent Document 3).

JP 2012-34616 A JP 2003-304840 A Japanese Patent Laid-Open No. 7-99942

  In general, when salt is used, salted ovaries are salted to give them a salty taste, but if you season with soy sauce instead of salt in this step, it will be compatible with rice like how much soy sauce is pickled. It is thought that octopus products (such as soy sauce pickled in soy sauce) can be manufactured.

  However, those obtained by soaking the cod ovaries with soy sauce, and those obtained by adding soy sauce to common salted octopus, bitterness, egy taste, astringent taste that did not exist in general salted octopus As a result, it has been a long-standing problem that products worth eating are not available. The same can be said for mentaiko or mentaiko made by immersing cod ovary or salted octopus in a seasoning solution to which chili is added.

  Then, this invention makes it a subject to provide the technique which reduces this bitterness etc. if it soaked with soy sauce seasoned with soy sauce.

  As a result of intensive studies to solve the above problems, the present inventors can control bitterness by adjusting this pH to a specific range even if it is seasoned with soy sauce and manufactured. I learned that I can do it.

  The present invention has been made on the basis of such knowledge, and the cod ovary is immersed in a soy sauce seasoning solution containing soy sauce and a pH adjuster, and the pH of the cod ovary is adjusted to 5.8 or less or 6.0 or more. This production method is provided when soy sauce is soaked, which is characterized by adjusting.

  According to the present invention, by adjusting the pH to a specific range, soy sauce-flavored octopus (boiled with soy sauce) with reduced bitterness, egg taste, astringency, and the like can be produced.

  The soy sauce contained in the soy sauce seasoning liquid used in the present embodiment is selected from the group consisting of koikuchi soy sauce, thin soy sauce, tamari soy sauce, saiko soy soy sauce, white soy sauce and freshly fried soy sauce specified in the Japanese Agricultural Standards. At least one kind can be used. Moreover, unless departing from the spirit of the present invention, the soy sauce includes fruit juice / vegetable juice, extracts, soups, sugars, seasonings, alcoholic beverages, fermented seasonings, acidulants, flavorings, coloring agents, antioxidants, Auxiliary raw materials such as a color former (excluding a pH adjuster described later) may be mixed.

  In the present embodiment, the content of soy sauce contained in the soy sauce seasoning liquid is not particularly limited, but from the viewpoint of imparting the flavor of soy sauce to the raw octopus, it is 10 to 90% by weight with respect to the soy sauce seasoning liquid. Preferably, it is 30 to 70% by weight, more preferably 40 to 60% by weight.

  The pH adjuster contained in the soy sauce seasoning is added to adjust the pH to a predetermined value, and is particularly limited as long as it is permitted to be added to soy sauce as a food additive. However, it is preferably an organic acid or carbonate.

  The organic acid is preferably at least one selected from the group consisting of lactic acid, acetic acid, citric acid, and malic acid, and particularly preferably lactic acid and acetic acid.

  The carbonate is preferably at least one selected from the group consisting of potassium carbonate, sodium carbonate, sodium hydrogen carbonate (sodium bicarbonate), calcium carbonate, and magnesium carbonate, particularly preferably sodium carbonate or carbonate. Sodium hydride. Commercially available kansui (an alkaline liquid or powder containing one or more of potassium carbonate, sodium carbonate, sodium hydrogencarbonate, and potassium salts or sodium salts of phosphoric acids) can also be used.

  In this embodiment, when soy sauce is soaked, this pH is adjusted to pH 5.8 or lower or pH 6.0 or higher. When soy sauce is pickled, this pH is adjusted to this range, so that when the ovary of the cod is pickled in soy sauce or when soy sauce is added to salted octopus, it reduces the bitterness, taste, astringent taste, etc. If you can soak in soy sauce rich in flavor, you can make it.

  On the other hand, when the soy sauce is pickled, if this pH is in the range between pH 5.8 and pH 6.0, conventional tastes such as bitterness, egg taste, and astringency will occur, and the desired effect of the present invention will be obtained. I can't.

  In addition, even if the soy sauce is pickled in soy sauce having a pH of 5.8 or lower or pH 6.0 or higher, the effect of reducing bitterness, taste, astringency, etc. Is not enough. Moreover, even if the addition amount of a pH adjuster is contained, the said effect of this invention will not fully be acquired unless the content is more than fixed. Therefore, the content of the pH adjuster is preferably 0.1% by weight or more, more preferably 0.5% by weight or more, and further preferably 1% by weight or more with respect to the soy sauce seasoning liquid. preferable.

  Next, the method of manufacturing the soy sauce according to the embodiment of the present invention will be described.

  As the ovary of the cod used in the present embodiment, the ovary of the spotted cod (red snapper) or the walleye pollack (spotted cod) can be used. As raw materials for the octopus, you can use raw cod ovaries and salted octopus obtained by salting raw cod ovaries. Moreover, these frozen products can also be used.

  When using frozen cod ovaries, thaw so that the product temperature is around 5 ° C over several hours in a thawing room set at about 5 ° C. You may defrost using a high-temperature, high-humidity thawing apparatus.

  A raw ovary or a thawed ovary with mucus or blood attached is taken in a container and washed with cold (10-15 ° C.) water or cold Baume 3-4 ° C. (about 3%) saline. At this time, an organic acid (sodium malate or sodium citrate) may be used to improve the tightness of the ovary. After washing, drain off any excess water.

  Soaked cod ovaries are soaked in the soy sauce seasoning solution for manufacturing tako. If it does not affect the pH, soy sauce seasoning juice, fruit juice, vegetable juice, extracts, dashi, sugar, seasoning, liquor, fermented seasoning, sour, flavoring, coloring, antioxidant Auxiliary raw materials such as color formers (excluding the pH adjusting agent described above) may be added. The pH of the soy sauce seasoning can be adjusted as appropriate according to the egg quality of the cod ovary.

  The usage fee of the soy sauce seasoning liquid for the production of octopus may be around 10% by weight relative to the weight of the ovary of the cod.

  Stirring is performed with a rotary dipping machine or a human hand (referred to as reversing) while maintaining a liquid temperature of about 10 to 15 ° C. for 5 to 6 hours after the start of immersion. After stirring, the whole barrel is preferably aged for several hours in a low temperature chamber of 10 to 15 ° C.

  After maturation, take the octopus (soy sauce-clad octopus) in a container such as a bowl and wash it thoroughly with low-temperature, overflowing water, and quickly shape it.

  After that, normal shaping, draining, weighing and sorting are performed and packed into a product. When manufacturing mentaiko, sautéed, drained, weighed and selected, and then sealed with a certain amount of soy sauce in a spicy seasoning liquid prepared with powdered pepper (or its extract), liquor and other seasonings. Then, immerse in a low temperature room at 2-5 ° C for 2 days or more and infiltrate the egg with the spicy seasoning liquid and age it.

  After maturation, the soy sauce pickled octopus (soy sauce pickled mentaiko) is drained and then subjected to normal weighing and sorting, and then packed into a product.

  Hereinafter, an example is shown and the effect of the present invention is explained more concretely.

1. Preparation of Soy Sauce Seasoning Solution for Tarako Production Table 1 below shows the composition and pH of the soy sauce seasoning solution for tarako production. Soy sauce was soaked soy sauce and soy sauce soy sauce (both manufactured by Kikkoman). The pH adjuster is sodium bicarbonate (manufactured by Tsukemono Foods Co., Ltd.) when shifting the pH of soy sauce to the alkali side, and lactic acetic acid (lactic acid: acetic acid = 1: 1, manufactured by Pulac Japan) when shifted to the acidic side. It was used. The soy sauce seasoning solution for the production of octopus was prepared by adding a pH adjuster to the soy sauce and adjusting to the desired pH, followed by heating and mixing at 60 ° C. for 1 minute.

2. Soy sauce pickled soy sauce Soy sauce pickled salt octopus obtained by salting raw cod ovaries was used as a raw material. 100 g of this tako raw material was stirred in 10 g of the seasoning liquid shown in Table 1 above while maintaining the liquid temperature around 10 to 15 ° C. After completion of the stirring, the entire soaking container was aged for several hours in a low temperature room of 10 to 15 ° C. The soy sauce pickled octopus after aging was thoroughly washed with low-temperature overflowing water and drained to produce the desired soy sauce soaked octopus.

3. Sensory evaluation Sensory evaluation was performed on the soy sauce soaked in the soy sauce. For reference, commercially available salted octopus was evaluated as a reference example. The evaluation criteria are as follows.

(Evaluation criteria)
Feel bitter ： ×
I feel a little bitter ： △
I do not feel bitterness: ○

  Table 2 shows the pH and sensory evaluation results when soaked in soy sauce. As a result of sensory evaluation, it was found that the soy sauce-pickled octopus whose pH was adjusted to pH 5.8 or lower or pH 6.0 or higher was excellent soaked octopus without bitterness (astringency taste).

  On the other hand, if soaked in soy sauce, even if this pH is 5.8 or less or 6.0 or more, the soy sauce seasoning solution to which no pH adjuster was added and the soy sauce seasoning solution with a pH exceeding 5.8 and less than 6.0 Soy sauce soaked in soy sauce was found to feel bitter.

Claims (5)

Immerse the cod ovary in a soy sauce seasoning solution containing soy sauce and a pH adjuster,
Adjusting the pH of the cod ovary to 5.8 or less, or 6.0 or more,
This method of production when soy sauce is pickled.   This manufacturing method, if soaked in soy sauce according to claim 1, wherein the pH adjuster is an organic acid or carbonate.   The method for producing soy sauce according to claim 2, wherein the organic acid is at least one selected from the group consisting of lactic acid, acetic acid, malic acid and citric acid.   This manufacturing method, if soaked in soy sauce according to claim 2, wherein the carbonate is at least one selected from the group consisting of potassium carbonate, sodium carbonate, and sodium bicarbonate.   The method for producing the soy sauce according to any one of claims 1 to 4, wherein the soy sauce is light soy sauce.