JP2826626B2 - Fish egg product processing method and apparatus therefor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for processing and processing fish egg products used for salting, coloring, aging (seasoning) of fish eggs such as walleye pollack eggs (tarako).

[0002]

2. Description of the Related Art Conventionally, when salting fish eggs such as walleye pollack eggs, a treatment solution comprising salt (sodium chloride), a coloring agent, a seasoning and the like is poured into a barrel-shaped container, and the fish eggs are collected. The barrel-shaped container is immersed in the processing liquid and rotated continuously or intermittently for processing. However, this method has a problem that a long processing time is required. Specifically, the salting step requires a treatment for about 8 hours to about 17 hours in a treatment solution containing salt (when coloring is performed at the same time, a coloring agent is mixed into the treatment solution to form a salt solution). Aging process), and a long-term treatment of 2 days to 1 week in a treatment solution containing a seasoning is required as an aging step. In other words, such processing time requires at least three days, and in the case of a long time, one week or more. Further, since the processing time is long, there is an adverse effect that various bacteria grow during the processing.

Therefore, Japanese Patent Application Laid-Open No.
No. 7558 discloses a method of shortening the processing time by performing salting, aging and the like under reduced pressure.

On the other hand, JP-A-3-191743 and JP-A-64-39970 disclose methods for performing processing under pressure.

[0005]

In the case of salting or aging under reduced pressure, the processing time is certainly shortened, but the egg grain feeling (feel that the grains are not crushed and each grain is chewy). It has the problems of losing texture and losing texture, and of reducing weight by 4 to 10%. Usually, fish egg products that do not have a graininess (such as spicy mentaiko) are treated as having poor quality. Also, since these fish egg products are traded on a weight basis, weight loss is a major commercial issue.

The methods of salting and ripening under pressure are intended to change the taste, such as improving the texture and making the taro a flavor similar to karazumi. Not resolved.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method and apparatus for processing a fish egg product which can shorten the processing time and reduce the production cost in the production of a fish egg product such as cod. is there.

[0008] Another object of the present invention is to provide a method and apparatus for processing fish egg products which can suppress the propagation of various bacteria by shortening the processing time.

It is still another object of the present invention to provide a method and apparatus for processing a fish egg product which does not cause a reduction in weight and can maintain a feeling of egg.

[0010]

Means for Solving the Problems To achieve the above object, a method for processing and processing fish egg products according to the present invention comprises a step of depressurizing a fish egg immersed in a processing liquid and a step of pressurizing the same. It is characterized by repeating. Specifically, 500
mmHg (6.67 × 10 ⁴ Pa) or more and 760 mmHg
(Atmospheric pressure = 1.01 × 10 ⁵ Pa), and a step of reducing the pressure to less than 760 mmHg and 1140 mmHg (1.
And a step of applying a pressure of not more than 5 atm = 1.52 × 10 ⁵ Pa). Such a processing method is particularly effective for processing a walleye pollack egg.

Further, the processing apparatus for fish egg products according to the present invention comprises a container capable of injecting the processing liquid and capable of holding the fish egg immersed in the processing liquid, and a pressure in the container. And a pressure control means for repeating pressure reduction and pressure increase. The processing apparatus is preferably further provided with a stirring means for stirring the processing liquid in the container.

[0012]

Embodiments of the present invention will be described below with reference to the drawings. In the processing apparatus shown in FIGS. 1 and 2, a lid 3 is put on a pressure-resistant container 1 having a monitoring window 1 a via a packing 2, fixed with a stopper 4 and sealed. Container 1
A partition plate 5 having a large number of holes having a diameter of about 3 to 5 mm is provided therein, and a stirring propeller 7 and a driving motor 8 serving as stirring means for a processing liquid are provided at a lower portion partitioned by the plate 5. Is provided. Container 1
There are provided an exhaust pipe 9 and an air supply pipe 10 which penetrate through the lid 3 and protrude to the outside, are connected to a vacuum pump 11a and a compressor 11b, respectively, and the vacuum pump 11a and the compressor 11b are connected to a control device 11c. ing. The pressure control means 11 is constituted by the control device 11c, the vacuum pump 11a whose operation is controlled by the control device 11c, and the compressor. Further, the vessel 1 is provided with a pressure releasing pipe 12 and a valve 13.

Next, a method of salting and aging using the above apparatus will be described. The treatment liquid 14 is poured into the container 1, and the walleye pollack egg 15, which is an example of a fish egg, is put into the plate 5 in a state of being stored in a stainless steel net basket 16 with a lid. At this time, the lid of the net basket with lid 16 is closed so that the pollock egg 15 does not float in the treatment liquid. With the pollock egg 15 immersed in the treatment liquid 14 in this manner, the vacuum pump 1
A pressure reducing step of operating the compressor 1a to reduce the pressure in the container 1 via the exhaust pipe 9 and a pressurizing step of operating the compressor 11b to increase the pressure in the container 1 via the air supply pipe 10 are repeated (see FIG. 3). When processing is performed in this way,
It is possible to obtain a fish egg product which can be sufficiently processed in a short time and maintains a feeling of grain without a decrease in weight. At this time, the processing liquid 14 is stirred by rotating the stirring propeller 7 by the drive motor 8.

Therefore, a specific embodiment of such a processing method will be described in comparison with a conventional example. All the experiments were performed under the following conditions. Raw material: 10 kg of frozen Alaska pollack egg thawed at 18 ° C. Treatment liquid composition: salt (16 kg), coloring agent (2 kg), water (32 kg) The coloring agent is red 3, red 102, yellow 4 Mixture Container volume: about 100 liters Treatment content: salted (to make the salt concentration about 4 to 7%) Evaluation method: Place the salted pollock eggs on a wire mesh and drain for 1 hour in a refrigerator (about 5 ° C) After that, conduct the following survey. Weight measurement Calculate the weight ratio to the raw egg. As shown in FIG. 6, as shown in FIG. 6, from the pollock egg of one litter, at the four points a to d (see FIG. 6 a) in the longitudinal direction, 1 g each of the oocytes from the center e (see FIG. 6 b) in the radial direction. To remove. A 30-fold amount of ion-exchanged water is added thereto, crushed with a glass rod, mixed well, filtered, and the filtrate is measured accurately in a measuring flask to obtain 100 ml, and a digital ion concentration meter (manufactured by Toa Denpa Kogyo) Is used to measure the chloride ion concentration. Then, this is converted into salt (sodium chloride), and the weight ratio in the pollock egg is determined. This is carried out for 5 litters, and a total of 20 data are obtained and their average value is calculated. (In fact, the raw egg before processing has a certain amount of salt, The salinity concentration data obtained in the same manner as described above is corrected, and the salinity of the raw eggs is regarded as 0, so that the results of each experiment can be easily compared.) Texture Investigation The egg texture is mainly investigated by sampling.

Embodiment 1 (Invention) With the treatment liquid 14 and the pollock egg 15 placed in the container 1, the lid 3 is closed and sealed with the stopper 4, and then the vacuum pump 11a is operated by the control device 11c. The pressure in the container 1 is reduced, and when the pressure reaches 650 mmHg in about 1 minute, the cock 9a of the exhaust pipe 9 is closed and the pressure is maintained for 5 minutes (decompression step). After 5 minutes, the valve 13 is opened and the pressure release pipe 12 is opened.
Air from the After returning to the atmospheric pressure, the valve 13 is closed, and the compressor 11 is controlled by the control device 11c.
b is operated to supply and pressurize the air through the air supply pipe 10 to make the inside of the container 1 912 mmHg (1.2 atm). Then, the cock 10a of the air supply pipe 10 is closed and this pressure is maintained for 10 minutes (pressurizing step). Subsequently, when the valve 13 is opened to allow air to flow out of the pressure release pipe 12 to return to the atmospheric pressure, the valve 13 is closed again and the pressure is reduced to 650 mmHg by the vacuum pump 11a and maintained for 5 minutes (pressure reduction step). This operation is repeated, and the sample is taken every 2 cycles (total 30 minutes), 4 cycles (total 1 hour), and 8 cycles (total 2 hours), with the pressure reduction step (5 minutes) -pressure step (10 minutes) as one cycle Took. The weight measurement results and the salt concentration measurement results are shown in FIGS. When this was tasted, the egg texture was not lost, and the texture was excellent.

[Example 2 (invention)] In the same manner as in Example 1, the treatment liquid 14 and the walleye egg 15 are put into the container 1, and then the pressure in the container 1 is reduced to 50 mmHg by the vacuum pump 11a (for 5 minutes). ) And the step (10 minutes) of pressurizing the inside of the container 1 to 912 mmHg (1.2 atm) by the compressor 11b are repeated as one cycle. Again, FIG. 4 shows the results of taking samples and measuring the salt concentration every 2 cycles (total 30 minutes), every 4 cycles (total 1 hour), every 8 cycles (total 2 hours).
Although weight measurement was not performed, FIG. 5 shows estimated values. In addition, when this was tasted, the egg grain feeling was slightly lost.

Example 3 (Reference Example) Next, as a reference example, a process of repeating a reduced pressure state and a normal pressure (atmospheric pressure) state as one cycle was performed. That is, a step (5 minutes) of depressurizing the inside of the container 1 to 650 mmHg by the vacuum pump 11a with the treatment liquid 14 and the walleye egg 15 placed in the container 1, and a step of returning the inside of the container 1 to the atmospheric pressure (760 mmHg) (10 minutes) and 2 cycles (total 30 minutes)
4 and 5 show the results of weight measurement and salt concentration measurement. In addition, when this was tasted, the egg grain feeling was completely lost.

Example 4 (Reference Example) A step (5 minutes) of reducing the pressure in the container 1 to 50 mmHg by the vacuum pump 11a with the treatment liquid 14 and the pollock egg 15 in the container 1, And a process of returning the inside to atmospheric pressure (760 mmHg) (10 minutes) for 2 cycles (30 minutes in total)
4 and 5 show the results of weight measurement and salt concentration measurement of the samples. When this was tasted, the egg grain feeling was completely lost as in Example 3.

[Embodiment 5 (conventional example)]
An experiment of salting under reduced pressure (constant pressure) was conducted with reference to JP-A-80040 and JP-A-3-7558. That is, in a state where the treatment liquid 14 and the pollock egg 15 are put in the container 1, the inside of the container 1 is 500 m by the vacuum pump 11a.
It was left under reduced pressure to mHg. Then, samples were taken after 1 hour, 2 hours, and 4 hours, respectively. The results are shown in FIGS. Eggs were completely lost when tasted.

[Embodiment 6 (Conventional Example)] In the same manner as in Embodiment 5, with the treatment liquid 14 and the Alaska pollack egg 15 placed in the container 1, the inside of the container 1 is vacuumed by 50 mm using the vacuum pump 11a.
It was left under reduced pressure to Hg. The results of taking samples after 1 hour, 2 hours and 4 hours are shown in FIG.
It is shown in FIG. Eggs were completely lost when tasted.

[Example 7 (conventional example)] For reference, based on JP-A-3-191743 and JP-A-64-39970, a treatment solution 14 and a pollock egg 15 under pressure (constant pressure). Was placed in the container 1 and the inside of the container 1 was pressurized to 912 mmHg (1.2 atm) by the compressor 11b and allowed to stand. Then, after 1 hour and 2 hours, a sample was taken. The results are shown in FIGS. When tasted, the egg texture was maintained and the texture was excellent.

Example 8 (Conventional Example) In the same manner as in Example 7, the processing solution 14 and the pollock egg 15 were placed in the container 1, and the inside of the container 1 was
It was pressurized to 16 mmHg (1.6 atm) and allowed to stand. FIGS. 4 and 5 show the results of taking samples after 1 hour and 2 hours, respectively. Note that this result was almost the same data as in Example 8. When this was tasted, the egg texture was maintained and the texture was excellent.

Embodiment 9 (Conventional Example) Finally, processing was performed under the atmospheric pressure (760 mmHg), which was most commonly used in the past. This is because the treatment liquid and the Alaska pollack egg are put in a barrel-shaped container, and the barrel-shaped container is continuously rotated without changing the pressure, and after 2 hours, 4 hours, 8 hours, and 16 hours, respectively. The results of taking samples are shown in FIGS. When tasted, the egg texture was maintained and the texture was excellent.

[Comparison of Results] The above results are shown in FIGS. 4 and 5, and further summarized in Table 1.

[0025]

[Table 1]

Normal cod products have a salt concentration ratio of at least 4
５5% is necessary, so the salt concentration is 4% based on FIG.
Table 1 shows a comparison of the processing time required to reach the value under each condition. It should be noted that the data deficient portions as in Examples 7 and 8 are obtained by estimating on a graph. In FIG. 5, an experiment of a decompression-pressure cycle (Examples 1 and 2) and an experiment of a decompression-atmosphere cycle (Example 3,
For 4), the pressure at the time of pressure reduction is plotted on the horizontal axis. In addition, some data other than those in Examples 1 to 9 described above are included, and the data in Example 2 is obtained by estimation.

According to this, regarding the processing time,
Examples 1 to 4 are significantly shorter. Even when the salt concentration is increased to 5 to 7% in the actual production of the tobacco product, the processing is completed in about 0.5 to 2.0 hours. On the other hand, it takes 8 to 17 hours to obtain a salt concentration of 5 to 7% in Example 9, which is the most common prior art. That is, according to Examples 1 to 4, the processing time can be significantly reduced.

As for the weight change, only the first and ninth examples showed that the weight was larger than that of the raw material eggs.
Examples 2, 7, and 8 show little change, and Examples 3 to 6 show a significant decrease. In the case of Examples 3 to 6, the weight is reduced by nearly 20% as compared with the manufacturing method generally used in the related art (Example 9). For fish egg products traded on a weight basis, the weight loss close to 20%
It is not practical because it causes a large commercial loss.

With respect to the texture, it was determined that Examples 1 and 7 to 9 maintain the graininess, and these fish egg products are considered to be of high quality.

As described above, Example 1 is a very excellent method from the three viewpoints of shortening the processing time, increasing weight, and texture (egg feeling). Further, according to the second embodiment, although not as good as the first embodiment, the processing time can be reduced, and the weight and texture can be secured to some extent. As described above, it is very effective to perform the depressurization-pressurization cycle. On the other hand, a reduced pressure-atmospheric pressure cycle (Example 3,
4) and reduced pressure only (Examples 5 and 6) have problems in weight reduction and texture (egg feeling), while only pressurization (Examples 7 and 8) and atmospheric pressure (Example 9) are processing time. Does not solve the conventional problem that the length is long.

The processing method according to the present invention is not limited to the above-described embodiment, but can be used in a coloring step, an aging step, and the like, and has a similar effect. Shortening is possible. Conventionally 2 days to 1
Weekly manufacturing processes can now be performed in hours. In that case, it is possible to perform each step in a single container, but it is also possible to dispose a plurality of containers and change the pressure of each container. Also, caviar, child of number,
It is effective against all kinds of fish eggs such as myos.

As for the processing apparatus, the vessel can be formed into a shape suitable for pressure change by making it cylindrical, and liquid circulation using a pump as a stirring means can be adopted. It is not limited to the embodiment.

Further, in the pressure control, the pressure release valve 1
It is also possible to control the release of the pressure automatically by linking 3 with the control device 11c.

[0034]

According to the present invention, the processing of fish egg products such as salting and aging can be extremely shortened, and the process can be simplified and the cost can be reduced.
Reproduction can be suppressed. Therefore, the expiration date at the time of sale can be lengthened, and efficient product supply can be achieved. In addition, a high quality such as an improved texture (maintenance of egg grain) can be achieved without reducing the weight, and the commercial effect is great.

In particular, the pressure in the pressure reduction step is set to 500 mmHg or more and less than 760 mmHg (atmospheric pressure), and the pressure in the pressure step is set to more than 760 mmHg and 1140 mmHg (1.5 mmHg).
Atmospheric pressure) or less is effective.

Further, when a stirring means for stirring the processing liquid is provided in the container of the processing apparatus for fish egg products according to the present invention, and the processing liquid is stirred during the processing, the processing efficiency is further improved.

[Brief description of the drawings]

FIG. 1 is a perspective view of an embodiment of a processing apparatus.

FIG. 2 is a front view of an embodiment of the processing apparatus.

FIG. 3 is a time chart showing a pressure change in one embodiment of the processing method.

FIG. 4 is a graph showing the relationship between processing time and salt concentration.

FIG. 5 is a graph showing the relationship between the pressure and the weight ratio during depressurization or pressurization.

FIG. 6 is an explanatory diagram showing a sample collection state.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Container 7 Stirring propeller (stirring means) 11 Pressure control means 11a Vacuum pump 11b Compressor 14 Treatment liquid 15 Alaska pollack egg (fish egg)

──────────────────────────────────────────────────続 き Continuation of front page (72) Inventor Yasushi Naoi 4-1-1, Taihei, Sumida-ku, Tokyo Inside Seikosha Co., Ltd. (56) References JP-A-4-222578 (JP, A) JP-A-3 191743 (JP, A) JP-A-3-80040 (JP, A) JP-A-2-268664 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1/328 A23L 1/325 JICST file (JOIS)

Claims (5)

(57) [Claims] 1. A method for processing and processing a fish egg product, wherein the step of reducing the pressure and the step of increasing the pressure while the fish egg is immersed in the treatment liquid are repeated. 2. The processing of a fish egg product according to claim 1, wherein the pressure reducing step is performed at a pressure of 500 mmHg or more and less than 760 mmHg, and the pressurizing step is performed at a pressure greater than 760 mmHg and 1140 mmHg or less. Method. 3. The method for processing and processing a fish egg product according to claim 1 or 2, wherein a walleye pollack egg is used as the fish egg. 4. A container capable of injecting a treatment liquid and holding fish eggs immersed in the treatment liquid, pressure control means for repeating pressure reduction and pressurization in the container, and An apparatus for processing and processing fish and egg products, comprising: 5. An apparatus according to claim 4, further comprising a stirring means for stirring the processing liquid in the container.