JP3224911B2 - How to make mentaiko - 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 for producing mentaiko pepper using only natural materials without using synthetic colorants, coloring agents or other artificial materials.

[0002]

2. Description of the Related Art A conventional method for producing a spicy mentaiko is to wash the raw egg taro with salt water, drain it and put it in a rotating barrel, and add salt, a color former, a synthetic colorant, a salting agent or a seasoning,
A solution prepared by dissolving sodium glutamate, vitamin C, or the like in water is added in an amount of 10 to 30% (weight%, the same applies hereinafter) of the raw material egg weight, and salting and coloring are performed while slowly rotating the rotary barrel. Then, the salted tarako is immersed in a seasoning solution containing chili and amino acids as main components, seasoned and aged, and then sorted to produce a spicy mentaiko product.

[0003] The spicy mentaiko produced by the conventional method uses a color former, an amino acid and a synthetic coloring agent. However, it is said that nitrate used as a coloring agent combines with dimethylamines in fish eggs to synthesize dimethylnitrosamine, a carcinogen. In addition, the use of amino acids and colorants made in the chemical synthesis process has reduced the health-conscious image of foods, and some of the colorants have been asked to use them overseas. Risk of harm.

[0004]

The problem to be solved by the present invention is a method for producing a spicy mentaiko using only natural ingredients so that consumers can eat with more peace while maintaining the same color and taste as conventional products. Is to provide.

[0005]

Means for Solving the Problems In order to solve the above-mentioned problems, a method for producing a spicy mentaiko of the present invention comprises a discoloration preventing step of performing a treatment for preventing tarako from discoloring, a coloring step of coloring tarako, In the method for producing a spicy cod roe, which comprises an aging step of adding an umami component to the colored cod roe and ripening, at least, as the discoloration preventing step, without using a coloring agent in the treating agent, sugar or thickening during salting and coloring. An agent is added, or tarak is passed through a pH adjusting solution such as vinegar to make the surface weakly acidic, and then salting and coloring are performed. In the coloring step, a natural coloring agent is used without using a synthetic coloring agent as a coloring agent. In the aging step, aging is performed using a seasoning solution of a natural umami component without using a chemically synthesized umami component. One of the steps is performed.

[0006] Preferably, the taraco is passed through a pH adjusting solution to make the surface weakly acidic, and after draining, a solution containing salt and a plant-based pigment is added to salt and color without using a coloring agent,
Thereafter, the obtained salted tarako is soaked in a seasoning liquid containing chili and natural umami components as main components, and seasoning and aging are performed.

[0007]

The present invention includes the following steps 1) to 3). 1) Tarako discoloration is prevented without using a color former. Blood remains on the taro cod (fish egg) and becomes oxidized during storage such as refrigeration, resulting in dark taro cod. Therefore, as a preventive measure,
Although a color former was used, a means for preventing discoloration without using this color former was considered. The obtained means are as follows: A) Utilization of pH adjuster As a pretreatment of the salting / coloring step, tarako is lightly passed through a solution having a pH of 3.3 to 3.7. B) Utilization of saccharides Sugars are added in the salting and coloring process. C) Use of thickener A thickener is added in the salting and coloring process. The above three methods were considered. As a result of studying these methods and studying good dyeing, improvement of color unevenness, and the like as evaluation factors, it was found that the method combining A and C was the optimum method.

[0008] 2) As a substitute for the synthetic colorant, a plant-based natural colorant is used. In general, natural colorants have weak dyeing power, and various colorants are combined to obtain the color of conventional products. Mainly, red dyeing was poor, and even if coloring was performed, it was colored only to a light brown level. Among them, the combination of red yeast dye, beet dye, and annatto dye exhibited a dyeing power comparable to that of the conventional product.

3) As an alternative to the umami component, a natural umami component (bonito, kelp, yeast) and a protein hydrolyzate are used. In order to obtain a taste that is not inferior to conventional products by using additives of natural materials, a edible kelp extract, yeast, and a protein hydrolyzate were used to determine a composition that can be eaten deliciously. Because no color former is used, if the color former part is simply removed by the conventional method, after coloring, blackening (due to oxidation of the blood in the fish egg) will occur, and the color will not be transparent anymore. appear. By this means,
This problem has been resolved.

[0010] When the above-mentioned pH adjuster of A is used, oxidation is prevented by passing a solution having a pH of 3.3 to 3.7 through the taraco surface, the color tone of the fish egg surface is stabilized, and the dyeing power is improved. It was good. Further, oxidation of sodium ascorbate (vitamin C) was prevented, and blackening due to vitamin C oxidation was also prevented. The results are shown in Tables 1 and 2. In addition, as a colorimeter, Nippon Denshoku Industries Co., Ltd., ND-
300A was used. In these tables, L represents brightness, a represents red for +, green for-, b represents yellow for +, and blue for-.

[0011]

[Table 1]

[0012]

[Table 2]

By using the above-mentioned saccharide B, the taraco surface was coated with a viscous liquid to prevent oxidation and to improve the dyeing power. The use of the thickener C described above stabilizes the color tone by binding to the negative ion portion in the colorant. Furthermore, as a result of combining each of A to C, a synergistic effect was observed in the combination of A and C.
By means of 2) and 3), spicy mentaiko is manufactured using only additives completely made from natural materials.
Mentaiko has a healthier image.

[0014]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below based on embodiments. The specific manufacturing process of the present invention will be described below.

(1) Preparing frozen raw ovary as raw material (2) Thawing (3) Washing (with 1 to 4% thin saline) (4) Draining (5) Rotating barrel It is.

(6) Primary treatment with vinegar (1 to 3% vinegar solution, 30% water) Before salting and coloring, pH 3.3 to improve dyeing properties.
The raw egg is passed through the solution of 3.7 to lower the pH of the surface of the original egg. At this time, the pH is adjusted in consideration of safety, and there are many opportunities to use it regularly. Vinegar is used.

(7) Salting and coloring Salt 6 to 7% Natural coloring beet red 0.05 to 0.07% Anato 0.05 to 0.15% Monascus 0.04 to 0.06% Vitamin C 1-0.2% Chitosan 0.075-0.15% Lactic acid 0.038-0.75% Protein hydrolyzate 1-2%

[0018] Red 3 currently used for salted tarako
Food tar dyes such as No. 4 and Yellow No. 4 are produced by using an aromatic hydrocarbon as a main raw material to produce an intermediate, and are also synthesized by combining the intermediates, and there are many occasions where harmful substances are mixed. On the other hand, natural colorants extract pigments from those existing in nature, and in the present invention, in particular, use only plant-derived pigments, and it can be said that the safety is much higher than before.

Chitosan is a kind of thickening stabilizer, but has many other functions because it has a highly reactive amino group. One of them is the function of adsorbing the dye, and this time we focused on this point and used it. Other thickeners were inferior to chitosan, but had similar effects.

(8) Immersion and rotation (9) Washing and sorting (10) Salted tarako

The process for producing the spicy mentaiko from the salted tarako is described below. (11) Salted tarako (12) Sorting (13) Salt removal solution (solution of protein hydrolyzate 1-2%) Add 60% of original egg, soak for 2-24 hours

(14) Steeping 0 ° C. 48-72 hours Steeping liquid Pepper 6.0-7.2
% Natural extract skipjack 5.0-6.0% Kombu 6.0-8.0% Yeast 0.5-1.0% Protein digest 2.0-4.0%

(15) Sorting / Draining (2 to 24 hours with a 1.0-fold weight against egg) This makes it possible to use natural ingredients only without using any artificial additives. A spicy mentaiko product with the same taste as conventional products is obtained.

[0024]

As described above, according to the present invention, the following effects can be obtained. Since the coloring agent is not used and the additives are all natural materials, it is possible to provide safer foods than conventional products. Despite the absence of the color former, the colored and salted tarako did not show any fading or darkening due to refrigerated storage, freezing (-20 ° C, one week) and thawing.

Continued on the front page (72) Ryohiko Saito, 2-6-10 Nakasu, Nakasu, Hakata-ku, Fukuoka City (72) Inventor Naoko Teramoto 2-6-110 Nakasu, Hakata-ku, Fukuoka Co., Ltd. (72) Inventor Haruko Morita 2-6-10 Nakasu, Hakata-ku, Fukuoka City Fukuya Co., Ltd. (56) References JP-A-50-155656 (JP, A) JP-A 64-63357 (JP, A) ( 58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/328

Claims (1)

(57) [Claims] 1. A tarnish-preventing step of performing a treatment for preventing tartar from discoloring, a salting / coloring step of salting / coloring the taraco, and an aging step of adding an umami component to the colored tarako to ripen it. the method of manufacturing a Mentaiko, the discoloration step, without using a color former to the processing agents, pH
The surface to weakly acidic through cod roe in vinegar of 3.3 to 3.7, the salt built-coloring process, without the use of synthetic colorants as colorants
A combination of red yeast rice, beet and annatto
Natural colorant , chitosan as a thickening agent , without using umami components chemically synthesized in the aging process,
A method for producing spicy mentaiko, characterized by using a seasoning liquid of an umami component .