JP3278261B2 - Seasoning fish eggs - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial applications]

[0001] The present invention relates to a method for producing a food, and more particularly to a novel method for seasoning a fish egg when producing a fish egg product such as a spicy mentico.

[0002]

2. Description of the Related Art In general, the quality (egg quality) of fish eggs significantly differs depending on the time, place, method of catch, storage conditions after catch, method of egg collection, and the like. . For example, eggs that are caught near the spawning season of fish and near the spawning site have advanced maturity,
The ovaries are large. On the other hand, the ovaries of eggs that have not yet laid eggs are small, and the development of eggs is immature.

[0003] Egg quality also changes depending on the storage conditions of fish after catching. For example, when pressure or impact is applied to a fish body,
Bile pigments adhere to the ovaries and blood pigments infiltrate from the intestinal tract. When the fish body is supercooled, part or all of the ovaries freeze. In addition, the method of egg collection,
The ovaries may be cut, the ovarian membrane may be broken, the eggs may be crushed, or internal organs other than the ovaries may be mixed depending on the handling after collecting the eggs. Furthermore, the size of the ovaries varies depending on the age of the fish and the size of the fish body, so that the types of raw materials used are extremely large and are easily changed. In other words, the raw materials vary greatly.

[0004] Therefore, in the production of fish egg products, there is a difficulty that raw materials must be strictly selected and the processing method must be changed according to the egg quality of the selected raw materials. Therefore, it is difficult to set fixed standard conditions for the method of producing fish egg products, and at present, production is performed based on the intuition and experience of the production staff in accordance with the state of the raw materials.

[0005] The most important step in determining the taste of a fish egg product is
This is a seasoning process. For example, in the production of pepper mentico,
Salted walleye pollock fish egg (salt cod) is added to a seasoning liquid for hot peppers containing seasonings and coloring agents at low temperature.
This is a step of soaking for about 15 days from the day. In this seasoning step, components contained in the seasoning liquid move to the center of the ovary, and components in the center of the fish egg diffuse out.
Further, the movement of the salt is complicated because the salted tarako itself contains the salt, and leaches out of the ovary or moves to the center of the ovary. Another effect of this step is the growth of microorganisms and the action of enzymes, etc., which are involved in the flavor of the red pepper. Among the microorganisms, the growth of lactic acid bacteria is considered to be important in imparting a unique flavor to the red pepper. However, the action of microorganisms and enzymes also requires a considerable amount of time, and shortening the seasoning process for hot peppers has become a major issue in production.

[0006] Therefore, an object of the present invention is to make the seasoning of fish eggs extremely quick (short time) without being affected by the condition of the fish eggs.
It is an object of the present invention to provide a method of seasoning fish eggs which can be performed uniformly and uniformly, and which can stably produce fish egg products having high egg quality such as flavor and color with good yield.

[0007]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object. As a result, when seasoning a fish egg while applying vibrations, a product with little variation can be obtained in a very short time. And reached the present invention.

That is, according to the present invention, a salted fish egg is mixed with a seasoning liquid, and the displacement is 0.01 to 500 mm and the acceleration is 0.01 to 2 mm.
The present invention provides a method for seasoning a fish egg, which is characterized by applying a vibration of 0 G (G: gravitational acceleration) and a speed of 1 to 200 mm / s .

Hereinafter, the method for seasoning fish eggs of the present invention will be described in detail. It is desirable to use a fish egg as a raw material that has been promptly taken out of the fish body after catching, but it is also possible to use a fish egg taken out of a fish body kept at a low temperature for one to two days after catching. In addition, the present invention is effective even when a raw material obtained by thawing a frozen fish egg is used. Egg quality is not particularly limited, but must satisfy conditions such as uniform size and weight, equal ripeness, similar surface color, and no damage to the ovarian membrane. Is desirable. If the ovarian membrane is damaged, the yield is likely to be reduced.

The fish egg used in the present invention is obtained by salting the above-mentioned raw fish egg. The salting may be performed by any method. For example, in the case of Alaska pollack fish egg, it is usually performed as follows. After weighing the Alaska pollack fish egg at a fixed weight, put it in a salting container, add the pre-measured salt-containing additive, mix the added additive and the fish egg well, and fully Salt is infiltrated and drained to obtain salted tarako.

The method for seasoning fish eggs of the present invention will be described for the case of producing a hot pepper by using salted tarako as salted fish eggs. First, the salted taraco is put in a container, and a seasoning liquid for pepper mentico is added and mixed well. There is no particular limitation on the method of mixing the seasoning liquid and the fish egg,
For example, a method of mixing by turning the container upside down or turning the container over, or a method of stirring with a blade-shaped thing, etc. are mentioned. In addition, vibration can be used as a mixing method.

As the above-mentioned seasoning liquid, those conventionally used as seasoning liquids for hot peppers can be used. Such seasoning liquids usually include salt, amino acids, nucleic acid seasonings, malic acid, Additives such as ascorbic acid, nitrous acid, saccharide compounds, phosphates, alcohol, sake, mirin, and coloring agents are appropriately contained. The seasoning liquid may contain any additive other than the above additives as long as it is suitable as a food additive and does not affect the quality of the product.

Examples of the sugar compounds contained in the seasoning liquid include sugar alcohols such as lactitol, sorbitol, mannitol, glycerol, xylitol, sorbide, glucose, mannose, fructose, and the like.
Examples include monosaccharides such as xylose, disaccharides such as sucrose, maltose, and trehalose, and trisaccharides such as maltotriose, but are not limited to the compounds described above. Of course, polysaccharides such as starch, dextrin, pectin, polydextrose, gellan gum, curdlan, and oligosaccharides having three or more saccharides may be added together.

The above-mentioned phosphate contained in the seasoning liquid includes orthophosphate of one phosphoric acid, pyrophosphate of two polymerizations, triphosphate of three polymerizations, and polyphosphate of three or more polymerizations. And these may be used alone or 2
Used in combination of more than one type.

Among the additives contained in the seasoning liquid, salt is important. The optimum amount of salt to be added cannot be unconditionally determined because it varies depending on the salt content in the salted tarako, egg quality, the amount of water to be added, and the like.
The amount is preferably 20 parts by weight or less, more preferably 0.5 to 10 parts by weight, based on 00 parts by weight. In addition, part of the above salt (preferably 50% by weight or less) is K
It can be replaced with a monovalent neutral inorganic salt such as Cl.

The mixing ratio of the seasoning liquid to the salted tarako is preferably 10 to 1000 parts by weight, more preferably 20 to 100 parts by weight, per 100 parts by weight of the salted tarako.
Parts by weight.

Next, the mixture of the above-mentioned seasoning liquid and salted tarako is vibrated. As a method for imparting vibration to the mixture, a mechanical method using a vibration generating device such as a vibration motor, a piston, and a shaker (including rotation, horizontal, vertical, reciprocating motion, etc.) is preferable, but sound waves, underwater waves, and bubbling are preferable. , Water flow, etc. can also be used. The method and apparatus for generating vibration are not particularly limited as long as the vibration conditions described below can be obtained. As an embodiment of applying vibration to the mixture by the above method, a container containing the mixture is installed at a place where vibration is generated, or vibration is generated in the container itself, or a vibrating body is inserted into the container. And so on.

The intensity of vibration given to the mixture, displacement of <br/> 0.01～500Mm, preferably 0.05～100Mm,
More preferably 0.5 to 50 mm, acceleration 0.01 to 2
0G (G represents gravitational acceleration), preferably 0.1 to
10G, more preferably 0.5-4G, and speed 1-
200 mm / s, preferably from 5 to 200 mm / s, more preferably from 10 to 100 mm / s. As long as the vibration intensity is within the above range, two or more types of vibrations can be given in combination. When the intensity of the vibration is lower than the above-mentioned value, it is difficult to obtain the effect of the vibration, and when the intensity of the vibration exceeds the above-mentioned value, the fish egg is likely to be deformed or damaged.

The temperature of the mixture at the time of applying vibration is not limited, but the temperature of the fish egg is preferably set in the range of -2 to 35 ° C, and more preferably 4 to 25 ° C. −
If the temperature is lower than 2 ° C., the fish egg may be frozen, and if the temperature is higher than 35 ° C., spoilage bacteria tend to grow, which is not hygienic. Also,
The time for applying the vibration depends on the state of the fish egg, but is preferably 1 to 10 days, more preferably 2 to 7 days. If the vibration time is less than 1 day, the seasoning is incomplete, and if the vibration time is 10 days or more, the quality of the eggs deteriorates due to the collapse of egg grains and the growth of spoilage bacteria.
Although it is desirable to apply vibration continuously, a sufficient effect can be obtained even if it is applied intermittently.

As described above, by seasoning the salted fish egg while applying vibration, salt, seasoning, coloring agent and the like move to the center of the fish egg. Steps after this seasoning step can be performed according to a conventional method. That is, the fish eggs can be drained, sorted, shaped, boxed, and frozen as needed.

[0021]

EXAMPLES Hereinafter, the method for seasoning fish eggs of the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

Example 1 After thawing 100 parts by weight of a commercially available salted tarako (Kushiro, Hokkaido), put it in a container, add 26 parts by weight of a seasoning liquid for pepper mentico having the composition shown in Table 1 below, and gently stir. After that, acoustic vibration was given. Stir slowly once a day,
After applying acoustic vibration at 5 to 10 ° C. for 1 to 10 days, the mixture was sorted, shaped, and packed in a box according to a conventional method to obtain a hot pepper product (the product of the present invention). The control product was manufactured by reversing twice a day without applying vibration. The strength of the acoustic vibration is as follows: displacement 0.02 to 0.5 mm, acceleration 0.5 to 2
G, speed 20-30 mm / s, and the acoustic vibration was applied by an acoustic speaker attached to the bottom of the container.

With respect to the product of the present invention and the control product having a seasoning period of 10 days obtained as described above, sensory evaluation of egg quality, measurement of salt content (salt concentration), measurement of water content and measurement of glutamic acid concentration were performed as follows. Was. The results are shown in Table 2 below.
Shown in

[Sensory Evaluation Items for Egg Quality] (1) Ovarian Hardness Very Hard 5 Slightly Hard 4 Same as control 3 Slightly soft 2 Soft 1 (2) Egg Feeling Very much ... 5 Somewhat ... 4 Same as control ... 3 Somewhat Inferior ... 2 Very poor ... 1 (3) Bonding state of egg particles to membrane Very many egg particles released・ ・ ・ ・ ・ 5 Eggs slightly released ・ ・ ・ ・ ・ ・ ・ 4 Same as control ・ ・ ・ ・ ・ ・ ・ 3 Eggs released slightly ・ ・ ・ ・ ・ ・ ・ 2 Very few egg grains .... 1

[Measurement of Salt Content (Salt Concentration)] Eggs (0.5 to 1 g) are collected from the central part or peripheral part of the ovaries, homogenized by adding 9 times the amount of distilled water, and the filtrate is subjected to HO.
RIBA; measured by a simple salt meter.

[Measurement of water content] Eggs were collected from the central part or the peripheral part of the ovaries and determined by a normal pressure heating drying method (105 ° C, 24 hours).

[Measurement of Glutamate Concentration] Acid-soluble free sodium glutamate was measured using an automatic amino acid analyzer.

[0028]

[Table 1]

[0029]

[Table 2]

In addition, the seasoning period of 1 day, 2 days, 3 days, 5 days and 7 days of the product of the present invention and the control product are as follows:
The sensory evaluation of flavor was performed as follows. The results are shown in Table 3 below. [Sensory evaluation of flavor] Lack of flavor (strong flavor of salted tarako) ... 1 Slightly lack of flavor (lack of flavor of Mentico) ... 2 Good flavor (flavor and color of Mentico) 3) Extremely good flavor (rich Mentico flavor) 4

[0031]

[Table 3]

The product yield of the product of the present invention (vibration seasoning) was 3 to 10% higher than that of the control product (return seasoning).

Example 2 100 parts by weight of salt tarako (manufactured by Alaska Land Plant) were thawed and placed in a net bag, and the net bag was placed in a container.
After adding 40 parts by weight of the same seasoning liquid for red pepper as used in the above, and stirring gently, the container was placed on a shaker to give reciprocating vibration. After being vibrated at 5 to 10 ° C. for 4 days, draining, sorting, shaping, and packing were carried out according to a conventional method to obtain a hot pepper product (product of the present invention). In addition, the control product
It was manufactured by reversing twice a day without giving any vibration. In addition, the strength of the vibration is 20 mm displacement, 1-2 acceleration.
G, speed was 50 to 100 mm / s.

With respect to the product of the present invention and the control product obtained as described above, sensory evaluation of egg quality, measurement of salt (salt concentration), measurement of water content and measurement of glutamic acid concentration were carried out in the same manner as in Example 1. The results are shown in Table 4 below.

[0035]

[Table 4]

[0036]

According to the method for seasoning fish eggs of the present invention, the seasoning of fish eggs can be carried out extremely quickly (shortly) and uniformly without being affected by the condition of the fish eggs, and the flavor and color can be improved. Fish egg products with high egg quality can be produced stably with good yield.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-3-228638 (JP, A) JP-A-49-118859 (JP, A) JP-A-2-299567 (JP, A) (58) Field (Int.Cl. ⁷ , DB name) A23L 1/325-1/333 A23B 4/00-5/06

Claims (1)

(57) [Claims] 1. A salted fish egg is mixed with a seasoning liquid and displaced.
0.01 to 500 mm, acceleration 0.01 to 20 G (G: weight
A method of seasoning a fish egg , wherein a vibration having a force acceleration of 1 to 200 mm / s is applied .