JP3311311B2 - Method for producing pasteurized Ikura products - 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 low-temperature heat-sterilized salmon roe products which are highly safe by low-temperature heat sterilization and have good heat stability and good egg shape retention. Further, the present invention relates to a method for producing a frozen salmon roe product which has been pasteurized at a low temperature and which can be thawed and heated by heating in a microwave oven or boiling water.

[0002]

2. Description of the Related Art Ikura refers to fish eggs in Russian. In Japan, salted egg products separated from the ovaries of salmon and trout are called ikura. The salmon is more mature than in this case
The trout ovaries are used, but eggs that rise in the river for spawning are not suitable. It is salted in saturated saline for 12-18 minutes, but the salt content of the product is lower than that of Sujiko. Since the freshness of the raw egg greatly affects the quality, fresh egg particles within 6 to 7 hours after the catch are usually used as the raw material. The quality should be light pink, shiny, eggy, with no broken egg grains.

[0003] This salted salmon roe is generally consumed as sushi seeds, tea pickles, and side dishes.
Every year, sweet salts (with a salt concentration of 5% or less) have been favored. Products with a high salt concentration have high preservability, but the lower the salt concentration, the worse the preservability. Although the preservability is improved by freezing, the freezing preservation only suppresses the growth of bacteria, and therefore, in order to obtain a safer product, it is necessary to reduce the number of bacteria in the product before freezing. However, since the salmon roe usually becomes cloudy when heated, it cannot be sterilized by heating, and there are problems such as being restricted in the mode of use.

[0004]

Recently, pathogenic E. coli O-
157. Food poisoning caused by Vibrio parahaemolyticus, Salmonella, etc. is rampant not only in Japan but also worldwide, and interest in food hygiene is increasing internationally. A special point to be noted for food handlers is that, unlike conventional knowledge, there is a risk that these food poisoning diseases may be caused by a very small number of bacteria.
This does not mean the concept of "if pathogens do not multiply at the time of eating", but means that hygiene management is needed to "do not allow pathogens to exist in food". The Food Sanitation Law stipulates that the frozen foods must be 100,000 or less bacteria / g and must be negative for coliform bacteria per 1 g of frozen foods. Foods classified as food must meet this standard. The present inventors have already developed heat-resistant salmon roe (Japanese Patent Application Laid-Open No. Hei 9-271364). However, they have found that it is necessary to sterilize by heating before freezing and to impart even higher resistance at that time, and thus completed the present invention. An object of the present invention is to provide an Ikura product that has been pasteurized at a low temperature. In addition, even if heated in a microwave oven or hot water, the original shape, color,
It is an object of the present invention to provide a frozen salmon roe product which has been kept at a low temperature and has been sterilized while maintaining a tactile sensation. The present invention also provides
It is an object of the present invention to provide a method for producing an Ikura product or a frozen Ikura product that has been subjected to a low-temperature heat sterilization treatment.

[0005]

SUMMARY OF THE INVENTION The present invention comprises a step of dipping in a dipping solution containing a high concentration of sugar and / or sugar alcohol of 40-60%, a step of treating with a thickener solution, and This is a method for producing a pasteurized salmon roe product comprising a pasteurizing step. In addition, the present invention is a method for producing a frozen low-temperature sterilized frozen salmon roe product which maintains its original shape, color and feel even when heated and thawed in a microwave oven or in hot water.

[0006] The salmon roe product of the present invention may be salt salmon having only salty taste or seasoned salmon roe. Seasoning is sugar and / or
Alternatively, it is efficient to carry out simultaneously with the immersion of the sugar alcohol, but it may be carried out at any stage. The number of sugar chains of the sugar and / or sugar alcohol is 1 to 10. The number of sugar chains of the sugar and / or sugar alcohol is preferably 6-7.
The sugar is an oligosaccharide containing 40% or more of maltooligosaccharide having 6 or 7 glucoses bound, and having a sweetness of 1/5 or less of sugar. The concentration of sugar and / or sugar alcohol in the dip is 40-60%. Since the effect of sugar and / or sugar alcohol is affected not only by the concentration in the pickling liquid but also by the amount of pickling liquid used for salmon roe, use a sufficient amount of pickling liquid when higher heat resistance is required. Is preferred. The heat resistant salmon roe product of the present invention can preferably be a frozen product and can be thawed and heated in a microwave oven or in boiling water. Examples of the thickener include thickening polysaccharides such as xanthan gum, guar gum and tamarind gum, and water-soluble dietary fibers such as gelatin and soybean, and can be used alone or in combination. The thickener may be added to the seasoning liquid, or may be added after soaking in the seasoning liquid or after draining the liquid. The concentration of the thickener can be determined as appropriate, but it is 0.1 to 10% in the seasoning liquid, and 1 to 10% when added after the seasoning, preferably after drying the seasoning liquid. It is preferred to add a 5-10% thickener solution. The low-temperature heat sterilization can be appropriately determined depending on the purpose of use, but is preferably performed at 65 ° C. for 30 minutes to 70 ° C.
A temperature of about 40 ° C. is appropriate.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION It is the salmon roe whose rosette has become loose, and the raw salmon roe is 53% in water, 25% in protein and 15 in fat.
%, And a sphere formed by covering a liquid composition comprising 7% of other components with a relatively tough egg membrane. Ovarian grains and colors vary depending on the fish species. The muscle used in the present invention is not limited to fish species. The sockeye salmon has a flat ovary type, small egg grains, and Akizawa is bright red. White salmon has a slightly rounded ovary, large egg grains, and yellowish red color. The ovary type is long and the number of eggs is small, and the color is yellow-red. Coho salmon has a flat ovary and resembles sockeye salmon,
Eggs are small and slightly purple in color than sockeye salmon.
Chinook salmon has a large ovary type and its egg grains are as large as chum salmon. The color is slightly dull yellow-red. In general, salmon roe is expensive in the market, but the strains of frozen Karafuto trout from Russia are relatively inexpensive.

[0008] The raw material used in the present invention may be in any form. It may be in any form of raw muscle, frozen raw muscle, salted muscle, frozen salted muscle. In order to make salmon roe from the muscle, for example, it is stirred with saturated saline for 3 to 5 minutes and then rubbed with a colander to make salmon roe. In this case, the salinity inside the salmon roe is 3 to 4% as in the so-called salted salmon roe.

[0009] The normal production process of salted muscle is egg collection → washing (brine) → agitation (saturated brine + nitrous acid) → grade selection → box packing sprinkle → dehydration → aging → inspection → cryopreservation. Frozen salted mussels are readily available as a raw material. As a quality storage period for salted salmon roe, if you store the chilled one at 0 to -5 ° C, the standard is about one month or less, but the quality deteriorates with time. Oxidation proceeds during long-term storage. The starting point of the raw material is preferably raw or frozen. Further, the muscles whose maturation has progressed and the egg membrane of each sphere has become too tough can be used as the raw material of the present invention by using a hot water treatment to denature the egg membrane.

The low-temperature-heat-sterilized salmon roe product of the present invention is immersed in a pickling solution containing a high concentration of sugar and / or sugar alcohol and seasoned. The sugar and / or sugar alcohol used in the pickling solution include: Coffee, tea,
Low-sweet oligosaccharides or reduced oligosaccharides that are widely used in general foods, such as powdered base materials such as soups and vegetable juices, coatings and polishing agents such as snacks, and freezing temperature regulators such as ice cream, are used. You. Examples of the sugar and / or sugar alcohol used in the present invention include maltotriose, lactitol, sucrose, maltose, sorbitol, mannitol, glucose, mannose, fructose, xylitol, xylose, and sorbitan. For the purpose of suppressing denaturation due to heat, any monosaccharide or oligosaccharide having 1 to 10 sugar chains can be used, but those having a small number of sugar chains have a sweet taste, and it is desired that they have no sweetness. In this case, oligosaccharides having 6 to 7 sugar chains or reduced oligosaccharides are preferred.

Specifically, Fujioligo G6, an oligosaccharide having a degree of sweetness of 1/5 or less of sugar and containing 40% or more of maltooligosaccharide having 6 or 7 glucoses bound thereto,
7 [oligosaccharide, Japan Food Processing Co., Ltd.] and sorbitol 4
PO-2 containing at least 75% of oligosaccharide alcohol over sugar
0 [Reduced starch saccharified product, Towa Chemical Industry Co., Ltd.] is commercially available. Both have a sweetness of 10 to 20 and sugar and / or
Alternatively, the sugar used in the present invention, which is the lowest sugar alcohol, specifically, has a sweetness of 1/5 or less of sugar and contains 40% or more of maltooligosaccharide having 6 or 7 glucoses bound thereto. Oligosaccharides are exemplified. The concentration of sugar and / or sugar alcohol in the pickling solution to be used is preferably 40 to 60%, particularly preferably 50% from the viewpoint of sweetness, but the oligosaccharide substantially not containing sugar having three or less sweet-tasting glucoses bound thereto. In the case of sugar, 50% or more can be used.

For example, tests were conducted by changing the content of oligosaccharide in the pickling solution.
A heat resistance test was conducted by adding a dip solution so as to have a weight ratio of 0, 70, and 80%. In a microwave oven, oligosaccharides of 40% or less tended to become white, and at 70% or more, they became sweet and textured. Is less than 40%.
The same result was obtained for heating (boiling) at 100 ° C. In order not to be white, it is preferably about 50% or more, and about 70% or less in terms of sweetness.

The pickling solution used contains salt and water in addition to the sugar and / or sugar alcohol. For example, when salted salmon roe is used, a pickling solution containing 50% oligosaccharide, 4% salt and 46% water is used. A portion of 4% salt and 46% water can be converted to soy sauce. Instead of water or part of it can be replaced by sake. In addition, seasonings and spices can be appropriately blended. As an example of the formulation of the soaked sauce, a soy sauce 1, a sake 1, a mirin 0.1, and a water 0.3 are added. In the case of soy sauce pickling, salt may be omitted, but from the viewpoint of taste, adding 0.3% water to sake will make the taste more round.

The pickling time is 24 hours to 48 hours, and the longer the time, the better. 0 degree of vacuum for uniform and short-time pickling
It can be performed in the range of 1 to 10 hours at mmHg,
Even in this case, it is necessary to soak for about 10 hours to completely soak. The above-mentioned substances can be used as the thickener, but gelatin is preferably used. Soaking with a gelatin solution is preferably a gelatin concentration of 5 to 10%,
A solution having a salt concentration of about 2% is immersed in the solution, and then added and mixed. Low-temperature heat sterilization is 65 ° C for 30 minutes
70 ° C. for about 40 minutes is preferable.

[0015] The frozen salmon roe product of the present invention, which has been pasteurized at a low temperature, can be thawed and heated by a microwave oven or thawed and heated in hot water as it is in a bag, and can be provided to the market in the form of a frozen cooked product. .

The pasteurized Ikura product of the present invention comprises:
The boiled bag has a transparent feeling without being white and turbid even when heated at 100 ° C. for 10 minutes. Heating in a 500W microwave oven can defrost salmon roe on frozen rice in about 1 minute and 30 seconds.
It was found that the limit was about 3 minutes, and 30 minutes to 40% of the whole became cloudy in 4 minutes. The 200g of rice put into the bowl is 500W at 2 minutes 30 seconds to 2 minutes 50 seconds, and the core temperature (the center of the bowl) becomes about 90 ° C.

[0017]

The soybean is immersed in the above-mentioned immersion liquid containing a large amount of sugar and / or sugar alcohol, and left for a required time to have heat resistance. The shape, color, and texture can be maintained even after sterilization. Therefore, a safer product of Ikura can be obtained in terms of controlling microorganisms. In addition, the composition in the egg grains does not solidify to a white color even by moderate heating by a microwave oven or heating in boiling water, so that the composition maintains its original shape, color, and feel in a raw state. I'm continuing. By using sugar and / or sugar alcohol in combination with a thickener, it is also possible to reduce the amount of sugar and / or sugar alcohol used in terms of heat resistance, thereby expanding the range of products.

The lipid-rich oil-drop-like portion of the egg of salmon trout egg, which is the raw material of salmon roe products (the so-called eyeball)
Raw eggs without frozen history are transparent and non-turbid, and exist as a single unit.However, in frozen eggs, this often separates into several parts, and a cloudy emulsion-like substance is found in the gaps. May be When the raw materials in such a state are thawed, and how much the product is manufactured, especially in a state where it is immersed in a seasoning liquid such as soy sauce, the cloudy part is very conspicuous, and the appearance is remarkably impaired without clarity. May deteriorate. Through a series of steps of the present invention,
At the same time as obtaining the above-described effects, it is possible to return the splitting of the oil droplets and the presence of the cloudy substance to a state close to a raw egg. The salmon products obtained according to the present invention had the same appearance as those produced from raw materials.

[0019]

EXAMPLES The present invention will be described with reference to Examples. The present invention is not limited by these examples.

Example 1 A well-washed salmon roe was drained, soy sauce 37%,
Soak overnight in a pickling solution (17% of seasoning, 43% of oligosaccharide solution, 3% of salt) (Ikura: solution = 100: 46), drain the solution, then gelatin solution (10%) (Ikura: solution = 100:
3) is added and mixed. It was packed in a container, vacuum-packed, pasteurized at a low temperature (70 ° C., 40 minutes), cooled, and rapidly frozen.
As the oligosaccharide, "PO-20" (manufactured by Towa Kasei Co., Ltd.) was used. The frozen product was placed in a container, stored frozen, and then thawed naturally. After thawing, it had a clarity like a fresh salmon roe, and maintained its original shape, color and touch. Table 1 shows the results of the bacterial tests of the product of the present invention before and after the low-temperature heat sterilization (three samples) and the values of the bacterial tests of a commercially available product (soaked salmon roe) with reference. The initial bacterial count of the product could be suppressed by low-temperature heat sterilization.

[0021]

[Table 1]

Example 2 A well-washed bark of salmon roe was drained, and 31% water, 15% soy sauce and an oligosaccharide solution ("PO-20" [Towa Kasei Co., Ltd.)
) 50%, salt 4% immersion liquid (Ikura: liquid =
1: 1) overnight, after draining, gelatin solution (10
%) (Ikura: liquid = 100: 3). It was packed in a container, vacuum-packed, pasteurized at a low temperature (70 ° C., 40 minutes), cooled, and rapidly frozen. Even if the frozen product is heated and thawed in a microwave, the color, luster, and transparency of
It was restored to its original shape and feel.

[0023]

According to the present invention, it is possible to provide a low-temperature-heat-sterilized salmon roe product having high safety, heat stability, and good egg shape retention. It is possible to provide a low-temperature sterilized frozen salmon product which can be thawed and heated by heating in a microwave oven or hot water.

──────────────────────────────────────────────────続 き Continued on front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/328

Claims (4)

(57) [Claims] 1. A pasteurized salmon roe comprising a step of dipping in a dip solution containing a high concentration of sugar and / or sugar alcohol of 40 to 60%, a step of treating with a thickener solution, and a step of pasteurization. Product manufacturing method. 2. The method according to claim 1, further comprising a freezing step. 3. Ikura product produced by the method of claim 1 or 2. 4. A frozen salmon roe product produced by the production method according to claim 2, which can be thawed and heated in a microwave oven or in boiling water.