JP3438677B2 - How to make sujiko or salmon roe - 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 silkworms or salmon roe, and more particularly to a method for producing scarlet roe or salmon roe without odor such as greasy or fishy odor.

[0002]

2. Description of the Related Art Sujiko and salmon roe are salted products prepared by soaking salmon and trout eggs in a seasoning solution containing soy sauce, mirin, salt and the like. Sujiko is made from grape-like salmon that has taken immature eggs from the salmon and trout taken out along with the egg sac membrane, while salmon roe is a salmon in the spawning season, and each egg that has been artificially squeezed out from the trout has been artificially squeezed. This is the raw material, and fish eggs that are more mature than Suujiko are used.
In addition, salmon roe generally has a shorter immersion time in the seasoning liquid and a lower salt content compared to Suujiko.

[0003] Fish such as salmon and trout are used together with the fish meat as eggs and as silkworms and salmon roe as described above. By the way, salmon and trout, which are the raw fishes of this sujiko and salmon roe, consume more than domestic catch, and the number of frozen products imported from abroad is increasing. The proportion of farmed fish is also increasing. However, unlike natural fish, in the case of farmed fish, fish oil is often given as feed, so there is a problem that fish oil migrates to eggs and it can not be used as streaks or salmon roe, and it is almost impossible to discard it. Has been done. Also,
Fish eggs, which are used as silkworms and salmon roe, are extracted from the captured salmon and trout along with internal organs, and then separated from the internal organs to be used as raw materials for silkworms and salmon roe. When left for a long time without being separated from impurities such as, the odor of internal organs and blood is transferred to fish eggs and becomes fishy, and there is a problem that it cannot be used as a raw material for lines and salmon roe.

[0004]

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention As described above, fish eggs collected from aquaculture salmon and trout, or fish eggs taken out from the fish body and left for a long time without being separated from impurities such as internal organs and blood. In this case, the smell of oil and fish was so strong that it could not be used as a raw material for lines or salmon roe, and was discarded. However, salmon and trout eggs account for 3 to 4% of the fish weight, and discarding this is a great loss of marine resources. In addition, as mentioned above, fish eggs that have no utility value can be purchased at almost the same cost as transportation costs, even if they are imported products, and if we can make silkworms and salmon roe from them, we will provide low-priced silkworms and salmon roe. can do. Therefore, in view of the above points, the present invention, salmon cultivated by giving fish oil and the like, fish eggs collected from trout, fish eggs taken out from the fish body along with impurities such as internal organs and blood, and left for a long time, etc. The object of the present invention is to provide a method for producing a scarlet or salmon roe that can effectively use marine resources, because it can obtain a salmon roe or salmon roe that has no odor and has a high commercial value even at a low cost, even if it has a odor.

[0005]

Means for Solving the Problems As a result of intensive studies to achieve the above-mentioned object, the present inventors have found that fish eggs collected from salmon and trout are treated with soy sauce, mirin, salt, etc. by a conventional method. Prior to the dipping process in the seasoning liquid, when producing the silkworm or salmon roe by dipping in the seasoning liquid containing
By treating the roe with alcohol, it is possible to remove the odors of the raw roe, such as the greasy and fishy odors, and then pickle it from the natural salmon and trout by immersing it in the usual way. As in the case of using fresh fish roe as a raw material immediately after that, it was found that tasty silkworm and salmon roe can be produced without smell, and the present invention has been completed. That is, according to the method for producing a silkworm or salmon roe according to the present invention, fresh eggs collected from raw fish such as captured salmon or trout or frozen and thawed eggs thereof having an alcohol concentration of 3
To 20% by weight of treatment liquid, in this case 5 to 30
In the case of minced meat and salmon roe, it is soaked in alcohol for 3 to 20 minutes , and then soaked in the seasoning solution by a conventional method. Note that the present inventors have said that the alcohol treatment has the effect of removing the smell of fish roe by performing it prior to the soaking treatment in the seasoning liquid, and even if alcohol is added to the soaking liquid. , It has been confirmed that such an effect cannot be obtained. The alcohol
The processing solution of the processing it is more preferable to contain sodium chloride or organic acid salt, salt concentration of the treatment liquid is preferred is 2-5 wt%
As the organic acid salt, citric acid, gluconic acid,
Sodium or potassium salts of organic acids such as succinic acid, acetic acid, tartaric acid, lactic acid, malic acid and itaconic acid are preferred.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing a line or salmon roe according to the present invention will be described in detail. As described above, the method of the present invention, the fish eggs and frozen fish eggs collected from salmon and trout,
When soaking and salmon roe are soaked in seasoning liquid by a conventional method, prior to the soaking process in this seasoning liquid,
The raw egg is treated with alcohol. Therefore, first, a conventional method for producing silkworms and salmon roe will be described.

[0007] As a general method for producing streaks and salmon roe, fresh fish eggs taken from captured salmon, trout, etc.,
In the case of frozen products, fish eggs that have been frozen and thawed after being taken out from salmon, trout, etc. are stirred, for example, at a temperature of 18 to 20 ° C, and in this case, about 20 minutes, salmon roe. In the case of, after soaking in seasoning liquid (immersing liquid) for about 5 to 10 minutes, at a temperature of 0 to 5 ° C., draining and stabilizing over 12 to 24 hours, the shape is adjusted. It is placed on a tray and shipped as a product. At this time, depending on the type of the seasoning liquid, what is called “seasoning sujiko” or “seasoning salmon roe” produced by immersing fish roe in saline solution, and the seasoning liquid containing soy sauce, mirin, sugar solution, etc. Some are called "soy sauce pickled sujiko" and "soy sauce pickled salmon roe".

As the pickling solution used in the production of the above-mentioned "seasoning sujiko" and "seasoning salmon roe", salt water is usually used, but recently, by replacing a part of the salt with a sodium salt of an organic acid. , The amount of salt used is reduced and the spiciness is suppressed. Further, a mixture of seasonings such as sodium glutamate and sodium ribonucleotide, food materials, sugars such as maltose, and dyes is used. Specific examples of the mixture of the seasoning liquid include, for example, 100 kg of raw egg, 100 kg of water, 15 kg of salt, organic acid salts such as sodium citrate, sodium malate, and sodium acetate, sodium glutamate and sodium ribonucleotide. Such as seasonings, food materials, sugars such as maltose,
Further, a seasoning solution containing 25 kg of a seasoning preparation containing a dye or the like (for example, "Umashio Sujiko" manufactured by Fuso Chemical Industry Co., Ltd.) is used.

As the seasoning liquid (pickling liquid) used in the production of the above-mentioned "soy sauce pickled sujiko" and "soy sauce pickled salmon roe", an aqueous solution prepared by mixing an organic acid salt with soy sauce, mirin, sugar solution, etc. is usually used. Recently, however, as in the case of the above-mentioned "seasoning sujiko" and "seasoning salmon roe", seasonings such as sodium glutamate and ribonucleotide sodium, food materials, sugars such as maltose, and further pigments have been used. What is added is used. As a specific formulation example, for example, 30 to 40 kg of white soy sauce, 25 to 30 kg of mirin, and 5 to 1 sugar solution per 100 kg of raw egg.
A seasoning liquid containing 0 kg, 20 to 40 kg of water, and 20 to 25 kg of the same seasoning preparation as described above (such as "Umashio Suujiko") is used.

[0010] The method for producing silkworms or salmon roe according to the present invention comprises degreasing and / or deodorizing the roe by treating the roe before immersing in the seasoning liquid as described above with alcohol, and using this as a raw material. It is possible to obtain stinkweed and salmon roe without the smell of fat and fish by soaking it in the usual way. In this alcohol treatment, fresh fish eggs taken out from the captured salmon, trout, etc., and in the case of frozen products, the fish eggs frozen and thawed after taking out from the salmon, trout, etc., prior to alcohol treatment, First, it is washed with salt water to remove impurities such as fish blood and internal organs adhering to the raw fish egg. The salt water concentration used for this cleaning is, for example, about 3 to 4% by weight. When washed with fresh water, the protein of fish eggs becomes cloudy to reduce the commercial value, and when the salt concentration is too high, the fish eggs become salted, which is not preferable.

Next, in the present invention, the washed fish eggs are treated with alcohol. In the alcohol treatment, the washed fish roe is immersed in a treatment liquid containing alcohol. The alcohol concentration of this treatment liquid is about 3 to 20% by weight, more preferably about 5 to 10% by weight.
If the alcohol concentration is less than the above range, effects such as degreasing and deodorizing cannot be expected, or long-term soaking is required to exert the effect, and there is a risk that the fish eggs will be permeated with the alcoholic odor. Also, if the alcohol concentration is too high, not only the smell of alcohol may permeate the roe, but the fish egg absorbs too much alcohol and swells, and alcohol is added during the subsequent step of dipping in the seasoning liquid. It is not preferable because there is a risk that the roe will fall out and the roe will squeeze and reduce the commercial value. In this alcohol treatment, it is preferable to add salt to the treatment liquid in order to prevent excessive absorption of alcohol into fish eggs. As a result, the absorption of alcohol into fish eggs can be suppressed, and as described above, it is possible to prevent the fish eggs from deflating during the subsequent immersion in the seasoning liquid. The salt concentration at this time is about 2 to 5% by weight, preferably about 2.5 to 4% by weight. If the salt concentration in the alcohol treatment liquid is too high, the fish eggs will be salted, and if the salt concentration is too low, the effect of inhibiting the fish eggs from absorbing alcohol cannot be expected.

The treatment liquid containing the alcohol may be an aqueous alcohol solution to which salt has been appropriately added as described above. In addition to the alcohol, an organic acid salt, preferably citric acid, gluconic acid, succinic acid, acetic acid. Alcohol preparations to which sodium salts or potassium salts of organic acids such as tartaric acid, lactic acid, malic acid and itaconic acid, or glycine are added can be used instead of alcohol.
As this alcohol preparation, for example, Applecol (trade name: Fuso Chemical Industry Co., Ltd.) and the like can be used. By using the above-mentioned organic acid salt in combination, the salt content can be suppressed by reducing the amount of salt used while maintaining the osmotic pressure of the treatment liquid on the fish eggs.

The immersion time in the above-mentioned treatment liquid containing alcohol depends on the alcohol concentration and the salt concentration in the treatment liquid, but in the usual case it is about 5 to 30 minutes,
It is preferably about 10 to 20 minutes. If the immersion time in the treatment liquid is short, the effects of degreasing and deodorization may not be expected, and if the immersion time is too long, the fish eggs may be soaked with the alcohol odor. In addition, when dipping in the alcohol-treated liquid, the whole can be uniformly degreased and deodorized by dipping while slowly stirring.

After alcohol treatment as described above,
The roe or salmon roe is obtained by draining the roe and using the usual seasoning liquid as described above and subjecting it to a soaking process according to a conventional method. The obtained silkworms and salmon roe have the smell of rotten fish roe that the smell of fish oil given to raw fish such as salmon and trout has been transferred, or the internal organs and blood taken from the raw fish along with roe. Even when the fishy fish roe that has migrated is used as the raw material, the above-mentioned fats and odors are removed by the alcohol treatment that is performed prior to the soaking process in the seasoning liquid, You can obtain delicious sujiko and salmon roe without smell, which is similar to sushiko and salmon roe made from fresh roe.

[0015]

The present invention will be described in more detail with reference to examples, but these examples do not limit the present invention.

[Example 1: Seasoned Sujiko] Frozen roe obtained from cultivated salmon was thawed, washed with 3 to 4% by weight of saline, and 10 kg of raw roe was added to 3% by weight of salt. 10 kg of the alcohol treatment liquid to which the amount of the alcohol preparation shown in Table 1 (“Apurukoru 800” manufactured by Fuso Kagaku Kogyo Co., Ltd.) was added, was immersed at 20 ° C. for a predetermined time shown in Table 1 while slowly stirring, and after draining, According to a conventional method, the seasoning liquid was soaked in the seasoning liquid at 20 ° C. for 20 minutes under stirring to produce seasoned sujiko. The odor of the obtained streaks was subjected to a sensory test by 5 panelists, and the results are shown in Table 1. In addition, the alcohol preparation (Approcor 80
0), the composition of the dipping solution and the seasoning preparation used for the dipping solution (“Umashio Sujiko” manufactured by Fuso Chemical Industry Co., Ltd.) are shown in Tables 2 to 4.

[0017]

[Table 1]

[0018]

[Table 2]

[0019]

[Table 3]

[0020]

[Table 4]

Example 2: Seasoned Sujiko Sujiko was produced in the same manner as in Example 1 except that alcohol (concentration: 99.5% by weight) was used in place of the alcohol preparation (Appolcor 800). A sensory test was conducted in the same manner. The results are shown in Table 5.

[0022]

[Table 5]

[Example 3: Seasoned salmon roe] Frozen roe obtained from cultured salmon was thawed, and the egg grains were dispersed by washing with hot water to put the roe into salmon roe. 10 kg of this raw fish roe was treated with an alcohol treatment solution using the same alcohol preparation as used in Example 1 or the same alcohol as used in Example 2 (concentration: 9
9.5% by weight) to 10 kg of alcohol treatment liquid,
It was dipped at 20 ° C. for a predetermined time shown in Tables 6 and 7 with slow stirring, drained, and then, according to a conventional method, dipped in a seasoning solution having the same composition as used in Example 1 at 20 ° C. for 5 minutes under stirring. To produce seasoned salmon roe. The odor of the salmon roe thus obtained was subjected to a sensory test by 5 panelists, and the results are shown in Tables 6 and 7.

[0024]

[Table 6]

[0025]

[Table 7]

From the above results, the alcohol concentration is about 3 to 20% by weight, preferably 5 to 10 before the pickling.
About 5% to 30 minutes, preferably about 10 to 20 minutes in the case of streaks, and 3% in the case of salmon roe.
It can be seen that the odor of fish roe can be removed by performing the soaking treatment for about 20 minutes, preferably for about 5 to 10 minutes, and a stink or salmon roe without odor can be produced.

[0027]

INDUSTRIAL APPLICABILITY As described above, according to the present invention, fat-smelling roe eggs collected from raw fish such as salmon and trout cultivated by giving fish oil and the like, and internal organs taken out together from the raw fish, Even when the raw material is roe, which has been left for a long time without being separated from impurities such as blood and the smell of fish has been transferred, the raw material is fresh salmon or fresh roe immediately after being taken out from the trout. As in the case of the above, a good eggplant or salmon roe product without odor can be obtained.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference JP-A-59-59140 (JP, A) JP-A-11-56229 (JP, A) JP-A-6-133741 (JP, A) JP-A-51- 133448 (JP, A) JP 63-42667 (JP, A) JP 8-238072 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/328

Claims (4)

(57) [Claims] 1. A fresh egg collected from a captured raw fish or a frozen / thawed product thereof having an alcohol concentration of 3 to 20.
In the case of 5% to 30 minutes, in this case, it is necessary to
In the case of la, a method for producing a silkworm or salmon roe, which comprises soaking for 3 to 20 minutes with alcohol and then soaking with seasoning liquid. 2. The method for producing a silkworm or salmon roe according to claim 1, wherein the treatment liquid contains 2 to 5% by weight of common salt . 3. The method according to claim 1, wherein the treatment liquid contains an organic acid salt.
Is a method for producing a silkworm or salmon roe according to 2 . 4. An organic acid salt is citric acid, gluconic acid, co
Succinic acid, acetic acid, tartaric acid, lactic acid, malic acid and itaconic acid
At least one organic acid selected from the group consisting of
4. The method for producing a cord or salmon roe according to claim 3, which is a thorium salt or a potassium salt .