JP3610362B2 - Drip prevention method for tarako and natural tarako - Google Patents

Description

【表２】

この（表１）、（表２）から明らかなように、本発明の天然タラコのドリップ防止で得たタラコは、ドリップも認められず、色沢、香味、食感、外形ともに、天然タラコと同様であり、食しても違和感をほとんど与えないことがわかった。
また、この（表２）から明らかなように、人工粒状物の吸水性は、Ｗ／Ｗ比１３０〜１５０％であり、調味液配合量を吸水量以下に押さえることにより、凍結解凍後のドリップはほとんど認められないことが判った。
【００５６】
（試験例）
▲１▼保存試験
目的；温度による人工粒状物の劣化を確認する。
条件；漬け込み残液を除菌処理して実施例１１のタラコを約５００ｇ作成し、これを各実施の形態の人工粒状物５００ｇを８０℃に保持した定温槽に入れ、所定時間経過毎に各実施例１の人工粒状物２０ｇを取り出しながら３０日間行った。
試験項目；一般生菌数及び大腸菌群
結果；その結果を（表３）、（表４）に示した。
【表３】

【表４】

この（表３）、（表４）から明らかなように、流通過程で想定される加熱による品質の劣化は認められず、従って、常温流通での品質の変化はないものと想定されることが判った。
【００５７】
【発明の効果】
以上のように本発明のタラコ及び天然タラコのドリップ防止方法によれば、以下のような有利な効果が得られる。
【００５８】
請求項１に記載の発明によれば、以下の効果を有する。
ａ．でん粉類やこんにゃく類等を主としたゲル形成物質で形成された吸水性、保水性に優れた人工タラコで天然タラコの切り口部が閉塞されているので、天然タラコの解凍時のドリップや溶解した貯留液等の調味液が人工タラコに吸収され天然タラコから溶出するのを防止できる。
ｂ．スケトウダラ等の卵巣を用いたタラコ製造時の漬け込み液の残液で人工粒状物が浸潤されているので、天然タラコの加工品と同様の風味、色、味覚、テクスチャーを備えることができ、違和感を感じさせることがない。
ｃ．漬け込み液の残液を組み合わせた溶液や、漬け込み液の残液に他の添加剤や調味料、機能性食品等を溶解した溶液に人工粒状物を浸漬させることにより、天然のタラコと同様の風味や色、味覚、テクスチャーを備えながら機能性を付与することができる。
ｄ．人工タラコのゲル形成物質が（イ）でん粉類と、グルコマンナン及び／又はデキストリンを主とした混合物、若しくは（ロ）こんにゃく粉を主とした混合物なので、浸潤のコントロールが容易で、塩味や薄味等の天然タラコと同等品を高い生産性でえることができる。
ｅ．天然タラコと混合することにより、天然タラコ本来のテクスチャー、味覚を向上させることができる。
ｆ．漬け込み液の残液は廃棄処分され、その排水が水質汚染等の公害問題を生じていたが、人工タラコの浸潤剤として有効利用され、その廃棄量を著しく減少させることができ排水処理の負荷を著しく減少させることができる。
ｇ．漬け込み液の残液中には、漬け込み時に天然タラコのバラコが発生し、該バラコは廃棄処分されていたが、人工タラコの漬け込み終了後、人工タラコと混合され利用されるので、天然タラコの浪費を防ぐことができる。
ｈ．切り口部が人工タラコで閉塞されているので、天然タラコの解凍時や流通過程でドリップや調味液を吸収し、旨味成分が洩れるのを防止できる。
ｉ．人工タラコの該残液の含浸量が不飽和な量なので、解凍時に流出するドリップや漬け込み液を吸収し卵膜外からこれらの液が洩れるのを防止できる。
ｊ．人工タラコの液含有量不飽和状態なので、人工タラコが硬く充填作業の作業性を高めることができる。
【００５９】
請求項２に記載の発明によれば、請求項１の効果に加え、以下の効果を有する。
ａ．漬け込み液の残液は、漬け込み中に魚卵から滲出したエキス等の滲出液で塩分濃度や色合いが希釈化されているが、所定量の食塩や食用色素を添加することにより、該残液の塩分濃度を補い、かつ色沢や味覚、テクスチャーを天然タラコの漬け込み液と略同一にすることができる。
ｂ．塩漬加工又は一段漬け込み又は二段漬け込み加工を行った天然タラコと同等の塩分濃度や色素濃度となり、人工タラコと天然タラコを混合した際の味覚や色沢等が均質化し、かつその安定性に優れる。
ｃ．天然タラコの単品と同一の賞味期限を保持することができる。
ｄ．人工タラコ粒子と天然タラコ粒子の浸透圧がほぼ等しく賞味期限中の調味成分や色成分の粒子間の移動がほとんどない為、生品の色ムラ、味のムラを防止出来る。
ｅ．人工粒状物を生産する上でゲル形成物質に加える残液に食塩、食用色素を加えることにより、人工粒状物を浸潤、膨化させることにより、目的とする天然タラコに近い味覚、色沢を持った人工粒状物を容易に得ることが出来る。
ｆ．天然タラコと人工タラコを混合する際、塩漬加工又は一段漬け込み又は二段漬け込み加工を行った天然タラコの特徴に合わせた、味覚、色沢を持った人工タラコの調整を容易に出来る。
【００６０】
請求項３に記載の発明によれば、請求項１又は２の効果に加え、以下の効果を有する。
ａ．人工粒状物の含水量が２ｗｔ％〜１０ｗｔ％好ましくは３ｗｔ％〜７ｗｔ％に調整されているので、水分活性が高く保存性に優れる。
ｂ．人工粒状物の含水量を低くしているので、漬け込み液の残液の吸収量が多く天然産のタラコと同様の味覚を得ることが出来る。
ｃ．人工粒状物の含水量が低くいので、漬け込み液の残液の吸収速度が早く生産性に優れる。
ｄ．天然タラコを塩漬けした際、浸透圧により滲出したエキス分と塩漬け時の塩分で天然タラコと同様の旨味を付与することができる。
ｅ．天然タラコを調味液漬けした際に、浸透圧により滲出したエキス分と調味液漬け時の調味料で味付けされるので天然タラコと同様の味、旨味を出すことができる。
ｆ．予め含水量が２〜１０ｗｔ％、好ましくは３〜７ｗｔ％に調整された人工粒状物を造り溜めし、漬け込み液の残液が発生した都度使用して人工タラコを製造できるので、生産性に優れる。
【００６１】
請求項４に記載の発明によれば、請求項１又は２の効果に加え、以下の効果を有する。
ａ．タラコの製造時に、所定量の清水を添加するだけで、人工タラコを得ることができ、生産性に優れる。
【００６２】
請求項５に記載の発明によれば、請求項１乃至４の内何れか一項の効果に加え、以下の効果を有する。
ａ．人工タラコに浸潤された前記漬け込み液の残液がタラや、スケトウダラの卵巣を一段漬け込み処理する際に用いられた漬け込み液の残液を主成分としているので、一段漬け込み処理で得られた天然タラコと同等の風味や味覚を得ることができる。
ｂ．人工タラコが天然タラコと同様の風味や味覚、色、テクスチャーを有しているので、天然タラコと混合しても風味や味覚、色、テクスチャーが均質化し天然タラコの一体物として流通できる。
ｃ．天然タラコのツブツブ感（粒子感）を高めるとともに増量化を図ることが出来る。
ｄ．一段漬け込み処理する際に用いられた漬け込み液の残液のエキス分等の水溶性タンパク質を有効に利用することができる。
ｅ．天然のタラや、スケトウダラの卵巣を一次漬け込み液で漬け込みした際、一次漬け込み液の高濃度の塩分の浸透圧により滲出したエキス分と一次漬け込み残液中の塩分等で塩漬天然のタラコと同様の旨味や呈味を付与することができる。
ｆ．天然のタラや、スケトウダラの卵巣を二次漬け込み液で漬け込みした際に、二次漬け込み液の塩分や調味料の浸透圧により滲出したエキス分と二次漬け込み残液中の塩分や調味料で味付けされるので天然タラコと同様の呈味、旨味を出すことができる。
ｇ．漬け込み液中のバラコが人工タラコと混合され利用されるので、天然タラコの浪費を防ぐことができる。
ｈ．二段漬け込み処理する際に用いられた漬け込み液の残液のエキス分等の水溶性タンパク質を有効に利用することができる。
ｉ．二次漬け込み加工がされている天然タラコの辛子明太子と同等の品質を有する人工タラコを得ることができる。
【００６３】
請求項６に記載の発明によれば、請求項１乃至５の内何れか一項の効果に加え、以下の効果を有する。
ａ．人工タラコの呈味、色沢を保ったまま、一般生菌の増殖を大幅に抑えることが出来るので、人工タラコ及び人工タラコと天然タラコを混合して使用した場合にでも商品の品質保持期間を高めることが出来る。
ｂ．微少な夾雑物まで除去されるので、商品の品質を高めることが出来る。
ｃ．漬け込み残液を新鮮な漬け込み液と同様に使用でき、原料の有効利用を図ることができる。
【００６４】
請求項７に記載の発明によれば、請求項１乃至６の内何れか一項の効果に加え、以下の効果を有する。
ａ．スケソウダラの魚卵の有効利を図ることができる。
ｂ．塩漬加工後の天然スケソウダラの魚卵と一次残液のみを用いた人工タラコを混合することにより
イ．塩漬加工のみを行った塩タラコの味覚、色沢を持たせたままテクスチャーを高めることができる。
ロ．ドリップ量を減らすことができ品質の保持を従来より低塩分で行うことができる。
ハ．テクスチャーの向上、歩留の向上、機能性の附与を目的として、人工タラコと天然のスケソウダラの魚卵を混合した後に二次調味加工をする場合、同じ調味液に同時間浸潤することが出来るので味覚、色沢を容易に均一にすることが出来る。
ニ．人工タラコは色沢の安定性に優れている為、従来タラコ加工に使用されている発色剤（亜硝酸Ｎａ、亜硝酸Ｋ）の製品当たりの使用量を減らすことが出来る。
【００６５】
請求項８に記載の発明によれば、請求項１乃至６の内何れか一項の効果に加え、以下の効果を有する。
ａ．人工タラ子が天然タラコと同様の風味や味覚、色、テクスチャーを有しているので、天然タラコと混合しても風味や味覚、色、テクスチャーが均質化し天然タラコの一体物として流通できる。
ｂ．天然タラコの増量化を図ることが出来る。
ｃ．従来の増量剤ではあり得なかったツブツブ感を高め、なおかつ増量化を行うことができる。
ｄ．塩漬加工後の天然スケソウダラの魚卵と一次残液のみを用いた人工タラコを混合することにより
イ．塩漬加工のみを行った塩タラコの味覚、色沢を持たせたままテクスチャーを高めることができる。
ロ．ドリップ量を減らすことができ品質の保持を従来より低塩分で行うことができる。
ハ．テクスチャーの向上、歩留の向上、機能性の附与を目的として、人工タラコと天然のスケソウダラの魚卵を混合した後に二次調味加工をする場合、同じ調味液に同時間浸潤することが出来るので味覚、色沢を容易に均一にすることが出来る。
ニ．人工タラコは色沢の安定性に優れている為、従来タラコ加工に使用されている発色剤（亜硝酸Ｎａ、亜硝酸Ｋ）の製品当たりの使用量を減らすことが出来る。
【００６６】
請求項９に記載の発明によれば、請求項１乃至６、又は８の内何れか一項の効果に加え、以下の効果を有する。
ａ．天然タラコと同一の漬け込み液が人工タラコに浸潤されているので、天然タラコと同一の味や色を有し、該天然タラコと混合しても違和感をあたえることがない。
ｂ．漬け込み液中のバラコが人工タラコと混合され利用されるので、天然タラコの浪費を防ぐことが出来る。
ｃ．漬け込み液の成分が同一なので浸透圧の調整が容易で混合した際の色沢、味覚等が均質化しかつ安定性に優れている。
ｄ．完成度の高い一段漬け込み処理や二段漬け込み処理で得られた天然タラコに限りなく近いタラコ加工食品を低価格で安定的に提供できる。
【００６７】
請求項１０に記載の発明によれば、請求項１乃至９の内何れか一項の効果に加え、以下の効果を有する。
ａ．切り口部に人工タラコを充填しているので、タラコの腹が膨らみ高級感を与えることができる。
ｂ．ドリップや調味液の流出を完全に吸収し、エキス分等の旨味成分や栄養成分を完全に利用できる。
【００６８】
請求項１１、１２に記載の発明によれば、請求項１０の効果に加え、以下の効果を有する。
ａ．人工タラコが多大の吸収能を有しているので、解凍時のドリップや漬け込み液等を吸収し、外部に流出するのを防止できる。
ｂ．人工タラコが漬け込み液やその残液を有しているので、味斑の生じるのを防止できる。
【００６９】
請求項１３に記載の発明によれば、請求項１１又は１２の効果に加え、以下の効果を有する。
ａ．漬け込み残液の塩分濃度や色を調整することができる。
【００７０】
請求項１４に記載の発明によれば、請求項１０乃至１３の内何れか一項の効果に加え、以下の効果を有する。
ａ．バラコの有効利用を図ることができる。
【図面の簡単な説明】
【図１】本実施の形態におけるタラコの斜視図
【図２】従来の天然タラコの斜視図
【符号の説明】
１ 卵巣
２ 接合部
３ 切り口部
４ 人工タラコ
５ 本実施の形態のタラコ[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a octopus and a method for preventing the drip of the octopus.
[0002]
[Prior art]
In recent years, with the increasing use of ingredients, mentaiko and mentaiko that have processed the ovary of walleye pollock are becoming popular. However, the amount of capture of walleye pollock, a natural resource, has been reduced due to overfishing, so countermeasures are required.
Therefore, as a countermeasure against this, various types of artificial tarako processed artificial granules have been studied and developed. For example, Japanese Patent Publication No. 61-4509 and Japanese Patent Publication No. 1-16143 disclose an artificial tarako containing a raw material liquid composed of an oily raw material and an aqueous raw material in a granule of a gel film and further processing them. Yes.
Japanese Patent Laid-Open Nos. 55-102373 and 55-114273 show methods for producing artificial fish eggs using multiple tubular nozzles. Further, an artificial octopus approximated to a salmon roe is processed by improving the productivity by processing the tip of the multi-tubular nozzle into a stepped shape, and disclosed in Japanese Patent Laid-Open Nos. 55-148072, 56-32974, and This is disclosed in Japanese Patent Publication No. 56-144071.
Japanese Patent Application Laid-Open No. 9-201179 discloses a fish egg-like food having the same flavor as natural salmon roe by adjusting the moisture content of the film.
JP-A-6-246148, JP-A-8-140636, and JP-A-9-132649 disclose an artificial fish egg having a thin and strong outer skin or a product containing functional ingredients. .
[0003]
Next, a conventional natural octopus will be described with reference to the drawings. FIG. 2 is a perspective view of a conventional octopus.
10 is a conventional pickled natural octopus, 1 is a pair of ovaries of the natural octopus 10, and 2 is a joint of a pair of ovaries 1 and 1. In order to make effective use of walleye pollen ovaries, various researches and developments have been conducted on increasing the added value of tarako and preservation methods in the distribution process. For example, in Japanese Examined Patent Publication No. 62-10634, “take out mature eggs from walleye ovaries to form a granular octopus, add 1% to 8% by weight of salt and salt, and then add 10% to 30% by weight of wine. In addition, there is disclosed a method for processing tarako, which is soaked for about 1 to 4 hours, and if necessary, added with red food and artificial preservatives, and then drained.
Japanese Patent Laid-Open No. 7-23748 discloses, “Natural octopus is passed through a pH adjusting solution to make the surface weakly acidic, drained, and then added with a solution containing salt and a plant-based pigment without using a coloring agent. , And then, the salted octopus is soaked in a seasoning liquid mainly composed of chili and natural umami ingredients, and seasoned and matured.
Japanese Patent Application Laid-Open No. 7-99942 discloses “a method for producing mentaiko with hot pepper from tarako treated with transglutaminase”.
Japanese Patent Application Laid-Open No. 10-57017 discloses a “processed food containing octopus such as spaghetti sauce containing octopus containing coconut grains colored with edible red 40 and having a pH in the range of 4.5 to 5.5”. It is disclosed.
[0004]
[Problems to be solved by the invention]
However, the above conventional technique has the following problems.
To improve the added value and preservation method of conventional natural octopus,
a. Natural octopus has been stored frozen during the distribution process, and the egg particles were damaged during freezing, resulting in a problem that the original texture was reduced.
b. The immature eggs and overripe eggs of walleye pollock have weak elasticity of fish egg particles, so it is difficult to produce a single product, so it is mixed with fully-ripened eggs or used after secondary processing. As a food alone, the product value was low and it was difficult to use alone.
c. In order to increase the storage stability in the distribution process, it is necessary to increase the salt concentration, which inevitably results in a high-salt food.
d. In order to maintain the color, it was necessary to use a color former such as nitrite in order to keep the colorant stable.
e. In order to prioritize the original taste, it was difficult to add a small amount of nutrients to fish eggs.
f. Processed foods that use only natural octopus are frozen during the distribution process, so that there is a large amount of drip generated during thawing, and the umami component flows out and the quality deteriorates.
g. The remaining liquid of the pickled liquid is disposed of, but the residual liquid contains a large amount of protein such as salt and extract extracted from fish eggs during processing and umami components, which significantly increases the load of wastewater treatment, such as water pollution. Had caused pollution problems.
h. The remaining liquid of the soaking solution contains proteins such as barako and extract that flowed out from the cut and wounded parts of the ovary, salt, and other unused active ingredients, all of which are disposed of as waste. There was a strong demand for effective use.
i. When immersed in the secondary soaking solution, the seasoning solution is stored between the egg particles, and this storage solution is one of the causes of drip. However, this stored seasoning solution is taken out by the conventional seasoning soaking method. It was difficult to prevent the outflow as drip and so on, and the quality was lowered.
[0005]
Artificial tarako made with conventional artificial granule,
a. Artificial tarako made of starch-based artificial granule is difficult to achieve uniform seasoning due to poor water retention, or a large amount of drip is derived from frozen storage and used for fresh food In such a case, the deterioration of the product is accelerated, so that the utilization is difficult.
b. The coagulant such as calcium hydroxide used to solidify the artificial particulates impairs the original taste of the fish egg due to its pH, and impairs the taste of the seasoning liquid, so it is difficult to use it for mixed food with fish eggs. Had problems.
c. Artificial granular material based on starch has almost no taste, taste is significantly different from natural fish eggs, and when mixed with natural fish eggs, color separation is clearly seen and eaten In this case, there is a problem of giving a sense of foreign matter and giving a sense of incongruity to the taste and texture.
[0006]
The present invention solves all the above-mentioned conventional problems, and when thawing the octopus frozen in the distribution process while maintaining the color, taste, and texture of natural octopus, there is almost no drip and high quality. Providing octopus with increased added value, and adding nutrients that natural octopus does not have, and infiltrating with a soaking solution used for seasoning ovarian syrup, has the same flavor as natural octopus, When thawing octopus frozen in the distribution process while maintaining the color, taste, and texture, it is possible to maintain high quality with little drip and increase added value, and to significantly reduce the wastewater treatment load. An object of the present invention is to provide a drip prevention method for natural tarako.
[0007]
[Means for Solving the Problems]
In order to solve the above conventional problems, the present invention has the following configuration.
The octopus according to claim 1 of the present invention is cut at the joint of a pair of ovaries and cut into the halved ovary of a natural octopus that has been soaked with a soaking solution,Contains a mixture selected from the following (a), (b) and (c)Filled with artificial octopus in which the soaked liquid or the residual liquid in the production of natural octopus is infiltrated in an unsaturated state into the artificial granule processed into a particle size of 1.6 mm to 0.2 mm, preferably 1 mm to 0.4 mm It has the structure which is made.
(I) A mixture mainly composed of starch and glucomannan and / or dextrin
(B) Mixture mainly composed of konjac flour
(C) Mixture (a) or (b) containing at least one of gelatin, starch sugar and gums
Thereby, the following effects are obtained.
a. Artificial octopus with excellent water-absorbing and water-retaining properties formed from starch, konjac and other gel-forming substances, and the cut portion of natural octopus is clogged. It is possible to prevent the seasoning liquid such as the stored liquid from being absorbed by the artificial octopus and eluted from the natural octopus.
b. Since the artificial granular material is infiltrated with the remaining liquid of the pickled solution when producing octopus using ovaries such as walleye pollock, it can have the same flavor, color, taste and texture as processed products of natural octopus,There is no sense of incongruity.
c. Combine the remaining liquid of the pickling solutionTheIt has the same flavor, color, taste and texture as natural octopus by immersing the artificial granule in a solution or a solution obtained by dissolving other additives, seasonings, functional foods, etc. Functionality can be imparted.
d. The artificial tarako gel-forming substance is (a) starch and a mixture mainly composed of glucomannan and / or dextrin, or (b) a mixture mainly composed of konjac flour, so that the infiltration can be easily controlled, salty and light Natural octopus such asWhenEquivalent products can be obtained with high productivity.
e. By mixing with natural octopus, the natural texture and taste of natural octopus can be improved.
f. The remaining liquid of the soaked liquid was disposed of, and its drainage had caused pollution problems such as water pollution.However, it was effectively used as an infiltrant for artificial tarako, which significantly reduced the amount of waste and increased the wastewater treatment load. Can be significantly reduced.
g. In the remaining liquid of the pickled solution, natural octopus octopus was generated at the time of immersing, and the octopus was discarded.Since it is used as a mixture, it can prevent waste of natural octopus.
h. Since the cut end is closed with an artificial octopus, drip and seasoning liquid can be absorbed during thawing and distribution of natural octopus and leakage of umami components can be prevented.
i. Since the amount of impregnation of the residual liquid of the artificial octopus is unsaturated, it is possible to absorb the drip and the dipping liquid that flows out during thawing and prevent the leakage of these liquids from the outside of the egg membrane.
j. Since the liquid content of the artificial octopus is unsaturated, the artificial octopus is hard and can improve the workability of the filling operation.
[0008]
Here, as the particle size of the artificial granule becomes larger than 1 mm, although it depends on the use, the tendency of the texture to vary with the non-uniformity of the infiltration property appears, and the particle size is smaller than 0.4 mm. As it becomes smaller, a tendency that the texture decreases due to a sticky feeling when infiltrating appears. In particular, when the particle diameter exceeds 1.6 mm or smaller than 0.2 mm, these tendencies are remarkable, which is not preferable.
When the particle size of the artificial granule is set to 0.4 to 1.0 mm, when swollen with the remaining pickling solution or with fresh water, the size does not change from that of a fully-ripened egg, and the texture is similar to that of a fully-ripened egg. -Is preferable.
[0009]
For starches, use one or more of A-type starch obtained from rice, wheat, corn and potato, B-type starch consisting of rhizome starch such as katakuri and canna, sweet potato, tapioca, and C-type starch obtained from beans It is done.
Thereby, elasticity equivalent to that of natural tarako can be obtained, and the cross-linked structure is stable and there is no drip and excellent frost resistance. Further, it is possible to easily control viscoelasticity depending on the application. Since the cross-linked structure is stable and excellent in elasticity, it is possible to easily reproduce the texture unique to natural octopus.
Starch is a C-type starch in terms of productivity or a mixed type of A-type and C-type starches with a stable crystal structure in terms of texture stability, and a mixed type of A-type and B-type in terms of viscoelasticity control. By taking advantage of such features and changing the combination and mixing ratio, an artificial octopus tailored to the intended use can be obtained.
As the starch, a starch that is easily α-ized is preferably used. This is because viscosity can be easily obtained.
Further, starch sugar having a DE (degree of hydrolysis of starch sugar) of 5 <DE <50 is used. This is because the adjustment of water activity and the provision of a rich feeling are optimized and the hygroscopicity is easily controlled.
[0010]
As the konjac powder, konjac fine powder is used.
Starch and konjac flour can improve the texture in terms of texture by adjusting the amount of fresh water or residual pickling liquid added during the production of artificial granules. Moreover, since gloss can be given to the artificial granule, the color of the artificial tarako can be increased and a fresh color can be produced.
Moreover, when adhesive force and water retention power increase and the useful component in a pickling residual liquid is added, the outflow and loss of a useful component by secondary processing etc. can be prevented.
[0011]
In the mixture of (a) and (b) of the gel-forming substance that is the raw material of the artificial granule,Gelatin, starch sugar, gumsSince one or more of these are contained, the following effects are obtained.
a. Artificial octopus can be made by simply adding the remaining pickling solution during the production of octopus to starch, glucomannan, gelatin and gum.
b. The artificial octopus having the same flavor, color, taste and texture as natural octopus can be easily obtained by improving the infiltration and water retention.
c. By simply changing the blending ratio, quality characteristics such as elasticity, infiltration and water retention can be easily controlled, and a desired natural octopus-like artificial octopus can be easily obtained.
d. Since the obtained artificial octopus is excellent in elasticity, infiltration, water retention and the like, the natural texture and taste of natural octopus can be improved by mixing with natural octopus.
e. Elasticity equivalent to that of natural tarako can be obtained, and the cross-linked structure is stabilized, there is no drip, and frost resistance can be improved.
f. Since the cross-linked structure is stable and excellent in elasticity, the texture unique to natural tarako can be easily reproduced.
g. Since the dehydration effect of free water and the inhibitory effect on the recombination of starch molecules can be enhanced and the aging of the gelatinized starch can be suppressed, an artificial octopus that prevents deterioration of quality during storage can be obtained.
h. The amount of alkaline coagulant used at the time of solidification of the gel can be significantly reduced.
i. Since the amount of the coagulant used is small, the pH can be easily adjusted, and the taste of natural octopus can be imparted to the artificial granules.
j. It suppresses the aging of starch that has been pregelatinized during long-term storage or a long distribution route, and can be handled in the same way as natural tarako at the time of use, so the food department store can be expanded.
k. The obtained artificial octopus has excellent water retention and can maintain an optimal texture.
l. Since it is possible to suppress the aging of the gelatinized starch, it is possible to increase the freezing resistance of the artificial tarako and improve the storage and distribution.
m. The viscoelasticity can be easily controlled by simply changing the blending amount according to the use of the artificial taraco, and the texture can be easily adjusted.
n. In order to minimize the use of coagulants that affect the pH, such as calcium hydroxide, with the gelation of the sol-like diluent, the beads are solidified almost neutrally using biopolymers such as multiple polysaccharides. By forming into a shape or a granular shape, the artificial octopus has excellent infiltration and water retention.
[0012]
Carrageenan, alginic acid and its derivatives, gums such as agar, xanthan gum and guar gum, glucomannan, gelatin or mixtures thereof are selected and used to change the gel strength depending on the application (Ikura-like, Mentaiko, etc.) .
Carrageenan, alginic acid and its derivatives, agarofWhen any one or more of them are used, the following action is obtained.
a. To minimize the use of coagulants that affect pH, such as calcium hydroxide, as the sol dilutions gel.,It is excellent in infiltration property and water retention property by forming into a bead shape or a granular shape after solidifying almost neutral using biopolymers such as a plurality of polysaccharides.
b. Since the dehydration effect of free water and the inhibition effect of the recombination of starch molecules can be enhanced, the aging of starch starch that has been pregelatinized can be suppressed.,It is possible to prevent deterioration of quality during storage and maintain texture. It has the action.
c. Due to the moisture-proof effect of starch sugar coating, quality deterioration during storage due to moisture absorption of starch, dextrin, etc. can be prevented.
[0013]
Flour candy, Acid saccharified syrup, Enzyme saccharified syrup, Malt syrup, Rice candy, Maltodextrin(Starch sugar)When using any one or more ofDEA product having a starch sugar hydrolysis degree of 5 to 50 is used.
Thereby, the usage-amount of the alkaline coagulant used at the time of solidification of a gel-like thing can be reduced significantly. Since the amount of the coagulant used is small, the pH can be easily adjusted. Since the pH is close to neutral, the taste of natural fish eggs is not impaired. The effect is obtained.
[0014]
The composition of the artificial granule is: a. 10 to 90 wt parts, preferably 20 to 40 wt parts of the starch, b. The glucomannan or gelatin,Starch sugar1 or more of gums, 1 to 15 wt parts, preferably 5 to 10 wt parts, c. The starch sugar solution (BRIX = 70 to 90) or the dextrin solution (BRIX = 70 to 90) has a composition containing 150 to 300 wt parts, preferably 180 to 250 wt parts.
When using konjac flour, a. 1 to 15 wt parts, preferably 0.5 to 8.5 wt parts of konjac powder is used after adjusting to the same composition as above except that the starches are substituted. Thereby, the same action as that using the above-mentioned starches is obtained.
[0015]
Here, as the starch content exceeds 40 wt parts, the tendency of the water retention and elasticity to decrease due to the decrease in strength of the crosslinked structure appears, and as the starch content becomes less than 20 wt parts, Since the tendency that the strength of the cross-linked structure is increased too much and becomes fragile is likely to appear, neither is preferable. In particular, when the starch content is less than 10 wt parts or more than 90 wt parts, these tendencies are remarkable, which is not preferable.
Moreover, as the amount of konjac powder becomes less than 0.5 wt part, a tendency of decreasing texture and decreasing water retention with increasing viscosity appears, and more than 3.0 wt part. As the solidification force increases and the tendency for the texture and the infiltration to decrease appears, neither is preferable. In particular, when the amount of konjac powder is less than 1 wt part or more than 15 wt part, these tendencies are remarkable, which is not preferable.
Even when the amount of the b component such as glucomannan as the b component is reduced, an optimal texture can be obtained, and the amount of the alkaline coagulant used at the time of solidification of the gel can be remarkably reduced.
Since the amount of the coagulant used is small (50% or less of the conventional example), the pH can be easily adjusted. Since the amount of the coagulant used is extremely small, the pH is close to neutral and the taste of natural octopus can be produced.
Since DE is 5 to 50, it is possible to suppress the aging of starch that has been pregelatinized during long-term storage or a long distribution process, and it can be handled in the same way as natural tarako at the time of use, thereby expanding the department store and enhancing the usability. . Excellent water retention and can retain optimal texture. Since it is possible to suppress the aging of the starch that has been pregelatinized, it is possible to increase frost resistance and improve storage and distribution.
[0016]
Next, an example of the manufacturing method of an artificial granule is shown. a. Starch 10-90 wt parts, preferably 20-40 wt parts, glucomannan, gelatin,Starch sugar1 to 20 wt parts, preferably 5 to 20 wt parts of one or more coagulants are added and mixed, and then 150 to 400 wt parts, preferably 250 to 350 wt parts of water are mixed with the starch. Pregelatinized starch-containing sol producing step of alphatizing with heating to adjust the average degree of polymerization of glucose to 4000-5000, b. Next, a granulated step of granulating the viscous granular material obtained in the above step with a molding machine equipped with slits and holes, or a thin plate forming step of forming into a thin plate with a pressure rolling machine equipped with a roller portion, etc. And c. Next, a gel-forming step of cooling after heating and stirring at 60 to 97 ° C, preferably 85 to 93 ° C, and d. Next, an impregnation step of adding 150 to 300 wt parts, preferably 180 to 250 wt parts, of the starch sugar solution (BRIX = 70 to 90) and stirring and impregnating, e. A drying step of drying it; f. Then, after crushing to 10 mm to 0.1 mm, preferably 5 to 0.4 mm with a crusher such as a mill, the particle size adjusting step is carried out by sizing with a granulator or sieve.
[0017]
Other methods for producing artificial granules include: a. The starch is heated to 60 to 90 wt parts, preferably 70 to 85 wt parts with 90 to 180 wt parts, preferably 105 to 170 wt parts of water, and the starch is heated while being gelatinized, so that the average degree of polymerization of glucose is 4000 to 5000. A pregelatinized starch sol production step to adjust to b. In the pregelatinized starch solution obtained in the above step, glucomannan, gelatin,Starch sugarA sol diluent forming step of adding 1 to 10 wt parts, preferably 2 to 5 wt parts of any one of the above, and mixing by heating; c. Next, a gel forming step of adding 5 to 30 wt parts, preferably 10 to 20 wt parts of starch sugar and heating and stirring at 70 to 97 ° C., preferably 75 to 93 ° C., d. Next, a granulation step of granulating the resulting viscous granular material with a molding machine having slits and holes, e. A cooling drying step of cooling and drying the mixture; f. Then, it has a particle size adjusting step for adjusting the particle size to 10 mm to 0.1 mm, preferably 5 mm to 0.4 mm, with a crusher such as a mill.
[0018]
With these manufacturing methods,
a. Starches, glucomannan, gelatin,Starch sugarThe taste efficiency of the artificial granule can be increased only by adding the seasoning component.
b. Infiltration and water retention are improved, and an artificial granule having the same color, taste, and texture as natural tarako can be easily obtained.
c. By simply changing the blending ratio, quality characteristics such as elasticity, infiltration and water retention can be easily controlled, and the desired natural tarako-like artificial granule can be easily obtained.
d. Since it is excellent in elasticity, invasiveness, water retention and the like, the natural texture and taste of natural fish eggs can be improved by mixing with natural tarako.
e. Elasticity equivalent to that of natural tarako can be obtained, and the cross-linked structure is stabilized, there is no drip, and frost resistance can be improved.
f. Since the cross-linked structure is stable and excellent in elasticity, the texture unique to natural tarako can be easily reproduced.
g. Since the dehydration effect of free water and the inhibitory effect on the recombination of starch molecules can be enhanced and the aging of the gelatinized starch can be suppressed, it is possible to obtain an artificial granule that prevents deterioration in quality during storage.
h. The amount of alkaline coagulant used at the time of solidification of the gel can be significantly reduced.
i. Since the amount of the coagulant used is small, the pH can be easily adjusted, and the taste of natural octopus can be imparted to the artificial granules.
j. It suppresses the aging of starch that has been pregelatinized during long-term storage or a long distribution route, and can be handled in the same way as natural tarako during use, thus expanding the food department store.
k. Excellent water retention and can retain optimal texture.
l. Since it is possible to suppress the aging of the starch that has been pregelatinized, it is possible to increase frost resistance and improve storage and distribution.
[0019]
Here, by adjusting the average degree of polymerization of glucose to 4000 to 5000, the artificial granule can have an optimal texture.
The heating temperature in the pregelatinized starch sol production step is adjusted to 60 to 75 ° C. Thereby, the physical property reproducibility at the time of processing use can be improved.
The heating temperature in the sol dilution forming step is adjusted to 60 to 90 ° C.
The heating temperature in the gel forming step is adjusted to 75 ° C to 93 ° C. As a result, the optimum fluidity can be obtained while having the desired physical properties, and the productivity can be increased.
[0020]
As a molding machine used in the granulation step, a pharmaceutical processing machine such as a cylindrical granulator or a net granulator, a noodle making machine, or the like is used. A processing machine such as an extruder, a drum dryer, or a pressure roller is used as a molding machine used in the thin plate molding process.
As the drying step, a hot air drying method at 70 ° C. or higher, a heat drying method such as a far infrared drying method, a vacuum low temperature drying method, or a cooling drying method by a freeze drying method is mainly used. By providing a quick drying step, it is possible to stabilize the intermolecular bonds in the crosslinked structure of the artificial granule, to provide uniform and stable elasticity, and to prevent aging of starch for a long time.
As a crusher used in the sizing step, a jet mill, a power mill, or the like is preferably used. After pulverization, the particle size is adjusted by a sizing machine or a sieve. By adjusting the particle size to 10 to 0.1 mm, preferably 5 to 0.4 mm, the particle size of natural fish eggs and the like intended for swelling during solvent infiltration during seasoning and so on Can be matched. For example, when producing mentaiko barako, the particle size is adjusted to 0.5 to 0.6 mm and submerged in the seasoning liquid, so that the particle size is substantially the same as mentaiko barako (approximately 1 mm). be able to.
[0021]
According to a second aspect of the present invention, there is provided a octopus as described in the first aspect, wherein the artificial octopus is a. 1-9 wt parts of salt, preferably 2.5-5.5 wt parts, b. It has a configuration in which 0.001 to 0.05 wt part of food dye, preferably 0.0015 to 0.02 wt part, is added.
Thereby, in addition to the operation obtained in the first aspect, the following operation is provided.
a. The remaining liquid of the pickled liquid is diluted in salt concentration and color with exudate such as extract exuded from fish eggs during the pickling, but by adding a predetermined amount of salt and food coloring, The salinity can be supplemented, and the color, taste and texture can be made substantially the same as the natural octopus dipping solution.
b. The salt concentration and pigment concentration are the same as those of natural octopus processed by salting, single-step dip or double-step dip, and the taste and color of the mixture of artificial and natural octopus are homogenized and stable. Excellent.
c. The same expiration date as a single natural tarako can be maintained.
d. Artificial tarako particles and natural tarako particles have almost the same osmotic pressure, and there is almost no movement between the seasoning and color component particles during the expiration date, so it is possible to prevent color unevenness and taste unevenness of raw products.
e. By adding salt and food coloring to the residual liquid added to the gel-forming substance when producing artificial granules, the artificial granules were infiltrated and expanded, giving the taste and color similar to the target natural octopus. An artificial granule can be easily obtained.
f. When mixing natural octopus and artificial octopus, it is easy to adjust the artificial octopus with taste and color according to the characteristics of the natural octopus that has been salted, single-staged or double-staged.
[0022]
Here, the salt is mixed in an amount of 1 to 9 wt parts, preferably 2.5 to 5.5 wt parts. However, as the amount of addition is less than 2.5 wt parts, the taste decreases and the taste varies. Although there is a tendency that deterioration tends to be accelerated depending on the amount of artificial tarako mixed, there is also a tendency that as it becomes more than 5.5 wt parts, it tends to become a high-salt food similar to seasoned natural tarako. It is not preferable because it appears. In particular, if it is less than 1 wt part or more than 9 wt part, it depends on the kind of natural octopus to be mixed and the processing method, but these tendencies are remarkable, which is not preferable.
In addition, as a food coloring, a mixed solution of food yellow No. 5, food red No. 106, food red No. 40, or the like is used. 0.001 to 0.05 wt part of food color, preferably 0.0015 to 0.02 wt part, is added and mixed, but the color with natural tarako particles colored as the addition amount becomes less than 0.0015 wt part This is not preferable because a difference in color and a feeling of variation appear, and as the amount exceeds 0.02 wt part, a color difference and a feeling of variation from uncolored natural tarako particles appear. In particular, if it is less than 0.001 wt part or more than 0.05 wt part, it depends on the kind of natural octopus to be mixed and the processing method, but these tendencies are remarkable, which is not preferable.
[0023]
According to Claim 3 of the present invention, in the first or second aspect, the artificial octopus is made of fresh water of the artificial granular material, and its water content is 2 wt% to 10 wt%, preferably 3 wt% to 7 wt%. The residual liquid of the soaking liquid absorbs 30 to 70 wt%, preferably 40 to 52 wt%, and infiltrates and expands with respect to 100 wt parts of the adjusted artificial granule that has been dried and adjusted.
Thereby, in addition to the operation obtained in claim 1 or 2, the following operation is provided.
a. Since the moisture content of the artificial granule is adjusted to 2 wt% to 10 wt%, preferably 3 wt% to 7 wt%, the water activity is high and the storage stability is excellent.
b. Since the moisture content of the artificial granule is lowered, the amount of the remaining liquid in the pickled liquid is absorbed, and the same taste as that of a naturally-occurring tarako can be obtained.
c. Since the moisture content of the artificial granular material is low, the absorption rate of the remaining liquid of the pickled liquid is fast and the productivity is excellent.
d. When salted natural octopus is salted, the same umami taste as natural octopus can be imparted by the extract exuded by osmotic pressure and the salt content during salting.
e. When natural octopus is soaked in seasoning liquid, it is seasoned with the extract exuded by osmotic pressure and the seasoning at the time of soaking in seasoning liquid.
f. It is excellent in productivity because it is possible to produce an artificial tarako using an artificial granule whose water content has been adjusted to 2 to 10 wt%, preferably 3 to 7 wt% in advance, and using it every time the remaining liquid of the pickled liquid is generated. .
Here, as the moisture content of the artificial granular material is less than 3 wt%, a tendency that the reducibility at the time of use is inferior is recognized, and as the content exceeds 7 wt%, a tendency that deterioration is accelerated is recognized. It is not preferable.
In particular, when the water content is more than 10 wt% or less than 2 wt%, these tendencies are further increased, which is not preferable.
[0024]
According to a fourth aspect of the present invention, in the first or second aspect of the present invention, the artificial octopus is made of the artificial granular material soaked in a soaking solution, and its water content is 2 wt% to 10 wt%, preferably 3 wt% to 7 wt%. % Of fresh water is absorbed into 30 to 70 wt%, preferably 40 to 55 wt%, and infiltrated and swollen with respect to 100 wt parts of the soaking liquid adjustment artificial granule dried and adjusted to%.
Thereby, in addition to the effects obtained in the first or second aspect, the following actions are obtained.
a. An artificial tarako can be obtained simply by adding a predetermined amount of fresh water during the production of tarako, which is excellent in productivity.
[0025]
According to a fifth aspect of the present invention, in any one of the first to fourth aspects of the present invention, the remaining solution of the soaked liquid infiltrated into the artificial octopus is (a) a cod or a walleye ovary. Used as a main component of the remaining solution of the pickling solution used in the one-step pickling treatment, or (b) salting treatment in the case of two-step pickling treatment of cod or walleye ovaryPrimary pickling residueAnd / or,Used when seasoning the salted ovariesSecondary pickled residueIt has the structure which consists of either of the solutions which have as a main component.
Thereby, in addition to the operation obtained in any one of claims 1 to 4, the following operation is provided.
a. The remaining liquid of the soaking solution infiltrated into the artificial tarako,Since the main component is the residual liquid of the pickling solution used when the ovary of the cod and walleye pollock is pickled, the flavor and taste equivalent to those of the natural tarako obtained by the single pickling process can be obtained.
b. Since artificial tarako has the same flavor, taste, color and texture as natural tarako, even when mixed with natural tarako, the flavor, taste, color and texture are homogenized and can be distributed as an integral part of natural tarako.
c. Increases the amount of natural octopus and the feeling of graininess (particle feeling).
d. Water-soluble proteins such as the extract of the remaining solution of the pickling solution used in the one-step pickling treatment can be used effectively.
e. When natural octopus or walleye ovary is soaked in the primary soaking solution, it is the same as that of salted natural cod with the extract leached due to the osmotic pressure of the high salt concentration of the primary soaking solution and the salt content in the primary soaking residue. Umami and taste can be imparted.
f. Seasoning natural cod and walleye ovary ovary with the secondary pickling solution, the salt content of the secondary pickling solution and the extract leached due to the osmotic pressure of the seasoning, and the salt and seasoning in the secondary pickling residue Therefore, the same taste and taste as natural tarako can be produced.
g. Since barako in the soaking solution is mixed with the artificial octopus and used, the waste of natural octopus can be prevented.
h. Water-soluble proteins such as the extract of the remaining solution of the pickling solution used in the two-step pickling treatment can be used effectively.
i. An artificial octopus having a quality equivalent to that of a natural octopus spicy mentaiko that has been subjected to secondary pickling can be obtained.
[0026]
Here, the pickled residue is mixed with fresh water, salt, food coloring, functional additives, perfume such as kombu extract, eggplant, and karakashi. By adding fresh water, salt, and food coloring, the concentration of the remaining pickling liquid can be adjusted to the concentration of the pickling liquid, and the quality can be homogenized. Moreover, when a functional additive is added to a solution containing the remaining pickling liquid as a main component by adding a functional additive, an effect of addition according to the type of the additive can be obtained. Additives such as kombu extract, coconut, karakashi, and other flavors that use oligosaccharides, DHA, chitosan, calcium salts, iron salts, polyphenols, etc. as functional additives add color to the taste and enhance appetite Can be spread.
[0027]
According to a sixth aspect of the present invention, there is provided a octopus as claimed in any one of the first to fifth aspects, wherein the submerged residual liquid is fractionated by centrifugation, sterilized by microfiltration, UV sterilization, high-pressure sterilization, or the like. It has a configuration that is sterilized.
Thereby, in addition to the effect | action obtained in any one of Claims 1 thru | or 5, it has the following effect | actions.
a. While maintaining the taste and color of the artificial octopus, it is possible to greatly suppress the growth of general viable bacteria, so even when using artificial octopus and artificial octopus and natural octopus mixed, the quality retention period of the product Can be increased.
b. Since even minute impurities are removed, the quality of the product can be improved.
c. The pickling residual liquid can be used in the same manner as the fresh pickling liquid, and the raw materials can be used effectively.
[0028]
Here, by performing sterilization and sterilization on the supernatant obtained by centrifugation, the work can be performed smoothly and changes in the protein in the pickling residue due to the sterilization can be prevented. . As the microfiltration method, cellulose, polyamide, polysulfone, ethylene tetrafluoride, ceramic, glass, membrane filter, or the like having a membrane pore size of about 0.01 to 10 μm is used as a filter membrane material.
[0029]
According to a seventh aspect of the present invention, in any one of the first to sixth aspects of the present invention, the artificial octopus 100 wt part is mixed with 30 to 235 wt part, preferably 65 to 150 wt part, of the eggplant fish. It has the composition which is.
Thereby, in addition to the operation obtained in any one of claims 1 to 6, the following operation is provided.
a. It is possible to increase the effective profit of Alaska pollock fish eggs.
b. By mixing artificial eggplants using only the primary residual liquid and fish eggs of natural walleye pollen after salting
A. The texture can be enhanced while maintaining the taste and color of the salted octopus that has undergone only salting.
B. The amount of drip can be reduced, and the quality can be maintained with a lower salt content than before.
C. In order to improve texture, improve yield, and add functionality, when mixing secondary seafood after mixing artificial sea cucumber and natural eggplant fish eggs, the same seasoning liquid can be infiltrated at the same time. Therefore, the taste and color can be made uniform easily.
D. Since artificial tarako has excellent color stability, the amount of color former (Na nitrite, nitrite K) used for tarako processing can be reduced per product.
[0030]
Here, as the fish eggs of natural pollock, immature eggs and overripe eggs are used in addition to ripe eggs.
When immature eggs and overripe eggs are used, the texture and appearance can be brought close to high-quality products, and the commercial value can be increased.
By mixing with fully-ripened eggs, it is possible to provide them at a low price while maintaining commerciality close to that of conventional products.
Natural Alaska pollock fish eggs tend to have a sense of incongruity in terms of taste and texture as the mixing amount is less than 65 wt part, and the production cost increases as the blending amount exceeds 150 wt part. The advantages and disadvantages of the fish eggs are strongly undesirably observed.
[0031]
According to an eighth aspect of the present invention, there is provided a octopus of natural octopus that has been seasoned by a one-stage or two-stage soaking process in 100 wt parts of the artificial tarako in any one of the first to sixth aspects. 30 to 235 wt parts, preferably 65 to 150 wt parts are mixed.
Thereby, in addition to the operation obtained in any one of claims 1 to 6, the following operation is provided.
a. Since the artificial tarako has the same flavor, taste, color and texture as natural tarako, even when mixed with natural tarako, the flavor, taste, color and texture are homogenized and can be distributed as an integrated body of natural tarako.
b. The amount of natural tarako can be increased.
c. It is possible to increase the sensation of stickiness that could not be achieved with conventional bulking agents and to increase the amount.
d. By mixing artificial eggplants using only the primary residual liquid and fish eggs of natural walleye pollen after salting
A. The texture can be enhanced while maintaining the taste and color of the salted octopus that has undergone only salting.
B. The amount of drip can be reduced, and the quality can be maintained with a lower salt content than before.
C. In order to improve texture, improve yield, and add functionality, when mixing secondary seafood after mixing artificial sea cucumber and natural eggplant fish eggs, the same seasoning liquid can be infiltrated at the same time. Therefore, the taste and color can be made uniform easily.
D. Since artificial tarako has excellent color stability, the amount of color former (Na nitrite, nitrite K) used for tarako processing can be reduced per product.
Here, as the amount of natural octopus added is less than 5 wt parts, there is a tendency that some uncomfortable feeling appears in terms of texture, and as the amount exceeds 150 wt parts, the production cost increases, This is not preferable because it has a tendency to show strong and weak points. In particular, if it is less than 3 wt parts or more than 250 wt parts, it depends on the kind of natural octopus to be mixed and the processing method, but these tendencies are remarkable, which is not preferable.
[0032]
The octopus according to claim 9 of the present invention is the dipping solution used in the production of the natural octopus, wherein the artificial octopus is mixed with the artificial octopus according to any one of claims 1 to 6 or 8. It has a structure that is infiltrated and expanded with the residual liquid.
Thereby, in addition to the operation obtained in claims 1 to 6 or 8, the following operation is provided.
a. Since the same soaking solution as the natural octopus is infiltrated into the artificial octopus, it has the same taste and color as the natural octopus and does not give a sense of incompatibility even when mixed with the natural octopus.
b. Barako in the soaking solution is mixed with the artificial octopus and used, so that waste of natural octopus can be prevented.
c. Since the components of the soaking solution are the same, the osmotic pressure can be easily adjusted, and the color, taste, etc. when mixed are uniform and excellent in stability.
d. It is possible to stably provide tarako processed foods that are as close as possible to natural octopus, which is obtained by the one-step pickling process and the two-stage pickling process, which are highly complete.
[0033]
In the method for preventing drip of natural octopus according to claim 10 of the present invention, the filling thickness of the artificial octopus according to any one of claims 1 to 9 is preferably 2 to 15 mm at the cut end portion of the octopus that has been soaked with the soaking solution. It has the structure provided with the filling process of filling 3-20 wt% with respect to a walleye pollack as a filling amount, preferably 5-10 wt% as a filling amount, or a filling process which fills 5-10 mm substantially uniformly.
This has the following effects.
a. Since the cut portion is filled with the artificial octopus, the belly of the octopus swells and can give a high-class feeling.
b. It completely absorbs the drip and seasoning liquid outflow and can fully use the umami and nutritional components such as extracts.
Here, as the filling thickness becomes thinner than 5 mm or less than 5 wt%, a drip or the like may flow out depending on the freshness of natural octopus or the amount of seasoning liquid absorbed, and from 10 mm As the thickness becomes thicker or more than 10 wt%, the egg membrane may be broken at the time of filling.
[0034]
The method for preventing drip of a natural octopus according to an eleventh aspect of the present invention is the method according to the tenth aspect, wherein the artificial octopus immerses 100 wt parts of the artificial granular material in the single stage of the fifth aspect or the remainder thereof. Immerse in 60 to 200 wt parts of liquid, preferably 70 to 120 wt parts for 1 to 28 hoursLetInfiltrate the soaking solution or its remaining solutionIn the infiltration expansion processSwells to 70-90% of the particle size of natural octopusHas beenIt has a configuration.
A natural octopus drip prevention method according to claim 12 of the present invention is the natural octopus drip prevention method according to claim 10, wherein the artificial octopus contains 100 wt parts of artificial granules.(A)46 to 155 wt parts of primary pickling residual liquid, preferably 70 to 120 wt parts, (B)Secondary pickling residual liquid 14-45 wt part, preferably 16-270 wt part, (C)90 wt parts to 200 wt parts, preferably 100 wt parts to 160 wt parts of the mixed solution of the primary and secondary pickling residuesAny one or more of1 to 28 hoursSoakInfiltrate the soaking solution or its remaining solutionIn the infiltration expansion processSwell to the same or slightly smaller particle size than natural tarakoHas beenIt has a configuration.
Thus, the method for preventing drip of natural tarako according to claim 11 or 12 has the following action in addition to the action obtained in claim 10.
a. Since the artificial octopus has a great absorption capacity, it can absorb the drip or the dipping liquid during thawing and prevent it from flowing out.
b. Since the artificial octopus has a soaking solution and its residual solution, it is possible to prevent the occurrence of taste spots.
Here, in claim 11, as the particle size of the artificial octopus becomes smaller than 60% of the particle size of the natural octopus, even if drip or the like is absorbed, the particle size of the natural octopus may be smaller than that of the natural octopus. In addition, as it exceeds 95%, drip or the like may be absorbed and become too large, and the quality may be deteriorated.
Further, in claim 12, if the amount of the primary pickling residual liquid and the secondary pickling residual liquid is small, the flavor, taste, color, etc. of the natural octopus tend to be difficult to obtain. Neither is desirable because the absorption capacity of the like tends to decrease.
[0035]
The method for preventing drip of natural tarako according to claim 13 of the present invention is the method according to claim 11 or 12,In the infiltration swelling step, 1 to 9 wt parts of sodium chloride, preferably 2.5 to 5.5 wt% and / or edible pigment 0.001 to 100 wt parts of the remaining liquid of the immersion liquid or the residual liquid of the primary or secondary immersion liquid. 0.05 wt part, preferably 0.0015 to 0.02 wt part was added and mixedIt has a configuration.
Thereby, in addition to the operation obtained in any one of claims 11 to 12, the following operation is provided.
a. It is possible to adjust the salinity and color of the pickling residue.
[0036]
The drip prevention method for natural tarako according to claim 14 of the present invention is any one of claims 10 to 13,The artificial octopus filled in the cut portion of the octopus in the filling step comprises: a. An artificial octopus according to any one of claims 1 to 6; b. Bark of natural octopus, which has been subjected to one-stage pickling treatment of the walleye ovary according to any one of claims 7 to 9, or which has been subjected to salting treatment at the time of two-step pickling treatment or seasoned pickling treatment after salting treatment And mixedIt has a configuration.
Thereby, in addition to the action obtained in any one of claims 10 to 13, the following action is obtained.
a. Effective use of Barako.
[0037]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the present invention will be described in detail. The present invention is not limited to these descriptions.
FIG. 1 is a perspective view of a octopus in the present embodiment.
Reference numeral 1 denotes an ovary, and 2 denotes a junction, which is the same as the conventional example. 3 is a cut portion of the ovary 1 after cutting the joint portion 2 of the pair of ovaries 1, 4 is an artificial octopus filled in the ovarian membrane from the cut portion 3, and 5 is a octopus of the present embodiment.
The octopus in the present embodiment configured as described above will be described.
[0038]
<Manufacture of natural octopus and recovery of pickling residue>
The ovaries were taken out from fresh walleye pollack, washed with water, blood and dirt were removed, and 30 kg of fresh ovaries were prepared.
a. One-step pickling process
5 kg of the prepared pollock ovary is soaked in a one-stage soup containing a seasoning of 35 to 65 vol% as a coloring agent, sodium nitrite, and a food yellow and food red as a coloring agent in a soaking solution with a salinity of 10 ± 1 vol% It was immersed in 5 kg of liquid and allowed to sleep for 24 hours. Next, the ovary is taken out from the one-step processing soaking solution to obtain a natural octopus (Ta), part of the ovary is cut, the egg particles are pushed out by a separator with a stirring blade, the egg particles are taken out through a sieve, Eggs were pressed in the squeezing process and squeezed to obtain a single-step processed pickled barako. The single-stage treatment soaking liquid obtained after the ovary was taken out from the single-stage treatment soaking liquid and the squeezed liquid obtained in the squeezing step were combined to obtain a single-stage treatment soaking liquid (T-1).
In the first-stage pickling residual liquid (T-1), umami components such as extracts and water-soluble proteins and unused active ingredients exude from the ovaries due to the osmotic action of salt and seasonings in the first-stage pickled liquid. In addition, barako spilled and remained from the cuts of the joints of the ovary and the cuts of the ovarian membrane. Next, the resulting natural octopus was cut into two at the junction 2 of the pair of ovaries 1 and 1.
[0039]
b. Two-stage pickling process
5 kg of prepared ovaries were soaked in 5 kg of primary soaking solution containing sodium nitrite and food yellow and food red at a salt concentration of 15 ± 1 vol% and stirred for 8 hours. Next, the ovary was taken out from the primary pickling solution, a part of it was made into a natural octopus, and the remainder was pressurized and squeezed to obtain a primary pickled salted natural octopus (Tb). The squeezed liquid obtained in the squeezing step and the residual liquid at the time of primary soaking were combined to obtain a primary soaking residual liquid (T-21).
In the primary soaked residual solution, umami and unused active ingredients such as extract and water-soluble protein are exuded by the osmotic pressure action of salt, and barako flows out from the ovarian joint and ovarian membrane. It remained.
Next, the salted natural octopus (Tb) soaked in the primary was soaked in 3 kg of a secondary soaking solution in which 35 to 65 vol% of the seasoning was dissolved in a solution having a salt concentration of 4 ± 1 vol%, and soaked for 24 hours.
Next, the ovaries are taken out from the secondary soaking solution, natural octopus (Tc) is cut, and after part of the ovaries are cut out, the egg particles are pushed out by a separator equipped with a stirring blade, passed through a sieve, and the egg particles are taken out and pressurized. Squeezed, secondary pickled barako. Moreover, the squeezed liquid obtained in the squeezing step and the residual liquid at the time of secondary immersing were combined to obtain a secondary immersing residual liquid (T-22).
In the secondary pickling residue (T-22), osmotic components such as extracts and water-soluble proteins and unused active ingredients are oozed out due to the osmotic pressure action of salt and seasoning, and further, barako flows out and remains. It was.
[0040]
After centrifuging the first submerged residual liquid (T-1), the first submerged residual liquid (T-21), and the second submerged residual liquid (T-22), the supernatant part is a membrane filter that is a kind of microfiltration method. After sterilizing by filtration, the mixture was mixed with the supernatant to obtain a first submerged residual liquid (T-1a), a first submerged residual liquid (T-21a), and a second submerged residual liquid (T-22a).
[0041]
<Production of artificial granule>
Artificial granular material sample No. 1: After adding about 30 wt part of glucomannan to 800 wt part of fresh water, processed starch that is easily gelatinized such as wheat starch(Starch)About 75 wt parts are gradually added and heated while stirring to obtain gelatinized starch adjusted to have an average polymerization degree of glucose of 4000 to 5000.
Next, after cooling and solidifying in a coagulating liquid containing calcium hydroxide, coarse particles are formed through a molding machine equipped with a slit. Thereafter, the mixture was heated and stirred for 15 minutes. Then, it was left at room temperature for 40-60 minutes. After this, candy candy as a forming raw material(Starch sugar)600 wt parts of the diluted solution (concentration: 60-80 wt%) was added and stirred and impregnated at room temperature for 1 hour.
Next, this was cooled and dried to room temperature, pulverized with a mill, and adjusted to a particle size of 1 mm ± 0.5 mm. 1 was obtained.
[0042]
Artificial granular material sample No. 2: Bean starch in 600 wt part of Shimizu(Starch)A gelatinized starch adjusted to have an average degree of polymerization of glucose of 4000 to 5000 so as to be uniformly mixed with the sol-like diluent by heating with stirring while adding 70 wt parts is obtained.
Next, a sol-like diluted solution (30 to 60 wt%) produced with gelatin was added, and the mixture was further heated and stirred for several minutes. Then, it was left at room temperature for 40-60 minutes.
After this, candy candy as a forming raw material(Starch sugar)The diluted solution (concentration: 60 to 80 wt%) is added and boiled at 92 ° C. ± 1 ° C. for 1 hour and stirred, and then passed through a molding machine equipped with slits to form coarse particles.
Next, this was cooled and dried to room temperature, pulverized with a mill, and adjusted to a particle size of 1 mm ± 0.5 mm. 2 was obtained.
[0043]
Artificial granular material sample No. 3-No. 5: Corn starch in 700 wt part of fresh water(Starch)70 to 85 wt parts of each is added and heated while stirring to obtain a gelatinized starch adjusted to have an average polymerization degree of glucose of 4000 to 5000 so that it can be uniformly mixed with the sol-like diluent.
Next, carrageenan(Gum)(Sample No. 3), agar(Gum)(Sample No 4), alginic acid(Gum)(Sample No. 5), a sol-like dilution liquid (30 to 60 wt%) produced by the above method was added, and the mixture was further heated and stirred for several minutes. Then, it was left at room temperature for 40-60 minutes.
After this, powdered candy as a forming raw material(Starch sugar)A diluted solution of saccharides (concentration: 60 to 80 wt%) is added and boiled at 92 ° C. ± 1 ° C. for 1 hour and stirred to form coarse particles through a molding machine equipped with a slit.
Subsequently, this was cooled and dried to room temperature, pulverized with a mill, and adjusted to a particle size of 0.5 mm ± 0.1 mm. 3-No. 5 was obtained.
[0044]
Artificial granular material No. 6: Tapioca starch in 300 wt part of fresh water at 40-50 ° C(Starch)After adding 30 wt part and 10 wt part of glucomannan, stirring, adding 30 wt part of aqueous solution of 0.5 wt part of calcium hydroxide, stirring and solidifying, then solidifying with 75 ° C hot water while cutting through slit,After mixing and stirring and impregnating in 200 wt part of dextrin solution (BRIX = 60), the mixture was allowed to stand for 2 hours, dried, then pulverized with a mill and sized to a particle size of 1 mm ± 0.5 mm. 6 was obtained.
Artificial granular material sample No. 7: Processed starch that is easy to gelatinize, such as wheat starch in fresh water(Starch)Add about 75 wt parts and heat with stirring.,A gelatinized starch having an average degree of polymerization of glucose adjusted to 4000 to 5000 so as to be uniformly mixed with the sol-like diluent is obtained.
Next, the sol-like dilution liquid (30-60 wt%) produced | generated with glucomannan was added, and also it heat-stirred for several minutes. Then, it was left at room temperature for 40-60 minutes.
After this, candy candy as a forming raw material(Starch sugar)The diluted solution (concentration is 10 to 30 wt%) is boiled at 92 ° C. ± 1 ° C. for 1 hour and stirred, and then a coarse particle is formed through a molding machine equipped with a slit.
Then, this was cooled and dried to room temperature, pulverized into fine powders with a mill, and sized to a particle size of 0.5 mm ± 0.1 mm. 7 was obtained.
[0045]
Artificial granular material sample No. 8: Bean paste in Shimizu(Starch)A gelatinized starch adjusted to have an average degree of polymerization of glucose of 4000 to 5000 so as to be uniformly mixed with the sol-like diluent by heating with stirring while adding 70 wt parts is obtained.
Next, a sol-like diluted solution (30 to 60 wt%) produced with gelatin was added, and the mixture was further heated and stirred for several minutes. Then, it was left at room temperature for 40-60 minutes.
After this, candy candy as a forming raw material(Starch sugar)The diluted solution (concentration is 10 to 30 wt%) is boiled at 92 ° C. ± 1 ° C. for 1 hour and stirred, and then a coarse particle is formed through a molding machine equipped with a slit.
Then, this was cooled and dried to room temperature, pulverized into fine powders with a mill, and sized to a particle size of 0.5 mm ± 0.1 mm. 8 was obtained.
[0046]
<Manufacture of artificial tarako>
Artificial granular material sample No. 1-No. Artificial tarako sample prepared using No. 6: Artificial granular sample No. 1-No. 10 kg each of 6 was prepared, each was dried with a drier, and the moisture content was adjusted to 4.5 wt%. Dry artificial granule sample No. 1-No. It was set to 6.
Next, 1 kg of each was taken as a sample, each of which was submerged in a single stage (T-1a) (a), and the primary submerged residual liquid (T-21a) was 7.3 g of salt and 0.2 g of pigment. The added liquid (T-21a ') is the liquid (b), the secondary soaking residual liquid (T-22a') is the liquid (c), the primary soaking and secondary soaking residual liquids (T-21a, T-22a) A solution obtained by adding 15.3 g of salt 0.02 g of the dye to the mixed residual solution was used as solution (d), and immersed in 1 kg of each of the solutions (a) to (d) for 24 hours for infiltration. Next, the infiltrated sample was taken out and squeezed, and the artificial taraco sample obtained with the above solution (a) was No. 1a, no. 2a, no. 3a, no. 4a, no. 5a, no. No. 6a, an artificial tarako sample obtained with the above liquid (b) 1b, No. 1 2b, no. 3b, no. 4b, no. 5b, no. No. 6b, the artificial tarako sample obtained with the liquid (c) is No. 1c, No. 1 2c, no. 3c, no. 4c, no. 5c, no. 6c, the artificial tarako sample obtained with the liquid (d) above 1d, No. 2d, No. 3d, no. 4d, no. 5d, no. 6d.
Artificial tarako sample No. 7A: After adding 0.35 kg of salt and 0.00031 kg of a pigment to 12 kg of the one-step soaking solution (T-1a), the solution is heated to 40 to 50 ° C.
Next, 1 kg of starches, 0.3 kg of glucomannan and 5.5 kg of modified starch are mixed and stirred, and then stirred for 15 to 30 minutes.
Then, it is allowed to cool at room temperature for 1-2 hours.
After standing to cool, 1 kg of a 1.5% strength calcium hydroxide aqueous solution is added and stirred, then cut into a hot water of 85 to 90 ° C. through a slit hole and solidified, and then cooled in cold water.
Next, after drying with cold air so that the water content was 5 wt%, the sample was pulverized by a mill to make a spherical particle diameter of 1 mm ± 0.5 mm. 7A was obtained.
[0047]
Artificial tarako sample No. 8A: After adding 0.39 kg of salt and 0.00031 kg of pigment to 13 kg of the primary soaking residual liquid (T-21a) during the two-stage soaking process, the mixture is heated to 40 to 50 ° C.
Next, 1 kg of starches, 0.4 kg of gelatin and 6 kg of starch sugar are mixed and stirred, and then stirred for 15 to 30 minutes.
Then, it is allowed to cool at room temperature for 1-2 hours.
After allowing to cool, 0.6 kg of a 2% strength aqueous calcium hydroxide solution is added and stirred, then cut and solidified while being extruded through a slit hole into 85 to 90 ° C. warm water, and then cooled in cold water.
Next, after drying with cold air so that the water content becomes 5 wt%, half of the sample was pulverized with a mill to make a spherical particle diameter of 1 mm ± 0.5 mm. 8A was obtained.
[0048]
Artificial tarako sample No. 9A: After adding 0.4 kg of sodium chloride and 0.00025 kg of pigment to 14 kg of secondary submerged residual liquid (T-22a) during the two-stage soaking process, the mixture is heated to 40 to 50 ° C.
Next, 1.5 kg of starch, 0.5 kg of polysaccharide, and 5.5 kg of starch sugar are mixed and stirred, and then stirred for 15 to 30 minutes.
Then, it is allowed to cool at room temperature for 1-2 hours.
After standing to cool, 0.5 kg of a 2% strength aqueous solution of calcium hydroxide is added and stirred, then cut and solidified while being extruded through a slit hole into 85-90 ° C. warm water, and then cooled in cold water.
Next, after drying with cold air so that the water content becomes 5 wt parts, half of the sample was pulverized with a mill to form a spherical shape with a particle size of 1 mm ± 0.5 mm. 9A was obtained.
[0049]
Artificial tarako sample No. 10A: 10 kg of the first pickling residual liquid (T-21a) and 3.5 kg of the second pickling residual liquid (T-22a) at the time of the two-stage pickling process, 0.46 kg of salt and 0.00029 kg of the pigment After addition, heat to 40-50 ° C.
Next, 1 kg of starches, 0.3 kg of glucomannan and 4.5 kg of starch sugar are mixed and stirred, and then stirred for 15 to 30 minutes.
Then, it is allowed to cool at room temperature for 1-2 hours.
After standing to cool, 0.5 kg of 2% strength aqueous calcium hydroxide solution is added and stirred, then cut and solidified while being extruded through a slit hole into 85-90 ° C. warm water, and then cooled in cold water.
Next, after drying with cold air so that the water content becomes 5 wt%, half of the sample was pulverized with a mill to make a spherical particle diameter of 1 mm ± 0.5 mm. 10A was obtained.
[0050]
Artificial tarako sample No. 7B... 10B: Artificial tarako sample No. 1 kg of 7A to 10A was taken, and this was immersed in fresh water and inflated with fresh water to obtain artificial tarako samples 7B... 10B.
[0051]
Artificial tarako sample No. 9C, 10C: Artificial tarako sample No. 1 kg each of 9A and 10A was taken and immersed in the secondary soaking residue (T-22), and the secondary soaking residue was infiltrated and expanded to obtain artificial tarako samples 9C and 10C.
We were able to obtain almost the same product as the natural tarako soaked in two steps.
[0052]
Artificial tarako sample No. 1a, no. 2b, no. 3a, no. 4c, no. 5d, no. 6d and no. 7a, no. When the amount of infiltration of 8b was measured, it was found that all invaded and increased in amount by 10 to 15 wt%. The color, Irozawa was found to be the same as the one-pickled, two-pickled primary pickled, two-pickled natural tarako.
In addition, the sample No. 7c, no. 10c, no. When the infiltration amount of 9c was measured, it was found that all increased infiltration by 14 to 26 wt%. Although Irozawa was not different from the natural octopus obtained when the pickled residue was collected, the color was somewhat darker than that of the natural octopus.
[0053]
<Examples 1 to 10>
Artificial tarako sample No. 1b, No. 1 2c, no. 3d, no. 4a, no. 5b, no. 6c, no. 7B, no. 8B, no. 9B and No10B were filled from the cut portion 3 of the natural octopus ovary 1 so that the filling layer thickness was 5 to 10 mm. Next, 10 samples were taken out for each sample, placed on a foaming tray, wrapped, stored frozen at −20 ° C. for 30 minutes, and then stored at 10 ° C. in a constant temperature bath. did.
[0054]
<Comparative example>
Ten natural octopuses (Ta, Tb, Tc) were taken out for each sample, placed on a foam tray, frozen in the same manner as in the example, and then naturally thawed to obtain a comparative example.
[0055]
<Evaluation test>
1) Sensory test
(A) Purpose. Evaluate the presence or absence of drips, etc., color, flavor, texture, and outer shape of each taraco sample.
(B) Test method
・ Subject and gender
Select subjects who are empirically qualified for sensory testing.
Explain the test contents and purpose only to the test subject and explain only the sensory evaluation method.
・ Subject breakdown
Female: Age 20s 1 person, 30s 1 person, 40s 1 person, 50s 1 person, 60s 1 person
Male: Age 30s 1 person, 40s 1 person, 50s 1 person, 60s 1 person
・ Evaluation
It is done with a 5-point score evaluation. The contents of the evaluation points were as follows.
a) Drip
5: No leaching of drip or the like was observed.
4: Drip or the like is leached from the cut edge.
3: Leaching amount of drip or the like is less than 10 wt%.
2: Leaching amount of drip or the like is less than 20 wt%.
1: The leaching amount of drip or the like is 20 wt% or more.
b) Irozawa, flavor, texture, outline
5: Excellent
4: Generally excellent
3: Good
2: Slightly inferior
1: Inferior
The leaching amount of the drip or the like was expressed as a ratio of the weight of the tarako before freezing to the weight after thawing.
c) Results. The average of the result of the Example was set to (Table 1), and the result of the comparative example was similarly set to (Table 2). The numbers after the decimal point are rounded off.
[Table 1]

[Table 2]

As is clear from these (Table 1) and (Table 2), the octopus obtained by the anti-drip of the natural octopus of the present invention has no drips. It was the same, and it turned out that even if it eats, it does not give a feeling of strangeness.
Further, as is clear from this (Table 2), the water absorption of the artificial granular material is 130 to 150% in W / W ratio. Was found to be almost unacceptable.
[0056]
(Test example)
(1) Storage test
Objective: To check the deterioration of artificial granules due to temperature.
Conditions: Sterilization treatment of the pickling residual liquid to prepare about 500 g of the octopus of Example 11, put this in a constant temperature bath holding the artificial granular material 500 g of each embodiment at 80 ° C. It carried out for 30 days, taking out 20 g of the artificial granule of Example 1.
Test items: General viable count and coliforms
Results: The results are shown in (Table 3) and (Table 4).
[Table 3]

[Table 4]

As is clear from these (Table 3) and (Table 4), quality deterioration due to heating assumed in the distribution process is not recognized, and therefore it is assumed that there is no change in quality during normal temperature distribution. understood.
[0057]
【The invention's effect】
As described above, according to the method for preventing drip of the octopus and natural octopus of the present invention, the following advantageous effects are obtained.
[0058]
According to invention of Claim 1, it has the following effects.
a. Artificial octopus with excellent water-absorbing and water-retaining properties formed from starch, konjac and other gel-forming substances, and the cut portion of natural octopus is clogged. It is possible to prevent the seasoning liquid such as the stored liquid from being absorbed by the artificial octopus and eluted from the natural octopus.
b. Since the artificial granular material is infiltrated with the remaining liquid of the pickled solution when producing octopus using ovaries such as walleye pollock, it can have the same flavor, color, taste and texture as processed products of natural octopus,There is no sense of incongruity.
c. Combine the remaining liquid of the pickling solutionTheIt has the same flavor, color, taste and texture as natural octopus by immersing the artificial granule in a solution or a solution obtained by dissolving other additives, seasonings, functional foods, etc. Functionality can be imparted.
d. The artificial tarako gel-forming substance is (a) starch and a mixture mainly composed of glucomannan and / or dextrin, or (b) a mixture mainly composed of konjac flour, so that the infiltration can be easily controlled, salty and light Natural octopus such asWhenEquivalent products can be obtained with high productivity.
e. By mixing with natural octopus, the natural texture and taste of natural octopus can be improved.
f. The remaining liquid of the soaked liquid was disposed of, and its drainage had caused pollution problems such as water pollution.However, it was effectively used as an infiltrant for artificial tarako, which significantly reduced the amount of waste and increased the wastewater treatment load. Can be significantly reduced.
g. In the remaining liquid of the pickled solution, natural octopus octopus was generated at the time of immersing, and the octopus was discarded.Since it is mixed and used, it is possible to prevent waste of natural octopus.
h. Since the cut end is closed with an artificial octopus, drip and seasoning liquid can be absorbed during thawing and distribution of natural octopus and leakage of umami components can be prevented.
i. Since the amount of impregnation of the residual liquid of the artificial octopus is unsaturated, it is possible to absorb the drip and the dipping liquid that flows out during thawing and prevent the leakage of these liquids from the outside of the egg membrane.
j. Since the liquid content of the artificial octopus is unsaturated, the artificial octopus is hard and can improve the workability of the filling operation.
[0059]
According to invention of Claim 2, in addition to the effect of Claim 1, it has the following effects.
a. The remaining liquid of the pickled liquid is diluted in salt concentration and color with exudate such as extract exuded from fish eggs during the pickling, but by adding a predetermined amount of salt and food coloring, The salinity can be supplemented, and the color, taste and texture can be made substantially the same as the natural octopus dipping solution.
b. The salt concentration and pigment concentration are the same as those of natural octopus processed by salting, single-step dip or double-step dip, and the taste and color of the mixture of artificial and natural octopus are homogenized and stable. Excellent.
c. The same expiration date as a single natural tarako can be maintained.
d. Artificial tarako particles and natural tarako particles have almost the same osmotic pressure, and there is almost no movement between the seasoning and color component particles during the expiration date, so it is possible to prevent color unevenness and taste unevenness of raw products.
e. By adding salt and food coloring to the residual liquid added to the gel-forming substance when producing artificial granules, the artificial granules were infiltrated and expanded, giving the taste and color similar to the target natural octopus. An artificial granule can be easily obtained.
f. When mixing natural octopus and artificial octopus, it is easy to adjust the artificial octopus with taste and color according to the characteristics of the natural octopus that has been salted, single-staged or double-staged.
[0060]
According to invention of Claim 3, in addition to the effect of Claim 1 or 2, it has the following effects.
a. Since the moisture content of the artificial granule is adjusted to 2 wt% to 10 wt%, preferably 3 wt% to 7 wt%, the water activity is high and the storage stability is excellent.
b. Since the moisture content of the artificial granule is lowered, the amount of the remaining liquid in the pickled liquid is absorbed, and the same taste as that of a naturally-occurring tarako can be obtained.
c. Since the moisture content of the artificial granular material is low, the absorption rate of the remaining liquid of the pickled liquid is fast and the productivity is excellent.
d. When salted natural octopus is salted, the same umami taste as natural octopus can be imparted by the extract exuded by osmotic pressure and the salt content during salting.
e. When natural octopus is soaked in seasoning liquid, it is seasoned with the extract exuded by osmotic pressure and the seasoning at the time of soaking in seasoning liquid.
f. It is excellent in productivity because it is possible to produce an artificial tarako using an artificial granule whose water content has been adjusted to 2 to 10 wt%, preferably 3 to 7 wt% in advance, and using it every time the remaining liquid of the pickled liquid is generated. .
[0061]
According to invention of Claim 4, in addition to the effect of Claim 1 or 2, it has the following effects.
a. An artificial tarako can be obtained simply by adding a predetermined amount of fresh water during the production of tarako, which is excellent in productivity.
[0062]
According to invention of Claim 5, in addition to the effect of any one of Claims 1 thru | or 4, it has the following effects.
a. Since the remaining liquid of the above-mentioned soaking liquid infiltrated into the artificial tarako is mainly composed of the residual liquid of the soaking liquid used in the single-stage soaking of the cod and the ovary of walleye pollock, The same flavor and taste can be obtained.
b. Since artificial tarako has the same flavor, taste, color and texture as natural tarako, even when mixed with natural tarako, the flavor, taste, color and texture are homogenized and can be distributed as an integral part of natural tarako.
c. Increases the amount of natural octopus and the feeling of graininess (particle feeling).
d. Water-soluble proteins such as the extract of the remaining solution of the pickling solution used in the one-step pickling treatment can be used effectively.
e. When natural octopus or walleye ovary is soaked in the primary soaking solution, it is the same as that of salted natural cod with the extract leached due to the osmotic pressure of the high salt concentration of the primary soaking solution and the salt content in the primary soaking residue. Umami and taste can be imparted.
f. Seasoning natural cod and walleye ovary ovary with the secondary pickling solution, the salt content of the secondary pickling solution and the extract leached due to the osmotic pressure of the seasoning, and the salt and seasoning in the secondary pickling residue Therefore, the same taste and taste as natural tarako can be produced.
g. Since barako in the soaking solution is mixed with the artificial octopus and used, the waste of natural octopus can be prevented.
h. Water-soluble proteins such as the extract of the remaining solution of the pickling solution used in the two-step pickling treatment can be used effectively.
i. An artificial octopus having a quality equivalent to that of a natural octopus spicy mentaiko that has been subjected to secondary pickling can be obtained.
[0063]
According to invention of Claim 6, in addition to the effect of any one of Claims 1 thru | or 5, it has the following effects.
a. While maintaining the taste and color of the artificial octopus, it is possible to greatly suppress the growth of general viable bacteria, so even when using artificial octopus and artificial octopus and natural octopus mixed, the quality retention period of the product Can be increased.
b. Since even minute impurities are removed, the quality of the product can be improved.
c. The pickling residual liquid can be used in the same manner as the fresh pickling liquid, and the raw materials can be used effectively.
[0064]
According to invention of Claim 7, in addition to the effect of any one of Claims 1 thru | or 6, it has the following effects.
a. It is possible to increase the effective profit of Alaska pollock fish eggs.
b. By mixing artificial eggplants using only the primary residual liquid and fish eggs of natural walleye pollen after salting
A. The texture can be enhanced while maintaining the taste and color of the salted octopus that has undergone only salting.
B. The amount of drip can be reduced, and the quality can be maintained with a lower salt content than before.
C. In order to improve texture, improve yield, and add functionality, when mixing secondary seafood after mixing artificial sea cucumber and natural eggplant fish eggs, the same seasoning liquid can be infiltrated at the same time. Therefore, the taste and color can be made uniform easily.
D. Since artificial tarako has excellent color stability, the amount of color former (Na nitrite, nitrite K) used for tarako processing can be reduced per product.
[0065]
According to invention of Claim 8, in addition to the effect of any one of Claims 1 thru | or 6, it has the following effects.
a. Since the artificial tarako has the same flavor, taste, color and texture as natural tarako, even when mixed with natural tarako, the flavor, taste, color and texture are homogenized and can be distributed as an integrated body of natural tarako.
b. The amount of natural tarako can be increased.
c. It is possible to increase the sensation of stickiness that could not be achieved with conventional bulking agents and to increase the amount.
d. By mixing artificial eggplants using only the primary residual liquid and fish eggs of natural walleye pollen after salting
A. The texture can be enhanced while maintaining the taste and color of the salted octopus that has undergone only salting.
B. The amount of drip can be reduced, and the quality can be maintained with a lower salt content than before.
C. In order to improve texture, improve yield, and add functionality, when mixing secondary seafood after mixing artificial sea cucumber and natural eggplant fish eggs, the same seasoning liquid can be infiltrated at the same time. Therefore, the taste and color can be made uniform easily.
D. Since artificial tarako has excellent color stability, the amount of color former (Na nitrite, nitrite K) used for tarako processing can be reduced per product.
[0066]
According to invention of Claim 9, in addition to the effect of any one of Claims 1 thru | or 6 or 8, it has the following effects.
a. Since the same soaking solution as the natural octopus is infiltrated into the artificial octopus, it has the same taste and color as the natural octopus and does not give a sense of incompatibility even when mixed with the natural octopus.
b. Barako in the soaking solution is mixed with the artificial octopus and used, so that waste of natural octopus can be prevented.
c. Since the components of the soaking solution are the same, the osmotic pressure can be easily adjusted, and the color, taste, etc. when mixed are uniform and excellent in stability.
d. It is possible to stably provide tarako processed foods that are as close as possible to natural octopus, which is obtained by the one-step pickling process and the two-stage pickling process, which are highly complete.
[0067]
According to the invention described in claim 10, in addition to the effect of any one of claims 1 to 9, the following effect is obtained.
a. Since the cut portion is filled with the artificial octopus, the belly of the octopus swells and can give a high-class feeling.
b. It completely absorbs the drip and seasoning liquid outflow and can fully use the umami and nutritional components such as extracts.
[0068]
According to invention of Claim 11, 12, in addition to the effect of Claim 10, it has the following effects.
a. Since the artificial octopus has a great absorption capacity, it can absorb the drip or the dipping liquid during thawing and prevent it from flowing out.
b. Since the artificial octopus has a soaking solution and its residual solution, it is possible to prevent the occurrence of taste spots.
[0069]
According to the invention of the thirteenth aspect, in addition to the effect of the eleventh or twelfth aspect, the following effect is obtained.
a. It is possible to adjust the salinity and color of the pickling residue.
[0070]
According to the invention described in claim 14, in addition to the effect of any one of claims 10 to 13, the following effect is obtained.
a. Effective use of Barako.
[Brief description of the drawings]
FIG. 1 is a perspective view of a octopus in the present embodiment.
FIG. 2 is a perspective view of a conventional natural octopus.
[Explanation of symbols]
1 Ovary
2 joints
3 Cut section
4 Artificial Tarako
5 Tarako of this embodiment

Claims (14)

Contains a mixture selected from the following (a), (b) and (c) at the cut-off part of the halved natural octopus cut at the junction of a pair of ovaries and soaked in the soaking solution The artificial granule processed into granules with a particle size of 1.6 mm to 0.2 mm is filled with the artificial octopus in which the soaking solution or the remaining liquid in the production of natural octopus is infiltrated in an unsaturated state. Tarako.
(I) A mixture mainly composed of starch and glucomannan and / or dextrin
(B) Mixture mainly composed of konjac flour
(C) Mixture (a) or (b) containing at least one of gelatin, starch sugar and gums The artificial octopus has an a. 1 to 9 wt parts of salt; b. The octopus of Claim 1 to which 0.001-0.05 wt part of edible pigment | dye is added. The artificial octopus is made of fresh water of the artificial granule and the water content is dried and adjusted to 2 to 10 wt %. The octopus of claim 1 or 2, which is expanded. The artificial octopus , the artificial granule is made of a soaking solution, and the water content is dried and adjusted to 2 to 10 wt% , and the soaking solution adjusting artificial granule 100 wt parts is absorbed and infiltrated with 30 to 70 wt % of fresh water . The octopus of claim 1 or 2, which is expanded. The remaining liquid of the soaking liquid infiltrated into the artificial codfish is (a) a solution containing, as a main component, the remaining liquid of the soaking liquid used when the ovary of the codfish or walleye pollock is submerged, or (b ) In the case where the ovary of the cod and walleye pollock is submerged in two stages, the primary submerged residual liquid used in the salting process and / or the salted ovary is processed in the seasoning submerged process The octopus of any one of Claims 1 thru | or 4 which consists of either the solution which used the secondary pickling residual liquid used as a main component. The pickling residual liquid, fractionation by centrifugation, microfiltration with sterilization or UV sterilization according to any one of claims 1 to 5, characterized in that it is sterilized by the high-pressure sterilization, etc. Tarako. The octopus according to any one of claims 1 to 6, wherein 30 to 235 wt parts of Alaska pollock fish eggs are mixed with 100 wt parts of the artificial octopus. 7. The artificial octopus octopus is mixed with 100 to 235 wt parts of natural octopus bark that has been seasoned by one-stage or two-stage immersing. 7. Tarako described in. 9. The artificial octopus, which has been infiltrated and expanded with a soaking solution or a residual liquid at the time of production of the natural octopus mixed with the artificial octopus. The octopus according to item 1. A filling step for filling the artificial octopus according to claim 1 to the cut portion of the octopus soaked with the immersing solution substantially uniformly so as to have a filling thickness of 2 to 15 mm , or as a filling amount, A drip prevention method for natural tarako, comprising a filling step of filling 3 to 20 wt% . The artificial roe is an artificial granules 100wt section, is immersed for 1 to 28 hours to pickling solution or a residual liquid 60wt portion ~200wt portion when pickling stage according to claim 5, wherein the pickling solution or the residue in infiltration puffing step of infiltrating the liquid drip prevention method of natural Tarraco according to claim 10, characterized in that it is puffed to a 70% to 90% of the size of the natural Tarraco particle size. The artificial octopus contains 100 wt parts of the artificial granular material according to claim 5 (a) 46-155 wt parts of the primary soaking residual liquid , (b) 14-45 wt parts of the secondary soaking residual liquid , (c) primary, secondary In the infiltration and expansion step of immersing in any one or more of 90 to 200 wt part of the mixed solution of the submerged residual liquid for 1 to 28 hours and infiltrating into the submerged liquid or the residual liquid, the particle size is the same as or slightly smaller than that of natural tarako. natural roe drip method of claim 10, characterized by being puffed. In the invasion swelling step, salt 1~9wt unit and / or an edible dye 0.001~0.05wt part is admixed to the residual liquid 100wt parts of residual liquid or primary or secondary pickling solution of the pickling liquid The method for preventing drip of natural tarako according to claim 11 or 12. The artificial octopus filled in the cut portion of the octopus in the filling step comprises: a. An artificial octopus according to any one of claims 1 to 6; b. Bark of natural octopus, which has been subjected to one-stage pickling treatment of the walleye pollock ovary according to any one of claims 7 to 9, or which has been subjected to salting treatment at the time of two-step pickling treatment or seasoned pickling treatment after salting treatment If, anti-drip method of natural Tarraco as claimed in any one of claims 10 to 13, characterized in that a mixture of.

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