JP4133053B2 - Quality preservation agent for fish eggs - Google Patents
Quality preservation agent for fish eggs Download PDFInfo
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- JP4133053B2 JP4133053B2 JP2002202220A JP2002202220A JP4133053B2 JP 4133053 B2 JP4133053 B2 JP 4133053B2 JP 2002202220 A JP2002202220 A JP 2002202220A JP 2002202220 A JP2002202220 A JP 2002202220A JP 4133053 B2 JP4133053 B2 JP 4133053B2
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Description
【０００１】
【発明の属する技術分野】
本発明は、魚卵用の品質保持剤及びこれを用いた魚卵に関するものである。より具体的には、魚卵を被覆することにより、魚卵を処理する際に生じる魚卵の傷等の更なる劣化の防止や魚卵の傷等からの内容物の流出による歩留まりの低下を防止し、又、魚卵独特の食感や魚卵の外観維持及び改善等の魚卵の品質を保持することのできる魚卵用の品質保持剤及びこれを用いた魚卵、魚卵の加工方法に関するものである。
【０００２】
【従来の技術】
魚卵は、魚より種々の工程を経て採取されている。鮭、鱒、チョウザメ類の魚卵（いくら、キャビア等）は、魚から卵嚢を取り出し、卵嚢から魚卵を覆う膜を除去して、魚卵を得るといった工程を経て魚卵を取り出している。例えば、鮭からいくらをとる工程では、鮭から筋子を切り取り、筋子を卵嚢ごと血抜き洗浄し、お湯又は塩湯で筋子を処理して、筋子の外膜をやわらかくした後、網目状のふるいの上に置き軽く押して篩過して筋子の外膜といくらとを分離し、いくらを得ている。
【０００３】
この様な魚や魚卵を覆う膜を除去する工程等により魚卵に傷等ができることが問題となっている。魚卵に傷等ができると、魚卵の劣化がおき、この魚卵の劣化がひどくなると、鮮度の維持が充分なものではなくなる。また、魚卵の傷等から内容物が流出し歩留まりの低下を免れることができなくなる。
【０００４】
また、食文化の多様化が進み回転鮨等が浸透するにつれて、従来であれば冷蔵等の密閉下で保存される魚卵が、回転鮨等の開放下の乾燥状態で曝されることが多くなっている。しかし、回転鮨等においては、魚卵が乾燥し、見た目や食感が悪くなるため３０分を超えて店内において回転しているものは廃棄されているという問題もあった。
【０００５】
こういった問題を解決するため、人造魚卵を用いる方法やキサンタンガムで魚卵に皮膜を作る方法（特開昭５３−７９０５７）を用いることが提案されている。しかし、人造魚卵を用いると魚卵特有の味覚や食感を表現できず、また、キサンタンガムで魚卵に皮膜を作る方法においては、鮮度維持や歩留まりの低下防止に効果が得られるものの、開放下での見た目や食感の保持においても充分なものは無かった。
【０００６】
そのため、処理工程により生じる魚卵の傷等の更なる劣化を防止し、魚卵の傷等からの内容物の流出による歩留まりの低下の防止し、開放下において、外観や食感を維持及び改善することができる魚卵用の品質保持剤及び品質保持された魚卵が望まれていた。
【０００７】
【発明が解決しようとする課題】
本発明は、かかる事情に鑑みて開発されたものであり、魚卵用の品質保持剤及び品質保持された魚卵を提供するものである。具体的には、魚卵を被覆し、処理工程により生じる魚卵の傷等の更なる劣化を防止し魚卵の鮮度を維持し、魚卵の傷等からの内容物の流出による魚卵の歩留まりの低下防止し、また、開放下において外観や食感を保持することができる魚卵用の品質保持剤及び品質保持された魚卵を提供することを目的とする。
【０００８】
【課題を解決するための手段】
本発明者らは、上記従来技術の問題点に鑑み、鋭意研究を重ねていたところ、ジェランガムを含む魚卵用品質保持剤を用いて被覆した魚卵が、処理工程における魚卵の更なる劣化を防止し、魚卵の傷等からの内容物の流出による魚卵の歩留まりの低下防止し、本発明の魚卵用品質保持剤を用いた魚卵を開放下に放置したところ、魚卵の見た目や食感が維持及び改良されていることも見いだした。中でも、鮭、鱒、チョウザメ類の魚卵をジェランガムを含むことを特徴とする品質保持剤を用いて処理することにより、新鮮な鮭、鱒、チョウザメ類特有の弾力感のある食感に調製できることを見いだし、本発明を完成するに到った。
【０００９】
すなわち本発明は、下記項１及び２に掲げる魚卵用品質保持剤である：
項１：ジェランガムを含有することを特徴とする、鮭、鱒又はチョウザメ類の魚卵用品質保持剤。
また、本発明は下記項２に掲げる魚卵用品質保持剤により被覆された魚卵である。
項２：請求項１に記載の魚卵用品質保持剤により被覆された鮭、鱒又はチョウザメ類の魚卵。
また、本発明は下記項３に掲げる品質の保持された魚卵の加工方法である。
項３：ジェランガムを含有する品質保持剤で調製した浸漬液に、０〜６０℃で鮭、鱒又はチョウザメ類の魚卵を浸漬することを特徴とする鮭、鱒又はチョウザメ類の魚卵の加工方法。
【００１０】
【発明の実施の形態】
本発明の魚卵用品質保持剤とは、ジェランガムを含有するものである。
【００１１】
本発明の魚卵用品質保持剤とは、魚卵を被覆することにより、魚卵を処理する際に生じる魚卵の傷等の更なる劣化の防止や魚卵の傷等からの内容物の流出による歩留まりの低下を防止し、開放下において外観や食感維持及び改善といった品質を保持することができる魚卵用品質保持剤に関するものである。
【００１２】
本発明の魚卵用品質保持剤の対象となる魚卵としては、魚類の卵あるいは、魚類の卵巣で食用に用いられるものであればよい。魚卵の中でも卵粒状で食される魚卵において使用することにより、見た目や食感等を均一に保持することができるため特に望ましい。魚卵として食用に用いられるものとしては、例えば、鮭、鱒、チョウザメ、スケソウダラ、ニシン、トビウオ、鯛類の魚卵を挙げることができる。中でも、鮭、鱒、チョウザメ類の魚卵においては、新鮮な鮭、鱒、チョウザメ類特有の弾力感のある食感に調製できることから特に望ましい。
【００１３】
ジェランガムとは、一般的に、グルコース、グルクロン酸、ラムノースを構成糖とするＰｓｅｕｄｏｍｏｎａｓ ｅｌｏｄｅａを用いて産生される多糖類であるが、本発明におけるジェランガムとしては、食用として一般に市販されているものであればよい。商業的に簡便に入手できるものとして、例えば、三栄源エフ・エフ・アイ株式会社のゲルアップＫ−Ｓ（ジェランガム製剤）等をあげることができる。
【００１４】
ジェランガムの魚卵用品質保持剤への添加量としては、用いる多糖類の種類により一概には規定することができないが、例えばジェランガムの場合には、魚卵用品質保持剤あたり０．０２〜３重量％に調製することが望ましい。０．０２％より多糖類の添加量が少ないと、充分に被覆のできた魚卵を調製することができず、鮮度の維持や内容物の流出による歩留まりの低下を防止できなくなり、３％より多糖類の添加量が多いと水に溶解することが困難になり、かつ魚卵の食感にあたえる影響が大きいためである。効果の点より、特に、魚卵用品質保持剤あたり０．０２〜３重量％に調製することが望ましい。
【００１５】
本発明の魚卵用品質保持剤は溶液状態で利用する。本発明の魚卵用品質保持剤の調製方法として、ジェランガムを水に溶解させて混合し調製する。当該魚卵用品質保持剤は冷水溶解することも可能であるが、８０℃以上で、１０分間の攪拌を行い、冷却することにより調製することが望ましい。
【００１６】
本発明の魚卵用品質保持剤の魚卵への被覆方法は、浸漬による被覆、魚卵用品質保持剤の魚卵への噴霧による被覆といった方法等を挙げることができるが、中でも魚卵を魚卵用品質保持剤に浸漬することにより行うことが望ましい。魚卵に対して、均等に被覆させることができるためである。魚卵の本発明の魚卵用品質保持剤への浸漬時期は、卵嚢から魚卵を覆う膜を除去した後にいつでも行うことができる。例えば、魚卵を覆う膜を除去した後にすぐに浸漬しても良いし、魚卵を覆う膜を除去した後に調味づけした後に浸漬しても良いし、魚卵を覆う膜を除去した後に冷凍した魚卵を浸漬すること等もできる。又、浸漬時間は、用いる魚卵の種類及び多糖類の種類により一概には規定することができないが、一般に浸漬時間により食感をコントロールすることができ、浸漬時間を長くすることにより魚卵の食感を堅いものにすることができる。又、浸漬する温度に関しては、０〜６０℃で調製するのが望ましい。０℃より低くなると作業上問題があり、６０℃より高い温度で浸漬すると魚卵の風味、食感等にあたえる影響が大きいためである。
【００１７】
本発明の魚卵用品質保持剤には、本発明の効果を妨げない範囲において、コハク酸塩、グルタミン酸塩等の調味料、カキエキス、カニエキス等のエキス類、クエン酸、コハク酸等の酸味料、グリシン、酢酸塩等の日持向上剤、ε−ポリリジン等の保存料、リゾチーム等の酵素、ルチン、トコフェロール等の抗酸化剤、ｐＨ調整剤、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、有機酸モノグリセリド、レシチン等の乳化剤、香料、色素、カラギーナン、キサンタンガム、ジェランガム、アルギン酸ナトリウム等の増粘多糖類、膨張剤、乳清たん白質、大豆たん白質等のたん白質、ショ糖、果糖、還元デンプン糖化物、エリスリトール、キシリトール等の糖類、スクラロース、ソーマチン、ステビア、サッカリン、アセスルファムカリウム、アスパルテーム等の甘味料、澱粉、ビタミンＡ、ビタミンＣ、ビタミンＥ、ビタミンＫ等のビタミン類、鉄、カルシウム等のミネラル類、カロチン、リコピン、イカスミ、コチニール色素、赤色２号等の着色料等を添加することができる。
【００１８】
本発明の魚卵用品質保持剤を用いて加工した魚卵は、そのまま食したり、調味づけ等種々の加工を行うことができる。例えば、得られた本発明の品質保持剤により処理された魚卵に、食塩を加えて、水切り後、良質の植物油を加えて、塩漬け魚卵として箱詰めすることができる。例えば、キャビアなどは、本発明の魚卵用品質保持剤を用いて、強度を増した後、卵粒に塩をふり、余分の塩水を除いて樽に詰め熟成させ出荷に際して、缶又は瓶に小分けし密封することにより調製することができる。
【００１９】
また、本発明の魚卵用品質保持剤を用いて加工された魚卵は、冷凍、冷蔵、塩蔵等いずれの状態で保存することもできる。
【００２０】
【実施例】
以下、本発明の内容を以下の実施例、比較例等を用いて具体的に説明するが、本発明はこれらに何ら限定されるものではない。特に記載のない限り、「部」は「重量部」、「％」は、「重量％」とする。
【００２１】
（実験例１）
生筋子を下記表１の処方通りに調製した６０℃の塩溶液で洗いほぐし、生筋子の外膜を弱くした後に、網で篩過し、いくらを得る。先の操作で得たいくらを表２の通りの調味液に一晩浸漬し、調味いくらを得る。別途、下記表３に記載の実施例１の溶液は魚卵用品質保持剤を８０℃、１０分間攪拌溶解し調製した。また比較例１は魚卵用品質保持剤を冷水に攪拌し調製した。この調味いくらを実施例１の魚卵用品質保持剤に１分間漬け、ざる上げした調味いくらを軽く水洗し、本発明の魚卵用品質保持剤で処理されたいくらを調製した。また、比較として、キサンタンガムを加えた比較例１及び多糖類を加えない比較例２関しても同様の調製を行った。
【００２２】
【表１】
筋子洗浄液
【表２】
調味液処方
【表３】
品質保持剤
表３の重量変化は実施例１及び比較例１、２にいくらを浸漬前と浸漬後の重量変化である。尚、この重量変化は実施例１に浸漬する時間及びその後の水洗時間により調整できるため、処理前のいくらの膜強度によって浸漬時間及び洗浄時間を変えることができる。実施例１の品質保持剤に浸漬したいくらは、いずれも処理工程等で、傷等の劣化がおきていない、新鮮ないくら独特の食感が得られるものであった。また、実施例１の品質保持剤に浸漬した調味いくらには、いずれも内容物の流出による歩留まりの低下はみられなかった。
【００２６】
（実験例２：冷蔵状態での保存）
実験例１で調製した実施例１及び比較例１、２の魚卵用品質保持剤を用いて、実験例１と同様の調製を行い、実施例１及び比較例１、２の魚卵用品質保持剤で処理された調味いくら（実施例１、比較例１、２）を得た。得られた調味いくらを容器につめて開放状態で冷蔵庫に１０日間、４℃の条件で保存し、浸漬後のつや、保存後の変色及び食感について観察した。その結果を表４に記す。
【００２７】
【表４】
表４に記すように、浸漬後のつやや保存後の変色に関しては、実施例１、比較例１とも変わりはほとんど無かったが、比較例１においては食した際の、食感において、プチプチとしたいくら独特の食感が維持されておらず、ゴム状の食感となっていた。また、実施例１は冷蔵庫で保存後もいくら特有のプチプチした食感が維持されていた。尚、比較例２においては、浸漬後のつやも失われており、保存後食した際の食感も悪いものであった。
【００２９】
（実験例３：室温状態での保存）
実験例１で調製した実施例１及び比較例２の魚卵用品質保持剤を用いて、実験例１と同様の調製を行い、実施例１及び比較例２の魚卵用品質保持剤で処理された調味いくら（実施例１、比較例２）を得た。調製したいくらを容器につめて開放状態で室温下、２時間、保存し、保存後の外観及び食感について観察した。その結果を表５に記す。
【００３０】
【表５】
実施例１においては、保存後も良好な食感を有するものであったが、比較例２においては、いくら特有の外観及び食感は得られなかった。尚、比較例２においては、内容物の流出もみられていた。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a quality maintaining agent for fish eggs and a fish egg using the same. More specifically, coating the fish eggs prevents further deterioration such as damage to the fish eggs that occurs when the fish eggs are processed, and reduces the yield due to outflow of contents from the damage to the fish eggs. Fish egg quality-preserving agent that can prevent and maintain the quality of fish eggs, such as maintaining the texture of fish eggs and maintaining the appearance of fish eggs, and processing of fish eggs and fish eggs It is about the method.
[0002]
[Prior art]
Fish eggs are collected from fish through various processes. Fish eggs such as salmon, coral, and sturgeon (how much, caviar, etc.) are extracted from the fish sac by removing the membrane covering the egg and obtaining the egg. For example, in the process of removing the cocoon from the cocoon, the muscle is cut out from the cocoon, the sac is washed with blood from the egg sac, treated with hot or salt water, and the outer membrane of the muscular is softened, and then a mesh-like sieve is used. Place on the top and lightly press to screen and separate the muscle outer membrane and how much.
[0003]
There is a problem that the fish egg can be damaged by the process of removing the film covering the fish or fish egg. If a fish egg is damaged, the fish egg deteriorates. If the fish egg deteriorates severely, the freshness cannot be maintained sufficiently. In addition, the contents flow out of fish eggs and the like, and the yield cannot be avoided.
[0004]
In addition, as food culture diversifies and rotating salmon spreads, fish eggs that are conventionally stored under hermetic sealing such as refrigeration are often exposed in the dry state of rotating salmon. It has become. However, in a rotating bowl or the like, the fish eggs are dried and the appearance and texture are deteriorated, so that the ones rotating in the store for more than 30 minutes are discarded.
[0005]
In order to solve these problems, it has been proposed to use a method using artificial fish eggs or a method of forming a film on fish eggs with xanthan gum (Japanese Patent Laid-Open No. 53-79057). However, when using artificial fish eggs, the taste and texture peculiar to fish eggs cannot be expressed, and in the method of forming a film on the eggs with xanthan gum, although it is effective for maintaining freshness and preventing yield reduction, There was nothing sufficient to maintain the appearance and texture below.
[0006]
Therefore, it prevents further deterioration such as fish egg scratches caused by the processing process, prevents yield loss due to outflow of contents from fish egg wounds, etc., and maintains and improves appearance and texture under open conditions There has been a desire for a quality-preserving agent for fish eggs and a quality-maintaining fish egg that can be used.
[0007]
[Problems to be solved by the invention]
The present invention has been developed in view of such circumstances, and provides a quality-preserving agent for fish eggs and a quality-maintained fish egg. Specifically, it covers the fish eggs, prevents further deterioration of the fish eggs caused by the treatment process, maintains the freshness of the eggs, and prevents the fish eggs from flowing out of the contents of the fish eggs. An object of the present invention is to provide a fish egg quality-preserving agent and a quality-maintained egg that can prevent the yield from being lowered and can maintain the appearance and texture when opened.
[0008]
[Means for Solving the Problems]
In view of the above-mentioned problems of the prior art, the present inventors have conducted extensive research and found that a fish egg coated with a fish egg quality-preserving agent containing gellan gum is further deteriorated in the processing step. When the fish egg using the quality preservation agent for fish eggs of the present invention is left open, the fish egg yield is prevented from decreasing due to the outflow of contents from the wound of the fish egg. It was also found that the appearance and texture were maintained and improved. Above all, it can be prepared with a texture that is characteristic of fresh salmon, salmon, and sturgeons by treating salmon, salmon, and sturgeon fish eggs with a quality-preserving agent that contains gellan gum. As a result, the present invention has been completed.
[0009]
That is, the present invention is a quality maintaining agent for fish eggs listed in the following items 1 and 2:
Claim 1: characterized in that it contains a Jeranga arm, salmon, fish egg quality maintenance agent for trout or sturgeon acids.
Further, the present invention is a fish egg coated with a quality maintenance agent for fish eggs listed in the following item 2 .
Item 2 : Fish eggs of salmon, coral or sturgeon that are coated with the quality-keeping agent for fish eggs according to claim 1.
Moreover, this invention is a processing method of the fish egg with which the quality hung up to the following item 3 was hold | maintained.
Item 3 : Processing of sea bream, sea bream or sturgeon fish eggs characterized by immersing sea bream, sea bream or sturgeon fish eggs in an immersion liquid prepared with a quality-preserving agent containing gellan gum at 0 to 60 ° C. Method.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
The quality maintaining agent for fish eggs of the present invention contains gellan gum.
[0011]
The fish egg quality-preserving agent of the present invention is a coating of fish eggs to prevent further deterioration such as damage to fish eggs that occurs when processing fish eggs, and to prevent the contents of fish eggs from being damaged. The present invention relates to a fish egg quality-preserving agent that can prevent a decrease in yield due to outflow, and maintain quality such as appearance and texture maintenance and improvement under open conditions.
[0012]
The fish egg to be used as the target for the quality maintenance agent for fish eggs of the present invention may be any fish egg or food egg used in the ovary of fish. It is particularly desirable to use it in fish eggs that are eaten in an egg shape among fish eggs because the appearance and texture can be kept uniform. Examples of fish eggs that can be used for food include salmon, salmon, sturgeon, walleye pollock, herring, flying fish, and salmon fish. Of these, fish eggs such as salmon, salmon, and sturgeon are particularly desirable because they can be prepared to have a texture that is unique to fresh salmon, salmon, and sturgeon.
[001 3 ]
Gellan gum is a polysaccharide generally produced by using Pseudomonas elodea having glucose, glucuronic acid, and rhamnose as constituent sugars, but the gellan gum in the present invention is generally commercially available for food. That's fine. Examples of commercially available products include Gelup KS (gellan gum preparation) manufactured by San-Ei Gen FFI Co., Ltd.
[001 4 ]
The amount of gellan gum added to the quality preservation agent for fish eggs cannot be defined in general depending on the type of polysaccharide used. For example, in the case of gellan gum, 0.02 to 3 per fish egg quality preservation agent. It is desirable to adjust to weight percent. If the amount of polysaccharide added is less than 0.02%, a sufficiently coated fish egg cannot be prepared, and it will not be possible to prevent a decrease in yield due to maintenance of freshness or outflow of contents. This is because, if the amount of saccharide added is large, it becomes difficult to dissolve in water and the influence on the texture of fish eggs is great. From the standpoint of the effect, it is particularly desirable to adjust to 0.02 to 3% by weight per fish egg quality-preserving agent.
[001 5 ]
The quality maintaining agent for fish eggs of the present invention is used in a solution state. As a method for preparing the quality maintaining agent for fish eggs of the present invention, gellan gum is dissolved in water and mixed to prepare. The fish egg quality-preserving agent can be dissolved in cold water, but it is desirable to prepare it by stirring at 80 ° C. or higher for 10 minutes and cooling.
[00 16 ]
Examples of the method for coating the fish egg with the quality preservation agent for fish eggs of the present invention include methods such as coating by immersion, coating by spraying the fish egg with the quality preservation agent for fish eggs, etc. It is desirable to carry out by immersing in a quality preservation agent for fish eggs. This is because the fish eggs can be coated uniformly. The immersion time of the fish eggs in the fish egg quality-preserving agent of the present invention can be performed any time after the film covering the eggs is removed from the egg sac. For example, it may be soaked immediately after removing the membrane covering the fish eggs, or may be soaked after seasoning after removing the membrane covering the fish eggs, or frozen after removing the membrane covering the fish eggs It is also possible to immerse the cooked fish eggs. In addition, the immersion time cannot be generally defined by the type of fish egg used and the type of polysaccharide, but in general, the texture can be controlled by the immersion time, and by increasing the immersion time, The texture can be hardened. Moreover, about the temperature to immerse, it is desirable to prepare at 0-60 degreeC. When the temperature is lower than 0 ° C., there is a problem in work, and when immersed at a temperature higher than 60 ° C., the influence on the flavor and texture of fish eggs is large.
[00 17 ]
The fish egg quality-preserving agent of the present invention includes a seasoning such as succinate and glutamate, an extract such as oyster extract and crab extract, and an acidulant such as citric acid and succinic acid, as long as the effects of the present invention are not impaired. , Glycine, acetate, etc., preservatives such as ε-polylysine, enzymes such as lysozyme, antioxidants such as rutin and tocopherol, pH adjusters, sucrose fatty acid esters, glycerin fatty acid esters, organic acid monoglycerides , Emulsifiers such as lecithin, flavor, pigment, carrageenan, xanthan gum, gellan gum, thickening polysaccharide such as sodium alginate, swelling agent, protein such as whey protein, soybean protein, sucrose, fructose, reduced starch saccharified product , Sugars such as erythritol, xylitol, sucralose, thaumatin, stevia, saccharin, acesulfamecaliu Sweeteners such as aspartame, vitamins such as starch, vitamin A, vitamin C, vitamin E and vitamin K, minerals such as iron and calcium, colorants such as carotene, lycopene, squid ink, cochineal pigment, red No. 2 etc. Can be added.
[00 18 ]
The fish egg processed using the quality maintaining agent for fish eggs of the present invention can be eaten as it is, or subjected to various processing such as seasoning. For example, salt can be added to the fish eggs treated with the obtained quality-preserving agent of the present invention, and after draining, high-quality vegetable oil can be added and boxed as salted fish eggs. For example, caviar, etc. is used to increase the strength using the fish egg quality-preserving agent of the present invention, and then salt the eggs and remove excess salt water. It can be prepared by subdividing and sealing.
[00 19 ]
Moreover, the fish egg processed using the quality maintenance agent for fish eggs of this invention can be preserve | saved in any states, such as freezing, refrigeration, and salting.
[002 0 ]
【Example】
Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise specified, “parts” is “parts by weight” and “%” is “% by weight”.
[002 1 ]
(Experimental example 1)
The raw muscle is washed and loosened with a salt solution at 60 ° C. prepared according to the prescription in Table 1 below, and the outer membrane of the raw muscle is weakened. The amount obtained by the previous operation is immersed in the seasoning liquid as shown in Table 2 overnight, and the amount of seasoning is obtained. Separately, the solution of Example 1 listed in Table 3 below was prepared by stirring and dissolving a quality maintaining agent for fish eggs at 80 ° C. for 10 minutes. Comparative Example 1 was prepared by stirring a fish egg quality-retaining agent in cold water. The amount of seasoning was soaked in the quality preserver for fish eggs of Example 1 for 1 minute, and the amount of seasoned rice was lightly washed with water to prepare how much was treated with the quality preserver for fish eggs of the present invention. For comparison, the same preparation was performed for Comparative Example 1 with xanthan gum added and Comparative Example 2 with no polysaccharide added.
[002 2 ]
[Table 1]
Muscle cleaning solution
[Table 2]
Seasoning liquid formulation
[Table 3]
Quality retainer
The weight changes in Table 3 are the weight changes before and after immersion in Example 1 and Comparative Examples 1 and 2. In addition, since this weight change can be adjusted with the time immersed in Example 1, and the subsequent water washing time, immersion time and washing | cleaning time can be changed with how much film | membrane intensity | strength before a process. As long as they were immersed in the quality-preserving agent of Example 1, all of them were treated, etc., and a fresh texture that was not deteriorated such as scratches and the like was obtained. Further, in any of the seasonings immersed in the quality-preserving agent of Example 1, no decrease in yield due to outflow of contents was observed.
[00 26 ]
(Experimental example 2: refrigerated storage)
Using the quality-keeping agent for fish eggs of Example 1 and Comparative Examples 1 and 2 prepared in Experimental Example 1, the same preparation as in Experimental Example 1 was performed, and the quality for fish eggs of Example 1 and Comparative Examples 1 and 2 How much seasoning (Example 1, Comparative Examples 1 and 2) treated with the retaining agent was obtained. The amount of seasoning obtained was packed in a container and stored in the refrigerator in an open state for 10 days at 4 ° C., and the gloss after immersion, discoloration and texture after storage were observed. The results are shown in Table 4.
[00 27 ]
[Table 4]
As shown in Table 4, with respect to the discoloration after immersion and the color change after storage, there was almost no difference between Example 1 and Comparative Example 1, but in Comparative Example 1, the texture when eating, However, the unique texture was not maintained, and the texture was rubbery. In Example 1, a peculiar texture was maintained after storage in the refrigerator. In Comparative Example 2, the gloss after immersion was lost, and the texture when eating after storage was also poor.
[00 29 ]
(Experimental Example 3: Storage at room temperature)
Using the fish egg quality-preserving agent of Example 1 and Comparative Example 2 prepared in Experimental Example 1, the same preparation as in Experimental Example 1 was performed and treated with the fish egg quality-preserving agent of Example 1 and Comparative Example 2. How much seasoning was done (Example 1, Comparative Example 2). The prepared amount was packed in a container and stored in an open state at room temperature for 2 hours, and the appearance and texture after storage were observed. The results are shown in Table 5.
[003 0 ]
[Table 5]
In Example 1, it had a good texture after storage, but in Comparative Example 2, no particular appearance and texture were obtained. In Comparative Example 2, outflow of contents was also observed.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002202220A JP4133053B2 (en) | 2002-07-11 | 2002-07-11 | Quality preservation agent for fish eggs |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002202220A JP4133053B2 (en) | 2002-07-11 | 2002-07-11 | Quality preservation agent for fish eggs |
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| JP2004041065A JP2004041065A (en) | 2004-02-12 |
| JP4133053B2 true JP4133053B2 (en) | 2008-08-13 |
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| JP2002202220A Expired - Fee Related JP4133053B2 (en) | 2002-07-11 | 2002-07-11 | Quality preservation agent for fish eggs |
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| JP2008072998A (en) * | 2006-09-22 | 2008-04-03 | Sanei Gen Ffi Inc | Pigment-containing food and drink, and method for stably coloring the food and drink |
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