JP4348406B2 - 魚卵の加工方法及び該方法によって得られた加工魚卵 - Google Patents
魚卵の加工方法及び該方法によって得られた加工魚卵 Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/46—Addition of dyes or pigments, e.g. in combination with optical brighteners using dyes or pigments of microbial or algal origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/179—Sakei
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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Description
また、ラクトバチルス コリニフォーミス(Lactobacillus coryniformis)、ラクトバチルス プランタラム(Lactobacillus plantarum)、カルノバクテリウム ディバージェンス(Carnobacterium divergens)、又はラクトバチルス サケ (Lactobacillus sakei)に属する乳酸菌であって、マダラ子に乳酸菌を添加してこれを添加しない対照とL*a*b*表色系の測色を比較したときのa*値の差が0.6以上である、魚卵に対して色調改善効果を有すると評価される該乳酸菌の1種又は2種以上を、魚卵に添加することを特徴とする魚卵の加工方法を提供するものである。
また、ラクトバチルス コリニフォーミス(Lactobacillus coryniformis)、ラクトバチルス プランタラム(Lactobacillus plantarum)、ラクトバチルス カゼイ(Lactobacillus casei)、又はラクトバチルス ファルシミニス(Lactobacillus farciminis)に属する乳酸菌であって、筋子に乳酸菌を添加してこれを添加しない対照とL*a*b*表色系の測色を比較したときのa*値の差が0.6以上である、魚卵に対して色調改善効果を有すると評価される該乳酸菌の1種又は2種以上を、魚卵に添加することを特徴とする魚卵の加工方法を提供するものである。
魚卵に対する色調改善効果を有する微生物のスクリーニングを以下の方法で行った。
(1)無添加たらこの色の改善効果を確認するため実施例1で得られた乳酸菌株(K12株)及び(B64株)を、食品添加物無添加たらこに接種し、L*a*b*を測色した。
保存後4日目及び11日目に、各区のL*a*b*の測色を分光測色計(商品名「508i」、ミノルタ製)を用いて測定し、その平均値を求めた。その結果を表7及び図2に示す。
(1)実施例1で得られた乳酸菌株(K12)を接種し、辛子明太子を調製し、該辛子明太子の色、味、保存性に対する改善効果の確認をL*a*b*の測色、官能評価法(色・味)、微生物検査にて行った。菌液の調整は実施例2と同様に行った。
辛子調味液漬け込み工程前の及び製造した辛子明太子の、各区のL*a*b*の測色を分光測色計(商品名「508i」、ミノルタ製)を用いて測定し、その平均値を求めた。その結果を表8に示す。
16名のパネラーにより、色、香り、味の3項目について、各試験区と対照区とのペアテストによって好ましさを評価した。評価の方法は両区の差がない場合を0点とし、−3点〜+3点までの7段階で相対的に評価を行い、その平均点を求めた。その結果を表9に示す。
該辛子明太子を7℃で10日間保存し、試験区及び対照区について10日目の微生物数を測定した。
筋子の色の改善効果を確認するため実施例1で得られた乳酸菌株(K12株)を、食品添加物無添加筋子に接種し、L*a*b*を測色した。
公共分譲機関から得た微生物菌株を用いて、魚卵に対する色調改善効果を有する微生物のスクリーニングを行った。なお、下記表12、13において、JCMの番号が付された菌株は、独立行政法人理化学研究所 バイオリソースセンターから分譲を受けた菌株であり、NBRCの番号が付された菌株は、独立行政法人 製品評価技術基盤機構 バイオテクノロジー本部 生物遺伝資源部門から分譲を受けた菌株である。また、対照として本発明者等が単離した、カルノバクテリウム マルタロマチカムB64株、ラクトバチルス コリニフォーミス近縁種R11株、ラクトバチルス コリニフォーミスK11株、ラクトバチルス コリニフォーミスK12株についても、一緒に評価した。
客観的な測色データーに基づいて色調変化(赤色化)の程度を評価するために、上記試験例1で得られた魚卵を測色計にかけ、色調評価を実施した。
公共分譲機関から得た微生物菌株を用いて、無添加筋子に対して色調の退色を抑制する効果を有する微生物のスクリーニングを行った。なお、下記表15、16において、JCMの番号が付された菌株は、独立行政法人理化学研究所 バイオリソースセンターから分譲を受けた菌株であり、NBRCの番号が付された菌株は、立行政法人 製品評価技術基盤機構 バイオテクノロジー本部 生物遺伝資源部門から分譲を受けた菌株である。また、対照として本発明者等が単離した、ラクトバチルス コリニフォーミスK11株、ラクトバチルス コリニフォーミスK12株についても、一緒に評価した。
客観的な測色データーに基づいて色調の退色の程度を評価するために、上記試験例3で得られた魚卵を測色計にかけ、色調評価を実施した。そのために、各菌株ごとに接種を行った試験区と接種しない対照区を設け、分光測色計による測定を試験例2と同様に行った。統計解析は各菌株ごとに対応のあるt検定により行った。
Claims (7)
- ラクトバチルス コリニフォーミス(Lactobacillus coryniformis)、ラクトバチルス プランタラム(Lactobacillus plantarum)、ラクトバチルス ファーメンタム(Lactobacillus fermentum)、又はカルノバクテリウム マルタロマチカム(Carnobacterium maltaromaticum)に属する乳酸菌であって、タラコに乳酸菌を添加してこれを添加しない対照とL*a*b*表色系の測色を比較したときのa*値の差が0.6以上である、魚卵に対して色調改善効果を有すると評価される該乳酸菌の1種又は2種以上を、魚卵に添加することを特徴とする魚卵の加工方法。
- ラクトバチルス コリニフォーミス(Lactobacillus coryniformis)、ラクトバチルス プランタラム(Lactobacillus plantarum)、カルノバクテリウム ディバージェンス(Carnobacterium divergens)、又はラクトバチルス サケ (Lactobacillus sakei)に属する乳酸菌であって、マダラ子に乳酸菌を添加してこれを添加しない対照とL*a*b*表色系の測色を比較したときのa*値の差が0.6以上である、魚卵に対して色調改善効果を有すると評価される該乳酸菌の1種又は2種以上を、魚卵に添加することを特徴とする魚卵の加工方法。
- ラクトバチルス コリニフォーミス(Lactobacillus coryniformis)、ラクトバチルス プランタラム(Lactobacillus plantarum)、ラクトバチルス カゼイ(Lactobacillus casei)、又はラクトバチルス ファルシミニス(Lactobacillus farciminis)に属する乳酸菌であって、筋子に乳酸菌を添加してこれを添加しない対照とL*a*b*表色系の測色を比較したときのa*値の差が0.6以上である、魚卵に対して色調改善効果を有すると評価される該乳酸菌の1種又は2種以上を、魚卵に添加することを特徴とする魚卵の加工方法。
- ラクトバチルス コリニフォーミスK12(Lactobacillus coryniformis K12、寄託番号FERM BP−10945)、カルノバクテリウム マルタロマチカムB64(Carnobacterium maltaromaticum B64、寄託番号FERM BP−10449)、Lactobacillus coryniformis subsp. torquens 菌株JCM1099、Lactobacillus coryniformis subsp. torquens 菌株JCM1166、Lactobacillus plantarum subsp. plantarum 菌株JCM8341、Lactobacillus plantarum subsp. plantarum 菌株JCM8342、Lactobacillus plantarum subsp. plantarum 菌株JCM8343、Carnobacterium divergens 菌株JCM5816、Lactobacillus sakei subsp. sakei 菌株JCM1157、 Lactobacillus fermentum 菌株NBRC3956、Lactobacillus coryniformis subsp. coryniformis 菌株JCM1098、Lactobacillus casei 菌株JCM8129、及びLactobacillus farciminis 菌株JCM1097からなる群から選ばれた1種又は2種以上の乳酸菌を、魚卵に添加することを特徴とする魚卵の加工方法。
- 魚卵を、食塩を含有する水溶液及び/又は調味液を用いて漬け込み処理するに際して、漬け込み処理前、漬け込み処理時又は漬け込み処理後に、前記乳酸菌を添加する請求項1〜4のいずれか1つに記載の魚卵の加工方法。
- 前記魚卵が、タラ、マス、サケ、トビウオ、ボラ、鯛、チョウザメ、ニシン、マグロ、ランプフィッシュ、シシャモ、ハタハタ、鮎から選ばれた卵である請求項1〜5のいずれか1つに記載の魚卵の加工方法。
- 請求項1〜6のいずれか1つに記載された方法により得られた加工魚卵。
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