JP5704733B1 - Karasumi manufacturing method - Google Patents

Abstract

The present invention provides a method for producing a chestnut that has reduced saltiness and odor, has a unique flavor, and has high storage stability. SOLUTION: A blood removal step (S1) for removing blood from the ovary of fish, a salting step (S2) for salting the blooded ovary, and a salting step (S3) for removing the salt from the salted ovary. And a drying step (S5) for drying the salt-free ovary, and a pod soup having a pickled step (S4) for immersing the ovary in sake lees between the salt-free step (S3) and the drying step (S5). Is the method. [Selection] Figure 1

Description

  The present invention relates to a method for producing a hull using an ovary such as a mullet.

  Traditionally, Karasumi with Bora ovaries has been popular as a high-class delicacy because of its unique flavor and texture. Since this ovary of mullet has been manufactured by a traditional manufacturing method for a long time, as shown in FIG. 2, the manufacturing method mainly includes a blood removal step (S101), a salting step (S102), salt It consists of a drawing process (S103) and a drying process (S104).

  The blood removal step (S101) is a step of drawing blood from the blood vessels on the surface of the ovary taken out from the mullet and removing the blood vessels. Specifically, the blood is drawn by inserting a needle or the like into the blood vessel, and coins are used. This is a process of scraping blood vessels.

  The subsequent salting step (S102) is a step of immersing the ovaries of mullet in salt water, and is usually immersed in salt water for about 2 to 7 days. In addition, instead of immersing in salt water, the ovary is kept covered with salt.

  The salt removal step (S103) is a step in which salted salted mullet ovaries are immersed in water to remove salt, and this process determines the saltiness of the product. It is considered as a process. Generally, salt removal is performed so that the final product has a salt concentration of about 5%. If salt is removed too much, salt adjustment will be insufficient, and the core may be raised from water with the core still a little stiff.

  The drying step (S104) is a step in which the ovaries are dried by applying the Bora ovaries to the sun. In many cases, a cobblestone plate is used for molding, and the surface is crushed slightly. Usually, it takes about 7 to 10 days to dry firmly to the core. At this time, the oil floating on the surface from the ovaries of the mullet may be wiped off.

  On the other hand, as a method of producing a food with a new flavor, texture, and umami, using the karasumi manufactured as described above, the original taste of karasumi, and the delamination process of peeling the egg membrane of karasumi, A method for producing a processed case product having a pulverization step for finely pulverizing the corner from the film-forming step, and a kneading step for adding other ingredients or seasonings to the cavities finely pulverized in the pulverization step (Patent Document 1) And a peeling process for removing the egg membrane from the hull, a process for adding liquid to the egg from which the egg membrane has been removed, and crushing the fish egg finely without retaining the original shape to the egg yolk There has been proposed a method of manufacturing a corner processed product having a process (see Patent Document 2).

  Karasumi is also expensive due to the short catch period of mullet and the decrease in the catch, and a method for manufacturing karasumi-like products made from octopus octopus is also proposed. Has been.

  As such a method, for example, blood-stained and salt-free Alaska pollen ovary is dried by heating at about 80 ° C. or less as a previous drying step to dehydrate the water content to a certain level, and then cooled to cool the internal content residue. A method has been proposed (see Patent Document 3) in which moisture is moistened on the ovary surface of the walleye pollen and then dried by heating at about 80 ° C. or lower as a subsequent drying step.

JP 2008-131926 A JP 2012-147767 A JP 2001-29046 A

  Although the above-mentioned traditional method is very popular with some consumers due to its unique flavor and texture, it is also true that the general consumer is dissatisfied with salty and raw smell. In order to solve this problem, as in the above-mentioned Patent Document 1 and Patent Document 2, a technique for processing the produced scum is proposed. However, because it is finely pulverized, it is no longer a high-quality image scum. It is far away. Moreover, the product using the scalp described in Patent Document 3 is a completely different type of product from Karasumi.

  The present inventor changed the idea without being bound by traditional traditional manufacturing methods, and as a result of earnestly studying to develop a haze that can be accepted by general consumers, the use of sake lees reduced salt content. In order to complete the present invention, it was found that the saltiness can be reduced, the odor can be eliminated and a unique taste can be imparted, and the preservation can be maintained without depending on the salt content. It came.

  It is an object of the present invention to provide a method for producing a basin that has reduced saltiness and odor, has a unique flavor, and has high storage stability.

  That is, the present invention includes a blood removal step for removing blood from fish ovaries, a salting step for salting the blood ovaries, a salt removal step for removing salt from the salted ovaries, and the salt removal. And a drying step for drying the ovary, wherein the method further comprises a step of pickling the ovary in sake lees between the desalting step and the drying step.

The blood removal step preferably includes a pretreatment step of immersing fish ovaries in salt water.
In the salting step, it is preferable to immerse the ovary in salt for salting.
In the salt removal step, salt removal is preferably performed to a salt concentration of 1% or less, and salt removal is preferably performed using alcohol-added water.
In the koji picking process, it is preferable to use sake lees added with seasonings.

  In addition, the present invention relates to a casing produced by the production method of the present invention, and preferably has a salinity concentration of 1.2% or less.

  Furthermore, the present invention relates to a pod that is manufactured using sake lees and has a salinity of 1.2% or less.

  ADVANTAGE OF THE INVENTION According to this invention, the saltiness and odor are reduced, maintaining the preservability, and it is possible to provide an unprecedented case with unique umami.

It is process drawing of the manufacturing method of the hull of the present invention. It is process drawing of the manufacturing method of the conventional mustard.

  As the method for producing the hulls of the present invention, a blood removal step for removing blood from the ovary of fish, a salting step for salting the blood-removed ovary, and a salting-out step for removing the salt from the salted ovary , A method for producing a pod using a fish ovary having a drying step for drying the salt-free ovary, wherein the ovary is soaked in sake lees between the salt removal step and the drying step. As long as it is shown in FIG. 1, specifically, as long as it is shown in FIG. 1, the blood removal process (S1), the salting process (S2), the salt removal process (S3), the koji picking process (S4), and drying are performed. Steps (S5) are sequentially provided, and processing steps not shown here may be included.

  Examples of fish ovaries that can be used in the present invention include Bora ovaries, Sawara ovaries, mackerel ovaries, etc., and Bora ovaries are particularly preferred. In the following, explanation will be made by taking Bora ovaries as an example.

  The blood removal step (S1) is a step of removing blood from the blood vessels on the surface of the Bora ovary and removing the blood vessels themselves as necessary. For example, after removing blood by inserting a needle or the like into the blood vessels, coins, etc. It is the process of scraping off the blood vessel using. In this blood removal step, blood is considered to be one cause of odor, so it is preferable to remove blood as much as possible. Specifically, fish ovaries are immersed in salt water for about 30 minutes to 2 hours (before Treatment), it is preferable to perform the blood removal treatment in such salt water. Thereby, the blood in the blood vessel is smoothly discharged to the outside, and the odor can be further removed. The salt concentration in the pretreatment is, for example, about 1 to 5%, and preferably about 2 to 3%. Furthermore, after the blood removal treatment, it is preferable to keep it in water for a predetermined period of time at a low temperature (for example, 0 to 10 ° C.) in a refrigerator or the like. Can be discharged.

  The salting step (salt storage step) (S2) is a step of removing moisture from the ovaries of the mullet blood drawn in the blood removal step using osmotic pressure. For example, a method of immersing the ovaries of the mullet in salt water for a predetermined period of time, In the method of the present invention, the method of immersing the mullet ovary in salt and retaining it for a predetermined period is preferable. Thereby, the water | moisture content inside an ovary is fully discharged | emitted and an odor can be reduced more.

  Specifically, for example, by placing salt, bora ovary, salt, bora ovary in this order from the bottom in the container, the bora ovary is buried in the salt. At this time, it is preferable to arrange a large ovary below and a small ovary above to uniformly remove water. In this case, it is preferable that the container has a larger salt volume than the ovary volume. Furthermore, if the mullet ovaries touch each other, the dehydration of that part will become uneven, and in some cases the ovaries may be damaged during the transition to the next process. Are preferably arranged. In such a state, it is preferably kept for a predetermined period at a low temperature (for example, 0 to 10 ° C.) such as in a refrigerator.

  As a salting period, it is preferable that it is about 7 to 20 days longer than the conventional traditional manufacturing method, and it is more preferable that it is about 10 to 15 days. As a result, the ovary is in a hard state (hard state to the core) like a bonito from which almost all of the water has been discharged, and the odor can be further reduced.

  The salt removal step (S3) is a salt removal step for removing salt from the ovary salted in the salting step, for example, preferably at a low temperature (for example, 0 to 10 ° C.) in a refrigerator, etc. And a method in which the ovaries of mullet are exposed to running water for a predetermined period. In the former immersion method, it is preferable to use alcohol-added water. Here, examples of the alcohol include sake, shochu, whiskey, wine and the like, and sake is preferable from the viewpoint of compatibility with the sake lees used in the subsequent steps. Thereby, it becomes possible to add a fragrance and umami while removing the raw odor with alcohol. In addition, the water to be immersed or the alcohol-added water may be partially exchanged continuously, or may be partially or entirely exchanged intermittently.

  In the traditional traditional manufacturing method, the saltiness (saltyness) of the final product is adjusted by adjusting the salt removal in this process. Although it leads to the evaluation of taste and a predetermined salt concentration is required to maintain high storage stability, it is preferable to remove the salt as much as possible in the production method of the present invention. Specifically, salt removal is preferably performed to a salt concentration of 1% or less, more preferably salt removal to 0.5% or less, further preferably salt removal to 0.3% or less, It is particularly preferable to carry out salt removal to 1% or less. By performing sufficient salt removal in this way, the odor can be further reduced together with the salt content, and it is possible to make a corner because it is easier to eat.

  General commercially available domestic varieties have a salinity level of about 5% (Nippon Suisan Gakkaishi 72 (1), 70-75 (2006) “Evaluation of ingredients in Nagasaki Bora ovary and haze” Table 2). In the production method, such conventional salty salinity is not required, but rather it is superfluous and it is preferable to remove the salt as much as possible.

  The salmon pickling step (S4) is the most characteristic step of the present invention, and is a step in which the ovary that has been desalted in the salt draining step is soaked in sake lees. Here, sake lees can be used in semi-solid, liquid, etc. with the addition of sake, amazake, water, etc., a method of immersing the ovaries in sake lees for a predetermined period, or a method of applying sake lees multiple times on the ovary surface Can be illustrated.

  In this step, it is preferable to use sake lees added with seasonings. The seasoning may be imparted (seasoned) after the koji picking step and / or after the drying step, but by seasoning at the same time in the sake lees step, a uniform and deep taste can be imparted. Such a seasoning does not include salt itself, and examples thereof include fermentation seasonings such as miso and soy sauce. By this step, the odor is almost eliminated, soft sweetness and umami can be increased, and storage stability can be improved.

  Specifically, for example, the salted ovary can be immersed in pickles containing sake, miso, and sake lees. Also, pickles containing amazake, miso, and sake lees can be used. The period of pickled rice is about 3 to 15 days, preferably about 4 to 7 days.

  The drying step (S5) is a step of drying the ovaries of the mullet, and the drying method is not particularly limited. For example, it can be dried using a combination of sun drying during the day and a drier at night. . Further, it is preferable to dry while forming into a predetermined shape using a drying plate or the like. It is also preferable to wipe off the oil floating on the surface from the ovaries of the mullet. As a drying period, it is a period which dries to a core, for example, is about 7 to 15 days.

  Karasumi manufactured using the sake lees as described above has a salinity level that is almost the same as or slightly higher than the salinity level after the desalting step, specifically, for example, 1.2% or less, preferably Is 1% or less, more preferably 0.5% or less. Therefore, the salinity can be reduced, and high storage stability can be maintained in the sake lees despite the low salinity. Moreover, in this invention, since salt can fully be extracted in a salt removal process, the odor component in a mullet can be discharged | emitted with this process, and the odor as a final product is also reduced significantly.

  Hereinafter, the present invention will be described more specifically based on examples, but the present invention is not limited thereto.

  First, the ovaries of the mullet were immersed in about 3% salt water for about 1 hour, and then blood was removed from the salt water using a needle or a coin. After the blood removal treatment, it was replaced with fresh water and kept in the refrigerator for 3 days. Then, in a 20 L container, it arranged from the bottom in the order of salt, mullet ovary, salt, mullet ovary, and arranged with a gap so that adjacent mullet ovaries do not contact each other. At this time, 13 kg of sodium chloride was used. Salting was performed in the refrigerator for about one week.

  Next, salt removal was performed in water to which sake was added. The immersion water to which sake was added was changed daily to remove salt. In the production method of the present invention, it is preferable to remove the salt as much as possible. The salt concentration after salt removal was about 0.06%.

  Next, the salted Bora ovaries were soaked in sake lees. Specifically, first, miso and a small amount of Amazake were mixed while heating until soft. Heating was stopped, kneading while smashing sake lees, and the soup stock was adjusted. In this soup, the dried mullet ovaries were soaked for about 7 days. By soaking in this soup, the smell of mustard disappeared, soft sweetness and umami increased, and the aroma also improved. The sake lees were wiped off and dried to obtain the haze (salt concentration 0.33 to 0.38%) of the present invention.

  The kazumi of the present invention produced as described above has a natural umami taste improved by fermented foods of sake lees, amazake, and miso, and is a healthy product that is reduced in salt as much as possible and gentle to the body. In addition, all of the materials used are of natural origin, and the products are completely additive-free products.

  Sensory evaluation of the haze of the present invention produced as described above was performed. As a comparison, commercially available karasumi A (salt concentration of about 5%) and commercially available karasumi B (salt concentration of about 3.5%) were used. More specifically, 57 tasters are allowed to eat Karasumi, commercially available Karasumi A, and commercially available Karasumi B according to the present invention, and three items of “salting”, “umami”, and “odor” Got an answer about.

About "salting" and "umami", they are evaluated by 5 grades of very good, good, normal, a little bad, bad, respectively, as 5 points, 4 points, 3 points, 2 points, 1 point, The average score was calculated. Similarly, “smell” is evaluated with a five-point evaluation of no, almost none, neither, a little, and quite, respectively, and 5 points, 4 points, 3 points, 2 points, 1 Average points were calculated as points.
The results are shown in Tables 1 to 3 below.

  As apparent from Tables 1 to 3, the haze of the present invention was superior to the commercially available haze in any of the three items of “salting”, “umami”, and “odor”.

  INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce a corner because the saltiness and odor are reduced while maintaining shelf life, and it is easy to accept for general consumers having a unique taste, and the industrial applicability is high. .

Claims (3)

A blood removal process for blood removal of fish ovaries;
A salting step of burying the blood-bleed ovary in salt and salting;
A salt removal step of salting the salted ovary to a salt concentration of 0.3% or less ;
A drying step of drying the salted ovary;
A method for manufacturing a chestnut having
A method for producing a chaff with a salinity concentration of 1.0% or less, comprising a step of pickling the ovary in sake lees added with seasonings between the salt removal step and the drying step. In salt disconnect process, roe manufacturing method according to claim 1, characterized in that the desalted with alcohol added water. Chi抜step, roe production method of claim 1, wherein further comprising a pretreatment step of immersing the ovaries fish in brine.

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