JPH03191743A - Preparation of salted fish roe - Google Patents
Preparation of salted fish roeInfo
- Publication number
- JPH03191743A JPH03191743A JP1331220A JP33122089A JPH03191743A JP H03191743 A JPH03191743 A JP H03191743A JP 1331220 A JP1331220 A JP 1331220A JP 33122089 A JP33122089 A JP 33122089A JP H03191743 A JPH03191743 A JP H03191743A
- Authority
- JP
- Japan
- Prior art keywords
- salt
- fish roe
- fish roes
- salted fish
- salted
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 61
- 150000003839 salts Chemical class 0.000 claims abstract description 46
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 6
- 230000032683 aging Effects 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims description 19
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000019688 fish Nutrition 0.000 description 43
- 235000013601 eggs Nutrition 0.000 description 26
- 239000012528 membrane Substances 0.000 description 12
- 241000894006 Bacteria Species 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 5
- 238000009938 salting Methods 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 241000881711 Acipenser sturio Species 0.000 description 3
- 241000972773 Aulopiformes Species 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 235000019515 salmon Nutrition 0.000 description 3
- 229920006395 saturated elastomer Polymers 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical class [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- ZPUCINDJVBIVPJ-LJISPDSOSA-N cocaine Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002611 ovarian Effects 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical class O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000252203 Clupea harengus Species 0.000 description 1
- 241000252233 Cyprinus carpio Species 0.000 description 1
- 241000276438 Gadus morhua Species 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 241000277331 Salmonidae Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000019514 herring Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000001672 ovary Anatomy 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は塩蔵魚卵の製造法に関するものである。[Detailed description of the invention] [Industrial application field] The present invention relates to a method for producing salted fish roe.
塩蔵魚卵は、魚卵中の塩分濃度を上昇させ、その貯蔵性
を向上させるとともに卵を締らせ、原料卵には無い塩蔵
品特有の食感を引出したもので、例えば、サケやマスの
卵を卯巣膜に包んだまま塩蔵した「筋子」や、卵粒をば
らばらに分離して塩蔵した「イクラＪ、あるいは、チョ
ウザメの卵巣を裏ごしして卵粒を集め、１０％前後の食
塩を混ぜて低温で成熟させた「キャビア」等が、広く知
られている。Salted fish roe is a product that increases the salt concentration in the fish roe, improves its storability, and makes the roe firmer, bringing out the unique texture of salted products that raw eggs do not have. ``Sujiko'' is made by salting the eggs of a sturgeon wrapped in a husk membrane, ``Salmon roe J'' is made by separating the egg grains and salting them, or pureeing the ovaries of sturgeon and collecting the egg grains and making them with about 10% salt. Caviar, which is a mixture of caviar and matured at low temperatures, is widely known.
本発明は、これらの塩蔵魚卵の製造法に於いて、食塩の
添加前又は添加後のいずれかの時期に魚卵を等方的に加
圧処理（約５００〜１００００ ｋｇ／Ｃ４程度）する
ことを特徴とする塩蔵魚卵の新規な製造法を提供するも
のである。In the method for producing salted fish roe, the present invention includes isotropically pressurizing the fish roe (approximately 500 to 10,000 kg/C4) either before or after the addition of salt. The present invention provides a novel method for producing salted fish roe, which is characterized by the following.
本発明によれば、卵膜強度及び卵膜間の接合が向上し、
食感が優れ、ドリップが少なく、保存性の良好な塩蔵魚
卵が提供され、特に、従来製造困難であった塩分濃度の
低い良質の塩蔵魚卵を高歩留まりで容易に製造し得るも
のである。According to the present invention, the strength of the egg membrane and the bond between the egg membranes are improved,
Salted fish roe with excellent texture, less dripping, and good storage stability is provided, and in particular, high-quality salted fish roe with low salt concentration, which has been difficult to produce, can be easily produced at a high yield. .
従来の塩蔵魚卵の製造法に於いては、筋子を例にすれば
原料卵を（凍結原料の場合は解凍後）洗滌、水切り後、
低温の飽和食塩水に漬は込み、通常１５〜６０分程度浸
漬処理後、再度水切りし、原料卵の重量の数％程度撒塩
して箱詰し、重石を載せて約１〜２週間保存（熟成）し
て製品としている。In the conventional manufacturing method for salted fish roe, for example, the raw egg is washed (after thawing in the case of frozen raw material), drained,
The eggs are soaked in low-temperature saturated salt water, usually for about 15 to 60 minutes, then drained again, sprinkled with salt of a few percent of the weight of the raw eggs, packed in boxes, and stored with weights for about 1 to 2 weeks. (aged) and made into a product.
このようにして製造される従来の塩蔵魚卵は、かなり優
れた貯蔵安定性と塩蔵品特有の良好な食感及び風味を具
備しているが、凍結解凍すると多量のドリップを生じる
という欠点がある。又、製造時に食塩の使用量を減らせ
ば、塩蔵品としての特性を損うため多量の食塩を使用せ
ざるを得す、鮮度の低い魚卵を原料とする場合はさらに
多量の食塩を使用し、卵膜を引締めて食感等の品質向上
を計っているのが現状である。Conventional salted fish roe produced in this way has excellent storage stability and good texture and flavor characteristic of salted products, but has the disadvantage of producing a large amount of drips when frozen and thawed. . Also, if you reduce the amount of salt used during manufacturing, you will have to use a large amount of salt because it will lose its characteristics as a salted product, and even more salt will be used if less fresh fish roe is used as the raw material. Currently, efforts are being made to improve texture and other quality by tightening the egg membrane.
従来、塩蔵効果を高めるため、熟成の際に重石を用いて
魚卵に弱い力で加圧（約５０ｇ／ｃ＋１）することは行
われているが、本発明のように等方的な高圧（約５００
〜１００００ｋｇ／ｃｌｆｉ ）を利用した例は全く知
られていない。Conventionally, in order to enhance the salting effect, weights have been used to apply weak pressure (approximately 50 g/c+1) to the fish roe during ripening, but as in the present invention, isotropic high pressure ( Approximately 500
-10,000 kg/clfi) is not known at all.
従来の製造方法において、飽和食塩水漬けや撒塩など多
量の食塩を使用する理由は、製品の塩分濃度を上昇させ
、その貯蔵性を向上させるとともに、卵を締まらせ、原
料卵には無い、塩製品特有の食感を引き出すことに有る
。In conventional production methods, the reason why large amounts of salt are used, such as soaking in saturated brine or sprinkling salt, is to increase the salt concentration of the product, improve its storage stability, and make the eggs firmer, which is not present in raw eggs. Its purpose is to bring out the unique texture of salt products.
また、原料品質（熟度、鮮度等）が低い場合は、卵の締
りが悪い為、過度な飽和食塩水漬けや、撒塩を行い、可
能な限り、塩蔵魚卵特有の食感を引き出している。In addition, if the raw material quality (ripeness, freshness, etc.) is low, the eggs will not be firm, so excessive saturated brine soaking or salting should be done to bring out the unique texture of salted fish roe as much as possible. There is.
以上の様に、塩蔵魚卵製造方法において、食塩は無くて
はならない重要な原料であり、その結果、塩蔵魚卵は、
高塩分含量食品の１つとなっている。As mentioned above, salt is an indispensable and important raw material in the salted fish roe production method, and as a result, salted fish roe is
It is one of the foods with high salt content.
一方、近年の食生活は、著しく低塩化して来ており、こ
の傾向は、今後とも、続いていくと考えられている。On the other hand, dietary habits in recent years have become significantly lower in salt content, and this trend is expected to continue in the future.
しかしながら、従来の製造方法において、単に食塩使用
量を制限（飽和食塩水漬は時間の短縮や撒塩量の減量）
するだけでは塩蔵品特有の締った食感が得られないばか
りか充分なる貯蔵性も得られない。However, in conventional manufacturing methods, the amount of salt used is simply limited (saturated salt solution reduces the time and amount of salt applied).
If you do this alone, you will not be able to obtain the firm texture characteristic of salted products, and you will also not be able to obtain sufficient storage stability.
この様な状況において可能な限り低塩である塩蔵魚卵の
製造方法を開発することが急務と思われる。さらに、従
来の製法による塩蔵魚卵（特にすじこ等）は凍結解凍す
ると、多量のドリップを生成し、外観上、その商品価値
が著しく低下する。Under these circumstances, it seems urgent to develop a method for producing salted fish roe that is as low in salt as possible. Furthermore, when salted fish roe (especially Sujiko etc.) produced by conventional methods is frozen and thawed, a large amount of drips are produced, which significantly reduces its commercial value in terms of appearance.
このドリップの生成を防止することも重要な課題である
。本発明者等は、上述の諸問題を解決するため種々検討
した結果、従来の塩蔵魚卵の製造法に於いて食塩の添加
前又は添加後のいずれかの時期に魚卵を等方的に高い圧
力（約５００〜１００００ｋｇ／ ｃｄｌ程度）で加圧
処理することにより、低塩分含量にもかかわらず卵膜の
強度及び卵膜間の接合が向上し、食感及び風味が優れ、
ドリップが少なく、保存性の良好な塩蔵魚卵を製造し得
ることを見出し本発明を完成した。Preventing the generation of this drip is also an important issue. As a result of various studies to solve the above-mentioned problems, the present inventors discovered that in the conventional method for producing salted fish roe, fish roe is isotropically processed either before or after the addition of salt. By pressurizing at high pressure (approximately 500 to 10,000 kg/cdl), the strength of the egg membrane and the bond between egg membranes are improved despite the low salt content, and the texture and flavor are excellent.
The present invention was completed by discovering that it is possible to produce salted fish roe with less dripping and good shelf life.
本発明は、
１、原料魚卵に食塩を添加して塩分濃度を上昇させた魚
卵を得、これを熟成させて塩蔵魚卵を製造する方法に於
いて、食塩の添加前又は添加後のいずれかの時期に魚卵
を等方的に加圧処理することを特徴とする塩蔵魚卵の製
造法。The present invention provides the following features: 1. In a method for producing salted fish roe by adding salt to raw material fish roe to increase the salt concentration and aging it, the method includes: A method for producing salted fish roe, characterized by subjecting fish roe to isotropic pressure treatment at some time.
２、加圧処理を５００〜１００００ｋｇ／ｃｄの圧力で
行うことを特徴とする上記ｌ記載の塩蔵魚卵の製造法。2. The method for producing salted fish roe as described in item 1 above, wherein the pressure treatment is carried out at a pressure of 500 to 10,000 kg/cd.
３、加圧処理を１０℃以下の温度で行うことを特徴とす
る上記１又は２記載の塩蔵魚卵の製造法。3. The method for producing salted fish roe as described in 1 or 2 above, wherein the pressure treatment is carried out at a temperature of 10° C. or lower.
に関するものである。It is related to.
本発明に於いて、原料魚卵は食用に供することが出来る
ものであれば特に種類を限定するものでなくいずれでも
よい０代表的魚卵としては例えばサケ、マス、チョウザ
メ、コイ、タラ、ニシン等の魚卵を例示することが出来
る。In the present invention, the raw material fish roe may be any type without any particular limitation as long as it can be used for food. Typical fish roes include salmon, trout, sturgeon, carp, cod, and herring. For example, fish eggs such as
これらの魚卵は、所望により卵巣膜に包まれたまま又は
卵粒をばらばらに分離して利用することが出来る。These fish eggs can be used as they are wrapped in the ovarian membrane or by separating the egg particles into pieces, if desired.
食塩を添加して塩分濃度を上昇させた魚卵を得る方法は
、魚卵を高濃度食塩水に浸漬したり、撒塩する等の従来
の方法を包含しているが、本発明に於いては、通常の食
塩使用量を約Ａ程度に減らした場合でも良質の塩蔵魚卵
を得ることが出来る。Methods for obtaining fish roes with increased salinity by adding salt include conventional methods such as soaking fish roes in high-concentration salt water and sprinkling salt on them, but in the present invention, It is possible to obtain high-quality salted fish roe even when the amount of salt used is reduced to about A.
熟成は、塩分濃度を上昇させた魚卵を約１〜２週間程度
保存することによって行われる。Ripening is carried out by preserving fish roe with increased salt concentration for about 1 to 2 weeks.
加圧は、約５００〜１００００ ｋｇ ／ ｄ程度の圧
力で約５〜６０分間程度、通常５〜２０分間行うのが好
ましい。Pressurization is preferably carried out at a pressure of about 500 to 10,000 kg/d for about 5 to 60 minutes, usually for 5 to 20 minutes.
本発明に於いて、生鮮魚卵を取扱う関係上、雑菌の繁殖
を防止するため一連の作業は低温で行うのが好ましいの
は勿論であるが、特に、加圧時の温度は重要であり、常
温で加圧すれば魚卵が白濁して品質を損う危険があるの
で通常１０℃以下の温度で加圧するのが好ましい。又、
食塩使用量を著しく減量する場合は、魚卵の種類にもよ
るが一般に品質を損い易いので一５°Ｃ〜−１５°Ｃ程
度の低温で加圧するのが好ましい。In the present invention, since fresh fish eggs are handled, it is of course preferable to perform the series of operations at low temperatures to prevent the proliferation of bacteria, but the temperature during pressurization is particularly important. If pressurized at room temperature, there is a risk that the fish roe will become cloudy and its quality will be impaired, so it is usually preferable to pressurize at a temperature of 10° C. or lower. or,
If the amount of salt used is to be significantly reduced, it is preferable to pressurize at a low temperature of about -5°C to -15°C, as this generally tends to impair quality, although it depends on the type of fish roe.
以下、本発明の実施態様を具体的に説明するため実施例
を示す。Examples are shown below to specifically explain embodiments of the present invention.
実施例１
卵巣膜に包まれたままのサケ魚卵１０ｋｇをポリエチレ
ン袋に入れて真空パックした後、冷却器付き高圧容器に
入れ、−１０°Ｃで２０分間３０００ｋｇ／ｃｔｌｌの
等方的加圧処理を行った。Example 1 10 kg of salmon roe still wrapped in ovarian membrane was placed in a polyethylene bag and vacuum packed, then placed in a high pressure container with a cooler and isotropically pressurized at 3000 kg/ctll for 20 minutes at -10°C. processed.
加圧処理した魚卵をボリエ藪仁ン袋から取出し、１０°
Ｃの飽和食塩水中に１５分間漬は込み、水切り後原料卵
に対し１．５％重量の撒塩を施して箱詰めし、３°Ｃで
１週間静置して熟成させ塩蔵魚卵（すじこ）を製造した
。Remove the pressure-treated fish roe from the Bolier bag and heat it at 10°.
Soaked in saturated saline solution of C for 15 minutes, drained, sprinkled with 1.5% salt by weight, packed in boxes, left to mature at 3°C for 1 week, and salted fish roe (Sujiko) was manufactured.
本島は、食塩量が従来品の約４であるにもかかわらず長
期保存後も良好な食感と風味を保持し、冷凍解凍後のド
リップ量が少ない非常に良質のすしこである。Honjima is a very high-quality sushiko that retains good texture and flavor even after long-term storage, and has a small amount of dripping after freezing and thawing, even though the amount of salt is about 4 times the conventional product.
本発明により、卵膜及び組織が良く締まり、食感が優れ
、ドリップが少なく、保存性の良好な塩蔵魚卵の製造法
が提供された。ADVANTAGE OF THE INVENTION According to the present invention, a method for producing salted fish roe having firm egg membranes and tissues, excellent texture, less dripping, and good storage stability has been provided.
本発明によれば、従来製造困難であった塩分含量の低い
良質の塩蔵魚卵を高歩留まりで容易に製造し得るもので
ある。According to the present invention, high-quality salted fish roe with a low salt content, which has been difficult to produce in the past, can be easily produced at a high yield.
この点を更に詳細に説明するため、試験例を示す。In order to explain this point in more detail, a test example will be shown.
試験例１
同一ロットのサケ冷凍卵を解凍して原料魚卵として用い
、実施例Ｉと同様な方法で加圧条件のみ種々変更して３
種のすじこ（すじこＡ、すじこＢ、すじこＣ）を製造し
、比較のため、従来法によるすじこ（従来品）も製造し
、それぞれのすしこについて品質試験を行った。Test Example 1 Frozen salmon eggs from the same lot were thawed and used as raw material fish eggs, and the same method as in Example I was carried out with only the pressure conditions changed.
Seed sujiko (sujiko A, sujiko B, sujiko C) were produced, and for comparison, sujiko (conventional product) by a conventional method was also produced, and a quality test was conducted on each sujiko.
（イ）すじこの製造法
すじこＡ：実施例１と全く同一の方法で製造した。即ち
、加圧条件は、「食塩添加
（飽和食塩水漬込み）前、−１０°Ｃ１３０００ｋｇ／
ｃｆ、 ２０分間」である。(a) Manufacturing method of sujiko Sujiko A: Manufactured in exactly the same manner as in Example 1. In other words, the pressurization conditions are: -10°C 13000kg/before salt addition (saturated salt solution soaking)
cf, 20 minutes”.
すじこＢ：加圧条件を「食塩添加後熟成直前、−１５°
Ｃ，２０００ｋｇ／ｃＪ、 １５分間」に変更した外は
実施例１と同様にして製
造した。Sujiko B: The pressurization conditions were set to ``-15° immediately after adding salt and immediately before ripening.''
It was produced in the same manner as in Example 1, except that the temperature was changed to "C, 2000 kg/cJ, 15 minutes".
すじこＣ：加圧条件を「熟成後、−５°Ｃ、３０００ｋ
ｇ／ｃｆｆｌ、 １０分間ｊに変更した外は実施例１と
同様にして製造した。Sujiko C: Pressure conditions are set to ``After aging, -5°C, 3000k''
It was produced in the same manner as in Example 1 except that the concentration was changed to g/cffl and j for 10 minutes.
従来品： 原料魚卵を１０°Ｃの飽和食塩水に３０分間
漬は込み、水切り後原料卵に対し
３％重量の撒塩を行い、３°Ｃで１週
間静置して成熟させた。Conventional product: The raw fish roe was soaked in saturated saline at 10°C for 30 minutes, and after draining, the raw egg was sprinkled with 3% salt by weight and allowed to stand at 3°C for one week to mature.
（ロ）品質試験
上記４種のすしこについて、それぞれ製造直後及び３°
Ｃ１１ケ月保存後に卵膜の破断強度及び生菌数を測定す
ると共に、各すじこを一２０°Ｃで１週間冷凍保存後解
凍した場合のドリップ量及び塩分含量も合わせて測定し
た。(b) Quality test For the above four types of sushiko, immediately after production and at 3°
After storage for 11 months, the breaking strength of the egg membrane and the number of viable bacteria were measured, and the amount of drip and salt content when each egg membrane was thawed after being frozen for one week at 20°C was also measured.
なお、破断強度はレオメータ−でφ１０ｍｍのプランジ
ャーを用いて測定した値（ｇ ／ｃｕｌｌ ）の平均値
で示した。ドリップ量は解凍試料１００ｇをろ紙上に置
き、３°Ｃで一晩放置したとき、ろ紙に付置したドリッ
プの重量測定により求めた。The breaking strength was expressed as the average value (g/cull) measured using a rheometer with a plunger having a diameter of 10 mm. The drip amount was determined by placing 100 g of the thawed sample on a filter paper, leaving it at 3°C overnight, and then measuring the weight of the drip that was placed on the filter paper.
生菌数は標準寒天培地を用いる常法により測定し、試料
１ｇ当りの菌数で示した。The number of viable bacteria was measured by a conventional method using a standard agar medium, and expressed as the number of bacteria per gram of sample.
（ハ）試験結果 本試験の結果は第１表に示すとおりである。(c) Test results The results of this test are shown in Table 1.
Ｃ本頁以下余白）
第１表の成績から明らかなように、本発明により製造し
たすじこＡ、Ｂ及びＣはいずれも従来品に比較して塩分
含量が低いにもかかわらず従来品と同等乃至それ以上の
破断強度を示し、卵膜や組織が良く締った高品質のもの
で、この締りは３°Ｃ，１ケ月保存後もほぼ維持された
。As is clear from the results in Table 1, Sujiko A, B, and C manufactured according to the present invention all have a lower salt content than the conventional product, but are equivalent to or equivalent to the conventional product. It was a high-quality product with a breaking strength higher than that, and the egg membrane and tissues were well-compacted, and this compactness was almost maintained even after storage at 3°C for one month.
又、保存中の生菌数の増加が非常に少なく、且つ、解凍
後のドリップ量は従来品の１７３程度しか生成せず、非
常に優れた貯蔵安定性を示した。In addition, the increase in the number of viable bacteria during storage was very small, and the amount of drips after thawing was only about 173 compared to the conventional product, demonstrating excellent storage stability.
Claims (1)
卵を得、これを熟成させて塩蔵魚卵を製造する方法に於
いて、食塩の添加前又は添加後のいずれかの時期に魚卵
を等方的に加圧処理することを特徴とする塩蔵魚卵の製
造法。 ２、加圧処理を５００〜１００００ｋｇ／ｃｍ＾２の圧
力で行うことを特徴とする請求項１記載の塩蔵魚卵の製
造法。 ３、加圧処理を１０℃以下の温度で行うことを特徴とす
る請求項１又は２記載の塩蔵魚卵の製造法。[Scope of Claims] 1. In the method of producing salted fish roe by adding salt to raw material fish roe to increase the salt concentration and aging the same, the method includes adding salt before or after addition of salt. A method for producing salted fish roe, which is characterized in that the fish roe is isotropically pressure-treated at some time after. 2. The method for producing salted fish roe according to claim 1, wherein the pressure treatment is carried out at a pressure of 500 to 10,000 kg/cm^2. 3. The method for producing salted fish roe according to claim 1 or 2, wherein the pressure treatment is performed at a temperature of 10° C. or lower.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1331220A JP2703816B2 (en) | 1989-12-22 | 1989-12-22 | How to make salted fish eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1331220A JP2703816B2 (en) | 1989-12-22 | 1989-12-22 | How to make salted fish eggs |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03191743A true JPH03191743A (en) | 1991-08-21 |
| JP2703816B2 JP2703816B2 (en) | 1998-01-26 |
Family
ID=18241240
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1331220A Expired - Fee Related JP2703816B2 (en) | 1989-12-22 | 1989-12-22 | How to make salted fish eggs |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2703816B2 (en) |
-
1989
- 1989-12-22 JP JP1331220A patent/JP2703816B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP2703816B2 (en) | 1998-01-26 |
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