JPH06153870A - Production of good-smell disjointed cod roe exhibiting baked flavor - Google Patents

Abstract

PURPOSE:To provide a method for producing good-smell disjointed cod roe exhibiting a baked flavor. CONSTITUTION:This method for production of good-smell disjointed cod roe exhibiting a baked flavor is carried out by admixing edible fat and oil in an amount of 0.2 to 1.5 times the weight of disjointed cod roe with the disjointed cod roe prepared by disjointing cod roe, heat-treating the disjointed cod roe, raising the temperature of the disjointed cod roe up to 155 to 165 deg.C and subsequently stopping the heat treatment.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is a method for producing tarako having a savory grilled flavor. More specifically, it is a method for producing rose eggs obtained by loosening tarako, which has a savory grilled flavor.

[0002]

2. Description of the Related Art Conventionally, grilled cod roe has been prepared by salting the mature ovaries of walleye pollack roasted with charcoal or the like and eaten as it is or in slices. Therefore, there is no problem when it is treated as a silly dish by itself, but when it is eaten on spaghetti or the like, each one is large, and thus there is a problem that it looks bad.

Further, JP-A-57-152868 discloses that roasted octopus is roasted to obtain a roasted octopus flavor. The purpose is to mix a binder and fill the edible casing, and then roast it to obtain a baked tarako-like food, and it has not solved the above problems. On the other hand, Japanese Patent Application Laid-Open No. 60-203166 discloses a method of roasting raw octopus into small pieces or egg grains and then roasting it. The purpose is to achieve this, and it is premised on mixing with a taste adjusting material such as soy sauce, and the above problems cannot be solved. In addition, JP-A-60-26258
Japanese Patent No. 1 discloses a method of roasting tarako, but it is intended to improve the preservability of tarako with a low salt concentration, and the tarako is treated below the protein denaturation temperature. It didn't solve the point.

Therefore, an attempt was made to roast the rose-shaped eggs obtained by loosening the tarako by the conventional method. However, since the rose-shaped eggs have small grains and are quickly carbonized, a savory roasting flavor is obtained. I couldn't get what I had.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing rose eggs having a savory grilled flavor.

[0006]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have added edible oils and fats and heat-treated them under specific conditions to savoryly roast rose-shaped eggs without carbonization. The present invention has been completed based on the finding that it is possible.

That is, according to the present invention, rose eggs obtained by loosening tarako are added and mixed with 0.2 to 1.5 times by weight of edible oil and fat, and heat treated to adjust the product temperature of rose eggs to 155 to 165. ° C
The method for producing a rose egg having a savory grilled flavor is characterized in that the heat treatment is stopped after the temperature is raised to 0.

The rose egg obtained by loosening the tarako in the present invention means a mature ovary of walleye pollack, so-called raw tarako, which is washed with, for example, a salt solution having a salt content of about 5% and then subjected to a chopper or mincher to take out the egg from the egg sac. A salt solution having a salt content of about 20% is soaked in an equal amount of salt water, and is then sifted to separate each egg into individual pieces (hereinafter referred to as loose eggs).

In the present invention, the purpose of adding and mixing edible oils and fats is to prevent the water content of rose eggs from rapidly flying due to heat treatment and to prevent carbonization and splashing and cracking. The amount of edible oil / fat added is 0.2 to 1.5 times by weight, preferably 0.5 to 1.
It is 0 times the weight. If the amount added is less than 0.2 times by weight, the particles of rose eggs are likely to aggregate with each other, while if over 1.5 times by weight, it becomes difficult to control the temperature of the product temperature of the rose eggs. . Further, in adding and mixing the edible oil and fat, it is important to sprinkle the surface of each individual egg of the rose egg evenly so that heat is not directly applied to the egg grain. For that purpose, it is preferable to add edible oils and fats to the rose eggs and then sufficiently stir them with a spatula or the like if the rose eggs are small in amount and with a stirring device or the like if the rose eggs are large.

The edible oil / fat in the present invention is preferably liquid at room temperature so that it can be mixed with loose eggs as it is, but even if it is solid, there is no problem because it becomes liquid at the beginning of heating. In addition, an odorless one is preferable so as not to impair the savory roasted flavor of rose eggs, but if it adds a flavor that complements the savory roasted flavor of rose eggs, it is called a flavor oil. May be. Specific examples include palm oil, corn oil, rapeseed oil, rice oil, sesame oil, coconut oil, lard and the like.

According to the present invention, a mixture of rose eggs and edible oil and fat is heat-treated to raise the product temperature of the rose eggs to 155 to 165 ° C, and then the heat treatment is stopped. In heating, it is preferable to use an open flame type heating and stirring device that can heat while stirring and has a high heating power in order to facilitate temperature control of the product temperature of rose eggs.
Specifically, the product temperature of rose eggs can be efficiently raised by using a direct-fire type flat kettle or a kneader while stirring and setting the heat to high first and then gradually adjusting the heat to low. .

When stopping the heat treatment,
When the product temperature of the rose egg reaches 155 to 165 ° C, it is preferable to perform it as soon as possible in order to avoid excessive heating. When the heat treatment is stopped, the product temperature of the rose egg is 15
When the temperature is lower than 5 ° C, there is no fragrance. On the contrary, when the temperature is higher than 165 ° C, there is a bite or a burning odor, which is not preferable. After stopping the heat treatment, the rose eggs are cooled by leaving them at room temperature or applying cold air.

In the present invention, it is preferable to add an appropriate amount of the defoaming agent together with the edible oil and fat, because if the edible oil and fat alone is heated, the oil and fat will foam and become difficult to process. Further, when adding the defoaming agent, it is desirable to add it to the edible oil and fat and mix it in advance. Specific examples of the defoaming agent include silicone resin.

[0014]

EXAMPLES Hereinafter, examples will be described. Example 1 10 kg of frozen cod roe was thawed, washed with 5% saline and then minced, and then 40% with the same amount of 20% saline.
It was soaked for 1 minute to loosen it, and then sieved with a sieve having an opening of 1000 μ, and what was turned on was discarded as a foreign substance. What passed 1000 μm in the above-mentioned sieving was further sieved by a 355 μm sieve, and the one turned on the sieve was collected as a raw egg. The obtained rose egg was 9.5 kg.

To the rose eggs thus obtained, 0.5 parts by weight of palm oil containing 100 ppm of silicone resin was added, and the mixture was stirred and mixed uniformly using a spatula. Then, while stirring in a direct-fired flat kettle, the heat power was adjusted from high heat to low heat to raise the temperature of the rose eggs until the product temperature reached 160 ° C, and then the heat was immediately stopped and naturally cooled. . Therefore, the obtained rose egg had a savory roasting flavor, and when sprinkled with spaghetti, both appearance and flavor were preferable.

[0016]

EFFECTS OF THE INVENTION The roasted rose eggs obtained by the present invention have a savory roasting flavor, and therefore, not only can they be used as they are for the ingredients of Ochazuke, sprinkles, etc. It is possible to provide tarako sauce having a savory grilled flavor. Furthermore, by mixing with raw rose eggs, it is possible to obtain a tarako material excellent in flavor and texture.

Claims (2)

[Claims] 1. A rose egg obtained by loosening tarako,
~ 1.5 times the weight of edible oils and fats are added and mixed, and heat treatment is performed to raise the product temperature of the rose eggs to 155 to 165 ° C, and then the heat treatment is stopped. A method for producing a rose egg having. 2. The method for producing a rose egg having a savory roasted flavor according to claim 1, wherein an antifoaming agent is added together with the edible oil and fat.