JPH06225689A - Production of salted product of fishes and fish eggs and seasoning liquid for salting - Google Patents

Abstract

PURPOSE:To obtain a method for producing a salted product in which salty taste is mild and the taste is improved to a mellow one though salty taste of conventional salted products of fishes and fish eggs is usually felt strong and there is a tendency to deficiency in mellow taste. CONSTITUTION:Fishes and fish eggs are treated with a common salt-based mixed composition comprising about 90-67 pts.wt. common salt (mainly sodium chloride), 7-30 pts.wt. potassium chloride, 0.1-2 pts.wt. total amount of magnesium chloride and magnesium sulfate and other minor seawater components in a manner similar to that of a conventional method. The mixed composition can readily be obtained at a low cost by suitably mixing both common salt and salt manufacturing residues from seawater. A mixture having the composition similar to that of the mixed composition is added to natural underground brine containing iodine to afford a useful seasoning liquid for salting.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing salted products such as fish and fish eggs, and a preferred seasoning liquid for salting. INDUSTRIAL APPLICABILITY The present invention advantageously provides a salted product excellent in saltiness and other tastes.

[0002]

2. Description of the Related Art Salt, which is the main component of salting, is currently produced mainly by an industrial salt-making method such as ion exchange treatment and dehydration of seawater. However, there are some difficulties in eating such as strong saltiness.
As is well known. Natural salt prepared by the Shioda method or the like is available, but it is expensive and, in the case of salted fish and fish eggs, is different from other salted seasonings in that it has a problem in taste. That is, natural salt generally has a good taste with respect to other seasoned foods, but it is unique in the case of salted fish and fish eggs, and improvement is required. As an attempt to improve these problems, for example, salt for fish salting (Japanese Patent Laid-Open No. 61-61666) has been proposed, but a sufficient improvement is essentially unsolved, and particularly troublesome. There seems to be a problem with the saltiness and lack of a mellow taste.

[0003]

The present inventor has recognized that the components of natural seawater are suitable for salting fish and fish eggs, and to further improve the taste and the like, specific components contained in seawater have been identified. An increased amount of the seasoning for salting was developed. According to the present invention, a salt-based mixed composition having a composition in a specific range as described below is used, and preferably, a mixture composition of inexpensive salt and an inexpensive residue mixture consisting of residues of the salt by an industrial salt-making method is used. Provided is a salting method which substantially eliminates the conventional problems of using.

Further, a salt-based composition comprising substantially the same components as the above-mentioned mixed composition is boiled and filtered with a natural underground brackish water containing iodine (mainly produced in Chiba and Niigata prefectures). A seasoning liquid for salting is provided. It is considered that the underground brackish water has a composition similar to that of seawater except for the iodine content, and promotes the taste of salted products. Furthermore, since the iodine content necessary for the human body is absorbed and retained in the salted product, a beneficial side effect for health is achieved. That is, about 0.15 mg or more of iodine, which is considered desirable, can be easily collected per day.

More particularly according to the invention, 90 to 67 parts (preferably 85 to 72 parts) of sodium chloride on a weight basis,
7 to 30 parts of potassium chloride (preferably 12 to 25 parts),
And magnesium chloride and magnesium sulfate total 0.
Fish and fish using a mixed composition containing 1-2 parts (preferably 0.15-1.5 parts) as a main component and a small amount of a trace component selected from other seawater-based components. Provided is a method for producing salted products, which comprises seasoning eggs.
Preferably, as the mixed composition, a mixed composition containing both salt obtained from seawater and a mixture containing potassium chloride, magnesium chloride, magnesium sulfate, and a small amount of other trace components of seawater, which consist of salt-making residues from seawater. Thing is,
It can be used advantageously. The above-mentioned salt-making residue mixture can be obtained at low cost from a salt-making company as crystal powder or concentrated liquid. Based on the component values of the food and the residual mixture, both are mixed to easily obtain the mixed composition having a desired composition.
If necessary, calculated amounts of necessary components (eg, potassium chloride) can be additionally added to replenish.

Further in accordance with the present invention, 90 to 67 parts (preferably 85 to 72 parts) of sodium chloride, 7 to 30 parts (preferably 12 to 25 parts) of potassium chloride and 0.1 to 0.1 parts by weight of magnesium chloride and magnesium sulfate based on the weight of the present invention. ~ 2
Part (preferably 0.15 to 1.5 parts),
There is provided a seasoning liquid for salting fish and fish eggs, which is characterized by being added to underground brackish water containing iodine (preferably 50 mg or more per 1 liter). The seasoning liquid can be advantageously produced by dissolving the mixed composition in the ground brackish water. The seasoning liquid is generally about 5
It is used for salting as a solution having a salt concentration of 25% by weight or more or a supersaturated solution.

The above-mentioned salt-based mixed composition is a homogeneous mixed powder or a solution such as an aqueous solution, a sea aqueous solution or a ground brine solution, or a supersaturated liquid, according to a known salting treatment method suitable for the types of fish and roe. The above-mentioned solution, which can be used in the above-mentioned condition, is generally used at a salt concentration of about 5 to 25% by weight or more. Still, it may be approved to add a small amount of iodine to the above-mentioned mixed composition or solution. The amount of the mixed composition or seasoning liquid and any known additive used as necessary in the present invention is not much different from the known salt amount and additive amount conventionally used for salting and is essentially the same. Is the amount. For example, the total amount of sodium chloride and potassium chloride used in the present invention is the same as the salt amount in the conventional salting method or 110% by weight of the salt amount.

The fish and eggs to be salted in the present invention are the same as the conventional method and are not particularly limited,
Typically, horse mackerel, mackerel, sardines, saury, sea bream, squid,
Examples include salmon, yellowtail, cod roe, herring, shishamo, cod roe, salmon roe, and shijiko. Although it depends on the type of salted product, the amount of salt absorbed and retained is generally about 2 based on the weight.
-10% and usually about 3-6%.

[0009]

The effects of the salting method and seasoning solution of the present invention have not been fully elucidated, but potassium chloride and chloride containing the natural seawater component of the salt-based mixed composition of the present invention and increasing the amount thereof. / It is thought to be due to the composition of ingredients, including magnesium sulfate. That is, it is considered that the seasoning mixture composition comprising natural seawater components is well suited and compatible with seawater-based or freshwater-based fish roe. The invention achieves the unexpected main effect that the saltiness of the salted product is mild and the taste is both good and mellow. It should be noted that salt-based reduced salt soy sauce and reduced salt containing potassium chloride and other additives are conventionally marketed for health, but it is clear that their taste is poor compared to ordinary soy sauce and salt. It is a fact. On the contrary, in the case of salted fish and fish eggs, which is quite unique, an unexpectedly excellent taste was achieved by the present invention using a salt-based mixed composition containing potassium chloride. Furthermore, in the case of a seasoning solution obtained by adding the mixed composition to iodine-containing groundwater having a composition close to that of seawater, the human body has a side effect that iodine content is well absorbed and retained in fish meat and fish eggs, Unexpectedly achieved.

[0010]

Example: Salt which is an industrial salt produced from seawater (normal salt),
And a mixed composition (mixed salt) comprising both the normal salt and a residue mixture (crystal powder particles) comprising a salt-making residue from seawater
Was used to produce the following salted products. The compositions of the normal salt and the mixed salt are shown in Table 1. The amount of NaCl and KCl was measured by an atomic absorption spectrophotometer, and the amount of iodine was measured by carbon tetrachloride extraction and the sodium thiosulfate method with the cooperation of researchers from the Faculty of Science and Technology of Nihon University. The indications of amounts and percentages are based on weight.

[0011]

[Table 1]

[0012]

[Examples 1 to 6] 6 kg of natural underground brackish water containing about 110 ppm of iodine that had been boiled and filtered as Example 1 was used to produce dried dried mackerel.
Was used to prepare mixed salt (1
8) Using a seasoning solution of 0.9 kg dissolved in 6 liters of water, and 0.9 kg of the above normal salt as Example 3 (comparative example)
Each seasoning liquid prepared by dissolving 6% in 6 liters of water was used.
Put 2kg of raw horse mackerel into each plastic container,
Each seasoning liquid was poured into each of the above liquids, immersed for 30 minutes, exposed to water, and then dried in the sun (about 3 hours in fine weather) to obtain dried fish products.

In the same manner, dried sardine products were manufactured. The same seasoning solution as in Example 1 above was used as Example 4, the seasoning solution of Example 2 was used as Example 5, and the seasoning solution of Example 3 was used as Example 6 (comparative example). Using 2 kg of raw sardines,
Each whole dried product was obtained in the same manner as in Examples 1 to 3 except that the seasoning liquid was dipped for about 60 minutes.

NaCl, K of dried products of Examples 1-6 above
The absorbed retention of Cl and iodine (I) in the dried product was measured. Furthermore, a tasting panel test was conducted on the dried fish roasted under the same standard conditions (8 fishery workers, 13 ordinary people).
First name) The results are shown in Table 2.

[0015]

[Table 2]

The absorption rates of NaCl and KCl absorbed and retained in the dried products of Examples 1 to 2 and Examples 4 to 5 and iodine in Examples 1 and 4 are about 7.7 to NaCl.
It was 8.0%, KCl about 7.4-8.0%, and iodine average 4% or more. The iodine content in the horse mackerel (32 g) of Example 1 was about 0.15 mg, and the sardines of Example 4 (2 animals, 30
The iodine content in g) was about 0.14 mg.

[0017]

[Example 7] In the above Examples 1 to 6, the same operation was performed except that raw sesame and sardines were mixed with raw sesame to obtain dried sesame and sardines. Each result was equivalent to the case of Examples 1-6. In the tasting panel test, good evaluation was obtained especially from fisheries personnel.

[0018]

Example 8 Tarako salted products were produced. Iodine about 110
The natural ground brackish water containing ppm was boiled to a volume of about one third and filtered to obtain a concentrated brine containing about 330 ppm iodine. 0.8 kg of the mixed salt (20). Malate salt (tightening agent) 0.1 kg, sodium nitrite (coloring agent) 0.174 g, LP sodium ascorbate 1
9 g, a colorant (red No. 102) 0.3 g, and a colorant (yellow No. 5) 0.18 g were mixed to obtain a seasoning. 10 kg of raw cod roe was placed in a plastic container, 1 liter of the concentrated brine and the seasoning were added, and the container was sealed and continuously rotated 15 times. Thereafter, the container was rotated by a quarter rotation every 30 minutes, and immersed at about 20 ° C. for 8 hours. After draining, the deposit was removed, the mixture was aged at about 10 ° C for 2 days, and stored at about -35 ° C for 4 days to obtain a salted product.

Regarding the above-mentioned tarako salted product, N in the product
Absorption and retention of aCl, KCl and iodine were measured.
In addition, a tasting panel test comparing fish salted cod with conventional salted water using salt and water instead of the mixed salt and brackish water and the same as the others (Fishing personnel 5
First name) The results are shown in Table 3. The amount of iodine absorbed and retained in the salted cod roe (30 g) was 0.126.
Was about 0.145 mg / 30 g.

[0020]

[Table 3]

Claims (3)

[Claims] 1. Sodium chloride 90-67 on a weight basis
Part, potassium chloride 7 to 30 parts, and a mixed composition containing 0.1 to 2 parts of magnesium chloride and magnesium sulfate in total, seasoning fish and roe, a method for producing a salted product, comprising: . 2. The mixed composition comprises both salt and a mixture containing potassium chloride, magnesium chloride, magnesium sulfate, and other trace components of seawater, which is a salt-making residue from seawater. Item 1. A method for producing salted products. 3. Sodium chloride 90-67 on a weight basis
Part, potassium chloride 7 to 30 parts, and magnesium chloride and magnesium sulfate 0.1 to 2 parts in total,
A seasoning liquid for salting fish and fish eggs, which is characterized by being added to underground brine containing iodine.