JPH08182481A - Method for processing roe product and apparatus for the method - Google Patents

Abstract

PURPOSE: To create a mild and new taste in a roe product. CONSTITUTION: A container 1 is provided with an ultrasonic generating means 8 at the bottom of the container l for generating ultrasonic wave. A treating liquid and roe (roe of walleye pollack) is placed in it. The roe is subjected to an aging treatment (seasoning) under the irradiation with ultrasonic waves (frequency of 28kHz, output of 1W/cm<2> ) by applying pulse voltage on the ultrasonic generating means 8 for 12hr in the state in which the roe is immersed in the treating agent. Compared with the conventional product, the obtained roe product has a lower content of salt, an increased weight and a more matured taste in spite of a short aging time. Further, it can create a very mild new characteristic taste even in the case where the treating agent is same as the conventional agent. The feeling of roe grain is improved compared with the conventional product.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and apparatus for treating fish egg products used for salting, coloring, aging (seasoning) fish eggs such as Alaska pollack eggs.

[0002]

2. Description of the Related Art Conventionally, when salting or aging fish roe such as Alaska pollack roe, a processing liquid such as salt (sodium chloride), a coloring agent, and a seasoning is poured into a barrel-shaped container and the roe is roasted. The barrel-shaped container is immersed in the treatment liquid and continuously or intermittently rotated for treatment (conventional example 1).

Further, Japanese Patent Laid-Open No. 6-38718 discloses a method of salting Alaska pollack eggs while applying vibration (conventional example 2).

Japanese Unexamined Patent Publication No. 5-103635 discloses a method of preparing seafood by applying ultrasonic waves having a frequency of 100 kHz or less before cooking (conventional example 3).

[0005]

The method of Conventional Example 1 which is most commonly used at present has a problem that a long processing time is required. Specifically, as a salting step, it is necessary to perform a treatment for about 8 to 17 hours in a treatment liquid containing salt (when coloring is performed at the same time, a coloring agent is mixed in the treatment liquid, and 8 to 17 It takes about 2 hours to 1 week for a long period of time in a treatment liquid containing seasonings as an aging step. That is, such a processing time requires at least 3 days and, if long, 1 week or more. In addition, since the processing time is long, there is an adverse effect that bacteria are propagated during the processing.

[0006] In the conventional example 2, it is described that it is preferable to cause mechanical vibration by using a motor, a piston, a shaker, etc., and the whole fish egg is salted uniformly by this mechanical vibration. However, the processing time cannot be shortened, and as in the case of Conventional Example 1, it requires a long processing time of 7 to 19 hours for salting. Therefore, even in the aging process, from 2 days to 1
A processing time of about a week is required.

[0007] The fish roe products (for example, mentaiko mentaiko) produced by these conventional examples 1 and 2 are said to have a strong spicy taste as in the past. However, in recent years, along with the diversification of taste preferences and the boom of health foods, demand has increased not only for fish egg products with a strong spicy taste but also for fish eggs products with a mild salty taste. , Creation of new taste is required.

In Conventional Example 3, seasoning oil or the like is applied to fish fillets and the like, and then ultrasonic waves are applied so that the seasoning oil well permeates the entire fillets. This is different from salting and aging of roe, in which the ultrasonic wave generator is brought into direct contact with seafood to act without using a treatment liquid.
Of course, it does not shorten the processing time of the roe. If this conventional example 3 is applied to a fish egg product and the fish egg product is set in an ultrasonic treatment device and directly subjected to ultrasonic waves, each grain of the fish egg may be crushed, and the shape and quality of the product may be reduced. It is difficult to keep.

Therefore, an object of the present invention is to create a mild new taste in fish egg products. Another object of the present invention is to reduce the processing time, reduce the manufacturing cost, and suppress the propagation of various bacteria.

[0010]

In order to achieve the above object, the method of processing fish egg products according to the present invention is characterized in that weak ultrasonic waves are applied while the fish eggs are immersed in the processing liquid. To do. The output of this weak ultrasonic wave is 1
It is 5 W / cm ² or less. The processing apparatus for processing this fish egg product is a container capable of injecting the processing solution and capable of holding the fish egg in a state of being immersed in the processing solution, and an output of 15 W / cm in the container. And an ultrasonic wave oscillating means capable of applying a weak ultrasonic wave of ² or less.

[0011]

Embodiments of the present invention will be described below with reference to the drawings. In the processing apparatus shown in FIGS. 1 and 2, a container 1 having a monitoring window 1a is covered with a lid 3 via a packing 2, and fixed with a stopper plate 4 and hermetically sealed. In the container 1,
A partition plate 5 having a large number of holes each having a diameter of about 3 to 5 mm is provided, and a lower portion partitioned by the plate 5 is provided with a stirring propeller 6 as a stirring means for the processing liquid and a drive motor 7. There is. Further, an ultrasonic wave oscillating means 8 is attached to the bottom surface of the container 1. The ultrasonic wave oscillating means 8 repeats deformation by applying a pulse voltage from an oscillator (not shown) and oscillates an ultrasonic wave having a frequency corresponding to the pulse width.

Next, a method for aging etc. using the above apparatus will be described. The treatment liquid 9 is poured into the container 1, and the Alaska pollack eggs 10, which is an example of fish eggs, are placed on the plate 5 in a state of being housed in a net cage 11 made of stainless steel with a lid. At this time, the lid of the net basket 11 with a lid is closed so that the Alaska pollack egg 10 does not float in the treatment liquid. In this manner, while the Alaska pollack egg 10 is immersed in the treatment liquid 9, a pulse voltage is applied to the ultrasonic wave oscillating means 8 to perform treatment processing. At this time, the drive motor 7 rotates the stirring propeller 6 to stir the treatment liquid 9. The drive motor 7 functions as the vibration generator in the second conventional example.

Therefore, a concrete example of such a processing method will be described. The experiment was conducted under the following conditions.

Raw material: 1 kg of salted frozen Alaska pollack (salt tarako) thawed at 18 ° C. for about 12 hours Treatment liquid: 1 liter (same as the treatment liquid used before, sake, mirin , Mixture of seasonings) Evaluation method: Salt content 1.0 g of egg grain was collected from the center and outer periphery of the processed egg product and measured with a simple salt meter (Horiba Seisakusho) Calculated based on). Quantity measurement The raw material egg is set to 100 and the weight ratio is shown. Texture survey Investigate the spiciness and egg grain sensation by tasting.

[Example 1 (Invention)] The treatment liquid 9 and Alaska pollack eggs 10 were placed in a container 1 and the Alaska pollack eggs 1
0 is immersed in the processing liquid 9, and the frequency is 28 kHz.
Aging (seasoning) was performed for 12 hours while irradiating an ultrasonic wave of z and an output of 1 W / cm ² . At this time, the drive motor 7 rotates the stirring propeller 6 to stir the treatment liquid 6. Table 1 shows the evaluation results of the collected samples. The taste and egg grain in the table are as follows. (Taste) Very mild ... 5 Slightly mild ... 4 Equivalent to conventional fish roe product ... 3 Slightly spicy.・ ・ ・ ・ ・ ・ ・ ・ ・ 2 It is very painful.・ ・ ・ ・ 1 (Egg grain) Very much.・ ・ ・ ・ 5 There is some.・ ・ ・ ・ ・ ・ ・ ・ ・ 4 Equivalent to conventional fish roe products ・ ・ 3 Somewhat inferior.・ ・ ・ ・ ・ ・ ・ ・ ・ 2 Very inferior. ..... 1

[0016]

[Table 1]

[Example 2 (Invention)] As in Example 1, ultrasonic waves having a frequency of 28 kHz and an output of 4 W / cm ² were applied while the Alaska pollack eggs 10 were immersed in the treatment liquid 9 in the container 1. Aging (seasoning) was performed for 12 hours while irradiating. At this time, the drive motor 7 rotated the stirring propeller 6 to stir the treatment liquid 9. Table 2 shows the evaluation results of the collected samples.

[0018]

[Table 2]

[Embodiment 3 (Conventional Example)] Next, the processing was carried out based on the most commonly used conventional atmospheric pressure processing. This is to put the treatment liquid and Alaska pollack eggs in a barrel-shaped container, rotate this barrel-shaped container intermittently,
Table 3 shows the results of taking samples by aging for 48 hours.

[0020]

[Table 3]

Example 4 (Reference Example) As in Example 3, the treatment liquid and Alaska pollack eggs were placed in a barrel-shaped container,
Table 4 shows the results of taking a sample by rotating this barrel-shaped container intermittently and aging it for 12 hours.

[0022]

[Table 4]

[Comparison of Results] Tables 1 to 4 above will be compared and contrasted below. When the present invention (Examples 1 and 2) is compared with the conventional example (Example 3), the present invention has a lower salt concentration and an increased weight than the conventional example. This indicates that the treatment solution was soaked sufficiently that the salt concentration was relatively low, and the weight was increased by the amount of the soaked treatment solution, indicating that sufficient aging was carried out by the present invention. I understand. On the other hand, regarding the taste, the method according to the present invention has a very mild taste compared to the conventional one,
Instead of simply lacking spiciness, a unique new taste is created. It can be seen that the taste can be delicately controlled by controlling the ultrasonic wave oscillating means such as changing the output of the ultrasonic wave so that the taste can be slightly changed between the first and second embodiments. Further, the egg grain feeling is improved as compared with the conventional example.

Next, Example 4 which is a reference example will be compared with the present invention and the conventional example. In the reference example, aging was carried out for 12 hours in the same manner as the conventional method. Contrary to the present invention, in this reference example, the salt concentration is higher and the weight is lower than in the conventional example, so it is clear that the amount of permeation of the treatment liquid is small and the aging is insufficient. In addition, the taste is not so mild but rather lacking in spiciness,
Particularly in the vicinity of the center, the taste of salted cod is close to that of the salt, and does not exhibit a novel taste as in the present invention.

As described above, according to the present invention, a fish egg product having a mild and unique taste can be produced without changing the treatment liquid. In addition, as shown in the reference example, 12
While seasoning was insufficient for aging,
With the method of the present invention, 12 hours of aging is possible as much as or more seasoning than the conventional method which takes 48 hours. Thus, in the present invention,
The processing time can be shortened, and there is an effect that the weight is increased and the egg grain feeling is improved.

It should be noted that when the output of ultrasonic waves is increased, Joule heat is generated on the surface of the fish egg product, which is transformed into protein and becomes a coke-like product, resulting in a completely different product. This is not the intention of the present invention. For example, 125
It was confirmed that irradiation with ultrasonic waves of W / cm ² would cause metamorphosis within only 5 minutes. Therefore, the present invention is
The above effect is exhibited under the weak ultrasonic wave of 5 W / cm ² or less.

The processing method according to the present invention is not limited to the above-mentioned embodiment and can be used in a salting process, a coloring process and the like to achieve the same effect. It is possible. The manufacturing process, which conventionally took 2 days to 1 week, can be completed in about 1 day.
In that case, it is possible to carry out each step in a single container, but it is also possible to arrange a plurality of containers corresponding to each step and to provide an ultrasonic wave oscillating means in each container. It is also effective for all types of fish eggs such as caviar, cucumber, and sardine.

The processing and processing apparatus is not limited to the above-mentioned embodiment, for example, the container shape can be changed, and liquid circulation using a pump can be adopted as the stirring means.

[0029]

EFFECTS OF THE INVENTION According to the present invention, it is possible to produce a fish egg product with a novel taste that is milder than ever before without changing the treatment liquid used conventionally, and it is possible to meet diversifying needs. . Moreover, the taste can be controlled by controlling the ultrasonic wave oscillating means and changing the operating time or the output.

Further, the processing time such as aging can be extremely shortened, the process can be simplified and the cost can be reduced, and the generation and propagation of various bacteria during the processing can be suppressed. Therefore, it becomes possible to prolong the shelf life at the time of sale and efficiently supply products. Further, the weight does not decrease, the texture is improved (maintaining the egg grain feeling), the quality is improved, and the commercial effect is great.

[Brief description of drawings]

FIG. 1 is a perspective view of an embodiment of a processing apparatus.

FIG. 2 is a front view of an embodiment of a processing apparatus.

[Explanation of symbols]

 1 Container 8 Ultrasonic Oscillating Means 9 Treatment Liquid 10 Alaska Pollack Egg (Fish Egg)

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Keiichi Yonezawa 4-1-1 Taihei 4-chome, Sumida-ku, Tokyo Inside Seikosha Co., Ltd.

Claims (3)

[Claims] 1. A method for treating and processing a fish egg product, which comprises applying weak ultrasonic waves while the fish egg is immersed in a treatment liquid. 2. The method for processing fish egg products according to claim 1, wherein the output of the weak ultrasonic waves is 15 W / cm ² or less. 3. A container into which a treatment liquid can be injected and which can hold a roe in a state of being immersed in the treatment liquid, and a weak ultrasonic wave with an output of 15 W / cm ² or less is added to the container. And an ultrasonic wave oscillating means capable of performing the above.