JPH10179093A - Novel fish roe processed food and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To impart novel texture not possible with a common salt without the degradation of a dehydration effect by adding an alkaline metal salt of gluconic acid to raw fish roe. SOLUTION: The alkaline metal salt of the gluconic acid, such as sodium gluconate or potassium gluconate, is added at preferably >=5 pts.wt. and more preferably 5 to 30 pts.wt. to 100 pts.wt. raw fish roe. The alkaline metal salt of the gluconic acid may be added together with the common salt to the fish roe. The fish roe processed food which has excellent preservation stability and is restricted in sodium or does not contain the common salt at all in spite of possession of adequate salty taste is produced.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed fish egg produced using an alkali metal salt of gluconic acid.

[0002]

2. Description of the Related Art Salted fish eggs, such as cod, are prepared by adding water or salt in which pigments, seasonings, etc. are dissolved to raw fish eggs, and adding the resulting mixture to a barrel.
It is manufactured by pickling and dehydrating (tightening) for about 10 hours. Depending on the type of fish egg used, processed fish egg products with different flavors such as cod, numerous child, and karasumi are manufactured, but in general, salt is added to raw fish egg, and then dehydrated and seasoned. Being manufactured. At present, these fish egg processed products use much more salt than seasoning for the purpose of seasoning, also for the purpose of pulling raw fish eggs and improving the preservability. In view of the recent tendency not to prefer salty foods and prevention of adult diseases, reduction of salinity has been studied. However, when the amount of salt is reduced, the storage stability and appearance deteriorate, and there is a limit to low salinity. Also, for example, Japanese Patent Application Laid-Open No. 54-64665 discloses a method for producing a reduced-salt processed fish egg product by substituting a part of salt with sodium malate. This causes a problem that the amount used for fish eggs is limited.

[0003]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present inventors have proposed that alkali metal salts of gluconic acid, such as sodium gluconate and potassium gluconate, have a molecular weight of about four times that of common salt. Despite being large, the quality of salty taste is similar to salt, and because it has a unique molecular structure of having many hydroxyl groups in the molecule,
As a result of diligent research, hoping to develop new functions not only in reducing salinity of processed fish eggs but also in the processability of fish eggs, alkali metal gluconate was added to raw fish eggs. It has been found that the addition can add a new texture that cannot be obtained with salt without lowering the dehydration effect.

[0004]

That is, the present invention has the following configuration. (1) A texture improver for processed fish eggs containing an alkali metal salt of gluconic acid. (2) A novel method for producing a processed fish egg product, which comprises treating a fish egg with an alkali metal salt of gluconic acid alone or a mixture of an alkali metal salt of gluconic acid and salt. (3) The texture improvement of a processed fish egg characterized by adding an alkali metal salt of gluconic acid alone or a mixture of an alkali metal salt of gluconic acid and salt to a fish egg during production of the processed fish egg product. Method.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Examples of the alkali metal salt of gluconic acid used in the present invention include potassium gluconate and sodium gluconate. As the alkali metal salt of gluconic acid used in the present invention, one kind may be used alone, or two or more kinds may be used in combination.

The amount of the alkali metal gluconate used in the present invention varies depending on the type of the processed fish egg product. Preferably, the alkali metal gluconate is added to 100 parts by weight of the raw fish egg. The salt is preferably blended in an amount of 5 parts by weight or more, more preferably 5 to 30 parts by weight.

When an alkali metal salt of gluconic acid is used as a substitute for salt, seasoning is performed based on the amount of salt used as a conventional raw material for each processed fish egg product.
Depending on the degree of salt reduction, the whole or a part of the salt amount is directly replaced with an alkali metal salt of gluconic acid,
The amount of alkali metal gluconate can be increased or decreased according to the desired texture and the degree of dehydration. In this case, it is preferable to replace 40% by weight or more of the salt with 100% by weight of the salt conventionally used as a raw material of the processed fish egg with an alkali metal salt of gluconic acid. And it is preferable to mix the mixture of the alkali metal salt of gluconic acid and the salt in the above ratio so that the alkali metal salt of gluconic acid is 5 parts by weight or more with respect to 100 parts by weight of raw fish eggs. And more preferably 5 to 30 parts by weight.

[0008] The texture improving agent of the present invention and the processed fish egg product of the present invention may contain additives other than alkali metal gluconate and salt, such as seasonings, pigments and preservatives. Good.

In the present invention, the processed fish and egg products include salmon,
This refers to raw fish eggs such as cod, trout, bouillon, and herring that have been preserved by dehydration and salting, etc. Is the thing.

The production method other than the step of mixing the alkali metal salt of gluconic acid in the processed fish egg product in the present invention may be appropriately selected according to the type of the target fish egg by a conventional method.
That is, a raw fish egg, a compounding method of immersing it in water in which additives such as seasonings and pigments are dissolved, and a salting state, and a salting method of sprinkling the raw fish egg with the additive. And the like.

The mixing method of the alkali metal salt of gluconic acid used in the present invention with the processed fish egg is a conventional method. That is,
It is performed in the same manner as in the case of using conventional salt, and may be a method of immersing in an immersion liquid in which an alkali metal salt of gluconic acid is dissolved to make a fresh salt state, or directly adding gluconic acid to raw fish eggs. A blending method in which an alkali metal salt is added and a pretended salt state with stirring may be used. In the compounding method to make a fresh salt state, an alkali metal salt of gluconic acid may be dissolved in water in which additives such as seasonings and pigments are dissolved, or a fish egg may be used as a seasoning or pigments. After immersion in water in which the additive is dissolved, an alkali metal salt of gluconic acid may be added and stirred.

[0012]

EFFECTS OF THE INVENTION By using the texture improving agent of the processed fish egg product of the present invention, a processed fish egg product having a novel texture such as texture can be produced. In addition, the whole or a part of the salt is replaced by an alkali metal salt of gluconic acid, which is excellent in storage stability and has an appropriate salty taste, but is reduced in salt or contains no salt. Egg products can be manufactured.

The processed egg product produced by the production method of the present invention is characterized in that the alkali metal salt of gluconic acid is blended alone or in combination with salt, so that the whole or a part of the salt is gluconic acid. Replaced by alkali metal salts. Therefore, despite having excellent storage stability and having an appropriate salty taste with no unpleasant taste, when the processed fish egg product is eaten without reduced salt or containing salt, compared with the conventional one, Can reduce salt intake. By using an alkali metal salt of gluconic acid, a processed fish egg having a novel texture can be obtained.

Hereinafter, the effects of the present invention will be described in more detail with reference to test examples. Test Example (1) Test Method I) Production Method of Test Example 20 kg of a frozen frozen egg of Alaska pollack was thawed at a low temperature, placed in a container, and the immersion liquid prepared at the following raw material mixing ratio was added thereto. It sealed and rotated for 7 hours by the rotating machine, and stirred and mixed the fish egg and the immersion liquid. Thereafter, the fish eggs were allowed to stand at a low temperature for 12 hours, and the fish eggs were taken out, washed with water, and thoroughly drained, and then aged at a low temperature overnight to produce processed cod products.

II) Mixing ratio The mixing ratio of the raw materials used in the test examples is as shown in Table 1 below.

[Table 1] Mixing ratio of raw materials

III) Test method For the above test examples, the water content, sodium (Na)
The content and taste were evaluated. The moisture content is determined using the gravimetric method,
It was calculated by measuring the weight loss after drying at 105 ° C. for 2 hours. The sodium content was measured using a quantitative method by ion chromatography.

(2) Test Results Table 2 shows the evaluation results.

[Table 2] Test results

The processed cod product produced by adding the sodium gluconate of Test Examples 1 to 5 is the same as that of the conventional cod product of Comparative Example 1 with no significant change in water content.
Sodium content is decreasing. In particular, the sodium salt of Test Example 3 was completely replaced with sodium gluconate, but the sodium content was reduced to 1/3 of that of Comparative Example 1 even though the water content was slightly lower than that of Comparative Example 1. ing. Therefore, it can be seen that sodium gluconate has a dehydration ability equal to or higher than that of sodium chloride, and that the replacement of sodium gluconate by sodium gluconate can reduce the sodium content related to adult diseases such as increased blood pressure. . Further, the salty taste is weaker than the conventional cod product of Comparative Example 1. Further, the texture of the processed cod product obtained by adding sodium gluconate has a texture different from that of the processed cod product of Comparative Example 1 in the form of "mochiku" and "karasumi-like".

[0019]

【Example】

Examples 1-5, Comparative Example 1 Fish egg, water, sodium gluconate, salt, and additives were blended so as to have the same composition as Test Examples 1-8, Comparative Example 1 described above, and the production method described above. Produced a cod product.

Claims (3)

[Claims] 1. A texture improver for processed fish eggs containing an alkali metal salt of gluconic acid. 2. A process for producing a processed fish egg product, comprising treating a fish egg with an alkali metal gluconate alone or a mixture of an alkali metal gluconate and a common salt. 3. A novel fish egg processing comprising adding an alkali metal salt of gluconic acid alone or a mixture of an alkali metal salt of gluconic acid and salt to fish eggs during the production of a processed fish egg product. How to improve the texture of a product.