JPH1084917A - Production of processed food of fish egg - Google Patents
Production of processed food of fish eggInfo
- Publication number
- JPH1084917A JPH1084917A JP8245163A JP24516396A JPH1084917A JP H1084917 A JPH1084917 A JP H1084917A JP 8245163 A JP8245163 A JP 8245163A JP 24516396 A JP24516396 A JP 24516396A JP H1084917 A JPH1084917 A JP H1084917A
- Authority
- JP
- Japan
- Prior art keywords
- egg
- eggs
- fish
- protamine
- basic protein
- 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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、イクラ、スジコな
どの魚卵加工食品を製造する方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a processed fish egg product such as salmon roe and sujiko.
【0002】[0002]
【従来の技術】魚卵加工食品において、卵の保型性はそ
の品質等を左右する極めて重要な要因である。保型性が
十分でないと、冷凍解凍時に大量のドリップがでたり、
食感が悪くなるなどの問題が生じる。また、イクラのよ
うな卵が一粒ずつ分離している食品の場合、保型性が悪
いと卵が潰れてしまい歩留りが悪くなる。2. Description of the Related Art In processed egg products, the shape retention of eggs is an extremely important factor that affects the quality and the like. If the shape retention is not enough, a large amount of drip will be generated during freezing and thawing,
Problems such as poor texture occur. In addition, in the case of foods such as salmon roe, in which eggs are separated one by one, if the shape retention is poor, the eggs will be crushed and the yield will be poor.
【0003】魚卵の保型性を改善する技術としては、例
えば、魚卵に白子を加え、歯触りを改良する方法(特開
昭49-20349号公報)やイクラをカルシウム処理すること
により潰れるのを防止する方法(特開平6-133741号公
報)などが知られている。[0003] Techniques for improving the shape retention of fish eggs include, for example, a method of adding soft milt to fish eggs to improve the texture (Japanese Patent Application Laid-Open No. 49-20349) and crushing salmon roe by calcium treatment. There is known a method for preventing the occurrence of a bleed (Japanese Patent Laid-Open No. 6-33741).
【0004】しかし、白子を用いる方法は、受精により
生じる受精膜を利用して保型性を向上させるため、受精
能を失った鮮度の悪い魚卵には適用できず、また、白子
の残渣が筋子に残るといった問題や白子の鮮度によって
効果にバラツキがあり、確かな効果が期待できないとい
った問題もある。一方、カルシウムを利用する方法は、
保型性は向上するものの、食したときに卵膜が口に残
り、食感が良くないといった欠点がある。However, the method using milt uses a fertilized membrane produced by fertilization to improve shape retention, so that it cannot be applied to fish eggs of poor freshness that have lost fertility. There is also a problem that the effect remains depending on the freshness of the milt, and that a certain effect cannot be expected. On the other hand, the method of using calcium is
Although the shape retention is improved, there is a disadvantage that the egg membrane remains in the mouth when eaten, and the texture is not good.
【0005】[0005]
【発明が解決しようとする課題】このように、魚卵の保
型性を向上させる技術は従来より数多く考案されてきた
が、いずれも種々の問題を有しており、また、その効果
も必ずしも満足のいくものではなかった。本発明は、こ
のような技術的背景の下になされたものであり、その目
的とするところは、低コストでかつ簡易な手法により卵
の保型性を向上させる技術を提供することにある。As described above, many techniques for improving the shape preservability of fish eggs have been devised, but all of them have various problems, and their effects are not always effective. It was not satisfactory. The present invention has been made under such a technical background, and an object of the present invention is to provide a technique for improving the shape retention of eggs by a low-cost and simple method.
【0006】[0006]
【課題を解決するための手段】本発明者は、上記課題を
解決するため鋭意検討した結果、魚卵をプロタミンなど
のタンパク質で処理することにより、魚卵の保型性が著
しく向上することを見出し、本発明を完成した。即ち、
本発明は、塩基性タンパク質又はゼラチンで魚卵を処理
することを特徴とする魚卵加工食品の製造法である。Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventor has found that the treatment of fish eggs with a protein such as protamine significantly improves the shape retention of fish eggs. Heading, the present invention has been completed. That is,
The present invention is a method for producing a processed fish egg food, comprising treating a fish egg with a basic protein or gelatin.
【0007】以下、本発明を詳細に説明する。本発明の
魚卵加工食品の製造法は、魚卵を塩基性タンパク質又は
ゼラチンで処理する点に特徴がある。塩基性タンパク質
としては、プロタミン、ソーマチン、ポリリジンなどを
挙げることができるが、これらに限定されるわけではな
い。Hereinafter, the present invention will be described in detail. The method for producing a processed fish egg food of the present invention is characterized in that a fish egg is treated with a basic protein or gelatin. Basic proteins include, but are not limited to, protamine, thaumatin, polylysine, and the like.
【0008】使用する魚卵は、卵巣のままでも、卵粒に
分離された、いわゆるバラ子の状態でもよく、また、生
卵だけでなく、既に塩漬されている卵や調味されている
卵であってもよい。従って、スジコの卵粒の保型性を改
善してイクラを製造することも可能である(通常、スジ
コを卵粒に分離しても、卵粒が潰れてしまいイクラにす
ることはできない)。スジコを原料としてイクラを製造
するようなことも可能である。使用する魚種は、特に限
定されず、魚卵加工食品に用いられている魚卵であれば
どのようなものでもよい。具体的には、サケ卵、マス
卵、ニシン卵、タラ卵、トビウオ卵、シシャモ卵などを
挙げることができる。[0008] The fish eggs to be used may be in the form of ovaries or in the form of so-called roses separated into egg grains. Not only raw eggs but also already salted eggs and seasoned eggs It may be. Therefore, it is also possible to produce salmon roe by improving the shape retention of the eggs of Sujiko (usually, even if Sujiko is separated into eggs, the eggs are crushed and cannot be made into salmon). It is also possible to produce salmon roe from Sujiko. The type of fish used is not particularly limited, and any fish egg used for processed fish egg foods may be used. Specifically, salmon eggs, trout eggs, herring eggs, cod eggs, flying fish eggs, shishamo eggs and the like can be mentioned.
【0009】塩基性タンパク質又はゼラチン(以下、
「塩基性タンパク質等」という)での処理手段として
は、例えば、塩基性タンパク質等を含む水溶液に魚卵を
浸漬する手段、塩基性タンパク質等を混合した調味液に
魚卵を浸漬する手段、塩基性タンパク質等の粉末を魚卵
に振りかけて混ぜる手段、などを挙げることができる。[0009] Basic protein or gelatin (hereinafter referred to as
Examples of the processing means in “basic protein etc.” include, for example, means for immersing fish eggs in an aqueous solution containing basic protein, etc., means for immersing fish eggs in a seasoning liquid mixed with basic protein, etc. Means for sprinkling a powder of a sex protein or the like on a fish egg and mixing.
【0010】塩基性タンパク質等を含む水溶液に魚卵を
浸漬する手段を行う場合、水溶液中の塩基性タンパク質
等の濃度は、例えばプロタミンでは0.001 〜10%、より
好ましくは0.1 〜10%とするのが適当である。また、こ
の時の水溶液への浸漬時間は、1分〜24時間、より好ま
しくは10分〜60分とするのが適当である。When immersing fish eggs in an aqueous solution containing a basic protein or the like, the concentration of the basic protein or the like in the aqueous solution is, for example, 0.001 to 10% for protamine, more preferably 0.1 to 10%. Is appropriate. Also, the immersion time in the aqueous solution at this time is suitably 1 minute to 24 hours, more preferably 10 minutes to 60 minutes.
【0011】塩基性タンパク質等を混合した調味液に魚
卵を浸漬する手段を行う場合、調味液中の塩基性タンパ
ク質等の濃度は、例えばプロタミンでは0.001 〜10%、
より好ましくは0.1 〜10%とするのが適当である。ま
た、この時の調味液への浸漬時間は、1分〜24時間、よ
り好ましくは10分〜60分とするのが適当である。塩基性
タンパク質等の粉末を魚卵に振りかけて混ぜる手段を行
う場合、振りかける塩基性タンパク質等の量は、例えば
プロタミンでは卵重量の0.001 〜10%、より好ましくは
0.1 〜10%とするのが適当である。When a means for immersing fish eggs in a seasoning solution mixed with a basic protein or the like is used, the concentration of the basic protein or the like in the seasoning solution is, for example, 0.001 to 10% for protamine,
More preferably, the content is suitably 0.1 to 10%. Also, the immersion time in the seasoning liquid at this time is suitably 1 minute to 24 hours, more preferably 10 minutes to 60 minutes. When a means of sprinkling a powder of a basic protein or the like on a fish egg is carried out, the amount of the sprinkled basic protein or the like is, for example, 0.001 to 10% of the egg weight of protamine, more preferably,
A suitable value is 0.1 to 10%.
【0012】塩基性タンパク質等での処理は、魚卵加工
食品の製造工程のどの工程で行ってもよい。例えば、イ
クラを製造する場合、卵粒に分離する前に行ってもよ
く、分離した後に行ってもよい。また、塩基性タンパク
質等での処理は、一回だけでなく、複数回行ってもよ
く、例えば、イクラを製造する場合、卵粒に分離する前
と後の両方、更に、これに加えて調味段階において行う
ことも可能である。The treatment with a basic protein or the like may be carried out at any step in the process of producing a processed fish egg food. For example, when manufacturing salmon roe, it may be performed before or after separation into egg particles. In addition, the treatment with the basic protein or the like may be performed not only once but also a plurality of times. For example, in the case of producing salmon roe, both before and after separation into egg grains, and further, seasoning in addition thereto It can also be done in stages.
【0013】[0013]
〔試験例1〕塩筋子(ロシア産マス子)約100gを、1%
プロタミン水溶液100ml に1時間浸漬した後、40℃の水
に10分浸漬して卵粒に分離した。これを、7日間、5℃
でチルド貯蔵し、貯蔵期間中に生じたドリップの量を測
定した。なお、プロタミンはサケ由来のプロタミン(日
水製薬製)を用いた。[Test Example 1] Approximately 100 g of salt muscle (Russian trout) 1%
After being immersed in 100 ml of a protamine aqueous solution for 1 hour, it was immersed in water at 40 ° C. for 10 minutes to separate into egg particles. 5 days at 5 ° C
And the amount of drip generated during the storage period was measured. In addition, salmon-derived protamine (manufactured by Nissui Pharmaceutical Co., Ltd.) was used as protamine.
【0014】対照として、プロタミン水溶液の代わりに
1%塩化カルシウムまたは1%トランスグルタミナーゼ
水溶液で処理し、それ以外は前記と同様に行い、貯蔵期
間中に生じたドリップの量を測定した。ドリップ量の測
定は、貯蔵前の卵粒とドリップを除いた貯蔵後の卵粒の
重量を比較することにより行った。貯蔵前の卵粒の重量
を100 とすると、貯蔵後の重量はプロタミン処理の場合
は66.7、塩化カルシウム処理の場合は56.0、トランスグ
ルタミナーゼ処理の場合は43.5であり、プロタミン処理
によりドリップ量が著しく減少した。As a control, treatment was carried out with a 1% calcium chloride solution or a 1% transglutaminase aqueous solution instead of the protamine aqueous solution, and in the same manner as above, except that the amount of drip generated during the storage period was measured. The amount of drip was measured by comparing the weight of the egg before storage and the weight of the egg after storage excluding the drip. Assuming that the weight of the eggs before storage is 100, the weight after storage is 66.7 for protamine treatment, 56.0 for calcium chloride treatment, and 43.5 for transglutaminase treatment. did.
【0015】〔試験例2〕卵粒に分離した後に塩筋子
(イクラ)をプロタミン水溶液に浸漬し、それ以外は試
験例1と同様に行い、貯蔵期間中に生じたドリップの量
を測定した。試験例1と比較すると、本試験例の方がド
リップ量は少なかった。従って、プロタミン処理は、卵
粒に分離した後に行うのが望ましいと考えられる。[Test Example 2] After separation into egg grains, the salt muscle (Ikura) was immersed in an aqueous protamine solution, and otherwise the same as in Test Example 1, and the amount of drip generated during the storage period was measured. Compared to Test Example 1, the drip amount of this test example was smaller. Therefore, it is considered that the protamine treatment is desirably performed after separation into egg particles.
【0016】〔試験例3〕卵粒に分離する前と後の二
回、塩筋子をプロタミン水溶液に浸漬し、それ以外は試
験例1及び試験例2と同様に行い、貯蔵期間中に生じた
ドリップの量を測定した。試験例1及び試験例2と比較
すると、いずれの試験例よりも本試験例の方がドリップ
量は少なかった。従って、プロタミン処理は、卵粒に分
離する前と後の二回行うのがより望ましいと考えられ
る。Test Example 3 The salt myocytes were immersed in an aqueous protamine solution twice before and after separation into egg grains, and otherwise performed in the same manner as in Test Examples 1 and 2, which occurred during the storage period. The amount of drip was measured. As compared with Test Examples 1 and 2, the drip amount of this test example was smaller than that of any of the test examples. Therefore, it is considered more desirable to perform the protamine treatment twice before and after separation into egg particles.
【0017】〔試験例4〕プロタミン水溶液の濃度を1
%から0.25%とし、それ以外は試験例2と同様に行い、
貯蔵期間中に生じたドリップの量を測定した。試験例2
と本試験例との間にドリップ量の有意な差はみられなか
った。Test Example 4 When the concentration of the aqueous protamine solution was 1
% To 0.25%, and the other steps were the same as in Test Example 2.
The amount of drip generated during the storage period was measured. Test example 2
There was no significant difference in the amount of drip between the test sample and this test example.
【0018】〔試験例5〕味付けイクラ調味液(ニチレ
イ製)100ml に、サケ由来のプロタミンを濃度が1%に
なるように加えた。このプロタミン含有調味液に、卵粒
に分離した塩筋子(イクラ)約30g を1時間浸漬した
後、3日間、5℃でチルド貯蔵し、貯蔵期間中に生じた
ドリップの量を測定した。対照として、サケ由来のプロ
タミンの代わりに、ニシン由来のプロタミン(上野製薬
製)を用い、それ以外は前記と同様に行い、貯蔵期間中
に生じたドリップの量を測定した。両者の間にドリップ
量の有意な差はみられなかった。Test Example 5 Salmon-derived protamine was added to 100 ml of seasoned salmon roe seasoning solution (manufactured by Nichirei) so as to have a concentration of 1%. Approximately 30 g of salt muscle (Ikura) separated into egg grains was immersed in this protamine-containing seasoning liquid for 1 hour, and then chilled and stored at 5 ° C. for 3 days, and the amount of drip generated during the storage period was measured. As a control, herring-derived protamine (Ueno Pharmaceutical Co., Ltd.) was used in place of salmon-derived protamine, and the other procedure was the same as above, and the amount of drip generated during the storage period was measured. There was no significant difference in the amount of drip between the two.
【0019】〔試験例6〕プロタミン含有調味液に浸漬
した後のイクラ約100gに、粉末プロタミン約1gを振り
かけて混合し、それ以外は試験例5と同様に行い、貯蔵
期間中に生じたドリップの量を測定した。試験例5と比
較すると、本試験例の方がドリップ量は少なかった。従
って、プロタミン処理は、繰り返し行う方が望ましいと
考えられる。Test Example 6 About 1 g of powdered protamine was sprinkled and mixed with about 100 g of salmon roe after immersion in a seasoning solution containing protamine, and the other steps were the same as in Test Example 5, except that the drip generated during the storage period Was measured. Compared with Test Example 5, this test example had a smaller drip amount. Therefore, it is considered that the protamine treatment is preferably performed repeatedly.
【0020】〔実施例1〕塩筋子約300gを、40℃の水に
10分浸漬して卵粒に分離した。分離した卵粒を、1%プ
ロタミン水溶液200ml に1時間浸漬し、液を十分切った
後、そのまま、あるいは凍結解凍した後、3℃でチルド
貯蔵した。凍結解凍は、0〜0.5 日目は−25℃で貯蔵
し、その後自然解凍してからチルド貯蔵した。貯蔵開始
から0.5 日後、3日後、7日後の歩留りを調べた。対照
として、プロタミン水溶液に浸漬しない卵についても同
様に歩留りを調べた。結果を図1に示す。図1に示すよ
うに、そのままチルド貯蔵した場合及び凍結解凍後チル
ド貯蔵した場合のいずれも、プロタミン処理により歩留
りが向上した。Example 1 Approximately 300 g of salt muscle was placed in 40 ° C. water.
It was immersed for 10 minutes and separated into egg particles. The separated egg particles were immersed in 200 ml of a 1% protamine aqueous solution for 1 hour, cut sufficiently, and then stored as they were or frozen and thawed at 3 ° C. The freeze-thaw was stored at −25 ° C. on days 0 to 0.5, then spontaneously thawed and then stored in a chilled manner. The yield was examined 0.5 days, 3 days, and 7 days after the start of storage. As a control, the yield was similarly examined for eggs not immersed in the aqueous protamine solution. The results are shown in FIG. As shown in FIG. 1, the yield was improved by the protamine treatment in both cases of chilled storage as it was and chilled storage after freezing and thawing.
【0021】〔実施例2〕トビウオから卵巣を取り出
し、これをほぐして卵粒を分離した。分離した卵粒約10
0gを、ソーマチン(和光純薬工業製)水溶液100ml に10
分浸漬した。ソーマチン水溶液は、0.001 〜10%の濃度
範囲で6種類調製した。ソマーチン処理後、卵をトビウ
オ卵用調味液(ニチレイ製)50mlに60分浸漬した。浸漬
後の卵粒を水洗、水切りし、卵の歩留り及び食感を調べ
た。結果を表1及び表2に示す。Example 2 The ovaries were taken out from flying fish, and loosened to separate egg particles. Eggs separated about 10
0 g to 10 ml of thaumatin (Wako Pure Chemical Industries) aqueous solution
Minutes. Six kinds of thaumatin aqueous solutions were prepared in a concentration range of 0.001 to 10%. After somartin treatment, the eggs were immersed in 50 ml of a seasoning solution for flying fish eggs (Nichirei) for 60 minutes. The egg particles after immersion were washed with water and drained, and the yield and texture of the eggs were examined. The results are shown in Tables 1 and 2.
【0022】 [0022]
【0023】 [0023]
【0024】〔実施例3〕サケから卵巣を取り出し、こ
れをほぐして卵粒を分離した。分離した卵粒約100gを、
ポリリジン(チッソ製)を含むイクラ調味液(ニチレイ
製)30mlに10分浸漬した。イクラ調味液のポリリジン濃
度は、0.001 〜10%の濃度範囲で6種類調製した。ポリ
リジン処理後の卵粒を水切りし、卵の破裂強度及び食感
を調べた。結果を表3及び表4に示す。Example 3 Ovaries were taken out of salmon and loosened to separate egg particles. About 100 g of separated egg grains,
It was immersed in 30 ml of Ikura seasoning solution (Nichirei) containing polylysine (Chisso) for 10 minutes. Six kinds of polylysine concentrations of the salmon roe seasoning solution were prepared in a concentration range of 0.001 to 10%. Egg particles after polylysine treatment were drained, and the rupture strength and texture of the eggs were examined. The results are shown in Tables 3 and 4.
【0025】 [0025]
【0026】 [0026]
【0027】〔実施例4〕サケから卵巣(約200g)を取
り出し、これをプロタミン(日水製薬製)水溶液1000ml
に10分浸漬した後、飽和食塩水1000mlに20分浸漬した。
プロタミン水溶液は、0.001 〜10%の濃度範囲で6種類
調製した。飽和食塩水処理後の卵粒を水切りし、その
後、4℃で2日間放置し、熟成させた。熟成後の卵の歩
留り及び食感を調べた。結果を表5及び表6に示す。Example 4 Ovaries (about 200 g) were taken out of salmon, and 1000 ml of a protamine (Nissui Pharmaceutical) aqueous solution was taken out.
And then immersed in 1000 ml of saturated saline for 20 minutes.
Six kinds of protamine aqueous solutions were prepared in a concentration range of 0.001 to 10%. The egg particles after the treatment with a saturated saline solution were drained, and then left at 4 ° C. for 2 days to ripen. The yield and texture of the ripened eggs were examined. The results are shown in Tables 5 and 6.
【0028】 [0028]
【0029】 [0029]
【0030】〔実施例5〕タラから卵巣(100g)を取り
出し、これを飽和食塩水に10分間浸漬した。浸漬後の卵
巣を水洗後、水切りした。次に、卵巣を、1%のゼラチ
ン(新田ゼラチン製)を含む溶液100ml に10分間浸漬し
た後、再度水洗、水切りをした。この状態で一晩放置
し、卵を熟成させた。熟成後、3℃で20日間チルド貯蔵
した。貯蔵期間中の卵の歩留り及び食感を調べた。結果
を表7及び表8に示す。Example 5 An ovary (100 g) was taken out from cod and immersed in a saturated saline solution for 10 minutes. The ovary after immersion was washed with water and then drained. Next, the ovaries were immersed in 100 ml of a solution containing 1% gelatin (manufactured by Nitta Gelatin) for 10 minutes, then washed again and drained. Eggs were aged in this state overnight. After aging, it was stored chilled at 3 ° C. for 20 days. Egg yield and texture during storage were examined. The results are shown in Tables 7 and 8.
【0031】 [0031]
【0032】 [0032]
【0033】[0033]
【発明の効果】本発明は、魚卵加工食品の新規な製造法
を提供する。この製造法は、魚卵の保型性を高めること
ができるので、魚卵加工食品の歩留り及び品質を向上さ
せることができる。The present invention provides a novel method for producing a processed fish egg food. According to this production method, the shape retention of fish eggs can be enhanced, so that the yield and quality of processed fish egg foods can be improved.
【図1】貯蔵期間とイクラの歩留りとの関係を示す図で
ある。FIG. 1 is a diagram showing the relationship between the storage period and the yield of salmon roe.
Claims (3)
処理することを特徴とする魚卵加工食品の製造法。1. A method for producing a processed fish egg food, comprising treating a fish egg with a basic protein or gelatin.
ラ卵、トビウオ卵、又はシシャモ卵であることを特徴と
する請求項1記載の魚卵加工食品の製造法。2. The method according to claim 1, wherein the fish egg is a salmon egg, a trout egg, a herring egg, a cod egg, a flying fish egg, or a shishamo egg.
マチン、又はポリリジンであることを特徴とする請求項
1又は2記載の魚卵加工食品の製造法。3. The process for producing a processed fish egg food according to claim 1, wherein the basic protein is protamine, thaumatin, or polylysine.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP24516396A JP3648334B2 (en) | 1996-09-17 | 1996-09-17 | Production method of processed fish egg food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP24516396A JP3648334B2 (en) | 1996-09-17 | 1996-09-17 | Production method of processed fish egg food |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH1084917A true JPH1084917A (en) | 1998-04-07 |
JP3648334B2 JP3648334B2 (en) | 2005-05-18 |
Family
ID=17129558
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP24516396A Expired - Fee Related JP3648334B2 (en) | 1996-09-17 | 1996-09-17 | Production method of processed fish egg food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3648334B2 (en) |
-
1996
- 1996-09-17 JP JP24516396A patent/JP3648334B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
JP3648334B2 (en) | 2005-05-18 |
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