JPH1084917A - Production of processed food of fish egg - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve the production yield and quality, to increase shape holding property of fish eggs and to obtain a processed food of fish eggs having excellent texture suitable for salmon roe and the like by treating fish eggs with basic protein and the like. SOLUTION: Fish eggs such as roes of salmon, trout, herring, cod, flying fish, capelin are treated by immersing in a basic protein such as protamine, somatin and polylysine (preferably 0.1 to 10% concn.), for example, for 1min to 24hours, preferably 10min to 60min to obtain a processed food of fish eggs.

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 a processed fish egg product such as salmon roe and sujiko.

[0002]

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] 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).

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]

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]

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.

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] 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] 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.

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.

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%.

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]

BEST MODE FOR CARRYING OUT THE INVENTION

[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.

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.

[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.

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.

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.

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.

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.

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.

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]

[0023]

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]

[0026]

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]

[0029]

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]

[0032]

[0033]

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.

[Brief description of the drawings]

FIG. 1 is a diagram showing the relationship between the storage period and the yield of salmon roe.

Claims (3)

[Claims] 1. A method for producing a processed fish egg food, comprising treating a fish egg with a basic protein or gelatin. 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. 3. The process for producing a processed fish egg food according to claim 1, wherein the basic protein is protamine, thaumatin, or polylysine.