JPS596632B2 - Method for producing cod roe-style food stuffed in casings - Google Patents

Description

[Detailed Description of the Invention] The present invention aims to provide a novel roasted cod roe product that uses heated loose cod roe, packs it into a casing and binds it, and then roasts it. .

Originally, Japanese people have a strong preference for fish eggs, and they process fish eggs such as sujiko, cod roe, and herring roe using various methods and use them as distinctive foods.

Among them, cod roe is known as a fish roe that is popular among the masses and 20,000 to 30,000 tons are consumed annually.
It is widely used in things such as maple roe, mentaiko, tsukudani, canned foods, and simmered dishes.

However, in the general market, this cod roe does not have a broken egg sac.
Items that are in beautiful shape are respected, and their commercial value is considered to be high.

On the other hand, there are those in which the egg sac is torn and the egg grains come out, those in which the egg sac is torn and are called ``Kireto'', and those in which the egg sac is broken and the egg is left in a state called ``barako''. Such items had low commercial value and were traded as extremely cheap items, so they were not fully utilized.

Father, the so-called boiled cod roe, which is boiled to ripen due to manufacturing reasons, has little utility value, and these methods of utilization are also not sufficient.

These "kireto", "barako" or "boiled cod roe"
It is derived from about IO of the total cod roe production, that is, about 2,000 to 3,000 tons per year.

Since this is a valuable resource, there is a strong need to establish effective ways to utilize it.

Until now, research has been carried out in various fields to meet these demands, but nothing satisfactory has been achieved.

For example, products packed in casings have been developed, such as those that are simply filled with raw cod roe egg grains and heat sterilized in the casing, and those that are filled with surimi and raw cod roe. The former has a crumbly and crumbly texture due to poor cohesiveness, while the latter has an elastic texture similar to that of a pastry product, which is a far cry from the naturally occurring cod-like texture. becomes.

Moreover, these conventionally developed products lacked the unique flavor of cod roe, so they had no commercial value and were not widely used.

In addition, as cod roe stuffed in casing products, there is also one in which cod roe is loosened and simmered with seasonings to form a simmered cod roe, which is then stuffed into casings and made into a seasoned cod simmered packaged food.

However, this is an attempt to package and provide consumers with artificially seasoned cooked processed food ``Seasoned Tarako-ni'', which is different from the so-called ``Yaki-Tarako'' which is simply grilled natural cod roe. It is a completely different genre of food.

The present invention is not a raw cod roe-like packaged product, a special fish sausage-like product, or a flavored cod stewed package product as described above, but rather a so-called "grilled cod roe" that is simply grilled natural cod roe with egg sacs. The purpose is to reproduce the cod roe, which has a good appearance, texture, and flavor, and
When using it for cooking, we would like to provide new cod roe products that are made from natural roasted cod roe and have uniform quality and sufficient presence. The purpose is to.

Hereinafter, the manufacturing method of the present invention will be explained in detail based on Examples.

The invention described in claim 1 first boils or steams raw cod roe, which is called ``kireto'' or ``barako,'' which have broken egg sacs, and then heats the cod roe as necessary. Accordingly, the water is drained and dehydrated using a centrifugal dehydrator or the like so that when a binder is added later, the water content is 65 parts to 75 liters.

In this case, once boiled, it can be treated in the same way using a centrifugal dehydrator or the like if necessary.

In other words, the present invention is different from the case where raw cod roe is stuffed into casings as it is, in that the cod roe is preheated.

The primary purpose of this heat treatment is to dehydrate the raw cod roe and create the good hardness and natural texture typical of grilled cod roe. By denaturing the protein in advance, even if it is simply roasted afterwards, the codfish will be heated to the core and have an even degree of protein denaturation to the core, ensuring a uniform flavor and texture. thing,
It has great significance in that it has improved preservation by eliminating the half-baked state that is prone to spoilage, and it has also made it easier to sort and remove broken egg grains and remaining egg capsule fragments. have.

Next, foreign matter is removed from the heated cod roe, leaving only the egg grains, and if necessary, the egg grains are subjected to centrifugal dehydration, taking into consideration the moisture content of the raw material, and then powder or meat paste is added to the egg grains. Mix binder and pack into edible casings.

The moisture content of this mixed raw material of heated cod roe and binder packed in casings should be between 65% and 75%; if the moisture content is higher than that, when baked cod roe-like products are made, they will shrink due to dehydration and will not be edible. When this happens, the product becomes watery, tasteless, and does not have a good texture.

Furthermore, if the water content is less than the above range, the product will not only lack fluidity and be difficult to fill in a machine, but also have a crumbly texture when eaten, resulting in a product with low value.

Also, regarding the mixing of the binder, if you don't add it, each egg will fall off when you eat it, making it impossible to maintain a cohesive roe mass, and the texture will be poor.
This is an essential process because grilled cod roe using natural ingredients produces a food with a distinct texture and condition.

Suitable binders are surimi, egg white, casein, albumin, vegetable proteins, etc. alone or as a mixture, and these can be mixed in a directly heated colander, a mixer, etc., or kneaded in advance with an appropriate amount of water. The ingredients may be combined to form a paste and mixed using a mixer or the like.

However, if it is necessary to season or color the mixed raw material appropriately, it is preferable to use the binder in the form of paste.

The amount of the binder varies depending on the type of binder, but it is generally 3 to 20% of the solid amount for heated cod roe.
If the amount is more than that, the binding will be too strong and the texture will be bad, and if it is less than that, it will be crumbly and the texture will be bad.

Next, when seasoning this mixed raw material, add appropriate amounts of salt, sodium glutamate, nucleic acid seasoning, glycine, natural seasoning, etc. to improve the flavor, and add natural coloring or synthetic coloring. This results in an even better color tone.

In this way, by adding seasonings and coloring agents, it is possible to create foods that are superior in quality to natural grilled cod roe.

One possible way to make this seasoning is to use heated cod roe as the main ingredient and mix in a small amount of raw cod roe.

This is the invention described in claim 2.

This is meant as an adjustment process to create the best flavor and texture.

In other words, heating cod roe often removes the flavor and flavor of the cod roe, so when casing is made from only heated cod roe, the finished product tends to lack flavor and flavor. .

Therefore, adding raw cod roe has the meaning of replenishing this drawback.

Improving the flavor and flavor and adjusting the texture by mixing raw cod roe is the most natural and effective adjustment method that does not cause discomfort.

(Example 3) Next, the material of the edible casing will be described. The material is not particularly limited as long as it is edible.

For example, a variety of natural products such as collagen casing and sheep intestine can be considered, but each has its own characteristics and can be used as a new canning stuffed food.

However, in the sense of regenerating natural cod casings, collagen casings are the most appropriate, and products made from them are so similar that it is difficult for the average person to distinguish them from natural cod casings. There is.

In addition, in the present invention, by making the casing edible, it can be eaten as is without peeling, just like natural cod, and the next roasting process allows the casing to adhere to the contents. By improving the consistency, the sense of unity between the two is improved, which makes the texture even better.

Finally, the roasting process is one of the most important processes of the present invention.This process is not only for the purpose of simply heat sterilizing and improving storage stability, but also for the purpose of properly removing moisture contained in the contents. At the same time, the mixed binder is denatured and hardened by heating to securely bind the binder.

This heating process called roasting makes it possible to reproduce the unique texture of naturally grilled cod roe, and is responsible for creating a texture that cannot be obtained by heating such as boiling or steaming.

Furthermore, by roasting the edible casing material, it can be shrunk to create a cohesive texture and flavor unique to cod roe.

The best roasting conditions are in the range of 110°G to 180°C, and if the roasting time is determined so that the moisture content is about 50 to 65 q/), you can make a good roasted cod roe-style food. It can be manufactured.

If the temperature is below 110°C, the characteristic flavor of cod roe cannot be obtained;
At temperatures above 0°C, rapid heating causes phenomena such as tearing of the casing and a strong burning odor, resulting in a product that is different from the intended product.

As for the roasting method, it is preferable to use electric, gas, or oil-type roasting equipment that can control the temperature.

As mentioned above, the present invention makes it possible to adjust the desired moisture content by using heated loose cod roe as a raw material, and also to change the purpose of using the binder and edible casing to the final process of roasting. This product is a cod roe-style food stuffed with a casing of even higher quality, which is organically bonded through the process.

In other words, the processes of using a heated colander, mixing a binder, filling an edible casing, and roasting have an essential relationship with each other, and the present invention has been made possible for the first time through this series of steps to achieve an unprecedented temperature reduction. It has now become possible to produce a cod roe-style food stuffed in a casing that has the texture and flavor unique to cod roe, and has good quality and shelf life.

In addition, the grilled cod roe-style food according to the present invention can be used in the same way as naturally roasted cod roe, and is ideal for use as an ingredient in rice balls or as an ingredient for ochazuke. It's delicious even if you eat it in the form of a stick.

Examples will be described below.

[Example 1] For the following six types of raw materials, the dehydration state was examined based on the water content, and grilled cod roe stuffed in casings was prepared using the method described herein and a sensory test was conducted.

(1) Raw cod roe roses (2) Raw cod roe that was washed for 5 minutes in a cloth bag and dehydrated using a household dehydrator.

(3) Boiled barako.

(4) Boiled barako was dehydrated in the same manner as in (2).

(5) Steamed barako.

(6) Steamed barako is dehydrated in the same manner as in (2).

To the above 6 kinds of raw materials lkq, 1501 surimi, 25 tons of egg white, and 90 g of salt were added in the form of meat paste, mixed, packed in a collagen casing, and heated at 150° C. for 40 minutes.

The results are as shown in Table 1.

[Example 2] After boiling cod roe pieces, remove foreign substances, centrifugally dehydrate them in the same way as in the example process, mix them with the same binder, pack them into collagen casings, and roast them using an electric roaster. 500 g of each sample was heated at 100'C. 110°C. 125
°G, 150°C. 180'C. The product was roasted at 190°C so that the moisture content of the content was about 60%, and a product was prepared and subjected to a sensory test.

The results were as shown in (Table 2).

[Example 3] Wash the pieces of cod roe thoroughly with water and boil them.

After boiling, foreign matter and egg sac membranes are removed from the egg grains, and the eggs are placed in a coarse cloth bag and dehydrated in a centrifugal dehydrator to a moisture content of about 71 parts.

Add 600 g of surimi, 100 f of egg white, 4001 of salt, 100 f of sodium glutamate, and 1 g of coloring agent to 4k7 of egg grains pretreated as above, mix well, and add this mixture to air stuffer. Fill a collagen casing with a folded diameter of 25% so that each length is about 50 crn.

The filled cod roe is roasted at 150°C for 40 minutes in a gas roaster with a net conveyor to produce a product.

(B) The present invention was carried out by replacing the above (own) egg grains with boiled eggs and raw eggs.

This experiment was conducted by creating the following six test plots with different blending ratios.

AI test area Boiled eggs 2001 second raw eggs 2000g A2 test area Boiled eggs 2400L? :1600L of raw eggs? A3 Test Area Boiled Eggs 280OS' Second Raw Eggs 1200fA4 Test Area Boiled Eggs 3200P: Raw Eggs 8007A5 Test Area
Boiled egg 3800P second raw egg 2001A6 test area Boiled egg 39ooy: Raw egg 100'? For the above six test plots, the other blending ratios were the same as in (A), and the products were filled in collagen casings and roasted.

The results are shown in Table 3, and the blending ratio of raw eggs is 5 to 5.
Those in section 40 were good.

(0) Commercially available natural cod roe roasted as usual (referred to as product C), then the above product (self), product (BA.5)
, Product (C) was compared sensually.

The results are shown in Table-4. There were 11 sensory testers.

Claims (1)

[Scope of Claims] 1 Loose cod roe that has been protein-denatured by heating is dehydrated so that when a binder is added, the moisture content is 65% to 75L1), and then a binder is mixed, and this is made to have air permeability. A method for producing a casing-roasted cod roe-like food, which is characterized by filling an edible casing with a temperature of 1,000 °C and roasting it in soot at 1100°C to 180°C. 2. Dehydrate loose cod roe that has been protein-denatured by heating so that the moisture content is 65 to 75 parts when adding a binder, and then add the binder, fresh cod roe, and a small amount of seasoning if necessary. A method for producing a cod roe-style food stuffed in a casing, which comprises mixing the ingredients, filling the mixture into an edible air-permeable casing, and roasting it in soot at 110°C to 180°C.