JPS60114144A - Preparation of salted salmon roe having low salt content - Google Patents

Abstract

PURPOSE:To decrease the sodium content of salted salmon roe, and to keep the salmon roe at a proper hardness, by using salt and a specific sugar as the components of a roe-immersion liquid for the production of salted salmon roe, and setting the concentration of the salt and the sugar at specific levels. CONSTITUTION:The objective roe-immersion liquid for the production of salted salmon roe is composed of (A) salt and (B) lactose and/or a starch sugar having a degree of dehydration (D.E.) of <=50, and the concentrations of the salt and the sugar are set to 10-20% and 10-40%, respectively. The starch sugar is an intermediate product obtained by the hydrolysis of starch with an acid. D.E. is defined by the formula [Directly reduced sugar (represented as glucose)]X100/ (solid content). The amount of salt is decreased to the unsaturated state, and the decrement is supplemented by the addition of the sugar. Accordingly, the sodium content of the produced salted salmon roe can be decreased, the salmon roe can be maintained at a proper hardness, and salted salmon roe having excellent taste can be prepared.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a low-salt muscle with a low salt content (sodium).

In recent years, salty foods in the Japanese diet have become disliked from both 11 and health and medical perspectives.71. There is a tendency to Sujiko, which is a salted product of salmon and trout, has been popular in the Japanese diet as a delicacy, a favorite food, and a side dish, but in recent years, there has been a demand for a reduction in the salt content of this fish. There is. However, although it is generally said that salt is bad for the body, it is sodium that poses a health and medical problem, and it is necessary to reduce the sodium content in foods.

Traditionally, muscle roe is immersed in a fully saturated saline solution of fish roe and stirred, which combines the characteristics of the saturated salt solution's osmotic pressure and the semipermeability of the roe membrane to achieve dehydration and saltiness, while maintaining a moderate level of saltiness. It is made with hard and salty taste. However, since all the hydrochloric acid is carried out using a saturated solution of common salt, the salt content of the conventionally produced muscle fibers is as high as 7 to 13%, making it generally salty. Osmotic pressure is proportional to the number of moles of solute present in a solution. Therefore, if the sodium chloride salt is reduced, the osmotic pressure will also be lowered, and the total sodium content in the myocardium can be reduced. However, there was a technical problem in that simply reducing the basic salt content would result in insufficient dehydration, making it impossible to make the muscle retain an appropriate level of hardness.

The present invention has been made in view of the above circumstances, and includes a method for producing muscle roe in which a dipping solution for soaking whole fish eggs is composed of whole table salt and a specific sugar, and the salt concentration is reduced to 10 to 20% at a specific S @ degree 710. - 40%, reduce the amount of salt to an unsaturated state, and compensate by adding the reduced amount ts, thereby reducing the total sodium content in the produced muscle and maintaining a moderate amount of sodium chloride. The purpose of the present invention is to provide a complete method for producing low-salt muscle meat that maintains its hardness and is also excellent in taste.

The present invention will be explained in detail below. *The dipping liquid for soaking the fish eggs in the invention is composed of common salt and specific sugar.

Here, the specific sugar refers to starch sugar, which is an intermediate decomposition product of each apple produced by hydrolyzing starch with auric acid, and which is produced by the following formula.
valent This is all.

It is abbreviated as E. ) is 50 or less, and lactose is a shield different from the starch sugar.

Hard form number starch! Table 1 shows the complete classification.

Table 1 Classification of starch sugars The various starch sugars mentioned above are CD, E, ) large @
The sweetness level changes depending on the season. fLji: Shown in Table 2.

Table 2 #Powdered sugar paste, E, and sweetness level If a shield with a high sweetness level as described above is used, the taste of the produced muscle will be poor, and even if the sodium content can be reduced, the taste will be inferior. In the present invention, the reason why g and gold are set at 5° or less is to take this aspect of taste into consideration, and the starch sugar specifically used is starch syrup, powdered starch syrup, etc. The sugar to be mixed with the salt may be both the starch sugar and lactose, or only one of them.

The salt concentration of the soaking solution is 10-20%, and the shield number is 10-40 in summer.
%. This reduces the amount of salt to a completely unsaturated state, and also reduces the amount of salt? This is supplemented with sugar to ensure that the osmotic pressure of the immersion solution is no different from that of fully saturated saline. In addition, if the total sodium content of the immersion Tft solution is within the jliα range, which is lower than the sodium content in conventional saturated saline, organic acid salts such as apple-related sodium, a small amount of glycerin, and alcohol can be used as supplements. ) It is also good to add seasonings such as glutamine and sodium to improve the taste. The conditions for the substance to be used at this time include being well soluble in water, having a small molecular weight, and having a good taste, but what about substances that contain sodium? If supplementary addition is required, care must be taken to ensure that the dipping solution is within the above range.

The total salt content in the muscle can be adjusted to 2 to 7 salt by changing the combination of the salt of the soaking liquid and the above-mentioned cane sugar and the ingredients within the above-mentioned range. It should be noted that this manufacturing method is simple because only the composition of the immersion liquid is changed, and the other steps can be carried out in the same manner as in the conventional manufacturing process.

Example I As a raw material on frozen eggs of sockeye salmon, muscle roe was produced using the composition of soaked salmon as shown in Table 31C. Soaking time ranges from 15 minutes to 40 minutes
I changed it every minute depending on the situation.

From Al to Ya6, the amount of salt in the dipping solution was reduced and lactose or starch sugar was used, and some sodium malate was added as a supplement. A7 uses saturated saline as before. Reduce the amount of salt to A8゜9,
Glucose and sugar are used as the sugar.

Results are shown in 11. Boiled 1 to A6 using all lactose and starch sugar
It has low sodium content and tastes good.

A7 treated with saturated saline was salty and softer than the others. A8.49 using all glucose and sugar
Although it has low sodium content, it has a strong sweet taste which is not good.

Example... Muscles were manufactured using the composition of the dipping liquid shown in Table 5. A
1 is the case where starch sugar or lactose was not added, and the decrease in the amount of salt was completely compensated for with sodium malate. A2 is the case according to the present invention, and A3 is the case where the conventional saturated saline solution is used entirely.

The result is shown in Top 6. The one using sodium malate (Gaki 1) has a good sweet and salty taste, but the amount of sodium injected is large, so it cannot be said to be a low-salt muscle.

As shown above, in the present invention, the fish roe soaking solution for producing whole myocardium is composed of salt and both or one of starch sugar and lactose with D and E of 50 or less, and the salt concentration is Total 10~
20%, and the sugar content is set to 10 to 40 degrees. Therefore, it is possible to reduce the sodium content Mk in the myocardium, and at the same time, the osmotic pressure decreases due to the decrease in the salt concentration. Because it is compensated by adding sugar,
It depends on whether the hardness of the progress is maintained at all. Furthermore, D,
Z.

By using only starch sugar or lactose with a sugar content of less than 50%, it is possible to produce whole muscle fibers with excellent sweet taste.

Patent applicant: Nichiro Fishery Co., Ltd.

Claims (1)

[Claims] The degree of hydrolysis N (D
. A method for producing low-salt myocardium.