JPS61100172A - Semidried product of spawn - Google Patents

Abstract

PURPOSE:To obtain a semidried product of spawn-like dried sausage, having improved texture, flavor, and shelf stability, by binding seasoned spawn with a binder so that grains of the spawn are bonded to one another and processing it to <= a specific value of water activity. CONSTITUTION:Seasoned spawn such as smelt spawn, TOBI spawn, loosened cod spawn, loosened herring roe spawn, etc., are bonded with a binder so that grains of the spawn are bonded with one another, optionally cased in a film or tube having water vapor permeation, molded, and dried into <=0.9 water activity, to give the aimed product.

Description

[Detailed description of the invention] [Industrial application field] Kippatsu 1 is related to the semi-dried egg product.

To be more specific, fish eggs with individual egg particles such as capelin eggs, black kite eggs, codfish eggs, and T1 topara eggs are bound together using a binding agent, and then caged with a water-washed and air-permeable film or tube. This invention relates to semi-dried sausage-like fish and roe products that are molded into a desired shape with or without gluing and then dried to have a water activity of 0.8 or less.

[Prior art] In our country, fish eggs are enjoyed from H.
I (+1) A variety of processed products are produced. Famous processed products include kofun cod roe, which is a salt-cured product of pollock fish, mustard cod roe marinated with chili pepper, basanoko, which is a salt-cured product of tempered eggs, and frog eggs. There are salted products such as salmon roe, suji roe, and karasumi, which is a salted and semi-dried product of mullet eggs, but all of them are salted products.Rose eggs, which are by-products of the salt processing of these fish Vβ, and shishamo eggs, Traditionally, fish eggs such as black kite eggs, whose egg particles are separated due to the method of egg collection, have been processed and enjoyed as seasoned pickles, etc., but recently, vacuum freeze-dried minced fish meat has been developed as a binding agent. This makes it possible to mold loose eggs into a desired shape, and the molded eggs are widely used as stuffed and seasoned pickled products.

[Problems to be Solved by the Invention] However, until now, no product has been produced that has excellent texture, flavor, and storage stability, and in which egg grains are not soaked.

[Means for Solving the Problems] After various attempts were made by the present inventor to create a semi-dry product similar to dry sausage from the cohesive eggs, the inventors dried the cohesive eggs to a water content of 0.8 or less to improve texture, flavor, The present invention has been completed by successfully creating a product that has a shelf life that is very close to that, and in which the egg grains do not become soaked due to drying.

That is, the present invention is characterized by a combination of binding loose eggs with a binding agent and drying them to a water activity of 0.9 or less.

As the competitive eggs, various fish eggs such as capelin eggs, black kite eggs, cod roe eggs, herring roe eggs, etc. can be used.

As the binder, various binders for food products can be used, but various kinds of ground fish meat, such as vacuum freeze-dried ground fish meat, can be used particularly well.

By molding the above fish roe into a desired shape using an E2 binder and drying it to a water activity of 0.3 or less, a product with excellent texture, flavor, and storage stability, and in which the grains are not pickled. It is possible to get a monkey. For drying, it is appropriate to use a blow dryer, but various other dryers and various drying methods can be used.

[Example] Next, an example of implementation will be shown, but the present invention is not limited thereto.

The following example relates to a dry sausage-like semi-dried product of capelin.

Raw material combination M combination Thawed and dehydrated shishamo [1lll lk.

Salt 10g Binder (vacuum freeze-dried surimi) 40g Bork extract
10 g white perapa
1g nutmeg 18 rum 10■1 thaw and dehydrate (1
, 00 Orpm, 5 minutes) A binder and seasoning were added to 1 kg of Shishamo IIB, and the mixture was mixed and stirred. As a binder, 140 g of vacuum freeze-dried minced fish rP, F, P, J (manufactured by Seiwa Kasei Co., Ltd.) was used, and as a seasoning, 1 t of salt was used.
o g, Bork extract 10g, White perapa 1g
, 1 g of nutmeg, and 10 ml of rum were used. When the whole was made into a lump by the binder, it was filled into a collagen tube. They were tied into sausage shapes to obtain 20 pieces. This was placed in a 556C blow dryer and dried for 24 hours.

The product had a water content of 25.5%, and the water activity was measured with a water activity meter manufactured by Freund Sangyo Co., Ltd. and found to be O19. The shape of the product is approximately 201 degrees in diameter and approximately 150 mm in length, and its front view is shown in Figure 1 and its side view is shown in Figure 2.

The product had a dry sausage-like texture and flavor, and one egg was detected.

Moreover, it did not spoil even when stored at 25°C for 10 days.

The shape of the product is not limited to the above and □. In addition, a perspective view of another embodiment is shown in FIG.
, Length approx. 0mm), 'A 6 IK (al
About 4.

7 (diameter approximately 10 mm, length approximately 25III).

[Effect of the invention] Since the present invention is configured as shown in F.

It has the effect of providing a product with excellent texture, flavor, and preservability, and in which the egg grains are not soaked.

[Brief explanation of drawings]

The drawings show embodiments of the product according to the present invention, and FIG. 1 is a front view of the first embodiment, FIG. 3 is a side view thereof, and FIG. 3 is a front view of the second embodiment. The side view is shown in Fig. 4, and the perspective view of another embodiment is shown in Fig. 5.
It is shown in Figures 147 to 147.

Claims (1)

[Claims] A semi-dried fish roe product characterized in that seasoned fish roes are bound together using a binding agent and then dried to have a water activity of 0.8 or less.