JPS61141867A - Preparation of salted salmon roe - Google Patents

Abstract

PURPOSE:To prepare SUJIKO (salmon roe still enclosed in the ovarian membrane) or IKRA (salmon roe separated into individual particles) having excellent springiness, taste and appearance can be prepared even from a raw material thawed after the freeze storage, by immersing the ovary of salmon or trout in a (super)saturated salt solution containing magnesium chloride and sodium citrate. CONSTITUTION:A (super)saturated salt solution is added with 1-10% magnesium chloride and 1-6% sodium citrate, and the ovary and roe of salmon or trout are immersed in the aqueous solution preferably at 5-15 deg.C with occasional stirring. The immersion time is preferably 30-35 min for the ovary of trout, and 35-40 min for that of salmon. After the treatment, the ovary is placed on a screen, covered with a cloth wetted with saturated salt solution, and drained preferably for 30min-1hr to obtain the objective SUJIKO or IKRA. EFFECT:A product having the quality of the 2nd grade or higher can be prepared even by using a raw material having lowered freshness by the thawing after freeze-storage.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing sujiko and salmon roe.

[Conventional technology]

Generally, sujiko and salmon roe are produced as salt products. The Sujiko production method uses ovaries taken from the bodies of salmon and trout as raw materials.The ovaries are washed with seawater or 3- to 4-saline solution, and the washed eggs are drained on a drainboard. Salted by standing salting. Generally, a saturated saline solution is used, which is made by boiling and dissolving high-quality common salt, filtering it, and allowing it to cool. Nitrite salts such as sodium nitrite, or small amounts of ascorbic acid and nitrites are added to the saline solution to maintain the bright red color of the product. Due to legal regulations, the amount added should be less than s ppm as nitrite radicals in the product. When nitrite is added in this way, it acts on ovarian proteins and myogumibin and hemoglobin in capillaries, producing nidomisomyoglobin and nitronohemoglobin, which maintains the bright red color. While salting the ovaries in the saturated saline solution, stir occasionally to improve the penetration of the salt, and add about 10% of the salt to the raw egg to prevent the concentration of the saline solution from decreasing. Salting time is 30-35 minutes for trout ovaries and 35 minutes for salmon ovaries.
~40 minutes.

At the end of salting, take up the nine ovaries on a gridiron and cut to a thickness of 93 cm.
Spread it evenly, moisturize with saturated salt solution, and cover with cloth for 1 minute.
Drain for 1 hour. Once the water has been drained, they are sorted, graded, added about 3 grams of salt, and packed into boxes. The boxed product is then stored at 60-1 for 5 to 10 days at room temperature.
Place a weight of about 0.00 Kt on it and leave it to ripen. Once ripened, the sujiko is inspected for color, taste, hardness, salt content, nitrite roots, etc. Those that pass the test are kept refrigerated in preparation for shipment.

Like sushi, it is a salted product of salmon and trout eggs, but unlike suji, it is made by removing the membrane from the ovaries of salmon and trout, separating the egg grains into individual grains, and salting them. . The ovaries used as raw materials are freshly caught within a few hours (usually within 6 hours) of salmon or trout caught, and are drained of blood in saline water, washed, drained on a drainboard, and placed in the net of a fish roe separator. Rub it and take out the fish eggs one by one.

The fish roe is salted in the same way as sushi, and the same process is used to turn it into salmon roe. However, since each fish roe is salted individually, the salting time is shorter than that of Sujiko. Note that the aging process is carried out by adding salt and weighing it in the same way as in the case of Sujiko.

As mentioned above, conventional sujiko and salmon roe are produced, but in order to become commercial products, they must meet certain standards through inspection. The standards are expressed in grades, and items of grade 3 or higher are considered products, but anything that is not grade 2 or higher is expected to have overall value as a product.

By the way, for salmon roe and sujiko to be so valuable, the taste, color, appearance such as gloss, and the unique firmness of salmon roe and sujiko are essential. The taste is
The taste is sour, sweet, salty, bitter and umami, and the appearance is
The color etc. indicates the unique appearance of Ikura and Sujiko.
"Tension" is the state in which the egg is round and elastic (
This refers to a condition in which when biting with teeth, etc., a sharp rebound occurs. ). Among these, taste is mainly produced by the harmonization and complex combination of the taste components of amino acids in the ovary and egg grains, and organic acid proteins. In addition, human texture is influenced by the texture of the teeth, tongue, and other parts of the mouth, so "tenderness" is an important characteristic of salmon roe and salmon roe.

Therefore, the grade of a product is determined based on a comprehensive judgment of taste, appearance, texture, etc. Moreover, in order to produce salmon roe and sujiko that are grade 3 or higher in the product inspection, it is essential to use fresh ovaries (commonly known as ``mushiboshi'') as raw materials in the above manufacturing method. . In particular, when it comes to salmon roe, we use salmon roe that has been caught within 6 hours. Therefore, it was considered impossible to use food that had been frozen and refrigerated for a long period of time.

Furthermore, even if such fresh ovaries and egg grains are used and each step of the above manufacturing method is strictly controlled, inspection shows that they are of grade 2 or higher quality, especially those with excellent "strength". Even under such strictly controlled conditions, it is difficult to produce sujiko and salmon roe that meet a certain standard. the state of salt content, the state of water exudation, the state of changes in proteins due to salt concentration (e.g., aggregation, changes in higher-order structure, etc.), changes in water content of organic acids and other trace components,
This is because the relationship between various changes such as the effects of salt concentration, and the taste, appearance, firmness, etc. of stringiness and salmon roe has not been clarified.

Experience has shown that even if sujiko and salmon roe are made using ovaries and egg grains that have lost their freshness or have been frozen and refrigerated for a long period of time and thawed, the taste and appearance are poor, the texture is lacking, and the product crumbles. A sol state is produced.

For this reason, methods for producing sujiko and salmon roe that have firmness have been proposed, and one of them is that the loss of firmness and collapse is related to the amount of water in the egg grains, resulting in a decrease in water retention. Although there are methods of processing proteins to determine their isoelectric point, there is no established production method for either method.

[Problems to be solved by the invention]

The conventional method for producing sujiko and salmon roe as described above uses fresh ovaries and egg grains as raw materials to produce sujiko and salmon roe of second grade or higher quality, especially those with firmness and excellent taste and appearance. There was a problem that it was difficult to produce salmon roe in large quantities. Furthermore, there was a problem in that it was not possible to produce grade 2 or higher grade sujiko and cod roe using ovaries and egg grains that had been frozen and refrigerated and then thawed.

[Means to solve the problem]

In the salting step of the present invention, at least 1 to 10 of magnesium chloride and 1 to 6 of sodium citrate are allowed to coexist in a supersaturated or saturated saline solution.

[Effect]

In the present invention, due to the action of magnesium chloride and sodium citrate, the elasticity with tension 9 changes in the salting process, and
There is no bitterness, there is no bitterness, the freshness has deteriorated, and the protein has denatured ovaries and egg grains are used as raw materials, but the product value is higher than grade 2.
Make cod roe and sujiko.

〔Example〕

The present invention will be described in detail below. Sushiko of the claimed invention,
The process order of the method for producing salmon roe is roughly the same as the conventional method. However, as raw materials, not only fresh ovaries and egg grains of salmon and trout, but also those imported from foreign countries such as Alaska and Canada and frozen and refrigerated at low temperatures for 1 to 2 years can be used. Unlike conventional production methods, the salting step uses a supersaturated or saturated saline solution in which magnesium chloride and sodium citrate coexist.

The amount of magnesium chloride is in the range of 1 to 10, preferably 3 to 7, and more preferably 3 to 5, based on the supersaturated or saturated saline solution. The amount of sodium citrate is from IIs to 6 hours, preferably from t5G-4 hours, more preferably from 2 to 4 hours, based on supersaturated or saturated saline.
It is 4chi.

Magnesium chloride and sodium citrate have no effect even if amounts outside these ranges are allowed to coexist in a supersaturated or saturated saline solution, and negative effects may occur.

Sodium citrate is added to blood for transfusions because it acts to prevent the aggregation of complex proteins, which are the pigments in human blood, but its effect on fisheries science is completely unknown until now.

Then, the temperature of the supersaturated or saturated saline solution containing magnesium chloride and sodium citrate was adjusted to 5 to 15%.
Maintain at ℃ and salt.

If the temperature during salting is outside this range, the firmness and hardness will decrease, resulting in a product with poor taste. In the production of sujiko and salmon roe, salt (including ionized salt) penetrates through the ovary and the outer skin of egg grains and has various effects on internal proteins, making it impossible to produce excellent products at temperatures below 5°C.

Magnesium chloride tightens the body of ovaries and egg grains in ζ supersaturated or saturated saline, regardless of the isoelectric point of the proteins in the ovaries and egg grains, the minimum water retention conditions of Rimari proteins, etc. bring it into a certain state.

The effects of sodium citrate and magnesium chloride are synergistically exerted, resulting in a tense state (round and swollen with rebound elasticity) unique to Suji ζ and salmon roe, and the bitterness derived from magnesium chloride. It has become clear that the taste of the product is grade 2 or above. In addition, when sodium malate is used instead of the above-mentioned sodium citrate, the bitter taste derived from magnesium chloride remains, and furthermore, the ovaries and egg grains turn yellow. Therefore, it is clear that sodium citrate and magnesium chloride interact with each other, and that sodium citrate has a positive effect on proteins.

Furthermore, due to the coexistence of magnesium chloride and sodium citrate in supersaturated or saturated saline solutions, it is impossible to produce ovaries and egg grains whose freshness has decreased slightly, which was considered impossible with conventional manufacturing methods, or for 1 to 2 years after importing from foreign countries. Freeze and cool, then thaw 1-2
It has become clear that even if time ovaries and egg grains are used, sujiko and salmon roe with commercial value of grade 2 or higher can be obtained. Therefore, various problems such as protein denaturation occur.

Other components added to the supersaturated or saturated saline solution should be 0.1
*Glutamate, 0.01% sodium nitrite,
Contains 0.015G of vitamin C, etc. for added flavor, color, and nutrition.
Added for purposes such as antioxidants.

Addition of these additives is the same as in conventional manufacturing methods.

It is also possible to add carbohydrates such as glucose, but the conditions for addition must be strictly controlled.

Conventional production methods require additional time for salting and stirring supersaturated or saturated saline solution, but in the present invention, king salmon ovaries and egg grains are mixed for 5 to 30 minutes. If you stir for 20 to 25 minutes with egg grains, 18 to 20 minutes with red salmon ovaries and egg grains, and 15 to 20 minutes with trout ovaries and egg grains, a product of grade 2 or higher will be obtained regardless of the insect drying conditions. It has become clear what can be achieved.

Note that the time can be increased or decreased by changing the temperature, the amount of magnesium chloride, and the amount of sodium citrate added.

In addition, conventionally, in order to make a product of a certain level of quality (grade),
Although it was considered indispensable to carry out a ripening process, it has become clear that a product of grade 2 or higher can be obtained even if the ripening process is omitted in the present invention.

The above-mentioned shortening of the stirring time during salting and omission of the ripening process are things that could not have been anticipated using conventional sushiko and salmon roe production methods.

Below, actual bird meeting examples of the present invention will be described.

Note that the product grading test was based on evaluation standards that are actually used.

The saline solution was standardized to 90% saturated saline solution for accuracy.

For the thawed product, ovaries from Alaska and Canada were frozen and refrigerated at a temperature of -35°C or less for about 2 years, and then naturally thawed and used within 2 days.

The evaluation criteria are A, B, O, and D for taste, firmness, and texture, respectively. In addition, the grades are 1st grade - excellent, 2nd grade - excellent, 3rd grade - products that can be sold, and 4th grade - products that cannot be sold. Grades 2 and above are products that are usually sold at department stores. be.

The above are the experimental results of Nashiko, but similar results were obtained in the case of In(et al.).

〔Effect of the invention〕

As explained above, the present invention provides tqb in the salting process.
By coexisting magnesium chloride of ~101 and sodium citrate of 1 to 6, it is possible to produce sujiko and salmon roe that are firm, have excellent appearance and texture, and are free from bitterness. Furthermore, it has various effects such as being able to use frozen and refrigerated charred egg grains as a raw material.

Claims (4)

[Claims] (1) In a method for producing sujiko and salmon roe from salmon and trout ovaries and egg grains through multiple steps, the salting step includes at least 1% to 10% magnesium chloride and 1% magnesium chloride.
A method for producing sujiko and salmon roe, characterized by salting with a supersaturated or saturated saline solution containing ~6% sodium citrate. (2) The method for producing sujiko and salmon roe according to claim 1, wherein the temperature of the supersaturated or saturated saline solution is in the range of 5°C to 15°C. (3) The salmon and trout ovaries and egg grains described in claim 1 can be used not only freshly caught but also those that have been frozen and refrigerated and thawed. and the production method of Ikura. (4) The salting time in the above salting step is within 30 minutes for king salmon ovaries and egg grains, within 25 minutes for coho salmon ovaries and egg grains, and within 20 minutes for red salmon and trout ovaries and egg grains. The method for producing sujiko and salmon roe according to claim 1, characterized in that: