JPS61274665A - Walleye pollack roe (mentainoko) and production thereof - Google Patents

Abstract

PURPOSE:To obtain walleye pollack roes (MENTAINOKO) having improved preservation quality at ordinary temperature, by mixing roes of a walleye pollack free of the sinew part with common salt and ethanol, and containing the resultant roes in a closed container. CONSTITUTION:The sinew part is removed from roes of a walleye pollack, and the roes are mixed. Common salt in a concentration corresponding to 5-13% based on the weight of the product and ethanol in an amount corresponding to 2-5% based on the weight of the product are added and mixed therewith. The resultant mixed roes to the walleye pollack (MENTAINOKO) are contained in a closed container to give the aimed product. If the common salt concentration is higher than 13%, the salty taste is too strong to meet the needs in recent years for reducing the salt content. On the other hand, if the common salt concentration is lower than 5%, the taste is insufficient. In order to improve the preservation quality of the MENTAINOKO without increasing the salty taste, the common salt and ethanol are used together. A packaged container or tubular container made of a composite packaging material, so-called laminated tubular container or glass bottle can be effectively used as the closed container.

Description

[Detailed Description of the Invention] [Field of Application of the Invention] The present invention relates to mentaiko and methods for producing and serving the same, and in particular improves the shelf life of mentaiko such as mentaiko without mustard and mustard containing mustard at room temperature. This invention relates to seasoned mentaiko and a method for producing the same.

[Foreground of invention]

Preservation methods for mentaiko, a typical processed seafood food, and its processed products traditionally rely on salting, freezing, refrigeration, or a combination of these methods. In particular, when salting fish roe, 15% or more salt is used, generally 20% or more, in order to preserve it at room temperature. However, recently, health management through food has become more important, and consumer needs are becoming more and more low-chloride, making it difficult to market processed foods with a salt content of 15% or more in terms of taste. ing. On the other hand, advances in freezing and refrigeration methods have led to the development of cold chain systems, but the recent rapid spread of food distribution over wide areas has made it difficult to rely on freezing and refrigeration methods.

Under these circumstances, when it comes to karashi mentaiko, which is a typical processed product of mentaiko, if the salt concentration is as low as 5-13% of the product weight, it should be kept at room temperature (10
~30℃) for 5~7 days, at high temperatures (30℃ or higher) for 2~
This is enough to guarantee the shelf life of 3 days. For this reason, it has been desired to develop a preservation method that allows for long-term storage at room temperature.

[Purpose of the invention]

An object of the present invention is to provide mentaiko and a method for producing the same, which improves the shelf life of processed products such as mentaiko and mustard mentaiko at room temperature.

[Summary of the invention]

The factors that affect the storage stability of mustard cod roe are generally storage temperature, salt concentration, additives such as natural preservatives, and auxiliaries. The present inventors have determined that the storage temperature for each of the above factors is 20 to 30%.
The present invention was achieved as a result of intensive studies aimed at achieving a shelf life of 2 to 3 weeks at ℃. In other words, the sinew part is removed from pollack eggs, and the salt concentration is adjusted to 5 to 13% of the product weight from the viewpoint of taste and preservability, and ethanol is added to the product weight as a natural preservative to improve preservability. This is a method for producing mentaiko, in which the mixture is adjusted to 2 to 5% of the total amount of cod roe, and then the mixture is stored in a sealed container.

The invention will be explained in more detail below.

In the present invention, what is simply expressed as mentaiko is not limited to mentaiko in the strict sense, but is a general term for processed products such as mentaiko and karashi mentaiko. Therefore, especially when referring to only karashi mentaiko, it is referred to as karashi mentaiko.

The mentaiko of the present invention contains salt as an additional ingredient and ethanol as a natural preservative as essential ingredients. The salt concentration is 5-13% of the product weight. Salt concentration is 13
%, the salty taste of mentaiko will be too strong and it will not be able to meet the recent demand for low chloride content. On the other hand, if the salt concentration is less than 5%, the taste is not sufficient.

In this way, the mentaiko of the present invention has a salt concentration of 5 to 13%.
Therefore, the salt concentration alone is not sufficient to preserve mentaiko. The mentaiko of the present invention is characterized by the use of ethanol as a natural preservative in addition to the relatively low salt concentration. That is, salt and ethanol are used together in order to improve the preservability of mentaiko without increasing the salty taste. However, it is necessary to contain ethanol in an amount of 2 to 5% of the product weight of mentaiko.

If the concentration of ethanol is less than 2%, the preservability of mentaiko will not be sufficient even if it is combined with 5 to 13% salt;
If the ethanol concentration is about 3%, the preservability of mentaiko can be ensured sufficiently.

The recommended storage temperature for mentaiko is 20 to 30 degrees Celsius.
In the storage period of 3 to 4 weeks, the target maximum allowable number of viable bacteria is on the order of 10' cells/g.

In addition to the above-mentioned common salt and ethanol, the mentaiko of the present invention contains natural glycyrrhizin as a salt taste reducing agent at 0% of the product weight.
It can be contained in an amount of 0.002 to 0.004%. The addition of natural glycyrrhizin is particularly effective when the salt concentration in the mentaiko is high.Furthermore, the mentaiko of the present invention can contain one or more of D-sorbitol and glycerin as an auxiliary agent. These auxiliary agents have the effect of lowering the relative humidity of mentaiko products, and therefore can suppress the emergence and increase of seedlings. D-sorbitol and/or glycerin can be added up to 2% of the product weight. If the amount of these auxiliary agents added is too large, the taste of the mentaiko will deteriorate, and even if the amount added is less than 2%, it is effective in reducing the relative concentration of the mentaiko product.

Also, other foods may be mixed with the mentaiko product.

For example, mayonnaise may be added to mentaiko to make it a product for children.

Next, the method for manufacturing mentaiko of the present invention will be explained.

The original sin of Alaska pollock is collected, and this original sin is processed by purifying the color and soaking in a seasoning liquid to produce mentaiko. Remove the sinew from the foreskin membrane of this mentaiko egg. The sinew usually contains blood and is susceptible to decomposition, so it is removed in advance. Next, the egg parts are broken up and mixed in a mixer to the extent that each egg is not destroyed. During this mixing step, salt, ethanol, and other optional additives are added and mixed. Furthermore, since ethanol is highly volatile, it is preferable to lower the temperature of the production chamber and preferably add it before filling the container. Each additive is added and mixed with the eggs when the eggs are mixed, so that they are evenly dispersed in the mixed eggs.This method is suitable for infiltrating pollock eggs with additives such as salt while keeping them in their original form. Preservability is improved in comparison. The mentaiko produced in this manner is stored and distributed in a sealed container with appropriate airtightness. As airtight containers, packaging containers made of composite packaging materials made by laminating various types of plastic films and aluminum foils in an appropriate order, or tube-shaped containers, so-called laminated tube containers, glass bottles, etc. can be effectively used. .

In particular, in the case of an airtight laminate tube, mentaiko eggs mixed with the necessary additives can be easily stuffed into the tube, and this tube can be formed into a squeezing type with a cap, making it edible. In addition to being able to easily take out only the required amount at a time, mentaiko can be easily and cleanly maintained during subsequent storage.

In the case of any of the sealed storage items, since they are in a sealed state, even if the mentaiko contains volatile ethanol, volatilization of the ethanol is prevented, and the preservative effect of ethanol can be maintained for a long time.

[Embodiments of the invention]

Test Example 1 The salt concentration of mustard cod roe was varied, and the number of viable bacteria was tracked over time. The results are shown in Table 1.

From the first table, it can be seen that in order to keep the number of bacteria on the order of 10'/g after storage at 30°C for 7 days, the salt concentration needs to be about 15% or more.

Note: Initial bacterial count (number/g) From Tables 3 and 4, it is clear that the salt concentration of mustard mentaiko is 5 to 1.
In the case of 3%, if the ethanol concentration is about 2 to 5%, 2
It can be estimated that the number of bacteria per month at 0°C can be on the order of 10' cells/g or less. Furthermore, even in a severe test at 30℃,
There are no problems with the number of viable bacteria or taste. Moreover, if the ethanol concentration is 7% or more, the mentaiko will taste ethanol and taste bad.

Test Example 4 Auxiliary agent that has the effect of lowering the relative humidity of salt and food (
The change over time in the number of viable bacteria in mustard cod roe when used in combination with D-sorbitol and glycerin was investigated. The result is the fifth
Shown in the table. In Table 5, the unit of viable cell count is cells/g.

Table 5 From Table 5, D-Tsuru 3. of storage stability and taste. However, the addition of glycerin tends to control bacterial growth.

Test Example 5 To give karashi mentaiko a malty taste, mayonnaise was mixed with karashi mentaiko after 10 days at 30°C, and after 30 days.
Changes in the number of viable bacteria over time were examined. The results are shown in Table 6. In Table 6, the ratio of mentaiko to mayonnaise is 70:30. Furthermore, in Table 6, the unit of viable bacteria count is cells/g.

Table 6 From Table 6, it can be seen that even if mayonnaise is mixed and added, the mustard mentaiko has sufficient preservability.

In this specification, mentaiko includes mentaiko with mustard and mentaiko without mustard.

〔Effect of the invention〕

As described above, according to the mentaiko of the present invention, the storage stability of the mentaiko can be improved by using salt concentration and ethanol in combination without using excessive salt concentration, and according to the method of producing mentaiko according to the present invention , the strings are removed in advance, the additives are mixed uniformly with the eggs, and the eggs are stored in a sealed container to prevent volatile ethanol from evaporating, which greatly improves the shelf life of mentaiko. .

Claims (3)

[Claims] (1) Salt of 5-13% of the product weight and 2-2% of the product weight
Mentaiko characterized by containing at least 5% of ethanol. (2) Remove the sinew from pollack eggs, then mix the eggs and adjust the salt concentration to 5 to 13% of the product weight.
1. A method for producing mentaiko, which comprises adding salt equivalent to 2 to 5% of the product weight and ethanol, and storing the mixed mentaiko in a sealed storage container. (3) The method for producing mentaiko according to claim 2, wherein the sealed storage container is a squeeze-type laminate tube with a cap.