JPS63102656A - Production of processed fish egg food - Google Patents
Production of processed fish egg foodInfo
- Publication number
- JPS63102656A JPS63102656A JP61247205A JP24720586A JPS63102656A JP S63102656 A JPS63102656 A JP S63102656A JP 61247205 A JP61247205 A JP 61247205A JP 24720586 A JP24720586 A JP 24720586A JP S63102656 A JPS63102656 A JP S63102656A
- Authority
- JP
- Japan
- Prior art keywords
- roe
- salt water
- mentaiko
- salmon
- salted
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 13
- 235000013305 food Nutrition 0.000 title claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 241000972773 Aulopiformes Species 0.000 claims abstract description 27
- 235000019515 salmon Nutrition 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 14
- 235000019688 fish Nutrition 0.000 claims abstract description 13
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 210000003205 muscle Anatomy 0.000 claims description 9
- 239000000203 mixture Substances 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000013601 eggs Nutrition 0.000 abstract description 4
- 241001098054 Pollachius pollachius Species 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 2
- 235000019992 sake Nutrition 0.000 abstract 4
- 241000785681 Sander vitreus Species 0.000 abstract 2
- 235000013599 spices Nutrition 0.000 abstract 2
- 235000013339 cereals Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 10
- 235000019633 pungent taste Nutrition 0.000 description 7
- 235000019643 salty taste Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 235000021067 refined food Nutrition 0.000 description 3
- 210000001087 myotubule Anatomy 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 235000012046 side dish Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- NGZUCVGMNQGGNA-UHFFFAOYSA-N 7-[5-(2-acetamidoethyl)-2-hydroxyphenyl]-3,5,6,8-tetrahydroxy-9,10-dioxoanthracene-1,2-dicarboxylic acid 7-[5-(2-amino-2-carboxyethyl)-2-hydroxyphenyl]-3,5,6,8-tetrahydroxy-9,10-dioxoanthracene-1,2-dicarboxylic acid 3,5,6,8-tetrahydroxy-7-[2-hydroxy-5-(2-hydroxyethyl)phenyl]-9,10-dioxoanthracene-1,2-dicarboxylic acid 3,6,8-trihydroxy-1-methyl-9,10-dioxoanthracene-2-carboxylic acid Chemical compound Cc1c(C(O)=O)c(O)cc2C(=O)c3cc(O)cc(O)c3C(=O)c12.OCCc1ccc(O)c(c1)-c1c(O)c(O)c2C(=O)c3cc(O)c(C(O)=O)c(C(O)=O)c3C(=O)c2c1O.CC(=O)NCCc1ccc(O)c(c1)-c1c(O)c(O)c2C(=O)c3cc(O)c(C(O)=O)c(C(O)=O)c3C(=O)c2c1O.NC(Cc1ccc(O)c(c1)-c1c(O)c(O)c2C(=O)c3cc(O)c(C(O)=O)c(C(O)=O)c3C(=O)c2c1O)C(O)=O NGZUCVGMNQGGNA-UHFFFAOYSA-N 0.000 description 1
- 241000881711 Acipenser sturio Species 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 241000237858 Gastropoda Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は、・イクラ、筋子などの魚卵を原材料とする加
工食品の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing processed foods using fish roe such as salmon roe and muscle roe as raw materials.
従来技術と１４題点
ニジ／卵、ス・ケソウ卵、チョウザメ卵などの小粒な魚
卵に対して、イクラ、筋子などの比較的大粒な魚卵は、
適当に塩漬けされた４ｄ品が食車を賑わしている。Conventional technology and 14 issues In contrast to small fish roes such as rainbow/roe, snail eggs, and sturgeon eggs, relatively large fish roes such as salmon roe and muscle roe are
Appropriately salted 4D products are crowded with food carts.
ところが、イクラ、筋子などの魚卵は、塩蔵品しか開発
されておらず、これらに代わるべき新製品やこれらに追
ＨＵすべき新製品は未開発である。However, only salted fish roes such as salmon roe and suji roe have been developed, and new products to replace them or new products to follow them have not yet been developed.
問題点解決のための手段
本発明は、上記問題点及び近時スケソウ卵を塩蔵して辛
子味を加味した所謂辛子明太子という魚卵加工食品に人
気があることなどに着目してなしたもので、イクラ、筋
子などの比較的大粒な魚卵を原材料とする令名に々い風
味の新しい加工食品の提供を目的とする。Means for Solving the Problems The present invention has been made by focusing on the above-mentioned problems and the recent popularity of processed fish roe food called karashi mentaiko, which is made by salting pollack roe and adding mustard flavor. The aim is to provide a new processed food with a unique flavor that uses relatively large fish roe such as salmon roe, salmon roe, and muscle roe as raw materials.
本発明は、該目的を達成するため、塩水にイクラを投、
大して攪拌し、塩水から取出したイクラを水切りし、水
切りしたイクラに明太子調味料とみりんとを混ぜ合わせ
て適数日間熟成せしめること、並びに塩水に筋子を投入
して攪拌し、塩水から取出した筋子を水切シし、水切シ
した筋子に明太子調味料とみシんとを混ぜ合わせて適数
日ｌＩ！１熟成せしめることという魚卵加工食品の、４
造手段を提案する。In order to achieve the object, the present invention involves throwing salmon roe into salt water,
Stir the salmon roe vigorously, drain the salmon roe taken out of the salt water, mix the drained salmon roe with mentaiko seasoning and mirin, and let it ripen for a suitable number of days. Add the salmon roe to the salt water, stir, and remove the salmon roe from the salt water. Drain the drained roe, mix the drained suji with mentaiko seasoning and miso, and let it sit for a few days! 1. Maturation of fish roe processed food, 4.
We propose a means of construction.
作用効果
本発明は、上記手段からなるので、明太子調味料の有す
る辛味と甘味、みりんの甘味などがイクラ、筋子などの
塩味とよく混じ９合い、命名の塩味だけだった単調な風
味に比し、舌ざわシがよく、塩味、甘味、辛味などが程
よく混じシ合った新しい風味の魚卵加工食品を提供でき
る。Since the present invention consists of the above-mentioned means, the spiciness and sweetness of the mentaiko seasoning and the sweetness of mirin mix well with the salty taste of salmon roe and muscle roe, compared to the monotonous flavor of only the salty taste. It is possible to provide a processed fish roe food with a new flavor that has a good texture and a good mix of salty, sweet, and spiciness.
実施例
イクラを原材料とする場合約２５”Ｃの塩水約４００リ
ブトルに食塩を１５０ｋｐ位圓え、イクラを約３０時投
入し、８〜１０分位攪拌し、イクラに塩味を適当に滲透
せしめて塩蔵する第１工程と、塩味の滲透したイクラを
ざる類（たとえば、目ざるなど）或は籠類（たとえば、
目籠など）などで塩水から掬い上げ、２〜４時間位水切
りする第２工程と、水切りしたイクラに明太子調味料（
辛味、甘味を有し、防腐剤が配合され次間法科でＴ −
１８７と称されている市販品）を９ＫＪ１位加えると共
にみりんを約６００ ｃｃ加えて混ぜ合わせ、２４〜４
８時間位静置して熟成せしめる第３工程とを経て製品を
得る。Example: When using salmon roe as a raw material, add about 150kp of salt to about 400 liters of salt water at about 25"C, add the salmon roe at about 30 o'clock, stir for about 8 to 10 minutes, and let the salmon roe absorb the salty taste appropriately. The first step is salting, and the salty salmon roe is placed in a colander (e.g., a colander) or a cage (e.g.,
The second step is scooping the salmon roe out of the salt water with a dish such as a rice basket and draining it for about 2 to 4 hours, and adding mentaiko seasoning (
It has a spiciness and sweetness, and contains preservatives, making it T-
Add 9KJ (commercially available product called 187) and about 600 cc of mirin and mix.
A product is obtained through a third step of leaving it for 8 hours to ripen.
なお、イクラは、第１工程の前に清水中で洗滌して水切
シする前処理工程を経る。Note that before the first step, the salmon roe undergoes a pretreatment step of washing in clean water and draining.
製品ｄ１適当に容器詰めして出荷する。Product d1 is packed in appropriate containers and shipped.
製品を食したところ、イクラに滲透した塩味に、明太子
調味料の辛味、甘味、Ｊ）−シんの甘味が混じり合うも
、甘味料を添／Ｊ（Ｉ していないこと及び明太子調味
料の辛味によって過度の甘味が抑制され、命名味覚した
ことのない新しい風味を味わうことができ、酒肴、そう
菜などに適していると思われた。When I ate the product, I found that the salty taste of the salmon roe mixed with the spiciness and sweetness of the mentaiko seasoning, and the sweetness of the mentaiko seasoning. The spiciness suppresses excessive sweetness, allowing you to enjoy a new flavor that you have never tasted before, making it suitable as an accompaniment to alcoholic beverages and side dishes.
筋子を原材料とする場合
筋子は、清水シ・で洗滌して水切りする前処理工程を経
て第１工程に移る。When the raw material is muscle fibers, the fibers go through a pretreatment step of washing with clean water and draining water before moving on to the first step.
約、Ｓ−Ｃの塩水約４００リツトルに微量（約０．０２
ｇ）の防腐剤（たとえば亜硝酸）を添加すると共に食塩
を１５０９位加え、筋子を約３０棲投入し、１５〜２０
分位攪拌し、筋子に塩味を適当に滲透せしめて塩蔵する
第１工程と、塩味の滲透した筋子をざる類或は籠類（た
とえば、目ざる。目籠など）で塩水から掬い上げ、簀の
子上に拡げて３０〜６０分位水切シする第２工程と、水
のシした筋子に明太子１Ａ味料（イクラの加工に使用し
たと同じＴ −１８７と称されている市販品）を１２Ｋ
ｐ位と、みりん約９００ ｃｃとを加えて混ぜ合わせ、
招〜ｎ時間位静置して、熟成せしめる第３工程とを経て
製品を得る。Approximately 400 liters of S-C salt water contains a small amount (approximately 0.02
g) Add the preservative (for example, nitrous acid), add 1509 salt, add about 30 pieces of muscle, and add 15 to 20 pieces of saline.
The first step is to stir the suji roe in portions to infuse the salty flavor into the salted roe and store it in salt.The first step is to scoop out the shiko with the salty taste from the salt water using a strainer or basket (e.g., a mezaru, a mekago, etc.) The second step is to spread it on top and drain it for about 30 to 60 minutes, and add 12K of mentaiko 1A seasoning (commercial product called T-187, the same as that used for processing salmon roe) to the drained muscle.
Add p and about 900 cc of mirin and mix.
A product is obtained through a third step of aging by leaving the mixture to stand still for ~n hours.
製品は適当に容器詰めして出荷する。The product will be packed in appropriate containers and shipped.
この製品を食したところ、筋子に滲透した塩味に、明太
子調味料の辛味、甘味、−！＃−シんの甘味などが混じ
シ合うも、甘味料を配合していないこと及び明太子調味
料の辛味によって、過度の甘味が抑制され、酒肴、そう
菜などに適した新しい味覚を味うことができた。When I ate this product, I noticed the salty taste that permeated through the roe, and the spiciness and sweetness of the mentaiko seasoning. ＃-Although the sweetness of the seasoning is mixed, the excessive sweetness is suppressed by the absence of sweeteners and the spiciness of the mentaiko seasoning, allowing you to enjoy a new taste that is suitable for sake accompaniments, side dishes, etc. was completed.
筋子を加工する実施例で塩水に防腐剤（亜硝酸）を配合
したが、亜硝酸ならば、経時とともに消滅するので好都
合である。In the example of processing muscle fibers, a preservative (nitrous acid) was added to the salt water, but nitrous acid is convenient because it disappears over time.
上記２つの実施例における数値は一例を示したものであ
り、需要者の希望に応じて数値を特徴する
特許出該人 岩 井 勝 彦The numerical values in the above two examples are merely examples, and the numerical values can be characterized according to the wishes of the consumer.The patent author Katsuhiko Iwai
Claims (2)
水から取出したイクラを水切りする第２工程と、水切り
したイクラに明太子調味料とみりんとを混ぜ合わせて適
数日間熟成せしめる第３工程とからなる魚卵加工食品の
製造方法。(1) The first step is to add salmon roe to salt water and stir it, the second step is to drain the salmon roe taken out from the salt water, and the third step is to mix the drained salmon roe with mentaiko seasoning and mirin and let it ripen for an appropriate number of days. A method for producing processed fish roe food consisting of three steps.
から取出した筋子を水切りする第２工程と、水切りした
筋子に明太子調味料とみりんとを混ぜ合わせて適数日間
熟成せしめる第３工程とからなる魚卵加工食品の製造方
法。(2) The first step is to put the muscle roe in salt water and stir it, the second step is to drain the muscle roe taken out from the salt water, and the third step is to mix the drained muscle roe with mentaiko seasoning and mirin and let it mature for an appropriate number of days. A method for producing processed fish roe food consisting of three steps.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61247205A JPS63102656A (en) | 1986-10-17 | 1986-10-17 | Production of processed fish egg food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61247205A JPS63102656A (en) | 1986-10-17 | 1986-10-17 | Production of processed fish egg food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63102656A true JPS63102656A (en) | 1988-05-07 |
| JPH0430825B2 JPH0430825B2 (en) | 1992-05-22 |
Family
ID=17160012
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61247205A Granted JPS63102656A (en) | 1986-10-17 | 1986-10-17 | Production of processed fish egg food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63102656A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011024435A (en) * | 2009-07-22 | 2011-02-10 | Honma Mayumi | Method for refrigerating salted herring roe |
-
1986
- 1986-10-17 JP JP61247205A patent/JPS63102656A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011024435A (en) * | 2009-07-22 | 2011-02-10 | Honma Mayumi | Method for refrigerating salted herring roe |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0430825B2 (en) | 1992-05-22 |
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