JPS63269967A - Preserved fish egg and production thereof - Google Patents

Abstract

PURPOSE:To produce preserved fish egg capable of contriving to reduce cholesterol contained in the fish egg itself and cholesterol in human body, by adding monacolin K to the fish egg. CONSTITUTION:In producing preserved fish egg such as cod roe or salmon roe preserved with salt by a conventional procedure, a culture mixture of a strain such as Monascus rubber IFO 4492 or Monascus purpureus IFO 4513 capable of producing monacolin K is added to a preserving material and the fish egg is kept in the preserving material.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to mashed fish roe and a method for producing the same, and particularly to pickled fish containing monacolin K (Honacolin), which exhibits an inhibitory effect on cholesterol synthesis. Concerning eggs and methods for producing them.

[Prior art and its problems]

Conventional salt-cured pickled fish roe, such as cod roe and muscle roe, is considered a type of luxury food that is seasoned with salt, and fish roe is not considered a Kento-oriented food because of its high cholesterol content. Ta.

Furthermore, since it is a food product, it is impossible to add substances that are considered harmful to the human body, even if it is to improve its properties, making it difficult to satisfy the RIII concept! It was not possible to obtain pickled fish eggs.

[Purpose of the invention]

The present invention has been made in view of these points, and is based on monacolin K, which exhibits the function of suppressing cholesterol synthesis.
The purpose of the present invention is to provide a pickled fish roe and a method for producing the same, which can improve the fish roe's ability to develop and reduce the cholesprol contained in the fish roe itself and cholesterol in the human body.
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(rjA Key Points of the Invention) The pickled fish roe of the first aspect of the present invention is characterized by containing monacolin K, which inhibits cholesterol synthesis.

Further, the method for producing pickled fish roe according to the second aspect of the present invention is characterized in that fish roe is pickled in a pickling material containing a strain of bacteria that produces monacolin K, which inhibits cholesterol synthesis.

(Embodiments of the Invention) In order to improve the properties of pickled fish roe, which is a food product, the present invention aims to modify the pickled fish roe so that it does not cause any harm to the human body and also meets the health-oriented needs. Experiments were attempted with various substances.

As a result, we decided to incorporate monacolin K, which can suppress the synthesis of cholesterol in the human body, into the marinated fish eggs. I was able to catch one fish egg.

Monacolin is a recently discovered inhibitor of cholesterol synthesis. This monacolin contains Monascus (Hona koji mold), which has been known since ancient times.
scus), such as N, rubar, H, purpuieus, H, pilosus, Hovitreus, and Monascus pyrosus. H. pubigerus, etc., Asbergyllus terreus (^5pGrllilliO3terr), etc.
It has been published by Far [1 et al.

In J3 of the present invention, in order to contain 1 nacolin K in pickled fish roe, 3 bacterial strains producing monacolin K were added.
By soaking fish roe in the following pickling material, the above-mentioned bacterial strain is infiltrated into the pickled fish roe. In reality, for example, 10 strains of bacteria that produce monacolin K are inoculated into the cleansing material, and these strains are cultured to, for example, 1 billion strains, so that enough L strains can penetrate into the fish eggs. We produce 47 pickling materials. The timing of pickling the fish roe depends on the type of fish roe, bacterial strain, production conditions, etc., and may be at the same time as when the bacterial species is added to the pickling material, or at the same time as the bacterial species is added to the culture medium A1 or 2 of the bacterial species. Tsuke t” included Iυ
In the case of a small number of eggs, sufficient lightning strain can be infiltrated into the fish eggs with a short soaking time, and in the former case, the time required for the bacterial strain to be cultured is 'PC'. Moreover, the state of the pickling material may be any of liquid, paste, and powder.

Next, a case will be described in which a Monascus strain is used as the Monacolin K-producing strain.

In this case, a strain of the genus Monascus is cultured as koji (koji) and infiltrated into fish eggs.

The raw stones for this koji include rice, crushed powder, bran, barley, soybeans,
Use natural substances such as bread and breadcrumbs alone or in combination. (1) Add one or more types of Mopuscus strains that produce monacolin K to the raw material and culture them under specified culture conditions to make koji. Depending on the situation, carbon sources such as glucose and sucrose, peptone, nitrogen sources such as various amino acids, and pure Class 18 such as potassium phosphate and magnesium sulfate are added.
stomach.

The koji obtained in this way is crushed as necessary, and the koji is mixed with koji alone or with multiple chemical seasonings, natural seasonings, spices, etc.
It is added to miso, rice bran, sake lees, etc. and aged to make a pickling material, and fish eggs are soaked in this pickling material to destroy the bacterial strain that produces Mopcolin K, which is an inhibitor of cholesterol synthesis. Penetrate into the mixed fish eggs.

Monacolin K is contained in the pickled fish roe taken out from this pickling material, and by eating this pickled fish roe, monacolin K, which exerts the effect of suppressing cholesterol synthesis in the human body, is ingested and healthy. Offered to improve the Tang Dynasty.

Next, specific examples of the present invention will be described.

Example 1 In this example, salted pollock roe was produced.

Koji is made as follows. First, 500 yen of polished rice
g was soaked in water for 12 hours and steamed for about 1 hour under its normal pressure.
Leave to cool until it reaches around 30°C, and within that time, Nacolin K will be produced.
Weigh FO4492. This is done at a temperature of 32℃ and a humidity of 90℃.
% culture condition, 78 questions j8, and in the dark, sterilized 1
The culm is treated by spraying an aqueous solution of 1-2% sucrose 5 to 7 times to make koji.

Enjoy the koji made in this way! ! 1.4 to 'J, monosodium glutamate 200! l? The mixture is added to 11 urine and pulverized, and 4j of water is added and mixed to make a liquid macerated material.

Add 20/+g of the original sin of the infant into 5jl of this liquid iL'lG material, and incubate it for about 48 hours at a temperature of 10°C.

After that, take out the cleaned baby roe from the marinated 1st layer, arrange it in a bamboo steamer while shaping it, and heat it to 2/1 at a temperature of 5℃.
Drain the water and make the Jul aid as a product.

The Shiozosuke T equipped in this way has a strain of Monascus luva IFO4492 inside it.
Then, since it produces Monani 1-phosphorus K, it exerts the function of suppressing cholesterol synthesis, and becomes IF'I crushed fish eggs. Furthermore, since the strain is a Mopuscus strain, the salt XN IvJ''F is colored red.

Example 2゜ In this example, mustard mentaiko is produced.

The salted baby roe produced in Example 1 was further mixed with 2% salt, 1.4% glucose, 12.6% mirin, 2.5% fish extract, and 0.00 chili powder. 5
%, water 15.0% mixed seasoning at a temperature of 5℃ for 24 hours to make mustard mentaiko.

The mustard cod roe produced according to this example also contains monacolin K, as in the previous example, and has properties that meet the Kento-oriented concept.

Example 3゜ In this example, a child who is confused with rice bran! It is something that produces food.

Koji is prepared in the same manner as in Example 1 except that Monascus purbreus IFO4513 is used as the Monascus purubreus strain that produces Monacolin K.

Sono to, v! 1500g, raw Toka 2 K'J, 0
12!1503, Put 5-6 chili peppers in 3J water and mix and ripen to make a paste-like pickling material.

In this liquid pickling material, the infants are soaked in salt etc. for 2 to 5 days at a humidity of 10℃, and then the bran etc. attached to the infants are washed off with salt water to make pickled infants in rice bran. .

These bran-cleaned infants also exhibit the function of suppressing cholesterol synthesis, as in each of the above-mentioned Examples.

Also, when making miso-pickled roe, you can use miso instead of meka in this example.

Example 4゜ This example is an example in which koji was made using bread crumbs.

As a strain of Nascus that produces monacolin K,
Using Monascus sulva IFO/I/192, this strain is inoculated into bread crumbs and cultured to produce koji.

After that, a powdered pickling material consisting of a mixture of 15% koji, 7% salt, and 1% butrium glutamate was uniformly mixed with a mixture of 15% koji, 7% salt, and 1% butrium glutamate at a ratio of 1% vs. Then, wash off the bread crumbs etc. on the surface of the larvae with salt water and pickle them to make fish roe.

The infants of this example also have sufficient r strain 82 permeating inside and exhibiting the effect of suppressing cholesterol synthesis by monacolin K.

Example 5 In this example, Monacolin K is contained, but the hue of the outer surface is improved! ,: It produces pickled fish roe.

Monascus sulva IFO4492 was used as a strain of Nascus sulva that produces monacolin K. This strain was seeded with IPc in bread crumbs and cultured. The mixture was well mixed with 2 times E water, and then heated to make koji. make.

After that, 20% koji, 6% salt, 1% sodium glutamate, 1% sugar, 20% water
% of the original sin of infants washed with salt water in a liquid pickling material consisting of a mixture of about 24 hours tl! Then, after draining the water, it is air-dried for about 1 hour, and after being smoked, it is molded to produce pickled fish roe.

The larvae of this example contained monacolin K and had a nice hue, which was a mixture of the pink color of koji and the light brown color of smoke.

In addition, although each of the above-mentioned examples shows the case where young fish are pickled, fish eggs other than young fish can also be pickled in the same manner.
Furthermore, the pickling materials and processes are not limited to those of the above-mentioned embodiments.

〔Effect of the invention〕

As described above, according to the nt-containing fish roe and the method for producing the same of the present invention, by containing enacolin K, which exhibits the ability to suppress cholesterol synthesis, it not only improves health consciousness but also improves fish roe whites. It is possible to reduce the cholesterol contained in the human body and the cholesterol contained in the human body.

Claims (1)

[Claims] 1) Pickled fish roe containing monacolin K. 2) A method for producing pickled fish roe, which comprises soaking fish roe in a pickling material containing a strain that produces monacolin K.