JP2727384B2 - Production method of fish egg liquid - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fish egg liquid which can be suitably used for various foods or flavors requiring the flavor of fish eggs.

[0002]

2. Description of the Related Art Fish egg liquid obtained by grinding fish eggs has a unique flavor, and is used as a seasoning liquid for seasoning various foods. For example, seasonings such as spaghetti, yakiniku, salads, and pickles. As a fish egg solution used for such an application, a method is known in which a fish egg solution obtained by crushing a fish egg and a fish egg are heated together with various seasonings to obtain a protein denatured fish egg crush solution ( JP-A-59-15185
No. 8). Specifically, it is produced by adding mirin, salt, chemical seasoning, pepper, and the like to the crushed fish egg, and then heating the mixture at about 90 ° C. for 3 minutes.

[0003]

SUMMARY OF THE INVENTION In view of the above circumstances, an object of the present invention is to provide a method for producing a fish egg liquid which makes full use of the unique flavor of the fish egg itself and has a high seasoning effect. .

[0004]

SUMMARY OF THE INVENTION The present invention has been made based on the finding that the above-mentioned problems can be solved efficiently by adding a fat or oil to a fish egg solution and then heat-treating it under specific conditions. That is, the present invention provides a method for producing a fish egg solution, which comprises adding an oil or fat to a fish egg solution and subjecting the mixture to heat treatment at 95 to 110 ° C. for 5 to 30 minutes.

[0005] In the present invention, the fish eggs used as the raw materials include tarako (eg, eggs of pollock pollock (hereinafter referred to as "skeko"), egg of cod (hereinafter referred to as "codfish"), salmon, herring and egg of shishamo. Although the present invention is exemplified, the present invention is particularly effective in the case of skeleton. Raw fish eggs include frozen products. In the present invention, raw eggs taken out from fish are subjected to salt water washing, peeling, and loosening treatment as necessary, and those that have been broken down into individual particles constituting fish eggs are sieved and included in fish eggs. A liquid substance obtained in the process of removing solid foreign matter such as garbage and insects and obtaining a fish egg having an appropriate particle size is used as a fish egg solution. Here, the above-mentioned washing, peeling and loosening treatment can be performed by any method, but it is preferable that peeling and loosening be performed by using a fish egg with a reaper, chopper or the like.

In sieving, for example, in the case of tarako, salt water having a salt content of about 3% by weight (hereinafter, weight% is simply referred to as "%"), preferably about 15 to 20%, is mixed and loosened. Fish eggs are sifted through a 10-24 mesh sieve, those that are turned on the sieve are discarded as foreign matter, those that pass are further passed through a 46 mesh sieve, and those that are turned on the sieve are collected as fish eggs,
What passed through the 46 mesh sieve is preferably collected as a liquid material, that is, a fish egg solution.

In the present invention, a fish egg solution obtained by squeezing, crushing or the like from a fish egg by an appropriate method can also be used. Further, the fish egg solution can be used by mixing with the liquid obtained by the above-mentioned sieving. Furthermore, as the fish egg liquid, one obtained from one kind of fish egg can be used, but two or more different types of fish egg liquid can be mixed and used.

In the present invention, 0.1 parts or more, preferably 0.2 to 1 part, of fats and oils is added to 1 part by weight (hereinafter, simply referred to as "parts") of the fish egg liquid collected by the above-mentioned sieving. At 95-110 ° C for 5-30 minutes, preferably 100
Heat and concentrate at ~ 105 ° C for 5-15 minutes. Here, if the amount of the fat or oil is less than 0.1 part, the roasted flavor achieved by the fat or oil cannot be sufficiently imparted to the concentrated extract, and the raw material may burn during heating. Therefore,
By the use amount of the above fats and oils, scorching of the raw material during heating is avoided, and a roasted flavor that is synergistically achieved by the use of the fats and oils is imparted to the fish egg liquid (concentrated extract), thereby providing a concentrated extract having excellent flavor Can be prepared. The heating condition is 95 ° C
Less than 5 minutes, the concentrated extract may not be sufficiently imparted with a roasted flavor due to fats and oils.
If it exceeds 30 minutes at ° C, the extract tends to burn. Therefore, under the heating conditions in the above range, the concentrated extract can be imparted with a favorable roasted flavor of fats and oils. The concentration is preferably such that the yield of fish egg juice is 50 to 70%. The equipment used for concentration is arbitrary.

Any edible oils and fats can be used as the oils and fats, and vegetable oils such as palm oil which shows a paste or solid at room temperature can be suitably used. In addition, when the fish egg solution is a juice obtained by squeezing or crushing a raw fish egg, 0.1 part or more, preferably 0.2 parts or more of the same fat and oil per 1 part of the above liquid juice is used. １1 part, and the mixture is heated at 95 to 110 ° C., preferably 100 to 105 ° C. for 5 to 30 minutes, preferably 5 to 30 minutes.
It is preferable to use one that has been subjected to heat treatment for 15 minutes. The above-mentioned fish egg juice does not necessarily need to be concentrated, but it is desirable from the viewpoint of flavor that the fish egg juice is concentrated until the yield of the heat-treated fish egg juice becomes about 50 to 80%. The significance of the heating conditions is the same as described above.

In order to obtain the above-mentioned concentrated extract, before adding fats and oils to the fish egg solution, it is necessary to pre-heat the extract to 65 ° C. or lower (usually 50 to 6
It is preferable to pre-concentrate at 0 ° C). This is preferable because the liquid juice can be concentrated while avoiding flavor evaporation. In this case, it is desirable to employ vacuum concentration, membrane concentration, and the like. The degree of concentration is preferably such that the yield of fish egg juice is 50 to 70% (about 50 to 80% in the case of squeezed and crushed fish eggs). Next, the conditions for heating after adding fats and oils to the concentrated fish egg solution are 95 to 11
0 ° C for 5 to 30 minutes, preferably 100 to 105 ° C
For 5 to 15 minutes. The significance of the heating conditions is the same as in the case described above. By heating in this range, the concentrated extract can be imparted with a favorable roasted flavor of fats and oils.

The extract of the fish egg solution obtained by concentration by the above-mentioned method can be subjected to a cooling treatment, if necessary, and then adjusted to a uniform physical property by a homogenizer or the like. The concentrated extract of the fish egg solution obtained as described above has a salt content of about 5 to 10% and a water content of about 25 to 45%.
% And Aw of about 0.74 to 0.88 are desirable in terms of quality. Acids such as sodium glutamate, mirin, soy sauce, and citric acid, spices, and pigments can also be added as necessary.

[0012] The fish egg solution produced by the method of the present invention can be suitably used for various foods or flavors which require the flavor of fish eggs. Further, the fish egg solution may be appropriately dried and used as a dried product.

Example 1 Frozen Tarako (Sukeko) was thawed, washed with 5% saline, washed with a chopper, mixed with the same amount of 20% saline, and loosened. The mixture was sieved, and what was put on the sieve was discarded as foreign matter. What passed 20 mesh by the above-mentioned sieving was further sieved with 46 mesh, and what was turned on the sieve was collected as a raw fish egg, and the passed fish egg liquid was collected. 0.5 part of palm oil is added to 1 part of this fish egg liquid, and the mixture is heated at 100 ° C. for about 20 minutes while being stirred in a heating kettle, and concentrated until the yield of the fish egg liquid becomes 70%. Egg concentrate concentrate was produced. The concentrated extract has a salt content of about 8.0% and a water content of about 40
%, Aw of about 0.85, and had a favorable taste of tarako and a roasted flavor due to fats and oils.

Example 2 One part of the fish egg solution obtained in Example 1 was heated at 55 ° C. for about 80 minutes while being stirred in a reduced pressure heating kettle, vacuumed, and concentrated to a yield of 70%. To this, palm oil 0.
Add 5 parts, and stir at 98 ° C with stirring in a closed state.
By heating for about 0 minutes (no vacuum), a concentrated extract of fish egg liquid was produced. The concentrated extract has a salt content of about 8% and a water content of about 4
0%, Aw of about 0.85, and had a favorable taste of tarako and a roasted flavor due to fats and oils.

Example 3 A fish egg which had been sieved and squeezed by a 46-mesh sieve in Example 1 was crushed by a crusher to obtain a fish egg solution. 0.5 part of palm oil is added to 1 part of the above-mentioned fish egg juice, and the mixture is heated at 98 ° C. for about 10 minutes while stirring in a heating kettle, and concentrated until the yield of the fish egg juice becomes 70%. A concentrated extract was produced. The above concentrated extract has a salt content of about 7% and a water content of about 40
%, Aw of about 0.85, and had a favorable taste of tarako and a roasted flavor due to fats and oils.

[0016]

According to the production method of the present invention, it is possible to obtain a roasted fish egg liquid or a concentrated extract thereof, which is synergistically achieved by the use of a preferred fat and oil, and these are obtained from the fish egg flavor. Can be suitably used for various foods or fragrances that require the use of the above.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Kenichi Ueda, Inventor Kenichi Ueda Sakae-cho, Higashi-Osaka City, Osaka 1-5-7 Inside House Foods Industry Co., Ltd. No. 7 House Food Industry Co., Ltd. (56) References JP-A-2-39851 (JP, A)

Claims (3)

(57) [Claims] 1. An oil or fat is added to a fish egg liquid obtained by sieving raw fish eggs which have been mixed with salt water and uncooked, and the resulting mixture is added to a liquid of 95 to 90%.
A method for producing a fish egg solution, wherein the heat treatment is performed at 110 ° C. for 5 to 30 minutes. 2. Fats and oils 0.1 to 1 with respect to 1 part by weight of fish egg liquid.
2. The method according to claim 1, wherein the mixture is heated and concentrated at 95 to 110 [deg.] C. for 5 to 30 minutes. 3. Concentrating the fish egg liquid at 65 ° C. or lower, adding 0.1 to 1 part by weight of fat to 1 part by weight of the concentrated sap, and heat-treating the mixture at 95 to 110 ° C. for 5 to 30 minutes. The method according to claim 1, wherein: