JP6989161B2 - Manufacturing method of spicy cod roe, spicy cod roe, and salted cod roe - Google Patents

Description

The present invention relates to a technique for producing spicy cod roe and salted cod roe, which have excellent flavor and texture while reducing salt.

Cod roe is a processed roe product made by seasoning Alaska pollack ovaries with a seasoning liquid containing chili pepper as the main ingredient. Alaska pollack ovary, which is generally a raw material, was washed with water and then soaked in a primary seasoning solution containing salt to produce salted Alaska pollack ovary (so-called "cod roe"), which was then obtained. It is produced by immersing salted Alaska pollack ovaries in a secondary seasoning solution containing cod roe and seasonings.

On the other hand, from the needs of consumers, a method of giving spicy cod roe a different flavor than before has been proposed. For example, in Patent Document 1, mentaiko spicy cod roe, roasted sesame seeds, sesame oil, and fried chopped sesame seeds are placed in a container and mixed, and the container is placed in warm water at 50-60 ° C. Then, the container is taken out from hot water, cooled with cold water, the mixture is packed in a vacuum pack, and then the bag containing the mixture is held in hot water at 50 to 60 ° C. for 1 to 2 hours and then taken out from the hot water. A method for producing sesame spicy cod roe, which is characterized by the above, has been reported.

Further, in Patent Document 2, the sake obtained by heating the sake to remove volatile components and then cooling the sake is mixed with grated yuzu, which is obtained by lowering the peel of yuzu and grated with a gold, and then mixing the obtained sake with grated yuzu. A method for producing spicy cod roe containing yuzu has been reported, which is characterized by applying sake to spicy cod roe and refrigerating it in a refrigerator for aging.

Japanese Unexamined Patent Publication No. 11-341967 Japanese Unexamined Patent Publication No. 2000-125816

In recent years, consumers' health consciousness has increased, and in the food field, salt reduction consciousness has increased more than before. However, in the production of spicy cod roe, there is a problem that the flavor and texture are deteriorated when the salt content is reduced. The above-mentioned methods of Patent Documents 1 and 2 impart a flavor different from the conventional one to the spicy cod roe, but the salt content is not reduced because the spicy cod roe produced as a raw material is used.

As described above, in the conventional production of spicy cod roe, it is difficult to achieve both salt reduction and flavor and texture, and there is room for improvement.
Under such circumstances, an object of the present invention is to provide a method for producing spicy cod roe, which has excellent flavor and texture while reducing salt.

As a result of diligent research to solve the above problems, the present inventor felt a sufficient salty taste even if the salt concentration (sodium chloride equivalent) was reduced by using plum salt instead of salt. We have found that it is possible to produce spicy cod roe with excellent flavor and texture, and have reached the present invention.

That is, the present invention relates to the following invention.
<1> A first dipping step of soaking Alaska pollack ovaries in a first pickling solution containing salt, and a second dipping step of soaking the obtained Alaska pollack ovaries in a second pickling solution containing a mustard seasoning. A method for producing Alaska pollack, which has, and at least a part of the salt content in the first pickling solution is derived from Alaska pollack.
<2> The method for producing spicy cod roe according to <1>, wherein all of the salt content in the first pickling liquid is derived from plum salt.
<3> A mustard mentaiko consisting of Alaska pollack ovaries containing plum salt and mustard seasoning.
<4> The spicy cod roe according to <3>, which has a salt concentration (in terms of sodium chloride) of 3% by weight or less.

<1a> Production of salted cod roe, which comprises a first dipping step of soaking Alaska pollack ovaries in a first pickling solution containing salt, wherein at least a part of the salt content in the first pickling solution is derived from plum salt. Method.
<2a> Salted cod roe consisting of Alaska pollack ovaries seasoned with plum salt.
<3a> The salted cod roe according to <2a>, wherein the salt concentration (in terms of sodium chloride) is 3% by weight or less.

According to the present invention, spicy cod roe and salted cod roe, which are low in salt but have a plum flavor and are excellent in texture, are provided.

Hereinafter, the present invention will be described in detail by showing examples and the like, but the present invention is not limited to the following examples and the like, and can be arbitrarily modified and carried out without departing from the gist of the present invention. In addition, in this specification, "~" shall be used as an expression including numerical values or physical quantities before and after it.

INDUSTRIAL APPLICABILITY The present invention has a first dipping step of immersing Alaska pollack ovaries in a first dipping solution containing salt, and a second dipping step of immersing the obtained Alaska pollack ovaries in a second dipping solution containing spicy seasoning. The present invention relates to a method for producing Alaska pollack mentaiko, which has, and at least a part of the salt content in the first pickling solution is derived from Alaska pollack.

In the first dipping step, the ovary of Alaska pollack, which is a raw material, is soaked in the first pickling solution containing salt, and the ovary of Alaska pollack is impregnated with salt.
As the raw material of Alaska pollack ovary, a raw one may be used, or a frozen one may be thawed and used, but a thawed one is usually used.

The feature of the method for producing spicy cod roe of the present invention is that at least a part of the salt used in salting the ovary of Alaska pollack in the first dipping step is derived from plum salt.

Plum salt is a component obtained by evaporating and removing the water content of umezu, and contains components such as organic acids such as citric acid and malic acid, minerals such as potassium, and polyphenols in addition to salt (sodium chloride). It is rich in taste and nutrients compared to mineral salts (salt boiled with bittern added to raw salt, salt naturally dried from seawater, etc.). Moreover, since not only the salt content but also the organic acid has a bactericidal effect, deterioration due to oxidation and corrosion of the produced spicy cod roe can be suppressed.

By using plum salt instead of mineral salts such as salt, at least part of the salt given to the ovaries of Alaska pollack is reduced in the amount of mineral salts used, and while the salt is reduced, the spicy cod roe and plums are refreshing. It can impart a strong acidity and aroma.

The plum salt to be used may be produced by evaporating water from plum vinegar, or commercially available plum salt may be used.

In the present invention, a part of the salt content to be blended in the first pickling liquid may be plum salt, and for example, plum salt and mineral salt may be appropriately mixed and used. Of the salt content used, plum salt is preferably 50% by weight or more, more preferably 80% by weight or more. In particular, 100% by weight (all derived from plum salt) is particularly preferable because the salt concentration of the final product, spicy cod roe, can be 3% by weight or less. As used herein, the term "salt concentration" means "concentration in terms of sodium chloride".

The first pickling liquid may contain plum salt and water as essential components, and may also contain components used in conventional spicy cod roe production. Examples of such components include seasonings (eg, glycine, sodium malate, etc.), antioxidants (vitamin C, etc.), and color formers (sodium nitrite, etc.).

The salt content in the first pickling solution may be supplied only from plum salt, but mineral salts may be added as a salt concentration adjustment.

The soaking temperature is not limited as long as the quality of the produced spicy cod roe is not impaired, but is usually about 10 to 40 ° C.

The soaking time is appropriately selected according to the size of the ovary of Alaska pollack, the composition of the first pickling solution, and the pickling temperature, and is usually 10 hours or more, preferably 20 hours or more, more preferably 30 hours or more.

The ovaries of Alaska pollack after the first dipping step may be continuously subjected to the second dipping step, but if necessary, they may be subjected to the aging step before the second dipping step.
In the aging step, the ovaries of Alaska pollack after the first soaking step are aged at a low temperature of about 0 to 5 ° C. for about 24 hours, and the components of the first pickling solution are blended into the ovaries of Alaska pollack.

The second soaking step is a step of soaking the ovaries of Alaska pollack after the first soaking step (after the aging step) in the second pickling solution. The ovaries of Alaska pollack after the first dipping step (after the aging step) are usually washed with water or salt water and then subjected to the second dipping step.

The mustard seasoning is a seasoning containing chili pepper, and the ingredients other than the chili pepper can be applied to those used for seasoning ordinary mustard mentaiko, and are not particularly limited. Ingredients other than chili include, for example, mineral salts (salt), mirin, alcoholic beverages, types (sugar, synthetic sweeteners, etc.), kelp, shiitake, glutamic acid, various amino acids, chemical seasonings, etc., and these are added to water. A second pickling solution can be obtained by mixing the mixture.

The production conditions in the second dipping step are not limited as long as the quality of the obtained spicy cod roe is not impaired. The soaking temperature and the soaking time can be appropriately changed depending on the size of the Alaska pollack ovary, the composition of the second pickling solution, etc. After aging, the ingredients of the second pickling solution are applied to the ovaries of Alaska pollack.

The second pickling solution preferably contains a spicy seasoning including chili pepper, red liquor, bonito broth, and kelp, in that a spicy cod roe with a milder spiciness can be obtained. When a second pickling liquid containing such a mustard seasoning is used, it is preferably aged for 40 hours or more.

By the above-mentioned production method of the present invention, a mustard mentaiko (a mustard mentaiko of the present invention) composed of Alaska pollack ovary containing plum salt and a mustard seasoning can be obtained. The spicy cod roe of the present invention is imparted with the flavor of plum, the graininess of the egg is maintained, and the flavor and texture are excellent.
The salt concentration (in terms of sodium chloride) of the spicy cod roe of the present invention is preferably 3% by weight or less, more preferably 2.5% by weight or less. As described above, in the first dipping step, by using plum salt for at least a part of the salt content, the salt concentration can be lowered as compared with the case where only a normal mineral salt (salt) is used. .. By using plum salt for all the salt content, the salt content (sodium chloride equivalent) can be reduced by 30% or more as compared with the case where only a normal mineral salt (salt) is used.

The spicy cod roe of the present invention may be raw, but is usually frozen, delivered, thawed and sold. The freezing conditions are the same as those of the conventional spicy cod roe (about -20 ° C to -5 ° C).

Further, the Alaska pollack ovary treated in the first dipping step may be a salted cod roe (salt cod roe of the present invention) made of Alaska pollack ovary seasoned with plum salt without being subjected to the second dipping step. .. In this case, the composition and the pickling conditions of the first pickling liquid in the first dipping step may be the same as or different from the spicy cod roe of the present invention. Further, similarly to the above, it may be subjected to an aging step after the first dipping step.

The salt concentration (in terms of sodium chloride) of the salted cod roe of the present invention is preferably 3% by weight or less, more preferably 2.5% by weight or less. As described above, by using plum salt as at least a part of the salt in the first dipping step, the salt concentration can be lowered as compared with the case where only a normal mineral salt (salt) is used. .. By using plum salt for all the salt content, the salt content (sodium chloride equivalent) can be reduced by 30% or more as compared with the case where only a normal mineral salt (salt) is used.

The salted cod roe of the present invention may be raw, but is usually frozen, delivered, thawed and sold. The freezing conditions are the same as those of the conventional salted cod roe (about -20 ° C to -5 ° C).

Although the present invention has been described above, the contents disclosed this time are exemplary in all respects and are not limiting. In particular, in the embodiments disclosed this time, matters not explicitly disclosed, such as operating conditions, various parameters, dimensions of equipment to be used, etc., do not deviate from the scope normally carried out by those skilled in the art and are usually carried out. Any person skilled in the art can adopt a value that can be easily assumed.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

The spicy cod roe of Example 1 and Comparative Example 1 was produced by the following procedure.

<Example 1>
The composition of the first pickling liquid and the second pickling liquid used is as follows. As the plum salt, plum vinegar was concentrated under reduced pressure, and a commercially available product having a sodium content of 38 g / 100 g was used.
"Composition of the first pickling liquid"
Plum salt: 10 parts by weight (equivalent to 9.65 parts by weight of sodium chloride)
Water: 100 parts by weight "Composition of the second pickling liquid"
Pepper: 1 part by weight Red liquor: 7% by weight
Katsuobushi: 1.5 parts by weight Kelp: 0.5 parts by weight Water: 17 parts by weight

First, the ovaries of frozen walleye pollock, which is a raw material, were thawed at 20 ° C. ± 3 ° C. for 13 hours. Then, the ovaries of Alaska pollack after thawing were washed with 3% saline solution to remove foreign substances. Then, as a first dipping step, the ovary of Alaska pollack was soaked in the first soaking solution having the above composition. The amount of the first pickling solution is about 40 parts by weight with respect to 100 parts by weight of the ovary of Alaska pollack. The temperature of the first pickling liquid was adjusted to 20 ° C. ± 3 ° C., and the first pickling liquid was pickled all day and night (about 24 hours).

As the second dipping step, the ovary of Alaska pollack (salt cod roe seasoned with plum salt) to which the plum salt obtained in the first dipping step is added is soaked in the secondary pickling solution having the above composition, and 0 to 3 It was allowed to stand in an aging chamber adjusted to ℃ and aged for a whole day and night (about 24 hours). The obtained ovary of Alaska pollack after aging treatment was washed with 3% saline solution.

After that, the spicy cod roe obtained by the secondary pickling is stored in a chilled room (5 ° C or lower) for a whole day and night (about 24 hours), and the secondary pickling liquid is drained to obtain the final product, Example 1. I got the chilled mentaiko.

<Comparative Example 1>
Further, as a comparative example, the spicy cod roe of Comparative Example 1 was used in the same manner as in the above Example except that the composition of the first pickling solution using purified salt (sodium chloride) was used instead of plum salt. Got
"Composition of the first pickling liquid" (comparative example)
Refined salt: 10% by weight
Water: 100% by weight
"Composition of the second pickling liquid"
Pepper: 1 part by weight Red liquor: 7% by weight
Katsuobushi: 1.5 parts by weight Kelp: 0.5 parts by weight Water: 17 parts by weight

<Evaluation result>
Table 1 shows the results of sensory evaluation (flavor, texture) and salt concentration of the spicy cod roe of Example 1 and Comparative Example 1. The salt concentration was evaluated by the Mohr method.

The spicy cod roe of Example 1 had a salt concentration of 2.3% by weight, and was about 50% less salty than the spicy cod roe (salt concentration of 4.5% by weight) of the comparative example, but had a sufficient salty taste as a taste. It felt and had a faint plum flavor. In addition, the spicy cod roe of Example 1 was not inferior to the comparative example in terms of other taste and graininess.

According to the present invention, spicy cod roe and salted cod roe, which are low in salt but have excellent flavor and texture, are industrially promising.

Claims (2)

A method for producing spicy cod roe having a salt concentration (in terms of sodium chloride) of 3% by weight or less.
It has a first soaking step of soaking Alaska pollack ovaries in a first pickling solution containing salt and a second soaking step of soaking the obtained Alaska pollack ovaries in a second pickling solution containing a mustard seasoning. death,
A method for producing cod roe, which is characterized in that all of the salt content in the first pickling liquid is derived from plum salt. A method for producing salted cod roe having a salt concentration (in terms of sodium chloride) of 3% by weight or less.
It has a first soaking step of soaking Alaska pollack ovaries in a first soaking solution containing salt.
A method for producing salted cod roe, wherein all of the salt content in the first pickling liquid is derived from plum salt.