JPS5937932B2 - Manufacturing method for salted fish eggs - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing salted fish roe products having good color tone.

If fish roe is processed directly into salted products, the appearance will deteriorate significantly and the food will be unpalatable, so conventional methods have been used, such as applying nitrite to the fish roe and binding it to the pigment protein in the fish roe to develop color. was.

However, recently, the toxicity of nitrite has become a problem, and the use of nitrite in salted fish eggs, especially cod roe, is currently prohibited.

As an alternative to the nitrite method, a method has been proposed in which tar-based synthetic pigments or natural pigments are used in combination with nicotinamide or sodium ascorbate, but this method not only has a weak coloring effect but also There is also a drawback that a sufficient color retention effect cannot be obtained, and there has been a demand in the industry for the development of a method for producing salted fish eggs that have a good color tone and have excellent durability.

As a result of extensive research under these circumstances, the inventors of the present invention have found that when producing salted fish roe products, raw fish roe is treated with vitamin E.
1) If immersed in an aqueous solution containing organic acids and protein hydrolysates, the original color tone of the salted fish roe can be maintained without any negative effect on the unique flavor of salted fish roe, and the degree of discoloration and blackening during storage can be significantly reduced. It was discovered that a salted fish roe product with a small amount of salt can be obtained.

That is, the present invention is a method for producing a salted fish roe product, which is characterized by immersing the fish roe in an aqueous solution containing a vitamin E1 organic acid and a protein hydrolyzate.

In the present invention, raw materials for salted fish roe products include, for example, fish roe obtained from pollock, salmon, etc., and these fish roe may be freshly caught or frozen and thawed. It's okay.

In any of these cases, by the method of the present invention, it is possible to obtain a salted fish roe product that retains the original color tone of the fish roe and has a significantly reduced degree of discoloration and blackening.

In the aqueous solution containing vitamin E1 organic acid and protein hydrolyzate in which the raw fish roe is soaked, vitamin E may be any of the α, β, γ, and δ types, or two or more of these types. Although it is possible to use a mixture of vitamin E without any problem, in actual use,
Preferably, it is adsorbed onto microcrystalline cellulose, soluble starch, etc. to form a powder, or it is microencapsulated using gelatin or the like to form a water-dispersible preparation.

Further, as the organic acid, for example, malic acid, citric acid, ascorbic acid, etc., and their salts such as sodium salts can be suitably used.

Furthermore, examples of natural protein hydrolysates include acidic or enzymatic hydrolysates of gelatin, and those having an average molecular weight of about 500 to 5,000 can be particularly preferably used.

In the present invention, the aqueous solution containing the vitamin E1 organic acid and protein hydrolyzate may be prepared generally as follows.

That is, approximately 0.0% of organic acid is added to 1 part by weight of vitamin E.
It can be prepared by blending 1 to 1 part by weight of protein hydrolyzate and 0.5 to 1 part by weight and dispersing this blend in water, and at this time, an excipient such as dextrin is added. It is preferable to incorporate an appropriate amount of the above-mentioned compound because it improves the dispersibility of the above-mentioned compound.

When immersing fish roe in an aqueous solution containing the above-mentioned vitamin E1 organic acid and protein hydrolyzate, about 0.1 to 0.5% by weight of vitamin E and about 0% organic acid should be added to the fish roe, based on the weight of the fish roe. It is preferable to immerse it in an aqueous solution containing about 0.005 to 0.011 parts by weight and about 0.01 to 0.05 parts by weight of protein hydrolyzate.

The immersion treatment does not require any particularly complicated operation, and a normal salting operation can be applied as is.

For example, raw fish roe is thoroughly washed with water, drained, placed in a soaking tub, sprinkled with salt, then added with the above aqueous solution, and then turned over as appropriate.The soaking time is approximately 4 to 5 hours. It is enough.

Further, when immersing fish roe, for example, a tar-based synthetic colorant or a natural colorant may be used in combination, and in this case, a product with a beautiful color tone can be obtained.

Furthermore, a quality improving agent for salted fish roe, which is commonly used in the past, such as calcium lactate, polymerized phosphate, etc. may be added as appropriate.

According to the method of the present invention as described above, it is possible to produce a salted fish roe product that has a beautiful color tone that is no inferior to the conventional salted fish roe product using nitrite, and that has less change in color tone during storage. I can do it.

Hereinafter, the method of the present invention will be explained in more detail with reference to experimental examples and examples.

Experimental Example 1 1 kg of original sin collected from pollack was washed with water, drained, and placed in a soaking tub.

Salt 151 was sprinkled on this, and an aqueous solution containing vitamin E1 organic acid and protein hydrolyzate (hereinafter simply referred to as pigment solution) was prepared according to the formulation shown in Table 1 below.

) Add 85rnl and turn over at 15 minute intervals.
Marinate for time.

Next, the fish roe is drained, placed on a gridiron grid and left for 15 hours, and then packed into boxes.

This product was stored in a refrigerator (0°C) and changes in color tone over time were observed.

The results were as shown in Table 2.

(Note 1) Average molecular weight: 2000 (Note 2) Blending ratio: 5:1:5 However, the symbol (f) in the table indicates no blackening, (-+) indicates blackening, and (1) This indicates that the degree of the problem becomes more significant as the value increases.

Experimental Example 2 Thaw frozen pollack roe, wash it with water, drain it, and then put it in a soaking tub.

This was sprinkled with 13M common salt, and 100 ml of a test solution prepared according to the recipe shown in Table 3 below was added thereto, and the mixture was soaked for 4 hours by turning the mixture 4 times at 20 minute intervals.

Next, drain the fish roe, place it on a gridiron and leave it for 10 hours, then store it in the freezer (-30°C).

They were taken out and thawed at regular intervals and observed for changes in color tone.

The results are shown in Table 4, and it was confirmed that the test plot according to the method of the present invention produced good salted fish roe products (cod roe) with little change in color over a long period of time.

In addition, the effectiveness was judged by visual observation by a panel of 8 people, and 6 points, 5 points, 4 points, and 3 points were given from good results with no blackening.
They were ranked as points, 2 points, and 1 points, and evaluated as a total score.

Note 1) Average molecular weight: 2000 Example 100 kg of raw cod roe collected from Matara was washed with water, drained, placed in an automatic inverting bucket, and sprinkled with 15 kg of common salt.

On the other hand, a dye solution having the following formulation is prepared, and the above-mentioned rotated yuzu is added to this.

Move the auto-inverting tub up and down to allow the dye solution to penetrate.

After soaking for 5 hours, remove the cod roe and drain for 10 hours.

The cod roe is sorted and packed into barrels to produce products.

Motoichi was stored for 3 months (-30°C), but when thawed, the color tone was good with almost no change from immediately after pickling.

<Pigment solution formulation> ○Food Red No. 102 41O Food Red No. 3 0.5.90 Food Yellow No. 5 0.590 Red malt pigment
200IO Vitamin E1 Citric Acid and Gelatin Hydrolyzate (Average Molecular Weight: 2000) 50"' Blend (Blending Ratio: 5:1:5) 0 Water 21

Claims (1)

[Scope of Claims] 1. When producing salted fish roe products, fish roe is treated with vitamin E1.
1. A method for producing salted fish eggs, characterized by immersion treatment in an aqueous solution containing an organic acid and a protein hydrolyzate. 2 Approximately 0.1 to 1 part of organic acid per 1 part by weight of vitamin E
According to claim 1, the fish roe is immersed in an aqueous solution containing about 1 to 10 parts by weight of protein hydrolyzate, and about 1 to 10 parts by weight of the protein hydrolyzate. Manufacturing method. 3. The manufacturing method according to claim 2, wherein the vitamin E is α-type, β-type, γ-type, or δ-type, or a mixture of two or more thereof. 4. The production method according to claim 2, wherein the protein hydrolyzate is a gelatin hydrolyzate. 5 The average molecular weight of the gelatin hydrolyzate is approximately 500 to 5
000. The manufacturing method according to claim 4. 6. The production method according to claim 2, wherein the organic acid is malic acid, citric acid, or ascorbic acid.