JPS5940410B2 - Manufacturing method for salted fish eggs - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a salted fish roe product having good elasticity and gloss.

Originally, salted fish roe products are made by immediately coloring and salting raw fish roe that has been removed from the belly, but normally it is removed on a ship, frozen, thawed, colored and salted, and then frozen again. I unzipped it and found it.

Due to the harsh conditions of repeated freezing and thawing, the tissue becomes soft and loses its luster.

For this reason, calcium lactate has conventionally been used as a tissue hardening agent, and usually about 0.07 to 0.1 percent of calcium lactate is used to produce salted fish roe products.

However, in order to obtain an appropriate hardness for taste with calcium lactate, it is necessary to use a large amount of calcium lactate. cause

Furthermore, the use of calcium lactate has no effect on improving the luster of salted fish eggs that have lost their luster.

In order to improve these points, the industry has tried various methods such as increasing the salt content and using bittern, but none of them tasted good and did not achieve the intended purpose.

As a result of extensive research, the present researchers found that if the fish roe is immersed in an aqueous solution containing protein hydrolyzate during the salting process during the production of salted fish roe products, there will be no effect on the unique flavor of salted fish roe products. The present inventors have discovered that it is possible to produce salted fish roe products that have appropriate hardness and good gloss without any adverse effects, and have completed the present invention.

That is, the present invention is a method for producing a salted fish roe product, which is characterized in that the raw material, fish roe, is immersed in an aqueous solution containing a protein hydrolyzate.

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

In any case, by the method of the present invention, it is possible to obtain a salted fish roe product that has appropriate hardness and good gloss without impairing the original flavor of the fish roe.

The protein hydrolyzate used in the present invention is, for example, an acid or enzyme hydrolyzate of casein, gelatin, soybean, wheat yeast, etc., and has a molecular weight of about 500 to 5000.
Among these, edible gelatin is particularly limitedly hydrolyzed with a protease agent such as Bacillus subtilis protease, and its molecular weight is about 10.
00 to about 2500 can be suitably used.

In the present invention, the immersion treatment of raw fish roe does not require any particularly complicated operation, and a normal salting operation can be applied as is.

In other words, in the case of uncolored salted fish roe, add 0.01 to 0.5 W of the above protein hydrolyzate to the water equivalent to one side of the raw material fish roe.
A product with excellent elasticity and gloss can be obtained by dispersing and dissolving W%, sprinkling it on raw fish roe, and turning it over or inverting it as appropriate in a conventional manner.

In addition, in the case of colored products, by dispersing and dissolving protein hydrolyzate in dye water containing dissolved pigments, and sprinkling this over the raw fish roe in the same manner as above, it is possible to obtain a product with a more beautiful color tone after pickling. .

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

Experimental Example 1 10 kg of thawed fish roes collected from walleye pollock and frozen on board were washed and drained, and then placed in a soaking tub.

This was sprinkled with 1200 g of common salt, and an aqueous solution containing a protein hydrolyzate (hereinafter simply referred to as a dye solution) prepared according to the formulation shown in Table 1 below.

) Divide 1000 ml and soak for 3 hours, turning the mixture at 20 minute intervals.

The fish roe was then drained, placed on a gridiron and left for 15 hours, then packed in a box and stored as a product to observe its hardness, gloss, and taste over time.

The results are shown in Table 2, and the test plots according to the present invention had appropriate hardness and elasticity, good gloss and matcha, and remained in good condition even after long-term storage.

Similarly, the hardness was determined by measuring the difference in penetration using a penetrometer (JIS grease viscosity measuring device), and the gloss was visually observed by a panel of eight people, and was ranked 5 points from the most glossy.
They were ranked as 4 points, 3 points, 2 points, and 1 point, and evaluated as a total score.

Foods were compared by a panel of eight people, and those with bitterness were rated (G) and those with no bitterness (C).

* Observation of items stored at room temperature ※ * Items stored frozen at -30°C were thawed after one month and observed Example: 100 kg of thawed cod roe was washed with water, drained, placed in an automatic inversion tray, and sprinkled with 12 kg of table salt.

On the other hand, prepare a pigmented water consisting of the following treatment, and add this pigmented water to the above-mentioned inversion tray.

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 make products.

This product was stored for one month (-30°C), and when thawed, the elasticity, gloss, and taste were good with almost no change from immediately after pickling.

<Dye solution treatment> ・Food Red No. 102 4g ・Food red No. 3 0.5g ・Food yellow No. 5 0.5g ・Gelatin hydrolyzate (average molecular weight: 2000) 0g 0 water 157

Claims (1)

[Scope of Claims] 1. A method for producing a salted fish roe product, which comprises immersing raw material fish roe in an aqueous solution containing a protein hydrolyzate. 2. The manufacturing method according to claim 1, wherein 6 to 10 parts by weight of fish eggs are immersed in 1 part by weight of an aqueous solution containing about 0.01 to 0.5 parts by weight of protein hydrolyzate. 3 The average molecular weight of the protein hydrolyzate is approximately 1000-2
500. The manufacturing method according to claim 2. 4. The production method according to claim 2, wherein the protein hydrolyzate is a hydrolyzate of soybean, casein, or gelatin. 5. The production method according to claim 3, wherein the protein hydrolyzate is a gelatin hydrolyzate. 6 The average molecular weight of gelatin hydrolyzate is approximately 1000-2
500. The manufacturing method according to claim 2.