JPS608782B2 - Method for producing fish roe mass food using fish roe grains - Google Patents

Description

[Detailed Description of the Invention] The present invention uses fish eggs such as Tsuruko, Herring Roe, Flying Fish Eggs, Willow Leaf Fish Eggs, etc. whose roe is destroyed during collection and processing operations, resulting in separate fish roe particles. This is a method for producing food that is restored to the shape of a fish roe mass and has the same appearance, texture, and shelf life as a natural fish roe mass before the egg roe breaks down.

Traditionally, fish roes that have broken out from the egg sac have been called ``barako,'' and their commercial value has been significantly lower than that of the egg mass that is wrapped in egg roe.
In particular, when these fish roes are eaten raw or salted, or when they are baked as they are, they have no commercial value unless they are in the form of egg clumps; It is mostly used only as a delicacy processed food, and as a raw material for commercial purposes such as shellfish and shellfish. In this way, once the egg bush is broken,
The separated fish roe particles are collected and bound together, and a thin edible film is formed on the surface, giving it the same taste and appearance as natural fish roe lumps, and can be prepared in the same way. The purpose is to provide a method for producing edible food.

To explain the present invention in more detail according to the steps, the first step is to add a small amount of fish meat protein such as surimi or powdered protein such as freeze-dried fish meal to the separated fish roe grains and mix well. This is shaped into a predetermined shape.

The present invention focuses on the property that fish meat protein has an appropriate binding property, and when added in small amounts, it binds the fish roe without damaging its texture. This is an attempt to combine egg roe. Specifically, fish protein refers to superfish and its freeze-dried fishmeal, which has the effect of acting as a binding agent and adsorbing the unique taste of fish eggs. Therefore, first, a small amount of fish meat protein is mixed into the fish roe grains to give a certain degree of viscosity between the fish roe grains, and the fish roe grains are combined and shaped into a predetermined egg mass shape while maintaining their granularity. . If possible, it is desirable to have the same shape as a natural fish roe mass. The second step is to coagulate the protein by heating it to below 10,000 or 45 to 5
The mixture is allowed to sit at 5° C. for 2 to 3 hours to bind and form an egg mass.

The third step is to soak the bound egg mass in edible proteins such as collagen gelatin and casein, and coat the surface with these edible proteins. Fourth step: Next, this is immersed in an acidic solution adjusted to the same pH level as edible protein, or a salt solution such as calcium chloride, to coagulate the edible protein on the surface and spread it on the surface of the fish roe mass. Make sure to form a thin film layer.

As mentioned above, ``Fish roe grains are bound with fish protein, and the surface is coated with gelatin, collagen, casein, etc. and coagulated to form an epidermal membrane, forming a natural fish roe mass wrapped in egg hair. The purpose is to produce fish roe soul foods that have similar appearance and texture.

In particular, according to the present invention, it is possible to restore the binding properties of cod roe, herring roe, etc. that are served raw on the table. The eggs are bonded to each other using a thermoplastic resin, and the eggs are allowed to sit at 45 to 55 oo for 2 to 3 hours to bond. Even if it is salted or seasoned, it can be served to the table without losing the original flavor of the fish roe, but in order to add a skin,
The protein coated on the surface is coagulated by immersing it in a gelatin, cofuguet, etc. solution and then in a salt solution. By doing this, it is possible to obtain a fish egg mass food that has an appearance similar to that of a natural egg mass and also has an outer skin. (Example 1
) To steamed and cooled cod roe (8k9), add 2k9 of pollock cod surimi and a little seasoning, and mix well.

After that, it was molded into an oval, quadrangular prism, etc. and made into 100 qo.
The fish roe mass was coagulated by heating, the surface was diluted with a collagen solution containing natural pigments, and this was further immersed in a solution adjusted to pH 4.5 to coagulate the collagen and form a film layer on the surface. I gained 10kg. This artificial cod roe had the same taste as natural cod roe and could be eaten deliciously whether it was grilled or left as is. (Example 2) Salted rose herring roe 9.2k9 was desalted under running water, and after draining, 0.4 kg of freeze-dried powder of pollock cod surimi and a small amount of seasoning were added and mixed well, and after molding. Leave it at 50°C for 3 hours to allow it to sit and solidify.

Claims (1)

[Claims] 1 Add a small amount of fish protein or powdered fish protein to the fish roe grains, mix well, and then combine and shape to form a fish roe mass that maintains the granularity of the fish roe grains, and heat this to 100°C or less. Alternatively, the edible protein is allowed to sit and bind, and then immersed in an edible protein solution such as collagen, gelatin, casein, etc., and then soaked in an acidic solution at the isoelectric point pH of the edible protein or calcium chloride. A method for producing a fish roe mass food using fish roe grains, characterized in that the fish roe grains are immersed in a salt solution such as the above to coagulate surface proteins and form a thin film layer on the surface of the fish roe mass.