JPH0141292B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to food-grade fish roe (including ovaries), e.g.
It concerns the processing method of fish roe such as salmon, trout, cod, and baby shark.

(Prior art) In producing food-grade fish roe, roe is taken out from fish such as salmon, trout, cod, etc., washed to remove dirt, and then salted for several days or placed in salt water. At present, after soaking, salted cod roe and sujiko are used as preserved foods.

However, deterioration in quality such as flavor and texture is unavoidable, and it has been extremely difficult to produce food-grade fish roe with excellent quality and long shelf life.

In view of the current state of technology, in order to produce cod roe with improved color tone and texture, when soaking cod roe with pigmented water, the salt concentration is kept within 10% of the cod roe, and A method of adding food additives capable of producing metal ions with higher valences has been proposed (Japanese Patent Application Laid-Open No. 52-21357). However, looking at specific examples of magnesium ions, this method uses only 0.3% magnesium sulfate, and is only disclosed when used in combination with calcium gluconate, and even that requires the combination of very dilute saline and dye. It's summery.

In contrast, in the present invention, magnesium chloride is used instead of magnesium sulfate, and 16
Although it is used at a concentration more than twice as high, the above-mentioned publication does not even suggest such a thing. If more than 5% magnesium sulfate is used,
The bitterness is so strong that it cannot be eaten. Furthermore, the present invention does not use any dye, and the present invention is novel from the perspective of metal ions.

Furthermore, the present invention further improves the quality by treating with a coating agent after magnesium chloride treatment, and after consolidating individual fish roe grains, coating with an edible protein coating agent and coagulating this to produce herring roe. It is only slightly known that salt-cured products such as salted products such as It is.

(Problems to be solved by the invention) As described above, with the conventional method, it is not possible to industrially mass-produce fish roe with excellent texture without impairing flavor and without undergoing delicate operations. It was.

(Means for Solving the Problems) The present invention has been made to solve the above-mentioned drawbacks, and as a result of intensive research from various fields, it has been completely unexpectedly discovered that among magnesium salts, especially chlorinated We have obtained extremely useful new findings that not only does magnesium tighten the protein in fish roe, but even when used in extremely large amounts, it does not impart any off-flavors such as bitterness to fish roe. They also discovered that even better effects could be obtained by forming a film, and as a result of further research, the present invention was completed.

In other words, fish eggs are immersed in an aqueous solution with a magnesium chloride concentration of 5% or more, and Mg ²⁺ ions are permeated.
The action of salt tightens the protein in fish roe,
Moreover, it has been discovered that deterioration in the quality of fish roe, such as deterioration in flavor, appearance, etc., can be prevented for a long period of time, and the quality can be improved.Furthermore, the present invention has also found that the effect is further enhanced by the formation of a film. It is complete. The use of magnesium in such a large amount with such excellent effects has never been dreamed of in the prior art.

Next, the steps of the present invention will be explained.

Food-grade fish eggs (including ovaries) are used as raw materials.

Food-grade fish roe is used after it has been impregnated with common salt, but it does not matter whether it is in separated granular form or wrapped in ovarian membrane. Generally, salted products such as sujiko, salmon roe, caviar, and cod roe are used.

In the present invention, when food-grade fish roes are treated with magnesium ions, they are treated with an aqueous solution containing 5% or more of magnesium chloride to infiltrate the fish roes with magnesium ions. A method was adopted in which fish eggs were immersed in an aqueous solution of magnesium chloride. In addition, at concentrations below 0.5%, the protein in food fish roe decomposes and becomes cloudy. Similarly, sodium magnesium chloride can be used instead of magnesium chloride.

As the concentration of these aqueous solutions increases, the soaking time becomes shorter and the hardness of the fish eggs also increases.

The temperature of the aqueous solution during immersion can be in the range of 5 to 20 degrees, with the optimum temperature being about 8 degrees Celsius.

This process primarily results in a salted processed product.

Furthermore, a coating agent to form a film on the surface of the processed fish roe, such as gelatin, propylene glycol alginate, calcium cellulose glycolate, sodium cellulose glycolate (C.
MC) or an appropriate mixture thereof to form a film on the surface of the fish eggs that should prevent dehydration of the fish eggs, thereby further preventing deterioration in quality. In addition, when forming this film,
An antioxidant (sodium L-ascorbate), an acidulant enhancer, a seasoning, etc. may be added to the coating agent.

Example Sujiko and salmon roe were used as food roe, and in order to process them, a method was adopted in which they were immersed in an aqueous solution of magnesium chloride.

In the results, the concentration of magnesium chloride
If it is less than 0.5%, the protein in food fish roe decomposes and becomes cloudy.

The concentration of these aqueous solutions is 5-15%, the hardness is semi-hard in 6 hours, the concentration is 15-20%, the hardness is hard in 2-3 hours, the concentration is
It was possible to process fish roe with a hardness of 20 to 40%, which became even harder in 1 to 2 hours, and a supersaturated state, and which was harder than the above in 0.5 to 1 hour.

In addition, the most stable fish roe could be obtained by processing in the supersaturated state. The temperature of the aqueous solution in this example was 5 to 20 degrees, with the optimum temperature being about 8 degrees.

(Effects of the Invention) According to the present invention, by extremely simple processing operations, the fish roe becomes firmer and its quality is improved, and the effect lasts for a long time. Even when using a very large amount of magnesium chloride, it does not impart any off-flavors such as bitterness to fish roe, which is very good.

Claims (1)

[Claims] 1 An aqueous solution containing 5% or more of magnesium chloride is infiltrated into food-grade fish roe impregnated with common salt while maintaining the temperature at 5 to 20°C, and then dipped or applied to an aqueous solution of a food-grade coating agent to coat the surface of the fish roe. A method for processing fish roe for food use, characterized by forming a film on the roe.