JPH0258909B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method and apparatus for manufacturing a novel fish roe roe bound molded product.

Traditionally, Shishyamo is also caught along the coasts of Japan, and especially Shishyamo with eggs are dried and enjoyed as Shishyamo with babies. However, since the amount is small, it is expensive. In recent years, large quantities of Atlantic capelin, caught off the coasts of Northern European countries such as Iceland and Norway, have been imported into Japan for use. This fish from the Atlantic Ocean is larger and has harder bones than those from the coast of Japan, and in the past it was used only as fish meal for fertilizer or feed. In addition to using it as Shishyam, plans are being made to use the newly developed Shishyam egg collection machine to collect the eggs and use them for human consumption.

By the way, the Shishyam eggs are broken up even within the abdominal cavity and are in the state of so-called loose roe, and the cohesion between the egg particles is extremely poor. Therefore, shishiyam eggs began to be commercialized in the form of loose eggs with only light processing such as adding seasonings and pigments, but the sales volume was very limited. In addition, herring, especially herring from the Atlantic Ocean, has extremely poor cohesiveness between egg granules and does not form into roe-like roe-like pieces, resulting in a loose texture and no chewy texture, so its use is extremely limited. It was nothing but a thing.

In order to effectively utilize Atlantic herring roe and herring roe, which are caught and collected in large quantities, it is necessary to use fish roe, in which the egg particles stick together and solidify into blocks, as an alternative to the herring roe that is familiar in Japan. If it can be made into food, demand for these fish roe barako is expected to increase dramatically, given the national character of liking fish roe.

In the past, several methods have been tried to bind together pieces of herring roe, cod roe, and suji roe and form them into a block shape. For example, protein binders such as albumin, casein, gelatin, vegetable protein, and activated fish meal, or vegetable sticky substances such as agar, mannan, and carrageenan are added, or coagulants such as calcium salts, magnesium salts, and aluminum salts are added. Attempts have been made to mold the eggs by solidifying and binding them, but these methods all lack the unique texture of natural fish roe.
Currently, the flavor is impaired, the actual product value is low, and only a small amount is distributed on the market.

Therefore, the present invention uses fish roe such as shishiyamo and herring that are supplied in large quantities to produce fish that has the cohesive properties of herring roe and does not lose the flavor and texture characteristic of natural fish roe. The purpose of this invention is to provide a method and apparatus for manufacturing egg rose roe bound molded products, and as a result of various experiments and research by the present inventors, we have found that treatment with saline water under optimal conditions and It has been discovered that this object can be achieved by combining pressure molding and by developing and using a pressure molding apparatus suitable for the production method of the present invention.

Thus, in the present invention, after washing roe of fish such as loose-shaped shishiya roe or herring roe, immersing it in a saline solution of 10% by weight or more (hereinafter, % by weight is expressed as %),
Next, it is preferably immersed in a 2 to 5% saline solution containing seasonings, dehydrated by centrifugation, and filled with fish roe through a cloth into a mold having dehydration holes, while gradually increasing the pressure with a press. The present invention provides a method for producing a bound molded product of fish roe such as capelin and herring, which comprises performing dehydration and binding molding under pressure.

The present invention also has a container shape with a certain size and depth, and has a large number of dehydration holes on the bottom and sides,
A female mold consisting of a mold with a fringe part around the upper edge and a skirt part below the lower edge, and a lid shape having a size corresponding to the female mold, a flat plate part, a handle part on the upper part, and a lower part thereof. The present invention provides an apparatus for producing a bonded molded product of fish roe such as shishiyam and herring roe, which is comprised of a male mold having a pressing portion and a spacer used between the two molds.

To explain the present invention in more detail, normally, after collecting the eggs from the fishing site, scales, fins, internal organs, and other impurities are removed, washed, and drained, and then the eggs are frozen in the form of blocks, which are then sent to the processing plant on land. carried. In the present invention, egg grains that are frozen in the form of blocks and then thawed into loose pieces are usually used as raw materials, but of course, raw egg grains that are fresh without being frozen can also be used as raw materials. It can also be used as

For production, first, thawed shishiyam or herring egg grains are thoroughly washed with an approximately equal amount of 2 to 3% saline solution cooled to 10°C or below to remove the egg grains and liquid juice that were broken during freezing. removes light immature eggs and various other impurities. At this time, washing with clear water is not preferable since there is a risk of weakening the egg membrane, so washing is performed with a saline solution having the concentration mentioned above.

The washed egg grains are then treated with brine in a mixer. First, it is immersed in saline solution with a concentration of 10% or more and treated with gentle stirring. The amount of saline solution is preferably about 5 times the amount of egg grains, and the saline solution is kept at a low temperature of 10° C. or less for 20 to 30 minutes, and then the saline solution is washed away. By using a salt solution with a concentration of 10% or more, the salt permeates into the egg grains quickly and can be processed in a short time. Through this treatment, some of the salt-soluble proteins in the fish eggs are eluted to the surface of the egg grains. By hardening the egg membrane, it is possible to give the egg particles mutual binding properties, and by hardening the egg membrane, it is possible to produce a chewy herring roe-like texture.

The egg grains are then treated with saline solution at a concentration of 2-5%. As before, immerse the eggs in a saline solution with the above concentration at 10°C or lower, about 5 times the amount of egg grains, for 20 to 30 minutes with gentle stirring. At this time, additives such as chemical or natural seasonings, flavors, etc. can be added to the brine. By treating with high-concentration salt water and then treating with low-concentration salt water, the salt concentration inside the egg can be reduced to an edible level, and when adding seasonings, etc. It is also possible to season the food by infiltrating it. In this way, it is possible to obtain seasoning and the ability to bind the egg particles together without impairing the flavor and texture unique to fish eggs.

In addition, after being treated with a low concentration saline solution containing or not containing seasonings, etc., if animal and vegetable proteins are further added to the saline solution and treated for a short time,
It is possible to further enhance the mutual cohesiveness of the egg grains as described above, and to improve the freezing resistance. In other words, when fish roe is frozen and thawed, the hardness and cohesiveness of the roe tend to deteriorate, but this treatment improves the resistance to freezing and thawing, and prevents this deterioration, resulting in better quality fish roe. A bonded molded product can be obtained.
Examples of the protein used here include vegetable proteins such as powdered soybean protein, and animal proteins such as chicken egg white and activated fish meal.

The egg grains thus treated with high and low concentration saline solutions are then dehydrated. The fish roe is usually placed in a bag made of thick nylon cloth, which is then placed in a centrifuge and rotated at an appropriate speed for 2 to 3 minutes to dehydrate it. After completing this dehydration, it may be immersed in a liquid containing seasonings.

The saline-treated and dehydrated egg grains, which are still in the form of loose larvae, are then filled into a mold with dehydration holes through a cloth. As this molding die, for example, the one shown in the drawings is used, which will be described in detail later. After filling, the egg grains are pressurized with a hydraulic press while gradually increasing the pressure to dehydrate, bind, and shape them. In this case, the pressure on the press surface is usually about 1 to 10 kg/
Pressure is applied in the cm ² range, but if high pressure is applied from the beginning, the egg grains will be destroyed or the surface will be uneven, resulting in a poor finish. Even if a high pressure is suddenly applied, the water will not be removed quickly; instead, it will only cause the fabric to tear or the blocks to become uneven. Therefore, it is preferable to start from a low pressure and gradually increase the pressure continuously or stepwise over a period of about 1 hour. For example, if you do it in stages, you can start with a pressure of 1Kg/cm ² for 10-15 minutes, then a pressure of 2Kg/cm ² for 5-10 minutes, and then a pressure of 3-4Kg/cm ² with a standing time of 40-15 minutes. Preferably press for 45 minutes.

By pressing the egg grains in the molding machine while gradually increasing the pressure in this way, the egg grains are dehydrated and
The egg grains are strongly adhered to each other by the salt-soluble proteins that flowed out from the egg grains during the saline treatment, or by the added animal and vegetable proteins, and are formed into a size and shape corresponding to the mold, for example, a block shape. A molded product in the form of a lump can be obtained. This cloth is taken out from the mold, cut into appropriate sizes, and then vacuum packed.

The shishiyam or herring egg rose roe bound molded product obtained in this way does not require subsequent salt removal, and can be eaten as is because it is seasoned with an appropriate amount of salt and preferably seasonings. .

Egg grains have unique hardness and elasticity, and the egg grains are firmly bound together, and the whole rose roe bound molded product has appropriate flexibility and texture. Therefore, when chewed, it has a chewy texture similar to that of a bean sprout, is extremely delicious, and is well suited to the tastes of the Japanese people. It is suitable to eat it in the form of a plate, for example by putting it on top of nigiri sushi or making it into teriyaki.

Next, an embodiment of the apparatus used for bonding and forming shishiyam and herring roe as described above according to the present invention will be described with reference to the drawings. It is a female mold made of aluminum, and has many fine dehydration holes 2 on its bottom and sides. A fringe portion 3 of a certain width is provided around the upper edge, and a skirt portion 4 of a certain length is provided below the lower edge.
is provided. Reference numeral 5 denotes a lid-shaped, metal male mold of a size corresponding to the female mold 1, which includes a flat plate portion 6 corresponding to the fringe portion 3 and two upper handle portions 7.
and a lower pressing part 8. The handle part 7 is provided with enclosures 9 at positions corresponding to the skirt part 4 of the female mold 1, and a space is formed by the side plate and bottom plate of the pressing part 8, which has a thickness smaller than the depth of the female mold. Plate-shaped reinforcing members 10 are provided at regular intervals. Reference numeral 11 denotes a spacer made of a metal rod with a square cross section, which is placed on the fringe portion 3 of the female mold 1 and used between the two molds.

When using this device, cover the female mold 1 with a thin cloth 12 that is slightly larger than the mold.
This is stuffed with loose egg grains 13 of shishiyam or herring treated as described above, and a cloth 12 is placed on top of it.
cover. Place the spacer 11 on the opposite long side fringe portion 3 of the female mold 1, then place the handle portion 7
Hold the male mold 5 and place it on the female mold 1. In this way, only one pair or one stage of female and male dies may be pressed using a hydraulic press, but usually several pairs of dies are stacked one after another as shown in FIGS. 3 and 4. In this case, the pressing part 8 of the male mold 5 fits into the lower female mold 1, and the enclosure 9 of the handle part 7 fits into the skirt part 4 of the upper female mold, and several stages of both molds are stacked. Can be fixed.

After stacking several layers in this way, they are pressed using a hydraulic press. In this case, the fish eggs 13 in each female mold 1
is pressed by the pressing part 8 of the male mold 5 and the fish eggs 13
The moisture contained in the female mold 1 quickly flows out through the dehydration holes 2 provided in the bottom and side surfaces of the female mold 1. Most of it flows downward from the surroundings, and some of it accumulates within the enclosure 9 of the male type 5. After the fish roe 13 are bound and molded by pressing for about an hour while increasing the pressure continuously or stepwise, one pair is removed from above one by one, and the resulting bound molded product is taken out from the mold along with the cloth. . After peeling it off from the cloth, it is cut into a desired size and shape as needed to produce a product. By using cloth here, it is convenient to peel the molded product from the mold, and it is also possible to prevent fish eggs from flowing out from the dehydration hole, regardless of their size.

Thus, when using this device, each part of the female mold and male mold fit well with each other, and can be stacked and pressed in multiple stages above and below, and a large number of molded products can be obtained at the same time, which is efficient. Press the eggs evenly,
Water can flow out more quickly than with many dehydration holes, and fish eggs can be quickly bound and molded.

Examples of the method of the present invention are given below.

Example 1 100 kg of frozen Mallotus villosus eggs from Northern Europe were thawed, 85 kg of thawed eggs were removed from the thawed drips, and 300 kg of 2% saline was added to the tank.
After washing with stirring for 10 minutes, tilt the water tank to remove lightly immature eggs while draining away the 2% saline solution.

Next, add 12.5% saline solution (below 10℃) in an amount 5 times the amount of fish eggs and stir with a stirrer at 30 to 40 rpm for 20 minutes.
By flushing away the 12.5% saline solution, some of the salt-soluble proteins on the surface of the fish eggs are dissolved. Next, add 3% saline solution 5 times the amount of fish eggs, 500 g of nucleic acid seasoning, and 50 ml of flavor, and use a stirrer in the same manner as above.
By stirring for 20 minutes, the salinity inside the fish eggs can be reduced to 30%.
% and allow seasonings, flavors, etc. to penetrate into the fish eggs. On the other hand, 50kg of soy protein dispersion was prepared by adding powdered soy protein to 3% saline solution so that the soybean protein content was 10% and stirring for 3 minutes, then adding 3% saline solution, seasonings, etc. to fish eggs and stirring for 20 minutes. Add to the remaining solution and stir for 3 minutes. Next, the fish eggs are placed in a cloth bag and dehydrated by spinning at 1000 rpm for 3 minutes in a centrifuge.

Next, put the dehydrated fish eggs in a mixer, add 1% solution of nucleic acid seasoning, and mix gently for 1 minute.

Next, put approximately 2.6 kg of fish roe into a press mold (female mold), which has a large number of holes in the metal plate on each side, by placing approximately 80 mesh nylon cloth on top and bottom to sandwich the fish eggs. ) and press it in a press molding machine for a total of 1 hour while gradually changing the pressure. To apply the press, first apply pressure on the press surface to approximately 1Kg/cm ²
for 10 minutes, then for 5 minutes at about 2Kg/ ^cm2 , and then for about 10 minutes.
3.3Kg/ ^mm2 for 45 minutes. Excess water is drained away, and the fish roe, whose surface has become adhesive due to immersion in saline, is press-adhesively molded. After the pressing process was completed, the mold was taken out from the press molding machine, and the press-molded block-shaped Shishyam eggs weighing approximately 1.5 kg were taken out, totaling 70.5 kg (47 pieces).
Cut into thick plates of 500g each, pack into synthetic resin bags, vacuum pack, and store in the refrigerator.

The molded Shishyamo roe of the present invention is seasoned with an appropriate amount of salt and seasonings, the egg particles are tightly bound together, and it has the original texture of fish roe, so that when you bite into it, it resembles a Kazunoko-like texture. It had a chewy texture and was extremely delicious. When these molded shishiyam eggs were cut into appropriate sizes and eaten as sushi starter, the flavor was even more pronounced.

Example 2 After thawing 100 kg of frozen Atlantic herring (Clupea harengus) rose roe, it was placed in a water tank with a stirrer, 300 kg of 2% saline was added thereto, stirred and washed for 10 minutes, and then drained by the decanting method. 15% then cooled to 8℃
Add 4 times the amount of salt water (below 10℃) to the amount of fish eggs and boil for 20-30 minutes.
After stirring gently for a minute, drain off the brine.

Next, add 2.5% saline solution 5 times the amount of fish roe, nucleic acid seasoning, flavor, etc. to your liking, and stir with a stirrer for 20-30 minutes as above to reduce the amount of salt inside the fish roe to 2.5%. Adjust to about %.

After that, a press mold (female mold) is placed with about 80 mesh of nylon cloth, filled with fish roe, and cloth is spread on the top surface, and the male mold is used to cover it.
They were stacked in 10 layers and set in a press molding machine, and pressure was gradually increased from 1Kg/cm ² to 9Kg/cm ² and pressed for 1 hour. Excess moisture was drained and salt solution treatment made them sticky. It binds the egg grains together. When removed from the press mold, a total of 45 thick herring egg blocks weighing approximately 2 kg each were obtained. This can be processed, stored, and used in the same manner as in Example 1 thereafter.

[Brief explanation of the drawing]

Figure 1 is a perspective view of the male mold used in the present invention, Figure 2 is a perspective view of the female mold, and Figure 3 is a cross-sectional view showing two pairs of the male and female molds stacked together. The top view and FIG. 4 are longitudinal sectional views of the same. 1...Female type, 2...Dehydration hole, 5...Male type,
8... Pressing part, 11... Spacer, 12...
Cloth, 13...Fish eggs.

Claims (1)

[Scope of Claims] 1 After washing the loose fish roe, it is immersed in 10% by weight or more of saline solution, then immersed in 2 to 5% by weight of saline solution, centrifugally dehydrated, and then dehydrated. A method for manufacturing a fish roe bonded molded product, which consists of filling a mold with holes with fish roe through a cloth, and applying pressure while gradually increasing the pressure to perform dehydration and bond molding. . 2 It is shaped like a container with a certain size and depth,
A female mold consisting of a mold with a large number of dehydration holes on the bottom and sides, a fringe around the upper edge and a skirt below the lower edge, and a lid with a size corresponding to the female mold. , manufacturing a fish roe roe bonded molded product consisting of a male mold having a flat plate part, an upper handle part, and a downward pressing part, and a spacer used between the female mold and the male mold. device to do.