JPH0453503B2 - - Google Patents

Description

[Detailed description of the invention] A. Purpose of the invention a. Industrial application field The present invention makes it possible to utilize fish milt, particularly salmon, trout, or mackerel milt, which has conventionally been generally discarded, as a processed food product. This method makes it possible to supply a large amount of the nutritious animal protein contained in milt for human consumption, making it a major contribution to society.

b. Prior Art Fish milt is mostly composed of protein, especially the essential amino acids arginine and histidine. While these are fast-acting nutritional sources, they are extremely difficult to synthesize in the human body. In particular, arginine is considered to be absolutely necessary during the growth period of children.

However, in order to prevent fish from decomposing and maintain freshness after being caught, it is necessary to remove the internal organs from the fish body as soon as possible. It was also disposed of.

However, in a small number of blowfish restaurants, the milt of blowfish was used, and in some cases, the milt of sea bream, Japanese mackerel, etc. was used as a side dish after being taken out.

For example, as described in Japanese Patent Publication No. 40-27498, a method for producing fried food using cod milt has been proposed.

c. Problems to be Solved by the Invention As mentioned above, fish milt contains a large amount of animal protein, which is essential as a nutrient for the human body. Despite this, the amount of milt that was effectively used was extremely small compared to Japan's catch.

In particular, there are almost no processed foods made from the milt of salmon, trout, or mackerel. The animal protein source of this neglected and abandoned fish milt is estimated to have reached 2,000 tons each year, for example, just considering salmon, trout, and mackerel under the former Japan-Soviet fisheries agreement. Presumed. This is truly a loss of valuable food resources, and is something to be regretted, considering that in a country like Japan, animal protein sources other than fish are scarce and we rely heavily on imports.

As mentioned above, the reason why fish milt has not been used effectively is because the value of milt as an animal protein source and how to maintain the freshness of milt are unknown, and there are also many reasons why milt cannot be used effectively as a food product. The processing method, especially the viscosity that allows the milt to be molded into the desired shape,
This is because the methods for obtaining a good mouthfeel and aftertaste when eaten are unknown or difficult.

In addition, regarding the method for producing fried food using cod milt described in the above-mentioned Japanese Patent Publication No. 40-27498, since it is a deep-fried product, it is fried in cooking oil until it is sufficiently dehydrated, and the milt is extracted with water as well as fat and protein. Most of the nutrients will be leached out. Furthermore, since only a small amount of the flesh of the milt remains after water removal, it is necessary to use a large amount of milt for this deep-fried food, and it is thought that it would not have been easy to actually produce it.

As a result of various research and trial production conducted by the inventor over the past two years, the present invention provides a method for maintaining the freshness of the milt of fish, particularly salmon, trout, or mackerel, and a method for processing the milt to make it into a food product. We have completed a method to obtain the viscosity that makes it moldable, as well as a good mouthfeel and aftertaste.

The purpose of the present invention is to make it possible to turn fish milt, particularly salmon, trout, or mackerel milt, into processed foods, which had previously been discarded, and to supply a large amount of high-quality animal protein sources, which are in short supply in Japan. At the same time, it is also intended to contribute to enriching the people's dietary habits.

B. Structure of the Invention (a) Means for Solving the Problems The method of making fish milt into food according to the present invention includes removing fish milt from the fish body, kneading it while maintaining its freshness, and adding sticky rice to it. In addition to adding the powdered material, appropriate seasonings are mixed in, then molded into the desired shape, heated over low heat, and then sterilized.

In the above configuration, the fish milt includes salmon,
Trout or mackerel milt may be used, and the milt, which is taken out from the fish body together with the internal organs after fishing, may be separated from the internal organs. In order to maintain the freshness of the fish, it is best to quickly freeze it at the site where the fish is dissected and then store it. However, if quick freezing is not possible, the next best option is to put salt on top and store it in a general refrigerator (Class A). ).

Powdered sticky rice is mixed in as food powder. This conclusion was reached after a comparative experiment of mixing dozens of types of food powders. Powdered glutinous rice has a high content of carbohydrates and minerals such as phosphorus and iron, but it is also difficult to mix because it is mixed with powdered glutinous rice. This is because it has been found that it improves the binding of Milt and seasonings and gives it stickiness.
Now, even though it is a food that uses milt, it can have a good mouthfeel, texture, crunch, and a good aftertaste after meals.

The above-mentioned powdered glutinous rice includes mochiko and shiratamako, but it is preferable to use glutinous rice that has been steamed and gelatinized and then powdered. This is collectively called mijinko, and depending on the manufacturing method, it is
There are Rakugan powder, Domyoji powder, etc.

Heating with a simmering flame is preferably performed at a temperature of about 75 to 80°C, for example, and it is sufficient to generally heat the product in that state for about 20 to 30 minutes.

The seasoning to be mixed is for flavoring, but depending on whether the food product according to the present invention is to be made in a Japanese style (for example, kamaboko) or a Western style (for example, in sausages), the above-mentioned milt may be the main ingredient. To things,
Just use and mix in appropriate seasonings and spices. Furthermore, if you add a small amount of egg yolk, egg white, or sea urchin paste, you can create a food with added flavor.

Note that if the milt is unripe, it is best to put it in a cloth bag and press it to reduce the moisture so that it can be used later. As a sterilization treatment, it is desirable to pass boiling water through the package and immediately cool it in water after vacuum packaging, for example.

b. Effect According to the method for processing fish milt into food products of the present invention, the milt extracted from the bodies of fish such as salmon, trout, or mackerel is kneaded under conditions that maintain its freshness, and glutinous rice is ground into powder. In addition to adding seasonings suitable for Japanese or Western style.

By mixing the above-mentioned kneaded milt and powdered glutinous rice, the milt and seasonings, which are originally less sticky, can be combined easily and quickly. That is, by mixing powdered glutinous rice, it becomes sticky and can be molded into a desired shape in a later step.

At the same time, by mixing this glutinous rice into powder, it is possible to create a food that has a good mouthfeel, texture, texture, and aftertaste when eaten. In particular, if glutinous rice is steamed, gelatinized, and then powdered, it will blend easily with milt and seasonings, and the above processing can be carried out quickly.

Next, it is formed into a desired shape, such as a Japanese-style kamaboko shape or a Western-style sausage shape, and then heated over low heat.

By performing the above heating over low heat, some of the water in the milt evaporates, but most of the water remains in the milt as it is. Therefore, nutrients such as animal protein contained mainly in the water of the milt are hardly lost, and almost all of them remain in the food product and are effectively utilized.

Moreover, by heating the milt to a simmering flame, the fishy odor of the raw milt can be almost eliminated, and on the other hand, the unique taste of the milt is maintained without impairing its flavor.

By heating to a simmering heat as described above, or heating over high heat if necessary, a molded product consisting of the above-mentioned kneaded milt and powdered glutinous rice is initially formed with a glutinous-like surface and a fluid-like interior. It has become a substance (jelly-like). As it cools, it gradually solidifies, creating a food with the unique elasticity, texture, and crunch that comes from using glutinous rice flour.

This makes it possible to produce processed foods in large quantities by utilizing fish milt, which was previously mostly disposed of.

c Example An example will be shown in which salmon milt is used as fish milt and processed into food products.

Remove the milt from the salmon body and mash it.
Mix 10g of powdered glutinous rice into 100g of rice, and add a small amount of appropriate chemical seasoning depending on whether it is Japanese or Western style. A well-kneaded mixture of this and
Heat over a low heat of about 75-80℃ for about 20-30 minutes.

Then choose the desired shape, such as a Japanese-style kamaboko shape,
It may be formed into a Western-style sausage shape, vacuum packaged, sterilized by passing through boiling water, and then immediately cooled with water.

This way, you can create processed food products using milt that do not lose much of the animal protein that milt has, have a good texture, texture, and crunch, and have a good aftertaste after eating.

In the above case, for example, in order to make a paste product, a small amount of egg yolk, egg white, sea urchin paste, etc. may be added. In addition, if you add a liquid made by crushing raw sea urchin that has been strained with salt water, you can create a processed food product that has the flavor of raw sea urchin mixed in with the milt.

C. Effects of the Invention As is clear from the above, the method for processing fish milt into food products according to the present invention converts fish milt, particularly salmon, trout, or mackerel milt, which had been discarded in the past, into processed food products, thereby producing an effective food product. It is possible to supply a large amount of animal protein source and enrich one's diet.

That is, fish milt contains a lot of animal protein, and is rich in essential amino acids such as arginine and histidine. These are fast-acting nutritional sources and are almost impossible to synthesize in the human body. In particular, arginine is considered to be an essential nutrient during the growth period of children.

Despite this, in the past, the value of fish milt was not recognized, and no one knew how to maintain its freshness or turn it into food, so almost all fish milt was discarded along with its internal organs, resulting in the loss of a large amount of animal protein sources. I was worried.

On the other hand, according to the method of the present invention, fish, particularly salmon, trout, or mackerel milt, which had been discarded in the past, can be made into a desired shape such as kamaboko or sausage, and have a good taste and texture when eaten. The texture,
It will be possible to produce processed foods with a good aftertaste.

Furthermore, according to the method of the present invention, the nutrients such as animal protein originally contained in the milt can be left together with the water and the milt can be made into a food product. Therefore, it is possible to produce food products that effectively utilize almost all of the above-mentioned nutrients contained in the milt, and it becomes possible to supply a large amount of high-quality animal protein sources, which are in short supply in Japan.

Furthermore, depending on whether the product produced by the method of the present invention is to be made in Japanese or Western style, appropriate seasonings and spices, or a small amount of egg yolk, egg white, sea urchin paste, etc. may be added to the product whose main ingredient is milt. By doing so, it is possible to obtain processed foods with new flavors that have never existed before, and this will help to enrich the dietary habits of the people.

Claims (1)

[Scope of Claims] 1. Fish milt is removed from the fish body, kneaded while maintaining its freshness, and mixed with powdered sticky rice and appropriate seasonings. . A method for processing fish milt into a food product, which comprises: forming it into a desired shape, heating it over low heat, and then sterilizing it. 2. The method for processing fish milt into food products according to claim 1, wherein salmon, trout, or mackerel milt is used as the fish milt. 3. The method for processing fish milt into a food product according to claim 1, wherein glutinous rice is steamed and gelatinized and then powdered. 4. The method for processing fish milt into a food product according to claim 1, wherein the sterilization process is performed by passing hot water through the vacuum packaging and immediately cooling it with water. 5. The method for processing fish milt into a food product according to claim 1, wherein the unripe milt is placed in a cloth bag and pressed to reduce moisture before being kneaded.