JP2005000051A - Salted cod roe and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide salted cod roe where best flavored and tasty condition peculiar to cod roe can be long maintained, which can be served in a just-made, juicy and most delicious condition; and to provide a method for producing the salted cod roe. <P>SOLUTION: The salted cod roe is produced through the following process: packing salted cod roe 1 (raw material cod roe 1a) pickled in seasoning liquid for a predetermined period of time in a case together with the seasoning liquid, or alternatively charging the cod roe in a plastic bag 4 together with seasoning liquid 2 and packing the bag in the case; and freezing the case. It requires short period of time for drainage and maturation of the cod roe after pickled in the seasoning liquid because the cod roe is later frozen together with the seasoning liquid. The seasoned cod roe is maintained in such a condition as to be pickled in the seasoning liquid even when thawed so as to keep its deliciousness and freshness feeling even after thawed. The method is favorable in economical and also environmental view points because the seasoning liquid used for cooking and pickling, or the seasoning liquid generated through drainage are positively utilized. In this method, manufacturing time can be reduced because the time for drainage or maturation after pickled in the seasoning liquid is saved. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a cod roe (including spicy mentaiko) and a method for producing the same, and in particular, a cod roe that can maintain a delicious state peculiar to the most delicious cod roe for a long time and can be eaten in the most delicious state. It relates to the manufacturing method.
[0002]
[Prior art]
The cod roe is seasoned by soaking the walleye ovary, so-called cod roe (hereinafter also referred to as raw egg).
A conventional method for producing a cod roe is generally as follows. First, the frozen raw egg is thawed and the thawed raw egg is washed. This washing is performed with about 3% saline. After washing, drain and lightly weigh, place in a pickled barrel (rotary barrel) and soak in the seasoning liquid. When soaking is completed for a predetermined time (1 to 3 days), it is taken out into a draining container and drained and aged (approximately 24 hours) to make a cod roe. The cod is then frozen, stored and shipped. Normally, after draining and ripening are completed, sorting and weighing are carried out, the box is frozen, and it is stored and shipped. Moreover, when it is immersed in the seasoning liquid which used a chili pepper etc. in such a process, it will become a mentaiko.
[0003]
The cod eggs produced in this way can taste the most deliciously freshly made just before shipment, and thereafter the deterioration phenomenon with time progresses gradually. Therefore, no matter how early a consumer purchases after manufacture, it cannot taste the rich taste of cod roe just before shipment. Therefore, a tarako (for example, see Patent Document 1) that allows consumers to restore and enjoy the freshly prepared taste.
[0004]
[Patent Document 1]
Japanese Patent No. 2849144 (Claims, page 2, left column, lines 4 to 13).
[0005]
[Problems to be solved by the invention]
This cod roe is preferable because it can compensate for a decrease in taste with the lapse of time after production and can restore the taste immediately before shipment. However, this cod roe is obtained by separately sealing and packaging the cod roe and the final seasoning liquid separately, which increases the number of manufacturing steps and increases the cost. In addition, when the consumer eats, it is necessary to open both of them and troublesome.
[0006]
However, the conventional cod roe which is frozen and shipped and the manufacturing method thereof have the following problems.
(1) After weighing, the prescribed amount is boxed and frozen, but conventionally, the drained and aged product is frozen as it is, so there are many areas where it comes into contact with oxygen, leading to oxidation and drying. Therefore, plastic gussets (for example, vinyl gussets) are used to prevent oxidation as much as possible, but product deterioration during storage (color loss, taste deterioration due to oxidation, lyophilization) is inevitable.
(2) Since the drained and aged product is frozen as it is, it is freeze-dried over time, and the freshness of the cod roe is lost, and the taste change due to bacteria is relatively fast.
(3) Usually, 2kg and 3kg are boxed and frozen and shipped, but at the store, this is thawed, and the appropriate amount is placed on the tray and sold at the store. Depending on the amount sold, all are placed on the tray. It may not be possible and may remain thawed in a boxed container. In such a case, the quality of the conventional cod roe will change due to a feeling of freshness and taste, and in an extreme case, it will be discarded and cause product loss.
(4) In addition, since the feeling of freshness and quality decline during freezing and storage, progressing to the tray after thawing and arranging in a store will further impair the freshness of freshness and make it fresh. The time for maintaining the length is also shortened, and the deterioration of quality (decrease in taste) is also accelerated.
[0007]
This invention has been proposed in view of such conventional problems, and its purpose is to maintain a delicious state peculiar to the most delicious cod roe for a long period of time, in a freshly fresh and freshest state. The present invention provides a cod roe that can be eaten and a method for producing the same.
[0008]
[Means for Solving the Problems]
In order to solve the above-mentioned problem, the cod roe according to claim 1 of the present invention is characterized in that the cod roe soaked in the seasoning liquid is boxed together with the seasoning liquid and frozen.
As a result, the cod roe is frozen and protected by the seasoning liquid, so that oxidation / drying is prevented and product deterioration is prevented. Moreover, even if it thaws after shipment, it is in a state of being soaked in the seasoning liquid, so that a fresh feeling similar to that at the time of manufacture is maintained.
[0009]
The cod roe according to claim 2 of the present invention is characterized in that the cod roe soaked in the seasoning liquid for a predetermined time is put together with the seasoning liquid in a plastic bag, which is packed in a box and frozen. To do.
As a result, the tarako is further protected by the plastic bag, and quality deterioration is further prevented.
[0010]
Further, in the third aspect of the present invention, the amount of the seasoning liquid is 5 to 40% by weight based on the amount of the tarako when the cod is frozen together with the seasoning liquid. .
This range is preferable because the tarako is not soft and can maintain a good freshness, and a range in the vicinity of 25% by weight is more preferable.
[0011]
Moreover, in the cod roe according to claim 4 of the present invention, the seasoning liquid when the cod roe is frozen together with the seasoning liquid is used as a seasoning liquid after being used for soaking, another seasoning liquid or soaking. It is a mixed liquid of a later seasoning liquid and another seasoning liquid.
In the seasoning liquid after being used for the pickling, the umami component of the tarako is extracted.
[0012]
Further, in the method for producing a cod roe according to claim 5 of the present invention, the thawed cod or the raw cod is washed with a saline solution, and then subjected to a primary seasoning soaking for a predetermined time. It is characterized in that it is immersed in a secondary seasoning liquid and frozen together with the seasoning liquid in the state of being submerged in this secondary seasoning liquid.
Since it freezes together with the seasoning liquid, the cod roe is freeze-protected with the seasoning liquid, quality deterioration is prevented, and after thawing it is immersed in the seasoning liquid, so that the umami is maintained.
[0013]
In addition, the method for producing a cod roe according to claim 6 of the present invention is characterized in that the cod roe soaked in the primary seasoning liquid is then boxed together with the seasoning liquid in a state of being submerged in the secondary seasoning liquid and frozen. To do.
Thereby, it can be stored and shipped in a frozen state together with the seasoning liquid.
[0014]
In addition, in the method for manufacturing the cod roe according to claim 7 of the present invention, the cod roe soaked in the primary seasoning liquid is then placed in a plastic bag together with the seasoning liquid in a state of being submerged in the secondary seasoning liquid. It is packed and frozen.
Thereby, it can be stored in a plastic bag together with the seasoning liquid, stored in a box and frozen, and shipped.
[0015]
Moreover, the manufacturing method of the cod roe according to claim 8 of the present invention is characterized in that the amount of the seasoning liquid when frozen in the state of being submerged in the secondary seasoning liquid is 5 to 40% by weight with respect to the cod roe. And
Thereby, it can be stored and shipped while maintaining a fresh feeling of freshness without being soft.
[0016]
Further, in the method for producing a cod roe according to claim 9 of the present invention, the seasoning liquid used for the secondary seasoning soaking is a seasoning liquid after the primary seasoning soaking, a different seasoning liquid or both It is the liquid mixture of these.
In the seasoning liquid soaked in the primary seasoning liquid, since the umami component of the tarako is extracted, it is used as a seasoning liquid that is soaked in the secondary seasoning liquid, or is blended, so that it becomes a more delicious tarako.
[0017]
Furthermore, the method for producing a cod roe according to claim 10 of the present invention is characterized in that sorting and foreign matter removal are performed before or after the primary seasoning immersion.
Thereby, the grade of quality such as size can be selected, and foreign matters can be removed.
In the present invention, “codling” and “raw egg” include not only the ovary of walleye pollock but also the mottled ovary (spotted child).
[0018]
DETAILED DESCRIPTION OF THE INVENTION
DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention cod and its manufacturing method will be described below in detail with reference to the drawings. FIG. 1 is a perspective view showing an embodiment of the present invention, FIG. 2 is a central longitudinal sectional view of FIG. 1, FIG. 3 is a perspective view showing a packaging process of a cod child according to an embodiment of the present invention, and FIG. It is a center longitudinal cross-sectional view of FIG.
[0019]
In this figure, the tarako 1 is soaked in the seasoning liquid for a predetermined time, and the tarako la which has been soaked is placed in the plastic bag 4 together with the seasoning liquid 2 as shown in FIG. Thus, it is frozen 5 as shown in FIG. FIGS. 1 and 2 show that the tarako 1a, which has been soaked in the seasoning liquid, is put together with the seasoning liquid 2 in a plastic bag 4, and this is put into a container (box) 3 comprising a container body 3a and a lid 3b. FIG. 3 and FIG. 4 show a state where the tarako la which has been soaked in the seasoning liquid is put together with the seasoning liquid 2 in the plastic bag 4 put in the container body 3a. In this state, the plastic bag 4 is not sealed.
[0020]
In this invention, the freezing 5 for each seasoning liquid 2 of the cod roe 1a may be frozen before the boxing 3 and after the freezing, or may be frozen after the boxing 3, and both are included in the present invention. Accordingly, here, the tarako that has been soaked in the seasoning liquid is put together with the seasoning liquid, and is packed in a box and frozen, including the case where it is frozen and boxed before the boxing. However, in view of the point of being accommodated in the container 3, it is desirable to freeze it after packing.
In addition, here, a case has been shown in which the tarako la that has been soaked in the seasoning liquid is put together with the seasoning liquid 2 in the plastic bag 4 and is packed in a box and frozen. This includes the case where the bag 4 is eliminated and the container 3 is directly filled and frozen. However, when placed in the plastic bag 4, since the outside air is blocked and protected by the plastic bag 4 and the deterioration of quality is prevented, the cod 1 is preferably contained in the plastic bag 4.
[0021]
There is no restriction | limiting in particular as a seasoning liquid, A conventionally well-known thing can be employ | adopted. The seasoning liquid to be used at the time of freezing is preferable because the umami component of the tarako is extracted from the seasoning liquid after being used for pickling the tarako, but if it is insufficient after use, a new seasoning liquid should be used. May be added. Of course, all may be a completely new seasoning liquid. An example of the seasoning liquid is shown below, but the present invention is not limited to this.
[0022]
The seasoning liquid is a mixture of seasonings and coloring agents in water, and examples of the seasoning include salt, maltose, Na glutamate, Na ascorbate, and nicotinamide. The seasoning liquid to which the colorant is added is based on an addition amount of 5 to 40% by weight based on the raw egg. Addition of the colorant is based on 0.0013% with respect to 100 water. These blending ratios are a guideline, and a slight increase / decrease is allowed, and it is not necessary to blend all the seasonings, but salt is essential. Incidentally, Na glutamate is preferably blended for improving the umami taste, tightening effect, shelf life and the like, and Na ascorbate for preventing oxidation. When the tarako is not colored, it is not necessary to add a coloring agent, and when it is colored, the color retention effect is increased by adding nicotinamide.
[0023]
Although there is no restriction | limiting in particular in the shape and structure of the container 3, Since the tarako 1 is frozen with the seasoning liquid 2, a material with a low temperature resistance is good. In this example, a container 3 including a plastic container body 3a and a lid 3b is employed.
Moreover, since the plastic bag 4 contains the seasoning liquid 2 and freezes, it is preferable to employ a water-impermeable and low-temperature resistant plastic, which may be transparent, translucent or opaque. Transparent or opaque is preferable in that the contents can be confirmed.
[0024]
Thus, the cod roe 1 is soaked in the seasoning liquid for a predetermined time, the cod roe 1a is packed in the box 3 together with the seasoning liquid 2 and frozen 5, or the cod roe 1a soaked in the liquid for a predetermined time is The seasoning liquid 2 is put together in a plastic bag 4, which is boxed 3 and frozen 5. Therefore, the tarako 1 is freeze-protected by the seasoning liquid, so that quality deterioration due to oxidation and drying is prevented, and even if it is thawed at the time of sale after shipment, it will be immersed in the seasoning liquid. Maintain a fresh and fresh feeling that does not change much. Therefore, the consumer can eat a savory cod roe with a fresh fresh feeling similar to that at the time of manufacture.
[0025]
Here, the cod roe soaked in the seasoning liquid for a predetermined time refers to the one in which the cod roe (raw egg) is soaked in the seasoning liquid and matured, and the soaking is completed. Next, an example of a method for manufacturing cod eggs by immersing cod eggs (raw eggs) in the seasoning liquid will be described in the order of steps.
(1) Thawed raw eggs (cod roe) are usually frozen and thawed. In the case of raw raw eggs, this thawing is unnecessary.
[0026]
(2) Washing Next, thawed raw eggs or raw raw eggs are washed. This washing is carried out with 3% strength saline. The density of 3% is a reference value, and some degree is allowed.
[0027]
(3) Weighing Next, weigh the amount of raw eggs in the barrel. The amount of seasoning liquid (dipping liquid) added to the amount (weight) of the raw egg is almost fixed. Therefore, it is necessary to measure the weight of the raw egg and put it in a pickled barrel, thereby determining the amount of seasoning liquid to put in the pickled barrel. In addition, since the size (capacity) of the pickled barrel is determined, the weighing is also for determining the amount of raw eggs to be put into the pickled barrel. When the size (capacity) of the pickled barrel is determined, the amount of raw eggs to be added and the amount of seasoning liquid (pickled solution) to be added can also be determined.
[0028]
(4) A predetermined amount of raw eggs and a predetermined amount of seasoning liquid are put in a barrel soaked with seasoning liquid and soaked for about 48 hours. The pickled barrel is usually a rotating barrel, and is initially performed while intermittently rotating half a turn. An example is shown below.
a. First, half rotation every 5 minutes is repeated 6 times (30 minutes).
b. Next, half rotation every 15 minutes is repeated 8 times (2 hours).
c. Next, half rotation every hour is repeated 15 times (15 hours).
d. Then, leave for 30 to 31 hours (still) and immerse.
There is no restriction | limiting in particular in the seasoning liquid used here, All the conventionally well-known things can be employ | adopted. For example, the seasoning liquid described above can be exemplified. In this example, it put into the rotating barrel as follows.
First, 40% by weight of water with 0.0010 to 0.0015% colorant added is added to the raw egg, and then seasonings such as salt, maltose, Na glutamate, Na ascorbate, and nicotinamide are added. 12.5% by weight was added to the raw egg.
[0029]
In this example, the water added with the coloring agent and the seasoning were separately added to the rotating barrel. However, as described above, the rotating barrel intermittently makes a half rotation (180 °), so that it is sufficiently stirred and mixed in the rotating barrel. It becomes a seasoned liquid. This pickling of the rotating barrel eliminates uneven picking and coloring unevenness, and enables high quality pickling.
The present invention is not limited to the above-described rotary barrel pickling, the soaking time, the number and time of intermittent half rotations, seasonings, seasoning liquids, etc., and this is an example of seasoning soaking. is there.
[0030]
(5) Draining Next, when the above-mentioned seasoning pickling is completed, the raw eggs are picked out from the barrel (rotary barrel) and placed on a draining drainboard or colander to drain the water.
Conventionally, since this draining is also ripening at the same time, it is aged for at least 24 hours, but in this invention, it is immersed in the seasoning liquid in the subsequent process. However, it may be not a short time, for example, 12 hours or less. It may be within a range where at least sorting and foreign matter removal can be performed in the next step.
[0031]
(6) Sorting and foreign matter removal Next, the raw eggs are sorted and foreign matter removed. In this method, the sizes are adjusted, the defective products are removed to make the grades equal, and the presence of foreign matter is checked.
(7) Weighing The weighing here is to measure a predetermined amount to be packed in a box, and the predetermined amount is stored in a container for storage and shipment. Examples of the container include those shown in FIGS. 1 to 4, but are not particularly limited.
[0032]
(8) Secondary seasoning and freezing Finally, the seasoning liquid is put into the container in which the raw eggs are stored in the step (7) and the secondary seasoning is soaked. to freeze. The amount of seasoning liquid added here is 25% by weight relative to the raw egg, but is not limited thereto. In addition, the seasoning liquid here is not particularly limited and may be a conventionally known one. However, in consideration of the fact that the umami component of the raw egg is extracted and finished more deliciously, the seasoning liquid in the step (4) is used. It is preferable to use the seasoning liquid remaining after soaking or the seasoning liquid obtained by draining in the step (5). If these seasoning liquids alone are insufficient, a new seasoning liquid may be added. Conventionally, the seasoning liquid remaining after being soaked in the seasoning liquid and the seasoning liquid obtained by draining were discarded, but this invention becomes delicious by actively using them, and is also economically advantageous. .
This secondary seasoning pickling is not particularly limited in the time of soaking, and may be present, but it may be omitted and may be immediately frozen. By freezing together with this seasoning liquid, tarako is frozen and protected by the seasoning liquid, oxidation, drying, etc. are prevented, quality deterioration is prevented, and after thawing it is in a state immersed in the seasoning liquid, It is excellent in preservability and maintains a fresh feeling of freshness.
[0033]
In the present invention, when weighing and storing in the container in the step (7), the raw egg is stored in a plastic bag, put in the container, and the seasoning liquid is put in the plastic bag. The egg and the seasoning liquid may be frozen together. That is, this form is the form shown in FIGS.
[0034]
(9) Storage and shipment In this way, the cod roe soaked in the seasoning liquid for a predetermined time is packaged and frozen together with the seasoning liquid, or the cod roe submerged in the condiment liquid for the predetermined time. The codfish which is put together in the plastic bag together with the seasoning liquid and is boxed and frozen can be manufactured and stored and shipped in this state. Accordingly, the cod roe is frozen and protected by the seasoning liquid and is excellent in preservability, so that the quality is prevented from deteriorating, and the quality during storage and shipping is also prevented from being deteriorated. In particular, even after thawing after shipment, it is immersed in the seasoning liquid, so that the umami and freshness are maintained.
[0035]
Moreover, you may perform a selection and a foreign material removal process in the pre-process of the seasoning liquid immersion of the said (4) process. The process in that case is as follows, and the contents to be performed in each process are the same as described above, and thus the description thereof is omitted.
Thawing-washing-selection / foreign matter removal-weighing-immersion in seasoning-freezing-storage / shipping In this case, weigh without draining after the soaking of seasoning liquid, After the soaking of the seasoning liquid is completed, it is weighed without draining, and the seasoning liquid is put together in a plastic bag, which is then boxed and frozen, so that the production can be performed in a shorter time than the above production method. The seasoning solution that freezes with the cod roe here may be either new or new after being used in the seasoning solution, but the umami component of the cod roe (raw egg) has been extracted and can be soaked more deliciously. From the above, it is preferable to use it after being used for soaking in the seasoning liquid.
[0036]
The above embodiment does not limit the present invention, and various modifications can be made without departing from the gist of the present invention. For example, the present invention can be applied to and includes not only salted cod roe but also mentaiko and spicy cod roe. In the case of this spicy cod roe, it is only necessary to add a seasoning material containing a flavor component such as Karagarashi to the seasoning liquid.
[0037]
【The invention's effect】
As described above in detail, according to the cod child of the present invention and the method for manufacturing the same, the following effects can be obtained.
(1) Since it is freeze-protected by the seasoning liquid, deterioration of the quality is prevented over a long period of time, and the delicious state peculiar to the most delicious cod roe and a fresh feeling of freshness are maintained for a long period of time.
[0038]
(2) The cod roe is frozen together with the seasoning liquid, and the cod roe is stored and shipped in a state of being freeze protected with the seasoning liquid, so that it has excellent storability and little deterioration in quality at the time of shipment.
[0039]
(3) Even after thawing, it remains immersed in the seasoning liquid, so that the umami and freshness are maintained even after thawing. Therefore, when a boxed product is opened and thawed at a store, placed in a tray and sold at the store, even if the cod leaves remain thawed in the boxed container, they are soaked in the seasoning liquid. The state of freshness and taste change are small. Moreover, when there are uneven picking and coloring unevenness, it is also possible to adjust by pickling after thawing.
[0040]
(4) The seasoning liquid used for immersing the raw egg (cod roe) and the seasoning liquid produced by draining were conventionally discarded. However, since the present invention actively uses this, it is economically It is also preferable for the environment.
[0041]
(5) Since this invention requires less time for draining and aging after completion of soaking in the seasoning liquid, the production time can be shortened.
[Brief description of the drawings]
FIG. 1 is a partially broken perspective view showing an embodiment of the present invention.
2 is a central longitudinal sectional view of FIG. 1. FIG.
FIG. 3 is a perspective view showing a packing process of a cod child according to the embodiment of the present invention.
4 is a central longitudinal sectional view of FIG. 3. FIG.
[Explanation of symbols]
1 Tarako 1a Raw egg (Tarako)
2 Seasoning liquid 3 Container 3a Container body 3b Lid 4 Plastic bag 5 Freezing

Claims (10)

Tarako, which is soaked in a seasoning liquid for a predetermined time, is boxed together with the seasoning liquid and frozen. The cod roe pickled in the seasoning liquid for a predetermined time is put together with the seasoning liquid in a plastic bag together, and is packed in a box and frozen. The cod roe according to claim 1 or 2, wherein the amount of the seasoning liquid when the cod roe is frozen together with the seasoning liquid is 5 to 40% by weight with respect to the cod roe. The seasoning liquid when the tarako is frozen together with the seasoning liquid is a seasoning liquid after being used for soaking, another seasoning liquid or a mixture of the seasoning liquid after being used for soaking and another seasoning liquid. The cod child according to claim 1, 2, or 3. Wash the thawed cod or raw cod with salt water, soak in the primary seasoning liquid for a predetermined time, drain the water after soaking in the seasoning liquid, and then submerge in the secondary seasoning liquid. A method for producing cod roe characterized by freezing together with the seasoning liquid. 6. The method for producing a cod roe according to claim 5, wherein the cod roe pickled in the primary seasoning liquid is then boxed together with the condiment liquid in a state of being submerged in the secondary seasoning liquid. The cod roe soaked in the primary seasoning liquid is then placed in a plastic bag together with the seasoning liquid in a state of being soaked in the secondary seasoning liquid, and is then boxed and frozen. Manufacturing method. The amount of seasoning liquid when it freezes in the state soaked in the said secondary seasoning liquid is 5 to 40 weight% with respect to tarako, The manufacturing method of the cod roe of Claim 5, 6 or 7 characterized by the above-mentioned. The seasoning liquid used for the secondary seasoning soaking is a seasoning liquid after being soaked in the primary seasoning liquid, a seasoning liquid different from this, or a mixture of the both. Or the manufacturing method of a cod child of 8. The method for producing a cod roe according to claim 5, 6 or 7, wherein sorting and foreign matter removal are performed before or after the primary seasoning soaking.

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