JPH0216954A - Sheet food containing fish egg as main ingredient and production thereof - Google Patents

Abstract

PURPOSE:To produce a sheet food capable of exhibiting sticky nice texture in biting and suitable as dishes or a relish for alcoholic drink by forming separated fish eggs into sheet like shape using a ground fish meat as thickening. CONSTITUTION:30-80wt.% of separated fish eggs of a smelt, Pacific herring, etc., having about 0.1-5.0mm particle size are blended with 70-20wt.% of ground fish meat not so as to break the fish eggs to form a fish egg granule-kneaded product. Then the kneaded product is formed into a sheet like shape while retaining form of fish egg granule and heated and dried to provide the sheet food and if desired, separately cooked fish egg granules are covered on the outer surface of the sheet food.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a sheet food with a chewy texture that is mainly composed of fish roe such as capelin roe and herring roe, and a method for producing the same.

[Conventional technology]

Conventionally, fish eggs, such as pollock eggs, have been processed into salted products such as cod roe and mustard cod roe, and herring eggs have been processed into dried products such as kazunoko. Shishamo eggs are seasoned and bottled, mixed with kelp to make kelp with roe, or made into a paste and made into dressings.

[Problem to be solved by the invention]

When frozen fish eggs, especially capelin eggs, are thawed, the pieces of fish eggs fall apart, making them unsuitable for picking with chopsticks or holding in one's hands. In the case of other fish roe as well, apart from those that are in the form of medicinal lumps such as Kazunoko, there is a problem in that individual small pieces of fish roe are very difficult to eat, which limits the amount consumed.

The present invention was made in order to improve the difficulty of eating broken capelin eggs, equivalent herring eggs, pollack eggs, etc., and to create new foods. A sheet food that has fish roe as its main ingredient, maintains its shape without being soaked, has a new chewy texture when chewed, and can be held in the hand and torn and eaten. The purpose is to provide a manufacturing method thereof.

[Means to solve the problem]

In order to achieve the above object, the production method of the present invention first takes out a fish roe mass from the abdominal cavity of a fish, breaks it up into individual fish roe particles,
Add minced fish meat as a binder to the separated fish roe, mix it without crushing the fish roe and keep its shape to bind the separated fish roes to form a fish roe mixture, and then mix the fish roe particles. The product is formed into a thin sheet while maintaining the shape of fish roe, and the sheet is heated and dried to produce a sheet food. Moreover, the sheet food of the present invention is produced by this method.

In the present invention, the fish roe particles preferably account for 30% of the total weight of the sheet food.
It is preferable that it accounts for ~80% by weight.

As the fish roe, for example, capelin roe is suitable, but other fish roes that tend to break up into pieces may also be used.

Alternatively, the flaked fish eggs may be seasoned in advance by immersing them in a seasoning liquid containing chili pepper.

Furthermore, the texture of the sheet food may be enhanced by sprinkling cooked fish roe grains on the outer surface of the sheet food after heat treatment.

In the present invention, the particle size of the fish roe particles is preferably 0.1 mm to 5.5 mm.
It is good if it is in the range of 0 mm.

Further, the fish roe particles may be composed of two or more types, for example, capelin eggs and herring eggs.

[Specific measures]

First, remove the fish roe mass from the fish. The fish roe may be of any fish, such as capelin, herring, pollack, salmon, trout, sturgeon, mullet, sardine, mackerel, horse mackerel, sweetfish, smelt, etc., including bony fish, cartilaginous fish, marine fish, and freshwater fish. However, the fish roe preferably has a particle size of 0.1 mm to 5.0 mm, more preferably 0.5 mm to 3.00 mm.

The fish roe does not have to be one type of fish roe, and two or three or more types of fish roe may be used.In order to remove the fish roe mass from the fish, the abdomen of the fish is split open with a knife, or the abdomen of the fish is cut open. Remove the fish by pressing it with your fingers or by squeezing the abdomen of the fish using the weight of the pile of fish.

In one fruit m1at, the extracted fish eggs are frozen in a block shape using seawater.

In particular, roe extracted from fish caught in the distant seas of Norway, Iceland, England, Canada, etc., is frozen for preservation.

However, if the fish roe is processed immediately after catching the fish, there is no need to freeze it.

Fish eggs that are transported frozen are thawed at processing plants.

Thawing may be carried out by any method such as high frequency thawing, immersion in hot water, or leaving in the air at room temperature.

Thawed fish eggs are free of dirt, blood, fat, and
It is soaked in water and washed to remove salt and other substances.

A water bleaching tank, an automatic fish meat bleaching machine, etc. are used for water bleaching. When exposed to water, the lumpy fish roe (fish roe mass) is broken down into individual fish roe particles.

In one embodiment, the soaked fish roe grains are seasoned by being immersed in a seasoning liquid. The seasoning liquid immersion time is the time required for the seasoning liquid to soak into the fish egg particles, and in the case of capelin eggs, it is usually about 24 to 30 hours. For example, the amount of seasoning liquid for 1 kg of capelin eggs is 10 parts of sake.
0g, soy sauce 50g, white liquor 40g, chemical seasoning f
440g of mirin and 30g of mirin are mixed in what proportion. Log chili pepper may be further added to the seasoning liquid and mixed. Adding chili pepper can add a spicy mentaiko flavor to the final product.

On the other hand, minced fish meat is prepared as a binding side for the fish roe grains.

The fish meat used is eso, croaker, sea bream, flounder, yellowtail,
The meat may be any fish, whether red or white, such as mackerel, flying fish, horse mackerel, bonito, and tuna. The fish meat used is not limited to one type of fish meat, but two or three or more types of fish meat may be used in consideration of taste, firmness, etc. Preferably, low price and raw fish processing To simplify the
Frozen pollack surimi is used. Frozen surimi is thawed using a high-frequency thawing device.

Add the seasoned fish roe prepared by thawing and other processes to the seasoned fish roe, and mix the fish roe while keeping the shape of the fish roe without crushing the roe to bind the fish roe. Form a kneaded product.

For this purpose, first, put the minced fish into a silent cutter or mixer, add seasoned or unseasoned fish eggs, and then add mixtures such as starch, salt, sugar, sorbitol, and monosodium glutamate, and mix. do. The blending ratio of fish roe grains is 30 to 80% by weight of the total raw materials.

The mixing ratio of minced fish meat is 70-20% by weight of the total raw materials.
It is. The blending ratio of the admixture is 3 to 8% of the total raw materials.
It is. As admixtures, other preservatives such as sorbic acid and potassium sorbate, glucose, mirin, sake, seasonings such as sodium inosinate, brightening agents such as egg white, and basic amino acids (lysine, arginine, ornithine, etc.) , elasticity reinforcement such as condensed phosphates, vegetable proteins, vitamins, minerals, spices, cheese, etc. may be added, generally larger grain fish such as salmon, capelin like trout roe, walleye roe etc. When eggs are used, the fluidity of the minced fish meat can be increased by adding condensed phosphates such as sodium birophosphate and sodium triphosphate to maintain the shape of the fish roe without crushing them. Note that breaking up the fish roe mass into fish roe particles may be performed simultaneously with this mixing.

The kneaded fish roe particles that have been bound together by mixing with minced fish meat etc. are then formed into a sheet. Shaping is carried out by a method of feeding the kneaded material onto a drum in the form of a band, or by a method of feeding the mixture onto a belt in the form of a band.

During molding, in order to maintain the shape of the roe without crushing the roe, do not apply enough pressure to the roe to break the egg membrane of the roe.

Next, a sheet food product is manufactured by subjecting the formed sheet to heat treatment and drying treatment. Heat treatment can be carried out by methods such as roasting, steaming, roasting after steaming, boiling in hot water, or using oil and soot.
It is heated in the range of 0°C to 300°C. After heat treatment,
It is dried to a moisture content of 40% or less by a method such as a hot air drying method, a roasting method, or a vacuum drying method.

Furthermore, as another embodiment, in order to appeal to consumers that the food is mainly composed of fish roe after drying,
The outer surface of the sheet food may be sprinkled with cooked fish roe.

The sheet foods produced by the above method are cut into appropriate sizes, packaged in vacuum packs, etc., and sold.

[action, effect]

Since the present invention has been refined as described above, it exhibits the functions and effects described below.

Since the separated fish roe grains are not soaked but maintain their shape and are dispersed in the binder, the sheet-like food has a pleasant and unexpected texture when chewed. Such texture and flavor are novel and cannot be found in sheet-like foods such as dried cod, ultra-thin kamaboko, or delicacy foods such as pine needles, and therefore, the present invention This product has great potential to become popular as a new type of food.

In addition, the food of the present invention has fish roe grains that are not separated but are bound together and processed into a sheet, so it is easy to eat by tearing it with chopsticks or holding it in your hand, and it is easy to eat. It is suitable as a snack, and can also be used as a side dish, snack, or sushi dish.

Since fish eggs generally contain a large amount of nutrients such as protein and vitamins, the sheet food of the present invention is a highly nutritious food.

The sheet food produced by the method of claim 4 is added with mustard mentaiko flavor. Karashi mentaiko is generally expensive, but according to this method, an inexpensive product having the taste of mustard mentaiko can be provided using generally inexpensive fish roe such as capelin roe.

[Example 1] 5 kg of frozen capelin eggs are thawed, soaked in water, washed to break them up into pieces, and then immersed in a seasoning solution day and night. The seasoning liquid is 470g of sake, 250g of soy sauce, 200g of white liquor, 150g of mirin, 200g of chemical seasoning,
It is made by mixing 400g of chili pepper.

Meanwhile, thaw the frozen ground pollock and put it into the silent cutter. Add the shishamo egg grains soaked in the seasoning liquid, and add 1200g of sugar, 1200g of starch, 600g of sodium glutamate, and 600g of salt.
6. The mixing time for adding and mixing is approximately 30 minutes.

This kneaded material is fed into a continuous band shape with a thickness of 1.5 mm onto a heating drum with a surface temperature of 30°C to 50°C, preferably 36°C, and shaped into a thickness of about 1 to 2 mm using a regulating plate. Roast the sheet for 2 to 3 minutes with a gas burner at 200°C to 300°C.Next, put this sheet into a hot air dryer and roast it for 40 to 50 minutes with hot air at 80°C to 105°C.
Dry soot for a minute until the moisture in the egg grains is 30-35%. After drying, sprinkle seasoned shishamo egg particles evenly on the outside of the sheet food. The dry-smoked sheet food is cut into pieces of 15 cm in length and 10 cm in size, and vacuum packaged.

The obtained product becomes a spicy mentaiko-flavored food that has a chewy texture when the fish roe grains are chewed.

The appearance of the sheet food produced by the method of Example 1 is shown in FIG. 1. Sheet food 1 has a thickness of 1.5 mrn.
, and a large number of capelin egg grains 2 are distributed. A mixture 3 of pollack surimi and a mixture such as starch that binds the capelin egg grains 2 in the gaps between the capelin egg grains 2
is filling in. Chili peppers 4 are dispersed throughout the sheet food 1.

[Example 2] 5 kg of herring ovary is soaked in seawater for 24 hours day and night, and after removing blood and curing, it is washed with water and dried in the sun to prepare Kazunoko.

Meanwhile, thaw the frozen ground meat of Suketovtala and put it into the silent cutter. Add the prepared Kazunoko to this, and add 1 ounce of sand as a mixture! 1000g, nlubitol 200g, starch 1000g, gluten 200g
, add 600g of sodium glutamate and 600g of salt,
Mix and break the Kazunoko into particles to form a kneaded product of surimi, mixture, and particles.

This kneaded material is fed into a continuous belt with a thickness of 1.5 mm onto an endless transfer belt and steamed at 85°C for 5 minutes to gel.Next, this sheet is continuously transferred in a drying device at 80'C. Dry the eggs for 50 minutes until the water content in the eggs becomes around 30-40%.

Dip the dried sheet into instant seasoning liquid.

The seasoning liquid consists of soy sauce, mirin, chemical seasonings, etc. The soaked mixture is heated for 30 seconds using a heat irradiation device at a high temperature of 400°C to 500°C.

The heated sheet food is shredded into 10 cm long and 5 mm medium pieces to produce products.

The obtained product has a chewy texture felt when the fish roe grains are chewed and has elasticity similar to that of a cracked squid.

[Brief explanation of the drawing]

FIG. 1 shows the appearance of a sheet food product produced by the method of Example 1 of the present invention. [Main code] 1...Sheet food 2...Shishamo eggs 3...Mixture 4...Chili pepper patent applicant Muronoki Foods Co., Ltd.

Claims (1)

[Claims] 1. Remove the fish roe mass from the fish, break the fish roe mass into individual fish roe grains, add minced fish meat to the broken up fish roe grains, and mix without crushing the fish roe grains. to form a fish roe grain kneaded product, mold the fish roe grain kneaded product into a sheet shape while maintaining the shape of each of the fish roe grains, and heat-treat and dry the molded sheet to form a sheet. A method for producing a sheet food based on fish roe, comprising obtaining the food. 2. The fish egg particles have a content of 30 to 80% of the raw material of the sheet food.
% by weight. 3. The method according to claim 1 or 2, wherein the fish roe particles are capelin eggs. 4. The method according to claim 1, 2 or 3, comprising the step of immersing the flaked fish roe in a seasoning solution containing chili pepper. 5. The method according to claim 1, 2, 3 or 4, comprising the step of sprinkling separately cooked fish roe grains on the outer surface of the sheet food after the drying treatment. 6. The method according to claim 1, 2, 3, 4 or 5, wherein the particle size of the fish roe particles is 0.1 mm to 5.0 mm. 7. Claim 1, wherein the fish roe grains consist of two or more types of fish roe.
, 2, 3, 4, 5 or 6. 8. A sheet food product containing fish roe as a main component, produced by the method according to claim 1, 2, 3, 4, 5, 6 or 7.