JPH0541964A - Production of cod roe pickled in pepper - Google Patents
Production of cod roe pickled in pepperInfo
- Publication number
- JPH0541964A JPH0541964A JP3202983A JP20298391A JPH0541964A JP H0541964 A JPH0541964 A JP H0541964A JP 3202983 A JP3202983 A JP 3202983A JP 20298391 A JP20298391 A JP 20298391A JP H0541964 A JPH0541964 A JP H0541964A
- Authority
- JP
- Japan
- Prior art keywords
- cod roe
- pepper
- pickled
- salted
- taste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 235000002566 Capsicum Nutrition 0.000 title abstract description 8
- 239000006002 Pepper Substances 0.000 title abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 title abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 title abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 title abstract description 7
- 244000203593 Piper nigrum Species 0.000 title 1
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 239000000126 substance Substances 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 5
- 244000068988 Glycine max Species 0.000 claims abstract description 5
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 5
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract 3
- 235000009566 rice Nutrition 0.000 claims abstract 3
- 235000012149 noodles Nutrition 0.000 claims description 11
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 4
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims description 2
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims description 2
- 241001247145 Sebastes goodei Species 0.000 claims description 2
- 229940041616 menthol Drugs 0.000 claims description 2
- 235000019512 sardine Nutrition 0.000 claims description 2
- 241000555825 Clupeidae Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 7
- 239000004278 EU approved seasoning Substances 0.000 abstract description 6
- 241000722363 Piper Species 0.000 abstract description 6
- 240000004160 Capsicum annuum Species 0.000 abstract 2
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 2
- 239000001728 capsicum frutescens Substances 0.000 abstract 2
- 235000019992 sake Nutrition 0.000 abstract 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 230000000622 irritating effect Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 241000512259 Ascophyllum nodosum Species 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 235000009932 Zanthoxylum simulans Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は塩蔵たらこを加工して辛
子めんたいこを製造する方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing salted cod roe by processing salted cod roe.
【０００２】[0002]
【従来の技術】従来から、たらこ（すけとうだらの卵）
の加工食品である辛子めんたいこが愛好家の間に広く食
されている。この辛子めんたいこは、塩蔵たらこを水、
酒、化学調味料等とともに漬け込んで塩抜き処理を行っ
た後、化学調味料、粉末唐辛子等を振りかけて低温で保
存することによって製造されている。2. Description of the Related Art Traditionally, cod roe (Sketch and cod roe)
The processed food of sardine noodles is widely eaten among lovers. This pepper noodles is salted cod roe in water,
It is manufactured by soaking it with liquor and chemical seasonings, desalting, and sprinkling it with chemical seasonings, powdered pepper, etc., and storing at low temperature.
【０００３】[0003]
【発明が解決しようとする課題】現在市販に供されてい
る辛子めんたいこは、たらこと辛子の風味で愛好家の間
では好まれているが、辛子の刺激が強すぎ、また、生臭
さが残っている等のことから、一部の人からは敬遠され
ている向きもある。[Some Problems to be Solved by the Invention] The spicy noodles that are currently on the market are preferred by lovers due to the flavor of the cod roe, but the spicy stimulus is too strong and the fishy odor remains. Therefore, there are some people who are shunned by some people.
【０００４】本発明の目的は、辛子めんたいこの味をさ
らに向上させて、より多くの人に食されるようにするこ
とにある。It is an object of the present invention to further improve the taste of Chinese pepper noodle so that it can be eaten by more people.
【０００５】[0005]
【課題を解決するための手段】本発明は、塩蔵たらこか
ら辛子めんたいこを製造する方法において、塩蔵たらこ
を酒、化学調味料、唐辛子等と共に漬け込んで辛子味付
きめんたいことした後、大豆、大麦、種麹を用いて得た
麹に砂糖、醤油を加えて熟成させた諸味に前記辛子味付
きめんたいこを１〜２日間漬け込むことを特徴とする。Means for Solving the Problems The present invention is a method for producing hot pepper noodles from salted cod roe, in which salted cod roe is soaked with alcohol, a chemical seasoning, chili pepper, etc. to make a soy sauce, barley, It is characterized in that the above-mentioned Mentaiko with spicy flavor is soaked for 1-2 days in a moromi mash that has been aged by adding sugar and soy sauce to koji obtained using seed koji.
【０００６】塩蔵たらこを酒、化学調味料、唐辛子等と
共に漬け込む工程において、味醂や昆布、ソルビット
（人工甘味料）等をさらに加えてもよい。漬け込み時間
は１５０〜１７０時間程度が好ましい。In the process of soaking salted cod roe with sake, chemical seasonings, peppers, etc., mirin, kelp, sorbit (artificial sweetener), etc. may be further added. The soaking time is preferably about 150 to 170 hours.
【０００７】このあと、諸味に１〜２日間漬け込む。諸
味は、蒸煮した大豆または脱脂加工大豆と焙炒し割砕し
た大麦に種麹を加えて混合し、温度と湿度を調整しなが
ら５〜７日間かけて麹を造り、この麹に砂糖及び醤油を
加えて、２５〜３０日間かけて熟成させたものである。After that, it is soaked in Moromi for 1 to 2 days. Moromi is steamed soybeans or defatted soybeans and roasted and crushed barley, mixed with seed koji, and then mixed with it to make koji for 5 to 7 days. Sugar and soy sauce are added to the koji. And aged for 25 to 30 days.
【０００８】[0008]
【作用】本発明においては、塩蔵たらこの塩抜きと辛子
味付けを行った後、さらに諸味に漬け込むことによって
一層風味が増し、かつ、生臭さと辛子の刺激が少なく、
まろやかな味の辛子めんたいこが得られる。In the present invention, after the salted cod is salted and seasoned with spicy pepper, it is further soaked in moromi to further increase the flavor, and the fishy odor and the spicy stimulus are reduced,
You can get the mellow taste of Menchiko.
【０００９】[0009]
【実施例】塩蔵たらこ１００Ｋｇを、水６，０００ｃ
ｃ、酒６，０００ｃｃ、昆布１，０００ｇ、ソルビット
６，０００ｇ、粉末唐辛子６５０ｇ、化学調味料等の添
加物２，３００ｇの混合液に１５８時間漬け込み、辛子
味付きめんたいこを得る。[Example] 100 kg of salted cod roe, water 6,000c
c, 6,000 cc of sake, 1,000 g of kelp, 6,000 g of sorbit, 650 g of powdered pepper, and 2,300 g of additives such as chemical seasonings are soaked in a mixed solution for 158 hours to obtain noodle-flavored noodles.
【００１０】一方、蒸煮した大豆１Ｋｇ、焙炒し割砕し
た大麦２Ｋｇ、種麹２Ｋｇを混合して温度と湿度を調整
しながら７日間かけて麹を作り、この麹に砂糖４Ｋｇ、
醤油５．４Ｋｇを加えて３０日間かけて熟成させた諸味
を造っておく。On the other hand, 1 kg of steamed soybean, 2 kg of barley roasted and crushed, and 2 kg of seed koji were mixed to prepare koji for 7 days while adjusting the temperature and humidity, and 4 kg of sugar was added to this koji.
Add 5.4 kg of soy sauce and make moromi mash that has been aged for 30 days.
【００１１】この諸味に前記の辛子味付きめんたいこを
４０時間漬け込んだ後、取り出して製品を得た。The above-mentioned menthol was soaked for 40 hours in the moromi mash and then taken out to obtain a product.
【００１２】得られた製品は、諸味独特の風味があり、
生臭さと辛子の刺激が少なく、まろやかな味で、非常に
食べやすいものであった。The obtained product has a flavor unique to Moromi,
It had a mild taste with no fishy odor and spicy taste, and was very easy to eat.
【００１３】[0013]
【発明の効果】本発明の辛子めんたいこの製造法によれ
ば、塩蔵たらこの塩抜きと辛子味付けを行った後の辛子
味付きめんたいこを諸味に漬け込むことにより、一層風
味が増し、かつ、生臭さと辛子の強い刺激が少なくな
り、独特の風味とまろやかな味の、だれにでも好まれる
味の辛子めんたいこが得られる。EFFECTS OF THE INVENTION According to the method for producing hot pepper noodles according to the present invention, the salted cod roe is salted and spiced, and then the spicy-seasoned noodles are soaked in Moromi to further increase the flavor and give a fresh smell. The strong stimulation of pepper is reduced, and the unique flavor and mellow taste of mentaiko, which everyone likes, is obtained.
Claims (1)
る方法において、塩蔵たらこを酒、化学調味料、唐辛子
等と共に漬け込んで辛子味付きめんたいことした後、大
豆、大麦、種麹を用いて得た麹に砂糖、醤油を加えて熟
成させた諸味に前記辛子味付きめんたいこを１〜２日間
漬け込むことを特徴とする辛子めんたいこの製造法。1. A method for producing hot pepper noodles from salted cod roe, which is prepared by soaking salted cod roe with sake, chemical seasoning, chili peppers, etc. to make dried spicy noodles, and then using soybeans, barley, and malted rice. A method for producing hot pepper noodles, which comprises immersing the menthol with sardines for 1-2 days in a moromi mash that has been aged with sugar and soy sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3202983A JPH0541964A (en) | 1991-08-13 | 1991-08-13 | Production of cod roe pickled in pepper |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3202983A JPH0541964A (en) | 1991-08-13 | 1991-08-13 | Production of cod roe pickled in pepper |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0541964A true JPH0541964A (en) | 1993-02-23 |
Family
ID=16466392
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3202983A Pending JPH0541964A (en) | 1991-08-13 | 1991-08-13 | Production of cod roe pickled in pepper |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0541964A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6956609B2 (en) | 2000-01-11 | 2005-10-18 | Fuji Photo Film Co., Ltd. | Lens moving mechanism for an imaging device and method thereof |
| JP5659277B1 (en) * | 2013-08-26 | 2015-01-28 | 日本水産株式会社 | Method for enhancing aged scent of processed fishery products |
-
1991
- 1991-08-13 JP JP3202983A patent/JPH0541964A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6956609B2 (en) | 2000-01-11 | 2005-10-18 | Fuji Photo Film Co., Ltd. | Lens moving mechanism for an imaging device and method thereof |
| JP5659277B1 (en) * | 2013-08-26 | 2015-01-28 | 日本水産株式会社 | Method for enhancing aged scent of processed fishery products |
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