JPH1057018A - Food obtained by drying liquid used for immersing cod roe - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food of a dried liquid used for immersing a cod roe, capable of utilizing as a seasoning material, a powdered both, a fish flour and a raw material for various foods in a state of a powdery or a solid state by drying the liquid used for immersing the cod roe and discarded up to now. SOLUTION: This food is obtained by drying a liquid used for an immersion in the production of a salted cod roe by salting the fish roe, as a powdery or a solid state. As the liquid used for the immersion, a liquid used for immersion mixed with a cayenne pepper is used.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dried food product of taro cod soup, and more particularly to a method for seasoning, soup stock, sprinkling, etc. The present invention relates to a dried food of tarako soup that can be used as a raw material.

[0002]

2. Description of the Related Art In general, salted walleye pollock ovaries are called taraco or mentaiko, and these tarocos and mentaikos are obtained by removing fish eggs from the abdomen of fish.
It is washed with water or salt water, and after washing, seasoned in a container with the addition of salt, added water, a coloring agent, a seasoning and the like. Then, the pickled juice composed of salt, added water, a coloring agent, a seasoning and the like after the production of the taraco becomes unnecessary and is discarded.

[0003]

SUMMARY OF THE INVENTION The present invention has been made in order to make effective use of such pickled juice, and the object of the present invention is to provide such pickled juice. It is intended to provide a dried food product of dried taro cod which can be used as a seasoning, soup stock, for sprinkling, and as various food ingredients by drying.

[0004]

Means for Solving the Problems The applicant of the present invention can produce a delicious food by drying a pickled juice in which fish eggs after the production of taraco are dipped into a powder (powder) or solid form. And completed the present invention. That is, as a means for solving the above-mentioned object, in the food in which the dried sea cucumber according to claim 1 is dried, the dried sea husk used in producing the sea urchin by salting the fish eggs is reduced to a powdery state. Configuration was adopted.

[0005] In the food of the dried taraco soup according to the second aspect, the pickle used when salted fish eggs are used to produce the taraco is dried to be solid.

According to a third aspect of the present invention, there is provided a food product obtained by drying the dried taro cod juice according to the first or second aspect. The structure which makes it do is adopted.

[0007]

Embodiments of the present invention will be described below in detail. The dried food of the taraco soup according to the present embodiment is obtained by drying the pickle produced during the process of producing pepper-containing taraco, so-called spicy mentaiko, into a powder (powder form). The method of manufacturing mentaiko is
After washing the fish eggs collected from walleye pollack, sprinkle salt, coloring, seasoning, etc. directly on the fish eggs to produce (or sprinkle with salt), or wash the washed eggs with coloring, seasoning There is a method of manufacturing by immersing in salt water mixed with water, etc. (vertical salting), a method combining the pretend salting and the salting, etc. In each method, fish eggs are immersed in saline for a predetermined time. It is manufactured by being done. The seasoning includes pepper, and also includes those having chemical seasoning, salty, sweet, sour, umami, pungent, and the like.

When salt or the like is sprinkled directly on the surface of a fish egg during the production of spicy mentaiko, the salt sprayed on the fish egg first dissolves in the water on the surface of the fish egg to become a saturated salt solution. The water in the fish egg oozes out and at the same time some of the salt infiltrates into the fish egg. Similarly, when a fish egg is immersed in a saline solution, the water of the fish egg oozes out due to the difference in osmotic pressure, and at the same time, a part of the salt enters the fish egg. At this time, the periphery of the fish egg gradually becomes wrapped in a pickle made of salt or the like, and the pickle contains inorganic and organic components eluted from the fish egg, or umami components formed of amino acids and the like generated by protein decomposition. Will be contained. By drying the pickled juice in which the umami component and the like have been eluted, a delicious powdered food can be produced.

As a method of using the dried food of the above-mentioned pickled tarako, it can be used as a seasoning, dashi stock, sprinkling, and various food ingredients.

As a method for drying the pickled juice, there are a solar drying method, a hot air drying method, a cold air drying method, a roasting method, a vacuum drying method, a vacuum freeze drying method and the like. The solar drying method is a method in which moisture is evaporated by radiant heat of the sun, and moist air on the surface of the object to be dried is removed by wind.

[0011] The hot air drying method is a method of heating and evaporating the moisture in the object to be dried by hot air and removing the evaporated water by an air current. And a method in which the object to be dried is moved in a direction opposite to the hot air in the dryer. As an example of a hot air drying apparatus, “JOHO-MILL” manufactured by Johnson Boiler Co., Ltd. using steam heat is used.
There is a “DER food drying device”, and by using this device, the pickled juice can be efficiently dried.

There is another type of hot air drying called spray drying, which is a method used to dry liquids such as milk, juice, coffee and the like.
Milk or the like concentrated in a drying chamber into which hot air at a temperature of 150 ° C. to 150 ° C. is blown out and dried.
There are two types of spraying: a pressurized type and a centrifugal type.In the pressurized type, liquid is ejected by applying pressure from pores.The latter rotates a disk at high speed, and when liquid is dropped on this, centrifugal force is applied. This is a method in which fine particles are atomized and scattered. Since it is rapidly dried, it has a small change in quality and good solubility, and can always produce a constant product regardless of the weather. Since it is not exposed to the direct rays of the sun, it has the property of less oxidation of fats and oils and less fading of natural pigments.

The cold air drying method is a method in which dehumidified cool air is flowed around the object to be dried, and the evaporation of water is promoted by the difference between the steam tension of the surface of the object to be dried and the steam tension of the cool air. Since the temperature of the material to be dried does not rise, it can be dried without causing deterioration of sugar, amino acids, fats and oils, and without causing discoloration.

In the roasting method, objects to be dried are stacked on a roasting furnace, and firewood, sawdust and the like are burned on a grate at the bottom of the roasting furnace.
In this method, water is evaporated by radiant heat generated at the time and a rising airflow. Since the smoke produced by burning wood contains a peculiar aroma component and a substance having antioxidant ability, the product is imparted with a peculiar aroma and at the same time, oxidation of fats and oils is prevented. Therefore, it is essentially the same as the scent drying method for producing scented products. Some products use charcoal fire, electric heat, infrared rays, etc. as a heat source without burning wood.

The vacuum drying method is a method in which a substance to be dried is put in a container, the pressure is reduced while appropriately humidifying, and water is evaporated, and the protein can be dried without denaturing the protein.

[0016] Vacuum freeze-drying is a method of freezing an object to be dried, keeping it under a high degree of vacuum, and directly evaporating solid ice in the object to remove water. The product is porous and light, and has very low denaturation of proteins, so that it has good water return properties. In addition, since the product is dried from the surface layer in a frozen state, the transfer of soluble components does not occur.

Although the embodiments of the present invention have been described above, the specific configuration of the present invention is not limited to the embodiments, and there may be design changes within a scope not departing from the gist of the invention. This is also included in the present invention. For example, in the present embodiment, the case where the pickled pepper mentaiko is dried is described. However, the present invention is not limited to this. I want to. Further, in the present embodiment, the case of producing a powdery food has been described, but the present invention is not limited to this, and it is a case of producing a food in which solid tarako soup is dried, such as granules, chunks, etc. Are also included in the present invention. In addition to the case where the pickled juice of spicy mentaiko is dried, the invention can be applied to other processed marine products, and the present invention can be applied as long as the pickled juice is required for salting. Further, the drying method can be performed by a method other than the method described in the present embodiment.

[0018]

As described above, in the dried food of the taraco soup according to the first aspect of the present invention, the taraco soup which has been conventionally discarded is used.
Effective utilization of waste can be achieved, and powdered food can be produced with little production cost. In addition, since a large amount of fish egg extract is eluted in the pickled juice after the production of taraco, a delicious powdered food can be produced. In addition, the manufactured powdered foods include seasonings, dashi ingredients,
It can be used for various applications such as sprinkling and various food ingredients.

In the food in which the dried sea cucumber according to the second aspect of the present invention is dried, the sea cucumber pickled in the past, which has been conventionally discarded, is used, so that the waste can be effectively used and the production cost can be improved. The dry food can be manufactured with little application. In addition, since a large amount of fish egg extract is eluted in the pickled juice after the production of taraco, delicious dry food can be produced. Also, the manufactured dried food is
It can be used for various uses such as seasonings, soup stock, sprinkling, various food ingredients, etc. Moreover, handling becomes easy by making it a solid state.

In the food in which the dried soybean marinade according to the third aspect is dried, the soybean marinated in the production of soybean mentaiko is dried. Can be used for Also,
The pickled juice at the time of the production of mentaiko contains a large amount of taraco extract and chili, so powder of chili flavor,
Solid foods can be manufactured.

Claims (3)

[Claims] 1. A dried food product of tarako, wherein the pickled juice used in the production of tarako by salting fish eggs is dried to a powdery form. 2. A dried food product of tarako, wherein the pickled juice used when salting fish eggs to produce tarako is dried to a solid form. 3. The dried food product of claim 1 or 2, wherein a pickle mixed with pepper is used as the pickle.