JP5590347B2 - Seafood pickles and manufacturing method thereof - Google Patents
Seafood pickles and manufacturing method thereof Download PDFInfo
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Description
本発明は海産物漬物及びその製造方法に係り、より詳しくは、海産魚肉、海藻、海産魚卵などを含み、調味液に漬けた海産物漬物及び海産物漬物の製造方法に関する。 The present invention relates to marine product pickles and a method for producing the same, and more particularly to marine product pickles and marine product pickles that contain marine fish meat, seaweed, marine fish eggs, etc., and soaked in a seasoning liquid.
海産物を含む水産物は、養殖技術や冷凍、解凍技術が進んだ現在ではかなり改善されているものの、農産物や畜産物などに比較すると安定した生産計画が立て難く、その上、鮮度の低下が著しい物が多く、また、腐敗も早いことから、保存性を付与するため古くから様々な工夫がなされてきた。伝統的な水産物の加工法の内で、生のものに近い食感を残す加工法の一つとして発酵処理があり、自己消化酵素を含む酵素や微生物の働きを積極的に利用した技術である。このような積極的な発酵処理を施した水産発酵食品は大きく二つに分けられる。一つは、塩辛、くさや、魚醤油などのように、魚介類を塩蔵している間に特有の風味を持つようになったものである。中でも海産物塩漬物とも言える塩辛は、魚介類の筋肉、内臓、卵などの十数％の食塩を加えて腐敗を防ぎながら発酵消化、熟成させたものであり、烏賊や鰹の塩辛、雲丹の塩辛、鮎卵、精巣、内臓の塩辛、鮭内臓の塩辛などがある。他の一つは、馴れ鮨、糠漬け、麹漬けなどのように、魚介類自体は糖質が少ないために発酵基質として、米飯、糠、麹などを用い、これに塩蔵した魚介類を漬け込んだものである。糠漬け品には、鰯、鰊、河豚などの魚肉の他、河豚の卵巣の糠漬けがあり、麹漬け品には、鯛、鮎、鯖、烏賊、蛸などの他、数の子の麹漬けがある（例えば、非特許文献１参照）。このような発酵処理を施した水産物漬物では、生の水産物に近い食感が残っており、また、夫々の発酵処理に由来する特別な風味を醸し出しているものの、生の水産物の風味とは異なるものとなってしまう。 Although marine products, including marine products, have been considerably improved at present when aquaculture, freezing, and thawing technologies have advanced, it is difficult to make a stable production plan compared to agricultural products and livestock products. Many of them have been devised for a long time in order to conserve them. Fermentation is one of the traditional methods for processing marine products that leaves a texture close to that of raw food. It is a technology that actively uses the action of enzymes and microorganisms, including self-digesting enzymes. . Seafood fermented foods that have been subjected to such an active fermentation process can be roughly divided into two. One is salty spicy, kusa, fish soy sauce, etc. that have a unique flavor while salting seafood. Among them, the salted seafood, which can be said to be marinated in marine products, is fermented, digested and aged while adding tens of percent of salt such as seafood muscles, internal organs and eggs to prevent spoilage. , Eggs, testes, salty internal organs, salty internal organs. The other one, like sea bream, pickled cucumbers, pickled cucumbers, etc., because seafood itself is low in sugar, rice, sea bream, sea bream, etc. were used as fermentation substrates, and salted seafood was soaked in it. Is. In addition to fish meat such as sea bream, sea bream, and river pork, there are sea bream pickled in the ovary of river pork. For example, refer nonpatent literature 1). The marine product pickles that have undergone such fermentation treatment have a texture that is close to that of raw marine products, and have a special flavor derived from each fermentation process, but differ from the flavor of raw marine products. It becomes a thing.
本発明は、積極的な発酵処理を施すことなく、生に近い食感、風味を持つと言える海産物漬物及び海産物漬物の製造方法を提供することを目的とする。 An object of this invention is to provide the manufacturing method of the marine product pickles which can be said to have a texture and flavor near raw, without giving an active fermentation process, and marine product pickles.
上記目的を達成するための本発明による海産物漬物の製造方法は、魚肉フィレを調味液（調味タレ）に浸漬するフィレ調味液浸漬処理工程と、このフィレ調味液浸漬処理工程で得られた調味液浸漬処理フィレを乾燥燻煙するフィレ燻乾工程と、このフィレ燻乾工程で得られた乾燥フィレを削り処理する乾燥フィレ削り処理工程と、を有し、乾燥フィレ削片を得る乾燥フィレ削片調製工程と、海藻材料を細切りする刻み処理工程と、この刻み処理工程で得られた刻み海藻にアルコール含有液を噴霧するアルコール処理工程と、このアルコール処理工程で得られたアルコール処理刻み海藻を熱湯中で加熱する海藻加熱処理工程と、を有し、刻み加熱海藻を得る刻み加熱海藻調製工程と、魚卵を前記調味液に浸漬する魚卵調味液浸漬処理工程を有し、調味液漬け魚卵を得る調味液漬け魚卵調製工程と、前記調味液に前記乾燥フィレ削片と前記刻み加熱海藻とを加えながら攪拌する第１混合工程と、この第１混合工程に引き続き、さらに南蛮を加えて攪拌する第２混合工程と、この第２混合工程に引き続き、さらに前記調味液漬け魚卵を加えて攪拌する第３混合工程と、を含んで成ることを特徴とする。このような、海産物漬物の製造方法において、前記乾燥フィレ削り処理工程は、前記乾燥フィレを厚さ０．２ｍｍ以上、１．５ｍｍ以下に削ることが好ましい。また、前記刻み処理工程は、前記海藻材料を０．２ｍｍ以上、２ｍｍ以下の幅に細切りし、前記アルコール処理工程におけるアルコール含有液には、エタノール含量が８０容量％を超え、９５容量％未満のアルコール含有水溶液を用い、前記刻み海藻の全体表面が湿るようにアルコール含有液を噴霧することが好ましく、前記海藻加熱処理工程は、前記アルコール処理刻み海藻を、９０℃以上の熱湯中に３秒間以上、３０秒間以下浸漬した後、熱湯中から取出すことが好適である。そして、前記第１混合工程は、１３０重量部以上、２００重量部以下の前記調味液に対し、６．５重量部以上、９．５重量部以下の前記乾燥フィレ削片と、３６重量部以上、５２重量部以下の前記刻み加熱海藻とを加えながら攪拌し、前記第２混合工程は、さらに、０．０４重量部以上、０．０６重量部以下の前記南蛮を加えて攪拌し、前記第３混合工程は、さらに、４２重量部以上、７０重量部以下の前記調味液漬け魚卵を加えて攪拌することが好ましい。また、上記目的を達成するため、本発明による海産物漬物は、上述のような製造方法によって得られた海産物漬物が、前記調味液が糸を引くような粘性を有しており前記魚卵が偏在することなく前記調味液に浸漬された状態で、プラスティック容器に充填され、このプラスティック容器の開口部が閉鎖されていることを特徴とする。 In order to achieve the above object, the method for producing marine product pickles according to the present invention includes a fillet seasoning immersion process in which a fish fillet is immersed in a seasoning liquid (seasoning sauce), and a seasoning liquid obtained in this fillet seasoning immersion process A dry fillet having a fillet drying process for drying and soaking a soaked fillet, and a dry fillet cutting process for cutting and drying the dry fillet obtained in the fillet drying process. The preparation process, the chopping process for chopping the seaweed material, the alcohol treatment process for spraying the alcohol-containing liquid onto the chopped seaweed obtained in this chopping process, and the alcohol-treated chopped seaweed obtained in this alcohol treatment process in boiling water A seaweed heat treatment process for heating in, and a chopped heated seaweed preparation process for obtaining chopped heated seaweed, and a fish egg seasoning liquid immersion treatment process for immersing fish eggs in the seasoning liquid Continuing to the first mixing step, the step of preparing the seasoned fish egg to obtain the seasoned fish egg, the first mixing step of stirring the dried fillet and the chopped heated seaweed to the seasoning solution, Furthermore, it comprises a second mixing step for adding and stirring the nanban, and a third mixing step for adding and stirring the seasoned fish egg after the second mixing step. In such a method for producing marine product pickles, it is preferable that in the dry fillet cutting process, the dry fillet is cut to a thickness of 0.2 mm to 1.5 mm. Further, the chopping treatment step chops the seaweed material into a width of 0.2 mm or more and 2 mm or less, and the alcohol-containing liquid in the alcohol treatment step has an ethanol content of more than 80% by volume and less than 95% by volume. It is preferable to spray the alcohol-containing liquid using an alcohol-containing aqueous solution so that the whole surface of the chopped seaweed is moistened. The seaweed heat treatment step is performed by heating the alcohol-treated chopped seaweed in hot water of 90 ° C. or more for 3 seconds. As described above, after dipping for 30 seconds or less, it is preferable to take out the hot water. In the first mixing step, the dry fillet of 6.5 parts by weight or more and 9.5 parts by weight or less of the seasoning liquid of 130 parts by weight or more and 200 parts by weight or less, and 36 parts by weight or more. , 52 parts by weight or less of the chopped heated seaweed is added while stirring, and the second mixing step is further performed by adding 0.04 parts by weight or more and 0.06 parts by weight or less of the nanban and stirring, In the 3 mixing step, it is preferable to add 42 parts by weight or more and 70 parts by weight or less of the seasoning-immersed fish eggs and stir them. In order to achieve the above-mentioned object, the marine product pickles according to the present invention have a viscosity such that the seasoning liquid pulls a string, and the fish eggs are unevenly distributed. The plastic container is filled in a state immersed in the seasoning liquid without being closed, and the opening of the plastic container is closed.
本発明の海産物漬物及びその製造方法によれば、積極的な発酵処理を施したものに比して遜色のない保存性を有しており、また、生に近い食感、風味を持つと言える魚卵を含む海産物漬物が得られる。 According to the marine product pickles of the present invention and the method for producing the same, it can be said that it has a storage quality comparable to that of a product that has undergone an active fermentation process, and has a texture and flavor close to raw. Seafood pickles including fish eggs can be obtained.
以下、本発明による海産物漬物及びその製造方法の好ましい実施形態について詳細に説明する。本実施形態による海産物漬物の製造方法は、魚肉の乾燥フィレ削片を得る乾燥フィレ削片調製工程（Ｓ１０）と、刻み加熱海藻を得る刻み加熱海藻調製工程（Ｓ２０）と、調味液漬け魚卵を得る調味液漬け魚卵調製工程（Ｓ３０）と、調味液に工程（Ｓ１０）で得られた乾燥フィレ削片と工程（Ｓ２０）で得られた刻み加熱海藻とを加えながら攪拌する第１混合工程（Ｓ４０）と、第１混合工程（Ｓ４０）に引き続き、さらに南蛮を加えて攪拌する第２混合工程（Ｓ５０）と、第２混合工程（Ｓ５０）に引き続き、さらに工程（Ｓ３０）で得られた調味液漬け魚卵を加えて攪拌する第３混合工程（Ｓ６０）と、を含んで成るものである。ここで、乾燥フィレ削片調製工程（Ｓ１０）は、魚肉フィレを調味液（調味タレ）に浸漬するフィレ調味液浸漬処理工程（Ｓ１２）と、工程（Ｓ１２）で得られた調味液浸漬処理フィレを乾燥燻煙するフィレ燻乾工程（Ｓ１４）と、工程（Ｓ１４）で得られた乾燥フィレを削り処理する乾燥フィレ削り処理工程（Ｓ１６）と、を有している。また、刻み加熱海藻調製工程（Ｓ２０）は、海藻材料を細切りする刻み処理工程（Ｓ２２）と、刻み処理工程（Ｓ２２）で得られた刻み海藻にアルコール含有液を噴霧するアルコール処理工程（Ｓ２４）と、アルコール処理工程（Ｓ２４）で得られたアルコール処理刻み海藻を熱湯中で加熱する海藻加熱処理工程（Ｓ２６）と、を有している。また、調味液漬け魚卵調製工程（Ｓ３０）は、魚卵を調味液に浸漬する魚卵調味液浸漬処理工程（Ｓ３２）を有している。なお、乾燥フィレ削片調製工程（Ｓ１０）、刻み加熱海藻調製工程（Ｓ２０）及び調味液漬け魚卵調製工程（Ｓ３０）を行なう順序は、特に限定されず、第１〜第３混合工程（Ｓ４０〜Ｓ６０）を実施する迄に夫々調製できていれば良く、並行して行なうこともできる。一方、第１〜第３混合工程（Ｓ４０〜Ｓ６０）は、実施順序を変えると、調味液の糸を引くような粘性が充分に得られない場合があり、また、魚卵が崩壊したり形崩れする場合もあることから、この順序で実施することが必要である。 Hereinafter, preferred embodiments of the marine pickles and the method for producing the same according to the present invention will be described in detail. The method for producing marine product pickles according to the present embodiment includes a dry fillet piece preparing step (S10) for obtaining a fish fillet piece, a chopped heated seaweed preparation step (S20) for obtaining chopped heated seaweed, and a seasoning-immersed fish egg. The first mixing which stirs while adding the seasoning-immersed fish egg preparation step (S30) and the seasoning liquid to which the dried fillet obtained in the step (S10) and the chopped heated seaweed obtained in the step (S20) are added Subsequent to the step (S40) and the first mixing step (S40), the second mixing step (S50) in which the mixture is further added and stirred, and the second mixing step (S50) is followed by the step (S30). And a third mixing step (S60) of adding and stirring the seasoning-immersed fish eggs. Here, the dry fillet scraps preparation step (S10) includes a fillet seasoning liquid immersion treatment step (S12) in which the fish fillet is immersed in the seasoning liquid (seasoning sauce), and the seasoning liquid immersion treatment fillet obtained in the step (S12). A fillet drying step (S14) for drying and smoke the dried fillet, and a dry fillet processing step (S16) for cutting the dry fillet obtained in step (S14). The chopped heated seaweed preparation step (S20) includes a chopping process step (S22) for chopping seaweed material, and an alcohol treatment step (S24) for spraying an alcohol-containing liquid onto the chopped seaweed obtained in the chopping treatment step (S22). And a seaweed heat treatment step (S26) for heating the alcohol-treated chopped seaweed obtained in the alcohol treatment step (S24) in hot water. Moreover, the seasoning liquid immersion fish egg preparation process (S30) has the fish egg seasoning liquid immersion process process (S32) which immerses a fish egg in a seasoning liquid. In addition, the order which performs a dry fillet piece preparation process (S10), a chopped heating seaweed preparation process (S20), and a seasoning liquid soaked fish egg preparation process (S30) is not specifically limited, The 1st-3rd mixing process (S40) -S60) may be prepared in advance, and may be performed in parallel. On the other hand, if the order of execution of the first to third mixing steps (S40 to S60) is changed, there may be a case where sufficient viscosity is not obtained to pull the yarn of the seasoning liquid, and the fish egg is broken or shaped. Since it may collapse, it is necessary to carry out in this order.
この実施形態による海産物漬物の製造方法において、魚肉は、海産の魚肉であれば特に限定されず、例えば、鮭、鱒類、鰹、鮪などの魚肉が好ましく、主に、これらの魚肉の筋肉部分を用いることができる。このような海産魚肉のうち、肉質が硬く締まり、脂質含量が低く過ぎる鰹や、脂質含量が高過ぎる鮪などより、鮭、鱒類がより好適に使用できる。鮭、鱒類の中でも白鮭が最も好ましい。魚肉フィレ（ｆｉｌｌｅｔ）は、魚体頭部を切り落とし、三枚におろすことにより得ることができる。海藻材料は、アルギン酸のような粘性多糖類を多く含有する海藻であればいずれの海藻でも良く、例えば、昆布（コンブ科）やメカブ（Ｕｎｄａｒｉａ Ｐｉｎｎａｔｉｆｉｄａの成実葉）などが好適に使用できる。最終的に得られる海産物漬物の風味が良好なものとなることがある点では、海藻材料は、メカブよりも昆布が好ましい。また、昆布を海藻材料として用いるときには、ガゴメ昆布（Ｋｊｅｌｌｍａｎｉｅｌｌａ ｃｒａｓｓｉｆｏｌｉａ）を含む複数の昆布材料とすることが好ましい。ガゴメ昆布を昆布材料全体の３５重量％以上、５５重量％以下用いることが好ましく、４０重量％以上、５０重量％以下とすることがより好ましい。ガゴメ昆布以外の昆布としては、特に限定されないが、風味の点では真昆布（Ｓａｃｃｈａｒｉｎａ ｊａｐｏｎｉｃａ）が好ましい。このような海藻材料は、日干しされたものが好ましい。魚卵は、海産の魚卵であれば良く、例えば、数の子、鱈子、チョウザメキャビア、飛子、などが好適に使用できる。中でも、卵膜が硬く塊状となっており噛み心地が良く海藻との食感相性が良好である点では、数の子がより好ましい。フィレ調味液浸漬処理工程（Ｓ１２）、魚卵調味液浸漬処理工程（Ｓ３２）、及び第１混合工程（Ｓ４０）で用いる調味液（調味タレ）は、例えば、醤油：１０重量％以上、５０重量％以下、好ましくは１５重量％以上、４５重量％以下含有、本味醂：２重量％以上、１０重量％以下、好ましくは５重量％以上、８重量％以下含有、残部が水である組成とすることができ、合成調味料や保存料無添加のものが好ましい。 In the method for producing marine pickles according to this embodiment, the fish meat is not particularly limited as long as it is marine fish meat. For example, fish meat such as salmon, salmon, salmon, salmon, etc. is preferred, and mainly the muscle parts of these fish meat Can be used. Among such marine fish meats, sharks and sharks can be used more favorably than sharks whose meat quality is tight and whose lipid content is too low, or those whose lipid content is too high. Of the cocoons and moss, white cocoon is most preferable. The fish fillet can be obtained by cutting off the fish head and dropping it into three pieces. The seaweed material may be any seaweed as long as it contains a large amount of viscous polysaccharides such as alginic acid. For example, kelp (compositae) and mekabu (Undaria Pinnatifida fruit) can be suitably used. The seaweed material is preferably kelp rather than mekabu, in that the marine product pickles finally obtained may have a good flavor. Moreover, when using kelp as a seaweed material, it is preferable to use a plurality of kelp materials including gagome kelp (Kjellmanella crassifolia). Gagome kelp is preferably used in an amount of 35 wt% or more and 55 wt% or less, more preferably 40 wt% or more and 50 wt% or less of the entire kelp material. The kelp other than gagome kelp is not particularly limited, but true kelp (Saccharina japonica) is preferable in terms of flavor. Such a seaweed material is preferably sun-dried. The fish eggs may be marine fish eggs, and for example, a number of eggs, eggplants, sturgeon caviar, flying eggs and the like can be suitably used. Among these, the number of pups is more preferable in that the egg membrane is hard and clumpy, has a good biting comfort, and has a good texture with seaweed. The seasoning liquid (seasoning sauce) used in the fillet seasoning immersion process (S12), the fish egg seasoning immersion process (S32), and the first mixing process (S40) is, for example, soy sauce: 10% by weight or more, 50% %, Preferably 15% to 45% by weight, main miso: 2% to 10% by weight, preferably 5% to 8% by weight, with the balance being water. A synthetic seasoning or preservative-free additive is preferred.
乾燥フィレ削片調製工程（Ｓ１０）におけるフィレ調味液浸漬処理工程（Ｓ１２）は、魚肉フィレを、調味液に０℃以上、２０℃以下で、６時間以上、２０時間以下、好ましくは、２℃以上、１０℃以下で、８時間以上、１８時間以下浸漬し、調味液浸漬処理フィレを得ることができる。 In the fillet seasoning immersion step (S12) in the dry fillet chip preparation step (S10), the fish fillet is added to the seasoning liquid at 0 ° C. or higher and 20 ° C. or lower for 6 hours or longer and 20 hours or shorter, preferably 2 ° C. As described above, the seasoning immersion treatment fillet can be obtained by immersing at 10 ° C. or less for 8 hours or more and 18 hours or less.
フィレ燻乾工程（Ｓ１４）は、工程（Ｓ１２）で得られた調味液浸漬処理フィレを、１０℃以上、３０℃以下で、８時間以上、１６時間以下、好ましくは、１０℃以上、２０℃以下で、１０時間以上、１４時間以下乾燥、燻煙し、乾燥フィレを得ることができる。ここで、用いる乾燥機（低温燻製乾燥機）は、設定温度に対し±３℃以内で制御できれば、自然対流型、強制送風型などいずれの乾燥機であっても良い。３０℃を超える温度で、或いは３０℃以下の温度であっても１６時間を越える長時間の燻煙を施すと燻煙臭が強くなり過ぎ、また、水分含量が減り過ぎて、後段の第１〜第３混合工程（Ｓ４０〜Ｓ６０）を経た後にも、堅い肉質のままで好ましい生の魚肉に近い食感、風味に戻らないことがあり、好ましくない。 In the fillet drying step (S14), the seasoning soaked fillet obtained in step (S12) is 10 ° C. or higher and 30 ° C. or lower, and 8 hours or longer and 16 hours or shorter, preferably 10 ° C. or higher and 20 ° C. In the following, a dry fillet can be obtained by drying and smoking for 10 hours or more and 14 hours or less. Here, the dryer used (low temperature smoke dryer) may be any dryer such as a natural convection type or a forced air type as long as it can be controlled within ± 3 ° C. with respect to the set temperature. If smoke is applied for a long period of time exceeding 16 hours at a temperature exceeding 30 ° C. or even at a temperature below 30 ° C., the smoke odor becomes too strong, and the moisture content decreases too much. -After the 3rd mixing process (S40-S60), it may not return to the texture and flavor close | similar to preferable raw fish meat with a hard meat quality, and is unpreferable.
乾燥フィレ削り処理工程（Ｓ１６）は、工程（Ｓ１４）で得られた乾燥フィレを、厚さ０．２ｍｍ以上、１．５ｍｍ以下、好ましくは０．４ｍｍ以上、１ｍｍ以下に削ることによって乾燥フィレ削片を得ることができる。厚さが０．２ｍｍ未満では、後段の混合工程で小さく崩壊して魚肉フィレの好ましい食感が得られない場合があり、また厚さが１．５ｍｍを超えると、最終的に得られる海産物漬物において調味液で湿潤した状態の魚肉フィレが硬すぎたり、調味液に魚肉の旨味が充分滲出できない場合がある。乾燥フィレ削片の厚み以外のサイズは、特に限定されないが、一般的に、長さ４〜８ｃｍ、幅１〜４ｃｍであり、好ましくは長さが５〜７ｃｍ、幅が１〜３ｃｍである。この工程（Ｓ１６）で用いる削り装置（スライサー）は、目的とする上記乾燥フィレ削片厚さ範囲に削り処理ができれば、如何なる型式の装置であっても良い。 In the dry fillet processing step (S16), the dry fillet is obtained by shaving the dry fillet obtained in step (S14) to a thickness of 0.2 mm to 1.5 mm, preferably 0.4 mm to 1 mm. You can get a piece. If the thickness is less than 0.2 mm, it may break down slightly in the subsequent mixing step and the desired texture of fish fillet may not be obtained. If the thickness exceeds 1.5 mm, the marine product pickles finally obtained The fish fillet wet with the seasoning liquid may be too hard, or the umami of the fish meat may not sufficiently exude into the seasoning liquid. The size of the dry fillet other than the thickness is not particularly limited, but is generally 4 to 8 cm in length and 1 to 4 cm in width, preferably 5 to 7 cm in length and 1 to 3 cm in width. The shaving device (slicer) used in this step (S16) may be any type of device as long as the shaving process can be performed within the target dry fillet thickness range.
刻み加熱海藻調製工程（Ｓ２０）における刻み処理工程（Ｓ２２）は、海藻材料を０．２ｍｍ以上、２ｍｍ以下の幅に、好ましくは、０．５〜１．５ｍｍ、より好ましくは０．５〜１ｍｍの幅に細切りすることによって、刻み海藻を得ることができる。幅が０．２ｍｍ未満では、後段の混合工程で小さく崩壊して刻み海藻の好ましい食感が得られない場合があり、また幅が２ｍｍを超えると、調味液に糸を引くような粘性を充分に付与できない場合がある。刻み海藻の幅以外のサイズは、特に限定されないが、一般的に、長さが２〜１５ｃｍ、厚さが０．１ｍｍ以上、２ｍｍ以下であり、好ましくは長さが２〜５ｃｍである。 The chopping process step (S22) in the chopped heated seaweed preparation step (S20) has a seaweed material with a width of 0.2 mm to 2 mm, preferably 0.5 to 1.5 mm, more preferably 0.5 to 1 mm. Shredded seaweed can be obtained by chopping to the width of. If the width is less than 0.2 mm, it may collapse slightly in the subsequent mixing step and the preferred texture of the seaweed may not be obtained, and if the width exceeds 2 mm, it will have sufficient viscosity to draw the yarn in the seasoning liquid May not be granted. The size other than the width of the chopped seaweed is not particularly limited, but is generally 2 to 15 cm in length, 0.1 mm to 2 mm in thickness, and preferably 2 to 5 cm in length.
アルコール処理工程（Ｓ２４）は、工程（Ｓ２２）で得られた刻み海藻の全体表面が湿るようにアルコール含有液を噴霧し、ポリエチレン製、ポリプロピレン製などの不透水性のシートで包むか又は袋に入れ、これを２℃以上、１０℃以下に保持された冷蔵庫或は冷蔵室内に静置する。静置時間は、６時間以上、２０時間以下、好ましくは、８時間以上、１８時間以下である。ここで、アルコール含有液は、エタノール含量が、８０容量（Ｖ／Ｖ）％を超え、９５容量％未満のアルコール含有水溶液が好ましく、８２容量％以上、９０容量％以下がより好ましい。エタノール含量が８０容量％以下のアルコール含有液を用いると、海藻材料中の粘性多糖が溶出してしまう場合がある。また、エタノール含量が９５容量％以上のアルコール含有液を用いると、後段の第１混合工程において、刻み加熱海藻から調味液に滲み出る粘性多糖の量が減る場合がある。なお、エタノール含量が８２容量％以上、９０容量％以下のアルコール含有水溶液を用いたとしても、これに刻み海藻を浸漬すると粘性多糖が溶出してしまうこととなるため、アルコール含有液への浸漬処理は避けるべきである。また、アルコール含有液を刻み海藻に噴霧する場合においても、刻み海藻の全体表面が濡れてしまう状態にまで噴霧量を多くすることは好ましくない。 In the alcohol treatment step (S24), the alcohol-containing liquid is sprayed so that the entire surface of the chopped seaweed obtained in the step (S22) is moistened, and is wrapped or impregnated with a water-impermeable sheet made of polyethylene or polypropylene. And place it in a refrigerator or refrigerated room maintained at 2 ° C. or higher and 10 ° C. or lower. The standing time is 6 hours or more and 20 hours or less, preferably 8 hours or more and 18 hours or less. Here, the alcohol-containing liquid is preferably an alcohol-containing aqueous solution having an ethanol content of more than 80 volume (V / V)% and less than 95 volume%, more preferably 82 volume% or more and 90 volume% or less. When an alcohol-containing liquid having an ethanol content of 80% by volume or less is used, the viscous polysaccharide in the seaweed material may be eluted. In addition, when an alcohol-containing liquid having an ethanol content of 95% by volume or more is used, the amount of viscous polysaccharide that oozes from the chopped heated seaweed into the seasoning liquid may be reduced in the first mixing step. Even if an alcohol-containing aqueous solution having an ethanol content of 82% by volume or more and 90% by volume or less is used, when the seaweed is dipped into this, the viscous polysaccharide will be eluted. Should be avoided. Further, even when the alcohol-containing liquid is chopped and sprayed on seaweed, it is not preferable to increase the spray amount to a state where the entire surface of the chopped seaweed gets wet.
海藻加熱処理工程（Ｓ２６）は、工程（Ｓ２４）で得られたアルコール処理刻み海藻を、９０℃以上の熱湯中に３秒間以上、３０秒間以下浸漬した後、熱湯中から取出すことによって、刻み加熱海藻を得ることができる。ここで、９０℃以上の熱湯は、より短時間で刻み海藻を加熱することができ、刻み海藻からの粘性多糖の溶出を抑え得る点で沸騰水が好ましい。刻み海藻を沸騰水中に浸漬する場合、浸漬時間は、３秒間以上、１０秒間以下とすることができる。熱湯中から刻み海藻を取出した後は、速やかに湯切りして常温（２℃〜３０℃）下で放冷することが好ましく、２℃以上、１０℃以下に保持された冷蔵庫或は冷蔵室内に静置し放冷することがより好ましい。以上のような、アルコール処理工程（Ｓ２２）、刻み処理工程（Ｓ２４）及び海藻加熱処理工程（Ｓ２６）をこの順序で実施することによって、後段の第１混合工程において刻み加熱海藻から、粘性多糖が調味液に滲み出して調味液に糸を引くような粘性を付与することとなる。 The seaweed heat treatment step (S26) is performed by immersing the alcohol-treated chopped seaweed obtained in step (S24) in hot water at 90 ° C. or higher for 3 seconds or more and 30 seconds or less, and then removing it from the hot water. Seaweed can be obtained. Here, boiling water of 90 ° C. or higher is preferable because boiling seaweed can be heated in a shorter time and elution of viscous polysaccharides from the cut seaweed can be suppressed. When the chopped seaweed is immersed in boiling water, the immersion time can be 3 seconds or more and 10 seconds or less. After removing seaweed chopped from hot water, it is preferable to quickly drain the water and let it cool at room temperature (2 ° C. to 30 ° C.), preferably in a refrigerator or refrigerator kept at 2 ° C. or higher and 10 ° C. or lower. It is more preferable to stand still and cool. By performing the alcohol treatment step (S22), the chopping treatment step (S24), and the seaweed heat treatment step (S26) in this order, the viscous polysaccharide is extracted from the chopped heat seaweed in the first mixing step in the subsequent stage. It will give the viscosity which oozes out to a seasoning liquid and draws a thread | yarn to a seasoning liquid.
調味液漬け魚卵調製工程（Ｓ３０）における魚卵調味液浸漬処理工程（Ｓ３２）は、上述のような調味液に海産の魚卵を浸漬して、調味液浸漬処理魚卵を得る工程である。浸漬する温度は、０℃以上、２０℃以下とすることができ、１０℃以下が好ましい。０℃未満では調味液や魚卵が凍結し浸漬効果が充分得られない場合があり、２０℃を超えると魚卵の鮮度が低下する場合がある。浸漬する時間は、６時間以上、２０時間以下とすることができ、１２時間以上、１８時間以下が好ましい。６時間未満では魚卵に調味液が充分浸透しない場合があり、２０時間を越えると魚卵の鮮度が低下する場合がある。ここで、魚卵が数の子のように塊状のものにあっては、予め、０．５ｃｍ〜２ｃｍ角、好ましくは１ｃｍ〜１．５ｃｍ角に切断してから、調味液に浸漬する。なお、この工程（Ｓ３２）で得られた調味液浸漬処理魚卵は、第３混合工程（Ｓ６０）に供する前に、調味液を液切り（タレ切り）して調味液漬け魚卵を得ることが好ましい。調味液の液切りは、例えば、魚卵が抜け落ちることの無い網目サイズの篩上に、３０分以上、１時間以下、静置することで達成できる。この調味液の液切りを行なうときの温度は、魚卵調味液浸漬処理工程（Ｓ３２）における魚卵の浸漬温度範囲内とすることができる。 The fish egg seasoning liquid soaking process step (S32) in the seasoning soaked fish egg preparing step (S30) is a process of immersing marine fish eggs in the seasoning liquid as described above to obtain the seasoning liquid soaking processed fish eggs. . The immersion temperature can be 0 ° C. or higher and 20 ° C. or lower, and preferably 10 ° C. or lower. If it is less than 0 degreeC, a seasoning liquid or a fish egg may freeze and the immersion effect may not be acquired enough, and if it exceeds 20 degreeC, the freshness of a fish egg may fall. The immersion time can be 6 hours or more and 20 hours or less, preferably 12 hours or more and 18 hours or less. If it is less than 6 hours, the seasoning liquid may not sufficiently penetrate into the fish eggs, and if it exceeds 20 hours, the freshness of the fish eggs may decrease. Here, if the fish eggs are in a lump shape such as a number of cubs, the fish eggs are previously cut into 0.5 cm to 2 cm square, preferably 1 cm to 1.5 cm square, and then immersed in the seasoning liquid. In addition, the seasoning liquid immersion treatment fish egg obtained at this process (S32) obtains a seasoning liquid immersion egg by draining (sealing) the seasoning liquid before using for a 3rd mixing process (S60). Is preferred. The draining of the seasoning liquid can be achieved, for example, by allowing it to stand for 30 minutes or more and 1 hour or less on a mesh-size screen where fish eggs do not fall out. The temperature at which the seasoning liquid is drained can be within the immersion temperature range of the fish egg in the fish egg seasoning liquid immersion treatment step (S32).
第１混合工程（Ｓ４０）は、上述の調味液に、乾燥フィレ削片調製工程（Ｓ１０）で得られた乾燥フィレ削片と刻み加熱海藻調製工程（Ｓ２０）で得られた刻み加熱海藻とを加えながら攪拌することによって第１混合物を得る工程である。ここで、１３０重量部以上、２００重量部以下の調味液に対し、６．５重量部以上、９．５重量部以下の乾燥フィレ削片と、３６重量部以上、５２重量部以下の刻み加熱海藻とを加えながら攪拌することができる。１５５重量部以上、１８０重量部以下の前記調味液に対し、７重量部以上、９重量部以下の乾燥フィレ削片と、４０重量部以上、４８重量部以下の刻み加熱海藻とを加えながら攪拌することがより好ましい。攪拌、混合の際の温度は、１０℃〜２０℃であれば特に温度制御は必須ではないが、２℃以上、２０℃以下に温度制御することが好ましい。この工程（Ｓ４０）を行なう時間は特に限定されない。乾燥フィレ削片や刻み加熱海藻が調味液中に偏在することなく略均一に分散し、また、調味液の粘度が高まり、乾燥フィレ削片や刻み加熱海藻の各全体表面を覆う状態となれば第１混合工程を終了することができる。また、この工程（Ｓ４０）で用いる攪拌機は、乾燥フィレ削片や刻み加熱海藻が崩壊、破砕されないように攪拌できれば、如何なる型式の装置であっても良く、例えば、回転ドラム型、羽回転型などの攪拌機が好適に使用でき、通常２分間〜５分間の攪拌時間で第１混合工程（Ｓ４０）を終了することができる。 In the first mixing step (S40), the above-described seasoning liquid is mixed with the dried fillet chips obtained in the dry fillet preparation step (S10) and the cut heated seaweed obtained in the cut heated seaweed preparation step (S20). In this step, the first mixture is obtained by stirring while adding. Here, with respect to the seasoning liquid of 130 parts by weight or more and 200 parts by weight or less, 6.5 to 9.5 parts by weight or less of dry fillet and 36 to 52 parts by weight or less of heating Stir while adding seaweed. While adding 155 parts by weight or more and 180 parts by weight or less of the above-mentioned seasoning liquid, stirring while adding 7 parts by weight or more and 9 parts by weight or less of dried fillet chips and 40 parts by weight or more and 48 parts by weight or less of heated seaweed More preferably. If the temperature at the time of stirring and mixing is 10 ° C. to 20 ° C., temperature control is not essential, but it is preferable to control the temperature to 2 ° C. or more and 20 ° C. or less. The time for performing this step (S40) is not particularly limited. If the dry fillet chips and chopped heated seaweed are dispersed almost uniformly without being unevenly distributed in the seasoning liquid, and the viscosity of the seasoning liquid increases to cover the entire surface of the dried fillet chopped pieces and chopped heated seaweed The first mixing step can be completed. Further, the stirrer used in this step (S40) may be any type of apparatus as long as the stirrer can be stirred so that the dried fillet chips and the chopped heated seaweed do not collapse or be crushed. For example, a rotating drum type, a feather rotating type, etc. The first mixing step (S40) can be completed with a stirring time of usually 2 minutes to 5 minutes.
第２混合工程（Ｓ５０）は、第１混合工程（Ｓ４０）に引き続き行なわれ、工程（Ｓ４０）で得られた第１混合物に、さらに南蛮を加えて攪拌することによって第２混合物を得る工程である。南蛮は、カプサイシンなどの辛味成分の含有量が高い点では、赤唐辛子が好適に使用でき、また、輪切状態或は破砕状態のものが好ましい。この工程（Ｓ５０）では、工程（Ｓ４０）で得られた第１混合物の全量に対して、さらに、上記のような南蛮を、０．０４重量部以上、０．０６重量部以下加えて攪拌することができ、０．０４５重量部以上、０．０５５重量部以下加えて攪拌することが好ましい。０．０４重量部未満では保存性付与の補助効果が充分とならない場合があり、０．０６重量部を超えると最終的に得られる海産物漬物が南蛮の辛味が強過ぎ、生の海産物に近い風味が味わい難いものとなる場合がある。温度条件、攪拌機、攪拌条件など第１混合工程（Ｓ４０）と同様であり、本工程（Ｓ５０）を行なう時間は特に限定されない。南蛮が調味液中に偏在することなく略均一に分散した状態になれば良く、通常１〜２分間の攪拌時間で本工程（Ｓ５０）を終了することができる。 The second mixing step (S50) is a step that is performed subsequent to the first mixing step (S40), and a second mixture is obtained by further adding and stirring to the first mixture obtained in step (S40). is there. From the viewpoint of high content of pungent components such as capsaicin, the red pepper can be preferably used, and it is preferably in a sliced or crushed state. In this step (S50), with respect to the total amount of the first mixture obtained in step (S40), 0.04 parts by weight or more and 0.06 parts by weight or less of the above salmon are added and stirred. Preferably, 0.045 parts by weight or more and 0.055 parts by weight or less are added and stirred. If the amount is less than 0.04 parts by weight, the auxiliary effect of imparting preservability may not be sufficient. If the amount exceeds 0.06 parts by weight, the final pickle of the seafood pickles is too strong and the flavor is close to that of raw seafood. May be difficult to taste. It is the same as that of the 1st mixing process (S40), such as temperature conditions, a stirrer, and stirring conditions, and time for performing this process (S50) is not specifically limited. What is necessary is just to be in a state in which the salmon is dispersed uniformly without being unevenly distributed in the seasoning liquid, and this step (S50) can usually be completed with a stirring time of 1 to 2 minutes.
第３混合工程（Ｓ６０）は、第２混合工程（Ｓ５０）に引き続き行なわれ、工程（Ｓ５０）で得られた第２混合物に、さらに、調味液漬け魚卵調製工程（Ｓ３０）で得られた調味液漬け魚卵を加えて攪拌することによって第３混合物を得る工程である。この工程（Ｓ６０）では、工程（Ｓ５０）で得られた第２混合物の全量に対して、さらに、調味液漬け魚卵を、４２重量部以上、７０重量部以下加えて攪拌することができる。４９重量部以上、６３重量部以下の調味液漬け魚卵を加えて攪拌することが好ましい。温度条件、攪拌機、攪拌条件などは第１混合工程と同様であり、また、第３混合工程を行なう時間は、特に限定されない。調味液漬け魚卵が調味液中に偏在することなく略均一に分散した状態になれば良く、通常３〜５分間の攪拌時間で本工程（Ｓ６０）を終了することができる。本工程（Ｓ６０）で得られた第３混合物は、包装前の最終的な海産物漬物とすることができる。 The third mixing step (S60) was carried out following the second mixing step (S50), and the second mixture obtained in the step (S50) was further obtained in the seasoning-immersed fish egg preparation step (S30). This is a step of adding a seasoning-immersed fish egg and stirring to obtain a third mixture. In this step (S60), 42 parts by weight or more and 70 parts by weight or less of the seasoning-immersed fish eggs can be added to the total amount of the second mixture obtained in step (S50) and stirred. It is preferable to add 49 parts by weight or more and 63 parts by weight or less of the seasoning-immersed fish egg and stir. The temperature conditions, stirrer, stirring conditions, and the like are the same as in the first mixing step, and the time for performing the third mixing step is not particularly limited. It suffices if the seasoned fish eggs are in a substantially uniformly dispersed state without being unevenly distributed in the seasoning solution, and this step (S60) can usually be completed with a stirring time of 3 to 5 minutes. The 3rd mixture obtained at this process (S60) can be used as the final marine product pickles before packaging.
本実施形態による海産物漬物（包装品）は、上述のような海産物漬物の製造方法によって得られた第３混合物（海産物漬物）がプラスティック容器に充填されている。第３混合物は、調味液が糸を引くような粘性を有しており魚卵が偏在することなく調味液に浸漬された状態でプラスティック容器に充填され、このプラスティック容器の開口部がプラスティックの蓋で閉鎖されている。ここで、プラスティック容器及び蓋は、例えば、ポリエチレン（ＰＥ）製、ポリプロピレン（ＰＰ）製、ポリエチレンテレフタレート（ＰＥＴ）製などが好適に使用できる。 In the marine product pickles (packaged products) according to the present embodiment, the plastic container is filled with the third mixture (marine product pickles) obtained by the method for producing marine product pickles as described above. The third mixture has a viscosity such that the seasoning liquid pulls the string, and the eggs are immersed in the seasoning liquid without uneven distribution of the fish eggs, and the opening of the plastic container is the lid of the plastic container. It is closed at. Here, as the plastic container and the lid, for example, polyethylene (PE), polypropylene (PP), polyethylene terephthalate (PET), or the like can be suitably used.
次に本発明による海産物漬物及びその製造方法について、実施例、比較例、試験例を示して具体的に説明する。 Next, the marine pickles and the method for producing the same according to the present invention will be specifically described with reference to Examples, Comparative Examples, and Test Examples.
〔実施例１〕
本実施例１による海産物漬物及びその製造方法は、上述の好ましい実施形態に準じたものであり、魚肉フィレとして白鮭のフィレ（脂質含有量４重量％）、海藻材料として、日干しの真昆布とガゴメ昆布、魚卵として数の子、南蛮として破砕状の赤唐辛子を夫々用いた。また、調味液（調味タレ）は、醤油を４０重量％含有し、本味醂を６〜７重量％含有し、残部が水の組成を有し、合成調味料や保存料無添加のものを用いた。また、真昆布とガゴメ昆布の使用比率は、真昆布５４重量％、ガゴメ昆布４６重量％とした。
[Example 1]
The marine product pickles according to Example 1 and the method for producing the same are in accordance with the above-described preferred embodiments. As a fish fillet, a white salmon fillet (lipid content: 4% by weight), and as a seaweed material, sun dried true kelp Gagome kelp, a few eggs as fish eggs, and crushed red chili peppers as Nanban were used. In addition, the seasoning liquid (seasoning sauce) contains 40% by weight of soy sauce, 6-7% by weight of main miso, the remainder has a composition of water, and no synthetic seasoning or preservative is used. It was. Moreover, the use ratio of true kelp and gagome kelp was 54 wt% true kelp and 46 wt% gagome kelp.
乾燥フィレ削片調製工程（Ｓ１０）におけるフィレ調味液浸漬処理工程（Ｓ１２）では、１０℃〜１５℃の温度条件下、魚肉フィレ２０ｋｇを調味液に一晩（１５時間〜１８時間）浸漬し、調味液浸漬処理フィレを得た。得られた調味液浸漬処理フィレ全量を用い、フィレ燻乾工程（Ｓ１４）では、２０℃±３℃に制御した強制送風型の低温燻製乾燥機（タイヨー製作所社製、冷燻システムＲＳＣ型）内にて１０時間±１時間、乾燥燻煙して乾燥フィレを得た。得られた乾燥フィレを乾燥フィレ削り処理工程（Ｓ１６）では、スライサーを用い、厚さ０．４ｍｍ±０．２ｍｍに削り処理し、乾燥フィレ削片８ｋｇを得た。乾燥フィレ削片の厚み以外のサイズは、長さを５ｃｍ±１ｃｍ、幅を１〜２ｃｍとした。 In the fillet seasoning liquid dipping treatment step (S12) in the dry fillet chip preparation step (S10), 20 kg of fish fillet is immersed in the seasoning liquid overnight (15 to 18 hours) under the temperature condition of 10 ° C to 15 ° C. A seasoning immersion treatment fillet was obtained. In the fillet drying step (S14) using the whole seasoning liquid immersion treatment fillet obtained, in the forced air blow type low temperature smoke dryer (Taiyo Manufacturing Co., Ltd., cold cooling system RSC type) controlled at 20 ° C ± 3 ° C And dried smoke for 10 hours ± 1 hour to obtain a dry fillet. In the dry fillet cutting step (S16), the obtained dry fillet was cut into a thickness of 0.4 mm ± 0.2 mm using a slicer to obtain 8 kg of a dry fillet piece. The sizes other than the thickness of the dry fillet pieces were 5 cm ± 1 cm in length and 1-2 cm in width.
刻み加熱海藻調製工程（Ｓ２０）における刻み処理工程（Ｓ２２）では、海藻材料（日干しの真昆布２０ｋｇ＋ガゴメ昆布１７ｋｇ）についてカッターを用い、０．８ｍｍ±０．２ｍｍの幅に細切りし、刻み海藻を得た。刻み海藻の幅以外のサイズは、長さを３ｃｍ±１ｃｍ、厚さを０．８ｍｍ±０．５ｍｍとした。アルコール処理工程（Ｓ２４）では、エタノール含量（Ｖ／Ｖ、１５℃）が８５容量％±３容量％のアルコール含有水溶液を、刻み海藻の全体表面が湿るように噴霧し、ポリエチレン製の袋に入れ、これを２℃〜１０℃に保持した冷蔵室内に、一晩（１２時間〜１５時間）静置し、アルコール処理海藻を得た。得られたアルコール処理海藻を、海藻加熱処理工程（Ｓ２６）では、沸騰水中に５秒±２秒浸漬した。沸騰水中からアルコール処理刻み海藻を取出後、速やかに湯切りして２℃以上、１０℃以下に制御保持された冷蔵室内に静置し放冷し、刻み加熱海藻４４ｋｇ（真昆布２４ｋｇ＋ガゴメ昆布２０ｋｇ）を得た。 In the chopping treatment step (S22) in the chopped heated seaweed preparation step (S20), the seaweed material (sun dried true kelp 20 kg + gagome kelp 17 kg) is cut into 0.8 mm ± 0.2 mm widths using a cutter, Obtained. The sizes other than the width of the chopped seaweed were 3 cm ± 1 cm in length and 0.8 mm ± 0.5 mm in thickness. In the alcohol treatment step (S24), an alcohol-containing aqueous solution having an ethanol content (V / V, 15 ° C.) of 85% by volume ± 3% by volume is sprayed so that the whole surface of the seaweed is moistened, and put into a polyethylene bag. Then, this was allowed to stand overnight (12 hours to 15 hours) in a refrigerated room maintained at 2 ° C. to 10 ° C. to obtain alcohol-treated seaweed. In the seaweed heat treatment step (S26), the obtained alcohol-treated seaweed was immersed in boiling water for 5 seconds ± 2 seconds. Take out the alcohol-treated chopped seaweed from boiling water, quickly drain it, leave it in a refrigerated room controlled at 2 ° C or higher and 10 ° C or lower, and let it stand to cool. )
調味液漬け魚卵調製工程（Ｓ３０）における魚卵調味液浸漬処理工程（Ｓ３２）では、予め、１ｃｍ±０．３ｃｍ角に切断した魚卵としての数の子を、５℃±２℃で一晩（１５時間）調味液に浸漬し、調味液浸漬処理魚卵を得た。得られた調味液浸漬処理魚卵は、魚卵が抜け落ちることの無い網目サイズの篩上で３０分間、調味液を液切り（タレ切り）して調味液漬け魚卵５６ｋｇを得た。 In the fish egg seasoning liquid soaking process step (S32) in the seasoning liquid soaked fish egg preparation step (S30), several eggs as fish eggs cut into 1 cm ± 0.3 cm squares in advance at 5 ° C. ± 2 ° C. overnight ( 15 hours) It was immersed in a seasoning liquid to obtain a seasoning liquid immersion-treated fish egg. The obtained seasoning liquid immersion-treated fish eggs were drained (sliced) for 30 minutes on a sieve having a mesh size so that the fish eggs did not fall out, and 56 kg of seasoning-immersed fish eggs were obtained.
第１混合工程（Ｓ４０）では、調味液１６５ｋｇに。乾燥フィレ削片調製工程（Ｓ１０）で得られた乾燥フィレ削片８ｋｇと刻み加熱海藻調製工程（Ｓ２０）で得られた刻み加熱海藻４４ｋｇとを加えながら攪拌することによって第１混合物を得た。攪拌、混合の際の温度は１５℃±２℃とし、３分間攪拌、混合した。ここでは、羽根回転型の攪拌機を用いた。第１混合物は、調味液の粘度が高まり糸を引くような状態になり、このような調味液が乾燥フィレ削片や刻み加熱海藻の各全体表面を覆う状態となっていた。 In the first mixing step (S40), the seasoning liquid is 165kg. The first mixture was obtained by stirring while adding 8 kg of the dried fillet pieces obtained in the dry fillet preparation step (S10) and 44 kg of the cut heated seaweed obtained in the step of heating seaweed preparation (S20). The temperature during stirring and mixing was 15 ° C. ± 2 ° C., and the mixture was stirred and mixed for 3 minutes. Here, a blade rotation type stirrer was used. The first mixture was in a state in which the viscosity of the seasoning liquid was increased and the yarn was pulled, and such a seasoning liquid was in a state of covering the entire surfaces of the dry fillet scraps and the chopped heated seaweed.
第２混合工程（Ｓ５０）では、第１混合物全量に対し南蛮５０ｇを加えて攪拌することによって第２混合物を得た。この工程（Ｓ５０）は第１混合工程（Ｓ４０）から間を置くことなく行なった。温度条件、攪拌機、攪拌条件などは、第１混合工程（Ｓ４０）と同様とした。本工程（Ｓ５０）の攪拌時間は１分間であった。第２混合物は、南蛮が調味液中に偏在することなく略均一に分散した状態になっていた。 In the second mixing step (S50), 50 g of Nanban was added to the total amount of the first mixture and stirred to obtain a second mixture. This step (S50) was performed without any gap from the first mixing step (S40). The temperature conditions, stirrer, stirring conditions, and the like were the same as in the first mixing step (S40). The stirring time in this step (S50) was 1 minute. The second mixture was in a state in which the Nanban was dispersed almost uniformly without being unevenly distributed in the seasoning liquid.
第３混合工程（Ｓ６０）では、第２混合物全量に対し調味液漬け魚卵５６ｋｇを加えて攪拌することによって第３混合物を得た。温度条件、攪拌機、攪拌条件などは第１混合工程と同様とした。本工程（Ｓ６０）を行なう時間（攪拌、混合時間）は３〜５分間であった。得られた第３混合物は、調味液漬け魚卵が調味液中に偏在することなく略均一に分散した状態となっていた。 In a 3rd mixing process (S60), the 3rd mixture was obtained by adding 56 kg of seasoning liquid immersion fish eggs with respect to the 2nd mixture whole quantity, and stirring. The temperature conditions, stirrer, stirring conditions, etc. were the same as in the first mixing step. The time (stirring and mixing time) for performing this step (S60) was 3 to 5 minutes. The obtained 3rd mixture was in the state which the seasoning liquid pickled fish egg was disperse | distributed substantially uniformly, without uneven distribution in a seasoning liquid.
本実施例１による海産物漬物は、第３混合工程（Ｓ６０）で得られた第３混合物がＰＥＴ製容器に充填され、ＰＥＴ製容器の開口部がＰＰ製の蓋で閉鎖されている。容器に充填された第３混合物は、調味液が糸を引くような粘性を有しており魚卵が偏在することなく調味液に浸漬された状態となっており、積極的な発酵処理を施した海産物漬物に劣らない保存性が付与されていた。また、本実施例１の海産物漬物は、生に近い食感、風味を持つと言えるものとなっていた。 In the marine product pickles according to Example 1, the third mixture obtained in the third mixing step (S60) is filled in a PET container, and the opening of the PET container is closed with a PP lid. The third mixture filled in the container is so viscous that the seasoning liquid pulls the string, so that the eggs are immersed in the seasoning liquid without being unevenly distributed. Preservability not to be inferior to the pickled marine products was given. Moreover, it can be said that the marine pickles of Example 1 have a texture and flavor close to raw.
〔比較例１〕
実施例１の製造方法における第１混合工程（Ｓ４０）〜第３混合工程（Ｓ６０）に替えて、調味液１６５ｋｇに、乾燥フィレ削片調製工程（Ｓ１０）で得られた乾燥フィレ削片８ｋｇと、刻み加熱海藻調製工程（Ｓ２０）で得られた刻み加熱海藻４４ｋｇと、南蛮（破砕状赤唐辛子）５０ｇと、調味液漬け魚卵調製工程（Ｓ３０）で得られた調味液漬け魚卵５６ｋｇとを同時に加えて攪拌した以外は、実施例１と同様に製造して海産物漬物を得た。得られた海産物漬物は、実施例１の海産物漬物に比して、調味液の粘性が充分なものとなっておらず、また、魚卵が崩壊、形崩れしてしまい、良好な生に近い食感とはなっていなかった。
[Comparative Example 1]
In place of the first mixing step (S40) to the third mixing step (S60) in the manufacturing method of Example 1, 165 kg of seasoning liquid and 8 kg of dry fillet pieces obtained in the dry fillet preparation step (S10) , 44 kg of chopped heated seaweed obtained in the chopped heated seaweed preparation step (S20), 50 g of Nanban (crushed red pepper), 56 kg of the seasoned pickled fish egg obtained in the seasoned pickled fish egg preparation step (S30), Was prepared in the same manner as in Example 1 except that was added and stirred at the same time to obtain marine product pickles. The obtained marine pickles have a viscosity of the seasoning liquid that is not sufficient as compared with the marine pickles of Example 1, and the fish eggs collapse and lose shape, which is close to good raw. It was not a texture.
〔比較例２〕
実施例１の製造方法の刻み加熱海藻調製工程（Ｓ２０）において、アルコール処理を行なった後に刻み処理を施し、続いて海藻加熱処理を施した以外は、実施例１と同様に製造して海産物漬物を得た。得られた海産物漬物は、実施例１の海産物漬物に比して、調味液の粘性が充分なものとなっておらず、また、保存性も劣るものであった。
[Comparative Example 2]
In the chopped heated seaweed preparation step (S20) of the manufacturing method of Example 1, the chopping process was performed after the alcohol treatment, followed by the seaweed heating process. Got. The obtained marine product pickles were not sufficient in the viscosity of the seasoning liquid as compared to the marine product pickles of Example 1, and the storage stability was inferior.
〔比較例３〕
実施例１の製造方法の刻み加熱海藻調製工程（Ｓ２０）において、アルコール処理を行なった後に海藻加熱処理を施し、続いて刻み処理を施した以外は、実施例１と同様に製造して海産物漬物を得た。得られた海産物漬物は、実施例１の海産物漬物に比して、調味液の粘性が充分なものとなっておらず、また、保存性も劣るものであった。
[Comparative Example 3]
In the chopped-heated seaweed preparation step (S20) of the manufacturing method of Example 1, the seafood pickles were manufactured in the same manner as in Example 1 except that the seaweed was heat-treated and then chopped. Got. The obtained marine product pickles were not sufficient in the viscosity of the seasoning liquid as compared to the marine product pickles of Example 1, and the storage stability was inferior.
〔試験例１〕
無水エタノール（９９．５容量％以上）を用いてエタノール含量（Ｖ／Ｖ％、１５℃）が、７５容量％、７８容量％、８０容量％、８２容量％、８５容量％、８８容量％、９０容量％、９５容量％の各アルコール含有水溶液を調製した。実施例１のアルコール処理工程（Ｓ２４）において、アルコール含有液として上記各アルコール含有水溶液、及び無水エタノールを夫々用いた以外は、実施例１と同様に製造して各海産物漬物を得た。得られた各海産物漬物における調味液の糸を引くような粘性（糸引き度）について比較試験を行なった。この結果、糸引き度は、エタノール含量が８２容量％、８５容量％、８８容量％、及び９０容量％のアルコール含有水溶液を用いた場合が略同程度で最も高く、９５容量％のアルコール含有水溶液を用いた場合が次に高かった。８０容量％のアルコール含有水溶液を用いた場合より、７８容量％のアルコール含有水溶液を用いた場合の方が低く、７８容量％のアルコール含有水溶液を用いた場合がさらに低かった。また、９５容量％のアルコール含有水溶液を用いた場合より、無水エタノールを用いた場合の方が低いことが確認された。
[Test Example 1]
Using absolute ethanol (99.5% by volume or more), the ethanol content (V / V%, 15 ° C.) was 75% by volume, 78% by volume, 80% by volume, 82% by volume, 85% by volume, 88% by volume, 90% by volume and 95% by volume of each alcohol-containing aqueous solution was prepared. In the alcohol treatment step (S24) of Example 1, production was carried out in the same manner as in Example 1 except that each of the above alcohol-containing aqueous solutions and absolute ethanol were used as the alcohol-containing liquid to obtain each marine pickles. A comparative test was conducted on the viscosity (degree of string pulling) of each seafood pickled so as to pull the thread of the seasoning liquid. As a result, the stringiness degree is almost the same when using alcohol-containing aqueous solutions having an ethanol content of 82% by volume, 85% by volume, 88% by volume, and 90% by volume, and the 95% by volume alcohol-containing aqueous solution. It was the next highest when using. It was lower when the 78 volume% alcohol-containing aqueous solution was used than when the 80 volume% alcohol-containing aqueous solution was used, and even lower when the 78 volume% alcohol-containing aqueous solution was used. Moreover, it was confirmed that the case of using absolute ethanol was lower than the case of using a 95% by volume alcohol-containing aqueous solution.
Claims (5)
日干し昆布でなる海藻材料を細切りする刻み処理工程と、この刻み処理工程で得られた刻み海藻にエタノール含量が８２容量％以上、９０容量％以下のアルコール含有水溶液を刻み海藻の全体表面が湿るように噴霧し、このアルコール含有水溶液噴霧の刻み海藻を不透水性のシートに包むか又は不透水性の袋に入れて２℃以上、１０℃以下で６時間以上、２０時間以下静置するアルコール処理工程と、このアルコール処理工程で得られたアルコール処理刻み海藻を９０℃以上の熱湯中に３秒間以上、３０秒間以下浸漬した後、熱湯中から取出し湯切りして常温下で放冷する海藻加熱処理工程と、を有し、刻み加熱海藻を得る刻み加熱海藻調製工程と、
魚卵を調味液に浸漬する魚卵調味液浸漬処理工程を有し、調味液漬け魚卵を得る調味液漬け魚卵調製工程と、
調味液に前記乾燥フィレ削片と前記刻み加熱海藻とを加えながら攪拌する第１混合工程と、
この第１混合工程に引き続き、さらに南蛮を加えて攪拌する第２混合工程と、
この第２混合工程に引き続き、さらに前記調味液漬け魚卵を加えて攪拌する第３混合工程と、を含んで成ることを特徴とする海産物漬物の製造方法。 Fillet seasoning liquid immersion treatment step for immersing salmon or salmon fish fillet in seasoning liquid, and seasoning liquid immersion treatment fillet obtained in this fillet seasoning liquid immersion treatment step at 10 ° C or higher, 30 ° C or lower, 8 hours or longer, A dry fillet preparation for obtaining a dry fillet having a fillet drying process for drying and smoking for 16 hours or less , and a dry fillet cutting process for cutting the dry fillet obtained in the fillet drying process. Process,
And increments process step of slitting the seaweed material made of adobe kelp, ethanol content of 82 vol% or more in increments of seaweed obtained by this increment process, wet the entire surface of the seaweed increments of 90% by volume of the alcohol-containing aqueous solution sprayed so that the alcohol-containing aqueous solution spray of chopped seaweed was placed in or impermeable bags wrapped in water-impermeable sheet 2 ℃ or more, 10 ° C. or less for 6 hours or more, allowed to stand 20 hours or less The alcohol treatment step and the alcohol-treated seaweed obtained in this alcohol treatment step are dipped in hot water at 90 ° C. or higher for 3 seconds or more and 30 seconds or less, then taken out from the hot water, drained and allowed to cool at room temperature. A seaweed heat treatment step, and a chopped heated seaweed preparation step to obtain chopped heated seaweed,
Having a fish egg seasoning liquid dipping treatment step of immersing the fish egg in the seasoning liquid, and obtaining a seasoning liquid soaked fish egg;
A first mixing step of stirring the seasoning liquid while adding the dried fillet scraps and the chopped seaweed;
Subsequent to the first mixing step, a second mixing step of adding and stirring further further the paddle,
Subsequent to the second mixing step, a third mixing step of adding and stirring the seasoned pickled fish eggs, and a method for producing marine pickles.
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