JPH07265015A - Seasoning of cod roe with 'miso' - Google Patents

Abstract

PURPOSE:To provide a process for the preparation of cod roe seasoned with MISO (fermented bean paste), meeting the recent tendency to prefer natural foods and using cod roe as a raw material by using MISO in place of salt to suppress the salt concentration and impart the color and taste of MISO without using additives such as color-developing agent and colorant. CONSTITUTION:This process for seasoning cod roe with MISO comprises the washing of raw cod roe and the immersion of the roe in 0.5-2 times weight of MISO bed to effect the dehydration of cod roe with the MISO and the application of prescribed texture, color, taste and flavor to the cod roe. As an alternative, raw cod roe is steamed to effect the coagulation of the protein and the steamed roe is immersed in a MISO bed having low salt content to impart the roe with unique texture and low salt concentration. The cod roe pickled with MISO is smoked to impart unique taste, flavor and texture and improve the preservability. A cod roe boiled in MISO and having the taste and flavor of MISO and low salt content can be prepared by washing raw cod roe and heating in a seasoning MISO liquid, thereby imparting the cod roe with the color, taste and flavor of MISO.

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【産業上の利用分野】本発明は、種々のタラコ（真子だ
けでなく、切れ子や水子、ガム子も含む）を原料とし
て、発色剤や着色料等の添加物を使用せず、食塩の代わ
りに味噌を用いて塩分濃度を抑え、味噌の色と風味を付
与した、天然志向のタラコの味噌調理加工法に関するも
のである。BACKGROUND OF THE INVENTION The present invention uses various tarako (including not only mako but also cutlets, mizuko, and gumko) as raw materials, without using additives such as color formers and colorants, and salt. The present invention relates to a natural-oriented taraco miso cooking and processing method in which salt concentration is suppressed by using miso instead of soybean paste and the color and flavor of miso are added.

【０００２】[0002]

【従来の技術】味噌漬けとは、一般的には、味噌を漬け
床にして、野菜や魚肉を漬け、味噌独特の風味をしみ込
ませた調理加工食品をいう。水分の多い食品を漬ける場
合には、あらかじめ塩漬けにしたり、干してから漬け込
むことが多い。このように、味噌漬けの目的は、主に味
噌の風味の付与であり、次に保存性の向上である。2. Description of the Related Art Miso-zuke is generally a cooked food product in which miso is used as a pickling floor, vegetables and fish meat are pickled, and the unique flavor of miso is impregnated. When pickling foods with high water content, they are often salted or dried in advance. Thus, the purpose of pickling miso is mainly to impart the flavor of miso, and then to improve the preservability.

【０００３】一方、従来のタラコは一般に、塩蔵加工食
品として流通、販売され、食されている。塩タラコは
「塩たらこ製造管理マニュアル」に基づき、原料卵を洗
浄水切り後、亜硝酸ナトリウムやアスコルビン酸、食用
色素、調味料等を加えた食塩水中に漬け込んで攪拌、放
置、洗浄、水切りという工程を経て製造される。辛子明
太子は、塩タラコを唐辛子調味液中に漬け込んで熟成さ
せ、辛味と旨味を付与して塩味をまるくし、風味を向上
させたものである。On the other hand, conventional tarako are generally distributed, sold and eaten as salted processed foods. Salt tarako is a process called washing, draining, and soaking raw egg based on the "Salt tarako production management manual", then immersing in salt water containing sodium nitrite, ascorbic acid, food coloring, seasonings, stirring, leaving, washing, and draining. Is manufactured through. Pepper Mentaiko is a product in which salted cod roe is soaked in a pepper seasoning liquid and aged to add spiciness and umami to round the saltiness and improve the flavor.

【０００４】一般的には、塩蔵タラコで原料卵を塩漬け
することによって、脱水による保存性の向上、塩締
めによる特有のテクスチャーの形成、塩味の付与と旨
味の増強を行っており、相当量の食塩と、発色剤や着色
料、旨味料等が用いられている。他に、醤油で調味され
た調理食品（甘煮、甘露煮、佃煮等）はあるが、味噌調
理加工食品は未だ見受けられない。[0004] Generally, salted raw eggs are salted with salted cod roe to improve the storage stability by dehydration, form a unique texture by tightening with salt, impart saltiness and enhance umami. Salt, a coloring agent, a coloring agent, and a flavoring agent are used. There are other cooked foods that are seasoned with soy sauce (such as amani, kanroi, and Tsukudani), but miso-cooked foods have not been found yet.

【０００５】なお、高品質の塩タラコの原料となるタラ
コは、真子に限られており、ガム子（未成熟卵）や水子
（過熟卵）、さらに真子でも切れ子（傷ついた卵巣）は
使用されない。安価な塩タラコには、切れ子や水子の一
部が使用され、塩タラコの原料とならないタラコは、加
熱して醤油味タラコ（甘煮、甘露煮、佃煮等）として加
工されたり、料理用の食材料として利用されるが、食用
にならずに処理される卵も多い。Tarako, which is a raw material for high-quality salted cod roe, is limited to Mako, and Gumoko (immature egg), Mizuko (overripe egg), and even Mako (cut-out ovary). Is not used. The cheap salted cod roe uses a part of cut and mizuko, and the cod roe that is not the raw material of salted cod roe is heated and processed as a soy sauce flavored cod roe (sweet boiled, sweet simmered, Tsukudani etc.) or for cooking. It is used as a food material, but many eggs are processed without being eaten.

【０００６】[0006]

【発明が解決しようとする課題】現在流通している明太
子（塩タラコ）製品のほとんどは５〜７％の食塩を含有
し、赤く着色されている。最近の消費者の健康志向を考
えると、より低塩分で、着色料等を使用しない製品が望
まれる。しかし、魚卵は塩蔵処理を行うことにより、水
分活性を低下させて微生物の繁殖を抑制し、保存性を高
めており、塩味の付与と旨味の増強、さらに、塩じめに
よる特有のテクスチャー（粒子感）を形成している。ま
た、明太子は「赤くてきれい」というイメージがあるの
で、魚卵の酸化や褐変を防止し、嗜好性を高めるため
に、亜硝酸ナトリウムやアスコルビン酸、食用色素等の
添加を余儀なくされている。Most of the mentaiko (salt tarako) products currently on the market contain 5 to 7% of salt and are colored red. Considering recent consumer health consciousness, a product having a lower salt content and using no coloring agent is desired. However, fish eggs are treated with salt to reduce the water activity, suppress the growth of microorganisms, and enhance the shelf life, and impart saltiness and enhance umami, as well as the unique texture of salting ( Grainy) is formed. In addition, since mentaiko has the image of being “red and clean,” it is unavoidable to add sodium nitrite, ascorbic acid, food coloring, etc. in order to prevent oxidation and browning of roe and enhance palatability.

【０００７】食塩の代換品としては、塩化カリウムが考
えられるが、特有の苦味があり、タラコの粒子感を出す
には十分ではない。身締めの効果を上げ、苦味をマスキ
ングするために、アスコルビン酸ナトリウムやリンゴ酸
ナトリウム、グルタミン酸ナトリウムを加えても、従来
の明太子には遥かにおよばない。また、最近は高血圧の
原因が食塩のＮａ⁺ イオンではなく、Ｃｌ^- であるとい
う研究発表もなされている。何れにしても、種々の化合
物を用いて、現在の明太子様のものが得られたとして
も、消費者のニーズにそった製品であるとは言い難い。
あくまで、天然の調味料を用いた調理加工食品でなけれ
ばならないと考える。Potassium chloride can be considered as a substitute for sodium chloride, but it has a peculiar bitterness and is not sufficient for producing the graininess of tarako. Addition of sodium ascorbate, sodium malate, or sodium glutamate in order to enhance the effect of tightening the body and mask the bitterness is far inferior to the conventional Mentaiko. In addition, recently, it has been reported that the cause of hypertension is Cl ⁻ instead of Na ⁺ ion of sodium chloride. In any case, even if the present Mentaiko-like thing is obtained using various compounds, it cannot be said that it is a product that meets the needs of consumers.
I think that it must be a cooked food using natural seasonings.

【０００８】一方、良質の製品を得るための原料卵は、
卵巣全体に張りがあり、成熟卵が詰まった鮮度の良好
な、傷のない真子である。しかし、そのような卵巣は漁
獲されるスケトウダラ卵全体の３割程度にすぎない。傷
ついた切れ子は、それと同量あるいはそれ以上あるとい
われるが、塩漬攪拌処理時に卵巣中の卵が外に出てしま
いクズ（落ち子）になってしまうこと、水子は全体がぶ
よぶよして水っぽく、外皮が薄いため破れ易いこと、ガ
ム子は小さくて外皮が厚く、粒子がなくてゴム様のテク
スチャーであることから、商品価値が低いなどの理由で
敬遠される。資源の無駄遣いを避け、今後予想されるス
ケトウダラの漁獲量の減少に対処するためには、真子以
外の原料卵を有効に利用する方法を見出す必要がある。On the other hand, the raw egg for obtaining a good quality product is
It is a fresh, intact maiko that has full tension in the ovaries and is packed with mature eggs. However, such ovaries account for only about 30% of all walleye pollack eggs caught. It is said that the number of broken cut pieces is equal to or more than that, but the eggs in the ovaries go out during the salting and stirring process and become scraps (Mizuko). It is watery and has a thin outer skin, which makes it easy to tear. Gumko is small and has a thick outer skin, and it has no particles and has a rubber-like texture, so it is shunned due to its low commercial value. In order to avoid wasting resources and to cope with the anticipated reduction in Alaska pollack catch in the future, it is necessary to find a way to effectively utilize raw eggs other than Mako.

【０００９】本発明が解決すべき課題は、タラコを原料
として、発色剤や着色料等の添加物を使用せず、食塩の
代わりに味噌を用いて塩分濃度を抑え、味噌の色と風味
を付与した、天然志向のタラコの味噌調理加工品を商品
化するための製造方法を提供することにある。また、真
子以外の切れ子や水子、ガム子も食品として有効に利用
できる製造方法を提供することにある。The problem to be solved by the present invention is to use taraco as a raw material without using additives such as color formers and colorants, and to use miso instead of salt to suppress the salt concentration and to improve the color and flavor of miso. It is intended to provide a manufacturing method for commercializing the added, naturally oriented tarako miso-cooked processed product. Another object of the present invention is to provide a manufacturing method in which cut pieces other than Mako, Mizuko, and Gumko can be effectively used as foods.

【００１０】[0010]

【課題を解決するための手段】本発明は上記の課題を解
決するために、魚卵の色をカバーし、保存性と塩味、
粒子の付与が可能な、天然の塩味系調味料として味噌を
用い、必要最小限の塩分に抑えること、原料卵とし
て、真子以外の魚卵（切れ子・水子・ガム子）を有効に
利用すること、を前提とした。In order to solve the above-mentioned problems, the present invention covers the color of fish eggs, and has a long shelf life and salty taste.
Using miso as a natural salty seasoning that can be added to particles, keep the salt content to the minimum necessary, and effectively use fish eggs other than Mako (cut pieces, Mizuko, Gumoko) as raw eggs. It was supposed to do.

【００１１】なお、問題点を解決するための具体的手段
としては、原料卵の特徴を考慮した上で、製品の色、
味、風味と加工上の操作性を配慮して味噌床を配合する
こと、予備加熱によって保存性の向上と独特のテクス
チャーの付与を図ること、燻煙によって保存性と風味
の向上を図ること、味噌漬に用いた後の味噌床を、ガ
ム子の味噌煮や切れ子のそぼろの調味料として活用する
こと、これら４つの検討結果を適宜組み合わせて、魚卵
（タラコ）の味噌調理加工食品を製造する。As a concrete means for solving the problem, the color of the product,
Blending the miso bed in consideration of taste, flavor and operability in processing, improving preservability and imparting a unique texture by preheating, improving preservability and flavor by smoking. Utilizing the miso bed after using it for miso pickles as a seasoning for miso-boiled sardines and simmered cutlets, and combining the results of these four studies as appropriate to prepare miso-cooked processed foods of fish eggs (tarako) To manufacture.

【００１２】従来から、塩蔵タラコの製造は一般に原料
卵を洗浄、水切りした後、原卵重量に対して１０〜１５
％前後の水と１０％前後の食塩、及び亜硝酸ナトリウ
ム、やアスコルビン酸、食用色素、旨味料等を添加し
て、攪拌、放置して塩漬（最終製品で塩分濃度６〜７
％）と着色を行っている。これに対して、本発明におけ
る製法では、食塩と発色剤、食用色素を使用せず、原卵
重量に対して０．５〜２倍の味噌床に漬け込むことによ
り、着色と調味を行うものである。Conventionally, salted cod roe has generally been produced by washing the raw material eggs with water and draining them, and then adding 10 to 15 to the weight of the raw egg.
% Water and around 10% sodium chloride, sodium nitrite, ascorbic acid, food coloring, umami, etc., stir, leave and salt (the final product has a salt concentration of 6 to 7).
%) And coloring. On the other hand, in the production method of the present invention, salt and a coloring agent are not used, and the coloring and seasoning are performed by immersing in a miso bed 0.5 to 2 times the weight of the raw egg. is there.

【００１３】具体的には、良質の成卵（真子）が原料で
ある場合、洗浄、水切りした後、旨味液（鰹節エキスと
昆布エキスを各々２．５％程度含む）を２０％程度含む
味噌床に漬け込む。味噌への旨味液の添加は、調味と加
工上の操作性向上に有効である。すなわち、容器に定量
の３分の１位の味噌を敷き、ガーゼを置いて、原料卵を
並べて、ガーゼをかぶせ、残りの味噌をまんべんなく敷
き詰める際、味噌の伸びがよく空気も入りにくいし、最
終製品の身が締まり過ぎて、固くなったり塩辛くなった
りするのを防ぐ。なお味噌は、最終製品の色や味、風味
の向上を考えて、特甘味噌：麦味噌：米味噌：赤味噌を
ほぼ、２：２：０．５：１の割合で配合し、みりんや唐
辛子、生姜を添加する（水分含量は６０％前後、塩分濃
度は約６．４％）。漬け込み期間は、冷蔵庫中で６日間
程度で、好ましい色と味、風味が付与されたところで床
から出す。漬け込み過ぎると、身が締まって固くなり、
塩辛くなるばかりでなく、苦味を呈することがある。な
お、切れ子の場合は水や味の浸透が早いため、洗浄を手
早く行い、漬け込み期間を短くするなどの配慮が必要で
ある。Specifically, when a good quality adult egg (mako) is used as a raw material, it is washed and drained, and then miso containing about 20% of umami liquid (containing about 2.5% each of bonito extract and kelp extract). Pickle on the floor. The addition of the umami liquid to the miso is effective in improving the operability in seasoning and processing. That is, spread a certain amount of one-third of miso in a container, put gauze, line up the raw eggs, cover with gauze, and spread the remaining miso evenly, the miso spreads well and it is difficult for air to enter. Prevents the product from becoming too tight and hard or salty. Miso is a mixture of special sweet miso: barley miso: rice miso: red miso at a ratio of 2: 2: 0.5: 1 in consideration of improving the color, taste and flavor of the final product, and mirin and chili pepper. Add ginger (water content is around 60%, salt concentration is about 6.4%). The pickling period is about 6 days in the refrigerator, and when the desired color, taste and flavor are imparted, it is put out from the floor. If you soak it too much, your body will become tight and firm,
Not only does it become salty, but it may have a bitter taste. In the case of cut pieces, since water and taste penetrate quickly, it is necessary to wash them quickly and shorten the pickling period.

【００１４】原料卵が水子である場合の味噌床には、旨
味液の代わりに旨味エキス（鰹節エキスと昆布エキス
を、各々味噌の０．５％）を添加して、塩分濃度を高く
（８．０％前後）、水分活性を低くする（水分含量は約
４７％）。水子は真子に比べて、水分が多くぶよぶよし
ているので、脱水と身締めを十分行わなければならない
からである。When the raw egg is mizuko, umami extract (Katsuobushi extract and kelp extract, each 0.5% of miso) is added to the miso bed to increase the salt concentration ( (About 8.0%), lower the water activity (water content is about 47%). This is because Mizuko has more water and swells than Mako, so it is necessary to perform dehydration and tightening.

【００１５】一方、生の原料卵をそのまま味噌に漬け込
むのではなく、原料卵を弱火で１５分（８０°Ｃで８
分）程度蒸し、放冷後水気を拭き取ってから、低塩分の
味噌床に１０日間程漬け込むと、より低塩で、保存性
と、付着形成能のある独特のテクスチャーを有する、加
熱タラコ味噌漬製品が得られる。なお、味噌は糖化型で
塩分濃度の低い（約５．５％）特甘味噌と赤味噌（塩分
濃度約１１％）をほぼ、９対１の割合で配合し、前述と
同様、原料卵が真子の場合には、旨味液を２０％程度加
え（塩分濃度は約４．８％）、水子の場合には旨味エキ
スを加えて（塩分濃度約６．０％）、風味向上のため
に、唐辛子と生姜を添加して用いる。On the other hand, instead of immersing the raw raw egg in the miso as it is, the raw egg is cooked over low heat for 15 minutes (80 ° C for 8 minutes).
After steaming for about 10 minutes and allowing to cool, wipe off the water, and then soak in a low-salt miso bed for about 10 days. It has a lower salt content and has a unique texture with preservability and adhesion forming ability. The product is obtained. Miso is a saccharified type and has a low salt concentration (about 5.5%), special sweet miso and red miso (salt concentration about 11%) are mixed in a ratio of about 9 to 1, and the raw egg is Mako. In the case of, umami liquid is added about 20% (salt content is about 4.8%), and in the case of mizuko, umami extract is added (salt content is about 6.0%) to improve flavor. Add pepper and ginger to use.

【００１６】さらに、これらの味噌漬タラコを、２時間
程度桜チップで熱薫（５０〜９０°Ｃ）して、保存性を
高めると同時に、形や色を安定化させ、薫煙の風味を付
加する。なお、水子製品は真子製品に比べて水分含量が
多く、卵巣も大きめなので、薫煙時間を長く（３時間程
度）する。[0016] Furthermore, these miso-pickled tarako are heated and smoked (50 to 90 ° C) with cherry chips for about 2 hours to improve storage stability and at the same time stabilize the shape and color to give a smoker flavor. Add. It should be noted that Mizuko products have a higher water content and larger ovaries than Mako products, so the smoke time is extended (about 3 hours).

【００１７】以上、タラコの味噌漬の方法を述べたが、
使用される味噌が多量なので、漬けた後の味噌の活用方
法を考えなければならない。そこで、塩蔵タラコには不
向きな、小振りの未熟卵（ガム子）を原料にして、味噌
煮を作る。原料卵の２０％程度の味噌に、ほぼ同量の水
と、生卵用の味噌の場合はみりんを、加熱卵用の味噌の
場合は酒を加えて混合、加熱した中に、洗浄、水切りし
たガム子を入れて、落し蓋をして中火で加熱、沸騰後弱
火で１時間位加熱して、消火、煮汁に浸けたまま数時間
から一晩放置して味をなじませる。The method of picking the tarako in miso has been described above.
Since the amount of miso used is large, we must consider how to use the miso after pickling. Therefore, I make miso-ni using small immature eggs (gumko), which are not suitable for salted cod roe. Approximately 20% of the raw material egg is mixed with approximately the same amount of water and mirin in the case of raw egg miso, and sake in the case of heated egg miso, and mixed and heated while washing and draining. Add the grated omelet, drop the lid on and heat on medium heat. After boiling, heat on low heat for about 1 hour, extinguish the fire, leave it for a few hours to overnight while soaking it in the broth to let it taste.

【００１８】また、腹切れがあり、塩蔵や味噌漬に不向
きな切れ子を利用して、そぼろを作る。原料卵の２０％
程度の味噌に、味噌のほぼ半量の水と若干の酒を加えて
よく混ぜ、加熱した中に、洗浄、水切り後、大きめに切
断した切れ子を入れて、中火で攪拌しながら加熱して、
余分な水分をとばす。なお、加熱卵用の味噌は甘味が強
いので、生卵用の味噌を用いる。[0018] Also, the soboro is made by using a piece of cuttlefish that is not suitable for salting or miso pickles because it is hungry. 20% of raw egg
Add about half the amount of water and a little sake to a good amount of miso, mix well, and after heating and washing, draining, add a large piece of cut glass to the mixture, and heat with stirring over medium heat. ,
Remove excess water. Since the miso for cooked eggs has a strong sweetness, the miso for raw eggs is used.

【００１９】[0019]

【作用】味噌漬けすることにより、外観は赤銅色を呈し
て発色や着色の必要がなくなり、塩漬けとは異なる味噌
の好ましい風味が加わる。真子の場合、塩分濃度は約
３．９％（原卵は約０．２８％）で、水分含量は５５％
程度まで低下し（原卵は６８％程度）、水分活性も０．
９３程度（原卵は０．９６程度）まで減少している。同
様に、水子の場合は塩分濃度が約４．２％（原卵は約
０．２８％）、水分含量は６３％程度（原卵は７６％程
度）で、水分活性は０．９４程度（原卵は０．９８程
度）である。従来の辛子明太子の塩分濃度（約７．０
％）や水分含量（約６５％）、水分活性（約０．９５）
に比べると、塩分濃度は低いが、水分活性が低くて保存
性のある製品が得られる。[Function] By pickling with miso, the appearance becomes reddish copper color and there is no need for coloring or coloring, and a preferable flavor of miso different from salt picking is added. In the case of Mako, the salt concentration is about 3.9% (original egg is about 0.28%) and the water content is 55%.
To about 40% (about 68% for raw eggs), and water activity is 0.
It has decreased to about 93 (about 0.96 for raw eggs). Similarly, in the case of Mizuko, the salt concentration is about 4.2% (original egg is about 0.28%), the water content is about 63% (original egg is about 76%), and the water activity is about 0.94. (Original egg is about 0.98). Concentration of salt in conventional mentaiko (about 7.0
%), Water content (about 65%), water activity (about 0.95)
Compared with, the product has low salt content but low water activity and can be stored.

【００２０】本発明において、味噌床の使用量を原料卵
重量の０．５〜２倍としたのは、原料卵の種類や大き
さ、量、状態と、味噌の塩分濃度や種類、配合割合等、
さらに、漬け込み条件等によって異なるが、一般的な上
限と下限を示す。これ以下であると、原材料の一腹一腹
の周りを味噌で十分に覆うことができないので、脱水が
十分に行われず、塩じめによる特有のテクスチャー（粒
子感）が形成できないし、保存性も悪い。また、味噌の
塩分や色、風味もしみ込み難く、味覚上好ましい製品が
得難い。２倍以上であると、塩辛くなり、身も締まり過
ぎるし、味噌の風味もつき過ぎる。また、必要以上の味
噌の使用は、経済的にも無駄である。In the present invention, the amount of the miso bed used is set to 0.5 to 2 times the weight of the raw material eggs, which means the type, size, amount and state of the raw material eggs, the salt concentration, the type and the mixing ratio of the miso. etc,
Furthermore, the general upper and lower limits are shown, although they differ depending on the soaking conditions. If it is less than this, it is not possible to sufficiently cover the circumference of each raw material with miso, so that dehydration is not sufficiently performed, and a unique texture (graininess) due to salting cannot be formed, and storage stability is good. Is also bad. Further, the salt content, color, and flavor of miso are difficult to penetrate, and it is difficult to obtain a taste-friendly product. If it is more than double, salty, too tight, and miso flavor is too strong. Moreover, the use of miso more than necessary is economically useless.

【００２１】なお、味噌に漬け込む前に加熱処理する
と、たん白質が変性して粒子感が出るので、粒子感を出
すために味噌の塩分濃度を上げる必要がなく、熟成中に
味噌の好ましい風味が付与されるとともに、脱水され、
全体として付着形成能のある、ゼリー様の独特のテクス
チャーのものが得られる。但し、加熱は間接的に緩慢に
行わなければ、たん白質が過度に熱変性を起こして、ぱ
さぱさしたテクスチャーになってしまうので、注意が必
要である。水子の場合は特に、大きさや放卵の程度が一
定しておらず、加熱処理条件等が設定しにくいが、一般
に真子より水分が多く大きめなので、加熱時間は長めに
する。加熱真子の味噌漬製品の塩分濃度は約２．２％で
水分含量は５４％程度、水分活性は０．９３程度、加熱
水子の味噌漬製品の塩分濃度は約２．６％で水分含量は
５５％程度、水分活性は０．９３程度で、生卵の味噌漬
より塩分濃度も水分活性も低い製品を得ることができ
る。しかし、塩分濃度が３％以下では保存性の面で不安
があるので、さらに薫煙を行うのが望ましい。[0021] It should be noted that if heat treatment is performed before soaking in miso, the protein is modified and a grainy feeling is produced, so there is no need to increase the salt concentration of the miso to give a grainy feeling, and the preferred flavor of the miso during aging is obtained. It is given and dehydrated,
A unique jelly-like texture with overall adhesion-forming ability is obtained. However, if heating is not performed indirectly and slowly, the protein will undergo excessive heat denaturation, resulting in a crunchy texture, so be careful. In the case of Mizuko, the size and the degree of spawning are not constant, and it is difficult to set the heat treatment conditions. However, since the water content is generally larger than that of Mako, the heating time is set longer. The salt content of the heated Mako miso pickled product is about 2.2%, the water content is about 54%, the water activity is about 0.93, and the salt concentration of the heated Mizuko miso pickled product is about 2.6%. Is about 55% and the water activity is about 0.93, and a product having a lower salt concentration and a lower water activity than the miso pickled raw egg can be obtained. However, if the salt concentration is 3% or less, there is concern about the preservability, so it is desirable to further smoke.

【００２２】薫煙を行うことによって、独特の風味を付
加し、煙成分には防腐効果があるので保存性も向上させ
る。特に、切れ子の場合には、漬け込み前の洗浄が十分
にできないので、残存細菌を殺菌して安全性を高めるの
に役立ち、水気が多く白っぽい水子の場合には、脱水効
果が大きく、外観や風味の向上にも有効である。生の真
子の味噌薫製品の塩分濃度は約４．５％で、水分含量は
５０％前後、水分活性は０．９０程度、水子の味噌漬薫
製品の塩分濃度は約５．０％で、水分含量は５２％前
後、水分活性は０．９１程度である。加熱卵の味噌漬の
場合、特に水子卵の場合は、薫煙によって脱水と着色が
十分行われるので、外観の改善と保存性の向上に有効で
ある。加熱真子薫製品の塩分濃度は約２．６％で、水分
含量は５０％程度、水分活性は約０．９０、加熱水子薫
製品の塩分濃度は約３．５％で、水分含量は４８％程
度、水分活性は約０．８９で、付着形成能のある独特の
テクスチャーがあり、低塩のカラスミの様であり、味噌
の風味とたん白質の旨味も加わって、珍味である。By smoking the smoke, a unique flavor is added, and since the smoke component has an antiseptic effect, the preservability is also improved. In particular, in the case of cut pieces, it is not possible to sufficiently wash before pickling, so it is useful for sterilizing residual bacteria and increasing safety, and in the case of watery and whitish Mizuko, the dehydration effect is great and the appearance It is also effective for improving the flavor. Raw Mako miso-smoked products have a salt concentration of about 4.5%, water content of about 50%, water activity of about 0.90, and Mizuko's miso-smoked products have a salt concentration of about 5.0%. The water content is around 52% and the water activity is about 0.91. When the heated eggs are pickled in miso, especially in the case of mizuko eggs, the smoke is sufficient for dehydration and coloring, which is effective for improving the appearance and improving the storage stability. The salt content of the heated Makoto product is about 2.6%, the water content is about 50%, the water activity is about 0.90, and the salt content of the heated water product is about 3.5% and the water content is 48%. %, Water activity is about 0.89, it has a peculiar texture with the ability to form adhesion, it looks like a low salt mousse, and it is a delicacy with the taste of miso and the umami of protein.

【００２３】一方、ガム子の味噌煮は、味噌漬に用いた
後の味噌の廃物利用であり、需要の少ないガム子を美味
しく調理加工できる方法である。ガム子は真子や水子に
比べて、形が小さいことと、粒子が未熟で過熱による過
度のたん白質変性が起こり難く、ぱさぱさしたり身が締
まって固くなることが少ないので、煮物向きの素材であ
る。なお、醤油煮と比べると、外観が淡い茶褐色で美し
く、低塩（塩分濃度は約１．２％）で、味噌の風味と旨
味、冷蔵保存しても固くなりにくく、程よい固さを保持
している等の点で優れている。同様に、切れ子の味噌そ
ぼろも、廃物利用であるが、淡い黄茶色で、味噌の風味
と旨味が加わった、低塩（塩分濃度は約１．４％）のそ
ぼろなので、幼児や高齢者、病人などにも安心して薦め
られる食品である。On the other hand, miso-boiled Gumko is a method of using waste Miso after using it for Miso-zuke, and is a method by which Gumko, which is in low demand, can be deliciously cooked. Gumko has a smaller shape than Mako and Mizuko, and because the particles are immature and excessive protein degeneration due to overheating does not easily occur, it is less likely to be crunchy or tight and hard, so it is a suitable material for cooked food Is. Compared to soy sauce boiled, the appearance is light brown and beautiful, low salt (salt concentration is about 1.2%), flavor and umami of miso, hard to be hardened even when refrigerated, and retains moderate hardness. It is excellent in that it has Similarly, the miso soup of Kiriko is also a waste product, but it is a pale yellowish brown, low salt (about 1.4% salt concentration) soba with a flavor and taste of miso, so it is used for infants and the elderly. It is also a food that can be recommended to sick people with peace of mind.

【００２４】[0024]

【実施例】【Example】

＜実施例１．真子（切れ子）の味噌漬＞原料卵を洗浄、
水切り後、旨味液（鰹節エキスと昆布エキスを各々２．
５％含む）２０％と、みりん４％、および唐辛子や生姜
を含む味噌床（特甘味噌：麦味噌：米味噌：赤味噌をほ
ぼ、２：２：０．５：１で配合。塩分濃度は約６．４
％）に漬け込み、冷蔵庫中で６日間程度放置後、床から
出す。なお、切れ子の場合は水や味の浸透が早いため、
洗浄を手早く行い、漬け込み期間を短くするなどの配慮
が必要である。<Example 1. Mako picked with miso> washed raw eggs
After draining, the umami liquid (Katsuobushi extract and kelp extract are each 2.
5%) 20%, mirin 4%, and miso bed containing chili and ginger (special sweet miso: barley miso: rice miso: red miso approximately 2: 2: 0.5: 1. About 6.4
%), Leave it in the refrigerator for about 6 days, and then remove it from the floor. In addition, in the case of Kiriko, since water and taste penetrate quickly,
It is necessary to consider such things as quick washing and shortening the pickling period.

【００２５】味噌漬けすることにより、外観は赤銅色を
呈して発色や着色の必要がなくなり、塩漬けとは異なる
味噌の好ましい風味が加わる。水分含量は５５％程度ま
で低下（原卵は６８％程度）、それにともなって水分活
性も０．９３程度（原卵は０．９６程度）まで減少し
た。塩分濃度は３．９％程度（原卵は０．２８％程度）
で、従来の辛子明太子（水分含量は約６５％、水分活性
は約０．９４、塩分濃度は約７．０％）に比ベると、水
分活性も塩分濃度も低めの製品であることが分かる。By pickling with miso, the appearance becomes red copper color and there is no need for coloring or coloring, and a preferable flavor of miso different from salt pickling is added. The water content decreased to about 55% (about 68% for the raw egg), and the water activity also decreased to about 0.93 (about 0.96 for the raw egg). Salt concentration is about 3.9% (original egg is about 0.28%)
So, it is a product with lower water activity and salt concentration compared to the conventional Mentaiko (water content of about 65%, water activity of about 0.94, salt concentration of about 7.0%). I understand.

【００２６】＜実施例２．真子（切れ子）の味噌漬薫製
＞実施例１の製品をさらに、２時間程度桜チップを用い
て、熱薫（５０〜９０°Ｃ）する。薫煙することによっ
て、独特の風味が加わり、形や色も安定する。また、水
分含量は約５０％、水分活性は０．９０位まで低下し、
煙成分による防腐効果も加わるので、保存性が高まる。
特に、切れ子の場合、漬け込み前の洗浄が十分にできな
いので、残存細菌を殺菌して安全性を高めるのにも役立
っている。<Example 2> Mako (Kiriko) Smoked with Miso> The product of Example 1 is further smoked (50 to 90 ° C.) for about 2 hours using cherry chips. Smoke adds a unique flavor and stabilizes the shape and color. Also, the water content is about 50%, the water activity is reduced to 0.90,
Since the antiseptic effect of smoke components is added, the shelf life is improved.
In particular, in the case of cut pieces, washing before pickling cannot be sufficiently performed, and therefore it is also useful for sterilizing residual bacteria and improving safety.

【００２７】＜実施例３．水子の味噌漬＞基本的には真
子の場合と同様であるが、水子は水分が多いため、味噌
漬による脱水効果を上げるために、味噌床には旨味液を
加えず、鰹節エキスと昆布エキスを各々、味噌床の０．
５％ずつ添加した床（塩分濃度は約８．０％）とする。<Third Embodiment>Mizuko's miso pickles> Basically the same as for Mako, but since Mizuko has a lot of water, in order to improve the dehydration effect of miso pickles, no umami liquid is added to the miso bed and bonito flakes extract is added. Each of the kelp extracts was added to the Miso bed.
The bed is added with 5% each (salt concentration is about 8.0%).

【００２８】水子は水気が多く、白っぽくてぶよぶよし
ており、塩蔵タラコとしては商品価値が低いが、味噌に
漬け込むことによって脱水され、外観も赤銅色でカバー
され、好ましい風味が加わる。製品の水分含量は６３％
程度（原卵は７６％程度）で、水分活性は０．９４程度
（原卵は０．９８程度）、塩分濃度は４．２％程度（原
卵は０．２８％程度）である。[0028] Mizuko is moist, whitish and fluffy, and has a low commercial value as salted cod roe, but it is dehydrated by being pickled in miso and its appearance is covered with a red copper color, adding a desirable flavor. The water content of the product is 63%
The water activity is about 0.94 (original egg is about 0.98), and the salt concentration is about 4.2% (original egg is about 0.28%).

【００２９】＜実施例４．水子の味噌漬薫製＞実施例３
の製品をさらに、実施例２と同様に薫煙する。但し、水
子製品は真子製品に比べて水分含量が多く、卵巣も大き
めなので、薫煙時間を長く（３時間程度）する。<Embodiment 4> Smoked miso pickled mizuko> Example 3
The product is further smoked as in Example 2. However, since the water content of Mizuko products is higher than that of Mako products and the ovaries are larger, the smoke time is extended (about 3 hours).

【００３０】従って、水気が多く大きめでぶよぶよした
水子は特に、味噌漬後の薫煙の効果が大きい。脱水され
（水分含量５２％程度、水分活性０．９１程度）、薫煙
の風味や色が加わって、形や色、味も好ましいものにな
る。Therefore, the large and squishy Mizuko, which has a lot of moisture, is particularly effective in smoking after miso pickling. It is dehydrated (water content is about 52%, water activity is about 0.91), and the flavor and color of smoke are added, and the shape, color, and taste are also preferable.

【００３１】＜実施例５．加熱真子（切れ子）の味噌漬
薫製＞原料卵を洗浄、水切り後、弱火で１５分（８０°
Ｃで８分）程度蒸す。放冷後水気を拭き取って、鰹節エ
キスと昆布エキスを各々２．５％含む旨味エキス２０％
と、若干の唐辛子と生姜を加えた味噌床（特甘味噌：赤
味噌をほぼ、８：１の割合で配合。塩分濃度は４．８％
程度）に漬け込み、冷蔵庫中に１０日間ほど置く。床か
ら取り出して、実施例２と同条件下で２時間程薫煙す
る。<Embodiment 5> Makozuke of cooked Mako (cut pieces)> Washed the raw eggs, drained them, and drained them over low heat for 15 minutes (80 °
Steam for about 8 minutes). After allowing to cool, wipe off the moisture, and add 20% of umami extract containing 2.5% each of bonito extract and kelp extract.
And a little miso bed with some chili and ginger (special sweet miso: red miso mixed at a ratio of about 8: 1. Salt concentration 4.8%
And soak it in the refrigerator for about 10 days. Remove from the floor and smoke under the same conditions as in Example 2 for about 2 hours.

【００３２】加熱処理することによって、たん白質が変
性して粒子感が出、卵巣は硬化するが、味噌床中で熟成
することにより、味噌の好ましい風味が付与されるとと
もに、脱水され、全体として付着形成されたゼリー様の
適度な固さのものになる。さらに、薫煙によって、外
観、香り、味、保存性がよくなる。なお、製品の水分含
量は約５０％、水分活性は約０．９０で、塩分濃度は
２．６％程度で、塩分濃度が低く、且つ保存性の高い製
品が得られる。By the heat treatment, the protein is denatured to give a particle feeling and the ovaries are hardened, but by aging in the miso bed, a preferable flavor of the miso is imparted and dehydration is carried out as a whole. It has a proper hardness like a jelly formed by adhesion. In addition, smoke enhances appearance, scent, taste and shelf life. The product has a water content of about 50%, a water activity of about 0.90, a salt concentration of about 2.6%, a low salt concentration and a high shelf life.

【００３３】＜実施例６．加熱水子の味噌漬薫製＞基本
的には真子の場合と同様であるが、水分が多く卵巣が大
きい水子の場合、蒸し加熱時間と薫煙時間を若干長めに
設定する。また、味噌床には旨味液を加えず、鰹節エキ
スと昆布エキスを各々、味噌床の０．５％ずつ添加した
床（塩分濃度は６．０％程度）を用いる。<Embodiment 6> Miso pickled heated Mizuko> Basically the same as for Mako, but for Mizuko with a lot of water and large ovaries, the steaming time and smoke time should be set slightly longer. In addition, the umami liquid is not added to the miso bed, and a bed in which bonito flakes extract and kelp extract are each added at 0.5% of the miso bed (salt concentration is about 6.0%) is used.

【００３４】水子の場合、大きさや放卵の程度が一定し
ておらず、加熱処理条件等が設定しにくいのが問題であ
るが、好条件ででき上がった製品は、ゼリー状で付着形
成能があり、味噌の風味とたん白質の旨味が感じられ、
低塩のカラスミに似た味と色で、珍味である。製品の水
分含量は約４８％、水分活性は約０．８９、塩分濃度は
３．５％程度である。In the case of mizuko, the size and the degree of spawning are not constant, and it is difficult to set the heat treatment conditions and the like. However, the product prepared under favorable conditions is a jelly-like product and has an adhesion forming ability. There is a flavor of miso and the taste of protein,
It is a delicacy with a taste and color similar to that of low-salt crows. The water content of the product is about 48%, the water activity is about 0.89, and the salt concentration is about 3.5%.

【００３５】＜実施例７．ガム子の味噌煮＞味噌漬に用
いた後の味噌床を活用して、ガム子の味噌煮を作る。原
料卵の２０％程度の味噌に、味噌とほぼ同量の水、若干
のみりんと酒を加えて攪拌、加熱した中に、洗浄、水切
りしたガム子を入れて、落し蓋をして中火で加熱、沸騰
後弱火で１時間位加熱して、消火、煮汁に浸けたまま数
時間から一晩放置して味をなじませる。<Embodiment 7> Gamko miso boiled> Make miso boiled gumko by using the miso floor after using it for miso pickles. Add about 20% of the raw material egg to about the same amount of water as miso, add a little bit of rind and sake, stir, heat, add washed and drained gumko, cover with a dropper, and put on medium heat. After heating and boiling, heat on low heat for about 1 hour, extinguish the fire, and let it soak in boiling water for several hours to overnight to let it taste.

【００３６】好ましい味噌の風味と旨味を有する味噌煮
で、醤油煮と比べると、低塩（塩分濃度１．２％）で、
淡い茶褐色をしており、冷蔵保存しても身が締まり難
く、程よい固さが保持できる。The miso boiled with a preferable miso flavor and umami, has a low salt (salt concentration 1.2%) as compared with the boiled soy sauce,
It has a light brown color, and it is hard to tighten when stored refrigerated and can maintain a moderate hardness.

【００３７】＜実施例８．切れ子の味噌そぼろ＞味噌漬
に用いた後の味噌床と、腹切れがあって塩蔵や味噌漬に
使えない切れ子を利用して、そぼろを作る。原料卵の２
０％程度の味噌に、味噌の半量程の水と若干の酒を加え
てよく混ぜ、加熱した中に、洗浄、水切り後、大きめに
切断した切れ子を入れて、中火で攪拌しながら加熱し
て、余分な水分をとばす。<Embodiment 8>Kiriko's miso soboro> Make soboro using the miso bed after using it for miso pickles and the cut belly that you cannot use for salting and miso pickles because you are hungry. Raw egg 2
To about 0% of miso, add half the amount of water and a little sake, mix well, and after washing, draining, put a large cut piece into the heated mixture, and heat with stirring over medium heat. Then, remove excess water.

【００３８】淡い黄茶色で、味噌の風味と旨味が加わっ
た、低塩（塩分濃度１．４％）のそぼろが得られる。A low-salt (salt concentration of 1.4%) soboro having a light yellow-brown color, added with the flavor and taste of miso can be obtained.

【００３９】[0039]

【発明の効果】本発明によれば、タラコを原料として、
発色剤や着色料等の添加物を使用せず、食塩の代わりに
味噌を用いて塩分濃度を抑え、味噌の色と風味を付与し
た、天然志向のタラコの味噌調理加工品を得ることがで
きる。また、真子以外の切れ子や水子、ガム子も食品と
して有効に利用することができる。According to the present invention, using tarako as a raw material,
Without using additives such as color formers and colorants, miso instead of salt is used to control the salt concentration, and the color- and flavor of miso can be imparted to give a naturally processed tarako miso cooked product. . Moreover, cut pieces other than Mako, Mizuko, and Gumko can be effectively used as foods.

Claims (5)

【特許請求の範囲】[Claims] 【請求項１】 生タラコ原卵を洗浄処理した後、０．５
〜２倍重量の味噌床に漬け込むことにより、タラコの調
理加工に食塩や発色剤等を使用せずに、味噌による脱水
と所定のテクスチャーや色、味、香りの付与を行うこと
を特徴とする、タラコの味噌調理加工法。1. After washing raw raw cod roe eggs, 0.5
Characterized by immersing in ~ 2 times the weight of miso bed, dehydration with miso and imparting a predetermined texture, color, taste and scent without using salt or coloring agent etc. for cooking tarako , Tarako miso cooking and processing method. 【請求項２】 生タラコ原卵を蒸して、たん白質を凝固
させた後、低塩分の味噌床に漬け込むことにより、低塩
で独特のテクスチャーをもつ、タラコの味噌調理加工
法。2. A method for cooking and processing miso of tarako, which has a unique texture by low-salt and having a unique texture by steaming raw raw octopus eggs to solidify the protein and then immersing it in a low-salt miso bed. 【請求項３】 請求項１または２記載の味噌漬タラコを
薫煙して、独特の風味とテクスチャーを付与し、保存性
も高める、薫製味噌漬タラコの製造法。3. A method for producing smoked miso-pickled octopus, which smokes the miso-pickled octopus according to claim 1 to impart a unique flavor and texture and enhances storability. 【請求項４】 生タラコを洗浄処理した後、味噌調味液
中で加熱して、味噌の色と味や香りを付与した、低塩で
所定の味噌の風味を有する、味噌煮タラコの製造法。4. A method for producing a miso boiled octopus, which is obtained by washing raw cod roe and then heating it in a miso seasoning liquid to impart a color and taste and aroma of miso, and which has a low salt and a predetermined miso flavor. . 【請求項５】 生タラコを洗浄処理して切断した後、味
噌調味液と攪拌加熱して、低塩で、所定の色と風味を有
する、味噌そぼろの製造法。5. A method for producing a miso soboro, which comprises washing and cutting raw cod roe, then stirring and heating it with a miso seasoning liquid to produce a low salt and a predetermined color and flavor.