JPS59151858A - Seasoning liquid prepared from fish roe - Google Patents

Abstract

PURPOSE:To provide a seasoning liquid having mild taste from fish roe, by heating fish roe liquid and fish roe together with various seasonings, thereby denaturating the protein of the fish roe liquid. CONSTITUTION:Fish roe, such as roe of walleye pollack, smelt, salmon, etc. is ground to obtain a fish roe liquid, which is mixed with unground fish roe at a ratio of about 1:1. The mixture is added with water and various seasoning such as artificial seasoning, salt, etc., and if necessary with natural gelatinizing agent to obtain a mixture containing 40-45% of water and 30-35% of fish roe. The obtained mixture is heated at about 90 deg.C for about 3min under agitation to effect the denaturation of the protein of the fish roe liquid, and rapidly cooled.

Description

【発明の詳細な説明】 この発明は１ブラタ・焼肉・漬物・スバグフィｙに使用
りる魚卵を利用した調味液に関Ｊるものである。[Detailed Description of the Invention] This invention relates to a seasoning liquid using fish roe used for burrata, grilled meat, pickles, and subagu fi y.

従来の調味液は醤油等のようなＰｉＩ造によってつくら
れるもの、リッタ１〜レンシンクのＪ〜うな醸造しない
もの、１−７１−ケチＶツブ、ソース等のような各種を
配合Ｊるしの等が知られている。Conventional seasoning liquids include those made by PiI such as soy sauce, those made by Ritta 1 to Rensink's J to Unajozo, 1-71-kechi V Tsubu, sauces, etc. It has been known.

これら従来の調味液は食塩、砂糖、酢なと基本の味をも
つ以外は、酸味、甘味、塙味、昔味等各種の味の成分が
配合されたものである。These conventional seasoning liquids have the basic tastes of salt, sugar, and vinegar, but are also blended with various flavor components such as sour, sweet, traditional, and traditional flavors.

又調味液に関しては一人か一回に食へる出が少ないため
、栄養的には比較的問題とならない。一方便用量は受用
であってし、調味液の良否は料理の味そのものに大きな
影響を与える。従がって調味液はつねにＪ：いものを使
用することか必要である。In addition, since only a few people eat seasoning liquid at a time, nutritionally speaking, it is relatively not a problem. On the other hand, the amount of stool is a matter of opinion, and the quality of the seasoning liquid has a great influence on the taste of the dish itself. Therefore, it is always necessary to use J: Potatoes as a seasoning liquid.

木Ｒ明は従来のような金錫等を基本とりる調味液ではな
く鱈子等の魚卵を素材とする従来にない調味液を提供づ
るものＣある。Ki Rmei offers an unconventional seasoning liquid that uses fish roe such as cod roe instead of the conventional seasoning liquid that is basically made of gold and tin.

本発明は魚卵を温潤した魚卵液と魚卵を７［２已゛合（
′）けたしのを各種」ｉ味利ど共に約９０　”ＣＣ３分
稈追加熱しく蛋白変性さけることにＪ、り粘ＰＩ　（ｆ
〈Ｊ、　Ｕさｌ！　（４ｒ７られる魚卵を利用した調味
液である。The present invention combines fish roe liquid and fish roe for 7 [2 times].
') Add various types of keetashina to the taste and taste, and add about 90 cc to avoid protein denaturation.
<J,Usal! (It is a seasoning liquid using 4r7 fish eggs.

次にこの発明の一実施例につぃＣ説明りる。Next, one embodiment of this invention will be explained.

ｙ゛占の子＋　５０　ｉ＋をＩｉＲンｔＵ幾により１１
五ン８１（と、抑７山しない鮎の了１３０ｇを８２ぜ合
わけたものにＪ３．ｊ味淋ε３０す、水３ε３０ｇ、化
学調味料５０リ　〈内訳、クルタミンリンソータ１１０
す、核酸系調味イ’！Ｉ　１　（’）（１）　、塙７４
ｇ、唐辛子徹わ）木１０　！Ｊ　、　ｉｌｊｇ猾ｉ辛了
ａ（Ｌ６ｇ、人λイｉイ１計窟；１１４　、　５リ　（
内訳；しノス系６色オ１１１３ｇ。y゛Child of fortune + 50 i+ by IiRntUku 11
5 81 (and 130 g of unrefined sweetfish), divided into 82 pieces, J3.
Nice nucleic acid seasoning! I 1 (') (1), Hanawa 74
g, chili pepper) Tree 10! J.
Breakdown: 1113g of Shinosu 6 colors.

バゾリカ１．５ｇ＞、天然糊料（１己有」のぬるみ）５
りを添加したものをジセノ７ノトｆ」きの丁ｔ７３釜に
入れ（撹拌しなから約９０’ＣにＣ約ニー３分間蒸気加
熱し、これを急冷して鱈子液を１５）るｂのである。Bazolica 1.5g>, natural glue (1 piece of lukewarm) 5
Pour the mixture into a pot (without stirring, heat it with steam to about 90'C for about 3 minutes, then quickly cool it to make the cod roe liquid). be.

魚卵の累月は、？タラ、助宗鱈、シシトしの卵、カスノ
ニ１、イクラ、イノノの了イ了とてムにい１．開演りる
魚卵とＩ雷潰しない魚卵との混合比率ＬＪ、　１　：　
１又（Ｊ品温魚卵の方か幾分余旧目な力か好ましい。皿
潰しへいり（卵か多いと、粘性か低下するからである。What is the cumulative period of fish eggs? Cod, Sukemune cod, Shishitoshi roe, Kasunoni 1, Salmon roe, Inono's rice cake 1. Mixing ratio LJ of starting fish roe and non-crushing roe LJ, 1:
It is preferable to use 1 prong (J product temperature) or a somewhat old-fashioned force.Put it in a dish (if there are too many eggs, the viscosity will decrease).

添加水墨の調味液全体に占める比率（Ｊ、実施例で（，
１４２％であるか水分比が高いと粘性に支障があるので
４０−／１５％の範囲内であることが望ましい。The ratio of added ink to the entire seasoning liquid (J, in the example (,
If the water ratio is 142% or high, the viscosity will be affected, so it is preferably within the range of 40-/15%.

また魚卵量の調味料液全体に占める比率は実施例では３
１％であるがやはり粘性保持又はコストの見地から児Ｕ
３０％〜３５％の範囲内であることが望ましい。In addition, the ratio of the amount of fish roe to the entire seasoning liquid is 3 in the example.
Although it is 1%, it is still difficult to maintain viscosity or from the viewpoint of cost.
It is desirable that it be within the range of 30% to 35%.

次に、天施例ては天然糊料としてアルキンザンが主成分
の昆布のぬるみを使用しているか一１ニリンタンカム等
でもよい。この天然糊料は魚卵のみては粘性効果を発揮
てきく＞い場合に使用覆るものであるか、この添加…か
多いと糊っぽくなるのでてざるだ（ノウ間に留める必要
かある。Next, as a natural thickening material, for example, slimy kelp containing alquinzan as the main ingredient may be used, or 11 nirintankam or the like may be used. This natural glue is used in cases where fish roe alone does not exhibit a viscous effect, or it is added... If too much, it becomes gluey (it is necessary to keep it in between).

本発明ては魚卵１雷潰液を一度約’）　０　にて加熱覆
ることにより蛋白変性ざけ゛Ｃ粘度を生しさせることに
より、まろやかな食感を与えることにくするどどしに、
魚卵を沈下さけずに調味液中にイ；２遊さＵ万一なく魚
卵を散在きけることか１ｊ］能ど（＜る。したがっＣ１
この光明に、」；る調味液を野菜）へ物を作る際に用い
る場合、少Ｕｒｉの調味８ｋを用い（調味効果をｈ５人
ｔこフコ揮することが可能どなる。なお、この発明の調
味液（Ｊ漬物のはか、スパグうイ、冷奴の十にか（］て
食へるのに用いたり、大根Ｊ３ろしにン昆け゛（食べた
り（さる。又、鱈子を素祠としく用いた場合、イし明太
子と食感、味などが近似しているの−（辛し明太子風に
用いることしＣきる。In the present invention, the molten liquid of one fish roe is heated and covered once at a temperature of about 100 ml to create a protein-denatured salmon viscosity, which gives it a mellow texture.
Is it possible to scatter the fish roe in the seasoning liquid without letting it sink?
Due to this light, when using the seasoning liquid to make things such as vegetables, it is possible to use a small amount of seasoning 8k (the seasoning effect can be achieved by 5 people).In addition, the seasoning of this invention It can be used to eat the liquid (J pickles, spaguu, cold tofu), radish J3 grated garlic (saru), and cod roe as a shrine. When used, the texture and taste are similar to that of spicy mentaiko (spicy mentaiko).

１°弓′１出願人　株ｊ（公判　ヨニ幸　１１．。1° Bow'1 Applicant Shares (Trial Trial Yoniyuki 11.)

Claims (1)

【特許請求の範囲】 １、魚卵を１雷潰した魚卵液と魚卵を各種調味料と共に
加熱し魚卵Ｉ雷漬液を蛋白変性して得られることを特徴
とりる魚卵を利用した調味液、。 ２、魚卵か鱈子であることを特徴とづる特許請求の範囲
第１項記載の魚卵を利用した調味液、。 ３、加熱温度が約９０℃であることを′１−ＩＴ徴とづ
る特許請求の範囲第１項記載の魚卵を利用し／こ　品用
　味　液　。[Claims] 1. Utilizes fish roe characterized by being obtained by heating the fish roe liquid obtained by crushing the fish roe and the fish roe with various seasonings and denaturing the protein of the fish roe pickling liquid. Seasoning liquid. 2. A seasoning liquid using fish roe according to claim 1, characterized in that it is fish roe or cod roe. 3. A taste liquid for food products using the fish roe according to claim 1, wherein the '1-IT characteristic is that the heating temperature is about 90°C.