JPS6034157A - Preparation of raw material of pasty food composed mainly of salmon roe - Google Patents

Abstract

PURPOSE:To prepare the titled pasty food which can be used for various purposes, by straining salted salmon roe to remove the chorion and ovary from the roe, pouring cottonseed salad oil to the obtained salmon roe emulsion, and adding various seasonings seccessively to the mixture to effect the semi-coagulation of the mixture. CONSTITUTION:Roe extracted from the abdomen of a salmon is washed to remove the foreign materials, salted, and strained to remove the chorion and ovary from the roe. The obtained roe emulsion is purified, added with a proper amount of cottonseed salad oil, further added successively with vinegar, sodium glutamate, aromatic acid, flavor, pepper, etc., and the mixture is stirred to obtain a semi-coagulated product. The salmon roe which has been used only in the salted form, can be utilized for various purposes. The stock in the distributors, etc. can be reduced, and the usability by the customer can be improved.

Description

【発明の詳細な説明】 との発明は、筋子を基材とし、卵巣′、卵膵とをうらど
ししながら除去して、筋子乳液を作り、筋子乳液に綿実
よりしぼりとった植物性サラダ油を、規定割合によって
、汁そぎながら覚伴し、さらに添加材として７７９−ｔ
’、食用ｖＦ（ｌｌｆｉｉｔ）　、　ジルタミン敵ソー
タ（味の家を含む）芳香酸ソーダ、香料およびこしよう
等を順次加えたがら党伴混紳して半凝固せしめたことを
特徴とする。ｖｌ子を主材とした練加工食品元種のＶ造
に関するものイある。[Detailed Description of the Invention] This invention uses myocardium as a base material, removes the ovary' and egg-pancreas while removing the myocardium to produce myocardium emulsion, and uses vegetable oil squeezed from cottonseed to make myocardium emulsion. Add salad oil according to the specified ratio while straining the juice, and add 779-t as an additive.
', edible vF (llfiit), diltamine, soda (including Ajiya), aromatic acid soda, fragrance, strainer, etc. are sequentially added and mixed with the mixture to make it semi-solidified. There is a story about V-Zo, the original processed food made from VL roe as the main ingredient.

現在達洋魚業から５夕殖魚秦に変り、さけの養魚放流が
実１Ｍされ、毎年さけの登りようが続き、筋子の生産が
過剰気味となり　、各地の魚協連、魚業協同組合筋子１
ｌＩＩ屋まに筋子を大量にかかえ　、その処分に苦膚゛
しており、これらにつν１て業者より新規別用の開発を
嘱望されていた。Currently, Tatsuyo Fish Industry has changed to 5-year-old fish production, salmon farming has reached 1 million yen, salmon continue to climb every year, and the production of suji roe has become excessive. 1
The company had a large amount of suji, and was having trouble disposing of it, and the company had been requesting the development of a new product for these items.

しかるに本発明？；ｔ’、とれらの１ＩＩ１％を解決す
るため開発されたもので　、以下詳細に説明すれば、さ
けのはらを切り開ｌ）て筋：！（さけの卵巣を言う）を
摘出し：汚れを洗った後筋子１００ｇに対して食塩４．
８％位す合イ塩づけし、塩づけした後塩子をうらどしけ
たけ圧さして　、卵巣よりさけの卵（筋子）を　内嵌さ
せ、許の卵膜お上が筋そちを取り除き゛、筋子乳液を精
製し、筋子乳液に綿実よりちゆう出された植物性サラダ
油をｉｋ＝筋子乳液の割合に準じて規定量加えながら覚
伴し、さらに添加ざＶ）としてマスターｒ・９食用ｖＦ
（ｅｉも含む）、ジルタミシ酸ソータ（味の素−１芳芳
香酸ソーダ　、香料゛、こしより等を加え所定時叩覚伴
混紳して仕上げたことを特徴とする筋子を主材とした練
加工食品・の元種イある。But this invention? ;t', was developed to solve 1II1% of Torera, and if I explain it in detail below, I will cut open the Salmon's belly. (Salmon ovary) removed: After washing the dirt, salt 4.
Salt the eggs to a consistency of about 8%, and after salting, press the salt to the maximum pressure to fit the salmon eggs (muscles) from the ovaries, and remove the sinews on the top of the egg membrane. Then, purify the myocardium emulsion, add a specified amount of vegetable salad oil extracted from cottonseed to the myocardium emulsion according to the ratio of ik=muscle emulsion, and add it to the myocardium emulsion. edible vF
(including EI), dilatamic acid sorta (Ajinomoto-1 aromatic acid soda, flavoring, strained, etc.) and kneading process using suji as the main material, which is finished by beating and mixing at specified times. There is an origin of food.

したがって科学技術庁資源調査会の食品成分表１こよる
分析結果を示すと次の通りの成分を含有す′；６゜元種
となる筋子（さけの卵）全体のＣａ１．（力０リー灰分
６，２ｇ、無機質分としてカルシュつム１０伽ｇ、ナト
リ１ウム、：ｌ、９０鳴、りン分５０師ｇ′鋒分４ｍｇ
。Therefore, according to the analysis results from Food Composition Table 1 of the Science and Technology Agency Resource Investigation Committee, it contains the following ingredients: 6° Ca1. (ash content: 6.2 g, inorganic content: 10 g of calcium, 1 um of sodium: l, 90 g, phosphorus: 50 g, 4 mg)
.

どタミ　ンＡ、Ａ効力５ｏｏ工、Ｕ”、Ａ　、５００１
．Ｕ。Dotamin A, A potency 5oo, U”, A, 5001
．． U.

２１０５ＤＣ、１，Ｕ、ｅ　５”、；７Ｄ　、　Ｏｌ、
Ｕ　、Ｂ１＝０．５０ｍｇ　、Ｂ　２＝Ｏｐｏｍｇ　、
ニコ千ン酸Ｏｍｇイ゛、さけの伸の炬づけイ成分は筋子
１００　ｇの分析結果で、塩分含有量ば４，８グでつけ
られており　、ふけい、変化しなＶようにつけ込まｈ油
脂分は動物性油脂分イあオイルの成分の分析結果を詳述
すると１次の？リイある。2105DC, 1, U, e 5”, ;7D, Ol,
U, B1=0.50mg, B2=Opomg,
The results of the analysis of 100 g of nichosinoic acid and the ingredients of salmon elongation, indicating that the salt content is 4.8 g, are added to prevent dandruff and change. The oil and fat content is animal fat and oil.If you explain the analysis results of the oil's components in detail, is it of the first order? There is.

さらに栄勢食品可食部全ちつｆｆ１１ｇ当りの了−）酸
ｉｔ表によると、筋子はイソ０イシシＯ，Ｊ、Ｄイシシ
ｎ７３ｇ　、リジン０．４９已　、メチ大ニブ０．０θ
ｇ′、シス５’：ｔＯ；Ｌｌｇ、フェニル了５ニジ０．
５７ｇ、チ０シシ。Furthermore, according to the table of acidity per 11g of all edible portions of Eisei Foods, muscle fibers contain 73g of iso0, O, J, and D, 0.49g of lysine, and 0.0θ of methi large nib.
g', cis5':tO;Llg, phenyl5':tO;
57g, 0 pieces.

（１，２６ｇ、スレ大二ン、ｏｒ４ｇ、）リプトフ了ニ
ア！ｏ’ρ６ｅｇバリ；、＋０．５１ｇ、たん自硬６６
ｇ、を含有し第１制限アミノＷＩ（ちつ素１ｇ中のｇ数
で表示されたよに含まれている。(1,26g, thread large second, or4g,) Liptofu is near! o'ρ6eg Bali;, +0.51g, Tan self-hardening 66
g, and contains the first restricted amino WI (expressed as the number of g in 1 g of nitrogen).

１）１次に綿実等植物性せラダ油の可食部１００ｇ中の
成分折衷による分析結果を説明すると、力０リー（ｇラ
ダ沖１ｓｅｃ区　β分なし、たんばく質、なし、脂質１
００ｇで純正な植物性の脂で、揚物、料理に速してかり
、勅物悸脂と混合してもを１００メ油脂故に反応して化
学変化を起し、ぶはいすることけない。1) First, to explain the analysis results by combining the components in 100g of edible portion of radish oil derived from plants such as cottonseed, it is as follows:
00g of pure vegetable fat makes it quick for frying and cooking, and even when mixed with the royal fat, it reacts with 100g of fat and causes a chemical change, so it won't leak.

２）、ｙらに食用酢の可食郊分析成分表によれば、力０
リ−１２Ｃａ１（食Ｊ１１１ｍ＞　、水分９５．５ｇ　
、たＡ、白質ｏ、２ｇ　、炭水化物０．３じ、Ｗ分０．
１　ｇ、す計り１ウムラｇ　、じ５ミン２０．Ｏｌｇで
ある　、酢酸け］［Ｑｇ中４′、１メゾ、３饅口と　ラ
ナロと　がある。2) According to the table of edible vinegar analysis by Y et al., the strength is 0.
Lee-12Ca1 (meal J111m>, water 95.5g
, A, white matter o, 2g, carbohydrates 0.3 t, W min 0.
1 g, 1 umrah g, 5 min 20. Olg, acetic acid] [Qg has 4', 1 meso, 3 manguchi and ranaro.

耶ち動物性の筋子乳液を覚伴しながら、＃物性の綿実等
の＋ｆ５９沖を速量混入してよく型、練し′、マス２−
Ｆ、食用酢、ジルダミン滑り−ダおよび、筋子乳液のへ
奥を中和するために芳芳査酔ソーリ、査料をを加え強く
１ｙ？時間党判１７ながら、こしようを添加して半Ｗ−
固せしめ、筋子を主材とした加工食品の元種を精製し、
栄養分の多量含有する元種を利用してソーｔ−ジ゛、ハ
ム、かｂへン、）は物、かまぼと。While keeping the animal muscle emulsion, quickly mix in +F59 material such as cottonseed with physical properties, mold and knead well, and mass 2-
F. Add edible vinegar, dildamine slider, and to neutralize the inner part of muscle emulsion, add 1y? For 17 hours, add pepper and half W-
We harden and refine the original source of processed foods, which are mainly made from muscle fibers.
By using the original seed that contains a large amount of nutrients, we can sort foods such as fish, ham, and kamabo.

味そ、圧油−、ｉｐ造するときの部材として使用ブイき
るように加工したものである。It is processed so that it can be used as a component for making miso, pressure oil, and IP.

許乳液を覚伴しながら植物性の”ｔ５ダ油を混入しプレ
ニＩｒＬながら食用６トを定員添加し、さらに筋子独得
の角臭生く　さみを中和するために芳香酸ソーダおよσ
香料を加え、かつこしようを添加しながら強力に一定時
間党伴しながらプレシ「すると　、筋子の異臭は中和さ
れて消え　、り員、９ミニ／敵ソーダが加えられてｂ・
るの−ｅ美味を倍増し、筋子乳液は食用酢が混和されて
いるのプ覚伴されると、均質状態に混練されて、半疑固
して仕上る。Vegetable-based "T5 oil" is mixed into the milky lotion, and edible 60% is added to the pre-IrL, and aromatic acid soda and σ are added to neutralize the unique horny odor of the muscle.
Add flavoring, add bonito flakes, and press for a certain period of time.Then, the off-flavor of the suji koji will be neutralized and disappear.
When the muscle emulsion is mixed with edible vinegar, it is kneaded into a homogeneous state and becomes semi-solid.

したがって筋子を主材としたれ加工食品等の元種の成分
を分析すると次の辿りイあった。Therefore, when we analyze the ingredients of processed foods that use suji as the main ingredient, we find the following path.

組合力（７リー１１２２ｃａｌ　、（１，００ｇｍ＊Ｍ
よ’＋）水分４８ｇ、珀分（ｊ）リュウム　＠）　４　
、Ｅｌグ即ちＩ’ｙｏｏｍｇ、たん白質２８３　ｔ４’
１．Ｏｇ　、炭水化物として糖質１．Ｏｇ、せんい質０
，０５．ｇ、灰分６　、５　ＩＸ、　債ｐｓｒ’ｒ　分
トｌ、テ、ｊｌ　Ｌ　シ：Ｌ”　ｌｓ　１２５ｍｇリン
分５００ｍ巳１．れ分４β叱　、じダミンＡ　、Ａ効力
５２０ｍｇ、（１，Ｕ）、Ａ＝５２０ｍｇ、力０チン＝
　Ｏ、（１酸分は他室筋子づけ時４．８グから５．８グ
に軽減された。Combined power (7 Lee 1122 cal, (1,00gm*M
Yo'+) Water 48g, Minute (j) Ryuum @) 4
, Elg or I'yoomg, protein 283 t4'
1. Og, carbohydrate 1. Og, fiber quality 0
,05. g, ash content 6, 5 IX, bond psr'r minute l, te, jl L si:L”ls 125mg phosphorus content 500m巳1.rebun 4β scolding, didamin A, A potency 520mg, (1,U) , A=520mg, force 0chin=
O, (1 acid content was reduced from 4.8 g to 5.8 g when attaching extra-chamber sutures.

また筋子乳液に食用齢、ジルタ三ン厳ソージ、芳査飯査
料を添かして固まらないよに液状となし、鳴む乾そうし
て、加工食品を製造するときの元種として筋子粉末を！
Ｉ！ＩＰするととも可ｆｌｌｉ″′ｅある。In addition, edible muscle milk, Jilta Sangan Soji, and Hoshihanshari are added to the muscle seed emulsion to make it liquid so that it does not harden, and then it is dried and used as the raw material for producing processed foods. of!
I! It is possible to use IP.

また筋子元種を半固型状にしであるので、サラダ等のト
レシング用の元盾にするととも可能で、市販されている
マヨネーズに優るともおとらぬ高栄弊価の筋子を主材と
した純加工食品等の元種を製造することができた。In addition, since the sujiko root seeds are made into a semi-solid form, it can also be used as a base for dressing salads, etc., and the main ingredient is sujiko, which has a high value that is superior to commercially available mayonnaise. We were able to produce the raw material for pure processed foods.

したがって今までは海自体、塩づけｒこして′、一般に
食用されていたＦｊ度で′、とれらの利用方法が生のま
ま使用するか　、永持ちさせるた跋′、垣づけするしか
なく′、高栄着価値があるにもかかわらす゛、多目的食
品加工の元′Ｓに、加工すること？こより′、奏者等の
在庫数を軽減し、消費者が使用し易いように精製された
ものである。Therefore, until now, the sea itself had been salted, strained, and generally eaten at the level of Fj, and the only way to use it was to use it raw, or to preserve it for a long time, and to fence it off. Despite its high value, it can be processed into a multi-purpose food processing source. This product has been refined to reduce the number of players and other players in stock and to make it easier for consumers to use.

との発明は筋子が過剰し処理に困難を朽めているｆｌｉ
ｔ頼を永年追求して成こうしたもので　、加工が容易で
１金的に筋子を元種にかえて食品加工、または添加ざい
料として多目的に利用″′ｅき、その効果ば極めて両売
的で、有用な発明である。This invention has an excessive number of muscle fibers and is difficult to process.
It is a product that has been achieved through years of pursuit, and is easy to process, and can be used for many purposes in food processing by replacing the sujiko with the original seed, or as an additive, and its effects make it extremely marketable. So, it is a useful invention.

Claims (1)

【特許請求の範囲】 本発明は本文に詳記するように、筋子をうらどししなが
ら、ｌＪ巣より筋子をＭ脱し、筋子をとりまく　卵膜と
卵膜を取り除き−、ｖＦＦ乳液を製精し゛、筋子乳液に
棉実町うタ油を適量注そぎながら、覚伴し、マスターｒ
９食用酢′、クルタミシ酸ソーダー芳香酸′。 香料゛、こしよう等を順次添加して覚伴混練せしめてテ
疑固せしめたことにより精ψルた筋子を主材とした練加
工食品の元巧。[Scope of Claims] As described in detail in the main text, the present invention involves removing the myocardium from the IJ nest while enlarging the myocardium, removing the ovarian membrane surrounding the myocardium, and refining the vFF emulsion. While pouring an appropriate amount of Somimachi Uta Oil into the muscle emulsion, I spoke to Master R.
9 Edible vinegar', Sodium curtamic acid, Aromatic acid'. Mototaku is a processed food made from refined suji roe, which is made by sequentially adding spices, soybean paste, etc., kneading it, and solidifying it.