JP2012034616A - Method for producing salted cod roe, salted cod roe, and method for producing karashi mentaiko (red-pepper salted cod roe), and karashi mentaiko - Google Patents
Method for producing salted cod roe, salted cod roe, and method for producing karashi mentaiko (red-pepper salted cod roe), and karashi mentaiko Download PDFInfo
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Abstract
Description
本発明は塩たらこの製造方法及び塩たらこ、並びに辛子明太子の製造方法及び辛子明太子に関する。詳しくは、食品添加物の使用を低減することが可能な塩たらこの製造方法及び塩たらこ、並びに辛子明太子の製造方法及び辛子明太子に係るものである。 The present invention relates to a production method and salted octopus for salt and a method for producing mentaiko and mentaiko. Specifically, the present invention relates to a manufacturing method and salted octopus, and a manufacturing method of menta mentaiko and menta mentaiko that can reduce the use of food additives.
辛子明太子は、博多地区をその発祥の地とする代表的な塩蔵食品である。また、今日では、ごまを配合したもの、おろし柚子を配合したもの等、様々な辛子明太子が提案されている（例えば、特許文献１、特許文献２参照）。 Pepper Mentaiko is a typical salted food that originated in the Hakata area. In addition, various mentaiko such as sesame and grated eggplant are proposed today (see, for example, Patent Document 1 and Patent Document 2).
ところで、従来の一般的な辛子明太子の製造方法は、先ず、原料卵であるスケトウダラの卵巣を塩水で洗浄した後、亜硝酸ナトリウムを含む一次漬け込み液に漬け込むことで塩たらこを製造し、続いて、唐辛子や調味料を含む二次漬け込み液に塩たらこを漬け込むことによって、辛子明太子を製造している。 By the way, the conventional method for producing mentaiko is to first wash the ovary of walleye pollock, which is a raw egg, with salt water, and then soak it in a primary soaking solution containing sodium nitrite, Spicy mentaiko is made by pickling salted octopus in a secondary pickling solution containing chili and seasonings.
ここで、一次漬け込み液に含まれている亜硝酸ナトリウムは、製品の細菌数を抑えることができる。 Here, sodium nitrite contained in the primary soaking solution can suppress the number of bacteria in the product.
なお、「辛子めんたいこ食品の表示に関する公正競争規約」を自主的に運用する機関として、全国の辛子めんたいこ製造業者、販売業者などによって平成元年１月２５日に設立された「全国辛子めんたいこ食品公正取引協議会」では、細菌数が１０５オーダー以下とすることを目標として定めている。 In addition, as a body that voluntarily operates the “Fair Competition Rules on Labeling of Pepper Mentaiko Foods”, the “National Pepper Mentaiko Food Fair” was established on January 25, 1989 by the manufacturers and distributors of hot pepper noodles nationwide. the Trade Council ", has set as a target that the number of bacteria is less than 10 5 order.
なお、食品衛生法には、「すじこ及びたらこにあっては、その１ｋｇにつき、０．００５０ｇを超える量を残存しないように使用しなければならない」とされている。そして、こうした規定量未満の使用については食品衛生法も認めていることから、従来の辛子明太子の製造方法においては、一次漬け込み液中に亜硝酸ナトリウムを含有させている。 According to the Food Sanitation Law, “Sujiko and Tarako must be used so that no more than 0.0050 g per 1 kg remains”. And since the food hygiene law is also recognized about the use below such regulation amount, in the conventional manufacturing method of mentaiko, the sodium nitrite is contained in the primary pickling liquid.
しかしながら、発がん性物質の一つとして知られているジメチルニトロソアミンは、動物性タンパク質が分解してできたジメチルアミンと亜硝酸が反応することによって生成されるため、亜硝酸を添加した食品を食べると癌になる恐れがあるとも言われている。 However, dimethylnitrosamine, which is known as a carcinogen, is produced by the reaction of dimethylamine produced by the degradation of animal protein and nitrous acid. It is also said that there is a risk of getting cancer.
本発明は以上の点に鑑みて創案されたものであって、亜硝酸ナトリウムを用いることなく、製品の細菌数を抑えることができる塩たらこの製造方法及び塩たらこ、並びに辛子明太子の製造方法及び辛子明太子を提供することを目的とする。 The present invention was devised in view of the above points, and this production method and salt soy sauce, as well as the method for producing mentaiko, which can suppress the number of bacteria in the product without using sodium nitrite, and The purpose is to provide mentaiko.
上記の目的を達成するために、本発明の塩たらこの製造方法は、ケフィアを含む漬け込み液にスケトウダラの卵巣を漬け込む工程を備える。 In order to achieve the above object, the method for producing salt salmon according to the present invention includes a step of immersing the ovary of walleye pollock in a immersing solution containing kefir.
ここで、ケフィアを含む漬け込み液にスケトウダラの卵巣を漬け込むことによって、細菌数の増加を抑制することが可能となり、細菌数の増加の抑制を目的として亜硝酸ナトリウムを使用する必要が無くなる。 Here, it is possible to suppress the increase in the number of bacteria by soaking the ovary of walleye pollack in the soaking solution containing kefir, and it becomes unnecessary to use sodium nitrite for the purpose of suppressing the increase in the number of bacteria.
また、漬け込み液に、同漬け込み液に漬け込むスケトウダラの卵巣の重量も含めた全重量の４％以上のケフィアを含んでいる場合には、細菌数の増加を抑制する効果がより一層向上することとなる。 In addition, when the soaking solution contains kefir of 4% or more of the total weight including the ovary of walleye pollock soaked in the soaking solution, the effect of suppressing the increase in the number of bacteria is further improved. Become.
更に、漬け込み液にスケトウダラの卵巣の漬け込みを開始する温度が高い方が、漬け込み液のスケトウダラの卵巣への含浸度合いが高くなる。そして、ケフィアを含む漬け込み液がスケトウダラの卵巣へ充分に含浸した方が細菌数の増加の抑止効果が向上することとなり、略５０℃以上では同等の効果を得ることができる。一方で、スケトウダラの卵巣を加熱しすぎた場合には、スケトウダラの卵巣が煮えてしまい製品としての価値を失ってしまう。そのため、細菌数の増加の抑止効果を確保すると共に、製造マージンを考慮すると、漬け込み液にスケトウダラの卵巣の漬け込みを開始する温度は略５０℃が好ましい。 Furthermore, the higher the temperature at which the ovary of walleye pollock starts to be pickled in the pickled liquid, the higher the degree of impregnation of the pickled liquid into the ovary of walleye pollack. Then, the effect of suppressing the increase in the number of bacteria is improved when the soaking solution containing kefir is sufficiently impregnated into the ovary of walleye pollack, and an equivalent effect can be obtained at about 50 ° C. or higher. On the other hand, when the walleye ovaries are heated too much, the walleye ovaries are boiled and lose their value as a product. Therefore, in consideration of ensuring the effect of suppressing the increase in the number of bacteria and taking into consideration the manufacturing margin, the temperature at which the ovation of walleye pollock starts to be immersed in the immersion liquid is preferably about 50 ° C.
また、上記の目的を達成するために、本発明の塩たらこは、スケトウダラの卵巣に少なくともケフィアを含浸させてなる。 In order to achieve the above-mentioned object, the salted octopus of the present invention is obtained by impregnating walleye pollock ovary with at least kefir.
ここで、スケトウダラの卵巣にケフィアが含浸されていることによって、細菌数の増加を抑制することが可能となり、細菌数の増加の抑制を目的として亜硝酸ナトリウムを使用する必要が無くなる。 Here, by impregnating walleye pollock ovary with kefir, it becomes possible to suppress the increase in the number of bacteria, and it becomes unnecessary to use sodium nitrite for the purpose of suppressing the increase in the number of bacteria.
また、上記の目的を達成するために、本発明の辛子明太子の製造方法は、ケフィアを含む第１の漬け込み液にスケトウダラの卵巣を漬け込む工程と、辛子調味料を含む第２の漬け込み液に、少なくともケフィアが含浸したスケトウダラの卵巣を漬け込む工程とを備える。 Moreover, in order to achieve said objective, the manufacturing method of the spicy mentaiko of this invention includes the process of immersing the ovary of walleye pollack in the 1st pickling liquid containing kefir, and the 2nd pickling liquid containing a spicy seasoning, And a step of immersing the walleye ovary impregnated with at least kefir.
ここで、ケフィアを含む第１の漬け込み液にスケトウダラの卵巣を漬け込むことによって、細菌数の増加を抑制することが可能となり、細菌数の増加の抑制を目的として亜硝酸ナトリウムを使用する必要が無くなる。 Here, it is possible to suppress the increase in the number of bacteria by soaking the ovary of walleye pollack in the first soaking solution containing kefir, and it becomes unnecessary to use sodium nitrite for the purpose of suppressing the increase in the number of bacteria. .
また、第１の漬け込み液に、同第１の漬け込み液に漬け込むスケトウダラの卵巣の重量も含めた全重量の４％以上のケフィアを含んでいる場合には、細菌数の増加を抑制する効果がより一層向上することとなる。 Further, when the first soaking solution contains kefir of 4% or more of the total weight including the ovary of walleye pollock soaked in the first soaking solution, the effect of suppressing the increase in the number of bacteria can be obtained. This will be further improved.
更に、第１の漬け込み液にスケトウダラの卵巣の漬け込みを開始する温度が高い方が、第１の漬け込み液のスケトウダラの卵巣への含浸度合いが高くなる。そして、ケフィアを含む第１の漬け込み液がスケトウダラの卵巣へ充分に含浸した方が細菌数の増加の抑止効果が向上することとなり、略５０℃以上では同等の効果を得ることができる。一方で、スケトウダラの卵巣を加熱しすぎた場合には、スケトウダラの卵巣が煮えてしまい製品としての価値を失ってしまう。そのため、細菌数の増加の抑止効果を確保すると共に、製造マージンを考慮すると、第１の漬け込み液にスケトウダラの卵巣の漬け込みを開始する温度は略５０℃が好ましい。 Further, the higher the temperature at which the first soaking solution begins to soak the walleye ovary, the higher the degree of impregnation of the first soaking solution into the wall of the walleye pollen. Then, the effect of inhibiting the increase in the number of bacteria is improved when the first soaking solution containing kefir is sufficiently impregnated into the ovary of walleye pollack, and an equivalent effect can be obtained at about 50 ° C. or higher. On the other hand, when the walleye ovaries are heated too much, the walleye ovaries are boiled and lose their value as a product. Therefore, in consideration of ensuring the effect of suppressing the increase in the number of bacteria and taking the manufacturing margin into consideration, the temperature at which the first immersing ovary of walleye pollock is started is preferably about 50 ° C.
また、上記の目的を達成するために、本発明の辛子明太子は、スケトウダラの卵巣に少なくともケフィア及び辛子調味料を含浸させてなる。 In order to achieve the above object, the mentaiko of the present invention is made by impregnating the ovary of walleye pollack with at least kefir and a spice seasoning.
ここで、スケトウダラの卵巣にケフィアが含浸されていることによって、細菌数の増加を抑制することが可能となり、細菌数の増加の抑制を目的として亜硝酸ナトリウムを使用する必要が無くなる。 Here, by impregnating walleye pollock ovary with kefir, it becomes possible to suppress the increase in the number of bacteria, and it becomes unnecessary to use sodium nitrite for the purpose of suppressing the increase in the number of bacteria.
本発明の塩たらこの製造方法及び塩たらこ、並びに辛子明太子の製造方法及び辛子明太子では、亜硝酸ナトリウムを使用することなく細菌数を抑えることが可能である。 According to the production method and salted octopus of this invention, the production method of mentaiko and mentaiko, it is possible to reduce the number of bacteria without using sodium nitrite.
以下、本発明を実施するための形態（以下、「実施の形態」と称する）を図面を参酌しながら説明し、本発明の理解に供する。
図１は、本発明を適用した塩たらこの製造方法及び辛子明太子の製造方法の一例を説明するためのフローチャートである。本実施の形態では、先ず、塩たらこ及び辛子明太子の主原料であるスケトウダラの卵巣を冷凍した状態で受け入れ、開梱して検品を行う（図１中符号Ｓ１及びＳ２参照）。
Hereinafter, modes for carrying out the present invention (hereinafter referred to as “embodiments”) will be described with reference to the drawings for understanding of the present invention.
FIG. 1 is a flow chart for explaining an example of the production method and the production method of mentaiko. In the present embodiment, first, the ovary of walleye pollock and mentaiko, which are the main raw materials for salted salmon and red pepper, is received in a frozen state, unpacked and inspected (see symbols S1 and S2 in FIG. 1).
次に、１８℃以下で一昼夜の時間をかけてスケトウダラの卵巣の解凍を行い、解凍後にはスケトウダラの卵巣の洗浄を行う（図１中符号Ｓ３及びＳ４参照）。 Next, the walleye pollack ovary is thawed at 18 ° C. or lower over a day and night, and the walleye pollack ovary is washed after the thaw (see symbols S3 and S4 in FIG. 1).
続いて、ケフィア（乳酸菌と酵母の共生発酵によって生まれるアルコール発酵乳である）を含む一次漬け込み液中にスケトウダラの卵巣を漬け込むことによって、塩たらこを得ることができる（図１中符号Ｓ５参照）。 Subsequently, salted octopus can be obtained by soaking the ovary of walleye pollock in a primary soaking solution containing kefir (alcoholic fermented milk produced by symbiotic fermentation of lactic acid bacteria and yeast) (see S5 in FIG. 1).
ここで、本実施の形態の一次漬け込み液は、ケフィアが４重量％、マルトースが１重量％、塩分が９重量％、水が４０重量％となる様に調整されている。重量％は、一次漬け込み液に漬け込むスケトウダラの卵巣をも含めた全重量に対する濃度である。なお、本実施の形態の一次漬け込み液には、従来の漬け込み液に含まれていた亜硝酸ナトリウムは含まれていない。 Here, the primary soaking solution of the present embodiment is adjusted so that kefir is 4% by weight, maltose is 1% by weight, salt is 9% by weight, and water is 40% by weight. % By weight is the concentration relative to the total weight including walleye ovary ovary soaked in the primary soaking solution. It should be noted that the primary soaking liquid of the present embodiment does not contain sodium nitrite contained in the conventional soaking liquid.
また、本実施の形態では、５０℃に温度調整した一次漬け込み液にスケトウダラの卵巣を漬け込んでいる。なお、一次漬け込み液には２４時間程度の漬け込みを行うのであるが、漬け込み開始後２時間程度では２５℃以下に達することとなり、その後は２５℃以下の温度が保たれることとなる。 Moreover, in this Embodiment, the ovary of walleye pollack is immersed in the primary immersion liquid temperature-controlled at 50 degreeC. The primary soaking solution is soaked for about 24 hours. However, the temperature reaches 25 ° C. or less in about 2 hours after the start of soaking, and thereafter the temperature of 25 ° C. or less is maintained.
表１は、ケフィアの含有量が異なる各種の一次漬け込み液に漬け込んで製造した塩たらこの細菌数を測定した結果である。 Table 1 shows the results of measurement of the number of bacteria in salt produced by soaking in various primary soaking solutions having different kefir contents.
なお、表１の結果は、株式会社シーアールシー食品環境衛生研究所（環境計量証明事業所登録番号第３９号、建築物飲料水水質検査事業登録福岡県水第４６号、社団法人福岡県食品衛生協会指定機関、社団法人福岡県菓子工業組合検査機関）による試験結果に基づくものである。 The results in Table 1 are the results of CRC Food Environmental Health Laboratory (Environmental Measurement Certification Office Registration No. 39, Building Drinking Water Quality Inspection Business Registration Fukuoka Water No. 46, Fukuoka Food Sanitation This is based on the test results of the association designated organization, Fukuoka Confectionery Industry Association Inspection Organization).
ここで、表１中符号Ａはケフィアを含んでおらず、表１中符号Ｂはケフィアが３重量％、表１中符号Ｃはケフィアが４重量％、表１中符号Ｄはケフィアが５重量％、表１中符号Ｅはケフィアが６重量％、表１中符号Ｆはケフィアが７重量％含まれた一次漬け込み液に漬け込んだ塩たらこである。また、漬け込み開始時の温度は４７〜４８℃であり、一次漬け込み液は、ケフィアが上述した通りの濃度、マルトースが１重量％、塩分が９重量％、水が４０重量％に調整されている。重量％は、一次漬け込み液に漬け込むスケトウダラの卵巣をも含めた全重量に対する濃度である。 Here, symbol A in Table 1 does not contain kefir, symbol B in Table 1 is 3% by weight of kefir, symbol C in Table 1 is 4% by weight of kefir, and symbol D in Table 1 is 5% by weight of kefir. In Table 1, the symbol E is 6% by weight of kefir, and the symbol F in Table 1 is salted cabbage soaked in a primary soaking solution containing 7% by weight of kefir. In addition, the temperature at the start of the soaking is 47 to 48 ° C., and the primary soaking liquid is adjusted to the concentration as described above for kefir, 1% by weight of maltose, 9% by weight of salt, and 40% by weight of water. . % By weight is the concentration relative to the total weight including walleye ovary ovary soaked in the primary soaking solution.
表１から、ケフィアを含まない一次漬け込み液（表１中符号Ａ参照）に漬け込んだ塩たらこは、１２日目に１０６以上の細菌数となっており、全国辛子めんたいこ食品公正取引協議会が目標として定める１０５オーダー以下の細菌数は１１日目までとなっている。 From Table 1, the primary pickling liquid salt marinated in (in Table 1 reference numeral A) cod roe that does not include the kefir is made on day 12 with 10 6 or more of the number of bacteria, nationwide Mentaiko Food Fair Trade Council the number of bacteria 10 5 order following prescribed as a target is made up to 11 days.
一方、ケフィアを含む一次漬け込み液（表１中符号Ｂ〜Ｆ参照）に漬け込んだ塩たらこは、１９日目であっても１０５オーダー以下の細菌数を保っている。なお、ケフィアを４重量％以上含んでいる一次漬け込み液（表１中符号Ｃ〜Ｆ参照）の場合には、１９日目であっても細菌数が３００／ｇ以下という結果を得ることができた。 On the other hand, salts roe of marinated primary pickling solution (see in Table 1 code B to F) containing kefir is kept 10 5 number of orders following bacteria even 19 days. In addition, in the case of the primary soaking solution containing 4% by weight or more of kefir (see symbols C to F in Table 1), the result that the number of bacteria is 300 / g or less can be obtained even on the 19th day. It was.
表１から、一次漬け込み液がケフィアを４重量％以上含むことで、細菌数を充分に抑制することができることが明らかであるため、本実施の形態の一次漬け込み液ではケフィアを４重量％となる様に調整している。 Since it is clear from Table 1 that the primary soaking solution contains 4% by weight or more of kefir, the number of bacteria can be sufficiently suppressed, so that the primary soaking solution of this embodiment has 4% by weight of kefir. It is adjusted like this.
表２は、一次漬け込み液への漬け込み開始温度を異ならせた塩たらこの細菌数を測定した結果である。 Table 2 shows the results of measurement of the number of bacteria in the case of salt with different soaking start temperatures in the primary soaking solution.
なお、表２の結果は、株式会社シーアールシー食品環境衛生研究所（環境計量証明事業所登録番号第３９号、建築物飲料水水質検査事業登録福岡県水第４６号、社団法人福岡県食品衛生協会指定機関、社団法人福岡県菓子工業組合検査機関）による試験結果に基づくものである。 The results in Table 2 are the results of CRC Food Environmental Health Laboratory Co., Ltd. (Environmental Measurement Certification Office Registration No. 39, Building Drinking Water Quality Inspection Business Registration Fukuoka Water No. 46, Fukuoka Food Sanitation This is based on the test results of the association designated organization, Fukuoka Confectionery Industry Association Inspection Organization).
ここで、表２中符号Ａは漬け込み開始温度が４０℃、表２中符号Ｂは漬け込み開始温度が５０℃、表２中符号Ｃは漬け込み開始温度が６０℃の場合を示している。また、一次漬け込み液は、ケフィアが４重量％、マルトースが１重量％、塩分が９重量％、水が４０重量％となる様に調整されている。重量％は、一次漬け込み液に漬け込むスケトウダラの卵巣をも含めた全重量に対する濃度である。 Here, symbol A in Table 2 indicates that the soaking start temperature is 40 ° C., symbol B in Table 2 indicates that the soaking start temperature is 50 ° C., and symbol C in Table 2 indicates that the soaking start temperature is 60 ° C. The primary soaking solution is adjusted to 4% by weight of kefir, 1% by weight of maltose, 9% by weight of salt, and 40% by weight of water. % By weight is the concentration relative to the total weight including walleye ovary ovary soaked in the primary soaking solution.
表２から、漬け込み開始温度が４０℃の場合には、１０日目までは１０５オーダー以下の細菌数を保っているが、１１日目に５．２×１０６／ｇに達している。即ち、１１日目に１０６以上の細菌数となっており、全国辛子めんたいこ食品公正取引協議会が目標として定める１０５オーダー以下の細菌数は１０日目までとなっている。 From Table 2, when the pickling start temperature is 40 ° C., the number of bacteria of 10 5 order or less is maintained until the 10th day, but it reaches 5.2 × 10 6 / g on the 11th day. In other words, it has a 10 6 or more of the number of bacteria in 11 days, the National Mentaiko Food Fair Trade Council 10 5 order less than or equal to the number of bacteria defined as the target is made up to 10 days.
一方、漬け込み開始温度が５０℃の場合には、１５日目までは１０５オーダー以下の細菌数を保っているが、１６日目に２．０×１０６／ｇに達している。即ち、１６日目に１０６以上の細菌数となっており、全国辛子めんたいこ食品公正取引協議会が目標として定める１０５オーダー以下の細菌数は１５日目までとなっている。また、漬け込み開始温度が６０℃の場合には、１６日目までは１０５オーダー以下の細菌数を保っているが、１７日目に７．８×１０６／ｇに達している。即ち、１７日目に１０６以上の細菌数となっており、全国辛子めんたいこ食品公正取引協議会が目標として定める１０５オーダー以下の細菌数は１６日目までとなっている。 On the other hand, when the soaking start temperature is 50 ° C., the number of bacteria of 10 5 order or less is maintained until the 15th day, but it reaches 2.0 × 10 6 / g on the 16th day. In other words, it has a 10 6 or more of the number of bacteria on day 16, the national Mentaiko Food Fair Trade Council 10 5 order less than or equal to the number of bacteria defined as the target is made up to 15 days. Moreover, when the pickling start temperature is 60 ° C., the number of bacteria of the order of 10 5 or less is maintained until the 16th day, but it reaches 7.8 × 10 6 / g on the 17th day. In other words, it has a 10 6 or more of the number of bacteria in 17 days, the National Mentaiko Food Fair Trade Council 10 5 order less than or equal to the number of bacteria defined as the target is made up to 16 days.
表２から、漬け込み開始温度が高い方が細菌を充分に抑制することができることが明らかであるが、漬け込み開始温度が高すぎると、スケトウダラの卵巣が煮立ってしまい、そもそも製品としての価値を失ってしまうこととなる。そのため、製造マージンを考慮し、本実施の形態では、５０℃に温度調整した一次漬け込み液にスケトウダラの卵巣を漬け込むこととしている。 From Table 2, it is clear that the higher the pickling start temperature can sufficiently suppress the bacteria, but if the pickling start temperature is too high, the walleye ovary simmers and loses its value as a product in the first place. It will end up. Therefore, in consideration of the manufacturing margin, in this embodiment, the walleye ovary is soaked in the primary soaking solution adjusted to a temperature of 50 ° C.
次に、一次漬け込みによって得られた塩たらこを、５℃以下で一昼夜の時間をかけて冷蔵保管を行い、一次漬け込み液の液切と洗浄を行う（図１中符号Ｓ６及びＳ７参照）。 Next, the salted octopus obtained by the primary soaking is refrigerated at 5 ° C. or less over a day and night, and the primary soaking solution is drained and washed (see symbols S6 and S7 in FIG. 1).
続いて、辛子調味料を含む二次漬け込み液に塩たらこを漬け込むことによって、辛子明太子を得ることができる（図１中符号Ｓ８参照）。 Subsequently, a salted octopus is soaked in a secondary soaking solution containing a spicy seasoning to obtain a spicy mentaiko (see S8 in FIG. 1).
その後、二次漬け込みによって得られた辛子明太子を、５℃以下で一昼夜の時間を掛けて冷蔵保管を行い、二次漬け込み液の液切を行うことによって、最終製品である辛子明太子が完成することとなる（図１中符号Ｓ９及びＳ１０参照）。 After that, mentaiko spicy pepper obtained by secondary soaking is refrigerated at 5 ° C or lower for a whole day and night, and then the final soy sauce mentaiko is completed by draining the secondary soaking liquid. (See symbols S9 and S10 in FIG. 1).
ここで、本実施の形態では、一次漬け込み液にケフィアが４重量％となる様に調整された場合を例に挙げて説明を行っているが、ケフィアが含まれる一次漬け込み液であれば細菌数の増加を抑制することができる。そのため、必ずしもケフィアが４重量％である必要はなく、４重量％未満でも良く、４重量％以上であっても良い。但し、上述した表１からも明らかな様に、一次漬け込み液にケフィアが４重量％以上含まれることで、より一層充分に細菌数の増加を抑制することができるために、一次漬け込み液中にはケフィアが４重量％以上含まれている方が好ましい。 Here, in this embodiment, the case where kefir is adjusted to 4% by weight in the primary soaking solution is described as an example. However, if the primary soaking solution contains kefir, the number of bacteria Can be suppressed. Therefore, the kefir is not necessarily 4% by weight, and may be less than 4% by weight or 4% by weight or more. However, as apparent from Table 1 described above, when kefir is contained in the primary soaking solution in an amount of 4% by weight or more, the increase in the number of bacteria can be more sufficiently suppressed. It is preferable that 4% by weight or more of kefir is contained.
また、本実施の形態では、５０℃に温度調整した一次漬け込み液にスケトウダラの卵巣を漬け込んだ場合を例に挙げて説明を行っているが、漬け込み開始温度は必ずしも５０℃に限定されるものではない。 Further, in this embodiment, the case where the ovary of walleye pollock is soaked in the primary soaked liquid whose temperature is adjusted to 50 ° C. is described as an example, but the soaking start temperature is not necessarily limited to 50 ° C. Absent.
本発明を適用した塩たらこの製造方法及び本発明を適用した辛子明太子の製造方法では、亜硝酸ナトリウムを使用することなく細菌数の増加を抑制することができる。 If the salt to which the present invention is applied is used, this production method and the method for producing mentaiko that has been applied to the present invention can suppress an increase in the number of bacteria without using sodium nitrite.
また、本発明を適用した塩たらこの製造方法及び本発明を適用した辛子明太子の製造方法では、製品歩留まりの向上を実現することができる。この点について、表３及び表４を用いて詳述する。 In addition, when the salt is applied to the present invention, the production method and the mentaiko production method to which the present invention is applied can improve the product yield. This point will be described in detail using Tables 3 and 4.
表３は、ケフィアの含有量が異なる各種の一次漬け込み液にスケトウダラの卵巣を漬け込んで製造した場合の歩留まりを示した結果である。 Table 3 shows the results of the yield in the case where the ovary of walleye pollock was soaked in various primary soaking solutions having different kefir contents.
なお、表３は、気温８〜１７℃、一次漬け込み液中には、ケフィアの他はマルトースが１重量％、塩分が９重量％、水が４０重量％が含まれており、漬け込み開始温度は４７〜４８℃であり、５回の測定の平均値を示している。 Table 3 shows that the temperature of 8 to 17 ° C. and the primary soaking solution contains 1% by weight of maltose, 9% by weight of salt and 40% by weight of water in addition to kefir. It is 47-48 degreeC, and has shown the average value of five measurements.
表４は、一次漬け込み液への漬け込み開始温度を異ならせた場合の歩留まりを示した結果である。 Table 4 shows the results of the yield when the temperature for starting the immersion in the primary immersion liquid is varied.
なお、表４は、気温１０℃、一次漬け込み液にはケフィアが４重量％、マルトースが１重量％、塩分が９重量％、水が４０重量％含まれている場合を示している。 Table 4 shows the case where the temperature is 10 ° C., and the primary soaking solution contains 4% by weight of kefir, 1% by weight of maltose, 9% by weight of salt, and 40% by weight of water.
表３及び表４から明らかな様に、ケフィアを含む一次漬け込み液に漬け込んだ場合には、上述の通り、製品歩留まりが向上することが分かる。 As is apparent from Tables 3 and 4, it can be seen that the product yield is improved as described above when immersed in the primary immersion liquid containing kefir.
Claims (8)
塩たらこの製造方法。 This method for producing salted salt is provided with a step of immersing the ovary of walleye pollock in a pickling solution containing kefir.
請求項１に記載の塩たらこの製造方法。 The method for producing salt halves according to claim 1, wherein the soaking solution contains 4% or more of kefir of the total weight including the weight of the ovary of walleye pollock soaked in the soaking solution.
請求項１または請求項２に記載の塩たらこの製造方法。 The method for producing salt salmon according to claim 1 or 2, wherein a temperature at which the ovary of walleye pollock starts to be soaked in the soaking solution is approximately 50 ° C.
塩たらこ。 Salted octopus, which is made by impregnating walleye pollock ovary with at least kefir.
辛子調味料を含む第２の漬け込み液に、少なくともケフィアが含浸したスケトウダラの卵巣を漬け込む工程とを備える
辛子明太子の製造方法。 Soaking the walleye ovary in the first soaking solution containing kefir;
A method for producing mentaiko, comprising a step of immersing the ovary of walleye pollack impregnated with at least kefir into a second pickling liquid containing a spicy seasoning.
請求項５に記載の辛子明太子の製造方法。 6. The method for producing mentaiko of hot pepper according to claim 5, wherein the first soaking solution contains 4% or more of kefir of the total weight including the weight of the ovary of walleye pollock soaked in the first soaking solution.
請求項５または請求項６に記載の辛子明太子の製造方法。 The method for producing mentaiko of hot pepper according to claim 5 or 6, wherein a temperature at which the ovary of walleye pollock starts to be immersed in the first immersion liquid is approximately 50 ° C.
辛子明太子 Mentaiko, a hot pepper made by impregnating the ovary of walleye pollock with at least kefir and hot seasoning
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