Method for manufacturing processed cod roe

Abstract

To provide a method for manufacturing a processed cod roe with which it is possible to manufacture a processed cod roe having firmness.SOLUTION: After immersing and pickling ovaries of cod roe 1 in a first seasoning liquid, a second seasoning liquid is injected into the ovaries of cod roe by using a needle-shaped injection nozzle 2.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present disclosure relates to a method for producing processed cod roe products. [Background technology]

[0002] 2. Description of the Related Art Processed cod roe products made from seasoned cod roe, which is the ovaries of Alaska pollock or Pacific cod, have been known. For example, Patent Document 1 listed below discloses a method for producing salted cod roe in which a seasoning liquid is injected into fish roe using an injection needle, the fish roe and the seasoning liquid are placed in a rotating barrel, and the barrel is rotated at predetermined intervals to pickle the fish roe. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2005-6515 A Summary of the Invention [Problem to be solved by the invention]

[0004] However, in the method for producing salted cod roe described in Patent Document 1, the fish roe injected with the seasoning liquid by the injection needle is placed in a rotating barrel for further soaking. Therefore, when the rotating barrel is rotated for soaking, there is a concern that the seasoning liquid may leak out from the needle mark of the injection needle or the needle mark may become larger.

[0005] The present disclosure has been made in consideration of the above-mentioned circumstances, and aims to provide a manufacturing method for cod roe processed products that can produce firm cod roe processed products. [Means for solving the problem]

[0006] In order to achieve the above object, configuration 1 of the method for producing processed cod roe according to the present disclosure is characterized in that after immersing and pickling cod roe in a first seasoning liquid, a second seasoning liquid is injected into the cod roe using a needle-shaped injection nozzle.

[0007] The following description of the embodiments discloses that the method for producing processed cod roe according to the present disclosure may include the following subsidiary configurations. <Configuration 2> In configuration 1, the second liquid seasoning may be imparted with a flavor that enhances the flavor of the first liquid seasoning. <Configuration 3> In configuration 1, the second liquid seasoning may be imparted with a flavor different from that of the first liquid seasoning. <Configuration 4> In any one of Configurations 1 to 3, the second liquid seasoning may have a higher viscosity than the first liquid seasoning. <Component 5> In any one of configurations 1 to 4, 5 to 20 parts by mass of the second seasoning liquid may be injected into the cod ovaries after they have been immersed in the first seasoning liquid for 100 parts by mass of the cod ovaries. Effect of the Invention

[0008] The manufacturing method for processed cod roe of the present disclosure has the above-mentioned configuration, and thus can produce firm processed cod roe products. [Brief description of the drawings]

[0009] [Figure 1] 1A to 1C are schematic diagrams illustrating an example of a method for producing processed cod roe products according to an embodiment of the present disclosure, in which (a) is a schematic flowchart, (b) is a schematic flowchart according to a modified example of the same method for producing processed cod roe products, and (c) is a schematic side view. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] Hereinafter, an example of the method for producing processed cod roe according to this embodiment will be described with reference to the drawings. 1(a) to (c) are diagrams showing an example and a modified example of the method for producing processed cod roe products according to the present embodiment.

[0011] In the method for producing a cod roe product according to the present embodiment, as shown in Figs. 1(a) and 1(c), after immersing and soaking the ovaries 1 of the cod in the first seasoning liquid, the second seasoning liquid is injected into the ovaries 1 of the cod using a needle-shaped injection nozzle 2. With this configuration, the first seasoning liquid as the base can be effectively permeated into the ovaries 1 by immersing and soaking the ovaries 1 in the first seasoning liquid, and uneven distribution of the seasoning liquid in the ovaries 1 is less likely to occur compared to the case where an injection needle is used. In addition, compared to the case where the seasoning liquid is injected using an injection needle and then soaked in a rotating barrel, the seasoning liquid is less likely to flow out from the needle mark and the needle mark is less likely to expand, so that the second seasoning liquid can be effectively injected into the ovaries 1. This effectively gives the cod roe product a bulge, and a cod roe product with a good appearance and firmness can be produced.

[0012] Specifically, as shown in FIG. 1(a), the method for producing processed cod roe products may include a washing step (step S101) for washing ovaries (raw eggs) 1, which are the raw material for processed cod roe products. The ovaries 1 are not particularly limited as long as they are edible and are collected from fish of the cod family, such as Alaska pollock or Pacific cod. The ovaries 1 contain many fish eggs within their outer skin (roe membrane). The ovaries 1 may be mature roe, immature early roe or so-called gam roe, overripe metsuke roe, fully ripe mito roe, etc. The ovaries 1 processed using this production method may be a unit of one litter in which two ovaries are connected by an intestine, or may be a unit of one divided ovary (one litter). In the washing step, it is preferable to remove dirt, mucus, blood, etc. adhering to the surface of the ovary 1. Washing water such as tap water or saline may be used to wash the ovary 1. The temperature of the washing water is preferably such that the ovary 1 is not heated and bacteria, etc. adhering to the ovary 1 are unlikely to grow. If the ovary 1 is frozen, it may be washed after thawing. Note that, before the washing step, a sorting step may be performed in which the ovaries 1 are sorted based on the degree of maturity, size, the presence or absence of damage, etc., as described above.

[0013] Next, in the production method, a soaking step (step S102) is carried out in which the ovaries 1 are soaked in the first seasoning liquid. The first seasoning liquid is blended with liquid (water, alcohol, etc.) and multiple seasonings. The seasonings blended with the first seasoning liquid are not particularly limited, and may be, for example, umami seasonings, alcoholic beverages, kelp extract, seafood stock such as kelp stock and bonito-flavored stock, chemical seasonings, etc. Also, the first seasoning liquid may be blended with colorants, coloring agents, sweeteners, flavorings, antioxidants, thickening stabilizers, alcohol preparations, preservatives, etc. Also, the first seasoning liquid may be blended with salt (sodium chloride), etc. This first seasoning liquid may be a seasoning liquid used in the production of general salted cod roe. This first seasoning liquid may be a seasoning liquid further blended with chili pepper, etc., and used in the production of general spicy cod roe. The temperature of the first seasoning liquid when soaking the ovaries 1 is preferably a temperature at which the ovaries 1 are not heated and at which bacteria attached to the ovaries 1 are unlikely to grow, and may be, for example, within the range of 5°C to 20°C.

[0014] In the soaking step, the ovaries 1 may be soaked in the first seasoning liquid in a suitable container. At this time, a plurality of ovaries 1 of approximately the same size selected in the above-mentioned selection step may be accommodated in the same container. Also, the first seasoning liquid in which the above-mentioned various seasonings and the like are mixed may be supplied into the container, or the various seasonings and the like that constitute the first seasoning liquid may be poured into the container and mixed therein. The container used in the soaking step is not particularly limited, and may be, for example, a tray-shaped, box-shaped, or barrel-shaped container. The amount of the first seasoning liquid in the container may be such that the entire ovaries 1 in the container are immersed therein. This soaking step may be performed by leaving the container stationary, or by rotating the container at predetermined intervals to stir the inside of the container. The time for which the soaking step is performed may be appropriately set depending on the method of the soaking step, the size of the ovaries 1, the amount of the ovaries 1 contained in the container, the amount and composition of the first seasoning liquid, etc., but may be an appropriate time for the first seasoning liquid to be distributed and permeated throughout the fish eggs in the ovaries 1, and may be, for example, about 6 hours to 72 hours.

[0015] In this production method, a draining step (step S103) of removing excess water (first liquid seasoning) from the ovaries 1 may be performed. The draining step may be performed by transferring the ovaries 1 to a container other than the container used in the pickling step, for example by arranging them so that they do not overlap each other. The draining step may be performed using a container provided with a large number of holes or grooves through which the liquid passes, for example, a sieve. The time for which the draining step is performed may be an appropriate time for removing excess first seasoning liquid, for example, 6 hours to 24 hours. The draining step may also be performed in a refrigerator at, for example, 2°C to 15°C. In addition, in the manufacturing method, a maturation step (step S104) may be performed. In the maturation step, the ovaries 1 after draining the liquid may be left to mature. The time for which the maturation step is performed is not particularly limited, and may be, for example, 6 hours to 24 hours. In addition, the maturation step may be performed, for example, in a refrigerator at 2°C to 15°C. After the draining step and the maturing step, a suitable weighing step may be performed. Also, after the maturing step, a selection step may be performed in which the ovaries 1 are selected based on the presence or absence of damage, etc.

[0016] Next, in the production method, an injection step (step S105) of injecting a second liquid seasoning into the ovary 1 is performed. The second liquid seasoning is generally similar to the first liquid seasoning described above, and contains a liquid and a plurality of seasonings. This second seasoning liquid may be the same as the first seasoning liquid, or may be a different seasoning liquid. In this case, for example, the second seasoning liquid may be imparted with a flavor that emphasizes the flavor of the first seasoning liquid. With this configuration, the flavor of the base first seasoning liquid can be emphasized by injecting the second seasoning liquid. For example, when the first seasoning liquid is imparted with a kelp flavor such as kelp extract or kelp stock, the second seasoning liquid may be imparted with a flavor that emphasizes the kelp flavor, and when the first seasoning liquid is imparted with a bonito flavor such as bonito flakes or bonito-flavored stock, the second seasoning liquid may be imparted with a flavor that emphasizes the bonito flavor. In addition, for example, the second seasoning liquid may be one that emphasizes the saltiness, spiciness, etc. contained in the first seasoning liquid. In addition, the second seasoning liquid may be imparted with a flavor that emphasizes multiple flavors contained in the first seasoning liquid.

[0017] Alternatively, the second seasoning liquid may be imparted with a flavor different from that of the first seasoning liquid. With this configuration, a flavor different from that of the first seasoning liquid can be imparted to the ovaries 1. In other words, by injecting the second seasoning liquid having a flavor different from that of the first seasoning liquid into the ovaries 1, processed cod roe products with various flavors can be efficiently produced. In other words, various flavors can be imparted to the ovaries 1 with a smaller amount (minimum necessary amount) of the second seasoning liquid than the base first seasoning liquid. This makes it possible to reduce the amount of waste liquid of the second seasoning liquid for imparting flavor, as compared to the method of imparting various flavors by immersion as described above. The flavor different from the first seasoning liquid is not particularly limited, but for example, when the first seasoning liquid is substantially the same as the seasoning liquid used in the production of general salted cod roe or spicy cod roe, the following flavors may be used as the different flavor from the first seasoning liquid: The flavor imparted to the second seasoning liquid may be a yuzu flavor obtained by blending yuzu juice and yuzu flavoring, a plum and shiso flavor obtained by blending plum paste and shiso flavoring, a grilled flying fish flavor obtained by blending grilled flying fish stock and grilled flying fish flavor seasoning, a wasabi flavor obtained by blending wasabi powder, an ethnic flavor obtained by blending ethnic seasonings, a curry flavor obtained by blending curry powder, a Chinese flavor obtained by blending Chinese stock, a consomme flavor obtained by blending consomme soup, or various other flavors.

[0018] The second seasoning liquid may have a higher viscosity than the first seasoning liquid. With this configuration, the second seasoning liquid having a higher viscosity than the first seasoning liquid is injected into the ovary 1 immersed in the first seasoning liquid, so that leakage of the second seasoning liquid outside the ovary 1 can be suppressed. The second seasoning liquid may contain a viscosity imparting agent such as an enzyme, konjac powder, or a thickening stabilizer that imparts viscosity to the second seasoning liquid so that the second seasoning liquid has a higher viscosity than the first seasoning liquid. In addition, when the first seasoning liquid contains a viscosity imparting agent, the compounding ratio of the viscosity imparting agent in the second seasoning liquid may be greater than that of the first seasoning liquid. The viscosity of this second seasoning liquid may be set to an appropriate viscosity so that it can be smoothly injected into the ovary 1 through the injection nozzle 2.

[0019] The composition of the second seasoning liquid is not particularly limited, but may be, for example, a composition in which the ingredients of the first seasoning liquid are used as a base and the mixing ratio of some or all of the ingredients contained in the first seasoning liquid is different, or a composition in which seasonings that emphasize the flavor of the first seasoning liquid or seasonings that impart a different flavor from the first seasoning liquid are further mixed. For example, when a kelp seasoning that imparts a kelp flavor and a bonito seasoning that imparts a bonito flavor are mixed in the first seasoning liquid, when a second seasoning liquid that emphasizes the kelp flavor is produced, the mixing ratio of the bonito seasoning may be smaller than that of the first seasoning liquid and the mixing ratio of the kelp seasoning may be larger than that of the first seasoning liquid. Alternatively, when a second seasoning liquid that emphasizes the bonito flavor is produced, the mixing ratio of the kelp seasoning may be smaller than that of the first seasoning liquid and the mixing ratio of the bonito seasoning may be larger than that of the first seasoning liquid. Furthermore, when producing a second seasoning liquid that imparts a flavor different from that of the first seasoning liquid, seasonings that impart various flavors as described above may be blended. The temperature of the second seasoning liquid injected into the ovary 1 may be approximately the same as that of the first seasoning liquid described above.

[0020] The needle-shaped injection nozzle 2 used when injecting the second seasoning liquid into the ovary 1 has a sharp nozzle tip so that it can smoothly pierce the ovary 1, and may also have a thin diameter so that the nozzle mark is small. The configuration of the injection nozzle 2 is not particularly limited, and may have an outer diameter of about 1 mm to 3 mm, or about 1.5 mm to 2.5 mm, for example. The inner diameter of the injection nozzle 2 may be an appropriate inner diameter so that the second seasoning liquid can be smoothly injected into the ovary 1, and may be, for example, about 0.5 mm to 2 mm, or about 1 mm. 1(c), the injection step may be performed using a plurality of injection nozzles 2 such that at least one of them is inserted into the ovary 1. In the illustrated example, only two injection nozzles 2 are shown, and these two injection nozzles 2 are inserted into the ovary 1, but the present invention is not limited to such an example.

[0021] Alternatively, a nozzle head having a plurality of injection nozzles 2 arranged in parallel or vertically and horizontally may be used, and the injection nozzles 2 may be pierced into the ovaries 1 being transported on a transport device such as a belt conveyor. In this case, the injection nozzles 2 may be arranged at an appropriate pitch so that at least one injection nozzle 2 can pierce the ovaries 1. Also, appropriate sensors may be provided on the injection nozzles 2, nozzle head, etc., to detect the ovaries 1, control the piercing depth, etc., and control the injection amount.

[0022] The amount of the second seasoning liquid injected into the ovary 1 may be an appropriate amount so that the ovary does not swell too much or crack in the outer skin, and may be appropriately set according to the size of the ovary 1. For example, 5 to 20 parts by mass of the second seasoning liquid may be injected into the ovary 1 for 100 parts by mass of the ovary after immersing and soaking in the first seasoning liquid (after the maturation process in this embodiment). In other words, the amount of the second seasoning liquid injected may be such that the mass of the ovary 1 after the injection process is 1.05 to 1.2 times the mass of the ovary 1 before the injection process. If the amount of the second seasoning liquid injected is too small, it tends to be difficult to impart firmness to the manufactured cod roe processed product, and if it is too large, it tends to flow out of the ovary 1 or damage such as cracking occurs in the outer skin, but if the above configuration is used, it is possible to impart appropriate firmness to the cod roe processed product. The amount of the second seasoning liquid injected is not limited to the above example. The cod roe processed products are manufactured in the above manner. The manufactured cod roe processed products are then sorted, weighed, inspected for the presence of metal or other foreign matter, shaped to a desired shape, arranged in containers, wrapped, boxed, etc., and may be stored, shipped, etc., refrigerated or frozen.

[0023] Next, a modified example of the method for producing processed cod roe according to the present embodiment will be described with reference to Fig. 1(b). Note that the description of the parts common to the above example will be omitted or will be described briefly. The method for producing processed cod roe according to this modified example differs from the above-described example mainly in that the pickling step is carried out multiple times. In this manufacturing method, after performing a cleaning step (step S201) similar to the above example, a first soaking step (step S202) similar to the soaking step of step S102 in the above example is performed, and further, a liquid draining step (step S203) similar to the above example is performed.

[0024] In this production method, after the draining step, a secondary soaking step (step S204) is performed in which the ovaries 1 are soaked in a third seasoning liquid. The third seasoning liquid may be the same as or different from the first seasoning liquid used in the first pickling step. For example, the first seasoning liquid used in the first pickling step may be a seasoning liquid used in the production of general salted cod roe, and the third seasoning liquid used in the second pickling step may be a seasoning liquid used in the production of general spicy cod roe. In this production method, after the secondary soaking step is performed, the ovaries 1 may be left to stand in this state and then a maturation step (step S205) may be performed. This maturation step may be performed in a state where the ovaries 1 are immersed in the third liquid seasoning without draining the liquid, unlike the maturation step in step S104 in the above example. This maturation step may be performed for a longer period of time than the maturation step in step S104 in the above example, for example, for 48 to 72 hours. The maturation step may also be performed in a refrigerator at 2°C to 15°C, as in the above example.

[0025] In this manufacturing method, after the maturation step, appropriate weighing may be performed, and a draining step (step S206) similar to the above may be performed. Also, in this manufacturing method, after the draining step, appropriate sorting and weighing may be performed, and a pouring step (step S207) similar to the above may be performed. Then, similar to the above, the manufactured cod roe processed product may be sorted, weighed, inspected for foreign matter, shaped, plated, wrapped, boxed, etc., and may be stored, shipped, etc., refrigerated or frozen.

[0026] The manufacturing methods for cod roe processed products according to the above-mentioned examples are merely examples, and the time and temperature of each process are not limited to the above-mentioned examples. In addition, some of the above-mentioned processes may be omitted, or other processes may be added. The method for producing processed cod roe according to this embodiment is not limited to the above-mentioned example, and may have various other configurations. [Explanation of symbols]

[0027] 1. Ovary 2 Injection nozzle

Claims

1. This method for producing a processed cod roe product is characterized in that after immersing and soaking cod roe in a first seasoning liquid, a second seasoning liquid is injected into the cod roe using a needle-shaped injection nozzle.

2. In claim 1, The method for producing a cod roe processed product is characterized in that the second seasoning liquid is imparted with a flavor that emphasizes the flavor of the first seasoning liquid or a flavor different from the flavor of the first seasoning liquid.

3. In claim 1 or 2, A method for producing a processed cod roe product, wherein the second seasoning liquid has a higher viscosity than the first seasoning liquid.

4. In claim 1 or 2, The method for producing a processed cod roe product is characterized in that 5 to 20 parts by mass of the second seasoning liquid is injected into the cod roe ovaries for 100 parts by mass of the cod roe immersed in the first seasoning liquid.

Images