Pickling liquid preparation, pickling liquid and production method of processed food

Abstract

To provide pickling liquid preparation, pickling liquid and a production method of processed food, which can suppress occurrence of floating matters due to stirring during preparation of pickling liquid.SOLUTION: Pickling liquid is food pickling liquid, and contains water, salt, transglutaminase, calcium salt and emulsifier. Pickling liquid preparation for preparing the pickling liquid contains transglutaminase, calcium salt and emulsifier. In a production method of processed food, a processed object is brought into contact with the pickling liquid containing water, salt, transglutaminase, calcium salt and emulsifier.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a preparation for a pickling liquid, a pickling liquid, and a method for producing a processed food using the pickling liquid. [Background technology]

[0002] In the manufacturing process of processed fish roe products such as cod roe, a salting process is carried out to improve the graininess that is characteristic of fish roe. In the salting process, the fish roe is immersed in a highly concentrated salt solution to denature the proteins in the fish roe, thereby improving the graininess of the fish roe. As an example of the salting process, Patent Document 1 discloses a method in which raw material cod roe is immersed in a primary seasoning liquid containing transglutaminase and the like in addition to salt. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2018-29523 Summary of the Invention [Problem to be solved by the invention]

[0004] When preparing a pickling solution for salting, components such as transglutaminase are dissolved in salt water. If stirring is performed to promote dissolution, floating matter such as lye forms on the surface of the pickling solution. Therefore, a process for removing the floating matter by passing the pickling solution through a filter or other method may be required to prevent the floating matter from adhering to the final product. [Means for solving the problem]

[0005] The pickling liquid preparation for solving the above problems is a preparation for preparing a pickling liquid for food, and contains transglutaminase, a calcium salt, and an emulsifier. The pickling liquid for solving the above problems is a pickling liquid for food, and contains water, salt, transglutaminase, a calcium salt, and an emulsifier.

[0006] A method for producing a processed food that solves the above problems involves bringing an object to be processed into contact with a pickling liquid containing water, salt, transglutaminase, a calcium salt, and an emulsifier. According to the above-mentioned preparation for a pickling liquid, pickling liquid, and method for producing a processed food, the generation of floating matter due to stirring during preparation of the pickling liquid can be suppressed.

[0007] The preparation for infusion may further contain oil. According to the above-mentioned configuration, the powdery preparation is less likely to scatter, thereby improving the handleability of the preparation. In the above preparation for infusion, the emulsifier may have an HLB (Hydrophile Lipophile Balance) of not less than 1. When the emulsifier has an HLB of not less than 1, the generation of floating matter due to stirring can be suppressed.

[0008] In the above-mentioned preparation for a pickling liquid, the pickling liquid may be used for salting fish roe. By using the above-mentioned preparation for a pickling liquid to prepare a pickling liquid to be used for salting when producing processed fish roe products, the step of removing floating matter from the pickling liquid or the processed fish roe products after soaking is not required. Therefore, the production process of processed fish roe products can be improved. [Effects of the Invention]

[0009] According to the present invention, the generation of floating matter due to stirring during preparation of the pickling liquid can be suppressed. [Brief explanation of the drawings]

[0010] [Figure 1] FIG. 1 is a table showing the components of the soaking liquids of Samples A1 to A8 in Test Example 1 and the evaluation results. [Figure 2] FIG. 2 is a table showing the components of the soaking liquids of Samples A9 to A15 in Test Example 1 and the evaluation results. [Figure 3]FIG. 3 is a table showing the raw materials of each sample in Test Example 2. DETAILED DESCRIPTION OF THE INVENTION

[0011] Hereinafter, one embodiment of the preparation for a pickling liquid, the pickling liquid, and the method for producing a processed food will be described. [Pickling liquid] The pickling liquid is a liquid prepared for the purpose of modifying the quality of the food to be processed. The pickling liquid may be a salting liquid used in salting the food to be processed, or a seasoning liquid used to season the food to be processed simultaneously with or after the salting treatment. The seasoning liquid may be, for example, a salting liquid to which a seasoning has been added.

[0012] As an example, the salting liquid is used in the salting treatment of fish roe, which is the raw material for the processed fish roe product, in the manufacturing process of the processed fish roe product. In the salting treatment, the fish roe is brought into contact with the salting liquid. Preferably, the entire fish roe is immersed in the salting liquid. By salting the fish roe, the graininess of the processed fish roe product is improved. Examples of the fish roe include cod roe, salmon roe, flying fish roe, herring roe, and shishamo roe. Processed fish roe products are foods in which fish roe has been subjected to the above-mentioned salting treatment, seasoning, etc., such as seasoned cod roe, mentaiko, and salmon roe pickled in soy sauce. Processed fish roe products are an example of processed foods manufactured using a pickling liquid.

[0013] The salting solution is an aqueous solution containing water as a solvent, as well as table salt, transglutaminase, a calcium salt, and an emulsifier. The seasoning solution contains various seasonings in addition to the above-mentioned components contained in the salting solution. Examples of seasonings include powdered chili pepper or its extract, alcoholic beverages such as cooking sake, mirin, soy sauce, yeast extract, organic acid salts, nucleic acids, sorbitol, and organic acids. Examples of organic acid salts include monosodium glutamate. The salting solution and seasoning solution may contain additives such as antioxidants, coloring agents, and color formers. Examples of antioxidants include L-ascorbic acid. Examples of color formers include sodium nitrite.

[0014] The salting solution contains salt in an amount of 4% by mass to 20% by mass based on the total mass of the salting solution. The salt concentration in the salting solution is adjusted appropriately depending on the salt content required for the processed fish roe product. For example, in the case of a reduced-salt product, the salting solution is prepared so that the salt concentration in the salting solution is low within the above-mentioned concentration range.

[0015] Transglutaminase (enzyme code: EC2.3.2.13) is an enzyme that catalyzes acyl transfer reactions using glutamine residues in proteins and peptides as donors and lysine residues as acceptors. Transglutaminase promotes protein cross-linking, which hardens the membranes of fish roe, giving the roe a granular texture. The action of transglutaminase also improves the strength of the roe, thereby reducing production losses.

[0016] The transglutaminase may be derived from, for example, a mammal, a fish, a microorganism, or a recombinant enzyme. The transglutaminase may be calcium-independent or calcium-dependent.

[0017] The transglutaminase of this embodiment is preferably one that is activated in water at a temperature of 10° C. or higher and 30° C. or lower. The specific activity of the transglutaminase is not particularly limited, but is, for example, 1000 units / g.

[0018] The calcium salt is, for example, one component selected from the group consisting of organic calcium salts, inorganic calcium salts, calcium hydroxide, calcium oxide, and calcined calcium, or a mixture of two or more components. The calcium salt is preferably calcium lactate, calcium chloride, calcium citrate, or calcined calcium. The calcium salt contributes to improving the texture by activating transglutaminase inherent in the food to be processed. For example, the calcium salt contributes to improving the graininess of fish roe by activating transglutaminase inherent in fish roe. In this embodiment, calcium lactate is used as the calcium salt.

[0019] The emulsifier is, for example, one component selected from the group consisting of sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, saponin, lecithin, polysorbates, and propylene glycol fatty acid esters, or a mixture of two or more components. The fatty acid contained in the sucrose fatty acid ester is, for example, at least one selected from the group consisting of lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, and erucic acid esters.

[0020] If, during preparation of the pickling liquid, salt, transglutaminase, and calcium salt are added to water and stirred without adding an emulsifier, insoluble floating matter like lye will form on the surface of the pickling liquid.

[0021] Specifically, when the above-mentioned components are added and the mixture is stirred, foaming occurs on the surface of the pickling liquid. After the stirring is stopped and the mixture is allowed to stand, the foaming subsides, leaving insoluble suspended matter like lye on the surface of the mixture. This suspended matter is thought to be an aggregate of transglutaminase and calcium salt. It is thought that the suspended matter appears dispersed in the foam generated by stirring, and then aggregates when the foam disappears after stirring is stopped.

[0022] However, if the stirring is performed to a degree that does not generate bubbles, floating matter may not be generated. However, in factories that manufacture processed fish eggs, a large amount of pickling liquid must be produced at once, and therefore stirring must be performed with sufficient power to make the entire liquid uniform. In such cases, bubbles are likely to be generated on the surface of the pickling liquid, which is thought to make floating matter more likely to be generated.

[0023] In contrast, it has been confirmed that the generation of floating matter is suppressed when stirring is performed in a state in which an emulsifier is further added in addition to the above-mentioned components, as in the present embodiment. The suppression of the generation of floating matter during the preparation of the pickling solution by adding an emulsifier is thought to be due to the emulsifier inhibiting the aggregation of transglutaminase.

[0024] The HLB (Hydrophile Lipophile Balance) of the emulsifier is not particularly limited and may be any value between 0 and 20, but is, for example, 1 or more. Furthermore, the higher the HLB of the emulsifier, the more effectively the generation of suspended matter can be suppressed during preparation of the pickling liquid. Therefore, the HLB value of the emulsifier is preferably 5 or more, more preferably 15 or more. The upper limit of the HLB value of the emulsifier is 20 or less, but may be 16 or less.

[0025] HLB is a value that represents the balance between the lipophilicity and hydrophilicity of an emulsifier. The larger the HLB value, the more hydrophilic the emulsifier is and the more easily it dissolves in water. The smaller the HLB value, the more lipophilic the emulsifier is and the less easily it dissolves in water.

[0026] The salted liquid may be produced by adding each of the components, i.e., salt, transglutaminase, calcium salt, and emulsifier, separately to water. The salted liquid may be produced by adding other components to an aqueous solution in which any of the components, i.e., salt, transglutaminase, calcium salt, and emulsifier, has been dissolved. The salted liquid may be produced by adding a preparation containing the components, i.e., transglutaminase, calcium salt, and emulsifier, to saline water. The salted liquid may be produced by adding a preparation containing the components, i.e., transglutaminase, calcium salt, and emulsifier, and salt to water. In this case, the salt may be contained in the preparation. The seasoning liquid may be produced by adding a seasoning at any timing in any of the above production methods.

[0027] The amount of transglutaminase added to the salting solution is, for example, 0.01 unit to 1000 units per 100 g of fish roe. The amount of calcium lactate added to the salting solution is, for example, 0.009 g to 1 g per 100 g of fish roe. The amount of emulsifier added to the salting solution is, for example, 0.0001 g to 0.001 g per 100 g of fish roe. When a calcium salt other than calcium lactate is used in the salting solution, the amount of calcium salt added can be determined so as to obtain an amount of calcium equivalent to that obtained when calcium lactate is added in the amount described above.

[0028] For example, the concentration of each component in the salting solution can be adjusted as follows. First, the amount of salting solution to be used relative to the mass of the fish roe to be processed is set. For example, the amount of salting solution to be used relative to the mass of the fish roe is adjusted according to the size of the container or the like in which the salting treatment is carried out so that the entire fish roe is immersed in the salting solution. For example, the amount of salting solution to be used relative to 100 g of fish roe is 25 g or more and 200 g or less, for example, 50 g or more and 100 g or less.

[0029] The concentrations of each component in the salting solution are set so that the amount of transglutaminase, calcium salt, and emulsifier added per 100 g of fish roe satisfies the above-mentioned required amounts for 100 g of fish roe. As mentioned above, the salt concentration in the salting solution is appropriately adjusted within the range of 4% by mass to 20% by mass based on the total mass of the salting solution, depending on the salt content required for the processed fish roe product.

[0030] The amount of salting solution used relative to the mass of the fish roe is set so that the concentrations of the transglutaminase, calcium salt, and emulsifier components in the salting solution do not become excessively low. Also, the amount of salting solution used relative to the mass of the fish roe is set so that no components contained in the salting solution remain undissolved and the fish roe is sufficiently in contact with the salting solution.

[0031] [Preparation for pickling liquid] In this embodiment, a powdered preparation for a pickling liquid, which is prepared in advance from transglutaminase, a calcium salt, and an emulsifier, is used to prepare the pickling liquid. The preparation for a pickling liquid may be added to saline or to water together with table salt.

[0032] The mass ratio of transglutaminase, calcium lactate, and emulsifier in a pickling liquid preparation is defined as X:Y:Z. The number of transglutaminase units per 1 g is defined as A (unit / g). For example, in a pickling liquid preparation, the mass ratios of transglutaminase, calcium lactate, and emulsifier, X, Y, and Z, satisfy the following relationships: 0.01 / A≦X≦1000 / A, 0.009≦Y≦1, and 0.0001≦Z≦0.001. When a calcium salt other than calcium lactate is used in a pickling liquid preparation, the value of Y is set to a range that will provide an amount of calcium equivalent to that obtained when using the above-described calcium lactate mass ratio.

[0033] In this way, the preparation for the pickling liquid is a preparation that has been prepared in advance so that the mass ratio of each component is in an appropriate state, and therefore each component contained in the preparation can be easily added in an appropriate amount to the water or saline solution that is the solvent for the pickling liquid.

[0034] Furthermore, since the preparation for a pickling liquid does not contain salt, it can be a general-purpose preparation that does not depend on the salt concentration required for the pickling liquid. Note that when the concentration ratio of each component (salt, transglutaminase, calcium salt, and emulsifier) ​​in the salting liquid is fixed, the preparation for a pickling liquid may contain salt in addition to transglutaminase, calcium salt, and emulsifier.

[0035] In addition to the above ingredients, the preparation for use in a pickle may contain excipients and other ingredients. Examples of excipients include dextrin, starch, sugars, etc. Other ingredients include oils to prevent the powdery preparation from scattering. The oils are not particularly limited as long as they are edible, and examples include corn oil, MCT oil, rapeseed oil, etc. The amount of oil added to the preparation for use in a pickle is 0.1% by mass or more and 2% by mass or less, preferably 0.3% by mass or more and 1% by mass or less, based on the total mass of the preparation for use in a pickle. The preparation for use in a pickle may also contain emulsified oils and fats containing an emulsifier component and oil.

[0036] [Processed food manufacturing method] The method for producing a processed food includes a step of contacting an object to be processed with a pickling liquid containing water, salt, transglutaminase, a calcium salt, and an emulsifier. The step of contacting the object to be processed with the pickling liquid may be a step of immersing the object to be processed in the pickling liquid.

[0037] Below, we will explain how to produce salted cod roe, which is an example of a processed fish roe product, as an example of a method for producing a processed food using a pickling liquid. As the raw material for salted cod roe, it is preferable to use the cod roe, which is the roe of Alaska pollack, but gamuko, metsuke, or mizuko may also be used. If the cod roe is frozen, it is first thawed. Then, the thawed cod roe or raw cod roe is washed, sorted, drained, and salted.

[0038] In the salting process, the cod roe is brought into contact with a pickling liquid. More preferably, in the salting process, the cod roe is immersed in the pickling liquid. In the salting process, the temperature of the pickling liquid is maintained at about 0°C or higher and 20°C or lower, and stirring is performed using a rotary pickling machine or by hand. The stirring is performed when a predetermined time has elapsed since the start of the soaking. After the stirring process is completed, the cod roe is further soaked, and then the cod roe is continued at an even lower temperature in a low-temperature room maintained at 0°C or higher and 15°C or lower.

[0039] The immersion time can be adjusted appropriately depending on the concentration of the components contained in the immersion liquid. That is, the higher the concentration of the components contained in the immersion liquid, the shorter the immersion time may be. The immersion time may be several hours, 24 hours or more, or 48 hours or more. The immersion time is, for example, from 1 day to 7 days.

[0040] Once the salting process is complete, the cod roe is washed with water, and then shaped while removing any impurities on the surface. The roe is then drained overnight at a low temperature between 0°C and 15°C, preventing the surface from drying out. For example, draining takes place for 12 to 24 hours. After this, the roe goes through processes such as weighing, sorting, inspection, and packaging to produce salted cod roe.

[0041] [Test example] Test Examples 1 and 2 will be described below with reference to Figures 1 to 3. Note that the test conditions employed in each test example are examples or comparative examples for explaining the effects of this embodiment, and do not limit the present invention.

[0042] [Test Example 1: Sample Preparation] In Test Example 1, a test was conducted to confirm the effect of adding an emulsifier to the pickling liquid in suppressing the generation of floating matter during the preparation of the pickling liquid.

[0043] 1 and 2, in Test Example 1, the infusion liquids of Samples A1 to A15 were prepared using 4100 parts by mass of water, 800 parts by mass of salt, and 100 parts by mass of the infusion liquid preparation. For Samples A1 to A15, the ratio of the components in the infusion liquid preparation was changed for each level.

[0044] As shown in Figure 1, Comparative Example Sample A1 used a preparation for an infusion solution containing 1 part by mass of transglutaminase, 70 parts by mass of calcium lactate, and 29 parts by mass of dextrin as an excipient. Note that Test Example 1 used transglutaminase with a specific activity of 1000 units per gram.

[0045] Samples A2 to A8 used a preparation for infusion containing 1 part by mass of transglutaminase, 70 parts by mass of calcium lactate, 0.1 part by mass of an emulsifier, and 28.9 parts by mass of dextrin as an excipient. In Test Example 1, sucrose stearate (product series name: Ryoto Sugar Ester (Ryoto is a registered trademark), manufactured by Mitsubishi Chemical Corporation) was used as the emulsifier.

[0046] For samples A2 to A8, the HLB values ​​were changed by changing the grade of emulsifier for each level. Figure 1 shows the emulsifier grade and HLB value. The HLB values ​​of the emulsifiers used in samples A2 to A8 were 1, 3, 5, 7, 9, 15, and 16, in that order.

[0047] As shown in Figure 2, Sample A9 used a preparation for a pickle containing 1 part by mass of transglutaminase, 70 parts by mass of calcium lactate, 0.1 parts by mass of an emulsifier, 0.3 parts by mass of oil, and 28.6 parts by mass of dextrin as an excipient. In Test Example 1, corn oil (product name: Corn Salad Oil, manufactured by Showa Sangyo Co., Ltd.) was used as the oil. Samples A9, A11 to A15 used an emulsifier with an HLB value of 16 (product name: Ryoto Sugar Ester S-1670).

[0048] Sample A10 used a preparation for a pickle containing 1 part by mass of transglutaminase, 70 parts by mass of calcium lactate, 0.3 parts by mass of emulsified oil and fat, and 28.7 parts by mass of dextrin as an excipient. In Test Example 1, Ematec N-100V (Ematec is a registered trademark, manufactured by Riken Vitamin Co., Ltd.) was used as the emulsified oil and fat.

[0049] For sample A11, a preparation for a pickling liquid containing 0.1 parts by mass of transglutaminase, 70 parts by mass of calcium lactate, 0.1 parts by mass of an emulsifier, and 29.8 parts by mass of dextrin as an excipient was used.

[0050] For sample A12, a preparation for a pickling liquid containing 1 part by mass of transglutaminase, 50 parts by mass of calcium lactate, 0.1 parts by mass of an emulsifier, and 48.9 parts by mass of dextrin as an excipient was used.

[0051] For sample A13, a preparation for a pickling liquid containing 1 part by mass of transglutaminase, 90 parts by mass of calcium lactate, 0.1 parts by mass of an emulsifier, and 8.9 parts by mass of dextrin as an excipient was used.

[0052] For sample A14, a preparation for a pickling liquid containing 1 part by mass of transglutaminase, 70 parts by mass of calcium lactate, 0.01 parts by mass of an emulsifier, and 28.99 parts by mass of dextrin as an excipient was used.

[0053] For sample A15, a preparation for a pickling liquid containing 1 part by mass of transglutaminase, 70 parts by mass of calcium lactate, 1 part by mass of an emulsifier, and 28 parts by mass of dextrin as an excipient was used.

[0054] In Test Example 1, first, water and salt were stirred for 1 minute using a juicer mixer (product name: MK-152SP, manufactured by Panasonic Corporation) to prepare a saline solution. Then, the preparations for a pickle solution prepared for each level of Samples A1 to A15 were added to the saline solution in the juicer mixer, and the mixture was stirred for 1 minute using the juicer mixer to prepare a pickle solution.

[0055] After that, the mixture was left to stand at room temperature for 30 minutes, and then stirred for 10 minutes using a stirrer (product name: F-624N, manufactured by Tokyo Glass Instruments Co., Ltd.) at a setting of "5". After stirring, the mixture was left to stand overnight in a refrigerator. After that, the mixture was removed from the refrigerator and the amount of suspended matter was evaluated.

[0056] [Test Example 1: Evaluation] In Test Example 1, the amount of floating matter was evaluated on a four-point scale from "1 point" to "4 points" based on the amount of floating matter generated in Sample A1, a comparative example containing no emulsifier. When Sample A1 was mixed with the salt water and the pickling preparation was stirred using a juicer mixer, a large amount of foaming occurred. Furthermore, it was confirmed that floating matter was generated in Sample A1 after it was left standing overnight in a refrigerator.

[0057] The detailed evaluation categories were as follows: samples with the same amount of floating matter as sample A1 were given a score of 1, samples with some floating matter but less than sample A1 were given a score of 2, samples with almost no floating matter were given a score of 3, and samples with no floating matter at all were given a score of 4. The evaluation results for samples A1 to A15 are shown in Figures 1 and 2.

[0058] As shown in Figure 1, samples A2 to A8, which contained an emulsifier, showed a reduction in floating matter compared to sample A1, which did not contain an emulsifier. In detail, samples A2 and A3 showed some floating matter, but the amount was less than that of sample A1 (2 points). Samples A4 to A6 showed almost no floating matter (3 points). Samples A7 and A8 showed no floating matter at all (4 points). Therefore, the evaluation results for samples A2 to A8 confirmed that the higher the HLB of the emulsifier, the better the suppression of floating matter.

[0059] As shown in Figure 2, Sample A9, which contained the same emulsifier as Sample A8 and corn oil, also showed no floating matter (4 points), just like Sample A8. In other words, the evaluation results for Sample A9 confirmed that even when the infusion preparation contains oil to suppress powder scattering, the occurrence of floating matter can be effectively suppressed.

[0060] In the pickling liquid preparation, instead of adding an emulsifier and an oil separately, Sample A10 added an emulsified oil, and like Samples A8 and A9, no floating matter was observed (4 points). In other words, the evaluation results of Sample A10 confirmed that even when a pickling liquid preparation contains emulsified oil, the occurrence of floating matter can be effectively suppressed.

[0061] Similarly to sample A8, no floating matter was observed in sample A11, in which the amount of transglutaminase was reduced, and sample A12, in which the amount of calcium lactate was reduced (4 points). Sample A13, which contained an increased amount of calcium lactate, had floating matter, although the amount was less than that of sample A1 (2 points).The evaluation results for sample A13 suggest that calcium salts such as calcium lactate contribute to the occurrence of floating matter, but it was confirmed that the occurrence of floating matter can be suppressed by adding an emulsifier, even when the amount of calcium lactate is high.

[0062] Sample A14, which contained less emulsifier than Sample A8, had almost no floating matter, but compared to Sample A8, a small amount of floating matter was found (3 points).Also, Sample A15, which contained more emulsifier than Sample A8, had no floating matter at all, just like Sample A8 (4 points).

[0063] From the results of Test Example 1, it was confirmed that the addition of an emulsifier suppressed the generation of floating matter associated with stirring during the preparation of the pickling liquid. Note that Test Example 1 showed the results for the case where both an emulsifier and oil were added, but adding oil alone without adding an emulsifier suppressed the amount of foam generated during stirring in a juicer mixer, but did not contribute to reducing the amount of floating matter.

[0064] [Test Example 2: Sample Preparation] In Test Example 2, a test was conducted to confirm the effect of adding an emulsifier to the pickling liquid on the taste and texture of processed foods. The raw materials used in Test Example 2 are shown in Figure 3.

[0065] As shown in Figure 3, in Test Example 2, salted cod roe samples B1 and B2, which are examples of processed fish roe products, were produced by immersing the roe to be processed in a salting solution. Different salting solutions were used to produce salted cod roe for samples B1 and B2.

[0066] Sample B1 was a comparative example of a salted solution containing water, salt, transglutaminase, and calcium lactate, but no emulsifier. Sample B2 was a salted solution containing water, salt, transglutaminase, calcium lactate, and an emulsifier. The salted solution of Sample B2 had the same composition as Sample B1, except that it contained an emulsifier and the amount of dextrin (excipient) was less than that of Sample B1 by the weight of the emulsifier. Furthermore, in Test Example 2, a transglutaminase with a specific activity of 1,000 units per gram was used. In Test Example 2, an emulsifier with an HLB value of 16 was used.

[0067] In Test Example 2, the ratio of the mass of the roe to the mass of the salting solution was approximately 1:1. The salt concentration in the salting solution was approximately 11.7% by mass. The salting solution contained sodium L-ascorbate as an antioxidant, sodium nitrite as a coloring agent, sodium glutamate, sorbitol, dextrin as an excipient, and corn oil as an example of oil.

[0068] In Test Example 2, frozen cod roe was first thawed by leaving it to stand in a refrigerator for 48 hours. The salting solution shown in Figure 3 was then prepared, and the thawed cod roe was immersed in the salting solution for salting. The salting process involved adjusting the liquid temperature to 20°C for 17 hours after the start of soaking. The entire mixture was stirred twice, once 1 hour after the start of soaking and once 2 hours after the start of soaking. After 17 hours had passed, the liquid temperature was adjusted to 4°C for a further 24 hours of soaking. After the 24-hour soaking at 4°C was completed, the cod roe was transferred to a colander and drained in a 4°C atmosphere for 17 hours. Salted cod roe was produced using the above process.

[0069] In the manufacturing process of sample B1, the generation of floating matter was confirmed when preparing the salted solution, but the salted solution was used for the salting treatment after removing the floating matter.In addition, in the manufacturing process of sample B2, the generation of floating matter was not confirmed when preparing the salted solution.

[0070] [Test Example 2: Evaluation] In Test Example 2, 11 panelists ate Samples B1 and B2 and evaluated the taste and texture of each level. Specifically, the taste and texture of Sample B1, which had no emulsifier added, were used as the standard to determine whether there was a difference in the taste and texture of Sample B2, which had an emulsifier added.

[0071] As a result of the evaluation, all 11 panelists rated sample B2, which contained an emulsifier, as having the same taste and graininess as sample B1, which did not contain an emulsifier. Furthermore, no strange taste or unpleasant flavor was detected in sample B2, which contained an emulsifier.

[0072] From the results of Test Example 2, it was confirmed that adding an emulsifier to the pickling liquid does not adversely affect the taste of processed foods produced using the pickling liquid. Furthermore, from the results of Test Example 2, it was confirmed that adding an emulsifier to the pickling liquid does not adversely affect the texture-improving effect of the pickling liquid.

[0073] [Effects of the embodiment] (1) By preparing a pickling liquid using a pickling liquid preparation containing an emulsifier in addition to transglutaminase and a calcium salt, the generation of floating matter associated with stirring during the preparation of the pickling liquid can be suppressed. Similarly, if the pickling liquid contains an emulsifier in addition to water, salt, transglutaminase, and a calcium salt, the generation of floating matter associated with stirring during the preparation of the pickling liquid can be suppressed. In other words, according to the method for producing processed foods that includes a step of contacting an object to be processed with the above pickling liquid, the generation of floating matter associated with stirring during the preparation of the pickling liquid can be suppressed. This eliminates the need for a step of removing floating matter from the pickling liquid or from the food after soaking.

[0074] (2) The pickling preparation is prepared in advance so that the mass ratio of transglutaminase, calcium salt, and emulsifier is optimal. By using such a pickling preparation to prepare a pickling solution, the pickling solution can be easily prepared so that the components contained in the preparation are added in appropriate amounts to the water or saline solution that is the solvent for the pickling solution.

[0075] (3) By configuring the pickling liquid preparation to contain transglutaminase, calcium salt, and an emulsifier, but not salt, the salt concentration of the pickling liquid can be easily adjusted according to the salt concentration required for the processed food.

[0076] (4) The inclusion of oil in the preparation for immersion makes the powdered preparation less likely to scatter, improving the ease of handling of the preparation. (5) The HLB value of the emulsifier is at least 1, preferably at least 5, and more preferably at least 15. By using an emulsifier having such an HLB value, the generation of suspended matter during stirring can be suitably suppressed.

[0077] (6) The preparation for a pickling liquid of this embodiment is used, for example, to prepare a pickling liquid to be used in a salting treatment when producing processed fish roe products. This eliminates the need for a step of removing floating matter from the pickling liquid or the processed fish roe products after soaking in the process of producing processed fish roe products, thereby omitting work steps and reducing the effort required for equipment maintenance.

[0078] (7) When the mass ratio of transglutaminase, calcium lactate, and emulsifier in the pickling liquid preparation is X:Y:Z, the values ​​of X, Y, and Z satisfy 0.01 / A≦X≦1000 / A, 0.009≦Y≦1, and 0.0001≦Z≦0.001. Here, A (unit / g) represents the number of units per 1 g of transglutaminase. By preparing a pickling liquid using a pickling liquid preparation in which the mass ratio of each component is adjusted in this way, the generation of floating matter associated with stirring during preparation of the pickling liquid can be suitably suppressed.

[0079] [Example of change] The above embodiment can be modified as follows: The following modifications can be combined as long as they are not technically inconsistent.

[0080] The pickling liquid can also be used to improve the quality of foods other than fish eggs. For example, the pickling liquid may be a salting liquid used for salting dried fish, ham, bacon, etc. For example, the pickling liquid may be a seasoning liquid used to improve the texture and flavor of processed foods such as seafood such as fish, shrimp, squid, and octopus, and meat such as beef, pork, and chicken.

[0081] The HLB value of the emulsifier is not limited as long as the addition of the emulsifier to the soaking liquid can prevent floating matter from being generated during stirring during preparation of the soaking liquid. For example, the HLB value of the emulsifier may be 0 or greater than 16.

[0082] In dipping preparations, oil may be omitted. The concentrations of transglutaminase, calcium lactate, and emulsifier in the infusion preparation are not particularly limited and may be adjusted appropriately using excipients, etc. In this embodiment, when the mass ratio of transglutaminase, calcium lactate, and emulsifier in the infusion preparation is X:Y:Z, the following relationships are exemplified: 0.01 / A≦X≦1000 / A, 0.009≦Y≦1, and 0.0001≦Z≦0.001. The ratios of X, Y, and Z are not limited as long as the infusion preparation functions satisfactorily and the generation of floating matter during preparation can be suppressed. A (unit / g) represents the number of transglutaminase units per 1 g.

[0083] The method for producing processed fish roe products is not limited to the examples of the embodiment and the example of Test Example 2 described above, and may be adjusted as appropriate, as long as it includes a step of bringing fish roe into contact with a pickling solution containing water, salt, transglutaminase, a calcium salt, and an emulsifier.

Claims

1. A formulation for preparing a pickle for food, comprising: containing transglutaminase, a calcium salt, and an emulsifier. Preparation for soaking.

2. It also contains oil The preparation for an infusion according to claim 1.

3. The emulsifier has an HLB (Hydrophile Lipophile Balance) of 1 or more. The preparation for an infusion according to claim 1.

4. The pickling liquid is used for salting fish eggs. The preparation for an infusion according to any one of claims 1 to 3.

5. A pickling liquid for food, A composition comprising water, salt, transglutaminase, a calcium salt, and an emulsifier. Pickling liquid.

6. The object to be processed is brought into contact with a soaking solution containing water, salt, transglutaminase, a calcium salt, and an emulsifier. Methods for producing processed foods.

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