Preparation for pickling liquid, pickling liquid, and method for producing processed food

Abstract

The present invention provides a preparation for a pickling liquid, which is capable of suppressing the generation of floating matter associated with stirring during preparation of the pickling liquid, a pickling liquid, and a method for producing a processed food. [Solution] The pickling liquid is a pickling liquid for food and contains water, salt, transglutaminase, a calcium salt, and an emulsifier. The pickling liquid preparation for preparing the pickling liquid contains transglutaminase, a calcium salt, and an emulsifier. The method for producing processed food includes contacting an object to be processed with the pickling liquid containing water, salt, transglutaminase, a calcium salt, and an emulsifier.

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 high concentration 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] JP 2018-29523 A Summary of the Invention [Problem to be solved by the invention]

[0004] When preparing a pickling solution for salting, ingredients such as transglutaminase are dissolved in salt water. If stirring is performed to promote dissolution, suspended matter such as lye will be generated on the surface of the pickling solution. Therefore, a process of removing the suspended matter by passing the pickling solution through a filter or the like may be required to prevent the suspended 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 that contains water, salt, transglutaminase, a calcium salt, and an emulsifier. According to the above-mentioned preparation for a pickling liquid, the pickling liquid, and the method for producing a processed food, the generation of floating matter caused by stirring during preparation of the pickling liquid can be suppressed.

[0007] The preparation for infusion may further contain an oil. According to the above-mentioned configuration, the powdered preparation is less likely to scatter, thereby improving the handleability of the preparation. In the above preparation for pickle, 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 suspended matter due to stirring can be suppressed.

[0008] In the above-mentioned pickling liquid preparation, the pickling liquid may be used for salting fish eggs. By using the above-mentioned pickling liquid preparation in the preparation of the pickling liquid used for salting in the production of processed fish eggs, the step of removing floating matter from the pickling liquid or the processed fish eggs after soaking becomes unnecessary. Therefore, the production process of processed fish eggs can be improved. Effect of the Invention

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

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

[0011] Hereinafter, an 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 food to be processed. The pickling liquid may be a salting liquid used in the salting treatment of the food to be processed, or a seasoning liquid for seasoning 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 manufacturing process of fish roe processed products to salt fish roe, which is the raw material of the fish roe processed products. In the salting process, 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 fish roe processed products is improved. Examples of fish roe include cod roe, salmon roe, flying fish roe, herring roe, and shishamo roe. Examples of fish roe processed products include seasoned cod roe, mentaiko, and salmon roe pickled in soy sauce, and are foods in which fish roe is subjected to the above-mentioned salting process, seasoning, and other processing. The fish roe processed products are an example of processed foods manufactured using a pickling liquid.

[0013] The salted liquid is an aqueous solution containing salt, transglutaminase, a calcium salt, and an emulsifier in addition to water as a solvent. The seasoning liquid contains various seasonings in addition to the above-mentioned components contained in the salted liquid. The seasonings are, for example, powdered chili pepper or its extract, alcoholic beverages such as cooking sake, mirin, soy sauce, yeast extract, organic acid salts, nucleic acid, sorbitol, and organic acids. The organic acid salts are, for example, sodium glutamate. The salted liquid and the seasoning liquid may contain additives such as antioxidants, colorants, and color formers. The antioxidant is, for example, L-ascorbic acid. The color former is, for example, sodium nitrite.

[0014] The salting solution contains 4% by mass or more and 20% by mass or less of salt based on the total mass of the salting solution. The salt concentration in the salting solution is adjusted appropriately according to the salt content required for the fish egg processed 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 membrane of fish eggs and gives the eggs a granular texture. The action of transglutaminase also improves the strength of fish eggs, which helps reduce production losses.

[0016] The transglutaminase may be, for example, of mammalian origin, fish origin, microbial origin, 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, and calcined calcium. The calcium salt contributes to improving the texture by activating transglutaminase originally contained in the food to be processed. As an example, the calcium salt contributes to improving the graininess of the fish eggs by activating transglutaminase originally contained in the fish eggs. 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 ester, glycerin fatty acid ester, sorbitan fatty acid ester, saponin, lecithin, polysorbate, and propylene glycol fatty acid ester, 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 ester.

[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 such as lye will form on the surface of the pickling liquid.

[0021] In detail, when the above-mentioned components are added and the mixture is stirred, foaming occurs on the surface of the pickling liquid. After that, when the foaming subsides by stopping the stirring and leaving the mixture to stand, insoluble suspended matter such as lye remains on the surface of the pickling liquid. This suspended matter is considered to be an aggregate of transglutaminase and calcium salt. The suspended matter is considered to have occurred in a dispersed state in the foam generated by the stirring, and then aggregated when the foam disappears after the stirring is stopped.

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

[0023] In contrast, it has been confirmed that the generation of the 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. It is believed that the suppression of the generation of floating matter during the preparation of the pickling liquid by the addition of an emulsifier is 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. The higher the HLB of the emulsifier, the more effectively the generation of suspended matter during preparation of the pickling liquid can be suppressed. 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] The HLB is a value that represents the balance between the lipophilicity and hydrophilicity of an emulsifier. The higher the HLB value, the more hydrophilic the emulsifier is, and the easier it is to dissolve in water. The lower the HLB value, the more lipophilic the emulsifier is, and the less soluble it is in water.

[0026] The salted liquid may be produced by adding each of the components of table 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 of table salt, transglutaminase, calcium salt, and emulsifier is dissolved. The salted liquid may be produced by adding a preparation containing the components of transglutaminase, calcium salt, and emulsifier to saline water. The salted liquid may be produced by adding a preparation containing the components of transglutaminase, calcium salt, and emulsifier and table salt to water. In this case, the table 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 salted solution is, for example, 0.01 units to 1000 units per 100 g of fish eggs. The amount of calcium lactate added to the salted solution is, for example, 0.009 g to 1 g per 100 g of fish eggs. The amount of emulsifier added to the salted solution is, for example, 0.0001 g to 0.001 g per 100 g of fish eggs. When a calcium salt other than calcium lactate is used in the salted solution, the amount of calcium salt added can be determined so that the same amount of calcium as that of calcium lactate added as described above can be obtained.

[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 eggs to be processed is set. For example, the amount of salting solution to be used relative to the mass of the fish eggs is adjusted according to the size of the container or the like in which the salting process is carried out so that the entire fish eggs are immersed in the salting solution. For example, the amount of salting solution to be used relative to 100 g of fish eggs 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 eggs is satisfied in the set amount of salting solution per 100 g of fish eggs. 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 according to the salt content required for the fish egg processed product, as described above.

[0030] The amount of the salting liquid used relative to the mass of the fish eggs is set to an amount that does not excessively decrease the concentrations of the components of the transglutaminase, calcium salt, and emulsifier in the salting liquid, and is set to an amount that does not leave any components insoluble in the salting liquid and allows the fish eggs to be in sufficient contact with the salting liquid.

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

[0032] The mass ratio of transglutaminase, calcium lactate, and emulsifier in the pickling liquid preparation is X:Y:Z. The number of units per 1 g of transglutaminase is A (unit / g). For example, in the pickling liquid preparation, the values ​​of X, Y, and Z, which are the mass ratios of transglutaminase, calcium lactate, and emulsifier, satisfy 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 the pickling liquid preparation, the numerical range of Y is set so that the same amount of calcium as in the case of the above-mentioned mass ratio of calcium lactate is obtained.

[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 optimal, so that each component contained in the preparation can be easily added in an appropriate amount to the water or saline solution, which is the solvent for the pickling liquid.

[0034] In addition, since the preparation for the 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. When the ratio of the concentrations of each component of the salt, transglutaminase, calcium salt, and emulsifier in the salting liquid is fixed, the preparation for the pickling liquid may contain salt in addition to the transglutaminase, calcium salt, and emulsifier.

[0035] The preparation for pickling liquid may contain excipients and other ingredients in addition to the above ingredients. Examples of excipients include dextrin, starch, sugars, etc. Examples of other ingredients include oils and the like to prevent the powdered preparation from scattering. The oils are not particularly limited as long as they are edible, and examples of the oils include corn oil, MCT oil, rapeseed oil, etc. The amount of oil added to the preparation for pickling liquid 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 pickling liquid. The preparation for pickling liquid may also contain emulsified oils and fats having an emulsifier component and oil.

[0036] [Processing methods for processed foods] 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, as an example of a method for producing a processed food using a pickling liquid, a method for producing salted cod roe, which is an example of a processed fish roe product, will be described. As the raw material for salted cod roe, it is preferable to use the roe of Alaska pollock, but it may also be the roe of gamuko, metsuki, or mizuko. If the cod roe is frozen, it is first thawed. After thawing, or after washing the roe or raw cod roe, it is sorted, drained, and then salted.

[0038] In the salting process, the cod roe is brought into contact with the 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 kept 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 immersion. After the stirring process is completed, the immersion is continued further, and then the immersion is continued at a lower temperature in a low-temperature room kept 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. As an example, the immersion time is 1 day or more and 7 days or less.

[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 water is drained overnight at a low temperature between 0°C and 15°C while preventing the surface from drying out. For example, the draining is done for 12 to 24 hours. After that, the salted cod 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 adopted 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: Preparation of Sample] 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, 4100 parts by mass of water, 800 parts by mass of salt, and 100 parts by mass of the preparation for a pickle were used to prepare the pickle solutions of Samples A1 to A15. The ratio of the components in the preparation for a pickle solution was changed for each level in Samples A1 to A15.

[0044] As shown in Fig. 1, in sample A1, which is a comparative example, a preparation for pickling liquid containing 1 part by mass of transglutaminase, 70 parts by mass of calcium lactate, and 29 parts by mass of dextrin as an excipient was used. In addition, in Test Example 1, a transglutaminase having a specific activity of 1000 units per gram was used.

[0045] In samples A2 to A8, a preparation for pickling liquid was used that contained 1 part by mass of transglutaminase, 70 parts by mass of calcium lactate, 0.1 parts 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] In samples A2 to A8, the HLB value was changed by changing the grade of the emulsifier for each level. Figure 1 shows the grade of the emulsifier and the 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 from sample A2 to A8.

[0047] As shown in Fig. 2, in sample A9, a preparation for pickling liquid was used that contains 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. In addition, in samples A9 and A11 to A15, an emulsifier with an HLB value of 16 (product name: Ryoto Sugar Ester S-1670) was used.

[0048] In sample A10, a preparation for pickling liquid was used that contained 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] In sample A11, a preparation for a pickling liquid was used that contained 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.

[0050] In sample A12, a preparation for a pickling liquid was used that contained 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.

[0051] For sample A13, a preparation for a pickling liquid was used that contained 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.

[0052] For sample A14, a preparation for a pickling liquid was used that contained 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.

[0053] In sample A15, a preparation for a pickling liquid was used that contained 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.

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

[0055] After that, the mixture was left to stand at room temperature for 30 minutes, and then stirred for 10 minutes at a setting of "5" using a stirrer (product name: F-624N, manufactured by Tokyo Glass Instruments Co., Ltd.). After stirring, the mixture was left to stand overnight in a refrigerator. The mixture was then 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 in four stages from "1 point" to "4 points" based on the state of floating matter generated in Sample A1, which is a comparative example and does not contain an emulsifier. In Sample A1, a large amount of foaming occurred when the preparation for pickling liquid was added to the salt water and stirred using a juicer mixer. In addition, it was confirmed that floating matter was generated in Sample A1 after it was left to stand 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 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 FIG. 1, it was confirmed that the samples A2 to A8, which contained an emulsifier, had less floating matter compared to the sample A1, which did not contain an emulsifier. In detail, although floating matter was generated in the samples A2 and A3, the amount of floating matter was less than that of the sample A1 (2 points). In the samples A4 to A6, almost no floating matter was confirmed (3 points). In the samples A7 and A8, no floating matter was confirmed at all (4 points). Therefore, from the evaluation results of the samples A2 to A8, it was confirmed that the higher the HLB of the emulsifier, the more effectively the generation of floating matter can be suppressed.

[0059] As shown in Figure 2, in sample A9, which was prepared by adding corn oil together with the same emulsifier as sample A8, no floating matter was observed (4 points), just like sample A8. In other words, the evaluation results of sample A9 confirmed that the occurrence of floating matter can be suitably suppressed even when the pickling liquid preparation contains oil to suppress the scattering of powder.

[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 found (4 points). In other words, the evaluation results of sample A10 confirmed that even when the pickling liquid preparation contains an emulsified oil, the occurrence of floating matter can be suitably 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). In sample A13, which contained an increased amount of calcium lactate, floating matter was observed, although the amount was less than that of sample A1 (2 points). From the evaluation results of sample A13, it is believed 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 large.

[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 (4 points), just like Sample A8.

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

[0064] [Test Example 2: Preparation of Sample] 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 soaking the roe to be processed in a salting liquid. Different salting liquids were used to produce the salted cod roe in Samples B1 and B2.

[0066] In sample B1, a salted solution containing water, salt, transglutaminase, and calcium lactate but not containing an emulsifier was used as a comparative example. In sample B2, a salted solution containing water, salt, transglutaminase, calcium lactate, and an emulsifier was used. The salted solution of sample B2 has the same composition as the salted solution of sample B1, except that it contains an emulsifier and that the amount of dextrin, an excipient, is less than that of sample B1 by the mass of the emulsifier. In addition, in test example 2, a transglutaminase having a specific activity of 1000 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, first, the frozen cod roe was thawed by leaving it in a refrigerator for 48 hours. Then, the salting solution shown in FIG. 3 was prepared, and the thawed cod roe was immersed in the salting solution for salting. The salting process was as follows: first, the liquid temperature was adjusted to 20°C for 17 hours after the start of soaking. The whole was stirred twice, 1 hour and 2 hours after the start of soaking. After 17 hours had passed since the start of soaking, the liquid temperature was adjusted to 4°C and the cod roe was immersed for 24 hours. 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 by 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 after removing the floating matter was used for the salting process. 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. In detail, the taste and texture of Sample B1, which did not contain an emulsifier, were used as the standard to determine whether there was a difference in the taste and texture of Sample B2, which contained an emulsifier.

[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. In addition, no strange taste or unpleasant flavor was found in sample B2, which contained an emulsifier.

[0072] From the results of Test Example 2, it was confirmed that even when an emulsifier is added to the pickling liquid, the taste of the processed food produced using the pickling liquid is not adversely affected. Also, from the results of Test Example 2, it was confirmed that even when an emulsifier is added to the pickling liquid, the texture improving effect of the pickling liquid is not adversely affected.

[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 accompanying 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 accompanying stirring during the preparation of the pickling liquid can be suppressed. That is, according to the manufacturing method of processed food including the step of contacting the object to be processed with the above pickling liquid, the generation of floating matter accompanying stirring during the preparation of the pickling liquid can be suppressed. This makes it unnecessary to perform a step of removing floating matter from the pickling liquid or from the food after soaking.

[0074] (2) In the pickling liquid preparation, the mass ratio of transglutaminase, calcium salt, and emulsifier is previously adjusted to a suitable state. By preparing the pickling liquid using such a pickling liquid preparation, the pickling liquid can be easily prepared so that each component contained in the preparation is added in an appropriate amount to the solvent of the pickling liquid, water or saline.

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

[0076] (4) When the preparation for immersion contains oil, the powdered preparation is less likely to scatter, improving the handleability 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 due to stirring can be suitably suppressed.

[0077] (6) The pickling liquid preparation of this embodiment is used, for example, in the preparation of a pickling liquid used in a salting process in the production of processed fish eggs. This eliminates the need for a process for removing floating matter from the pickling liquid or from the processed fish eggs after soaking in the production process of the processed fish eggs, 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 the pickling liquid using the pickling liquid preparation in which the mass ratio of each component is adjusted in this way, the generation of floating matter accompanying stirring during the preparation of the pickling liquid can be suitably suppressed.

[0079] [Example of change] The above embodiment can be modified as follows: The following modified examples 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 for improving the texture and flavoring of processed objects such as seafood such as fish, shrimp, squid, and octopus, and meat such as beef, pork, and chicken.

[0081] - As long as the generation of floating matter caused by stirring during preparation of the soaking liquid can be suppressed by adding an emulsifier to the soaking liquid, the HLB value of the emulsifier is not limited. For example, the HLB value of the emulsifier may be 0 or greater than 16.

[0082] In immersion preparations, oil may be omitted. The concentrations of transglutaminase, calcium lactate, and emulsifier in the pickling liquid preparation are not particularly limited and may be appropriately adjusted by excipients, etc. In this embodiment, when the mass ratio of transglutaminase, calcium lactate, and emulsifier in the pickling liquid preparation is X:Y:Z, 0.01 / A≦X≦1000 / A, 0.009≦Y≦1, and 0.0001≦Z≦0.001 are exemplified. As long as the pickling liquid has a sufficient function and can suppress the generation of floating matter during the preparation of the pickling liquid, the ratio of X, Y, and Z is not limited. Note that A (unit / g) represents the number of units per 1 g of transglutaminase.

[0083] The method for producing processed fish roe products is not limited to the above-mentioned embodiment or the example of Test Example 2, and may be appropriately adjusted as long as it includes a step of contacting fish roe with a pickling liquid containing water, salt, transglutaminase, a calcium salt, and an emulsifier.

Claims

1. A formulation for preparing a pickle for food, comprising: A method for producing a food comprising the steps of: The emulsifier has an HLB (hydrophile lipophile balance) of 5 or more; The pickling liquid is used for salting fish eggs. Preparations for pickling solutions.

2. A formulation for preparing a pickle for food, comprising: A method for producing a food comprising the steps of: The HLB (Hydrophile Lipophile Balance) of the emulsifier is greater than 9. Preparations for pickling solutions.

3. The HLB of the emulsifier is 15 or more. The preparation for an infusion according to claim 2.

4. The pickling liquid is used for salting fish eggs. The preparation for an infusion according to claim 2.

5. The calcium salt is calcium lactate, When the mass ratio of the transglutaminase, the calcium lactate, and the emulsifier in the preparation for infusion is X:Y:Z, and the number of units per 1 g of the transglutaminase is A (unit / g), the values ​​of X, Y, and Z satisfy 0.01 / A≦X≦1000 / A, 0.009≦Y≦1, and 0.0001≦Z≦0.

001. A preparation for an infusion according to any one of claims 1 to 4.

6. It also contains oil A preparation for an infusion according to any one of claims 1 to 4.

7. A pickling solution for use in salting fish eggs, comprising: water, salt, transglutaminase, a calcium salt, and an emulsifier; The HLB of the emulsifier is 5 or more. Pickling liquid.

8. A pickling liquid for food, comprising: water, salt, transglutaminase, a calcium salt, and an emulsifier; The HLB of the emulsifier is greater than 9. Pickling liquid.

9. The method includes a step of carrying out a salting treatment by contacting fish eggs with a pickling solution containing water, salt, transglutaminase, a calcium salt, and an emulsifier, The HLB of the emulsifier is 5 or more. Methods for producing processed foods.

10. The method includes a step of contacting an object to be processed with a soaking liquid containing water, salt, transglutaminase, a calcium salt, and an emulsifier, The HLB of the emulsifier is greater than 9. Methods for producing processed foods.

Images