| 摘要 |
PURPOSE:To decrease the sodium content of salted salmon roe, and to keep the salmon roe at a proper hardness, by using salt and a specific sugar as the components of a roe-immersion liquid for the production of salted salmon roe, and setting the concentration of the salt and the sugar at specific levels. CONSTITUTION:The objective roe-immersion liquid for the production of salted salmon roe is composed of (A) salt and (B) lactose and/or a starch sugar having a degree of dehydration (D.E.) of <=50, and the concentrations of the salt and the sugar are set to 10-20% and 10-40%, respectively. The starch sugar is an intermediate product obtained by the hydrolysis of starch with an acid. D.E. is defined by the formula [Directly reduced sugar (represented as glucose)]X100/ (solid content). The amount of salt is decreased to the unsaturated state, and the decrement is supplemented by the addition of the sugar. Accordingly, the sodium content of the produced salted salmon roe can be decreased, the salmon roe can be maintained at a proper hardness, and salted salmon roe having excellent taste can be prepared. |
