JP2006254836A - Yoghurt-containing fermented squid product and method for producing the same - Google Patents

Yoghurt-containing fermented squid product and method for producing the same Download PDF

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JP2006254836A
JP2006254836A JP2005078965A JP2005078965A JP2006254836A JP 2006254836 A JP2006254836 A JP 2006254836A JP 2005078965 A JP2005078965 A JP 2005078965A JP 2005078965 A JP2005078965 A JP 2005078965A JP 2006254836 A JP2006254836 A JP 2006254836A
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squid
yogurt
meat
internal organs
salt
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Kenji Genma
謙児 源馬
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GENMA KK
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GENMA KK
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Abstract

<P>PROBLEM TO BE SOLVED: To obtain yoghurt-containing fermented squid product suppressed as low as possible in fish odor peculiar to fish, suppressed low in salinity and increased in deliciousness through mixing a third food material besides the meat and internal organs of squid. <P>SOLUTION: This yoghurt-containing fermented squid product is obtained by mixing 10-30 wt% of yoghurt based on the fermented squid product with the fermented squid product. A method for producing the yoghurt-containing fermented squid product comprises mixing the meat and internal organs of squid with a prescribed quantity of salt followed by stirring and maturing, and mixing a prescribed quantity of yoghurt with the product followed by stirring and maturing. Alternatively, it is all right to mix the meat and internal organs of squid and a prescribed quantity of salt with a prescribed quantity of yoghurt followed by stirring and maturing. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

本発明は、イカの塩辛、特にイカの塩辛にヨーグルトを混入させたヨーグルト入りイカの塩辛及びその製造方法に関する。 The present invention relates to salted squid, particularly squid salted with squid in which yogurt is mixed in squid salted salt and a method for producing the same.

塩辛は、魚肉、内蔵に食塩を加えることによって、腐敗を防ぎながら、酵素の働きによって原料が持つ旨味を引き出すものである。イカの塩辛の場合、イカの身肉や内臓(ワタ)には多くの酵素が含まれており、特に自己消化酵素と言われる酵素が働いて自分自身の成分を分解していく。タンパク質はそのままでは味がしないが、酵素の働きで分解されると、旨味成分であるペプチドやアミノ酸などになる。 Salted fish is a fish that adds salt and salt to the built-in fish to prevent the spoilage and bring out the umami of the ingredients by the action of enzymes. In the case of squid salty, squid meat and internal organs (cotton) contain a lot of enzymes, especially enzymes called self-digesting enzymes work to break down their own components. Proteins do not taste as they are, but when decomposed by the action of enzymes, they become peptides and amino acids that are umami components.

塩分と添加物とを可能な限り少なくしながら、旨み成分を引き出し、かつ腐敗しにくいイカの塩辛の製造方法として特許文献1には、いかの肉を洗浄後、若干乾燥していかの肉の有する乳酸菌を増殖する増殖工程と、イカの肉を細かく切断する切断工程と、イカの内臓内の微生物数を除去する殺菌工程と、殺菌工程後のイカの内臓を若干加温してイカの内臓のもつ旨み成分のアミノ酸を引き出す加温工程と、これらの処理をしたイカの肉と内臓とに塩その他の調味料を加えて攪拌し熟成する熟成工程とかなる方法が記載されている。
特開平8−112080号公報
Patent Document 1 describes a method for producing a squid salty spice that draws out the umami components while reducing the amount of salt and additives as much as possible and is resistant to spoilage. A growth process for growing lactic acid bacteria, a cutting process for finely cutting the squid meat, a sterilization process for removing the number of microorganisms in the squid viscera, and warming the squid viscera after the sterilization process to slightly warm the squid viscera The method includes a heating step for extracting the amino acid of the umami component, and a ripening step in which salt and other seasonings are added to the processed squid meat and internal organs and stirred to ripen.
Japanese Patent Laid-Open No. 8-111080

上記特許文献1に記載の方法では、イカの身肉と内臓だけに着目して処理を施すことにより、その目的を達成しようとするものである。 In the method described in Patent Document 1, the object is achieved by focusing on only the squid meat and internal organs.

そこで本発明の目的は、イカの身肉と内臓の他に第3の食材を混入させることにより、魚特有の生臭みを出来るだけ低く抑え、塩分濃度を低く抑え、さらに旨味を増したイカの塩辛及びその製造方法を提供することにある。 Therefore, the object of the present invention is to incorporate a third food material in addition to the meat and internal organs of the squid, so that the fish-like raw odor is kept as low as possible, the salt concentration is kept low, and the taste is further increased. The object is to provide salted pepper and a method for producing the same.

上記課題を解決するために、本発明者は種々検討を重ねた。魚の生臭みは微生物が作用したり、油焼けが原因で、魚体のタンパク質が分解され酸性からアルカリ性に変化する過程でトリチルアミンが発生しアミン臭という生臭い臭いを発生する。この生臭さを低減するには、PH値を下げることが有効である。肉料理には、肉の生臭みをとるために牛乳を入れることに着目し、PHを下げる効果がある乳酸菌の入ったヨーグルトが有効でなないかと考えた。 In order to solve the above problems, the present inventor has made various studies. The fish's raw odor is caused by microorganisms or oil burning, and tritylamine is generated in the process of changing the protein of the fish body from acid to alkaline, resulting in a raw odor called amine odor. In order to reduce this raw odor, it is effective to lower the PH value. For meat dishes, we focused on adding milk to remove the raw odor of meat, and thought that yogurt containing lactic acid bacteria, which has an effect of lowering pH, might be effective.

塩辛の塩分は保存上どうしても必要なもの(必須)であるが、塩分濃度が保存日数に関係してくる。即ち、塩分濃度が低いと日持ちが悪くなる。しかし、昨今の消費者の健康志向を考えると低塩分の商品にせざるを得ない。そこで、いかに低塩にして保存を良くするにはどうしたらよいか研究した。塩辛の中には様々な微生物が生きており、それらが働いて塩辛特有の旨味を作り出しているが、中には塩辛を腐敗させる微生物も入っていて、これが増殖すると腐敗に至る。乳酸桿菌は乳酸発酵してブドウ糖を乳酸に変え、PHを下げることから、有害微生物の発育を抑える作用があることに着目し、それが入っているヨーグルトが有効ではないかと考えた。
そこで、イカの塩辛とヨーグルトという、一見似つかわしくないもの同士を組み合わせ、イカの塩辛にヨーグルトを加える試験を繰り返し行ったところ、生臭みの改善、塩分濃度を低下させると同時に日持ちをよくする点で、ヨーグルトの混入が極めて有効であることを見出し、本発明を完成した。
Salty salt is absolutely necessary for storage (essential), but the salinity is related to the number of storage days. That is, if the salinity concentration is low, the shelf life deteriorates. However, considering the health-consciousness of consumers these days, it must be a low-salt product. Therefore, we studied how to reduce the salt and improve storage. Various microorganisms are alive in salty spices, and they work to create the unique taste of salty spicy, but there are also microorganisms that spoil salty spices, and when this grows, it leads to spoilage. Lactobacillus fermented with lactic acid to convert glucose into lactic acid and lower the pH, so we focused on the fact that it has the effect of suppressing the growth of harmful microorganisms and thought that yogurt containing it was effective.
Therefore, when squid salty and yogurt, which seemingly not similar, were combined, and repeated tests were conducted to add yogurt to squid salty, it improved the odor and reduced the salt concentration while improving the shelf life. The inventors have found that mixing yogurt is extremely effective and completed the present invention.

即ち、本発明によるヨーグルト入りイカの塩辛は、イカの塩辛に該イカの塩辛に対して10〜30重量%のヨーグルトを混入させてなること、を特徴としている。
具体的には、細断したイカの身肉とイカの内臓と所定量の塩とを混合し熟成させてなるイカの塩辛に、該イカの塩辛に対して10〜30重量%のヨーグルトを混合し熟成させてなるものである。
また、細断したイカの身肉とイカの内臓と所定量の塩と、前記イカの身肉と内臓に対して10〜30重量%のヨーグルトとを混合し熟成させてなるものである。
ここで、イカの身肉と内臓は2〜5%脱水されたものを用いるとよい。
また、本発明によるヨーグルト入りイカの塩辛の製造方法は、イカの身肉と内臓と所定量の塩とを混合して攪拌し、熟成し、次いで所定量のヨーグルトを混合して攪拌し、熟成すること、を特徴としている。
また、イカの身肉と内臓と所定量の塩と所定量のヨーグルトとを混合して攪拌し、熟成するようにしてもよい。
上記の方法において、イカの身肉と内臓は2〜5%脱水されたものを用いるとよい。
That is, the salted squid with yogurt according to the present invention is characterized in that 10-30% by weight of yogurt is mixed into the salted squid.
Specifically, chopped squid meat, squid viscera and a predetermined amount of salt are mixed and aged in squid salty, and 10 to 30% by weight of yogurt is mixed with the squid salty. And matured.
The shredded squid meat, squid internal organs, a predetermined amount of salt, and 10 to 30% by weight of yogurt based on the squid meat and internal organs are mixed and aged.
Here, the squid meat and internal organs should be 2-5% dehydrated.
In addition, the method for producing salted squid with yogurt according to the present invention comprises mixing squid meat, viscera and a predetermined amount of salt with stirring and aging, then mixing and stirring with a predetermined amount of yogurt and aging. It is characterized by that.
Alternatively, squid meat, internal organs, a predetermined amount of salt, and a predetermined amount of yogurt may be mixed and stirred to be aged.
In the above method, the squid meat and internal organs should be 2-5% dehydrated.

請求項1〜3に係る発明によれば、10〜30重量%ヨーグルトを混入させたので、生臭みが改善され、塩分濃度を低下させると同時に日持ちを良くする効果を合せ持たせることができる。
また、請求項4に係る発明によれば、2〜5%脱水したものを用いるので、イカの旨味がより濃縮されたものとなる。
また、請求項5に係る発明によれば、従来と同様の方法で製造したイカの塩辛に、所定量のヨーグルトを混入させ熟成させればよいので、製造が簡単である。
また、請求項6に係る発明によれば、熟成を一括して行えばよいので、請求項5の方法に比べ、より短期間で効率よく製造することが可能である。
また、請求項7に係る発明によれば、2〜5%脱水したものを用いるので、イカの旨味がより濃縮されたイカの塩辛を製造することができる。
According to the first to third aspects of the invention, since 10 to 30% by weight of yogurt is mixed, the raw odor is improved, and the effect of improving the shelf life can be provided at the same time as reducing the salt concentration.
Moreover, according to the invention which concerns on Claim 4, since what dehydrated 2-5% is used, the umami | flavor of squid will be concentrated more.
Moreover, according to the invention which concerns on Claim 5, since what is necessary is just to mix and age | cure | ripen a predetermined amount of yogurt in the salted squid manufactured by the method similar to the past, manufacture is easy.
Further, according to the invention of claim 6, since ripening may be performed collectively, it is possible to manufacture efficiently in a shorter period of time compared to the method of claim 5.
Moreover, according to the invention which concerns on Claim 7, since what dehydrated 2 to 5% is used, the salted squid of which the umami | flavor of squid was concentrated can be manufactured.

以下本発明を実施するための最良の形態を具体的に説明する。
本発明によるヨーグルト入りイカの塩辛は、イカの塩辛に該イカの塩辛に対して10〜30重量%、より好ましくは15〜25重量%のヨーグルトを混入させてなるものである。ヨーグルトの混入量が10重量%未満では、臭いの改善、旨味を増す効果が足りず、また、日持ち改善の効果も小さい。一方、30重量%を超えると、ヨーグルトの白っぽさが目立ってイカの塩辛の色合いが不自然となる。なお、ヨーグルトは、果汁や香料等が添加されていないプレーンヨーグルトが好ましい。
The best mode for carrying out the present invention will be specifically described below.
The salted squid with yogurt according to the present invention is obtained by mixing 10 to 30% by weight, more preferably 15 to 25% by weight, of squid salted with squid salty. When the mixed amount of yogurt is less than 10% by weight, the effect of improving the odor and increasing the umami is insufficient, and the effect of improving the shelf life is small. On the other hand, when it exceeds 30% by weight, the whitishness of yogurt is conspicuous and the squid salty color becomes unnatural. The yogurt is preferably plain yogurt to which no fruit juice or flavor is added.

より具体的には、細断したイカの身肉とイカの内臓と所定量(イカの身肉と内臓に対して5重量%程度)の塩と調味料とを混合して攪拌し、熟成させてなるイカの塩辛に、該イカの塩辛に対して10〜30重量%のヨーグルトを混合して攪拌し、熟成させてなるものである。又は、細断したイカの身肉とイカの内臓と所定量の塩と、イカの身肉と内臓に対して10〜30重量%のヨーグルトとを混合して攪拌し、熟成させてなるものである。 More specifically, shredded squid meat, squid internal organs, a predetermined amount (about 5% by weight with respect to squid meat and internal organs) of salt and seasoning are mixed, stirred and aged. 10 to 30% by weight of yogurt with respect to the squid saltiness is mixed with stirring and aged. Or, chopped squid meat, squid internal organs, a predetermined amount of salt, and 10-30 wt% yogurt mixed with squid meat and internal organs are stirred and aged. is there.

ここで、イカの身肉と内臓は2〜5%脱水されたものを用いるとよい。脱水されたものを用いると、イカの旨味が濃縮され、また日持ち改善の効果も高まる。イカの身肉と内臓の水分の除去は、イカの身肉、内臓に適当量(例えば5%程度)の塩を振りかけ、冷蔵庫内(5〜10℃)に所定期間(一昼夜)放置し、浸透圧により内部の水分を排出させて除去する。かかる方法で除去される水分量は、2〜5%程度である。2%未満ではイカの旨味を濃縮する効果が足りず、一方、塩だけで脱水可能な水分量は5%程度が限度である。 Here, the squid meat and internal organs should be 2-5% dehydrated. When the dehydrated product is used, the umami of squid is concentrated and the effect of improving shelf life is enhanced. To remove moisture from the squid meat and internal organs, sprinkle an appropriate amount (for example, about 5%) of salt on the squid meat and internal organs and leave it in the refrigerator (5-10 ° C) for a predetermined period (all day and night) to penetrate. The internal moisture is discharged and removed by pressure. The amount of water removed by this method is about 2 to 5%. If it is less than 2%, the effect of concentrating the taste of squid is insufficient, while the amount of water that can be dehydrated with salt alone is limited to about 5%.

細断したイカの身肉とイカの内臓と所定量(イカの身肉と内臓に対して5重量%程度)の塩と調味料とを混合して攪拌し、5〜10℃で5日間程度熟成させてイカの塩辛を得、得られたイカの塩辛に該イカの塩辛に対して10〜30重量%のヨーグルトを混合して攪拌し、5〜10℃で3日間程度熟成させてヨーグルト入りイカの塩辛を製造する。
又は、細断したイカの身肉とイカの内臓と所定量(イカの身肉と内臓に対して5重量%程度)の塩と調味料と、所定量(イカの身肉と内臓に対して10〜30重量%)のヨーグルトとを混合して攪拌し、5〜10℃で5日間程度熟成させてヨーグルト入りイカの塩辛を製造してもよい。この方法によれば、熟成工程を1工程で済ませることができるので、より短期間で効率的に製造できる。
なお、上記した熟成期間は一応の目安であって、必ずしも上記に示した日数に限られるものではない。熟成の条件等によって、適宜変更可能である。
Shredded squid meat, squid viscera, and a predetermined amount (about 5% by weight with respect to squid meat and internal organs) of salt and seasoning are mixed and stirred for about 5 days at 5-10 ° C. Aged to obtain squid salty, mixed with 10-30% by weight yogurt to the squid salted and stirred, and aged at 5-10 ° C for about 3 days to contain yogurt Produce squid salty.
Or, shredded squid meat and squid internal organs, a predetermined amount (about 5% by weight with respect to squid meat and internal organs) salt and seasoning, and a predetermined amount (with respect to squid meat and internal organs) 10 to 30% by weight) of yogurt may be mixed and stirred, and aged for about 5 days at 5 to 10 ° C. to produce salted squid with yogurt. According to this method, the aging step can be completed in one step, and therefore it can be efficiently produced in a shorter period.
The aging period described above is only a guide and is not necessarily limited to the number of days shown above. It can be appropriately changed depending on the aging conditions.

以下、本発明を実施例及び比較例を用いてさらに具体的に説明する。これらの実施例は例示であって、本発明の範囲を限定するものではない。なお、以下の説明で「%」はすべて「重量%」を示す。 Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples. These examples are illustrative and do not limit the scope of the invention. In the following description, “%” means “% by weight”.

従来製法によるイカの塩辛の作製
細断したイカの身肉と内臓(ワタ)と5%分の食塩と調味料とを混合し、冷蔵庫にて5〜10℃で5日間熟成して、従来製法によるイカの塩辛を作製した(試料A)。
Production of salted squid by conventional manufacturing method Mixing shredded squid meat, internal organs (cotton), 5% salt and seasoning, aging at 5-10 ° C. in refrigerator for 5 days, conventional manufacturing method A squid salted fish was prepared (Sample A).

ヨーグルト入りイカの塩辛の作製
上記従来製法により作製したイカの塩辛に、該イカの塩辛に対して5%、10%、15%、20%、25%の割合でプレーンヨーグルトを混合し、冷蔵庫にて5〜10℃で3日間熟成して、ヨーグルト入りイカの塩辛を作製した(試料B〜試料F)。
Preparation of salted squid with yogurt Mixed with plain yogurt at a ratio of 5%, 10%, 15%, 20%, 25% to the salted squid prepared by the above-mentioned conventional method, and put into the refrigerator And ripened at 5-10 ° C. for 3 days to prepare salted squid with yogurt (Sample B to Sample F).

食味の評価
上記により作製したイカの塩辛を35人のモニターに食してもらい、匂いと味の両面からその評価をしてもらった。その結果を表1に示す(数値は好ましいと答えたモニターの人数を示す)。ヨーグルト10〜25%混入した試料(試料C〜F)では、匂い、味ともによい、と答えた人数が多いことが分かる。
Evaluation of taste Taste of squid prepared as described above was eaten by 35 monitors and evaluated from both odor and taste. The results are shown in Table 1 (the numerical values indicate the number of monitors who answered that they are preferable). It can be seen that in the samples (samples C to F) mixed with 10 to 25% of yogurt, many people answered that both the smell and taste are good.

また、上記所定の割合でヨーグルトを混合した試料の塩分(%)を表1に示す。また、各試料(試料A〜F)について、5〜10℃で冷蔵保存した際の日持ち検査を行った。その結果を表1に示す。
ヨーグルト10%の混入(試料C)により、塩分%は、無混入の5%(試料A)から4.5%と、1割程度の塩分の低減を図ることができる。同様に15%の混入により4.3%、20%の混入により4.2%、25%の混入により4.0%と無混入の試料に比べて2割の塩分低減を図ることができる。
ヨーグルト10%の混入(試料C)で、日持ち改善効果が出始め、15〜25%混入した試料(試料D〜F)では、離水が始まるのが40日以上、水分分離に45日以上、48日以上で不可食となり、日持ち改善の顕著な効果が認められる。このように、ヨーグルトの混入によって、塩分低減を図ると同時に、日持ち改善の効果を図ることもできる。しかも、ヨーグルトの混入量を増すほど塩分低減の効果が高く、かつ日持ち改善の効果も高くなっている。
Table 1 shows the salinity (%) of the sample mixed with yogurt at the predetermined ratio. In addition, each sample (samples A to F) was subjected to a shelf life test when stored refrigerated at 5 to 10 ° C. The results are shown in Table 1.
By mixing 10% of yogurt (sample C), the salinity% can be reduced from about 5% (sample A) without contamination to 4.5%, and about 10% of salinity can be reduced. Similarly, the salt content can be reduced by 20% compared to the non-mixed sample, which is 4.3% by mixing 15%, 4.2% by mixing 20%, and 4.0% by mixing 25%.
With 10% yogurt contamination (Sample C), the effect of improving shelf life begins to appear. With samples mixed with 15 to 25% (Samples D to F), water separation begins for 40 days or more, and for water separation, 45 days or more, 48 It becomes inedible for more than a day, and a remarkable effect of improving shelf life is recognized. In this way, the mixing of yogurt can reduce the salinity and simultaneously improve the shelf life. Moreover, as the amount of yogurt mixed is increased, the effect of reducing salt content is higher and the effect of improving shelf life is also increased.

脱水処理したイカを用いてイカの塩辛を作製した。
容器内に収容したイカの身肉に5%分の食塩を振りかけ、また別容器に収容した内臓に5%分の食塩を振りかけ、5〜10℃の冷蔵庫内に1昼夜放置した。これにより、身肉、内臓ともそれぞれ約2%の水分が除去された。この脱水された身肉を細断し、脱水した内臓と混合して、冷蔵庫にて5〜10℃で5日間熟成して、脱水イカを用いたイカの塩辛を作製した(試料G)。
従来品(試料A)と脱水イカを用いたイカの塩辛(試料G)とを、35名のモニターに食味を評価してもらったところ、旨味を感じた人数は次の通りであった。
試料A:11名
試料G:24名
Squid salted squid was prepared using dehydrated squid.
5% salt was sprinkled on the meat of the squid contained in the container, and 5% salt was sprinkled on the internal organs contained in another container and left in a refrigerator at 5 to 10 ° C. for one day and night. As a result, about 2% of water was removed from both the meat and the internal organs. The dehydrated meat was shredded, mixed with the dehydrated internal organs, and aged for 5 days at 5 to 10 ° C. in a refrigerator to prepare squid salty using dehydrated squid (Sample G).
When the taste of the conventional product (sample A) and the salted squid (sample G) using dehydrated squid was evaluated by 35 monitors, the number of people who felt umami was as follows.
Sample A: 11 people Sample G: 24 people

さらに、脱水イカを用いて作製したイカの塩辛に20%のプレーンヨーグルトを混入し、冷蔵庫にて5〜10℃で3日間熟成して、脱水イカを用いたヨーグルト入りイカの塩辛を作製した。これを(試料H)とする。
試料A,G,Hについて、5〜10℃で冷蔵保存した際の日持ち検査を行った結果(異臭が出始めて不可食となった日数)は、下記の通りであった。
試料A:35日
試料G:45日
試料H:48日
このことから、脱水したイカを用いることにより、旨味が増し、日持ち改善の効果が認められ、さらに、ヨーグルトを混入させたものは、さらなる日持ち改善の効果が認められた。
Furthermore, 20% plain yogurt was mixed into the salted squid prepared using dehydrated squid, and aged for 3 days at 5-10 ° C. in a refrigerator to prepare salted squid with yogurt using dehydrated squid. This is designated as (Sample H).
Regarding samples A, G, and H, the results of a shelf-life inspection when stored refrigerated at 5 to 10 ° C. (the number of days when an unpleasant odor started to become inedible) were as follows.
Sample A: 35 days Sample G: 45 days Sample H: 48 days From this, by using dehydrated squid, the effect of improving the umami taste and improving the shelf life is recognized, and further, the one mixed with yogurt is further The effect of improving shelf life was recognized.

Claims (7)

イカの塩辛に該イカの塩辛に対して10〜30重量%のヨーグルトを混入させてなることを特徴とするヨーグルト入りイカの塩辛。 A squid salty yogurt, characterized in that 10 to 30% by weight of yogurt is mixed with squid salty. 細断したイカの身肉とイカの内臓と所定量の塩とを混合し熟成させてなるイカの塩辛に、該イカの塩辛に対して10〜30重量%のヨーグルトを混合し熟成させてなる請求項1に記載のヨーグルト入りイカの塩辛。 It is obtained by mixing and ripening chopped squid meat, squid viscera, and a predetermined amount of salt and ripening squid with salted squid, and 10% to 30% by weight of yogurt. The salted squid with yogurt according to claim 1. 細断したイカの身肉とイカの内臓と所定量の塩と、前記イカの身肉と内臓に対して10〜30重量%のヨーグルトとを混合し熟成させてなることを特徴とするヨーグルト入りイカの塩辛。 Shredded squid meat, squid internal organs, a predetermined amount of salt, and 10 to 30% by weight of yogurt mixed with the squid meat and internal organs are aged, and contains yogurt Squid salted. イカの身肉と内臓は2〜5%脱水されたものを用いる請求項2又は3に記載のヨーグルト入りイカの塩辛。 The squid salty yogurt according to claim 2 or 3, wherein the meat and internal organs of the squid are dehydrated 2 to 5%. イカの身肉と内臓と所定量の塩とを混合して攪拌し、熟成し、次いで所定量のヨーグルトを混合して攪拌し、熟成することを特徴とするヨーグルト入りイカの塩辛の製造方法。 A method for producing a salted squid with yogurt, comprising mixing squid meat, viscera and a predetermined amount of salt, stirring and aging, then mixing and stirring a predetermined amount of yogurt and aging. イカの身肉と内臓と所定量の塩と所定量のヨーグルトとを混合して攪拌し、熟成することを特徴とするヨーグルト入りイカの塩辛の製造方法。 A method for producing salty squid with yogurt, characterized in that squid meat, internal organs, a predetermined amount of salt and a predetermined amount of yogurt are mixed, stirred and aged. イカの身肉と内臓は2〜5%脱水されたものを用いる請求項5又は6に記載のヨーグルト入りイカの塩辛の製造方法。 The method for producing salty squid with yogurt according to claim 5 or 6, wherein the meat and internal organs of the squid are dehydrated 2 to 5%.
JP2005078965A 2005-03-18 2005-03-18 Yoghurt-containing fermented squid product and method for producing the same Pending JP2006254836A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007097455A (en) * 2005-10-03 2007-04-19 Katsuya Fukami Salted cuttlefish gut and method for making the same
FR2907129A1 (en) * 2006-10-17 2008-04-18 Univ Caen Basse Normandie Umr NEW BIOLOGICAL PRODUCT OF MARINE ORIGIN, PROCESS FOR OBTAINING SAME AND USES THEREOF
JP2008306994A (en) * 2007-06-15 2008-12-25 Sugiyo:Kk Salted fish innards-like food, and method for producing the same
KR101231850B1 (en) 2010-08-13 2013-02-08 윤태용 A salted fermented livestock product and producing method for them

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007097455A (en) * 2005-10-03 2007-04-19 Katsuya Fukami Salted cuttlefish gut and method for making the same
FR2907129A1 (en) * 2006-10-17 2008-04-18 Univ Caen Basse Normandie Umr NEW BIOLOGICAL PRODUCT OF MARINE ORIGIN, PROCESS FOR OBTAINING SAME AND USES THEREOF
WO2008046993A2 (en) * 2006-10-17 2008-04-24 Universite De Caen Basse Normandie Umr Ifremer Physiologie Et Ecologie Des Mollusques Marins New marine-originating biological product, method for producing the same and uses threof
WO2008046993A3 (en) * 2006-10-17 2008-10-09 Univ Caen Basse Normandie Umr New marine-originating biological product, method for producing the same and uses threof
JP2008306994A (en) * 2007-06-15 2008-12-25 Sugiyo:Kk Salted fish innards-like food, and method for producing the same
JP4712003B2 (en) * 2007-06-15 2011-06-29 株式会社スギヨ Salty food and method for producing the same
KR101231850B1 (en) 2010-08-13 2013-02-08 윤태용 A salted fermented livestock product and producing method for them

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