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

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

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.

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.

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

In the method described in Patent Document 1, the object is achieved by focusing on only the squid meat and internal organs.

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.

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.

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.

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.

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.

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.

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.

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%.

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.

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”.

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).

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).

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.

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.

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

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)

A squid salty yogurt, characterized in that 10 to 30% by weight of yogurt is mixed with squid salty. 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. 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. The squid salty yogurt according to claim 2 or 3, wherein the meat and internal organs of the squid are dehydrated 2 to 5%. 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. 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. 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%.