JP2015223080A - Food product having flavor of eel broiled in soy-based sauces - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food product having a flavor of eel broiled in soy-based sauces which is inexpensive and allows easily digestion and resorption for elderly, because an eel has high nutrition value but is expensive, consumers cannot buy an eel easily, and for elderly who cannot easily masticate and swallow, it is difficult to eat eel broiled in soy-based sauces as it is, and digest and resorb the nutrition value of the eel.SOLUTION: Provided is the food product having flavor of eel broiled in soy-based sauces, produced by: mixing an eel paste or eel powder formed by heat treatment and pulverizing of eel to ground fish meat; and further adding a seasoning and gelator, thereby an eel flavor paste and a substitute of a skin of an eel. Then the eel flavor paste and the substitute of the skin of the eel are put into a mold frame having a shape of eel broiled in soy-based sauces, and are integrated and molded. Then a sauce of eel is coated to the molded food product, and the molded food product is steamed or baked for eating of it.

Description

  The present invention relates to an eel grilled kneaded food that is a substitute for eel grilled eel.

The inventor of the present application working at a nursing home where the elderly and the disabled live, is the most enjoyed by the residents, and is looking forward to daily meals. The table felt on my skin what I was seeing every day. And since the residents had few opportunities to go out of the facility, they felt that the sense of the season was poor, and that they felt the seasonal change from food. Against this backdrop, residents are encouraged to feel the changing of the season by eating Christmas cakes at Christmas, New Year's soba noodles at New Year's Eve, and New Year dishes at New Year holidays. It was. Naturally, the resident has been looking forward to eel (eel and eel, but here it is called “eel”) for a few days on the summer cocoon day, but recently, eel has become more expensive and domestically produced. Instead of being from overseas, the amount of food that used to be eaten as a whole is now half the size, and in addition, poor quality frozen eels are hard and have small bones, making it difficult to chew and swallow It was unsuitable for the elderly, and some residents left without eating. The expression that seems to be regrettable and disappointing was painful for those who care for the elderly and the disabled. Looking at the tenants who eat these small and poor quality eels, they thought, “Wouldn't anyone be able to provide eels cheaply, deliciously and safely so that anyone can eat eel without hesitation?”

Eel is a food that contains abundant protein and vitamin A, as well as vitamins B1, B2, D, and E, as well as calcium, iron, and the body's essential nutrients. It works to keep it normal, prevents gastrointestinal diseases and colds, vitamin B1 recovers from fatigue, vitamin B2 is related to cell regeneration and growth, and vitamin D increases calcium absorption to prevent osteoporosis. Yes, it is also an optimal ingredient for elderly people who tend to eat less if these nutrients are absorbed. In addition to providing this eel cheaply, deliciously and safely, in order for the elderly to efficiently absorb the nutrients of the eel, the eel is made into a paste or powder that is easy to digest and mixed with fish meat surimi. I came up with something that looks like the skin of the eel and made it into a eel-grilled kneaded food that increases my appetite.

In order to obtain an eel flavor, the following can be seen as prior art using eel powder and the like. As a method for producing a food product having an eel flavor, the eel head is treated with tea or tea extract, catechin, and polyphenol, and after further heat treatment, solids are removed to produce a flavoring agent (Patent Document 1). Nino Tsukune has the disadvantage that it is expensive and cannot be used for general consumption. By adding eel to the tsukune, the ingredients of eel are newly extracted and provided at a low cost. Of eel paste that can be made into eel, chicken, onion, and egg as a tie (patent document 2), eel paste flavored with foods such as confectionery and buckwheat As a production method, at least a viscera is extracted from an eel to form an eel raw material, and the eel raw material is added to a predetermined sugar aqueous solution or a predetermined mineral water for a predetermined time. Soaking, then baking the eel raw material at a predetermined temperature for a predetermined time, pulverizing and atomizing the baked eel raw material (Patent Document 3), flavor and food close to saba-yaki As a method for producing a persimmon-grilled fish meat kneaded product having a feeling, a food paste material containing fish paste, at least one processed soybean product selected from tofu, soy milk, and soybean protein paste, and fats and oils is formed, and the molding There is a method in which a product is heated to be gelled and then baked with a sauce (Patent Document 4).

Patent Document 1 is an invention related to an eel flavoring agent, and Patent Document 2 is an invention in which the flavor of eel is newly extracted by adding eel to the fish. Patent Document 3 is a method for producing an eel paste by pulverizing and atomizing a baked eel raw material, and Patent Document 4 is a method for producing a grilled eel-style fish meat paste product having a flavor and texture close to those of eel baked. It is. In the inventions of Cited Documents 1 to 3, eel is used as a raw material. However, it is not a eel grilled wind, and Cited Document 4 does not use eel. Therefore, in this application, eel is used as a part of the raw material, it has a flavor of eel, and it is similar to the appearance of eel and roasted eel, and it has an appetite and is easy to digest even for elderly people. It is to provide.

JP 2007-104984 A JP-A-5-236911 JP 2000-83626 A JP 2010-81895 A

Unagi is a nutritious ingredient, but it is expensive and difficult to purchase. In addition, some elderly people who have difficulty chewing or swallowing have difficulty eating eel simmered as it is and digesting and absorbing the nutritional value of eel. To provide such elderly people with a eel-flavored food that tastes seasonal and is easy to digest and absorb.

That is, the first invention is an eel flavor paste in which a fish paste is mixed with eel paste or eel powder that has been refined by heat treatment and further added with a seasoning and a gelling agent.

Fish meat is ground and kneaded fish and can be cooked at home using a mixer or the like. Commercially available frozen surimi is minced with a fish crusher, etc., washed with water, added with a substance that suppresses protein denaturation, and can be used for long-term frozen storage. Surimi can also be used.

Eels are mostly consumed in farmed eels. The catch of white eels used for aquaculture in Japan varies greatly from year to year, and in some years it has exceeded 200 tons, but in 2013 it has dropped significantly to less than 10 tons. However, it is expected to exceed 100 tons in 2014. These catches of glass eel raise and lower the price of eel, making it difficult to purchase. Therefore, instead of eating this expensive eel as it is, the eel is heat-treated and refined into eel powder or eel paste, mixed with eel paste and fish paste, and the nutritional value of the eel while tasting the eel flavor. It facilitates digestion and absorption.

The farmed eels are transported to a place where the distributors make the most of them, are not fed for several days, are washed in the shower, and are shipped live. Natural eels are also washed in the shower without food for several days before cooking.
Open this eel and heat-treat. Opening eel is easy to heat-treat and miniaturize. However, it is also possible to adopt a method of heat treatment and processing without opening the eel. When eel is baked, the head is cut off and the internal organs are removed. However, since the head contains collagen and the internal organs contain a lot of nutritional value, when the eel paste or eel powder is used, it can be heat-treated as it is without necessarily removing the head and internal organs. The heat treatment is aimed at sterilization and removal of a certain amount of water, but there is also a method of performing heat treatment at the same time as miniaturization.

Paste is a vegetable or meat, seafood, fruit, etc. that is raw or heated and then ground or crushed to make it soft or free of lumps. The pulverized paste is made into an eel paste, and the eel paste is dried into a powder to make an eel powder.

In order to make eel paste into eel powder, further dehydration and refinement are required. As a dehydrating method, there are methods such as a screw press, a centrifugal dehydrator, etc. that dehydrate with pressure, heat, etc., but a method using a vacuum pump is effective. Applying the fact that the boiling point of water drops when the atmospheric pressure is low, using a vacuum pump in the container to reduce the vacuum (about -0.1 MPa), the water will boil at around 50 ° C The water contained in the eel paste can be removed and powdered by sucking the boiled steam with a vacuum pump. Vacuum dehydrators using this principle are commercially available.

The addition of eel powder as well as eel paste can be more uniformly mixed with eel powder than with eel paste mixed with fish meat, and is easier for the elderly to digest and absorb. This is because there are cases.

The fish paste was mixed with eel paste or eel powder that had been refined by heat-treating eel, and the ingredients further added with seasonings and gelling agent were used as eel flavor paste.
The seasoning is a food additive used to adjust the taste of dishes and ingredients, and includes miso, soy sauce and sweeteners that give sweetness, umami seasonings that give taste, and spices that give aroma and pungent taste. Gelling agent is a general term for processed starch, agar, thickening polysaccharides, etc. that harden when cooled, and gelation means that the colloidal solution (sol) loses its fluidity and has some elasticity and hardness. It means solidifying into a jelly shape.

The mixing ratio of seafood surimi and eel paste or eel powder [= (weight of eel paste or eel powder / (weight of fish paste + eel paste or eel paste) × 100)] is preferably 5 to 10%. It is not limited to numerical values.

Then, 2nd invention is the eel flavor paste of 1st invention which mixed all or any combination of chicken, potato, soybean, and egg white besides fish meat surimi.

Only fish surimi does not change the taste, and it mixes chicken, potatoes, soybeans, and egg whites. This includes not only mixing all of chicken, potato, soybean, and egg white, but also mixing one of chicken, potato, soybean, and egg white, or any combination of any two or any of the three types. Others are the same as the first invention.

Subsequently, the third invention is a substitute for eel skin, which is formed by mixing wheat flour and / or rice flour, adding gelatin and / or vegetable oil, coloring with squid ink or / and green seaweed, and forming into a skin shape.

Appetite depends not only on taste but also on appearance. Unagi no Hagi Yaki is always skinned. It seems natural that he does not have appetite even when he sees the unglazed Hagi ware. Therefore, a substitute for eel skin is prepared and, as will be described later, this is pasted and integrated with an eel flavor paste to make an eel grilled flavored food.

Wheat flour is flour made by grinding wheat, and rice flour is obtained by milling rice. The expression of wheat flour and / or rice flour expresses that there are three options of wheat flour and rice flour, wheat flour or rice flour. Gelatin is a water-soluble protein cooked from collagen in bones and skins of animals. It melts in water when the temperature rises and hardens when cooled, and is used for jelly and cooking. Is called.
The expression of gelatin and / or vegetable oil and squid ink or / and green seaweed is the same as described above.
After adding gelatin and / or vegetable oil to wheat flour and / or rice flour to make it viscous, coloring with squid ink or / and green seaweed, kneading these and extending with a roll etc. to make it flat, Molded into a eel skin with a formwork. The eel skin can be molded into a eel smoldering mold, which will be described later, and formed simultaneously with the eel flavor paste.

Subsequently, in the fourth invention, the eel flavor paste of the first invention or the second invention and the substitute for the eel skin of the third invention are molded in an eel grilled mold, and the substitute for the eel skin is formed. An eel-flavored eel-flavored food.

The eel flavor paste of the first invention or the second invention and the substitute for the eel skin of the third invention are put in an eel smoldering mold and molded. It is preferable that the eel smoldering mold is provided with a concavo-convex pattern so as to have the same shape as eel sardine. An eel skin substitute and an eel flavor paste are combined to form a eel grilled eel flavored food. The eel scallop-shaped formwork is made of metal, and the eel-skin substitute and eel flavor paste are integrally molded, while this metal eel scallop-shaped formwork is heated for a predetermined time, taken out and taken out of the eel If you apply the sauce, you can eat it as an eel-grilled savory food. In addition, after the eel sauce is applied to the eel-grilled savory food, the eel-grilled form of metal eel can be heated for a predetermined time.

Subsequently, the fifth invention is an eel-grilled savory food pack that is put in a packaging pack in order to make the eel-grilled savory food and the eel sauce of the fourth invention into frozen distribution food.

In supermarkets and the like, frozen foods are sold, and frozen foods occupy a part of distribution foods. The eel-grilled eel flavored food of the fourth invention is frozen in a packaging pack and distributed as a frozen food together with the eel sauce.
Polyethylene packaging packs for frozen foods are commercially available and can be used.

The first and second inventions provide an eel-flavored paste that has the same flavor and texture as a real eel broiled, is inexpensive and easily digested and absorbed, and is particularly convenient for the elderly. In the third aspect of the invention, a substitute for eel skin is made and the appetite is enhanced with an appearance similar to that of a real eel. According to the fourth aspect of the invention, there is provided an eel broiled flavored food that gives the same appearance and taste as eel broiled. In the fifth aspect of the invention, the eel broiled flavored food is used as a frozen distribution food.

FIG. 1 is a diagram of an eel flavor paste cooked in a food processor. FIG. 2 is a diagram of a eel grilled form. FIG. 3 is a diagram showing a process until a steamed eel-baked savory flavored food is prepared using a eel-baked eel formwork. FIG. 4 is a process chart of baking a steamed eel-boiled savory food, applying eel sauce and baking again, and cooking it as a eel-boiled savory food with sauce. FIG. 5 is a diagram of eel powder.

Examples of the present invention will be described below, but this is an example of trial production performed in an ordinary home kitchen.

FIG. 1 is a diagram of an eel flavor paste 2 cooked by a food processor. A commercially available fish meat surimi was purchased, eel powder was mixed, a seasoning and a gelling agent were further added, mixed with the food processor 5, and eel flavor paste 2 was cooked.

FIG. 2 is a diagram of an eel scalloped mold 4. The grilled eel form 4 is divided into a fish side (A) and a skin side (B). The fish meat side of FIG. 2 (A) has an uneven mold on the mold in order to put the eel-flavored paste 2 and make it look like a fish portion of the grilled eel. In FIG. 2 (B), the eel skin substitute 3 is placed, and the fish side (A) and the skin side (B) are closed to make a eel-grilled flavored food.
Unagi-flavored paste 2 and eel skin substitute 3 in which gelatin is added to wheat flour and / or rice flour are placed in eel-fired mold 4 and molded, and eel skin substitute 3 and eel flavor paste are integrated. And becomes an eel-grilled savory food.

FIG. 3 is a diagram showing a process until a steamed eel-baked savory flavored food is prepared using a eel-baked eel formwork. In FIG. 3, (1) wrap 6 is laid on the fish meat side of the grilled eel form 4 and the eel-flavored paste 2 is stuffed to the thickness of the eel. (2) Put eel skin substitute 3 on top of it, and then put wrap 6 on it. (3) Close eel grilled form 4 and mold eel skin substitute 3 and eel flavor paste 2. Integrate. (4) Open the eel grilled form 4 and take the eel grilled flavored food 1 wrapped in wrap. (5) Put it in a frying pan. (6) Cover and steam. (7) Take the wrap after steaming and cut the surplus eel skin substitute 3 to make steamed eel-baked flavored food 1.

FIG. 4 is a process diagram from baking of the steamed eel salmon-flavored flavored food 1 to a eel sauce-flavored eel-flavored food with a eel sauce. In FIG. 4, the steamed eel salmon-flavored food 1 is cut into a predetermined size (8) and baked on a frying pan (9). Next, an eel sauce is applied (10), which is baked and cooked eel salmon-flavored food 1 (11). The numbers in parentheses in FIGS. 3 and 4 indicate cooking procedures and are serial numbers.

FIG. 5 is a diagram of a prototype eel powder 21. White eel eel was purchased, crushed, heated on a frying pan to remove moisture, and then dried in a microwave oven. This eel powder 21 is contained in the eel flavor paste 2 of FIG. 1 by about 5%.

In addition, in order to make the frozen distribution food of the fifth invention, the eel-baked savory flavored food pack placed in the packaging pack is in the state shown in FIG. It is desirable that the food is processed into a cut state, packed in a frozen storage pack, frozen, and used as a distributed food, but is not limited to this step.

In Japan, the number of senior citizens has increased rapidly, and there are many lunch companies that distribute meals for senior citizens. Many elderly people live on pensions alone, making it difficult to eat eel grilled eel. Among them, in the invention according to the present application, eel-grilled flavored food can be obtained at low cost and digestion and absorption are good, so demand is expected.

1 Unagi-boiled flavored food 2 Unagi-flavored paste 21 Unagi powder 3 Unagi skin substitute 4 Unagi-boiled form 5 Food processor 6 Wrap 7 Fry pan

Claims (5)

An eel-flavored paste in which eel paste or eel powder, which has been refined by heat-treating eel, is mixed with fish meat surimi and seasoning and gelling agents are added. The eel-flavored paste according to claim 1, wherein all or any combination of chicken, potato, soybean, and egg white is mixed in addition to the fish paste. A substitute for eel skin, which is made by mixing wheat flour and / or rice flour, adding gelatin and / or vegetable oil, coloring with squid ink or / and green seaweed, and forming into a skin shape. The eel flavor paste of claim 1 or claim 2 and the eel skin substitute of claim 3 are molded into an eel grilled mold, and the eel skin substitute and the eel flavor paste are integrated. Japanese eel bowl flavored food. An eel-grilled savory flavored food pack placed in a packaging pack to make the eel-grilled savory flavored food and eel sauce of claim 4 into frozen distribution food.