JP2831231B2 - Healthy drink food consisting of fish components - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a nutritious health drink containing almost all fish components such as fresh sardines, mackerel, and sardines.

[0002]

2. Description of the Related Art In recent years, under the situation where small fish such as sardines are moving away due to changes in eating habits, there is a demand for effective utilization of seafood having high nutritional value such as calcium.

As an effective use of fish and shellfish, for example, as described in Japanese Patent Application Laid-Open No. 4-117266, a fish body made of fresh fish and shellfish is decomposed and liquefied by adding acetic acid in a closed vessel to obtain a decomposed liquid. A liquid food comprising a fish component obtained by separating and purifying a liquefied fish component from the decomposed liquid is known.

[0004]

However, the liquid food comprising the fish body component described in the above-mentioned conventional Japanese Patent Application Laid-Open No. 4-117266 is insufficiently decomposed with the fish odor component, and the fish odor remains. There is a problem that it is difficult to use food for health drinks. In addition, since the concentration of acetic acid in the decomposition solution is relatively high at 2.7% by weight to 5% by weight, there is a problem that deacidification must be performed in order to remove acidity.

SUMMARY OF THE INVENTION In view of the above problems, the present invention is a health drink which is free from fishy odor, is easy to drink, does not require deoxidation by utilizing the acidity of edible organic acids as it is, and has a high nutritional value of fish components. Offer food.

[0006]

Means for Solving the Problems The health drink food comprising the fish component of the present invention is added to a fish composed of fresh seafood in a closed container in an amount of 2.0% by weight to 2.6% by weight based on the weight of the fish.
Edible organic acids such as acetic acid, citric acid, etc., singly or in combination, are added, and kept at room temperature to be decomposed and liquefied to obtain a decomposed solution. The decomposed solution is separated to obtain a fish component aqueous solution. Rice koji is added to the aqueous component solution, and the mixture is kept at 40 to 50 ° C. and treated for 15 to 20 hours.

[0007]

The health drink food comprising the fish component of the present invention is prepared by applying an edible organic acid such as acetic acid or citric acid to the fish body, thereby preserving and decomposing the organic acid and acting on the autolyzing enzyme of the fish. In this way, the fish body is decomposed and liquefied to the head and bones without decay in a few days to obtain a decomposed liquid. Then, the solid content is separated from the decomposed liquid by sieving, further separated into a fish component aqueous solution and an oil and fat component by a centrifugal separator, and the fish component aqueous solution is treated by adding rice koji to the enzyme contained in rice koji. By decomposing the fish odor component, the fish odor component and a small amount of remaining fats and oils are decomposed to obtain a fish component aqueous solution having no fish odor. Next, pure water, a sugar as a sweetener, a fragrance, and the like are added to the fish component aqueous solution having no fish odor to obtain a health drink food comprising the fish component.

The decomposition rate of the fish is best when the amount of the organic acid added is 2.0% to 2.6% by weight based on the weight of the fish, and the concentration of the organic acid is 2.0% by weight or less. If so, it is easy to putrefuse prior to decomposition, and if it is 2.6% by weight or more, the acidity becomes too strong, and it is necessary to perform a deoxidizing treatment before serving the beverage. Further, the decomposition rate of the fish body is improved when the temperature is maintained at room temperature, particularly when the fish body is maintained at about 25 ° C.

On the other hand, the decomposition rate of fish odor components is best when the aqueous solution to which rice koji is added is maintained at 40 ° C. to 50 ° C. and treated for 15 hours to 20 hours. The best value is obtained when the content is 14% to 20% by weight or 7% to 14% by weight of the aqueous fish component solution.

[0010]

EXAMPLES Examples of the present invention will be described with reference to a method for producing a health drink food using Japanese sardines as a raw material.

1. Roughly washed fresh sardine fish 1
250 g of acetic acid (99.7%) is added to 0 kg, crushed with a cutter knife for 3 minutes, sealed in a sealable polyethylene bag, and kept at 25 ° C. for 7 days to obtain a thick muddy solution.

2. The decomposed liquid is sieved through a 60-mesh sieve to separate undegraded substances such as spine, eyeballs, etc., and the undegraded substances are washed with 10 kg of warm water and added to the decomposed liquid.

3. Heat the digestion solution at 95 ° C. for 1 minute.

4. When the decomposition solution was cooled and reached 50 ° C. to 40 ° C., it was separated by a three-phase centrifugal separator.
Separate into two parts.

Fish component aqueous solution 17.6 kg Fine solid content (including water) 1.59 kg Oil content 0.376 kg 5. 1.4 kg of commercially available rice koji is added to the above fish component aqueous solution (17.6 kg) and mixed so as to spread well throughout,
The solution is kept at 45 ° C. for 20 hours to decompose the fishy odor component of the aqueous solution and the remaining fats and oils, and then heated at 95 ° C. for 1 minute.

6. After cooling to room temperature, the rice koji residue is filtered through a 60-mesh sieve, and the rice koji residue is washed with a small amount of water.

7. Filtration is carried out using a membrane filter having a filtration membrane having a pore size of 0.45 μm to obtain 17.6 kg of a fish component aqueous solution which is a transparent liquid having no fishy odor.

[8] Pure water in the fish component aqueous solution as follows,
Sugar and spices are added and mixed to obtain a health drink food consisting of fish components.

Fish component aqueous solution 17.6kg Pure water 61.6kg Sugar 8.8kg Flavor 7g Total about 88kg

[0020]

According to the present invention, an edible organic acid is added to a fish body to decompose and liquefy the fish by effectively utilizing the preservative effect of the organic acid and the autolyzing enzyme possessed by the fish itself, and further adding rice koji to the rice. Since the fish odor components and the like are decomposed by the decomposition action of the enzyme contained in the koji, there is no fish odor at all, and since the added organic acid is used as a sour agent, a moderate acidity is obtained,
Without making drinkers aware of the presence of fish components at all,
It is possible to obtain a delicious healthy drink food which is easy to drink. Moreover, since this health drink food liquefies the whole fish body, natural balance is maintained and nutritive value is high. Furthermore, since the added organic acid is used as it is as an acidulant,
There is no need to perform a deoxidizing treatment.

Further, since sardines, mackerel, and sardines, which are multi-catch fish and shellfish, have a strong taste and are difficult to eat, only 150,000 tons of 4.5 million tons of sardines are eaten out of a 4.5 million tons catch. However, such multi-catch fish and shellfish can be effectively used as health drink foods. Furthermore, the amount of waste is small and there is no risk of environmental pollution.

Claims (1)

(57) [Claims] 1. An edible organic acid such as acetic acid or citric acid alone or in an amount of 2.0% to 2.6% by weight based on the weight of a fish in a closed container, wherein the fish is made of fresh seafood. Mix, add and maintain at room temperature to decompose and liquefy to obtain a decomposed liquid, separate this decomposed liquid to obtain a fish component aqueous solution, add rice koji to this fish component aqueous solution, and maintain at 40 ° C to 50 ° C. A health drink food comprising a fish body component, which is treated for 15 to 20 hours.