JP2838512B2 - Small fish processed foods that improve the absorption of small fish calcium - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for making calcium contained in small fishes easy to be absorbed by the human body, making calcium supplementation more efficient, and using a fruit juice of a citrus citrus fruit for solubilizing calcium. Accordingly, the present invention relates to a processed small fish food that improves the absorption of calcium of the small fish that improves the preservability of the small fish.

[0002]

2. Description of the Related Art Conventionally, small fish such as small sardines have been processed into dried products such as dried sardines and dried sardines or boiled in tsukudani. These small fishes, like dairy products such as milk, legumes and seaweeds, are indispensable for diet as important calcium supplements. Small fish
Contains large amounts of calcium. However, compared to dairy products such as milk, calcium of small fish has a property that it is hard to be absorbed in the body. Calcium in small fishes is derived from fish bones, and is not easily absorbed in the body by a processing method such as simply drying small fishes. In addition, if a large amount of small fishes are eaten in order to replenish calcium, there is a problem that a large amount of salt contained in the small fishes is consumed at the same time. This poses a serious problem for a diet with a recent tendency to reduce salt.

[0003] Small fish such as sardines are commercially available in the form of dried "Chirimenjako" and non-dried "Kamaage". Dried products such as chili menjaco are produced by boiling small fish such as sardines as raw materials, draining the dried fish, and drying the sun and the like. Kamaage sells small fish before drying as a product. Kamaage is preferred for its soft texture, especially for the elderly. However, the deep-fried pot has a drawback that it has very poor preservability due to high moisture and does not last long. Preservatives can be improved by adding chemicals such as preservatives, but kettle fried foods that can be kept for a long time without using additives and the like have been desired.

[0004]

DISCLOSURE OF THE INVENTION The present invention has been developed in consideration of the above, and has been made to facilitate the absorption of calcium contained in processed fish products such as Chili menjaco into the body, It was developed for the purpose of improving the preservability of small fish. Therefore, an important object of the present invention is to make calcium contained in small fish such as Chili Menja solubilized in an aqueous solution of citrus fruit containing citrus citrus fruit juice such as Sudachi so that it can be easily absorbed into the body. An object of the present invention is to provide a processed small fish food which improves the preservability of small fish with a fruit juice of a citrus citrus which solubilizes citrus.

[0005]

Means for Solving the Problems A processed fish food for improving the absorption of calcium of small fish according to the present invention has the following constitution in order to achieve the above-mentioned object. Small fish processed food to improve absorption of small fish calcium according to claim 1 of the present invention, a small fish like Chirimen Jaco, immersed in citrus aqueous solution containing incense acid citrus juice such sudachi, small fish After solubilizing calcium with an aqueous solution of citrus, it is dried to remove water and packaged in a container. Attached dry juice containing solubilized calcium when packaged
By improving the preservability of the small fish, the container is opened and the dried fruit juice in which the calcium is dissolved and the small fish are eaten. The small fish processed foods, because the small fish dryness, to eat like dried Chirimen Jaco Ru can.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION As a result of various studies, the present inventors have added citrus-citrus juice such as sudachi to small fish such as chili pepper and boiled dried fish, and under specific conditions, calcium in small fish was reduced. It has been found that it can be efficiently solubilized and that the storage stability can be improved. Small fish processed food of the present invention,
Juice of persimmon citrus such as Sudachi, which solubilizes calcium in small fish, is used in combination with an agent to improve the preservability of small fish. It is in a state that is easily absorbed.

Hereinafter, the processed fish food for improving calcium absorption of the small fish of the present invention will be described in detail. The small fish used in the processed small fish food of the present invention is mainly a dried product such as chili pepper sardine or sardine as a raw material, a dried product such as boiled or the like, or after boiling the raw material, draining, and cooling in a pot. Etc., but they are not particular about fish species. Alternatively, dried powder of fish bone may be used. The fruit juice of citrus citrus such as Sudachi added to the processed small fish food of the present invention is generally sold as Sudachi vinegar, and is preferably obtained by squeezing raw Sudachi fruit. In addition, other than sudachi, for example, a perfumed citrus juice such as lemon or yuzu can be used.

[0008] Calcium can be more efficiently solubilized in an aqueous citrus solution by crushing and crushing chili menjako and dried chicken used as small fish with a food cutter or the like in advance .

The citrus aqueous solution containing the juice of the citrus citrus fruit such as Sudachi can be obtained by using the juice of the citrus citrus fruit as a stock solution or diluting it by adding distilled water thereto.
The proportion of juice in the solution may be reduced.

[0010] The temperature at which the calcium of small fish is solubilized is easily increased by increasing the temperature. However, the discoloration of the small fish, when considering the citrus in DE aroma JP such as sudachi, preferably about 65 ° C. or less, and optimally room temperature up to about 30 ° C..

The calcium of small fish can be solubilized in a short time by immersing the small fish in an aqueous citrus solution. However, in order to more efficiently convert the calcium of the small fish into a calcium solubilizing solution, the small fish is preferably immersed in the aqueous citrus solution for one hour or more.

The optimum mixing ratio of the small fish and the citrus aqueous solution is about 1: 1 for the processed small fish food of claim 1 in which the small fish and the fruit juice of the citrus citrus such as Sudachi are eaten together. However, if the added amount of the citrus aqueous solution is too small, the preservability of the small fish will decrease. Therefore, the amount of citrus aqueous solution, preferably, <br/> 30 wt% or more.

After the citrus aqueous solution to which small fishes are added is well blended, heat treatment is performed if necessary. In addition, when the citrus aqueous solution is well blended into the small fish, the citrus aqueous solution permeates the small fish in a shorter time if a vacuum is applied. When performing heat treatment, heat treatment is preferably performed at about 65 ° C. for about 20 minutes for both solubilization and sterilization. In particular,
Processed foods for small fishes that use fried fish for small fishes can be added with 30% or more of an aqueous citrus solution and heat-treated to improve the storage stability.

[0014] The processed small fish food to be dried after solubilizing the calcium of the small fish is obtained by adding an aqueous solution of citrus fruit juice of citrus citrus such as Sudachi to the small fish, solubilizing the calcium, and then drying. Dry using machine. At this time, if browning of the small fish becomes a problem, a vacuum dryer or the like that irradiates microwaves may be used.

[0015] The processed food of small fish according to claim 1 is obtained by solubilizing calcium of small fish in an aqueous citrus solution.
Dried and you remove the moisture.

[0016] Small fish processed products according to claim 1, the citrus solution was added to a small fish such as Chirimen Jaco and anchovy, and vacuum packaged using vacuum packaging machine, when about 20 minutes heating at about 65 ° C. You can make it last longer.

[0017] In addition, small fish processed foods that use small fish having a high water content (about 75% water), such as fried whitebait, contain 30% by weight of fruit juice of citrus citrus such as Sudachi.
After adding 50% by weight, it is put in a container for simple packaging or vacuum packaging. Further, a material obtained by adding sudachi juice kettle fried shirasu to vacuum treatment by using a microwave vacuum dryer, Ru seasoned dried product by drying at low temperature can be obtained <br/>.

[0018]

EXAMPLES The present invention will be described more specifically with reference to the following examples, but the present invention is not limited to these examples. The method for analyzing calcium contained in the processed small fish food obtained in the examples and the method for measuring the number of microorganisms were as follows.

Calcium Quantitative Analysis Method The obtained sample was incinerated at 550 ° C., dissolved in a 1% hydrochloric acid solution, and appropriately diluted, and quantified by an atomic absorption spectrophotometry as an analysis sample. At this time, the final concentration of the analytical sample was 3,000 ppm in order to exclude the influence of phosphoric acid derived from bone or the like that has a negative interference with the atomic absorption of calcium.
Then, a strontium chloride solution was added for analysis.

Measurement of Number of Microorganisms (Number of General Bacteria) After a certain amount of the sample was aseptically cut into small pieces, sterilized dilution water was added thereto, and the mixture was homogenized using a homogenizer or the like, and used as a fixed amount to prepare a sample solution. This is appropriately diluted with sterile dilution water.
Add 2 ml to sterile Petri dishes. Then, a standard agar medium (2.5 g of yeast extract, 5 g of peptone, 1 g of glucose, 15 g of agar, sterilized in advance and kept at about 50 ° C.)
g, 1 liter of water, pH 6.8-7.7) 15-20 m
1 is aseptically poured, and the sample and the medium are mixed well and then cooled and solidified. This was placed in a thermostat at 37 ° C. or 25 ° C. and cultured for 48 hours to 72 hours. The number of colonies that appeared was counted, and the number of bacteria in 1 g of the sample was calculated from the amount of sample collected and the dilution ratio.

[ Example 1] 30% of Sudachi juice was added to fried rice with kettle, and about 30%
Warm to ° C. and stir slowly for about 1 hour. In this way, the calcium contained in the fried whitebait is solubilized in the Sudachi juice. After that, using a device for drying under reduced pressure while irradiating with microwaves, drying is performed under reduced pressure and at low temperature, and this is placed in a container and packaged, and a small powder containing a flavor unique to Sudachi and calcium solubilized easily. Fish processed food.

The reason why the stirring time of the Sudachi juice to which the fried Shirasu is added is set to one hour is that the calcium of the fried Shirasu is almost solubilized in the Sudachi juice at this level. Table 1 shows the rate at which calcium was solubilized after the addition of kamaage shirasu to Sudachi juice.

[0023]

[Table 1]

As shown in the table, calcium in the pot fried shirasu was added to Sudachi juice for 1 hour.
7.9 wt% Ru is solubilized.

[0025]

Industrial Applicability The processed fish food of the present invention can efficiently solubilize calcium derived from small fish. Furthermore, processed small fish foods have a refreshing flavor peculiar to citrus citrus fruits such as sudachi, have improved storage stability, and are foods containing solubilized calcium that is easily absorbed in the body. It can contribute to resolving the above problem of calcium deficiency.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Ryoko Seikage 11-11 Nishikai, Saika-cho, Tokushima City, Tokushima Prefecture Inside the Tokushima Prefectural Industrial Technology Center (72) Yoshitaka Arai, Nishikai 11 in Saiga-cho, Tokushima City, Tokushima Prefecture No. 2 in the Tokushima Prefectural Industrial Technology Center (56) References JP-A-1-163997 (JP, U) Patent 135951 (JP, C1) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23B 4/00-4/32 A23L 1/325-1/337

Claims (1)

(57) [Claims] 1. A small fish , such as Chilean japonica , is immersed in an aqueous citrus solution containing the juice of a citrus citrus fruit, such as Sudachi, and the calcium of the small fish is solubilized with the citrus aqueous solution, followed by drying to remove water. In the packaged state, the dried fruit juice containing the solubilized calcium is attached to improve the preservability of the small fish, and the container is opened, and the dried fruit juice in which the calcium is dissolved Small fish processed foods that improve the absorption of small fish calcium that can be eaten with small fish.