JP2995145B2 - Instant Tsukudani - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an instant tsukudani which uses separately packaged dried fish and shellfish and seasonings before mixing.

[0002]

2. Description of the Related Art Conventional instant boiled tsukudani is packaged with dried seafood such as dried sardine or dried shrimp, flavor seasoning such as kelp, and seasoning liquid such as soy sauce, in order to save the time and effort of cooking. It is known that they are mixed without heating and used as boiled in tsukudani.

[0003]

SUMMARY OF THE INVENTION
In the conventional instant tsukudani, the dried seafood such as sardine-dried or dried shrimp is usually boiled and dried and then dried to a water content of about 10 to 20%. When mixed with the seasoning liquid packaged separately,
Even if the seasoning liquid does not easily penetrate into the inside of the dried seafood, even if it takes time to penetrate into the inside, the dried seafood will be moistened and softened until the texture such as good texture and tongue can be obtained. There is a problem that it takes time, and the instantaneous characteristic that it can be used in a short time is impaired.

The present invention has been made in view of the above problems, and has as its object to provide an instant tsukudani with a good texture in a short time.

[0005]

The instant tsukudani of the present invention is characterized in that the seasoned dried fish and shellfish is dried by adding a seasoning solution to the dried seafood and then dried. A seasoning liquid to be mixed is provided, and the seasoned dried seafood and the seasoning liquid are separately packaged.

[0006] The instant tsukudani of the second aspect is the instant tsukudani of the first aspect, wherein the flavoring liquid contains saccharides and acetic acid as main components.

[0007]

The instant tsukudani of the present invention is characterized in that seasoned dried seafood is seasoned by adding a flavoring liquid in advance and then dried to easily add umami to the inside of the dried seafood and softened, and softened. And the seasoning liquid are separately packaged, opened before mixing and mixed to make tsukudani, so that tsukudani with a good harmonious taste and soft texture can be mixed in a short time after mixing with the seasoning liquid. can get.

[0008] The instant tsukudani of the second aspect is prepared by seasoning the instant tsukudani of the first aspect by using a seasoning liquid containing saccharides and acetic acid as main components in the dried fish and shellfish. Therefore, the water activity decreases due to the osmotic pressure of the saccharide and acetic acid, and the pH decreases, so that the preservability is improved. In addition, the hardness of the seasoned dried fish and shellfish is reduced by sugars and acetic acid, and a good texture is obtained.

[0009]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Referring to FIG. 1, the structure of the manufacturing process of one embodiment of the instant tsukudani of the present invention will be described.

As the dried fish and shellfish, for example, sardine dried to a moisture value of about 10 to 20% will be described.

First, sugar, liquid sugar, sucrose, sorbit,
Sugars such as dextrin and acetic acid as main components, and umami components containing salts, soy sauce, miso, glutamic acid and the like are appropriately added, and mixed, for example, in a mixing ratio shown in Table 1 to prepare a flavoring liquid. .

[0012]

[Table 1] Then, sardine dried in this flavored liquid for a predetermined time, for example,
It is immersed and drained with stirring for 10 to 20 minutes, dried by warm air drying or the like, and cooled to produce seasoned dried seafood.

By the way, when raw fish and shellfish are immersed in the flavoring solution and dried without using the dried fish and shellfish and the seasoned dried fish and shellfish are immersed, the permeation time of the seasoning solution into the fish and shellfish becomes long. At the same time, the drying time is prolonged and the production efficiency is reduced. further,
Since it is necessary to boil once, there is a problem that the strength of the seafood is reduced due to this boiling and the shape is lost, and the fish and shellfish are discolored to black, resulting in a product with a deteriorated appearance.
Therefore, when producing seasoned dried fish and shellfish, seafood that has been dried in advance is used.

Next, the seasoned dried seafood, flavored seasonings such as dried shredded kelp, dried bonito shavings, dried shiitake mushrooms, roasted sesame, and the like, and sugar, soy sauce, salt, miso, umami ingredients, etc. are appropriately mixed. And the seasonings, respectively, at a predetermined ratio, for example,
Separately packaged in the proportions shown in Table 2. At the time of this packaging, packaging is carried out with an airtight packaging material or the like by replacing with nitrogen.

[0015]

[Table 2] Then, each package is further packaged into one to produce instant tsukudani.

Next, a method of using instant tsukudani is described.

[0017] Each package is opened and put into a container of an appropriate size, and each is stirred and mixed for a predetermined time. For example, the seasoned dried seafood and the flavor seasoning are mixed by sprinkling a seasoning liquid. Make Tsukudani and serve it for food.

Next, the operation of the instant boiled-in boiled-in tsukudani is described.

When the dried seafood, which has been dried in advance, is immersed in the seasoning liquid, the seasoning liquid is immersed inside.
For this reason, when seasoned dried seafood is mixed with the seasoning liquid when preparing the boiled tsukudani, the permeability of the seasoning liquid is improved, and the time required to prepare the boiled tsukudani by mixing with the seasoning liquid can be shortened. Because it is seasoned with a liquid, it is possible to add a harmonious taste such as good flavor and umami to the produced boiled-in boiled rice.

When the dried fish and shellfish are immersed in the flavoring liquid, the dried fish and shellfish usually has a water content of about 10 to 20%. For this reason, since the osmotic pressure of saccharides, for example, liquid sugar and acetic acid, which are the main components in the flavoring liquid, is higher than that of water, free water in the dried fish and shellfish flows out into the flavoring liquid, and Liquid sugar, soy sauce, salt water and the like penetrate into the dried fish and shellfish, and the water and the flavoring liquid are replaced. For this reason, the water activity after drying is reduced, and free water that causes rot, mold, and the like is reduced, so that the preservability of the seasoned dried fish and shellfish can be improved.

In addition, since the flavoring liquid contains a saccharide as a main component, the flavored dried seafood of the present embodiment having the same amount of water activity as the conventional instant tsukudani dried fish and shellfish, A soft, soft product was obtained. This is because flavored dried seafood is improved in flexibility even with the same amount of water activity because viscous sugars such as syrup are replaced by free water held in conventional dried seafood. Conceivable.

Further, in order to mix acetic acid with the flavoring liquid,
Seasoned dried seafood becomes acidic and preserves better, and the bones and outer shell are softened and the boiled fish boiled by mixing with the seasoning becomes even softer, giving a good crunch and texture,
Texture such as tongue is obtained. This is thought to be due to the fact that acetic acid reacts with some of the calcium carbonate, which is the main component of the bones and shells of dried fish and shellfish, so that the composition of the bones and shells becomes brittle and the bones and shells soften. .

In the above embodiment, the case of using sardine-dried dried fish and shellfish has been described.
Any dried fish and shellfish such as dried clams and dried squid may be used.

In addition, instant tsukudani, kelp and bonito shavings, shiitake mushrooms,
Although a flavored seasoning such as sesame is packaged, a flavored seasoned dried seafood and a seasoning liquid may be separately packaged without using a flavored seasoning.

[0025]

According to the instant tsukudani, the dried seafood which is packaged separately from the seasoning liquid and mixed with the seasoning liquid before eating to prepare the tsukudani is seasoned in advance with the seasoning liquid. In addition to the addition of umami to the inside of the dried fish and shellfish, it can be softened, and after mixing with the seasoning liquid, a soft texture having a well-balanced taste can be obtained.

According to the instant tsukudani of the second aspect, in the instant tsukudani of the first aspect, seasoned dried seafood is prepared by using a seasoning liquid containing saccharides and acetic acid as main components in the dried seafood. Therefore, the osmotic pressure of sugar and acetic acid lowers the water activity and lowers the pH, thereby improving the preservability, improving the permeability of the seasoning liquid, and adding a good umami in a short period of time. The hardness of the dried fish and shellfish decreases and a good texture can be obtained.

[Brief description of the drawings]

FIG. 1 is a flowchart showing a configuration of a manufacturing process of one embodiment of an instant tsukudani of the present invention.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-7-170948 (JP, A) JP-A-4-229159 (JP, A) JP-A 62-186690 (JP, U) 30335 (JP, B1) (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 1/325 A23B 4/03

Claims (2)

(57) [Claims] 1. A seasoned dried seafood which is dried by adding a seasoning liquid to the dried seafood and then seasoned, and a seasoning liquid mixed with the seasoned dried seafood. Instant boiled tsukudani, characterized by separately packaged foods and seasonings. 2. The instant tsukudani of claim 1, wherein the flavoring liquid contains saccharides and acetic acid as main components.