JP3150227U - Ochazuke no Moto with instant fresh fish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an instant simple pickled fish containing fresh fish, which has excellent storage stability and can easily obtain a pickled fish containing fish with excellent flavor and texture just by pouring tea. A non-heated fresh fish fillet sterilized with electrolyzed water and ozone water is pretreated with a seasoning liquid, placed in a certain resin container, and then coated with a liquid containing a fish extract and a gelling agent, It is made from instantly pickled tea with instant fresh fish that is cooled and gelled after the container is closed. [Selection] Figure 1

Description

  The present invention is a non-heated fresh fish fillet composition, which can be stored for a long time by sterilization, and is instantly stored in a completely new gel-type container with fresh fish that can be eaten without any hassle It is related to freshly pickled fish.

  Ochazuke is a type of easy-to-eat meal that is eaten over rice. Recently, instant tea pickles, which are dried ingredients and powdered tea and soup stock with hot water, have become commonplace.

  To date, raw fish and shellfish have been pretreated with a seasoning liquid having an osmotic pressure equal to or higher than the seasoning liquid-containing gelatin solution, and then surface-treated with the seasoning liquid-containing gelatin solution. Patent Document 1), and jelly-like foods (see Patent Document 2) in which pickles, boiled dishes, and side dishes are hardened with a gelling agent.

JP-A-10-201452 JP 2003-88304 A

  By the way, in restaurants and the like, the pickled fish with seafood using fresh scissors as ingredients is gaining popularity. For this reason, there is a demand for tea pickles that can be easily eaten anywhere simply by making tea without damaging the freshness, flavor, and texture of fish even if refrigerated for a long time.

  Accordingly, it is an object of the present invention to provide a novel green tea sauce containing fresh fish that does not deteriorate in flavor and texture even after refrigerated storage for a long period of time and contains fresh fish without heating. It is an Ochazuke element that is stored in an appropriate amount of container so that it can be eaten easily and can be eaten anywhere by pouring it into rice and pouring tea.

  Therefore, as a result of diligent research in view of the above circumstances, the inventors of the present invention immerse a non-heated fresh fish fillet that has been sterilized with electrolytic water and ozone water in a seasoning liquid, and include a fish extract and a gelling agent. Covering with liquid, cooling and gelling, and by storing it in a resin container, it can be found that it is possible to obtain an excellent freshly pickled green tea sauce that does not deteriorate in flavor and texture even if stored refrigerated for a long time, By immersing a sterilized non-heated fresh fish fillet in a seasoning liquid, coating with a liquid containing a fish extract and a gelling agent, storing in a container, and then allowing the solution to gel, immediately and We have discovered a fresh fish with green tea that can be easily eaten, and have completed the present invention.

  In other words, the present invention is a fresh fish that has been pretreated with a seasoning solution, which is prepared by immersing a sterilized non-heated fresh fish fillet in a seasoning liquid, then covering it with a liquid containing a fish extract and a gelling agent, and cooling the gel. And a freshly pickled green tea sauce housed in a container formed by gelling a liquid containing a fish extract covering the fish and a gelling agent.

  A sterilized non-heated fresh fish fillet is dipped in a seasoning liquid mainly composed of soy sauce, and 3-50 pieces of the fillet fresh fish and a liquid containing a fish extract and a gelling agent are cooled and gelled, and a 30-150 ml resin container It is a simple, fresh fish containing Ochazuke that is stored in the store. Preferably, it is 5 to 40 pieces of the fillet fish, and the resin container is 50 to 100 ml.

  The resin container has one of a semi-spherical shape, a cubic shape, a rectangular shape and a polygonal shape, and has a thickness of 0.5 mm to 2 mm of polypropylene, polyethylene, polystyrene, ethylene vinyl alcohol copolymer resin, polyethylene terephthalate. These are manufactured from synthetic resins containing one or more of polycarbonates. The upper surface of the resin container is covered with an easy-open film and is made of a material containing one or more of polyamide, polypropylene, polyethylene, polystyrene, polyethylene terephthalate, ethylene vinyl alcohol copolymer resin, and aluminum.

  Sterilized, non-heated fresh fish fillets are taiji, aji, sanma, sardine, mackerel, kanpachi, hiramasa, hirame, suzuki, tuna, and the total weight of each freshly baked fish fillet pretreated with seasoning liquid is 5-50 g. And preferably 10 to 40 g. These fillets are sterilized with electrolytic water and ozone water before being immersed in the seasoning liquid.

  The soy sauce-based seasoning liquid is an instant simple pickled fish sauce containing 40 to 80% by weight of soy sauce and sake components.

  The volume ratio of the fresh fish fillet and the liquid containing the fish extract to be coated and the gelling agent is 1 to 4: 1 to 9, and contains any one or more of vegetables, seaweeds, and seeds in addition to fresh fish. There are instant simple fresh fish with Ochazuke.

According to the present invention, instant tea pickles with excellent flavor and texture can be easily obtained simply by pouring tea or the like without losing the freshness of fish even when stored for a long period of time.
It is possible to provide a new Ochazuke-no-mochi with fish containing fresh, non-heated fish that does not deteriorate in flavor and texture even after refrigerated storage for a long period of time. It is an element of Ochazuke stored in an appropriate amount of container, and you can easily eat Ochazuke at any time just by pouring tea.

It is the top view which showed the element of the Ochazuke containing the resin container. It is the top view which showed the usage example.

  “Non-heated fresh fish” refers to fish in which the protein in fish and shellfish is not substantially denatured by treatment such as fermentation or heating. For example, foods that have been heat-treated such as boiled, baked or steamed are not included.

  The sterilized non-heated fresh fish that can be used in the present invention is not particularly limited, but is generally used as a material for scissors, such as taiji, aji, sanma, sardine, mackerel, kanpachi, hiramasa, hirame. , Suzuki, tuna, and fillets of these. One or more of these can be used.

  The seasoning liquid used in the present invention may be anything that suitably adjusts the flavor of generally sterilized unheated fish. For example, in order to improve the flavor, texture, etc. of fish, concentrated soy sauce, thin soy sauce, etc. However, it is not limited to sake, mirin, salt and the like.

  These can be used singly or in combination of several kinds, but the amount of such seasoning liquid is preferably set within a range where the optimum flavor is obtained when the tea is pickled. Moreover, you may add a preservative in a seasoning liquid as needed.

  In particular, the seasoning liquid should not only serve the purpose of the original seasoning, but also enhance the storage stability, and maintain the fresh flavor and texture of fish by scouring unheated fish. Is preferred.

  The gelling agent contained in the liquid containing the fish extract and the gelling agent is 0.01 to 10%. The gelling agent is, for example, one or two of gellan gum, locust bean gum, carrageenan, pectin, gelatin, agar, guar gum, curdlan, xanthan gum, tara gum, gum arabic, karaya gum, alginate, crystalline cellulose, glucomannan, starch, etc. Composed of a combination of more than species. The fish extract is obtained by boiling part of the fresh fish, and its content is 20 to 90%.

  Next, this will be described in detail. First, a liquid containing a fish extract and a gelling agent is prepared. Fish extract, gelling agent and seasoning are mixed and heated to about 50 ° C or higher to dissolve the gelling agent. Next, the liquid containing the fish extract and the gelling agent is not cooled or cooled to a temperature at which the solution does not gel, and this is used to coat the fresh fish pretreated with the seasoning liquid.

  The term “coating” as used herein refers to coating the periphery of unheated fish with the solution. At this time, the surface of the fish may be covered with the solution, but it is preferable that the fish is completely covered with the solution. The container is filled with the coating process and cooled. The cooling temperature is generally 10 ° C. or lower, but 4 ° C. or lower is preferable in order to effectively suppress the decay of fresh fish.

  To make it easier to maintain the fresh flavor and texture of fish, any of the above-mentioned seasoning liquids can be used, but especially soy sauce and liquor enhance the shelf life, tighten the fish body, It is preferable in that the odor peculiar to fish can be suppressed.

  Containers covered with a non-heated fish gelled with a liquid containing a predetermined fish extract and gelling agent after coating with a liquid containing a fish extract and gelling agent and then cooled to gel. Of fresh fish with green tea.

  Such freshly pickled green tea sauce can be stored refrigerated, and can be served as tea pickles by putting it on top of cooked rice or applying tea to dissolve the gel.

  The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples.

  8 pieces of sardine fillet that had been sterilized with electrolyzed water and ozone water were immersed in a seasoning solution containing 45% soy sauce and 35% sake for 10 minutes and pretreated. A liquid containing 60% fish extract and 1% gelling agent obtained by simmering the skin portion was prepared, heated at a product temperature of 80 ° C. for 10 minutes, and then cooled to a temperature that did not cause gelation.

Next, 50 g of the above solution is coated with 40 g of the above pre-treated fillet, placed in a 100 ml semi-spherical container made of polypropylene, and cooled at 4 ° C. to gel the above solution. It was.
This was placed on about 200 g of freshly cooked rice in a tea bowl, and about 200 ml of tea at about 90 ° C. was poured into tea. When 10 people sampled it, it was very tasty as a savory tea pickle, and was well received by many people.

  40 pieces of horse mackerel fillets that had been sterilized with electrolytic water and ozone water were pretreated by immersing them in a seasoning solution containing 20% soy sauce and 20% sake for 10 minutes. A liquid containing 60% fish extract and 1% gelling agent obtained by boiling the horse mackerel skin was prepared, heated at a product temperature of 80 ° C. for 10 minutes, and then cooled to a temperature not causing gelation.

  Next, 40 g of the above-mentioned fillet was coated with 40 g of the above solution, placed in a 90 ml polygonal container made of polypropylene, and cooled at 4 ° C. to gel the solution to obtain a green tea sauce. This was put on about 200 g of freshly cooked rice, and about 200 ml of tea at about 90 ° C. was poured into tea.

  Five pieces of Kanpachi fillets that had been sterilized with electrolyzed water and ozone water were pretreated by immersing them in a seasoning solution containing 40% soy sauce and 30% sake for 10 minutes. A liquid containing 60% fish extract and 1% gelling agent obtained by boiling kanpachi skin was prepared, heated at a product temperature of 80 ° C. for 10 minutes, and then cooled to a temperature not causing gelation.

  Next, 10 g of the pre-treated fillet was coated with 35 g of the above solution, put into a 50 ml cubic container made of polypropylene, and cooled at 4 ° C. to gel the solution to obtain a green tea sauce. This was put on about 100 g of freshly cooked rice, and about 100 ml of tea at about 80 ° C. was poured into tea.

  8 pieces of sardine fillet that had been sterilized with electrolyzed water and ozone water were immersed in a seasoning solution containing 45% soy sauce and 35% sake for 10 minutes and pretreated. A liquid containing 35% fish extract and 2% gelling agent obtained by boiling the skin portion was prepared, heated at a product temperature of 80 ° C. for 10 minutes, and then cooled to a temperature not causing gelation.

Next, 50 g of the above solution is coated with 40 g of the above pre-treated fillet, placed in a 100 ml semi-spherical container made of polypropylene, and cooled at 4 ° C. to gel the above solution. It was.
This was placed on about 200 g of freshly cooked rice in a tea bowl, and about 200 ml of tea at about 90 ° C. was poured into tea. When 10 people sampled it, it was very tasty as a savory tea pickle, and was well received by many people.

  Ten pieces of sardine fillet that had been sterilized with electrolyzed water and ozone water were immersed in a seasoning solution containing 35% soy sauce and 20% sake for 10 minutes and pretreated. A liquid containing 60% fish extract and 1% gelling agent obtained by simmering the skin portion was prepared, heated at a product temperature of 80 ° C. for 10 minutes, and then cooled to a temperature that did not cause gelation.

Next, 45 g of the above solution is coated with 20 g of the above pretreated fillet, put in a 70 ml semi-spherical container made of polystyrene, and cooled at 4 ° C. to gel the above solution. It was.
This was placed on about 150 g of freshly cooked rice in a tea bowl, and about 150 ml of tea at about 90 ° C. was poured into tea. When 10 people sampled it, it was very tasty as a savory tea pickle, and was well received by many people.
"Comparative Example 1"

In Example 1, the main portion of the fillet was not subjected to sterilization pre-treatment with electrolyzed water and ozone water, and other than that, Ochazuke Ninomoto was produced in the same manner as in Example 1. However, it could not withstand long-term storage.
"Comparative Example 2"

  In Example 1, instead of a solution containing 60% fish extract and 1% gelling agent, a solution containing only the gelling agent was used to produce Ochazuke Element. However, the flavor of Ochazuke was inferior.

1. Vegetables
2. 2. fillet 3. Liquid containing fish extract and gelling agent Container 5. Easy-open film 6. 6. Ochazuke's ingredients Rice 8 Tea bowl9. teapot
10. tea

Claims (5)

    A sterilized non-heated fresh fish fillet is dipped in a seasoning liquid mainly composed of soy sauce, and 3 to 50 pieces of the fresh fish fillet are covered with a liquid containing a fish extract and a gelling agent, and this is cooled and gelled. ~ 150ml top surface is stored in a resin container covered with an easily openable film.     The sterilized non-heated fillet fresh fish according to claim 1 is taiji, aji, sanma, sardine, mackerel, kanpachi, hiramasa, hirame, suzuki, tuna, and the total weight of each fresh fish is 5 to 50 g. Yes, instantly pickled with fresh fish, which is sterilized with electrolytic water and ozone water before being immersed in the seasoning liquid.     The soy sauce-based seasoning liquid according to claim 1 is an aqueous solution containing 40 to 80% by weight of soy sauce and sake components.     The resin container according to claim 1 has an upper surface covered with an easy-open film, and is one of a semispherical shape, a cubic shape, a rectangular shape, and a polygonal shape, and has a thickness of 0.5 mm to 2 mm. Of polypropylene, polyethylene, polystyrene, ethylene vinyl alcohol copolymer resin, polyethylene terephthalate, polycarbonate, and a synthetic resin containing one or more of them. The material of the easy-open film is polyamide, polypropylene, polyethylene, A simple, simple fish-filled tea pickle that consists of one or more of polystyrene, polyethylene terephthalate, ethylene vinyl alcohol copolymer resin, and aluminum. The volume ratio of the unheated fresh fish fillet to the liquid containing the fish extract to be coated and the gelling agent is 1 to 4: 1 to 9, and in addition to the fresh fish, vegetables, seaweeds and seeds Ochazuke element with instant simple fresh fish, characterized in that it contains one or more of any kind.

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