JP3173714U - Packaged seafood with bamboo skin - Google Patents

Abstract

The present invention provides a packaged seafood excellent in food safety.
When seafood is packaged in an airtight manner, a bamboo skin is enclosed with the seafood. The packaged seafood with bamboo skin may be a vacuum-packed product or a frozen food.
[Selection] Figure 1

Description

  The present invention relates to packaged seafood.

  Dried fish and shellfish (hereinafter also simply referred to as “fish dried”) is made by salting raw seafood and drying it, so it has higher preservation than raw seafood. . Therefore, dried fish can be displayed at the store without packaging. However, for the purpose of preventing the adhesion of various bacteria to the fish dried fish and the growth of the bacteria, the leaves of plants having a green color (for example, bamboo leaves and hiba leaves) in contact with the fish dried fish under the fish dried fish May be laid.

  By the way, dried fish is distributed as a frozen food in a state of being air-tightly packaged under vacuum (vacuum pack) (see, for example, Patent Document 1). However, the frozen food in the vacuum pack is in a state in which contamination of germs is prevented and the growth of germs is suppressed, so that it is not necessary to prevent further growth of germs.

  In addition, in order to prevent the adhesion of germs to foods and the growth of germs, bamboo leaves having a brown color are generally used instead of leaves of plants having a green color (for example, bamboo leaves and hiba leaves). . However, examples in which bamboo skin is used for seafood are limited to mackerel sushi and the like, and the bamboo skin itself functions as a container that covers mackerel sushi (see Non-Patent Document 1, for example). In addition, even if there is an example where bamboo skin is used for seafood, it has already been used for frozen foods in vacuum packs that do not worry about moisture intrusion or drying due to outside air (ie, highly moisturizing). There is no example.

JP 2003-009762 A

"Okamoto Shoten", a specialty wholesaler of natural bamboo skin, "Examples by use", [online], [November 28, 2011 search], Internet, <URL: http://www001.upp.so-net.ne .jp / okasho / index.htm>

  By the way, a consumer may use the dried fish purchased as frozen food for refrigeration storage in the refrigerator for the thawing. However, the consumer may leave the dried fish in the refrigerator for a long time. In that case, the proliferation of miscellaneous bacteria cannot be sufficiently suppressed. As a result, not only the taste as a food is impaired, but also the problem that the safety as a food cannot be maintained arises. Similar problems are not limited to dried fish as frozen foods, but also occur in fish and shellfish packaged in an airtight state.

  Further, in the prior art, attention has not been paid to improving the moisture retention of seafood already packaged in an airtight state (however, the utility model registration application “Wrapped by (Excluding “Seafood with leaves” (application number: actual application 2011-005731, application date: September 30, 2011)).

  Therefore, a first object of the present invention is to provide a packaged seafood excellent in food safety. Specifically, an object of the present invention is to provide a packaged seafood in which the growth of various germs is sufficiently suppressed, and to provide a packaged seafood that has improved sterilization against various germs. To do.

  The second object of the present invention is to provide a packaged seafood that can maintain or improve the deliciousness as a food. Specifically, an object of the present invention is to provide a seafood having maintained or improved moisture retention.

  In order to solve the above-described problems and achieve at least one of the above-mentioned two purposes, the packaged seafood according to the present invention has the following characteristics and effects described below. Can play.

  In the packaged seafood according to the first aspect of the present invention, when the seafood is airtightly packaged (sealed), the bamboo skin is enclosed with the seafood. Here, the bamboo skin has a bactericidal action and a sterilizing action. Therefore, according to the 1st form of this invention, by the bactericidal action and sanitization effect | action of bamboo skin, the proliferation of miscellaneous bacteria can fully be suppressed in a packaging pack, and the disinfection property with respect to germs can be improved. In addition, by being packaged in an airtight manner, it is possible to avoid contamination with germs until the package is opened. Thereby, the safety | security as a food of the packaged seafood can be made excellent.

  Moreover, bamboo skin has a moisturizing effect. Therefore, according to the first aspect of the present invention, not only can seafood be prevented from drying, but also when the water content of the seafood is insufficient, appropriate water is supplied from the bamboo skin to the seafood. be able to. In particular, bamboo skin is superior in moisture retention compared to bamboo leaves. That is, according to the 1st form of this invention, the seafood which maintained or improved the moisture retention can be provided. Thereby, the deliciousness as a foodstuff of the packaged seafood can be maintained or improved.

  Furthermore, according to the 1st form of this invention, after opening the packaged seafood which concerns on a 1st form, the enclosed bamboo skin can be reused. For example, by using bamboo skin as a decoration for seafood after cooking, it is possible to add a sense of season and taste to the dining table.

  In addition, “bamboo skin” as used in the present invention refers to a material that is cut out from a bamboo that is growing naturally (for example, mushroom, bee, mosouchiku) so as to include at least a part of a leaf, or a product obtained by drying it. Means food safety confirmed for food hygiene. In order to ensure food hygiene safety, the bamboo skin is at least washed, and if necessary, at least one treatment selected from sterilization treatment, sterilization treatment, and antibacterial treatment is performed. May be.

  Moreover, the packaged seafood according to the second embodiment of the present invention is a dried fish obtained by freezing or thawing the seafood with respect to the packaged fish and shellfish according to the first embodiment. Here, when the dried fish (fish dried) is frozen, it is necessary to consider the growth of germs after thawing. According to the second aspect of the present invention, the bamboo skin is also thawed in parallel with the thawing of the dried fish. By the thawing, the bamboo skin essentially has a bactericidal action and sterilization. The effect will be fully exerted. Therefore, according to the 2nd form of this invention, the safety as a foodstuff of fish dried fish can be maintained over a long period of time. Therefore, even if consumers leave the dried fish as frozen food in the refrigerator for a long time for thawing, not only can it be prevented that the deliciousness is lost in the dried fish, The growth of rot and the occurrence of corruption can be suppressed.

  Fish dried products tend to damage the texture and flavor when dried too much. However, according to the present invention, since the packaging pack has bamboo skin that has an excellent moisturizing effect even compared with the bamboo leaf, it can suppress excessive drying of the fish dried fish and is suitable for fish dried fish. Can be replenished. In addition, in order to suppress excessive drying of the fish dried product, it is preferable that the fish dried product and the bamboo skin are in close contact with each other.

  Furthermore, the packaged seafood according to the third aspect of the present invention relates to the packaged seafood according to the first aspect or the packaged seafood according to the second aspect, It is an open fish and seasoned with a seasoning containing soy sauce (hereinafter, such fish is also referred to as “soy sauce-flavored fish”). In this case, the soy sauce-flavored fish is colored brown for the seasoning. In such a case, as in the third embodiment of the present invention, a soy sauce-like fish can be easily found by enclosing a bamboo skin that generally has a brown color together with a soy sauce-like fish. More preferably, the third aspect of the present invention is adopted for soy sauce-flavored fish, while for normal fish-dried fish (that is, fish-dried fish not seasoned with a seasoning containing soy sauce). By not enclosing bamboo skin (for example, enclosing bamboo leaves), it is possible to easily distinguish between the two.

  Furthermore, the packaged seafood according to the fourth aspect of the present invention is a packaged seafood according to any one of the first to third aspects, with the seafood and bamboo skin overlapping each other. It is a vacuum packaged product (vacuum pack). Here, by performing vacuum packaging in a state where the seafood (especially, dried fish) and the bamboo skin overlap each other, the seafood and the bamboo skin are more closely attached to each other. As a result, it is possible to more reliably prevent the seafood from drying, and to reliably supply water from the bamboo skin to the seafood.

  According to the present invention, packaged seafood excellent in food safety can be provided. Moreover, according to this invention, the packaged seafood which can maintain or improve the deliciousness as a foodstuff can be provided.

FIG. 1 is a plan view showing an example of packaged seafood with bamboo skin according to an embodiment of the present invention.

  Hereinafter, embodiments for carrying out the present invention will be described.

  FIG. 1 is a plan view showing an example of packaged seafood with bamboo skin according to an embodiment of the present invention.

  In FIG. 1, a fish product 100 related to a packaged seafood with bamboo skin according to an embodiment of the present invention is a packaging material that surrounds the entire periphery of a fish 10, bamboo skin 20, and a laminate of fish 10 and bamboo skin 20. 30.

  The fish 10 is fish soy sauce (soy sauce-flavored fish), for example, an open soy sauce with stripes. Here, soy sauce is seasoned with a seasoning containing soy sauce, or is seasoned with it. Examples of the seasoning containing soy sauce include soy sauce as a main component and liquor and salt as auxiliary components, but are not limited to this, for example, it consists only of soy sauce. Also good. Further, the fish 10 is not limited to the stripe stripe, but is a red fish, sanma, salmon (for example, grass cutting jar), sardine (for example, sardine), mackerel (for example, cold sardine), horse mackerel, bream, or stripe. It may be a hook other than the hook (for example, a true hook). The fish 10 is not limited to fish and may be any fish and shellfish, for example, marine animals (shellfish) including shellfish and crustaceans, marine mammals and seaweeds There may be. Note that the fish 10 may be open or not open, and further, may be a fillet or not. Furthermore, the fish 10 may be dried fish or may be partially dried (for example, dried only on the surface).

  The bamboo skin 20 is a so-called bamboo skin, and in the embodiment of the present invention, one bamboo skin is used. In addition, the bamboo skin 20 may be a part of the bamboo skin, or may include a part of the bamboo stem (leaf sheath).

  The packaging material 30 is a material excellent in airtightness and is made of a film-like material, for example, polyethylene (PE) or polyamide (PA). The opening part of the packaging material 30 is sealed in a state surrounding the entire periphery of the laminate of the fish 10 and the bamboo skin 20. Moreover, it is preferable that the packaging material 30 is a transparent material or a translucent material. Thereby, it can grasp | ascertain easily (confirm) that there exists the fish 10 and the bamboo skin 20. FIG.

  In the laminated body of the fish 10 and the bamboo skin 20, the longitudinal direction of the fish 10 and the longitudinal direction of the bamboo skin 20 may be parallel to each other or may intersect each other. However, when the packaging material 30 is a transparent material or a translucent material, the fact that the bamboo skin 20 is present from both sides of the fish 10 by intersecting the longitudinal direction of the fish 10 and the longitudinal direction of the bamboo skin 20 It becomes easy to confirm.

  In the example shown in FIG. 1, the fish product 100 includes one fish 10 and one bamboo skin 20, but the number of fish 10 is not limited to one, Further, the number of bamboo skins 20 is not limited to one. Furthermore, in the example shown in FIG. 1, one bamboo skin 20 is disposed on one side surface of the fish 10, but both sides and the entire surface of the fish 10 are covered with one or more bamboo skins 20. The bamboo skin 20 may be arranged as described above.

  Then, an example of the manufacturing method of the fish product 100 as shown in FIG. 1 is demonstrated.

  First, fish is processed. The processing method of fish may be a known method. As described above, when the fish 10 is a soy-flavored fish, first, the fish is opened and then immersed in a seasoning containing soy sauce to complete the processing of the fish 10.

  In addition, when the fish 10 is a dried fish, for example, processing is performed as follows. First, the fish selected as the fish is washed as necessary, and then the fish is opened. And the opening of the obtained fish is immersed in salt water, and is then dried by, for example, sun drying. This completes the processing of fish into dried fish. In the production of dried fish, at least one material selected from materials other than salt, for example, shochu, preservatives, vitamin C as an antioxidant, and red yeast rice pigment as a colorant may be used. .

  Second, prepare bamboo skin. The bamboo skin may be a commercially available one, may be cut out from a native bamboo, or may be a dried one. Here, as the bamboo skin to be prepared, one that has been subjected to a washing treatment is used in order to ensure food hygiene safety. In addition, if necessary, the bamboo skin may be subjected to at least one treatment selected from a sterilization treatment, a sterilization treatment, and an antibacterial treatment. Thereby, the bamboo skin similar to the bamboo skin 20 as shown in FIG. 1 is obtained.

  Third, as a packaging material 30 as shown in FIG. 1, a packaging film formed in a bag shape is prepared. The packaging film may be a polyethylene film or a polyamide film.

  4thly, the fish 10 is vacuum-packed using the prepared packaging film. Here, in the present invention, the bamboo skin 20 is packaged together with the fish 10.

  Specifically, first, in the packaging film, the fish 10 and the bamboo skin 20 are arranged so as to overlap each other, and then the inside of the packaging film is deaerated, and the deaeration is continued. The opening of the packaging film is sealed. By this packaging, the fish 10 and the bamboo skin 20 are in close contact with each other. In this packaging, in addition to bamboo bark 20, bamboo leaves and autumnal leaves may be enclosed, and further, a necessary seasoning (e.g., radish grated) or a meal is necessary. A seasoning (for example, rock salt crushed into a granule) may be enclosed.

  By performing the above-described processes in parallel or continuously, the fish product 100 as shown in FIG. 1 is completed as a vacuum pack. And the manufactured fish product 100 is refrigerated storage or frozen storage, for example at the temperature of 10 degrees C or less.

  Note that the fish product 100 may not be a vacuum pack (that is, the inside of the packaging film does not have to be completely degassed). Or a gas (for example, nitrogen gas) introduced to replace air. However, in the present invention, the packaging film is hermetically sealed, thereby preventing the entry of various bacteria and the entry and exit of moisture until the packaging film is opened.

  The fish product 100 manufactured as described above or the fish product 100 described with reference to FIG. 1 can exhibit the following effects.

  In the fish product 100, since the bamboo skin 20 is enclosed with the fish 10, the bactericidal action and the sterilizing action of the bamboo skin 20 can be utilized. In particular, when the fish product 100 is frozen, the bamboo skin 20 can exhibit a bactericidal action and a sterilizing action before and after thawing. Therefore, the proliferation of various germs can be sufficiently suppressed and the sterilization property against the various germs can be enhanced. Therefore, the fish product 100 is excellent in food safety. In particular, even if a consumer who purchases the fish product 100 as a frozen food stores it in a refrigerator for thawing and then leaves it in the refrigerator for a long period of time, the fish product 100 contains bamboo skin 20 Compared to a fish product that does not, it is possible not only to prevent the taste from being lost, but also to prevent the growth of germs and thus the occurrence of spoilage.

  Further, by utilizing the moisturizing action of the bamboo skin 20 (especially, the moisturizing action superior to that of bamboo leaves), it is possible to prevent the fish 10 from being dried, and it is suitable for the fish 10. Moisture can be replenished, and as a result, moisture retention can be maintained or improved. In particular, the fresh taste (food texture and flavor) of the fish 10 can be maintained.

  Furthermore, the bamboo skin 20 is brown, and has a color (brown) suitable for producing a taste and a sense of the seasons on a dining table (especially a Japanese dining table). Therefore, the fish product 100 can produce a rich dining table for the consumer due to the taste and seasonality of the bamboo skin 20. Furthermore, the bamboo skin 20 enclosed with the fish product 100 can be reused by washing and wiping as necessary. For example, when the cooked fish 10 is served, the consumer of the fish product 100 can use the bamboo skin 20 as a decoration to add a taste and a sense of season to the dining table. In particular, when the fish 10 is a soy-flavored fish, the fish product 100 is a packaged state, so that the fish 10 colored brown by soy sauce with the bamboo skin 20 brown is the one with soy sauce. It can be easily grasped. Furthermore, by using this, it is easy to distinguish fish fish that are not seasoned with seasoning containing soy sauce from fish products that do not enclose bamboo skins (for example, enclose bamboo leaves). Is also possible.

  In the above-described embodiment, the bamboo skin 20 is used, but instead of the bamboo skin 20, a plant having an antibacterial action or a sterilizing action (for example, persimmon) is dried and brownish is used. May be.

  Subsequently, an embodiment of the present invention will be described.

  In the embodiment of the present invention, when the vacuum-packed product of fish dried product is changed from a frozen state to a refrigerated state, the bamboo skin 20 is included (Example 1) and the bamboo skin 20 is not included (Comparative Example). A comparative test was conducted for 1) and when bamboo leaves were used instead of bamboo skin 20 (Comparative Example 2). This will be described in detail below.

Example 1
A fish product similar to the fish product 100 shown in FIG. 1 was used. Here, the fish product is a vacuum pack and a frozen food. As the fish 10, a red fish was used.

(Comparative Example 1)
The same fish product as in Example 1 except that the fish product not containing bamboo skin 20 was used.

(Comparative Example 2)
The same fish product as in Example 1, except that bamboo leaves were used instead of bamboo skin 20.

(Comparative test)
The fish product of Example 1, the fish product of Comparative Example 1, and the fish product of Comparative Example 2 were frozen at a temperature of −20 ° C. and then refrigerated at a temperature of + 5 ° C. And the refrigeration start time was made into the starting point (0 day) of storage time, and the state of the fish product after three months passed was observed.

  As a result, it was found that the fish products of Example 1 and Comparative Example 2 were still in a state where they could be eaten sufficiently. However, in terms of moisture retention, it was found that the fish product of Example 1 was superior to the fish product of Comparative Example 2 using bamboo leaves. This is thought to be because bamboo skin is thicker than bamboo leaves and therefore has better water retention. Therefore, bamboo skin is not limited to dried fish, but is considered suitable for fish with soy sauce. On the other hand, in the fish product of Comparative Example 1, deterioration of dried fish was observed. From the above, it has been found that bamboo skin has the effect of enhancing its preservability and maintaining its state with respect to dried fish in a hermetically sealed state.

  The present invention may be used in an industry that handles seafood (fishery industry or fishery processing industry), an industry that handles bamboo skin (agriculture or forestry), or an industry that performs packaging (processing industry or packaging industry). it can.

100 Fish Products 10 Fish Dried Food 20 Bamboo Skin 30 Packaging Materials

Claims (4)

  Packaged seafood with bamboo skin, characterized in that bamboo skin is air-tightly packed with seafood.   The packaged seafood with bamboo skin according to claim 1, wherein the seafood is frozen or thawed.   The packaged seafood with bamboo skin according to claim 1 or 2, wherein the seafood is an open processed fish and seasoned with a seasoning containing soy sauce.   The packaged seafood with bamboo skin according to any one of claims 1 to 3, wherein the seafood and bamboo skin are vacuum-packed in a state where they overlap each other.

Images