JP5967696B2 - Processed food of blue fish, food in container and method for producing the same - Google Patents

Description

  The present invention relates to a food product comprising a specific blue fish and a seed of a Labiatae plant, a method of making such a food product in a sealed container such as a can, and a food in a container such as a can.

  Although it is well known that unsaturated fatty acids are useful for the human body, especially n-3 fatty acids contained in large amounts in blue fish and other ingredients are useful for preventing lifestyle-related diseases such as arteriosclerotic cardiovascular diseases. It is considered to be effective (Non-Patent Document 1).

  These fatty acids have recently been used as supplements that have been extracted from the seeds of green fish and various plants and made easy to ingest. However, if you can ingest food directly, the body becomes more natural. It is preferable that it can be incorporated into.

  Since blue fish smells like fish, it is often seasoned relatively deeply during cooking. Moreover, it is often used for canning, and in that case, in order to adjust the texture and flavor when seasoning is thinned, vegetable oil is often added and cooked. Heavy seasoning may affect health if consumed in large quantities, while vegetable oils such as soybeans are inexpensive, but are usually composed mainly of n-6 fatty acids such as linoleic acid. It is said that there is a risk of causing damage such as arteriosclerosis if an excessive amount of a combination of the above is used, and it is preferable that the intake ratio of the esters of n-6 and n-3 fatty acids is 4: 1 (Non-Patent Documents 2 and 3).

  Among plant oils, the seeds of Lamiaceae plants contain α-linolenic acid as the main component of n-3 fatty acids, and blue fish are mainly fatty acids such as EPA (eicosapentaenoic acid) or DHA (docosahexaenoic acid). is there. All of these three fatty acids are n-3 components, and there is no problem due to the combined use, but the oil of Lamiaceae plants mainly composed of α-linolenic acid is very expensive, and the odor, It has a characteristic flavor and is not necessarily a preferable combination.

Nutritional Evaluation and Treatment, Vol. 9, pages 29-34 (1992) Experimental Animals Volume 45, pages 55-62 (1996) 6th revision Japanese dietary requirements-dietary intake Health and Nutrition Information Study Group, published in June 1999, Daiichi Publishing Co., Ltd.

  It is expected to be useful as a healthy food if a cooked green fish with a high ratio of n-3 fatty acids, low price, taste, smell and texture is obtained.

  As a result of intensive studies on producing a food product that has solved the above problems, the present inventors have found that an excellent processed food product can be provided by carrying out a specific combination, thereby completing the present invention.

  That is, the present invention is a processed food containing 0.1 to 30 parts by weight of a Lamiaceae plant seed that retains its shape with respect to 100 parts by weight of a blue fish that has been heat-treated in a sealed container.

  The present invention also includes a material containing 0.1-30 parts by weight of Lamiaceae seeds and a seasoning sealed in a container with respect to 100 parts by weight of the blue fish, and is 0.10-0.36 MPa at a temperature of 100-140 ° C. A process for producing processed foods characterized by being heated for 0.5 minutes to 10 hours under pressure and then allowed to stand at room temperature for 1 day or longer. Processed foods in cans or processed in plastic bags It is food.

  The present invention also provides a process for containing processed food in a container characterized by comprising a step of solidifying a seed of a Labiatae plant with water or a thickener, or dispersing the seed in a thickener and enclosing it in a container together with another food. A method for producing canned food, comprising a step of dispersing seeds of Lamiaceae plants in water and enclosing them in a can for canning by centrifugal winding with other foods.

  By carrying out the method of the present invention, it is possible to provide a food that is excellent in taste, smell, texture, and nutrition, and is extremely valuable industrially.

  In the present invention, blue fish is a generic name for blue fish of the back, and examples include sardines, mackerels, horse mackerel, tuna, bonito, yellowtail, herring, flying fish, etc., EPA (eicosapentaenoic acid), DHA (docosahexaenoic acid), etc. It is a fish that can be characterized as containing a lot of.

  In the present invention, there are many kinds of Lamiaceae plants such as egoma, blue perilla and red perilla, many wild species such as thia and basil, and cultivated species, preferably egoma. Leaves, stems, and seeds are edible, but seeds are used in the present invention. Of course, leaves and stems can be used together as long as the effects are not impaired. Although it is possible to use the seed as an inflorescence as a seed, it is preferable to extract and use a mature fruit-rich one.

  The ratio of Lamiaceae seeds to 100 parts by weight of the blue fish is 0.1 to 30 parts by weight. If this range is exceeded, the taste, aroma and texture are not excellent, and the storage stability of n-3 fatty acids is also good. is not. Preferably it is 1-15 weight part.

  In the present invention, other vegetable and animal fats and oils containing n-6 fatty acids and saturated fatty acids may be used as long as the effects of the seeds of Lamiaceae plants are not impaired.

  In the present invention, foods having seeds of blue fish and Lamiaceae are produced by heating under pressure corresponding to water vapor pressure at 100 ° C. to 140 ° C., preferably 110 ° C. to 121 ° C. with little or no oxygen. The If the temperature is lower than 100 ° C. or higher than 140 ° C., the taste, aroma and texture are not excellent, and the storage stability of the n-3 fatty acid is impaired. The heating time is 0.5 minutes to 10 hours, preferably 5 minutes to 2 hours. When heated for less than 0.5 minutes and longer than 10 hours, the taste, aroma and texture are not excellent, and the unsaturated fatty acid. The storage stability of is impaired.

  The food of the present invention also has an effect that it is excellent in the storage stability of n-3 series and n-6 series unsaturated fatty acids without adding an antioxidant.

  In the present invention, the sealed container is a metal or plastic container excellent in gas and water vapor barrier properties, and can be sealed in a state in which moisture, odors, etc. do not come out from the outside air does not enter. A so-called canned or retort pack can be illustrated as a specific example.

  In the method of the present invention, in order to improve the yield of Lamiaceae seeds at the time of centrifugal tightening of the can lid, if necessary, it can be frozen with water or a gelling agent (gelling agent such as agar or gelatin). Agent concentration: 0.1 to 5%, preferably 0.2 to 2%), or may be performed in a state where food additives such as flour and starch having a thickening effect are added.

  Furthermore, there is no problem in adding seasonings such as curry powder, herbs, etc., as long as the effects of the present invention are not impaired.

  EXAMPLES Hereinafter, although an Example demonstrates this invention, this invention is not restrict | limited at all by these Examples.

[Example 1]
Fill No. 6 can with 180g mackerel fillet, 60ml seasoning liquid (4% saline), 14g sesame seeds (containing about 45% sesame oil) and cover with removing a small amount of liquid so that air can escape. The joint was squeezed and closed. Then, it was put in an autoclave, pressurized to 0.17 MP at 115.2 ° C. and heated for 80 minutes to make a can. After cooling, let stand at room temperature, open the mackerel cans after 25 and 63 days, add 50 g of water to the total volume, grind with a homogenizer, accurately measure 10 g, and use 20 ml of chloroform: methanol (2: 1) After extraction, the chloroform layer was removed. According to the method of Hashimoto et al. (Hashimoto, M. et al, J. Nutr., 129, 70-76 (1999).), 100 μl of this sample diluted 10-fold was used as an internal standard substance of 100 μg / ml. Tricosanoic acid solution 100 μl dissolved in methanol to a concentration, then 2 ml of methanol and 200 μl of acetyl chloride were added and treated at 100 ° C. for 1 hour to methyl esterize fatty acid, then dissolved in octane 400 μl, 10% aqueous sodium chloride solution After adding 5 ml of 0.5N sodium hydroxide aqueous solution and shaking, the octane layer was taken out and quantified by gas chromatography. The measurement results are shown in the table.

[Comparative Example 1]
Table 1 also shows the results of manufacturing and evaluating in the same manner as in Example 1 except that 7 g of sesame oil was used instead of 14 g of sesame seeds. Despite adding sesame oil so as to be almost equal, the linolenic acid content is low after heating and greatly decreases during storage.

[Comparative Example 2]
Table 2 shows a comparison of the fatty acid composition of egoma oil and rapeseed oil. Table 3 also shows the results of producing and analyzing cans in the same manner as in Comparative Example 1 except that this rapeseed oil was used. Naturally, saturated fatty acids, monovalent unsaturated fatty acids, and n-6 polyvalent fatty acids are overwhelmingly large. In addition, the slightly contained α-linolenic acid also decreases over time, and as a result, the total amount of n-3 fatty acids that can be ingested is small.

[Experiment 1]
The cans obtained in Example 1, Comparative Example 1 and Comparative Example 2 after 63 days from the production were evaluated by 10 monitors, and evaluated and ranked according to 4 items of taste, smell, texture, and comprehensive evaluation. As shown in Table 4, the canned product of Example 1 has the highest score as shown in Table 4.

Claims (5)

Was heated in a closed container, the blue fish 100 parts by weight, seen including seeds 0.1 to 30 parts by weight of the Labiatae family plants retain the shape, processed foods is an antioxidant additive-free.   The processed food according to claim 1, wherein the seeds of the Labiatae plant are mature inflorescence seeds or oily seeds. A material containing 0.1-30 parts by weight of Lamiaceae seeds and seasonings with respect to 100 parts by weight of the blue fish is sealed in a container, and the temperature is 100.degree.-140.degree. C. under a pressure of 0.10-0.36 MPa. A method for producing a processed food, which is left to stand for 1 day or more at room temperature after being heated for 5 minutes to 10 hours,
Manufacture the processed food without adding antioxidants
Processed food manufacturing method characterized by the above-mentioned. The method for producing a processed food according to claim 3 , wherein the seeds of the Labiatae plant are mature inflorescence seeds or oily seeds. The method for producing processed food according to claim 3, wherein the container is a can or a plastic bag.