JPH0121947B2 - - Google Patents

Description

[Detailed description of the invention]

This invention utilizes carp, a freshwater fish that has been known as a health food since ancient times, without discarding each part during processing, adds various ingredients during the process, and makes it easy to eat at any time. Furthermore, the present invention relates to a method for producing a health food that does not deteriorate easily. In Japan, carp, a freshwater fish, is highly nutritious as shown in Attached Table 1, and has been popular as a health food since ancient times, including for the sick and pregnant women. In addition, carp scales, skin, gall bladder, blood, and roasted carp are believed to have various medicinal properties and have been popularly eaten.
For processing methods such as conventional cooking, Attachment 1
As shown in Figure 1, the waste rate is actually 45%, meaning that the parts that contain essential nutrients are often thrown away, and there was a desire for a method for producing health food that would make the entire carp edible. Carp is an extremely long-lived edible creature that we can come into contact with, and it is said that it can usually survive for 200 to 300 years.As a result, although all of its nutrients have not yet been analyzed, the rest of its entire body can be eaten. Therefore, it is required to produce foods that make full use of natural resources. The method for producing a health food according to the present invention is to produce 1.5 to 2.0 liters of substantially undiluted Japanese sake (i.e., sake with a boiling point of 73 to 88°C, preferably about 78°C) (1.2 liters of carp) without removing its liver. (per kilogram) until the fish bones become brittle due to simmering heat 2
A step of boiling for ~5 hours (for example, about 3 hours), then a step of crushing the carp by an appropriate method, and further, 0.8 to 1.2 kg of rock sugar (for example, about 1 kg) and 0.3 to 0.7 kg of brown sugar per 1.2 kg of carp. (e.g. about 0.5 kg), honey 0.08 ~
Add 0.12 kg (e.g. about 1.0 kg) and simmer for 5 to 10 hours (e.g. about 7 hours).
By carrying out the boiling step, a desired processed product substantially in the shape of candy or solid, that is, a health food that is a processed carp product is obtained. To give an example, first take a carp weighing about 1.2 kg.
It is then simmered for about 3 hours in about 1.8 liters of Japanese sake. The carp is then crushed using an appropriate method. Furthermore, about 1 kilogram of rock sugar, about 500 grams of brown sugar, and about 100 grams of honey are added to this crushed carp, and the desired product is obtained by boiling it for about 7 hours over low heat. . First, the whole carp is boiled in sake for 2 to 5 hours (for example, about 3 hours).In this process, the carp is boiled in the sake and loses its odor, and the body of the carp is boiled. The hot sake that permeates into the fish bones makes them brittle and soft. When the alkaline fish bones are boiled in acidic sake, they lose their hardness and become brittle and flexible.
The alcohol in sake is lost through heat. Additionally, the alcohol in sake has a good affinity with the water and fat in the fish body, so it can easily penetrate deep into the fish body. The boiling point of sake is approximately 73 to 88 degrees Celsius (for example, approximately 78 degrees Celsius), so when carp is boiled, it is unlikely that the temperature of the fish body will rise too much and the various nutrients it contains will be destroyed. The carp that has been boiled until soft is then crushed using an appropriate method, which mixes all parts of the fish into pieces that resemble candy. As mentioned above, the carp is boiled in sake, so even the bones are soft, and the process is relatively simple, and since the whole fish is evenly mixed, the nutrients are evenly distributed. Furthermore, the above-mentioned amounts of rock sugar, brown sugar, and honey were added to the crushed carp for a relatively long period of time, i.e. 5.
The mixture is boiled down to a simmer for ~10 hours (for example, 7 hours), but it goes without saying that the amount of additives may be adjusted as appropriate within the above range. The components of the additive materials are shown in Attached Table 2. Rock sugar is almost 100% sucrose and has no isomers.
When boiled using this, the sweetness of carp does not change much with the passage of time or changes in temperature, and it is suitable for producing health foods as a quick-acting calorie source. Brown sugar is rich in calcium, iron, and other inorganic substances, and is rich in flavor, making it suitable for health food products and also eliminating fishy odor. As shown in Attached Table 2, honey contains various nutrients and has been considered an ideal health food since ancient times, but its sugar content has been converted to glucose and fructose, which have various medicinal properties. , using this method is optimal as a method for producing health foods. Since honey has the property of absorbing moisture from the air, it prevents the carp from deteriorating due to drying out. It goes without saying that each of these sugars generally prevents the processed carp from deteriorating in quality. By adding these additives and boiling the crushed carp for a relatively long time over low heat, the carp is concentrated without destroying its nutrients, and the nutrients of each sugar are added to enhance the flavor. The carp health food produced by this method has a candy-like or solid form, and does not destroy the nutrients and additive ingredients originally contained in the carp body. These ingredients are evenly distributed throughout the food, and it has little fishy odor, prevents deterioration, has a high flavor, and can be eaten to suit any taste, making it easy to eat at any time. As described above, the present invention is an excellent method for producing health foods using carp.

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【table】

Claims (1)

[Claims] 1 Boiling the carp without removing its liver in 1.5 to 2.0 liters of substantially undiluted sake (per 1.2 kg of carp) for 2 to 5 hours until the fish bones become brittle; The process of crushing the carp using an appropriate method, and then adding 0.8~0.8~ of rock sugar to it.
1.2 kg, brown sugar 0.3-0.7 kg, honey
By adding 0.08 to 0.12 kg (each per 1.2 kg of carp) and boiling it for 5 to 10 hours over low heat, it is possible to obtain the desired processed product that is substantially candy-like or solid. A method for producing health foods made from processed carp.