JPH02303465A - Seasoned and processed food of roe of salad eel or the like - Google Patents
Seasoned and processed food of roe of salad eel or the likeInfo
- Publication number
- JPH02303465A JPH02303465A JP1126277A JP12627789A JPH02303465A JP H02303465 A JPH02303465 A JP H02303465A JP 1126277 A JP1126277 A JP 1126277A JP 12627789 A JP12627789 A JP 12627789A JP H02303465 A JPH02303465 A JP H02303465A
- Authority
- JP
- Japan
- Prior art keywords
- eel
- roe
- hagfish
- salad
- processed food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 240000008415 Lactuca sativa Species 0.000 title abstract 3
- 235000021067 refined food Nutrition 0.000 title abstract 3
- 235000012045 salad Nutrition 0.000 title abstract 3
- 235000021264 seasoned food Nutrition 0.000 title 1
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 241000251752 Myxine glutinosa Species 0.000 claims description 21
- 235000013601 eggs Nutrition 0.000 claims description 15
- 239000004615 ingredient Substances 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims 1
- 238000005554 pickling Methods 0.000 abstract description 11
- 239000000463 material Substances 0.000 abstract description 8
- 235000013555 soy sauce Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000004151 fermentation Effects 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 abstract description 3
- 150000003839 salts Chemical class 0.000 abstract description 2
- 241001273590 Cyclostomata Species 0.000 abstract 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 abstract 1
- 241000142520 Myxine Species 0.000 abstract 1
- 230000001109 autodigestive effect Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- JIDVGUQUQSOHOL-UHFFFAOYSA-N myxin Chemical compound C1=CC=C2[N+]([O-])=C3C(OC)=CC=CC3=[N+]([O-])C2=C1O JIDVGUQUQSOHOL-UHFFFAOYSA-N 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 6
- 241000251468 Actinopterygii Species 0.000 description 5
- 241000209094 Oryza Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 235000015429 Mirabilis expansa Nutrition 0.000 description 3
- 244000294411 Mirabilis expansa Species 0.000 description 3
- 235000013536 miso Nutrition 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 208000035404 Autolysis Diseases 0.000 description 2
- 206010057248 Cell death Diseases 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 239000010985 leather Substances 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 230000028043 self proteolysis Effects 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 241000251730 Chondrichthyes Species 0.000 description 1
- 241000204801 Muraenidae Species 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、無顎綱・メクラウナギ目・ヌタウナギ科に属
するヌタウナギ又は無顎綱・メクラウナギ目・メクラウ
ナギ科に属するメクラウナギ（以下「ヌタウナギ等」と
いう）の卵を利用した調味加工品に関する。[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to hagfish, which belong to the class Agnathidae, order Hagfish, and family Hagfish, or hagfish (hereinafter referred to as "hagfish, etc.") ) related to seasoning processed products using eggs.
（従来技術とその問題点）
ヌタウナギ等は、日本近海や韓国近海の水深４０〜６０
ｍの浅海に広く分布している。ヌタウナギ等は、延縄や
建網等にかかった魚や生簀内の魚の体内に入って肉を食
い１．また、多量の粘液で漁具等を害すること等から漁
業従事者に非常に嫌われている。このように嫌われもの
のヌタウナギも、その皮に弾力性があり魚皮革として優
れていることからサメ、ウツボ等と共にその皮が魚皮革
の材料として利用されているが、その魚肉等は、味がき
わめてまずいことかられずかに養殖魚の餌料として利用
されているだけで、これ以外に有効利用されたものはな
い。(Prior art and its problems) Hagfish, etc. live in waters near Japan and South Korea at depths of 40 to 60 m.
Widely distributed in shallow seas. Hagfish and the like enter the bodies of fish caught in longlines or nets, or fish in cages, and eat their flesh.1. In addition, it is disliked by fishermen because it has a large amount of mucus that damages fishing gear. The skin of the hated hagfish is used as a raw material for fish leather, along with sharks and moray eels, because its skin has elasticity and is an excellent material for fish leather. Since it is extremely tasteless, it is only used as feed for farmed fish, and there is no other effective use for it.
（問題点を解決するための手段）
本発明は１以上のような現状に鑑み、本発明者が永年の
研究の結果完成したもので、その目的とするところは、
ヌタウナギ等の卵の有効利用をはかると共に美味でしか
も栄養価が高い調味加工品を提供することにあり、この
目的を達成するために本発明の釣餌では、塩漬した無顎
綱・メクラウナギ目に属するヌタウナギ又は°メクラウ
ナギの卵を漬け込み材料に漬け込んで製造した構成を採
用した。(Means for Solving the Problems) The present invention was completed as a result of many years of research by the present inventor in view of the above-mentioned current circumstances, and its purpose is to:
The purpose of the fishing bait of the present invention is to effectively utilize the eggs of hagfish, etc., and to provide seasoning products that are delicious and have high nutritional value. A structure was adopted in which eggs of the hagfish or hagfish, which belong to the same species, are soaked in a pickling material.
（作用）
従って、本発明では、塩漬したヌタウナギ等の卵を、飯
類、米糠、麹５酒粕、味脂粕、味噌、醤油、味耐、酢、
食用油等の漬け込み材料に漬け込んで製造しているので
、卵の中に調味成分が浸透したり、漬け込み中の発酵と
卵の自己消化作用により特有の風味が醸し出されて、美
味で栄養価の高い調味加工品を得ることができる。(Function) Therefore, in the present invention, salted eggs of hagfish, etc., can be used as rice, rice bran, koji 5 sake lees, miso fat lees, miso, soy sauce, taste resistant, vinegar,
Because the eggs are marinated in pickling ingredients such as edible oil, the seasoning ingredients permeate into the eggs, and the fermentation during pickling and the autolysis of the eggs create a unique flavor, resulting in delicious and nutritious ingredients. You can obtain highly seasoned processed products.
（実施例） 以下、本発明の実施例について述べる。(Example) Examples of the present invention will be described below.
本実施例を述べるに当たって、ヌタウナギの卵を使用す
る場合を例として説明する。In describing this embodiment, a case where hagfish eggs are used will be described as an example.
まず、ヌタウナギから採取した卵を塩漬けして一昼夜お
いたのち水洗いし、次に、これを主材料である本醸造醤
油に副材料である酒、味耐を加えて調整した漬け込み材
料に漬け込んで調味加工品である漬物を製造する。この
実施例では、漬け込み材料の調味成分が卵の中に浸透し
ているので、美味で、かつ、栄養価が高い商品を得るこ
とができる。First, eggs collected from hagfish are pickled in salt, left overnight, and then washed with water.Next, they are marinated in a pickling material prepared by adding the main ingredient, honjozo soy sauce, and sub-ingredients, sake and seasoning. Manufactures pickles, which are processed products. In this example, since the seasoning components of the pickling ingredients permeate into the eggs, it is possible to obtain a product that is both delicious and highly nutritious.
以上、本発明の詳細な説明したが、具体的な構成はこの
実施例に限定されるものではなく、本発明の要旨を逸脱
しない範囲における変更等があっても本発明に含まれる
。Although the present invention has been described in detail above, the specific configuration is not limited to this embodiment, and any changes or the like within the scope of the invention are included in the present invention.
例えば、本実施例では、漬け込み材料を主材料である醤
油に副材料である酒、味耐を加えて調整しているが、副
材料としてはこれに限定されるものではなく、これら以
外にからし等を適宜入れるのは自由であり、又、副材料
は必要がなければ加えなくてもよい。For example, in this example, the pickling ingredients are adjusted by adding soy sauce, which is the main ingredient, and sake, which is an auxiliary ingredient, and seasoning, but the auxiliary ingredients are not limited to these, and other ingredients may be used. You are free to add ingredients as needed, and you don't have to add auxiliary materials if they are not necessary.
また、本実施例では、漬け込み材料の主材料として醤油
を使用しているが、これ以外に飯類、米糠、麹、酒粕、
味耐粕、味噌、酢、食用油、ドレッシング等を使用する
ことができる。In addition, in this example, soy sauce is used as the main pickling material, but in addition to this, rice, rice bran, koji, sake lees,
Flavor-resistant lees, miso, vinegar, edible oil, dressing, etc. can be used.
（発明の効果）
以上説明してきたように、本発明では、塩漬した無顎綱
・メクラウナギ目に属するヌタウナギ又はメクラウナギ
の卵を漬け込み材料に漬け込んで製造しているので、卵
の中に調味成分が浸透したり、漬け込み中の発酵と卵の
自己消化作用により特有の風味が醸し出されて、美味で
栄養価の高い調味加工品を得ることができる。(Effects of the Invention) As explained above, in the present invention, salted hagfish or hagfish eggs belonging to the order Agnathina and the order Hagfish are soaked in a pickling material, so that the seasoning ingredients are contained in the eggs. permeation, fermentation during pickling, and the autolysis of the eggs create a unique flavor, making it possible to obtain delicious and highly nutritious seasoned processed products.
Claims (1)
ギ又はメクラウナギの卵を潰け込み材料に漬け込んで製
造したことを特徴とするヌタウナギ等の卵の調味加工品1) A seasoning processed product of eggs such as hagfish, which is produced by soaking salted eggs of hagfish or hagfish belonging to the order Agnathina and the order Hagfish in mashed ingredients.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1126277A JPH02303465A (en) | 1989-05-18 | 1989-05-18 | Seasoned and processed food of roe of salad eel or the like |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1126277A JPH02303465A (en) | 1989-05-18 | 1989-05-18 | Seasoned and processed food of roe of salad eel or the like |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02303465A true JPH02303465A (en) | 1990-12-17 |
| JPH0534941B2 JPH0534941B2 (en) | 1993-05-25 |
Family
ID=14931225
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1126277A Granted JPH02303465A (en) | 1989-05-18 | 1989-05-18 | Seasoned and processed food of roe of salad eel or the like |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02303465A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006149342A (en) * | 2004-11-25 | 2006-06-15 | Shuji Ito | Food and nutritive adjuvant comprising eel roe and sperm themselves or their extracts as main materials or auxiliary materials and method for producing the same |
| JP2012031109A (en) * | 2010-07-30 | 2012-02-16 | Fujifilm Corp | Composition for prevention or amelioration of metabolic syndrome |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63283543A (en) * | 1987-05-16 | 1988-11-21 | Eiichi Ohara | Fishing bait |
-
1989
- 1989-05-18 JP JP1126277A patent/JPH02303465A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63283543A (en) * | 1987-05-16 | 1988-11-21 | Eiichi Ohara | Fishing bait |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006149342A (en) * | 2004-11-25 | 2006-06-15 | Shuji Ito | Food and nutritive adjuvant comprising eel roe and sperm themselves or their extracts as main materials or auxiliary materials and method for producing the same |
| JP2012031109A (en) * | 2010-07-30 | 2012-02-16 | Fujifilm Corp | Composition for prevention or amelioration of metabolic syndrome |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0534941B2 (en) | 1993-05-25 |
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