JPH0242958A - Food of delicate flavor - Google Patents
Food of delicate flavorInfo
- Publication number
- JPH0242958A JPH0242958A JP63193358A JP19335888A JPH0242958A JP H0242958 A JPH0242958 A JP H0242958A JP 63193358 A JP63193358 A JP 63193358A JP 19335888 A JP19335888 A JP 19335888A JP H0242958 A JPH0242958 A JP H0242958A
- Authority
- JP
- Japan
- Prior art keywords
- squid
- octopus
- food
- ethyl alcohol
- dried
- 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
- 239000000796 flavoring agent Substances 0.000 title abstract description 7
- 235000013305 food Nutrition 0.000 title abstract description 7
- 235000019634 flavors Nutrition 0.000 title abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 48
- 241000238366 Cephalopoda Species 0.000 claims abstract description 28
- 235000019441 ethanol Nutrition 0.000 claims abstract description 25
- 241000238413 Octopus Species 0.000 claims abstract description 20
- 235000015170 shellfish Nutrition 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims description 16
- 150000005846 sugar alcohols Chemical class 0.000 claims description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract description 4
- 239000000600 sorbitol Substances 0.000 abstract description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 abstract description 2
- 229930091371 Fructose Natural products 0.000 abstract description 2
- 239000005715 Fructose Substances 0.000 abstract description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract description 2
- 241000237509 Patinopecten sp. Species 0.000 abstract description 2
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 235000020637 scallop Nutrition 0.000 abstract description 2
- 239000005720 sucrose Substances 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract 2
- 241000712522 Amphioctopus fangsiao Species 0.000 abstract 1
- 241000238374 Sepia officinalis Species 0.000 abstract 1
- 235000013324 preserved food Nutrition 0.000 abstract 1
- 150000008163 sugars Chemical class 0.000 description 12
- 238000003756 stirring Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000004279 alanine Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 241001178520 Stomatepia mongo Species 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、いか、たこ又は貝類からなる珍味に関するも
のである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to delicacies made from squid, octopus or shellfish.
本発明の珍味は、乾燥されているにも拘らず、柔らかく
、透明感をもったもので、従来知られている珍味とは異
なった外観と呈味性を示すものである。The delicacy of the present invention is soft and transparent even though it is dried, and exhibits an appearance and taste different from conventionally known delicacies.
本発明は新規な珍味を提供することにおいて、食品界に
益するところ大なるものがある。The present invention greatly benefits the food industry in providing a novel delicacy.
（従来技術及び問題点）
従来、珍味としては、いかを加熱してのしいか状として
切断して種々の味付けを行ったものが広く知られている
。(Prior Art and Problems) Conventionally, as a delicacy, squid heated and cut into squid shapes and seasoned with various flavors have been widely known.
たこや貝類の珍味は、あまりみられないが、販売されて
いるものをみれば、いずれも加熱処理後味付けが行なわ
れている。Octopus and shellfish delicacies are not often found, but if you look at the ones on sale, they are all seasoned after heat treatment.
このように従来の珍味は加熱処理して保存性を高めたも
のであるが、いか、たこ、貝類の生の食感は著じるしく
すぐれたもので、加熱処理した珍味とは違った味があり
、美味である。Traditional delicacies are heat-treated to improve their preservability, but the texture of raw squid, octopus, and shellfish is significantly better, and their taste is different from that of heat-treated delicacies. There is, and it is delicious.
しかしながら、いか、たこ、貝類を生のまま乾燥させよ
うとすると、乾燥中に細菌が増殖して席数するなどの問
題点があって、従来化のものから乾燥した珍味というも
のが製造されたことはなかった・
（問題点を解決するための手段）
本発明者らは、生のものから乾燥した珍味を求めて鋭意
研究を行った結果、生のいか、たこ又は貝類を糖類及び
アルコールで処理し、次いで乾燥することによって、透
明感と保存性の高い珍味を得ることに成功したものであ
る。However, when trying to dry raw squid, octopus, and shellfish, there were problems such as bacteria multiplying during the drying process, leading to the creation of dried delicacies instead of conventional ones. (Means for solving the problem) As a result of intensive research in search of dried delicacies from raw squid, octopus, or shellfish, the present inventors found that By processing and then drying, it was possible to obtain a delicacy with a high transparency and long shelf life.
本発明は、いか、たこ又は貝類を糖類及びエチルアルコ
ールで処理し、乾燥してなる珍味に関するものである。The present invention relates to delicacies made by treating squid, octopus, or shellfish with sugar and ethyl alcohol, and then drying them.
本発明は、生のいか、たこ、貝類を糖類とエチルアルコ
ールで処理して防腐性をもたせ、そのまま乾燥処理して
製造するために、乾燥工程における細菌の増殖を抑制し
て、腐敗を防止し、生のものがそのまま乾燥したような
珍味を提供するものである。The present invention is produced by treating raw squid, octopus, and shellfish with sugar and ethyl alcohol to give them antiseptic properties, and then drying them as is. Therefore, bacterial growth in the drying process is suppressed to prevent spoilage. , which provides a delicacy that tastes like dried raw food.
本発明において、生のいかを用いた珍味は、糖類の浸透
によって全体がやわらかく、独特の透明感をもっている
にも拘らず、乾燥されて、常温における保存性のすぐれ
た珍味となっているのである。In the present invention, the delicacy made using raw squid is made soft and has a unique transparency due to the infiltration of sugars, yet it is dried and has an excellent shelf life at room temperature. .
また、たこや貝類においても、糖類の浸透で全体はやわ
らかいが乾燥されており、常温における保存性のすぐれ
た珍味となっているのである。Additionally, octopus and shellfish are soft but dry due to the infiltration of sugars, making them delicacies with excellent shelf life at room temperature.
本発明において使用するのは、生のいか、たこ。Raw squid and octopus are used in the present invention.
貝類である。They are shellfish.
いかとしては、ロールいか、モンゴーいか、やりいか、
スルメいか、などいずれのいかでもよく、姿見のままま
たは裁断、細断したものなどいずれでもよい。Squid include roll squid, mongo squid, and sashimi squid.
It can be any kind of squid, such as Japanese dried squid, and it can be eaten whole or cut or shredded.
たことしては、いいだこ、などがあり、−船釣には裁断
、細断したものなどがよい。Examples of this include octopus, and for boat fishing, cut or shredded pieces are good.
また、貝類としてはアカガイ、ヒメガイ、ホタテ貝、ア
ワビなどいずれでもよく、裁断してもよいが、そのまま
使用してもよい。Further, the shellfish may be any one such as red clam, red clam, scallop, abalone, etc., and may be cut into pieces, or may be used as is.
本発明においては、いか、たこ又は貝類が糖類及びエチ
ルアルコールで処理されるが、糖類とエチルアルコール
の併用は本発明では必要欠くことのできない条件となっ
ている。In the present invention, squid, octopus or shellfish are treated with sugars and ethyl alcohol, and the combination of sugars and ethyl alcohol is an indispensable condition for the present invention.
ａＶ類とエチルアルコールの処理は、糖類の処理を先に
、後でエチルアルコールの処理でもよく、糖類とエチル
アルコールを同時に用いて処理してもよい。The treatment with aV and ethyl alcohol may be such that the sugars are treated first and then the ethyl alcohol is used, or the sugars and ethyl alcohol may be used simultaneously.
糖類としてはソルビット、グルコース、フラクトース、
マルトース、シュークロースなどが単独又は混合して使
用される。糖類は原料に対し、２〜ｌＯ％、好ましくは
４〜８％添加される。Sugars include sorbitol, glucose, fructose,
Maltose, sucrose, etc. are used alone or in combination. Sugars are added in an amount of 2 to 10%, preferably 4 to 8%, based on the raw materials.
エチルアルコールとしては高濃度、例えば９５〜５０％
エチルアルコール水溶液などがよいが、エチルアルコー
ル濃度の高い酒類を使用することもできる。エチルアル
コールとして原料に対して２〜１０％、好ましくは４〜
６％程度添加するのがよい。High concentration for ethyl alcohol, e.g. 95-50%
An aqueous solution of ethyl alcohol is preferable, but alcoholic beverages with a high concentration of ethyl alcohol can also be used. 2 to 10%, preferably 4 to 10% of the raw material as ethyl alcohol
It is best to add about 6%.
処理法としては、攪拌機にいか、たこ又は貝類を入れ、
これに東！類その他調味料、呈味料を添加してよく混合
し、その後８０％エチルアルコール水溶液を添加してよ
く混合し、糖類とアルコールをよく浸透させて処理する
ことができる。As a processing method, put squid, octopus or shellfish in a stirrer,
East to this! Other seasonings and flavoring agents are added and mixed well, and then an 80% ethyl alcohol aqueous solution is added and mixed well to allow the sugars and alcohol to penetrate well for processing.
また、処理法としては、攪拌機にいか、たこ又は貝類を
入り、攪拌しながら糖類、調味料、呈味料及びエチルア
ルコール水溶液を添加して、糖類及びエチルアルコール
をよく浸透させて処理することができる。In addition, as a treatment method, put squid, octopus, or shellfish in a stirrer, and add sugars, seasonings, flavoring agents, and an aqueous ethyl alcohol solution while stirring, and process by thoroughly permeating the sugars and ethyl alcohol. can.
糖類及びエチルアルコールのよく浸透したいか、たこ又
は貝類は常圧又は減圧で乾燥される。The octopus or shellfish is dried under normal pressure or reduced pressure to allow good penetration of sugars and ethyl alcohol.
乾燥としては５〜７０℃の乾燥機（減圧乾燥機、温風乾
燥機など）によるのがよいが、特に２０〜６０℃の減圧
乾燥によるのが好ましい。For drying, it is preferable to use a dryer (such as a vacuum dryer or a warm air dryer) at a temperature of 5 to 70°C, and it is particularly preferable to use a dryer at a temperature of 20 to 60°C.
乾燥温度が２０℃以下であると、乾燥に長時間かかるが
、２０〜６０℃であれば３〜２０時間程時間軸燥させる
ことができる。If the drying temperature is 20°C or less, it takes a long time to dry, but if the drying temperature is 20 to 60°C, it can be dried for about 3 to 20 hours.
乾燥した珍味製品にはエチルアルコールの残存はなく、
すぐれた呈味性を有するものであった。There is no residual ethyl alcohol in dried delicacy products;
It had excellent taste.
次に本発明の試験例及び実施例を示すが、部は重量部を
示す。Next, test examples and examples of the present invention will be shown, where parts indicate parts by weight.
試験例
ロールいかを長さ１０（１−１３０ｍｍ、幅３〜５Ｉｆ
ｉｍに切断したもの１００部に、精製塩２．５部、ソル
ビット（粉末）５．０部、８８％エチルアルコール５．
０部を添加混合したものと、エチルアルコール無添加で
混合したものを４０℃恒温槽に保存し細菌数を調べた。Test example roll squid length 10 (1-130mm, width 3-5If
100 parts of im cut, 2.5 parts of purified salt, 5.0 parts of sorbitol (powder), 5.0 parts of 88% ethyl alcohol.
A mixture containing 0 part of ethyl alcohol and a mixture without the addition of ethyl alcohol were stored in a constant temperature bath at 40°C and the number of bacteria was examined.
その結果法の通りである。The result is as per the law.
実施例１
０−ルいかを長さ５０〜１３０ｍｍ、幅３〜５ｍｍに切
断したもの１００部に精製塩２．５部、砂糖５部、グル
タミン酸ソーダ１部、アラニン１部、いがｆｆｆＵ ２
・０部を加えてかき混ぜ、次いで８８％エチルアルコー
ル５．０部を添加し、かき混ぜた後４０時間冷蔵し、添
加料をいか肉に浸透させた後５０℃の減圧乾燥機を用い
て水分１５〜２５％迄乾燥した。所要時間は１６時間で
あった。乾燥物はやわらかく透明で塩辛風味を有する美
味なものとなった。Example 1 100 parts of O-lu squid cut into lengths of 50 to 130 mm and width of 3 to 5 mm, 2.5 parts of refined salt, 5 parts of sugar, 1 part of sodium glutamate, 1 part of alanine, and burr fffU 2
・Add 0 parts and stir, then add 5.0 parts of 88% ethyl alcohol, stir, refrigerate for 40 hours, allow the additives to penetrate into the squid meat, and then use a vacuum dryer at 50°C to reduce moisture to 15 Dry to ~25%. The time required was 16 hours. The dried product was soft, transparent, and delicious with a salty flavor.
実施例２
イイダコの内臓物を除去後、足部を開いたもの１００部
に精製塩２．５部、ソルビット７部、グルタミン酸ソー
ダ１部、アラニン１部、を加えてかき混ぜ、８８％エチ
ルアルコール５．０部を添加し、かき混ぜたものを４０
時間冷蔵し、添加料をタコ肉に浸透させた後、６０℃の
温風乾燥機を用い水分１５〜２５％となるまで乾燥した
。所要時間は６時間であった。乾燥物は、やわらかく、
透明で美味なものとなった。Example 2 After removing the internal organs of the octopus, 2.5 parts of purified salt, 7 parts of sorbitol, 1 part of sodium glutamate, and 1 part of alanine were added to 100 parts of the open leg of the octopus, stirred, and mixed with 5 parts of 88% ethyl alcohol. Add .0 part and stir to make 40
After being refrigerated for an hour to allow the additives to penetrate into the octopus meat, it was dried using a hot air dryer at 60°C until the moisture content was 15 to 25%. The time required was 6 hours. Dry food is soft,
It turned out to be transparent and delicious.
代理人 弁理士 戸 １）親 男Agent Patent Attorney 1) Parent Male
Claims (1)
し、乾燥してなる珍味。A delicacy made by treating squid, octopus, or shellfish with sugar and ethyl alcohol and then drying them.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63193358A JPH0242958A (en) | 1988-08-04 | 1988-08-04 | Food of delicate flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63193358A JPH0242958A (en) | 1988-08-04 | 1988-08-04 | Food of delicate flavor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0242958A true JPH0242958A (en) | 1990-02-13 |
| JPH053269B2 JPH053269B2 (en) | 1993-01-14 |
Family
ID=16306581
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63193358A Granted JPH0242958A (en) | 1988-08-04 | 1988-08-04 | Food of delicate flavor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0242958A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0515346A (en) * | 1991-07-12 | 1993-01-26 | Yamanaka Shokuhin Kogyo Kk | Split squid seasoned with 'miso' and its production |
-
1988
- 1988-08-04 JP JP63193358A patent/JPH0242958A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0515346A (en) * | 1991-07-12 | 1993-01-26 | Yamanaka Shokuhin Kogyo Kk | Split squid seasoned with 'miso' and its production |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH053269B2 (en) | 1993-01-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP3155453B2 (en) | Method for enhancing microbial growth inhibitory effect of lactic acid and / or lactate | |
| JPH01291799A (en) | Production of chitosan-oligosaccharide and use thereof | |
| JP3115288B1 (en) | Processed meat product and method for producing the same | |
| JPH0242958A (en) | Food of delicate flavor | |
| JP4658272B2 (en) | Method for producing egg white powder with high water retention | |
| JPH11178545A (en) | Production of floating food having improved floating properties | |
| EP0486754B1 (en) | Powdery oyster juice composition, process for the production of the same, and process for retaining the freshness of perishable food with the use of powdery oyster juice composition | |
| KR910005285B1 (en) | Process making of product in the fish and meat | |
| RU2521860C1 (en) | Method for preparation of smoked calamari | |
| JPS6143974B2 (en) | ||
| JP2510592B2 (en) | Manufacturing method of paste products | |
| JPS61108332A (en) | Production of processed food or ingredient of edible meat | |
| RU2004588C1 (en) | Process for preparing vinegar | |
| JPH05103631A (en) | Production of fermentation promoter for meat product and fermented meat | |
| JP3149410B2 (en) | Manufacturing method of dried blue perilla | |
| JPH08280324A (en) | Method for keeping freshness of aquatic mollusk and aquatic crustacean to be eaten in raw | |
| JP3801724B2 (en) | Production of seasoned black seaweed | |
| JP3317757B2 (en) | Salted and dried egg white composition and method for producing the same | |
| JPH02142453A (en) | Production of process sardine food production | |
| JP2895161B2 (en) | How to make soy sauce | |
| KR890003067B1 (en) | Process for making dried food from pork fresh | |
| JPS63214138A (en) | Production of smoked walleye pollack roe | |
| JPH04356170A (en) | Production of low claorie ham | |
| KR910006934B1 (en) | Method of making dried soft squid | |
| RU2246878C1 (en) | Method for producing of fresh smoked sausages |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |