JPH04349863A - Cephalopod ink-containing rice cakes - Google Patents
Cephalopod ink-containing rice cakesInfo
- Publication number
- JPH04349863A JPH04349863A JP3153985A JP15398591A JPH04349863A JP H04349863 A JPH04349863 A JP H04349863A JP 3153985 A JP3153985 A JP 3153985A JP 15398591 A JP15398591 A JP 15398591A JP H04349863 A JPH04349863 A JP H04349863A
- Authority
- JP
- Japan
- Prior art keywords
- ink
- rice cakes
- cephalopod
- rice
- rice cake
- 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.)
- Pending
Links
- 241000238366 Cephalopoda Species 0.000 title claims abstract description 35
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 35
- 235000009566 rice Nutrition 0.000 title claims abstract description 35
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 34
- 239000007787 solid Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 241000519695 Ilex integra Species 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- FBOUIAKEJMZPQG-AWNIVKPZSA-N (1E)-1-(2,4-dichlorophenyl)-4,4-dimethyl-2-(1,2,4-triazol-1-yl)pent-1-en-3-ol Chemical compound C1=NC=NN1/C(C(O)C(C)(C)C)=C/C1=CC=C(Cl)C=C1Cl FBOUIAKEJMZPQG-AWNIVKPZSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- 241001388635 Architeuthis dux Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 241000238413 Octopus Species 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- XUFQPHANEAPEMJ-UHFFFAOYSA-N famotidine Chemical compound NC(N)=NC1=NC(CSCCC(N)=NS(N)(=O)=O)=CS1 XUFQPHANEAPEMJ-UHFFFAOYSA-N 0.000 description 1
- 229960001596 famotidine Drugs 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 244000062645 predators Species 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は頭足類墨汁含有餅類に係
り、詳しくは、頭足類例えばイカ墨汁を餅類に少量含有
させると、色相ならびに光線に対し安定であり、かび等
に対して防菌性を与える頭足類墨汁含有餅類に係る。以
下において、餅類とは餅米以外に餅つきに使用される餅
米以外の添加物を含む餅類であって、この中にはだんご
等の餅類に相当するものも含まれる。[Industrial Application Field] The present invention relates to rice cakes containing cephalopod ink, and more specifically, when rice cakes contain a small amount of cephalopod ink, such as squid ink, they are stable against color and light, and are resistant to mold, etc. The present invention relates to rice cakes containing cephalopod India ink that provide antibacterial properties against cephalopods. In the following, rice cakes are rice cakes that contain additives other than sticky rice used for pounding rice cakes, and include those equivalent to rice cakes such as dango.
【０００２】0002
【従来の技術】水産物のイカ若しくはタコ等の頭足類の
外套腔には、墨汁嚢（ｉｎｋ ｓａｃ）と呼ばれる特殊
な器官があり、外敵の攻撃を受けたり驚かされたりする
と、中に貯えていた墨汁を噴出することが知られている
。この墨汁は頭足類が自分の体を外敵からカモフラ−ジ
に使われる以外に積極的に自己防御用として使用されて
いる。[Prior Art] Cephalopods such as squids and octopuses, which are marine products, have a special organ called an ink sac in their mantle cavity, which stores ink when attacked or surprised by an enemy. It is known to squirt ink juice. In addition to being used by cephalopods to camouflage their bodies from predators, this ink is actively used for self-defense.
【０００３】イカの墨汁は古くから書用インクとして使
用されているが、食品添加用としての用途には富山県で
は塩辛の黒作りに使用されている。この塩辛に墨汁を入
れる理由は単に嗜好に基づくという説と墨汁には防腐作
用があるという説とがある。そこで、塩辛製造中の遊離
アミノ酸量の変化に及ぼす墨汁添加の影響を調べたとこ
ろ、白作りではブロリン、メチオニン、セリン、グルタ
ミン酸が減少ないし消失するのに反し、黒作りでは大き
な変化はみられず、アミノ態窒素が長期間安定している
ので細菌の影響が白作りより小さいものと考えられてい
る。[0003] Squid ink has been used as writing ink since ancient times, and as a food additive, it is used in Toyama Prefecture to make salted fish black. There is a theory that the reason why ink is added to this salted fish is simply based on taste, and another theory is that ink has a preservative effect. Therefore, we investigated the effect of adding India ink on changes in the amount of free amino acids during the production of salted fish, and found that while brolin, methionine, serine, and glutamic acid decreased or disappeared in the production of shirokara, no major changes were observed in the production of black. Since amino nitrogen is stable for a long time, the influence of bacteria is thought to be smaller than in Shirosukuri.
【０００４】また、アオリイカの筋肉にその墨汁を添加
し、２５゜、１３−１５゜、２〜３℃に保存し、防腐効
果を調べたところ、２５℃と１３−１５℃で明瞭な防腐
効果があることが認められた。[0004] In addition, when the ink was added to the muscles of the giant squid and stored at 25°, 13-15°, and 2-3°C, and the preservative effect was investigated, there was a clear preservative effect at 25°C and 13-15°C. It was recognized that there is.
【０００５】以上のように頭足類の墨汁はアオリイカに
対して防菌性を有することは知られているが、これをイ
カ塩辛以外の食品の添加用として用いた例はなく、また
、その効果についても全く知られていない。[0005] As mentioned above, it is known that ink from cephalopods has antibacterial properties against squid, but there is no example of its use as an additive to foods other than salted squid. Nothing is known about its effects.
【０００６】[0006]
【発明が解決しようとする課題】本発明は上記問題の解
決を目的とし、具体的には、黒色に着色されたかび等の
発生の少ないイカ、タコ等の頭足類墨汁含有餅類を提案
することを目的とする。[Problems to be Solved by the Invention] The present invention aims to solve the above-mentioned problems, and specifically proposes rice cakes containing ink from squid, octopus, and other cephalopods that are colored black and less likely to generate mold. The purpose is to
【０００７】[0007]
【課題を解決するための手段】すなわち、本発明は頭足
類墨汁を餅類に含有させてなることを特徴とする。[Means for Solving the Problems] That is, the present invention is characterized in that rice cakes contain cephalopod India ink.
【０００８】[0008]
【作用】以下、本発明を説明する。[Operation] The present invention will be explained below.
【０００９】本発明のイカ等の頭足類墨汁含有餅はモチ
全体に頭足類の墨汁を含有させたものから構成したもの
であるが、従来例のものは頭足類の墨汁を全く含有させ
ないものであって、これらを温度２０℃、湿度６０％で
１週間保存したところ、本発明のものは全くカビを生じ
なかったが、従来例のものはカビが３日目で発生した。
頭足類墨汁の添加量は多い方がより好ましいが、少なく
とも餅類固形分に対し、０．０８重量％以上であればよ
い。[0009] The mochi containing ink from cephalopods such as squid of the present invention is made of rice cake containing cephalopod ink throughout the rice cake, whereas the conventional rice cake contains no ink from cephalopods at all. When these were stored for one week at a temperature of 20° C. and a humidity of 60%, the products of the present invention did not develop mold at all, but the conventional products developed mold on the third day. It is more preferable that the amount of cephalopod India ink added be as large as possible, but it may be at least 0.08% by weight or more based on the solid content of rice cakes.
【００１０】0010
【実施例】次に、本発明の頭足類墨汁含有餅の製法につ
いて説明する。材料としては生スルメイカ５１０ｇから
採取した墨汁０．８ｇとモチ米１Ｋｇを用いた。なお、
スルメイカの墨汁はラップして冷蔵庫に収納して保存し
た。一方、モチ米は１Ｋｇを２−３回洗米し、６時間水
に浸した後３０分ザルにより水切りを行なった。[Example] Next, a method for producing a rice cake containing cephalopod India ink according to the present invention will be explained. As materials, 0.8 g of ink ink collected from 510 g of raw Japanese squid and 1 kg of sticky rice were used. In addition,
The Indian squid ink was wrapped and stored in the refrigerator. On the other hand, 1 kg of sticky rice was washed 2-3 times, soaked in water for 6 hours, and then drained using a colander for 30 minutes.
【００１１】次いで、冷蔵庫からスミ０．８ｇを取り出
し、水切りされたモチ米１Ｋｇの中にスミを含有させ、
モチつき機［東芝モチつき機形名「ＡＦＣ−１８８」］
よりモチを作成し、７０ｇ×２０ケ＝１４００ｇ（水を
含み４０％増量となる）を得た。この頭足類墨汁含有餅
は温度２０℃、湿度６０％の雰囲気で１週間は防菌性が
発揮されたが、従来例のものは３日目で表面にかびが生
えた。墨汁により着色された餅は退色せずに墨色を保持
した。[0011] Next, 0.8 g of sumi was taken out from the refrigerator, and the sumi was added to 1 kg of drained sticky rice.
Mochi making machine [Toshiba mochi making machine model name "AFC-188"]
A sticky rice cake was prepared, and 70 g x 20 pieces = 1400 g (40% increase in weight due to water) was obtained. This rice cake containing ink from cephalopods exhibited antibacterial properties for one week in an atmosphere of 20°C and 60% humidity, but mold grew on the surface of the conventional rice cake on the third day. The rice cakes colored with ink retained their ink color without fading.
【００１２】0012
【発明の効果】以上詳しく説明したように、本発明は頭
足類墨汁を餅類に含有させて墨汁によるバラエティ色の
ある餅を得ることにある。[Effects of the Invention] As explained in detail above, the present invention is to obtain rice cakes with a variety of colors due to the ink by incorporating cephalopod ink into rice cakes.
【００１３】そして、本発明によれば、少量の頭足類の
墨汁をモチに含有させることにより、安定した墨色と同
時にカビの発生を防止することができる。According to the present invention, by incorporating a small amount of cephalopod ink into the rice cake, it is possible to maintain a stable ink color and at the same time prevent the growth of mold.
Claims (2)
とを特徴とする頭足類墨汁含有餅類。1. A rice cake containing cephalopod ink, characterized in that the rice cake contains cephalopod ink.
分に対し０．０８重量％以上である請求項１記載の頭足
類墨汁含有餅類。2. The rice cake containing cephalopod ink according to claim 1, wherein the ink ink content is at least 0.08% by weight based on the solid content of sticky rice cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3153985A JPH04349863A (en) | 1991-05-29 | 1991-05-29 | Cephalopod ink-containing rice cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3153985A JPH04349863A (en) | 1991-05-29 | 1991-05-29 | Cephalopod ink-containing rice cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04349863A true JPH04349863A (en) | 1992-12-04 |
Family
ID=15574391
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3153985A Pending JPH04349863A (en) | 1991-05-29 | 1991-05-29 | Cephalopod ink-containing rice cakes |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04349863A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08196213A (en) * | 1995-01-25 | 1996-08-06 | Sanko:Kk | Rice cake |
| US7943789B2 (en) | 2002-12-17 | 2011-05-17 | Kemira Oyj | Alkenylsuccinic anhydride composition and method of using the same |
-
1991
- 1991-05-29 JP JP3153985A patent/JPH04349863A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08196213A (en) * | 1995-01-25 | 1996-08-06 | Sanko:Kk | Rice cake |
| US7943789B2 (en) | 2002-12-17 | 2011-05-17 | Kemira Oyj | Alkenylsuccinic anhydride composition and method of using the same |
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