JPH0488968A - Tsukudani (kind of preserved food cooked in soy source) - Google Patents
Tsukudani (kind of preserved food cooked in soy source)Info
- Publication number
- JPH0488968A JPH0488968A JP2202674A JP20267490A JPH0488968A JP H0488968 A JPH0488968 A JP H0488968A JP 2202674 A JP2202674 A JP 2202674A JP 20267490 A JP20267490 A JP 20267490A JP H0488968 A JPH0488968 A JP H0488968A
- Authority
- JP
- Japan
- Prior art keywords
- mozuku
- tsukudani
- calcium
- nemacystus
- food cooked
- 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
- 235000013324 preserved food Nutrition 0.000 title 1
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 16
- 239000011575 calcium Substances 0.000 claims abstract description 16
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000002075 main ingredient Substances 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001669 calcium Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Landscapes
- Edible Seaweed (AREA)
Abstract
Description
【発明の詳細な説明】 〔産業上の利用分野 〕 本発明はモズクを利用した佃煮に関するものである。[Detailed description of the invention] [Industrial application field] The present invention relates to tsukudani using mozuku.
佃煮の主成分には、魚、貝、海草などを用いたものが多
く見られるのであるが、モズクを利用したものは皆無で
ある。The main ingredients of tsukudani are often fish, shellfish, seaweed, etc., but none use mozuku.
モズクの料理方法としては、三杯酢に漬け、更に好みの
薬味を添加して調理するものが殆どであり、煮炊きした
ものは一般に知られていない。The most common way to cook mozuku is to pickle it in sanbai vinegar and then add your favorite seasonings, and boiling it is not generally known.
僅かに、吸い物の具として、火を止めた後に加える方法
が見うけられる。これは、モズクを煮炊きすると溶けて
しまい、モズクの存在が看取できず、視覚上料理に活か
されなためである。There are a few cases where it is added as an ingredient in soup after the fire has been turned off. This is because when mozuku is boiled, it melts, making it impossible to detect the presence of mozuku and making it visually unusable in cooking.
又、最も一般的な上記酸の物としての利用は、人により
好き嫌いがあり、モズクの料理方法の多様化が望まれる
ところである。In addition, since people have different likes and dislikes regarding the use of the most common acids mentioned above, it is desirable to diversify the methods of cooking mozuku.
本発明は、モズクの調理方法が限定的で需要の拡大が図
れないこと、及び多くの人に味覚を楽しんでもらえない
ことに鑑み、新たにモズクを主成分とする食品を開発せ
んとするものである。The present invention aims to develop a new food product containing mozuku as a main ingredient, in view of the fact that the cooking methods for mozuku are limited and it is difficult to expand the demand, and that many people cannot enjoy the taste of mozuku. It is.
本発明は、カルシウムを含有したモズクを主成分とした
佃煮としたものである。The present invention is a tsukudani whose main ingredient is mozuku, which contains calcium.
カルシウムを含有したモズクは、粉末カルシウムを溶解
させた液にモズクを浸漬し、カルシウム分を吸収させる
ことで得られる。Mozuku containing calcium can be obtained by soaking Mozuku in a solution containing powdered calcium and absorbing the calcium content.
このカルシウムを含有したモズクを用いて、通常の工程
で佃煮を製造するものである。This calcium-containing mozuku is used to produce tsukudani through normal processes.
モズクにカルシウムが含まれると、モズクの形態維持力
が強固となり、煮た場合も溶けてしまうことなく形態を
維持でき、しかも、煮ることによってモズク自体は柔ら
かくなるため、口内で即座に溶け、モズクのシャリ感が
なくなるのである。When mozuku contains calcium, it has a strong ability to maintain its shape, and even when boiled, it can maintain its shape without melting.Moreover, as mozuku itself becomes soft when boiled, it instantly melts in the mouth, making mozuku The crispness will disappear.
又、カルシウムの含有量が増加し、栄養価も良好となり
、佃煮として食すると共に、他の料理への使用も促進さ
れるのである。In addition, the calcium content increases and the nutritional value becomes good, making it possible to eat it as tsukudani and also promote its use in other dishes.
次に、本発明の詳細な説明する。 Next, the present invention will be explained in detail.
モズクを約５ｃ＋ｅ程度の長さに切って細かくし、この
モズクをカルシウムの粉末を溶かした溶液に一昼夜浸漬
する。The mozuku is cut into pieces of about 5c+e length, and the mozuku is soaked in a solution of calcium powder for a day and a night.
次に、カルシウム溶解液に一昼夜浸漬した結果、カルシ
ウムが含有したモズクを主原料とし、醤油、砂糖を混ぜ
、１００°Ｃの温度で約６０分点、途中必要により適宜
香辛料等を添加してモズクを主成分とする佃煮を得るの
である。更に、製品には殺菌処理を施して瓶詰め等に包
装される。Next, as a result of soaking in a calcium solution for a day and night, mozuku containing calcium is used as the main ingredient, mixed with soy sauce and sugar, heated at a temperature of 100°C for about 60 minutes, and seasoned with spices as needed. The main ingredient is tsukudani. Furthermore, the product is sterilized and packaged, such as in bottles.
このように得られたカルシウムを含有したモズクを主成
分とする佃煮は、モズクの形をそのまま保持し、全体的
にはどろっとしている。The thus-obtained tsukudani whose main ingredient is mozuku containing calcium retains the shape of mozuku and is thick overall.
しかし、箸等で掬い上げれば、切断したモズク毎に摘む
ことも可能で、食すれば歯ざわりもなく、日中で溶解し
、美味であって本来のモズクとは全く別異の食感を得ら
れた。However, if you scoop it up with chopsticks, you can pick each piece of cut mozuku, and when you eat it, it doesn't have a chewy texture, and it dissolves during the day, giving it a delicious texture that is completely different from that of the original mozuku. It was done.
上記の様に本発明は、従来酸の物だけにしか利用されて
いなかったモズクの利用範囲を広げ、モズクの需要を拡
大する効果を有する。As described above, the present invention has the effect of expanding the scope of use of mozuku, which has conventionally been used only as an acid product, and expanding the demand for mozuku.
又、極めて一般に需要の大きい佃煮に加工したため、味
が大衆化し、多くの人に好まれることが期待できる。In addition, since it has been processed into tsukudani, which is in extremely high demand, the taste can be expected to become popular and be liked by many people.
更に、カルシウムを含有するため栄養価も高くなり、モ
ズクの形態を維持できることは見映えが良く、商品価を
高める。Furthermore, since it contains calcium, its nutritional value is high, and its ability to maintain its mozuku shape makes it look good, increasing its commercial value.
そして、従来予想もしなかった煮炊きによる加工を、カ
ルシウムを含有せしめたことで可能としたため、モズク
の外観を認めつつ柔らかく仕上げられ、且つ、日もちす
る商品に発展させる効果を有するのである。In addition, the addition of calcium makes it possible to process the mozuku by boiling, which was previously unimaginable.This has the effect of developing a product that retains the appearance of mozuku, has a soft finish, and has a long shelf life.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2202674A JPH0488968A (en) | 1990-07-31 | 1990-07-31 | Tsukudani (kind of preserved food cooked in soy source) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2202674A JPH0488968A (en) | 1990-07-31 | 1990-07-31 | Tsukudani (kind of preserved food cooked in soy source) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0488968A true JPH0488968A (en) | 1992-03-23 |
Family
ID=16461276
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2202674A Pending JPH0488968A (en) | 1990-07-31 | 1990-07-31 | Tsukudani (kind of preserved food cooked in soy source) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0488968A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5750470A (en) * | 1980-09-11 | 1982-03-24 | Fujitsu Ltd | Charge coupled device |
| JPS5825423A (en) * | 1981-08-05 | 1983-02-15 | Sumitomo Metal Ind Ltd | Manufacture of titanium alloy rolling material having satisfactory texture |
| JPS5847473A (en) * | 1981-09-14 | 1983-03-19 | Kazuko Miyasato | Preparation of tsukudani of mozuku |
| JPS6443172A (en) * | 1987-08-11 | 1989-02-15 | Meiji Seika Kaisha | Processing of 'hijiki' |
-
1990
- 1990-07-31 JP JP2202674A patent/JPH0488968A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5750470A (en) * | 1980-09-11 | 1982-03-24 | Fujitsu Ltd | Charge coupled device |
| JPS5825423A (en) * | 1981-08-05 | 1983-02-15 | Sumitomo Metal Ind Ltd | Manufacture of titanium alloy rolling material having satisfactory texture |
| JPS5847473A (en) * | 1981-09-14 | 1983-03-19 | Kazuko Miyasato | Preparation of tsukudani of mozuku |
| JPS6443172A (en) * | 1987-08-11 | 1989-02-15 | Meiji Seika Kaisha | Processing of 'hijiki' |
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