JPH0630735A - 'negitoro' - Google Patents

Abstract

PURPOSE:To obtain 'Negitoro', a kind of processed fatty meat of tuna containing docosahexaenoic acid and having increased fatty taste by mixing red-colored flesh of tuna with eyepit fat of the tuna. CONSTITUTION:To 10 pts. red-colored flesh of tuna are added 4-1 pts. eyepit fat of the tuna in weight ratio and mixed by a food mixer at -5-+1 deg.C environment and with 5-15 rpm. It is able to obtain 'Negitoro' containing highly concentrated docosahexaenoic acid which is included in eyepit fat of the tuna.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a negitro used for sushi and the like.

[0002]

2. Description of the Related Art Conventionally, a food called Negitro is a thawed tuna finely battered with a meat chipper (surimi meat machine).
Stir the trolley oil and vegetable oil with a food mixer, put it in a bag, spread it thinly, and freeze or chill it in a box. or,
Glutamic acid is added as a seasoning.

[0003]

That is, in the conventional food called "Nigitro", in addition to the tuna reddish oyster meat, in addition to tuna oil, vegetable oil, as an additive, in order to give the tuna taste of tuna. There is a problem in that glutamic acid or the like must be added.

In addition, docosahexanoic acid (DHA) has a physiological activity, such as learning function improving effect (memory improving, brain functioning), carcinostatic effect, blood lipid lowering effect, retinal reflex improving effect, and blood pressure. It is said to have a lowering effect, antithrombotic effect, antiallergic effect, antiinflammatory effect, antidiabetic effect, etc.
Moreover, the purification technology of high-purity docosahexanoic acid (DHA) has not been established, and moreover, in the eye or fat of tuna,
Docosahexanoic acid (DHA) is relatively high concentration (30 ~
40%).

Nevertheless, there was a problem that the head of the tuna having the eye fat had only been discarded or used only as a raw material for fertilizer.

[0006] The present invention has been made to solve the above-mentioned conventional problems, in which a relatively high concentration of docosahexaneenoic acid (DHA) is contained in the fat of the eye of the tuna, and The purpose of the present invention is to provide a Negitoro made by paying attention to the fact that tuna has the thick taste of tuna.

[0007]

[Means for Solving the Problems] In order to achieve the above object, the Negitoro of the present invention is a mixture of at least the reddish oyster meat of tuna and the eyes or fat of tuna.

The Negitoro of the present invention is a mixture of at least 10 tuna reddish oyster meat and tuna eye fat in a weight ratio of 4 to 1.

[0009]

[Examples] Explaining the method for producing Negitoro, first, the tart in a sherbet (semi-frozen) state was scraped off with a frozen cutter (manufactured by Shonan Sangyo Co., Ltd.),
The reddish oyster meat of scraped off tuna is made into fine particles (for example, 5 mm to 7 mm square) with a high-speed cutter and put in a stirrer.

The reddish oyster meat of tuna is preferably
It is recommended to use the fat and fiber-rich Toro and Middle Toro parts of the tuna belly. (Tuna is a mackerel fish,
In addition to this tuna, it also includes a group of tuna such as kiwada, bigeye, albacore, and marlin. ) Meanwhile, orbital fat (semi-freezing)
Grind with meat chopper.

Next, in a temperature atmosphere of -5 ° C to -1 ° C, the above-mentioned tuna's reddish oyster meat and tuna eyes or fat were put in a food mixer (a stirrer manufactured by Takeuchi Food Machinery Co., Ltd.), and 5 ~
Rotate at 15 rpm, stir, and stir in a tray with Negitoro, which is a mixture of tuna reddish oyster meat and tuna eyes or fat.

After packaging, they are rapidly frozen in a freezer at -65 ° C and stored in a frozen state.

As shown in FIG. 1, the orbital fat 1 is a kind of structural fat existing behind the eyeball and is present between four muscles that move the eyeball so as to protect the optic nerve 2. is doing. 3 is the cornea, 4 is the lens, 5 is the vitreous body, 6 is the retina, 7 is the superior rectus muscle, and 8 is the inferior rectus muscle.

The tuna orbital fat contains 110 mg / g of docosahexaneenoic acid (DHA), which is an n-3 type carbon atom having a double bond of 22. It is a kind of polyunsaturated fatty acid having 6 places, and as a physiologically active action of docosahexanoic acid, learning function improving effect (memory improving, brain functioning), anticancer effect, blood lipid lowering effect, retinal reflex improving effect. Action, antihypertensive action, antithrombotic action,
It is said to have anti-allergic action, anti-inflammatory action, anti-diabetic action and the like.

Next, a description will be given of a Negitoro, which is a mixture of red tuna oyster meat and tuna eyes or fat.

Samples A to G shown below are all 15
At 0 g, sample A has 6 tuna eyes / fat for 10 tuna reddish flesh (weight ratio) and sample B has 5 tuna eyes / fat for 10 tuna red oyster meat (weight ratio). (Weight ratio) Sample C has 4 tuna eyes or fat for 10 tuna reddish flesh and meat (weight ratio) Sample D has 3 (tuna eyes or fat for 10 tuna red oyster meat) Weight ratio) Sample E has 10 tuna red or fat for 10 tuna reddish flesh (weight ratio) Sample F has 1 tuna red or fat for 10 tuna red oyster meat ( Weight Ratio) Sample G was a commercially available leek-troe to which tomi oil, vegetable oil, glutamic acid, etc. containing no orbital fat were added, and taste tests such as taste, aroma and color were conducted.

Regarding the scent, Sample A to Sample G
Are the same, and the taste and color are shown in Table 1.

[0018]

[Table 1]

It can be seen from Table 1 that tuna oil or vegetable oil, glutamic acid or the like can be used in place of addition of tuna eyes or fat in order to give the tuna taste of conventional tuna.

Moreover, when the ratio of the weight ratio of the tuna reddish oyster meat is 10 to 4 and the fat of the tuna is 4 to 1, it can be seen that the taste is superior to the conventional Negitoro.

The Negitoro of the present embodiment does not contain any additive, but it is preferable not to add it. The present invention is not limited to this, and a small amount of additive may be added. Well, the point is to use at least Negitoro, which is a mixture of tuna reddish oyster meat and tuna eye or fat, and at least 10 tuna reddish oyster meat for 4 to 1 tuna eye or fat. It may be Negitoro that is mixed at a weight ratio of.

[0022]

INDUSTRIAL APPLICABILITY Since the Negitoro of the present invention is formed by mixing the tuna's reddish oyster meat with the tuna's eye or fat, it is possible to effectively utilize the eye or fat which has been conventionally discarded, and It is possible to obtain foods that utilize the nutritional taste and the thick taste of tuna.

Further, since the Negitoro of the present invention is a mixture of at least 10 tuna reddish oyster meat and tuna eye / fat at a weight ratio of 4 to 1, the above-mentioned effects can be obtained. In addition, it is possible to obtain a food product with an increased umami taste as compared with the conventional Negitoro.

[Brief description of drawings]

FIG. 1 is an illustration of tuna orbital fat used in an embodiment of the present invention.

[Explanation of symbols]

 1 orbital fat 2 optic nerve 3 cornea 4 lens 5 vitreous 6 retina 7 superior rectus muscle 8 inferior rectus muscle

Claims (2)

[Claims] 1. A nigitoro characterized in that at least red tuna shaved meat is mixed with tuna eyes or fat. 2. A Negitoro, which is obtained by mixing at least 10 pieces of tuna reddish oyster meat with tuna eye fat in a weight ratio of 4 to 1.