JPS5860968A - Seasoning and its preparation - Google Patents

Abstract

PURPOSE:To prepare a seasoning rich in calcium, vitamin A, etc. and having the characteristic delicious taste of eel, by using the head and the bones of eel as main raw materials. CONSTITUTION:The head and the bones of an eel is washed with water to remove impurities, pulverized with various grinders, mills, etc. as fine as possible, mixed with soy sauce, MIRIN (a sweet sake used as seasoning), sake, sugar, chemical seasoning, and if necessary water, boiled in a pressure pan or pressure cooker at >=100 deg.C, optionally mixed with a vehicle such as defatted milk powder, casein, etc., and dried by hot air drying or drum drying. The dried product is optionally pulverized again.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a new seasoning whose main ingredients are eel head and bones, and a method for producing the same.

In recent years, as the consumption of cover-grilled eel has increased dramatically, a large amount of eel head and bones are left after the meat part (shirayaki) for cover-grilling has been removed from the eel. .

The heads and bones of these eels were of little use and were highly perishable, so it was difficult to dispose of them.

The inventor learned that eel heads and bones are rich in nutrients such as calcium and vitamin A, as well as various other flavor components, and conducted research with the aim of using all of these ingredients as food. and invented a new seasoning and its manufacturing method.

That is, this invention involves a process of washing the eel head and bones with water, a process of pulverizing the washed eel into fine particles, and a mixing process of adding oil, mirin, sake, sugar, and chemical seasonings to the pulverized product. , a boiling step in which the blended product is boiled in a pressure cooker, a drying step in which water is removed from the boiled product, and, if necessary, a pulverization step in which the dried product obtained in the drying step is further made into fine particles. The present invention relates to a seasoning made from eel head and bone components, sesame oil, mirin, sake, sugar, and chemical seasonings, and a method for producing the same.

As mentioned above, the seasoning according to the present invention includes (1) a washing process, (2) a crushing process, (3) a blending process, (4) a boiling process, (5) a drying process, and (6) a fine powder process. (carried out as necessary), and will be described in detail below.

(1) Washing process This is a process in which the head and bones of the adult eel 1 from which the meat and internal organs have been removed are washed with water to remove foreign substances.

(2) Grinding process This is the process of grinding the eel head and bones into fine particles, and it is preferable to grind the eel head and bones into fine particles as much as possible. Various grinders, mills, etc. are used.

(3) Preparation process This is the process of adding shredded eel head and bones, sesame oil, mirin, sake, sugar, and chemical seasonings.

Here, chemical seasonings refer to various amino acids typified by sodium curtamate, nucleic acid seasonings such as inosinic acid and guanylic acid, and other acids such as cono-phosphoric acid, tricholominic acid, and ibotenic acid. It goes without saying that, in addition to the chemical seasonings prepared here, conventionally known natural so-called dashi bonito flakes, meat juice, yeast extract, etc. may be added. In this step, water may be added as necessary to facilitate the next boiling step.

(4) Boiling process This process is usually done using a pressure cooker or pressure cooker.
Perform above ℃. This process of boiling under high temperature and high pressure softens the fine particles of the eel head and bones, and the components of the eel head and bones and the chemical seasonings added later come together to develop the unique flavor of this seasoning. That's what I do.

(5) Drying step This step is carried out to remove water from the seasoning liquid (including insoluble matter) after the boiling step. This is usually done using hot air or drum drying methods. In this case, suitable excipients (e.g. DE
By adding powdered candy, powdered skim milk, casein, soybean protein, lactose, etc. with a low content of sugar, drying becomes easy and a powder with good fluidity can be obtained.

+6) Ia powder process This process is not an essential process, but if the crushing process in (2) is not performed or is insufficient, and (5)
) is carried out when it is necessary to further refine the particles produced in the drying process.

Next, the seasoning according to the present invention and its manufacturing method will be explained by giving examples.

Example 1 The meat and internal organs were removed from an adult eel, the eel head and bones 1~ were thoroughly washed with water, and then put in a grinder for 80 min.
It was crushed to pass through a mesh sieve. To this crushed product, 2702 g of soy sauce, 90 g of mirin, 549 g of refined sake, 302 g of sugar, 4.5 g of sodium glutamic acid, 0.52 g of sodium guanylate, and 400 g of water were added and mixed with thorough stirring to obtain a liquid mixture. Pour this mixture into a pressure cooker for about 11 minutes.
It was boiled at 0°C for 1 hour. Next, this boiled liquid was applied to a drum dryer to remove moisture, and then further applied to a mixer to obtain a seasoning powder of about 5009 particles. This seasoning bed is
It is a blackish-brown powder with a fragrant aroma and a unique taste.A chemical composition analysis of this powder yielded the following results.

Moisture 7.7% Protein 28.6% Fat 22.9% Carbohydrate 21.9% Ash 18.9% Vitamin A, 1200 IU Next, an example of how the seasoning bed produced in Example 1 is used is as follows. It is.

(1) Eat this seasoning bed as it is, or mix it with other spices (sesame, pepper, pepper, garlic, etc.) as appropriate, and sprinkle it on rice.

(21) Use the seasoning bed in 11 or a mixed bed with other spices as a seasoning for natto.

(3) Used for soup stock for noodles (including Chinese noodles), vegetables, fish, etc. It is especially suitable as part of the powdered seasoning for instant noodles.

Example 2 The meat and internal organs were removed from an adult eel, and the eel head and bones were thoroughly washed with water and placed in a grinder for 12 minutes.
The material was crushed so as to pass through a 0 mesh sieve. Add 300f of soy sauce to this crushed material.

Milin 10. Of, 80 t of sake, 5,002 t of sugar, and 30 t of sodium glutamate were added and thoroughly stirred and mixed to obtain a liquid mixture. Put this mixture into a pressure cooker and heat it to about 120℃ for 1 hour.
Time simmered. Next, add 500% soy protein to this boiling liquid.
After mixing and dissolving 1,000 ft of f and lactose, homogenizing with 200 kg and drying with a spray dryer, seasoning powder 54002 was obtained.

Next, an example of use of the seasoning powder produced in Example 2 will be explained as follows.

(+1) Sprinkle 3-5% of this seasoning powder onto kamaboko, chikuwa, tsumire, sweet potato, etc.

(2) Tofu such as silken tofu and firm tofu are produced from soymilk mixed and dissolved with 0.3 to 1.0% of this seasoning powder.

As mentioned above, this seasoning contains calcium and vitamin A.
Since it is rich in ct and also has the unique flavor of eel, it is extremely effective as a seasoning for various foods and as an additive for enhancing calcium and vitamins.

Claims (1)

[Claims] 1. Ingredients of eel head and bones, sesame oil, mirin, sake,
Seasonings consisting of sugar and chemical seasonings. 2 The process of washing the eel head and bones with water, the process of pulverizing the washed eel into fine particles, the blending process of adding oil, mirin, sake, sugar and chemical seasonings, and the process of adding the blended product A seasoning process consisting of a boiling process of boiling in a pressure cooker, a drying process of removing moisture from the boiled food, and optionally drying the product obtained in the drying process, and a pulverizing process of making the material into fine particles. Production method.