JPS61177939A - Production of salted guts of firefly squid - Google Patents
Production of salted guts of firefly squidInfo
- Publication number
- JPS61177939A JPS61177939A JP60018956A JP1895685A JPS61177939A JP S61177939 A JPS61177939 A JP S61177939A JP 60018956 A JP60018956 A JP 60018956A JP 1895685 A JP1895685 A JP 1895685A JP S61177939 A JPS61177939 A JP S61177939A
- Authority
- JP
- Japan
- Prior art keywords
- parts
- seasoning
- squid
- liver
- natural
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は螢いかを素材とした新規な塩辛の製造方法に閤
する。DETAILED DESCRIPTION OF THE INVENTION The present invention provides a novel method for producing salted fish using firefly squid as a raw material.
螢いかは、俗にマツイカ、コイ力とも呼ばれ、体長5c
m前後の小さないかの仲間で、主として富山湾等の極く
限られた海にしか生息せず、身体から螢のような光を発
しで群避し、春4.5月頃、滑川、魚津辺りの海岸に押
し寄せ、そのさまは龍宮の乙姫さまの使いかと嘆賞され
る深海魚である。Firefly squid is also commonly known as pine squid or carp, and has a body length of 5 cm.
A member of the small squid family, about 1.5 m in size, it lives only in extremely limited sea areas, mainly in Toyama Bay, and emit firefly-like light from its body to avoid crowds. Around April and May in spring, it lives around Namegawa and Uozu. It is a deep-sea fish that washes up on the shores of Japan and is praised as being the messenger of Princess Otohime of the Ryugu.
しかも淡泊で不味のきいた独特の風味があり、従来から
酢味噌あえ、黄身酢會せ辛煮等の料理法で季節の味とし
て賞味され、特に費いかの刺身は非常な珍味とされてい
る。Moreover, it has a unique flavor that is bland and unpleasant, and has traditionally been enjoyed as a seasonal flavor by cooking with vinegar and miso, or simmered yolk with vinegar, and squid sashimi is especially considered a delicacy. .
本発明は、更に進んで、その独特の風味を充分に活か゛
した螢いかを素材とした新規な塩辛の製造方法を提供す
ることを目的としている。A further object of the present invention is to provide a novel method for producing salted fish made from firefly squid, which fully utilizes its unique flavor.
従未のいかの塩辛は、生いかを切り開いて履わたを除去
し、水洗い後に8〜10%の塩を添加して一昼夜の経過
により水切りし、その水切り処理したいかの皮を剥いで
身を短冊状に切り、次いで履わなと短冊状に切ったいか
とを混ぜ合わせ、これを塩漬にし、好みに応じて調味料
を混入させて製造していた。Traditionally, salted squid is made by cutting open a raw squid, removing the membrane, washing it with water, adding 8-10% salt, draining it for a day and night, then peeling the skin of the squid you want to drain and removing the flesh. It was made by cutting the squid into strips, then mixing the tsuwana with the cut squid, pickling it in salt, and adding seasonings to taste.
ところがこの従来品では、いかの皮を剥いだり細切りす
る作業が面倒であり、大変な工数を要すると共に、短時
間ながらいかを加熱し皮を剥ぎ易くするためいかの身が
硬くなったりする欠点があった。また足部は硬いため除
外している無駄があった。However, with this conventional product, the work of peeling and slicing the squid is troublesome and requires a lot of man-hours, and the disadvantage is that the squid becomes hard because the squid is heated for a short time to make it easier to peel. there were. Also, since the feet are hard, there was no point in excluding them.
更に腐敗防止のために塩分添加量がかなり多(、このた
め塩味がきつく、風味とまろやかさに欠は飽きのくる味
付けであり、必ずしも満足すべき味ではなかった。Furthermore, the amount of salt added was quite high to prevent spoilage (because of this, the salty taste was strong, and the flavor and mellowness were lacking, making the seasoning boring and not necessarily satisfying).
本発明は、螢いかの塩辛の製法において、このような従
来製法の欠点をも完全に解消することを目的としている
。The purpose of the present invention is to completely eliminate the drawbacks of the conventional method for producing salted firefly squid.
次に本発明の一実施例を説明する。Next, one embodiment of the present invention will be described.
先ず、素材である土受いかの身と足とを分離し、内臓、
嘴、軟甲、目玉を除去する。そして、内臓などを除去し
た土受いかに食塩4〜8%、水分活性1111!1剤及
1/PH1!整剤1〜5%、アルコール製剤3〜8%を
添加していわゆる塩漬にしておく。上記食塩の添加量は
、夏期には多口に、冬期には少な目に調整する。First, the body and legs of the Tsuchiuke squid are separated, and the internal organs and
Remove the beak, carapace, and eyeball. And then, the internal organs etc. have been removed, and the salt is 4-8%, the water activity is 1111! 1 agent and 1/PH 1! Add 1 to 5% of a conditioning agent and 3 to 8% of an alcohol preparation to make a so-called salt pickle. The amount of salt added is adjusted to be large in the summer and small in the winter.
この塩蔵において添加される水分活性調整剤及びP)I
I!整剤としては例えばリンゴ酸塩系保存料を主体とす
るものが使用される。このものは水分活性を低下させ各
種細菌の発育を阻む作用をなし、且つ、製品のPI(を
長期間にわたり安定した状態に保つことができる。また
、アミノ酸類等の固まりを防止することができ、旨味も
向上する。一方、アルコール製剤は強力な殺菌・制菌効
果を発揮すると共に、保存料として食塩の一部を代用で
きるので低塩食品を得るのに好適である。Water activity regulator and P)I added in this salting
I! As the preservative, for example, a preservative based on malate is used. This substance has the effect of reducing water activity and inhibiting the growth of various bacteria, and can also keep the product's PI (PI) in a stable state for a long period of time.It can also prevent amino acids, etc. from clumping. On the other hand, alcohol preparations exhibit strong bactericidal and antibacterial effects and can be used as a preservative in place of a portion of common salt, making them suitable for producing low-salt foods.
螢いかば生のま隻の新鮮なものを使用するのが望ましい
、しかし、螢いかの漁獲期は極く短い期間に限られるか
ら、季節外れにも作る場合は、新鮮度と風味が落ちない
ように特別の保存法が必要である。その一つとして、最
近開発された窒素加工による保存法が最も適切で、取り
たてのような新鮮さを保持した土受いかを年中使用する
ことができる。It is preferable to use fresh, raw firefly squid, but since the harvesting season for firefly squid is limited to a very short period, if you make it outside of the season, be careful not to lose its freshness and flavor. requires special preservation methods. One of the most suitable methods is the recently developed preservation method using nitrogen processing, which allows the squid to be used year-round while retaining its freshness.
上記のように塩漬された土受いかは脱水処理される。脱
水方法としては、目の粗い袋に入れて加圧脱水する方法
や、遠心分離脱水法によってもよい。The salted clay as described above is dehydrated. The dehydration method may be a method of placing the product in a coarse mesh bag and dehydrating it under pressure, or a centrifugal dehydration method.
螢いかの内臓のうち肝臓即ち腹わたは「赤わた」とも言
われ、螢いか独特の風味があり、舌にとろけてくる至極
(絶妙な味覚を有する。この腹わた。Among the internal organs of a firefly squid, the liver, or abdominal gut, is also called ``red gut'' and has the unique flavor of a firefly squid, and has an exquisite taste that melts on the tongue.
は水洗い、により表面の汚物を除き水切りし、多数個集
めて予め別容器にてすっておくとよい。It is best to wash them with water to remove dirt from the surface, drain them, collect a large number of them, and drain them in a separate container beforehand.
この履わた100部に対して、還元澱粉糖化物30〜5
0部、!l酵抑制作用を有する天然酸化腐敗防止剤10
〜50部、米麹を主原料にした醗酵調味8130〜50
部、天然糊料製剤°5〜30部、動物蛋白質の加水分解
物よりなる天然調味料1〜5部並びに乳酸製剤0.5〜
4部、乳化剤1〜7部を混入させて調味保存向上液とな
す。For 100 parts of this shoe padding, 30-5% of reduced starch saccharide
0 copies! 10 natural oxidative spoilage inhibitors with fermentation inhibitory effect
~50 parts, fermented seasoning made from rice malt as the main ingredient 8130~50
5 to 30 parts of a natural thickening agent, 1 to 5 parts of a natural seasoning made from an animal protein hydrolyzate, and 0.5 to 30 parts of a lactic acid preparation.
4 parts and 1 to 7 parts of an emulsifier to prepare a seasoning preservation improving liquid.
上記還元澱粉糖化物は、澱粉から作られる糖化物を原料
とし、還元作用により得られる単糖類及び多糖類からな
る。これは、砂糖の約70%の甘味を有し低甘味食品用
に添加されるもので、増粘剤及び皮膜側としても作用す
る。The reduced starch saccharide is made from a saccharide made from starch and consists of monosaccharides and polysaccharides obtained by reduction. It has about 70% the sweetness of sugar and is added for low-sweetness foods, and also acts as a thickener and film.
また天然酸化腐敗防止剤としては、例えばエバー7レツ
クス(商標名)を使用することができ、これは醗酵抑制
作用も有する表示のいらない天然物保存剤(防腐剤)で
ある。Further, as a natural oxidative spoilage inhibitor, for example, Ever7 Rex (trade name) can be used, which is a natural product preservative (preservative) that also has a fermentation inhibiting effect and does not require labeling.
上記醗酵調味液は、米麹を主原料とし醗酵熟成させて得
られたもので、米麹の糖化作用によりグルコースをはじ
めとして多種の糖類が含まれている麹調味液である。The above-mentioned fermented seasoning liquid is obtained by fermenting and maturing rice koji as a main raw material, and is a koji seasoning liquid that contains various types of sugars including glucose due to the saccharification effect of rice malt.
上記天然糊料製剤は、増粘効果、皮膜効果、漬物の酸化
防止1歩留り向上を目的としている。このものの添加は
、特に保存での粘度低下がないばかりか、その粘性は外
部から力を加えると粘度が低下し、静止すると粘度が増
大するため皮膜効果が大きい。The above-mentioned natural paste preparation is intended to improve the thickening effect, the film effect, and the oxidation prevention rate of pickles. Addition of this substance not only does not cause the viscosity to decrease particularly during storage, but also has a great film effect because the viscosity decreases when force is applied from the outside and increases when it stands still.
また、動物エキスより得られる上記天然調味料は、優れ
た塩なれ効果を発揮すると共に、化学調味料と併用する
と着しい相乗効果が生じる。この調味料は、核酸系調味
料のグルタミン酸ソーダが微妙な調味力に欠は曽昧に幅
がないという欠点を解消し、天然の「コク昧」を与える
効果がある。In addition, the above natural seasoning obtained from animal extracts exhibits an excellent salt-melting effect, and when used in combination with chemical seasonings, a strong synergistic effect is produced. This seasoning eliminates the drawback of the nucleic acid-based seasoning sodium glutamate, which has a subtle seasoning power and lacks a wide range of flavor, and has the effect of imparting natural ``richness.''
乳酸製剤は、乳酸の酸性はそのままで、酸味・酸臭を和
らげたものを使用する。これは表示不要の殺菌剤である
。Use a lactic acid preparation that retains the acidity of lactic acid but has a softened sour taste and odor. This is a disinfectant that does not require labeling.
上記乳化剤としては例えばポリ燐酸ナトリウムを使用す
ることができ、上記した各種添加物が長期間にわたって
安定した混合状態であることを目的として添加される。For example, sodium polyphosphate can be used as the emulsifier, and is added for the purpose of keeping the various additives described above in a stable mixed state over a long period of time.
この乳化剤の添加がない場合は、1〜2+月後には上記
各種添加物が浮上し白濁してくるおそれがある。If this emulsifier is not added, the various additives mentioned above may float to the surface and become cloudy after 1 to 2+ months.
なお上記各種食品添加物の他、天然の甘味料などを添加
して旨味向上を図ることができる0例えば「柚子昧」、
「辛子昧」、「塩味jなどを提供することができる。な
お上記調味保存剤は、全て、添加表示不要の天然物を使
用している。In addition to the various food additives mentioned above, natural sweeteners can be added to improve the flavor.For example, "Yuzu Mai",
It is possible to provide flavors such as ``Karashi mai'' and ``Salty j.''The seasoning preservatives mentioned above are all natural products that do not require additive labeling.
以上のように1llll!iされた調味保存向上液は、
螢いか特有の風味を呈する腹わた(「赤わた」)と上記
各種添加物との混ぜ合せにより、絶妙の味覚と適度の保
存性を保有している。As above, 1llll! The seasoning preservation improvement liquid that has been prepared is
The mixture of belly cotton (red cotton), which has the unique flavor of firefly squid, and the various additives mentioned above gives it an exquisite taste and moderate shelf life.
次に、上記脱水後の土受いか100部に対して上記赤わ
たを主体とした調味保存向上液を15〜40sの割で混
ぜ合わせこの全重量に対して結晶化防止及び離水防止効
果に優れた粉飴を0.5〜4%添加し熟成させる。そし
て熟成工程終了後に販売用容器に適量づつ詰め換えて、
製造工程を終了する。Next, 100 parts of the dehydrated clay cake is mixed with the seasoning preservation improving liquid mainly made of red cotton for 15 to 40 seconds, which has an excellent crystallization prevention and syneresis prevention effect on the total weight. Add 0.5 to 4% of starch candy and let it mature. After the aging process is complete, the appropriate amount is refilled into containers for sale.
Finish the manufacturing process.
上記一実施例方法により製造された螢いかの塩辛は、従
来の短冊形に細切りしたいかの塩辛に比較して、螢いか
一匹分の身を丸ごと口中にいれて食することができ、し
かも足の部分を何ら除外する必要はなく、−6分の足も
そのまま食することができる。The salted firefly squid produced by the method of the above embodiment can be eaten by putting the entire body of one firefly squid in the mouth, compared to the conventional salted squid cut into strips. There is no need to exclude any part of the leg, and the -6 minute leg can be eaten as is.
また塩分を少なくし、螢いか独特の風味を有する履わた
と上記各種天然調味保存剤とにより味を調整しているの
で、足も含めて身(肉)が非常に柔らか(、水気をたっ
ぷり含んでおり、その噛み心地は螢いかの刺身を食する
が如き噛み心地と何んら遜色がない。In addition, the salt content is reduced and the taste is adjusted using the unique flavor of fireflies and the various natural seasoning preservatives mentioned above, so the meat, including the feet, is extremely tender (and contains plenty of moisture). The texture is comparable to that of eating firefly squid sashimi.
さらにその味は非常にまろやかで、風味豊かな高級珍味
として、酒の肴等に賞味されるものである。Moreover, it has a very mild taste, and is a rich, high-quality delicacy that is enjoyed as an accompaniment to alcoholic beverages.
一方製造工程においても、従来のいかの塩辛と比較して
、いかの皮を剥いで身を短冊状に細切りする必要がなく
、また足の部分を除外する必要もないので、作業工程が
非常に簡単であり、大量生産が可能で、且つ一匹の螢い
かのほとんどを塩辛の素材としているので、全く無駄が
なく1.非常に安価に提供する二とができる。On the other hand, in the manufacturing process, compared to traditional salted squid, there is no need to peel the squid and cut the squid into strips, and there is no need to exclude the legs, making the work process much easier. It is simple and can be mass-produced, and most of the raw material for salted fish is from one firefly squid, so there is no waste at all.1. We can offer both at a very low price.
尚、本発明方法による螢いかの塩辛は、従来のいかの塩
辛に比べ、塩分を少なく調整しであるので保存に際して
は冷蔵を必要とするが天然物保存剤等の添加により夏場
であっても、少な(とも1+月以上の保存は大丈夫であ
る。また、最終工程で結晶化防止剤及び離水防止剤を添
加しているので、常に安定な液状態を確保することがで
きる。The salted firefly squid produced by the method of the present invention has a lower salt content than conventional salted squid, so it requires refrigeration for storage, but with the addition of natural preservatives, it can be stored even in the summer. It is safe to store it for more than 1+ months.Also, since a crystallization inhibitor and a syneresis inhibitor are added in the final step, a stable liquid state can be ensured at all times.
なお上記実施例では、土受いがの身と足とを切断分離し
た場合について説明したが、分離することなく身を切り
開いて履わたを出しただけの状態を素材とすることもで
きる。これは土受いか自体が非常に小さく、且つ柔らか
いためにできることである。In the above embodiments, the case was explained in which the body and the foot of the doke were cut and separated, but the material may also be one in which the body and the foot are simply cut open and the soles exposed. This is possible because the soil catcher itself is very small and soft.
Claims (1)
〜8%、水分活性及びPH調整剤1〜5%及びアルコー
ル製剤3〜8%を添加して塩蔵後に脱水処理し、上記除
去された内臓のうち肝臓については水洗いにより表面の
汚物を除き水切りし、この肝臓100部に対して還元澱
粉糖化物30〜50部、醗酵抑制作用を有する天然酸化
腐敗防止剤10〜50部、米麹を主原料にした発酵調味
液30〜50部、天然糊料製剤5〜30部、動物蛋白質
の加水分解物よりなる天然調味料1〜5部、乳酸製剤0
.5〜4部及び乳化剤1〜7部を混入させて調味保存向
上液となし、上記脱水後の生螢いか100部に対して上
記肝臓を主体とした調味保存向上液を15〜40部の割
で混ぜ合わせこの全重量に対して結晶化防止剤及び離水
防止剤を0.5〜4%添加し熟成させることを特徴とす
る螢いかの塩辛の製造方法。1) Raw firefly squid with internal organs, beak, soft carapace, and eyes removed, salt 4
~8%, a water activity and PH regulator 1-5%, and an alcohol preparation 3-8% were added, and after salting, the liver was dehydrated, and among the internal organs removed above, the liver was washed with water to remove surface impurities and drained. , 30 to 50 parts of reduced starch saccharide per 100 parts of this liver, 10 to 50 parts of a natural oxidation and spoilage inhibitor that has a fermentation inhibiting effect, 30 to 50 parts of a fermented seasoning liquid mainly made from rice malt, and a natural thickening agent. 5 to 30 parts of preparation, 1 to 5 parts of natural seasoning made from animal protein hydrolyzate, 0 lactic acid preparation
.. Mix 5 to 4 parts and 1 to 7 parts of an emulsifier to make a seasoning preservation improving solution, and divide 15 to 40 parts of the liver-based seasoning preservation improving solution to 100 parts of the dehydrated raw firefly squid. A method for producing salted firefly squid, which is characterized by adding 0.5 to 4% of an anti-crystallization agent and an anti-syringe agent to the total weight and ripening.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60018956A JPS61177939A (en) | 1985-02-01 | 1985-02-01 | Production of salted guts of firefly squid |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60018956A JPS61177939A (en) | 1985-02-01 | 1985-02-01 | Production of salted guts of firefly squid |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS61177939A true JPS61177939A (en) | 1986-08-09 |
Family
ID=11986098
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60018956A Pending JPS61177939A (en) | 1985-02-01 | 1985-02-01 | Production of salted guts of firefly squid |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS61177939A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007097455A (en) * | 2005-10-03 | 2007-04-19 | Katsuya Fukami | Salted cuttlefish gut and method for making the same |
JP2015181461A (en) * | 2014-03-26 | 2015-10-22 | 大分県 | Method of preventing water permeation into pickle |
-
1985
- 1985-02-01 JP JP60018956A patent/JPS61177939A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007097455A (en) * | 2005-10-03 | 2007-04-19 | Katsuya Fukami | Salted cuttlefish gut and method for making the same |
JP2015181461A (en) * | 2014-03-26 | 2015-10-22 | 大分県 | Method of preventing water permeation into pickle |
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