JPS619267A - Food to be sprinkled on boiled rice and its production - Google Patents

Abstract

PURPOSE:To obtain a food to be sprinkled on boiled rice, suitable for boiled rice with tea, containing high-quality meat, having no bad peculiar smell of duck, having a low content of fats, by removing fats from meat of crossbreed of wild and domestic ducks, seasoning it, granulating it to give a main ingredient, blending the main ingredient with seasoning, and an auxiliary additional matter of nutritive source. CONSTITUTION:Meat of crossbreed of wild and domestic ducks are ground, treated with hot water, fats are removed from it, and it is quenched with water. The meat is then seasoned, dried, granulated, blended with seasoning containing salt, an auxiliary additional matter of nutritive source (e.g., deodorized bone powder of cow, Chlorella powder, etc.), to give the aimed food.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to furikake foods (including ochazuke foods) whose main ingredient is duck meat, and a method for producing the same.

[Prior art]

Since the Japanese diet consists of rice as their staple food, sprinkled foods are widely used. Sesame salt is a well-known sprinkled food, but in recent years, various sprinkled foods have been developed due to the diversification of dietary habits.

Typical examples of such furikake foods include shiso-furikake foods that use perilla as the main ingredient, shrimp non-furikake foods that use egg yolk grains and small shrimp as the main ingredients, and salmon that uses dried small pieces of salmon meat as the main ingredient. There are chazuke furikake foods, beef-based furikake foods, cod egg-based furikake foods, etc., but furikake foods whose main ingredient is duck meat and their production methods are unknown.

[Problems with conventional technology]

However, most furikake foods are usually mass-produced by manufacturers, and as a result, the taste is uniform, which has led to people getting tired of them. Therefore, it is desirable to have as many types of furikake foods as possible in order to avoid getting bored.

Now, let's consider duck meat. Duck meat is a tasty and low-cholesterol meat that is widely known as Kamo Nanban and Bugumi, but wild ducks such as Kobe and Manazuru are The meat has a somewhat odor, making it problematic to use it as an ingredient in furikake foods. However, ducks, which are the offspring of ducks and ducks, have no odor, are high-quality meat, and have high nutritional value, so they can be said to be a good material for furikake foods. It also has less odor than other meats such as beef. From these facts, it can be said that it is a problem with the prior art that furikakuri foods that use duck meat as a main ingredient and methods for producing the same have not been known. Furthermore, most ducks are farmed, so
Unlike wild ducks, the supply is stable.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a sprinkle food containing duck meat as a main ingredient and a method for producing the same.

[Means to solve problems]

Since the present invention as a means for solving the above problems relates to a sprinkling food and a method for producing the same, these will be individually described below.

The invention regarding sprinkle food is composed of dried grains of seasoned duck meat after defatting, a seasoning containing salt, and an additive serving as a supplementary nutritional source.

Here, seasonings containing salt refer to seasonings made of salt and, for example, kelp powder, chemical seasonings, etc. (however, it also includes cases where only salt is used as a seasoning), and is an additive that serves as a supplementary nutritional source. For example, the substance may be one or more of the following: dried seaweed pieces that have flavor, small pieces of haze, deodorized beef bone meal that is a source of calcium, dried plum meat that is a health food, chlorella powder or granules that are also a health food, etc. A mixture of two or more.

In addition, when using the sprinkle food according to the present invention as a sprinkle food for ochazuke, it is desirable to increase the amount of salt and further mix matcha or the like.

Next, the first invention regarding the method for producing the furikake food is a small crushing process in which duck meat, which is the main ingredient, is crushed into small pieces, and the finely crushed duck meat is soaked in boiling water. A pickling step in boiling water, a quenching step in which the boiled duck meat is quenched with water, a seasoning step in which the quenched duck meat is soaked in seasonings, and a seasoning step in which the duck meat is seasoned. The drying process involves drying the processed duck meat and turning it into grains, and adding a seasoning containing salt to the dried duck meat (
It consists of a blending step of blending (including cases where only salt is used) and additives that serve as supplementary nutritional sources. Further, the second invention regarding the method for producing the furikake food includes a small crushing process of finely crushing the duck meat, which is the main ingredient, into small pieces, and a step of crushing the duck meat, which is the main ingredient, into small pieces, and adding salt to the finely crushed duck meat. Consisting of a boiling water treatment step of soaking in boiling water, a quenching treatment step of quenching the boiled duck meat with water, and a drying treatment step of drying the quenched duck meat into grains. has been done.

[Function] In the furikake food according to the present invention, the duck meat is defatted and not greasy, the ochazuke can be used as a furikake food, and an appropriately blended seasoning is added to enhance the flavor of the duck meat. The taste is doubled, and furthermore, the additives that serve as supplementary nutritional sources can supplement the nutritional sources that are lacking even in the staple food.

Next, the operation of the first invention regarding the method for producing the sprinkling food will be explained.

First, the duck meat, which is the main ingredient, was crushed into small pieces and then treated with boiling water, which thoroughly sterilized the duck meat by thoroughly sterilizing it and removing the fat contained in the duck meat. This is to remove it to some extent. There is also a method of steaming small pieces of duck meat to sterilize and degrease it, but in terms of degreasing, the boiling water treatment described above is better because the fat floats when it is passed through boiling water. Note that it is possible to first treat the duck meat with hot water and then crush it into small pieces without crushing it into small pieces, but if this is done, the whole meat will shrink, resulting in a poor yield. Of course, if duck meat that has been crushed into small pieces is treated with boiling water, the inside of each individual grain will shrink, but experiments have shown that the apparent volume becomes larger when the duck meat is crushed into small pieces and then treated with hot water.

Thereafter, the duck meat treated with boiling water is taken out and quenched with water (quenching process). This allows excess fat and scum attached to the duck meat to escape, tightening the quality of the meat and preserving the special flavor contained in the golden duck meat.

Next, the duck meat is marinated in seasonings that have been appropriately seasoned with salt, sugar, soybean paste, etc. (seasoning is a processing step), and this allows the flavor to permeate into the duck meat.

Incidentally, since the quenched duck meat itself has a unique taste, it is also possible to season it with only salt without using any other seasonings.

The duck meat seasoned in this way is dried in the next step. This drying process can be carried out by, for example, stirring the duck meat appropriately and passing air (preferably hot air) through it, drying it in the sun, or vacuum drying. The purpose of this method is to significantly reduce the amount of moisture contained in duck meat (to about 15% or less) to prevent spoilage.

After going through the above process, the duck meat becomes grains, and even if it is in this state, if it has an appropriate amount of salt, it can be made into a furikake food, but in order to add more flavor and make it more delicious, and to make it a furikake food that is rich in nutrients. , adding seasonings containing salt and additives as supplementary nutritional sources as previously described.

Next, the operation of the second invention regarding the method for producing the sprinkling food will be explained.

In order to avoid redundant explanations, only the differences from the first invention in the method for producing the sprinkling food will be described.

The duck meat that has gone through the small crushing process is soaked in boiling water containing salt.This gives the duck meat an appropriate saltiness and brings out the unique taste of the duck meat. It is intended to be omitted.

Of course, the salt adhering to the surface of the duck meat will be washed away in the subsequent quenching process, but there is no particular problem because the salt is seeping into the inside of the duck meat. In addition, since it can be used as a sprinkling food as it is, the previous mixing step is not an essential component.

[Example 1] Next, an example of the sprinkle food and its manufacturing method (according to the first invention) will be described to provide an understanding of the present invention.

The duck meat, which has been subjected to membrane processing and the neck, legs, internal organs and bones have been removed, is crushed into small pieces (minced) using a crusher (small crushing process). In the example, the duck meat was crushed into small pieces by using a crusher, but it is also possible to cut the duck meat into small pieces by cutting it vertically and horizontally with a knife or the like.

Next, this duck meat is soaked in boiling water for about 5 to 15 minutes (boiling water treatment step). In this process, fat contained in the duck meat and unnecessary for the sprinkled food is eluted. Thereafter, the duck meat is rapidly cooled while being washed with cold water (quenching process). The cooled duck meat is then taken out and soaked in a seasoning containing an appropriate amount of soy sauce, miso, salt, and monosodium glutamate for about 1 to 5 hours (seasoning is a processing step).

By the way, it is preferable to boil the above seasoning once for sterilization and mixing of the seasoning.

After that, the seasoned duck meat is taken out and dried for about 7 to 8 hours while stirring appropriately to form granulated duck meat.

Next, add seasoning to the granulated duck meat with an appropriate amount of salt and kelp powder (in some cases, a little chemical seasoning), etc.
One or more additives serving as supplementary nutritional sources are added, such as small pieces of dried seaweed, small pieces of haze, deodorized beef bone meal, dried plum meat, and chlorella powder or granules.

If cow bone meal is added here, it becomes an excellent sprinkling food for growing children and the elderly, as it contains a large amount of calcium, which is effective in preventing bone fractures and tooth decay. In addition, dried plum meat is an alkaline food,
Its taste has been familiar to Japanese people for a long time, so by mixing an appropriate amount of this dried plum meat with furikari food, it becomes an excellent health food. This also applies to sprinkling foods containing chlorella powder or granules, which are alkaline foods and also contain chlorophyll.

(Example 2) Next, an example of the second invention regarding the method for producing the sprinkling food will be described.

The duck meat, which has been subjected to membrane processing and the neck, legs, internal organs and bones have been removed, is crushed into small pieces (minced) using a crusher (small crushing process). In the example, the duck meat was crushed into small pieces by using a crusher, but it is also possible to cut the duck meat into small pieces by cutting it vertically and horizontally with a knife or the like.

Add this duck meat to boiling water containing about 3-10% salt for 5-1 minutes.
Leave on for about 5 minutes (boiling water treatment process). This process removes the fat and scum from the duck meat, and also adds flavor.

The duck meat that has been treated with boiling water is taken out and quenched while being washed with water (quenching process). After this, use hot air for 7~8
Dry for about an hour (drying process). Through the above steps, dried grains of duck meat, which are the main ingredient of furikake foods, are completed.

In addition, it can be used as a sprinkle food, but
Furthermore, the seasonings and nutritional supplements mentioned in Example 1
It is also possible to add additives that serve as a source.

Furthermore, although the above embodiments have been specifically explained using numbers, the scope of the present invention is not limited to these numbers.

〔effect〕

As stated above, the present invention was made with the focus on the fact that duck meat is a high-quality meat that does not have a unique odor. Therefore, furikakuri foods made from duck meat as a main ingredient are suitable for anyone who does not have a unique odor. However, it becomes an edible sprinkle food. Therefore, this makes it possible to diversify sprinkled foods.

Next, by the method for producing a furikake food according to the present invention (referring to the first and second inventions), a furikake food whose main ingredient is duck meat, which has not been produced in the past, can be produced, and furthermore, the method for producing a furikake food according to the present invention By using this method, it is possible to produce a furikake dish whose main ingredient is duck meat with a low fat content and firm meat quality. In particular, this low-fat sprinkled food is excellent as an ochazuke food because the fat does not float even when it is poured into hot water.

Claims (6)

[Claims] (1) A sprinkling food characterized by comprising dried grains of seasoned duck meat after defatting, a seasoning containing salt, and an additive serving as a supplementary nutritional source. (2) The sprinkling food according to claim 1, which contains deodorized beef bone powder as an additive. (3) The sprinkling food according to claim 1, which contains dried plum meat as an additive. (4) The sprinkling food according to claim 1, which contains chlorella powder or granules as an additive. (5) A small crushing process in which duck meat, which is the main ingredient, is crushed into small pieces and cut into small pieces; a hot water treatment process in which the finely crushed duck meat is soaked in boiling water; and the duck meat processed in boiling water is soaked in boiling water. a quenching step of rapidly cooling the quenched duck meat with water, a seasoning step of seasoning the quenched duck meat by soaking it in a seasoning, and a drying step of drying the seasoned duck meat into grains. A method for producing a furikake food product, comprising the steps of: mixing a seasoning containing salt and an additive serving as a supplementary nutritional source into the dried duck meat. (6) A small crushing process in which the duck meat, which is the main ingredient, is crushed into small pieces, a hot water treatment process in which the finely crushed duck meat is soaked in boiling water containing salt, and the boiling water processed duck meat is soaked in hot water containing salt. A method for producing sprinkled food, comprising a quenching step of rapidly cooling duck meat with water, and a drying step of drying the quenched duck meat into grains.