JPS62208258A - Krill food of delicate flavor - Google Patents
Krill food of delicate flavorInfo
- Publication number
- JPS62208258A JPS62208258A JP61049695A JP4969586A JPS62208258A JP S62208258 A JPS62208258 A JP S62208258A JP 61049695 A JP61049695 A JP 61049695A JP 4969586 A JP4969586 A JP 4969586A JP S62208258 A JPS62208258 A JP S62208258A
- Authority
- JP
- Japan
- Prior art keywords
- krill
- food
- red pepper
- raw
- pepper
- 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
- 241000239366 Euphausiacea Species 0.000 title claims abstract description 51
- 235000013305 food Nutrition 0.000 title claims abstract description 28
- 239000000796 flavoring agent Substances 0.000 title abstract description 12
- 235000019634 flavors Nutrition 0.000 title abstract description 12
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 14
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 14
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 14
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 14
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 13
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 238000005554 pickling Methods 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000000576 food coloring agent Substances 0.000 claims 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract description 3
- 241001098054 Pollachius pollachius Species 0.000 abstract description 3
- 235000013614 black pepper Nutrition 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 239000001931 piper nigrum l. white Substances 0.000 abstract description 3
- 241000251468 Actinopterygii Species 0.000 abstract description 2
- 240000002234 Allium sativum Species 0.000 abstract description 2
- 241000785681 Sander vitreus Species 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 239000000284 extract Substances 0.000 abstract description 2
- 235000004611 garlic Nutrition 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 abstract description 2
- 244000227206 Aframomum melegueta Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000000975 dye Substances 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000219198 Brassica Species 0.000 description 5
- 235000003351 Brassica cretica Nutrition 0.000 description 5
- 235000003343 Brassica rupestris Nutrition 0.000 description 5
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 5
- 235000010460 mustard Nutrition 0.000 description 5
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- 238000004040 coloring Methods 0.000 description 4
- 230000007423 decrease Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 239000004471 Glycine Substances 0.000 description 2
- 241000108056 Monas Species 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 244000017106 Bixa orellana Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 241000186514 Warburgia ugandensis Species 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 235000012665 annatto Nutrition 0.000 description 1
- 239000010362 annatto Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 230000002747 voluntary effect Effects 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、生オキアミ剥身肉を利用して特有の風味及び
食感を付与したオキアミ珍味食品に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a krill delicacy food that uses raw krill flakes to impart a unique flavor and texture.
（従来の技術及びその問題点〕
従来の辛子明太子製品は、スケトウダラ卵を、レッドペ
ッパーと食塩を主に、各種調味料で漬け込んだ加工食品
であり、高級珍味として広く供給されている。しかし、
近年、スケトウダラの漁獲量の減少と共に、今後さらに
辛子明太子製品の価格高騰が予想される。(Prior art and its problems) Conventional karashi mentaiko products are processed foods made by pickling pollack eggs with various seasonings, mainly red pepper and salt, and are widely supplied as high-class delicacies.However,
In recent years, along with the decline in the catch of walleye pollack, the price of mustard mentaiko products is expected to rise further in the future.
又、オキアミは、近年、南極オキアミを中心に未利用蛋
白資源として注目されているが、食用として供される量
は少なく、通常、漁業用の飼料として利用されており、
その有効利用が望まれている。In addition, in recent years, krill, especially Antarctic krill, has attracted attention as an untapped protein resource, but the amount that is eaten is small and is usually used as feed for fishing.
It is hoped that it will be used effectively.
従うで、本発明の目的は、未利用蛋白資源として注目さ
れているオキアミを、生剥身の状態で、今後供給の減少
が見込まれる辛子明太子様に風味付けしてその利用を図
ることにある。Accordingly, the purpose of the present invention is to use krill, which is attracting attention as an unused protein resource, in its raw peeled state by flavoring it with mustard mentaiko, whose supply is expected to decrease in the future. .
本発明者らは、上記の目的を達成すべき種々検針した°
結果、生オキアミ剥身肉を、特定の調味量とともに特定
割合で漬け込むと、辛子明太子様の風味ををし且つ辛子
明太子とは異なる食感を存する新規なオキアミ珍味食品
が得られることを知見した。The present inventors conducted various meter readings to achieve the above purpose.
As a result, it was discovered that by pickling raw krill flaked meat in a specific ratio with a specific amount of seasoning, a novel krill delicacy food with a flavor similar to karashi mentaiko and a texture different from karashi mentaiko could be obtained. .
本発明は、上記の知見に基づきなされたもので、生オキ
アミ剥身内を、レッドペッパー、食塩、レッドペッパー
以外の香辛料及び各種調味料で漬け込んだことを特徴と
するオキアミ珍味食品を提供することにより、上記の目
的を達成したものである。The present invention has been made based on the above findings, and provides a krill delicacy food characterized by pickling raw krill shells with red pepper, salt, spices other than red pepper, and various seasonings. , the above objectives have been achieved.
以下に本発明のオキアミ珍味食品について詳述する。The krill delicacy food of the present invention will be described in detail below.
本発明のオキアミ珍味食品に用いる生オキアミ剥身内は
、オキアミを脱殻し、生剥身としたもので、オキアミと
しては、所謂南極オキアミが好適に用いられる。The shelled raw krill used in the krill delicacy food of the present invention is obtained by dehulling the krill and making it raw, and the so-called Antarctic krill is suitably used as the krill.
また、レッドペッパー以外の香辛料としては、ホワイト
ペラパー、ガーリック、オニオン等が好適に用いられ、
又、調味料としては、糖（蔗糖、グルコース、水飴、蜂
蜜等）、アミノ酸（グリシン、グルタミン酸等）、更に
ＨＡ Ｐ 、魚肉エキス、味醗等が用いられるが、これ
らに制限されるものではない。In addition, white pepper, garlic, onion, etc. are preferably used as spices other than red pepper.
In addition, as seasonings, sugars (sucrose, glucose, starch syrup, honey, etc.), amino acids (glycine, glutamic acid, etc.), HAP, fish extract, mirin, etc. are used, but are not limited to these. .
また、本発明のオキアミ珍味食品においては、必要に応
じて、微皇の色素が用いられる。この色素としては、食
用色素であれば天然色素及び合成色素の何れを用いても
良いが、特にモナス系色素又は／及びアナトー系色素を
用いるのが好ましい。In addition, in the krill delicacy food of the present invention, if necessary, a pigment of the wee-huang is used. As the coloring matter, any natural coloring or synthetic coloring may be used as long as it is an edible coloring, but it is particularly preferable to use a Monas type color and/or an annatto type color.
而して、本発明のオキアミ珍味食品は、生オキアミ剥身
内を、レッドペッパー、食塩、レッドペッパー以外の香
辛料及び各種調味料で漬け込むことにより、辛子明太子
様の風味及び辛子明太子とは異なる食感を呈させたもの
である。生オキアミ剥身内に対するこれ以外の原料の配
合割合は、斯る風味及び食感を付与する上で、生オキア
ミ剥身肉１００市量部に対し、レッドペッパー０．５〜
３重量部、食塩５〜１０重量部、レッドペッパー以外の
香辛料０．１〜０．５重量部、各種調味料５〜２０重量
部とするのが好ましい。又、これらの原料による生オキ
アミ剥身内の漬け込みに際しては、その全部をミキサー
にて調味料がまんべんなく行きわたる様に配合するのが
好ましい、漬け込み時間は、好ましくは、１２〜２４時
間である。Therefore, the krill delicacy food of the present invention has a flavor similar to karashi mentaiko and a texture different from karashi mentaiko by pickling the inside of raw krill flakes with red pepper, salt, spices other than red pepper, and various seasonings. This is what makes it appear. In order to impart such flavor and texture to raw krill flakes, the blending ratio of other raw materials is 0.5 to 0.5 to 100 parts by weight of red pepper per 100 parts of raw krill flakes.
It is preferable to use 3 parts by weight, 5 to 10 parts by weight of salt, 0.1 to 0.5 parts by weight of spices other than red pepper, and 5 to 20 parts by weight of various seasonings. When raw krill flakes are pickled with these raw materials, it is preferable to blend all of them in a mixer so that the seasonings are evenly distributed, and the pickling time is preferably 12 to 24 hours.
本発明のオキアミ珍味食品は、通常、凍結保管し、凍結
又は冷蔵にて流通される。The krill delicacy food of the present invention is usually stored frozen and distributed frozen or refrigerated.
次に、実施例を挙げ、本発明のオキアミ珍味食品を更に
具体的に説明する。Next, the krill delicacy food of the present invention will be described in more detail with reference to Examples.
実施例１
生オキアミ剥身内を下記の配合により、混合し漬け込み
、オキアミ珍味食品を得た。Example 1 Raw krill shells were mixed and pickled according to the following formulation to obtain a krill delicacy food.
得られたオキアミ珍味食品は、オキアミ肉の旨み、甘み
、及び身内の食感を残しており、且つ辛子明太子様の風
味及び辛子明太子とは異なる食感を有しており良好な珍
味であった。The obtained krill delicacy food retained the taste, sweetness, and texture of krill meat, and also had a flavor similar to karashi mentaiko and a texture different from karashi mentaiko, and was a good delicacy. .
オキアミ生剥身 １００ 重量部
味 ８４
ソルビトール ６
食 塩 ８
Ｓｕｐｅｒ０４ ２ １に＠旭フーズグ
リシン ０．５
ボリアミー−２大洋漁業■
カッオニキス ０．３ 大洋漁業■ホワイト
ペラパー ０．２
ガーリックパウダー ０．ル
ラドペラパー ４
モナスカラー ｏ、ｏｓｕｍグリコ（発明の効
果）
本発明のオキアミ珍味食品は、辛子明太子様の風味を有
し且つ辛子明太子とは異なる食感を有するもので、未利
用蛋白資源であるオキアミを利用し、且つ供給の減少が
見込まれる辛子明太子の代替となり得るものであり、そ
の珍味食品としての価値の極めて高いものである。Raw flaked krill 100 Weight/Taste 84 Sorbitol 6 Salt 8 Super04 2 1 @Asahi Foods Glycine 0.5 Boriamy-2 Ocean Fisheries ■ Black-and-white 0.3 Ocean Fisheries ■ White Peraper 0.2 Garlic powder 0. Luradoperapa 4 Monas Color o, osum Glico (Effects of the Invention) The krill delicacy food of the present invention has a flavor similar to mustard cod roe and a texture different from that of mustard cod roe, and uses krill, which is an unused protein resource. It has extremely high value as a delicacy food, and can be used as a substitute for mustard mentaiko, which is widely used and whose supply is expected to decrease.
特許出願人 大洋漁業株式会社
手続補正書
昭和６１年 ５月１９日
特許庁長官 宇 賀 道 部 殿 回゛１、
事件の表示
特願昭６１−４９６９５号
２、発明の名称
オキアミ珍味食品
パシフィック乃木坂６０１号
自発補正（出願臼から１年３ケ月以内の補正）６、？ｉ
ｌｉ正の対象
明細書の発明の詳細な説明の欄
７、補正の内容
（１）第５頁４行と５行との間に以下の記載を加入。Patent Applicant Taiyo Fisheries Co., Ltd. Procedural Amendment May 19, 1986 Mr. Michibe Uga, Commissioner of the Patent Office, Turn 1.
Indication of the case Japanese Patent Application No. 1983-49695 2 Name of the invention Krill Delicacy Food Pacific Nogizaka No. 601 Voluntary amendment (amendment within 1 year and 3 months from the filing date) 6.? i
li Contents of amendment in Column 7 of Detailed Description of the Invention in the original subject specification (1) The following statement was added between lines 4 and 5 on page 5.
「また、本発明のオキアミ珍味食品は、凍結乾燥するか
、又は凍結乾燥後粉末化することにより、お茶漬、イン
スタント麺、お吸いもの等の具又は調味料となり、オキ
アミの利用拡大を図ることができる。」
（２）第６頁７行と８行との間に以下の記載を加入。``Furthermore, the krill delicacy food of the present invention can be freeze-dried or powdered after freeze-drying to become an ingredient or seasoning for ochazuke, instant noodles, soup, etc., with the aim of expanding the use of krill. (2) Added the following statement between lines 7 and 8 on page 6.
「実施例２
生オキアミ剥身肉を下記の配合により、混合し漬け込み
、オキアミ珍味食品を得た。Example 2 Raw krill flaked meat was mixed and pickled according to the following formulation to obtain a krill delicacy food.
次いで、得られたオキアミ珍味食品を、真空乾燥機（協
和真空■製）により−３５℃で４時間凍結し、更に６０
℃で２０時間真空乾燥を行った。Next, the obtained krill delicacy food was frozen at -35°C for 4 hours using a vacuum dryer (manufactured by Kyowa Shinkuku ■), and further frozen at 60°C.
Vacuum drying was performed at ℃ for 20 hours.
得られた乾燥オキアミ珍味食品は、湿潤するとオキアミ
肉を食感が現れ、且つ辛明太子様の風味を持ち、汁物の
具として最適なものであった。The obtained dried krill delicacy food had a krill meat texture when moistened and had a spicy mentaiko-like flavor, making it ideal as an ingredient for soup.
又、上記乾燥オキアミ珍味食品を、マスコロイダー（増
幸産業■製）にて粉末化し、パウダー状のオキアミ珍味
食品を得た。In addition, the dried krill delicacy food was powdered using Mascolloider (manufactured by Masuko Sangyo ■) to obtain a powdered krill delicacy food.
得られたパウダー状のオキアミ珍味食品は、調味料とし
て用いた場合、容易に辛明太子様の味、旨み、風味が得
られるものであった。When the obtained powdered krill delicacy food was used as a seasoning, the taste, taste, and flavor of spicy mentaiko could be easily obtained.
オキアミ生剥身 １００重量部
味 酎 １０
食 塩 ８
Ｍ、Ｓ、Ｇ ３
ボリアミーＷ ３ 大洋漁業■カツオだし
粉末 ０．５ 味の素■ホワイトペッパー
０．３
レッドペッパー ５
オニオンパウダー ０．１
赤色１０２号 ０．０２ Ｊ以上Raw flaked krill 100 parts by weight Flavor Shochu 10 Salt 8 M, S, G 3 Boriamy W 3 Ocean Fisheries Bonito Dashi Powder 0.5 Ajinomoto White Pepper
0.3 Red Pepper 5 Onion Powder 0.1 Red No. 102 0.02 J or more
Claims (3)
ッドペッパー以外の香辛料及び各種調味料で漬け込んだ
ことを特徴とするオキアミ珍味食品。(1) A krill delicacy food characterized by pickling raw krill flaked meat with red pepper, salt, spices other than red pepper, and various seasonings.
ッパーが０．５〜３重量部、食塩が５〜１０重量部、レ
ッドペッパー以外の香辛料が０．１〜０．５重量部、各
種調味料が５〜２０重量部配合されている、特許請求の
範囲第（１）項記載のオキアミ珍味食品。(2) For 100 parts by weight of raw flaked krill meat, 0.5 to 3 parts by weight of red pepper, 5 to 10 parts by weight of salt, 0.1 to 0.5 parts by weight of spices other than red pepper, and various other spices. The krill delicacy food according to claim (1), which contains 5 to 20 parts by weight of a seasoning.
（１）項記載のオキアミ珍味食品。(3) The krill delicacy food according to claim (1), which is colored with a food coloring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61049695A JPS62208258A (en) | 1986-03-07 | 1986-03-07 | Krill food of delicate flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61049695A JPS62208258A (en) | 1986-03-07 | 1986-03-07 | Krill food of delicate flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62208258A true JPS62208258A (en) | 1987-09-12 |
Family
ID=12838318
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61049695A Pending JPS62208258A (en) | 1986-03-07 | 1986-03-07 | Krill food of delicate flavor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62208258A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63188370A (en) * | 1987-02-02 | 1988-08-03 | Nippon Suisan Kaisha Ltd | Production of shucked krill food contained in container |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58116664A (en) * | 1981-12-28 | 1983-07-11 | 「国」田 正美 | Preparation of pickled mysid |
| JPS60224474A (en) * | 1984-04-23 | 1985-11-08 | Yanai Shizen Shokuhin Kk | Method of making mysids or shell fishes pickled in "moromi" (soysauce fermentation mash) |
-
1986
- 1986-03-07 JP JP61049695A patent/JPS62208258A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58116664A (en) * | 1981-12-28 | 1983-07-11 | 「国」田 正美 | Preparation of pickled mysid |
| JPS60224474A (en) * | 1984-04-23 | 1985-11-08 | Yanai Shizen Shokuhin Kk | Method of making mysids or shell fishes pickled in "moromi" (soysauce fermentation mash) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63188370A (en) * | 1987-02-02 | 1988-08-03 | Nippon Suisan Kaisha Ltd | Production of shucked krill food contained in container |
| JPH0510071B2 (en) * | 1987-02-02 | 1993-02-08 | Nippon Suisan Kaisha Ltd |
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