WO2009128152A1 - Method of producing processed food while minimizing loss in the active ingredient of the ovary and/or testis and processed food - Google Patents
Method of producing processed food while minimizing loss in the active ingredient of the ovary and/or testis and processed food Download PDFInfo
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- WO2009128152A1 WO2009128152A1 PCT/JP2008/057456 JP2008057456W WO2009128152A1 WO 2009128152 A1 WO2009128152 A1 WO 2009128152A1 JP 2008057456 W JP2008057456 W JP 2008057456W WO 2009128152 A1 WO2009128152 A1 WO 2009128152A1
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- ovary
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
Definitions
- the present invention relates to a method for producing a processed seafood product and a processed seafood product produced by the production method.
- it is related with the manufacturing method of the seafood processed food using the ovary and / or testis of seafood, and the seafood processed food using the ovary and / or testis of seafood.
- ovary of seafood has been eaten by various cooking methods. For example, salmon ovaries are salted and eaten as muscles and how much.
- shishamono ovary, boiled ovary, mottled ovary, etc. are used in fish meat for the purpose of improving the texture of fish paste products.
- Patent Document 1 proposes a processed food of tuna ovary in which tuna ovaries are cut into round pieces to form ovary pieces and the ovary pieces are immersed in boiling water and heat-treated. JP 2003-234419 A
- a tuna ovary having a large size and poor appearance is cut into round pieces to form ovary pieces, which are then heat-treated.
- the outer skin of the ovary piece is heat-shrinked so that the ovary piece has a petal-like shape to improve the appearance.
- the method proposed in Patent Document 1 is a method that is limitedly used for tuna ovaries where the size of each egg is small but the size of each egg is small. It was not applicable to the ovaries of cephalopods such as octopuses and squids. If the octopus or squid ovary is processed by the method proposed in Patent Document 1, the egg repels the appearance by heating, and the manufactured processed food also has a poor texture. was there.
- the present invention provides a processed seafood processed food that can produce a processed seafood excellent in appearance and texture, and excellent in appearance and texture in processed seafood using the ovary and testis of seafood.
- the purpose is to provide processed fishery products.
- the present inventors stir the ovary of seafood, and then fill and seal the container, and heat the ovary filled in the sealed container, thereby improving the texture of the processed ovary food and improving the processed ovary food.
- a stirring process for stirring the ovary and / or testis of seafood a filling process for filling and sealing the ovary and / or testis after the stirring process in a container, and the ovary and / or testis filled in the container
- a method for producing a processed seafood product comprising a heating step of heating the food.
- the soy protein-containing composition contains 5 to 10% by weight of soy protein, 0.5 to 8% by weight of a gelling agent, 0.1 to 0.3% by weight of a coagulant, and 70 to 90% by weight of water.
- the agitation and mashing process is performed using a mixer or masher for producing fish meat or the like in a minced or liquid state, and the agitation and mashing conditions vary depending on the type of ovary and / or testis (white cat), It is important that the egg particles are separated from each other and the egg sac and egg membrane are destroyed and become minced or liquid, and the ovary and / or testis (white cat) of the seafood is stirred and / or Processed food for ovary and / or testis (white larvae), comprising a filling step in which a container is filled after being crushed and sealed, and a heating step by heating the ovary and / or testis (white sperm) filled in the sealed container
- the processed ovary and / or testis (white child) processed food can be formed into a desired shape while improving the texture of the ovary.
- craniopod ovaries such as octopus and squid that were difficult to process because each egg is connected in a tufted shape And / or testis (white larvae) can be used particularly preferably, and the ovary and / or testis (white larvae) of seafood used as a raw material are ovaries and / or testes (white larvae) refrigerated at low temperatures after catching, And ovaries and / or testes that have been frozen after catch Ovary and / or testis (milt) processed foods can be used either albino).
- the egg particles constituting the ovary and / or testis (white cat) are separated from each other and subjected to stirring and / or crushing treatment until the egg particles, that is, the egg membrane, are destroyed.
- the testis (white egg) separates the egg particles and stirs and / or crushes until the egg membrane breaks down and becomes minced or liquid, so ovaries such as octopus and squid with large egg particles as raw materials
- testis (white cat) is used, the texture of the manufactured ovary and / or testis (white cat) processed food can be made good, and in the stirring step and / or grinding step
- the egg sac that wraps the ovaries and / or testes (white larvae) can be destroyed at the same time, so that the ovary and / or testes (white slaughter) processed food can be manufactured without providing a step for removing the egg sac.
- testis (milt) processed food can be destroyed at the same time, so that the ovary and / or test
- the soy protein-containing composition By blending the soy protein-containing composition, it is possible to obtain a processed food of ovary and / or testis (white egg) having a different texture from that produced when the ovary and / or testis (white egg) is produced alone.
- the processed ovary and / or testis (shirako) processed food produced solely by the ovary and / or testis (shirako) has a cheese-like texture or a texture like a kamaboko paste depending on the soy protein content.
- the processed ovary and / or testis (shirako) processed food prepared by adding a soy protein-containing composition has a meat-like texture and is processed with livestock meat. Ovary and / or testis (white child) processed food that can be suitably used as a food substitute.
- a flexible bag can be used as a container for filling a minced or liquid ovary and / or testis (white child).
- a bag is used as the container, the bag is used. Is preferably composed of a liquid-impermeable member, which can prevent the hot water from entering the container when the container is immersed in the hot water in the heating step described later.
- the bag include a bag made of resin such as polyethylene.
- the container can be sealed by heat sealing and ovary and / or testis (shirako) processing. Food.
- the ovary and / or testis (white child) processed food can be formed into a desired shape by making the container filled with the ovary and / or testis (white child) into a desired shape.
- heat treatment is performed in a state in which a bag filled with the ovary and / or testis (white child) is fitted into a mold of a predetermined shape. From the viewpoint of satisfactorily solidifying the ovary and / or testis (white child), heating is performed at a temperature of room temperature or higher according to the mass, and preferably heating is performed at a temperature of 90 ° C. or higher for 1 minute or longer. Processed food of ovary and / or testis.
- the ovary and / or testis (shirako) processed food obtained through the heat treatment is then cooled, and the cooling method can be natural cooling or cooling with running water. And / or testicular processed food is taken out of the container, and the extracted ovary and / or testicular processed food is solidified well without adding starch or egg white binder.
- the processed ovary and / or testis (shirako) processed food which has an excellent texture, can be sliced into a predetermined shape.
- the present invention it is possible to provide a method for producing a processed seafood product that can produce a processed seafood product that is excellent in appearance and texture, and a processed seafood product that is excellent in appearance and texture.
- the method for producing a processed seafood product of the present invention includes a stirring step of stirring the ovary and / or testis of seafood, a filling step of filling and sealing the ovary and / or testis after the stirring step, and filling the container Heating the ovary and / or testis.
- the ovary and testis of the seafood used in the present invention is not particularly limited as long as it is an ovary or testis of seafood, such as an octopus ovary or testis, a squid ovary or testis, a salmon ovary or testis, etc.
- an ovary or testis of seafood such as an octopus ovary or testis, a squid ovary or testis, a salmon ovary or testis, etc.
- the ovaries and testes of fish and shellfish that have been discarded can be suitably used.
- octopus and squid ovaries such as octopus and squid, which are difficult to process because the size of each egg is large and these eggs are connected in tufts, can be used particularly preferably. .
- the large size of each egg means that the size of each egg is longer than 5 mm.
- any of an ovary that has been refrigerated at a low temperature after catching and an ovary that has been kept frozen after catching can be used.
- the raw material ovary and / or testis are stirred.
- stirring is performed until the ovary and / or testis become minced.
- the egg particles constituting the ovary are separated from each other and stirred until the egg particles, ie the egg membrane, are crushed.
- the egg particles separate from each other and the egg membrane is crushed into a mint shape.
- the ovary of seafood and / or testis is stirred until it becomes minced by the stirring process, and therefore, the ovary such as octopus or squid with large egg particles is used as a raw material.
- the texture of the processed seafood processed food can be improved.
- the egg sachets wrapping the ovaries can be pulverized at the same time, so that processed fishery products can be produced without providing a step for removing the egg sachets.
- the stirring treatment is performed using a mixer or the like for producing mince such as fish meat.
- the stirring condition varies depending on the type of ovary and testis, but it is important to carry out until the egg particles are separated and the egg sac and egg membrane are crushed into a minced shape. If the egg particles are not sufficiently separated and the eggplant and egg membrane are not sufficiently pulverized, the texture of the processed seafood processed food may be deteriorated.
- mashing may be performed using a masher until the ovaries and testis become minced or liquid. Thereby, the processed fishery products food having a texture different from that of the processed processed fishery products produced by stirring with a mixer can be produced.
- Additives may be appropriately added to the ovary and / or testis that have been minced through the stirring step.
- the additive can be used without particular limitation as long as it is an additive generally used in foods.
- salt, amino acid, nucleic acid seasoning, malic acid, ascorbic acid, nitrous acid, saccharide compound, phosphorus examples include acid salts, alcohol, mirin, and coloring agents.
- the stir-treated ovary and / or testis has excellent binding properties, so that it can be solidified well through the heating step described below without adding so-called binders such as starch and egg white, Processed seafood with excellent texture can be produced.
- the above-mentioned tether may be added to the ovary and / or testis that have undergone the stirring process.
- soy protein-containing composition it is also preferable to blend a soy protein-containing composition into the ovary and / or testis that has undergone the stirring step.
- soy protein-containing composition the obtained processed fishery product food contains vegetable protein in addition to animal protein, and is more excellent in nutritional value.
- the soybean protein-containing composition by mixing the soybean protein-containing composition, it is possible to obtain a processed seafood product having a texture different from that produced when the ovary and / or testis is produced alone.
- the processed fishery food produced solely from the ovary and / or testis has a cheese-like texture and a texture suitable as a delicacy or snack.
- processed seafood manufactured by adding a soy protein-containing composition has a meat-like texture and is suitably used as an alternative to processed meat foods. Further, depending on the content of the soy protein-containing composition, a texture such as kamaboko can be obtained.
- soy protein-containing composition examples include 5-10% by mass of soy protein such as okara, 0.5-8% by mass of glucomannan as a gelling agent, and a coagulant such as calcium hydroxide that gels glucomannan. Examples thereof include 0.1 to 0.3% by mass and 70 to 90% by mass of water.
- the ovaries and / or testes that have been minced through the stirring step are filled into a container and sealed in the filling step.
- a flexible bag As a container for filling the minced ovary and / or testis, for example, a flexible bag can be used.
- a bag When using a bag as a container, it is preferable that a bag is comprised from a liquid-impermeable member. Thereby, when a container is immersed in hot water at the heating process mentioned later, it can prevent that hot water penetrate
- the liquid-impermeable bag include a resin-made bag such as polyethylene.
- the container can be sealed by heat sealing.
- the heating step the ovaries and / or testes filled in the container and sealed are heated for a predetermined time in a state of being immersed in hot water.
- the minced ovary and / or testis is solidified by heat treatment.
- the ovary and / or testis were directly immersed in hot water and subjected to heat treatment, the nutrient components in the ovary and / or testis flowed out and the nutritional value was lowered.
- the present invention since the ovary and / or testis are heated in a state of being sealed in the container, the outflow of nutrient components and the like can be prevented, and a processed food with high nutritional value can be produced.
- the processed fishery product can be formed into a desired shape by forming a container filled with the ovary and / or testis into a desired shape.
- a method for forming a processed seafood product into a desired shape include a method in which a bag filled with ovaries and / or testis is heat-treated with hot water in a state where the bag body is fitted into a mold having a predetermined shape.
- heating with hot water at 90 ° C. or higher is preferably performed for 1 minute or more, more preferably 5 to 20 minutes.
- Heating using heated steam can be performed using, for example, a high-temperature and high-pressure cooking sterilizer (so-called retort sterilizer).
- retort sterilizer a high-temperature and high-pressure cooking sterilizer
- the processed fishery food obtained through the heat treatment is then cooled.
- the cooling method is not particularly limited, and natural cooling or cooling with running water can be performed.
- the processed seafood is removed from the container.
- the extracted processed fishery products are well solidified without adding a binder such as starch or egg white, and are excellent in texture.
- the obtained processed seafood is sliced into a predetermined shape. In this way, the processed seafood of the present invention is manufactured.
- the seafood processed food of the present invention can be eaten as it is without particularly seasoning, but it is also preferable to soak it in a predetermined seasoning liquid and further season it.
- Seasonings seasoned in processed seafood include Chinese-style seasonings and Okizuke-style seasonings.
- the processed seafood of the present invention may be formed into a plate shape, and the processed fishery product formed into a plate shape may be baked and eaten like a shochu.
- the processed fishery products of the present invention are those that have been solidified in the heating step after the ovary has been crushed in the stirring step, so that when eaten, they can be easily chewed and have excellent swallowability. Therefore, even an elderly person who cannot eat octopus, squid and the like can be easily eaten with the processed seafood of the present invention produced from the ovaries such as octopus and squid. Moreover, since the processed fishery products of the present invention are heat-treated in a state of being sealed in a container, no nutritional components have flowed out in the heating step. That is, the processed fishery food of the present invention has a high nutritional value and excellent swallowability, and therefore can be suitably used for elderly food and nursing food.
- Example 1 Hokkaido octopus frozen ovaries were used as seafood ovaries and / or testis. 10 kg of frozen ovary of octopus from Hokkaido was naturally thawed at 4 ° C. for 24 hours. The naturally thawed ovary was placed in a mixer and stirred at room temperature for 3 minutes. In the ovary after stirring, the egg particles were separated from each other, and the eggplant and the egg membrane were crushed into a minced shape. Next, 2% by mass of sodium chloride was added to the minced ovary after stirring, and then the mixture was again stirred for 30 seconds with a mixer.
- the ovary was filled in a container made of polyethylene and having a flexible bag, and sealed by heat sealing.
- the ovaries were filled in a plate shape with a thickness of about 2 cm.
- the container was immersed in hot water at 90 ° C. and heated for 15 minutes. After heating, the container was cooled with running water to obtain a processed seafood product of Example 1.
- the obtained ovary processed food of Example 1 was formed into a plate shape and solidified well. When the obtained processed seafood was sliced and eaten in a stick shape, it had a rich taste and an excellent cheese-like texture.
- Example 2 The processed seafood product of Example 2 was obtained in the same manner as in Example 1 except that the soybean protein-containing composition was blended after the stirring step of Example 1.
- a soy protein-containing composition a composition comprising okara 5 to 10% by mass, glucomannan 0.5 to 8% by mass, calcium hydroxide 0.1 to 0.3% by mass, and water 70 to 90% by mass is used. 50% by mass based on the mass of the ovary.
- the obtained processed seafood of Example 2 was formed into a plate shape and solidified well. When the obtained processed seafood product was cut into a size of about 3 cm ⁇ 3 cm and eaten, it had a rich taste and a rich texture.
- Example 3 The processed seafood of Example 3 was obtained in the same manner as in Example 1 except that the octopus testis from Hokkaido was used as the ovary and / or testis of the seafood.
- the obtained processed ovary food of Example 3 was formed into a plate shape and solidified well. When the obtained processed seafood was sliced and eaten in a stick shape, it had a rich taste and an excellent cheese-like texture.
- Comparative Example 1 The octopus ovary used as a raw material in Example 1 was directly subjected to a heat treatment for 15 minutes by directly immersing it in 90 ° C. hot water without stirring and filling. The obtained processed seafood product of Comparative Example 1 was very bad in appearance due to egg popping. In addition, the taste was so bad and the texture was also bad.
- Comparative Example 2 A seafood processed food of Comparative Example 2 was produced in the same manner as in Example 1 except that the stirring step was not performed. In the obtained processed seafood product of Comparative Example 2, the egg particles were not separated from each other, and the tufted shape remained. Therefore, the processed fishery product of Comparative Example 2 was not molded into a desired shape and had a poor appearance. Moreover, when this seafood processed food was eaten, it had a rich taste, but the egg membrane remained in the mouth and the texture was poor.
- Table 1 shows the nutritional components of the ovaries before the treatment and the nutritional components of the processed seafood products obtained in Example 1 and Comparative Example 1.
- the nutrient component was measured in the following procedures.
- sample preparation (1) The raw material ovary, the processed fishery product of Example 1, and the processed fishery product of Comparative Example 1 were weighed 10 g each, and 20 ml of pure water was added to each. (2) Homogenized at 15000 rpm for 5 minutes. (3) After adding pure water to each sample to make a constant volume of 50 ml, the sample was centrifuged at 7500 rpm for 10 minutes. (4) The supernatant was diluted 5 times and 12.5 times with 0.02M HCl.
- the processed fishery products of Examples 1 to 3 are solidified well, and products having a desired shape can be produced by changing the shape of the container. Moreover, it turns out that all the processed foods of ovary are excellent in texture. On the other hand, it can be seen that the processed seafood of Comparative Example 1 is poor in appearance, taste and texture. Moreover, it turns out that the processed fishery products of Comparative Example 2 are also poor in appearance and texture.
- the processed fishery food of Comparative Example 1 has a greatly reduced nutrient content as compared with the raw ovary. This is considered to be due to the nutrient component flowing into the hot water in the heat treatment step. That is, this hot water is expected to contain a large amount of nutritional components contained in the octopus ovary.
- the present inventors obtained each nutritional component such as taurine and phenylalanine from hot water containing a large amount of nutritional components produced when the ovary and / or testis of seafood was heat-treated with hot water.
- the method of extraction is also under intense research, and we plan to propose a method for extracting this nutrient component soon.
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Abstract
It is intended to provide a method whereby a processed fish food being excellent in appearance and texture can be produced, and a processed fish food being excellent in appearance and texture. A method of producing a processed fish food which comprises: the agitation step of agitating fish ovary and/or testis; the packing step of packing the ovary and/or testis having been treated in the agitation step in a container followed by sealing; and the heating step of heating the ovary and/or testis packed in the container. As the fish ovary, use is preferably made of octopus ovary.
Description
本発明は、魚介類加工食品の製造方法及び該製造方法により製造された魚介類加工食品に関する。詳細には、魚介類の卵巣及び／又は精巣を用いた魚介類加工食品の製造方法及び魚介類の卵巣及び／又は精巣を用いた魚介類加工食品に関する。
The present invention relates to a method for producing a processed seafood product and a processed seafood product produced by the production method. In detail, it is related with the manufacturing method of the seafood processed food using the ovary and / or testis of seafood, and the seafood processed food using the ovary and / or testis of seafood.
従来、魚介類の卵巣は、様々な調理法で食されてきた。例えば、鮭の卵巣は、塩漬けにして筋子やいくらとして食されている。また、ししゃもの卵巣、ほきの卵巣、まだらの卵巣等は、魚肉すり身製品の食感を向上させることを目的として、魚肉に配合されて用いられている。
Traditionally, the ovary of seafood has been eaten by various cooking methods. For example, salmon ovaries are salted and eaten as muscles and how much. In addition, shishamono ovary, boiled ovary, mottled ovary, etc. are used in fish meat for the purpose of improving the texture of fish paste products.
上記のように、多くの種類の魚介類の卵巣が、食用として用いられる一方で、外観が悪い、取り扱いが難しい、好適な調理法がない等の理由で、廃棄されている魚介類の卵巣も多く知られている。このような、食用として用いられず廃棄されている卵巣としては、マグロ等の大型の魚類の卵巣や、タコ、イカ等の頭足類の卵巣等が挙げられる。
As described above, many types of seafood ovaries are used for food, but because of poor appearance, difficult handling, no suitable cooking method, etc. Many are known. Examples of such ovaries that are not used for food and are discarded include ovaries of large fish such as tuna and octopuses such as octopus and squid.
そこで、これら今まで食用として用いられなかった魚介類の卵巣を加工して食用に供するための提案もなされている。
例えば、特許文献１には、マグロの卵巣を輪切りにして卵巣片を形成し、この卵巣片を熱湯に浸して加熱処理したマグロ卵巣の加工食品が提案されている。
特開２００３－２３４４１９号公報
Therefore, proposals have been made to process the ovary of fish and shellfish that have not been used for food so far and use them for food.
For example, Patent Document 1 proposes a processed food of tuna ovary in which tuna ovaries are cut into round pieces to form ovary pieces and the ovary pieces are immersed in boiling water and heat-treated.
JP 2003-234419 A
例えば、特許文献１には、マグロの卵巣を輪切りにして卵巣片を形成し、この卵巣片を熱湯に浸して加熱処理したマグロ卵巣の加工食品が提案されている。
For example, Patent Document 1 proposes a processed food of tuna ovary in which tuna ovaries are cut into round pieces to form ovary pieces and the ovary pieces are immersed in boiling water and heat-treated.
特許文献１で提案されたマグロ卵巣の加工食品によれば、大型で外観の悪いマグロの卵巣を輪切りにして卵巣片を形成した後に加熱処理している。これにより、卵巣片の外皮を熱収縮させて卵巣片を花びら様形状とし、外観の改善を図っている。
According to the processed food of tuna ovary proposed in Patent Document 1, a tuna ovary having a large size and poor appearance is cut into round pieces to form ovary pieces, which are then heat-treated. As a result, the outer skin of the ovary piece is heat-shrinked so that the ovary piece has a petal-like shape to improve the appearance.
しかしながら、特許文献１で提案された方法は、卵巣の大きさは大きいものの、一つ一つの卵の大きさが小さいマグロの卵巣に対して限定的に用いられる方法であり、一つ一つの卵の大きさが大きく、また、これらの卵が房状につながっているタコやイカ等の頭足類の卵巣には適用できなかった。仮に、特許文献１で提案された方法でタコやイカの卵巣を加工した場合には、加熱により卵がはじけ外観が悪くなると共に、製造された加工食品は、食感も悪くなってしまうという問題があった。
However, the method proposed in Patent Document 1 is a method that is limitedly used for tuna ovaries where the size of each egg is small but the size of each egg is small. It was not applicable to the ovaries of cephalopods such as octopuses and squids. If the octopus or squid ovary is processed by the method proposed in Patent Document 1, the egg repels the appearance by heating, and the manufactured processed food also has a poor texture. was there.
従って、本発明は、魚介類の卵巣や精巣を用いた魚介類加工食品において、外観及び食感に優れた魚介類加工食品を製造できる魚介類加工食品の製造方法、並びに外観及び食感に優れた魚介類加工食品を提供することを目的とする。
Therefore, the present invention provides a processed seafood processed food that can produce a processed seafood excellent in appearance and texture, and excellent in appearance and texture in processed seafood using the ovary and testis of seafood. The purpose is to provide processed fishery products.
本発明者らは、魚介類の卵巣を攪拌した後に容器に充填して密封し、この密封した容器に充填された卵巣を加熱することにより、卵巣加工食品の食感が向上すると共に卵巣加工食品を所望の形状に成形できることを見出し、本発明を完成するに至った。より具体的には、本発明は以下のようなものを提供する。
The present inventors stir the ovary of seafood, and then fill and seal the container, and heat the ovary filled in the sealed container, thereby improving the texture of the processed ovary food and improving the processed ovary food. Has been found to be formed into a desired shape, and the present invention has been completed. More specifically, the present invention provides the following.
（１） 魚介類の卵巣及び／又は精巣を撹拌する攪拌工程と、前記攪拌工程を経た卵巣及び／又は精巣を容器に充填し密封する充填工程と、前記容器に充填された卵巣及び／又は精巣を加熱する加熱工程とを備える魚介類加工食品の製造方法。
(1) A stirring process for stirring the ovary and / or testis of seafood, a filling process for filling and sealing the ovary and / or testis after the stirring process in a container, and the ovary and / or testis filled in the container A method for producing a processed seafood product comprising a heating step of heating the food.
（２） 前記加熱工程において、前記容器に充填された卵巣及び／又は精巣を９０℃以上の熱湯により１分以上加熱する（１）記載の魚介類加工食品の製造方法。
(2) The method for producing a processed seafood product according to (1), wherein in the heating step, the ovary and / or testis filled in the container is heated with hot water at 90 ° C. or higher for 1 minute or longer.
（３） 前記容器として、液不透過性の袋体を用いる（１）又は（２）記載の魚介類加工食品の製造方法。
(3) The method for producing a processed seafood product according to (1) or (2), wherein a liquid-impermeable bag is used as the container.
（４） 前記魚介類の卵巣及び／又は精巣としてタコの卵巣を使用する（１）～（３）の何れかに記載の魚介類加工食品の製造方法。
(4) The method for producing a processed seafood product according to any one of (1) to (3), wherein an octopus ovary is used as the ovary and / or testis of the seafood.
（５） 前記攪拌工程は、前記卵巣を構成する卵のう及び卵膜が粉砕されるまでミキシングを行う（１）～（４）の何れかに記載の魚介類加工食品の製造方法。
(5) The method for producing a processed seafood product according to any one of (1) to (4), wherein in the stirring step, mixing is performed until egg yolk and egg membrane constituting the ovary are crushed.
（６） 前記攪拌工程は、前記卵巣及び／又は精巣がミンチ状又は液状となるまですり潰しを行う（１）～（４）の何れかに記載の魚介類加工食品の製造方法
(6) The method for producing a processed seafood product according to any one of (1) to (4), wherein the agitation step crushes the ovaries and / or testes until they become minced or liquid.
（７） 添加物を添加する添加工程を更に備える（１）～（６）の何れかに記載の魚介類加工食品の製造方法。
(7) The method for producing a processed seafood product according to any one of (1) to (6), further comprising an addition step of adding an additive.
（８） 前記加熱工程の後に、該加熱工程を経た卵巣及び／又は精巣を調味液に浸漬する味付け工程を更に備える（１）～（７）の何れかに記載の魚介類加工食品の製造方法。
(8) The method for producing a processed seafood product according to any one of (1) to (7), further comprising a seasoning step of immersing the ovary and / or testis after the heating step in a seasoning liquid .
（９） 前記攪拌工程の後に、大豆タンパク含有組成物を配合する配合工程を更に備える（１）～（８）の何れかに記載の魚介類加工食品の製造方法。
(9) The method for producing a processed seafood product according to any one of (1) to (8), further comprising a blending step of blending the soybean protein-containing composition after the stirring step.
（１０） 前記大豆タンパク含有組成物は、大豆タンパク５～１０質量％、ゲル化剤０．５～８質量％、凝固剤０．１～０．３質量％、及び水７０～９０質量％を含む（９）記載の魚介類加工食品の製造方法。
(10) The soy protein-containing composition contains 5 to 10% by weight of soy protein, 0.5 to 8% by weight of a gelling agent, 0.1 to 0.3% by weight of a coagulant, and 70 to 90% by weight of water. A method for producing a processed seafood product according to (9).
（１１） （１）～（１０）の何れかに記載の魚介類加工食品の製造方法により製造された魚介類加工食品。
(11) Processed seafood manufactured by the method for manufacturing processed seafood according to any one of (1) to (10).
（１２） 攪拌ならびにすり潰し処理は、魚肉等をミンチ状あるいは液状に製造するためのミキサーやすり潰し器を用いて行い、攪拌ならびにすり潰し条件は、卵巣及び／又は精巣（白子）の種類によって異なるが、卵の粒子同士が分離されると共に、卵のう及び卵膜が破壊され、ミンチ状あるいは液状になるまで行うことが重要であり、魚介類の卵巣及び／又は精巣（白子）を攪拌及び／又はすり潰しした後に容器に充填して密封した充填工程と、この密封した容器に充填された卵巣及び／又は精巣（白子）を加熱することによる加熱工程を備える、卵巣及び／又は精巣（白子）加工食品の食感が向上すると共に卵巣及び／又は精巣（白子）加工食品を所望の形状に成形できる卵巣及び／又は精巣（白子）加工食品。
(12) The agitation and mashing process is performed using a mixer or masher for producing fish meat or the like in a minced or liquid state, and the agitation and mashing conditions vary depending on the type of ovary and / or testis (white cat), It is important that the egg particles are separated from each other and the egg sac and egg membrane are destroyed and become minced or liquid, and the ovary and / or testis (white cat) of the seafood is stirred and / or Processed food for ovary and / or testis (white larvae), comprising a filling step in which a container is filled after being crushed and sealed, and a heating step by heating the ovary and / or testis (white sperm) filled in the sealed container The processed ovary and / or testis (white child) processed food can be formed into a desired shape while improving the texture of the ovary.
（１３） 魚介類の卵巣及び／又は精巣（白子）を撹拌する攪拌工程及び／又はすり潰しするすり潰し工程と、攪拌工程及び／又はすり潰し工程を経た卵巣及び／又は精巣（白子）を容器に充填し密封する充填工程と、容器に充填された卵巣及び／又は精巣（白子）を加熱する加熱工程とを備える卵巣及び／又は精巣（白子）加工食品の製造方法。
(13) Fill the container with the ovary and / or testis (white child) that has undergone the stirring step and / or crushing step, and the stirring step and / or crushing step for stirring the ovary and / or testis (white child) of seafood A method for producing a processed food product of ovary and / or testis (white child) comprising a filling step for sealing and a heating step for heating the ovary and / or testis (white child) filled in a container.
（１４） 魚介類の卵巣及び／又は精巣（白子）としては、タコの卵巣及び／又は精巣（白子）、イカの卵巣及び／又は精巣（白子）、鮭の卵巣及び／又は精巣（白子）等、魚介類の卵巣及び／又は精巣（白子）であれば、特に制限はないが、従来、外観が悪い、取り扱いが難しい、好適な調理法がない等の理由で、廃棄されてきた魚介類の卵巣及び／又は精巣（白子）を好適に用いることができるが、その中でも、一つ一つの卵が房状につながっているために加工が困難であったタコやイカ等の頭足類の卵巣及び／又は精巣（白子）を特に好適に用いることができ、原料として用いられる魚介類の卵巣及び／又は精巣（白子）は、漁獲後低温で冷蔵保管された卵巣及び／又は精巣（白子）、及び漁獲後冷凍保存された卵巣及び／又は精巣（白子）の何れも用いることができる卵巣及び／又は精巣（白子）加工食品。
(14) Seafood ovaries and / or testes (white eggs) such as octopus ovaries and / or testes (white eggs), squid ovaries and / or testes (white eggs), salmon ovaries and / or testes (white eggs), etc. If it is an ovary and / or testis (white larvae) of seafood, there is no particular limitation. However, the seafood that has been discarded for reasons such as poor appearance, difficult handling, and lack of suitable cooking methods. The ovaries and / or testes (white larvae) can be preferably used. Among them, craniopod ovaries such as octopus and squid that were difficult to process because each egg is connected in a tufted shape And / or testis (white larvae) can be used particularly preferably, and the ovary and / or testis (white larvae) of seafood used as a raw material are ovaries and / or testes (white larvae) refrigerated at low temperatures after catching, And ovaries and / or testes that have been frozen after catch Ovary and / or testis (milt) processed foods can be used either albino).
（１５） 卵巣及び／又は精巣（白子）を構成する卵の粒子を互いに分離すると共に、卵の粒子、つまり卵膜が破壊されるまで攪拌及び／又はすり潰し処理を施し、これにより、卵巣及び／又は精巣（白子）は、卵の粒子同士が分離すると共に、卵膜が破壊され、ミンチ状あるいは液状になるまで攪拌及び／又はすり潰しするため、原料として卵の粒子の大きいタコやイカ等の卵巣及び／又は精巣（白子）を用いた場合であっても、製造される卵巣及び／又は精巣（白子）加工食品の食感を良好なものとすることができ、攪拌工程及び／又はすり潰し工程では、卵巣及び／又は精巣（白子）を包む卵のうも同時に破壊できるため、卵のうをはずす工程を設ける事無く卵巣及び／又は精巣（白子）加工食品の製造を行うことができる卵巣及び／又は精巣（白子）加工食品。
(15) The egg particles constituting the ovary and / or testis (white cat) are separated from each other and subjected to stirring and / or crushing treatment until the egg particles, that is, the egg membrane, are destroyed. Or the testis (white egg) separates the egg particles and stirs and / or crushes until the egg membrane breaks down and becomes minced or liquid, so ovaries such as octopus and squid with large egg particles as raw materials And / or even when testis (white cat) is used, the texture of the manufactured ovary and / or testis (white cat) processed food can be made good, and in the stirring step and / or grinding step The egg sac that wraps the ovaries and / or testes (white larvae) can be destroyed at the same time, so that the ovary and / or testes (white slaughter) processed food can be manufactured without providing a step for removing the egg sac. Or testis (milt) processed food.
（１６） 大豆タンパク含有組成物を配合することで、卵巣及び／又は精巣（白子）単独で製造した場合とは異なる食感の卵巣及び／又は精巣（白子）加工食品を得ることができ、具体的には、卵巣及び／又は精巣（白子）単独で製造した卵巣及び／又は精巣（白子）加工食品は、チーズ様の食感あるいは大豆タンパクの含有量によってはかまぼこ等の練り物のような食感を有し、珍味あるいはおつまみとして好適な食感を有する一方、大豆タンパク含有組成物を添加して製造した卵巣及び／又は精巣（白子）加工食品は、肉様の食感を有し、畜肉加工食品の代替品として好適に用いられることができる卵巣及び／又は精巣（白子）加工食品。
(16) By blending the soy protein-containing composition, it is possible to obtain a processed food of ovary and / or testis (white egg) having a different texture from that produced when the ovary and / or testis (white egg) is produced alone. In particular, the processed ovary and / or testis (shirako) processed food produced solely by the ovary and / or testis (shirako) has a cheese-like texture or a texture like a kamaboko paste depending on the soy protein content. The processed ovary and / or testis (shirako) processed food prepared by adding a soy protein-containing composition has a meat-like texture and is processed with livestock meat. Ovary and / or testis (white child) processed food that can be suitably used as a food substitute.
（１７） ミンチ状あるいは液状にされた卵巣及び／又は精巣（白子）を充填する容器としては、例えば、可撓性を有する袋体を用いることができ、容器として袋体を用いる場合、袋体は、液不透過性の部材から構成されることが好ましく、これにより、後述する加熱工程で、容器を熱湯に浸した場合に容器内に熱湯が浸入することを防止でき、液不透過性の袋体としては、ポリエチレン等の樹脂製の袋体が挙げられ、容器として樹脂製の袋体を用いた場合、容器の密封は、ヒートシールにより行うことができる卵巣及び／又は精巣（白子）加工食品。
(17) As a container for filling a minced or liquid ovary and / or testis (white child), for example, a flexible bag can be used. When a bag is used as the container, the bag is used. Is preferably composed of a liquid-impermeable member, which can prevent the hot water from entering the container when the container is immersed in the hot water in the heating step described later. Examples of the bag include a bag made of resin such as polyethylene. When a resin bag is used as the container, the container can be sealed by heat sealing and ovary and / or testis (shirako) processing. Food.
（１８） 加熱工程においては、卵巣及び／又は精巣（白子）が充填された容器を所望の形状とすることで、卵巣及び／又は精巣（白子）加工食品を所望の形状に成形できる。卵巣及び／又は精巣（白子）加工食品を所望の形状に成形する方法としては、卵巣及び／又は精巣（白子）が充填された袋体を所定形状の型枠にはめ込んだ状態で加熱処理を施す方法が挙げられ、卵巣及び／又は精巣（白子）を良好に固化させる観点から、質量に応じて常温以上の温度で加熱をし、好ましくは、９０℃以上の温度で１分以上加熱を行うことができる卵巣及び／又は精巣（白子）加工食品。
(18) In the heating step, the ovary and / or testis (white child) processed food can be formed into a desired shape by making the container filled with the ovary and / or testis (white child) into a desired shape. As a method of forming the ovary and / or testis (white child) processed food into a desired shape, heat treatment is performed in a state in which a bag filled with the ovary and / or testis (white child) is fitted into a mold of a predetermined shape. From the viewpoint of satisfactorily solidifying the ovary and / or testis (white child), heating is performed at a temperature of room temperature or higher according to the mass, and preferably heating is performed at a temperature of 90 ° C. or higher for 1 minute or longer. Processed food of ovary and / or testis.
（１９） 加熱処理を経て得られた卵巣及び／又は精巣（白子）加工食品に、次いで、冷却を加え、冷却方法には、自然冷却や流水での冷却を行うことができ、冷却後、卵巣及び／又は精巣（白子）加工食品は、容器から取り出されて、取り出された卵巣及び／又は精巣（白子）加工食品は、澱粉や卵白等のつなぎを添加しなくても良好に固化しており、食感に優れたものであり、得られた卵巣及び／又は精巣（白子）加工食品は、所定形状にスライス等されることができる卵巣及び／又は精巣（白子）加工食品。
(19) The ovary and / or testis (shirako) processed food obtained through the heat treatment is then cooled, and the cooling method can be natural cooling or cooling with running water. And / or testicular processed food is taken out of the container, and the extracted ovary and / or testicular processed food is solidified well without adding starch or egg white binder The processed ovary and / or testis (shirako) processed food, which has an excellent texture, can be sliced into a predetermined shape.
本発明によれば、外観及び食感に優れる魚介類加工食品を製造できる魚介類加工食品の製造方法並びに外観及び食感に優れた魚介類加工食品を提供できる。
According to the present invention, it is possible to provide a method for producing a processed seafood product that can produce a processed seafood product that is excellent in appearance and texture, and a processed seafood product that is excellent in appearance and texture.
以下、本発明の魚介類加工食品の製造方法、及び魚介類加工食品について詳細に説明する。
本発明の魚介類加工食品の製造方法は、魚介類の卵巣及び／又は精巣を撹拌する攪拌工程と、攪拌工程を経た卵巣及び／又は精巣を容器に充填し密封する充填工程と、容器に充填された卵巣及び／又は精巣を加熱する加熱工程とを備える。 Hereinafter, the method for producing a processed seafood product and the processed seafood product of the present invention will be described in detail.
The method for producing a processed seafood product of the present invention includes a stirring step of stirring the ovary and / or testis of seafood, a filling step of filling and sealing the ovary and / or testis after the stirring step, and filling the container Heating the ovary and / or testis.
本発明の魚介類加工食品の製造方法は、魚介類の卵巣及び／又は精巣を撹拌する攪拌工程と、攪拌工程を経た卵巣及び／又は精巣を容器に充填し密封する充填工程と、容器に充填された卵巣及び／又は精巣を加熱する加熱工程とを備える。 Hereinafter, the method for producing a processed seafood product and the processed seafood product of the present invention will be described in detail.
The method for producing a processed seafood product of the present invention includes a stirring step of stirring the ovary and / or testis of seafood, a filling step of filling and sealing the ovary and / or testis after the stirring step, and filling the container Heating the ovary and / or testis.
本発明に用いられる魚介類の卵巣や精巣としては、タコの卵巣や精巣、イカの卵巣や精巣、鮭の卵巣や精巣等、魚介類の卵巣や精巣であれば、特に制限はないが、従来、外観が悪い、取り扱いが難しい、好適な調理法がない等の理由で、廃棄されてきた魚介類の卵巣や精巣を好適に用いることができる。その中でも、一つ一つの卵の大きさが大きく、これらの卵が房状につながっているために加工が困難であったタコやイカ等の頭足類の卵巣を特に好適に用いることができる。ここで、一つ一つの卵の大きさが大きいとは、一つ一つの卵の大きさが長径で５ｍｍを超えるものをいう。
尚、原料として用いられる魚介類の卵巣や精巣は、漁獲後低温で冷蔵保管された卵巣、及び漁獲後冷凍保存された卵巣の何れも用いることができる。 The ovary and testis of the seafood used in the present invention is not particularly limited as long as it is an ovary or testis of seafood, such as an octopus ovary or testis, a squid ovary or testis, a salmon ovary or testis, etc. For reasons such as poor appearance, difficult handling, and lack of a suitable cooking method, the ovaries and testes of fish and shellfish that have been discarded can be suitably used. Among them, octopus and squid ovaries such as octopus and squid, which are difficult to process because the size of each egg is large and these eggs are connected in tufts, can be used particularly preferably. . Here, the large size of each egg means that the size of each egg is longer than 5 mm.
In addition, as the ovary and testis of seafood used as a raw material, any of an ovary that has been refrigerated at a low temperature after catching and an ovary that has been kept frozen after catching can be used.
尚、原料として用いられる魚介類の卵巣や精巣は、漁獲後低温で冷蔵保管された卵巣、及び漁獲後冷凍保存された卵巣の何れも用いることができる。 The ovary and testis of the seafood used in the present invention is not particularly limited as long as it is an ovary or testis of seafood, such as an octopus ovary or testis, a squid ovary or testis, a salmon ovary or testis, etc. For reasons such as poor appearance, difficult handling, and lack of a suitable cooking method, the ovaries and testes of fish and shellfish that have been discarded can be suitably used. Among them, octopus and squid ovaries such as octopus and squid, which are difficult to process because the size of each egg is large and these eggs are connected in tufts, can be used particularly preferably. . Here, the large size of each egg means that the size of each egg is longer than 5 mm.
In addition, as the ovary and testis of seafood used as a raw material, any of an ovary that has been refrigerated at a low temperature after catching and an ovary that has been kept frozen after catching can be used.
本発明では、先ず、攪拌工程において、原料の卵巣及び／又は精巣に攪拌処理を施す。攪拌工程では、卵巣及び／又は精巣がミンチ状になるまで攪拌処理を施す。
特に、原料として卵巣を用いた場合には、卵巣を構成する卵の粒子を互いに分離すると共に、卵の粒子、つまり卵膜が粉砕されるまで攪拌処理を施す。これにより、卵巣は、卵の粒子同士が分離すると共に、卵膜が粉砕され、ミンチ状になる。
このように、本発明では、魚介類の卵巣及び／又は精巣を攪拌工程により、ミンチ状になるまで攪拌するため、原料として卵の粒子の大きいタコやイカ等の卵巣を用いた場合であっても、製造される魚介類加工食品の食感を良好なものとすることができる。また、攪拌工程では、卵巣を包む卵のうも同時に粉砕できるため、卵のうをはずす工程を設ける事無く魚介類加工食品の製造を行うことができる。 In the present invention, first, in the stirring step, the raw material ovary and / or testis are stirred. In the stirring step, stirring is performed until the ovary and / or testis become minced.
In particular, when the ovary is used as a raw material, the egg particles constituting the ovary are separated from each other and stirred until the egg particles, ie the egg membrane, are crushed. As a result, the egg particles separate from each other and the egg membrane is crushed into a mint shape.
Thus, in the present invention, the ovary of seafood and / or testis is stirred until it becomes minced by the stirring process, and therefore, the ovary such as octopus or squid with large egg particles is used as a raw material. In addition, the texture of the processed seafood processed food can be improved. Moreover, in the stirring step, the egg sachets wrapping the ovaries can be pulverized at the same time, so that processed fishery products can be produced without providing a step for removing the egg sachets.
特に、原料として卵巣を用いた場合には、卵巣を構成する卵の粒子を互いに分離すると共に、卵の粒子、つまり卵膜が粉砕されるまで攪拌処理を施す。これにより、卵巣は、卵の粒子同士が分離すると共に、卵膜が粉砕され、ミンチ状になる。
このように、本発明では、魚介類の卵巣及び／又は精巣を攪拌工程により、ミンチ状になるまで攪拌するため、原料として卵の粒子の大きいタコやイカ等の卵巣を用いた場合であっても、製造される魚介類加工食品の食感を良好なものとすることができる。また、攪拌工程では、卵巣を包む卵のうも同時に粉砕できるため、卵のうをはずす工程を設ける事無く魚介類加工食品の製造を行うことができる。 In the present invention, first, in the stirring step, the raw material ovary and / or testis are stirred. In the stirring step, stirring is performed until the ovary and / or testis become minced.
In particular, when the ovary is used as a raw material, the egg particles constituting the ovary are separated from each other and stirred until the egg particles, ie the egg membrane, are crushed. As a result, the egg particles separate from each other and the egg membrane is crushed into a mint shape.
Thus, in the present invention, the ovary of seafood and / or testis is stirred until it becomes minced by the stirring process, and therefore, the ovary such as octopus or squid with large egg particles is used as a raw material. In addition, the texture of the processed seafood processed food can be improved. Moreover, in the stirring step, the egg sachets wrapping the ovaries can be pulverized at the same time, so that processed fishery products can be produced without providing a step for removing the egg sachets.
攪拌処理は、魚肉等のミンチを製造するためのミキサー等を用いて行う。攪拌条件は、卵巣や精巣の種類によって異なるが、卵の粒子同士が分離されると共に、卵のう及び卵膜が粉砕され、ミンチ状になるまで行うことが重要である。
卵の粒子が十分に分離されず、また、卵のう及び卵膜が十分に粉砕されない場合には、製造された魚介類加工食品の食感が悪くなってしまうおそれがある。
また、攪拌工程においては、例えば、すり潰し器を用いて、卵巣や精巣がミンチ状又は液状となるまですり潰しを行ってもよい。これにより、ミキサーでの攪拌により攪拌処理を行って製造された魚介類加工食品とは異なった食感の魚介類加工食品を製造できる。 The stirring treatment is performed using a mixer or the like for producing mince such as fish meat. The stirring condition varies depending on the type of ovary and testis, but it is important to carry out until the egg particles are separated and the egg sac and egg membrane are crushed into a minced shape.
If the egg particles are not sufficiently separated and the eggplant and egg membrane are not sufficiently pulverized, the texture of the processed seafood processed food may be deteriorated.
In the stirring step, for example, mashing may be performed using a masher until the ovaries and testis become minced or liquid. Thereby, the processed fishery products food having a texture different from that of the processed processed fishery products produced by stirring with a mixer can be produced.
卵の粒子が十分に分離されず、また、卵のう及び卵膜が十分に粉砕されない場合には、製造された魚介類加工食品の食感が悪くなってしまうおそれがある。
また、攪拌工程においては、例えば、すり潰し器を用いて、卵巣や精巣がミンチ状又は液状となるまですり潰しを行ってもよい。これにより、ミキサーでの攪拌により攪拌処理を行って製造された魚介類加工食品とは異なった食感の魚介類加工食品を製造できる。 The stirring treatment is performed using a mixer or the like for producing mince such as fish meat. The stirring condition varies depending on the type of ovary and testis, but it is important to carry out until the egg particles are separated and the egg sac and egg membrane are crushed into a minced shape.
If the egg particles are not sufficiently separated and the eggplant and egg membrane are not sufficiently pulverized, the texture of the processed seafood processed food may be deteriorated.
In the stirring step, for example, mashing may be performed using a masher until the ovaries and testis become minced or liquid. Thereby, the processed fishery products food having a texture different from that of the processed processed fishery products produced by stirring with a mixer can be produced.
攪拌工程を経て、ミンチ状にされた卵巣及び／又は精巣には、適宜添加物を添加してもよい。
添加物としては、一般的に食品に使用される添加物であれば特に制限なく用いることができ、例えば、食塩、アミノ酸、核酸系調味料、リンゴ酸、アスコルビン酸、亜硝酸、糖類化合物、リン酸塩、アルコール、みりん、着色料が挙げられる。 Additives may be appropriately added to the ovary and / or testis that have been minced through the stirring step.
The additive can be used without particular limitation as long as it is an additive generally used in foods. For example, salt, amino acid, nucleic acid seasoning, malic acid, ascorbic acid, nitrous acid, saccharide compound, phosphorus Examples include acid salts, alcohol, mirin, and coloring agents.
添加物としては、一般的に食品に使用される添加物であれば特に制限なく用いることができ、例えば、食塩、アミノ酸、核酸系調味料、リンゴ酸、アスコルビン酸、亜硝酸、糖類化合物、リン酸塩、アルコール、みりん、着色料が挙げられる。 Additives may be appropriately added to the ovary and / or testis that have been minced through the stirring step.
The additive can be used without particular limitation as long as it is an additive generally used in foods. For example, salt, amino acid, nucleic acid seasoning, malic acid, ascorbic acid, nitrous acid, saccharide compound, phosphorus Examples include acid salts, alcohol, mirin, and coloring agents.
本発明では、攪拌処理された卵巣及び／又は精巣が優れた結着性を有するため、澱粉や卵白等のいわゆるつなぎを添加しなくても、後述の加熱工程を経ることで良好に固化し、食感の優れた魚介類加工食品を製造できる。
尚、魚介類加工食品の食感を調整するために、攪拌工程を経た卵巣及び／又は精巣に上記つなぎを添加してもよい。 In the present invention, the stir-treated ovary and / or testis has excellent binding properties, so that it can be solidified well through the heating step described below without adding so-called binders such as starch and egg white, Processed seafood with excellent texture can be produced.
In addition, in order to adjust the food texture of processed seafood, the above-mentioned tether may be added to the ovary and / or testis that have undergone the stirring process.
尚、魚介類加工食品の食感を調整するために、攪拌工程を経た卵巣及び／又は精巣に上記つなぎを添加してもよい。 In the present invention, the stir-treated ovary and / or testis has excellent binding properties, so that it can be solidified well through the heating step described below without adding so-called binders such as starch and egg white, Processed seafood with excellent texture can be produced.
In addition, in order to adjust the food texture of processed seafood, the above-mentioned tether may be added to the ovary and / or testis that have undergone the stirring process.
また、攪拌工程を経た卵巣及び／又は精巣に、大豆タンパク含有組成物を配合することも好ましい。大豆タンパク含有組成物を配合することで、得られる魚介類加工食品は、動物性タンパクに加え、植物性タンパクをも含有することとなり、より栄養価に優れたものとなる。
It is also preferable to blend a soy protein-containing composition into the ovary and / or testis that has undergone the stirring step. By blending the soy protein-containing composition, the obtained processed fishery product food contains vegetable protein in addition to animal protein, and is more excellent in nutritional value.
また、大豆タンパク含有組成物を配合することで、卵巣及び／又は精巣単独で製造した場合とは異なる食感の魚介類加工食品を得ることができる。
具体的には、卵巣及び／又は精巣単独で製造した魚介類加工食品は、チーズ様の食感を有し、珍味あるいはおつまみとして好適な食感を有する。一方、大豆タンパク含有組成物を添加して製造した魚介類加工食品は、肉様の食感を有し、畜肉加工食品の代替品として好適に用いられる。また、大豆タンパク含有組成物の含有量によってはかまぼこ等の練り物のような食感とすることもできる。 Moreover, by mixing the soybean protein-containing composition, it is possible to obtain a processed seafood product having a texture different from that produced when the ovary and / or testis is produced alone.
Specifically, the processed fishery food produced solely from the ovary and / or testis has a cheese-like texture and a texture suitable as a delicacy or snack. On the other hand, processed seafood manufactured by adding a soy protein-containing composition has a meat-like texture and is suitably used as an alternative to processed meat foods. Further, depending on the content of the soy protein-containing composition, a texture such as kamaboko can be obtained.
具体的には、卵巣及び／又は精巣単独で製造した魚介類加工食品は、チーズ様の食感を有し、珍味あるいはおつまみとして好適な食感を有する。一方、大豆タンパク含有組成物を添加して製造した魚介類加工食品は、肉様の食感を有し、畜肉加工食品の代替品として好適に用いられる。また、大豆タンパク含有組成物の含有量によってはかまぼこ等の練り物のような食感とすることもできる。 Moreover, by mixing the soybean protein-containing composition, it is possible to obtain a processed seafood product having a texture different from that produced when the ovary and / or testis is produced alone.
Specifically, the processed fishery food produced solely from the ovary and / or testis has a cheese-like texture and a texture suitable as a delicacy or snack. On the other hand, processed seafood manufactured by adding a soy protein-containing composition has a meat-like texture and is suitably used as an alternative to processed meat foods. Further, depending on the content of the soy protein-containing composition, a texture such as kamaboko can be obtained.
大豆タンパク含有組成物としては、例えば、おから等の大豆タンパク５～１０質量％、ゲル化剤としてのグルコマンナン０．５～８質量％、グルコマンナンをゲル化させる水酸化カルシウム等の凝固剤０．１～０．３質量％、及び水７０～９０質量％からなるものが挙げられる。
Examples of the soy protein-containing composition include 5-10% by mass of soy protein such as okara, 0.5-8% by mass of glucomannan as a gelling agent, and a coagulant such as calcium hydroxide that gels glucomannan. Examples thereof include 0.1 to 0.3% by mass and 70 to 90% by mass of water.
次いで、攪拌工程を経てミンチ状にされた卵巣及び／又は精巣を、充填工程において容器に充填して密封する。
Next, the ovaries and / or testes that have been minced through the stirring step are filled into a container and sealed in the filling step.
ミンチ状にされた卵巣及び／又は精巣を充填する容器としては、例えば、可撓性を有する袋体を用いることができる。容器として袋体を用いる場合、袋体は、液不透過性の部材から構成されることが好ましい。これにより、後述する加熱工程で、容器を熱湯に浸した場合に容器内に熱湯が浸入することを防止できる。液不透過性の袋体としては、例えば、ポリエチレン等の樹脂製の袋体が挙げられる。
尚、容器として樹脂製の袋体を用いた場合、容器の密封は、ヒートシールにより行うことができる。 As a container for filling the minced ovary and / or testis, for example, a flexible bag can be used. When using a bag as a container, it is preferable that a bag is comprised from a liquid-impermeable member. Thereby, when a container is immersed in hot water at the heating process mentioned later, it can prevent that hot water penetrate | invades in a container. Examples of the liquid-impermeable bag include a resin-made bag such as polyethylene.
In addition, when a resin bag is used as the container, the container can be sealed by heat sealing.
尚、容器として樹脂製の袋体を用いた場合、容器の密封は、ヒートシールにより行うことができる。 As a container for filling the minced ovary and / or testis, for example, a flexible bag can be used. When using a bag as a container, it is preferable that a bag is comprised from a liquid-impermeable member. Thereby, when a container is immersed in hot water at the heating process mentioned later, it can prevent that hot water penetrate | invades in a container. Examples of the liquid-impermeable bag include a resin-made bag such as polyethylene.
In addition, when a resin bag is used as the container, the container can be sealed by heat sealing.
次いで、加熱工程において、容器に充填されて密封された卵巣及び／又は精巣を熱湯に浸した状態で所定時間加熱する。ミンチ状にされた卵巣及び／又は精巣は、加熱処理を施されることにより固化する。
ここで、従来の方法では、卵巣及び／又は精巣は、じかに熱湯に浸されて加熱処理されていたため、卵巣及び／又は精巣中の栄養成分が流出してしまい栄養価が下がってしまっていた。この点、本発明では、卵巣及び／又は精巣は、容器に密封された状態で加熱されるため、栄養成分等の流出を防止でき、高い栄養価の魚介類加工食品を製造できる。 Next, in the heating step, the ovaries and / or testes filled in the container and sealed are heated for a predetermined time in a state of being immersed in hot water. The minced ovary and / or testis is solidified by heat treatment.
Here, in the conventional method, since the ovary and / or testis were directly immersed in hot water and subjected to heat treatment, the nutrient components in the ovary and / or testis flowed out and the nutritional value was lowered. In this regard, in the present invention, since the ovary and / or testis are heated in a state of being sealed in the container, the outflow of nutrient components and the like can be prevented, and a processed food with high nutritional value can be produced.
ここで、従来の方法では、卵巣及び／又は精巣は、じかに熱湯に浸されて加熱処理されていたため、卵巣及び／又は精巣中の栄養成分が流出してしまい栄養価が下がってしまっていた。この点、本発明では、卵巣及び／又は精巣は、容器に密封された状態で加熱されるため、栄養成分等の流出を防止でき、高い栄養価の魚介類加工食品を製造できる。 Next, in the heating step, the ovaries and / or testes filled in the container and sealed are heated for a predetermined time in a state of being immersed in hot water. The minced ovary and / or testis is solidified by heat treatment.
Here, in the conventional method, since the ovary and / or testis were directly immersed in hot water and subjected to heat treatment, the nutrient components in the ovary and / or testis flowed out and the nutritional value was lowered. In this regard, in the present invention, since the ovary and / or testis are heated in a state of being sealed in the container, the outflow of nutrient components and the like can be prevented, and a processed food with high nutritional value can be produced.
加熱工程においては、卵巣及び／又は精巣が充填された容器を所望の形状とすることで、魚介類加工食品を所望の形状に成形できる。魚介類加工食品を所望の形状に成形する方法としては、例えば、卵巣及び／又は精巣が充填された袋体を所定形状の型枠にはめ込んだ状態で熱湯により加熱処理を施す方法が挙げられる。
加熱条件には、特に制限はないが、卵巣及び／又は精巣を良好に固化させる観点から、９０℃以上の熱湯で好ましくは１分以上、さらに好ましくは、５～２０分加熱を行う。
また、加熱工程としては、上記熱湯による加熱の他、加熱蒸気を用いた加熱を行ってもよい。加熱蒸気を用いた加熱は、例えば、高温高圧調理殺菌装置（いわゆるレトルト殺菌装置）を用いて行うことができる。加熱蒸気を用いることにより、短時間で卵巣及び／又は精巣を固化させることができる。 In the heating step, the processed fishery product can be formed into a desired shape by forming a container filled with the ovary and / or testis into a desired shape. Examples of a method for forming a processed seafood product into a desired shape include a method in which a bag filled with ovaries and / or testis is heat-treated with hot water in a state where the bag body is fitted into a mold having a predetermined shape.
There are no particular limitations on the heating conditions, but from the viewpoint of satisfactorily solidifying the ovary and / or testis, heating with hot water at 90 ° C. or higher is preferably performed for 1 minute or more, more preferably 5 to 20 minutes.
Moreover, as a heating process, you may perform the heating using heating steam other than the heating by the said hot water. Heating using heated steam can be performed using, for example, a high-temperature and high-pressure cooking sterilizer (so-called retort sterilizer). By using heated steam, the ovary and / or testis can be solidified in a short time.
加熱条件には、特に制限はないが、卵巣及び／又は精巣を良好に固化させる観点から、９０℃以上の熱湯で好ましくは１分以上、さらに好ましくは、５～２０分加熱を行う。
また、加熱工程としては、上記熱湯による加熱の他、加熱蒸気を用いた加熱を行ってもよい。加熱蒸気を用いた加熱は、例えば、高温高圧調理殺菌装置（いわゆるレトルト殺菌装置）を用いて行うことができる。加熱蒸気を用いることにより、短時間で卵巣及び／又は精巣を固化させることができる。 In the heating step, the processed fishery product can be formed into a desired shape by forming a container filled with the ovary and / or testis into a desired shape. Examples of a method for forming a processed seafood product into a desired shape include a method in which a bag filled with ovaries and / or testis is heat-treated with hot water in a state where the bag body is fitted into a mold having a predetermined shape.
There are no particular limitations on the heating conditions, but from the viewpoint of satisfactorily solidifying the ovary and / or testis, heating with hot water at 90 ° C. or higher is preferably performed for 1 minute or more, more preferably 5 to 20 minutes.
Moreover, as a heating process, you may perform the heating using heating steam other than the heating by the said hot water. Heating using heated steam can be performed using, for example, a high-temperature and high-pressure cooking sterilizer (so-called retort sterilizer). By using heated steam, the ovary and / or testis can be solidified in a short time.
加熱処理を経て得られた魚介類加工食品は、次いで、冷却される。冷却方法には、特に制限はなく、自然冷却や流水での冷却を行うことができる。冷却後、魚介類加工食品は、容器から取り出される。取り出された魚介類加工食品は、澱粉や卵白等のつなぎを添加しなくても良好に固化しており、食感に優れたものである。得られた魚介類加工食品は、所定形状にスライス等される。
このようにして、本発明の魚介類加工食品は製造される。 The processed fishery food obtained through the heat treatment is then cooled. The cooling method is not particularly limited, and natural cooling or cooling with running water can be performed. After cooling, the processed seafood is removed from the container. The extracted processed fishery products are well solidified without adding a binder such as starch or egg white, and are excellent in texture. The obtained processed seafood is sliced into a predetermined shape.
In this way, the processed seafood of the present invention is manufactured.
このようにして、本発明の魚介類加工食品は製造される。 The processed fishery food obtained through the heat treatment is then cooled. The cooling method is not particularly limited, and natural cooling or cooling with running water can be performed. After cooling, the processed seafood is removed from the container. The extracted processed fishery products are well solidified without adding a binder such as starch or egg white, and are excellent in texture. The obtained processed seafood is sliced into a predetermined shape.
In this way, the processed seafood of the present invention is manufactured.
本発明の魚介類加工食品は、特に味付け等をせずに、そのまま食すこともできるが、所定の調味液に浸して、更に味付けを行うことも好ましい。魚介類加工食品に調味される味付けとしては、中華風の味付けや沖漬け風の味付け等が挙げられる。
また、本発明の魚介類加工食品を板状に形成し、この板状に形成した魚介類加工食品を焼餅のように焼いて食してもよい。 The seafood processed food of the present invention can be eaten as it is without particularly seasoning, but it is also preferable to soak it in a predetermined seasoning liquid and further season it. Seasonings seasoned in processed seafood include Chinese-style seasonings and Okizuke-style seasonings.
In addition, the processed seafood of the present invention may be formed into a plate shape, and the processed fishery product formed into a plate shape may be baked and eaten like a shochu.
また、本発明の魚介類加工食品を板状に形成し、この板状に形成した魚介類加工食品を焼餅のように焼いて食してもよい。 The seafood processed food of the present invention can be eaten as it is without particularly seasoning, but it is also preferable to soak it in a predetermined seasoning liquid and further season it. Seasonings seasoned in processed seafood include Chinese-style seasonings and Okizuke-style seasonings.
In addition, the processed seafood of the present invention may be formed into a plate shape, and the processed fishery product formed into a plate shape may be baked and eaten like a shochu.
本発明の魚介類加工食品は、攪拌工程において卵巣が粉砕された後に加熱工程にて固化されたものであるため、食した際には、容易に噛み砕くことができ、嚥下性に優れる。従って、タコやイカ等の身を食すことのできない老人等であっても、タコやイカ等の卵巣から製造された本発明の魚介類加工食品であれば、容易に食すことができる。
また、本発明の魚介類加工食品は、容器に密封された状態で加熱処理が施されているため、加熱工程において、栄養成分が流出していない。
つまり、本発明の魚介類加工食品は、栄養価が高く且つ嚥下性に優れるため、老人食や介護食にも好適に用いることができる。 The processed fishery products of the present invention are those that have been solidified in the heating step after the ovary has been crushed in the stirring step, so that when eaten, they can be easily chewed and have excellent swallowability. Therefore, even an elderly person who cannot eat octopus, squid and the like can be easily eaten with the processed seafood of the present invention produced from the ovaries such as octopus and squid.
Moreover, since the processed fishery products of the present invention are heat-treated in a state of being sealed in a container, no nutritional components have flowed out in the heating step.
That is, the processed fishery food of the present invention has a high nutritional value and excellent swallowability, and therefore can be suitably used for elderly food and nursing food.
また、本発明の魚介類加工食品は、容器に密封された状態で加熱処理が施されているため、加熱工程において、栄養成分が流出していない。
つまり、本発明の魚介類加工食品は、栄養価が高く且つ嚥下性に優れるため、老人食や介護食にも好適に用いることができる。 The processed fishery products of the present invention are those that have been solidified in the heating step after the ovary has been crushed in the stirring step, so that when eaten, they can be easily chewed and have excellent swallowability. Therefore, even an elderly person who cannot eat octopus, squid and the like can be easily eaten with the processed seafood of the present invention produced from the ovaries such as octopus and squid.
Moreover, since the processed fishery products of the present invention are heat-treated in a state of being sealed in a container, no nutritional components have flowed out in the heating step.
That is, the processed fishery food of the present invention has a high nutritional value and excellent swallowability, and therefore can be suitably used for elderly food and nursing food.
以下、実施例及び比較例により、本発明の魚介類加工食品の製造方法を、更に具体的に説明する。但し、本発明は、以下の実施例に制限されるものではない。
Hereinafter, the method for producing a processed seafood product of the present invention will be described more specifically with reference to Examples and Comparative Examples. However, the present invention is not limited to the following examples.
〔実施例１〕
魚介類の卵巣及び／又は精巣として、北海道産のタコの冷凍卵巣を使用した。
北海道産のタコの冷凍卵巣１０ｋｇを４℃で２４時間かけて自然解凍した。自然解凍した卵巣をミキサーにかけて常温下で３分間攪拌した。攪拌後の卵巣は、卵の粒子同士が分離されると共に、卵のう及び卵膜が粉砕され、ミンチ状となっていた。
次いで、攪拌後のミンチ状の卵巣に、食塩を２質量％添加した後、再度ミキサーで３０秒間攪拌した。その後、卵巣をポリエチレン製の可撓性を有する袋体からなる容器に充填し、ヒートシールにより密封した。尚、卵巣は、厚さ約２ｃｍの板状となるように充填した。
この状態で、容器を９０℃の熱湯に浸して１５分間加熱した。
加熱後、容器を流水にて冷却して実施例１の魚介類加工食品を得た。得られた実施例１の卵巣加工食品は、板状に成形されており良好に固化したものであった。
得られた魚介類加工食品をスティック状にスライスして食したところ、濃厚な味わいを有しており、且つチーズ様の優れた食感を有していた。 [Example 1]
Hokkaido octopus frozen ovaries were used as seafood ovaries and / or testis.
10 kg of frozen ovary of octopus from Hokkaido was naturally thawed at 4 ° C. for 24 hours. The naturally thawed ovary was placed in a mixer and stirred at room temperature for 3 minutes. In the ovary after stirring, the egg particles were separated from each other, and the eggplant and the egg membrane were crushed into a minced shape.
Next, 2% by mass of sodium chloride was added to the minced ovary after stirring, and then the mixture was again stirred for 30 seconds with a mixer. Thereafter, the ovary was filled in a container made of polyethylene and having a flexible bag, and sealed by heat sealing. The ovaries were filled in a plate shape with a thickness of about 2 cm.
In this state, the container was immersed in hot water at 90 ° C. and heated for 15 minutes.
After heating, the container was cooled with running water to obtain a processed seafood product of Example 1. The obtained ovary processed food of Example 1 was formed into a plate shape and solidified well.
When the obtained processed seafood was sliced and eaten in a stick shape, it had a rich taste and an excellent cheese-like texture.
魚介類の卵巣及び／又は精巣として、北海道産のタコの冷凍卵巣を使用した。
北海道産のタコの冷凍卵巣１０ｋｇを４℃で２４時間かけて自然解凍した。自然解凍した卵巣をミキサーにかけて常温下で３分間攪拌した。攪拌後の卵巣は、卵の粒子同士が分離されると共に、卵のう及び卵膜が粉砕され、ミンチ状となっていた。
次いで、攪拌後のミンチ状の卵巣に、食塩を２質量％添加した後、再度ミキサーで３０秒間攪拌した。その後、卵巣をポリエチレン製の可撓性を有する袋体からなる容器に充填し、ヒートシールにより密封した。尚、卵巣は、厚さ約２ｃｍの板状となるように充填した。
この状態で、容器を９０℃の熱湯に浸して１５分間加熱した。
加熱後、容器を流水にて冷却して実施例１の魚介類加工食品を得た。得られた実施例１の卵巣加工食品は、板状に成形されており良好に固化したものであった。
得られた魚介類加工食品をスティック状にスライスして食したところ、濃厚な味わいを有しており、且つチーズ様の優れた食感を有していた。 [Example 1]
Hokkaido octopus frozen ovaries were used as seafood ovaries and / or testis.
10 kg of frozen ovary of octopus from Hokkaido was naturally thawed at 4 ° C. for 24 hours. The naturally thawed ovary was placed in a mixer and stirred at room temperature for 3 minutes. In the ovary after stirring, the egg particles were separated from each other, and the eggplant and the egg membrane were crushed into a minced shape.
Next, 2% by mass of sodium chloride was added to the minced ovary after stirring, and then the mixture was again stirred for 30 seconds with a mixer. Thereafter, the ovary was filled in a container made of polyethylene and having a flexible bag, and sealed by heat sealing. The ovaries were filled in a plate shape with a thickness of about 2 cm.
In this state, the container was immersed in hot water at 90 ° C. and heated for 15 minutes.
After heating, the container was cooled with running water to obtain a processed seafood product of Example 1. The obtained ovary processed food of Example 1 was formed into a plate shape and solidified well.
When the obtained processed seafood was sliced and eaten in a stick shape, it had a rich taste and an excellent cheese-like texture.
〔実施例２〕
実施例１の攪拌工程の後に、大豆タンパク含有組成物を配合した以外は、実施例１と同様の方法により、実施例２の魚介類加工食品を得た。
大豆タンパク含有組成物として、おから５～１０質量％、グルコマンナン０．５～８質量％、水酸化カルシウム０．１～０．３質量％、及び水７０～９０質量％からなるものを用い、卵巣の質量に対して５０質量％配合した。
得られた実施例２の魚介類加工食品は、板状に成形されており良好に固化したものであった。
得られた魚介類加工食品を約３ｃｍ×３ｃｍの大きさにカットして食したところ、濃厚な味わいを有しており、且つ肉感にあふれた食感を有していた。 [Example 2]
The processed seafood product of Example 2 was obtained in the same manner as in Example 1 except that the soybean protein-containing composition was blended after the stirring step of Example 1.
As a soy protein-containing composition, a composition comprising okara 5 to 10% by mass, glucomannan 0.5 to 8% by mass, calcium hydroxide 0.1 to 0.3% by mass, and water 70 to 90% by mass is used. 50% by mass based on the mass of the ovary.
The obtained processed seafood of Example 2 was formed into a plate shape and solidified well.
When the obtained processed seafood product was cut into a size of about 3 cm × 3 cm and eaten, it had a rich taste and a rich texture.
実施例１の攪拌工程の後に、大豆タンパク含有組成物を配合した以外は、実施例１と同様の方法により、実施例２の魚介類加工食品を得た。
大豆タンパク含有組成物として、おから５～１０質量％、グルコマンナン０．５～８質量％、水酸化カルシウム０．１～０．３質量％、及び水７０～９０質量％からなるものを用い、卵巣の質量に対して５０質量％配合した。
得られた実施例２の魚介類加工食品は、板状に成形されており良好に固化したものであった。
得られた魚介類加工食品を約３ｃｍ×３ｃｍの大きさにカットして食したところ、濃厚な味わいを有しており、且つ肉感にあふれた食感を有していた。 [Example 2]
The processed seafood product of Example 2 was obtained in the same manner as in Example 1 except that the soybean protein-containing composition was blended after the stirring step of Example 1.
As a soy protein-containing composition, a composition comprising okara 5 to 10% by mass, glucomannan 0.5 to 8% by mass, calcium hydroxide 0.1 to 0.3% by mass, and water 70 to 90% by mass is used. 50% by mass based on the mass of the ovary.
The obtained processed seafood of Example 2 was formed into a plate shape and solidified well.
When the obtained processed seafood product was cut into a size of about 3 cm × 3 cm and eaten, it had a rich taste and a rich texture.
〔実施例３〕
魚介類の卵巣及び／又は精巣として、北海道産のタコの精巣を使用した他は、実施例１と同様の方法にて、実施例３の魚介類加工食品を得た。得られた実施例３の卵巣加工食品は、板状に成形されており良好に固化したものであった。
得られた魚介類加工食品をスティック状にスライスして食したところ、濃厚な味わいを有しており、且つチーズ様の優れた食感を有していた。 Example 3
The processed seafood of Example 3 was obtained in the same manner as in Example 1 except that the octopus testis from Hokkaido was used as the ovary and / or testis of the seafood. The obtained processed ovary food of Example 3 was formed into a plate shape and solidified well.
When the obtained processed seafood was sliced and eaten in a stick shape, it had a rich taste and an excellent cheese-like texture.
魚介類の卵巣及び／又は精巣として、北海道産のタコの精巣を使用した他は、実施例１と同様の方法にて、実施例３の魚介類加工食品を得た。得られた実施例３の卵巣加工食品は、板状に成形されており良好に固化したものであった。
得られた魚介類加工食品をスティック状にスライスして食したところ、濃厚な味わいを有しており、且つチーズ様の優れた食感を有していた。 Example 3
The processed seafood of Example 3 was obtained in the same manner as in Example 1 except that the octopus testis from Hokkaido was used as the ovary and / or testis of the seafood. The obtained processed ovary food of Example 3 was formed into a plate shape and solidified well.
When the obtained processed seafood was sliced and eaten in a stick shape, it had a rich taste and an excellent cheese-like texture.
〔比較例１〕
実施例１で原料として用いたタコの卵巣に、攪拌処理及び充填処理を施さず、そのままじかに９０℃の熱湯に浸して１５分間加熱処理を施した。
得られた比較例１の魚介類加工食品は、卵がはじけてしまい、非常に外観の悪いものであった。また、味わいもうすく、食感もべたべたして悪いものであった。 [Comparative Example 1]
The octopus ovary used as a raw material in Example 1 was directly subjected to a heat treatment for 15 minutes by directly immersing it in 90 ° C. hot water without stirring and filling.
The obtained processed seafood product of Comparative Example 1 was very bad in appearance due to egg popping. In addition, the taste was so bad and the texture was also bad.
実施例１で原料として用いたタコの卵巣に、攪拌処理及び充填処理を施さず、そのままじかに９０℃の熱湯に浸して１５分間加熱処理を施した。
得られた比較例１の魚介類加工食品は、卵がはじけてしまい、非常に外観の悪いものであった。また、味わいもうすく、食感もべたべたして悪いものであった。 [Comparative Example 1]
The octopus ovary used as a raw material in Example 1 was directly subjected to a heat treatment for 15 minutes by directly immersing it in 90 ° C. hot water without stirring and filling.
The obtained processed seafood product of Comparative Example 1 was very bad in appearance due to egg popping. In addition, the taste was so bad and the texture was also bad.
〔比較例２〕
攪拌工程を施さなかった他は、実施例１と同様の方法により、比較例２の魚介類加工食品を製造した。
得られた比較例２の魚介類加工食品は、卵の粒子同士が分離されておらず房状の形状が残存していた。そのため、比較例２の魚介類加工食品は、所望の形状に成形されず外観の悪いものであった。また、この魚介類加工食品を食したところ、濃厚な味わいは有していたが、卵膜が口に残ってしまい食感の悪いものであった。 [Comparative Example 2]
A seafood processed food of Comparative Example 2 was produced in the same manner as in Example 1 except that the stirring step was not performed.
In the obtained processed seafood product of Comparative Example 2, the egg particles were not separated from each other, and the tufted shape remained. Therefore, the processed fishery product of Comparative Example 2 was not molded into a desired shape and had a poor appearance. Moreover, when this seafood processed food was eaten, it had a rich taste, but the egg membrane remained in the mouth and the texture was poor.
攪拌工程を施さなかった他は、実施例１と同様の方法により、比較例２の魚介類加工食品を製造した。
得られた比較例２の魚介類加工食品は、卵の粒子同士が分離されておらず房状の形状が残存していた。そのため、比較例２の魚介類加工食品は、所望の形状に成形されず外観の悪いものであった。また、この魚介類加工食品を食したところ、濃厚な味わいは有していたが、卵膜が口に残ってしまい食感の悪いものであった。 [Comparative Example 2]
A seafood processed food of Comparative Example 2 was produced in the same manner as in Example 1 except that the stirring step was not performed.
In the obtained processed seafood product of Comparative Example 2, the egg particles were not separated from each other, and the tufted shape remained. Therefore, the processed fishery product of Comparative Example 2 was not molded into a desired shape and had a poor appearance. Moreover, when this seafood processed food was eaten, it had a rich taste, but the egg membrane remained in the mouth and the texture was poor.
処理前の卵巣の栄養成分、並びに実施例１及び比較例１で得られた魚介類加工食品の栄養成分を以下の表１に示す。
尚、栄養成分は、以下の手順にて測定した。 Table 1 below shows the nutritional components of the ovaries before the treatment and the nutritional components of the processed seafood products obtained in Example 1 and Comparative Example 1.
In addition, the nutrient component was measured in the following procedures.
尚、栄養成分は、以下の手順にて測定した。 Table 1 below shows the nutritional components of the ovaries before the treatment and the nutritional components of the processed seafood products obtained in Example 1 and Comparative Example 1.
In addition, the nutrient component was measured in the following procedures.
〔サンプルの調製〕
（１）原料卵巣、実施例１の魚介類加工食品、及び比較例１の魚介類加工食品をそれぞれ１０ｇ量り取り、それぞれに純水２０ｍｌを加えた。
（２）１５０００ｒｐｍで５ｍｉｎホモジナイズした。
（３）各サンプルに純水を加えて５０ｍｌに定容した後、７５００ｒｐｍで１０ｍｉｎ遠心分離した。
（４）上澄み液を０．０２Ｍ－ＨＣｌで５倍と１２．５倍に希釈した。 [Sample preparation]
(1) The raw material ovary, the processed fishery product of Example 1, and the processed fishery product of Comparative Example 1 were weighed 10 g each, and 20 ml of pure water was added to each.
(2) Homogenized at 15000 rpm for 5 minutes.
(3) After adding pure water to each sample to make a constant volume of 50 ml, the sample was centrifuged at 7500 rpm for 10 minutes.
(4) The supernatant was diluted 5 times and 12.5 times with 0.02M HCl.
（１）原料卵巣、実施例１の魚介類加工食品、及び比較例１の魚介類加工食品をそれぞれ１０ｇ量り取り、それぞれに純水２０ｍｌを加えた。
（２）１５０００ｒｐｍで５ｍｉｎホモジナイズした。
（３）各サンプルに純水を加えて５０ｍｌに定容した後、７５００ｒｐｍで１０ｍｉｎ遠心分離した。
（４）上澄み液を０．０２Ｍ－ＨＣｌで５倍と１２．５倍に希釈した。 [Sample preparation]
(1) The raw material ovary, the processed fishery product of Example 1, and the processed fishery product of Comparative Example 1 were weighed 10 g each, and 20 ml of pure water was added to each.
(2) Homogenized at 15000 rpm for 5 minutes.
(3) After adding pure water to each sample to make a constant volume of 50 ml, the sample was centrifuged at 7500 rpm for 10 minutes.
(4) The supernatant was diluted 5 times and 12.5 times with 0.02M HCl.
〔栄養成分含有量の測定〕
得られた各サンプルの栄養成分をアミノ酸分析計（ＨＰＬＣ）〔使用カラム：製品名：Ｓｈｉｍ－ｐａｃｋ ＡＭＩＮＯ－ＮＡ、（株）島津製作所製〕を用いて測定した。 [Measurement of nutrient content]
Nutritional components of the obtained samples were measured using an amino acid analyzer (HPLC) [column used: product name: Shim-pack AMINO-NA, manufactured by Shimadzu Corporation].
得られた各サンプルの栄養成分をアミノ酸分析計（ＨＰＬＣ）〔使用カラム：製品名：Ｓｈｉｍ－ｐａｃｋ ＡＭＩＮＯ－ＮＡ、（株）島津製作所製〕を用いて測定した。 [Measurement of nutrient content]
Nutritional components of the obtained samples were measured using an amino acid analyzer (HPLC) [column used: product name: Shim-pack AMINO-NA, manufactured by Shimadzu Corporation].
表１の結果から、実施例１の魚介類加工食品は、比較例１の魚介類加工食品に比して、栄養成分の含有率が高いことが分かる。
From the results of Table 1, it can be seen that the processed fishery product of Example 1 has a higher nutrient content than the processed fishery product of Comparative Example 1.
以上の結果から、実施例１～３の魚介類加工食品は、良好に固化しており、容器の形状を変えることにより所望の形状の製品を製造できることがわかる。また、何れの卵巣加工食品も食感に優れたものであることが分かる。
これに対して、比較例１の魚介類加工食品は、外観、味わい及び食感の何れも悪いものであることが分かる。また、比較例２の魚介類加工食品も、外観及び食感の悪いものであることが分かる。 From the above results, it can be seen that the processed fishery products of Examples 1 to 3 are solidified well, and products having a desired shape can be produced by changing the shape of the container. Moreover, it turns out that all the processed foods of ovary are excellent in texture.
On the other hand, it can be seen that the processed seafood of Comparative Example 1 is poor in appearance, taste and texture. Moreover, it turns out that the processed fishery products of Comparative Example 2 are also poor in appearance and texture.
これに対して、比較例１の魚介類加工食品は、外観、味わい及び食感の何れも悪いものであることが分かる。また、比較例２の魚介類加工食品も、外観及び食感の悪いものであることが分かる。 From the above results, it can be seen that the processed fishery products of Examples 1 to 3 are solidified well, and products having a desired shape can be produced by changing the shape of the container. Moreover, it turns out that all the processed foods of ovary are excellent in texture.
On the other hand, it can be seen that the processed seafood of Comparative Example 1 is poor in appearance, taste and texture. Moreover, it turns out that the processed fishery products of Comparative Example 2 are also poor in appearance and texture.
尚、比較例１の魚介類加工食品は、原料卵巣に比して、栄養成分が大きく減少している。これは、加熱処理工程において、栄養成分が熱湯中に流出したことによると考えられる。即ち、この熱湯中には、タコの卵巣中に含まれる栄養成分が多量に含まれていることが予想される。
そこで、本発明者らは、比較例１のように、魚介類の卵巣及び／又は精巣を熱湯で加熱処理した際に生じる栄養成分を多量に含む熱湯から、タウリンやフェニルアラニン等の各栄養成分を抽出する方法についても鋭意研究中であり、近くこの栄養成分の抽出方法についても提案する予定である。 In addition, the processed fishery food of Comparative Example 1 has a greatly reduced nutrient content as compared with the raw ovary. This is considered to be due to the nutrient component flowing into the hot water in the heat treatment step. That is, this hot water is expected to contain a large amount of nutritional components contained in the octopus ovary.
Thus, as in Comparative Example 1, the present inventors obtained each nutritional component such as taurine and phenylalanine from hot water containing a large amount of nutritional components produced when the ovary and / or testis of seafood was heat-treated with hot water. The method of extraction is also under intense research, and we plan to propose a method for extracting this nutrient component soon.
そこで、本発明者らは、比較例１のように、魚介類の卵巣及び／又は精巣を熱湯で加熱処理した際に生じる栄養成分を多量に含む熱湯から、タウリンやフェニルアラニン等の各栄養成分を抽出する方法についても鋭意研究中であり、近くこの栄養成分の抽出方法についても提案する予定である。 In addition, the processed fishery food of Comparative Example 1 has a greatly reduced nutrient content as compared with the raw ovary. This is considered to be due to the nutrient component flowing into the hot water in the heat treatment step. That is, this hot water is expected to contain a large amount of nutritional components contained in the octopus ovary.
Thus, as in Comparative Example 1, the present inventors obtained each nutritional component such as taurine and phenylalanine from hot water containing a large amount of nutritional components produced when the ovary and / or testis of seafood was heat-treated with hot water. The method of extraction is also under intense research, and we plan to propose a method for extracting this nutrient component soon.
Claims (19)
- 魚介類の卵巣及び／又は精巣を撹拌する攪拌工程と、前記攪拌工程を経た卵巣及び／又は精巣を容器に充填し密封する充填工程と、前記容器に充填された卵巣及び／又は精巣を加熱する加熱工程とを備える魚介類加工食品の製造方法。 A stirring process for stirring the ovary and / or testis of seafood, a filling process for filling and sealing the ovary and / or testis after the stirring process into a container, and heating the ovary and / or testis filled in the container A method for producing a processed seafood product comprising a heating step.
- 前記加熱工程において、前記容器に充填された卵巣及び／又は精巣を９０℃以上の熱湯により１分以上加熱する請求項１記載の魚介類加工食品の製造方法。 The method for producing a processed seafood product according to claim 1, wherein in the heating step, the ovary and / or testis filled in the container is heated with hot water of 90 ° C or higher for 1 minute or longer.
- 前記容器として、液不透過性の袋体を用いる請求項１又は２記載の魚介類加工食品の製造方法。 3. A method for producing processed seafood products according to claim 1 or 2, wherein a liquid-impermeable bag is used as the container.
- 前記魚介類の卵巣及び／又は精巣としてタコの卵巣を使用する請求項１～３の何れかに記載の魚介類加工食品の製造方法。 The method for producing a processed seafood product according to any one of claims 1 to 3, wherein an octopus ovary is used as the ovary and / or testis of the seafood.
- 前記攪拌工程は、前記卵巣を構成する卵のう及び卵膜が粉砕されるまでミキシングを行う請求項１～４の何れかに記載の魚介類加工食品の製造方法。 The method for producing a processed fishery product food according to any one of claims 1 to 4, wherein in the stirring step, mixing is performed until egg sac and egg membrane constituting the ovary are crushed.
- 前記攪拌工程は、前記卵巣及び／又は精巣がミンチ状又は液状となるまですり潰しを行う請求項１～４の何れかに記載の魚介類加工食品の製造方法 The method for producing a processed seafood product according to any one of claims 1 to 4, wherein the agitation step crushes until the ovary and / or testis become minced or liquid.
- 添加物を添加する添加工程を更に備える請求項１～６の何れかに記載の魚介類加工食品の製造方法。 The method for producing a processed seafood product according to any one of claims 1 to 6, further comprising an addition step of adding an additive.
- 前記加熱工程の後に、該加熱工程を経た卵巣及び／又は精巣を調味液に浸漬する味付け工程を更に備える請求項１～７の何れかに記載の魚介類加工食品の製造方法。 The method for producing a processed seafood product according to any one of claims 1 to 7, further comprising, after the heating step, a seasoning step of immersing the ovary and / or testis after the heating step in a seasoning liquid.
- 前記攪拌工程の後に、大豆タンパク含有組成物を配合する配合工程を更に備える請求項１～８の何れかに記載の魚介類加工食品の製造方法。 The method for producing a processed seafood product according to any one of claims 1 to 8, further comprising a blending step of blending the soy protein-containing composition after the stirring step.
- 前記大豆タンパク含有組成物は、大豆タンパク５～１０質量％、ゲル化剤０．５～８質量％、凝固剤０．１～０．３質量％、及び水７０～９０質量％を含む請求項９記載の魚介類加工食品の製造方法。 The soy protein-containing composition comprises 5 to 10% by weight of soy protein, 0.5 to 8% by weight of a gelling agent, 0.1 to 0.3% by weight of a coagulant, and 70 to 90% by weight of water. 9. A method for producing a processed seafood product according to 9.
- 請求項１～１０の何れかに記載の魚介類加工食品の製造方法により製造された魚介類加工食品。 A seafood processed food produced by the method for producing a seafood processed food according to any one of claims 1 to 10.
- 攪拌ならびにすり潰し処理は、魚肉等をミンチ状あるいは液状に製造するためのミキサーやすり潰し器を用いて行い、攪拌ならびにすり潰し条件は、卵巣及び／又は精巣（白子）の種類によって異なるが、卵の粒子同士が分離されると共に、卵のう及び卵膜が破壊され、ミンチ状あるいは液状になるまで行うことが重要であり、魚介類の卵巣及び／又は精巣（白子）を攪拌及び／又はすり潰しした後に容器に充填して密封した充填工程と、この密封した容器に充填された卵巣及び／又は精巣（白子）を加熱することによる加熱工程を備える、卵巣及び／又は精巣（白子）加工食品の食感が向上すると共に卵巣及び／又は精巣（白子）加工食品を所望の形状に成形できる卵巣及び／又は精巣（白子）加工食品。 Agitation and mashing are performed using a mixer or masher for producing fish meat in a minced or liquid form, and the stirring and mashing conditions vary depending on the type of ovary and / or testis (white cat), but egg particles It is important to do so until the egg sac and egg membrane are destroyed and become minced or liquid, and after stirring and / or crushing the ovary and / or testis (white cattle) of seafood Texture of processed food of ovary and / or testis (white egg), comprising a filling process in which the container is filled and sealed, and a heating process by heating the ovary and / or testis (white egg) filled in the sealed container Processed ovary and / or testis (white child) processed food that can be molded into a desired shape with improved ovary and / or testis (white child) processed food.
- 魚介類の卵巣及び／又は精巣（白子）を撹拌する攪拌工程及び／又はすり潰しするすり潰し工程と、攪拌工程及び／又はすり潰し工程を経た卵巣及び／又は精巣（白子）を容器に充填し密封する充填工程と、容器に充填された卵巣及び／又は精巣（白子）を加熱する加熱工程とを備える卵巣及び／又は精巣（白子）加工食品の製造方法。 Stirring and / or crushing process for stirring ovary and / or testes (white larvae) of seafood, and filling and sealing the ovaries and / or testes (white larvae) that have undergone the agitation and / or crushing processes into containers The manufacturing method of an ovary and / or testis (white child) processed food provided with a process and the heating process which heats the ovary and / or testis (white child) with which the container was filled.
- 魚介類の卵巣及び／又は精巣（白子）としては、タコの卵巣及び／又は精巣（白子）、イカの卵巣及び／又は精巣（白子）、鮭の卵巣及び／又は精巣（白子）等、魚介類の卵巣及び／又は精巣（白子）であれば、特に制限はないが、従来、外観が悪い、取り扱いが難しい、好適な調理法がない等の理由で、廃棄されてきた魚介類の卵巣及び／又は精巣（白子）を好適に用いることができるが、その中でも、一つ一つの卵が房状につながっているために加工が困難であったタコやイカ等の頭足類の卵巣及び／又は精巣（白子）を特に好適に用いることができ、原料として用いられる魚介類の卵巣及び／又は精巣（白子）は、漁獲後低温で冷蔵保管された卵巣及び／又は精巣（白子）、及び漁獲後冷凍保存された卵巣及び／又は精巣（白子）の何れも用いることができる卵巣及び／又は精巣（白子）加工食品。 Seafood ovaries and / or testes (white cats) include octopus ovaries and / or testes (white cats), squid ovaries and / or testes (white cats), salmon ovaries and / or testes (white cats), etc. Ovary and / or testis (white cat) is not particularly limited, but conventionally the ovary and / or ovary of seafood that has been discarded due to poor appearance, difficult handling, no suitable cooking method, etc. Alternatively, testis (white larvae) can be preferably used, and among them, ovaries of cephalopods such as octopuses and squids, which have been difficult to process because each egg is connected in a tuft, and / or Testes (white larvae) can be particularly preferably used. The ovary and / or testes (white larvae) of seafood used as a raw material are the ovaries and / or testes (white larvae) refrigerated at low temperatures after catching, and after catching Of frozen ovary and / or testis (white cat) Ovary and / or testis (milt) processed foods can also be used Re.
- 卵巣及び／又は精巣（白子）を構成する卵の粒子を互いに分離すると共に、卵の粒子、つまり卵膜が破壊されるまで攪拌及び／又はすり潰し処理を施し、これにより、卵巣及び／又は精巣（白子）は、卵の粒子同士が分離すると共に、卵膜が破壊され、ミンチ状あるいは液状になるまで攪拌及び／又はすり潰しするため、原料として卵の粒子の大きいタコやイカ等の卵巣及び／又は精巣（白子）を用いた場合であっても、製造される卵巣及び／又は精巣（白子）加工食品の食感を良好なものとすることができ、攪拌工程及び／又はすり潰し工程では、卵巣及び／又は精巣（白子）を包む卵のうも同時に破壊できるため、卵のうをはずす工程を設ける事無く卵巣及び／又は精巣（白子）加工食品の製造を行うことができる卵巣及び／又は精巣（白子）加工食品。 The egg particles constituting the ovary and / or testis (white cat) are separated from each other and subjected to agitation and / or crushing treatment until the egg particles, i.e., the egg membrane, are destroyed, whereby the ovary and / or testis ( Shirako) is a mixture of egg particles that are separated and agitated and / or crushed until the egg membrane is broken and minced or liquefied, so ovaries such as octopus and squid with large egg particles as raw materials and / or Even when testis (white child) is used, the texture of the produced ovary and / or testis (white child) processed food can be improved, and in the stirring step and / or mashing step, the ovary and The egg sac that wraps the testis (white cat) can also be destroyed at the same time, so the ovary and / or testis that can be used to produce processed food of the ovary and / or testis (white cat) without providing a step to remove the egg sac Milt) processed food.
- 大豆タンパク含有組成物を配合することで、卵巣及び／又は精巣（白子）単独で製造した場合とは異なる食感の卵巣及び／又は精巣（白子）加工食品を得ることができ、具体的には、卵巣及び／又は精巣（白子）単独で製造した卵巣及び／又は精巣（白子）加工食品は、チーズ様あるいは大豆タンパクの含有量によってはかまぼこ等の練り物のような食感を有し、珍味あるいはおつまみとして好適な食感を有する一方、大豆タンパク含有組成物を添加して製造した卵巣及び／又は精巣（白子）加工食品は、肉様の食感を有し、畜肉加工食品の代替品として好適に用いられることができる卵巣及び／又は精巣（白子）加工食品。 By blending the soy protein-containing composition, it is possible to obtain a processed ovary and / or testis (white egg) processed food having a different texture from that produced when the ovary and / or testis (white egg) alone is manufactured. The processed ovary and / or testis (white egg) processed food, which is produced by using the ovary and / or testis alone, has a cheese-like or kamaboko-like texture depending on the content of soy protein, While having a suitable texture as a snack, ovary and / or testicular processed food produced by adding a soy protein-containing composition has a meat-like texture and is suitable as an alternative to processed meat products Processed food of ovary and / or testis (white cat) that can be used in the field.
- ミンチ状あるいは液状にされた卵巣及び／又は精巣（白子）を充填する容器としては、例えば、可撓性を有する袋体を用いることができ、容器として袋体を用いる場合、袋体は、液不透過性の部材から構成されることが好ましく、これにより、後述する加熱工程で、容器を熱湯に浸した場合に容器内に熱湯が浸入することを防止でき、液不透過性の袋体としては、ポリエチレン等の樹脂製の袋体が挙げられ、容器として樹脂製の袋体を用いた場合、容器の密封は、ヒートシールにより行うことができる卵巣及び／又は精巣（白子）加工食品。 As a container for filling a minced or liquid ovary and / or testis (white child), for example, a flexible bag can be used. When a bag is used as a container, the bag is liquid. It is preferable to be composed of an impermeable member, which can prevent the hot water from entering the container when the container is immersed in the hot water in the heating step described later, as a liquid-impermeable bag body Is a resin bag such as polyethylene, and when a resin bag is used as a container, the container can be sealed by heat sealing, and processed food of ovary and / or testis (white cat).
- 加熱工程においては、卵巣及び／又は精巣（白子）が充填された容器を所望の形状とすることで、卵巣及び／又は精巣（白子）加工食品を所望の形状に成形できる。卵巣及び／又は精巣（白子）加工食品を所望の形状に成形する方法としては、卵巣及び／又は精巣（白子）が充填された袋体を所定形状の型枠にはめ込んだ状態で加熱処理を施す方法が挙げられ、卵巣及び／又は精巣（白子）を良好に固化させる観点から、質量に応じて常温以上の温度で加熱をし、好ましくは、９０℃以上の温度で１分以上加熱を行うことができる卵巣及び／又は精巣（白子）加工食品。 In the heating step, the ovary and / or testis (white skin) processed food can be formed into a desired shape by making the container filled with the ovary and / or testis (white skin) into a desired shape. As a method of forming the ovary and / or testis (white child) processed food into a desired shape, heat treatment is performed in a state in which a bag filled with the ovary and / or testis (white child) is fitted into a mold of a predetermined shape. From the viewpoint of satisfactorily solidifying the ovary and / or testis (white child), heating is performed at a temperature of room temperature or higher according to the mass, and preferably heating is performed at a temperature of 90 ° C. or higher for 1 minute or longer. Processed food of ovary and / or testis.
- 加熱処理を経て得られた卵巣及び／又は精巣（白子）加工食品に、次いで、冷却を加え、冷却方法には、自然冷却や流水での冷却を行うことができ、冷却後、卵巣及び／又は精巣（白子）加工食品は、容器から取り出されて、取り出された卵巣及び／又は精巣（白子）加工食品は、澱粉や卵白等のつなぎを添加しなくても良好に固化しており、食感に優れたものであり、得られた卵巣及び／又は精巣（白子）加工食品は、所定形状にスライス等されることができる卵巣及び／又は精巣（白子）加工食品。 The ovary and / or testis (white child) processed food obtained through the heat treatment is then cooled, and the cooling method can be natural cooling or cooling with running water. After cooling, the ovary and / or Testicular (white egg) processed food is taken out of the container, and the extracted ovary and / or testicular (white egg) processed food is solidified well without the addition of starch, egg white, etc. The processed ovary and / or testis (white egg) processed foods can be sliced into a predetermined shape.
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| PCT/JP2008/057456 WO2009128152A1 (en) | 2008-04-16 | 2008-04-16 | Method of producing processed food while minimizing loss in the active ingredient of the ovary and/or testis and processed food |
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| Application Number | Priority Date | Filing Date | Title |
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| PCT/JP2008/057456 WO2009128152A1 (en) | 2008-04-16 | 2008-04-16 | Method of producing processed food while minimizing loss in the active ingredient of the ovary and/or testis and processed food |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013051915A (en) * | 2011-09-02 | 2013-03-21 | Yamaguchi Prefectural Industrial Technology Institute | Cheese-like food and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS553775A (en) * | 1978-06-23 | 1980-01-11 | Takeji Kawahara | Processed milt and its preparation |
| JPH01304870A (en) * | 1988-06-03 | 1989-12-08 | Ichimasa Kamaboko Kk | Processed food prepared from ovary of cuttlefish |
| JPH0638717A (en) * | 1991-07-06 | 1994-02-15 | Nippon Shiyotsuken Kk | Production of paste product with cuttlefish ovary as raw material |
| JPH09234023A (en) * | 1996-11-22 | 1997-09-09 | Katsunosuke Kosaka | Simple process for producing bulk or powdery soft roe of fish |
| JP2005304492A (en) * | 2004-03-22 | 2005-11-04 | Kiyoshi Gonda | Method for producing kneaded food and kneaded food |
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- 2008-04-16 WO PCT/JP2008/057456 patent/WO2009128152A1/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS553775A (en) * | 1978-06-23 | 1980-01-11 | Takeji Kawahara | Processed milt and its preparation |
| JPH01304870A (en) * | 1988-06-03 | 1989-12-08 | Ichimasa Kamaboko Kk | Processed food prepared from ovary of cuttlefish |
| JPH0638717A (en) * | 1991-07-06 | 1994-02-15 | Nippon Shiyotsuken Kk | Production of paste product with cuttlefish ovary as raw material |
| JPH09234023A (en) * | 1996-11-22 | 1997-09-09 | Katsunosuke Kosaka | Simple process for producing bulk or powdery soft roe of fish |
| JP2005304492A (en) * | 2004-03-22 | 2005-11-04 | Kiyoshi Gonda | Method for producing kneaded food and kneaded food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013051915A (en) * | 2011-09-02 | 2013-03-21 | Yamaguchi Prefectural Industrial Technology Institute | Cheese-like food and method for producing the same |
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