JP2007209249A - Method for producing baked squid, baked dried squid and baked mushroom each pickled in malted-rice amazake - Google Patents
Method for producing baked squid, baked dried squid and baked mushroom each pickled in malted-rice amazake Download PDFInfo
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本発明は、イカの塩辛、麹漬けは年々生産量増加傾向にある、しかしイカ、スルメが解けて生臭く食することが出来ない多くの人の為に、焼イカ、焼スルメとし生臭みを取り除くことに成功した、更に漬け込み後、保存期間延長とイカの形が崩れない、イカを焼くと水分が取り除かれ繊維質が多く現れ栄養特性が増加する製造方法に関する技術に属するものである。 In the present invention, squid salted and pickled squid tend to increase in production year by year, but for many people who can not eat squid and smelt with raw odor, squid and simmered squid are removed as raw odor It belongs to the technology related to the manufacturing method that succeeds in the process, further preserves the storage period and preserves the shape of the squid after it has been soaked, and that when the squid is baked, moisture is removed, fiber is increased, and nutritional characteristics are increased.
従来は、イカの塩辛、米麹漬が年々生生産量増加傾向にあるにも係らず生臭くて食することが出来ない、特に生イカで漬ける場合はイカが解けて見るにも嫌な感じがする、と思われる人々が多くいる。 In the past, squid salted and rice bran pickles have a tendency to increase raw production year by year, but they can not be eaten because they are odorless, especially when they are pickled with raw squid, it seems unpleasant to see when the squid melts There are many people who seem to do.
そして、生イカは、焼イカ、サキイカに比べて水分が多く食物繊維が少ないことから栄養分析検査の結果(日本食品分析センター調べ)では、タンバク質、カルシウム、カリウム、ビタミンA,総ビタミンEが著しく少ない。 And raw squid has more water and less dietary fiber than baked squid and squid, so the results of nutritional analysis (according to the Japan Food Analysis Center) show that protein, calcium, potassium, vitamin A, and total vitamin E are Remarkably few.
そして、イカの米麹漬は、米麹にイカと食塩や唐辛子を混ぜ合わせて漬けるので麹が膨らむこと防ぎ食する時に麹のゴツゴツ感が出来て不味い。これでは折角の米麹が持つ栄養成分が失われている。 And squid rice bran pickles are mixed with squid, salt and chili, and can be pickled. This has lost the nutrients of the rice bran.
また、一般によく見掛けるイカの麹漬けの中に、生キュウリ、生ナスなどを混ぜて漬け込んだものがある、しかし、イカとの相性が悪い、焼キノコのように、イカの麹漬の栄養バランスをとることが出来ない。
本発明は、前記した従来の技術とその欠陥を解決する為に限りなく実験を繰り返し、その間イカ加工品の栄養特性を参考にし、分析機関は日本食品分析センターの栄養成分数値に基ずくものである、新しい本発明の技術の必要性を良く理解していただくことを課題とするものである。 In the present invention, the above-mentioned conventional technique and the above-described conventional techniques and the defects are repeated as many times as possible. It is an object to have a good understanding of the necessity of a new technology of the present invention.
そこで、イカの生臭みを取るために、イカの内臓を取り出し炭、電気、ガスの熱でイカの両面を焼く速やかに香ばしいかおりとなり、イカの足など捨てる部分が無く素材全体が活かされる、更に焼く事でイカの水分が発散し、イカの食物繊維が現れてサキイカのような栄養成分が生まれる特徴を取り入れたことが最大の手段である。 Therefore, in order to remove the squid's raw odor, the squid's internal organs are taken out and both sides of the squid are burned with charcoal, electricity, and gas heat, quickly scented, and the entire material is utilized without the part of the squid's feet being discarded. The greatest means is that the squid's moisture is released by baking, and the squid's dietary fiber appears and nutritional components like squid are born.
そして、イカ、スルメの米麹漬は、麹、イカ、塩を一緒に混ぜて漬けると麹がゴツゴツする、また、麹が持っている成分を塩が閉じ込めてしまうので甘味成分が無い、そこで、今回の発明のように米麹に適度の湯を吸わせてブドウ糖溶出確認後、発酵防止の為に必要量の塩、唐辛子を混ぜて栄養成分を保持することが大きな手段である。 And the squid and simmered rice pod pickles are craggy when mixed with squid, squid and salt, and there is no sweetness because the salt traps the ingredients that the strawberry has, As in the present invention, after the rice bran is infused with moderate hot water and glucose elution is confirmed, it is a great means to retain the nutritional components by mixing the necessary amount of salt and chili to prevent fermentation.
そして、イカ、スルメの麹漬に前記の方法はキュウリなどが見受けられる、しかしイカとの相性が悪い、そこで今回の発明に示したように焼イカとの相性をよくする為に、焼きキノコを取り入れた、焼キノコは種類によっては凄く香ばしいかおりがして歯ごたえを感じる、またキノコは種類によっては、ボイル、蒸すことで食感を出す、
更に、焼イカ、焼スルメには欠かすことの出来ないコレステロールの調整を行う特性がある、三つの機能を充実良く持続させることを最大の解決手段とする。
In addition, cucumbers can be found in the above method for pickled squid and sea bream, but the compatibility with squid is not good. So, as shown in this invention, in order to improve the compatibility with baked squid, grilled mushrooms are used. Depending on the type of grilled mushrooms, the savory fragrance is crisp and feels crunchy. Depending on the type, the mushrooms can be boiled or steamed to create a texture.
Furthermore, the greatest solution is to maintain three functions in a well-developed manner, which has the characteristic of adjusting cholesterol, which is indispensable for baked squid and baked squid.
以上説明したように本発明の基礎である、イカ塩辛や麹漬の生臭さを取るために焼イカ、焼スルメの加工を何回も実験を繰り返し、焼くと言うことで香ばしい香りが生まれ更に焼くことでイカの水分を発散させて、イカの栄養特性の考案目的達成により最大の発明効果を現すことができる。 As described above, in order to remove the raw smell of squid salted and pickled cucumber, which is the basis of the present invention, the process of baking squid and baked squid is repeated many times, and a savory fragrance is born and further baked. In this way, the water of the squid can be diffused, and the maximum invention effect can be achieved by achieving the purpose of devising the nutritional characteristics of the squid.
前記した焼イカ、焼スルメ、焼キノコの甘酒漬けは、イカの生臭さを取る為に考案した、焼イカ、焼スルメの利用方法により栄養成分が増強する、また、米麹を甘酒にすることより栄養たっぷりのブドウ糖などを引き出すことが出来る、そして、焼きエリンギやボイル、などの加工で代表的なナメコタケ、ヒラタケ、フクロタケの効用を考慮に入れてそれぞれの特徴ごとに漬け込むことが最大のポイントとする。 The above-mentioned baked squid, baked shark, and baked mushrooms are pickled in amazake, the nutritional components are enhanced by the method of using baked squid and baked squid, and the rice bran is made into amazake. It is possible to draw more nutritious glucose etc., and the biggest point is to immerse in each feature taking into account the effects of typical nameko bamboo, oyster mushroom, bukuro bamboo in processing such as baked eringi and boil To do.
本発明は現在、イカの塩辛、麹漬は年々生産量増加傾向に在るにも関わらず多くの人々が生臭みが多く食する事が出来ないとス−パ−等でイカの塩辛を見る度に小言を起こす状態である、それを解消する為に今回の焼イカ、焼スルメの考案であり焼くことで生臭みの解消とさらに食物繊維が増えて栄養成分の増強に役立つ発明である。 In the present invention, squid is salted and squid is pickled by sushi, etc. if many people cannot eat a lot of raw odor even though the production is increasing year by year. In order to solve this situation, it is a devised invention of baked squid and baked squid, and it is an invention that is useful for eliminating raw odors and increasing dietary fiber by baking, thereby enhancing nutritional components.
請求項1記載に対する発明はイカの特性を活かすことが基本である(1)はイカの内臓取り出し両面を焼くと、即香ばしいかおりに変わる、そして素材全体が香りが良いのでイカの足まで無駄なく使われる。 The invention for claim 1 is based on the use of the characteristics of squid (1) When both sides of the squid are taken out and baked on both sides, it immediately changes to a fragrant scent, and the whole material has a good fragrance so there is no waste to the squid legs used.
しかし、出来うることならイカを2.3日直射日光で干すと栄養成分である総ビタミン含量が増強する、また、イカとスルメの焼き方に神経を尖らせる必要がある、水分の多く含まれたイカはゆっくりと水分を取り除く時間を掛けて焼く、また水分の少ないスルメは急激に表面のみ焼くとよい。 However, if possible, drying the squid in direct sunlight for 2.3 days will increase the total vitamin content of the nutrients, and it will also need to sharpen the nerves in how to cook squid and squid, so it contains a lot of water The squid should be slowly baked over a period of time to remove the moisture, and the squid with low moisture should be baked rapidly only on the surface.
そして(2)は焼イカは堅いので切断機で細かく切って漬けた後形が崩れることなく食感を保ち焼きイカは漬け込み後ヌメリになり難く長期保存に大きく役立つ加工。 And (2) is a baked squid that is hard, so it can be cut and sliced with a cutting machine to maintain its texture without losing its shape.
そして(3)は焼くことでイカの水分を発散させるとさきスルメ状の食物繊維が現れて栄養成分が増えてくる(イカ加工品の栄養特性検査結果、日本食品分析センター)
一部抜粋によると、特に増加した成分は、タンパク質、カルシウム、カリウム、ビタミンA,総ビタミンEで逆に少なく成った成分は、水分、ナトリウム、灰分である。
And (3), when the squid moisture is released by baking, the squid-like dietary fiber appears and the nutritional components increase (Nutritional characteristics test results of processed squid products, Japan Food Analysis Center)
According to some excerpts, the components that have increased in particular are protein, calcium, potassium, vitamin A, and total vitamin E, but the components that are less concentrated are moisture, sodium, and ash.
そして、イカは各地で多く取れる其の場所によって、鮮度、イカ身の絞まり方など現地の皆様の指導を受けながら、本発明を必要とされる方々と一緒になってイカの生臭みを開放した食品作りに貢献できる発明である。 And the squid was released with the people who need this invention together with the people who need the present invention while receiving guidance from the locals, such as freshness, how to narrow the squid, depending on the place where squid can be taken in many places. It is an invention that can contribute to food production.
請求項2記載に対する発明は、米麹に湯を吸わせてお米のヨ−グルトと言われる程栄養価の高いブドウ糖を溶出させて漬ける点である、現在の麹漬はイカと塩を一緒に漬け込むのでナトリウムが混ざると麹のブドウ糖が出なくなる、また(1)に示したように麹菌酵母は非常に弱いので甘酒を造る容器は全て沸騰湯滅菌する必要がある。 The invention for claim 2 is that the rice bran is soaked in hot water and eluted with high nutritional value of glucose, which is called yoghurt of rice. Soaked in sodium so that the glucose of koji does not come out, and as shown in (1), the koji mold yeast is very weak, so all containers for making amazake need to be sterilized in boiling water.
そして、甘酒を造る容器は陶器の壷がよい、アクリルなどは製作中に成分の溶出する恐れがある、いずれにしても酵母菌は弱い菌であるので十分な配慮が必要である。 Containers for making amazake are good in pottery pots, acrylics and the like may be eluted during production. In any case, yeast is a weak bacterium, so careful consideration is required.
(2)は容器は深めの壷を選びそこに米麹を入れて丁寧に軽く押さえるようにして均一にする。 (2) For the container, select a deeper rice cake and put the rice cake there, and gently press it down gently to make it uniform.
(3)は外気の気温により差があるが約摂氏65~70度位の湯を静かに入れる、この時必ず滅菌の為に沸騰した湯を冷ますこと、米麹の上面より少し上がる程度とする、更に木の蓋を敷き少し押さえる、そして壷の周囲をさめないように約6時間ほど保温する、絶対に密封保温してはダメ麹菌が死する原因、この作業をすると米麹に水分が少なくて膨れるそして、固い甘酒となり焼イカ、焼スルメに最適な甘酒が出来上がる。 Although (3) is different depending on the temperature of the outside air, gently put hot water of about 65-70 degrees Celsius, be sure to cool the boiling water for sterilization, and to rise slightly from the top of the rice bran In addition, cover the tree with a little lid and hold it for a while, and keep it warm for about 6 hours so that it won't dampen the peripheries. Less swells, and it becomes a hard amazake, which is the perfect amazake for baked squid and baked squid.
(4)は予定保温時間経過後少し甘みが出たころ、素早く麹を上下に混ぜ合わせるそして、早く壷全体を摂氏20以下に冷やすとにわかに糖分が生まれる、(5)特効麹酸成分の働きでブドウ糖が生まれる、その甘みを確認後、発酵を止める為に必要分量の塩、または醤油、辛唐辛子の粉を混ぜ合わせると酵母菌の発酵が止まる、其の栄養素はブドウ糖、ビタミン、アミノ酸の含まれた素材となり、生臭みの嫌いな多くの人々の為に必要とされる発明である。 (4) When a little sweetness comes out after the scheduled incubation time, quickly mix the koji up and down, and quickly cool the whole koji to 20 degrees Celsius or less, sugar is born, (5) By the action of special oxalic acid component After confirming the sweetness of glucose, the amount of salt, soy sauce, and pepper powder required to stop the fermentation is mixed to stop the fermentation of the yeast. Its nutrients contain glucose, vitamins and amino acids. It is an invention that is needed for many people who don't like the raw odor.
請求項3に対する発明は焼きキノコである(1)は現在各地で年間通じて生産されるエリンギは低カロリーで食物繊維が多く含まれて健康に良いと言われている、そして焼くと香りがよい上に、焼イカ、焼スルメの麹漬にすると更に歯応えがあり素晴らしい食感になる、そして美容と健康、ダイエットに良いとされコレステロールの排除に効果があり本焼きイカ甘酒漬けには欠かすことの出来ない相性のよい素材である。 The invention for claim 3 is a baked mushroom (1) is currently produced throughout the year in all parts of the country and is said to be low in calories and high in dietary fiber, and is good for health. On top of that, baked squid and baked squid with pickles are more crunchy and have a wonderful texture, and are good for beauty, health, and diet, and are effective in eliminating cholesterol. It is a compatible material that cannot be made.
そして(2)はボイル、蒸すと美味しくなる代表的なキノコはシイタケ、ナメコタケ、
ヒラタケ、フクロタケでありそれぞれの味を持ちキノコ特有の食物繊維があり、本焼イカ、焼スルメの米麹甘酒漬けには欠かすことの出来ない味となり生臭さを感じる人々も一度食すると止みつきになる味となる、麹漬全体を保存する為の室温は摂氏20度以下とする、製造過程の素材は各地にそれぞれの特有を持つ方々と手を取り合って地産地消に大きく役立つことを基本とする発明であり、産業発展に広く貢献できることを特徴とする、焼イカ、焼スルメ、焼キノコの米麹甘酒漬の製造方法。
And (2) is boiled, and typical mushrooms that become delicious when steamed are shiitake, namokotake,
Oyster mushrooms and kurotake mushrooms, each with its own taste and mushroom-specific dietary fiber. The room temperature for preserving the whole tsutsuzuke will be less than 20 degrees Celsius, and the materials of the manufacturing process will be greatly useful for local production for local consumption by holding hands with people with their own characteristics in each place. A method for producing baked squid, baked squid, and baked mushrooms in rice bran amazake, characterized in that it is an invention that can contribute widely to industrial development.
前記した請求項1記載内容の通り、イカの塩辛は生臭くて食することが出来ないと感じている多くの人々のために、焼イカ、焼スルメとして香ばしい香りを持つ素材に仕立てた、しかし、イカは各地でそれぞれ水揚げされている其の中で焼イカや焼スルメ加工に向く素材を選び出し、イカの内臓を取り出し直射日光で干すと美味に成る加工方法をするための雇用産業が発展する発明である。 As described in the above-mentioned claim 1, for many people who feel that salted squid is raw and can not be eaten, it is tailored to a material with a fragrant fragrance as baked squid, baked squid, Squids are landed in various places, and the industry that develops the employment industry to select a material suitable for baked squid and baked squid processing, to take out the squid's internal organs and dry them in direct sunlight, will develop the employment industry It is.
請求項2記載内容の通り米麹甘酒を作る為の技術を身に着けて各地で専門に米麹作りに励む人たちが必要であり、その人々が働く職場作りの上で必要な発明である。 It is an invention that is necessary for the creation of a workplace where these people need to work hard to make rice bran specially in various places by wearing the technology for making rice bran amazake as described in claim 2. .
請求項3記載内容の通り本漬物作りには焼きキノコが必要である、そのキノコの中で漬けた後に香ばしいかおりと食感が素晴しい、エリンギで年間栽培が可能で生産者にとっては喜ばしいことである、またシイタケなどキノコを食材とした発明は各地に特異性を持つ生産地もあり現在年間通じて生産工場として生産されている場所もある、特に山間部など全てに広く雇用の拡大に貢献できることを特徴とする発明である。
As described in claim 3, baked mushrooms are necessary for making this pickle. After pickling in the mushroom, the fragrant fragrance and texture are excellent. In addition, inventions that use mushrooms such as shiitake mushrooms as food ingredients have unique production areas in various places, and there are places that are currently produced as production factories throughout the year, especially in the mountainous areas, contributing to the expansion of employment It is an invention characterized by being able to.
Claims (3)
The raw material selected from the group of raw materials according to claim 1 and claim 2 is selected, and baked mushrooms necessary for the production of the present invention are produced throughout the year. The main mushrooms that can be squeezed and crisp when you tear and bake eringi that is compatible with main baked squid and baked simmered sweet sake are fragrant and have a crunchy texture. The characteristics of shimeji mushroom, kurotake mushroom and mushroom are materials that have an effect on the action of adsorbing cholesterol etc. and excreting it from the body, and are inventions useful for the development of local production for local consumption industries in each region. The purpose of mixing is to expand the employment for producing the above-mentioned explanation processed materials, which can greatly contribute to society, baked squid, baked squid, baked mushroom rice candy sweet Manufacturing method of pickles.
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105341894A (en) * | 2015-09-29 | 2016-02-24 | 重庆市汀来绿色食品开发有限公司 | Processing method of pickled shiitake mushrooms |
CN109744505A (en) * | 2017-11-06 | 2019-05-14 | 龚道永 | A kind of capsicum and method for salting |
CN109832575A (en) * | 2019-04-03 | 2019-06-04 | 大连民族大学 | Instant green lemon cheese squid of one kind and preparation method thereof |
-
2006
- 2006-02-09 JP JP2006032266A patent/JP2007209249A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105341894A (en) * | 2015-09-29 | 2016-02-24 | 重庆市汀来绿色食品开发有限公司 | Processing method of pickled shiitake mushrooms |
CN109744505A (en) * | 2017-11-06 | 2019-05-14 | 龚道永 | A kind of capsicum and method for salting |
CN109832575A (en) * | 2019-04-03 | 2019-06-04 | 大连民族大学 | Instant green lemon cheese squid of one kind and preparation method thereof |
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