JP2009297009A - Minced meat and food using the same - Google Patents
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Abstract
Description
本発明は、魚肉、特にサメ肉を用いたミンチと、それを調理した食品に関するものである。 The present invention relates to minced fish using fish meat, particularly shark meat, and food prepared by cooking the minced meat.
魚肉や獣肉から得られるミンチを調理した、様々な食品が販売されている。例えば、一般的なシュウマイは、具として豚肉、タマネギ、白菜などを含み、豚肉はミンチにして、野菜類は細かく刻んで用いられる。シュウマイを作る際には、これらの具に、片栗粉の他に、塩、胡椒、生姜などの調味料を加えて練り合わせ、小麦粉の皮で包むという手順を踏むことになる。そして、具には消費者の嗜好に合わせて、エビやカニの剥き身をほぐしたものが用いられることもある。 A variety of foods made from minced fish and beef are on sale. For example, common Shumai includes pork, onion, Chinese cabbage, etc. as ingredients, and pork is minced and vegetables are used by being minced. When making shumai, these ingredients are mixed with seasonings such as salt, pepper and ginger in addition to potato starch, kneaded and wrapped in flour skin. In addition, depending on the taste of the consumer, a piece of shrimp or crab that has been loosened may be used.
一方で、限られた水産資源の有効利用という観点から、これまで食用に向いていないとされてきた魚、例えばソーダカツオやブナザケを用いた食品が検討されている。このような検討は、焦眉の急である食糧自給率の向上や、近い将来起こることが懸念されている世界的な食料危機への対処だけでなく、食生活の多様性を増し、生活を豊かにするためにも、今後継続的に行うべき事項である。 On the other hand, from the viewpoint of effective utilization of limited marine resources, foods that have been considered unfit for food, such as soda bonito and beech salmon, have been studied. Such a study not only improves the food self-sufficiency ratio, which is a keen interest, but also copes with the global food crisis, which is feared to occur in the near future. This is a matter that should be continued in the future.
このような観点からサメを見ると、その鰭は中華料理の高級食材として珍重され、古くから我が国の重要な輸出品の一つとなっている。しかしながら、その他の部位の肉については、一部が特許文献１や特許文献２に見られるように、蒲鉾や珍味に用いられているが、食用として必ずしも十分に活用されていないのが現状である。 Looking at sharks from this point of view, the shark is prized as a high-quality ingredient in Chinese cuisine and has long been one of Japan's important exports. However, as for the meat of other parts, some are used for crabs and delicacies as seen in Patent Document 1 and Patent Document 2, but currently they are not necessarily fully used for food. .
しかも、サメの肉は低脂肪、高タンパクで、老化に繋がる活性酸素の作用抑制に効果があるドコサヘキサエン酸などの高級不飽和脂肪酸を豊富に含むことが知られている。一例として、宮城県の気仙沼港で年間３０００〜５０００トンの安定した水揚げがあるモウカザメについての成分分析結果を、牛肉（サーロイン）、豚肉（ロース）、鶏肉（もも皮なし）と比較して表１に示す。なお、表１に示した数値は、それぞれの肉１００ｇに含まれる分量である。 Moreover, shark meat is known to be rich in high-unsaturated fatty acids such as docosahexaenoic acid, which is low-fat, high-protein, and effective in suppressing the action of active oxygen that leads to aging. As an example, the results of component analysis of mork sharks with stable landings of 3000 to 5,000 tons per year at Kesennuma Port in Miyagi Prefecture are compared with beef (sirloin), pork (loin), and chicken (no peach skin). It is shown in 1. In addition, the numerical value shown in Table 1 is the quantity contained in each 100g of meat.
つまり、表１に示されているように、モウカザメの肉は健康食品として、極めて優れていて、もっと利用されるべき食材である。 In other words, as shown in Table 1, mouka shark meat is an excellent food as a health food and should be used more.
また、サメは、軟骨魚類という脊椎動物の中でも比較的原始的な分類群に属し、その骨格の大部分が軟骨で形成されている。軟骨にはコラーゲンやコンドロイチンが豊富に含まれるため、サメの軟骨をサプリメントとして利用した例がある。コラーゲンを経口摂取した場合の作用として、関節痛の緩和、毛髪の育成、爪の状態改善、指の血流量増加、胃潰瘍の予防、血圧下降などが報告されている他、コラーゲンを含有する化粧品の、皮膚に対する保湿作用は明らかである。 Sharks belong to a relatively primitive taxon among vertebrates called cartilaginous fish, and most of their skeletons are formed of cartilage. Since cartilage is rich in collagen and chondroitin, there is an example of using shark cartilage as a supplement. The effects of ingestion of collagen have been reported as relief of joint pain, hair growth, improvement of nail condition, increased blood flow in fingers, prevention of gastric ulcer, lowering blood pressure, etc. The moisturizing effect on the skin is obvious.
しかしながら、軟骨は前記の他に、鶏の軟骨が串焼きとして供される他は、必ずしも食品として十分に活用されていないのが現状である。従って、サメの軟骨、延いては他の動物の軟骨の、食品としての用途拡大を図ることは、資源の有効活用や利用者の健康増進に少なからず寄与すると考えられる。 However, in addition to the above, cartilage is not always fully utilized as a food, except that chicken cartilage is served as a skewer. Therefore, it is considered that expanding the use of shark cartilage and, in turn, cartilage of other animals as food, contributes to the effective use of resources and the promotion of user health.
サメ肉が食用に活用されていない理由として、サメ肉には尿素が含まれていて、鮮度低下が早く、しかも尿素が細菌によりアンモニアに分解され、独特の強い臭気を発することがある。また、軟骨が食用に活用されていない理由として、その硬さに由来する咀嚼の困難性がある。従って本発明の課題は、サメ肉の鮮度低下と臭気の発生を抑制し、軟骨の咀嚼の困難性を解決し、食材としての用途拡大に寄与することである。 The reason that shark meat is not used for food is that shark meat contains urea, and its freshness decreases quickly, and urea is decomposed into ammonia by bacteria, giving off a unique strong odor. Another reason why cartilage is not used for food is the difficulty in chewing due to its hardness. Accordingly, an object of the present invention is to suppress the decrease in freshness of shark meat and the generation of odor, solve the difficulty of chewing cartilage, and contribute to the expansion of the use as a food material.
本発明は、前記サメ肉の臭気を抑制し得る食材、添加剤や処理剤及びその使用方法、軟骨の性状改善を検討した結果なされたものである。 This invention is made | formed as a result of examining the foodstuff which can suppress the odor of the said shark meat, an additive, a processing agent, its usage, and the property improvement of a cartilage.
即ち、本発明は、サメ肉を含むことを特徴とするミンチである。 That is, this invention is a mince characterized by including shark meat.
また、本発明は、軟骨を含むことを特徴とする前記のミンチである。 Moreover, this invention is said mince characterized by including a cartilage.
また、本発明は、前記サメ肉が、豆乳に乳酸菌を作用させて得られる乳酸菌生成エキスと食塩を含む水溶液に浸漬することにより前処理を施してなることを特徴とする、前記のミンチである。 Further, the present invention is the mince, characterized in that the shark meat is pretreated by immersing it in an aqueous solution containing a lactic acid bacteria-producing extract and salt obtained by allowing lactic acid bacteria to act on soy milk. .
また、本発明は、前記軟骨が、１１０〜１３０℃の温度範囲で予め熱処理が施されていることを特徴とする、前記のミンチである。 Moreover, the present invention is the mince, wherein the cartilage is pretreated in a temperature range of 110 to 130 ° C.
また、本発明は、青魚の眼球周囲肉を含むことを特徴とする、前記のミンチである。 Moreover, this invention is said mince characterized by including the flesh around the eyeball of a blue fish.
また本発明は、前記のミンチを含むことを特徴とする、シュウマイ、ギョウザ、ハンバーグ、肉ダンゴ、ツクネ、フライ、メンチカツ、フリッター、ナゲットから選ばれる食品である。 Further, the present invention is a food selected from Shumai, Gyoza, hamburger, meat dango, tsukune, fry, minced cutlet, fritters and nuggets, characterized in that it contains the mince.
本発明者は、前記のように、サメ肉の臭気抑制を目的として、種々の食材、添加剤、処理剤を検討した結果、最も効果が大きいのは、豆乳を乳酸発酵させて得られる乳酸菌生成エキスであること見出した。ここで用いる乳酸菌生成エキスは、１６種類の乳酸菌、酵母を、豆乳を培地に用いて培養し、その分泌物と菌細胞の有効物質を抽出精製したものである。 As described above, the present inventor studied various foods, additives, and treatment agents for the purpose of suppressing the odor of shark meat. As a result, the most effective is the production of lactic acid bacteria obtained by lactic fermentation of soy milk. It was found to be an extract. The lactic acid bacterium-producing extract used here is obtained by culturing 16 types of lactic acid bacteria and yeast using soy milk as a medium, and extracting and purifying the secretions and effective substances of the fungal cells.
この乳酸菌生成エキスには、食品の細胞を活性化させ、新鮮な状態を維持する作用や雑菌の増殖を抑える作用がある。このため、魚介類の鮮度を維持し、臭気、特にサメ肉特有の臭気を押さえる作用が顕著であり、サメ肉を食材として活用するために非常に有用な処理剤である。 This lactic acid bacterium-producing extract has an effect of activating food cells and maintaining a fresh state and an effect of suppressing the growth of various bacteria. For this reason, the action which maintains the freshness of seafood and suppresses odor, especially the odor peculiar to shark meat is remarkable, and it is a very useful processing agent in order to utilize shark meat as a foodstuff.
その使用方法は、水で３０００〜５０００倍に希釈して、臭気を発する食材を浸漬するというものである。水で希釈する際には、適宜食塩を添加すると臭気を抑える効果が増加する。 The method of use is to dilute the product 3000-5000 times with water and immerse the odor-producing food. When diluting with water, the effect of suppressing odor increases if salt is added appropriately.
また、本発明においては、軟骨を柔らかくして食感を向上する手段を講じる必要があるが、ここでは、様々な処理方法を検討した結果、圧力鍋を用いて１１０〜１３０℃の温度範囲で熱処理するのが効果的であることが見出された。また、本発明では、ミンチに混合するので、軟骨は、粉砕して粒径が１ｃｍ程度以下の粒状とするのが望ましい。 In the present invention, it is necessary to take measures to soften the cartilage to improve the texture. Here, as a result of examining various treatment methods, the pressure range is used in a temperature range of 110 to 130 ° C. It has been found that heat treatment is effective. In the present invention, since it is mixed with mince, it is desirable that the cartilage is pulverized into granules having a particle size of about 1 cm or less.
その他に、青魚の眼球周囲肉も、本発明のミンチに用いるサメ肉の臭気抑制や風味、食感の改善を検討する途次で、有効性が見出されたものである。ここで用いた青魚はメカジキであるが、その眼球周囲肉にはドコサヘキサエン酸（ＤＨＡ）やエイコサペンタエン酸（ＥＰＡ）などの高級不飽和脂肪酸が豊富に含まれ、これらの成分が還元剤として作用し、サメ肉の酸化劣化を抑制するとともに、油としての滑らかさが食感の改善に有効に作用したものと解される。なお、ここではメカジキを検討に用いたが、メカジキの他にサバなどの青魚の眼球周囲肉も同様に使用できる。 In addition, the meat around the eyeball of blue fish has been found effective in the course of studying the odor suppression, flavor, and texture of shark meat used in the mince of the present invention. The blue fish used here is swordfish, but the meat around the eyeball is rich in higher unsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), and these components act as reducing agents. It is understood that the oxidative deterioration of the shark meat is suppressed, and the smoothness as an oil effectively acts to improve the texture. Here, swordfish was used for the study, but in addition to swordfish, meat around the eyeball of blue fish such as mackerel can be used in the same manner.
なお、本発明においては、茶粉末、シソ茶粉末、ヒュウガトウキ粉末などをミンチに練り込んで使用することも可能である。これらの食材は、いわゆる薬膳の素材として健康増進に有用と言われているが、独特の芳香を有するものもあり、サメ肉の臭気抑制にも効果を発現する。これらの中で特にヒュウガトウキは、日本山人参とも称され、葉の部分に殆どの薬効成分が含まれる他、根の部分にも薬効成分が含まれ、古くから血行促進や肝臓機能向上に効果があるとされていて、葉は乾燥しても鮮やかな緑色を呈し、生命力の強さを示すと言われている。 In the present invention, it is also possible to use tea powder, perilla tea powder, hyugatoki powder, etc., by kneading them into mince. These foods are said to be useful for health promotion as so-called medicinal ingredients, but some have a unique aroma and are effective in suppressing the odor of shark meat. Among them, Hyugatouki is also called Nihonsan Ginseng, and most of the medicinal ingredients are contained in the leaves and medicinal ingredients are also contained in the roots, which has long been effective in promoting blood circulation and improving liver function. It is said that the leaves have a vivid green color even after drying, indicating the strength of vitality.
また、近年の技術開発により、野菜や果物を、それらの風味をかなりの程度で維持した状態で乾燥し、粉末とすることが可能となっている。現在市販されている乾燥粉末としては、ほうれん草、にんじん、かぼちゃ、ごぼう、れんこん、むらさき芋、こまつ菜、発芽玄米、だいこん葉、とうもろこし、ゆずなどが挙げられ、これらの中には、独特の香りを発するものがあり、粉末を適宜ミンチに練り込むことにより、サメ肉の臭気を抑えることができる。 Also, with recent technological development, it has become possible to dry vegetables and fruits in a state in which their flavors are maintained to a considerable degree and to make powder. Currently available dry powders include spinach, carrots, pumpkin, burdock, lotus root, murasaki mochi, komatsuna, germinated brown rice, daikon leaf, corn, and yuzu. There are some which emit, and the odor of shark meat can be suppressed by kneading the powder into mince as appropriate.
しかも、これらの粉末をミンチに練り込むことにより、ミンチが加えられた粉末と同じ色を呈することになるので、食品の美観や風味、延いては食卓の美観を向上させ、食欲や健康を増進させるとともに、食事の雰囲気を盛り上げ、食事の楽しみを増す要因となる。 Moreover, when these powders are kneaded into mince, they will have the same color as the powder with minced added, improving the aesthetics and flavor of the food, and eventually the aesthetics of the table, and promoting appetite and health. In addition, it increases the dining atmosphere and increases the enjoyment of the meal.
次に、本発明の実施の形態について、具体例に基づき説明する。本発明のミンチにおいては基本的にサメ肉を用いるが、エビ肉、タマネギ、などの魚介類、肉類、野菜類や、調味料も適宜用いることができる。また、このミンチを例えばシュウマイに用いる場合は、グリーンピースやフカヒレをトッピングに用いることもできる。 Next, embodiments of the present invention will be described based on specific examples. In the mince of the present invention, shark meat is basically used, but seafood such as shrimp meat and onion, meat, vegetables, and seasonings can also be used as appropriate. In addition, when this mince is used, for example, for shumai, green peas and shark fins can also be used for topping.
また、前記の茶粉末、シソ茶粉末、ヒュウガトウキ粉末、ほうれん草粉末、にんじん粉末、かぼちゃ粉末、ごぼう粉末、れんこん粉末、むらさき芋粉末、こまつ菜粉末、発芽玄米粉末、だいこん葉粉末、とうもろこし粉末、ゆず粉末は、ミンチやそれを用いた食品に、薬効や色を付与するために用いるので、喫食する側の嗜好に合わせて添加する。ただし、前記食材の粉末を加えて着色する際に、例えば紫色系と黄色系、緑色系と赤色系のように、補色の関係になる色を有する粉末を混合すると、色の３要素のうちの彩度が低下するので好ましくない。 In addition, the above-mentioned tea powder, perilla tea powder, hyugatoki powder, spinach powder, carrot powder, pumpkin powder, burdock powder, lotus root powder, sweet potato powder, sweet potato powder, germinated brown rice powder, daikon leaf powder, corn powder, yuzu Since the powder is used to impart medicinal effects and color to mince and foods using the same, it is added according to the taste of the eating side. However, when the powder of the food is added and colored, for example, when powders having complementary colors such as purple and yellow, green and red are mixed, among the three elements of color This is not preferable because the saturation is lowered.
サメ肉については、その臭気抑制のために乳酸菌生成エキスの水溶液に浸漬するのが必須である。しかし、エビなどの魚介類、肉類、野菜類も、臭気を抑える必要があれば、適宜乳酸菌生成エキスの水溶液に浸漬してから調理に供してもよい。 As for shark meat, it is essential to immerse it in an aqueous solution of lactic acid bacteria-producing extract in order to suppress its odor. However, fish and shellfish such as shrimp, meat, and vegetables may also be used for cooking after being appropriately immersed in an aqueous solution of lactic acid bacteria-producing extract if it is necessary to suppress odor.
次に具体的な調理例を示し、本発明についてさらに詳しく説明する。まず、前処理液として、食塩と乳酸菌生成エキスを含む水溶液を調製する。ここでは水４リットルに対して食塩を８０ｇ、乳酸菌生成エキスを４ｃｃ加えて攪拌し、前処理液を得た。 Next, a specific cooking example is shown and the present invention is described in more detail. First, an aqueous solution containing salt and a lactic acid bacterium-producing extract is prepared as a pretreatment liquid. Here, 80 g of sodium chloride and 4 cc of lactic acid bacteria-producing extract were added to 4 liters of water and stirred to obtain a pretreatment liquid.
この前処理液にサイコロ状に切ったモウカザメの肉を２ｋｇ入れ、さらにメカジキの眼球周囲肉を４００ｇ入れ、５〜１０分間浸漬して前処理を行った。なお、ここで用いたモウカザメの肉、メカジキの眼球周囲肉は、通常の流通形態である冷凍品である。 In this pretreatment liquid, 2 kg of musk shark meat cut into a dice was added, and 400 g of swordfish meat around the eyeball was added and immersed for 5 to 10 minutes for pretreatment. The mork shark meat and the swordfish periocular meat used here are frozen products in a normal distribution form.
次に、甘エビ２ｋｇに同様に前処理を施した。甘エビはモウカザメより臭気が少ないので、ここで用いた前処理液は、水２リットルに対して食塩を４０ｇ、乳酸菌生成エキスを０．７ｃｃ加えて調製したもので、乳酸菌生成エキス濃度がモウカザメに用いたよりも低いものである。次にタマネギを粗切りにして水に１０〜２０分間浸漬した後、水切りを行った。この際、水に乳酸菌生成エキスを加えても良い。 Next, pretreatment was similarly applied to 2 kg of sweet shrimp. Since sweet shrimp has less odor than mouka shark, the pre-treatment solution used here was prepared by adding 40 g of salt and 0.7 cc of lactic acid bacteria producing extract to 2 liters of water, and the concentration of lactic acid bacteria producing extract was It is lower than used. Next, the onion was roughly cut and immersed in water for 10 to 20 minutes, and then drained. At this time, a lactic acid bacteria-producing extract may be added to water.
別途に調味料等として、エビだし（エビの殻の乾燥粉末）約１０ｇ、醤油８〜１０ｃｃ、粉末状植物性タンパク質粉末（日本食研株式会社製；サンラバー１０）１４０ｇ、酒少々、食塩２４ｇ、片栗粉大さじ６〜７杯準備しておく。なお、醤油の代替として魚醤を用いても良い。ここでは、三陸沖で漁獲され、ツノナシオキアミやアミエビとも称されるイサダを用いた魚醤を用いた。 Separately, about 10 g of shrimp dashi (dried shrimp shell powder), soy sauce 8-10 cc, 140 g of powdered vegetable protein powder (manufactured by Nippon Shokuken Co., Ltd .; Sun Rubber 10), a little sake, 24 g of salt, potato starch Prepare 6 to 7 tablespoons. Fish soy may be used as an alternative to soy sauce. Here, we used fish sauce that was caught off Sanriku and used Isada, also known as Tsunoshima Kami and Ami shrimp.
そして、モウカザメの軟骨を、加熱したときの圧力が１．８気圧、つまり水が沸騰する温度が約１２０℃になるように調整した圧力鍋に入れ、１５分間煮込んで蒸らした後、常温まで放冷した。熱処理を施した軟骨を粒径が１ｃｍ以下になるように粉砕し軟骨粉を得た。 Then, the shark cartilage is placed in a pressure cooker adjusted so that the pressure when heated is 1.8 atmospheres, that is, the temperature at which water is boiled is about 120 ° C., boiled for 15 minutes, steamed, and then released to room temperature. Chilled. The heat-treated cartilage was pulverized to a particle size of 1 cm or less to obtain cartilage powder.
前処理を終えたモウカザメの肉、メカジキの眼球周囲肉は、粉々になるまで切り、甘エビの肉は形が残る程度に２〜３ｃｍの大きさに切り、これらを十分混ぜ合わせた後に、別途に準備した調味料等と軟骨粉１６０ｇを加え、十分に混ぜ合わせた。ここでは、さらに具を緑色に着色するために、６０メッシュの篩を通過する粒度の、ほうれん草の乾燥粉末を約３００ｇ加えて混ぜ合わせ、緑色を呈するミンチを得た。 Cut pre-treated mork shark meat and swordfish meat around the eyeballs until shattered, and cut the shrimp meat into a size of 2 to 3 cm so that the shape remains. The prepared seasonings and 160 g of cartilage powder were added and mixed thoroughly. Here, in order to further color the ingredients in green, about 300 g of dried spinach powder having a particle size passing through a 60-mesh sieve was added and mixed to obtain a green mince.
このように調製したミンチを２０ｇ秤量し、別途に準備したシュウマイの皮で包み、蒸し器を用いて約１０分間蒸し、シュウマイを得た。 20 g of the mince prepared in this way was weighed, wrapped in separately prepared Shumai skin, and steamed for about 10 minutes using a steamer to obtain Shumai.
試みに、モウカザメの肉に、乳酸菌生成エキスを含む前処理液による前処理を施さないで、前記と同様にして調理したシュウマイは、モウカザメの肉に起因すると考えられる特有の臭気を発し、必ずしも喫食に適したものではなかった。また定量的な数値を示せないが、メカジキの眼球周囲肉を用いなかった場合も、モウカザメの肉に起因する臭気が感じられたが、乳酸菌生成エキスを含む前処理液を用いなかった場合よりは、臭気は弱いものであった。 In an attempt, Shumai cooked in the same manner as above without pre-treating the meat of mouka shark with a pre-treatment solution containing a lactic acid bacteria-producing extract produces a peculiar odor considered to be caused by the meat of mouka shark, and is not necessarily eaten. It was not suitable for. In addition, although it is not possible to show a quantitative value, even when swordfish meat around the eyeball was not used, odor due to mork shark meat was felt, but than when pretreatment liquid containing lactic acid bacteria-producing extract was not used The odor was weak.
ここでは、ミンチをシュウマイに応用した例について説明したが、同様にギョウザに応用できる他、前記の粉末状植物性タンパク質粉末は“つなぎ”の機能を有するので、前記のミンチはそのまま適当な形に成形して用いることができる。例えば、ハンバーグや肉ダンゴに用いる、ツクネにして串焼きの素材とする、小麦粉やパン粉などを衣にして、フライ、メンチカツ、フリッター、ナゲットにする、などの応用が可能である。 Here, an example in which mince is applied to Shumai has been described, but besides it can be applied to gyoza as well, the powdered vegetable protein powder has the function of “connecting”, so that the mince is in an appropriate form as it is. It can be molded and used. For example, it can be applied to hamburgers and meat dumplings, to make skewers and skewers, or to make flour, bread crumbs, etc., and to make fries, pork cutlets, fritters and nuggets.
以上に説明したように本発明によれば、サメ肉特有の臭気を発しない、サメ肉を含むミンチとそれを応用した食品を提供することが可能となり、健康食品として極めて優れた、サメ肉の用途拡大に寄与するところには、極めて大きいものがある。 As described above, according to the present invention, it is possible to provide mince containing shark meat and a food using the same, which do not emit odor unique to shark meat, and is extremely excellent as a health food. Some of the areas that contribute to expanding applications are extremely large.
また、本発明は前記の実施の形態に限定されるものではなく、例えばミンチに加える材料として、シイタケや白菜を加えたり、調味料として生姜やゴマ油を加えたりすることも可能である。さらに前記の実施の形態においては、ほうれん草粉末や茶粉末を加えて緑色に着色した例を示したが、赤色系に着色したい場合は、人参の乾燥粉末が適用可能であり、紫色系に着色したい場合は、むらさき芋粉末などが適用可能である。つまり、本発明の分野における通常の知識を有する者であれば想到し得る、各種変形、修正があっても、本発明に含まれることは勿論である。 In addition, the present invention is not limited to the above-described embodiment. For example, shiitake mushrooms or Chinese cabbage can be added as a material to be added to mince, and ginger or sesame oil can be added as a seasoning. Furthermore, in the above-described embodiment, an example in which spinach powder or tea powder was added and colored green was shown. However, when it is desired to color red, ginseng dry powder is applicable, and purple color is desired. In such a case, murasakichi powder is applicable. In other words, it is a matter of course that various modifications and corrections that can be conceived by those having ordinary knowledge in the field of the present invention are included in the present invention.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2011193849A (en) * | 2010-03-23 | 2011-10-06 | Susumu Kashiwagi | Method for producing seasoned food product raw material and seasoned food product free from ammonia odor from fish containing urea |
| CN103005516A (en) * | 2012-12-12 | 2013-04-03 | 浙江严州府食品有限公司 | Method for processing loose structure type seasoning flavor marinated fish |
| JP2015231345A (en) * | 2014-06-09 | 2015-12-24 | 国立大学法人京都大学 | Method for making seafood suitable food material and production method of food material made from seafood |
| WO2017014253A1 (en) * | 2015-07-21 | 2017-01-26 | テーブルマーク株式会社 | Novel fermented seasoning composition |
| JP2022159578A (en) * | 2021-04-05 | 2022-10-18 | 株式会社 築地商店Mfs | Production method of food product formed of sturgeon and food product |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011193849A (en) * | 2010-03-23 | 2011-10-06 | Susumu Kashiwagi | Method for producing seasoned food product raw material and seasoned food product free from ammonia odor from fish containing urea |
| CN103005516A (en) * | 2012-12-12 | 2013-04-03 | 浙江严州府食品有限公司 | Method for processing loose structure type seasoning flavor marinated fish |
| JP2015231345A (en) * | 2014-06-09 | 2015-12-24 | 国立大学法人京都大学 | Method for making seafood suitable food material and production method of food material made from seafood |
| WO2017014253A1 (en) * | 2015-07-21 | 2017-01-26 | テーブルマーク株式会社 | Novel fermented seasoning composition |
| JPWO2017014253A1 (en) * | 2015-07-21 | 2018-05-10 | テーブルマーク株式会社 | New fermented seasoning composition |
| CN109310129A (en) * | 2015-07-21 | 2019-02-05 | 泰宝美客株式会社 | Novel fermentation flavouring composition |
| JP2020078340A (en) * | 2015-07-21 | 2020-05-28 | テーブルマーク株式会社 | Novel fermented seasoning composition |
| TWI708565B (en) * | 2015-07-21 | 2020-11-01 | 日商泰寶美客股份有限公司 | Refrigerated food or frozen food, its manufacturing method and improvement method of texture, and fermented seasoning composition |
| TWI753593B (en) * | 2015-07-21 | 2022-01-21 | 日商泰寶美客股份有限公司 | Novel fermented seasoning composition, processed food, and agent for improving the texture and flavor of food raw materials, and odor masking agent and method thereof |
| CN109310129B (en) * | 2015-07-21 | 2022-11-01 | 泰宝美客株式会社 | Novel fermented seasoning composition |
| JP2022159578A (en) * | 2021-04-05 | 2022-10-18 | 株式会社 築地商店Mfs | Production method of food product formed of sturgeon and food product |
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