JPH04135461A - Production of sauce of salted cuttlefish guts - Google Patents
Production of sauce of salted cuttlefish gutsInfo
- Publication number
- JPH04135461A JPH04135461A JP2257915A JP25791590A JPH04135461A JP H04135461 A JPH04135461 A JP H04135461A JP 2257915 A JP2257915 A JP 2257915A JP 25791590 A JP25791590 A JP 25791590A JP H04135461 A JPH04135461 A JP H04135461A
- Authority
- JP
- Japan
- Prior art keywords
- sauce
- salted fish
- salted
- guts
- squid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 241000238371 Sepiidae Species 0.000 title abstract 4
- 241000251468 Actinopterygii Species 0.000 claims abstract description 24
- 241000238366 Cephalopoda Species 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 5
- 108090000790 Enzymes Proteins 0.000 claims abstract description 5
- 210000004185 liver Anatomy 0.000 claims description 6
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- 235000012054 meals Nutrition 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 abstract description 8
- 238000002156 mixing Methods 0.000 abstract description 4
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 2
- 230000007774 longterm Effects 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 18
- 241000972773 Aulopiformes Species 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 235000019515 salmon Nutrition 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000004471 Glycine Substances 0.000 description 1
- 241000238440 Illex argentinus Species 0.000 description 1
- 241000254158 Lampyridae Species 0.000 description 1
- 241000238413 Octopus Species 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は塩辛ソースの製造方法に関し、さらに詳しく
は塩辛に於けるソース部分を具材と分離して製造し、好
みの具材例えばイカ、鮭、たこ。Detailed Description of the Invention (Industrial Field of Application) The present invention relates to a method for producing salted fish sauce, and more specifically, the present invention relates to a method for producing salted fish sauce, and more specifically, it is produced by separating the sauce part of salted fish from the ingredients, and then adding the desired ingredients such as squid, squid, etc. Salmon, octopus.
かつお等に混ぜる事により好みの塩辛を即席にしかも簡
易に作る事が出来て、又別の利用法として、一般ソース
と同じく、サラダソース、とんかつソース等として１Ｊ
広く塩辛の味を楽しむ事が出来る塩辛ソースの製造方法
に関するものである。By mixing it with bonito, etc., you can instantly and easily make your favorite salted fish, and you can also use it as a salad sauce, tonkatsu sauce, etc. just like regular sauces.
This invention relates to a method for producing salted fish sauce that allows a wide range of people to enjoy the taste of salted fish.
（従来の技術）
従来市販されている塩辛類は具材とソース部分が一体で
醗酵処理されて作られたものであった。(Prior Art) Conventionally, commercially available salted fish are made by fermenting the ingredients and the sauce part together.
（発明が解決しようとする問題点）
従って、各種の塩辛を食べたい時には、その数だけ購入
しなければならなかった。(Problem to be solved by the invention) Therefore, if you wanted to eat various kinds of salted fish, you had to purchase as many as you wanted.
又消費者レベルで開封後比較的長い時間保存される為、
腐敗防止の点から、食塩濃度を非常に高くする必要があ
った。市販品の食塩分析例では、１８〜２０％の濃度の
ものが多かった。この事は近頃の減塩指向には、不向き
の点でもあった。Also, since it is stored for a relatively long time after opening at the consumer level,
To prevent spoilage, the salt concentration had to be extremely high. In the analysis of commercially available salt, most of the salts had a concentration of 18 to 20%. This was also an unsuitable point for the recent trend towards salt reduction.
（問題点を解決するための手段）
この発明は上記問題点を解決するためになされたもので
あって次のように構成されている。(Means for Solving the Problems) The present invention has been made to solve the above problems, and is constructed as follows.
即ちこの発明の塩辛ソースの製造方法は、スルメイカ他
食に適するイカの肝臓よりペースト部分を取出してこれ
に食塩、調味料を加え食塩濃度で５〜１８％に調整した
調味品と成し、該調味品を１８〜３０’Ｃで１日〜７日
間醗酵させ、その後８０〜１００℃に加熱し１０〜３０
分間保持して酵素の失活と殺菌を行なうことを特徴とす
るものである。That is, the method for producing salted fish sauce of the present invention involves removing a paste portion from the liver of a squid suitable for other meals, and adding salt and seasonings to the paste to adjust the salt concentration to 5 to 18% to produce a seasoning product. Ferment the seasoning at 18-30'C for 1-7 days, then heat to 80-100'C and ferment for 10-30'C.
It is characterized by being held for several minutes to deactivate the enzyme and sterilize it.
そしてこの発明の塩辛ソースのように塩辛におけるソー
ス部分だけを独自に作ることにより■少量パックするこ
とができるため、食べる時の必要量だけの開封ですむ。By making only the sauce portion of salted fish on your own, like the salted fish sauce of this invention, it is possible to pack small quantities, so you only need to open the package for the amount you need when eating.
■具材を自由に選択できる。■You can freely choose the ingredients.
■塩度を低くしたものでも開封しなければ長期の保持に
耐える。などの利点を生ずるものである。■Even products with low salt content can be stored for a long time if they are not opened. It brings about the following advantages.
（本発明に至る検討事項）
１） イカの種類に依る、肝臓部分の呈味性の検討ホタ
ルイカ、ヤリイカ、アルゼンチンヤリイカ。(Considerations leading up to the present invention) 1) Examination of the taste of liver parts depending on the type of squid: firefly squid, spear squid, and Argentinian squid.
モンゴイカ、スルメイカ、ムラサキイカなと検討した。I considered Japanese squid, Japanese common squid, and purple squid.
その結果、形の小さいものが比較的においしく、大きい
イカは、味が淡泊な傾向があった又１加工上の点からは
、小さいイカは不向きであり、スルメイカが最適と見ら
れた。As a result, small-sized squid tended to be relatively delicious, while large squid tended to have a bland taste.Also, from a processing point of view, small squid was unsuitable, and Japanese common squid was considered to be optimal.
２） 塩濃度と保存性との検討 Ａ 非加熱系でのテスト （１８℃） Ｂ加熱系テスト （パック品目標 塩度 ６％ ＡＢ共初菌数３００個／ｇ以下。2) Consideration of salt concentration and storage stability A Test in non-heated system (18℃) B heating system test (Packed product target Salinity 6% Initial bacterial count for both AB is 300 cells/g or less.
２ケ月以上）
一
３） 塩濃度と具材との味質マツチングテスト明の技術
に成功したものである。2 months or more) 13) This is a successful technique for taste matching test between salt concentration and ingredients.
（実施例）
■） いかの即席塩辛
塩辛ソース配合例
イカ肝ペースト ８４０ｇ
食塩 １３０ｇ
調味料 ２０ｇ
甘味料（グリシン） １０ｇ
計 １０００ｇ
殺菌 １００℃
５分
（酵素の失活は８０℃ ５分）
図面でわかるように２０°Ｃにおける醗酵での呈味性の
向上は、３〜５日間が最適である。又６日を過ぎると、
ややアミノ酸臭があり、又液の分離も見られた。(Example) ■) Example of blending instant salted and salted squid sauce Squid liver paste 840g Salt 130g Seasoning 20g Sweetener (glycine) 10g Total 1000g Sterilization 100℃ 5 minutes (Enzyme deactivation is 80℃ 5 minutes) This can be seen in the drawing Therefore, the optimum time for improving taste by fermenting at 20°C is 3 to 5 days. After 6 days,
There was a slight amino acid odor, and separation of the liquid was also observed.
上記のように、原料イカの種類、調味の適応性。As mentioned above, the type of raw squid and the adaptability of the seasoning.
保存安定性、具材の適応性等について改良に改良を加え
研究を重ねた結果特許出願に値するこの発ヤリイカさし
み（糸切り）
塩辛ソース
２） 鮭の即席塩辛
塩辛ソース配合例
イカ肝ペースト ７５０ｇ
食塩 １７０ｇ
調味料 ３０ｇ
００ｇ
０ｇ
甘味料
計
０ｇ
０００ｇ
殺菌
１００′Ｃ
５分
生鮭の薄切り
塩辛ソース
００ｇ
０ｇ
３） とりささみ即席塩辛
塩辛ソース配合例
イカ肝ペースト
食塩
しょうゆ
調味料
甘味料
計 １
２０ｇ
０ｇ
０ｇ
１ｇ
０ｇ
００ｇ
とりささみ薄切り
塩辛ソース
００ｇ
０ｇ
（発明の効果）
以上の様に塩辛のソース部分を分けて、単独に作る事を
発明した事に依り好みの塩辛が即席にごく手軽に出来る
優れた効果がある。As a result of repeated research and improvements in terms of storage stability and adaptability of ingredients, this squid sashimi (thread cut) is worthy of a patent application Salted fish sauce 2) Instant salted salmon salted fish sauce combination example Squid liver paste 750g Salt 170g Seasoning 30g 00g 0g Sweetener meter 0g 000g Sterilization 100'C 5 minutes Raw salmon thinly sliced salted fish sauce 00g 0g 3) Chicken fillet instant salted fish sauce combination example Squid liver paste Salt soy sauce Seasoning Sweetener meter 1 20g 0g 0g 1g 0g 00g Thinly sliced chicken fillet with salted fish sauce 00g 0g (Effect of the invention) As mentioned above, the invention of separating the sauce part of salted fish and making it separately has the excellent effect of making your favorite salted fish instant and very easy. be.
また別の利用法として一般ソースと同じく、サラダソー
ス、とんかつソースなどとして巾広く塩辛の味を楽しむ
ことができるものである。更に少量パックが可能である
為、保存性の向上、減塩化が可能になった。これらは食
品産業に充分貢献するものである。Another way to use it is to use it as a salad sauce, pork cutlet sauce, etc., just like regular sauces, so you can enjoy a wide range of salty flavors. Furthermore, since it is possible to pack small quantities, it has become possible to improve storage stability and reduce salt content. These contribute fully to the food industry.
図面ははこの発明における醗酵処理と呈味性のテストを
示した図表である。The drawing is a chart showing the fermentation treatment and taste test in this invention.
Claims (1)
取出してこれに食塩、調味料を加え食塩濃度で５〜１８
％に調整した調味品と成し、該調味品を１８〜３０℃で
１日〜７日間醗酵させ、その後８０〜１００℃に加熱し
１０〜３０分間保持して酵素の失活と、殺菌を行うこと
を特徴とする塩辛ソースの製造方法。Squid Squid Suitable for other meals Take out the paste part from the squid liver and add salt and seasonings to it to make the salt concentration 5 to 18.
%, ferment the seasoning at 18-30°C for 1-7 days, then heat it to 80-100°C and hold for 10-30 minutes to deactivate the enzyme and sterilize it. A method for producing salted fish sauce, characterized by carrying out the following steps.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2257915A JPH04135461A (en) | 1990-09-27 | 1990-09-27 | Production of sauce of salted cuttlefish guts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2257915A JPH04135461A (en) | 1990-09-27 | 1990-09-27 | Production of sauce of salted cuttlefish guts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04135461A true JPH04135461A (en) | 1992-05-08 |
Family
ID=17312962
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2257915A Pending JPH04135461A (en) | 1990-09-27 | 1990-09-27 | Production of sauce of salted cuttlefish guts |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04135461A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793143A (en) * | 2012-07-18 | 2012-11-28 | 威海博宇食品有限公司 | Squid sauce and processing method thereof |
-
1990
- 1990-09-27 JP JP2257915A patent/JPH04135461A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793143A (en) * | 2012-07-18 | 2012-11-28 | 威海博宇食品有限公司 | Squid sauce and processing method thereof |
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