JPH0534941B2 - - Google Patents
Info
- Publication number
- JPH0534941B2 JPH0534941B2 JP1126277A JP12627789A JPH0534941B2 JP H0534941 B2 JPH0534941 B2 JP H0534941B2 JP 1126277 A JP1126277 A JP 1126277A JP 12627789 A JP12627789 A JP 12627789A JP H0534941 B2 JPH0534941 B2 JP H0534941B2
- Authority
- JP
- Japan
- Prior art keywords
- hagfish
- eggs
- order
- ingredients
- present
- 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.)
- Expired - Lifetime
Links
- 241000251752 Myxine glutinosa Species 0.000 claims description 23
- 235000013601 eggs Nutrition 0.000 claims description 13
- 238000005554 pickling Methods 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims 1
- 239000004615 ingredient Substances 0.000 description 9
- 241000251468 Actinopterygii Species 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 235000008935 nutritious Nutrition 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000010985 leather Substances 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- 241000219198 Brassica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000204801 Muraenidae Species 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、無顎綱・メクラウナギ目・ヌタウナ
ギ科に属するヌタウナギ又は無顎綱・メクラウナ
ギ目・メクラウナギ汗科に属するメクラウナギ
（以下「ヌタウナギ等」という）の卵を利用した
調味加工品に関する。Detailed Description of the Invention (Field of Industrial Application) The present invention is directed to the hagfish, which belongs to the class Agnathidae, the order Hagfish, and the family Hagfish, or the hagfish, which belongs to the class Agnathina, the order Hagfish, and the family Hagfish (hereinafter referred to as "hagfish, etc."). Concerning processed seasoning products using eggs of
（従来技術とその問題点）
ヌタウナギ等は、日本近海や韓国近海の水深40
〜60mの浅海に広く分布している。ヌタウナギ等
は、延縄や建網等にかかつた魚や生簀内の魚の体
内に入つて肉を食い、また、多量の粘液で漁貝等
を害すること等から漁業従事者に非常に嫌われて
いる。このように嫌われるもののヌタウナギも、
その皮に弾力性があり魚皮革として優れているこ
とからサメ、ウツボ等と共にその皮が魚皮革の材
料として利用されているが、その魚肉等は、味が
きわめてまずいことからわずかに養殖魚の餌料と
して利用されているだけで、これ以外に有効利用
されたものはない。(Conventional technology and its problems) Hagfish and other animals live at a depth of 40° in the waters near Japan and South Korea.
Widely distributed in shallow waters of ~60 m. Hagfish and other species are highly disliked by fishermen because they enter the bodies of fish caught in longlines or nets or fish in cages and eat their flesh, and they also damage shellfish with their large amounts of mucus. . Although hagfish are hated in this way,
Because its skin is elastic and excellent as fish leather, its skin is used as a raw material for fish leather, along with sharks, moray eels, etc. However, its fish meat has an extremely bad taste, so it is only used as feed for farmed fish. There is no other effective use other than this.
（問題点を解決するための手段）
本発明は、以上のような現状に鑑み、本発明者
が永年の研究の結果完成したもので、その目的と
するところは、ヌタウナギ等の卵の有効利用をは
かると共に美味でしかも栄養価が高い調味加工品
を提供することにあり、この目的を達成するため
に本発明では、塩漬した無顎綱・メクラウナギ目
に属するヌタウナギ又はメクラウナギの卵を、醤
油に酒、味醂を加えて調整した漬け込み材料に漬
け込んで製造した構成を採用した。(Means for Solving the Problems) In view of the above-mentioned current situation, the present invention was completed as a result of many years of research by the present inventor, and its purpose is to effectively utilize eggs of hagfish, etc. The purpose of the present invention is to provide seasoning processed products that are both delicious and highly nutritious, and to achieve this purpose, salted eggs of hagfish or hagfish, which belong to the order Agnathina and the order Hagfish, are mixed with soy sauce. We adopted a structure in which the ingredients are marinated in a marinating material prepared by adding sake and mirin to the ingredients.
（作用）
従つて、本発明では、塩漬したヌタウナギ等の
卵を、醤油に酒、味醂を加えて調整した漬け込み
材料に漬け込んで製造しているので、卵の中に調
味成分が浸透したり、漬け込み中の発酵と卵の自
己消化作用により特有の風味が醸し出されて、美
味で栄養価の高い調味加工品を得ることができ
る。(Function) Therefore, in the present invention, salted eggs of hagfish, etc. are marinated in a pickling material prepared by adding sake and mirin to soy sauce, so that the seasoning ingredients do not penetrate into the eggs. The fermentation during pickling and the self-digestion of the eggs create a unique flavor, making it possible to obtain delicious and highly nutritious seasoned processed products.
（実施例） 以下、本発明の実施例について述べる。(Example) Examples of the present invention will be described below.
本実施例を述べるに当たつて、ヌタウナギの卵
を使用する場合を例として説明する。 In describing this embodiment, a case where hagfish eggs are used will be described as an example.
まず、ヌタウナギから採取した卵を塩漬けして
一昼夜おいたのち水洗いし、次に、これを主材料
である本醸造醤油に副材料である酒、味醂を加え
て調整した漬け込み材料に漬け込んで調味加工品
である漬物を製造する。 First, eggs collected from hagfish are salted, left overnight, and then washed with water.Next, they are marinated in a pickling material prepared by adding sake and mirin as secondary ingredients to the main ingredient, honjozo soy sauce, for seasoning. Manufactures pickled vegetables.
この実施例では、漬け込み材料の調味成分が卵
の中に浸透しているので、美味で、かつ、栄養価
が高い商品を得ることができる。 In this example, since the seasoning components of the pickling ingredients permeate into the eggs, it is possible to obtain a product that is both delicious and highly nutritious.
以上、本発明の実施例を説明したが、具体的な
構成はこの実施例に限定されるものではなく、本
発明の要旨を逸脱しない範囲における変更等があ
つても本発明に含まれる。 Although the embodiments of the present invention have been described above, the specific configuration is not limited to these embodiments, and any changes or the like within the scope of the invention are included in the present invention.
例えば、本実施例では、漬け込み材料を主材料
である醤油に副材料である酒、味醂を加えて調整
しているが、これら以外にからし等を入れること
は自由である。 For example, in this example, the pickling ingredients are adjusted by adding the auxiliary ingredients, sake and mirin, to the main ingredient, soy sauce, but it is free to add mustard, etc. in addition to these ingredients.
（発明の効果）
以上説明してきたように、本発明では、塩漬し
た無顎綱・メクラウナギ目に属するヌタウナギ又
はメクラウナギの卵を、醤油に酒、味醂を加えて
調整した漬け込み材料に漬け込んで製造している
ので、卵の中に調味成分が浸透したり、漬け込み
中の発酵と卵の自己消化作用により特有の風味が
醸し出されて、美味で栄養価の高い調味加工品を
得ることができる。(Effects of the Invention) As explained above, in the present invention, salt-cured hagfish or hagfish eggs belonging to the order Agnathidae and the order Hagfish are pickled in a pickling material prepared by adding sake and mirin to soy sauce. As a result, the seasoning ingredients permeate into the eggs, and the fermentation during pickling and the self-digestion of the eggs create a unique flavor, making it possible to obtain delicious and highly nutritious seasoned products.
Claims (1)
タウナギ又はメクラウナギの卵を、醤油に酒、味
醂を加えて調整した漬け込み材料に漬け込んで製
造したことを特徴とする調味加工品。1. A processed seasoning product, characterized in that it is produced by soaking salted hagfish or hagfish eggs belonging to the order Agnathidae and the order Hagfish in a pickling material prepared by adding sake and mirin to soy sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1126277A JPH02303465A (en) | 1989-05-18 | 1989-05-18 | Seasoned and processed food of roe of salad eel or the like |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1126277A JPH02303465A (en) | 1989-05-18 | 1989-05-18 | Seasoned and processed food of roe of salad eel or the like |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02303465A JPH02303465A (en) | 1990-12-17 |
| JPH0534941B2 true JPH0534941B2 (en) | 1993-05-25 |
Family
ID=14931225
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1126277A Granted JPH02303465A (en) | 1989-05-18 | 1989-05-18 | Seasoned and processed food of roe of salad eel or the like |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02303465A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006149342A (en) * | 2004-11-25 | 2006-06-15 | Shuji Ito | Food and nutritive adjuvant comprising eel roe and sperm themselves or their extracts as main materials or auxiliary materials and method for producing the same |
| JP5554175B2 (en) * | 2010-07-30 | 2014-07-23 | 富士フイルム株式会社 | Metabolic syndrome prevention or improvement composition |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63283543A (en) * | 1987-05-16 | 1988-11-21 | Eiichi Ohara | Fishing bait |
-
1989
- 1989-05-18 JP JP1126277A patent/JPH02303465A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63283543A (en) * | 1987-05-16 | 1988-11-21 | Eiichi Ohara | Fishing bait |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02303465A (en) | 1990-12-17 |
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