JPH09206029A - Salted mackerel and its production - Google Patents
Salted mackerel and its productionInfo
- Publication number
- JPH09206029A JPH09206029A JP8015005A JP1500596A JPH09206029A JP H09206029 A JPH09206029 A JP H09206029A JP 8015005 A JP8015005 A JP 8015005A JP 1500596 A JP1500596 A JP 1500596A JP H09206029 A JPH09206029 A JP H09206029A
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- Prior art keywords
- mackerel
- salt
- weight
- added
- aging
- 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.)
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Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、鯖の塩辛及びその製造
方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to salted mackerel and a method for producing the same.
【０００２】[0002]
【従来の技術】鯖は、食中毒を引き起こし易い物質であ
るヒスタミンを多量に含有する魚であり、例えば、鯖１
００ｇ中にヒスタミンが５００ｍｇ程度含まれていれ
ば、中毒症状を呈する場合がある。そのため、刺し身等
として生で食するのに適していないので、塩焼き等によ
って加熱して食したり、比較的長期に渡って保存する場
合は、塩漬けにすることが行われている。BACKGROUND OF THE INVENTION Mackerel is a fish containing a large amount of histamine, which is a substance that easily causes food poisoning. For example, mackerel 1
If about 500 mg of histamine is contained in 00 g, poisoning may occur. Therefore, it is not suitable for raw consumption as sashimi or the like, and thus is salted when it is eaten by heating with salt grill or the like, or when it is stored for a relatively long period of time.
【０００３】[0003]
【発明が解決しようとする課題】ところが、従来の塩漬
けは、内臓、皮、骨などを含んだまま、鯖全体を、いわ
ゆる、ぶつ切りにして行われていたので、食するに際し
て、強い臭みがあり、見栄えも悪く、皮が噛み切りにく
いなどの問題点を有していた。しかも、塩を鯖の重量に
対して、約３０％程度と、大量に添加していたので、塩
分の過剰摂取となり、健康に害を及ぼす恐れがあった。However, conventional salting is performed by cutting the whole mackerel into so-called cut pieces while containing internal organs, skin, bones, etc., so that there is a strong odor when eating. However, it had problems such as poor appearance and difficulty in biting the skin. Moreover, since salt was added in a large amount of about 30% with respect to the weight of mackerel, there was a risk of excessive intake of salt, which would be harmful to health.
【０００４】[0004]
【課題を解決するための手段】本発明は上記の課題を解
決して、塩の添加量が比較的少なく、且つ風味、見栄え
の良好な鯖の塩辛及びその製造方法を提供することを目
的とする。そのため、請求項１に係る鯖の塩辛は、内
臓、骨及び皮を取り除いて小片状に分割した鯖の身に、
重量比で略８乃至２０％の塩と少量の紅こうじとを加え
てなることを特徴とするものである。SUMMARY OF THE INVENTION It is an object of the present invention to solve the above problems and provide a salted mackerel of mackerel which has a relatively small amount of added salt and has a good taste and good appearance, and a method for producing the same. To do. Therefore, the salted mackerel according to claim 1 has mackerel meat that is divided into small pieces by removing the internal organs, bones and skin,
It is characterized in that about 8 to 20% by weight of salt and a small amount of red koji are added.
【０００５】すなわち、塩の添加量を鯖の重量に対して
略８乃至２０％、より好ましくは、略１０乃至１５％と
することにより、塩分の摂取量を抑制するとともに、少
量の紅こうじ（紅麹）を加えることにより、鯖の臭みを
抑え、味をまろやかにし、且つ食欲の増進を図るように
している。上記紅こうじは、血圧を低下させ、コレステ
ロールを抑制するなど、健康増進に寄与する働きもあ
る。本発明者の知見によれば、各種こうじの中で、上記
紅こうじは、品質の安定したものを大量に入手すること
が容易であるとともに、上述のような種々の有益な作用
を有しているから、本発明の用途に適するものである。That is, when the amount of salt added is set to about 8 to 20%, more preferably about 10 to 15%, based on the weight of the mackerel, the intake of salt is suppressed and a small amount of red bean paste ( By adding red yeast rice, the smell of mackerel is suppressed, the taste is mellowed, and the appetite is enhanced. The above red koji also has a function of contributing to health promotion such as lowering blood pressure and suppressing cholesterol. According to the knowledge of the present inventor, among various types of koji, it is easy to obtain a large amount of red koji which has stable quality and has various beneficial effects as described above. Therefore, it is suitable for the use of the present invention.
【０００６】上記塩の添加量が８％未満であると、塩辛
の熟成期間中に鯖が腐敗するなどの問題が生じ易く、一
方、２０％を超えると、塩分の摂取量を抑制する効果が
乏しくなる。また、紅こうじの添加量は、例えば、鯖の
重量に対して、略１乃至５％、より好ましくは、略２％
とすれば、上記した各種効果を得るのに充分である。上
述のように、鯖の皮、骨、内臓などを全て取り除いた状
態で、身のみを塩辛に加工することにより、見栄えも良
好なものとなり、且つ食し易い利点がある。なお、上記
鯖の身の小片の形状は角形、薄片状、棒状など、任意の
形状であってよい。If the amount of the above-mentioned salt is less than 8%, problems such as spoilage of mackerel during the aging period of salted salt are likely to occur, while if it exceeds 20%, the effect of suppressing the intake of salt is effective. Get scarce. Further, the amount of red koji added is, for example, about 1 to 5%, more preferably about 2%, relative to the weight of the mackerel.
Then, it is sufficient to obtain the above-mentioned various effects. As described above, by processing only the body with salt in a state where all the mackerel skin, bones, internal organs, etc. are removed, there is an advantage that it looks good and is easy to eat. The shape of the mackerel body piece may be an arbitrary shape such as a square shape, a thin piece shape, or a rod shape.
【０００７】請求項２の鯖の塩辛は、内臓、骨及び皮を
取り除いて小片状に分割した鯖の身に、重量比で略８乃
至２０％の塩と、重量比で略５乃至２０％のキムチの素
とを加えてなることを特徴とするものである。なお、塩
の添加量のより好ましい範囲は略１０乃至１５％であ
り、キムチの素の添加量のより好ましい範囲は、略１０
乃至１５％である。ここで、キムチの素とは、周知のよ
うに、粉末状の唐辛子等に水分を含ませてペースト状に
したものである。[0007] The salted mackerel of claim 2 is obtained by removing the internal organs, bones and skins and dividing into mackerel body into a small piece of mackerel, which is approximately 8 to 20% by weight salt and approximately 5 to 20% by weight salt. % Kimchi element is added. A more preferable range of the amount of salt added is approximately 10 to 15%, and a more preferable range of the amount of added kimchi is approximately 10%.
To 15%. Here, as is well known, the kimchi element is a paste obtained by adding water to powdered pepper and the like.
【０００８】ここでも、塩の添加量を従来より抑制する
とともに、所定量のキムチの素を加えることにより、風
味を増し、且つキムチの素に含まれる唐辛子などによっ
て食欲の増進を図るようにしたものである。なお、キム
チの素の添加量が５％未満であれば、キムチの素を添加
することにより得られる上記の各種効果が乏しくなり、
一方、２０％を超えると、キムチの素が含有する唐辛子
と、別途加える塩とよって塩辛全体の辛味が過剰になる
などの不具合が生じるので、上記の範囲が好ましい。Here, too, the amount of salt added is suppressed more than in the past, and by adding a predetermined amount of kimchi element, the flavor is enhanced and the appetite is enhanced by the peppers contained in kimchi element. It is a thing. If the added amount of Kimchi's element is less than 5%, the above-mentioned various effects obtained by adding Kimchi's element become poor,
On the other hand, if it exceeds 20%, there is a problem that the spiciness of the whole salted spicy becomes excessive due to the peppers contained in kimchi and the salt added separately, so the above range is preferred.
【０００９】請求項３の鯖の塩辛の製造方法は、鯖から
内臓、骨及び皮を取り除いて身を小片状に分割し、この
分割した鯖の身に重量比で略８乃至２０％の塩と少量の
紅こうじとを加えて所定期間熟成するようにしたことを
特徴とするものである。In the method for producing salted mackerel according to claim 3, the internal organs, bones and skins are removed from the mackerel and the body is divided into small pieces, and the divided mackerel body is approximately 8 to 20% by weight. It is characterized by adding salt and a small amount of red bean paste and aging for a predetermined period.
【００１０】本発明者は試行錯誤を繰り返すことによ
り、上記のように、鯖から内臓などを取り除いて、身の
みを小片状に分割しておくことによって、塩の添加量を
重量比で略８乃至２０％程度と、前記従来の塩漬けの場
合より少なくしても腐敗が充分に防止され、材料自体に
含まれる酵素などの働きによって鯖の身のタンパク質な
どが良好に熟成されるとともに、製造後の塩辛が充分長
期に渡って保存可能となることを見い出した。また、熟
成に際して、添加される紅こうじは、その紅こうじ菌の
作用によって上記の熟成を促進するとともに、鯖の臭み
を抑え、塩辛の風味を増すなどの、有益な働きを有する
ものである。なお、上記紅こうじの添加は、熟成期間の
開始時に行うのが熟成を促進する上で好適であり、且つ
作業の手間が省ける利点もあるが、熟成期間の途中の所
定の時期に紅こうじを添加するようにしてもよい。By repeating trial and error, the present inventor removes the internal organs from the mackerel and divides only the meat into small pieces, as described above, so that the amount of salt added can be reduced by weight. About 8 to 20%, the spoilage can be sufficiently prevented even if the amount is less than that in the conventional salting, and the protein etc. of the mackerel body are well aged by the action of the enzyme contained in the material itself, and the production. It was found that the later salted fish can be stored for a sufficiently long period of time. In addition, during the aging, the red koji which is added has beneficial effects such as promoting the above-mentioned ripening by the action of the red fungus and suppressing the smell of mackerel and increasing the flavor of salted salt. It should be noted that the addition of the above-mentioned red koji is preferable at the start of the aging period for promoting the aging and has an advantage that the labor of the work can be saved, but the red koji is added at a predetermined time during the aging period. You may make it add.
【００１１】請求項４の鯖の塩辛の製造方法は、鯖から
内臓、骨及び皮を取り除いて身を小片状に分割し、この
分割した鯖の身に重量比で略８乃至２０％の塩を加えて
所定期間熟成し、熟成後に少量の紅こうじを加えるよう
にしたことを特徴とする。In the method for producing salted mackerel according to claim 4, the internal organs, bones and skins are removed from the mackerel and the body is divided into small pieces, and the divided mackerel body has a weight ratio of about 8 to 20%. It is characterized by adding salt and aging for a predetermined period, and adding a small amount of red koji after aging.
【００１２】ここでは、紅こうじを添加して熟成を行う
代わりに、熟成後に紅こうじを添加するようにしたが、
この場合も、上記重量比で略８乃至２０％の塩によっ
て、小片状の鯖の身の腐敗が防止されながら、酵素など
の働きによって鯖の身が熟成されるとともに、熟成後に
添加される紅こうじによって、風味が増し、食欲増進が
図られるといった利点が得られる。また、熟成後に添加
された紅こうじが、塩辛の出荷後、食卓に登るまでの期
間に、更なる塩辛の熟成を促進するという効果も期待で
きる。[0012] Here, instead of adding red koji and aging, the red koji is added after aging.
Also in this case, the salt of about 8 to 20% in the above weight ratio prevents the spoiled mackerel body from spoiling, and the mackerel body is aged by the action of the enzyme and is added after the maturing. Red koji has the advantages of increased flavor and increased appetite. Further, the effect that the red bean paste added after ripening accelerates further ripening of salted salt during the period after the salted salt is shipped and before it reaches the dining table.
【００１３】請求項５の鯖の塩辛の製造方法は、鯖から
内臓、骨及び皮を取り除いて身を小片状に分割し、この
分割した鯖の身に重量比で略８乃至２０％の塩と重量比
で略５乃至２０％のキムチの素とを加えて所定期間熟成
するようにしたことを特徴とするものである。According to the method of producing salted mackerel of claim 5, the internal organs, bones and skins are removed from the mackerel and the body is divided into small pieces, and the divided mackerel body has a weight ratio of about 8 to 20%. It is characterized in that salt and about 5 to 20% by weight of kimchi element are added and aged for a predetermined period.
【００１４】ここでも、キムチの素に含まれる唐辛子な
どの各種添加物によって、鯖の臭みが抑制され、且つ食
欲増進が図られるといった効果が得られる。なお、この
場合も、キムチの素は熟成期間の開始時に添加してもよ
く、もしくは、熟成期間の途中の所定の時期に添加して
もよい。Also in this case, various additives such as chili pepper contained in the kimchi element can suppress the odor of mackerel and enhance the appetite. Also in this case, the kimchi element may be added at the start of the aging period or at a predetermined time during the aging period.
【００１５】請求項６の鯖の塩辛の製造方法は、鯖から
内臓、骨及び皮を取り除いて身を小片状に分割し、この
分割した鯖の身に重量比で略８乃至２０％の塩を加えて
所定期間熟成した後、重量比で略５乃至２０％のキムチ
の素を加えるようにしたことを特徴とする。According to the method for producing salted mackerel of claim 6, the internal organs, bones and skins are removed from the mackerel and the body is divided into small pieces, and the divided mackerel body has a weight ratio of about 8 to 20%. After adding a salt and aging for a predetermined period, about 5 to 20% by weight of kimchi is added.
【００１６】この場合も、重量比で略８乃至２０％の塩
によって腐敗が防止されて良好な熟成が行われるととも
に、熟成後に加えられるキムチの素によって、臭みが抑
制され、風味が増すといった効果が得られる。Also in this case, about 8 to 20% by weight of salt prevents spoilage for good ripening, and the kimchi element added after aging suppresses odor and enhances flavor. Is obtained.
【００１７】請求項７の鯖の塩辛の製造方法は、請求項
３乃至６のいずれかの製造方法において、熟成環境の温
度が略１０乃至３５℃であることを特徴とする。According to a seventh aspect of the present invention, in the method for producing salted mackerel according to the third aspect, the temperature of the aging environment is about 10 to 35 ° C.
【００１８】すなわち、熟成環境の温度が１０℃より低
ければ、酵素の働きが不活発になるなどの理由で熟成が
充分に進行し難い問題があり、逆に３５℃を超えれば、
鯖の腐敗が生じ易くなるなどの問題があるので、上記の
温度範囲が好ましい。より好適な温度範囲は、略２５乃
至３５℃程度の範囲であり、係る温度範囲であれば、例
えば、上記紅こうじに含まれる紅こうじ菌の繁殖も活発
に行われるので、熟成期間を最も短くすることができ
る。That is, if the temperature of the aging environment is lower than 10 ° C., there is a problem that the aging is difficult to proceed due to the inactivation of the enzyme, and conversely, if it exceeds 35 ° C.
The above temperature range is preferable because there is a problem that the mackerel is likely to rot. A more preferable temperature range is about 25 to 35 ° C., and within this temperature range, for example, since the red beetles contained in the above red beetle are actively propagated, the aging period is the shortest. can do.
【００１９】[0019]
【発明の実施の形態】以下、図面に基づいて本発明の実
施の形態を説明する。図１に示すように、まず、漁獲し
て間のない、できるだけ新鮮な鯖、或いは冷凍保存など
しておいた鯖の内臓、皮及び骨を取り除き、鯖の身のみ
を、人手または機械などによって２乃至３０ｍｍ程度、
より好ましくは、３乃至１５ｍｍ程度の大きさの小片１
に切り分け、熟成容器２に投入する。小片１の形状は、
角形、薄片状、棒状など、任意の形状でよい。Embodiments of the present invention will be described below with reference to the drawings. As shown in Fig. 1, the mackerel's internal organs, skins and bones, which have been freshly caught as recently as possible or have been frozen and stored, are removed, and only the mackerel's body is removed by hand or by machine. 2 to 30 mm,
More preferably, the small piece 1 having a size of about 3 to 15 mm
Cut into pieces and put in the aging container 2. The shape of the small piece 1 is
Any shape such as a prismatic shape, a flaky shape, or a rod shape may be used.
【００２０】ここで、小片１の大きさが２乃至３０ｍｍ
程度であるとは、例えば、小片１が角形であれば、その
長辺の長さ、つまり、最大寸法が上記範囲に含まれるこ
とを意味する。上記小片１の大きさが２ｍｍ未満であれ
ば、小片状に切り分けるのに手間が掛かるとともに、食
するに際して歯ごたえが乏しくなるなどの不具合があ
り、３０ｍｍを超えると、食べにくくなり、且つ以下で
述べる熟成時に塩３などとなじみにくくなるなどの問題
があるので、上記の寸法範囲が好ましい。Here, the size of the small piece 1 is 2 to 30 mm.
The degree is that, for example, when the small piece 1 is a prism, the length of its long side, that is, the maximum dimension is included in the above range. If the size of the small piece 1 is less than 2 mm, it takes time to cut it into small pieces, and there is a problem such as poor chewyness when eating, and if it exceeds 30 mm, it becomes difficult to eat and below. The above-mentioned dimensional range is preferable because there is a problem that it becomes difficult to fit in the salt 3 and the like during the aging described below.
【００２１】上記の鯖の身の小片１に、重量比で略８乃
至２０％、より好ましくは、略１０乃至１５％程度の塩
３と、重量比で略１乃至５％程度、より好ましくは、略
２％程度の少量の紅こうじ４とを添加し、充分に攪拌し
た後、屋内などにて常温で所定期間保管し、材料自体に
含まれる酵素などの働きの下で熟成させる。紅こうじ４
は、米、麦または大豆などの穀類などに紅こうじ菌を繁
殖させたもので、市販のものを用いることができる。About 1 to 5% by weight, and more preferably about 1 to 5% by weight of salt 3 and about 8 to 20% by weight, more preferably about 10 to 15%, by weight of the small pieces 1 of mackerel. After adding a small amount of red koji 4 of about 2% and stirring sufficiently, the mixture is stored indoors at room temperature for a predetermined period of time and aged under the action of enzymes contained in the material itself. Red Koji 4
Is a grain of rice, wheat, soybean or the like in which red yeast fungus is propagated, and a commercially available one can be used.
【００２２】上記の熟成に際して、漬物を漬ける場合と
同様に、図２に示すように、熟成容器２内の小片１上に
中蓋５を載せ、中蓋５の上方に重し６を配置しておけ
ば、鯖の身の小片１から析出した汁に小片１が浸漬され
ることにより、酸化が防止されつつ、良好に熟成される
ようになる。例えば、製造する塩辛の重量が５０ｋｇ
で、熟成容器２の内径が５０ｃｍの場合、重し６の重さ
は標準的には４ｋｇ程度とするのが適当であり、この重
し６の重さは、製造する塩辛の量や、熟成容器２の大き
さに応じて、適宜変更可能である。なお、製造する塩辛
の重量や熟成容器２の大きさが同一の場合でも、重し６
の重さを増減することによって、塩辛にする鯖の身の固
さを調整することができる。すなわち、重し６を重くす
れば、それだけ鯖の身が固くなり、重し６を軽くすれ
ば、鯖の身は柔らかくなるので、好みにより、重し６の
重さを調整すればよい。At the time of aging, as in the case of pickling pickles, as shown in FIG. 2, the inner lid 5 is placed on the small piece 1 in the aging container 2, and the weight 6 is placed above the inner lid 5. If so, by immersing the small pieces 1 in the juice deposited from the small pieces 1 of the mackerel, the small pieces 1 can be ripened well while being prevented from being oxidized. For example, the weight of salted salt produced is 50 kg.
Then, when the inner diameter of the aging container 2 is 50 cm, the weight of the weight 6 is suitable to be about 4 kg as a standard, and the weight of the weight 6 depends on the amount of salty salt to be produced and the aging. It can be appropriately changed according to the size of the container 2. Even if the weight of salted salt to be produced and the size of the aging container 2 are the same, the weight 6
By increasing or decreasing the weight of the mackerel, the hardness of the mackerel to be salted can be adjusted. That is, the heavier the weight 6, the harder the mackerel body becomes, and the lighter the weight 6, the softer the mackerel body becomes. Therefore, the weight of the weight 6 may be adjusted according to preference.
【００２３】本発明のように、鯖の内臓などを取り除い
て、身のみを塩辛に加工する場合、熟成期間は、従来の
塩漬けの場合より若干長期間が必要となり、且つ熟成す
る環境の温度が低い場合程、熟成期間は長期間を必要と
する。上記熟成期間は、通常、高温の熟成が進行し易い
環境でも、最短で略０．５月程度以上、好ましくは、略
１．５カ月以上必要であり、一方、低温の熟成の進行し
にくい環境下でも、通常、略８カ月程度あれば充分に熟
成が終了し、８カ月以上の熟成期間は、生産性を低下さ
せるのみであるから、不必要である。As in the present invention, when the internal organs of mackerel are removed and only the meat is processed to be salted, the aging period needs to be slightly longer than that of conventional salting, and the temperature of the aging environment is higher. The lower the value, the longer the aging period is required. The above-mentioned aging period is usually about 0.5 months or more, preferably about 1.5 months or more at the shortest, even in an environment where high temperature aging is likely to proceed, while an environment where low temperature aging is difficult to proceed Even under the conditions, the aging is usually completed in about 8 months, and the aging period of 8 months or more is not necessary because it only lowers the productivity.
【００２４】屋内などで常温で熟成させる場合の、熟成
環境の温度は、季節に応じて変化するが、好ましい季節
と熟成期間の例としては、例えば、春季の３月または４
月頃に漁獲された鯖を用いて夏期の７月頃まで、約４乃
至５カ月間程度熟成する場合を挙げることができる。す
なわち、上記の春季から夏期に至る時期の次第に高温と
なる気温の変動状況（通常、最低で１０℃程度から最高
で３５℃程度まで）と、当該期間の長さとの兼ね合い
が、本発明の塩辛の熟成に好適なものとなる。The temperature of the aging environment when aging indoors at room temperature changes depending on the season, but examples of preferable seasons and aging periods include, for example, March or 4 in spring.
An example is the case where the mackerel caught around a month is aged for about 4 to 5 months until July in the summer. That is, the balance between the temperature fluctuations (usually from a minimum of about 10 ° C. to a maximum of about 35 ° C.) in which the temperature gradually increases during the period from spring to summer and the length of the period is the saltiness of the present invention. It is suitable for aging.
【００２５】上記のように、熟成期間は、気温が高くな
るに伴って短縮される傾向があり、これは、高温になる
に伴って、酵素や紅こうじ菌の活動が活発になるなどの
理由によるものである。但し、気温が過度に高くなっ
て、熟成環境の温度が、例えば、３５℃を超えると、鯖
が腐敗するなどの問題が生じ兼ねないので、熟成環境の
温度は３５℃程度以下であることが好ましい。熟成に好
ましい温度は略２５乃至３５℃、最も好ましい温度は略
３０℃であり、この場合は、熟成に要する期間が最短と
なって、１．５カ月前後で充分である。従って、夏期の
７月または８月頃から熟成を開始する場合、熟成期間は
１乃至２カ月程度でよい。As described above, the aging period tends to be shortened as the temperature rises, which is the reason why the activities of enzymes and red mold fungus become active as the temperature rises. It is due to. However, if the temperature becomes excessively high and the temperature of the aging environment exceeds 35 ° C, for example, the mackerel may rot and the like, which may cause a problem. Therefore, the temperature of the aging environment may be about 35 ° C or lower. preferable. The preferable temperature for aging is about 25 to 35 ° C., and the most preferable temperature is about 30 ° C. In this case, the period required for aging is the shortest, and about 1.5 months is sufficient. Therefore, when ripening is started from about July or August in the summer, the ripening period may be about 1 to 2 months.
【００２６】熟成が終了した後、塩辛は、図３に示すよ
うに、びん７内にびん詰にして出荷したり、図示しない
が、合成樹脂袋などに真空包装するなどして出荷するこ
とができる（図３では、便宜上、塩３及び紅こうじ４の
参照番号を省略する）。なお、上記では、紅こうじ４を
熟成の開始時に添加するようにしたが、熟成期間中の所
定の時期に紅こうじ４を添加したり、熟成が終了した
後、紅こうじ４を添加するようにしてもよい。なお、本
発明方法で塩辛にした鯖の身に含まれるヒスタミンの量
は、鯖の身１００ｇ中に５５ｍｇ程度であり、食中毒等
を引き起こす恐れのない低レベルの含有量である。After the aging is completed, the salted cabbage may be shipped in a bottle in a bottle 7 as shown in FIG. 3, or by vacuum packaging in a synthetic resin bag or the like (not shown). It is possible (in FIG. 3, the reference numbers of the salt 3 and the red bean paste 4 are omitted for convenience). In addition, in the above, the red koji 4 was added at the start of aging, but the red koji 4 may be added at a predetermined time during the aging period, or the red koji 4 may be added after the aging is completed. May be. The amount of histamine contained in the mackerel body salted by the method of the present invention is about 55 mg per 100 g of the mackerel body, which is a low level content that does not cause food poisoning.
【００２７】次に、本発明の他の実施の形態を説明す
る。図４に示すように、ここでは、熟成容器２内に鯖の
身の小片１と、重量比で略８乃至２０％、好ましくは、
略１０乃至１５％の塩３と、重量比で略５乃至２０％、
好ましくは、略１０乃至１５％のキムチの素８とを投入
し、充分に攪拌した後、前記と同様に屋内などで季節及
び気温に応じて０．５乃至８カ月程度、好ましくは１．
５乃至６カ月程度保管して熟成させる。ここで、キムチ
の素８は、粉末状の唐辛子などに水分を含ませてペース
ト状にしたもので、予め調製しておいても良く、もしく
は市販のものを使用しても良い。この場合も、キムチの
素８によって、鯖の臭みが緩和され、食欲増進が図られ
るなどの利点がある。Next, another embodiment of the present invention will be described. As shown in FIG. 4, here, the mackerel pieces 1 in the aging container 2 and the weight ratio of about 8 to 20%, preferably,
About 10 to 15% salt 3 and about 5 to 20% by weight,
Preferably, about 10 to 15% of Kimchi No. 8 is added and sufficiently stirred, and then, similarly to the above, indoors or the like, depending on the season and temperature, about 0.5 to 8 months, preferably 1.
Store for about 5 to 6 months and age. Here, the kimchi element 8 is a paste made by adding water to powdered pepper or the like, and may be prepared in advance or a commercially available one may be used. Also in this case, the kimchi element 8 has an advantage that the smell of mackerel is relieved and the appetite is increased.
【００２８】なお、キムチの素８を使用する代わりに、
キムチ、つまり、白菜、大根、きゅうりなどの各種野菜
類を塩漬けして水切りした後、唐辛子、ニンニク、果
物、アミやイカの塩辛などを混ぜて漬け込んだものを、
鯖の身の小片１及び、重量比で略８乃至２０％の塩３と
混合して熟成させるようにしてもよい。キムチの添加量
は、鯖の身に対して、重量比で略５％程度とすることが
できる。この場合は、鯖の塩辛に野菜などが含まれるの
で、各栄養素をバランスよく摂取できる利点がある。な
お、キムチを鯖の身に添加する場合、白菜などの各種野
菜を用いてキムチを調製する段階で、鯖の身の小片１を
上記白菜などの野菜と同時に漬け込むようにしてもよ
く、係る方法を用いれば、製造の手間が省け、生産性の
向上を図ることができる。Instead of using Kimchi's element 8,
Kimchi, that is, vegetables such as Chinese cabbage, radish and cucumber, which are salted and drained, then mixed with pepper, garlic, fruits, salted squid and squid, and pickled.
The mackerel pieces 1 and the salt 3 of about 8 to 20% by weight may be mixed and aged. The amount of kimchi added can be about 5% by weight with respect to the mackerel body. In this case, since the salted mackerel contains vegetables and the like, there is an advantage that each nutrient can be taken in a well-balanced manner. When kimchi is added to the mackerel body, at the stage of preparing kimchi using various vegetables such as Chinese cabbage, small pieces 1 of the mackerel body may be soaked at the same time as the above-mentioned vegetables such as Chinese cabbage. By using, the labor of manufacturing can be saved and the productivity can be improved.
【００２９】上記の実施の形態では、屋内などで常温で
熟成するようにしたが、それに代えて、コスト高にはな
るが、一定温度、例えば、３０℃程度に調温された恒温
槽、恒温室などで熟成させることもでき、その場合は、
いずれの季節であっても比較的短期間で熟成でき、且つ
品質をより安定化できるなどの利点がある。In the above-described embodiment, the aging is performed at room temperature, for example, indoors. Instead of this, the cost increases, but a constant temperature bath, for example, a constant temperature of about 30 ° C., a constant temperature bath. It can be aged in the room, in which case,
It has the advantages that it can be matured in a relatively short period of time in any season, and the quality can be more stabilized.
【００３０】[0030]
【発明の効果】以上のように、本発明の鯖の塩辛は、内
臓、骨及び皮を取り除いて小片状に分割した鯖の身に、
重量比で略８乃至２０％の塩と少量の紅こうじとを加え
てなるものであるから、塩分の摂取量が抑制されるとと
もに、紅こうじによって鯖の臭みが抑えられ、味がまろ
やかになり、且つ食欲の増進が図られるなどの利点が得
られる。Industrial Applicability As described above, the salted mackerel of the present invention removes the internal organs, bones and skins and is divided into small pieces of mackerel body,
It is made by adding about 8 to 20% by weight of salt and a small amount of red koji, so that the intake of salt is suppressed and the smell of mackerel is suppressed by red koji, resulting in a mellow taste. In addition, there are advantages such as increased appetite.
【００３１】本発明の他の鯖の塩辛は、内臓、骨及び皮
を取り除いて小片状に分割した鯖の身に、重量比で略８
乃至２０％の塩と、重量比で略５乃至２０％のキムチの
素とを加えてなるものであるから、塩分の摂取量が抑制
されるとともに、キムチの素によって、鯖の臭みが抑制
され、風味が増すなどの利点が生じる。Another salted mackerel of the present invention is about 8 by weight in terms of the mackerel body which is divided into small pieces by removing the internal organs, bones and skin.
To 20% salt and about 5 to 20% by weight of Kimchi's element are added, the intake of salt is suppressed, and the smell of mackerel is suppressed by the element of Kimchi. However, there are advantages such as increased flavor.
【００３２】本発明の鯖の塩辛の製造方法は、鯖から内
臓、骨及び皮を取り除いて身を小片状に分割し、この分
割した鯖の身に重量比で略８乃至２０％の塩と少量の紅
こうじとを加えて所定期間熟成するようにしたので、内
臓が予め除去されることにより、塩の添加量を少なくし
ても鯖の身の腐敗が充分に防止され、また、紅こうじに
よって熟成が促進されるなどの利点がある。According to the method for producing salted mackerel of the present invention, the internal organs, bones and skins are removed from the mackerel and the body is divided into small pieces, and the divided mackerel body has a salt content of about 8 to 20% by weight. Since aged for a certain period of time by adding a small amount of red koji, and the internal organs are removed in advance, spoilage of mackerel can be sufficiently prevented even if the amount of salt added is reduced, and Koji has advantages such as accelerated aging.
【００３３】本発明の他の鯖の塩辛の製造方法は、鯖か
ら内臓、骨及び皮を取り除いて身を小片状に分割し、こ
の分割した鯖の身に重量比で略８乃至２０％の塩を加え
て所定期間熟成し、熟成後に少量の紅こうじを加えるよ
うにしたので、熟成後に添加される紅こうじによって、
風味が増し、食欲増進が図られるといった利点が得ら
れ、また、熟成後に添加された紅こうじが、塩辛の出荷
後、食卓に登るまでの期間に、更なる塩辛の熟成を促進
するという効果もある。According to another method of producing salted mackerel of the present invention, the internal organs, bones and skins are removed from the mackerel and the body is divided into small pieces, and the divided mackerel body is approximately 8 to 20% by weight. The salt was added for aging for a predetermined period, and a small amount of red koji was added after aging.
It has the advantages of increased flavor and increased appetite, and the effect of promoting further ripening of salted salt during the period after the salted salt is shipped and before it reaches the dining table, after the aging process has been completed. is there.
【００３４】本発明の更に他の鯖の塩辛の製造方法は、
鯖から内臓、骨及び皮を取り除いて身を小片状に分割
し、この分割した鯖の身に重量比で略８乃至２０％の塩
と重量比で略５乃至２０％のキムチの素とを加えて所定
期間熟成するか、もしくは重量比で略８乃至２０％の塩
のみを添加して熟成した後に重量比で略５乃至２０％の
キムチの素を添加するようにしたので、キムチの素に含
まれる唐辛子などによって、鯖の臭みが緩和され、食欲
増進が図られるといった各種効果が得られる。Still another method of producing salted mackerel of the present invention is as follows:
The internal organs, bones and skins are removed from the mackerel and the body is divided into small pieces, and the mackerel body is divided into about 8 to 20% by weight of salt and about 5 to 20% by weight of kimchi element. Or ripening for a predetermined period of time, or by adding only about 8 to 20% by weight of salt and aging and then adding about 5 to 20% by weight of kimchi. Chili contained in the element can alleviate the smell of mackerel and increase the appetite.
【００３５】上記鯖の塩辛の製造方法において、熟成環
境の温度が略１０乃至３５℃、より好ましくは、略２５
乃至３５℃の範囲であれば、酵素や紅こうじ菌の働きも
活発となって熟成が比較的短期間で終了し、生産性が向
上する利点がある。In the above-mentioned method for producing salted mackerel, the temperature of the aging environment is about 10 to 35 ° C., more preferably about 25.
When the temperature is in the range of from 35 to 35 ° C., the enzymes and red yeast fungi are activated and the aging is completed in a relatively short period of time, which has the advantage of improving productivity.
【図１】本発明の実施の形態において鯖の塩辛を製造す
る状況を示す概略斜視図。FIG. 1 is a schematic perspective view showing a situation of producing salted mackerel according to an embodiment of the present invention.
【図２】上記塩辛を熟成する状況を示す説明図。FIG. 2 is an explanatory view showing a situation in which the salted salt is aged.
【図３】上記塩辛をびん詰にした状態を示す説明図。FIG. 3 is an explanatory view showing a state in which the salted cabbage is bottled.
【図４】本発明の他の実施の形態において鯖の塩辛を製
造する状況を示す概略斜視図。FIG. 4 is a schematic perspective view showing a situation of manufacturing salted mackerel according to another embodiment of the present invention.
１ 小片（鯖の身） ３ 塩 ４ 紅こうじ ８ キムチの素 1 small piece (mackerel body) 3 salt 4 red bean paste 8 Kimchi's element
Claims (7)
割した鯖の身に、重量比で略８乃至２０％の塩と少量の
紅こうじとを加えてなることを特徴とする鯖の塩辛。1. A mackerel body, which is obtained by removing the internal organs, bones and skins and divided into small pieces, and to which approximately 8 to 20% by weight of salt and a small amount of red koji are added. Salted.
割した鯖の身に、重量比で略８乃至２０％の塩と重量比
で略５乃至２０％のキムチの素とを加えてなることを特
徴とする鯖の塩辛。2. A mackerel body in which the internal organs, bones and skins have been removed and divided into small pieces, and about 8 to 20% by weight of salt and about 5 to 20% by weight of kimchi element are added. The salted mackerel is characterized by
小片状に分割し、この分割した鯖の身に重量比で略８乃
至２０％の塩と少量の紅こうじとを加えて所定期間熟成
するようにしたことを特徴とする鯖の塩辛の製造方法。3. The internal organs, bones and skins are removed from the mackerel, and the meat is divided into small pieces, and the divided mackerel body is added with about 8 to 20% by weight of salt and a small amount of red koji. A method for producing salted mackerel, characterized in that it is aged for a predetermined period.
小片状に分割し、この分割した鯖の身に重量比で略８乃
至２０％の塩を加えて所定期間熟成した後、少量の紅こ
うじを加えるようにしたことを特徴とする鯖の塩辛の製
造方法。4. The internal organs, bones and skins are removed from the mackerel to divide the body into small pieces, and the divided mackerel body is added with salt in an amount of about 8 to 20% by weight and aged for a predetermined period, A method for producing salted mackerel, characterized in that a small amount of red koji is added.
小片状に分割し、この分割した鯖の身に重量比で略８乃
至２０％の塩と重量比で略５乃至２０％のキムチの素と
を加えて所定期間熟成するようにしたことを特徴とする
鯖の塩辛の製造方法。5. The internal organs, bones and skins are removed from the mackerel and the body is divided into small pieces, and the divided mackerel body has about 8 to 20% by weight of salt and about 5 to 20% by weight of salt. The method for producing salted mackerel of Saba, which is characterized in that the kimchi element is added and the mixture is aged for a predetermined period.
小片状に分割し、この分割した鯖の身に重量比で略８乃
至２０％の塩を加えて所定期間熟成した後、重量比で略
５乃至２０％のキムチの素を加えるようにしたことを特
徴とする鯖の塩辛の製造方法。6. The internal organs, bones and skins are removed from the mackerel to divide the body into small pieces, and the divided mackerel bodies are added with salt in an amount of about 8 to 20% by weight and aged for a predetermined period, A method for producing salted mackerel, characterized in that about 5 to 20% by weight of kimchi is added.
ることを特徴とする請求項３乃至６のいずれかの鯖の塩
辛の製造方法。7. The method for producing salted mackerel of mackerel according to claim 3, wherein the temperature of the aging environment is approximately 10 to 35 ° C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8015005A JPH09206029A (en) | 1996-01-31 | 1996-01-31 | Salted mackerel and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8015005A JPH09206029A (en) | 1996-01-31 | 1996-01-31 | Salted mackerel and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH09206029A true JPH09206029A (en) | 1997-08-12 |
Family
ID=11876788
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8015005A Pending JPH09206029A (en) | 1996-01-31 | 1996-01-31 | Salted mackerel and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH09206029A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100344945B1 (en) * | 1999-10-14 | 2002-07-19 | 김헌지 | A manufacturing method for a edible paste |
| KR100348193B1 (en) * | 2000-01-18 | 2002-08-09 | 김명수 | Manufacturing method for a salted food having main compositions of mackerel pike and anchory |
| KR100460025B1 (en) * | 2001-12-31 | 2004-12-14 | 부경대학교 산학협력단 | The manufacturing of high quality salted-fermented anchovy in fish sauce |
| WO2008053767A1 (en) * | 2006-10-31 | 2008-05-08 | The Nisshin Oillio Group, Ltd. | PROCESS FOR PRODUCING γ-AMINOBUTYRIC ACID-CONTAINING COMPOSITION AND FOOD COMPRISING THE γ-AMINOBUTYRIC ACID-CONTAINING COMPOSITION |
| WO2008053766A1 (en) * | 2006-10-31 | 2008-05-08 | The Nisshin Oillio Group, Ltd. | Method for producing soymilk |
| JP2013048617A (en) * | 2011-08-01 | 2013-03-14 | Okinawa Ham Sogo Shokuhin Kk | Production method of pickled meat |
| KR20200114834A (en) * | 2019-03-29 | 2020-10-07 | 광주여자대학교 산학협력단 | Low-Salted and Fermented Shrimp and Method of Preparing the Same |
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1996
- 1996-01-31 JP JP8015005A patent/JPH09206029A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100344945B1 (en) * | 1999-10-14 | 2002-07-19 | 김헌지 | A manufacturing method for a edible paste |
| KR100348193B1 (en) * | 2000-01-18 | 2002-08-09 | 김명수 | Manufacturing method for a salted food having main compositions of mackerel pike and anchory |
| KR100460025B1 (en) * | 2001-12-31 | 2004-12-14 | 부경대학교 산학협력단 | The manufacturing of high quality salted-fermented anchovy in fish sauce |
| WO2008053767A1 (en) * | 2006-10-31 | 2008-05-08 | The Nisshin Oillio Group, Ltd. | PROCESS FOR PRODUCING γ-AMINOBUTYRIC ACID-CONTAINING COMPOSITION AND FOOD COMPRISING THE γ-AMINOBUTYRIC ACID-CONTAINING COMPOSITION |
| WO2008053766A1 (en) * | 2006-10-31 | 2008-05-08 | The Nisshin Oillio Group, Ltd. | Method for producing soymilk |
| JPWO2008053766A1 (en) * | 2006-10-31 | 2010-02-25 | 日清オイリオグループ株式会社 | Method for producing soymilk |
| JPWO2008053767A1 (en) * | 2006-10-31 | 2010-02-25 | 日清オイリオグループ株式会社 | Method for producing γ-aminobutyric acid-containing composition, food containing γ-aminobutyric acid-containing composition |
| JP2013048617A (en) * | 2011-08-01 | 2013-03-14 | Okinawa Ham Sogo Shokuhin Kk | Production method of pickled meat |
| KR20200114834A (en) * | 2019-03-29 | 2020-10-07 | 광주여자대학교 산학협력단 | Low-Salted and Fermented Shrimp and Method of Preparing the Same |
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