JPS61132161A - Food made from sparkling enope squid and preparation thereof - Google Patents

Abstract

PURPOSE:To obtain the titled product having soft texture and red brown color and resistant to the discoloration and the peeling of the skin during storage, without causing the clouding of the immersed liquid, by drying and/or smoking a heat-treated sparkling enope squid, and immersing in or coating with edible oil or fat. CONSTITUTION:A sparkling enope squid is heat-treated (in wet state, dry state or with an electronic oven) and dried (e.g. by freeze-, heat- or vacuum-drying) and/or smoked, and the product is immersed in or coated with an oil or fat layer composed mainly of exible oil or fat. The obtained sparking enope squid product has soft texture and red brown color, is resistant to the discoloration and the peeling of the skin during storage, and keeps the immersed liquid from clouding. A sparkling enope squid is usually cooked and processed without degutting, and accordingly, it is liable to emit fishy smell or ill odor caused by the oxidizatrion of oil and fat. The present process prevents the occurence of the above problems, and gives a soft product having excellent appearance and preservable for a long period without emitting fishy smell and ill odor.

Description

【発明の詳細な説明】 現在流通しているホタルイカ加工品は佃煮や燻製品では
硬い上に色調が黒く変色しており、また、水煮や酢漬製
品のように柔らかな製品では漬込み液が濁り沈殿物が生
じたり表皮色素の退色や剥離がおこって商品価値が低下
する等の欠点があったが、本製法にて製造し九ホタルイ
カ製品では、柔らかで浸漬液の濁シが生じないうえ製品
の色調も赤褐色をよく維持でき保存中の退色と表皮の剥
離はない。また加熱殺菌をほどこしても前述の条件を満
足する。[Detailed Description of the Invention] Processed firefly squid products currently on the market are hard and black in color when boiled in tsukudani or smoked, and soft products such as boiled in water or pickled in vinegar have a pickling liquid. There were drawbacks such as the formation of cloudy precipitates and fading and peeling of the epidermal pigment, which reduced the product value, but the nine firefly squid products manufactured using this method are soft and do not cause cloudy stains in the soaking liquid. The color of the product also maintains its reddish-brown color, and there is no fading or peeling of the epidermis during storage. Moreover, even if heat sterilization is applied, the above-mentioned conditions are satisfied.

また、ホタルイカが、他のイカ類と異なって内臓、特に
含油量の多い肝臓を含んだ１１加工されることから、保
存期間中に生ぐさみゃ異臭等を発生する欠点がある。し
かし本発明による食用油脂にて浸漬又は包被する方法は
、肝臓脂質へ食用油脂が浸漬して被膜を作る等の作用に
よシ、肝臓脂質の酸化等の変敗を防ぐため生ぐさみゃ異
臭の発生を防止する良い結果が得られ、これくよって長
期保存が可能となった。In addition, unlike other squid, firefly squid is processed to include its internal organs, especially the liver, which has a high oil content, so raw squid has the disadvantage of producing an unpleasant odor during storage. However, the method of immersing or enveloping liver lipids in edible oils and fats according to the present invention does not allow the edible oils to immerse liver lipids to form a film. Good results were obtained in preventing the generation of off-flavors, and this enabled long-term storage.

実施例 本発明は、ホタルイカを加熱処理（湿式・乾式・電子式
等）した後に乾燥（凍結・加熱・冷風・熱風・赤外・真
空等）、または燻煙処理（燻煙・燻液・燻煙と燻液の併
用等）、或いは併用処理する工程と食用油脂（天ぷら油
・サラダ油・オリーブ油・Ｍ実演・ラー油・ゴマ油等）
を主成分とする油脂層に浸漬、或いは油脂膜等にて包被
（油脂への漬は込み・油脂の塗布等による包被）する工
程からなる製造方法及びホタルイカ製品である。Embodiment The present invention heat-processes firefly squid (wet, dry, electronic, etc.), then dries it (freezing, heating, cold air, hot air, infrared, vacuum, etc.) or smokes it (smoke, liquid smoke, smoke). (combined use of smoke and liquid smoke, etc.) or the process of combined processing and edible oils and fats (tempura oil, salad oil, olive oil, M demonstration, chili oil, sesame oil, etc.)
This is a manufacturing method and firefly squid product that consists of a step of immersing the firefly squid in an oil layer or covering with an oil film or the like (wrapping by dipping in oil or coating with oil).

例、　ホタルイカを２〜３％の食塩水にて８〜４分間煮
熟する。煮熟したホタルイカを金網の籠に入れ振動を与
える。この振動により１１球を除去する。眼球を除去し
たボイルホタルイカを金網上に並ベスモークハウスにて
乾燥・燻煙を行なう。乾燥・燻煙の条件は転球６６℃、
湿球８５°Ｃ１湿度１５９６で乾燥３０分、燻煙５０分
である。Example: Boil firefly squid in 2-3% salt water for 8-4 minutes. Place the boiled firefly squid in a wire mesh basket and apply vibrations. This vibration removes 11 balls. The boiled firefly squid from which the eyeballs have been removed are lined up on a wire mesh and dried and smoked in a smokehouse. The conditions for drying and smoking were: rolling ball at 66°C;
Wet bulb: 85°C, humidity: 1596°C, drying for 30 minutes and smoking for 50 minutes.

燻製したホタルイカをレトルト使用可能で酸素透過率の
低いフィルムに詰め、これにサラダ油を注入する。（油
はホタルイカが浸漬する程度でも良い）この時、月桂樹
の葉等の色物（緑）を添えると外観が一層引き立つ。注
油袋詰めした燻製ホタルイカを真空包装機にて気泡がな
くなるまで脱気し封入する。Smoked firefly squid is packed in a retortable film with low oxygen permeability, and salad oil is injected into the film. (The oil should be just enough to submerge the firefly squid.) At this time, adding a colored object (green) such as a bay leaf will make the appearance even more appealing. Smoked firefly squid packed in oiled bags is degassed using a vacuum packaging machine until there are no air bubbles, and then sealed.

続いて加熱殺菌をレトルトを使用して１２０°Ｃ１３０
〜４０分の条件で行なう。加熱殺菌後直ちに冷水に漬は
急冷する。この時内部の油と燻製ホタルイカより出た水
分とでエマ〃ジ替ンｔ−ｆ４Ｆ、り内部の液が懸濁する
。Next, heat sterilize at 120°C130 using a retort.
The test is carried out for ~40 minutes. Immediately after heat sterilization, quench the pickles in cold water. At this time, the liquid inside the emitter exchanger t-f4F is suspended by the oil inside and the moisture released from the smoked firefly squid.

しかし２〜４日間放置することにより透明となる。However, it becomes transparent after being left for 2 to 4 days.

液が透明になった時点で製品とする。なお、上記例の内
封入法としてレトルトバッチ用フィルム・加熱可能なフ
ィルム（アルミも含む）・アルミカップ・ビン・缶等が
あり、加熱殺菌法としてはレト／レト・ボイル・熱風・
蒸気・電子等がある。Use it as a product when the liquid becomes clear. In addition, the above-mentioned encapsulation methods include retort batch films, heatable films (including aluminum), aluminum cups, bottles, cans, etc., and heat sterilization methods include retort/reto, boil, hot air, etc.
There are steam, electrons, etc.

例、加熱殺菌後の漬込液の濁りの変化 種本と論Φ工！ルリーンを形成ＣＭが濶る）＋わずか工
マルジ１ンが残る（わずかに濁る）−食（工マルジ替ン
がなく沈殿物もない（液は透明）例、加熱殺菌後のホタ
ルイカ表皮の剥離（２６℃保蔵） ゛　−なし ＋わずカＩＣＩＩＩｍ ＋剥離 例、保存中における生ぐさみや臭気発生状況（２６℃保
蔵） ＋＋生ぐさみ・異臭あり ＋生ぐさみ・−夷わずかにあり 一生ぐさみ・異臭なし このように本発明に二るホタルイカ製品は柔らかで浸漬
液の濁りが出ないうえＫ、製品の色調も赤褐色をよく維
持でき保存中の退色と表皮の剥離も防げる。Example: Changes in turbidity of pickling liquid after heat sterilization Book and theory Φ engineering! Forming lurene (CM swells) + a small amount of liquid remains (slightly cloudy) - food (no liquid and no precipitate (liquid is transparent) Example: Peeling of firefly squid skin after heat sterilization ( (Stored at 26℃) ゛ - None + Without ICIIIm + Example of peeling, situation of raw garbage and odor generation during storage (Stored at 26℃) ++ Raw garbage/offensive odor + Raw garbage - Slightly present, lifetime garbage - No off-odor As described above, the firefly squid product according to the present invention is soft and does not cloud the soaking liquid, and the color tone of the product maintains its reddish-brown color well, preventing discoloration and peeling of the epidermis during storage.

また、ホタルイカは内臓を含んだまま調理加工されるた
め冷凍や乾燥保存した製品では油脂の酸化等からくる生
ぐさみや異臭が発生する欠点があったが、本製品、では
これらの発生を防ぎ生ぐさみや異臭を感じさせないよい
結果が得られた。これらのことから本発明による製品は
、外観がよく柔らかで長期保存しても生ぐさみや異臭の
発生もないといった利点を有する。In addition, since firefly squid is cooked and processed with its internal organs still in it, products that have been frozen or dried have had the disadvantage of producing raw taste and strange odors due to the oxidation of fats and oils. Good results were obtained that did not give off any unpleasant smells or unpleasant smells. For these reasons, the product according to the present invention has the advantage that it has a good appearance, is soft, and does not generate any raw material or foreign odor even after long-term storage.

Claims (1)

【特許請求の範囲】 １）ホタルイカを加熱処理後に乾燥または燻煙処理、或
いは併用処理したものを食用油脂等で浸漬、或いは包被
するホタルイカ製品の製造方法。 ２）ホタルイカを加熱処理後燻煙処理し食用油脂等を主
成分とする油脂層、或いは油脂膜等にて包被した食品[Scope of Claims] 1) A method for producing firefly squid products, which comprises heating firefly squid followed by drying or smoking treatment, or a combination treatment, and immersing or covering the firefly squid in edible oil or fat. 2) Foods in which firefly squid is heated and then smoked and covered with an oil layer or oil film, etc. whose main component is edible oil or fat.