JP4139830B2 - Sprinkle with fish and / or shaving as the main ingredient - Google Patents
Sprinkle with fish and / or shaving as the main ingredient Download PDFInfo
- Publication number
- JP4139830B2 JP4139830B2 JP2005238731A JP2005238731A JP4139830B2 JP 4139830 B2 JP4139830 B2 JP 4139830B2 JP 2005238731 A JP2005238731 A JP 2005238731A JP 2005238731 A JP2005238731 A JP 2005238731A JP 4139830 B2 JP4139830 B2 JP 4139830B2
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- JP
- Japan
- Prior art keywords
- fish
- shaving
- fine powder
- okara
- bonito
- 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 - Fee Related
Links
- 241000251468 Actinopterygii Species 0.000 title claims description 30
- 239000002075 main ingredient Substances 0.000 title description 2
- 239000000843 powder Substances 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 6
- 235000019688 fish Nutrition 0.000 description 28
- 241000269851 Sarda sarda Species 0.000 description 15
- 238000000034 method Methods 0.000 description 14
- 238000004806 packaging method and process Methods 0.000 description 11
- 238000005303 weighing Methods 0.000 description 11
- 239000002994 raw material Substances 0.000 description 10
- 235000011194 food seasoning agent Nutrition 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 3
- 241001504592 Trachurus trachurus Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000012041 food component Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 241001125048 Sardina Species 0.000 description 2
- 241000269821 Scombridae Species 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 235000020640 mackerel Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000019512 sardine Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 201000006082 Chickenpox Diseases 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 206010046980 Varicella Diseases 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 238000010297 mechanical methods and process Methods 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Description
本発明は、かつお、さば、まぐろ、いわし、あじ等の魚を用いた魚節又は（及び）これら魚節の削り節を主原料となし、これに豆腐の製造段階で出てくるおからと調味液を混合して乾燥を行うことにより、微粉体に加工されたふりかけに関するものである。 The present invention is mainly composed of fish buns using fish such as bonito, mackerel, tuna, sardine, horse mackerel, etc. and / or shaving buns of these fish buns as a main ingredient, and seasoned with okara that comes out in the production stage of tofu. by drying a mixture of a liquid, it relates Calls pretend processed into fine powder.
魚節あるいは削り節の効用及びおからの効用はいうまでもなく周知であって、これらを原料とした各種商品が開発されている。
この中で、魚節や削り節を用いた所謂かつおでんぶというふりかけが販売されている。このかつおでんぶとは、かつお節又は削り節をフレーク状に加工したものに砂糖、醤油、ごま、みりん等を添加したもので、その性状は佃煮に近いものであり、水分率が高いためにしっとりとした粘り気もある。
Needless to say, the effects of fish or shaving and okara are well known, and various products using these as raw materials have been developed.
Among these, the so-called bonito pork sprinkles using fish and shaving are sold. This bonito odenbu is made by processing bonito or shaving into flakes and adding sugar, soy sauce, sesame seeds, mirin, etc., its properties are close to boiled, and it is moist because of its high moisture content There is also stickiness.
このため、その販売に際しては、数グラム単位で自動計量により小（個）包装することができないことから、通常は人手により５０ｇ以上の単位で袋詰め、あるいはびん詰めが行われている。
しかし、このようなかつおでんぶは、一回に用いる量は数グラム単位であるため、花かつお等と同様に数グラム単位で小包装がしてあれば、１回分として用いやすく、その要望は需要者間に強いものがある。
For this reason, since it cannot be packaged in small (pieces) by automatic weighing in units of several grams at the time of sale, it is usually packed or bottled in units of 50 g or more by hand.
However, since such bonito oden is used in units of several grams at a time, it can be easily used as a single package if it is packaged in units of several grams as with flower bonito. There is something strong between the two.
本発明者は斯る点から、かつおでんぶについて、数グラム単位で自動計量を行い、小包装が可能な方法を鋭意研究してきたが、これを完成するに至ったので、ここに提案するものである。 From this point of view, the present inventor has eagerly studied a method that enables automatic packaging of bonito oden in units of several grams and enables small packaging, but since this has been completed, it is proposed here. is there.
具体的には、請求項１に記載の発明においては、削り節を主原料とするふりかけにおいて、魚節又は（及び）削り節を５〜３０メッシュの微粉体に加工したものに対しておからを乾燥させて５〜３０メッシュの微粉体に加工したものを魚節又は（及び）削り節の微粉体１００に対しておからの微粉体１０〜５０重量％配合し、更にこの配合した後の混合微粉体の水分率を２５％以下に調整して成ることを特徴とするものである。 Specifically, in the invention according to claim 1, Okara in Calls pretend that the Kezuribushi a main raw material, relative to that obtained by processing fish nodes or (and) Kezuribushi the fine powder of 5 to 30 mesh Is dried and processed into a fine powder of 5 to 30 mesh, and 10 to 50% by weight of fine powder of okara is blended with the fine powder 100 of fish knot or (and) shaving knot and further mixed after mixing The moisture content of the fine powder is adjusted to 25% or less .
上記したふりかけは、かつおの風味とおからの栄養成分があり、そしてふりかけの性状は、さらさらとした微粉体であることから、公知の自動計量機を用いて１ｇ以上の自動計量が可能である。また、公知の小包装機を用いて１ｇ以上の単位で小包装することができる。この結果、使い易い商品形態での販売が可能であると共に、需要者には１回ごとに小包装を開けて使うことができるため、大変便利であり、例えば弁当等のふりかけとして使用する場合には、従来のようにあらかじめごはんの上にかけておくのではなく、小袋で別添しておき、弁当を食べる時にふりかけて食べることができるため、風味を損なうことがない。
また、本ふりかけは、ソフトでかつおの風味と栄養成分に加えて、おからには食物繊維、オリゴ糖、イソフラボン、レシチン、大豆タンパク質、サポニン等の栄養、薬用成分が含まれているため、これらの栄養及び薬用成分をふりかけから摂取することができる。
The above-mentioned sprinkle has a flavor of bonito and nutritional components from the bonito, and since the sprinkling property is a smooth fine powder, automatic weighing of 1 g or more is possible using a known automatic weighing machine. Further, it can be packaged in units of 1 g or more using a known small packaging machine. As a result, it is possible to sell the product in an easy-to-use product form, and it is very convenient for the consumer to open and use a small package each time. For example, when used as a sprinkle for lunch boxes, etc. Rather than being put on the rice in advance as in the past, it can be attached in a small bag and sprinkled when eating a bento, so the flavor is not impaired.
In addition to soft bonito flavor and nutritional ingredients, this sprinkle contains nutritional and medicinal ingredients such as dietary fiber, oligosaccharides, isoflavones, lecithin, soy protein, saponin, etc. And medicinal ingredients can be taken from sprinkles.
魚節は、かつお、さば、まぐろ、いわし、あじ等であって、現在魚節として加工されているもの全体を原料に用いることができる。また、削り節は、これらの魚節を原料としたものを用いることができる。そして、魚節及び削り節の製法は、従来からの製法で良く、本発明のために特別に加工する必要はない。
これら魚節と削り節は、機械的な方法で破砕、粉砕し、微粉化するが、最終メッシュは、ともに５〜３０メッシュ程度に抑えるのが望ましい。
このメッシュ数は、大きすぎると食感に悪い影響が出る。一方、小さすぎると、小包装のための自動計量及び自動包装のスピード化に悪い影響が出て、生産性の悪化を招いたり、風味の溶出に即効性が出にくくなったりする。
Fish buns such as bonito, mackerel, tuna, sardine, and horse mackerel that are currently processed as fish buns can be used as raw materials. Moreover, what used these fish clauses as a raw material can be used for a shaving clause. And the manufacturing method of a fish knot and a shaving knot may be a conventional manufacturing method, and it is not necessary to process specially for the present invention.
These fish knots and shaving knots are crushed, pulverized, and pulverized by a mechanical method.
If the number of meshes is too large, the texture will be adversely affected. On the other hand, if it is too small, the automatic weighing for small packaging and the speeding up of the automatic packaging will be adversely affected, leading to deterioration of productivity and difficulty in producing immediate effects on flavor elution.
魚節の原料及び削り節の原料は、単品でもあるいは複数品を混ぜ合わせて使用しても良く、同様に魚節から微粉化したものと、削り節から微粉化したものを混ぜ合わせて使用しても良い。この混合比率は、原料の入手のしやすさ、価格もさることながら、かつおと例えばあじでは風味も栄養分も違うので、これら品質を考慮した上で混合する場合にはその種類、その比率を決定する。 The raw material for fish buns and the raw material for shaving knives may be used alone or in combination, and similarly, those obtained by pulverizing fish buns and those pulverized from shaving knives may be used in combination. good. This mixing ratio is not only easy to obtain raw materials but also expensive, and bonito has different flavors and nutrients, such as horse mackerel. To do.
おからは、極めて栄養成分の多い食品であるが、その排出量に比較して、食べ物等に加工して消費される量は少ない。そして、おからは、豆腐の製造過程から出てくる副産物のため、入手価格が比較的安い。本発明では、栄養成分だけに着目しているのではなく、かつおでんぶの自動計量と小包装化を可能にする技術としておからを用いる点に最大の特徴がある。
おからは、それ自体水分率も高く、ボソボソとした食感から、必ずしも食品としての嗜好性は低いが、このおからを一旦乾燥させて、微粉化を行うと、食感としてのボソボソ感は全く無くなるばかりでなく、かつおでんぶに混合すると、その微量の計量化を可能にする効果がある。
この効果は、魚節や削り節の場合、その水分率は微粉化しても１５％〜２０％あり、脂成分もあるため、見かけ上はサラサラ感があるが、自動計量や自動包装段階では、この水分率と脂成分の作用で計量秤や搬送物、ホッパー等に付着しやすく、すぐに計量誤差を生むことになる。また、魚節や削り節の微粉体の場合、調味液の浸透率は低いことから、その表面の調味液の濃度は高く、これも付着しやすい要因となっている。このような要因により計量誤差が発生すると、数グラム単位で行う自動計量、包装の場合は致命的な問題を引き起こすことになる。
Okara is a food with an extremely high amount of nutritional components, but the amount consumed after being processed into food or the like is small compared to the amount discharged. Okara is relatively cheap because it is a by-product of the tofu production process. The present invention is not only focused on the nutritional components but also has the greatest feature in that okara is used as a technology that enables automatic weighing and small packaging of bonito.
Okara itself has a high moisture content, and its texture is low, so the taste as a food is not always good. However, once the okara is dried and pulverized, Not only is it completely eliminated, but when mixed with bonito, it has the effect of enabling the quantification of trace amounts.
This effect is apparent in the case of fish clauses and shaving clauses because the moisture content is 15% to 20% even when pulverized, and there are also fat components. It easily adheres to the weighing scale, transported items, hoppers, etc. due to the action of the moisture content and the fat component, and immediately causes a measurement error. Further, in the case of fine powder of fish knot or shaving knot, since the penetration rate of the seasoning liquid is low, the concentration of the seasoning liquid on the surface is high, which is also a factor that tends to adhere. If a measurement error occurs due to such factors, it causes a fatal problem in the case of automatic weighing and packaging performed in units of several grams.
そこで、おからの微粉体を魚節や削り節の微粉体に混合すると、魚節や削り節の微粉体の周囲に、脂分や調味液成分の作用により、おからの微粉体が付着してからみつき、魚節や削り節の上記水分や脂成分及び調味液成分による付着率を緩和することができる。この結果、数グラム単位での自動計量や小包装を可能にする。
本発明において、調味液は、任意に調整して良く、基本的には、かつおでんぶの風味を出すために、醤油、みりん、グラニュー糖、塩等を混合するが、おからが入っている分、量や種類については検討される。
Therefore, when the fine powder of okara is mixed with the fine powder of fish and shaving nodes, the fine powder of okara adheres around the fine powder of fish and shaving joints due to the action of fat and seasoning components. Moreover, the adhesion rate by the said water | moisture content, fat component, and seasoning liquid component of a fish knot or a shaving knot can be eased. As a result, automatic weighing and small packaging in units of several grams are possible.
In the present invention, the seasoning liquid may be arbitrarily adjusted. Basically, soy sauce, mirin, granulated sugar, salt, etc. are mixed in order to bring out the flavor of bonito. The amount and type will be considered.
以下に、本発明の実施例を詳細に説明する。
・第１工程（魚節の製造）
魚節を製造する工程であり、この魚節の作り方は従来方法の何れでも良い。
・第２工程（魚節微粉化）
魚節を市販の粉砕機にかけて、５〜３０メッシュに微粉化する。
・第３工程（おから微粉化）
おからを市販の加熱乾燥機に入れて微粉化可能な状態になるまで加熱乾燥を行い、
次に市販の粉砕機で５〜３０メッシュに微粉化する。
・第４工程（混合）
前記魚節の微粉化したものにおからを微粉化したものを混合する。
この混合割合は、魚節の微粉体１００に対しておから１０〜５０重量％の範囲が好
ましく、１０％以下になると計量時に性能が出ず、５０％を超えると魚節の風味が低
下することから、製品としては、このように１０〜５０重量％の範囲が望ましい。
・第５工程（調味液混合）
調味液の成分と量は次のとおりである。
魚節とおからを混合した微粉体１００ｇに対して、醤油１００ｇ、みりん１０ｇ、
グラニュー糖３０ｇ、水飴１０ｇ
・第６工程（加熱乾燥）
煮炊き攪拌機（株式会社カジワラ製 ＫＨＳ−５Ｅ）を用いて、上記調味液を混合
した原料を水分率２５％以下となるまで乾燥する。水分率が２５％以上になると、次
の計量及び小包装において悪い影響が出るので、この２５％が限度である。
・第７工程（自動計量）
上記乾燥した原料を自動計量機（石田コーキ株式会社製コンピュータスケール）に
て２ｇずつ計量を行う。
・第８工程（小包装）
計量された２ｇの原料を自動小包装機（ゼネラルパッカー株式会社製ＧＰ３型）に
かけて、Ｎ2置換を行い、密封して製品とする。
Examples of the present invention will be described in detail below.
・ First step (manufacture of fish)
This is a process for producing fish buns, and any of the conventional methods can be used to make the fish buns.
・ 2nd process (Fishbacter pulverization)
The fish clauses are pulverized to 5-30 mesh using a commercial grinder.
・ 3rd step (Okara fine powder)
Put the okara in a commercially available heat dryer until it is in a state that it can be pulverized,
Next, it pulverizes to 5-30 mesh with a commercially available grinder.
-Fourth step (mixing)
Mix the pulverized okara with the pulverized fish clauses.
The mixing ratio is preferably in the range of 10 to 50% by weight with respect to the fish powder fine powder 100. When the ratio is less than 10%, performance does not appear at the time of measurement. Thus, the range of 10 to 50% by weight is desirable as a product.
・ 5th step (mixing seasoning liquid)
The ingredients and amounts of the seasoning liquid are as follows.
100g soy sauce, 10g mirin, 100g fine powder mixed with fish and okara
30g of granulated sugar, 10g of chickenpox
・ 6th step (heat drying)
Using a simmering stirrer (KHS-5E manufactured by Kajiwara Co., Ltd.), the raw material mixed with the seasoning liquid is dried until the moisture content is 25% or less. If the moisture content exceeds 25%, it will have a negative effect on the next weighing and small packaging, so this 25% is the limit.
・ 7th process (automatic weighing)
The dried raw material is weighed in units of 2 g using an automatic weighing machine (computer scale manufactured by Ishida Koki Co., Ltd.).
・ Eighth process (small packaging)
2 g of the measured raw material is put into an automatic small packaging machine (GP3 type manufactured by General Packer Co., Ltd.), N 2 substitution is performed, and the product is sealed.
削り節の場合
・第１工程（魚節の製造）
魚節を製造し、削り節に製造する。この作り方は、実施例１同様、従来方法の何れ
でもよい。
・第２工程
上記削り節を上記した実施例１の第２工程で行ったのと同一の方法により５〜３０
メッシュに微粉化する。
・第３工程〜第８工程は、実施例１の第３工程以下の工程と同一の工程により製品とす
る。
In case of shaving section ・ First step (manufacture of fish section)
Manufacture fish knots and make knots. This method of making may be any of the conventional methods as in the first embodiment.
-2nd process 5-30 by the same method as the 2nd process of the above-mentioned Example 1 which carried out the above-mentioned shaving node.
Micronize into a mesh.
-The third process to the eighth process are products by the same processes as the processes after the third process in Example 1.
１．おにぎりの具
２．即席みそ汁の素
３．各種弁当の別添ふりかけ
1. Rice balls 2 2. Instant Miso Soup Attached sprinkles of various lunch boxes
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005238731A JP4139830B2 (en) | 2005-08-19 | 2005-08-19 | Sprinkle with fish and / or shaving as the main ingredient |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005238731A JP4139830B2 (en) | 2005-08-19 | 2005-08-19 | Sprinkle with fish and / or shaving as the main ingredient |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2007049960A JP2007049960A (en) | 2007-03-01 |
| JP4139830B2 true JP4139830B2 (en) | 2008-08-27 |
Family
ID=37914838
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2005238731A Expired - Fee Related JP4139830B2 (en) | 2005-08-19 | 2005-08-19 | Sprinkle with fish and / or shaving as the main ingredient |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4139830B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7146465B2 (en) * | 2018-06-12 | 2022-10-04 | 株式会社Ｊ－オイルミルズ | Sprinkle adhesion reducing agent |
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2005
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