Mackerel food packaged in hermetically sealed container, and production method of mackerel food packaged in hermetically sealed container

Abstract

To provide a mackerel food packaged in a hermetically sealed container, enabling efficiently taking functional components such as DHA and EPA while taking protein while saving ingestion of crude lipid.SOLUTION: A mackerel food packaged in a hermetically sealed container as a food obtained by sealing mackerel in a hermetically sealed container is such that: the mackerel is small mackerel; and the mackerel is heat-sterilized without impregnating liquid into the hermetically sealed container. The food is a boiled food obtained by boiling in water derived from the small mackerel. A weight of each mackerel is less than 300 g. A content of fatty acid components of the sum of DHA and EPA per edible part 100 g including liquid after heat sterilization is 1 g or more, and a content of lipid components including DHA and EPA is 5 g or less.SELECTED DRAWING: Figure 10

Description

[Technical Field]

[0001] The present invention relates to a sealed container food product of mackerel. [Background technology]

[0002] Mackerel foods in sealed containers, such as canned mackerel, are not only rich in protein, but also contain functional lipids such as DHA and EPA. However, if you want to consume the full amount of DHA and EPA while consuming the protein in a sealed container of mackerel food, you will need to consume all of the liquid in the container, which contains crude lipids other than these components. Therefore, this was a major burden for consumers who wanted to efficiently consume DHA and EPA while limiting fat through their daily meals using mackerel products in sealed containers. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2018-198587 [Patent Document 2] Patent Publication No. 2021-69299 [Patent Document 3] Japanese Patent Application Publication No. 6-78720 Summary of the Invention [Problem to be solved by the invention]

[0004] Therefore, the present inventors conducted extensive research and developed a mackerel food product in a sealed container that allows efficient intake of DHA and EPA while limiting intake of crude lipids, thereby completing the present invention. Specifically, by sealing small mackerel in a sealed container and heat-sterilizing it without injecting liquid, and then boiling it using water derived from the small mackerel, we have succeeded in producing a mackerel food product in a sealed container that contains more than 1g of fatty acid components (DHA and EPA combined) per 100g of edible portion including the liquid after heat-sterilization, and less than 5g of lipid components containing DHA and EPA.

[0005] Such sealed container mackerel food products allow for efficient intake of functional ingredients such as DHA and EPA while limiting intake of crude fat and consuming protein. In addition, since it is possible to make optimal use of non-standard small mackerel, it is also possible to expect the added benefit of reducing food waste.

[0006] Here, Patent Documents 1 to 3 disclose methods for producing foods in sealed containers, and also state that mackerel is used as a raw material. However, the method of Patent Document 1 involves simmering relatively large mackerel with seasonings, and is not capable of producing the hermetically sealed containerized mackerel food product of the present invention. Furthermore, Patent Documents 2 and 3 do not describe the use of small mackerel, and are not capable of producing the hermetically sealed containerized mackerel food product of the present invention.

[0007] The present invention has been made in consideration of the above circumstances, and aims to provide a mackerel food product in a sealed container that allows efficient intake of functional components such as DHA and EPA while consuming protein while limiting the intake of crude lipids, and a method for producing a mackerel food product in a sealed container. [Means for solving the problem]

[0008] In order to achieve the above-mentioned object, the mackerel food product in a sealed container of the present invention is a food product in which mackerel is sealed in a sealed container, the mackerel being small mackerel, and is configured to be heat-sterilized without injecting liquid into the sealed container. In addition, it is preferable that the sealed container-packed mackerel food product of the present invention is a stewed product boiled in water derived from small mackerel by heat sterilization.

[0009] Furthermore, it is preferable that the sealed container-packed mackerel food product of the present invention be configured so that the weight of each mackerel is less than 300 g. In addition, it is preferable that the sealed container-packed mackerel food product of the present invention is configured such that the mackerel is chub mackerel.

[0010] Furthermore, it is preferable that the sealed container-packaged mackerel food product of the present invention has a fatty acid content of 1 g or more, which is the total of DHA and EPA, per 100 g of edible portion including the liquid after heat sterilization. Furthermore, it is preferable that the sealed container-packaged mackerel food product of the present invention has a lipid component content containing DHA and EPA of 5 g or less per 100 g of edible portion including the liquid after heat sterilization.

[0011] Furthermore, it is preferable that the mackerel food product in a sealed container of the present invention is configured so that the ratio of the content of fatty acid components (DHA and EPA combined) to the content of lipid components including DHA and EPA per 100 g of the edible portion including the liquid after heat sterilization is 23% or more. Furthermore, it is preferable that the sealed container-packaged mackerel food product of the present invention has a protein content of 20 g or more per 100 g of edible portion including the liquid after heat sterilization.

[0012] Furthermore, in the sealed container-packaged mackerel food product of the present invention, the sealed container is preferably a can or a plastic bag. Furthermore, it is also preferable that the sealed container-packed mackerel food product of the present invention be configured as a combination of various types of the above-mentioned sealed container-packed mackerel food products.

[0013] Furthermore, the method for producing a mackerel food product in a sealed container of the present invention is a method for producing a mackerel food product in a sealed container in which mackerel is sealed in a sealed container, wherein the mackerel is small mackerel, the mackerel is cut and immersed in salt water for a predetermined period of time to wash the mackerel, the mackerel is sealed in the sealed container without injecting liquid into the sealed container, and the mackerel is heat-sterilized. In addition, it is also preferable that the method for producing a sealed container-packaged mackerel food product of the present invention is a method in which the mackerel is sterilized by heating and boiled in water derived from small mackerel.

[0014] It is also preferable that the method for producing a sealed container-packaged mackerel food product of the present invention is a method in which the weight of each mackerel is less than 300 g. It is also preferred that the method for producing the sealed containerized mackerel food product of the present invention is a method in which the content of fatty acid components including DHA and EPA combined per 100 g of edible portion including the liquid after heat sterilization is 1 g or more, and the content of lipid components including DHA and EPA per 100 g of edible portion including the liquid after heat sterilization is 5 g or less. [Effects of the Invention]

[0015] According to the present invention, it is possible to provide a mackerel food product in a sealed container that allows efficient intake of functional components such as DHA and EPA while consuming protein while limiting the intake of crude lipids, and a method for producing the mackerel food product in a sealed container. [Brief explanation of the drawings]

[0016] [Figure 1] 1 is a diagram showing steps of a method for producing a sealed container-packed mackerel food product according to an embodiment of the present invention. [Figure 2] FIG. 1 is a diagram showing the results of a component analysis carried out on mackerel food products and the like in a sealed container according to an embodiment of the present invention (Example 1). [Figure 3] FIG. 1 is a diagram showing the results of a component analysis (Example 2) carried out on mackerel food products and the like in a sealed container according to an embodiment of the present invention. [Figure 4]FIG. 1 is a diagram showing the results of a component analysis carried out on mackerel food products and the like in a sealed container according to an embodiment of the present invention (Example 3). [Figure 5] FIG. 1 is a diagram showing the results of a component analysis (Comparative Example 1) carried out on mackerel food products and the like in a sealed container according to an embodiment of the present invention. [Figure 6] FIG. 2 is a diagram showing the results of a component analysis carried out on mackerel food products and the like in a sealed container according to an embodiment of the present invention (Comparative Example 2). [Figure 7] FIG. 1 is a diagram showing the results of a component analysis carried out on mackerel food products and the like in a sealed container according to an embodiment of the present invention (Comparative Example 3). [Figure 8] FIG. 1 is a diagram showing the results of a component analysis carried out on mackerel food products and the like in a sealed container according to an embodiment of the present invention (Comparative Example 4). [Figure 9] FIG. 1 is a diagram showing the results of component analysis carried out on mackerel food products and the like in a sealed container according to an embodiment of the present invention (Reference Example 1). [Figure 10] FIG. 1 is a diagram showing a list of analysis results performed on mackerel food products and the like in sealed containers according to an embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0017] Hereinafter, embodiments of the sealed container mackerel food product and the method for producing the sealed container mackerel food product of the present invention will be described in detail. However, the present invention is not limited to the specific details of the following embodiments and examples described later.

[0018] The sealed container mackerel food product of this embodiment is a food product in which mackerel is sealed in a sealed container, the mackerel being small mackerel, and the mackerel is heat-sterilized without injecting liquid into the sealed container. The sealed container mackerel food product of this embodiment is a stewed dish boiled in water derived from the small mackerel. In this specification, the cooking method of boiling mackerel in water derived from the mackerel without injecting any liquid into a sealed container may be referred to as "waterless boiling." In contrast, the cooking method of boiling mackerel in water and seasonings injected into a sealed container is referred to as "water boiling."

[0019] In this embodiment, the weight of each mackerel is preferably less than 300 g. By using such mackerel, the sealed container mackerel food product of this embodiment allows for the intake of functional ingredients such as DHA and EPA, while also allowing for the appropriate reduction in the intake of crude lipids.

[0020] In this embodiment, the mackerel is preferably chub mackerel. That is, mackerel also includes sesame mackerel, which is originally low in fat. When sesame mackerel is used as the mackerel, it is relatively easy to efficiently ingest functional ingredients such as DHA and EPA while ingesting protein while limiting the intake of crude lipids. In contrast, mackerel is rich in fat components as well as protein, and according to the mackerel food product in a sealed container of this embodiment, even when using mackerel as the mackerel, it is possible to efficiently ingest functional components such as DHA and EPA while ingesting protein while limiting the intake of crude fat.

[0021] The sealed containerized mackerel food product of this embodiment has a total fatty acid content of DHA and EPA of 1 g or more per 100 g of edible portion including the liquid after heat sterilization. In other words, the mackerel food product in a sealed container of this embodiment is a boiled dish in which small mackerel is heat-sterilized without any liquid being injected into the sealed container, and is characterized by being relatively rich in fatty acid components consisting of DHA and EPA.

[0022] Furthermore, the sealed containerized mackerel food product of this embodiment has a content of lipid components containing DHA and EPA of 5 g or less per 100 g of edible portion including the liquid after heat sterilization. Furthermore, the mackerel food product in a sealed container of this embodiment has a ratio of the content of fatty acid components (DHA and EPA combined) to the content of lipid components including DHA and EPA per 100 g of edible portion including the liquid after heat sterilization of 23% or more.

[0023] In other words, the mackerel food product in a sealed container of this embodiment is a boiled dish in which small mackerel is heat-sterilized without any liquid being injected into the sealed container, and is characterized by being relatively rich in fatty acid components, including DHA and EPA, and having a relatively low total lipid content. As a result, the mackerel food product in a sealed container of this embodiment makes it possible to efficiently ingest functional ingredients such as DHA and EPA while limiting the intake of crude lipids.

[0024] Furthermore, the sealed containerized mackerel food product of this embodiment has a protein content of 20 g or more per 100 g of edible portion including the liquid after heat sterilization. In other words, the sealed container mackerel food product of this embodiment is relatively rich in protein components, allowing you to consume protein while limiting your intake of crude fat, and efficiently ingest functional components such as DHA and EPA.

[0025] In this embodiment, the sealed container is preferably a can or a plastic bag. That is, the sealed container-packed mackerel food product of this embodiment can be suitably provided in the form of a mackerel can or a mackerel pouch, allowing consumers to easily reduce their intake of crude lipids while consuming protein and efficiently ingesting functional ingredients such as DHA and EPA.

[0026] The method for manufacturing a mackerel food product in a sealed container of this embodiment is a method for manufacturing a mackerel food product in a sealed container in which mackerel is sealed in a sealed container, and the mackerel is small mackerel, and as shown in Figure 1, it includes a step of processing the mackerel (step 10), a step of soaking the mackerel in salt water for a predetermined period of time (step 20), a step of washing the mackerel (step 30), a step of sealing the mackerel in the sealed container without injecting liquid into the sealed container (step 40), and a step of heat sterilizing the mackerel (step 50).

[0027] In this embodiment, the mackerel food product is prepared by boiling the mackerel in water derived from small mackerel after heat sterilization. In this embodiment, the weight of each mackerel is less than 300 g. Furthermore, in this embodiment, the total amount of fatty acid components (DHA and EPA) per 100 g of the edible portion containing the liquid after heat sterilization is 1 g or more, and the total amount of lipid components (DHA and EPA) per 100 g of the edible portion containing the liquid after heat sterilization is 5 g or less.

[0028] In this embodiment, the ratio of the total content of fatty acid components (DHA and EPA) to the total content of lipid components including DHA and EPA per 100 g of the edible portion including the liquid after heat sterilization is 23% or more, and the content of protein components per 100 g of the edible portion including the liquid after heat sterilization is 20 g or more. The sealed container is preferably a can or a plastic bag.

[0029] Specifically, for example, small mackerel with the head and internal organs removed is cut into 40 mm pieces, soaked in 15% salt water for 15 minutes, rinsed, and then 130 g of small mackerel is placed in each can, the can is closed without adding any liquid such as water or seasonings, and the can is sterilized by heating at 115°C for 90 minutes, thereby suitably producing the mackerel food product in a sealed container of this embodiment.

[0030] As described above, according to the mackerel food product in a sealed container and the method for producing the mackerel food product in a sealed container of this embodiment, it is possible to efficiently ingest functional ingredients such as DHA and EPA while ingesting protein and limiting the intake of crude lipids. [Example]

[0031] The lipid and protein contents contained in the example of the sealed container-packaged mackerel food product of this embodiment were measured and compared with the lipid and protein contents contained in the comparative example and reference example mackerel food products.

[0032] Specifically, three small mackerel of the chub mackerel family were prepared as the mackerel for the examples, and were used as the raw materials for Examples 1 to 3. The fish weights of the raw materials for Examples 1 to 3 were 200 g, 200 g, and 217 g, respectively. The raw materials of Examples 1 to 3 were processed, and the fish meat, excluding the head and internal organs, was cut into pieces of 40 mm in size to obtain respective fish meat pieces.

[0033] Each fish meat piece was immersed in 15% saline for 15 minutes, and then washed with water after immersion. 130 g of each of the fish meat pieces in Examples 1 and 2 was placed in a can, the can was closed without adding liquid, and the can was sterilized by heating at 115° C. for 90 minutes. The canned mackerel obtained in this way was used as the sample of Examples 1 and 2 (small mackerel, unboiled, canned), respectively. For the fish meat pieces of Example 3, 130 g were placed in a pouch, sealed using a heat sealer without adding liquid, and sterilized by heating at 115° C. for 90 minutes. The mackerel pouch obtained in this manner was used as the sample of Example 3 (small mackerel, unboiled, pouch).

[0034] The component analysis of each sample of Examples 1 to 3 was outsourced to the Japan Food Analysis Center, a general incorporated foundation, and the analysis results were obtained. The analysis results of Examples 1 to 3 are shown in Figures 2 to 4, respectively. The weight (g) of the lipid components (including DHA and EPA; same below) contained in the contents (edible portion containing the liquid after heat sterilization; same below) of the sample in Example 1 was 4.7g, 0.79g, 0.33g, and 21.8g, respectively.

[0035] The weight (g) of the lipid component, the weight (g) of the DHA component, the weight (g) of the EPA component, and the weight (g) of the protein component contained in the contents of the sample of Example 2 were 4.5g, 0.89g, 0.38g, and 22.1g, respectively. The weight (g) of the lipid component, the weight (g) of the DHA component, the weight (g) of the EPA component, and the weight (g) of the protein component contained in the contents of the sample of Example 3 were 4.5 g, 0.92 g, 0.37 g, and 22.0 g, respectively.

[0036] Then, for each sample of Examples 1 to 3, the ratio (%) of the total content of fatty acid components (DHA and EPA) to the total content of lipid components containing DHA and EPA per 100 g of the edible portion including the liquid after heat sterilization was calculated. The ratio (%) of the total fatty acid content of DHA and EPA to the total lipid content including DHA and EPA per 100 g of the edible portion including the liquid after heat sterilization in Examples 1 to 3 was 23.8%, 28.2%, and 28.7%, respectively.

[0037] Next, one medium mackerel and one large mackerel were prepared as mackerel for comparison. The weight of the medium mackerel was 605 g, and the weight of the large mackerel was 715 g. These raw materials were processed, and the fish meat, excluding the head and internal organs, was cut into pieces 40 mm in size to obtain each fish meat piece.

[0038] Each fish meat piece was immersed in 15% saline for 15 minutes, and then washed with water after immersion. 130 g of each fish meat fragment from medium mackerel and large mackerel was placed in a can, the can was closed without adding liquid, and the can was heat sterilized at 115°C for 90 minutes. The canned mackerel obtained in this way were used as samples for Comparative Example 1 (medium mackerel, unboiled, canned) and Comparative Example 3 (large mackerel, unboiled, canned). Furthermore, 130 g of medium mackerel and large mackerel pieces were placed in cans, and 11.7 ml and 15.7 ml of 1% (w / v) saline solution were poured in, respectively, and the cans were then lidded and heat sterilized at 115°C for 90 minutes. The canned mackerel obtained in this way were used as samples for Comparative Example 2 (medium mackerel, boiled, canned) and Comparative Example 4 (large mackerel, boiled, canned).

[0039] The component analysis of each sample of Comparative Examples 1 to 4 was outsourced to the Japan Food Analysis Center, a general incorporated foundation, and the analysis results were obtained. The analysis results of Comparative Examples 1 to 4 are shown in Figures 5 to 8, respectively. The weight (g) of the lipid components (including DHA and EPA; same below) contained in the contents (edible portion containing the liquid after heat sterilization; same below) of the sample of Comparative Example 1 was 8.0g, 1.26g, 0.38g, and 19.8g, respectively.

[0040] The weight (g) of the lipid component, the weight (g) of the DHA component, the weight (g) of the EPA component, and the weight (g) of the protein component contained in the contents of the sample of Comparative Example 2 were 7.4 g, 1.21 g, 0.36 g, and 20.7 g, respectively. The weight (g) of the lipid component, the weight (g) of the DHA component, the weight (g) of the EPA component, and the weight (g) of the protein component contained in the contents of the sample of Comparative Example 3 were 12.0 g, 1.98 g, 0.87 g, and 18.9 g, respectively. The weight (g) of the lipid component, the weight (g) of the DHA component, the weight (g) of the EPA component, and the weight (g) of the protein component contained in the contents of the sample of Comparative Example 4 were 12.0 g, 2.03 g, 0.89 g, and 18.9 g, respectively.

[0041] Then, for each sample of Comparative Examples 1 to 4, the ratio (%) of the content of fatty acid components (DHA and EPA combined) to the content of lipid components containing DHA and EPA per 100 g of the edible portion including the liquid after heat sterilization was calculated. The ratio (%) of the content of fatty acid components (DHA and EPA combined) to the content of lipid components containing DHA and EPA per 100 g of the edible portion including the liquid after heat sterilization in Comparative Examples 1 to 4 was 20.5%, 21.2%, 23.8%, and 24.3%, respectively.

[0042] Furthermore, the same small mackerel as used in Test 1 was used as the mackerel for the reference example. The same raw material as in Test 1 was grilled for 15 minutes on a household grill without being processed into fish meat pieces or immersed in salt water, and then autoclaved for 15 minutes at 121°C. The grilled mackerel obtained in this way was used as the sample of Reference Example 1 (small mackerel, grilled).

[0043] The component analysis of the sample of Reference Example 1 was outsourced to the Japan Food Research Center, a general incorporated foundation, and the analysis results were obtained. The analysis results of Reference Example 1 are shown in FIG. The weight (g) of the lipid components (including DHA and EPA; same below) contained in the contents (edible portion including the liquid after heat sterilization; same below) of the sample of Reference Example 1 was 3.3 g, 0.69 g, 0.24 g, and 29.6 g, respectively.

[0044] Then, for the sample of Reference Example 1, the ratio (%) of the content of fatty acid components (DHA and EPA combined) to the content of lipid components containing DHA and EPA per 100 g of the edible portion including the liquid after heat sterilization was calculated. The ratio (%) of the total content of fatty acid components (DHA and EPA) to the total content of lipid components containing DHA and EPA per 100 g of the edible portion including the liquid after heat sterilization in Reference Example 1 was 28.2%.

[0045] The results of the above analysis are shown in Figure 10. As shown in FIG. 10, the samples of Examples 1 to 3 were packaged in cans, cans, and pouches, respectively, and were all cooked without boiling. Furthermore, the weight of the fish used as the raw material for the samples of Examples 1 to 3 was all less than 300 g. Furthermore, the total content of fatty acid components, DHA and EPA, per 100 g of the edible portion including the liquid after heat sterilization of the samples of Examples 1 to 3 was 1 g or more.

[0046] Furthermore, the content of lipid components containing DHA and EPA per 100 g of the edible portion including the liquid after heat sterilization of the samples of Examples 1 to 3 was 5 g or less in all cases. Furthermore, the ratio of the total content of fatty acid components (DHA and EPA) to the total content of lipid components containing DHA and EPA per 100 g of the edible portion including the liquid after heat sterilization of the samples of Examples 1 to 3 was 23% or more in all cases. Furthermore, the protein content per 100 g of the edible portion including the liquid after heat sterilization of the samples of Examples 1 to 3 was 20 g or more.

[0047] In contrast, the samples of the comparative example and reference example differed from the sealed container-packaged mackerel food product of this embodiment in the areas enclosed by bold frames in FIG. Specifically, the sample of Comparative Example 1 did not meet the conditions for the sealed containerized mackerel food product of this embodiment in terms of the weight of the raw fish, the content of lipid components including DHA and EPA per 100 g of edible portion including the liquid after heat sterilization, the ratio of the content of fatty acid components (DHA and EPA combined) to the content of lipid components including DHA and EPA per 100 g of edible portion including the liquid after heat sterilization of the sample, and the content of protein components per 100 g of edible portion including the liquid after heat sterilization.

[0048] Furthermore, the sample of Comparative Example 2 did not meet the conditions for the sealed containerized mackerel food product of this embodiment in terms of the cooking method, the weight of the raw fish, the content of lipid components including DHA and EPA per 100 g of the edible portion including the liquid after heat sterilization, and the ratio of the content of fatty acid components consisting of DHA and EPA combined to the content of lipid components including DHA and EPA per 100 g of the edible portion including the liquid after heat sterilization of the sample.

[0049] Furthermore, the sample of Comparative Example 3 did not meet the requirements for the sealed containerized mackerel food product of this embodiment in terms of the weight of the raw fish, the content of lipid components including DHA and EPA per 100 g of the edible portion including the liquid after heat sterilization, and the content of protein components per 100 g of the edible portion including the liquid after heat sterilization.

[0050] Furthermore, the sample of Comparative Example 4 did not meet the conditions for the sealed containerized mackerel food product of this embodiment in terms of cooking method, weight of the raw fish, content of lipid components including DHA and EPA per 100 g of edible portion including the liquid after heat sterilization, and content of protein components per 100 g of edible portion including the liquid after heat sterilization.

[0051] Furthermore, the sample of Reference Example 1 did not meet the conditions for the sealed containerized mackerel food product of this embodiment in terms of cooking method and the content of fatty acid components, including DHA and EPA, per 100 g of edible portion, including the liquid after heat sterilization. The sample of Reference Example 1 is not a mackerel food product in a sealed container, but simply grilled mackerel.

[0052] As described above, according to the mackerel food product in a sealed container of this embodiment and its manufacturing method, it has been confirmed that functional ingredients such as DHA and EPA can be efficiently ingested while limiting the intake of crude lipids and ingesting protein.

[0053] The present invention is not limited to the above embodiments and examples, and various modifications are possible within the scope of the present invention. For example, the size of the mackerel to be processed and the concentration of the soaking salt water are not particularly limited, and conditions different from those described above can be used. [Industrial Applicability]

[0054] The food product of the present invention can be suitably provided to consumers who wish to consume protein while limiting their intake of crude fat.

Claims

1. A mackerel food product in a sealed container, wherein the mackerel is small mackerel, and the mackerel is heat-sterilized without injecting any liquid into the sealed container.

2. 2. The sealed container mackerel food product according to claim 1, characterized in that it is a stewed product boiled in water derived from small mackerel by heat sterilization.

3. 3. The sealed container-packed mackerel food product according to claim 1, wherein the weight of each mackerel is less than 300 g.

4. 3. The sealed container-packed mackerel food product according to claim 1, wherein the mackerel is chub mackerel.

5. 3. The mackerel food product in a sealed container according to claim 1 or 2, characterized in that the content of fatty acid components, consisting of DHA and EPA combined, per 100 g of the edible portion including the liquid after heat sterilization is 1 g or more.

6. 3. The mackerel food product in a sealed container according to claim 1 or 2, wherein the content of lipid components containing DHA and EPA per 100 g of the edible portion including the liquid after heat sterilization is 5 g or less.

7. 3. The mackerel food product in a sealed container according to claim 1 or 2, characterized in that the ratio of the content of fatty acid components (DHA and EPA combined) to the content of lipid components containing DHA and EPA per 100 g of the edible portion including the liquid after heat sterilization is 23% or more.

8. 3. The sealed container mackerel food product according to claim 1, wherein the protein content per 100 g of the edible portion including the liquid after heat sterilization is 20 g or more.

9. 3. The mackerel food product in a sealed container according to claim 1 or 2, wherein the sealed container is a can or a plastic bag.

10. A method for producing a sealed container mackerel food product in which mackerel is sealed in a sealed container, The mackerel is a small mackerel, The mackerel is cut and soaked in salt water for a predetermined time, Washing the mackerel, The mackerel is sealed in the sealed container without injecting any liquid into the sealed container, and the mackerel is heat sterilized. A method for producing a sealed container mackerel food product.

11. The method for producing a sealed container mackerel food product according to claim 10, characterized in that the mackerel is sterilized by heat and boiled in water derived from small mackerel.

12. 12. The method for producing a sealed container-packed mackerel food product according to claim 10 or 11, wherein the weight of each mackerel is less than 300 g.

13. 12. The method for producing a sealed container mackerel food product according to claim 10 or 11, characterized in that the content of fatty acid components including DHA and EPA combined per 100 g of the edible portion including the liquid after heat sterilization is 1 g or more, and the content of lipid components including DHA and EPA per 100 g of the edible portion including the liquid after heat sterilization is 5 g or less.

Images