Method for manufacturing fishing bait that can be stored at room temperature and fishing bait that can be stored at room temperature

Abstract

The present invention provides a method for manufacturing fishing bait that allows it to be stored at room temperature for a long period of time, typically about one month, and prevents the generation of unpleasant odors from the fishing bait during the distribution period, as well as fishing bait manufactured by this method. [Solution] A method for producing fishing bait that can be stored at room temperature is provided, comprising a fillet preparation step S0101 in which fillets of animal are prepared, an immersion step S0102 in which the prepared fillets of animal are immersed in sake produced using white koji, and a low-temperature storage step S0103 in which the fillets of animal being immersed in the immersion step are stored at a low temperature. Furthermore, a fishing bait that can be stored at room temperature is provided, which is a fillet of animal containing sake-derived components produced using white koji.

Description

Technical Field

[0001] The present invention relates to a method for manufacturing fishing bait and fishing bait, and particularly to a method for manufacturing fishing bait that can be stored at room temperature and fishing bait that can be stored at room temperature.

Background Art

[0002] Conventionally, as fishing bait, crustaceans such as krill and annelids such as earthworms, blood clams, and rockworms have been widely used. Among these, krill are exclusively distributed as dead bait and not as live bait. Earthworms, blood clams, rockworms, etc. may be sold at stores as live bait, but it is difficult to maintain them in a live state for a long time and they are often distributed as dead bait. However, dead bait has a problem that when it comes into contact with the outside air, it rapidly discolors (blackens) and swells (expands by containing moisture) because of its strong self-digesting enzymes (enzymes that have the effect of decomposing its own tissues and cells into carbohydrates, proteins, lipids, etc.) after death, and the body fluid that has melted out of the bait rapidly rots and generates a bad smell peculiar to animal proteins called an amine odor.

[0003] For this reason, it has been widely practiced to distribute dead bait in a frozen state. However, frozen fishing bait is troublesome to handle such as temperature management, and it was also inconvenient to use because it took time to thaw. There was also a problem that the equipment for frozen storage was costly.

[0004] Under such circumstances, a method for manufacturing fishing bait that can be stored at room temperature for about 48 hours without frozen storage has also been proposed (see Patent Document 1). This method enables storage at room temperature for about 48 hours by including a step of adding a mixture of sugar and salt as a seasoning agent that reduces the water activity in order to suppress the growth of microorganisms during the manufacturing process.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

[0006] As mentioned above, the fishing bait manufacturing method described in Patent Document 1 only allows for storage at room temperature for about 48 hours. However, fishing bait is typically distributed for a long period of about one month. In light of this, a storage period of about 48 hours at room temperature is too short. In other words, if fishing bait manufactured by the method described in Patent Document 1 is distributed at room temperature, after about 48 hours, the bodily fluids that have dissolved from the bait will rapidly decompose, causing a foul odor that people will perceive. However, Patent Document 1 does not acknowledge any problem with enabling the storage of dead bait at room temperature for a long period of about one month. No other prior art with a similar problem recognition has been found.

[0007] Furthermore, the inventors of the present invention have already provided information regarding fishing bait that can be stored at room temperature for a long period of time of about one month or a method for producing the same, including (1) fishing bait that can be stored at room temperature and consists of a fermented fermented component of a first animal and / or an unheated component of a second animal that is coated with and / or permeated with the fermentation liquid produced during the fermentation, wherein the fermentation liquid contains salt in a weight percentage of 15 percent or more and 25 percent or less relative to the total weight of the fermentation liquid, and (2) fishing bait consisting of a heated component of a second animal, which is a shellfish, that is coated with and / or permeated with a fermented fermented component of a first animal and / or the fermentation liquid produced during the fermentation, and that is softened by containing a softening agent, and (3) A method for producing fishing bait that can be stored at room temperature, comprising a squid preparation step of preparing adult squid, a moisturizing step of moisturizing the prepared adult squid with a moisturizing agent, and a pickling step of pickling the adult squid that has undergone the moisturizing step in a pickling material consisting of fermented fermented components of animal components and / or fermentation liquid produced during the fermentation, wherein the moisturizing agent is a sorbitol solution, and the weight ratio of the solute sorbitol to the weight of the adult squid is 14 percent or more, and patents have been obtained for all of these (see Patent No. 6589025 for the patent relating to (1), Patent No. 7121687 for the patent relating to (2), and Patent No. 7096280 for the patent relating to (3)). The present invention provides a method for producing fishing bait that can be stored at room temperature using a different method and configuration from these.

[0008] This invention is made in view of the current situation described above. Specifically, the problem that this invention aims to solve is to provide a method for manufacturing fishing bait that can be stored at room temperature for a long period of time, such as one month, which is the typical distribution period, and that can prevent the generation of foul odors from the fishing bait during the distribution period, and to provide fishing bait manufactured by this method. [Means for solving the problem]

[0009] To solve the above problems, the inventors of this invention focused on the fact that components contained in sake produced using white koji have a high anti-spoilage effect, and conducted experiments using sake. As a result, they found that fishing bait produced by soaking it in sake produced using white koji can be stored at room temperature for a long period of time, about one month.

[0010] Japanese Patent Publication No. 2003-111545 discloses fishing bait mixed with alcoholic beverages, including sake. However, the invention described in that document addresses the problem of creating fishing bait that fish like and that is expected to yield excellent catches, and does not relate to a method for producing fishing bait that can be stored at room temperature for a long period of time, nor does it contain any description suggesting such a method. The recognition of the problem and the means of solving it—obtaining fishing bait that can be stored at room temperature for a long period of time by using sake produced with white koji—has not been seen prior to the filing of the present invention.

[0011] The first invention of this invention provides a method for producing fishing bait that can be stored at room temperature, comprising a fillet preparation step of preparing cuts of animal; a soaking step of soaking the prepared cuts of animal in sake produced using white koji; and a low-temperature storage step of storing the cuts of animal in the soaked state at a low temperature.

[0012] Furthermore, the second invention of this invention, based on the first invention, provides a method for producing a fishing bait that can be stored at room temperature, in which the sake is unpasteurized sake.

[0013] Furthermore, the third invention of this invention, based on the first or second invention, provides a method for producing fishing bait that can be stored at room temperature, wherein the animal fillets include one or more of the following: fish, shellfish, crustaceans, cattle, pigs, and chickens.

[0014] Furthermore, the fourth invention of this invention, based on the first or second invention, provides a method for producing a room-temperature storable fishing bait containing salt in sake produced using the aforementioned white koji.

[0015] Furthermore, the fifth invention of this invention provides a method for producing a room-temperature storable fishing bait containing amino acids in the aforementioned alcohol, based on the first or second invention.

[0016] Furthermore, the sixth invention of this invention provides a method for producing a room-temperature storable fishing bait containing flavor in the alcohol, based on the first or second invention.

[0017] Furthermore, the seventh invention of this invention, based on the first or second invention, provides a method for producing fishing bait that can be stored at room temperature, wherein the low-temperature storage step is between 3 and 10 days.

[0018] Furthermore, the eighth invention of this invention is based on the sixth invention and provides a method for producing a fishing bait that can be stored at room temperature, wherein the flavor is a citrus flavor.

[0019] Furthermore, the ninth invention of this invention provides a fishing bait that is made from animal fillets and contains alcohol-derived components produced using white koji, and can be stored at room temperature.

[0020] Furthermore, the tenth invention of this invention is based on the ninth invention and provides a room-temperature storable fishing bait in which the aforementioned sake-derived component is derived from unpasteurized sake.

[0021] Furthermore, the eleventh invention of the present invention, based on the ninth or tenth invention, provides a room-temperature storable fishing bait in which the animal fillet is a fillet of an animal including one or more of fish, shellfish, crustaceans, cattle, pigs, and chickens.

[0022] Furthermore, the twelfth invention of this invention provides a salt-containing fishing bait that can be stored at room temperature, based on the ninth or tenth invention.

[0023] Furthermore, the thirteenth invention of this invention provides a room-temperature storable fishing bait containing amino acids, based on the ninth or tenth invention.

[0024] Moreover, the fourteenth invention of the present invention provides a bait that can be stored at room temperature and contains flavor, based on the ninth or tenth invention.

[0025] Furthermore, the fifteenth invention of the present invention provides a method for manufacturing a bait that can be stored at room temperature, based on the fourteenth invention, wherein the flavor is a citrus flavor.

Advantages of the Invention

[0026] According to the present invention, it is possible to provide a method for manufacturing a bait that can be stored at room temperature for a long period of about one month, which is a typical distribution period, and can prevent the generation of bad odor from the bait during the distribution period, and a bait manufactured by this method.

Brief Description of the Drawings

[0027] [Figure 1] A diagram showing an example of the process flow in the method for manufacturing a bait that can be stored at room temperature according to Embodiment 1 [Figure 2] A diagram showing an example of the process flow in the preparation step of the cuttlefish according to Embodiment 1 [Figure 3] A diagram showing an example of the immersion state in the examples

Explanation of Reference Numerals

[0028] S0101, S0201 Preparation step of the cuttlefish S0102 Immersion step S0103 Refrigerated storage step S0202 Thawing sub-step S0203 Liquid draining sub-step S0204 Weighing sub-step 030l Mackerel fillet 0302 Sake manufactured using koji

Modes for Carrying Out the Invention

[0029] Embodiments of the present invention are described below. The relationships between the embodiments and claims are as follows: Embodiment 1 mainly relates to claims 1, 7, and 9, Embodiment 2 mainly relates to claims 2 and 10, Embodiment 3 mainly relates to claims 3 and 11, Embodiment 4 mainly relates to claims 4 and 12, Embodiment 5 mainly relates to claims 5 and 13, Embodiment 6 mainly relates to claims 6 and 14, and Embodiment 7 mainly relates to claims 8 and 15. The present invention is not limited to these embodiments and can be implemented in various ways without departing from its essence. <Embodiment 1>

[0030] Embodiment 1 mainly relates to claims 1, 7, and 9, etc. <Embodiment 1: Overview>

[0031] Embodiment 1 is a method for manufacturing fishing bait, characterized by comprising the steps of immersing cuts of animal to be used as fishing bait in sake produced using white koji (immersion step), and storing the cuts at a low temperature while immersed in the sake (low-temperature storage step). Furthermore, the method for manufacturing fishing bait in this embodiment includes cases where the low-temperature storage period is between 3 and 10 days. In addition, this embodiment includes fishing bait that can be stored at room temperature and contains sake-derived components produced using white koji. <Embodiment 1: Processing Flow>

[0032] (Embodiment 1: Processing Flow: General)

[0033] Figure 1 shows an example of the process flow in the method for manufacturing room-temperature storable fishing bait according to Embodiment 1. As shown in the figure, the process flow consists of a fillet preparation step S0101, an immersion step S0102, and a low-temperature storage step S0103.

[0034] In this invention, "room temperature" means a temperature of 15°C to 35°C, more preferably 25°C to 35°C. Furthermore, "preservation" generally means maintaining a state in which the product has not spoiled. Whether or not a product has spoiled is generally determined by its smell, color, etc. However, in this invention, particular emphasis is placed on the absence of malodorous odors as a factor in determining whether or not a product has spoiled. Therefore, in this invention, "preservation" means maintaining a state in which no malodorous odors are generated. The "malodorous odor" referred to here is mainly the amine odor, which is a characteristic odor of animal proteins.

[0035] In this specification, the phrase "does not produce malodors" does not mean to completely eliminate odors (i.e., create a completely odorless state), but rather to create a state in which at least half of people with a normal sense of smell can detect a slight odor, and more preferably, at least 80% of people can detect a slight odor.

[0036] Furthermore, in this invention, "storable at room temperature" means that the fishing bait package, which has been subjected to low vacuum, can be stored unopened at room temperature for a period of one month or more. In this invention, low vacuum means removing the air from inside the bag containing the manufactured fishing bait to create a low vacuum state, and a low vacuum state means 10 5 From Pascal 10 2 This refers to a relatively low level of vacuum, around the Pascal level.

[0037] (Embodiment 1: Processing Flow: Fillet Preparation Step: General)

[0038] Step S0101, the fillet preparation step, is the step of preparing animal fillets. The term "animal" here broadly includes animals that can be used as fishing bait, such as fish, shellfish, crustaceans such as krill, cattle, pigs, chickens, and annelids such as earthworms, polychaetes, and ragworms. There are no particular limitations on the dimensions or mass of each fillet to be prepared, but for example, a fish fillet might be about 10 to 20 centimeters in length, with a volume of about 40 to 60 cubic centimeters and a mass of about 45 to 65 grams. In this fillet preparation step, the amount of fillets required for one manufacturing process is usually prepared. This amount is, for example, about 4.8 kilograms (about 70 to 110 pieces).

[0039] The animal fillets you prepare can be thawed frozen products. In this case, for example, thawed frozen mackerel fillets can be used. A mackerel fillet refers to one half of a mackerel that has been filleted into three pieces.

[0040] Figure 2 shows an example of the processing flow in the fillet preparation step of this embodiment, in which the fillet preparation step S0201 includes a thawing substep S0202, a liquid draining substep S0203, and a weighing substep S0204. It is desirable that the fillet preparation step includes these substeps.

[0041] (Embodiment 1: Processing flow: Fillet preparation step: Thawing sub-step)

[0042] The thawing substep is the step of thawing the frozen animal fillets. The thawing method can be the same as the method widely used for thawing fish fillets and the like. For example, thawing 5 kilograms of frozen mackerel fillets cut to a thickness of about 5 millimeters under running water for 4 to 6 hours is a common method. In addition, thawing using a microwave or refrigerator, or thawing by leaving it at room temperature, can also be used. As for the thawing time, for example, when thawing one mackerel fillet weighing about 45g to 65g as described above, appropriate times are about 3 to 3.5 minutes in a microwave (500 watts), about 5 to 6 hours in a refrigerator (5°C), or about 2 to 3 hours at room temperature (20°C).

[0043] (Embodiment 1: Processing flow: Fillet preparation step: Liquid draining sub-step)

[0044] Next, the dehydration substep is the step of dehydrating the animal fillets that were thawed in the previous step. In this case, "dehydration" refers to the process of removing the liquid (body fluid) called drip that has seeped out of the fillets due to the destruction of cells during thawing. A specific method used is, for example, to lightly press the surface of the fillets with kitchen paper to allow the paper to absorb the moisture.

[0045] (Embodiment 1: Processing flow: Fillet preparation step: Weighing substep)

[0046] Next, the weighing substep is the step of weighing the mass of the drained fillets. The purpose of weighing is that, as will be explained later, there is a suitable mass ratio between the animal fillets used in the immersion step and the sake produced using white koji in which they are immersed. Therefore, the mass of the fillets is known in advance in order to determine the mass of the sake produced using white koji used in the immersion step. For example, according to the results of an experiment using mackerel fillets, which are animal fillets as will be explained later, and sake produced using white koji, the suitable mass ratio of mackerel fillets to sake produced using white koji in that immersion step is 0.3 or more for every 1 part mackerel fillet. In particular, when the manufacturing process includes a thawing substep and a draining substep, the mass of the thawed fish fillets decreases when the drip that has melted out is wiped off with kitchen paper (it is said to decrease by an average of about 10 percent). Therefore, when processing using the liquid-draining substep, even if mackerel fillets with a known mass are used beforehand, the mass decreases after thawing and liquid draining. Thus, it is necessary to know the weight of the mackerel fillets at the time of immersion by weighing them.

[0047] (Embodiment 1: Processing Flow: Immersion Step: General)

[0048] Returning to Figure 1, the immersion step S0102 is the step of immersing the animal fillets prepared in the fillet preparation step in sake produced using white koji. In this invention, "immersion" means submerging at least almost the entire animal fillet, specifically, approximately 90 percent or more by volume, and more preferably 100 percent, below the surface of the sake produced using white koji. If a portion of the fillet is exposed to the air, it is desirable to apply sake produced using the same type of white koji to that portion with a brush or the like.

[0049] (Embodiment 1: Processing flow: Immersion step: Sake produced using white koji)

[0050] A notable feature of the present invention's method for producing fishing bait is that, in the soaking step, sake produced using white koji is used as the liquid in which the animal fillets are soaked.

[0051] In this invention, the term "alcohol" as used in "alcohol produced using white koji" refers to "alcoholic beverages" as defined in the Liquor Tax Act. In particular, this invention assumes sake produced using white koji, but it may also include all other alcoholic beverages produced using white koji, such as shochu and mirin.

[0052] In this embodiment, the sake may be sake that has undergone heat sterilization, or it may be sake that has not undergone heat sterilization, i.e., unpasteurized sake. The case in this embodiment where the sake is unpasteurized sake will be explained in the next embodiment.

[0053] In the case of sake, yellow koji, which has traditionally been made using Aspergillus oryzae, has been widely used in its production. This is because yellow koji has a strong ability to break down the starch in rice necessary for alcohol fermentation. In contrast, white koji, which is made using Aspergillus oryzae, has a weaker ability to break down starch, but it contains a much higher proportion of citric acid than yellow koji. For this reason, sake made using white koji has recently attracted attention for its refreshing, citrusy acidity. Several other types of alcohol are known to be made using white koji. For example, shochu is known to be often made using white koji.

[0054] Whether it is sake made with white koji or other types of sake, sake generally contains hydroxy acids. Hydroxy acids are a general term for carboxylic acids (R-COOH) (where R is a substituent) that have a hydroxyl group (an atomic group -OH, where one oxygen atom and one hydrogen atom are bonded). Specific examples of hydroxy acids contained in sake include citric acid (C(OH)(CH2COOH)2COOH), lactic acid (CH3CH(OH)COOH), malic acid (HOOC-CH(OH)-CH2-COOH), tartaric acid (CH2(OH)COOH), succinic acid (HOOC-(CH2)2-COOH), acetic acid (CH3COOH), tartaric acid (HOOC-CH(OH)-COOH), and glyceric acid (CH2(OH)COOH). These hydroxy acids are known to be highly effective in suppressing amine odors, which are the source of unpleasant smells from animal bodily fluids and other sources.

[0055] The proportion of hydroxy acids in these alcoholic beverages varies depending on the type of sake and the manufacturing method, so it is difficult to generalize. However, for example, in the case of sake made using yellow koji, the proportion (by mass) is said to be around 0.1 to 0.2 percent. In contrast, in sake made using white koji, the proportion (by mass) is said to be around 0.2 to 0.3 percent, meaning that the proportion of hydroxy acids in the sake as a whole is relatively higher.

[0056] Table 1 shows an example of the breakdown of hydroxy acids contained in sake. As shown in the table, in sake produced using white koji, the proportion of citric acid is relatively higher, and the proportion of lactic acid is also slightly higher, compared to sake produced using white koji. On the other hand, the proportion of tartaric acid is relatively lower. [Table 1]

[0057] Table 2 shows an example of the proportion of each acid belonging to the hydroxy acid group in the total amount of sake. This table reflects the difference in the proportion of hydroxy acids in sake produced using yellow koji and sake produced using white koji, as mentioned above. In particular, the difference in the proportion of citric acid in the total amount of sake is large, indicating that sake produced using white koji contains approximately 1.5 to 5 times more citric acid than sake produced using yellow koji. [Table 2]

[0058] Sake produced using white koji contains various components in addition to hydroxy acids. The types of components and their approximate proportions (mass ratio to the total sake) are, for example, alcohol (mainly ethanol (C2H5OH)) about 5-15 percent, sugars about 0.5-8 percent, and esters (R1COOR2 (R1 and R2 are hydrocarbon groups)) about 0.1-0.5 percent. The majority of the remainder is water (H2O).

[0059] In addition, there are differences in the amino acid and vitamin content between sake produced using white koji and sake produced using other koji (e.g., yellow koji). Sake produced using white koji usually contains more amino acids (especially glutamic acid). It is presumed that these amino acids, when combined with other components as trace elements, can affect the growth and activity of microorganisms such as spoilage bacteria. Therefore, it is thought that this is one of the reasons why fishing bait that can be stored at room temperature for a long period, for example, one month, was created by soaking it in sake produced using white koji, as in the present invention. Furthermore, sake produced using white koji is said to be rich in B vitamins (especially vitamins B1, B2, and B6). The inventors of the present invention presum that B vitamins are involved in the metabolic processes of microorganisms, and that under specific conditions, such as a predetermined period of low-temperature storage, they indirectly affect the metabolic processes of spoilage bacteria, preventing their growth or promoting their death.

[0060] Thus, it was found that sake produced using white koji mold has a relatively greater effect in inhibiting the growth and promoting the death of spoilage bacteria compared to sake produced using other koji molds. When this was used in the manufacturing process of fishing bait, it was possible to produce fishing bait that could be stored at room temperature for a longer period than fishing bait produced using the same process with other koji molds.

[0061] This invention applies various components, including unknown components, contained in sake produced using white koji, to the raw materials of fishing bait, which are pieces of animal meat. In other words, by soaking these animal meats in this sake, a spoilage bacteria inhibitory effect is achieved from the surface to the interior of the meat, resulting in the successful production of fishing bait with excellent storage performance.

[0062] Furthermore, immersion storage at a low temperature for a predetermined period enhances its effect. As described later, the low temperature referred to in this invention is approximately -2°C to -10°C, and the predetermined period is approximately 3 days to 2 weeks, more preferably 5 days to 10 days. This immersion storage is considered an important factor in adding the ability to suppress spoilage to the animal fillets.

[0063] As described above, sake produced using white koji contains more hydroxy acids than sake produced using yellow koji, which is the norm for sake production. Furthermore, it has a higher proportion of citric acid and other hydroxy acids, and specifically consists of the components shown in Tables 1 and 2. In addition, sake produced using white koji also differs in its amino acid and vitamin content, as mentioned above. Focusing on these points, the inventors of this invention conducted experiments and found that by having a step of immersing animal fillets in sake produced using white koji, and by combining this with a step of storing the animal fillets at a low temperature while they are immersed, it is possible to produce fishing bait that can be stored at room temperature for a long period of time, approximately one month, which is the typical distribution period for fishing bait.

[0064] Furthermore, since the composition ratio of hydroxy acids in other alcoholic beverages produced using white koji is likely to be roughly the same as that of sake produced using white koji, it is considered possible to produce fishing bait that can be stored at room temperature for a long period of time using all alcoholic beverages produced using white koji, through a process that includes an immersion step and a subsequent low-temperature storage step.

[0065] Incidentally, heat sterilization kills koji mold. Therefore, if sake produced using white koji in the immersion step is heat-sterilized, white koji mold will no longer be present in the sake in a viable state. However, components such as hydroxy acids contained in white koji are not affected by the death of the white koji mold and continue to exist in the same state afterward. Therefore, it is considered that heat sterilization does not diminish the spoilage prevention effect of these fermentation products.

[0066] While it is possible to obtain a similar preservative effect by creating and using an aqueous solution with equivalent components, even without using sake produced using white koji, this would require obtaining various component materials individually and then measuring them, making the process time-consuming. In contrast, sake produced using white koji can be used as is, saving the effort of preparation. For these reasons, in this invention, sake produced using white koji is used exclusively as the aqueous solution used in the immersion step.

[0067] (Embodiment 1: Processing flow: Immersion step: Blending ratio of animal cuts and sake produced using white koji)

[0068] The optimal blending ratio of animal fillets and sake produced using white koji in this manufacturing process will be described in detail in the <Examples> and <Experimental Examples> below, using the example of sake produced using mackerel fillets and white koji. However, to state the conclusion first, an optimal blending ratio is 0.3 or more of sake produced using white koji to 1 part animal fillet by mass, and an even more optimal blending ratio is 0.4 or more of sake produced using white koji to 1 part animal fillet by mass.

[0069] (Embodiment 1: Processing Flow: Amino Acid Addition as a Preferred Example)

[0070] Furthermore, amino acids may be added to the sake produced using this white koji. This is to improve the bite of the target fish. However, if the amine odor is generated to a degree that is noticeable to humans, the purpose of the present invention will be hindered and it will be counterproductive, so the amount of amino acids added should naturally be kept to a small amount so as not to cause the fishing bait to emit a foul odor. An example of adding amino acids to sake produced using white koji will be described later in Embodiment 4.

[0071] (Embodiment 1: Processing Flow: Flavor Addition as a Preferred Example)

[0072] Furthermore, to mask any unpleasant odors, flavorings may be added to sake produced using white koji. Specific examples of this will be described later in Embodiment 5.

[0073] Based on the above, a suitable example of sake produced using white koji in the immersion step is one in which amino acids and flavors have been added.

[0074] (Embodiment 1: Processing Flow: Low-Temperature Storage Step: General)

[0075] The low-temperature storage step S0103 is a step in which the animal cuts, which have been immersed in the sake produced using white koji in the immersion step, are stored at a low temperature. Storage can be carried out, for example, by placing them in a refrigerator.

[0076] The purpose of low-temperature storage is to slow down the decomposition of the components of the fish fillets during the expected long distribution period of about one month, thereby extending the time before foul odors are generated. In other words, when animal fillets are immersed in an aqueous solution, the solution penetrates faster when stored at room temperature than at low temperature. However, when stored at room temperature, the decomposition of the components of the fillets by enzymes proceeds more quickly than when stored at low temperature, and the time before bodily fluids leak out and foul odors are generated tends to be shorter. Therefore, by storing animal fillets immersed in an aqueous solution at low temperature, the decomposition of the components of the fillets can be slowed down, and the time before foul odors are generated can be extended.

[0077] (Embodiment 1: Processing Flow: Low-Temperature Storage Step: Storage Period and Storage Temperature)

[0078] The storage period and temperature in the low-temperature storage step must be necessary and sufficient to maintain a level that prevents the development of unpleasant odors even after storage at room temperature for about one month. Based on the results of experiments described later, the inventors of this invention have found that the preferred storage period and temperature are as follows.

[0079] First, regarding storage temperature, "low temperature" refers to a range of approximately -2°C to (plus)10°C, preferably 3°C to 10°C, more preferably 4°C to 6°C, and even more preferably 5°C. If the storage temperature is below 3°C, the permeability of the acid in the sake produced using white koji to the animal fillets decreases, making it difficult to adequately prevent the generation of foul odors. On the other hand, if the storage temperature exceeds 10°C, the proliferation of spoilage bacteria becomes active, which may exacerbate the generation of foul odors and is therefore undesirable.

[0080] Next, regarding the storage period, the "specified period" refers to approximately 3 days to 2 weeks, preferably 5 to 10 days, more preferably 6 to 8 days, and even more preferably 7 days. If the storage period is less than 3 days, the sake produced using white koji containing acid will not sufficiently penetrate the animal fillets, and the generation of unpleasant odors will not be adequately prevented. On the other hand, if stored for at most about 2 weeks, the sake produced using white koji will sufficiently penetrate the animal fillets, so there is no technical significance in storing it for more than 2 weeks, and from a distribution standpoint, it would needlessly delay the start of distribution of the fishing bait, which is undesirable.

[0081] Based on the above, the most suitable combination of storage temperature and storage period in the low-temperature storage step is storage at 5°C for 7 days.

[0082] (Embodiment 1: Processing Flow: Post-Manufacturing Processing)

[0083] The fishing bait produced through the processes described above can be stored at room temperature for approximately one month by being packed in a low-vacuum state. The inventors of this invention have confirmed this through experiments. Details of the experimental results will be described later in <Experimental Examples>.

[0084] <Embodiment 1: Configuration>

[0085] The fishing bait of Embodiment 1 is a room-temperature storable fishing bait manufactured using the manufacturing method described above, and is a room-temperature storable fishing bait containing sake-derived components produced using white koji. Here, "sake-derived components produced using white koji" refers to various components contained in sake produced using white koji, and in particular, hydroxy acids such as citric acid, amino acids, and vitamins, which are thought to contribute to the preservative effect. These components are basically thought to remain in the state of having permeated into the animal fillets that make up the manufactured fishing bait. The same applies to these components when salt, amino acids, and flavors are added in addition to sake produced using white koji. However, since alcohol is highly volatile, it is possible that the proportion of components may decrease during immersion or low-temperature storage.

[0086] Since the manufactured fishing bait is vacuum-packed as is, the components that contribute to preventing spoilage during the subsequent distribution process allow the fishing bait to be stored at room temperature for a long period of time, about one month.

[0087] The fishing bait of this embodiment may contain one or more animal fillets from fish, shellfish, crustaceans, beef, pork, or chicken. It may also contain added salt. It may also contain added amino acids. Furthermore, it may contain added flavors to mask any unpleasant odors.

[0088] <Embodiment 1: Effects>

[0089] According to the invention of Embodiment 1, it is possible to provide a method for manufacturing fishing bait that can be stored at room temperature for a long period of time, such as about one month, which is the typical distribution period, and that can prevent the generation of foul odors from the fishing bait during the distribution period, as well as fishing bait manufactured by this method. <Embodiment 2>

[0090] Embodiment 2 mainly relates to claims 2, 10, and the like.

[0091] <Embodiment 2: Overview>

[0092] The manufacturing method of Embodiment 2 is a method for producing room-temperature storable fishing bait having the same processing flow as described in Embodiment 1, but is characterized in that the sake produced using white koji is unpasteurized sake produced using white koji. Furthermore, room-temperature storable fishing bait produced using this manufacturing method is also included in the invention of this embodiment.

[0093] (Embodiment 2: Processing Flow: Immersion Step)

[0094] In the immersion step of this embodiment, the sake used to immerse the animal fillets is unpasteurized sake produced using white koji. The rest of the processing flow is the same as described in Embodiment 1, so the explanation will be omitted.

[0095] "Nama-zake" refers to sake that has not undergone heat sterilization. Therefore, in nama-zake produced using white koji, the white koji mold remains alive. Thus, in such nama-zake, the white koji mold continues to suppress the growth of unwanted bacteria even after the sake is finished, which is thought to further enhance its spoilage prevention effect.

[0096] <Embodiment 2: Configuration>

[0097] The fishing bait of Embodiment 2 is a room-temperature storable fishing bait manufactured using the manufacturing method described above, and is a room-temperature storable fishing bait containing components derived from unpasteurized sake produced using white koji. In this embodiment, "components derived from unpasteurized sake" refers to various components contained in unpasteurized sake produced using white koji, and its meaning is parallel to what was described in Embodiment 1 regarding "components derived from sake produced using white koji."

[0098] <Embodiment 2: Effects>

[0099] This embodiment provides a method for manufacturing fishing bait with a higher spoilage prevention effect, and fishing bait manufactured by this method. <Embodiment 3>

[0100] Embodiment 3 mainly relates to claims 3, 11, and the like.

[0101] <Embodiment 3: Overview>

[0102] The manufacturing method of Embodiment 3 is a method for producing room-temperature storable fishing bait having the same processing flow as described in Embodiment 1 or Embodiment 2, but is characterized in that the animal fillets include one or more of the following: fish, shellfish, crustaceans, beef, pork, and chicken. Furthermore, room-temperature storable fishing bait produced using this manufacturing method is also included in the invention of this embodiment.

[0103] <Embodiment 3: Processing Flow>

[0104] (Embodiment 3: Processing Flow: General, Fillet Preparation Step)

[0105] An example of the processing flow in the method for manufacturing fishing bait according to Embodiment 3 is the same as that shown in Figure 1 for Embodiment 1. However, in Embodiment 3, the animal fillets prepared in the fillet preparation step S0101 are animal fillets that include one or more of the following: fish, shellfish, crustaceans, beef, pork, and chicken. This includes fillets of a single material (e.g., mackerel), fillets containing multiple materials from one category (e.g., mackerel and horse mackerel from the fish category), and fillets containing materials from multiple categories (e.g., mackerel from the fish category and clams from the shellfish category).

[0106] Examples of fish include mackerel, horse mackerel, and sardines. Examples of shellfish include mussels, barnacles, and clams. Examples of crustaceans include shrimp such as white shrimp and spotted shrimp, and crabs such as rock crabs and sand crabs.

[0107] (Embodiment 2: Processing Flow: Significance of replacing animal fillets with fish, etc.)

[0108] Fish, shellfish, crustaceans, beef, pork, and chicken are all materials that tend to develop an unpleasant odor consisting of amines due to spoilage. Therefore, the present invention provides a method for manufacturing fishing bait that allows for long-term storage at room temperature and prevents the generation of unpleasant odors, and these materials are particularly expected to be effective as targets for this method.

[0109] Furthermore, unlike annelids such as earthworms, lugworms, and ragworms, materials such as fish, shellfish, crustaceans, beef, pork, and chicken are readily available in supermarkets and department stores, offering the advantage of easy production of fishing bait. It is also said that a considerable number of beginner anglers and women dislike using annelid bait due to its appearance and texture, and for these people, fishing bait made from fish, shellfish, crustaceans, beef, pork, and chicken is easier to handle and more preferable. Therefore, by applying this invention to materials such as fish, shellfish, crustaceans, beef, pork, and chicken, preventing the generation of unpleasant odors in fishing bait made from these materials can also be expected to have an effect from the perspective of industrial applicability, such as promoting the sale of fishing bait to beginner anglers and women.

[0110] (Embodiment 3: Processing flow: Immersion step, low-temperature storage step)

[0111] The processing flow in the immersion step S0102 and the low-temperature storage step S0103 is the same as that described in Embodiment 1, so we will omit the explanation.

[0112] <Embodiment 3: Configuration>

[0113] The fishing bait of Embodiment 3 is a room-temperature storable fishing bait manufactured using the manufacturing method described above, wherein the animal fillets constituting the fishing bait include one or more of the following: fish, shellfish, crustaceans, beef, pork, and chicken. The remaining components are the same as those described in Embodiment 1 or Embodiment 2.

[0114] <Embodiment 3: Effects>

[0115] According to the invention of Embodiment 3, the method for manufacturing fishing bait that can prevent the generation of unpleasant odors can be applied to materials that are particularly expected to be effective in preventing such odors. Furthermore, it becomes possible to manufacture fishing bait that can be stored at room temperature in an easy manner using ingredients that can be easily obtained at grocery stores such as supermarkets. In addition, it is expected that this will promote the provision of more user-friendly and preferable fishing bait for people who do not like annelid bait. <Embodiment 4>

[0116] Embodiment 4 mainly relates to claims 4, 12, and the like.

[0117] <Embodiment 4: Overview>

[0118] Embodiment 4 provides a method for producing room-temperature storable fishing bait, which is carried out in the same manner as described in Embodiments 1 to 3, but is characterized by the inclusion of salt in the sake produced using white koji. Furthermore, room-temperature storable fishing bait produced using this method is also included in the invention of this embodiment.

[0119] <Embodiment 4: Processing Flow>

[0120] (Embodiment 4: Processing Flow: General)

[0121] An example of the processing flow in the method for producing room-temperature storable fishing bait according to Embodiment 4 is the same as that shown in Figure 1 in Embodiment 1. The animal fillets prepared in preparation step S0101 may include one or more of the following: fish, shellfish, crustaceans, beef, pork, and chicken.

[0122] The distinguishing feature of the invention in this embodiment is that, in the immersion step S0102 shown in Figure 1, salt is added to the sake produced using white koji into which the animal fillets are immersed. "Adding salt to the sake produced using white koji" means adding salt to the sake produced using white koji. The timing of adding the salt can be before immersion (i.e., preparing sake produced using white koji with salt added in advance, and then immersing the animal fillets in it) or after immersion (i.e., adding salt to the sake produced using white koji while the animal fillets are immersed in it).

[0123] The primary purpose of adding salt to sake brewed using white koji is to increase the salt concentration of the sake, thereby preventing the growth of microorganisms and suppressing the progression of spoilage by drawing out moisture (body fluids) from the animal fillets into the sake through osmosis. A secondary purpose is that by drawing out moisture (body fluids) from the animal fillets, the fishing bait becomes firmer, making it less likely to fall apart when placed in water for use, thus reducing the need to change the bait frequently.

[0124] There are no particular restrictions on the type of salt used in sake produced using white koji; for example, ordinary table salt (NaCl) can be used. The amount of salt added to the sake should be sufficient to provide a preservative effect for the above purpose. The preservative power of salt generally varies depending on the type of fishing bait, the temperature of the aqueous solution, the pH value, etc. Generally, the higher the salt concentration, the lower the temperature of the aqueous solution, and the lower the pH value, the stronger the preservative power. For example, it is conceivable to add 1.2 to 1.4 units of salt per unit of sake produced using white koji by mass, and more preferably, 1.33 units of salt per unit of sake produced using white koji can be considered.

[0125] Furthermore, the sake produced using the white koji used in this embodiment may contain amino acids and / or flavors in addition to salt.

[0126] <Embodiment 4: Configuration>

[0127] The fishing bait of Embodiment 4 is a room-temperature storable fishing bait manufactured using the manufacturing method described above, and contains salt. The remaining components are the same as those described in Embodiment 1 and the following.

[0128] <Embodiment 4: Effects>

[0129] According to the invention of Embodiment 4, by adding salt to sake produced using white koji, the growth of microorganisms can be inhibited and the progression of spoilage can be suppressed, thus providing a more suitable method for producing fishing bait that can be stored at room temperature. <Embodiment 5>

[0130] Embodiment 5 mainly relates to claims 5, 13, and the like.

[0131] <Embodiment 5: Overview>

[0132] Embodiment 5 provides a method for producing room-temperature storable fishing bait, which is carried out in the same manner as described in Embodiments 1 to 4, but is characterized by the inclusion of amino acids in the sake produced using white koji. Furthermore, room-temperature storable fishing bait produced using this method is also included in the invention of this embodiment.

[0133] <Embodiment 5: Processing Flow>

[0134] (Embodiment 5: Processing Flow: General)

[0135] An example of the processing flow in the method for producing room-temperature storable fishing bait according to Embodiment 5 is the same as that shown in Figure 1 for Embodiment 1. The animal fillets prepared in preparation step S0101 may include one or more of the following: fish, shellfish, crustaceans, beef, pork, and chicken.

[0136] The feature of the invention in this embodiment is that the sake produced using white koji in which the animal fillets are soaked contains amino acids during the soaking step. "Sake produced using white koji contains amino acids" means that, for example, powdered amino acids are added to the sake produced using white koji. The timing of adding the amino acids may be before soaking (i.e., a mixture of sake produced using white koji with added amino acids is prepared in advance, and the animal fillets are soaked in it) or after soaking (i.e., amino acids are added to the sake produced using white koji while the animal fillets are soaked in it).

[0137] Amino acids are substances that serve as raw materials for animal proteins. As mentioned above, target fish are said to be attracted to the bodily fluids of fishing bait, which are made of animal protein, and readily bite at them. Therefore, in this embodiment, the purpose of including amino acids in the aqueous solution used in the immersion step is to ensure that the manufactured fishing bait contains more animal protein, thereby improving the attractiveness of the bait to target fish and contributing to improved fishing results. As mentioned above, it is believed that the sake produced using white koji itself contains amino acids, but by adding more amino acids to it, the above objective can be more effectively achieved.

[0138] However, if the amount of amino acids added to the sake produced using white koji is too high, the objective of this invention, which is to provide fishing bait that can be stored at room temperature for a long period of time without producing a foul odor, will be hindered. Therefore, the amount of amino acids added must be such that it does not hinder the above objective, and that is sufficient. Specifically, in terms of mass ratio, it is conceivable that the amount of amino acids per 1 part sake produced using white koji should be between 0.12 and 0.14, more preferably 0.133.

[0139] Examples of amino acids that can be included in sake produced using white koji include glycine and alanine.

[0140] Furthermore, the sake produced using the white koji used in this embodiment may contain salt and / or flavor in addition to amino acids.

[0141] <Embodiment 5: Configuration>

[0142] The fishing bait of Embodiment 5 is a room-temperature storable fishing bait manufactured using the manufacturing method described above, and is a fishing bait containing amino acids. In addition to amino acids, the fishing bait of this embodiment may also contain salt and / or flavor. The remaining components are the same as those described in Embodiment 1 and the others.

[0143] <Embodiment 5: Effects>

[0144] According to the invention of Embodiment 5, by including amino acids in the aqueous solution used in the immersion step, the manufactured fishing bait will contain more animal protein, which will improve the bite of target fish and contribute to an improved fishing result. <Embodiment 6>

[0145] Embodiment 6 mainly relates to claims 6, 14, and the like.

[0146] <Embodiment 6: Overview>

[0147] Embodiment 6 provides a method for producing room-temperature storable fishing bait, which is carried out in the same manner as described in Embodiment 1, but is characterized by the inclusion of flavor in the sake produced using white koji. Furthermore, room-temperature storable fishing bait produced using this method is also included in the invention of this embodiment.

[0148] <Embodiment 6: Processing Flow>

[0149] (Embodiment 6: Processing Flow: General)

[0150] An example of the processing flow in the method for producing room-temperature storable fishing bait according to Embodiment 6 is the same as that shown in Figure 1 for Embodiment 1. The animal fillets prepared in preparation step S0101 may include one or more of the following: fish, shellfish, crustaceans, beef, pork, and chicken.

[0151] The feature of the invention in this embodiment is that the sake produced using white koji, into which the animal fillets are soaked in the soaking step, contains flavor. "Containing flavor in sake produced using white koji" means adding flavor to sake produced using white koji, and this flavor could be, for example, a liquid. The timing of adding the flavor may be before soaking (i.e., preparing sake produced using white koji with the flavor added in advance, and then soaking the animal fillets in it) or after soaking (i.e., adding the flavor to sake produced using white koji while the animal fillets are soaked in it).

[0152] The purpose of adding flavor to sake made using white koji is to mask the odor of fishing bait. Generally, "masking" refers to adding other fragrances to mask an undesirable odor in a material, thereby obscuring the unpleasant smell. In this invention, simply soaking the fishing bait in sake made using white koji can prevent the generation of a bad odor due to the spoilage-preventing effect of the components contained in the sake. However, in this embodiment, by adding flavor to the sake, it is possible to further mask this odor and produce fishing bait that is even less odorous.

[0153] Specific examples of flavors include fruits such as lemon, orange, and pineapple, and spices such as chili peppers, garlic, and black pepper. In this case, the flavor may be from a single ingredient or a combination of multiple ingredients.

[0154] Furthermore, the sake produced using the white koji used in this embodiment may contain salt and / or amino acids in addition to flavor.

[0155] <Embodiment 6: Configuration>

[0156] The fishing bait of Embodiment 6 is a room-temperature storable fishing bait manufactured using the manufacturing method described above, and is a fishing bait containing flavor. In addition to flavor, the fishing bait of this embodiment may also contain salt and / or amino acids. The remaining components are the same as those described in Embodiment 1 and the others.

[0157] <Embodiment 6: Effects>

[0158] According to the invention of Embodiment 6, by adding flavor to sake produced using white koji in the immersion step, it is possible to produce fishing bait that is even less odorous by masking any unpleasant smells. <Embodiment 7>

[0159] Embodiment 7 mainly relates to claims 8, 15, and the like.

[0160] <Embodiment 7: Overview>

[0161] Embodiment 7 provides a method for producing room-temperature storable fishing bait, which is carried out in the same manner as described in Embodiment 6. However, it is characterized in that the flavor contained in the sake produced using white koji in which the animal fillets are immersed in the immersion step is a citrus flavor. Furthermore, room-temperature storable fishing bait produced using this method is also included in the invention of this embodiment.

[0162] <Embodiment 7: Processing Flow>

[0163] (Embodiment 7: Processing Flow: General)

[0164] An example of the processing flow in the method for producing room-temperature storable fishing bait according to Embodiment 7 is the same as that described for Embodiment 6. However, in this embodiment, the flavor contained in the sake produced using white koji in which the animal fillets are immersed in the immersion step is a citrus flavor. The animal fillets prepared in preparation step S0101 may include one or more of the following: fish, shellfish, crustaceans, beef, pork, and chicken.

[0165] The purpose of adding flavor to sake produced using white koji is as described in Embodiment 6. Citrus flavors, in particular, are said to have a strong effect in stimulating the sympathetic nervous system and making people feel good due to their fresh and refreshing aroma, making them extremely suitable for masking the odor of fishing bait. Furthermore, since citrus fruits are sometimes used as feed for farmed fish, there is no risk of them negatively affecting the fish's appetite, making them suitable from this standpoint as well.

[0166] "Citrus flavor" refers to a flavor whose entire composition or main component is the fruit of a plant belonging to the citrus family. Specific examples of citrus fruits used in the flavor according to this embodiment include lemon, orange, grapefruit, bergamot, yuzu, kabosu, hassaku, lime, and shikwasa.

[0167] Furthermore, the sake produced using the white koji used in this embodiment may contain salt and / or amino acids in addition to citrus flavors.

[0168] <Embodiment 7: Configuration>

[0169] The fishing bait of Embodiment 7 is a room-temperature storable fishing bait manufactured using the manufacturing method described above, and contains a citrus flavor. In addition to the citrus flavor, the fishing bait of this embodiment may also contain salt and / or amino acids. The remaining components are the same as those described in Embodiment 1 and the like.

[0170] <Embodiment 7: Effects>

[0171] According to the invention of Embodiment 7, by adding citrus flavor to sake produced using white koji, the odor of fishing bait can be masked and made undetectable.

[0172] <Examples>

[0173] The following describes examples of the method for producing fishing bait according to the present invention.

[0174] First, the animal fillets prepared for fishing bait in the fillet preparation step were mackerel fillets, with the average dimensions of one fillet being 160 mm in length, 60 mm in width, and 5 mm in thickness. Since the density of a mackerel fillet is approximately 1.05 grams per cubic centimeter, the mass of one mackerel fillet is approximately 50.4 grams. In one manufacturing process, 4.8 kilograms (95 fillets) of these fillets were prepared.

[0175] Next, in the soaking step, the mackerel fillets prepared in the fillet preparation step were soaked in sake produced using white koji.

[0176] The amount of sake produced using the white koji used to soak the mackerel fillets is 15.8 cubic centimeters per mackerel fillet, and approximately 1.5 liters for the entire production process. Since the density of sake produced using white koji is approximately 1.0 gram / cubic centimeter, the total mass of sake produced using the white koji in the entire production process is approximately 1.5 kilograms.

[0177] Table 3 shows the amounts and proportions of the ingredients used in the example, and indicates the amounts and proportions of the mackerel fillets, sake produced using white koji, and other ingredients used in the soaking step of this example for the entire manufacturing process. As shown in the table, when 4800 grams of mackerel fillets were soaked in 1500 grams of sake produced using white koji, the proportion of the total ingredients was 55.9 percent for mackerel fillets and 17.5 percent for sake produced using white koji. [Table 3]

[0178] In this example, salt, amino acids (glycine and alanine), and citrus flavor (powdered orange or lemon flavor) are added to sake produced using white koji. The amounts and proportions of these ingredients to the total components are shown in Table 3. Although not directly stated in the table, the proportions (by mass) of each ingredient relative to the sake produced using white koji are 133.3 percent for salt, 13.3 percent for amino acids, and 5.3 percent for flavor.

[0179] Here, looking at the mass ratio of mackerel fillets to sake produced using white koji, it is 0.313 for every 1 mackerel fillet. The inventors of this invention conducted repeated trials based on the experimental results in the <Experimental Example> described below, and found that a suitable mass ratio for preventing the generation of an unpleasant odor about one month after production is 0.3 or higher, and more preferably 0.4 or higher. The ratio of 0.313 for every 1 mackerel fillet to sake produced using white koji in the above example was obtained by taking into account these experimental results and the cost-effectiveness considerations, such as the fact that sake produced using white koji is generally somewhat more expensive.

[0180] Figure 3 is a diagram showing an example of the immersion state in this embodiment, and is a photograph showing mackerel fillets 0301 immersed in sake 0302 produced using white koji. Here, as part of a single manufacturing process, 14 mackerel fillets (approximately 700 grams) are shown immersed in sake produced using approximately 220 grams of white koji.

[0181] The immersed bait was then stored in a refrigerator at 5°C for 7 days. As a result, as described in the following <Experimental Example>, it was confirmed that fishing bait that could be stored at room temperature for a long period of one month could be obtained.

[0182] <Example of experiment>

[0183] Next, I will explain the details and results of an experiment conducted to confirm that fishing bait produced by the manufacturing method according to the present invention can be stored at room temperature for a long period of time, about one month, that is, that it does not produce an unpleasant odor during that period.

[0184] (Example experiment: Preparation for the experiment)

[0185] For this experiment, we first prepared seven 100-gram mackerel fillets. These were then immersed in sake (hereinafter simply referred to as "sake") made using white koji, to which salt had been added, and stored at a low temperature. The storage conditions were to leave them undisturbed in a refrigerator at an internal temperature of 5°C for 5 days.

[0186] However, one mackerel fillet was left to stand without soaking. The other six mackerel fillets were soaked in six different amounts of sake, ranging from 10 grams to 60 grams, with the sake mass ratio varying in 10 percent increments from 10 percent to 60 percent. Furthermore, salt equivalent to 25 percent of the total mass of the mackerel fillet and sake was added to the sake in which the mackerel fillets were soaked. For example, if 100 grams of mackerel fillet was soaked in 10 grams of sake, 27.5 grams (= (100 + 10) × 0.25) of salt would be added. For the one mackerel fillet that was not soaked, 25 grams of salt was applied directly to the mackerel fillet.

[0187] After the low-temperature storage period ended, each mackerel fillet was vacuum-packed and stored at room temperature (25°C) for 30 days.

[0188] (Example experiment: Experiment details)

[0189] After the 30-day storage period had expired, each vacuum-packed mackerel fillet was opened, and five subjects A-E, all possessing a normal sense of smell, were asked to judge whether they detected a fishy odor (smelly smell) by holding the mackerel fillet within 5 centimeters of their noses. All five of these subjects with a normal sense of smell were employed in odor testing at food manufacturing plants.

[0190] (Experimental Example 1: Experimental Results)

[0191] Table 4 shows the experimental results. Using the case of subject A, the table can be interpreted as follows: In the case where the mass ratio of sake to mackerel fillets (hereinafter omitted) was 0 percent, that is, the case where the mackerel fillets were stored without being soaked in sake, A answered that they "strongly felt" a fishy smell; in the cases from 10 percent to 30 percent, A answered that they "somewhat felt" a fishy smell; and in the cases from 40 percent to 60 percent, A answered that they "slightly felt" a fishy smell. The interpretation of the table is similar for subjects B to E. [Table 4]

[0192] As shown in the table, in the 0 percent case, all five respondents answered that they "strongly felt" the fishy smell, and in the 10 percent and 20 percent cases, some respondents also answered that they "strongly felt" it. On the other hand, in the 30 percent case, no one answered that they "strongly felt" it. However, three people answered that they "somewhat felt" it, and two people answered that they "slightly felt" it.

[0193] Furthermore, in 40 percent of the cases, no one reported a "strong" fishy smell, while one person reported a "slight" fishy smell and four reported a "very slight" fishy smell. In addition, in the cases where sake was added at 50 percent and 60 percent, everyone reported a "very slight" fishy smell.

[0194] Although these evaluations are subjective and relative, if no one with a normal sense of smell reports a "strong" fishy smell, and nearly half report only a "slight" smell, then it can be considered that the fishing bait does not produce an unpleasant odor for consumers. Furthermore, if no one reports a "strong" smell, and 80% or more report only a "slight" smell, then it can be considered an even more favorable level.

[0195] Based on the above experimental results, it is evaluated that the ratio (by mass) of sake produced using white koji to the mackerel fillets in the soaking step is preferably 30 percent or more, and even more preferably 40 percent or more. The same considerations can be made for the ratio (by mass) of sake produced using white koji to the animal fillets in the soaking step, and also for cases where the soaking liquid is alcohol other than sake produced using white koji.

Claims

1. The steps for preparing animal fillets, The prepared animal fillets are soaked in a sippy cup made using white koji, A method for producing fishing bait that can be stored at room temperature, comprising a low-temperature storage step in which the animal fillets are stored at a low temperature while immersed in the immersion step.

2. The method for producing fishing bait that can be stored at room temperature, according to claim 1, wherein the aforementioned sake is unpasteurized sake.

3. The method for producing room-temperature storable fishing bait according to claim 1 or 2, wherein the animal fillet is a fillet of an animal including one or more of fish, shellfish, crustaceans, cattle, pigs, and chickens.

4. A method for producing a room-temperature storable fishing bait according to claim 1 or claim 2, wherein the alcohol contains salt.

5. A method for producing a room-temperature storable fishing bait according to claim 1 or claim 2, wherein the alcohol contains amino acids.

6. A method for producing a room-temperature storable fishing bait according to claim 1 or claim 2, wherein the alcohol contains a flavor.

7. The method for producing room-temperature storable fishing bait according to claim 1 or claim 2, wherein the low-temperature storage step is between 3 and 10 days.

8. The method for producing a fishing bait that can be stored at room temperature, according to claim 6, wherein the flavor is a citrus flavor.

9. A fishing bait consisting of animal fillets, containing alcohol-derived components produced using white koji, and capable of being stored at room temperature.

10. The aforementioned sake-derived component is a component derived from unpasteurized sake, as described in claim 9, for room-temperature storable fishing bait.

11. The room-temperature storable fishing bait according to claim 9 or 10, wherein the animal fillet is a fillet of an animal including one or more of fish, shellfish, crustaceans, cattle, pigs, and chickens.

12. A room-temperature storable fishing bait according to claim 9 or claim 10, containing salt.

13. A room-temperature storable fishing bait according to claim 9 or claim 10, containing amino acids.

14. A room-temperature storable fishing bait according to claim 9 or claim 10, containing a flavor.

15. The room-temperature storable fishing bait according to claim 14, wherein the flavor is a citrus flavor.

Images