福岡県

Many kinds of chimmi are produced in Japan, as the noted regional products. They are famous in delicious taste and relatively scanty yielding. They are often included in Japanese diet as a relish and, for example, preferentially taken as an accompanient of sake. Fukuoka Prefecture is facing to the East China Sea, the Ariake Bay and the Inland Sea of Seto and has a lot of marine products. By processing of them, special chimmis are manufactured and sold. In the present paper, the following 4 chimmis were examined. Kaibashira-zuke: ligament soaked in pomace of sake; Umitake-zuke: umitake, a sort of shell Barnea (Anchomasa) manilensis (Philippi), soaked in pomace of sake; Hoshi-umitake: dried umitake; Hoshi fugu: dried puffer. Chemical constituents of each chimmi were disclosed by analyses of 5 or 3 brands of the sample. Kaibashira-zuke: moisture 49.4～58.7%; protein 11.2～45.1%; fat 0.3～0.5%; carbohydrate 22.6～3l.6%; ash 4.5～6.8%; calorie 145～177 Cal. Umitake-zuke: moisture 45.7～58.1%; protein 9.5～40.3%; fat 0.1 %～0.2 %; carbohydrate 25.7～31.7%; ash 3.9～5.9%; calorie 145～166 Cal. Hoshi-umitake: moisture 9.6～12.8%; protein 60.2～63.3%; fat 1.6～1.9%; carbohydrate 12.0～13.7%; ash 11.9～13.7%; calorie 303～321%. Hoshi fugu: divided roughly into 2 groups; Dried: moisture 28.3～28.4%; protein 41.5～44.5%; fat 0.5%; carbohydrate 8.7～18.7%; ash 11.1～17.9%; calorie 217～245 Cal. Half-dried: moisture 42.9～62.4%; protein 27.8～42.6%; fat 0.1～0.2%; carbohydrate 3.3～6.5%; ash 6.4～10.7%; calorie 125-198 Cal. As for the soaked products in pomace of sake, Kaibashira-zuke and Umitake-zuke, artificial sweetnesses (saccharine and sodium cyclamate) and preservatives (sorbic acid, dehydroacetic acid, benzoic acid, p-hydroxybenzoate ester and salicylic acid) were examined. No artificial sweetnesses were detected at all. However, in 3 brands of umitake-zuke, 0.098～0.28 g/kg sorbic acid were detected with lower level than allowance (1 g/kg). The sensory test of the soaked products in pomace of sake was difficult and reliable evaluation was hardly obtained, especially for aroma and taste, owing probably to the influence of the qualitity of pomace of sake. Relationship between chemical analysis and the sensory test was not established. However, in the dried products of umitake and puffer, certain relationship was observed between evaluation of taste and moisture, degree of drying. In all chimmis, in addition, intimate relationship was not estimated between the price and sensory test.