フィッシュソーセージや魚の缶詰などで幅広い世代に愛されているマルハニチロ株式会社様。原料調達の大きなグローバルネットワークを持ち、水産加工品だけでなく様々な商品を提供されています。
海のエコラベルとして知られるMSC認証（※）を受けた資源の取り扱いをされていたり、食育にも熱心で学校への指導や「おさかなポスター」の製作をされていたりなど、様々な取り組みをされていらっしゃる、食品業界の先駆的企業です。
（※）MSC認証: 持続可能な漁業で獲られた天然水産物に対し、国際的な非営利団体MSCが行う認証。
そんなマルハニチロ様の宇都宮工場 調味料乾燥食品事業部 調味料製造課様で、アタゴのPAL™-Sが活躍中です。 こちらの工場では、魚肉煉製品や魚介類加工品、チルド食品が開発・製造されています。食品安全マネジメント規格FSSC22000の認証を取得され、商品の安全・安心に真摯に取り組んでいらっしゃいます。
自社製品向けに魚介類由来の調味料を製造されており、毎日の品質管理にPAL™-Sをご愛用いただいています。
材料を仕込み終わった後、成分調整を行った後、出来上がった後にそれぞれ測定されているそうで、魚介類を煮出した抽出液、濃縮液の品質管理にもお使いいただいています。
長くアタゴ製品を使用されており、手持屈折計からの切り替えでPAL™-Sを使い始めたとのことです。デジタルで値がパッと出る点、誰でも同じように使える点が使いやすいと仰っていただけました。
「食」を提供する企業して、品質方針を確立していらっしゃるマルハニチロ様。「製品が安全、安心であることを常に心がけていらっしゃるそうです。冷凍食品や缶詰、レトルトなど、簡単便利でしかも美味しく、そして安全。マルハニチロ様の商品が愛され続けるのも頷けますね。
Matsuoka Suisan Co., Ltd. is a fishery company based in Choshi, which is famous as the best fishing port in Japan. They founded in the Meiji era more than 100 years ago.
The main products are smoked salmon, salted fish, boiled fish, etc.
For smile care foods proposed by the Ministry of Agriculture, Forestry and Fisheries, and for universal design foods of the Japan Nursing Care Food Association, we also manufacture grilled fish that are easy to eat and chew even for the elderly and people with dysphagia.
We have been using ATAGO's MASTER-S10α for a long time to check the salt concentration of the pickling solution when making salted salmon and mackerel. If the concentration of the pickling liquid changes, it will affect the taste of the product, so MASTER-S10α is indispensable for quality control.
Matsuoka Suisan has a long history and is seriously working on developing easy-to-eat products. Fashionable cooking recipes using products are also introduced on the website. Please take a look.
"Long-established taste" mackerel miso boiled
We look forward to your continued patronage.
NIPPAN carp farm is surrounded by idyllic fields
located about 30 minutes by bus and walk
from Katsutadai Station.
NIPPAN Carp Farm Co., Ltd., is located in Hanamigawa Ward, Chiba City, Chiba Prefecture. In addition to the civil engineering business, he runs a carp farm and sends out beautiful Nishikikoi that will win the competition.
Carp are freshwater fish, but in fact, the body fluids of carp contain a little salt, so they always adjust their osmotic pressure to live. When carp loser energy, carp cannot use their power to adjust the osmotic pressure, so it needs to bathe in salt water. ATAGO's PAL™-SALT is used to adjust the salt content to the optimum level.
We interviewed President Sugawara, who has been producing Nishikikoi for more than 50 years.
It is usually bred in fresh water and bathed in salt water when it becomes weak. Mr Sugawara who has been watching the carp for many years, can easily know it by checking that inactive individual is in the corner of the pond or swimming with his mouth facing the surface of the water.
To make salt water, fill a 1-ton with water in aquarium and add salt to make 0.3-0.5% salt water. The concentration is adjusted according to the fish body and symptoms. It usually let the carp bathe in salt water for 3 days to 1 week.
I tried other salt meters, but those units had problems such as the battery was exhausted quickly or broke immediately, I came to know ATAGO's Salt meter from a vendor in Niigata Prefecture. (*Nishikikoi production is thriving in Niigata prefecture, and Mr. Sugawara is also from Niigata).
We were pleased to hear that PAL™-SALT is durable, highly reproducible, and easy to clean the measuring section.
We have participated in Nishikikoi fairs held in prefectures and throughout Japan. At the Chiba Prefectural Tournament in November 2018, all 18 bodies exhibited by size category won the championship, which was an amazing result. People who heard the reputation come in search of good Nishikikoi.
The size selling the most is about 15 cm of year-old fish (fish born that year) which price could reach to 50,000 yen. Its value increases as it grow larger. If it gets sick during growing, the value does down.Mr. Sugawara also gives advice on saltwater bathing to his customers.
Goshoku Nishikikoi who won the Chiba
Prefectural Tournament & President Sugawara
We felt that he really loves Nishikikoi from his appearance of feeding to young nishikikoi in the pond.
Mr. Sugawara, thank you for telling us a valuable story today.
MuraiSuisan uses the salt meter PAL™-SALT PROBE.
Funazushi is a type of preserved food called "nare zushi", which is made by soaking crucian carp in salt and rice and fermenting it naturally. In Shiga prefecture, it was a traditional product that existed as a special product during the Heian period and was presented to the imperial court in Kyoto, and is a local taste that has been familiar to the common people.
Since its founding, MuraiSuisan has been purchasing about 30 tons of live crucian carp annually, and has consistently manufactured and sold salted crucian carp and cooked rice-pickled crucian carp.
The crucian carp is cultivated with the underground water of the Suzuka Mountains straddling Mie and Shiga prefectures by pumped up, and by the highest quality food that has been thoroughly controlled and independently developed. Thorough quality control is carried out to preserve the traditional taste.
I started using the salt meter because I wanted to quantify the sensation of the tongue.
In fact, The salt meter match the feelings of "salty" and "sufficient" that people feel. They are keeping "taste of MuraiSuisan" both by numerical bbalues by Salt meter and by experienced tongue firmly.
We look forward to your continued patronage.
Website of MuraiSuisan Co.,Ltd.
http://muraisuisan.com/
MARUZEN CO., LTD., who is familiar with "Chi Kama ®" and "Homo Sausage ®".
They have been manufacturing and selling paste products and retort foods for more than 60 years since our founding in 1956.
The Minori Factory we visited this time is one of Maruzen's factories in Omitama City, Ibaraki Prefecture, and has acquired HACCP, and is working to manufacture safe and secure products. Today, we interviewed Mr. Miyata of the Quality Assurance Office.
The Minori Factory produces a lot of sausages and chi sickles a day. Salt content is also controlled under strict quality control, and PAL™-FM1 and PAL™-SALT are used regularly.
We received a very happy voice saying that PAL™-FM1 can be measured very simply by inserting and very easy to use.It does not need to crush （※） the sample before measurement, which can improve the work efficiency very much.It helps to check evenly in mass production. PAL™-SALT is used for sampling inspection.
* Raikai is a technical term used in the kamaboko industry and refers to mashing.
They are using Salt meter to check the ingredients of the finished product. Suprisingly, their products never out of the standard! We can understand it from their thorough manufacturing method.
I think that we can make delicious and safe products because of the thorough manufacturing method.
Thank you very much for your kindness during your busy schedule and for sharing your valuable story. We look forward to working with you for a long time to come.
Let us continue to be fans of MARUZEN's affectionate products.
Website of MARUZEN CO., LTD.
http://www.mrz.co.jp/
ys
