CN105658087A - Processed food from myoglobin-containing red fish meat to be eaten raw and method for manufacturing same - Google Patents
Processed food from myoglobin-containing red fish meat to be eaten raw and method for manufacturing same Download PDFInfo
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- CN105658087A CN105658087A CN201480042232.1A CN201480042232A CN105658087A CN 105658087 A CN105658087 A CN 105658087A CN 201480042232 A CN201480042232 A CN 201480042232A CN 105658087 A CN105658087 A CN 105658087A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- Meat, Egg Or Seafood Products (AREA)
Abstract
A processed food from myoglobin-containing red fish meat to be eaten raw, said processed food comprising a mixture consisting of granular parts and paste parts. When measured by image analysis, the ratio of the total area of the granular parts in the processed food is 5-50% inclusive and the coefficient of variation (CV value) of the grain size in the granular parts is 70-190% inclusive. In hue measurement by image analysis, the ratio of parts with a reddish hue in the processed food is 12-60% inclusive. The processed food is manufactured by sealingly packaging the myoglobin-containing red fish meat to be eaten raw, said red fish meat being in a state of containing a reducing agent, in an oxygen impermeable packaging material, and then freezing the same. The oxygen impermeable packaging material has an oxygen permeability at 23 DEG C of 500 cc/(m2.24hr.atm) or less.
Description
Technical field
The present invention relates to the processed food eating the red flesh of fish of use raw containing myohaemoglobin and manufacture method thereof.
Background technology
By few for the fatty ingredient such as tuna and stripped tuna eat raw be processed into meat stuffing shape with the red flesh of fish after with salad oil, twist the fatty ingredients such as oil (refined plant oil), shortening, oleomargarine in vain and mix, thus obtain fat (fat meat) feel dense, impart the flesh of fish of local flavor processed food, this kind the flesh of fish processed food be that we are known. Such as, the goods that with the addition of grease in tuna red meat and become are referred to as " negitoro (green onion nanmu) " or " toro-maguro (fish sirloin) " etc., directly using or be widely used batching or sushi material etc. in laver roll sushi, their manufacturing technology is also reported in a large number.
Such as in patent documentation 1 and 2, describe following technology: in tuna block meat, add vegetative grease and xitix etc., carry out pulverizing and mixing with knife mill by it, manufacture " negitoro (green onion nanmu) " shape tuna processed food, after this processed food uses the difficult perviousness wrapping material of oxygen pack, carry out freezing treatment. The invention recorded in these documents has feature in the color emissivity of tuna, and the quality for sense of food is not studied.
, different from above-mentioned technology, about the tone of tuna, describe in patent documentation 3 and the rheological parameters' change with time L*a*b* chromaticity diagram of tone is carried out numerical value and evaluate. But, in the document, the tone of the food not become tuna has been processed into pasty state is studied.
Prior art literature
Patent documentation
Patent documentation 1: Japanese Unexamined Patent Publication 2006-212004 publication
Patent documentation 2: Japanese Unexamined Patent Publication 2006-345797 publication
Patent documentation 3: Japanese Unexamined Patent Publication 2005-27664 publication
Summary of the invention
The problem that invention to be solved
The problem of the present invention is to provide a kind of outward appearance and sense of food than what above-mentioned conventional art further increased and eats the processed food with the red flesh of fish and manufacture method thereof raw containing myohaemoglobin.
The means dealt with problems
The present invention provides a kind of eating raw with the red processed food oppressed containing myohaemoglobin, and it is made up of the mixture in granular portion and pasty state portion, wherein,
The total ratio of the area in the described granular portion described processed food being carried out image analysis and record is 5%��50%, and the coefficient of variation CV value of the particle diameter in described granular portion is 70%��190%,
During the form and aspect obtained by image analysis of described processed food are measured, the total ratio of form and aspect of band redness is 12%��60%,
Described processed food is eaten raw with the red flesh of fish when obtaining containing carrying out freezing treatment after packing with oxygen difficulty perviousness wrapping material when reductive agent by described containing myohaemoglobin,
The difficult perviousness wrapping material of described oxygen are the oxygen permeabilities at 23 DEG C is 500cc/ (m224 hours normal atmosphere) following material.
In addition, as the preferred manufacture method of above-mentioned processed food, the present invention provides a kind of manufacture method eating the processed food with the red flesh of fish raw containing myohaemoglobin, it has following operation: the blocks that the described redness flesh of fish is made 10cm��20cm, carries out described blocks with the time of 25 seconds��80 seconds frittering processing and making granular portion and the mixture in pasty state portion.
In addition, the present invention provides a kind of method for evaluating quality eating the processed food with the red flesh of fish raw containing myohaemoglobin, and it is to be selected from least 1 among the total ratio of the form and aspect of the total ratio of area in granular portion, the coefficient of variation CV value of the particle diameter in this granular portion and the band redness that carry out image analysis and record as index.
Embodiment
Preferred embodiment following the present invention is described according to it. The present invention containing myohaemoglobin to eat raw with the processed food (below also simply referred to as " processed food ") of the red flesh of fish be to use redness to oppress the processed food as raw material containing myohaemoglobin as the eating raw of main body of pigment composition, as containing the fingerling class of myohaemoglobin as the representativeness of the main body of pigment composition, such as tuna and stripped tuna etc. can be listed, but it is not limited to these. In these fingerling classes, it is particularly preferred to use tuna.
As long as the position of the use position in these fingerling classes containing myohaemoglobin is just, it does not have be particularly limited to. Specifically, it is possible to use red (naked; Lean meat) position, escalope (center spine bone parts) position, little fat position, middle fat position, big fat position etc. Particularly preferably use red position. Especially tuna red meat is preferably used. In addition, use can be eaten containing eating raw of myohaemoglobin raw with the red flesh of fish, it is also possible to be any one of chilled meat and non-frozen meat.
The processed food of the present invention uses the above-mentioned red flesh of fish as raw material using the state of bulk, and be processed into the mixture for granular portion and pasty state portion and obtain. Granular portion refers to the little cube meat obtained by the red flesh of fish of the bulk of raw material. Granular portion has the size of the degree that can confirm with naked eyes. On the other hand, pasty state portion refers to cut the red flesh of fish of the bulk of raw material is carefully processed into meat stuffing shape to the degree without original shape, refers to the block red flesh of fish by thin sheetization to the degree that cannot confirm with naked eyes. Flesh of fish processed food, particularly the tuna processed food with above-mentioned pasty state portion commercially circulate with the trade(brand)name such as " negitoro (green onion nanmu) " or " toro-maguro (fish sirloin) ".
Identical Raw material processing is formed by the granular portion of the processed food forming the present invention simultaneously. Or, it is also possible to although being mixed in the granular portion obtained for identical raw material but by manufacturing the operation in granular portion specially and the pasty state portion that obtains by manufacturing the operation in pasty state portion specially, thus make the processed food of the present invention. And then, the different types of raw material prepared respectively can also be used, the granular portion that obtains by manufacturing the operation in granular portion specially by a kind of raw material and the pasty state portion obtained by manufacturing the operation in pasty state portion specially by another kind of raw material mix, and thus make the processed food of the present invention.
The processed food of the present invention is owing to having pasty state portion, so this processed food entirety presents pasty state. Mouthfeel and local flavor in order to make this pasty state become better, in the processed food of the present invention, except containing except the eating raw with the red flesh of fish of myohaemoglobin, it is also possible to add salad oil, twist the greases such as oil (refined plant oil), shortening, oleomargarine in vain.Except grease, various composition can also be added as required. As such kind of composition, it is possible to list: such as, the fruits and vegetables product such as the food flavouring such as soy sauce and chili oil, green onion and radish; The amino acid such as inosinate and glutaminate system food flavouring; The acid flavoring such as citric acid and succsinic acid; The sanitas such as glycine and epsilon-polylysine; The emulsifying agent such as sucrose fatty ester and glycerol fatty acid ester; PH adjusting agent; Spices; Increase mucopolysaccharide; Swelling agent; Protein; Carbohydrate etc. The addition of these compositions suitably can set according to the concrete purposes of the processed food of the present invention and commodity form.
Particularly, the processed food of the present invention preferably adds pH adjusting agent. Its reason as follows described in. Know, the sex change brown stain of the myohaemoglobin of the red flesh of fish of tuna etc. can carry out fast when the pH of meat turns into acidity, by adding pH adjusting agent, it is possible to make the pH of the skew of the oxytropism caused by the lactic acid produced because the solution sugar in meat is the effect of enzyme return to subacidity or the pH (such as about pH6��7) in neutrality region. In order to realize this object, as pH adjusting agent, it is preferred to use the pH adjusting agent of alkalescence. Specifically, it is preferred to use the carbonate etc. such as the phosphoric acid salt such as tertiary sodium phosphate, sodium polyphosphate, sodium bicarbonate.
The feature that the processed food of the present invention has forms its granular portion and the ratio in pasty state portion. In detail, had is characterised in that contains this point of granular portion with specific ratio. It is favourable that the ratio in the granular portion in the processed food of the present invention sets in the following manner: the total ratio of the area in the granular portion this processed food being carried out image analysis and record reaches 5%��50%, and this is that the result of study of the present inventors is distinguished. By making the content in granular portion within the scope of this, mouthfeel when eating the processed food of the present invention becomes good. When the ratio in granular portion is lower than 5%, the ratio in pasty state portion becomes too high, it is difficult to sense of reality is to the granular sense of the processed food of the present invention. On the other hand, when the ratio in granular portion is more than 50%, granular sense when eating the processed food of the present invention become too strong, it is difficult to obtain the lubricious mouthfeel of pasty state. From making the more significant viewpoint of these advantage points, the ratio in the granular portion in the processed food of the present invention is preferably 7%��40%, it is more preferable to be 10%��30%.
The ratio in the granular portion in the processed food of the present invention is measured by following method. The processed food of the present invention is taken out from wrapping material, 10 �� 2 DEG C, place 30 minutes under the air of 30��60%RH, preparation measurement sample. Entering indoor that the mode of measurement sample covers according to not allowing sunlight etc. irradiate the exterior light beyond light or covering measurement sample with the light source of semisphere, to the light of measurement sample irradiation from light source. In order to carry out reflecting the evaluation of visual experience of people, the light settings of irradiation be to the general colour temperature used as general interior lighting in family or office, shop etc. be 3900-4500K, more than Ra60,300-600Lx luminescent lamp white light or redness, scarlet the colour temperature improved of the character of photodiode (being designated as LED below) of an aberration be more than 3900K, more than Ra60,300-600Lx height drill look White LED. In this condition, measure sample is taken with digital camera. The digital data image analysis software (three paddy business Co., Ltd. WinRoof) of the measure sample of shooting is processed, extracts granular portion out.The extraction in granular portion carries out in the observation visual field of 10cm �� 10cm. In addition, the extraction in granular portion carries out as follows: for the extraction area in image analysis software, after the threshold value employing two values of HLS chromaticity diagram being set as H=3-81, L=26-114, S=17-255 and extract granular part out, by by 0.1mm2Following part is regarded the noise on image as and is removed. Calculate the summation of the area in the granular portion extracted out as described above, by this value divided by the area measuring visual field, then it is multiplied by 100, just can obtain the ratio in the granular portion of target. Observation visual fields more than different 2 positions is carried out above-mentioned measurement, obtains mean value. Using the ratio of this mean value as the granular portion in the present invention. In addition, actual granular portion is 3D shape, but the ratio in the granular portion obtained with aforesaid method obtains based on two dimensional image, and the ratio in the granular portion of strict in this and original implication is different. , even if the ratio based on the granular portion obtained based on two dimensional image carries out numerical value restriction, the effect of the present invention can also be given full play to.
When the ratio in granular portion is above-mentioned scope, about the size in each granular portion, the diameter of equivalent circle obtained by above-mentioned image analysis is preferably 3.2mm��10mm, it is more preferable to be 3.5mm��9.5mm, more preferably 3.7mm��9mm. By the size in granular portion is set as this scope, it is set as above-mentioned scope along with by the ratio in granular portion, it is possible to improve the mouthfeel of the processed food of the present invention further. This diameter of equivalent circle refers to the D used in the calculating of coefficient of variation CV value described later50��
The ratio in the granular portion in the processed food of the present invention due to as mentioned above, it is necessary, so the ratio forming other position of this processed food and pasty state is preferably 50%��95%, is more preferably 60%��93%, more preferably 70%��90%.
The processed food of the present invention is except the ratio in granular portion is in specific scope, and the feature also having is size this point roughly consistent in each granular portion. Even if when the ratio in granular portion meets specific scope, if the size in granular portion is different, then mouthfeel when eating processed food is difficult to become good. Therefore this, in invention, adopt coefficient of variation CV value as the degree of the distribution of the size representing granular portion, make this coefficient of variation CV value meet specific scope.
Coefficient of variation CV value is defined by following formula.
CV value (%)=(��/D50)��100
In formula, �� represents the standard deviation of the particle diameter in the granular portion using above-mentioned image analysis software to carry out image analysis and obtain, D50Represent the 50% area accumulation particle diameter in the granular portion obtained by image analysis. The particle diameter in granular portion is the diameter of equivalent circle calculated by the area in granular portion.
Coefficient of variation CV value in the processed food of the present invention is set as that 70%��190% is favourable. By being set to the CV value of this scope, the size in the granular portion of the processed food of the present invention becomes roughly consistent, and mouthfeel when eating this processed food becomes good. From making above-mentioned favourable effect become more significant viewpoint, coefficient of variation CV value is preferably 75%��180%, is more preferably 80%��175%.
As mentioned above, it is necessary, in the present invention, by the ratio in the granular portion and pasty state portion that form processed food is set as specific scope, it is possible to improve mouthfeel when eating this processed food.In addition, in the present invention, by the red degree of controlled working food, it is possible to improve the outward appearance of this processed food, thus improve the commodity value of this processed food. Hereinafter, this content is described in detail.
The form and aspect visually feeling the redness of the processed food of the present invention are divided into 7 classes shown in following table 1 by present inventor. This table also describes in the lump by value that the form and aspect shown in this table represent with RGB and JIS Mang Saier color system (Munsell). Also do not know the redness of food vision seen and relation such example classified as shown in table 1 of form and aspect up to now. This classification is the extremely brand-new classification found after present inventor carries out various research repeatedly.
Table 1
In the form and aspect that table 1 is recorded, present inventor thinks after being conceived to the form and aspect of (a) to (c), and the processed food with these form and aspect makes viewer strongly feel red, has the impression of good outward appearance to viewer. And distinguish, if the total ratio of the form and aspect of these (a) to (c) is 12%��60%, to the impression of viewer it is: the processed food of the present invention is the satisfactory prod of the outward appearance with hunting pink then. If the ratio of described form and aspect is lower than 12%, then easily cause the impression in the color turned white to viewer, if the ratio of contrary described form and aspect is more than 60%, then easily cause the impression of the color in blackout look to viewer. By above viewpoint it will be seen that processed food for the present invention, the total ratio of the form and aspect of band redness is preferably 18%��50%, it is more preferable to be 23%��45%.
The ratio of above-mentioned form and aspect is measured by following method. The measure sample prepared by the method same with the measurement of above-mentioned granular portion ratio is carried out colour phhotograpy by same method. The digital data image analysis software (VivaComputer Co., Ltd. FeelimageAnalyzer) of the measure sample of shooting is processed, extracts the position of the form and aspect of above-mentioned (a)��(c) out. The extraction of form and aspect carries out in the observation visual field of 10cm �� 10cm. In addition, the extraction of form and aspect is undertaken by the setting of the extraction area in image analysis software is arranged to system look 350 look based on Japanese Industrial Standards (JIS) Z8102 " the look name of object look ". From, the form and aspect extracted out as described above, calculating the summation of the area of (a)��(c), by this value divided by the area measuring visual field, then it is multiplied by 100, just can obtain the ratio of the form and aspect of target. Observation visual fields more than different 2 positions is carried out above-mentioned measurement, obtains mean value. By the ratio of the form and aspect that this mean value is set as in the present invention.
The measurement of above-mentioned form and aspect is taken out from wrapping material by the processed food of the present invention, 10 �� 2 DEG C, place 30 minutes under the air of 30��60%RH after measure.
The processed food of the present invention is generally preserve when being packaged in wrapping material, and is supplied to user. In this case, it is preferable that oppress when containing when reductive agent pack in wrapping material in containing eating raw of myohaemoglobin with red by what the mixture in granular portion and pasty state portion was formed.
As reductive agent, it is possible to list the salt of such as L-AA or saccharosonic acid or these acid or the derivative of these acid. As the salt of these acid, it is possible to list an alkali metal salt or the alkali earth metal salts such as such as sodium salt, sylvite, calcium salt. As the derivative of these acid, it is possible to list such as fatty acid ester and glycoside.The preferred oxygen perviousness according to wrapping material described later of the amount of reductive agent determines. Specifically, when wrapping material are oxygen difficulty perviousnesies, reductive agent preferably contains with the ratio of 0.05 quality %��1 quality % in the processed food of the present invention, more preferably contains with the ratio of 0.1 quality %��0.6 quality %.
As above-mentioned wrapping material, it is possible to use the difficult perviousness wrapping material of oxygen. The oxygen permeability of the difficult perviousness wrapping material of this oxygen at 23 DEG C is preferably 500cc/ (m224 hours normal atmosphere) below, it is more preferable to it is 50cc/ (m224 hours normal atmosphere) below. The value of oxygen permeability does not have special lower value, is more more preferred close to 0. Oxygen permeability can be measured according to JISK7126A, B method (23 DEG C, 0%RH). Although the thickness of the difficult perviousness wrapping material of oxygen also depends on the material of use, but is in general preferably about 40��300 ��m.
As the difficult perviousness wrapping material of oxygen, it is possible to list: common flesh of fish processed food uses by suitably shaping to the sheet of the individual layer or multilayered structure with oxygen barrier layers or the wrapping material of film shape and material that is that obtain. As oxygen barrier layers, it is preferred to use since in the past, namely known material such as comprised the layer of the inorganics vapor-deposited films such as the tinsels such as aluminium foil, silica steam plating film, aluminum oxide vapor-deposited film, tensile nylon (ONY) film, tensionless winkler foundation nylon membrane, oriented polypropylene (OPP) film, polyethylene terephthalate (PET) film, polyvinylidene chloride coating stretches nylon (KON) film, pvc coating stretched polypropylene films, polychloroethylene film, ethylene-vinyl acetate copolymer saponated material film etc.
As the difficult perviousness wrapping material of oxygen, it is possible to use possess the material that the oxygen with the function that can absorb oxygen inhales layer. Layer is inhaled as this oxygen, can list: such as, the polymer layer etc. of the Polyester of the polyolefin resin layer that is dispersed with the tiny iron powder that metal halides such as being chlorinated calcium covers, the polyolefine segment being bonded in molecule to have carbon-carbon unsaturated link(age), polyolefin or vinyl system. In a word, the difficult perviousness wrapping material of oxygen preferably can block in the freezing keeping of the processed food of the present invention as far as possible oxygen externally to this processed food in the wrapping material that supply.
At the internal layer of the difficult perviousness wrapping material of oxygen, as sealing ply, it is possible to the film that fitted seal is excellent. As this film, it is possible to list such as general purpose polyolefin, special polyolefinic film. Specifically, it is possible to use the film of Low Density Polyethylene, medium-density polyethylene, high density polyethylene(HDPE), tensionless winkler foundation polypropylene, straight-chain Low Density Polyethylene (LLDPE), ultra-low density polyethylene, vinyl-vinyl acetate copolymer, ethylene-acrylic acid copolymer, ethylene-methacrylic acid copolymer etc. Sealing ply can use behind the inner face side place of the difficult perviousness wrapping material of oxygen and the difficult closely sealed stacking of perviousness wrapping material of this oxygen.
Particularly, the processed food of the present invention is preferably directly packed with the difficult perviousness wrapping material of the oxygen with above-mentioned oxygen permeability. Directly packaging refers to that the processed food of the present invention is that the state directly to contact with the difficult perviousness wrapping material of the oxygen with above-mentioned oxygen permeability is packaged. Therefore, it is also preferred that do not get involved any wrapping material between the processed food and the difficult perviousness wrapping material of this oxygen of the present invention.
Below, the preferred manufacture method of the processed food of the present invention is described.In this manufacture method, first, the eating raw of myohaemoglobin of containing that the fish eliminating the state of head, tail and internal organ is divided into four pieces along its spine is oppressed, with red, the blocks being formed as being preferably 10cm��20cm, being more preferably 15cm��20cm. " 10cm��20cm " mentioned here refers in blocks, cornerwise size of the rectangular parallelepiped of block. By the size of blocks is set in this scope, it is possible to form the granular portion of desired size smoothly with desired ratio when frittering this blocks of processing. In addition, the shape of blocks is not particularly limited.
Then, undertaken frittering processing by the blocks of preparation. Fritter and add man-hour, it is possible to use the device same with the device used up to now in this technical field always. As such device, it is possible to list such as choppingmachine, food cutters (foodcutter), vacuum cutting machine, knife mill (chopper), frozen meat cutting machine, die cutter etc. In these devices, when particularly using choppingmachine, it is possible to what carry out blocks fritters processing and the mixing of blending liquid simultaneously, because of but preferably.
Blocks processes as the mixture in granular portion and pasty state portion by frittering. Now, by suitably controlling the size of above-mentioned blocks and fritter the time of processing, it is possible to obtain the processed food of target smoothly. Particularly about frittering the time of processing, if this time is excessively long, then the size in granular portion diminishes, and the ratio in granular portion has the tendency of minimizing. In addition, the redness of the processed food obtained has the tendency of decline. On the other hand, if the time frittering processing is too short, then the size in granular portion becomes big, and the ratio in pasty state portion has the tendency of minimizing. In addition, have and can not give tendency red fully to the processed food obtained. Consider above-mentioned situation, the time frittering processing is preferably 25 seconds��80 seconds, is more preferably 35 second��70 seconds, more preferably 45 second��60 seconds.
Blocks can also add various composition frittering to add man-hour as required. About such composition detailed situation as previously mentioned. This composition can add in blocks before frittering processing, it is also possible to add in blocks what fritter processing simultaneously. Or can also be added when blocks fritters processing.
So just obtain the processed food of target. Then by this processed food vacuum packaging in wrapping material. The vacuum tightness in packaging is preferably improved to discharge oxygen during vacuum packaging. Such as preferred being up to the vacuum tightness shown by vacuum suction device to reach and a little be set as more than 680mmHg, and make this state continue more than 1.5 seconds, it is more preferable to will be up to reach and a little be set as more than 730mmHg, and make this state lasting more than 1.5 seconds. Processed food after vacuum packaging preferably carries out freezen protective. Specifically, it is possible to after the processed food of packed state is preferably freezed at-60 DEG C��-30 DEG C, it is preferable that carry out freezen protective at-25 DEG C��-18 DEG C.
By adopting Packaging Method as above, the processed food of the present invention can stop the intrusion of the oxygen from outside, consume inner slightly remaining oxygen simultaneously by the reaction with each composition in reductive agent and food, thus realize anaerobic or the hypoxic atmosphere of wrapping material inside. Thus, though experience-20 DEG C near freezing keeping temperature band long-term preservation, it is also possible to its local flavor is retained. In addition, the processed food of the present invention is when freezing keeping, it is exposed in anaerobic or hypoxic atmosphere because of the flesh of fish and oxygen is departed from from oxidation myohaemoglobin, so yellowish pink dimness can be there is, fade, sex change brown stain, but this fading of myohaemoglobin freezed in keeping is reversible, thaw after breaking a seal, due to the effect of reductive agent, myohaemoglobin is by rapid reducing, oxygen contained in air behind Kaifeng is combined, thus the desirable cherry tone of myohaemoglobin is just recovered rapidly, in such as short period of time about several minutes��several tens minutes. And then, by keeping when eliminating oxygen as far as possible in freezing keeping, it is possible to the deterioration of the local flavor in freezing-inhibiting keeping extremely effectively.
According to the present invention, except provide illustrate so far always containing myohaemoglobin eat the processed food with the red flesh of fish raw except, the method for evaluating quality of this processed food is also provided.This method for evaluating quality is selected among the total ratio of the total ratio of area in the granular portion that (i) carries out image analysis and record, the coefficient of variation CV value of the particle diameter in (ii) this granular portion and the form and aspect of (iii) band redness at least 1 as index. In this evaluation method, about the index of (i), the total ratio of the area in granular portion is 5%��50%, especially 7%��40%, when being especially 10%��30%, be judged as quality height. About the index of (ii), the coefficient of variation CV value of the particle diameter in granular portion is 70%��190%, especially 75%��180%, when being especially 80%��175%, be judged as quality height. About the index of (iii), the total ratio in the form and aspect of band redness is 12%��60%, especially 18%��50%, when being especially 23%��45%, be judged as quality height. Quality mentioned here comprises the formedness of such as outward appearance, the formedness of mouthfeel.
Above-mentioned (i) can adopt any one in them to the index of (iii), the combination of 2 indexs can also be adopted, specifically can adopt any one in (i) and (ii), (i) and (iii) or (ii) and (iii). And then the combination of (i), (ii) and (iii) these 3 indexs can also be adopted.
Embodiment
Hereinafter, the present invention is illustrated in greater detail by embodiment. The scope of the present invention is not by the restriction of these embodiments. As long as be not particularly illustrated, " % " and " part " represents " quality % " and " mass parts " respectively.
(embodiment 1)
The freezing big-eye tunas meat eliminating the state of head, tail and internal organ is divided into four pieces along its spine, and then is cut into the blocks of 15cm��20cm. After making this blocks become half thawed state, every 1kg adds the water of the vegetables oil of 100g, the tertiary sodium phosphate of 8g, the xitix of 0.23g and 50g, uses choppingmachine (SC20-N of Yanagiya Co., Ltd.) to carry out frittering processing their. The time frittering processing is set as 45 seconds.
By the processed food vacuum packaging that obtains like this in wrapping material. These wrapping material are 5cc/ (m by oxygen permeability224 hours normal atmosphere) 2 Rotating fields resin molding form. The skin of the resin molding of this 2 Rotating fields is KON (15 ��m), and internal layer is LLDPE (50 ��m). When carrying out vacuum packaging, vacuum tightness is set as 700mmHg.
Processed food after vacuum packaging is being set as in the air injection freezing machine of-40 DEG C to freeze immediately, is then being set as in the refrigerator of-20 DEG C to take care of 3 months. Then, take out from refrigerator, flowing water thaw after Kaifeng, then will process food 10 �� 2 DEG C, placement 30 minutes under the air of 30��60%RH. In this condition, it may also be useful to above-mentioned method measures the coefficient of variation CV value of the total ratio of the area in granular portion and the particle diameter in this granular portion. In addition, it may also be useful to the total ratio of the form and aspect of above-mentioned method measuring tape redness. The results are shown in following table 2.
(embodiment 2 and 3 and comparative example 1��3)
Except the time frittering processing is changed to the value shown in table 2, processed food similarly to Example 1. This processed food is carried out measurement similarly to Example 1. The results are shown in table 2.
(comprehensive evaluation)
For the processed food obtained in embodiment and comparative example, allow the group of 12 people that it is carried out comprehensive sensory evaluation. Assessment item is decided to be redness visually, the size of grain and the homogeneity of grain. In evaluation, it may also be useful to quantitative description analytical method (QDA method), for red, the size of grain and the homogeneity of grain, each group is allowed to provide the score between 0 (worst) to 100 (best).Obtain the mean value of score. For redness, be judged as more than 30 good, will be judged to lower than 30 poor. For the size of grain, it is judged to good, poor by being judged as beyond this scope by 20��30. For the homogeneity of grain, be judged to more than 35 good, will be judged to lower than 35 poor. And, all assessment items are the situation that good situation is designated as "��", 2 assessment items are good and are designated as " �� ", are well that the situation of less than 1 is designated as "��". Result is shown in Table 2.
Table 2
Result as shown in Table 2 is it will be seen that the redness of processed food of each embodiment is relatively dark, and outward appearance is good, and has uniform granular sense. On the other hand, comparative example red, grain sense or uniform granular sense either side or all in, all poor than embodiment.
The possibility utilized in industry
According to the present invention, it is provided that outward appearance and mouthfeel obtain the eating raw with the red processed food oppressed containing myohaemoglobin of further raising than ever. In addition, according to the present invention, it is provided that can easily manufacture the method for above-mentioned processed food.
Claims (6)
1. eating raw with the red processed food oppressed containing myohaemoglobin, it is made up of the mixture in granular portion and pasty state portion, wherein,
The total ratio of the area in the described granular portion described processed food being carried out image analysis and record is 5%��50%, and the coefficient of variation CV value of the particle diameter in described granular portion is 70%��190%,
During the form and aspect obtained by image analysis of described processed food are measured, the total ratio of form and aspect of band redness is 12%��60%,
Described processed food is eaten raw with the red flesh of fish when obtaining containing carrying out freezing treatment after packing with oxygen difficulty perviousness wrapping material when reductive agent by described containing myohaemoglobin,
The difficult perviousness wrapping material of described oxygen are the oxygen permeabilities at 23 DEG C is 500cc/ (m224 hours normal atmosphere) following material.
2. processed food according to claim 1, wherein, described containing myohaemoglobin to eat raw with red oppressing be tuna red meat.
3. the manufacture method eating the processed food with the red flesh of fish raw containing myohaemoglobin according to claim 1, it has following operation: the blocks that the described redness flesh of fish is made 10cm��20cm, carries out described blocks with the time of 25 seconds��80 seconds frittering processing and making granular portion and the mixture in pasty state portion.
4. manufacture method according to claim 3, wherein, it may also be useful to choppingmachine carry out described in fritter processing.
5. manufacture method according to claim 3 or 4, wherein, described fritter processing after carry out toward the vacuum packaging in wrapping material, and the vacuum tightness in packaging during vacuum packaging is set as 500mmHg��800mmHg.
6. the method for evaluating quality eating the processed food with the red flesh of fish raw containing myohaemoglobin, it is to be selected from least 1 among the total ratio of the total ratio of area in the granular portion carrying out image analysis and record, the coefficient of variation CV value of the particle diameter in described granular portion and the form and aspect of band redness as index.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
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| JP2013196464A JP5698326B1 (en) | 2013-09-24 | 2013-09-24 | Processed food of myoglobin-containing raw red fish meat and method for producing the same |
| JP2013-196464 | 2013-09-24 | ||
| PCT/JP2014/071295 WO2015045664A1 (en) | 2013-09-24 | 2014-08-12 | Processed food from myoglobin-containing red fish meat to be eaten raw and method for manufacturing same |
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| CN105658087B CN105658087B (en) | 2019-12-10 |
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| JP (1) | JP5698326B1 (en) |
| CN (1) | CN105658087B (en) |
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| CN109152398A (en) * | 2016-07-08 | 2019-01-04 | 玛鲁哈日鲁株式会社 | The processed food with the naked flesh of fish is eaten raw containing myoglobins |
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| JP6341624B1 (en) * | 2017-11-08 | 2018-06-13 | 東洋冷蔵株式会社 | Processed food of minced tuna and bonito meat for frozen raw food stored and distributed at -18 ° C or lower and its production method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006212004A (en) * | 2005-02-07 | 2006-08-17 | Maruha Corp | Processed food of myoglobin-containing lean fish meat for raw diet |
| JP2006345797A (en) * | 2005-06-17 | 2006-12-28 | Maruha Corp | Processed food of red fish meat for eating raw |
| JP2011206042A (en) * | 2009-12-10 | 2011-10-20 | Oriental Yeast Co Ltd | Fading inhibitor for fish meat |
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| JP4856858B2 (en) * | 2003-06-17 | 2012-01-18 | 日本水産株式会社 | Tuna aquaculture method and tuna normal muscle fading suppression method |
| JP2008228702A (en) * | 2007-03-23 | 2008-10-02 | Toshiaki Oshima | Flammulina velutipes extract-containing discoloration-preventing agent for meat product |
| JP2010057367A (en) * | 2008-09-01 | 2010-03-18 | Nitto Boseki Co Ltd | Browning inhibitor for fish, and browning inhibiting method for fish |
| WO2011142300A1 (en) * | 2010-05-12 | 2011-11-17 | 天野エンザイム株式会社 | Reducing agent from microorganism belonging to genus bacillus and application for same |
| WO2014013795A1 (en) * | 2012-07-18 | 2014-01-23 | 天野エンザイム株式会社 | Method for improving color tone of meat |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006212004A (en) * | 2005-02-07 | 2006-08-17 | Maruha Corp | Processed food of myoglobin-containing lean fish meat for raw diet |
| JP2006345797A (en) * | 2005-06-17 | 2006-12-28 | Maruha Corp | Processed food of red fish meat for eating raw |
| JP2011206042A (en) * | 2009-12-10 | 2011-10-20 | Oriental Yeast Co Ltd | Fading inhibitor for fish meat |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109152398A (en) * | 2016-07-08 | 2019-01-04 | 玛鲁哈日鲁株式会社 | The processed food with the naked flesh of fish is eaten raw containing myoglobins |
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| WO2015045664A1 (en) | 2015-04-02 |
| JP5698326B1 (en) | 2015-04-08 |
| CN105658087B (en) | 2019-12-10 |
| JP2015062345A (en) | 2015-04-09 |
| MY173614A (en) | 2020-02-11 |
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