JP2000004840A - Preparation of roasted fish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for preparing roasted fish capable of easily imparting an appropriate roasted color on roasting and capable of suppressing the loss of crisp palatability of the surface and juicy palatability of the inside characteristic to a roasted fish caused by the occurrence of dripping or the like, even in a cooled state after roasting, or in the case where a roasted fish is heated by boiling or the like or heating by a microwave oven in a state where the roasted fish is placed in a wrapping material after refrigeration or freezing storage following roasting. SOLUTION: This method for preparing a roasted fish by roasting a fish involves a process (A) for making plural holes penetrating the skin of the fish and a process (B) for bringing a heat-coagulating protein solution into contact with and sticking it to the surface of the fish, which are performed before roasting the fish.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing grilled fish, and more particularly, to various grilled fish, which can easily provide an appropriate grilled color to the skin of the fish during roasting, and after roasting, it is cooled. Even in the state, after roasting, even when heated by a boil or the like or in a microwave oven in a state of being placed in a packaging material after being refrigerated or frozen, the reduced crispy texture of the grilled fish-specific epidermis. The present invention relates to a method for producing grilled fish that can be suppressed.

[0002]

2. Description of the Related Art As grilled fish, salt grilling, teriyaki grilling, Saikyo grilling, kasu-zuke grilling and the like are known. Each of them presents a unique taste, but all are cooked by roasting, so that immediately after roasting, a crisp texture on the surface and a juicy texture inside the grilled fish are obtained. However, if it is left to cool, refrigerated, or frozen after roasting, the transfer of water from the inside of the fish meat to the surface proceeds, and the crispy texture of the skin and the fish meat surface and the juicy food inside the fish meat. In addition, there is a problem that the feeling is reduced, and in addition, the appearance is also reduced and there is a problem that the surface peculiar to the grilled fish disappears. Such a problem is remarkable when reheating after refrigeration and frozen storage. In other words, after refrigeration, frozen storage, thawing or heating with a boil or microwave oven in a state of being placed in a packaging material, drip occurs, the skin and the surface become a watery and sticky texture, rather than grilled fish It becomes like boiled fish.

As a method for preventing the occurrence of drip due to such reheating or the like, a method of storing grilled fish in a specific retort container, vacuum packaging, and sterilizing the retort (Japanese Unexamined Patent Publication No. Hei 6-1994).
189718) has been proposed. However, this method requires the use of a special retort container.
Therefore, it is desired to develop a method capable of suppressing the deterioration of the original texture and appearance of grilled fish due to the drip or the like without using such a special container.

By the way, in order to effectively prevent peeling of the skin of grilled fish such as grilled sea bream and to improve the appearance, a plurality of fine pores penetrating through the skin of the fish are drilled in advance before roasting. A method for pre-treating grilled fish has been proposed.
219358). However, in this method, since the main purpose is to improve the appearance of the grilled fish, it is necessary to reduce the pore diameter of the small holes to an extremely small hole diameter of 0.5 mm or less. Since it is not intended to perform reheating such as heating with a boil or microwave heating in the inserted state at all, even if such reheating is performed, the crispy texture of the skin peculiar to grilled fish will be obtained. It is difficult to prevent the drop.

[0005]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide an appropriate baking color easily during roasting, and to provide a roasted and cooled state after roasting. After refrigerated or frozen storage, even when heated in a boiler or in a microwave oven in a packaging material, the crispy texture on the surface peculiar to grilled fish due to the occurrence of drip and the juicy texture inside it It is an object of the present invention to provide a method for producing a grilled fish capable of suppressing a decrease in fish. Another object of the present invention is that, after roasting, even in a cooled state, or after roasting, after refrigeration or frozen storage, heating with a boil or the like in a packaging material or heating in a microwave oven Another object of the present invention is to provide a method for producing a grilled fish which is excellent in appearance and can suppress a decrease in surface shine.

[0006]

According to the present invention, there is provided a method of roasting a fish to produce a grilled fish, wherein a plurality of holes penetrating the skin of the fish are formed before roasting the fish. Step (A)
And the step (B) of bringing the heat-coagulating protein solution into contact with and adhering to the surface of the fish, if necessary, further comprising powders selected from the group consisting of collagen powder, wheat flour, starch, modified starch and mixtures thereof. Performing a step (C) of contacting and adhering to the surface of the fish. Also, if necessary, after the roasting, a step (D) of pneumatic packaging or vacuum packaging of the grilled fish and / or
A method for producing a grilled fish is provided, further comprising a step (E) of refrigeration or freezing the grilled fish.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail. In the method for producing a grilled fish of the present invention, the fish used as a raw material is not particularly limited, and examples thereof include mackerel, salmon, yellowtail, sawara, herring, eel, burrow, flounder, horse mackerel, sardine, Thailand, and cod. In addition, in carrying out the production method of the present invention, in addition to the offal removal of fish, washing, processing into cuts, and the like, the type of grilled fish, for example, salt grilling, teriyaki, saikyo grilling, and pickle pickling can be performed by a conventional method. Depending on the type of baking or the like, it can be pretreated in advance with various seasonings or the like. When immersed in the seasoning liquid in the pretreatment, it can be dried as appropriate. In the production method of the present invention, the step (A) of forming a plurality of holes penetrating the skin of the fish and the step of contacting the heat-coagulating protein solution with the surface of the fish are performed.
The two steps of the attaching step (B) are performed as essential steps before roasting the fish. The order of the steps (A) and (B) is not particularly limited.

In the step (A), the drilling is not particularly limited as long as the hole penetrates the skin of the fish, and may be a hole reaching the fish meat portion or a hole penetrating the fish meat portion. This perforation allows water vapor from the fish meat to escape during roasting, and suppresses or prevents swelling and tearing of the epidermis, and oils and fats such as a subcutaneous fat layer of fish easily flow out of the perforation to remove the skin surface. Any material can be used as long as it covers and gives a shining or crisp texture, and the hole diameter can be appropriately selected depending on the interval between the holes and the like. The larger the pore size, the more easily the desired effect can be obtained, but the appearance after roasting may be deteriorated, so that the pore size usually exceeds 0.5 mm, preferably 1.0 to 1.0 mm.
About 2.5 mm is appropriate. The smaller the interval between the perforations, the easier the desired effect can be obtained, but the appearance after roasting may be deteriorated. Therefore, the interval between the perforations is suitably about 5 to 20 mm. The perforation does not necessarily have to be performed on the entire fish skin.

The perforation can be performed, for example, by an apparatus having a plurality of needles formed of a material having a certain strength such as a stainless steel wire having a desired diameter and length at desired intervals. , A batch type, or a continuous type using a tenderizer, an injector, or the like.

[0010] Examples of the heat-coagulable protein used in the heat-coagulable protein solution used in the step (B) include dried egg white, soybean protein, whey protein, collagen, casein, and mixtures thereof. The concentration of the heat-coagulable protein in the solution is preferably higher, and is usually in the range of 10 to 50% by weight. This concentration, when immersed as a method of contacting and attaching the heat-coagulable protein solution to the fish,
It can be appropriately selected in relation to the immersion time and the like. By adhering this heat-coagulable protein solution, together with the perforations formed in step (A), the crispy texture of the roasted epidermis is improved, and the boiled state in the packaging material is improved. Can be suppressed or prevented from deteriorating the texture of the epidermis due to reheating such as heating by microwave heating or the like. Furthermore, the perforations formed in the step (A) can be made to have a good appearance, and the skin can be easily and uniformly colored during roasting. In the heat-coagulable protein solution,
If necessary, an appropriate amount of a seasoning such as salt, sugar, soy sauce, and miso can be added. The method of contacting and adhering the heat-coagulable protein solution to fish is not particularly limited, for example, a method of dipping in this solution, a method of applying the solution,
A method of spraying a solution and the like can be mentioned. The immersion time for immersion is preferably long, but can be variously selected according to the concentration of the heat-coagulable protein in the solution, and may be a momentary immersion immediately after being immersed, and is usually within 120 minutes.

In the production method of the present invention, in addition to the steps (A) and (B), prior to roasting, a powder selected from the group consisting of collagen powder, wheat flour, starch, modified starch and a mixture thereof. (C) of contacting and adhering to the surface of the fish. By this step (C), it is possible to further suppress or prevent a decrease in the crispy texture of the epidermis or the juicy texture inside the fish meat after reheating or the like. The type of the flour is not particularly limited, and includes flour, medium flour, and strong flour. The type of the starch is not particularly limited, and includes various edible starches such as potato starch, corn starch, wheat starch, sweet potato starch, and tapioca starch. The type of the modified starch is not particularly limited,
Examples include pregelatinized starch, acetylated starch, phosphorylated starch, and heat-moisture treated starch. The particle size of these powders is not particularly limited, and those having a range of about 10 to 1000 μm can be used. The amount of the specific flour to be brought into contact with and attached to the fish is preferably 0.3 to 1.0% by weight of the weight of the fish to be attached. If it is less than 0.3% by weight, the effect of suppressing the generation of drip caused by reheating or the like is reduced, and if it is more than 1.0% by weight, the texture is undesirably reduced.

The method of contacting and adhering the specific flour to the fish is not particularly limited as long as the powder can adhere substantially uniformly to a desired location. It can be attached by a method such as sprinkling on a garment. When both the powder and the heat-coagulable protein solution described below are brought into contact with and adhered to each other, it is desirable that the powder be contacted and adhered after the heat-coagulable protein solution is contacted and adhered.

In the production method of the present invention, the roasting can be carried out by using a known roasting machine or the like. Is 7
The temperature can be appropriately selected so as to be about 5 to 85 ° C.

In the production method of the present invention, after the roasting, a step (D) of pneumatically packing or vacuum-packing the grilled fish and / or a step (E) of chilling or freezing the grilled fish can be performed. By performing such a process, refrigerated storage or frozen storage becomes possible, and refrigerated grilled fish and frozen grilled fish can be obtained.

In the step (D), after the roasted grilled fish is allowed to cool, it can be packaged by, for example, nitrogen filling or vacuum packaging in a conventional manner, and may be subjected to retort sterilization after vacuum packaging. On the other hand, the step of chilling or freezing the grilled fish (E)
Can be performed according to a conventional method after the step of air-packing or vacuum-packing, and refrigeration is usually 0 to 10
The freezing can be carried out at about -50 ° C to about -18 ° C.

[0016] Such refrigerated grilled fish and frozen grilled fish are:
Cooking can be carried out by heating with a boil or the like in a state of being put in a packaging material, heating with a microwave oven, or the like.

[0017]

According to the method for producing grilled fish of the present invention, the step (A) of piercing the epidermis and the step (B) of contacting and adhering a heat-coagulating protein solution are performed before roasting. rear,
Even in the cold state, or after roasting, refrigerated or frozen, and then reheated, the crisp texture of the surface of the grilled fish and the decrease in the juicy texture inside due to the occurrence of drip when reheated Can be suppressed, and the appearance can be improved. In particular, the step (C) of attaching specific powders
By performing the above, the drip outflow at the time of roasting as well as at the time of reheating can be suppressed, and the above effect is further improved, and the heating yield is also improved. Therefore, industrial production of grilled fish is possible, and it is useful as a refrigerated food or frozen food of various grilled fish for heating a boil or heating a microwave in a packaging material. It is also suitable for mass sale as grilled fish that is eaten after a certain period of time after roasting.

[0018]

The present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited to these examples. Examples 1 to 15 In accordance with the hole sizes and hole intervals shown in Table 1, perforations were made on the skin of the half body of horse mackerel weighing about 50 g per piece with a needle. The horse mackerel after drilling was dried with 10% by weight of salt and dried egg white 2
After being immersed in a heat-coagulating protein solution containing 0% by weight for 120 minutes, a salamander oven (a broiler, trade name “GS”)
(Y-240) (manufactured by Paloma Co., Ltd.) and roasted for about 7 minutes until the central temperature reached 75 ° C. After roasting, it was left to cool for 10 minutes, vacuum-packaged and frozen at -35 ° C for 45 minutes. After freezing, it was boiled in boiling water for 8 minutes, and thawed and heated. Thereafter, the panel was taken out of the packaging material, and the panel was subjected to baking color, surface shine, and comprehensive evaluation according to the evaluation shown below. Table 1 shows the results. <Evaluation of burned color> ×: Burnt black overall, Δ: Burned unevenness and partially burnt black, ○: Slightly uneven burned color, but generally good, ●: Uniform burned color Was attached. <Evaluation of surface shininess> ×: No shining like grilled fish, Δ: Poor illuminating but acceptable, ：: Slight shining and almost good, ●: Shining like grilled fish and good

<Comprehensive evaluation> ×: Not a grilled fish, Δ: Not a freshly baked fish, but reasonably good, ○: Slightly freshly baked and generally good, ●: Very close to freshly baked good.

COMPARATIVE EXAMPLE 1 A half body of horse mackerel weighing about 50 g per piece was immersed in a 10% by weight solution of sodium chloride for 120 minutes, and then used in a salamander oven (a pottery machine, trade name "GSY-240" manufactured by Paloma Co., Ltd.). Then, it was roasted for about 7 minutes until the center temperature became 75 ° C. After roasting, cooling, vacuum packaging, freezing, thawing, heating and each evaluation were performed in the same manner as in Examples 1 to 15. Table 1 shows the results.

Comparative Examples 2 to 11 According to the hole sizes and hole intervals shown in Table 1, holes were punched in the skin of a half body of horse mackerel of about 50 g per piece. After the perforated horse mackerel was immersed in a 10% by weight solution of sodium chloride for 120 minutes, the temperature of the central product was brought to 75 ° C. using a salamander oven (a pottery machine, trade name “GSY-240” manufactured by Paloma Co., Ltd.). Roasted for about 7 minutes. After roasting, as in Examples 1 to 15, it was allowed to cool, vacuum package, freeze, thaw,
Heating and each evaluation were performed. Table 1 shows the results.

Comparative Example 12 A half body of horse mackerel weighing about 50 g per piece was prepared by adding 10% by weight of salt.
Immersed in a heat-coagulable protein solution containing 20% by weight of dried egg white and dried egg white for 120 minutes, and then a salamander oven (grilling machine, trade name "GSY-240" manufactured by Paloma Co., Ltd.) was used, and the center temperature was 75 ° C. Until about 7 minutes.
After roasting, cooling, vacuum packaging, freezing, thawing, heating and each evaluation were performed in the same manner as in Examples 1 to 15. Table 1 shows the results.

[0023]

[Table 1]

Examples 16 to 24 A hole was made with a needle on the skin surface of a half body of horse mackerel weighing about 50 g per piece. The diameter of the holes is about 1.5 mm, and the distance between the holes is 8 mm.
mm. The dried horse mackerel was immersed in a heat-coagulable protein solution containing 10% by weight of salt and 30% by weight of dried egg white for 10 minutes. Next, powders having a ratio to the weight of the half of the horse mackerel shown in Table 2 were sprinkled on the meat side of the horse mackerel and allowed to adhere. Then, it was roasted for about 8 minutes using a salamander oven (a broiler, trade name "GSY-240" manufactured by Paloma Co., Ltd.) until the central temperature reached 75 ° C. After roasting 10
After cooling, the mixture was vacuum-packaged and frozen at -35 ° C for 45 minutes. After freezing, it was boiled in boiling water for 8 minutes, and thawed and heated. Then, after taking out from the packaging material and measuring the amount of drip, the texture of the skin and the texture of the meat were evaluated by a panel according to the evaluation shown below. Table 2 shows the results. The texture of the skin is indicated by the average score of the panel. <Evaluation of the texture of the skin> 5 points: The texture was close to freshly baked and crispy. 4
Point: It was close to freshly baked and crispy. 3 points: Some were crispy. 2 points: It was slightly steamy and not crispy. 1 point: It looked steamy and watery. <Evaluation of texture of meat> ×: No juicy feeling, Δ: Poor but juicy feeling, ○: Juicy feeling, ●:
Very juicy and good.

COMPARATIVE EXAMPLE 13 A half body of horse mackerel weighing about 50 g per piece was immersed in a 10% by weight solution of sodium chloride for 10 minutes, and then used with a salamander oven (a pottery machine, trade name "GSY-240" manufactured by Paloma Co., Ltd.). Then, it was roasted for about 8 minutes until the center temperature became 75 ° C.
After the roasting, as in the case of Examples 16 to 24, cooling, vacuum packaging,
Freezing, thawing, heating, drip amount measurement and each evaluation were performed. Table 2 shows the results.

[0026]

[Table 2]

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Masato Nakagawa 4-4-8 Honcho, Funabashi City D Funabashi 305 F-term (reference) 4B042 AC05 AD39 AE03 AG12 AH01 AK12 AK14 AP04 AP07 AP18 AP19 AW06

Claims (3)

[Claims] 1. A method for producing a baked fish by roasting a fish, comprising the steps of: (A) piercing a plurality of holes penetrating the skin of the fish before roasting the fish; And (b) contacting and adhering the solution to the surface of the fish. 2. A step (C) of contacting and adhering a powder selected from the group consisting of collagen powder, flour, starch, modified starch and a mixture thereof to the surface of the fish before roasting the fish. The method for producing grilled fish according to claim 1, wherein: 3. The method according to claim 1, further comprising, after roasting the fish, a step (D) of pneumatically or vacuum packaging the grilled fish and / or a step (E) of chilling or freezing the grilled fish. Or the method for producing a grilled fish according to 2.