JP2000270763A - New processed food of fish meat and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a processed food of fish meat, capable of providing a palatability resembled to a crude ham of a processed food of meat, and being a food of delicate flavor at a short time by treating a specific undried fish meat with a specified solid koji, in which filamentous fungi are grown, under an aerobic condition. SOLUTION: (A) An undried fish meat comprising a raw fish meat or a heated fish meat is treated with (B) a solid koji obtained by growing filamentous fungi in an amount regulated so that the ratio of the components A/B may be (3-1) pts.wt./(1-3) pts.wt., in the presence of (C) common salt under an aerobic condition preferably at a temp. of 25-50 deg.C in 40-95% humidity for 1-4 weeks, and simultaneously carrying out three steps of pickling in salt, drying, and fermentation and maturing, to provide the objective processed food of the fish meat. A bonito, a tuna, a yellowtail, a salmon, a mackerel, a horse mackerel, a carp, a crucian carp or the like is cited as the kind of the fish usable as the component A. The filamentous fungi are microorganisms belonging to Penicillium, Eurotium, Aspergillus, monascus or the like. Rice, wheat, bran or the like is cited as the substrate for the koji.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method of producing a koji in which filamentous fungi have been grown in advance by allowing it to act on fish meat in a non-dry state, that is, a wet state or an intermediate water state, in a solid state, followed by fermentation and aging. And a method for producing the same.

[0002]

2. Description of the Related Art Processed fish foods utilizing filamentous fungi include:
Dry products such as bonito and fermented wet foods such as koji-zuke are known. Of these, fish koji-zuke products are produced by fermenting and aging fish with koji in a moromi state. Since this koji-pick is a so-called pickle, it is expected to grow other microorganisms such as lactic acid bacteria in an anaerobic state, but not to fermentation and maturation by the growth of koji mold itself. As described above, conventionally, except for a completely dried product such as bonito, there is almost no fish meat product utilizing fermentation and aging by the growth of the filamentous fungus itself, and in particular, a fish meat treated with a filamentous fungus exhibiting a ham-like texture. The product is not known.

[0003]

Produced ham, which is a processed meat product, requires a production period of more than half a year. The present invention has as its object to provide a novel fish meat processed product having a unique fermented flavor and a prosthetic ham-like texture derived from filamentous fungi, using fish meat as a raw material, that is, a `` delicacy '', In particular, it is an object of the present invention to provide a method capable of producing a processed fish meat food, which is a “delicacy” exhibiting a texture similar to that of a processed meat product raw ham in a short period of less than one month.

[0004]

Means for Solving the Problems The present inventors have conducted intensive studies on processed fish meat using koji, and as a result, they have not been dried and still wet, like raw fish meat or heat-treated fish meat. Mix the fish meat of intermediate moisture with solid koji grown with salt and filamentous fungi and place it in a room where the temperature and humidity can be controlled as it is, fermentation ripening by the growth of filamentous fungi, salt pickling, slow Drying occurs at the same time,
The present inventors have found that a processed fish product having a fermented flavor derived from filamentous fungi and a prosthetic ham-like texture can be easily obtained in a short period of time, and have reached the present invention. The present invention includes the following inventions.

(1) A non-dried fish meat consisting of raw fish meat or heated fish meat is obtained by fermentation and aging under aerobic conditions with solid koji grown with filamentous fungi in the presence of salt.
Fish processed food. (2) The solid koji is of the genus Penicillium, the genus Eurotium,
The processed fish meat food according to (1), which is a solid koji grown from at least one filamentous fungus belonging to the genus Aspergillus and Monascus. (3) The processed fish meat product has a water content of 25 to 50% by weight,
Preferably 30 to 45% by weight,
Processed fish meat food according to paragraph (1) or (2). (4) The non-dried fish meat is a salt-free non-dried fish meat obtained by immersing raw or heated fish meat with at least one selected from salt, salt-containing bran bed, soy sauce, miso, and salt-containing sake lees. The processed fish meat food according to any one of the above items (1) to (3), which is dried fish meat.

(5) Non-dried fish meat selected from raw fish meat or heated fish meat and solid koji grown with filamentous fungi are mixed in the presence of salt, and then subjected to salting, drying and fermentation maturation as they are Characterized by subjecting the processed fish meat to a processing step of simultaneously performing the same under aerobic conditions.

(6) The solid koji is of the genus Penicillium,
The process for producing a processed fish meat product according to (5), wherein the process is a solid koji grown from at least one filamentous fungus belonging to the genus Rotium, Aspergillus and Monascus.

(7) In the treatment step of simultaneously performing the respective processes of salting, drying and fermentation aging, the non-dried fish meat selected from raw fish meat and heated fish meat is subjected to 25
A process of growing a filamentous fungus in fish meat by fermentation and maturation by mixing and contacting with a solid koji grown with a filamentous fungus for 1 to 4 weeks under conditions of ℃ to 50 ° C and a humidity of 40% to 95%; (5) or characterized in that the salting treatment of the fish meat with existing salt and the drying treatment accompanied by the slow release of a predetermined amount of water in the fish meat occur simultaneously.
(6) The method for producing a processed fish meat food according to (6).

(8) The non-dried fish meat is obtained by immersing raw fish meat or heated fish meat with at least one selected from salt, salt-containing bran floor, miso, soy sauce, salt-containing sake lees, and the like. , Characterized in that it is a non-dried (ie wet) fish containing salt (5)
Item 7. The method for producing a processed fish meat food according to any one of items 7 to 7.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS As described above, the processed fish meat of the present invention is obtained by allowing solid koji, in which filamentous fungi have been grown, to act on non-dried (wet) intermediate-moisture fish meat together with salt. It is manufactured by performing three processing steps of salting, drying and fermentation aging in parallel. Fish species used in the present invention are bonito, tuna, yellowtail, salmon, mackerel, horse mackerel, koi,
It is a fish and the like, and the fish species is not particularly limited, but a relatively large fish is preferable. The term "fish meat" used in the present invention includes not only the meat part of fish but also skin, head, internal organs, and mixtures thereof.

The microorganism used for producing the processed fish meat product of the present invention, ie, the filamentous fungus, is a microorganism belonging to the genus Penicillium, Eurotium, Aspergillus, or Pesilomyces, such as Penicillium roquefortii, Penicillium camemberti, Penicillium camemberti
Granulatum (Penicillium granulatum), Penicillium myczinskii, Penicillium expansam (Penicillium expansa)
m), Penicillium c
yaneo-fulvun), Eurotium Shevaleri (Eurot)
ium chevalieri, Eurotium repens
m repens), Aspergillus o
ryzae), Aspergillus soyae
), Aspergillus glauc
us), Aspergillus usami
), Aspergillus saito
i), Aspergillus niger
), Aspergillus awamori
), Aspergillus jap
onicus), Paecilomyces humoseroseus (Paecilomy)
ces fumosoroseus) and microorganisms belonging to the genus Monascus, with preference given to Monascus anka, for example. These microorganisms are 1
Species or several can be used in a mixture.

Among the above microorganisms, Aspergillus oryzae and Aspergillus soya are commercially available as koji mold for soy sauce and koji mold for miso, and can be easily obtained. On the other hand, typical strains of other microorganisms are deposited and stored at public microbial depositaries in Japan and abroad, and can be used in the practice of the present invention after being subdivided. In addition, representative public microbial depositaries in Japan and abroad that store the microbial strain used in the present invention include, for example, Central Burro-Foll Simmerkulturres, and Baarn, the Netherlands. , CBS (Centraalbureau voor Schimmel)
cultures, Baarn, Netherlands); Fermentation Research Laboratories, Osaka City, Organization Name Abbreviation IFO; RIKEN Microorganism Strain Preservation Facility, Wako City, Saitama Prefecture, Organization Name Abbreviation JCM.

Further, it can be newly separated from foods containing microorganisms belonging to each of these genera and used.
For example, milk rot (chinese tea), bonito, cheese,
It can be used separately from salami sausage, raw ham and the like.

The method for producing the koji is not particularly limited.
Conventional methods generally used can be used as they are. The substrate for koji is not particularly limited, such as rice, wheat, and bran. Seed koji is not only one type of filamentous fungus,
Two or more types of filamentous fungi can be simultaneously added and grown. Alternatively, koji in which several kinds of filamentous fungi are grown independently can be prepared, and these can be appropriately mixed and used. In this case, since the microorganism of the genus Penicillium prefers an environment with a higher moisture content than the microorganism of the genus Eurotium, the fermentation of the genus Penicillium is first promoted by acting on the fish meat, and then the yeast of the genus Eurotium is promoted. May be added for aging.

A general method for producing the processed fish meat product of the present invention is as follows.
It is as described below. First, the fish meat is preferably cut to a thickness of about 0.5 to 5 cm in order to increase the contact area with the koji, but the fish body may be left as it is. The koji to be used is as it is, or a salt is added to the koji in advance and mixed well. The amount of koji used for fish meat is not particularly limited, but generally, fish meat / solid koji = 3 to
1 part by weight / 1 to 3 parts by weight is appropriately selected.

The amount of salt used can be arbitrarily set according to the amount of salt contained in the final product. Normal,
The salt content in the processed fish meat product is 2-7.
% By weight. In the case of pre-treated fish meat such as salted and miso-picked, the necessary amount of additional salt is appropriately determined in consideration of the amount of salt contained in the pre-treatment. Usually, in the case of fish meat which has not been pretreated, 5 to 20% by weight of salt is mixed with koji.

The koji mixed with salt is packed in a sufficient amount so as to cover the surface of the fish meat to be processed, placed in a shallow container having good air permeability, at a temperature of 25 ° C. to 50 ° C. and a humidity of 40% to 95% for one week. ~ 4 weeks, preferably 32 ° C ~ 42 ° C, humidity 50% ~
Fermented at 90% for 2-3 weeks. Maintaining the temperature and humidity within the above ranges has the technical significance of preventing fish meat from drying out quickly so that fermentation and aging with solid koji can be sufficiently performed. Under these conditions, growth of filamentous fungi is observed on the fish meat surface. At 25 ° C. or lower, fermentation and aging are delayed, and at 50 ° C. or higher, fish meat dries faster and koji does not grow sufficiently. According to the present invention, in the case of the conventional koji pickling treatment, the koji immersed or suspended in water at a relatively low temperature is allowed to act on fish meat. Is applied to fish meat at a relatively high temperature, so that the fungi of koji are further grown in contact with the fish meat to complete fermentation and maturation of the fish meat in 1 to 4 weeks.

The processed fish meat product of the present invention has a unique aroma due to the fact that koji grown with microorganisms act on wet fish meat such as raw fish meat to decompose fats and proteins in fish meat by enzyme action of microorganisms. The ingredients are brewed. Also, the processing step for producing processed fish meat, in the presence of salt,
Since this is a treatment step in which a large amount of solid koji acts on fish meat at a high temperature for a relatively short time, there is no risk of contamination by various bacteria.

After completion of the treatment with the solid koji, the filamentous fungi grown on the fish meat surface are scraped off. The processed fish meat from which the filamentous fungi have been removed is sliced into slices, and has a unique umami, body, sourness, etc., no fishy peculiar smell, a fermented flavor derived from filamentous fungi, and a raw ham-like texture. This is a so-called “delicacy”, and is most suitable as a food that can be eaten as it is or after heat treatment. On the other hand, the product has excellent storage stability due to the antioxidant produced by the filamentous fungus. Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

[0020]

EXAMPLE 1 500 g of rice was immersed in water for 3 hours, and then steamed with a steamer for 50 minutes.
Spread this steamed rice, cool to about 40 ° C, add seed koji (Akita Konno Shoten Co., Ltd., trade name; No. 2 fungus for soy sauce “Asperg”
illus oryzae ") and koji-making at 30 ° C. for 4 days to prepare rice koji. 500g of raw bonito meat
(Water 70%) was cut to a thickness of about 1.5 cm, rice koji was added with 15% salt and mixed well, and the mixture was allowed to adhere to the surface layer of red meat. The cells were cultured for 2 weeks in a constant temperature and humidity chamber of 70% humidity. During the culture, the drying of the fish meat proceeded slowly, and about 300 g of processed fish meat (water content 42%, salt 7%) was obtained.

After the filamentous fungus adhering to the surface layer of the processed fish meat product thus prepared is scraped off and sliced into flakes, it has a sticky ham-like texture and protein is degraded. This was a delicacy food that had umami and a fermented and matured flavor derived from kokuto and filamentous fungi, and could not be found in the conventional market.

As a result of comparing the free amino acid composition of the obtained processed bonito and the raw bonito meat (raw bonito), as shown in Table 1, the processed bonito was approximately 6 times as much as the raw bonito (dry matter equivalent). -Amino acid) was found to be contained.

[0023]

[Table 1] Example 2 Eurotium repens IFO
The 4041 strain was refreshed by slant culture at 25 ° C. for 1 week in a test tube of YM agar medium supplemented with 50% sucrose to form spores. One spore of this test tube was mixed with steamed rice prepared in the same manner as in Example 1, and koji was made at 30 ° C. for 4 days to prepare koji (1). In addition, Penicillium roquefortii IFO
4622 strain in a test tube of potato agar medium at 25 ° C.
The cells were cultured for one week and refreshed to form spores.
One spore of this test tube and about 200 mg of Aspergillus oryzae [# 2 bacteria for soy sauce manufactured by Akita Konno Shoten Co., Ltd.]
Was mixed with steamed rice prepared in the same manner as in Example 1,
Koji was made at 30 ° C. for 4 days to prepare koji (2). Koji (1) and
Each of (2) was mixed with raw bonito lean meat in the same manner as in Example 1, cultured and processed into bonito (1) (41% moisture,
7% salt and processed bonito (2 (43% water, 7% salt)
%) Was prepared in an amount of about 300 g each.

The processed bonito product was cut into slices and subjected to a sensory evaluation. As a result, the processed bonito product (1) had a characteristic that the fish flavor was weaker and the sweetness was stronger than that of the processed product of Example 1. Was. The processed bonito product (2) was a delicacy having a characteristic that the fish flavor was weak and the complex taste was strong as compared with the processed product of Example 1.

Example 3 500 g of raw bonito red meat (70% water content) was weighed about 1.5 cm
Was cut into 300 ml of 10% saline and salted at 4 ° C. for 2 days. Thereafter, the red meat was taken out, and 500 g of rice koji prepared in the same manner as in Example 1.
The meat was covered with 5% salt and the surface of the red meat was covered and transferred to a koji lid. 2 in a constant temperature / humidity chamber at a temperature of 35 ° C and a humidity of 60%
After culturing for a week, about 300 g of processed bonito (moisture 40
%, Salt content 5%). The resulting processed bonito is
It was a delicacy having a weaker salty taste than the processed product of Example 1.

Example 4 500 g (60% moisture) of red bonito meat that had been heat-treated with hot water at 90 ° C. to 95 ° C. for about 60 minutes was cut into a thickness of about 1.5 cm. Separately prepared 2 kg of rice bran bed [1 kg of raw bran of trade name “Nukanuka” was added with 140 g of salt and 860 g of water, and placed in a 5 L plastic barrel with a lid to make rice bran bed. The raw rice bran is made by Echigo Confectionery Co., Ltd., Kifu-cho, Nagaoka-shi. And stirring at a room temperature of 15 to 20 ° C. once a day for 2 days. Thereafter, the red meat was taken out and rice koji 5 prepared in the same manner as in Example 1.
A mixture of 00g and 4% salt was covered on the surface of the red meat and transferred to a koji lid. Culture was performed for 2 weeks in a thermo-hygrostat at a temperature of 37 ° C. and a humidity of 60% to obtain about 290 g of processed bonito (38% water, 3% salt). The processed bonito product obtained had a bran pickled flavor and was a delicacy having sourness and complex taste as compared with the processed product of Example 1.

Example 5 A bonito organ (stomach, intestine, pylorus, haramo) heat-treated with hot water of 90 to 95 ° C. for about 60 minutes was used to make a 30 mm mesh chopper [No521-E type manufactured by Hiraga Seisakusho Co., Ltd.] To 500 g of the ground product (water content 65%) subjected to Kobe City], a protein binding enzyme transglutaminase [a mixture of 5 g of activa TG-B (for water-soluble) and 15 g of water] (trade name, manufactured by Ajinomoto Co.) was added. Mix well. Then add this to depth 3
cm and placed in a refrigerator overnight.

As a result, the bonito organs became one large block, which was sliced to a thickness of about 2 cm. It was then salted in 12% saline at 4 ° C. for 2 days. Thereafter, the internal organs were taken out, the surface of the internal organs was covered with 500 g of rice koji prepared in the same manner as in Example 1, and transferred to a koji lid. The cultivation was carried out in a thermo-hygrostat at a temperature of 38 ° C. and a humidity of 70% for 10 days to obtain about 300 g of a processed product of bonito offal (water content 40%, salt 4%). Compared with the processed product of Example 1, the obtained processed internal organ product was a delicacy having a characteristic that the saltiness was weak, except for a little texture of Mossack.

Example 6 A protein binding enzyme transglutaminase [manufactured by Ajinomoto Co., Inc .;
1% of product name "ACTIVA TGC-B (for glare)"
(5 g) and mixed well. Then this is 3c deep
m and left in the refrigerator overnight. As a result, the red meat of the tuna became one large block, which was sliced to a thickness of about 2 cm. It was then salted in 12% saline at 4 ° C. for 2 days.
Thereafter, the tuna red meat was taken out, the surface of the red meat was covered with 500 g of rice koji prepared in the same manner as in Example 1, transferred to a koji lid, and placed in a constant temperature and humidity chamber at a temperature of 37 ° C. and a humidity of 60% for 2 weeks. After cultivation, about 290 g of tuna processed product (38% water,
Salt 4%). The resulting tuna processed product was obtained in Example 1.
It was a delicacy with weaker salty taste and a slightly softer texture than the processed product.

[0030]

As described above, according to the present invention, according to the present invention, a novel processed fish meat food which has not been conventionally found on the market and which has been fermented and aged with a filamentous fungus, particularly a flavor derived from a filamentous fungus, It shows the texture of prosciutto ham and is a side food of the dining table.
In addition, excellent fish meat delicacies are offered as sake appetizers.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) C12R 1:69) (C12N 1/14 C12R 1: 645) (C12N 1/14 C12R 1:69 1:80 (72) Inventor Jiro Kataoka 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co., Inc. (72) Inventor Shigeru Yamanaka 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Ajinomoto Co. Inside the Central Research Laboratories of the Company (72) Inventor Yuka Suzuki 1320-1 Soemon, Yaizu City, Shizuoka Prefecture Inside the Katsushio Technical Research Institute Co., Ltd. (72) Inventor Tetsuya Kato 1320-1 Soemon, Yaizu City, Shizuoka Prefecture Inside the Katsushio Technical Research Institute Co., Ltd. (72) Inventor Toshiaki Ohira 1320-1 Soemon, Yaizu-shi, Shizuoka Prefecture F-term in Katsuo Engineering Laboratory Co., Ltd. 4B042 AC05 AD39 AE03 AG12 AG14 AG16 AG27 AG 30 AH01 AH02 AK01 AK16 AK17 AP07 AP27 4B065 AA58X AA60X AA63X AA67X BB40 BC32 BC33 BD42 CA42

Claims (7)

[Claims] 1. A processed fish meat product obtained by treating non-dried fish meat comprising raw fish meat or heated fish meat with a solid koji grown with filamentous fungi in the presence of salt under aerobic conditions. 2. The treatment under aerobic conditions with the solid koji, wherein the solid koji is grown with at least one filamentous fungus selected from the group consisting of Penicillium, Eurotium, Aspergillus and Monascus. The processed fish meat food according to claim 1, wherein the fermentation and aging treatment, the drying treatment, and the salting treatment with existing salt are performed in parallel. 3. The non-dried fish meat is a non-dried fish meat containing salt obtained by immersing raw or heated fish meat with at least one selected from salt, bran floor containing salt, miso, soy sauce, and sake lees containing salt. The processed fish meat food according to claim 1 or 2, wherein: 4. A mixture of non-dried fish meat comprising raw fish meat or heated fish meat and solid koji in which filamentous fungi have been grown in the presence of salt is subjected to salting, drying and fermentation aging treatments as they are. A process for producing processed fish meat, wherein the process is carried out under aerobic conditions. 5. The solid koji according to claim 1, wherein at least one selected from the group consisting of fungi belonging to the genus Penicillium, the genus Eurotium, the genus Aspergillus and the genus Monascus is grown. 4. The method for producing a processed fish meat food according to 4. 6. The processing step of simultaneously carrying out the respective processes of salting, drying and fermentation aging is performed by subjecting non-dried fish meat selected from raw fish meat and heated fish meat to 25 ° C. to 50 ° C. in the presence of salt.
5. A process step of bringing a filamentous fungus into contact with a solid koji grown on a filamentous fungus for 1 to 4 weeks at a temperature of 40 ° C. and a humidity of 40% to 95% to grow the filamentous fungus on fish meat. Or the manufacturing method of the processed fish meat food of Claim 5. 7. The non-dried fish meat is in a non-dried state containing salt obtained by immersing raw fish meat or heated fish meat in at least one selected from salt, salt-containing bran beds, miso, soy sauce and salt-containing sake lees. Characterized by the fish meat of
The method for producing a processed fish meat food according to any one of claims 4 to 6.