JP2002058420A - Dried fish and method for producing dried fish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a dried fish, by which days required for a drying process can be shortened and which gives the dried fish minimally affected by injurious substances. SOLUTION: This method for producing the dried fish is characterized by comprising cutting a raw fish, boiling the cut fish and then thermally drying the boiled fish by the irradiation of far infrared light. Thereby, a time needed to the drying process can largely be shortened, and the dried fish having the same appearance, storability, smell, taste and flavor as those of conventional dried fishes can be obtained. The method further enables to unnecessitate works for loading and unloading the fishes many times in a conventional drying process to save the labors, and permits to prevent the deformation of the fishes. The omission of the conventional roasting and drying process or the minimization of the roasting and drying time enables to control the shift of injurious substances into food products in an extent not causing a problem on safety.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fish knot such as bonito and a method for producing the same, and more particularly to a fish knot utilizing far-infrared rays in a drying step after ripening and a method for producing the same.

[0002]

2. Description of the Related Art Kushi-no-kushi is mainly made of boiled and roasted red fish meat, and the representative one is bonito. Bonito bonito is a marine product unique to Japan.Rice-cut bonito is boiled, then dried while sipping to make it a rough section. Then, it is manufactured through a manufacturing process in which it is made into a dead-end.

[0003] Among such manufacturing processes, a drying process called roasting is the most troublesome process. Food drying methods include sun, freezing, hot air, cold air, vacuum, hot drying,
There are various methods such as heat drying, and drying of bonito is performed by a method called roasting. The purpose of the roasting is to use the heat of burning firewood, dry it to a moisture content suitable for a preserved food, add flavor with smoke, and attach and penetrate the phenolic substances in the smoke, and then antioxidant power It is to have.

[0004] In this roasting step, water is drained and dried (about the first fire) at 85 ° C for about 1 hour after boring.
After that, the cracks and other damaged parts are repaired and dried again as in the case of draining (second fire), and then left overnight to perform the same drying (third fire). afterwards,
The standing and drying are repeated ten or more times and sufficiently dried to obtain a rough section. After that, the naked section, whose surface has been scraped off, is sun-dried for 4 to 5 months, and molds it to become the dead section.

[0005]

The method of manufacturing bonito as described above has been improved since the birth of bonito about 300 years ago, and has now been improved. Absent. As described above, the roasting process takes the most time and labor in this manufacturing method, but it is difficult to dry even the central part of the body by a drying method other than the roasting method. At present, the drying method by roasting is considered to be the most suitable method.

[0006] However, in the roasting process, about two weeks are required only for the required number of days by repeating drying and leaving as many as ten or more times, and each time requires labor such as loading and unloading of the body. This is an inefficient process.

[0007] Moreover, since the roasting step is drying by smoking, the influence of harmful substances contained in smoking cannot be ignored. Smoke contains methanol, formaldehyde, phenols, ketones, aldehydes, etc., as well as benzopyrene and dibenzanthracene.If these harmful substances are passed on to food, it is safe. This is a problem. Such a problem is not limited to bonito but also to other fish segments such as mackerel and sardines.

An object of the present invention is to reduce the number of days required for the drying step in the production of fish knots and to obtain fish knots which minimize the influence of harmful substances.

[0009]

Means for Solving the Problems In the production of fish knots such as bonito, the present inventors conducted drying by roasting in order to solve the problems of the fish knots obtained by the conventional production method. An experiment in which heating or drying by far-infrared irradiation is adopted after performing minimum roasting for preventing or oxidizing and imparting fragrance. As a result of repeating the research, the drying time can be significantly reduced by heating and drying with far infrared irradiation,
At the same time, they found that the adhesion and absorption of harmful substances to food could be minimized. The present invention has been completed based on these findings.

[0010] That is, the knot of the present invention is a knot which is dried by heating by far-infrared irradiation after drying and then boiled and ripe fish is dried for 25 hours. This is a fish knot made by roasting and heating by far-infrared irradiation. The fish knot according to the present invention refers to a dried knot which is obtained by drying a raw cut and then boiled fish body, a nude knot which is obtained by drying the rough knot and then shaving the surface thereof, and a dried knot which is molded on the nude knot. It is a generic term for those included.

[0011] The above-mentioned fish knot is cooked by irradiating far-infrared rays after boiled raw cut fish, and then dried into coarse knots, or after boiled raw cut fish, 25 hours It can be manufactured by a manufacturing method in which drying is performed by roasting within the range and heating by irradiation with far-infrared rays to make it rough.

[0012] In the case of heating and drying the freshly cut and boiled fish body by irradiating far-infrared rays, the whole fish body generates heat and the temperature rises almost uniformly. The residence time at temperature and the action by far infrared
It greatly affects the expansion and contraction and deterioration of cells and blood vessels in the fish. These influence the movement of the internal moisture to the outside during the drying process, and affect the internal moisture content of the rough section after continuously drying the boiled fish.

According to the study of the present inventors, the temperature range of 4 which is the temperature range for making the enzyme involved in the destruction of the cell tissue of fish body dormant is obtained.
Irradiation with far-infrared rays so that drying proceeds in a temperature range of 0 to 80 ° C. and drying by heating, without breaking the cell structure of the fish body, and after the drying is completed, the moisture inside the fish body is reduced to the surface portion. And the water content of the central part is 10-20
%, It was confirmed that a rough node having a difference in water content between the surface layer portion and the central portion within 5% was obtained. It is assumed that such a drying result is obtained for the following reasons.

Numerous enzymes are involved in the destruction and denaturation of fish cells, as well as the aroma and taste, and when these enzymes are inactivated during drying or denatured by autolysis or the like, cell tissues are also altered. Destruction and metamorphosis occur, and the components of flavor and taste also change. Enzymes are very sensitive to drying temperatures, are active in the normal temperature range and are deactivated at higher temperatures. The temperature range in which the enzyme is dormant is in a narrow range of 40 to 80 ° C., and it is necessary to maintain a uniform and stable temperature. By heating by irradiation with far infrared rays, the whole fish body can be uniformly and stably maintained in a temperature range of 40 to 80 ° C., so that the enzyme of the fish body becomes dormant and cells and blood vessel tissues are destroyed. It is presumed that no amino acid or insinic acid as a taste component is changed.

By using a heating and drying means by irradiating far-infrared rays as a means for drying the fish after boiling, the time required for drying is greatly reduced. As described above, even when the fish body is dried under the condition that the tissue of the fish body is not destroyed and the taste component contained in the fish body does not change, the drying until the internal water content becomes 10 to 20%. The time of about 48 to 96 hours is sufficient, and it is reduced to about 1/7 compared with the required number of drying days of 14 to 30 days by the conventional roasting method. In addition, multiple loading and unloading operations of fish are not required, which reduces labor and prevents fish from being deformed. A known far-infrared heater can be used as the heating and drying means by far-infrared irradiation.

Before the heating and drying by irradiation with far-infrared rays, roasting for a short time may be performed. The roasting in the conventional production method takes several times (50 to 100 hours of smoking) the time required for oxidation prevention and fragrance for drying. Since the drying is performed by heating by irradiation with far-infrared rays, the roasting performed before that is performed to prevent oxidation of the fish nodes and to impart aroma. Therefore, the roasting in this case may be as short as possible so as to have an antioxidant power, and the time is 5 to 25 hours and the number of times is 1 to 5 times. With such a short time, the transfer of the harmful substance into the food can be suppressed to such a level that there is no problem in safety.

By subjecting the rough knots obtained by the above drying process to mold, the same appearance and flavor as those of conventional knots dried by roasting for a long time are obtained, and long-term storage is possible. You can get fish knots.

[0018]

Embodiments of the present invention will be described below based on examples. The bonito (Examples 1 and 2) and the mackerel (Example 3) produced by the production method of the present invention, and the conventional bonito (conventional example 1) and the mackerel (conventional example 2) dried by the roasting method are described below. The product was evaluated and tasted.

Example 1 Wholesale bonito into three pieces, put them in a cooking basket and boil them.・ After boiling, skinning, boning, repairing cracks and other damaged parts.・ The repaired fish body is heated while irradiating far infrared rays with the far infrared heater. Heating conditions include irradiating far-infrared rays for 48 to 96 hours under conditions where the inside of the fish body is in a temperature range of 40 to 80 ° C.・ The surface of the dried rough section is shaved to make it a bare section. [Example 2] A naked knot was produced in the same manner as in Example 1 except that roasting was performed for 10 hours before irradiation with far infrared rays. [Example 3]-Mackerel nodes were manufactured in the same manner as in Example 1. [Conventional examples 1 and 2]-Manufacture bonito (naked) and mackerel by the conventional method.

[Evaluation Results of Fish Knots] The appearance, hardness and the like of shape, color, gloss, etc. were observed for each of the fish knots of Examples 1 to 3 and Conventional Examples 1 and 2, and the storage stability was investigated. The naked clauses of Examples 1 and 2 were not different from the naked clauses of Conventional Example 1, and the result of Example 3 was the same as that of Conventional Example 2.

[Results of tasting of fish knots] When 24 males and females tasted soup juice from shaved knots obtained by shaving each of the fish knots of Examples 1 to 3 and Conventional Examples 1 and 2, and put them in the mouth. The fragrance, umami, and flavor were evaluated for each item, and a comprehensive evaluation was performed. The naked clauses of Examples 1 and 2 were the same as the nude clauses of Conventional Example 1, and the mackerel section of Example 3 was The same result as the mackerel section of Example 2 was obtained.

[0022]

According to the present invention, by using heating and drying means by irradiating far-infrared rays as a means for drying raw and boiled fish, the time required for drying is greatly reduced,
It is possible to obtain fish knots which are not different from conventional fish knots in fragrance, umami and flavor, as well as in preservability. Further, it is not necessary to repeatedly load and unload the fish in the conventional drying process, so that the labor can be reduced and the fish can be prevented from being deformed. Further, by eliminating the conventional roasting step or shortening the time to a minimum, the transfer of harmful substances into foods can be suppressed to a level that does not pose a safety problem.

Claims (4)

[Claims] 1. A fish knot obtained by drying a freshly cut and then boiled fish body by heating by irradiation with far-infrared rays. 2. Drying of freshly boiled fish after cutting raw, 25
Fish knots made by roasting within hours and heating by irradiation with far infrared rays. 3. A method for producing a fish knot, wherein the raw cut fish body is boiled and then dried by heating by irradiation with far-infrared rays to obtain rough knots. 4. A method for producing fish knots, wherein raw cut fish bodies are boiled and then dried by roasting within 25 hours and heating by irradiation with far-infrared rays to form rough knots.