JP2003061623A - Method for producing salted fish gut - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for the production of salted fish gut (Shiokara) comprising the aging of raw fish or shellfish for a short time while applying a pressure to the fish, etc. SOLUTION: Salted fish gut is produced in a short time by applying a pressure to raw fish or shellfish, thereby keeping the fish or shellfish at a temperature to most quickly proceed the aging of the fish while suppressing the proliferation of harmful microorganisms. Concretely, a salted fish gut can be produced within 24 hr by keeping the fish or shellfish under a pressure of 30-100 MPa at a temperature having the highest aging rate. The addition of salt or alcohol is not necessary for the prevention of the degradation of the gut.

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 salted sardines, which produces salted sardines from raw marine products.

[0002]

2. Description of the Related Art Conventionally, salted seaweed is added salt to the muscles and internal organs of seafood to suppress spoilage, and mainly decomposes protein by the action of the autodigestive enzymes of the raw materials and the enzymes of microorganisms to produce umami. Was created.

The raw aquatic seafood used for salted squid includes squid, oyster, ayu internal organs, bonito internal organs, sea cucumber internal organs, etc., and most raw aquatic seafood is available. it can.

[0004] Taking squid sardine, which is a representative salt sardine, as an example, 20% or more of salt is usually added to prevent spoilage,
Usually, by aging for 10 to 14 days and for 2 to 3 weeks in winter, salted seaweed with excellent flavor is produced.

Further, after aging, alcohol, saccharides and umami components are added as necessary to adjust the taste to finish the product.

[0006] However, since the salty liquor produced by the conventional technique is added with a high concentration of salt (about 20%) and alcohol, for those who are subject to salt intake restriction or alcohol intake restriction, I ca n’t eat,
There is a drawback that the marketability as salted sardines becomes small and that aging takes time, which affects the production cost and productivity.

[0007]

Therefore, the present invention is
It is an object of the present invention to develop and provide a method for producing salted cabbage, which can suppress the growth of harmful microorganisms during aging without adding salt or alcohol during the production process of salted cabbage.

[0008]

Therefore, according to the present invention, it is not necessary to add salt or alcohol for the purpose of preventing spoilage during aging during the process of producing salted spice, and there is no fear of spoilage by microorganisms. This is a method of producing salted sea bream that can be maintained in a temperature range where ripening of marine fishery products proceeds quickly.

Further, although the temperature zone in which ripening proceeds quickly overlaps with the temperature zone in which harmful microorganisms easily grow, the growth of microorganisms is suppressed by pressure, so that the temperature zone in which aging progresses quickly can be used, and further high concentration Sodium salt delays aging, so
As a result, it is to develop and provide a method for producing salted sardines that can further accelerate ripening.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION In order to solve the above problems, the present invention clarifies experimentally the pressure and the aging time at which the growth of harmful microorganisms can be suppressed by an experimental method using squid as raw marine fish and shellfish. did. As a result, by applying a pressure of 30 MPa or more, the growth of harmful microorganisms could be suppressed, and the ripening could be completed within 24 hours. From this result, it was possible to ripen salted salt in a short time while suppressing the growth of harmful microorganisms when maintaining the raw aquatic seafood at an appropriate temperature under a pressure of 30 MPa or more.

From this experimental fact, salted salty fish with low salt and no added alcohol can be produced in a short time, and a new method for producing salted salty fish has been invented. Further, it was found that the applied pressure is 100 MPa or less in consideration of practicality.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, with reference to an embodiment of the present invention, a description will be given of an experimental apparatus used in the present invention before explaining a method for producing salted sardines using squid and oyster as raw aquatic seafood To do.

FIG. 1 is an explanatory view of the experimental device (1),
This experimental device (1) is equipped with a pressure resistant container (2).
The pressure-resistant container (2) is, for example, a cylindrical closed container having an outer shape of 100 mm and a wall thickness dimension of 150 mm. In this pressure resistant container (2), a flexible container in which raw seafood and seafood are sealed is put.

Next, the pressure vessel (2) is filled with fresh water. A heater (3) for heating is provided on the outer surface of the pressure vessel (2).
Are arranged. The heater (3) for heating can raise the temperature in the pressure resistant container (2) to 60 ° C., and by adjusting an operation panel (not shown), the inside of the pressure resistant container (2) is It can be set to any temperature.

A pressure pump (4) is connected to the pressure resistant container (2). By manipulating the operation panel, the pressure pump (4) can move the inside of the pressure vessel (2) to 100
It can be adjusted to any pressure up to MPa.

Further, a temperature sensor (5) and a pressure gauge (6) are attached to the pressure vessel (2). The temperature sensor (5) detects and displays the temperature in the pressure resistant container (2), and the pressure gauge (6) detects and displays the pressure in the pressure resistant container (2).

[0017]

EXAMPLE Next, an experimental operation using the above-described experimental apparatus (1) will be described. In this embodiment, the first and second experiments are conducted. The present invention is not limited by these experiments.

(Example 1) The first experiment is aimed at clarifying the inhibitory pressure on the growth of harmful microorganisms, targeting squid as a raw aquatic seafood. The temperature in the pressure vessel (2) was set to 35 ° C., which is a temperature at which harmful microorganisms easily grow. 100 g of a mixture of the internal organs of squid and shredded flesh with 6% salt added for taste adjustment was filled in a flexible synthetic resin container, degassed and sealed, and the pressure for growth inhibition was examined. .

The pressure is normal pressure (0.1 MPa), 20MP
a, 30MPa, 40MPa, 50MPa and 60MP
A, and aged for 24 hours under pressure. After treatment,
The number of microorganisms in salted sea bream was measured according to the standard plate count method (Food Hygiene Inspection Guidelines, Microorganisms Edition, 1990). In addition,
No obvious decay was measured.

[0020]

[Table 1]

The results are shown in Table 1. Normal pressure and 20M
It rotted in Pa. At 30 MPa, slight microbial growth was observed, but it did not decompose. Therefore, 30M
It was found that the growth of these harmful microorganisms can be suppressed by applying a pressure of Pa or more to the material.

(Example 2) In the second experiment, raw squid was used as a food material, and the relationship between the preference of salted salt and the aging time was examined. Specifically, raw squid was packaged in a container as described in Example 1. The pressure inside the pressure vessel (2) is 60 MPa, the temperature is 45 ° C., and 0,
After aging for 4, 8, 12, 24 and 30 hours, the taste of each salty salt was examined. The quality evaluation of the finished salted sea bream was performed as follows.

The sensory evaluation is a five-level evaluation (-2, -1, 0,
The evaluation was performed according to the scoring method according to +1, +2), and one type of sample was given to one panel to comprehensively evaluate the deliciousness. The panel consisted of 10 staff of Hiroshima Prefectural Food Technology Center.

[0024]

[Table 2]

The results are shown in Table 2. Most preferred was aging for 12 and 24 hours, but 4 and 8 hours.
Even time aging was favored. Therefore, aging within 24 hours made it possible to produce what is sufficiently preferred as salted spice.

[0026]

Industrial Applicability As described above, the method for producing salted sea liquor according to the present invention is intended to suppress the growth of harmful microorganisms during ripening because raw seafood is aged at an appropriate temperature while pressure is applied. Since it is not necessary to add salt or alcohol in step 1, low salt salted salted fish can be produced. Moreover, the aging can be completed in a shorter time (within 24 hours) than the conventional manufacturing technique.

Further, in the pressure of 1 and claim 2, the food material is kept under a pressure of not less than 30 MPa and less than 100 MPa to maintain the temperature at which aging proceeds rapidly, thereby suppressing the growth of microorganisms and Salted seafood can be produced by aging short-term aquatic fish and shellfish.

In the present invention, it is not necessary to add salt or alcohol to the raw seafood for the purpose of inhibiting the growth of microorganisms. Therefore, the salt concentration and alcohol concentration of salted seafood can be set to any desired value, and salt of low salt can be used. It is possible to produce salted seafood. Further, since the temperature zone in which the ripening proceeds rapidly can be used, the ripening of the salted salt can be completed in a short time (within 24 hours).

In the present invention, applicable food materials are
It is not limited to the raw squid shown in Example 2.
The present invention can be applied to raw aquatic seafood such as oysters, sweetfish internal organs, skipjack internal organs, sea cucumber internal organs, and the like.

[Brief description of drawings]

FIG. 1 is an explanatory view showing an embodiment of a high pressure experimental apparatus used in the present invention.

[Explanation of symbols]

1 Experimental device 2 pressure-resistant container 3 Heater for heating 4 pressurizing pump 5 Temperature sensor 6 pressure gauge

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Yuhito Shigeta             Hiroshima Prefecture Hiroshima City Minami-ku Hijiyamahonmachi 12-70 Hiro             Shima Prefectural Food Technology Center F-term (reference) 4B042 AC09 AD15 AE08 AG11 AG60                       AG68 AH01 AH06 AP06 AP27

Claims (2)

[Claims] 1. A method for producing salted seafood, which comprises aging raw aquatic seafood at an appropriate temperature while applying a predetermined pressure. 2. A pressure of 100 MPa at a pressure of 30 MPa or more.
The method for producing salted cabbage according to claim 1, which is under a pressure of less than 1.