JP2004275083A - Method for producing softened fish meat - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing softened fish meat by which cooked fish meat such as bonito or tuna can be softened, and allergic episodes due to histamin can be prevented from being caused. <P>SOLUTION: The method for producing softened fish meat comprises the following steps a first step where raw fish meat such as bonito or tuna is soaked in a protease solution having an optimal temperature of ≥40°C, and keeping the fish meat at ≤10°C for a predetermined period of time, wherein a plurality of holes are formed in the raw meat using a needle before soaking the raw meat in the solution, and a second step where the raw meat is kept at a temperature within the range of 50-80°C for a predetermined period of time so as to activate the protease inside the raw meat, and the softened raw meat is cooked at 250°C in an oven. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

【００２６】
試料を厚さ１ｃｍ、長さ５ｃｍ、幅３ｃｍに整形してプロテアーゼによる酵素処理を施した。酵素の付着方法は、粉まぶし法（試料表面に均一にプロテアーゼ粉末を振りかける方法）、浸漬法（プロテアーゼ水溶液に試料を浸す方法）、テンダライズ法（試料に針で多数の穴をあけてプロテアーゼ水溶液に浸漬させる方法）、インジェクター法（注射針でプロテアーゼ水溶液を試料に注入する方法）の４種の方法で行った。浸漬法、テンダライズ法およびインジェクター法で用いたプロテアーゼ水溶液は、一律にプロテアーゼ濃度を１重量％とした。
【００２７】
酵素処理をする際に、同じビンナガマグロのブロックから切り出した、できうる限り同じ大きさの試料を２つ用意して、ひとつに酵素処理を行い、もう一方には比較のため酵素無添加で前者と同じ処理を行った。酵素を付着後、５℃に保った冷蔵庫内で１２時間冷蔵した。１２時間後、４０℃に設定したインキュベータで１時間反応させた。
【００２８】
なお、それぞれの酵素の最適温度、最適ｐＨは異なるが、試料の食品としての劣化を考慮に入れて、この温度および時間の条件を決定した。図２に示すように、インキュベートの温度を４０℃に設定した場合、試料温度は３０℃にしか達しなかった。しかしながら、インキュベータの温度を５０℃に設定した場合、試料温度は４０℃に達したが、１時間後には試料は半分加熱されたような状態になったため、実験条件は４０℃に設定した。
【００２９】
インキュベート後、レオメータを用いて両者の破断強度を測定し、その破断加重の減少率を算出した。なお、破断強度は、筋繊維の並びに対して直角に破断したときの荷重を測定することにより求めた。
【００３０】
その結果を図１に示す。
図１に示すように、酵素を付着させたすべての試料で、かなりの破断荷重の低下が見られた。このことから、ビンナガマグロの生肉にプロテアーゼを付着させることにより、生肉が軟化することがわかる。酵素の添加方法ごとにその結果を見ると、テンダライズ法では、コンスタントにどの酵素でも筋肉を軟化させた。粉まぶし法では、筋表面に均一に酵素をまぶすことが難しく、対照試料よりも硬くなってしまうこともあった。インジェクター法も、多くの種類のプロテアーゼで軟化に対する効果が顕著であった。なお、いずれの酵素付着方法でも、筋表面にプロテアーゼの影響が強く見られた。
酵素により軟化させた生肉で、ヒスタミンの顕著な増加はみられなかった。酵素により軟化させた生肉をオーブンにより２５０℃で加熱した。その結果、固くならず、軟らかい食感の製品を得ることができた。
【００３１】
【発明の効果】
本発明によれば、カツオやマグロなどの加熱した魚肉を軟化させることができ、また、ヒスタミンによるアレルギー症状の発生を抑制できる軟化加工魚肉の製造方法を提供することができる。
【図面の簡単な説明】
【図１】本発明の実施例の試料の酵素処理による破断荷重減少率を示すグラフである。
【図２】インキュベート中の試料温度の時間との関係を示すグラフである。
【図３】加熱および非加熱魚肉の破断点における破断荷重を示すグラフである。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing softened fish meat.
[0002]
[Prior art]
Bonito and tuna are considered to be the most common fishes eaten by Japanese people. However, most of its consumption is limited to raw sashimi, and consumption of cooked products is very low. The biggest obstacle to using heat-processed bonito and tuna is that these muscles become stiff when heated. In a modern diet where soft texture is preferred, this trait is likely to be the biggest cause of consumer fatigue.
[0003]
As a conventional technique for softening meat, there is a technique in which a cooking material containing a protease is attached to meat such as fish and shellfish and left for a predetermined period of time, followed by cooking such as frying, boiled, etc. 1).
[0004]
[Patent Document 1]
JP-A-5-252911
[Problems to be solved by the invention]
However, in the conventional technique shown in Patent Document 1, softening of skipjack or tuna was not clear. Bonito or tuna has a characteristic that it is easily cured by heating among fish meats. Therefore, the method of softening fish meat such as poultry meat and horse mackerel is not always applicable to skipjack and tuna. In addition, when a protease is attached to a skipjack or tuna and allowed to stand, histamine is generated by a bacterial enzyme in fish meat, which sometimes causes allergic symptoms.
[0006]
The present invention has been made in view of such conventional problems, and is capable of softening heated fish meat such as skipjack and tuna and producing softened fish meat capable of suppressing the occurrence of allergic symptoms due to histamine. The aim is to provide a method.
[0007]
[Means for Solving the Problems]
In order to achieve the above object, a method for producing a softened fish meat according to the present invention includes a first step of infiltrating a raw fish meat with a protease having an optimum temperature of 40 ° C or higher at a temperature of 10 ° C or lower, and after the first step. And a second step of activating the protease in the raw meat and keeping the protease for a predetermined time.
[0008]
When raw fish meat is kept at a temperature of 15 ° C. to 25 ° C., histamine is easily generated. Histamine is generated by decarboxylation of histidine by a bacterial enzyme, and may cause allergic food poisoning or allergic symptoms. In the present invention, by permeating the protease at a temperature of 10 ° C. or lower in the first step, the protease can be permeated while suppressing the production of histamine. When the treatment is carried out at a low temperature of 10 ° C. or lower, fish meat odor and enzyme odor can be further suppressed.
[0009]
However, when the treatment is performed only at a low temperature, the enzymatic action of the protease is low, and the softening is insufficient. Therefore, in the second step, the protein in the raw meat is softened by activating the protease permeated in the first step. Thereby, softened fish meat which does not become hard even when heated can be produced.
[0010]
As shown in FIG. 3, the muscles of skipjack and tuna have a property of being significantly hardened by heating as compared to muscles of horse mackerel, sardine, saury, flying fish, Thailand, kochi, flounder, and sweetfish. However, according to the method for producing softened fish of skipjack or tuna according to the present invention, after infiltrating protease into raw skipjack or tuna, the meat is softened after heat treatment by activating the protease. it can.
[0011]
In the method for producing the softened fish meat according to the present invention, the fish to be treated may be bonito, mackerel, sawara, marsoda, tuna, yellowfin, bigeye, binnaga, bluefin tuna, swordfish, marlin, and other mackerel fish. Preferably, skipjack or tuna is particularly preferred. The fishes of the order Perciformes Saba subfamily include the trouts such as cabbage, the black-tailed trout such as baramuts and black-bellied trouts, the blue-tailed fish such as the cattail, the mackerel such as the mackerel, bonito, bluefin tuna, sawara, marsoda, yellowtail, and albacore. Marlin fish such as marlin and swordfish such as swordfish are included.
[0012]
The first step comprises a step of attaching the protease to the raw meat and keeping the raw meat at a temperature of 10 ° C. or lower for a predetermined time, and the second step comprises a step of maintaining the raw meat at a temperature range of 50 ° C. to 80 ° C. for a predetermined time. Is preferred. In this case, for example, a powdery protease can be used, and the protease can be adhered to the surface of the raw meat by dusting. Further, for example, an aqueous solution of the protease may be injected into the raw meat and adhered to the raw meat.
[0013]
The optimal temperature of the protease varies depending on the type, but is usually in the range of 30 ° C to 60 ° C. Therefore, by maintaining the temperature in the range of 50 ° C. to 80 ° C. in the second step, the protease can be activated, and the softening of raw meat can be promoted. By maintaining the temperature in the range of 50 ° C. to 80 ° C., the activity of histamine-producing microorganisms can be suppressed, and the softening of raw meat can be promoted while suppressing the production of histamine. The temperature range of the second step is particularly preferably around the optimum temperature.
[0014]
If the step of keeping the temperature at 10 ° C. or lower for a predetermined time is omitted and the treatment is performed only in the temperature range of 50 ° C. to 80 ° C., the enzyme action is so strong that the muscle softens in a short time. In this case, if the time of the enzyme treatment is shortened in order to prevent the softening, the permeation of the protease becomes insufficient, and the fish meat odor and the enzyme preparation odor remain strongly. Therefore, the first step is an important step to solve this problem.
[0015]
In particular, it is preferable that the first step comprises a step of immersing the raw meat in the aqueous solution of the protease and keeping the raw meat at a temperature of 10 ° C. or lower for a predetermined time. In this case, penetration of the protease into the raw meat can be facilitated. Further, the immersion method is economical and preferable in stabilizing the quality of the product.
The aqueous solution may contain a seasoning. In this case, cooking can be facilitated. The seasoning can be appropriately selected from soy sauce base, miso base and the like. In the case where the protease aqueous solution is composed of a seasoning solution containing a seasoning, in the first step, the taste of the seasoning solution can be adjusted and fish odor can be suppressed.
[0016]
The temperature at which the protease is permeated in the first step is preferably 5 ° C. or less. Histamine is particularly difficult to generate at a temperature of 5 ° C. or lower, and in this case, the effect of suppressing the generation of histamine can be enhanced. At this time, it is preferable to carry out the protease permeation treatment by storing in a refrigerator set at 5 ° C. or lower.
[0017]
The protease may have an optimum temperature of 80 ° C or higher. As such a thermostable enzyme, for example, papain (trade name “Papain W-40”) can be used. When the optimum temperature is 80 ° C. or higher, sterilization and cooking can be performed by maintaining the temperature in the predetermined temperature range in the second step. In the second step, when the temperature is kept at a temperature of 80 ° C. or more for 20 to 90 minutes, heat can normally be passed through the raw meat to such an extent that it can be eaten.
[0018]
It is preferable to make a plurality of holes in the raw meat with a needle before or during the first step. As a method for making a plurality of holes in raw meat with a needle, a tenderizing method is particularly preferable. It is preferable that a large number of holes are formed in the whole raw meat, such as a sword mountain. By making a hole, the protease can easily penetrate, and softening can be promoted.
[0019]
The predetermined time of the first step is preferably 12 hours to 24 hours. The predetermined time of the second step is preferably 20 minutes to 90 minutes, particularly preferably 30 minutes to 60 minutes. If the time is shorter than 20 minutes, the softening effect is low, and if the time is longer than 90 minutes, the softening proceeds too much. The second step can be performed, for example, by packaging raw meat with a food packaging film and heating the raw meat with a warmer or dryer at a set temperature.
[0020]
Further, a third step of heating and cooking the meat after the second step at a temperature of 80 ° C. or more may be included. In this case, the processed meat of the fish which is soft and easy to eat can be manufactured by the third step. Further, it is preferable to inactivate the protease in the third step. The heating cooking may be performed by steaming, roasting after roasting, roasting, boiling in water, fry, microwave heating, or any other method, for example, an oven heated to 250 ° C.
[0021]
In the present invention, the protease may be any one of an acidic protease, a neutral protease, and an alkaline protease. For example, collagenase, glutaminase, bacterial protease (such as trade name "bioprase"), papain, trade name "Proleather", In addition to bromelain and peptidase, an enzyme mixture such as pancreatin may be used, but papain is particularly preferred. In the present invention, the protease is preferably in the form of a powder or an aqueous solution, but may be in any other form.
[0022]
The amount of protease attached can be appropriately selected. When the protease is added in the form of an aqueous solution, the concentration can be appropriately selected. However, a concentration of 0.1% by weight or more is preferable because a clear softening effect is obtained. can do. The flour, sugar, salt, soy sauce and other seasonings or ingredients may be added to the protease.
[0023]
When the product is distributed, the product may be shipped after the third process, or may be shipped after the first process, and the store may perform the second process and, if necessary, the third process.
[0024]
【Example】
After using the albacore tuna as a sample and attaching protease thereto, the breaking strength was measured using a rheometer. 17 kinds of proteases shown in Table 1 were used. In Table 1 and FIG. 1, each protease is indicated by a trade name.
[0025]
[Table 1]

[0026]
The sample was shaped into a thickness of 1 cm, a length of 5 cm, and a width of 3 cm, and subjected to an enzyme treatment with a protease. The method of adhering the enzyme includes powder dusting (a method of evenly spraying the protease powder on the sample surface), dipping (a method of dipping the sample in the protease aqueous solution), and tenderizing (a number of holes are drilled in the sample with a needle to form the protease aqueous solution). Dipping method) and an injector method (a method of injecting an aqueous protease solution into a sample with a syringe needle). The aqueous protease solution used in the immersion method, the tenderizing method and the injector method had a uniform protease concentration of 1% by weight.
[0027]
When performing the enzyme treatment, prepare two samples of the same size as possible, cut out from the same block of albacore tuna, and perform the enzyme treatment on one, and the other without the enzyme for comparison with the former for comparison. The same treatment was performed. After attaching the enzyme, it was refrigerated for 12 hours in a refrigerator kept at 5 ° C. After 12 hours, the reaction was performed for 1 hour in an incubator set at 40 ° C.
[0028]
Although the optimum temperature and the optimum pH of each enzyme are different, these temperature and time conditions were determined in consideration of deterioration of the sample as food. As shown in FIG. 2, when the incubation temperature was set at 40 ° C., the sample temperature reached only 30 ° C. However, when the temperature of the incubator was set to 50 ° C., the sample temperature reached 40 ° C., but after 1 hour, the sample was in a half-heated state, so the experimental conditions were set to 40 ° C.
[0029]
After the incubation, the breaking strength of both was measured using a rheometer, and the reduction rate of the breaking load was calculated. The breaking strength was determined by measuring the load when breaking at right angles to the arrangement of the muscle fibers.
[0030]
The result is shown in FIG.
As shown in FIG. 1, all samples to which the enzyme was attached showed a significant decrease in breaking load. From this, it can be seen that by attaching the protease to the raw meat of Albacore tuna, the raw meat is softened. Looking at the results for each method of enzyme addition, the tenderizing method softened the muscle with any of the enzymes constantly. In the powder dusting method, it is difficult to coat the muscle surface with the enzyme uniformly, and sometimes it becomes harder than the control sample. The injector method also had a remarkable effect on softening with many types of proteases. In each case, the effect of protease was strongly observed on the muscle surface.
There was no significant increase in histamine in raw meat softened by the enzyme. The raw meat softened by the enzyme was heated at 250 ° C. in an oven. As a result, a product having a soft texture without being hardened could be obtained.
[0031]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the softened fish meat which can soften the heated fish meat, such as a skipjack and a tuna, and can suppress generation | occurrence | production of the allergic symptom by histamine can be provided.
[Brief description of the drawings]
FIG. 1 is a graph showing the rupture load reduction rate of a sample according to an example of the present invention by an enzyme treatment.
FIG. 2 is a graph showing the relationship between sample temperature and time during incubation.
FIG. 3 is a graph showing breaking loads at break points of heated and unheated fish meat.

Claims (10)

A first step of infiltrating a raw fish meat with a protease having an optimal temperature of 40 ° C. or higher at a temperature of 10 ° C. or lower, and a second step of activating the protease in the raw meat and keeping the same for a predetermined time after the first step. , A method for producing softened fish meat. The first step comprises attaching the protease to the raw meat and maintaining the raw meat at a temperature of 10 ° C. or lower for a predetermined time, and the second step comprises maintaining the raw meat at a temperature range of 50 ° C. to 80 ° C. for a predetermined time. The method for producing softened fish meat according to claim 1, wherein: The method according to claim 1 or 2, wherein the first step comprises immersing the raw meat in an aqueous solution of the protease and maintaining the raw meat at a temperature of 10 ° C or lower for a predetermined time. 4. The method according to claim 3, wherein the aqueous solution contains a seasoning. 5. The method for producing softened fish meat according to claim 1, wherein the temperature at which the protease is permeated in the first step is 5 ° C. or less. 6. The method according to claim 1, wherein the protease has an optimum temperature of 80 ° C. or higher. 7. The method for producing softened fish meat according to claim 1, wherein a plurality of holes are made in the raw meat with a needle before or during the first step. The method according to claim 1, 2, 3, 4, 5, 6, or 7, wherein the predetermined time in the second step is 20 minutes to 90 minutes. 9. The softening process according to claim 1, further comprising a third step of heating and cooking the meat after the second step at a temperature of 80 [deg.] C. or more. Fish meat production method. The said fish is bonito mackerel sawara marusoda marina, tuna, yellowfin, bigeye, binnaga, bluefin tuna, swordfish, marlin, and other mackerel fish. 10. The method for producing a softened fish meat according to 6, 7, 8 or 9.

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