JP2006101822A - Method for producing eel processed goods - Google Patents
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- JP2006101822A JP2006101822A JP2004295907A JP2004295907A JP2006101822A JP 2006101822 A JP2006101822 A JP 2006101822A JP 2004295907 A JP2004295907 A JP 2004295907A JP 2004295907 A JP2004295907 A JP 2004295907A JP 2006101822 A JP2006101822 A JP 2006101822A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims description 21
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 2
- 229910052698 phosphorus Inorganic materials 0.000 claims description 2
- 239000011574 phosphorus Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 230000003647 oxidation Effects 0.000 abstract description 7
- 238000007254 oxidation reaction Methods 0.000 abstract description 7
- 238000010025 steaming Methods 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 230000003631 expected effect Effects 0.000 abstract 1
- 210000001584 soft palate Anatomy 0.000 abstract 1
- 235000019645 odor Nutrition 0.000 description 18
- 241000252073 Anguilliformes Species 0.000 description 16
- 239000000047 product Substances 0.000 description 14
- 238000012360 testing method Methods 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 235000015067 sauces Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- RVBUGGBMJDPOST-UHFFFAOYSA-N 2-thiobarbituric acid Chemical compound O=C1CC(=O)NC(=S)N1 RVBUGGBMJDPOST-UHFFFAOYSA-N 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 108090000526 Papain Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 229940055729 papain Drugs 0.000 description 2
- 235000019834 papain Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 235000012019 baked potatoes Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- SAQIIXUDKZKSPO-UHFFFAOYSA-N butan-1-ol;pyridine Chemical compound CCCCO.C1=CC=NC=C1 SAQIIXUDKZKSPO-UHFFFAOYSA-N 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- BHEPBYXIRTUNPN-UHFFFAOYSA-N hydridophosphorus(.) (triplet) Chemical compound [PH] BHEPBYXIRTUNPN-UHFFFAOYSA-N 0.000 description 1
- -1 lipid peroxides Chemical class 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は、うなぎ加工品の製造方法に関し、更に詳細には、不快臭並びに酸化が抑えられ、柔らかい食感を有する風味に優れたうなぎ加工品の製造方法に関する。 The present invention relates to a method for manufacturing a processed eel product, and more particularly, to a method for manufacturing a processed eel product that has an unpleasant odor and oxidation, and has a soft texture.
うなぎの主要な調理法である蒲焼きにおいて、関東では、うなぎを背開きにし、白焼きした後、蒸してからたれをつけて焼くいわゆるつけ焼きにする方法が一般的であり、一方、関西では、うなぎを腹裂きし、蒸さずにうなぎを白焼きにして、たれをつけて焼く、直火焼きにする方法が一般的である。
工業的には、開裂したうなぎをガスバーナーで白焼きにした後、蒸し機で蒸煮し、たれに浸漬してガスバーナーで焼いて蒲焼きとすることにより製造されている。通常、蒲焼きは、下焼きと呼ばれる焼付け用の工程と、粘度の高い仕上げたれを付着させる目的で行われる仕上げ焼きの工程との２工程に分かれている。
近年、蒲焼きの原料となるうなぎは養殖されたものが多く、特に中国において養殖されたものが供されることが多い。養殖されたうなぎを用いて製造したうなぎの蒲焼きは、原料となるうなぎの餌や養殖の環境により泥臭さ、生臭さや酸化臭といった不快臭が強くなる場合がある。また、食感も弾力に乏しく硬い場合がある。
In the eel grilling, which is the main cooking method for eels, in the Kanto region, the so-called tsukeyaki method is generally used. It is a general method to split the belly, whiten the eel without steaming, bake it with sauce, and bake directly.
Industrially, it is manufactured by whitening grilled eels with a gas burner, then steaming with a steamer, immersing in sauce, and baking with a gas burner. Ordinary baking is divided into two processes, a baking process called pre-baking, and a final baking process performed for the purpose of adhering a high-viscosity finish.
In recent years, eel, which is a raw material for grilled eel, has been cultivated in many cases, and especially cultivated in China. An eel grilled eel produced using a cultured eel may have an unpleasant odor such as a mud, a raw odor and an oxidative odor depending on the feed of the eel used as a raw material and the culture environment. In addition, the texture may be hard with poor elasticity.
うなぎの蒲焼きにおけるこうした不快臭や食感における問題点を解決する手段として、パパイン及び有機酸を含有する肉、魚貝類の呈味改良、鮮度維持剤が提案されている。うなぎを対象とした試験例として、パパイン５ｇ及びクエン酸１５ｇを水１０リットルに溶解した水溶液中に、生きたうなぎを２０分間泳がせた後、料理すると皮が柔らかく、不快臭がなくなるというものである（特許文献１参照）。 As means for solving such problems of unpleasant odor and texture in grilled eel, papain and organic acid-containing meat, fish shellfish taste improvement, freshness maintenance agent has been proposed. As a test example for eels, a live eel is allowed to swim for 20 minutes in an aqueous solution in which 5 g of papain and 15 g of citric acid are dissolved in 10 liters of water. (See Patent Document 1).
しかし、特許文献１に記載の方法で対象となるのは、生きたうなぎのみであり、また、この方法では食感や風味の点で十分な効果が得られない。そこで、処理の対象が活き締めするなどしたうなぎであり、食感や風味の点でより優れたうなぎの蒲焼きの製造方法の開発が求められていた。 However, the method described in Patent Document 1 is only for live eels, and this method does not provide sufficient effects in terms of texture and flavor. Therefore, development of a method for producing an eel broiled eel that is superior in terms of texture and flavor has been demanded.
本発明の目的は、うなぎ加工品を製造する方法において、不快臭並びに酸化が抑えられ、柔らかい食感を有する風味に優れたうなぎ加工品の製造方法を提供することにある。 An object of the present invention is to provide a method for producing a processed eel product, which has an unpleasant odor and oxidation, and has a soft texture and excellent flavor.
本発明を概説すれば、本発明の第１の発明は、白焼きしたうなぎをみりんで処理し、蒸煮後、蒲焼きにすることを特徴とするうなぎ加工品の製造方法に関する。本発明の第２の発明は、うなぎ重量に対して１０％（ｖ／ｗ）以上のみりんで５秒間以上処理するうなぎ加工品の製造方法に関する。更に、本発明の第３の発明は、第１又は第２の発明により得られるうなぎ加工品に関する。 Briefly describing the present invention, the first invention of the present invention relates to a method for producing a processed product of eel, characterized in that a white-baked eel is treated with mirin, cooked and then boiled. 2nd invention of this invention is related with the manufacturing method of the eel processed goods which process for 5 second or more only by phosphorus 10% (v / w) or more with respect to an eel weight. Furthermore, the third invention of the present invention relates to an eel product obtained by the first or second invention.
本発明者らは、上記課題を解決すべく鋭意検討を行った結果、白焼きしたうなぎをみりんで処理し、蒸煮した後、蒲焼きにすることにより、不快臭並びに酸化が抑えられ、柔らかい食感を有する風味に優れたうなぎ加工品が得られることを見出し、本発明を完成させた。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have processed a white-baked eel with mirin, boiled it, and then boiled to suppress unpleasant odor and oxidation, and a soft texture The present inventors have found that a processed eel product having an excellent flavor can be obtained.
本発明の白焼きしたうなぎをみりんで処理し、蒸煮した後、蒲焼きにする製造方法によれば、不快臭並びに酸化が抑えられ、柔らかい食感を有する風味に優れたうなぎ加工品を提供することができる。 According to the manufacturing method of treating the white-baked eel of this invention with mirin, steaming and then baking it, an unpleasant odor and oxidation are suppressed, and a processed eel product with a soft texture and excellent flavor is provided. Can do.
以下、本発明を具体的に説明する。
本発明におけるうなぎ加工品の製造方法は、白焼きしたうなぎをみりんで処理し、蒸煮した後、蒲焼きにすることが特徴である。
本発明におけるうなぎとは、食用とすることができるうなぎであれば特に限定はなく、例えば、うなぎ属に含まれるうなぎ、いわゆるニホンウナギ、ヨーロッパウナギ、アメリカウナギ等が挙げられる。
The present invention will be specifically described below.
The process for producing processed eel products according to the present invention is characterized in that white-baked eels are treated with mirin, boiled and then boiled.
The eel in the present invention is not particularly limited as long as it is an edible eel, and examples include eels included in the genus Unagi, so-called Japanese eels, European eels, American eels, and the like.
本発明におけるみりんとは、酒税法でいうところのみりんであればよい。例えば、みりん（本みりん）、焼酎乙類を加えた２種（旧式）みりん等が挙げられる。加工食品の香味への影響が少ないものを適宜選択すればよい。また、みりん類似調味料等の発酵調味料も使用できるが、エキス分の多い本みりんの使用が特に好適である。
本発明に用いるみりんの量は、特に限定はないが、うなぎ重量に対して１０％（ｖ／ｗ）以上が好ましい。より好ましくは１５％（ｖ／ｗ）である。１０％（ｖ／ｗ）未満では、うなぎ加工品を製造したときにうなぎの不快臭が強く残り、食感における改善効果も認められない。１０％（ｖ／ｗ）以上であれば、うなぎ加工品を製造したときに、うなぎの不快臭がなく、食感における改善効果が認められる。
The mirin in the present invention may be phosphorous only in terms of the liquor tax law. For example, mirin (hon mirin), 2 types (old style) mirin with shochu oysters added, and the like. What has little influence on the flavor of processed food should just be selected suitably. In addition, fermented seasonings such as mirin-like seasonings can be used, but use of main mirin with a high extract content is particularly suitable.
The amount of mirin used in the present invention is not particularly limited, but is preferably 10% (v / w) or more based on the weight of eel. More preferably, it is 15% (v / w). If it is less than 10% (v / w), an unpleasant odor of eel remains strongly when a processed eel product is produced, and an improvement effect on the texture is not recognized. If it is 10% (v / w) or more, when the processed eel product is produced, there is no unpleasant odor of eel, and an effect of improving the texture is recognized.
次に、白焼きしたうなぎのみりんでの処理時間は、５秒間以上、好ましくは１０秒間以上である。処理時間が５秒間未満では、うなぎ加工品を製造したときにうなぎの不快臭が強く残り、食感における改善効果も認められない。
なお、本発明における「みりんでの処理」では、「みりんに漬込む」のが代表的処理であるが、みりんをシャワーする、あるいはスプレーするといった漬込みと同等の効果を持つものであれば特に限定はない。
本発明のうなぎ加工品とは、蒲焼きとしたそのものだけでなく、山椒等を入れて更に甘いたれあるいは甘辛のたれで炊き込む等の加工処理を行ったもの、あるいはそれらを冷凍処理したもの等を含む。うなぎを一匹そのまま蒲焼きとした長蒲焼き、串に刺した串蒲焼き、佃煮、うなぎ混ぜごはんの素、お茶漬けの素等が挙げられる。
Next, the processing time with white-baked eel mirin is 5 seconds or more, preferably 10 seconds or more. When the treatment time is less than 5 seconds, the unpleasant odor of eel remains strong when the processed eel product is produced, and the improvement effect on the texture is not recognized.
In the “treatment with mirin” in the present invention, “simmering in mirin” is a typical treatment, but it is particularly limited as long as it has an effect equivalent to soaking such as showering or spraying mirin. There is no.
The processed eel product of the present invention includes not only baked potato itself, but also those that have been subjected to processing such as adding yam and cooking with sweet or spicy sauce, or those that have been frozen. . There are long-boiled eels made from eel as it is, grilled skewers, skewered simmered rice, eel-mixed rice, Ochazuke-no-mochi.
（検討例１）
漬込むみりんの量を変えてうなぎの蒲焼きを調製し、蒲焼きにしたときのうなぎの不快臭及び食感への影響を検討した。
白焼きにしたうなぎ１５０ｇを、表１に示す量の本みりん〔宝酒造（株）製〕に２０秒間漬込み、蒸煮した後、たれを漬けて焼いてうなぎの蒲焼きとした。
うなぎの蒲焼きの官能評価試験を行った。結果を表１に示す。官能評価試験の結果は、◎：とてもよい、○：よい、△：ややよい、×：悪い、を意味する。
(Examination example 1)
The amount of mirin to be pickled was changed to prepare eel grilled eel, and the effect of eel on the unpleasant odor and texture was investigated.
Unbaked eels (150 g) were soaked in Hon Mirin (Takara Shuzo Co., Ltd.) in the amount shown in Table 1 for 20 seconds, boiled, then dipped in the sauce and baked to make an eel broiled.
A sensory evaluation test of eel broiled was conducted. The results are shown in Table 1. The result of the sensory evaluation test means ◎: very good, ○: good, △: slightly good, ×: bad.
表１の結果より、白焼きしたうなぎを漬込むみりんの量が１０％（ｖ／ｗ）以上、好ましくは１５％（ｖ／ｗ）以上では、蒲焼きにしたときのうなぎの不快臭が抑えられ、食感が柔らかくなり、風味が好ましいことが分かった。 From the results shown in Table 1, the unpleasant smell of eel when roasted is suppressed when the amount of mirin in which baked white eel is pickled is 10% (v / w) or more, preferably 15% (v / w) or more. It has been found that the texture becomes soft and the flavor is favorable.
（検討例２）
みりんに漬込む時間を変えてうなぎの蒲焼を調製し、蒲焼きにしたときのうなぎの不快臭及び食感への影響を検討した。
白焼きにしたうなぎ１５０ｇを、３０ｍｌの本みりん〔宝酒造（株）製〕に表２に示す時間漬込み、蒸煮した後、たれを漬けて焼いてうなぎの蒲焼きにした。
うなぎの蒲焼きの官能評価試験を行った。結果を表２に示す。官能評価試験の結果は、◎：とてもよい、○：よい、△：ややよい、×：悪い、を意味する。
(Examination example 2)
The time for soaking in mirin was changed to prepare eel grilled eel, and the effect on the unpleasant odor and texture of eel when grilled.
150 g of white-baked eel was soaked in 30 ml of Hon Mirin (Takara Shuzo Co., Ltd.) for the time shown in Table 2, steamed, then soaked and grilled to make an eel broiled.
A sensory evaluation test of eel broiled was conducted. The results are shown in Table 2. The result of the sensory evaluation test means ◎: very good, ○: good, △: slightly good, ×: bad.
表２の結果より、白焼きしたうなぎを５秒間以上、特に１０秒間以上みりんに漬込むことにより、蒲焼きにしたときのうなぎの不快臭が抑えられ、食感が柔らかくなり、風味が好ましいことが分かった。 From the results shown in Table 2, it is preferable that the unpleasant smell of eels when baked in eel is suppressed, the texture is soft, and the flavor is preferred by immersing the white eel in the mirin for 5 seconds or more, especially 10 seconds or more. I understood.
以下、実施例によって本発明を更に具体的に説明するが、本発明がこれらの実施例に限定されるものではない。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.
白焼きしたうなぎ１５０ｇを、３０ｍｌの本みりん〔宝酒造（株）製〕に３０秒間漬込み、蒸煮した後、たれを漬けて焼いてうなぎの蒲焼きにした。
対照としては、白焼きしたうなぎを蒸煮し、たれをかけて更に焼いてうなぎの蒲焼きとした（対照１）。
調製したうなぎの蒲焼きの官能評価試験を行った。結果を表３に示す。なお、官能評価試験の結果は、◎：とてもよい、○：よい、△：ややよい、×：悪い、を意味する。
150 g of white-baked eel was soaked in 30 ml of Hon Mirin (Takara Shuzo Co., Ltd.) for 30 seconds, steamed, soaked in sauce and baked to make an eel broiled.
As a control, white-baked eel was steamed and baked with sauce to make an eel broiled (control 1).
The sensory evaluation test of the prepared eel broiled was performed. The results are shown in Table 3. In addition, the result of a sensory evaluation test means ◎: very good, ○: good, Δ: slightly good, ×: bad.
表３の結果より、白焼きしたうなぎをみりんに漬込み、蒸煮した後、蒲焼きとすることにより、柔らかく、生臭さ、泥臭さや酸化臭といった不快臭が抑えられ、風味に優れたうなぎの蒲焼きが得られた。 From the results shown in Table 3, eel-baked eels with excellent flavors are obtained by immersing white-baked eels in mirin, steaming them, and making them baked to suppress unpleasant odors such as softness, raw odor, mud odor and oxidation odor. It was.
白焼きしたうなぎ１５０ｇを、２００ｍｌの本みりん〔宝酒造（株）製〕に１０秒間漬込み、蒸煮した後、たれを漬けて焼いてうなぎの蒲焼きにした。
対照としては、白焼きしたうなぎを蒸煮し、たれをかけて更に焼いてうなぎの蒲焼きにした（対照２）。
調製したうなぎの蒲焼きのチオバルビツル酸価及び破断応力を測定した。
150 g of white-baked eel was soaked in 200 ml of Hon Mirin (Takara Shuzo Co., Ltd.) for 10 seconds, steamed, then soaked and grilled to make an eel broiled.
As a control, white-baked eel was steamed and baked into a bowl of eel (control 2).
The thiobarbituric acid value and the breaking stress of the prepared eel broiled were measured.
チオバルビツル酸価の測定は、次の通り行った。
試料３ｇ（湿重量）をホモジナイズ用チューブに秤量し、３０（ｗ／ｖ％）になるようにＫＣｌ溶液を加えて、８，０００ｒｐｍで２分間ホモジナイズした。このホモジネート試料０．１ｍｌに、ＳＤＳ水溶液０．２ｍｌ、酢酸緩衝液１．５ｍｌ、ＢＨＴ酢酸溶液５０μｌ、ＴＢＡ水溶液１．５ｍｌ、水０．７ｍｌを試験管に順に加え、密栓してよく振り混ぜた。試験管を５℃で６０分間保持した後、沸騰水浴中で６０分間加熱し冷却した。次いで、水１．０ｍｌ、ブタノール−ピリジン混液５．０ｍｌをこれに加えて攪拌した後、３，０００ｒｐｍで１０分間遠心分離し、上清液の５３２ｎｍにおける吸光度Ａを測定した。別に、試料を含まない対照液について同様の操作を行って得られた上清液の吸光度Ａ0を測定した。
吸光度Ａ及びＡ0より以下の計算式を用いて、チオバルビツル酸価（μｍｏｌ／ｇ・ｗｅｔ）を求めた。
（Ａ−Ａ0）／１５６０００×５．８／１０3 ×１０2／３ × １０6
The thiobarbituric acid value was measured as follows.
3 g (wet weight) of the sample was weighed into a homogenizing tube, a KCl solution was added so as to be 30 (w / v%), and homogenized at 8,000 rpm for 2 minutes. To 0.1 ml of this homogenate sample, 0.2 ml of an SDS aqueous solution, 1.5 ml of an acetic acid buffer solution, 50 μl of a BHT acetic acid solution, 1.5 ml of an aqueous TBA solution, and 0.7 ml of water were sequentially added to a test tube, and the tube was tightly sealed and shaken well. . The test tube was kept at 5 ° C. for 60 minutes, and then heated and cooled in a boiling water bath for 60 minutes. Next, 1.0 ml of water and 5.0 ml of butanol-pyridine mixed solution were added and stirred, and then centrifuged at 3,000 rpm for 10 minutes, and the absorbance A at 532 nm of the supernatant was measured. Separately, the absorbance A 0 of the supernatant obtained by performing the same operation on the control solution containing no sample was measured.
The thiobarbituric acid value (μmol / g · wet) was determined from the absorbances A and A 0 using the following calculation formula.
(A-A 0) /156000×5.8/10 3 × 10 2/3 × 10 6
破断応力の測定は、テクスチャー・アナライザー〔Ｓｔａｂｌｅ Ｍｉｃｒｏ Ｓｙｓｔｅｍｓ社製〕を用いて、室温（温度２５℃）において、概略２ｃｍ×２ｃｍに切断したうなぎを、直径１．５ｍｍのプローブにより測定した。測定条件は、Ｐｒｅ−Ｓｐｅｅｄ：２．０ｍｍ／秒、Ｔｅｓｔ−Ｓｐｅｅｄ：１．０ｍｍ／秒、Ｄｉｓｔａｎｃｅ：３０．０ｍｍ、Ａｕｔｏ：５ｇで行った。
結果を表４に示す。
The rupture stress was measured using a texture analyzer (manufactured by Stable Micro Systems) at room temperature (temperature 25 ° C.) with an eel cut into approximately 2 cm × 2 cm with a probe having a diameter of 1.5 mm. The measurement conditions were Pre-Speed: 2.0 mm / second, Test-Speed: 1.0 mm / second, Distance: 30.0 mm, and Auto: 5 g.
The results are shown in Table 4.
表４の結果より、白焼きしたうなぎをみりんに漬込み、蒸煮した後、蒲焼きとすることにより、チオバルビツル酸価が低い値、すなわち過酸化脂質の上昇が抑制されたうなぎの蒲焼きが得られた。食感においては、破断応力がかなり小さくなっており、柔らかく仕上がっていた。 From the results shown in Table 4, eel-baked eels with a low thiobarbituric acid value, that is, an increase in lipid peroxides, were obtained by immersing white-baked eels in mirin, steaming, and baking. In the texture, the breaking stress was considerably small, and the texture was soft.
本発明の製造方法により、不快臭並びに酸化が抑えられ、柔らかい食感を有する風味に優れたうなぎ加工品、特にうなぎの蒲焼きが得られる。したがって、本発明は極めて優れたうなぎ加工品の製造方法であり有用である。 By the production method of the present invention, an unpleasant odor and oxidation are suppressed, and an unprocessed eel product having a soft texture and excellent flavor is obtained, in particular, an eel grilled eel. Therefore, the present invention is an extremely excellent method for producing processed eel products and is useful.
Claims (3)
An processed eel product obtained by the production method according to claim 1.
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| JP2008237149A (en) * | 2007-03-28 | 2008-10-09 | Takara Shuzo Co Ltd | Preliminary soaking liquid and method for using the same |
| JP2009225694A (en) * | 2008-03-20 | 2009-10-08 | Hatakenaka Shoyu:Kk | Method for producing eel kabayaki, eel kabayaki, soaking seasoning liquid used for the kabayaki, and dip sauce for eel kabayaki |
| JP2010233460A (en) * | 2009-03-30 | 2010-10-21 | Takara Shuzo Co Ltd | Method for treating food material, and material for inhibiting aldehyde generation |
| CN110463628A (en) * | 2019-09-03 | 2019-11-19 | 福建福铭食品有限公司 | A kind of preparation method of Broiled River Eel |
| CN111657450A (en) * | 2020-06-23 | 2020-09-15 | 福建农林大学 | Production method of high-quality roasted eel slices |
| CN112515091A (en) * | 2019-09-19 | 2021-03-19 | 童杨华 | Japanese eel meal food and preparation method thereof |
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| JP2008237149A (en) * | 2007-03-28 | 2008-10-09 | Takara Shuzo Co Ltd | Preliminary soaking liquid and method for using the same |
| JP4753436B2 (en) * | 2007-03-28 | 2011-08-24 | 宝酒造株式会社 | Underpickling treatment liquid and its usage |
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| JP2010233460A (en) * | 2009-03-30 | 2010-10-21 | Takara Shuzo Co Ltd | Method for treating food material, and material for inhibiting aldehyde generation |
| CN110463628A (en) * | 2019-09-03 | 2019-11-19 | 福建福铭食品有限公司 | A kind of preparation method of Broiled River Eel |
| CN112515091A (en) * | 2019-09-19 | 2021-03-19 | 童杨华 | Japanese eel meal food and preparation method thereof |
| CN111657450A (en) * | 2020-06-23 | 2020-09-15 | 福建农林大学 | Production method of high-quality roasted eel slices |
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