JP2006304744A - Method for removing odor, etc. of fish-and-shellfish processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method solving the problem that the bitterness, harshness, astringency, fishiness, etc. of processed foods which are produced by seasoning fish-and-shellfish-pretreated raw materials with common salt and seasonings followed by drying and sterilization have been unable to be completely removed so far. <P>SOLUTION: The method is the most principally characterized by comprising the following alternative steps: First, a raw material obtained by pretreating a fish is immersed in a 2-5% aqueous solution of powdered skim milk or soybean milk for 2-3 h to remove odor, etc. seasoning, sterilization and drying the fish. Secondly, the raw material is finely chopped with a meat chopper followed by adding common salt and a seasoning and then agitation, and a 2-5% water-dispersed powdered skim milk or soybean milk is mixed into 100 wt.% of the resulting product and agitated for about 5 min and making a molding processing. Thirdly, a raw material prepared by removing foreign matter from the internal organs of a fish is immersed in 2-5% aqueous solution of powdered skim milk or soybean milk for 2-3 h to remove odor, etc. and being seasoned. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention is a method for removing odors generated from substances that are the source of the bitterness, bitter taste, and raw odor of fish in the process of processing raw materials that have been pre-processed in the process of processing processed food products of seafood. It is about.

  The patent document published as a deodorizing method of the processed food of seafood is shown. Oyster powder itself having a deodorizing effect (Patent Document 1), CH2 = C <deodorant containing an enzyme modified with a copolymer of a group-containing compound and anhydrous malean as a deodorizing component (Patent Document) 2) A processing tube filled with zeolite (Patent Document 3), a method of adding and mixing diatomaceous earth 5 to 20 percent to the extract solid content of seafood extract (Patent Document 4), hot spring water and dokudami grass are mixed. A liquid obtained by filtering the fermented liquid, adding rice bran, ripening and extracting and adding alcohol (Patent Document 5), contacting seafood lipids with edible yeast and fermentable edible organic matter in a suspended aqueous liquid, Method for removing unpleasant odor of seafood lipids containing polyunsaturated fatty acids (Patent Document 6), seafood was impregnated with ethanol aqueous solution, then boiled in salt-containing aqueous solution, and then taken out from the salt-containing aqueous solution seafood After removing the edible part and the head from the fish body, the odor removal method (Patent Document 7), the odor removal method of adding a saccharide to the seafood extract and dissolving it and overheating (Patent Document 8), Fish meat comprising a step of hot-water extracting orbital oil containing 15% or more of docosahexaenoic acid contained in the vicinity of the eyeball in the head and deodorizing it into purified fish oil, and adding the purified fish oil to fish meat surimi A method for producing a kneaded product (Patent Document 9), bamboo leaf and stem powder, and after extraction of chlorophyll and the like with an organic solvent, the bamboo leaf and stem powder is used as a main ingredient of a food deodorant. A known combination of deodorant (Patent Document 10), shellfish, seafood calcium part without using chemicals or the like, calcined at the indicated temperature and dissolved in water Remove the color and smell of its internal organs And a method (Patent Document 11). As a method for deodorizing reconstituted milk, reconstituted milk such as skim milk powder or whole milk powder milk is brought into contact with a synthetic adsorption resin such as weakly basic anion exchange resin, amphoteric ion exchange resin or non-functional group type adsorption resin. There is a method for deodorizing odors such as overheated odor and powdery odor (Patent Document 12).

  However, processed foods and kneaded products made from seafood have a slight bitter taste, and there are many cases that cause damage to the original taste of seafood, and completely remove the raw odor containing bitterness. It is not possible. In addition, products that impair the flavor of processed foods such as oysters and astringency can be produced. For this reason, it is difficult to identify the underlying substance that generates bitterness, pungent taste, astringent taste, raw odor, etc., but possibly the components of seafood are oxidized to generate hydrogen peroxide. It seems that oxides are generated. For this reason, it is difficult to make delicious processed seafood that generates odors. Processed foods have the disadvantage that the original taste of seafood cannot be achieved to the extent that those who eat it feel that it is delicious.

  In the application to promote the production and sales by removing the bitter taste, fishy taste, astringent taste, raw smell including raw odor, etc. It is a major obstacle for seasoning processed foods. Specifically, the smell of seafood, such as remaining enough to feel a bitter taste, remaining enough to feel a raw odor, or exaggerated, or the taste of the seasoning chemically changed by seasoning The problem that is desired to be solved by the underlying material presents a complex picture.

As this improvement measure, there are prior arts as listed in Patent Documents 1-12. Any of the techniques disclosed in any document attempts to solve the above-described problem, and even though each technique has its characteristics, it is difficult to completely solve the problem. The present invention is proposed for the purpose of providing a delicious processed food of seafood by utilizing a protein contained in skim milk powder or soy milk. Non-Patent Document 1 is cited for showing a component table of skim milk as a reference. According to Non-Patent Document 1, skim milk has an energy of 32 kcl per 100 grams of edible portion, protein 3.2 g, lipid 0.1 g, carbohydrate 4.7 g, ash 0.7 g, calcium 100 g, phosphorus 95 g, iron 0.1 g, 50 g of sodium, 150 g of potassium, and other water and vitamins include A, B1, B2, niacin, C and the like. The amount of protein contained in skim milk is identified by the amount of protein contained as a component of skim milk compared with this. It is known that soy milk contains a large amount of vegetable protein. It is known as a protein property that animal plant protein has an action of eliminating odor.
JP 2002-125562 A JP 2001-161800 A Japanese Unexamined Patent Publication No. 2000-078959 Japanese Patent Laid-Open No. 10-210954 JP 10-033649 A Japanese Patent Laid-Open No. 08-140592 Japanese Patent Application Laid-Open No. 08-089213 JP 07-289206 A Japanese Patent Application Laid-Open No. 06-046802 JP 05-292903 A Japanese Patent Laid-Open No. 05-130851 JP 05-284907 A New food composition table, page 76, excerpt issued on November 10, 1998 Hitotsubashi Publishing Co., Ltd. Science of milk, meat, and eggs Characteristics and functions, pages 204 to 207, published on October 20, 1998

  The problem to be solved is to eliminate the bitterness, pungent taste, astringent taste, raw odor, etc. of the food processed into the raw material pretreated with seafood. Because it is not possible to completely remove the above-mentioned substances such as odors from processed foods of seafood, it is the point to try to remove odors by surrounding the substances such as odors with animal and plant proteins. . The present invention surrounds all the substances that are the source of bitterness, sashimi, astringency, raw odor, etc. remaining in processed foods during the processing of seafood with protein molecules and smells. The purpose is to make processed foods that are easy to eat. For this reason, it is related with the manufacturing method using skim milk powder and soymilk in the process of processing seafood into foodstuffs.

  In the present invention, a raw material prepared by pretreating fish is immersed in skim milk powder or 2 to 5 percent aqueous solution of soy milk for 2 to 3 hours to remove odors and the like. After 2 to 3 hours of defatted milk powder or soy milk in 2 to 3 percent aqueous solution to remove odors, the fish is dried or sterilized and canned, and the fish pretreated raw material is cut into small pieces with a meat chopper. In addition, after adding the seasoning and stirring, 2 to 6 percent by weight of skimmed milk powder or soy milk is mixed with water and mixed, followed by a stirring process for about 5 minutes, and then processing the fish. The raw material from which the internal organs are removed is immersed in skim milk powder or 2-5% aqueous solution of soy milk for 2 to 3 hours to remove odors and season the fish. It and, the most important feature that seasoned fish viscera after removing the smell was immersed 2 to 3 hours in an aqueous solution of 2 to skim or soy milk raw material obtained by removing the foreign matter from the fish viscera 5%.

  The removal method such as odor of processed food of the present invention is a method of deodorizing using animal or vegetable proteins contained in skim milk powder or soy milk. The fine particles of high-quality protein, which is the main ingredient, surround the substances that are the source of seafood odors, and have the effect of chemically changing the substances that cause the odor. For this reason, there exists an advantage that the effect which makes processed food delicious is acquired. For the deodorizing action of skim milk powder or soy milk, skim milk powder may be used alone, or soy milk containing soy protein may be used alone. Smell can be removed with skim milk powder or soy milk.

  The purpose of removing odors from processed seafood products was achieved with a small amount of skimmed milk powder or soy milk without leaving a bitter taste, bitter taste, astringency, or raw odor.

Table 1 shows Example 1 of the present invention, and the present invention was implemented in the manufacturing process of the simmered rice cake.

A method of making salmon stew
The purpose of this stew is to eliminate odors such as canned salmon. Example 1 was prepared by simmering salmon fillets in a 5 percent solution of skimmed milk powder for 2 hours and tasting them. Table 1 shows the results of tasting by five sensory testers. As a result of the sensory test, all showed no odor and no bitterness.
The operational effect of using skim milk is the odor that surrounds the base materials such as bitterness, gummy taste, astringent taste, raw odor, etc. by using the protein contained in a large amount in it. Etc. can be erased. Using soy milk that contains a large amount of protein can also eliminate odors.

    Table 2 shows Example 2 of the present invention, and the present invention was carried out in an overnight drying process.

Method for producing overnight dried fish The purpose of producing dried overnight is to produce the original taste of fish meat. In Example 2, the salmon fillet was immersed in a 5 percent aqueous solution of skimmed milk powder for 2 hours and left in the refrigerator for 12 hours. Then, the fillet was baked and tasted. Table 2 shows the results of the sensory test conducted by five sensory testers. As a result of the sensory test, all members showed no odor, 2 people had little bitterness, and 3 people showed no bitterness.
The process of immersing the salmon fillet shown in Example 2 in a 5% aqueous solution of skim milk for 2 hours and leaving it in the refrigerator for 12 hours can be applied to removing odors in the manufacturing process of bonito, mackerel, muroji mushrooms, etc. . The effect of the use of skim milk is that the odor can be eliminated by surrounding the source substance such as odor by using a large amount of protein contained therein. Even if soy milk containing a large amount of protein is used, the odor and other substances are surrounded by protein as well as the action of skim milk powder, and it has the effect of eliminating bitterness, gummy taste, astringency, raw odor, etc. .

    As an application of the above-mentioned method of overnight drying, as a method of removing bitterness and odor in the production process of bonito, mackerel, and muroji bonito, a process of immersing in a 5% aqueous solution of skim milk for 2 hours and leaving in a refrigerator for 12 hours It is possible to remove odors from bonito products.

A method for producing bonito, which is characterized in that bonito ingredients prepared by pre-treating fish such as bonito, mackerel, muroji, etc. are boiled in 2 to 5% water of skimmed milk powder to remove odors and then dried. In Example 3, the effect of the use of skim milk powder is based on the protein contained in a large amount in the skim milk powder, such as the bitter taste, bitter taste, astringency, and raw odor of bonito. The odor can be erased by surrounding the surrounding material. Using the vegetable protein contained in soy milk containing a large amount of protein, there is an effect of eliminating odor and the like in the same manner as the skim milk powder.

    Table 3 shows Example 4 of the present invention, and the present invention was implemented in the manufacturing process of Jacoten.

Production method of Jaco heaven The purpose of the production of Jaco heaven is to remove bitterness, gummy taste, astringent taste, odor of raw odor, etc. with Jaco tempura, sweet potato fried, tsumire, bamboo rings and koji kneaded products. In Example 4, 5% of skimmed milk powder with respect to the weight of surimi of small fish was dissolved in a small amount of water, kneaded into surimi, soaked for 2 hours, and left in a refrigerator for 12 hours. After that, it was prepared in the shape of a coconut heaven, fried in oil and sampled. Table 3 shows the results of the sensory test conducted by five sensory testers. As a result of the sensory test, all of them showed a little smell and all showed a little bitterness. Since Example 3 is a case where 5% of skimmed milk powder is used with respect to the weight of surimi of small fish, the problem can be solved by adding a larger amount of skim milk powder to be kneaded into the surimi. The manufacturing method of Jaco-Ten can also be applied to remove odors in the manufacturing process of sweet potato fried, pickled, bamboo rings, and koji kneaded products. The effect of the use of skim milk powder can eliminate the odor by surrounding the substance that is the source of the odor by using a large amount of protein contained therein. Soy milk is prepared in a process using skim milk powder dissolved in a small amount of water in the manufacturing process of the above-mentioned jakoten, and 5% soy milk is kneaded into the surimi with respect to the weight of the surimi of the small fish. The contained vegetable protein surrounds the original substance such as odor and has the effect of eliminating the odor.

    Example 4 of the present invention was kneaded and the present invention was implemented in the manufacturing process of the product.

    In addition to the coconut tempura, when making deep-fried sweet potato, tsunami, and koji products, dissolve 5% of skimmed milk powder in a small amount of water, and stir for about 5 minutes. Deep-fried tatsuma, tsumire, and koji shapes to produce kneaded products. Jaco heaven and deep-fried sweet potato are shaped and fried in oil. Tsumire is dumpled and boiled with hot water. Stick the sea bream on a plate and boil with hot water.

Manufacturing method of mustard mentaiko When making mustard mentaiko, the internal organs of the fish pretreated with the raw material are immersed in a seasoning solution to which skim milk powder or soy milk is added to make a product.

    In order to make processed foods of seafood delicious products, it is necessary to have good odor. By using the animal vegetable protein contained in this skim milk powder and soy milk to surround the original substances such as odors of processed foods, the bitterness, pungent taste, astringency of processed foods of seafood, Since it can remove raw odors, it is useful for improving the taste of processed foods for seafood.

  The removal method of odor and the like of the present invention surrounds the base substances such as bitterness, savory taste, astringent taste and raw odor of processed foods of seafood with protein molecules, and there is no chemical gap between the molecules. The smell disappears to surround it. Even if the protein contained in soymilk and yogurt is used, the same odor removal effect as that of skim milk powder can be realized.

Claims (12)

  A method for removing the odor of stewed fish, characterized by immersing the fish pretreated raw material in a 2 to 5 percent aqueous solution of skim milk for 2 to 3 hours to remove the odor and so on.   A method for removing the smell of dried fish overnight, characterized by immersing the raw material prepared by pretreating the fish in a 2 to 5 percent aqueous solution of skim milk for 2 to 3 hours to remove the odor and drying the fish.   A method for removing odors of bonito, which is characterized by stewing bonito ingredients prepared from bonito, mackerel, muroji, and other fish with 2-5% skimmed milk to remove odors and drying the fish.     A method for removing the odor of canned fish foods, wherein the fish is sterilized after the fish has been pretreated by immersing it in a 2 to 5 percent seasoning solution of skim milk for 2 to 3 hours to remove the odor. The fish pre-treated ingredients are finely cut with a meat chopper, mixed with salt and seasonings, stirred, and then mixed with 5 to 5% of the skimmed milk powder and mixed for 5 minutes. A method for removing odors from fish kneaded products, which is processed by performing a stirring process to a certain degree.   A method for removing the odor of processed foods of the internal organs, characterized by immersing the raw material from which the internal organs of the fish have been removed in a 2 to 5 percent skim milk solution for 2 to 3 hours to remove the odor and then seasoning the internal organs of the fish .   A method for removing the smell of stewed fish, characterized by immersing the fish-pretreated raw material in an aqueous solution of 2 to 5 percent soy milk for 2 to 3 hours to remove the odor and so on.   A method for removing the odor of dried fish overnight, which is characterized by dipping the fish pretreated raw material in a 2 to 5 percent aqueous solution of soy milk for 2 to 3 hours to remove the odor and drying the fish.   A method for removing odors of bonito, which is characterized by stewing bonito ingredients prepared from bonito, mackerel, muroji, and other fish with 2 to 5 percent soy milk to remove odors and drying the fish.   Removes odors from canned fish foods, which is characterized by immersing the fish-pretreated ingredients in 2-5% soymilk for 2 to 3 hours to remove odors and then sterilizing the fish by adding a seasoning solution. Law. The fish pre-processed raw material is finely cut with a meat chopper, mixed with salt and seasonings, stirred, and then mixed with 2-5% soy milk based on the weight of the finished product, and further stirred for about 5 minutes This is a method for removing the smell of fish paste products, which is characterized by being processed by molding.   A method for removing the smell of processed foods of the internal organs, which comprises immersing the raw material from which the foreign bodies have been removed from the internal organs of the fish in a 2 to 5 percent soy milk solution for 2 to 3 hours to remove the odor and then seasoning the internal organs of the fish.