JP2007097533A - Method for producing fish meat-processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a fish meat-processed food for reducing the raw smell of the fish meat by a simple treatment. <P>SOLUTION: This fish meat-processed food reduced with fishy smell (e.g. fish meat ham, boiled fish paste roll dyed in a pink spiral pattern, boiled fish paste, fish paste dumpling, fish meat sausage, tube-shaped fish paste cake, etc.) is obtained by adding lee white liquor obtained by distilling the sake lees, especially of Shaoxing. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

The present invention relates to a method for producing a processed fish meat food with reduced fishy odor.

  Fish shells have relatively little odor immediately after catching. However, during storage, biological components are gradually decomposed by microbial action and self-digestion, and low-molecular volatile components are produced, resulting in a raw odor. In particular, red fish has a high fat content and a high amount of higher unsaturated fatty acids, and thus tends to produce a characteristic odor due to oxidative degradation of the fatty acids. Fish odor components are roughly divided into 1) volatile nitrogen-containing compounds, 2) volatile fatty acids, 3) volatile carbonyls, 4) volatile sulfur-containing compounds, and 5) non-carbonyl neutral compounds for convenience. We are sensitive to a complex group of compounds that combine these ingredients as fishy odor.

In addition, the variety of processed foods in recent years has tended to dislike the unpleasant odors peculiar to fish and shellfish, such as fish odor, shellfish odor, and fish odor, so-called fish odor. Therefore, a proposal of a method for suppressing fish odor or a material for masking fish odor is strongly desired.

Organic amines, such as trimethylamine and dimethylamine, which are said to be one of the causes of fish odor, are naturally generated during storage, cooking and processing even after vacuum packaging and quick freezing after fish meat is collected. It is difficult to suppress. In this way, fish odor can not be suppressed only by freezing technology, but conversely, freezing has a odor peculiar to freezing, so-called frozen odor, and as a result, one of the causes of consumer complaints It has become.

  In general, as a method of reducing odor, a method of wrapping the odor component in the molecular cavity of the deodorant, a method of changing the odor component into another substance, a method of suppressing the generation source of the odor component, a different odor The method described in the last section is frequently used for foods.

It is known as traditional wisdom to use ginger, salmon, pepper and spices as a method of masking the raw odor of fish meat with different odors. As patent documents, a deodorant of salmon meat combined with fragrant vegetables and green tea (see, for example, Patent Document 1), a fish odor masking method with a fat-soluble ginger flavor (see, for example, Patent Document 2), and water containing charlotte and onion A fish odor masking method using a paste-like extract extracted with alcohol (for example, see Patent Document 3) has been proposed. However, it is not yet sufficient, and development of a method that has a masking effect on fish odor and enhances the deliciousness of the material is desired.

It has also been known for a long time to use vinegar, sake, mirin and the like when cooking fish meat. However, although it is versatile as an easy-to-implement method, the masking effect on fish odors such as vinegar, sake, mirin, etc. is weak, and there is a disadvantage that the balance of the taste is lost if the amount used is increased to increase the effect. is there.

As patent literature, for example, odor suppression effect such as trimethylamine by cooking liquor with increased citric acid and succinic acid content (see, for example, Patent Document 4), fish meat masking method with seasoning liquid containing old sake (see, for example, Patent Document 5) The example in which etc. were described can be given. However, although the masking effect has been improved over vinegar, sake, mirin, etc., the fish odor masking effect by these methods has not yet been satisfactory. As described above, the masking method using brewed sake such as sake, wine, old sake, etc. has not yet achieved a satisfactory effect with a small content of aroma components and other components that suppress fishy odor.

Japanese Unexamined Patent Publication No. 1-312982 JP-A-6-189717 JP 2004-357648 A Japanese Patent Laid-Open No. 2003-310204 JP 2002-125627 A

The objective of this invention is providing the method of manufacturing the fish meat processed food which reduced the raw smell of fish meat, leaving the deliciousness of a raw material.

As a result of intensive studies to solve the above problems, the present inventors have found that the above problems can be solved by adding and using white sake to a processed fish meat food.

That is, the present invention
(1) A method for producing processed fish food that reduces the raw odor of fish meat, comprising adding white sake to the raw fish meat,
(2) The method according to (1), wherein the white sake is Hagi Yaki,
(3) The method according to (1), wherein 0.05 to 10.0% by weight of white sake is added to the processed fish meat food,
(4) The method according to (1), wherein white sake is added in an amount of 0.1 to 5.0% by weight to the processed fish meat food.

The present invention will be specifically described below. The processed fish meat food in the present invention refers to a food processed from not only fish but also shellfish, and examples thereof include fish ham, naruto, salmon, tsumi, fish sausage, bamboo rings and the like. Fish and shellfish that can be used as raw materials for processed fish foods are not particularly limited, but the method of the present invention can be suitably applied to skipjack, sardine, mackerel, saury, etc., which are generally red fish with a strong odor. . As shellfish, it can be applied to clams, scallops, swordfish, clams and the like.

The white liquor (paichu) used in the present invention is a general term for distilled spirits produced in China. Examples of this are generally colorless and transparent distilled liquors made from high-quality rice, rice, wheat, beans, etc., such as Meotais, Goryueki, Hunshu, and Tsaoshao. ) And the like. Since white sake is a distilled liquor, it contains more aromatic components and other components that suppress the fishy odor than brewed sake. Among white sakes, particularly suitable for the purpose of the present invention is Sagiyaki obtained by distilling sake lees from Shaoxing.

The method of using these white sakes may be added in accordance with tastes and uses at the time of processing the fish meat, and is not limited. However, when applied to fish meat surimi, white sake is 0.05 to 10.0% by weight based on the fish surimi. More preferably, 0.1 to 5.0% by weight may be added and kneaded well. When the addition amount is less than 0.05% by weight, the effect of reducing the fish odor is reduced, and when it exceeds 10.0% by weight, the flavor of white sake may appear in the table. It is not preferable.

Moreover, in order to reduce the raw odor of fish fillets or the like, the object can be achieved by immersing in a liquid containing 0.2 to 10.0% by weight of white sake. These white sakes can be used not only alone but also as a seasoning liquid containing salt, soy sauce, sugar, mirin, fermentation broth and the like in an appropriate ratio.

As described above, according to the present invention, it is possible to provide a method for producing a processed fish meat food excellent in the effect of reducing the raw odor of fish meat.

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

Example 1
After stirring 250 g of frozen surimi of Itoyodaidai for 20 seconds with a mixer, 6.5 g of salt and 33.3 g of ice water were added and mixed to produce a paste-like surimi. Then, 33.3 g of ice water and each sample (white liquor, old sake, refined sake, raw alcohol) were added in the same amount, mixed again, and then boiled into a dumpling to make a fish dumpling. The alcohol concentration (% V / V) of each specimen used is as follows. White sake (50% V / V), old sake (16% V / V), sake (15.5% V / V), raw alcohol (16% V / V). Water was used as a control. Table 1 shows the composition using each specimen. The white sake used was Hagi Yaki.

The sensory evaluation of the fish odor of the fish meat dumplings produced above was performed. The sensory evaluation results are shown in Table 2. The sensory evaluation results are as follows: ◎: No fish odor, ○: Fish odor is almost absent, △: Fish meat odor is slightly, ×: Fish meat odor is strong .

From the results in Table 2, it can be seen that the fresh odor of fish meat was improved by the addition of white sake (A). Even in the old sake (B), the effect of reducing the raw odor of fish meat is recognized, but the effect is not sufficient compared with white sake. Sake (C) had a weak fish odor reduction effect, and the raw alcohol (D) had a reduced fish odor, but instead had a strong alcohol-specific scent and lacked the balance of flavor.

Example 2
When 0.1% by weight of white sake of Example 1 was added to commercially available squid salted salt, the raw odor derived from the raw material compared to the case where the same amount of other specimens (water, old sake, sake, raw material alcohol) was added. Suppression was suppressed, and the deliciousness of the ingredients was enhanced.

Example 3
When 0.1% by weight of the white sake of Example 1 was added to the commercially available clam soup, the raw odor derived from the raw material compared to the case where the same amount of other specimens (water, old sake, sake, raw material alcohol) was added. It was delicious and the taste of the ingredients was enhanced.

ADVANTAGE OF THE INVENTION By this invention, the manufacturing method of the fish meat processed food by which the raw odor of fish meat was improved can be provided.

Claims (4)

  A method for producing a processed fish meat product, wherein the raw odor of the fish meat is reduced, wherein white sake is added to the raw fish meat.   The method according to claim 1, wherein the white sake is Hagi Yaki. The method according to claim 1, wherein 0.05 to 10.0% by weight of white sake is added to the processed fish meat food. The method according to claim 1, wherein 0.1 to 5.0% by weight of white sake is added to the processed fish meat food.