JP2007135409A - Processed fish with skin, method for preventing skin from being peeled off from fish with skin, and method for producing the processed fish with skin - Google Patents
Processed fish with skin, method for preventing skin from being peeled off from fish with skin, and method for producing the processed fish with skin Download PDFInfo
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は、皮付き魚肉を加熱して製造される皮付き加工魚肉、皮付き魚肉の皮剥がれ抑制方法および皮付き加工魚肉の製造方法に関する。 The present invention relates to a processed fish meat with a skin manufactured by heating the skinned fish meat, a method for suppressing peeling of the skinned fish meat, and a method for producing the processed fish meat with a skin.
近年、我が国は高齢化社会を迎えたことから、魚肉を柔らかく、おいしく処理し、丸ごと摂取できるように加工することが、バランスの良い栄養の摂取を可能にして、社会のニーズにマッチすると考えられる。 In recent years, as Japan has entered an aging society, it is thought that processing fish meat softly and deliciously and processing it so that it can be ingested as a whole will enable balanced intake of nutrition and meet the needs of society. .
加工食品の分野では、加熱した後でも魚肉に柔らかな食感を付与する方法として、以前から、pHをアル力リ側にシフトさせた処理液に魚肉を漬け込む方法や、魚肉にアルカリ処理溶液を噴霧する方法、あるいはアル力リ処理溶液を注入する方法が既に実用化されている(例えば、特許文献1,2参照)。また、アルカリ側にシフトさせた処理液を用いずに柔らかな食感を付与する方法として、高圧加熱(レトルト殺菌)を行う方法やプロテアーゼ等の酵素を用いる方法なども試みられている。 In the field of processed foods, as a method of imparting a soft texture to fish even after it has been heated, a method of immersing fish in a processing solution whose pH has been shifted to the Al force side, or an alkali processing solution on fish has been used. A method of spraying or a method of injecting an Al force reprocessing solution has already been put into practical use (see, for example, Patent Documents 1 and 2). In addition, as a method of imparting a soft texture without using a treatment solution shifted to the alkali side, a method of performing high-pressure heating (retort sterilization), a method of using an enzyme such as protease, and the like have been tried.
しかしながらアル力リ側にシフトさせた処理液を使用する方法は、処理後の魚肉がボイル、焼き上げ、フライ、蒸煮、減圧加熱、高圧加熱等の加熱工程を経ると、表皮の剥離や身の崩れを生じ、著しく商品価値を低下させるという課題がある。また、アルカリ処理による魚肉には、臭みがあるという課題があった。
また、レトルト処置により柔らかな商品を作ると、肉組織を構成しているコラーゲン類や脂質類が組織から外れ、出来上がった商品は柔らかいが弾力のないぱさついたテクスチャーになる。
尚、出願人の親会社である株式会社ニチレイが表皮の剥離を極力抑え、缶詰臭の無い骨まで食べられる魚類の加工品の特許を出願している(特開2001-327267)。その方法は、魚種とサイズにより加熱条件が異なるが、魚体を包装せずにそのまま70℃で-0.05Mpaで10分程度減圧加温処理を行い、続いて120℃前後で0.15Mpaの高圧加熱を蒸気で数十分加熱する方法である。高圧加熱での魚種とサイズ毎に好適な加熱時間を挙げれば、イワシのドレス90g程度で35分、サンマのラウンド100〜120g程度で25分、ニシンのドレス65〜109g程度で30分、109g以上で35分、カレイのドレス100〜120gで30分である。
しかし、この方法によっても魚の鮮度、季節の脂ののり具合により表皮の剥離や肉質のばさつきが生じ、これらの品質劣化防止は十分ではない。
However, the method of using the processing liquid shifted to the Al force side is that the processed fish meat undergoes heating steps such as boiling, baking, frying, steaming, reduced pressure heating, high pressure heating, etc. There is a problem that the product value is significantly reduced. Moreover, the fish meat by alkali treatment had the subject that there was a smell.
In addition, when a soft product is made by retort treatment, collagens and lipids constituting the meat tissue are detached from the tissue, and the finished product has a soft but elastic texture.
Nichirei Co., Ltd., the parent company of the applicant, has applied for a patent for a processed fish product that suppresses peeling of the skin as much as possible and can eat even bones without canned odor (Japanese Patent Laid-Open No. 2001-327267). The heating conditions differ depending on the fish type and size, but without wrapping the fish, heat treatment under reduced pressure at 70 ° C for 10 minutes at -0.05Mpa, followed by high pressure heating at around 120 ° C at 0.15Mpa. Is heated by steam for several tens of minutes. Suitable heating time for each species and size of high pressure heating is 35 minutes for 90g sardine dress, 25 minutes for 100-120g saury round, 30 minutes for herring dress 65-109g, 109g The above is 35 minutes, and it is 30 minutes with 100 to 120 g of dressing.
However, even with this method, peeling of the skin and fleshing of the flesh occur due to the freshness of the fish and the state of the greasy seasoning, and these quality deterioration preventions are not sufficient.
酵素を用いる方法は、例えばendo型のプロテアーゼを用いることにより出来上がり商品を柔らかくすることが可能であるが、厳密に処理温度や反応時間を制御しなければならず、また、酵素の最適反応温度が高く処理中に微生物の増殖等があり、実用的ではない。 The method using an enzyme can soften the finished product by using, for example, an endo-type protease, but the processing temperature and reaction time must be strictly controlled, and the optimum reaction temperature of the enzyme is It is not practical because of the high growth of microorganisms during treatment.
本発明は、このような課題に着目してなされたもので、加熱工程を経ても、柔らかで、皮の剥離や身の崩れがなくジューシー感があって、風味が改善された皮付き加工魚肉、皮付き魚肉の皮剥がれ抑制方法および皮付き加工魚肉の製造方法を提供することを目的としている。 The present invention has been made by paying attention to such a problem, and it is a processed fish meat with a skin that is soft even after a heating process, has a juicy feeling without peeling or breaking of the skin, and has an improved flavor. Another object of the present invention is to provide a method for suppressing skin peeling of skinned fish meat and a method for producing skinned processed fish meat.
本発明者らは、これら問題点を解決するため鋭意研究した結果、以下の本発明を完成させた。
すなわち、本発明に係る皮付き魚肉の皮剥がれ抑制方法は、皮付き魚肉をpH7.5以上のアルカリ処理溶液に浸漬する第1工程と、前記第1工程後の皮付き魚肉を酢酸酸度0.9以上の酸処理溶液で処理する第2工程とを有することを特徴とする。
As a result of intensive studies to solve these problems, the present inventors have completed the following present invention.
That is, the skin flesh peeling control method according to the present invention includes a first step of immersing the skinned fish meat in an alkaline treatment solution having a pH of 7.5 or higher, and the skinned fish meat after the first step has an acetic acidity of 0. And a second step of treating with 9 or more acid treatment solutions.
本発明に係る皮付き加工魚肉の製造方法は、皮付き魚肉をpH7.5以上のアルカリ処理溶液に浸漬する第1工程と、前記第1工程後の皮付き魚肉を酢酸酸度0.9以上の酸処理溶液で処理する第2工程と、前記第2工程後の皮付き魚肉を加熱する第3工程とを有することを特徴とする。 The method for producing a skinned processed fish meat according to the present invention includes a first step of immersing the skinned fish meat in an alkaline treatment solution having a pH of 7.5 or higher, and the skinned fish meat after the first step having an acetic acidity of 0.9 or higher. It has the 2nd process processed with an acid treatment solution, and the 3rd process of heating the fish meat with the skin after the 2nd process.
アルカリ処理溶液としては、例えば、炭酸ナトリウム、炭酸水素ナトリウム、リン酸三ナトリウム、リン酸二ナトリウム、リン酸三カリウム、水酸化ナトリウム、貝殻焼成カルシウムを単独または2以上の組合せで用いることができる。
前記第1工程では、皮付き魚肉を浸漬前の101重量%以上となるまでアルカリ処理溶液に浸漬することが好ましい。この場合、浸漬時間は、皮付き魚肉の種類により異なるが、2時間乃至24時間が好ましい。
前記皮付き魚肉としては、ニシン・サンマ・イワシその他の魚類を用いることができる。皮付き魚肉はラウンド、セミドレス、ドレス、フィレ、その他いかなる状態であってもよいが、骨を含んだラウンド状態で特に効果が顕著である。
As the alkali treatment solution, for example, sodium carbonate, sodium bicarbonate, trisodium phosphate, disodium phosphate, tripotassium phosphate, sodium hydroxide, and calcined shell calcium can be used alone or in combination of two or more.
In the first step, it is preferable to immerse the skinned fish meat in an alkali treatment solution until it reaches 101% by weight or more before immersion. In this case, the immersion time varies depending on the type of skinned fish meat, but is preferably 2 hours to 24 hours.
As the skinned fish meat, herring, saury, sardines and other fish can be used. The skinned fish meat may be round, semi-dressed, dressed, fillet, or any other state, but the effect is particularly remarkable in a round state including bone.
酸処理溶液には、乳酸、クエン酸、酢酸などを用いることができる。酸処理溶液は、酢酸水溶液、乳酸水溶液または酢酸・乳酸水溶液から成ることが好ましい。酢酸水溶液には、醸造酢などの食酢を用いることができる。第2行程は、第1工程のアルカリ処理溶液に酸を添加して成ることが好ましいが、アルカリ処理後に皮付き魚肉を酸処理溶液に移す行程も可能である。酸処理溶液による処理には、浸漬、噴射、塗布、注入などの方法を用いることができる。
酢酸酸度は0.9%以上で効果があるが、酸の種類により効果に差があり、乳酸および乳酸塩を用いた場合、0.9%以上、特に1.5%以上が好ましく、クエン酸およびクエン酸塩を用いた場合、酢酸酸度1.5%以上が好ましく、醸造酢を用いた場合、1.1%以上、特に1.6%以上が好ましい。
For the acid treatment solution, lactic acid, citric acid, acetic acid and the like can be used. The acid treatment solution is preferably composed of an acetic acid aqueous solution, a lactic acid aqueous solution, or an acetic acid / lactic acid aqueous solution. In the acetic acid aqueous solution, vinegar such as brewed vinegar can be used. The second step is preferably formed by adding an acid to the alkali treatment solution in the first step, but a step of transferring the peeled fish meat to the acid treatment solution after the alkali treatment is also possible. For the treatment with the acid treatment solution, methods such as dipping, spraying, coating and pouring can be used.
Acetic acidity is effective at 0.9% or more, but the effect varies depending on the type of acid. When lactic acid and lactate are used, 0.9% or more, particularly 1.5% or more is preferable. When citrate is used, the acidity is preferably 1.5% or more, and when brewed vinegar is used, 1.1% or more, particularly 1.6% or more is preferable.
第3工程の加熱方法は、焙焼、蒸煮、湯煮、減圧加熱、高圧加熱、レトルト加熱、電子レンジ加熱、缶詰の殺菌加熱、これらの組み合わせ、その他いかなる加熱方法であってもよい。
本発明に係る皮付き加工魚肉は、前述の皮付き加工魚肉の製造方法により製造されたことを特徴とする。
本発明に係る皮付き魚肉の皮剥がれ抑制方法および皮付き加工魚肉の製造方法では、第1工程により歩留りを向上させることができ、第2工程により皮剥がれを抑制することができる。これにより、加熱工程を経ても、柔らかで、皮の剥離や身の崩れがなくジューシー感のある皮付き加工魚肉を作り出すことができる。また、第1工程のアルカリ処理後、第2工程の酸処理を行うことにより、皮付き魚肉の風味を改善して臭みをとり、本来の味を出すことができ、さらに、皮に弾力性をもたせることができる。
The heating method of the third step may be roasting, steaming, boiling, reduced pressure heating, high pressure heating, retort heating, microwave heating, sterilization heating of canned foods, a combination thereof, or any other heating method.
The processed fish meat with skin according to the present invention is characterized by being manufactured by the above-described method for manufacturing processed fish meat with skin.
In the skinned fish meat peeling suppression method and the skinned processed fish meat manufacturing method according to the present invention, the yield can be improved by the first step, and the skin peeling can be suppressed by the second step. Thereby, even if it passes through a heating process, it can produce the processed fish meat with the skin which is soft and does not peel and the body collapses, and has a juicy feeling. In addition, after the alkali treatment in the first step, by performing the acid treatment in the second step, it is possible to improve the flavor of the skinned fish meat to remove the odor and bring out the original taste, and further to give the skin elasticity. Can be given.
本発明によれば、加熱工程を経ても、柔らかで、皮の剥離や身の崩れがなくジューシー感があって、風味が改善された皮付き加工魚肉、皮付き魚肉の皮剥がれ抑制方法および皮付き加工魚肉の製造方法を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, even if it passes through a heating process, it is soft, there is no peeling of a skin, and it has a juicy feeling, the processed fish meat with the skin | skin which was improved in flavor, the peeling prevention method and skin of the skinned fish meat A method for producing a fish with processed fish can be provided.
[試験1]
原料魚のpHと皮剥がれの起こしやすさとの関係をみるため、サバ、ニシン、サンマ、カレイについてpHを測定した。その結果を表1に示す。
In order to examine the relationship between the pH of raw fish and the ease of peeling, the pH was measured for mackerel, herring, saury and flounder. The results are shown in Table 1.
表1から、皮剥がれを起こしやすい魚種(ニシン、カレイ)では、水分とpHが高い傾向が見受けられる。従って、カレイはアルカリ製剤の処理により浸漬後の魚自体のpHがさらに高くなるために皮が剥がれやすくなる傾向があると推測される。また、水分量と魚自体のpHには相関関係があり、pHが高いと保水性が高まるため、水分量が高いと考えられる。 From Table 1, it can be seen that the fish species (herring, flatfish) that tend to peel off tend to have high moisture and pH. Therefore, it is presumed that flounder tends to peel off because the pH of the fish itself after immersion is further increased by treatment with an alkaline preparation. In addition, there is a correlation between the amount of water and the pH of the fish itself, and it is considered that the amount of water is high because the water retention increases when the pH is high.
[試験2]
本発明の皮付き加工魚肉の製造方法で条件を変えて試験を行い、酸処理を行うことによる皮剥がれ抑制効果と、身質の改善効果(軟らかい食感でパサツキを抑制する)について調べた。
原料として冷凍カレイを用い、解凍後、アルカリ処理溶液(液比率 1:1)に17時間浸漬した。液切り後、酸処理溶液(液比率 1:1)に5分間浸漬して酸処理を行った。浸漬後の原料を液切りし、蒸煮加工(70℃、-0.05Mpaで減圧加温を10分、続いて120℃、0.15Mpaの高圧加熱で30分)した後、放冷してから冷凍した。
[Test 2]
The test was carried out by changing the conditions with the method for producing processed fish meat with skin according to the present invention, and the peel-off suppressing effect by the acid treatment and the improving effect of the quality (suppressing the texture with a soft texture) were investigated.
Frozen flounder was used as a raw material, and after thawing, it was immersed in an alkali treatment solution (liquid ratio 1: 1) for 17 hours. After draining, acid treatment was performed by dipping in an acid treatment solution (liquid ratio 1: 1) for 5 minutes. The material after immersion is drained and steamed (70 ° C, heating at reduced pressure at -0.05Mpa for 10 minutes, followed by 120 ° C, high pressure heating at 0.15Mpa for 30 minutes), then allowed to cool and then frozen. did.
アルカリ製剤には、炭酸ナトリウム50重量%、炭酸カリウム(無水)10重量%、DL−リンゴ酸ナトリウム7.5重量%、酢酸ナトリウム5重量%、L−グルタミン酸ナトリウム2.8重量%、グリシン2重量%、DL−アラニン1.7重量%、トレハロース13.5重量%およびデンプン7.5重量%から成る製剤を用いた。酸処理溶液には、醸造酢を用いた。なお、以下の酸処理溶液には、同一のものを用いた。 For alkaline preparations, sodium carbonate 50% by weight, potassium carbonate (anhydrous) 10% by weight, DL-sodium malate 7.5% by weight, sodium acetate 5% by weight, sodium L-glutamate 2.8% by weight, glycine 2% by weight %, DL-alanine 1.7% by weight, trehalose 13.5% by weight and starch 7.5% by weight. For the acid treatment solution, brewed vinegar was used. In addition, the same thing was used for the following acid treatment solutions.
試験区は、以下の(1)乃至(6)である。
(1) アルカリ製剤 1重量%+食塩 2重量%の水溶液に浸漬
(2) アルカリ製剤 1重量%+食塩 2重量%の水溶液に浸漬 +その後、酸処理溶液浸漬 5分(1回目)
(3) アルカリ製剤 1重量%+食塩 2重量%の水溶液に浸漬 +その後、酸処理溶液浸漬 5分(2回目)
(4) アルカリ製剤 1重量%+食塩 2重量%の水溶液に浸漬 +その後、酸処理溶液浸漬 5分(3回目)
(5) アルカリ製剤 1重量%+食塩 2重量%の水溶液に浸漬 +その後、酸処理溶液 10%を追加浸漬 10分
(6) アルカリ製剤 1重量%+食塩 2重量%の水溶液に浸漬 +その後、酸処理溶液 20%を追加浸漬 10分
The test areas are the following (1) to (6).
(1) Alkaline preparation 1% by weight + salt immersed in 2% by weight aqueous solution (2) Alkaline preparation 1% by weight + salt immersed in 2% by weight aqueous solution + then immersion in acid treatment solution 5 minutes (first time)
(3) Alkaline preparation 1% by weight + salt immersed in 2% by weight aqueous solution + then acid treatment solution immersed for 5 minutes (second time)
(4) Alkaline preparation 1% by weight + salt immersed in 2% by weight aqueous solution + then acid treatment solution immersed for 5 minutes (third time)
(5) Alkaline preparation 1% by weight + salt immersed in 2% by weight of aqueous solution + Then, acid treatment solution 10% additional immersion 10 minutes
(6) Alkaline preparation 1% by weight + salt immersed in 2% by weight aqueous solution + Then, acid treatment solution 20% additional immersion 10 minutes
冷凍後の加工製品について、以下の表2に示す剥離評価基準および表3に示す剥離割合基準に基づいて評価を行った。また、試験結果を表4に示す。
表4の結果から、アルカリ処理溶液に浸漬後、酸処理溶液で処理する方法が皮剥がれの抑制に効果的であること、アルカリ製剤 1重量%+食塩 2重量%の水溶液に浸漬後、酸処理溶液 10質量%を追加浸漬(10分)したもの(5)が皮剥がれの抑制に最も効果的であること、アルカリ製剤 1重量%+食塩 2重量%の水溶液に浸漬後、酸処理溶液 20%を追加浸漬 10分のもの(6)が次に効果的であることがわかる。 From the results shown in Table 4, the method of treating with an acid treatment solution after being immersed in an alkali treatment solution is effective in suppressing peeling, and after being immersed in an aqueous solution of 1% by weight of an alkali preparation and 2% by weight of sodium chloride, then the acid treatment. The solution (10) obtained by additional immersion (10 minutes) of 10% by mass of the solution is most effective in suppressing peeling, and after immersion in an aqueous solution of 1% by weight of alkali preparation + 2% by weight of sodium chloride, 20% of the acid treatment solution It can be seen that 10 minutes (6) is the next most effective.
[試験3]
原料として、カレイの代わりに、ニシン・イワシ・サンマを用い、同様に皮剥がれ抑制効果と、身質の改善効果(軟らかい食感でパサツキを抑制する)について調べた。
[Test 3]
Herring, sardine, and saury were used as raw materials instead of flounder, and the skin peeling inhibitory effect and the quality improvement effect (suppressing softness with soft texture) were similarly investigated.
原料として、冷凍のニシン・イワシ・サンマを用いた。原料を解凍後、ニシン・イワシはドレスに加工し、サンマは4等分にカットした。アルカリ処理溶液(液比率 1:1)に一晩浸漬し、酸処理溶液を対原料で10重量%追加して10分間浸漬した。浸漬後の原料を液切りし、蒸煮加工(70℃、-0.05Mpaで減圧加温を10分、続いて120℃、0.15Mpaの高圧加熱、加熱時間:ニシン30分、イワシ35分、サンマ25分)した後、放冷してから冷凍した。
アルカリ製剤および酸処理溶液は、前述の試験2で用いたものと同一のものを用いた。
As the raw material, frozen herring, sardines and saury were used. After thawing the raw materials, herring and sardines were processed into dresses, and saury was cut into four equal parts. It was immersed in an alkali treatment solution (liquid ratio 1: 1) overnight, and the acid treatment solution was added for 10% by weight with respect to the raw material and immersed for 10 minutes. The material after immersion is drained and steamed (at 70 ° C, -0.05Mpa under reduced pressure for 10 minutes, followed by 120 ° C, 0.15 MPa high pressure heating, heating time: herring 30 minutes, sardine 35 minutes, saury 25 minutes), and then allowed to cool and then frozen.
The alkali preparation and the acid treatment solution were the same as those used in Test 2 described above.
試験区は、以下の(1)乃至(5)である。
(1) コントロール(食塩2重量%溶液)
(2) アルカリ製剤 1重量%+食塩 2重量%の水溶液に浸漬
(3) アルカリ製剤 1重量%+食塩 2重量%の水溶液に浸漬後、酸処理溶液 10重量%を追加浸漬(10分)
(4) アルカリ製剤 2重量%+食塩 2重量%の水溶液に浸漬
(5) アルカリ製剤 2重量%+食塩 2重量%の水溶液に浸漬後、酸処理溶液 10重量%を追加浸漬(10分)
The test areas are the following (1) to (5).
(1) Control (2% by weight salt solution)
(2) Alkaline preparation 1% by weight + salt immersed in 2% by weight aqueous solution (3) Alkaline preparation 1% by weight + salt immersed in 2% by weight aqueous solution, then acid-treated solution 10% by weight additional immersion (10 minutes)
(4) Alkaline preparation 2% by weight + salt 2% by weight in aqueous solution (5) Alkaline preparation 2% by weight + salt 2% by weight in aqueous solution, then 10% by weight of acid treatment solution (10 minutes)
冷凍後の加工製品について、前述の表2に示す剥離評価基準および表3に示す剥離割合基準に基づいて評価を行った。 The processed product after freezing was evaluated based on the peeling evaluation criteria shown in Table 2 and the peeling rate criteria shown in Table 3.
ニシンのpH変化を表5に、処理条件と試験結果を表6に示す。
表6の結果から、ニシンでは、アルカリ処理溶液に浸漬後、酸処理溶液で処理する方法が皮剥がれの抑制に効果的であること、アルカリ製剤 1重量%+食塩 2重量%の水溶液に浸漬後、酸処理溶液 10重量%を追加浸漬(10分)したもの(3)が皮剥がれの抑制に最も効果的であること、アルカリ製剤 2重量%+食塩 2重量%の水溶液に浸漬後、酸処理溶液 10重量%を追加浸漬(10分)したもの(5)も効果的であることがわかる。 From the results shown in Table 6, with herring, the method of treating with an acid treatment solution after being immersed in an alkali treatment solution is effective in suppressing peeling, and after being immersed in an aqueous solution of 1% by weight of alkali preparation + 2% by weight of sodium chloride. In addition, 10% by weight of acid treatment solution (10 minutes) is the most effective for suppressing peeling (3), soaked in an aqueous solution of 2% by weight of alkaline preparation + 2% by weight of salt, then acid treatment It can be seen that the solution (5) obtained by further dipping (10 minutes) 10% by weight of the solution is also effective.
イワシのpH変化を表7に、処理条件と試験結果を表8に示す。
表8の結果から、イワシでも、アルカリ処理溶液に浸漬後、酸処理溶液で処理する方法が皮剥がれの抑制に効果的であること、アルカリ製剤 1重量%+食塩 2重量%の水溶液に浸漬後、酸処理溶液 10重量%を追加浸漬(10分)したもの(3)が皮剥がれの抑制に最も効果的であること、アルカリ製剤 2重量%+食塩 2重量%の水溶液に浸漬後、酸処理溶液 10重量%を追加浸漬(10分)したもの(5)も効果的であることがわかる。 From the results shown in Table 8, the method of treating the sardines with an acid treatment solution after being immersed in an alkali treatment solution is effective in suppressing peeling, and after immersing in an aqueous solution of 1% by weight of an alkali preparation and 2% by weight of sodium chloride. In addition, 10% by weight of acid treatment solution (10 minutes) is the most effective for suppressing peeling (3), soaked in an aqueous solution of 2% by weight of alkaline preparation + 2% by weight of salt, then acid treatment It can be seen that the solution (5) obtained by further dipping (10 minutes) 10% by weight of the solution is also effective.
サンマのpH変化を表9に、処理条件と試験結果を表10に示す。
表10の結果から、サンマでも、アルカリ処理溶液に浸漬後、酸処理溶液で処理する方法が皮剥がれの抑制に効果的であること、アルカリ製剤 1重量%+食塩 2重量%の水溶液に浸漬後、酸処理溶液 10重量%を追加浸漬(10分)したもの(3)が皮剥がれの抑制に最も効果的であること、アルカリ製剤 2重量%+食塩 2重量%の水溶液に浸漬後、酸処理溶液 10重量%を追加浸漬(10分)したもの(5)が次に効果的であることがわかる。 From the results shown in Table 10, it can be seen that, even in saury, the method of treating with an acid treatment solution after being immersed in an alkali treatment solution is effective in suppressing peeling, after being immersed in an aqueous solution of 1% by weight of an alkali preparation and 2% by weight of sodium chloride. In addition, 10% by weight of acid treatment solution (10 minutes) is the most effective for suppressing peeling (3), soaked in an aqueous solution of 2% by weight of alkaline preparation + 2% by weight of salt, then acid treatment It can be seen that 10% by weight of solution (5), which is further immersed (10 minutes), is the next most effective.
[試験4]
酸の種類によるカレイの皮剥がれへの影響を調べた。
原料のカレイをアルカリ処理溶液(液比率 1:1)に一晩浸漬し、各試験区溶液に10分間浸漬した。浸漬後の原料を液切りし、圧力釜で1時間蒸煮(120℃、0.15Mpaの高圧加熱)した。蒸煮後、皮剥がれ抑制効果を調べた。アルカリ処理溶液は、前述の試験2で用いたアルカリ製剤1重量%+食塩 2重量%の水溶液を用いた。
その結果を表11に示す。
The effect of acid type on flounder peeling was investigated.
Raw material flounder was immersed in an alkali treatment solution (liquid ratio 1: 1) overnight, and immersed in each test section solution for 10 minutes. The raw material after immersion was drained and steamed in a pressure kettle for 1 hour (120 ° C., high pressure heating of 0.15 Mpa). After steaming, the peel-inhibiting effect was examined. As the alkali treatment solution, an aqueous solution of 1% by weight of alkali preparation used in Test 2 and 2% by weight of sodium chloride was used.
The results are shown in Table 11.
表11の結果から、酸の無添加区(1)では皮剥がれが生じたのに対し、乳酸および乳酸塩を用いた区では酢酸酸度0.9%以上の酸処理(3)で皮剥がれ抑制効果があり、特に酢酸酸度1.5%以上の酸処理(4)で効果が高いこと、クエン酸およびクエン酸塩を用いた区では酢酸酸度1.5%以上の酸処理(7)で皮剥がれ抑制効果があること、醸造酢を用いた区では酢酸酸度1.1%以上の酸処理で皮剥がれ抑制効果があり、特に酢酸酸度1.6%以上の酸処理(10)、(11)で効果が高いことがわかる。 From the results shown in Table 11, peeling occurred in the acid-free group (1), whereas in the group using lactic acid and lactate, peeling was suppressed by acid treatment (3) with an acetic acid degree of 0.9% or more. Effective, especially with acid treatment (4) with an acetic acid degree of 1.5% or higher, and with acid treatment (7) with an acetic acid degree of 1.5% or higher in the section using citric acid and citrate It has a peel-inhibiting effect, and in the section using brewed vinegar, acid treatment with an acetic acid degree of 1.1% or more has an anti-peeling effect, and in particular, acid treatment with an acetic acid degree of 1.6% or more (10), (11) It turns out that the effect is high.
[カレイの処理方法]
原料の冷凍カレイを解凍して、100〜120gのドレスに加工し、原料と等量のアルカリ処理溶液に17時間浸漬した。アルカリ処理溶液には、炭酸ナトリウム50重量%、炭酸カリウム(無水)10重量%、DL−リンゴ酸ナトリウム7.5重量%、酢酸ナトリウム5重量%、L−グルタミン酸ナトリウム2.8重量%、グリシン2重量%、DL−アラニン1.7重量%、トレハロース13.5重量%およびデンプン7.5重量%から成るアルカリ製剤1重量%と食塩2重量%の水溶液を用いた。
アルカリ処理溶液に17時間浸漬後、そのアルカリ処理溶液に、原料の10重量%の醸造酢を添加し、原料を10分間浸漬した。次に、液切りし、70℃、-0.05Mpaで減圧加温を10分、続いて120℃、0.15Mpaの高圧蒸煮で30分加熱後、放冷、凍結を行った。
凍結製品を解凍し、加熱した。その製品は柔らかで、皮の剥離や身の崩れがなくジューシー感があって、臭みがなく、魚本来の味が出ていた。また、皮に弾力性をもたせることができた。
[Kalei processing method]
The raw frozen flounder was thawed, processed into a dress of 100 to 120 g, and immersed in an alkali treatment solution equivalent to the raw material for 17 hours. The alkali treatment solution includes sodium carbonate 50% by weight, potassium carbonate (anhydrous) 10% by weight, DL-sodium malate 7.5% by weight, sodium acetate 5% by weight, sodium L-glutamate 2.8% by weight, glycine 2 An aqueous solution of 1% by weight of an alkaline preparation consisting of 1% by weight, 1.7% by weight of DL-alanine, 13.5% by weight of trehalose and 7.5% by weight of starch and 2% by weight of sodium chloride was used.
After immersing in the alkali treatment solution for 17 hours, 10% by weight of brewed vinegar of the raw material was added to the alkali treatment solution, and the raw material was immersed for 10 minutes. Next, the solution was drained, and heated under reduced pressure at 70 ° C. and −0.05 Mpa for 10 minutes, followed by heating at 120 ° C. and high pressure steaming at 0.15 Mpa for 30 minutes, and then allowed to cool and freeze.
The frozen product was thawed and heated. The product was soft, with no peeling of the skin or crumble, a succulent feeling, no smell, and the original taste of fish. In addition, the skin could be given elasticity.
[ニシン・イワシ・サンマの処理方法]
解凍した原料をニシンは65〜109gのドレスに、イワシは90g程度のドレスに加工し、サンマは100〜120gのラウンドのまま、等量のアルカリ処理溶液に18時間浸漬した。アルカリ処理溶液には、炭酸ナトリウム50重量%、炭酸カリウム(無水)10重量%、DL−リンゴ酸ナトリウム7.5重量%、酢酸ナトリウム5重量%、L−グルタミン酸ナトリウム2.8重量%、グリシン2重量%、DL−アラニン1.7重量%、トレハロース13.5重量%およびデンプン7.5重量%から成るアルカリ製剤2重量%と食塩2重量%の水溶液を用いた。
アルカリ処理溶液に18時間浸漬後、そのアルカリ処理溶液に、原料の10重量%の醸造酢を添加し、原料を10分間浸漬した。次に、液切りし、70℃、-0.05Mpaで減圧加温を10分、続いて120℃、0.15Mpaの高圧蒸煮で加熱した。加熱時間は、ニシンは30分、イワシは35分、サンマは25分であった。加熱後、放冷、凍結を行った。
凍結製品を解凍し、加熱した。その製品は柔らかで、皮の剥離や身の崩れがなくジューシー感があって、臭みがなく、魚本来の味が出ていた。また、皮に弾力性をもたせることができた。
[How to treat herring, sardines, saury]
The thawed raw material was processed into a dress of 65 to 109 g for herring and a dress of about 90 g for sardine, and the saury was immersed in an equal amount of an alkali treatment solution for 18 hours while keeping a round of 100 to 120 g. The alkali treatment solution includes sodium carbonate 50% by weight, potassium carbonate (anhydrous) 10% by weight, DL-sodium malate 7.5% by weight, sodium acetate 5% by weight, sodium L-glutamate 2.8% by weight, glycine 2 An aqueous solution of 2% by weight of an alkaline preparation consisting of 1% by weight, 1.7% by weight of DL-alanine, 13.5% by weight of trehalose and 7.5% by weight of starch and 2% by weight of sodium chloride was used.
After dipping in an alkali treatment solution for 18 hours, 10% by weight of brewed vinegar of the raw material was added to the alkali treatment solution, and the raw material was immersed for 10 minutes. Next, the liquid was drained and heated at 70 ° C. and −0.05 MPa for 10 minutes under reduced pressure, followed by heating at 120 ° C. and high pressure steaming of 0.15 Mpa. The heating time was 30 minutes for herring, 35 minutes for sardine, and 25 minutes for saury. After heating, it was allowed to cool and freeze.
The frozen product was thawed and heated. The product was soft, with no peeling of the skin or crumble, a succulent feeling, no smell, and the original taste of fish. In addition, the skin could be given elasticity.
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JP5674976B1 (en) * | 2014-05-29 | 2015-02-25 | 株式会社極洋 | Frozen skinned fish and method for producing the same |
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JPS52117467A (en) * | 1976-03-24 | 1977-10-01 | Kibun Kk | Method of processing fish meat |
JPS5942838A (en) * | 1982-08-31 | 1984-03-09 | Nippon Suisan Kaisha Ltd | Preparation of retort pouch food of white meat of fish |
JPS59196070A (en) * | 1983-04-21 | 1984-11-07 | Mitsuo Hamazaki | Method for preventing peeling of epidermis of boiled or steamed fish |
JPH089926A (en) * | 1994-07-05 | 1996-01-16 | Q P Jozo Kk | Seasoned fish meat packed in container and its production |
JP2002315550A (en) * | 2001-02-19 | 2002-10-29 | House Foods Corp | Method for processed food preparation and retort food |
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Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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JPS52117467A (en) * | 1976-03-24 | 1977-10-01 | Kibun Kk | Method of processing fish meat |
JPS5942838A (en) * | 1982-08-31 | 1984-03-09 | Nippon Suisan Kaisha Ltd | Preparation of retort pouch food of white meat of fish |
JPS59196070A (en) * | 1983-04-21 | 1984-11-07 | Mitsuo Hamazaki | Method for preventing peeling of epidermis of boiled or steamed fish |
JPH089926A (en) * | 1994-07-05 | 1996-01-16 | Q P Jozo Kk | Seasoned fish meat packed in container and its production |
JP2002315550A (en) * | 2001-02-19 | 2002-10-29 | House Foods Corp | Method for processed food preparation and retort food |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2012147716A (en) * | 2011-01-18 | 2012-08-09 | Oka Foods Co Ltd | Method for producing frozen fish, and method for cooking the same |
JP5674976B1 (en) * | 2014-05-29 | 2015-02-25 | 株式会社極洋 | Frozen skinned fish and method for producing the same |
JP2015223162A (en) * | 2014-05-29 | 2015-12-14 | 株式会社極洋 | Frozen fish with skin and production method thereof |
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