JP2008109870A - Method for producing processed-eel product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a processed-eel product suppressed in unpleasant odor and oxidation and having soft palate feeling and excellent flavor, and to provide a method for producing the processed-eel product. <P>SOLUTION: This method for producing the processed-eel product comprises treating eel with refined sake before grilling without seasoning followed by cooking, or treating eel with refined sake after grilling without seasoning followed by cooking. It is preferable to treat eel with refined sake of ≥2% (v/w) based on the weight of eel for 1 min or above. The processed-eel product is obtained by either one of the methods. As a result of this, unpleasant odor and aldehyde and ketone as a cause of oxidation become less on the whole. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for manufacturing a processed eel product, and more particularly, to a processed product of eel having a soft texture and an unpleasant odor and oxidation, and a method for manufacturing the same.

In the eel grilling, which is the main cooking method for eel, in the Kanto region, the so-called tsukeyaki method is generally used, in which the eel is spread open, white-baked and then steamed and then baked. 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. Usually, scalloping is divided into two processes, a baking process called pre-baking and a finishing baking process performed for the purpose of adhering a finished product having a high viscosity.
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.

  As means for solving such problems of unpleasant odor and texture in eel grilled eel, meat papain and organic acid-containing taste improvement and freshness maintaining agents have 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). The method described in Patent Document 1 is intended only for live eels, and this method cannot provide sufficient effects in terms of texture and flavor.

  In the method of manufacturing processed eel products, a method of manufacturing processed eel products is also proposed in which white-baked eels are treated with mirin, boiled and then grilled. The white-baked eel is preferably treated by treating only 10% (v / w) or more of phosphorus with phosphorus for 5 seconds or more (see Patent Document 2). Thus, although treatment with mirin has been studied, other simple methods have no effect on the taste of the finished eel product, and the texture and flavor, especially mud odor, has been reduced. Therefore, there has been a demand for the development of a method for producing a superior processed eel product, for example, eel broiled eel.

JP-A-5-91855 JP 2006-101822 A

  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.

  To outline the present invention, the first invention of the present invention is that the eel is treated with sake before white baking, and then cooked, or the eel is white cooked and then treated with sake, The present invention relates to a method for manufacturing a processed eel product to be cooked. 2nd invention of this invention is related with the manufacturing method of the processed product of an eel processed for 1 minute or more with 2% (v / w) or more of sake 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.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors processed the eel for a predetermined time before white-baking the eel, and then cooked it, or cooked the eel and baked the eel. The present invention was completed by finding that an unpleasant odor and oxidation can be suppressed and a processed eel product having a soft texture can be obtained by heating and cooking for a predetermined time.

  The eel of the present invention is treated with sake before white baking, and then cooked, or after the eel is white grilled, treated with sake and then cooked, the unpleasant odor and oxidation It is possible to provide an unprocessed eel product having a soft texture and excellent flavor.

The present invention will be specifically described below.
The manufacturing method of the processed eel product in the present invention is to treat the eel with white sake before white-baking and then cook it, or after white-baking the eel, treat with sake and then cook it. It is a feature. After whitening the eel, it may or may not be cooked. When the eel is white-baked and then steamed, the treatment with sake may be performed either before steaming or after steaming.
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.

The sake in the present invention may be any sake in the sake tax law. Commercially available sake is used for drinking or cooking, for example, and it is particularly preferable to use cooked sake with a high citric acid and / or succinic acid content (sake for exclusive use of cooking). What has little influence on the flavor of processed food should just be selected suitably.
The amount of sake used in the present invention is not particularly limited, but is preferably 2% (v / w) or more based on the weight of eel. More preferably, it is 5% (v / w) or more, and still more preferably 10% (v / w). If it is less than 2% (v / w), the unpleasant odor of eel remains strong when the processed eel product is produced, and the improvement effect on the texture is not recognized. If it is 2% (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. There is no particular upper limit to the amount of sake to be used, but when the influence of the sake on the flavor of processed eel products is large, the amount used may be adjusted appropriately at 20% (v / w) or less. The moisture content of the raw eel before white baking is around 60% (w / w).

Next, the treatment time with eel sake is 1 minute or longer, preferably 10 minutes or longer, more preferably 15 minutes or longer. When the treatment time is less than 1 minute, the unpleasant odor of eel remains strong when the processed eel product is produced, and the improvement effect on the texture is not recognized. There is no particular upper limit to the processing time, and the processing from the previous day is up to 16 to 24 hours, but it may be appropriately selected in consideration of work efficiency and the like. The temperature at which the eel is treated with sake is not particularly limited, and may be appropriately selected in the range of room temperature to refrigeration, such as refrigeration for long-time treatment.
In the “treatment with sake” in the present invention, “simmering in sake” is a typical treatment, but it is particularly limited as long as it has the same effect as soaking such as showering or spraying sake. There is no.

  “Cooking” of the present invention includes baking, boiling, steaming, and frying, but excluding white baking, and “processed eel product” refers to a product obtained by cooking these cooking alone or in combination. . For example, not only grilled potato itself, but also baked yam or the like and further processed by cooking with sweet or spicy sauce, or those obtained by freezing them. There are long-boiled eels made from eel as it is, grilled skewers, skewered simmered rice, eel-mixed rice, Ochazuke-no-mochi.

  In the present invention, the aldehydes and ketones of the processed eel product obtained can be reduced overall. Aldehydes are substances that are recognized to increase as lipid oxidation progresses, and a decrease in the amount thereof indicates that the effect of inhibiting lipid oxidation is high.

  Furthermore, the method of the present invention and the method described in JP-A-2006-101822 can be combined. For example, eel is treated with sake, then white-baked eel is treated with mirin, boiled, and then boiled to suppress unpleasant odors and oxidation, and has an excellent flavor with a soft texture. An eel processed product can be obtained.

(Examination example 1)
The amount of sake to be pickled was changed to prepare eel grilled eel, and the effect on the unpleasant odor and texture of eel when grilled.
150g of eel is soaked for 20 minutes in Takara's main dish sake "Kousa Senka" (Takara Shuzo Co., Ltd.) in the amount shown in Table 1 and white-baked, steamed, further soaked in sauce and baked with eel did. Takara Honshu Sake “Kousen Senka” is a 13% (v / v) alcoholic product made from rice, rice bran, and brewed alcohol, and belongs to the category of sake in the sake tax law. is there.
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.

  From the results of Table 1, when the amount of sake in which eel is pickled is 2% (v / w) or more, preferably 5% (v / w) or more, the unpleasant odor of eel is suppressed when grilled, and the texture is It became softer and the flavor was found to be favorable.

(Examination example 2)
The time for soaking in sake was changed to prepare eel grilled eel, and the effect on the unpleasant odor and texture of eel when grilled.
150 g of eel is soaked in 30 ml of Takara's main dish “Shobo Senka” (Takara Shuzo Co., Ltd.) for the time shown in Table 2 and boiled, steamed, further soaked in sauce and baked to make eel .
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.

  From the results shown in Table 2, it was found that the unpleasant odor of eel was suppressed when the eel was baked by soaking it in sake for 1 minute or longer, particularly 10 minutes or longer.

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

150 g of eel is soaked in 30 ml of Takara's main dish sake “Kousa Senka” (manufactured by Takara Shuzo Co., Ltd.) for 15 minutes, white-baked and steamed, then pickled and baked to make an eel broiled eel (Invention 1) .
In addition, after 150g of raw eel is white-baked, before cooking, it is soaked in 30ml Takara's main dish sake "Kousa Senka" (Takara Shuzo Co., Ltd.) for 15 minutes, soaked in sauce and further baked to make eel Invention 2). Similarly, after steaming, the product was treated with sake, soaked in sauce and further baked to make an eel broiled (Invention 3).
As a control, 150 g of raw eel was white-baked and steamed, then dipped in sauce and further baked 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.

  From the results in Table 3, it is possible to confirm the effect of treating eel with white sake before white-baking and then cooking by heating, or treating white eel with white sake and then treating with sake and then cooking with heat. It was. In particular, by immersing eel in sake, boiled and steamed, and then boiled, the unpleasant odor such as soft, mud smell, raw odor and oxidation odor was suppressed, and an eel broiled eel with excellent flavor was obtained.

150 g of eel is soaked in 15 ml of Takara's main dish sake “Kousa Senka” (Takara Shuzo Co., Ltd.) for 20 minutes, white-baked and steamed, then pickled and baked to make an eel broiled eel (Invention 4) .
In addition, after 150g of raw eel is white-baked, it is soaked in 15ml of Takara's main dish sake "Kousa Senka" [Takara Shuzo Co., Ltd.] for 20 minutes before cooking, soaked and further baked to make eel Invention 5). Similarly, after steaming, the product was treated with refined sake, soaked in sauce and further baked to make eel broiled eel (Invention 6).
As a control, 150 g of raw eel was white-baked and steamed, then dipped in sauce and further baked to make an eel broiled (control 2).
The rupture stress of the prepared eel broiled was measured and the aroma component was analyzed.

  The breaking stress was measured using a texture analyzer (manufactured by Stable Micro Systems) at room temperature (temperature 25 ° C.) and an eel cut into approximately 2 cm × 2 cm with a probe having a diameter of 1.5 mm. It was measured. The measurement conditions are as follows: Pre-Speed: 2.0 mm / sec, Test-Speed: 1.0 mm / sec, Distance: 30.0 mm, Auto: 5 g went.

The aroma component analysis was performed as follows.
Each sample was weighed, 5 times the amount of water in terms of weight ratio was added to the wet weight, and sufficiently homogenized with a homogenizer to prepare a sample solution. Each sample solution was put in a headspace vial, cyclohexanol was added as an internal standard substance, and GC-MS analysis of headspace gas was performed by solid phase microextraction. DB-WAX (length 60 m × inner diameter 0.25 mm) [manufactured by Agilent Technologies, Inc.] was used as the column. The total area of peaks of aldehydes and ketones in Control 2 was taken as 1, and the total area of peaks of aldehydes and ketones in Invention 4, Invention 5 and Invention 6 was calculated. As aldehydes and ketones, acetaldehyde, isobutyraldehyde, 2-butanone, 2-methylbutanal, 3-methylbutanal, pentanal, hexanal, octanal and nonanal were measured.
The results are shown in Table 4.

  From the results in Table 4, it is possible to confirm the effect of treating the eel with white sake before white-baking and then cooking by heating, or after whitening the eel and treating with sake and then cooking with heat. It was. In particular, eel was soaked in sake, white-baked and steamed, and then baked to show that the rupture stress was considerably small, indicating that a softly finished eel broiled can be obtained. . Further, aldehydes and ketones that cause unpleasant odors and oxidation were generally small, that is, they showed that unpleasant odors and oxidation were suppressed.

To 100g of eel, spray Takara Honshu Sake “Kousa Senka” (Takara Shuzo Co., Ltd.) with 1ml, 2ml and 3ml respectively, let stand for 1 minute, boil and boil, then soak and bake eel I made it in a broiled rice. The control was not treated with sake.
In the same manner as in Example 2, the measurement of the breaking stress of the prepared eel broiled and the analysis of aroma components were performed.

  The rupture stress is almost the same as 310-320 g between the eel boiled eel without treatment with sake and the eel boiled eel treated with 1% (v / w) sake. In the case of eel broiled with 2% (v / w) and sake 3% (v / w), the rupture stress was 280 to 290 g, which was significantly small, and the texture improvement effect It was a result that was recognized. In addition, isoamyl alcohol, which is a fragrance component derived from sake, is recognized twice or more in the eel grilled eel by treating with 3% (v / w) sake, and the flavor of sake is given, It was inferred that it had a deodorizing effect. This effect is unique to sake and cannot be achieved with synthetic sake.

  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)

  In the method for producing processed eel products, the eels are treated with sake before white baking, and then cooked, or after eel white baking, processed with sake and then cooked. Manufacturing method for processed eel products.   The method for producing a processed product of eel according to claim 1, wherein the treatment is performed with sake of 2% (v / w) or more for 1 minute or more with respect to the weight of eel.   An processed eel product obtained by the production method according to claim 1.