JP2009165456A - Method for producing dried fish, dried fish and dried fish extract - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a dried fish, wholly utilizing fish and shellfish without loss and capable of shortening the production time and reducing the labor, a dried fish produced by the production method, and a dried fish extract. <P>SOLUTION: The method for producing a dried fish by roasting and drying a fish or shellfish comprises the roasting and drying of the fish, etc., as a whole. Also provided is the above production method wherein the roasted and dried fish is pulverized or crushed. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

Detailed Description of the Invention

  The present invention relates to a technique for producing fish clauses by a method in which all of the seafood is used without waste, the production time can be shortened, and the labor can be reduced by the production method of roasting the whole seafood.

  As a traditional seasoning, fish bun has an important role in seasoning Japanese food. In the past, it was common to cut fish buns in each household to obtain soup stock. Recently, however, industrially obtained extracts from fish buns, and obtained fish bun extracts and processed products were obtained from each household. It is becoming more common to use it in Fish knot extracts are used not only for cooking soup but also for various uses such as soy sauce, sauces and dressings. Furthermore, in recent years, it has been consumed in large quantities as a seasoning raw material for various foods produced industrially.

  By the way, fish buns, which are industrially extracted raw materials, are manufactured in accordance with the same fish bun production method as used in conventional household shaving. In other words, remove the head of the raw fish, the built-in, etc., and lower it into three pieces, or divide the three pieces into three pieces and cut them into four pieces in total. A ripening process of heating for about 2 hours with hot water of 90 ° C to 100 ° C, a deboning process of removing bones, skin, scales, etc., a roasting process of evaporating moisture by burning smoke with smoke, and as necessary It is a manufacturing method that performs a brazing process.

  However, in traditional fish bun manufacturing methods, there are many parts that are not used, such as the head and built-in, and since hot water is used when ripening, many extracts are washed away into the ripening liquid, and the entire seafood Is not being used effectively. Moreover, labor is required with many manufacturing time by going through the process of sowing a fish and the process of cooking. In addition, energy consumption is high.

  Therefore, as a method of using all the seafood without waste, in Patent Document 1, (1) a step of crushing the head and tail parts except the split carcass flesh meat part and then enzyme-treating to obtain seasoning a (2) ) Boiling the meat part, enzymically treating the resulting broth to obtain seasoning b, and (3) processing the meat part of (2) above into bonito, Has been proposed for producing bonito, seasoning a and seasoning b.

  Further, as an alternative to the ripening method, a method using steam (Patent Documents 2 and 3), a method using charcoal fire or far-infrared light (Patent Document 4), a pressure treatment method (Patent Documents 5 and 6), a vacuum A method of drying (Patent Document 7), a method of dehydrating with a desiccant (Patent Document 8), and the like have been proposed.

Patent Document 9 proposes a method of omitting the ripening step and preventing the extract from flowing out due to ripening.
JP 2002-220 JP 2005-65521 A JP 2003-259800 A Patent Publication No. 6-22439 Japanese Patent Publication No. 2625246 Patent Publication No. 3017930 Japanese Patent Publication No. 2889794 Patent Publication No. 3017921 Patent Publication No. 60-49462

  In traditional fish bun manufacturing methods, the head and tail and the built-in parts are discarded, and the extract is washed away into the ripening liquid during ripening, and the entire seafood is not effectively used. There is.

  (1) The step of crushing the head and tail parts except the split carp fish body meat part and then enzyme-treating to obtain seasoning a, (2) boiling the meat part and enzyme-treating the resulting broth A method for producing bonito, seasoning a and seasoning b from salmon fish, comprising the steps of obtaining seasoning b and (3) processing the meat part of (2) above into bonito There is a problem that the manufacturing process is very complicated. Moreover, since the seasoning a and the seasoning b use the raw material which does not pass through a roasting process, they have the completely different flavor from the extract which used the fish clause as the raw material.

  In addition, as a method for replacing the above-described ripening step, a method using steam, a method using charcoal fire or far infrared rays, a method of pressure treatment, a method of vacuum drying, and a method of dehydrating with a desiccant are all ripening liquids. Although the spilled extract is prevented, the effects of reducing manufacturing time and labor are small, and the raw processing is performed according to the traditional manufacturing method. There is a problem that it is not.

  Moreover, the method which abbreviate | omits the above-mentioned ripening process prevents the run-off of the extract part to a ripening liquid, shortens the ripening process time, and labor reduction. However, the raw treatment process and the water removal process are performed, and there is a problem that the effective use of the entire seafood, the production time reduction, and the labor reduction effect are not sufficient.

  Therefore, in order to solve the problems in the conventional method for producing fish buns as described above, the present inventor can utilize all the seafood without waste, shorten the production time, and reduce the labor. An object of the present invention is to provide a production method and a fish section and a fish section extract produced by the production method.

  The present inventor has provided a method for producing a fish salmon that can be used in a method for roasting seafood and producing a fish salmon, using all the seafood without waste, shortening the production time, and reducing labor. The following aspects were provided as means for solving the problems by diligently studying for the purpose.

  First, in the method for producing seafood by roasting seafood, the entire aspect of the means for solving this problem is to roast the whole seafood.

  Furthermore, the roasting process without any pretreatment in the first aspect is the second aspect of the means for solving this problem.

  Furthermore, in the first or second aspect, pulverization or crushing after the roasting treatment is a third aspect of the means for solving the problem.

  Furthermore, in the first to third aspects, a first means for solving this problem is that the seafood is selected from the group consisting of fish, crustaceans, cephalopods and shellfish. It was set as the aspect of 4.

  Furthermore, the fish clause manufactured by the method based on the means in the first to fourth aspects is defined as the fifth aspect of the means for solving the problem.

  And finally, the present invention was completed by making the fish knot extract manufactured from the fish knot manufactured in the said 5th aspect into the 6th aspect of the means for solving this subject.

  The present inventor has provided a method for producing a fish salmon that uses all the seafood without waste, shortens the production time, and reduces labor in the method for producing fish salmon by roasting the fish and seafood. The effects of the means provided to solve the problems after intensive studies with the purpose are as follows.

  In the present invention, the whole seafood is roasted and processed effectively without waste, and the raw processing step and the water removal step can be omitted, so that the production time can be shortened and the labor can be reduced. Provision of clauses has been achieved.

  Alternatively, in the present invention, by performing the drying process without any pretreatment, it prevents the extract from being washed away by the ripening process, and further shortens the production time required for the ripening process or an alternative process, The effect of reducing labor and energy costs was achieved.

  Alternatively, in the present invention, the effect of obtaining a fish knot that can extract the extract from the whole fish knot without waste and shorten the extraction time by pulverizing or crushing after the drying treatment is achieved.

  Alternatively, in the present invention, by selecting one or more fish and shellfish from the group consisting of fish, crustaceans, cephalopods and shellfish, the fish and shellfish that have been difficult to use can be used without waste. The effect of obtaining useful fish clauses was also achieved.

  Alternatively, the present invention has also achieved the effect of providing a fish clause produced by the method according to the present invention, using all the seafood without waste, reducing the production time, and reducing labor.

  Finally, according to the present invention, the effect of providing a fish stalk extract using whole fish-derived extract content by using the fish sachets produced by the method according to the present invention as a raw material was also achieved.

  Hereinafter, the best mode for carrying out the present invention will be described. However, the present description specifically explains the present invention and is based on the purpose of contributing to an accurate understanding of the contents of the present invention. These descriptions do not represent typical examples of the present invention, and are not intended to limit the scope of the present invention by this description.

  First, the seafood used in the present invention refers to the entire marine animals such as chordates, mollusks, echinoderms, arthropods, cnidarians, but is not limited to its species, fish, crustaceans, More useful fish clauses can be obtained by using cephalopods and shellfish. The seafood can be used in any state such as raw, frozen, or thawed.

  Further, in the present invention, the seafood is used in its entirety, such as the head and internal organs. Usually, by using fish and shellfish in whole to produce fish knots, bitterness is produced and the knot form is deteriorated. However, bitterness and knot form can be a problem when used as a shaving knot, but it is possible to adjust the taste including bitterness when it is used as an extraction raw material industrially. Is not a problem.

  In addition, the roasting process in the present invention can be performed according to a known method, but it is not necessary to be particular about it, and any method that can obtain any of the effects of fumigation, drying, and lyophilization using smoke is arbitrary. It can also be done by selecting. In any treatment, it is not always necessary to dry completely, and the purpose can be achieved even in a so-called freshly dried state. Furthermore, the object can also be achieved by a method of performing a treatment such as drying or baking after dipping in a liquid smoke.

  Moreover, the pretreatment in the present invention refers to all the treatment steps performed before the roasting treatment step. For example, raw treatment, ripening, bone removal, or heating steam treatment, charcoal fire or far-infrared treatment, pressure treatment, vacuum drying treatment, dehydration treatment with a desiccant, and the like are included.

  The brazing step is not particularly limited, and may be performed according to a known method or may not be performed.

  Moreover, the crushing or crushing step in the present invention is not particularly limited, and an optimum method according to the properties of the fish clause can be appropriately selected from known methods.

  In addition, the fish knot extract obtained in the present invention can be used as it is for various purposes, and if necessary, it can be made into a product suitable for various purposes by performing a secondary treatment. . The secondary treatment is not particularly limited, and examples thereof include solid removal by centrifugation and filtration, blending, seasoning, concentration, drying, granulation, solidification, sterilization, filling in containers and packaging, and the like.

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

[Example 1]
The ginger was roasted in a quick-drying cabinet without any pretreatment. As the roasting treatment, it was left for 15 hours after being dried for 9 hours, and this was repeated 8 times to obtain bonito with a moisture content of 18%. After drying, the mixture was pulverized using a mixer. 10 g of the obtained bonito powder was added to 100 g of hot water at 90 ° C., allowed to stand for 5 minutes, and then quickly filtered with filter paper to adjust the stock.

[Comparative Example 1]
After the raw ginger was cut into three pieces and boiled for 90 minutes in hot water at 100 ° C., it was subjected to a drying process in a quick-drying cabinet. As the roasting treatment, it was left for 15 hours after being dried for 9 hours, and this was repeated 8 times to obtain bonito with a moisture content of 18%. After drying, the mixture was pulverized using a mixer. The soup stock was prepared in the same manner as in Example 1 using the obtained koji powder.

[Example 2]
After adding 5000 g of hot water to 500 g of bonito powder obtained in Example 1 and extracting at 90 ° C. for 60 minutes, the mixture was pressed to obtain 4500 g of a pressing solution. After filtering the obtained pressing liquid using Celite (Radiolite # 800: manufactured by Showa Chemical Industry Co., Ltd.), it was concentrated to 1000 g using a centrifugal thin film vacuum evaporator (Evapor: manufactured by Okawara Seisakusho). To 100 g of the obtained concentrated liquid, 80 g of concentrated soy sauce, 15 g of miso, 15 g of sugar and 1000 g of water were added and heated at 90 ° C. for 5 minutes to obtain a seasoning liquid.

[Comparative Example 2]
A seasoning liquid was obtained in the same manner as in Example 2 using 500 g of bonito powder obtained in Comparative Example 1.

  For Example 1, Comparative Example 1, Example 2, and Comparative Example 2, panel tests were conducted by 10 skilled panelists. Table 1 shows the average values of 10 panelists. The sensory evaluation was a 10-point evaluation, with 10 being very strong and 1 being very weak.

  As shown in Table 1, in Example 1, the umami / kokumi titer was increased as compared with Comparative Example 1, and the umami / kokumi titer was maintained even in a state of being extracted and used as a seasoning liquid. Regarding bitterness, Example 1 has a large difference from Comparative Example 1, but as shown in Example 2, the difference from Comparative Example 2 is small in the state of being extracted and used as a seasoning liquid, and the taste quality balance is thus small. It is no longer an obstacle. Moreover, regarding the scent, the original odor of bonito was the same as in the examples and comparative examples. In Example 1, the raw odor was stronger than in Comparative Example 1, but it was confirmed from Example 2 that it was reduced by the steps of extraction, filtration, and concentration. From the above results, Example 2 using whole ginger without any pre-treatment was not inferior in fragrance quality compared to Comparative Example 2 in which ginger was cut and boiled, and regarding the taste quality It was found that Example 2 was preferable to Comparative Example 2.

Claims (6)

  A method for producing fish salmon characterized by roasting whole seafood   The method for producing a fish clause according to claim 1, wherein the roasting process is performed without any pretreatment.   The method for producing a fish clause according to claim 1 or 2, characterized by pulverizing or crushing after the roasting treatment.   The method for producing a fish clause according to any one of claims 1 to 3, wherein the seafood is selected from at least one selected from the group consisting of fish, cephalopods and shellfish.   A fish clause produced by the method according to any one of claims 1 to 4.   Fish scallop extract produced from the fish sword according to claim 5