JP2010017148A - Method for producing salted, vinegared mackerel - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing new salted, vinegared mackerel, capable of obtaining salted, vinegared mackerel having condensed taste. <P>SOLUTION: This method for producing the salted, vinegared mackerel includes going through a salt adding process of sprinkling salt only on the cut surface of mackerel flesh, a drying process of dry-treating the mackerel flesh, a freezing process of freeze treating the mackerel flesh, a thawing process of thawing the mackerel flesh, and a process of pickling in vinegar of pickling the mackerel flesh in vinegar. In more details, the method includes performing natural seasoning at ≤15°C and a relative humidity of ≤50% in the drying process, and performing the thawing process at ≤15°C. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing koji, and more particularly, to a novel method for producing koji that can obtain a koji with a condensed taste as compared with conventional methods.

  Since the digestive enzyme is strong, it is easy for self-digestion to occur and the freshness tends to decrease. Also, depending on the catch season, the oil content is generally high. So, when boiled, miso boiled in miso, which is rich in sweetness and seasoned, is widely used to relieve the raw odor and oiliness. In addition, in the case of raw food, it is often made into shimeji mushrooms vinegared using the antiseptic effect of vinegar.

  Since potatoes have a certain degree of preservation, many examples have been provided as processed products, and research, development, and technical proposals have been made. For example, the technique disclosed in Patent Document 1 described below is for producing a cocoon having a dermis having a striped pattern and color peculiar to a cocoon without having a dermis peeled even when a cocoon whose epidermis is difficult to peel from the dermis is used. , Processing using a processing solution to which lipase is added before vinegar.

Japanese Patent Laying-Open No. 2005-245248, “Manufacturing method of candy”

  However, the technology for maximizing the original taste of potato is still not fully developed. There are many enthusiasts, but there are not a few people who refrain from smelling vinegar, for example. Therefore, if such a cocoon can be provided by a manufacturing technology that can maximize the original taste of the cocoon, it can lead to an increase in consumption of the cocoon product, and thus the entire cocoon.

  The problem to be solved by the present invention is to provide a novel method for producing a koji that can obtain a koji with a condensed taste as compared with the conventional one, except for the above-mentioned problems of the prior art. .

  As a result of examining the above problems, the present inventor has found that the above problems can be solved by providing a drying-freezing-thawing step before the vinegaring step, and the present invention has been achieved. That is, the invention claimed in the present application, or at least the disclosed invention, as means for solving the above-described problems is as follows.

(1) A salt addition step of shaking salt on the cut surface of the salmon, a drying step for drying the salmon, a freezing step for freezing the salmon, and a thawing for thawing the salmon The manufacturing method of a cocoon which comprises a process and the vinegaring process which immerses the body of a strawberry in vinegar after that.
(2) The method for producing straw according to (1), wherein the drying step is a step of performing natural drying treatment at an air temperature of 15 ° C. or lower.
(3) The method for producing straws according to (2), wherein the drying step is performed at a relative humidity of 50% or less.
(4) The method for producing straws according to any one of (1) to (3), wherein the thawing step is performed at an air temperature of 15 ° C. or lower.

(5) The method for producing strawberry according to any one of (1) to (4), wherein the step of pickling vinegar is a step of pickling strawberry body for 1 hour 30 minutes or more.
(6) The body of salmon used in the salt addition step is treated in advance by a step of immersing in alkaline water and a step of immersing in subsequent acidic water, (1) to (5) The manufacturing method of the candy in any one.
(7) The method for producing koji according to any one of (2) to (6), wherein the drying step is performed for 6 hours or more, and the freezing step is performed for 5 hours or more.

  Since the method for producing koji according to the present invention is configured as described above, according to this, the taste is condensed far from the conventional product and the taste of the koji is fully enjoyed. It is possible to obtain a high quality flavored candy that can be obtained by a simple method.

Hereinafter, the present invention will be described in more detail.
The kind of cocoon used in the present invention is not particularly limited, and may be true or sesame. Further, it may be frozen or fresh. For the salmon, use half of the body and shake salt on the cut surface (salt addition step). It is sufficient that the salt is shaken on the cut surface, and does not need to be shaken on other portions. And after that, this is dried (drying process), then subjected to a freezing process (freezing process), a thawing process (thawing process), and finally, each step of immersing the body of salmon in vinegar (a vinegaring process) is sequentially performed. This is the main configuration of the production method of the present invention.

  The optimal amount of salt to be used in the salt addition step is about 15 g per cut surface of one half of a cocoon. Using this amount as a guide, the best result can be obtained by using not too much but not too little.

  The drying process is performed at a low temperature of 15 ° C. or less. Also, it is desirable to use natural drying rather than mechanical drying. The relative humidity is preferably 50% or less. These conditions are for extracting the flavor as much as possible without impairing the flavor of the koji produced. In particular, the temperature is set to 15 ° C. or lower in order to prevent the formation of histamine, an allergen. For the same reason, the subsequent thawing step is performed at an air temperature of 15 ° C. or lower.

  In addition, it is sufficient that the natural drying is performed for about 6 hours and the freezing time is about 5 to 8 hours under such constant temperature and humidity conditions, and good results are obtained.

  In the vinegaring step, it is desirable to pickle the salmon for 1 hour 30 minutes or more. This is to obtain a sufficient vinegar effect. However, as will be described later in the embodiment, it may be 1 hour 30 minutes or more in total with the cut surface of the heel and the other surface. The kind of vinegar is not particularly limited as long as it is used for food.

  In addition, in the salt addition process which is the first procedure of the production method of the present invention, the body of the salmon to be used should be neutralized by a process of pre-soaking in alkaline water and a process of soaking in acidic water thereafter. Is desirable. The purpose of this is to remove blood by alkaline water treatment, remove the raw scent of cocoon as much as possible, and neutralize and remove the remaining alkali.

  According to the production method of the present invention described above, the koji is processed in a state where the water content is extremely small, and the taste condenses thereby, so that the flavor originally provided by the koji koji is sufficiently extracted. It can be finished into a superior ridge.

  Tables 1 and 2 show the change in the weight of the koji according to the production method of the present invention, and are the results of measuring the change in the weight per half of the koji in the drying process and the freezing process. Moreover, FIG. 1 is a graph which shows the weight change of the koji similarly in the drying process-freezing process of this invention manufacturing method. As shown in these figures, after completion of the drying process by natural drying for 6 hours, the amount of salmon is reduced by about 4% (or 3-5%), and after the completion of the freezing process for the next 5 hours, compared to before the drying process. It has been confirmed that the dose is reduced by about 5% (or 4-7%). Such weight loss was due to the evaporation of water, and it was found that the taste was condensed by the drying of the salmon body through the drying step-freezing step.

Examples of the present invention will be described below, but the present invention is not limited to such examples.
Ingredients 30g of salt and 1 cup of vinegar (200cc) are used for 1 bottle.
Procedure 1. The head, internal organs and tail of the frog are cut off and soaked in alkaline water for 30 minutes to remove blood. Then, soak in acid water for 15 minutes to neutralize and disinfect the alkali.

2. Put the salmon down into three pieces and shake 15g of salt only on the cut surface of the half body. At this time, if salt is shaken from above 50 cm, the salt can be added evenly to the cut surface of the ridge.
3. After shaking the salt, put the straw on the net and let it dry naturally for 6 hours in a place where the humidity is 50% or less and the temperature is 15 ° C.

4). Then, it freezes for 8 hours in a freezer below freezing point 18 degrees C or less.
5). Then thaw at a temperature of 15 ° C or less.
6). After thawing, simmer in the vinegar for 1 hour with the cut surface of the jar down, and then soak for 30 minutes with the side upside down.

7). Thereafter, the abdominal bone, transverse bone, and skin are removed to complete the heel manufacturing.
By the above manufacturing method, the condensed taste candy which was not in the conventional candy product was able to be obtained.

  According to the method for producing koji according to the present invention, it is a simple method to produce a koji of excellent quality with a flavor that is completely different from the conventional product and that can fully taste the original taste of koji. Therefore, it is an invention with high utility value in the food processing industry as a whole, including the fish processing industry.

It is a graph which shows the weight change of the koji in the drying process-freezing process of this invention manufacturing method.

Claims (7)

A salt addition step of shaking salt on the cut surface of the salmon, a drying step for drying the salmon after that, a freezing step for freezing the salmon after that, and a thawing step for thawing the salmon after that, A method for producing koji, comprising a step of pickling koji in vinegar. The said drying process is a process of performing a natural drying process at the temperature of 15 degrees C or less, The manufacturing method of the soot of Claim 1 characterized by the above-mentioned. The method for producing straw according to claim 2, wherein the drying step is performed at a relative humidity of 50% or less. The method for producing straw according to any one of claims 1 to 3, wherein the thawing step is performed at a temperature of 15 ° C or less. 5. The method for producing strawberry according to claim 1, wherein the vinegaring step is a step of vinegaring the body of strawberry for 1 hour and 30 minutes or more. The salmon body to be subjected to the salt addition step is treated in advance by a step of soaking in alkaline water and a step of subsequent soaking in acidic water, according to any one of claims 1 to 5. A method for producing firewood. The method for producing koji according to any one of claims 2 to 6, wherein the drying step is performed for 6 hours or longer, and the freezing step is performed for 5 hours or longer.

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