JP2010273548A - Dried fish shaving with mold, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide good-quality dried fish shavings with mold by using microorganism Eurotium repens (accession number NITE P-738) which rapidly grow on the dried fish shavings; and to provide a method for producing the dried fish shavings. <P>SOLUTION: This method for producing the high-quality dried fish shavings with mold in a short period under a condition of not performing a drying process by the action of the Eurotium repens (accession number NITE P-738) includes: using for the dried fish shavings, the microorganism Eurotium repens (accession number NITE P-738) which rapidly grow on the dried fish shavings, and optimizing humidity and temperature conditions followed by culturing. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a fungus, especially a fungus that requires a lot of time to manufacture, and in particular, to produce a high-quality fungus with a shorter period of time than before. The present invention relates to a dried fish clause and a method for producing the same.

  Fish knot molds are easily affected by the quality of the fish knots used, the climate and the weather, and it is very difficult to keep the period and quality required for mold molds constant. I managed the mold process with my senses. In order to realize the reproducibility of this process, a method of selecting a strain used for mold attachment and performing mold attachment has been proposed and put into practical use (see Patent Document 1 and Patent Document 2).

  However, with this conventional technique, the quality and the production period can only be stabilized, and the number of days of the production process is shortened, but it remains in the category of improvement of the traditional production method. Moreover, the drying process by sun-drying, which is said to be a traditional method for manufacturing bonito, depends on the season and the weather, and the production period and quality are not stable.

  In addition, in order to perform a large amount of processing at a time, the work efficiency is poor, the productivity is low, and the quality obtained is up to the weather, and the actual situation is adjusted by the craftsman's intuition and experience. The mold lasts from 2 to 3 weeks for the first mold and 1 to 3 weeks for the second mold after drying in the sun.

  Also, the sun-drying work is carried out outdoors in direct sunlight, and in order to demonstrate its effect, it is necessary to shine the sun evenly on each section, and to further improve the quality of the section. In addition, it is necessary to shine the shaded part that is not exposed to sunlight, and it is necessary to perform the work of inverting the back surface of the node manually one by one under outdoor direct sunlight. Therefore, the amount of fish clauses that can be processed per day is limited, and it cannot be said that productivity is high. In addition, the conventional sun-drying work must be performed outdoors because of the characteristics of the work. However, from the viewpoint of food hygiene, fish sections should be processed hygienically so that they are isolated from other sources and free from external contamination, even during the molding process. is there. In the outdoors, which is not clearly blocked from the outside space, quality deterioration due to wetness due to rain due to sudden changes in the weather, the growth of defective microorganisms, and the inclusion of sand, dust, etc. due to gusts of wind can easily occur. Furthermore, it is difficult to completely prevent the occurrence of insect damage caused by flying insects, food damage and pollution by birds and beasts such as birds, worms and dogs and cats, and foreign matter contamination. For this reason, a method that is an alternative to sun drying is desired.

Japanese Patent Publication No.57-50459 Japanese Patent Publication No. 1-31858

  The present invention provides a high-quality fungi-fish section that can shorten the production period of fish sections and streamline the production process by using microbial cell YM-1418, which is a useful microorganism developed by the present inventors. The object is to provide a manufacturing method.

  In order to achieve the above-mentioned object, according to the first invention of the present invention, a fungus that grows quickly on a fish section is inoculated into a fish section after drying with Eurotium repens YM-1418 deposit number NITE P-738. A moldy fish clause is obtained.

  The mold Eurotium repens YM-1418 accession number NITE P-738 used in the present invention selects a strain having a high hyphal growth rate on the node. Its hyphal growth rate is about 5 times faster than normal fungi. Therefore, theoretically, the area covered by the corresponding strain after culturing for a certain period is a strain that can cover an area of 5 times × 5 times = 25 times that of a normal strain (see FIG. 1).

  According to the second invention of the present invention, fungi that grow fast on fish sections are inoculated into the dried fish sections with Eurotium repens YM-1418 deposit No. NITE P-738, and fungi are generated at high humidity. A method for producing a moldy fish clause comprising the first culturing step to be promoted and the second culturing step to subsequently promote the fermentation by fungi under low-humidity conditions without a drying step in between. Is provided.

  The first culture step can be set to culture conditions with a temperature of 20 to 30 ° C. and a humidity of 80 to 100%, and the second culture step can be set to culture conditions with a temperature of 20 to 30 ° C. and a humidity of 60 to 90%. .

  By the way, fish nodes are solid fermented foods, and fermentation is basically started only when the nodes come into contact with fungus bodies. Therefore, the opportunity (fungal density) for fungi and nodes to contact becomes an important rate-limiting factor for the progress of fermentation. Further, in the present invention, it is necessary to accurately adjust the temperature and humidity during the culture period in order to efficiently cultivate microbial cells on a fish node and to obtain more effects. The seed solution of microbial cells YM-1418 pre-cultured in advance is sprayed evenly on the surface of fish sections produced by a conventional method. Cultivation is started in an incubator in which the temperature and humidity can be adjusted to constant immediately after spraying the seed solution.

  As described above, the culture can be carried out by a first culture step that promotes the generation of mold at high humidity, and subsequently a second culture step that promotes the fermentation action by mold under low humidity conditions. According to one embodiment of the present invention, the first culturing step for promoting the occurrence of mold is performed at a temperature of 20 to 30 ° C. and a humidity of 80 to 100% for 3 to 7 days. The second culture step to be promoted is desirably performed at a temperature of 20 to 30 ° C. and a humidity of 60 to 90% for 3 to 7 days. In such a first culture step, mold is uniformly generated in the entire node 3 days after the start of the culture, and the odor and sour odor, which are peculiar to rough nodes, are reduced. When mold is generated throughout the entire node, the culture condition is changed to the conditions of the second culture step (temperature 28 ° C., humidity 80%) and the culture is continued. Seven days after the start of the culture, the flavor of the rough koji is completely lost, and the mold has a taste that is sensuously equivalent to or better than that of the second koji knot, which has been dried with a unique taste of withered knot. A clause is obtained. In addition, the fungi period is reduced from 4 weeks to 1 week compared to the case without inoculation.

  According to the first invention of the present invention, by using mold YM-1418 strain NITE P-738, the taste is much less unpleasant than ordinary bonito mold and has a good quality in a short period of time. It will be a withering dragonfly. For this reason, a drying process such as sun drying to improve the flavor is indispensable for normal withered bonito. However, when mold is attached using YM-1418 strain NITE P-738, it is more unpleasant than normal bonito. It has very little flavor and can provide a good taste withering in a short period of time.

  According to the second aspect of the present invention, it is possible to produce a dried knot with a flavor equivalent to or higher than the conventional one in a short period of time without a drying step. In addition, by performing the mold attaching process without interposing the drying process, it is possible to systematically produce withered nodes without being trapped by sun-dried depending on the weather. In addition, it is possible to prevent unevenness in quality due to unseasonable dry weather due to the sun, and the quality reproducibility and productivity are also improved.

  In addition, by shortening the culture period, it is possible to prevent abnormal propagation of pests that eat the fungi themselves such as bonito and the fungi that occur on the fish nodes by long-term culture.

  Furthermore, since there is no sun-drying process that needs to be carried out outdoors, the method for producing fish clauses according to the present invention makes it possible to complete all the manufacturing processes in the food factory building, greatly increasing the risk of external contamination. Can be reduced. For example, quality degradation due to wetness due to rain due to sudden changes in the weather, breeding of bad microorganisms, mixing of sand and dust due to gusts of wind, insect damage due to flying insects, food damage and pollution due to birds and animals such as birds, moths, dogs and cats, Occurrence of foreign matters can be completely prevented.

The graph which shows the hyphal growth state on the bonito of the fungus Eurotium repens YM-1418 used in this invention compared with the conventional fungus. The graph which shows the spore number in the dead node by this invention compared with the spore number in the existing dead node. The graph which shows the change of the aroma component by molding using mold Eurotium repens YM-1418 by this invention. The graph which shows the change of the fat content by mold | fungi Eurotium repens YM-1418 used in this invention.

  Embodiments of the present invention will be described below based on examples.

  NITE P-738 is inoculated into the fish paste and cultivated seed mold. After culturing, 100 g is suspended in 100 L of water to obtain a seed solution for spraying. The seed solution is sprayed evenly on the surface of the bonito, which has been subjected to surface polishing of the bonito produced by a general manufacturing method. Immediately after spraying the seed solution, start culturing in an incubator set at a temperature of 28 ° C and a humidity of 94%. Three days after the start of the culture, fungi uniformly occur throughout the node, and the odor and sour odor, which are characteristic flavors of rough nodes, decrease. When mold is generated evenly throughout the node, the culture conditions are changed to a temperature of 28 ° C and a humidity of 80%, and the culture is continued. Seven days after the start of the culture, the flavor of the rough knot disappeared completely, and a dried knot with a taste that is sensuously equivalent to or better than the traditional No. 2 mold knot has been completed. Table 1 shows the results of sensory evaluation by creating a shaving node using a conventional dried node and a dead node prepared using the method of the present invention and a bare node which is a raw material thereof. Compared with the traditional withered knot, the mold duration was reduced from 4 weeks to 1 week. Even though the period was greatly shortened, the color and flavor characteristics of the bare knots, which are the raw materials, clearly disappeared, and sensory evaluation equivalent to or better than that of the conventional withered knots was obtained for all items.

In the same manner as shown in Example 1, the dried bonito of the present invention is obtained. We obtained 6 types of dried bonito, namely Sample A, Sample B, Sample C, Sample D, Sample E, and Sample F, from suppliers that manufacture and sell different dried berries throughout Japan. Measure the surface area of each dead knot. The fungus bodies adhering to the surface of each bonito node are completely recovered by washing. Measure the amount of each collected solution. The number of spores in the collected solution is counted under a microscope to obtain the spore concentration (number / ml) derived from each node. The number of spores per unit area is obtained from the amount of recovered liquid, the spore concentration and the nodal surface area.
Spore concentration (pieces / ml) × recovered liquid volume (ml) / node surface area (cm ² ) = spore count per unit area (pieces / cm ² )

The measurement results are shown in FIG. The number of spores per unit area of each company's dead node is in the range of 1.6 to 4.5 × 10 ⁷ / cm ² , and the dead node according to the present invention is 6.2 × despite the apparently short mold duration of one week. A clear tendency of 10 ⁷ pieces / cm ² can be confirmed. By carrying out the present invention, it was confirmed that fungi having a density equal to or higher than that of conventional dead nodes grew despite the short culture period. Moreover, although the same sensory test as Example 1 was implemented, it is the same tendency, and since the fungus body density | concentration on a fish node propagates more than equivalent to the conventional dead node in a short period, it is equivalent to the conventional dead node. It was confirmed that the above quality can be realized.

  In the same manner as shown in Example 1, the dried bonito of the present invention is obtained. NITE P-738 is inoculated into the fish paste and cultivated seed mold. After culturing, 100 g is suspended in 100 L of water to obtain a seed solution for spraying. The seed solution is sprayed evenly on the surface of the bonito, which has been subjected to surface polishing of the bonito produced by a general manufacturing method. Immediately after spraying the seed solution, start culturing in an incubator set at a temperature of 28 ° C and a humidity of 94%. Samples were withdrawn on the 4th, 5th, 6th, and 7th days, when the change in flavor was felt sensuously. Three days after the start of the culture, fungi uniformly occur throughout the node, and the odor and sour odor, which are characteristic flavors of rough nodes, decrease. When mold is generated evenly throughout the node, the culture conditions are changed to a temperature of 28 ° C and a humidity of 80%, and the culture is continued. Seven days after the start of the culture, the flavor of the rough knot disappeared completely, and a dried knot with a taste that is sensuously equivalent to or better than the traditional No. 2 mold knot has been completed. Gas chromatograph mass spectrometry analysis of the aroma components of the dried knots of the present invention on the 4th to 7th days of the culture and the dried knots processed by the conventional method, and the rough and naked knots that are the raw materials of the dried knots Analyzed using a vessel. Among them, a change in a typical fragrance component as a fragrance component of bonito withered joint is shown in FIG. Until the 4th day after the start of culture, there is no big difference from the bare knot used as a raw material, but an increase in guaiacol, which is said to increase due to bonito, and a decrease in phenol, which is said to be decomposed, can be confirmed. . It can be confirmed that these changes are more than equivalent even in comparison with the dried knots mold-molded by the conventional method.

  NITE P-738 is inoculated into the dried fish cake stock and the seed mold is cultured. After culturing, 100 g is suspended in 100 L of water to obtain a seed solution for spraying. The seed solution is sprayed evenly on the surface of the bonito, which has been subjected to surface polishing of the bonito produced by a general manufacturing method. Immediately after spraying the seed solution, start culturing in an incubator set at a temperature of 28 ° C and a humidity of 94%. Three days after the start of the culture, fungi uniformly occur throughout the node, and the odor and sour odor, which are characteristic flavors of rough nodes, decrease. When mold is generated evenly throughout the node, the culture conditions are changed to a temperature of 28 ° C and a humidity of 80%, and the culture is continued. Seven days after the start of the culture, the flavor of the rough knots disappeared completely, and a dried knot with a taste that is sensuously equivalent to or higher than that of the conventional knots with a peculiar taste of the dried knots was completed. Table 2 shows the results of component analysis performed by creating a shaving node using a conventional method and a dead node prepared using the method of the present invention and a bare node as a raw material. Compared with the traditional withered knot, the mold duration was reduced from 4 weeks to 1 week. Although the period was greatly shortened, the measured values equivalent to or better than those of the conventional withered nodes were obtained for all analysis items. In particular, as shown in FIG. 4, the fat content of the production method according to the present invention is reduced by half from 4.3% to 2.1%, as shown in FIG. It can be confirmed that the fat decomposition effect is advanced. In addition, regarding the amount of inosinic acid, which is an important factor as a umami component of fish knot, it can be confirmed that the amount of inosinic acid in the general production method tends to decrease, whereas it increases. By reducing the fat content and increasing the umami component, it can be confirmed that the high-quality withered knot can be improved in a short period of time.

  In the above embodiment, bonito is used as a fish clause, but it is not limited to the bonito clause, and other fish clauses such as soda and mackerel may be used.

Claims (3)

  Mold fungus with a fast-growing mold on the fish section obtained by inoculating the dried fish section with Eurotium repens YM-1418 deposit number NITE P-738.   A fast-growing mold on fish sections Eurotium repens YM-1418 Deposit No. NITE P-738 is inoculated into the dried fish sections, followed by a first culture step that promotes mold development at high humidity, followed by low A method for producing a moldy fish clause, characterized in that the second culturing step for promoting the fermentation action by fungi under humidity conditions is continuously carried out without a drying step.   The first culture step is set to a culture condition of 20 to 100 ° C. and a humidity of 80 to 100%, and the second culture step is set to a culture condition of 20 to 30 ° C. and a humidity of 60 to 90%. The method for producing a moldy fish clause according to claim 2.

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