JP2011250735A - Method for producing dried fish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for easily producing a dried fish with diminished benzpyrene.SOLUTION: [1] The method for producing a dried fish includes: the step of boiling and ripening a raw material fish for the dried fish; and the step of bringing thus boiled and ripened raw material fish into contact with smoke, wherein the smoke is generated by incompletely combusting a smoking material within such a temperature range as to be not lower than the temperature of generating smoke from the smoking material but lower than 425°C. [2] The dried fish thus obtained by the method described in [1], being 10 ppb or less in benzpyrene content, is also provided.

Description

  The present invention relates to a method for producing fish sections.

  Traditionally, when producing fish balls such as bonito, mackerel, tuna, sardine, and horse mackerel, after simmering the raw fish, it is dried by repeated drying and fumigation to form a rough knot. Removes fat that exudes on the surface to form bare joints, and further molds the surface of the bare joints to reduce fat and improve the flavor and gloss with a mellow smoke odor. Forms dead buds.

  There are possibilities that various chemical substances are mixed in the fish nodes such as the rough and dead nodes during the production. The fish bun is one of the representative traditional foods in Japan, and the fish bun has been used for a long time in the history of Japan. Based on this achievement, it is considered that there is no health problem even if the fish clause is taken in a daily meal.

However, even if there is a very small amount of chemicals that may affect health in the fish section, reduce it if it is possible to reduce the chemical content. There is nothing special.
In particular, due to the recent increase in food safety awareness, even if the food contains a chemical substance with a level of content that has not been a problem with daily consumption, this is as much as possible. There is a need to reduce it.

  One such chemical is Benzpyrene, which is found in barbecues and steaks. Although this benzpyrene is very small, it is said that it is also contained in fish sections.

On the other hand, as a method for producing fish buns, a production method including a step of generating soot by burning, incomplete combustion or pyrolysis of a plant material and a step of heating the soot by a secondary heating device is proposed. (Patent Document 1).
According to this manufacturing method, since the smoke is heated by the secondary heating device, Benzpyrene contained in the fish clause can be reduced to 20 ppb or less.

WO2007 / 142086

However, in order to secondarily heat the soot, it is necessary to prepare a heat source that is different from the heat source that generates the soot, and the entire device becomes complicated, so it is not easy to maintain the optimum operating conditions for each device. was there.
An object of the present invention is to provide a method for producing fish buns that can easily produce fish buns with reduced benzpyrene.

  As a result of intensive studies by the present inventors in order to solve the above-mentioned problems, the use of soot smoke obtained by incomplete combustion of firewood at a temperature of less than 425 ° C. reduces the content of benzpyrene. Has been found, and the present invention has been completed.

That is, the present invention
[1] including a step of simmering the raw fish for saving, and a step of bringing the smoked smoke into contact with the boiled raw fish for saving,
Provided is a method for producing a fish clause, characterized in that the smoke is smoke produced by incomplete combustion of firewood in a temperature range of not lower than 425 ° C. and higher than the temperature at which smoke is generated from the firewood. It is.

The present invention also provides
[2] The step of bringing smoke into contact with the boiled raw material fish for saving,
(1) It is carried out during the process of drying the boiled and seasoned raw material fish,
And / or (2) carried out after the step of drying the boiled raw material fish for knots,
The method for producing a fish clause according to the above [1] is provided.

The present invention also provides
[3] The step of drying the boiled raw material fish for knots includes an operation of heating the boiled raw material fish for knots,
Production of fish clause according to [1] or [2] above, wherein the operation of heating the boiled raw material fish for knot is carried out in a temperature range of 50 ° C to 120 ° C for 1 day to 14 days. A method is provided.

The present invention also provides
[4] The method according to any one of the above [1] to [3], wherein the step of bringing smoked smoke into contact with the boiled knot raw material fish is performed after covering the boiled mushroom raw material fish with a nonwoven fabric. A method for producing fish buns is provided.

The present invention also provides
[5] The step of drying the boiled and seasoned raw material fish includes an operation by hot air drying,
After the step of drying the boiled and seasoned raw material fish,
While applying a direct current or alternating voltage of 5 kV to 15 kV to the boiled knot raw material fish,
The method for producing a fish clause according to any one of the above [1] to [4], wherein the smoke generated by incomplete combustion of the salmon material is brought into contact with a temperature range of less than 425 ° C. .

The present invention also provides
[6] The method for producing a fish clause according to any one of the above [1] to [5], wherein the smoke is generated by a method of heating the firewood with a heating wire and / or a method of igniting the firewood. It is to provide.

The present invention also provides
[7] A fish clause having a benzpyrene content of 10 ppb or less obtained by the method for producing a fish clause according to any one of [1] to [6].

  According to the production method of the present invention, it is possible to reduce benzpyrene contained in a fish node by a simple method as compared with a conventional fish node. For this reason, it becomes possible to provide safer fish clauses to the market.

The production method of the present invention will be described below.
Examples of the raw material fish for saving used in the present invention include one kind or two or more kinds of bonito, soda bonito, mackerel, tuna, sardine, and horse mackerel. The knot raw material fish is preferably bonito.

First, a wholesale process is performed on the raw fish for saving.
The wholesale process is performed by an operation of removing belly meat, internal organs, scales, and the like from the raw material fish.

Next, the process of simmering the raw fish for saving will be described.
When cooking the stocked raw material fish for saving, the raw material fish for saving is heated at a temperature of 60 to 100 ° C. Usually, warm water is put into a container for ripening and the warm water inside the container for ripening is heated.

  In order to heat the inside of the container for ripening, a method of circulating a heating medium in the container for ripening, a method of directly heating the container for ripening, a method of blowing steam into the container for ripening, etc. .

  One or two or more kinds of methods for heating the inside of the ripening container can be adopted.

  The ripening time of the raw fish for saving is usually in the range of 30 minutes to 6 hours, preferably in the range of 1 hour to 4 hours, and more preferably in the range of 1 hour to 3 hours.

  The boiled knot raw material fish is cooled, for example, by allowing it to cool or in contact with room-temperature tap water, and after performing the operation of removing the bone, the boiled knot raw material fish is appropriately divided.

Next, the process of drying the boiled and seasoned raw material fish will be described.
Examples of the step of drying the boiled and seasoned raw material fish include one kind or two or more kinds such as roasting, steaming, and hot air drying.

The roasting carried out in the present invention brings the smoked smoke generated by incomplete combustion of the firewood in the temperature range from the temperature at which smoke is generated from the firewood to less than 425 ° C. into contact with the cooked raw material fish for knots. It is preferable.
The temperature of the brazing material can be measured by bringing a measuring means such as a thermocouple into contact with the brazing material. The temperature of the brazing material can be obtained from an average value obtained by measuring two or more locations. It is preferable that the thermocouple is installed at a position of the center of gravity of the equally divided portion, usually by equally dividing the area of the hearth where the firewood is incompletely burned. The number of thermocouples used is preferably one or more per 1 m ² of the hearth.

Moreover, it is preferable that the roasting is performed in a temperature range in which the temperature of the boiled and seasoned raw material fish is 50 to 120 ° C. The roasting is more preferably performed in a temperature range of 70 to 100 ° C, and more preferably in the range of 80 to 100 ° C.
The temperature of the boiled knot raw material fish can be measured by bringing a thermocouple into contact with the boiled knot raw material fish or by inserting it into the boiled knot raw material fish.

  The roasting time is usually in the range of 1 day to 14 days. The roasting is preferably performed in a range of 2 days to 12 days.

  The steaming is performed, for example, by leaving the dried and dried raw fish for knots at rest at room temperature. By allowing the roasted and boiled raw material fish for node saving to stand, moisture exudes from the inside of the roasted and dried raw material fish for node saving. After finishing the steaming, the raw fish for boiled knots can be dried by re-drying.

The hot air drying is performed, for example, by applying warm air in a temperature range in which the temperature of the boiled knot raw material fish is 50 to 120 ° C.
The temperature range is preferably in the range of 60 to 100 ° C, more preferably in the range of 70 to 90 ° C.
Moreover, the time of hot air drying is implemented by the range of 1 day-14 days. The warm air drying time is preferably 2 to 12 days.

  Next, in the production method of the present invention, smoked smoke produced by incomplete combustion of firewood in a temperature range of not less than 425 ° C. above the temperature at which smoke is produced from the firewood, for the cooked raw fish for knots It is necessary to make contact.

  When the smoked smoked raw material fish is brought into contact with the smoke, it may be carried out during the process of drying the cooked raw material fish for the dried node, or after the process of drying the cooked raw material fish for the saved node Alternatively, it may be carried out following the step of drying the boiled and seasoned raw material fish.

  Examples of the straw material include chips made of wood such as beech, oak, cherry, walnut, apple, and hickory. A commercially available product can be appropriately selected for use as the brazing material.

The firewood can be incompletely burned by an operation such as heating the firewood in a closed container using a heating wire or igniting the firewood in the closed container.
A flame is observed when the flamewood is completely burned. Therefore, in order to incompletely burn the brazing material, the brazing material may be heated to prevent leakage of flame from the brazing material.
Further, it can be seen from the fact that smoke generation cannot be observed when the soot material is not incompletely combusted at a low temperature. For this reason, in order to cause the soot to burn incompletely, it is only necessary to carry out the operation within a range in which no smoke leakage is observed from the soot and the generation of soot can be observed.
The temperature of the brazing material can be adjusted by the degree of dispersion of the brazing material. In order to raise the temperature of the brazing material, the brazing material is densely packed and incompletely burned. Conversely, in order to lower the temperature of the brazing material, the brazing material may be dispersed and incompletely burned.

Further, if air is not sent from the outside to the sealed container, the amount of oxygen inside the sealed container is reduced and the incomplete combustion of the dredged material is stopped, so that the incomplete combustion of the dredged material can be maintained inside the sealed container. Supply the air.
The amount of air supplied to the inside of the closed container can be adjusted while adjusting the range so that no flame leakage is observed from the firewood and smoke is continuously generated from the firewood.

  When supplying air to the inside of the closed container, air is sent from the introduction hole provided in the closed container while discharging the air inside the closed container from the exhaust hole provided in the closed container. It can be implemented by a method.

  In addition to incomplete combustion of the salmon, a lot of smoke is generated, and the fish sections can be vividly colored pink to reddish brown.

  In addition, when the smoked smoked raw material fish is brought into contact with smoked smoke, the smoked smoked raw ingredient fish can be covered with a nonwoven fabric before being brought into contact with smoked smoke.

Examples of the nonwoven fabric used in the present invention include those in which fibers are formed into a sheet shape by heat or an adhesive, and those in which fibers are entangled with a high-pressure air stream or water stream.
As a specific nonwoven fabric, for example, a thermoplastic fiber is mixed with a short fiber obtained by mechanically defibrating pulp and continuously forming a web, and an adhesive fiber method, a needle punch method, a melt blow method, or the like. Examples thereof include those that can be obtained by a dry method such as a method or a wet method such as a papermaking method. Non-woven fabrics typified by dry pulp nonwoven fabrics and wet pulp nonwoven fabrics are commercially available, and can be selected and used as appropriate according to the purpose and application.
By using the said nonwoven fabric, it can prevent that the tar content contained in soot smoke adheres to a fish clause directly.
Thereby, the amount of benzpyrene contained in the finally obtained fish clause can be reduced.

In addition, when the smoked smoke is brought into contact with the boiled seasoned raw material fish, the smoke is brought into contact with the boiled seasoned raw material fish while applying a DC or AC voltage of 5 kV to 15 kV. it can.
When a direct current or alternating current voltage of 5 kV to 15 kV is applied to the boiled knot raw material fish, the boiled knot raw material fish can be installed between the electrodes. In addition, when applying a direct current or an alternating voltage, it is preferable to apply a voltage within a range where no discharge occurs.

The temperature at the time of applying the voltage is in the range of 0 to 45 ° C, preferably in the range of room temperature to 40 ° C.
The time for applying the voltage is preferably in the range of 5 minutes to 14 days, and more preferably in the range of 10 minutes to 24 hours.

  Moreover, when applying the voltage, it may be carried out during the step of drying the boiled and seasoned raw material fish, or after the step of drying the boiled and seasoned raw material fish, It is preferable to carry out after the step of drying the finished raw material fish.

  Although the manufacturing method of this invention is demonstrated in detail based on an Example below, this invention is not limited at all by these Examples.

The manufacturing method shown in Example 1 includes a step of simmering the raw material fish for saving and a step of drying the raw material fish for saving node.
During the step of drying the boiled knot raw material fish, smoke generated by incomplete combustion of the koji material in a temperature range of less than 425 ° C. is added to the boiled knot raw material fish at a temperature of 50 to 120 ° C. Includes roasting contact by range.
In Example 1, bonito was used as the raw material fish for saving.

[Boiled bonito ripening process]
After carrying out an operation for removing belly meat, viscera, scales, etc. from bonito, the bonito after the wholesale was boiled for 2 hours in hot boiling water at 90 ° C. to 100 ° C.
After this ripening step, the boiled bonito was allowed to cool and the bones were removed before being divided into pieces of fish.

[Drying process of bonito]
Next, it was dried in a smoker. Boiled and ripened bonito is placed on a multi-stage metal net provided in the smoker, and the smoke generated by incomplete combustion of smoked material in the temperature range below 425 ° C is circulated inside the smoker I let you. The chip-shaped brazing material was incompletely burned carefully by heating with heating wire so that no flame was generated.
The temperature inside the smoker was kept at 90 ° C. and roasted for 7 days.
Pentupyrene contained in the rough bonito obtained was 1.17 ppb.

The second embodiment is a modification of the first embodiment.
Production was carried out in the same manner as in Example 1 except that the ripened bonito was wrapped with a non-woven fabric before roasting in a smoker.
Pentupyrene contained in the rough bonito obtained was 0.27 ppb.

The manufacturing method shown in Example 3 includes a step of simmering the raw material fish for node saving, a step of drying the raw material fish for node saving, and a step of bringing smoke into contact with the dried raw material fish for node saving. .
After the step of drying the boiled knot raw material fish, smoke generated by incomplete combustion of the koji material in a temperature range of less than 425 ° C. is added to the boiled knot raw material fish at a temperature of 0 to 45 ° C. Contact by range.
In the same manner as in Example 1, bonito was used as a raw material fish in Example 3 as well.

[Boiled bonito ripening process]
After carrying out an operation for removing belly meat, viscera, scales, etc. from bonito, the bonito after the wholesale was boiled for 2 hours in hot boiling water at 90 ° C. to 100 ° C.
After this ripening step, the boiled bonito was allowed to cool and the bones were removed before being divided into pieces of fish.

[Drying process of bonito]
The boiled bonito was put in a hot air dryer, and the boiled bonito was dried by circulating hot air inside the hot air dryer at 75 ° C. for 7 days.

[Contact process with smoke]
The dried bonito was then sealed in a device capable of applying a voltage. As the device, an electronic smoke device USM-3 manufactured by Hokuyo Co., Ltd. was used. Smoke generated by incomplete combustion of the soot material was circulated in the temperature range of less than 425 ° C. with respect to the inside of the apparatus. After the chip-shaped brazing material was ignited by a burner, it was carefully burned incompletely using a ventilator so that no flame was generated.
The temperature inside the device was kept in the range of room temperature to 45 ° C., and an alternating voltage in the range of 5 kV to 15 kV was applied within a range where discharge did not start.
Pentupyrene contained in the rough bonito obtained was 2.89 ppb.

[Comparative Example 1]
Production was performed in exactly the same manner as in Example 1 except that the production was performed by burning the firewood in a temperature range of 425 ° C. or higher.
Pentupyrene contained in the rough bonito obtained was 20.86 ppb.

As described above, according to the production method of the present invention as shown in the above-described embodiment, the content of benzpyrene contained in the fish salmon can be suppressed to 10 ppb or less.
According to the production method of the present invention, it is possible to provide a fish clause having a benzpyrene content of 10 ppb or less, preferably 5 ppb or less, more preferably 2 ppb or less.

Claims (7)

Including a step of simmering the raw material fish for saving, and a step of bringing smoked smoke into contact with the boiled raw material fish for saving,
A method for producing fish buns, characterized in that the smoke is smoke produced by incomplete combustion of firewood in a temperature range not lower than the temperature at which smoke is generated from the firewood and less than 425 ° C. The step of bringing smoke into contact with the boiled and seasoned raw material fish,
(1) It is carried out during the process of drying the boiled and seasoned raw material fish,
And / or (2) The method for producing fish clauses according to claim 1, which is carried out after the step of drying the boiled raw material fish for clauses. The step of drying the boiled raw material fish for knots includes an operation of heating the boiled raw material fish for knots;
The method for producing a fish knot according to claim 1 or 2, wherein the operation of heating the boiled and seasoned knot raw material fish is performed in a temperature range of 50 ° C to 120 ° C in a range of 1 day to 14 days.   The method for producing a fish clause according to any one of claims 1 to 3, wherein the step of bringing smoked smoke into contact with the boiled and seasoned raw material fish is carried out after covering the cooked and seasoned raw material fish with a nonwoven fabric. The step of drying the boiled and seasoned raw material fish includes an operation by hot air drying,
After the step of drying the boiled and seasoned raw material fish,
While applying a direct current or alternating voltage of 5 kV to 15 kV to the boiled knot raw material fish,
The method for producing fish salmon according to any one of claims 1 to 4, wherein the smoke generated by incomplete combustion of the salmon material is brought into contact in a temperature range of less than 425 ° C.   The method for producing a fish clause according to any one of claims 1 to 5, wherein the smoke is generated by a method of heating the firewood with heating wire and / or a method of igniting the firewood.   A fish clause having a benzpyrene content of 10 ppb or less, obtained by the method for producing a fish clause according to any one of claims 1 to 6.