JP2013055912A - Method for processing fish meat by middle or high pressure treatment - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing fish meat processed products by middle or high pressure treatment.SOLUTION: In the method for producing the fish meat processed products, the fish meat materials are subjected to the middle or high pressure treatment of relatively lower pressure condition lower than 100 MPa, the tissues of the fish meat materials are broken, and thereby a period needed for seasoning including salting is shortened in an a seasoning step including the salting of the raw materials of the products when producing the fish meat processed products. It is possible to shorten the salting process taking 14 to 28 days in a conventional method to one day, further it is possible to produce the fish processed products having quality comparable to the products produced by the conventional method in a short time, by using the middle or high pressure treatment.

Description

  The present invention relates to a method for processing fish meat including salting by medium-high pressure treatment, and more specifically, by using a seasoning method including salting using medium-high pressure treatment, it is equivalent to or more than the conventional production method. The present invention relates to a method for producing a new processed fish meat product, which makes it possible to produce a processed fish meat product of a high quality by a seasoning method including salting that has been significantly shortened. The present invention provides a new technology and a new product relating to a method for producing a new processed fish meat product, which makes it possible to produce a processed fish meat product in a short period of time using medium and high pressure.

  As a product that uses the seasoning method that includes salting, for example, kabura sushi is sandwiched between large-sized turnips that have been sliced thick and salted, and salted mackerel may be used in some areas. This is a traditional fermented food that is pickled with amazake, saccharified with rice bran (Fig. 1). The Kaburusushi was said to have originated as a ceremonial treat for the start of the ship (New Year) at a port in the Kanazawa suburbs of the Kaga Pass in the early Edo period. . This kabura sushi is famous as a special product of Kanazawa, but it is also rooted as a local dish in western Toyama, the former Kaga territory.

  Here, the manufacturing method of kabura sushi is explained. Traditional kabura sushi is made from yellowtail, turnip, rice and rice bran, salt, vinegar, and saccharification of rice starch and lactic acid fermentation. Is said to have been nurtured. Carrots and chili are often used for flavoring. The traditional manufacturing method is shown in FIG. There are roughly four processes. First, as the pretreatment, salted yellowtail, salted turnip, and preparation of amazake (saccharification of rice bran) are performed, followed by main pickling. The time required for each process is 14 to 28 days for yellowtail pickled, 4 days for pickled turnip, 1 day for sweet sake production, and 7 to 14 days for main pickled. It is a process. It takes 21 to 42 days in total to complete Kaburusushi.

  Honzuke has the purpose of instilling the flavor of amazake into the yellowtail and turnips to familiarize the whole taste, and the purpose of degrading the protein of yellowtail by the proteolytic enzyme contained in the amazake and enhancing the taste. In the traditional manufacturing method, lactic acid fermentation is carried out in the main pickling process, but recently, there is a tendency to prefer products that do not have a strong acidity. Some are just soaked and some are seasoned with seasonings. Manufacture mainly takes place from the beginning of the catch of yellowtail and the harvest of turnips from December to January, and all processes other than the production of amazake are the room temperature in winter (the average temperature in Kanazawa is December 6. 5 ° C, 3.7 ° C in January (Japan Meteorological Agency).

  Up to now, various research and development examples have been reported for products using salted rice typified by kabura sushi (non-patent documents 1 to 4), and food processing using pressure including patent documents As for the prior art documents (Patent Documents 1 and 2) related to this, as mentioned above, it takes 21 to 42 days to complete the kabushi sushi. Since the production is limited to the winter season and the production volume is limited by itself, in this technical field, fish processed products that contain fish meat as a raw material, such as kabu sushi, are manufactured by conventional manufacturing methods. Manufacture of new processed fish products that have a quality equivalent to or better than that, and that can significantly reduce the production period by seasoning methods including salting and greatly increase the production volume Develop law Rukoto had become an important issue.

JP 2011-24571 A JP 2011-83228 A

Yasuyuki Kosaka, Yuka Kinoshita, Toru Oizumi, Yoshiaki Akabane: Effects of aging temperature and salt content on the formation of taste components during the production process of chub mackerel, Journal of the Japanese Society of Fisheries Science, 2010, 76, p. 392-398 Takeharu Mi, Yoko Katsuyama, Yuki Yamada, Toshihide Dojo, Shizuo Nakamura, Toshiki Enomoto, Takashi Hisada, Satoshi Taniguchi: Research on ingredients and functionality of traditional fermented foods in Ishikawa Prefecture, Ishikawa Industrial Research Institute Research Report, 2007 Naoko Terasawa, Mizue Demura, Momoko Toda: Kabazuzushi's sugar, organic acid and free amino acid composition, Journal of Japan Society for Food Science and Technology, 1998, vol. 45, no. 2, p. 149-154 Mariko Ueno, Shinya Terashima, Kotaro Tada, Shizuko Yamaguchi: Specialties and tastes of Toyama-grown kaburazushi, Journal of Japan Society for Food Science and Technology, 2007, vol. 54, no. 3, p. 118-127

  Under such circumstances, in view of the above-mentioned conventional technology, the present inventors have a quality equivalent to or better than that of the conventional manufacturing method for products such as Japanese sushi using a seasoning method that includes salted fish meat. And with the goal of developing new manufacturing technology for processed fish products that can shorten the period of seasoning process including salting and greatly shorten the production period to completion As a result of the advancement, it was found that the production period can be significantly shortened by subjecting the processed fish product material to a medium to high pressure treatment of less than 100 MPa, and the present invention has been completed.

  The present invention relates to a method for producing a new processed fish meat product using a medium to high pressure method, which can greatly shorten the production period until completion in a product using a seasoning method including salting represented by kabura sushi. Is intended to provide. In addition, the present invention provides a processed fish meat product that requires a production period of one month or more to complete, with a quality equivalent to or better than a full-scale processed fish meat product by a conventional method in a short time of 1 minute to 24 hours. It aims at providing the manufacturing method of the new processed fish meat product which has. Furthermore, the present invention provides a new fish meat using the medium / high pressure method that uses the medium / high pressure method and has a quality equivalent to or better than that of a processed fish meat product by the conventional method and can significantly reduce the production period. It aims at providing the manufacturing technology of a processed product.

The present invention for solving the above-described problems comprises the following technical means.
(1) When manufacturing a processed fish meat product, in a seasoning process including salting of the raw material of the product, the fish meat material is subjected to medium to high pressure treatment under a relatively low pressure condition of less than 100 MPa, and the cell membrane of the fish meat material is formed. A method for producing a fermented product, characterized by shortening a period of seasoning including salting by breaking.
(2) The fish meat processing according to (1), wherein the raw material of the processed fish meat product including at least the fish meat material and the aqueous medium are sealed in a packaging bag of an appropriate material and then subjected to a medium-high pressure treatment. Product manufacturing method.
(3) The method for producing a processed fish meat product according to (1) or (2) above, wherein medium-high pressure treatment at less than 100 MPa and at 25 ° C. (room temperature) or less is performed in a short period of 1 minute to 24 hours.
(4) The manufacturing method of the fish meat processed product in any one of said (1) to (3) which manufactures a fish sushi as a fish meat processed product.
(5) Any of the above (1) to (4), wherein the medium tissue is modified by destroying or decomposing the connective tissue connecting the cell membranes and primary muscle fiber bundles of the fish tissue by the medium-high pressure treatment. A method for producing a processed fish meat product according to crab.
(6) From the said (1) which shortens the seasoning period in which the seasoning in which a seasoning and an enzyme are immersed in the inside of fish meat is made into the state which changed the structure | tissue of fish meat by the said medium-high pressure process in a short period of 1 minute to 24 hours. (5) The manufacturing method of the fish meat processed product in any one of.

Next, the present invention will be described in more detail.
Here, the present invention will be described in detail with an example of a fish sushi. However, the present invention is not limited to a fish sushi, and a wide range of processed fish products including fish meat as a material. When the medium-high pressure treatment is performed on the fish meat used as a material, the cell membrane is destroyed and the movement of water molecules in the tissue becomes more free. In addition, fibers are unwound at each level of primary muscle fiber bundle, muscle fiber, and myofibril, and a gap is formed between the fibers. The results of observing the destruction of the tissue will be described later. Therefore, in medium-high pressure processed fish meat, liquids such as water and oil, and substances soluble in them (such as ingredients and enzymes that become a source of taste) are easy to move within the fish tissue, Therefore, it is thought that seasonings and enzymes can penetrate into the fish meat.

  When this technology is applied to fermented foods such as soup pickles or narezushi, such as kabura sushi, fish meat that has been processed at medium to high pressure easily penetrates into the interior, and protein degradation proceeds rapidly, It is thought that umami enhancement will occur in a short time, and soaking of the taste will also proceed quickly. Although the present invention is applied to fermented products containing fish material such as yellowtail, it is apparent that the present invention can be applied to other fish species in principle, and can be widely applied to processed fish products.

  Here, the medium-high pressure will be described. In the present invention, a relatively low pressure of less than 100 MPa (1,000 atm) is referred to as a medium-high pressure. A pressure of 100 MPa or more is generally called ultra-high pressure, and is known to have an effect of suppressing the growth of microorganisms, an effect of denaturing proteins, an effect of enhancing the reaction of enzymes, an effect of softening the meat quality of livestock meat, and the like. As for the effect of medium and high pressure, it is known that it has the effect of suppressing the growth of microorganisms as in the case of ultrahigh pressure, but there are few studies on other effects.

  As for the medium- and high-pressure treatment apparatus used in the present invention, as shown in the examples described later, as the medium- and high-pressure treatment apparatus, for example, “Marugoto Extract” manufactured by Toyo High Pressure Co., Ltd. is used. However, the scale of the apparatus and the manufacturing company are not limited as long as the apparatus can perform the same pressure treatment. Since the medium / high pressure processing apparatus applies pressure to the sample using water as a medium, the sample needs to be degassed and sealed in a soft packaging material such as a polyethylene bag.

  Here, the changes in the structure of fish meat subjected to medium- and high-pressure treatment will be explained in detail by showing the structure of muscle tissue. Generally, fish meat (excluding internal organs) is histologically skeletal muscle (lateral). Corresponds to (striated muscle). FIG. 1 shows the structure of skeletal muscle (Source: 3D Histogram II Organization, extracted from Nishimura Shoten). Shown from the top are muscle fibers, primary muscle fiber bundles, and muscles. The primary muscle fiber bundle is a collection of muscle fibers, the muscle is a collection of primary muscle fiber bundles, and the myofibrils are very small fibers within the muscle fibers. The smallest unit constituting skeletal muscle is a muscle fiber, which corresponds to one cell (upper part of FIG. 1). The primary muscle fiber bundle is a collection of a plurality of muscle fibers (in FIG. 1). Further, a collection of primary muscle fiber bundles is called a secondary muscle fiber bundle, and a collection of secondary muscle fiber bundles is called a muscle (in terms of human, biceps, rectus abdominis, etc.) (FIG. 1). under).

  In the case of fish meat, unlike terrestrial animal muscles, there are no strong “tendons” that connect bones and muscles, but only loosely connected with connective tissue such as collagen. Myofibrils are very small fibers in myofibers, and their true identity is a protein called myosin or actin. Muscle expansion and contraction is due to the action of myosin and actin. The primary muscle fiber bundles and muscle fibers are connected by connective tissue (mainly collagen), and when this is broken down, the fibers become loose. Changes in physical properties and texture of fish meat are thought to result from physical changes at each level of primary muscle fiber bundles, muscle fibers, and myofibrils.

  The present invention, when producing a processed fish meat product, in a seasoning process including salting of the raw material of the product, the fish meat material is subjected to medium to high pressure treatment at a relatively low pressure condition of less than 100 MPa, and the cell membrane of the fish meat material By destroying, the period required for seasoning including salting is shortened. And in this invention, after enclosing in the packaging bag of the appropriate material which can enclose the raw material and aqueous medium of the fish meat processed product which contain the said fish meat material at least, it performs a medium-high pressure process, and it is less than 100 MPa, 25 It is a preferred embodiment that medium-high pressure treatment at a temperature not higher than ° C. (room temperature) is performed in a short period of 1 minute to 24 hours.

  Further, in the present invention, as a processed fish product, it is a preferred embodiment that a fish sushi is produced, and the raw material is a material containing fish meat, as specifically shown in the examples described later, The desired effect can be obtained in a pressure range of less than 100 MPa, preferably, for example, in a pressure range of 90 MPa to 60 MPa, and the present invention significantly shortens the period required for seasoning including salting by medium-high pressure treatment, Is the largest characteristic part.

  Furthermore, in the present invention, the above-mentioned medium-high pressure treatment destroys or decomposes the connective tissue connecting the primary muscle fiber bundles of the fish meat tissue so that the primary muscle fiber bundles are released, Shortening the seasoning period including salting by immersing seasonings and enzymes in the fish meat in a short period of 1 to 24 hours in a state where the primary muscle fiber bundles are unwound by high pressure treatment, Is a preferred embodiment.

  Conventionally, the effects of suppressing the growth of microorganisms, the effect of denaturing proteins, the effect of enhancing the reaction of enzymes, the effect of softening the meat quality of livestock meat, etc. are known by ultra-high pressure treatment. There is a report example of food production using the treatment, but no report example is found for food production using a pressure range of less than 100 MPa, except in the case of suppressing the increase of microorganisms. On the other hand, the present invention, when producing a processed fish meat product, in the seasoning process including salting of the raw material of the product, the fish meat material is subjected to medium-high pressure treatment of relatively low pressure conditions of less than 100 MPa, It is feasible to provide a method for producing a processed fish meat product characterized by shortening the period required for fermentation by seasoning including salting by destroying the cell membrane of the fish meat material. It has a special effect that can not be expected from.

The present invention has the following effects.
1) A method for producing a seasoning product including a new salted food that can realize a significant reduction in production period can be provided by using a medium-high pressure method.
2) By applying the present invention, for example, the salting period is shortened to one day as compared with the conventional method which required 14 to 28 days to produce the salted yellowtail of the material of turnip In addition, it is possible to manufacture and provide a new salted product having a quality equal to or higher than that of a product obtained by the conventional method.
3) As with kabura sushi products, it is possible to realize a significant reduction in the production period of seasoned products including salted fish using fish meat as a material compared to conventional methods.
4) Since the growth of microorganisms is suppressed by the medium-high pressure by using the medium-high pressure method, the temperature during the treatment does not have to be low as in the conventional method.
5) By performing the medium-high pressure treatment, the umami and sweetness of the product are increased, and the bitterness and astringency are decreased as compared with those not subjected to the medium-high pressure treatment.
6) It becomes possible to shorten the manufacturing period of kabushi sushi from 21 to 42 days (3 to 6 weeks) of the conventional method to 11 to 18 days (2 to 3 weeks).
7) It is easy to make a production plan for the product, and fluid production according to the sales volume is possible.

The structure of skeletal muscle is shown. 1 shows a muscle fiber, FIG. 1 shows a primary muscle fiber bundle, and FIG. 1 shows a muscle outline. An image of diffusion coefficient and water condition is shown. Changes in diffusion coefficient due to medium and high pressure. Shows changes in primary muscle fiber bundle levels. Left: Medium-high pressure treatment, Right: Before treatment Shows changes in muscle fiber levels. Left: Medium-high pressure treatment, Right: Before treatment Changes in myofibrils are shown. Left: Medium-high pressure treatment, Right: Before treatment Shows the appearance of Kaburusushi. Shows the traditional method of manufacturing Kaburusushi. A comparison between the conventional salting method and the new salting method of the present invention is shown. Shows the water content of salted yellowtail. Shows the salt content of salted yellowtail. Shows the amount of free amino acids in Kaburusushi. An evaluation of the taste of kabushi sushi using a taste sensor is shown. The manufacturing method of the new kabushi sushi of this invention using medium-high pressure is shown. The measurement result of the free amino acid in Example 4 is shown. The measurement result of the amount of glucose in Example 4 is shown. The measurement result of yellowtail pickled by the taste sensor in Example 4 is shown. The measurement result of the free amino acid in Example 5 is shown. The measurement result of the amount of glucose in Example 5 is shown. The measurement result of yellowtail pickled by the taste sensor in Example 5 is shown.

  EXAMPLES Next, although this invention is demonstrated concretely based on an Example, this invention is not limited at all by the following Examples.

In this example, medium- and high-pressure treatment was performed on yellowtail fillets to evaluate changes in fish tissue.
(1) Experimental conditions Filled with yellowtail fillet (0.5cm thickness) in soft packaging material (polyethylene bag), degassed and sealed, and 100MPa with medium-high pressure processing device ("Marugoto extract" manufactured by Toyo Koatsu Co., Ltd.) At 25 ° C. (room temperature), medium-high pressure treatment was performed for 1 minute or 24 hours, and NMR measurement was performed.

(2) Observation of changes in fish tissue by NMR Method of observing the movement of water molecules in cells by NMR (nuclear magnetic resonance) measurement and grasping the structure of cells and tissues from the diffusion information (diffusion coefficient) [ Farah Becker 1976, this method was also used for observation of fish tissue (Ando et al. 2006)]. An image of the diffusion coefficient and the water state is shown in FIG.

  In the figure, D is the diffusion coefficient, and Observed time is the diffusion observation time. The diffusion coefficient of water molecules existing in the space partitioned by the membrane (in the cell) decreases with the diffusion observation time, and becomes a curve like the lower line in the figure (restricted diffusion). On the other hand, the diffusion coefficient of water molecules that can move around freely becomes a straight line as shown by the upper line in the figure (free diffusion). When cell membranes are destroyed and diffusion of water molecules becomes active, the diffusion coefficient approaches free diffusion from restricted diffusion (extracted from Ando et al. 2006).

(3) Results Before the treatment, a phenomenon in which the diffusion coefficient decreased significantly with the diffusion observation time (restricted diffusion) was observed, whereas in the medium-high pressure treatment, the decrease in the diffusion coefficient was gentle and free. It was approaching diffusion (Figure 3). Before the treatment, the diffusion of water molecules was hindered by the cell membrane, but in the medium-high pressure treatment, the cell membrane was destroyed and the water molecules were able to diffuse more freely between the fish tissues. It suggests.

  The medium-high pressure treatment was performed for 1 minute or 24 hours under the conditions of 100 MPa and 25 ° C. It can be seen that those subjected to the medium-high pressure treatment approached free diffusion from the restricted diffusion state as compared to before treatment. That is, FIG. 3 suggests that the tissue is destroyed and water molecules can move freely by the medium-high pressure treatment.

  In addition, since the same effect was confirmed even in the case where the medium-high pressure treatment was performed for a short time of 1 minute (FIG. 3), the tissue destruction observed in this example was 24 ° C. (room temperature) for 24 hours. It was considered that the reaction was not a decomposition reaction caused by the treatment, but a physical reaction caused by applying an intermediate high pressure of 100 MPa.

(4) Observation of structural change by optical microscope Under the same conditions as in (2) above, the yellowtail treated for 24 hours and the yellowtail before treatment were observed with a bright field microscope (general optical microscope). . FIG. 4 shows an observation of the primary muscle fiber bundle. (150x magnified view with bright field microscope. Observed section cut perpendicular to the fiber direction of the muscle. The yellowtail tissue appears blue because it is stained with toluidine blue.) Blue in the figure The part is yellowtail tissue (primary muscle fiber bundle). Compared with the pretreatment (right), the medium-high pressure treatment (left) had a larger interval between the fiber bundles. This is considered to be because the connective tissue (mainly collagen) connecting the primary muscle fiber bundles was destroyed or decomposed, suggesting that the primary muscle fiber bundles are in a state of being released.

(5) Observation of change in structure with electron microscope Under the same conditions as in (2) above, the yellowtail treated for 24 hours and the yellowtail before treatment were observed with a transmission electron microscope. FIG. 5 shows the boundary between muscle fibers. (Enlarged view of 1200 times with a transmission electron microscope. Observed cross section of the boundary between muscle fibers and the muscle fibers in a direction perpendicular to the muscle fiber direction. The black part is myofibrils.) Can be observed that the space between myofibrils is filled with intracellular organelles (mitochondrion, endoplasmic reticulum, etc.), basement membrane (cell membrane), connective tissue (collagen fibrils) In the medium-high pressure treatment, they were lost and there was a gap between myofibrils. In addition, as suggested by NMR measurement, it was observed that the basement membrane (cell membrane) was broken, suggesting that water molecules can freely move between tissues.

  Furthermore, a fine observation of changes in myofibrils in the muscle fibers is shown in FIG. 6 (magnification of 2000 times with a transmission electron microscope. Observation of a cross section cut in the horizontal direction with respect to the muscle fiber direction. The black part is myofibrils, and the arrow indicates the Z band which is the binding site of actin.) It can be observed that the Z band, which is the actin binding site, is black in the myofibrils before treatment, but this is disturbed in the medium-high pressure treatment, and the actin binding Is weak, that is, from FIG. 6, it is suggested that the myofibrils are in a state of being finely broken. In addition, since the myofibrils are widened (the myofibrils in the center on the left in FIG. 13), the actin and myosin fibers constituting the myofibrils are also unraveled. Was suggested.

  Summarizing the changes in tissue of medium- and high-pressure treated fish, when medium- and high-pressure processing is performed on fish meat, cell membranes are destroyed and water molecules move more freely in the tissue, and primary muscle fiber bundles, muscle fibers, Fibers were unwound at each level of myofibrils, creating gaps between the fibers. Therefore, in medium-high pressure processed fish meat, liquids such as water and oil, and substances soluble in them (such as ingredients and enzymes that become a source of taste) are easy to move within the fish tissue, Thus, it was thought that seasonings and enzymes could penetrate into the fish meat.

In the present embodiment, an example in which medium-high pressure is applied to scabbing is shown. As an example of utilizing the tissue destruction of fish meat by medium to high pressure treatment, data applied to the salting process of kabura sushi is shown.
(1) New salting method for yellowtail using medium- and high-pressure treatment The main ingredients are yellowtail, turnip, rice and rice bran, salt, and vinegar. Production (saccharification of rice bran) was carried out, and then, they were combined and subjected to the main pickles (see FIG. 8 for the ingredients and production method of kabura sushi). A new salting method (medium-high pressure method) that applies medium-high pressure treatment is to use the tissue destruction of medium-high pressure to produce salted yellow-bris in which the flavor of amazake and proteolytic enzymes penetrate into the interior. It is intended.

  A comparison between the conventional method and the medium-high pressure method is shown in FIG. In the conventional method, salt (30% of the weight of the yellowtail) was sprinkled on a block-shaped yellowtail, stacked in a container, weighted, and salted and aged at low temperature for 14 to 28 days. The salted yellowtail was peeled and cut to a thickness of 0.5 cm. The cut yellowtail was dipped in vinegar and used for sushi.

  In the medium and high pressure method, the skin was first removed, and the yellowtail cut to a thickness of 0.5 cm was combined with salt (60% of the yellowtail weight) and amazake (same weight as yellowtail) and sealed in a soft packaging material (polyethylene bag, etc.). . Next, the sealed one was treated for 1 day at a medium to high pressure of less than 100 MPa. Amazake is added in order to permeate the yellowtail with the flavor and proteolytic enzyme of the sweet sake from the salting process, to increase the umami taste in a short time, and to relieve the smell of yellowtail. In this case, since the propagation of microorganisms is suppressed by the medium-high pressure, the temperature during the treatment does not have to be low as in the conventional method. The yellowtail after the medium-high pressure treatment was dipped in vinegar and used for kabu-sushi as in the conventional method.

(2) Purpose of salting The main purpose of salting was as follows.
1) Dehydrate to increase storage stability.
2) Add salty taste.
In general, salting is often performed at a low temperature (less than 10 ° C) because salt-resistant microorganisms may propagate and decay before salting is completed. . As a secondary effect of salting, there is an aging effect. Some enzymes are not inactivated even during salting, and muscle tissue such as fish meat is also salted for a long time, so that proteins are decomposed into amino acids and umami is enhanced.

(3) Manufacture of salted yellowtail by the medium-high pressure method All subsequent data are based on the following experimental conditions.
Before treatment: The raw yellowtail before each treatment was cut to a thickness of 0.5 cm, excluding the skin.
Conventional method: A block-shaped yellowtail was sprinkled with 30% by weight salt and salted at 4 ° C. for 14 days.
Medium-high pressure method: except for the skin, the yellowtail cut to a thickness of 0.5cm is combined with salt (60% weight of yellowtail) and amazake (equivalent to yellowtail) saccharified with rice bran, degassed and sealed in a polyethylene bag, The medium pressure treatment is performed at 100 MPa, 25 ° C. for 24 hours.
Control: Similar to the medium-high pressure method, the materials were combined and degassed and sealed, and then treated at 4 ° C. for 24 hours at normal pressure without any medium-high pressure treatment.

(4) Moisture of salted yellowtail In order to confirm whether dehydration, which is the main purpose of salting, is performed sufficiently even in the medium-high pressure method, the moisture of salted yellowtail was compared. (The treated yellowtail was homogenized with a mixer and heated at 105 ° C. overnight to measure the water content.) While the water content of the salted yellowtail was 47.5%, the medium-high pressure method was used. The water content of the salted yellowtail was 46.1%, and the yellowtail was sufficiently dehydrated even in the medium-high pressure method (FIG. 10). Moreover, when the water | moisture content of the control | contrast was measured, it was dehydrated similarly to the conventional method and the medium-high pressure method (FIG. 10). For this reason, dehydration was not accelerated by the medium-high pressure treatment, and it was considered that dehydration occurred depending on the amount of added salt.

(5) Salt content of salted yellowtail In order to evaluate the addition of saltiness by salting, the salt content of salted yellowtail was compared. (Buri and water (3 times the weight of yellowtail) were mixed in a mixer, centrifuged, and the supernatant was collected. Then, the salinity of the supernatant was measured and the salinity of the original yellowtail was calculated.) The salt content of the salted yellowtail produced by the medium-high pressure method was slightly low (FIG. 11). However, when manufacturing kabushi sushi, the salt content is 2-3%, after being pickled, soaked in vinegar to remove the salt, and further combined with turnip and amazake. Therefore, from the viewpoint of adding salty taste, it was considered that the salted yellowtail produced by the medium-high pressure method was sufficiently permeated with salt. Further, when the salinity of the control was measured, it was almost the same as the medium-high pressure method.

In this example, in order to produce kabu-sushi, yellowtails salted under the conditions shown in (3) of Example 2 above were soaked in vinegar for 10 minutes, and then sandwiched between turnips salted for 4 days. Together with this, the main pickles were performed for 7 days.
(1) Kabu-sushi Free Amino Acids The flavor of kabu-sushi is mainly derived from free amino acids, and the stronger the taste, the more preferred (Terazawa et al. 1998, Take et al. 2007, Ueno et al. 2007). Therefore, the amount of free amino acids in Kaburusushi was measured. Three times the weight of water was added to the produced kabu-sushi, mixed with a mixer, centrifuged, and the supernatant was collected. The free amino acids in the supernatant were then measured. The free amino acid was measured with a high-speed amino acid analyzer (Hitachi LP-8900). As a result, Takara-sushi using the salted yellowtail produced by the medium-high pressure method contained free amino acids almost equivalent to those using the salted yellowtail produced by the conventional method (FIG. 12).

  The amount of free amino acid in the control without medium-high pressure treatment was less than that of kabu-sushi produced by the medium-high pressure method. Therefore, it was considered that medium-high pressure treatment was indispensable in order to produce a kabu sushi containing a free amino acid (umami) equivalent to the conventional method.

(2) Evaluation of the taste of kabu-sushi with a taste sensor In order to objectively evaluate the taste of kabu-sushi, "taste sensor (SA-402B manufactured by Incent Corp.)" is a device that digitizes the taste of food. (The value is a taste sensor value. The larger the value, the stronger the taste is felt. If the value is different by 1, ordinary people can recognize the difference in taste.) did. In the medium-high pressure treatment (medium-high pressure method), the umami and sweetness increased, and the bitterness and astringency decreased compared to those not subjected to the medium-high pressure treatment (control) (FIG. 13). This also suggests that salted yellowtail using medium and high pressure is easy to penetrate the flavor of sweet sake (sweetness) and proteolytic enzymes. The reason why bitterness and astringency decreased was thought to be because bitterness and astringency were alleviated (masked) by increasing umami and sweetness.

  To summarize the application to kabura sushi, using a new salting method using medium and high pressure treatment, it is possible to produce kabura sushi with a taste almost equivalent to that of the conventional manufacturing method in a short time. Specifically, it is possible to shorten the manufacturing period of kabushi sushi from the conventional 21 to 42 days (3 to 6 weeks) to 11 to 18 days (2 to 3 weeks) (FIG. 14).

  In addition, the conventional method required 2 to 4 weeks for salting yellowtail, so it is necessary to predict the sales volume in advance and make a medium-term production plan, which may cause a mismatch between the production volume and the sales volume. It was a highly product. However, in the salting method using medium-high pressure treatment, yellowtail can be salted in a day and can be started almost simultaneously with turnip salting, making production planning easier and production according to sales volume possible. I understood that.

In this example, a confirmation test was conducted to confirm that the same effect was obtained even when the processing method for fish meat by medium-high pressure treatment was less than 100 MPa (90 MPa).
(1) Test Section Turnip sushi was produced using salted yellowtail under the following conditions. In this example, only salted yellowtail was soaked in amazake.
1) Conventional method The yellowtail cut to 0.5 cm thickness and the salt of 30% of the yellowtail weight were mixed, stacked in a container, and stored for 14 days under conditions of normal pressure and 4 ° C.

2) Medium-high pressure method (90 MPa)
The same amount of amazake (saccharified rice bran) and 30% of the total weight of the yellowtail and amazake (60% of the weight of the yellowtail) are mixed into the yellowtail that has been cut in the same way as the conventional method, and flexible packaging material After deaeration and sealing in a polyethylene bag, the product was stored for 24 hours under medium pressure conditions (90 ° C., room temperature (25 ° C.)) in a medium-high pressure treatment apparatus (Toyo High Pressure “Marugoto Extract”) (medium-high pressure treatment).

3) Control In the same manner as in the medium-high pressure method, yellowtail was mixed with amazake and salt, sealed in a soft packaging material, and then stored at normal pressure and 4 ° C. for 24 hours.

(2) Kabura sushi manufacturing method After soaking the salted yellowtail in the method of each test section for 10 minutes in vinegar, combined with amazake (saccharified rice bran) twice the weight of yellowtail, at 4 ° C, 7 It was preserved for a day and used as the main pickles.

(3) Analytical method The yellowtail was recovered from the kabushi sushi produced by the above method, and the amazake adhering to the surface of the yellowtail was washed with water and removed. After removing the water remaining on the surface of the yellowtail with a paper towel, 5 times the weight of water was added, mixed with a mixer, centrifuged and the supernatant was collected, and then the free amino acid and glucose in the supernatant were measured. The free amino acid was measured with a high-speed amino acid analyzer (Hitachi LP-8900). Glucose was measured by the mutarotase / GOD method. Moreover, the taste was evaluated with a taste sensor (SA-402B manufactured by Incent Co., Ltd.) using the collected supernatant as a measurement solution.

(4) Measurement results As a result of measuring free amino acids, which are umami components of foods, Kabu-sushi made by using medium-high pressure method (90 MPa) salted yellowtail, More free amino acids were contained than yellowtail (Fig. 15).

Kaburusushi and other pickled foods are made by immersing fish meat in amazake (saccharified rice bran),
The taste of Amazake penetrates into fish meat and so on, and the whole taste is harmonized. The main component of amazake is glucose (glucose) produced by the decomposition of starch. Therefore, in order to evaluate the permeation of the taste from amazake to yellowtail, the amount of glucose in the yellowtail was measured. As a result, the yellowtail yellowtail that was salted by the medium-high pressure method (90 MPa) It was also shown that a large amount of glucose was contained, and the penetration of the taste into the fish meat was promoted even at a medium pressure of 90 MPa (FIG. 16).

(5) Taste evaluation by taste sensor The taste of kabura sushi was quantified using "taste sensor (SA-402B manufactured by Incent Co., Ltd.)" which is a device for quantifying the taste of food. Kabura sushi produced by the medium-high pressure method (90 MPa) had increased umami and sweetness and decreased bitterness and astringency compared to the product by the conventional method (FIG. 17). When the medium-high pressure method (90 MPa) was compared with the control, the medium-high pressure method (90 MPa) showed an increase in umami (FIG. 17). The numerical value is a taste sensor value. The larger the value, the stronger the taste. If the number is different by 1, ordinary people can recognize the difference in taste.

In this example, a confirmation test was conducted to confirm that the same effect can be obtained even at 100 MPa or less (60 MPa, 90 MPa) with respect to the processing method of fish meat by medium-high pressure treatment.
(1) Test section A foodstuff-like food was produced using yellowtails salted under the following conditions, and the components were analyzed. The yellowtail obtained from the same individual was used for the yellowtail used in each test section.
1) Conventional method The yellowtail cut to 0.5 cm thickness and the salt of 30% of the yellowtail weight were mixed, stacked in a container, and stored for 14 days under conditions of normal pressure and 4 ° C.

2) Control In the same manner as the conventional method, the same amount of sweet sake (saccharified rice bran) and 30% of the total weight of the yellowtail and amazake (60% of the weight) After degassed and sealed in a soft packaging material (polyethylene bag), it was stored for 24 hours under conditions of normal pressure and 4 ° C.

3) Medium-high pressure treatment (60 MPa, 90 MPa)
Like the control, the yellowtail is mixed with amazake and salt, sealed in a soft packaging material, and then subjected to conditions of 60 MPa, 90 MPa, and room temperature (25 ° C.) in a medium-high pressure processing apparatus (“Marugoto Extract” manufactured by Toyo Koatsu) Stored for 24 hours (medium-high pressure treatment).

(2) Kabura-sushi-like food manufacturing method After soaking the salted yellowtail in the method of each test section for 10 minutes in vinegar, combined with amazake (saccharified rice bran) twice the weight of yellowtail at 4 ° C This was preserved for 7 days and made into a main pickle. Since the turnip was not available in the season, a food that looks like a turnip without using turnip was manufactured using the same manufacturing method as that for turnip. Since the present invention is a method for processing fish meat, it is considered that the presence or absence of turnips does not affect many people.

(3) Analytical method The yellowtail was recovered from the kabu-sushi-like food produced by the above method, and the amazake adhering to the surface of the yellowtail was washed with water and removed. After removing the water remaining on the surface of the yellowtail with a paper towel, 5 times the weight of water was added, mixed with a mixer, centrifuged and the supernatant was collected, and then the free amino acid and glucose in the supernatant were measured. The free amino acid was measured with a high-speed amino acid analyzer (Hitachi LP-8900). Glucose was measured by the mutarotase / GOD method. Moreover, the taste was evaluated with a taste sensor (SA-402B manufactured by Incent Co., Ltd.) using the collected supernatant as a measurement solution.

(4) Measurement results As a result of measuring free amino acids that are umami components of food, yellowtail-like food yellowtail produced using the medium-high pressure method (90 MPa) yellowtail was produced by the conventional method and control. More free amino acids were contained than yellowtail of the kabura sushi food (FIG. 18). In the case of the 60 MPa medium-high pressure treatment, the result was that the number of free amino acids was less than that of the control. Therefore, it was considered that the medium-high pressure treatment needs to be treated at a pressure larger than 60 MPa.

Kaburusushi and other pickled foods are made by immersing fish meat in amazake (saccharified rice bran),
The taste of amazake penetrates into fish meat and the like, and the whole taste is harmonized. The main component of amazake is glucose (glucose) produced by the decomposition of starch. Therefore, in order to evaluate the permeation of the taste from amazake to yellowtail, the amount of glucose in the yellowtail was measured. As a result, the yellowtail yellowtail that was salted by the medium-high pressure method (90 MPa) Was also contained in a large amount of glucose, and it was shown that the medium-high pressure treatment of 90 MPa promotes the penetration of glucose into fish meat (FIG. 19). Similarly, the medium-high pressure treatment at 60 MPa promotes glucose permeation as compared with the control (0 MPa), but the effect is small compared to 90 MPa.

(5) Taste evaluation by taste sensor The taste of kabura sushi was quantified using "taste sensor (SA-402B manufactured by Incent Co., Ltd.)" which is a device for quantifying the taste of food. Kabura sushi produced by the medium-high pressure method (90 MPa) had increased umami and sweetness and decreased bitterness and astringency compared to the conventional method (FIG. 20). When the medium-high pressure method (90 MPa) was compared with the control, the medium-high pressure method (90 MPa) showed an increase in umami (FIG. 20). Similar to the results for the free amino acids, the medium-high pressure (60 MPa) was almost the same umami value as the control. The numerical value of the measurement result of pickled sweet potato by the taste sensor is the taste sensor value. The larger the value, the stronger the taste. If the number is different by 1, ordinary people can recognize the difference in taste.

  It was found that the same effect as 100 MPa was obtained even at a medium pressure treatment of 90 MPa, and a certain degree of effect was obtained even at a medium pressure treatment of 60 MPa. Therefore, it was found that the preferable pressure range in which the effect of the present invention is obtained is greater than 60 MPa (60 MPa <) and 100 MPa or less (≦ 100 MPa).

  As described above in detail, the present invention relates to a method for producing a processed fish meat product using a seasoning method including salting by a medium-high pressure treatment. It is possible to provide a method for producing a processed fish meat product using a seasoning method including salting, which makes it possible to significantly shorten the length of the product. By applying the present invention, for example, the salting period is shortened to one day as compared with the conventional method in which it takes 14 to 28 days to produce the salted yellowtail of the material of kabu-sushi. In addition, it is possible to manufacture and provide a salted product having a quality equivalent to or higher than that of a product obtained by a conventional method. Similar to the kabura sushi product, the production period of the product using the seasoning method including salting using fish meat as a material can be significantly reduced as compared with the conventional method. By using the medium-high pressure method, the growth of microorganisms is suppressed by the medium-high pressure, and therefore the temperature during the treatment does not have to be as low as in the conventional method. By performing the medium / high pressure treatment, the umami and sweetness of the product are increased, and the bitterness and astringency are decreased compared to those not subjected to the medium / high pressure treatment. It becomes possible to shorten the manufacturing period of kabu-sushi from 21 to 42 days (3 to 6 weeks) of the conventional method to 11 to 18 days (2 to 3 weeks). It is easy to make product production plans, and fluid production according to sales volume is possible.

Claims (6)

  When producing a processed fish meat product, in a seasoning process including salting of the raw material of the product, the fish meat material is subjected to medium to high pressure treatment under a relatively low pressure condition of less than 100 MPa to destroy the cell membrane of the fish meat material A method for producing a fermented product, characterized in that the period of seasoning including salting is shortened.   The method for producing a processed fish meat product according to claim 1, wherein the raw material of the processed fish meat product containing at least the fish meat material and the aqueous medium are sealed in a packaging bag made of an appropriate material and then subjected to medium-high pressure treatment. .   The method for producing a processed fish meat product according to claim 1 or 2, wherein the medium-high pressure treatment at a temperature of less than 100 MPa and at most 25 ° C (room temperature) is performed in a short period of 1 minute to 24 hours.   The manufacturing method of the fish meat processed product in any one of Claim 1 to 3 which manufactures kabu sushi as a fish processed product.   The fish meat processing according to any one of claims 1 to 4, wherein, by the medium-high pressure treatment, the fish tissue is altered by destroying or decomposing the connective tissue connecting the cell membranes and primary muscle fiber bundles of the fish tissue. Product manufacturing method.   6. The seasoning period in which the seasoning in which the seasoning or the enzyme is immersed in the fish meat is shortened in a short period of 1 minute to 24 hours by changing the tissue of the fish meat by the medium-high pressure treatment. A method for producing a processed fish meat product according to 1.