JP2013240280A - Processed food of fish and shellfish, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed food of fish and shellfish, by adding the palatability of fish soy without decreasing the original palatability of fish and shellfish, and suppressing the unpleasant smell of fish soy, and a method for producing the same.SOLUTION: A processed food is obtained by soaking the flesh of fish and shellfish in fish soy, and burying the product in porous volcanic ash via a sheet with water permeability followed by aging processing.

Description

  The present invention relates to a processed food for seafood that is soaked in fish sauce and ripened using ash, and a method for producing the same.

  2. Description of the Related Art Conventionally, there is a processing method of performing a drying process after adding salt or the like to the body of seafood such as fish (see, for example, Patent Document 1). In addition, a processing method is known in which the fish body is soaked in fish sauce and then dried with sun-dried, etc., and it is widely used due to the fact that the umami component of fish sauce penetrates into the seafood and improves the flavor. I came. On the other hand, there are many cases where the smell unique to fish sauce is not accepted by some consumers.

JP 2005-237331 A

  Moreover, in the conventional manufacturing method of processed foods including patent document 1, since drying processing, such as exposing to a wind and sunlight, is performed, drying progresses at a stretch and the surface which has many original umami tastes There is a problem that the umami component of the fish sauce that has penetrated into the seafood is reduced.

  The present invention has been made by paying attention to such problems, and has added the umami of fish soy without reducing the original umami of fish and shellfish, and also processed the processed food of fish and shellfish that suppresses the unpleasant odor of fish soy and It aims at providing the manufacturing method.

In order to solve the above problems, the method for producing processed foods of seafood of the present invention comprises:
It is characterized by immersing the body of seafood in fish sauce and then immersing it in porous volcanic ash through a water-permeable sheet and aging treatment.
According to this feature, the body of fish and shellfish is matured while being slowly dehydrated with porous volcanic ash, while suppressing a decrease in fat content on the surface having a lot of umami, Umami increases. In addition, it is possible to produce a processed food for seafood that suppresses a decrease in the umami of permeated fish soy by the slow dehydration treatment and suppresses the unpleasant odor peculiar to fish soy by the deodorizing ability of porous volcanic ash. it can.

The method for producing a processed food of seafood according to the present invention,
The body of the seafood is immersed in the fish sauce for at least 1 minute.
According to this feature, the umami of fish sauce can be sufficiently infiltrated into the seafood.

The method for producing a processed food of seafood according to the present invention,
The aging treatment is performed for about 72 hours in a temperature environment of about 10 ° C.
According to this feature, it is possible to finish the most desirable flavor by aging for about 72 hours while preventing the seafood from being damaged by placing it in an air temperature environment of around 10 ° C.

The processed food of seafood of the present invention is
It is characterized in that it is manufactured by immersing the body of fish and shellfish in fish sauce and then immersing it in porous volcanic ash through a sheet having water permeability, followed by aging treatment.
According to this feature, the body of fish and shellfish is matured while being slowly dehydrated with porous volcanic ash, while suppressing a decrease in fat content on the surface having a lot of umami, Umami increases. In addition, the slow dehydration process can suppress the decrease in the umami taste of the permeated fish soy, and the deodorizing ability of the porous volcanic ash can suppress the unpleasant odor peculiar to the fish soy.

The processed food of seafood of the present invention is
It is characterized by being manufactured by immersing the seafood in the fish sauce for at least 1 minute.
According to this feature, the umami of fish sauce penetrates into the seafood and is rich in flavor.

The processed food of seafood of the present invention is
The aging treatment is performed for about 72 hours in a temperature environment of about 10 ° C.
According to this feature, the seafood is prevented from being damaged by being placed in a temperature environment of about 10 ° C., and the most preferable flavor is obtained by aging for about 72 hours.
The above “about 72 hours” is the time when the most desirable flavor is obtained even when the components of the processed meat or the humidity of the processing chamber slightly changes, and means 72 ± 72 × 0.1 hours.

  EMBODIMENT OF THE INVENTION The form for enforcing the processed food and the manufacturing method of the seafood concerning this invention is demonstrated below based on an Example.

  The processed food of seafood of the present invention is manufactured by immersing the body of seafood (hereinafter referred to as fish) in fish soy for a predetermined time, and then immersing it in porous volcanic ash through a sheet, followed by aging treatment.

  The method for producing processed foods for seafood will be described in detail by taking fish as an example. Fresh fish is opened, washed with water, and immersed in fish soy for about 1 to 3 minutes. Fish soy here is a liquid component that comes from fermented fish with salt and sea bream and fermented by the action of self-digesting and aerobic bacteria. Since it contains abundant nucleic acids contained in, it has a rich umami taste, and this umami component penetrates into the fish in the aging process described below.

  Subsequently, the fish after being soaked in fish sauce is transferred to an aging process using a processing method called ash drying. Ash drying is a processing method in which fish is buried in volcanic ash and allowed to stand at a temperature of about 10 ° C. for 24 hours to a maximum of 3 days to gradually dry the fish. Specifically, the fish is sandwiched between cellophane sheets, and further sandwiched by a cloth such as bleach so as not to touch the volcanic ash directly, and is placed on the volcanic ash laid in the bat. It is an aspect which is covered and aged. In addition, ash drying with volcanic ash is a relatively slow dehydrating action because it dehydrates using the capillary phenomenon between the fine particles of porous volcanic ash. Moreover, since the drying process is performed at a relatively low temperature, thermal denaturation of the components is suppressed. For this reason, although a high drying process in a short period is difficult, a long ripening period can be obtained and promotion of ripening can be expected.

Tables 1 and 2 analyze the composition of ingredients such as umami for the food chemical characteristics of the processed fishery products of the present invention. Here, the cultured yamame trout subjected to the processing shown below were analyzed as samples, and after thawing of each sample, the muscle portion was collected, crushed and homogenized, and used as an analysis sample. The extract components shown in Table 1 and Table 2 were homogenized with 10 times the amount of 1% sulfosalicylic acid, and the supernatant obtained by centrifuging the emulsified liquid at 9,000 g for 10 minutes was suspended with glass filter paper. The turbidity was removed, and the obtained filtrate was used as an extract component extract for analysis of extract components. The extract was stored frozen at −25 ° C. until analysis.
(1) Fish soaked dehydrated sheet-treated meat: Fresh fish was soaked in fish soy, wrapped in a dehydrated sheet, and allowed to stand at a temperature of 10 ° C. for 24 hours.
(2) Fish soaked ash-dried 3-day processed meat: Fresh fish was soaked in fish soy and then buried in volcanic ash and aged for 3 days at a temperature of 10 ° C.

  As shown in Table 1, in the amount of extract nitrogen used as an index for judging the taste of meat, the meat soaked in fish soy had a remarkably high value of 300 to 500 mg per 100 g. . This phenomenon is presumed to be due to not only the concentration accompanying the decrease in moisture and the penetration of the components of the fish sauce, but also the ripening of the fish meat. In particular, the effect of ash drying with volcanic ash was significant, and the results showed that the amount of extract nitrogen in the ash-dried 3-day meat with volcanic ash was about 1.4 times that of the dehydrated sheet-treated meat.

  In addition, inosinic acid, which is a major component of meat umami, in the dehydrated sheet-treated meat, a significant decrease in inosinic acid, which is presumed to be caused by the penetration of the extract component into the sheet by water absorption, was observed. On the other hand, the decrease in inosin acid is relatively slow in ash-dried 3-day treated meat, and the ash-drying process, which is an aging process associated with slow drying (water absorption), is preferred over the rapid drying (water absorption) process using a dehydrated sheet. The result that it was effective from the surface of the maintenance of an ingredient was obtained.

  Furthermore, as shown in Table 2, in the free amino acid composition in the extract component that greatly affects the taste of fish meat, the total free amino acid amount is recognized to be high in dehydrated sheet-treated meat and ash-dried 3-day treated meat, Similar to the results for the amount of extract nitrogen shown in Table 1, the tendency for the taste of fish meat to become thicker was confirmed by dehydration. This phenomenon was obtained as a result of the penetration of free amino acids contained in fish soy at high concentrations.

  Moreover, high numerical value was recognized by the amount of glutamic acid which is an umami component in each amino acid. This tendency is also observed in arginine (bitter taste) and alanine (sweetness), which are taste-expressing amino acids. From this result, the palatability of the fish soy soaked meat is clearly improved. The increase in taste amino acids was the effect of the soy soaking treatment because no clear difference between the dehydrated sheet treatment and the ash drying treatment was measured.

  As described above, from the results shown in Table 2, it was confirmed that the “thickness of taste” and the “umami component” by the fish soaking treatment were not impaired even by the ash drying treatment.

Table 3 shows the taste and fragrance of 100 evaluators who randomly selected fish processed with the following processing to obtain an evaluation of the palatability of processed foods for seafood in the present invention. It is a questionnaire result which shows the result of having calculated | required evaluation of the liking according to three-step criteria of (circle), (triangle | delta), and x. In addition, each fish meat prepared what was baked with an open fire after each processing.
(1) Salt water soaked meat: A fresh fish is opened, soaked in salt water of 10% salt for 30 minutes, and dried in shade on each side for 4 hours.
(2) Fish soaked dehydrated sheet-treated meat: Fresh fish was soaked in fish soy, wrapped in a dehydrated sheet, and allowed to stand at a temperature of 10 ° C. for 24 hours.
(3) Fish soaked ash-dried 3-day processed meat: Fresh fish was soaked in fish soy and then buried in volcanic ash and aged at 10 ° C for 3 days.

  As shown in Table 3, in the evaluation of “taste”, the dehydrated sheet-treated meat using the fish soak immersion treatment and the ash-dried 3-day treatment meat were highly evaluated in comparison with the salt water-immersed meat. However, “deodorized sheet processed meat” has an extremely low evaluation of “fragrance”. On the other hand, “Meat-dried 3-day processed meat” has been highly evaluated even though it has been soaked in fish sauce, and is effective in reducing the unpleasant odor of fish sauce in ash-drying treatment. Remarkable results were obtained.

  In addition, in the questionnaire, the evaluator received many impressions that the richness unique to fish sauce of “3 days processed ashes” was stronger than “dehydrated sheet processed meat”. This is presumed to be due to the fact that the oil content of fish sauce does not escape into the ash from the property that the cellophane sheet passes the moisture and odor but does not allow the oil to pass through.

  As described above, the processed food and production method for seafood according to the present invention is the method of immersing the body of seafood in fish sauce and then burying it in porous volcanic ash through a sheet having water permeability. Slow dehydration treatment is performed with porous volcanic ash, and the body of fish and shellfish is aged while suppressing the decrease in fat content on the surface with a lot of umami, so the umami inherent to seafood increases and the slow It is possible to produce processed foods for seafood that suppress the decrease in the umami taste of fish soy permeated by an appropriate dehydration process and suppress the unpleasant odor peculiar to fish soy due to the deodorizing ability of porous volcanic ash.

  Since the volcanic ash used in the present invention is excellent in water absorption and deodorization, it is most suitable for dehydration treatment and deodorization treatment.For example, the use of volcanic ash erupted from Mt. It is very useful in terms of effective use.

  As described above, the embodiments of the present invention have been described with reference to the drawings and tables. However, the specific configuration is not limited to these embodiments, and the present invention may be modified or added without departing from the scope of the present invention. include.

  For example, in the said Example, it analyzed using the yamame trout as a sample, but it cannot be overemphasized that the processing method in the processed food of the seafood of this invention is applicable to various seafood.

  In addition, the processed food of the present invention is most preferably ripened by immersing fresh fish in fish sauce and then burying it in volcanic ash, followed by ash drying at a temperature of 10 ° C. for 3 days. When it is carried out for 24 hours or more, it can be provided as a processed food having a high umami component value as compared with a processed food already produced by another method.

Claims (4)

  A method for producing a processed food product for seafood, comprising immersing the body of fish and shellfish in fish sauce and then immersing it in porous volcanic ash through a sheet having water permeability, followed by aging treatment.   The method for producing a processed food for seafood according to claim 1, wherein the seafood is immersed in the fish sauce for at least 1 minute.   The method for producing a processed food product of seafood according to claim 1 or 2, wherein the aging treatment is performed for about 72 hours in a temperature environment of about 10 ° C.   A processed food for seafood, characterized by being produced by the production method according to any one of claims 1 to 3.