JP2016171777A - Production method of dried fish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To develop a production method of dried fish in which drying and smoking are separated in the production method of the dried fish, and besides it is performed in a short time while performing smoking control, and thereby an aroma quality of the dried fish is maintained and the reduction of harmful components such as benzopyrene is possible, and the dried fish of high quality is provided.SOLUTION: When producing dried fish, the smoking/drying process of a conventional dried fish production method is completely separated into drying and smoking, and it is performed in a short time while controlling the smoking after the drying, and thereby the occurrence of harmful components such as benzopyrene is reduced while maintaining an original aroma quality of the dried fish. Specifically, the shaped and boil-ripened fish is subjected to hot-air drying until vitrified at the moisture content of 18% or less, and the fish after the drying is deposited of a smoking component in a short time by a commercial electronic smoke device. The smoking is generated by subjecting a plant material to incomplete combustion or thermal decomposition at 400°C or less, and furthermore the air flow of the smoking is controlled in the ratio of 0.01-0.03 m/second to a smoking chamber of approximately 0.3 m. Also, a high voltage of 10-15 kV is applied to the smoking to electrify the smoking, and thereby the adhesion to the dried/shaped fish is facilitated in a short time. According to the method of the present invention, the original aroma quality of the dried fish can be maintained, and the harmful components such as the benzopyrene can be reduced.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing fish buns such as bonito, soda bonito, mackerel buns, and horse mackerel. By completely controlling the drying method and the smoking method, The present invention relates to a method for producing fish clauses capable of stably reducing harmful components such as benzpyrene after imparting a preferable savory and smoked flavor.

  Fish buns such as bonito, soda bonito, mackerel buns, and hydrangea have long been produced in Japan as ingredients for flavoring “dashi” used in cooking. The conventional method for producing these fish sections is to remove the fish head and internal organs, shape and boil it, and then dry the fish by a process of drying and brazing at the same time called roasting or drying. While burning firewood such as oak and kunugi, smoke is generated and a unique musk is added. This roasting and fumigation is repeated for 7 to 10 days, resulting in rough knots. A material obtained by shaving the surface of the rough knot is a bare knot.

  The purpose of roasting in the conventional manufacturing process of fish buns is to dry the fish and give it a unique flavor similar to smoked foods such as ham, sausage, bacon and cheese. Contains very many ingredients. For this reason, in smoked foods including fish sections, smoke components and food components undergo component changes during the roasting process, producing polycyclic aromatic hydrocarbons. Among these polycyclic aromatic hydrocarbons are benzpyrene and dibenzanthracene, which are known as carcinogens. Among the smoked foods mentioned above, especially bonito and other fish bonito include benzpyrene. The content of polycyclic aromatic hydrocarbons is large (see Non-Patent Document 2).

  In particular, conventional roasting generates smoke by completely or incompletely burning or thermally decomposing chips or crushed wood chips. However, if the combustion and thermal decomposition temperature exceeds 425 ° C, harmful substances such as benzpyrene are generated. It is also known that components are generated (see Non-Patent Document 3).

  The reason for the high content of benzopyrene and other polycyclic aromatic hydrocarbons in this fish bun is that among the many smoked foods, fish buns have a significantly longer drying time than ham, sausage, bacon, etc. In addition, since the amount of moisture to be scattered by drying is large, polycyclic aromatic hydrocarbons are likely to increase specifically in fish sections. In particular, in the manufacturing process of this fish clause, the moisture of the fish body is dried to about 20% or less by prolonged drying and brazing in the roasting process. The time becomes longer, the reaction time of the smoke component and the components in the fish body becomes longer, and the production of polycyclic aromatic hydrocarbons such as benzpyrene increases.

In particular, the content of polycyclic aromatic hydrocarbons in these fish knots is 4.4-39 ppb (average 19 ppb) (based on mass) as benzpyrene in the knots of bonito, and in the surface shavings of rough knots. The content of benzpyrene contained is 99 to 140 ppb (average 120 ppb), and among processed foods, there are many polycyclic aromatic hydrocarbons especially in relation to fish sections. (See Non-Patent Document 4)
Therefore, various attempts have been made to reduce polycyclic aromatic hydrocarbons produced during the manufacturing process in smoked foods including fish buns. The basic idea for reducing polycyclic aromatic hydrocarbons such as benzpyrene in smoked foods including fish sections is as follows.

First, the drying time is shortened. That is, it is because the long drying time which performs drying and smoke at the same time will increase the production of polycyclic aromatic hydrocarbons. In particular, shortening the soot time reduces the reaction between the soot component and the components in the fish body, leading to the suppression of the production of polycyclic aromatic hydrocarbons. Furthermore, the time of soot can be shortened by separating the processes of drying and soot.
Next, the combustion temperature or thermal decomposition temperature of the soot in this soot process is set to 425 ° C. or less where polycyclic aromatic hydrocarbons are hardly generated. By controlling the combustion, thermal decomposition temperature, the soot generation temperature, and the temperature of the soot itself, it becomes difficult to produce polycyclic aromatic hydrocarbons. Further, in the soot process, a method for preventing soot from physically adhering to the fish section is also conceivable. Based on these basic ideas, various technologies for reducing polycyclic aromatic hydrocarbons in smoked foods such as fish salmon have been introduced.

As a method for producing fish salmon that reduces the polycyclic aromatic hydrocarbons, a process of generating soot by burning, incomplete combustion or thermal decomposition of plant raw materials, and heating the soot with a secondary heating device And a heating method whose temperature is 300 ° C. or higher and lower than 800 ° C. has been proposed (see Patent Document 1).
According to this manufacturing method, the smoke is controlled between 300 ° C. and 800 ° C. by the secondary heating device, and the hot air drying of the fish knot is continuously or stepwise from 140 ° C. or more at the start of drying to less than 120 ° C. at the end In addition, it is said that benzpyrene contained in fish sections can be reduced to 20 ppb or less by controlling the smoke atmosphere at 25 ° C. to 100 ° C. and a wind speed of 0.5 m / sec.

In addition, the process includes a step of simmering the fish for raw fish and a step for bringing smoked smoke into contact with the savory raw fish for seasoning, and the smoke is higher than the temperature at which smoke is generated from the firewood and less than 425 ° C. The process of incompletely burning the firewood in the temperature range and bringing the smoked smoked raw material fish into contact with the smoked fish is carried out after the cooked raw fish is covered with a non-woven fabric. After the step of drying the raw fish, smoke generated by incomplete combustion of the firewood in a temperature range of less than 425 ° C. while applying a DC or AC voltage of 5 kV to 15 kV to the raw fish for saving A method for producing fish clauses to be contacted has also been proposed (see Patent Document 2).
In this method for producing fish salmon, the content of benzpyrene can be reduced to 10 ppb or less.

  Furthermore, as a method for producing fish buns that reduce polycyclic aromatic hydrocarbons, naked bonito dried in a relatively short time compared to conventional roasting time by heating by irradiating far-infrared fish, or There is a method for producing rough knots in which dried fish are dried by irradiation with far-infrared rays after roasting the fish after cooking. These are said to have a low benzpyrene content because the drying and drying times are shorter than those of conventional methods (see Patent Document 3).

  In this drying method using far-infrared rays, considering the fact that the time for the conventional drying process of fish buns is several days, in the examples, the drying time is as short as 48 to 96 hours or the drying time. For this reason, the reaction time between the smoke component and the components in the fish body is shortened, and it is considered that the production of benzpyrene is reduced as compared with the conventional method for producing fish sections.

“Salty, Kusaya, Katsuo-bushi”, written by Takeo Fujii, Hoshiseisha Koseikaku, p. 100-103 “Kunsei Foods”, written by Ota Shizuyuki, Hoshiseisha Koseikaku, p. 178-179 “Smoked Food”, Shizuyuki Ota, et al., Hoshiseisha Koseikaku, p. 139-143 “Hazardous chemical substance content survey results data collection (2011-2012)”, Ministry of Agriculture, Forestry and Fisheries, p. 83-90 “Katsuo-bushi”, Shun Wada, Koshobo, p. 33-35

Japanese Patent No. 5195423 JP 2011-250735 A JP 2002-058420 A

  When burning salmon and wood chips like fish buns and drying and brazing at the same time, a concentration of musk and smoked flavor is added, and moisture concentration due to drying also occurs in parallel. Become. It is clear that this phenomenon also leads to the formation and concentration of the harmful component benzpyrene. In other words, the traditional traditional method for producing fish buns itself is not only the addition of musk and smoked flavor, but also the cause of the high concentration of benzpyrene. This indicates that the aroma and smoke flavor imparted to the fish section is proportional to the increase in benzpyrene content.

  In addition, fish salmon producers are concentrated in areas such as Yaizu City and Makurazaki City, and are characterized by a large number of private businesses and small and medium-sized enterprises with limited capital. This means that the solution by excessive capital investment to the problem of imparting the aroma and smoke flavor to the fish section and increasing the content of benzpyrene does not lead to substantial industrial effectiveness.

  Therefore, without significantly changing the traditional fish bun manufacturing method, as in Patent Documents 1, 2, 3, etc., first, incompletely burning firewood and wood chips, changing the combustion method, the combustion temperature, and the generation temperature of soot Attempts have been made to control the generation method. In this method, the content of benzpyrene is slightly reduced compared to the method of burning soot and wood chips, and the case where the combustion temperature is not controlled, but the control method is difficult and the incomplete combustion of soot causes incense and The smoked flavor will change, resulting in quality differences.

Therefore, as described in Patent Document 1, the temperature of soot generation, the temperature of the soot itself, and further the control of the drying time and its temperature are suppressed to suppress the generation of benzpyrene, and the polycyclic ring mentioned above In the basic idea of reducing aromatic hydrocarbons, a method of controlling the soot generation temperature and the temperature of soot itself with an equipment machine or device has been considered. Although this equipment machine and method is a manufacturing method using a very ideal equipment machine or apparatus, the equipment machine and apparatus are inevitably expensive.
In fact, most of the fish salmon producers, including bonito in Japan, are private entities, and given the limited number of fish salmon producers with capital as a corporate entity, they have capital It can be said that this is a limited manufacturing method that can be used by only a few producers.

  Moreover, there exists a method of reducing the contact of smoke so that the generation temperature range of smoke is less than 425 degreeC like patent document 2, and also the cooked raw material fish for knots is covered with a nonwoven fabric. In particular, it is also an idea of applying a voltage of 5 kV to 15 kV to the boiled and seasoned raw material fish so that the contact time with the smoke is shorter.

  In this method, in order to control the temperature of soot burning, incomplete combustion, or thermal decomposition in soot to less than 425 ° C, the flame is visually observed and the thermocouple is adjusted by adjusting the amount of air blown into the sealed container. It is performed by temperature measurement, and it is necessary to have considerable skill as an actual control method, and a problem remains in its reproducibility. Furthermore, since roasting is performed after each boiled fish is individually wrapped in a non-woven fabric, it takes a lot of time and effort to manufacture actual fish buns, greatly reducing productivity, and questioning industrial effectiveness. Remains. In addition, not only polycyclic aromatic hydrocarbons including benzpyrene, but also smoke components such as guaiacol, phenol, and methylfurfural, which are flavor components deeply related to smoked foods, are reduced in the finished fish sections. There is a problem that is far from the sensory evaluation image of fish bun as smoked food.

  In Patent Document 3, the drying process of boiled fish is divided into drying and brazing, and further drying is carried out in a relatively short time by heating by far-infrared irradiation, or drying is carried out by far-infrared irradiation after roasting. doing. In this drying method using far infrared rays, considering the fact that the time of the conventional roasting process for fish clauses is several days, it is a short drying or drying time of 48 to 96 hours, It is still 2 to 4 days, and it is considered that 20-50 ppb is present as benzpyrene content as shown in the Ministry of Agriculture, Forestry and Fisheries Ministry of Agriculture, Forestry and Fisheries “Results of Survey on Contained Chemical Substances (2011-2012)” . In particular, in the examples in the patent literature, since the sensory flavor is not inferior, it can be presumed that the smoke component adheres as much as in the conventional roasting method.

  As described above, in the conventional production method, it is very difficult to reduce the content of benzpyrene, which is a harmful component, to about 10 ppb while maintaining the original flavor and smoked taste of fish. Of course, if the productivity and production cost of fish buns are not taken into consideration, the flavor of bean and smoke and betsunpyrene can be reduced, but they lack industrial effectiveness.

  A further object of the present invention is to take into account the above-mentioned problems, and to add a desirable flavor of smoked scent and smoke, and to reduce harmful components such as benzpyrene in a stable manner and to significantly increase their productivity. It is an object of the present invention to provide a method for producing fish clauses that can be kept intact.

  As a result of studying to solve these problems, the inventors of the present invention completely divided the roasting process in the method for producing fish salmon into a drying process and a brazing process, and then performed only the drying process, and then performed the brazing process. It was possible to carry out in a short time under controlled conditions. In particular, drying is performed until the fish protein, which is the raw material of the fish section, is vitrified, and the brazing is performed using a commercially available electronic smoke device for smoked foods, and the conditions are set in detail to shorten the time. It has been found that flavor can be imparted.

That is, the present invention
Shaping raw fish, drying and simmering with hot air drying after ripening, and burning, incomplete combustion or pyrolysis of plant raw materials to generate smoke and attach smoke components to dried fish It consists of two stages of the brazing process to contact, and the brazing process is completed by applying a direct current or alternating current voltage to the dry shaped fish or smoke, and attaching the smoke component to the dry shaped fish in a short time The present invention relates to a method for producing a fish clause, characterized in that the fish clause has musk and smoked incense and has a benzpyrene content of 5.0 ppb (based on mass) or less.

A preferred embodiment of the present invention is
The step of attaching or contacting the smoke component to the dried fish product is carried out after the drying step of shaping, boiling and ripening the raw material fish and repeating drying and fumigation. Incomplete combustion or thermal decomposition generates soot, and the generated soot has a ratio of 0.01 to 0.03 m ³ / sec with respect to a drum type soot chamber of about 0.3 m ^3. The smoke component is attached to and contacted with the dried shaped fish while applying a DC or AC voltage of 10 to 15 kV to the dried shaped fish for 180 minutes or more in an atmosphere of 20 to 30 ° C. for 240 minutes or more. The present invention relates to a method for producing the above-mentioned fish section performed within minutes.

Another preferred embodiment of the present invention is as follows.
The drying in the drying / aeration drying process is hot-air drying, and the water content of 55-70% (average 64%) (based on mass) of the shaped and boiled water is 18% or less after the drying process. Thus, the present invention relates to a method for producing any of the above fish clauses, which is performed by repeating drying time and fumigation so that the protein inside the fish is vitrified.

Yet another preferred embodiment of the present invention is
Under the hot air drying conditions, hot air drying is performed within a range of 90 to 100 ° C. within 8 hours, followed by fumigation overnight, and then drying again at 90 to 100 ° C. for 3 to 8 hours to dry the fish moisture. The present invention also relates to the above-mentioned method for producing fish clauses, wherein the content of the fish is 18% or less and the protein inside the fish is vitrified.

  The gist of the present invention is that the drying process and the brazing process are the same as the drying process of the conventional method for producing fish salmon that is dried and brazed at the same time with smoke generated by burning or incomplete combustion of plant materials such as wood. It is to divide completely into two separate processes. Therefore, the first point is to set the drying conditions of the fish, which is the raw material of the fish section, in detail, and to vitrify the protein of the fish.

  In particular, in the method for producing fish bun according to the present invention, fish protein boiled as a fish bun raw material is dried with hot air for a predetermined time so that its moisture content is 18% or less, and the fish protein is vitrified. Here, the hot air temperature is in the range of 90 to 100 ° C., and the drying time is 8 hours from the start of drying, and then is fumigated overnight (12 to 15 hours) and then dried at the same temperature for 4 hours. It is preferable. The reason for setting the drying temperature range to 90 to 100 ° C. is that when the drying temperature is higher than this, only the fish surface is dried rapidly, and the surface hardens so that the water does not evaporate uniformly to the inside of the fish and the drying time is long. The water content does not drop to 18%. Therefore, the drying time can be shortened by performing the cycle of drying, fumigation and re-drying. Further, even if the drying temperature is lower than this, the drying time becomes longer. This is because when the drying time is long, lipid oxidation in the boiled fish becomes remarkable and the flavor is deteriorated.

  The second point of the present invention is a step of brazing fish that has been boiled, dried and vitrified as a fish clause material in a short time without applying heat. Therefore, a brazing process without much capital investment can be obtained by using a commercially available electronic smoke device without designing and developing new facilities and devices. This electronic smoke device has already been put on the market and widely used in order to efficiently apply it to smoked foods such as meat products and eggs. By using this device, it is possible to impart a favorable aroma and smoked scent to the fish section by setting the conditions for culling and to suppress the occurrence of benzpyrene by smoking in a short time without applying heat. .

  The electronic smoke device used in this brazing process is a commercially available product, and is composed of a smoke generation device and a smoke production device. In the smoke generation device, wood chip or smoke chip can be used as the smoke material. This smoke generator is heated by a plate heater that can control the temperature while continuously supplying wood chips and the like, thereby generating smoke. Furthermore, the smoke generated is sent to a drum type smoker containing foods to be smoked and brazed. This smoker has an electrode wire, which generates a high voltage at the time of soldering to negatively charge the smoke, and the negative particles of the ionized smoke are attracted to food by static electricity. Can be brazed in time.

  This electronic smoke device can be controlled by the temperature of the plate heater that heats the wood chip and smoke chip, the supply amount of the chip, the amount of blown air that supplies smoke, the supply amount of food to be brazed, and the voltage of the electrode wire is there. When the temperature of the plate heater is about 360 ° C., the combustion and thermal decomposition temperature of the chip becomes 425 ° C. or less, and the generation of benzpyrene can be suppressed. In addition, the amount of smoke generated can be adjusted by controlling the amount of chips supplied, and the operation time of the exhaust fan that exhausts the generated smoke can be controlled to control the residence and discharge time of the smoke. The state and its time can also be adjusted indirectly. In this way, not only the burning and pyrolysis temperature of the chip, but also the preferred type and quality of smoked and smoked scents can be controlled by controlling the amount and time of smoking during simmering. The generation of benzpyrene, which is a harmful component generated in the lyophilization process, can be reduced.

According to the production method of the present invention, in producing fish clauses, the dried and smoked steps are separated and dried, and the vitrified fish dry shaped article is controlled in detail using an electronic smoke device. By performing in a short time, it is possible to obtain a fish knot that can maintain the scent of smoked smoke and smoke that is equivalent to the koji knot by the conventional method, and can reduce the content of benzpyrene as a harmful component to 5.0 ppb or less.
In addition, according to the method of the present invention, it is imparted while controlling the preferred bonito and smoked incense inherent to fish buns, and in a very short time compared to the production period of fish buns that previously took days. Production can be realized and harmful components such as benzpyrene can be reduced. In particular, according to the method of the present invention, the components due to each smoke without passing through the contradictory drying process of strength, quality control and benzpyrene generation of harmful components, which are the original smoke and smoke flavors of the fish section It is possible to make changes compatible.

  Hereinafter, the present invention will be described in detail.

  The types of fish buns relevant to the present invention are bonito, soda bonito, mackerel buns, horse mackerel buns, tuna buns, etc., but are not originally limited to fish buns, smoked salmon, ham, sausage, bacon It can also be applied to livestock products such as eggs. Among them, it is particularly effective for fish buns having a low water content and a high content of benzpyrene, which is necessarily a harmful component.

  In order to produce fish clauses by the method of the present invention, the head and internal organs of the fish as raw materials are removed, shaped, boiled and dried. Since the water content of the shaped fish after ripening is about 60 to 70% by mass, it is dried to 15% by mass or less. The heat source for drying may be a heat source that does not generate smoke. For example, if the air can be blown by sunlight, electric heat, infrared rays, far-infrared rays, etc., it is even better because the drying time is shortened. Also, the higher the drying temperature, the faster the drying, but only the surface moisture of the cooked and shaped fish evaporates, making it difficult for moisture to migrate from the inside of the fish body to the surface. Therefore, the drying temperature should be about 90-100 ° C. The longer the time, the faster the drying and the less oxidization of the fish. Here, a hot air dryer used for drying general fish dried fish was used. It is also effective to reduce the size of the shaped fish in order to shorten the drying time.

  As an example of drying shaped fish using this hot air dryer, the temperature of the hot air is set to 90 to 100 ° C., and it is continuously dried for 8 hours while blowing air. Steam for overnight to transfer, then dry for an additional 4 hours with the hot air temperature at 90-100 ° C. During this drying cycle, the moisture content of the shaped fish is reduced to about 18% or less, and at the same time, the inside of the shaped fish is almost vitrified. When the moisture content of the shaped fish falls below 18%, the drying is finished and the process begins.

  If dry shaped fish with almost internal vitrification is produced, the next step is the brazing process. The brazing operation uses an electronic smoke device that is commercially available on the industry. For example, an electronic smoke device or a continuous smoking device handled by Hokuyo Co., Ltd., Nippon New Holland Co., Ltd., Shibamoto Sangyo Co., Ltd. or the like is used. In an embodiment of the present invention, an electronic smoke device in which a continuous smoke generator manufactured by Hokuyo Co., Ltd. and a drum-type smoke generator are combined is used.

These commercially available electronic smoke devices can be controlled by the temperature of the plate heater that heats the wood chips and smoke chips, the amount of chips supplied, the amount of air blown to supply smoke (displacement), and the supply of the food to be brazed. Quantity, voltage of the electrode wire.
The raw material for soot is wood such as oak, kunugi, beech, and cherry that are commonly used in smoked foods. The shape of the material is not limited, but the larger surface area, such as chips and sawdust, can be used during pyrolysis. Is efficient.

As a method for generating soot, smoke smoke is generated by placing a smoke chip of a piece of wood on a plate heater of 400 ° C. or less and heating it in a soot generator. The reason why the temperature is set to 400 ° C. or lower is to suppress the generation of polycyclic aromatic hydrocarbons such as benzpyrene due to thermal decomposition of the smoke chip. Furthermore, the amount of smoke generated is adjusted by setting the chip supply amount at this time to 750 to 850 g / hour for the smoke chamber (in the present invention, the space amount of the drum type smoker is about 0.3 m ³ ). The generated smoke is blown so as to have a ratio of 0.01 to 0.03 m ³ / sec with respect to the space amount of about 0.3 m ^{3 in the} smoke room. This wind speed is even slower than the wind speed of 0.2 to 0.5 / sec as in the case of a roasting cabinet in general bonito manufacturing. This is because the moisture of the dry shaped fish to be brazed is already 18% or less, so the smoke smoke is difficult to adsorb to the dried shaped fish, so the smoke smoke is sent at a low speed and the smoke smoke residence time is lengthened. . Therefore, the smoke retention time per dry shaped fish is adjusted by controlling the smoke blowing time with respect to the volume of the drum smoke chamber. At the same time, a voltage of 10 to 15 kV is applied to the electrode wire in the drum type smoke chamber to charge the blown smoke. This is also because it is difficult for soot to be adsorbed to 18% or less of dry shaped fish, so it is easy to adsorb soot in a short time by charging either dry shaped fish or soot by applying voltage to the electrode wire. It is to do. Moreover, although the smoke time at this time is not limited, it takes about 30 to 480 minutes depending on the weight and size of the dry shaped fish to be brazed and the volume of the drum type smoke chamber. If the dried smoked fish has a favorable scent and smoked scent, the process is complete.

  Next, the effects of the present invention will be described based on specific examples. In the examples, 45 kg of skipjack was shaped and dried, and 5 kg of dried shaped fish was brazed to make a bonito prototype. The prototype bonito was subjected to sensory evaluation by 14 skilled panels and the content of benzpyrene was measured.

Remove the head and internal organs of bonito, which is the raw material, shape it, boil it, and dry it. The water content of the shaped fish after cooking was about 64%. About 25 kg of boiled and matured fish was put into a hot air dryer by electric heating, the drying temperature was set at 95 ° C. and dried continuously for 8 hours, then steamed overnight and further dried at 95 ° C. for 4 hours. The dried shaped fish after drying was about 5 kg, and the water content was 15 to 18.5%.
Next, the dried shaped fish is put into a 0.283 m ³ capacity drum-type paddy dryer of an electronic smoke device. As a method for generating soot, smoke smoke is generated by placing a smoke chip of oak on a plate heater at 360 ° C. and heating it while supplying the chip at a rate of 810 g / hour. The generated soot was blown to the drum type smoke chamber at 0.011 m ³ / sec, and a voltage of 11 kV was applied to the electrode wire in the drum type smoke chamber to charge the blown smoke. The smoke time at this time was 0, 60, 120, 180 and 240 minutes, respectively, and the water content and benzpyrene content of these finished bonito were measured. Moreover, in order to know the outline | summary of the difference of the assumed fragrance, GC-MS measurement was also implemented. Furthermore, sensory evaluation centered on the scent of these bonito.

The water content of bonito was measured by a normal vacuum drying method, and benzpyrene was measured by a high performance liquid chromatograph (HPLC) method. The measurement limit of benzpyrene in this HPLC method is about 1.0 ppb. The sensory evaluation method of the finished bonito was made using the normal production method of Satsuma bonito as a control, and the normal production method of Yaizu bonito, the dried dried fish of the present invention, and the dried bonito of 240 minutes. did. Each of these fish nodes was extracted with boiling water, and using a “dashi” that had been corrected for moisture to a weight of 3.0%, sensory evaluation was performed by a 14-point panel using a 5-point method, and the average score was calculated. . The number of sensory points was evaluated according to the following criteria for the “strength” and “preference” of musk in each sample, using the scent of Satsuma bonito in the normal production method as a reference product (3 points).
5 points: those with strong musk compared to the reference product (preferably musk) 4 points: those with slightly strong musk compared to the reference product (preferably musk) 3 points: compared with the reference product Equivalent strength of musk (preference for musk) 2 points: Slightly weak musk (comparable with musk) compared to standard product 1 point: Compared with standard product Smell is weak (must not be preferred)

  The analysis results of the moisture content and benzpyrene content of the finished bonito are shown in Table 1 below.

  As shown in Table 1, the traditional method has a benzpyrene content of 26 to 80 ppb. Benzpyrene content is considered to vary depending on the production area and manufacturer due to differences in soot type, combustion temperature, drying chamber capacity, drying time, etc. The amount was 1.0 to 2.0 ppb close to the measurement limit. This confirms that the benzpyrene content, which is a harmful component, can be extremely reduced by the method of the present invention.

  Although the method of the present invention is effective in reducing the benzpyrene content, Table 2 below shows the results of the sensory evaluation of the scent that is the quality of the original bonito and the difference from the normal bonito.

  As a result of sensory evaluation in Table 2, the difference in fragrance strength between Satsuma and Yaizu was recognized even in the traditional bonito section. According to the method of the present invention, the scent was weak at 120 minutes with electronic smoke, and the scent was equivalent to that of the traditional Satsuma bonito when it was 240 minutes. Even if it was this result, it was confirmed that the bonito sprinkled with the method of the present invention for 240 minutes is equivalent in quality to the bonito of the conventional method and the content of benzpyrene is also reduced.

Claims (4)

  Shaping raw fish, drying and simmering with hot air drying after ripening, and burning, incomplete combustion or pyrolysis of plant raw materials to generate smoke and attach smoke components to dried fish It consists of two stages of the brazing process to contact, and the brazing process is completed by applying a direct current or alternating current voltage to the dry shaped fish or smoke, and attaching the smoke component to the dry shaped fish in a short time A method for producing a fish knot characterized in that the fish knot has musk and smoked aroma and the benzpyrene content is 5.0 ppb (based on mass) or less. The step of attaching or contacting the smoke component to the dried fish product is carried out after the drying step of shaping, boiling and ripening the raw material fish and repeating drying and fumigation. Incomplete combustion or thermal decomposition generates soot, and the generated soot has a ratio of 0.01 to 0.03 m ³ / sec with respect to a drum type soot chamber of about 0.3 m ^3. The smoke component is attached to and contacted with the dried shaped fish while applying a DC or AC voltage of 10 to 15 kV to the dried shaped fish for 180 minutes or more in an atmosphere of 20 to 30 ° C. for 240 minutes or more. The method for producing a fish clause according to claim 1, which is performed within minutes.   The drying in the drying / aeration drying process is hot-air drying, and the water content of 55-70% (average 64%) (based on mass) of the shaped and boiled water is 18% or less after the drying process. The method for producing fish clauses according to claim 1 or 2, wherein the drying process and fumigation are repeated so that the protein inside the fish is vitrified.   Under the hot air drying conditions, hot air drying is performed within a range of 90 to 100 ° C. within 8 hours, followed by fumigation overnight, and then drying again at 90 to 100 ° C. for 3 to 8 hours to dry the fish moisture. The method for producing a fish clause according to claim 3, wherein the protein in the fish is vitrified at a content of 18% or less.