JP2018000166A - Production method for cooked food using meat or fish, and odor reducing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method for a cooked food using meat or fish, and an odor reducing method, capable of reducing peculiar odor that meat or fish has and is felt when eating the cooked food using meat or fish.SOLUTION: A production method for a cooked food using meat or fish, and a meat or fish odor reducing method include a soaking step of soaking meat or fish in a mayonnaise-containing cooking liquid, and a removing step of removing the cooking liquid in which the meat or fish is soaked.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing cooked food using meat or fish and a method for reducing odor, and more particularly, to meat or fish that can reduce the unique odor of meat or fish that is felt when eating cooked food. The present invention relates to a method for producing a cooked food and a method for reducing odor.

Meat or fish has long been eaten and is important as a human protein source. However, meat or fish has a unique odor such as a raw odor or a odor due to lipid oxidation, which is generally regarded as an unpleasant odor and contributes to a decrease in the taste of cooking.

  To date, as a method for reducing the fishy odor of processed fish meat foods, there has been known a method in which white sake, especially Shakuyaki obtained by distilling Shaoxing sake lees, is added to fish meat (Patent Document 1).

  However, according to this method, there is a possibility that alcohol may remain in the processed fish meat food, and there is room for further study on a method for reducing the odor of meat or fish.

JP 2007-97533 A

  Accordingly, an object of the present invention is to provide a method for producing cooked foods using meat or fish and a method for reducing odors that can reduce the unique odor of meat or fish that is felt when eating cooked foods using meat or fish. About.

  The inventors of the present application have made extensive studies to achieve the above-described object. As a result, surprisingly, when having cooked food, meat that has a soaking step of immersing meat or fish in a cooking solution containing mayonnaises, or a removing step of removing the cooking solution soaking meat or fish Or it discovered that the unique smell which a fish has can be reduced, and came to complete this invention.

That is, the present invention
(1) Immersion step of immersing meat or fish in cooking liquid containing mayonnaises,
A removal step of removing the cooking liquid dipped in meat or fish;
Having
A method for producing cooked foods using meat or fish,
(2) A method for reducing meat or fish odor of cooked food using meat or fish,
A dipping process in which meat or fish is dipped in a cooking solution containing mayonnaises,
A removal step of removing the cooking liquid dipped in meat or fish;
Having
Meat or fish odor reduction method,
It is.

  The present invention relates to a method for producing cooked foods using meat or fish and a method for reducing odors that can reduce the unique odor of meat or fish that is felt when eating cooked foods using meat or fish.

Hereinafter, the present invention will be described in detail. In the present invention, unless otherwise specified, “%” means “% by mass” and “part” means “part by mass”.
<Features of the present invention>
The present invention is characterized by having a dipping step of immersing meat or fish in a cooking liquid containing mayonnaise, and a removing step of removing the cooking liquid in which meat or fish is immersed. Such a method for producing a cooked food using meat or fish and a method for reducing odor of the present invention can reduce the unique odor of meat or fish that is felt when the cooked food is eaten.

<Cooked food using meat or fish>
The kind of meat or fish in the present invention is not particularly limited. Examples include beef, pork, chicken, mackerel, flounder, cod, swordfish, salmon and the like. In the case of blue fish such as mackerel, which is generally considered to have a strong odor, the odor reduction effect of the present invention is particularly likely to be achieved.
In the present invention, the cooked food using meat or fish is not particularly limited. The present invention is preferably a cooked food including a step of directly or indirectly heating the meat or fish in the step of cooked food from the viewpoint of easily achieving the effects of the present invention. Teriyaki, boiled mackerel in miso, boiled flounder, and salmon meuniere.

<Mayonnaise>
The mayonnaise in the present invention means that edible fats and oils are dispersed almost uniformly in the water phase as oil droplets to maintain an oil-in-water emulsified state, and the pH is adjusted to 4.6 or less in order to allow normal temperature circulation. The seasoning prepared is said to have a pale yellow appearance. Such mayonnaises of the present invention include those generally referred to as semi-solid emulsion dressings. In the present invention, phospholipase-treated egg yolk with phospholipase A1, phospholipase A2 or the like or mayonnaise containing starch is preferred because the effects of the present invention can be more easily achieved.

<Cooking liquid containing mayonnaise>
The cooking liquid containing the mayonnaise in this invention can be made, for example, by mixing fresh water and mayonnaise. The content of mayonnaise in the cooking liquid is preferably 5% or more and 50% or less, more preferably 15% or more and 40% or less, from the viewpoint that the effects of the present invention are more easily achieved. By setting the content of mayonnaise in the cooking liquid to be in the above range, the present invention is easily compatible with meat and fish and the cooking liquid, and can effectively achieve the effects of the present invention. In the cooking liquid containing the mayonnaise, other components can be blended within a range not impairing the effects of the present invention. Examples of such components include salt, soy sauce, sugar and the like.

<Immersion process of immersing meat or fish in cooking liquid>
The present invention has a dipping process in which meat or fish is dipped in a cooking solution containing mayonnaises. There is no restriction | limiting in particular in the method of immersion, It can carry out by the method employ | adopted by general cooking. As such a method, for example, a method in which a cooking liquid containing the mayonnaise is poured and immersed in a vat in which meat or fish is arranged. The lower limit value of the soaking time is preferably 30 minutes or more, more preferably 50 minutes or more, from the viewpoint that the effect of reducing the unique odor of the meat or fish of the present invention is more likely to be achieved. The upper limit is preferably 48 hours or less from the viewpoint of food hygiene. The amount of cooking liquid may be such that meat or fish is hidden by the liquid level of the cooking liquid. For example, 10 pieces of mackerel fillet (about 60 g / 1 piece) are placed on a bat that is 325 mm long and 265 mm wide. When doing, it is good that cooking liquid is 400g-500g.

<Removal process to remove cooking liquid dipped in meat or fish>
The present invention has a removal step of removing the cooking liquid in which meat or fish is immersed. The removal method is not particularly limited, and can be performed by a method employed in general cooked foods such as a method of pouring and discarding the cooking liquid. The present invention is more effective in reducing the unique odor of the meat or fish of the present invention, and is easy to maintain the original state and flavor of cooked food using meat or fish, after the removal step, Furthermore, it is preferable to have a rinsing process for rinsing the cooking liquid attached to meat or fish.

  Examples of the present invention and comparative examples will be described below to further explain the present invention. In addition, this invention is not limited to these.

[Example 1] <Manufacturing method of mackerel of mackerel>
(1) Preparation of Cooking Liquid Containing Mayonnaises The ingredients shown in Formulation 1 are mixed and mayonnaises A (including phospholipase A-treated egg yolk and starch. The egg yolk has a lysogenic rate of 50% and a solid content of 50%. In the present invention, the lysolysis rate is the conversion rate of phospholipids to lysophospholipids, that is, the mass percentage of lysophospholipids relative to the total phospholipids). 400 g) was obtained.

<Formulation 1>
(Cooking liquid containing mayonnaise)
Mayonnaise A 20%
Shimizu Total remaining 100%

(2) Immersion step of immersing meat or fish in cooking liquid containing mayonnaise 10 pieces of mackerel fillet placed in a bat having a size of 325 mm in length and 265 mm in width, and then prepared in the step (1) Was poured into the bat, covered with a wrap so that the surface of the mackerel fillet did not dry, and allowed to stand for 60 minutes, and the mackerel fillet was immersed in the cooking liquid.

(3) Removal step of removing the cooking liquid dipped in meat or fish The cooking liquid dipped in mackerel fillet in the dipping process (2) is washed away from the bat, and further, the mackerel fillet is rinsed with water. The cooking liquid adhering to the mackerel fillet was also removed.

(4) Process the process of manufacturing miso boiled mackerel. The mackerel boiled in miso was manufactured using the blended raw materials shown in Formulation 2 and the mackerel fillet obtained in the removal process (3). Specifically, the cooking liquid (560 g) obtained by mixing the raw materials shown in Formulation 2 is poured into a vat on which the mackerel fillet has been subjected to the above-described treatment, and heated in a steam convection oven at a temperature of 120 ° C. and a humidity of 100% for 30 minutes. The mackerel boiled in miso of Example 1 was produced.

<Formulation 2>
Miso 18%
Sake 7%
5% sugar
Shimizu 70%
Total 100%

[Example 2]
In the soaking step (2) of Example 1, the mackerel miso boiled in Example 2 was cooked in the same manner as in Example 1 except that the time for soaking the mackerel fillet in the cooking liquid containing mayonnaise was 120 minutes. Manufactured.

[Example 3]
In the soaking step (2) of Example 1, the mackerel miso boiled in Example 3 was cooked in the same manner as in Example 1 except that the time for soaking the mackerel fillet in the cooking liquid containing mayonnaise was 30 minutes. Manufactured.

[Example 4]
The mackerel miso boiled in Example 4 was produced in the same manner as in Example 1 except that the mayonnaise in the formulation 1 of Example 1 was changed to 10%.

[Example 5]
In the removal step (3) of Example 1, the cooking liquid in which the mackerel fillet was dipped in the dipping process (2) of Example 1 was washed away and the cooking liquid adhering to the mackerel fillet was not rinsed away with water. Except for the above, mackerel miso boiled in Experimental Example 5 was produced in the same manner as Example 1.

[Example 6] <Method for producing pork ginger grill>
(1) Preparation of cooking liquid containing mayonnaises A cooking liquid (800 g) containing mayonnaises was prepared at the same blending ratio as in Example 1.

(2) Immersion process of immersing meat or fish in cooking liquid containing mayonnaise After placing 640 g of pork slices in a bat having a size of 325 mm in length and 265 mm in width, the cooking liquid prepared in the above step (1) is used. It was poured into the vat, covered with a wrap so that the pork surface did not dry, and allowed to stand for 60 minutes, and the pork was immersed in the cooking liquid.

(3) Removal process for removing the cooking liquid dipped in meat or fish The cooking liquid dipped in pork in the dipping process (2) was washed away from the bat, and the cooking liquid adhering to the pork was not rinsed away with water. .

(4) Process for producing ginger grilled pork Ginger grilled pork was produced using the blended raw materials shown in Formulation 3 and the pork obtained in the removal step (3). Specifically, the cooking liquid (1280 g) obtained by mixing the raw materials shown in Formulation 3 was poured into a vat in which the pork was placed, and heated in a steam convection oven at a temperature of 230 ° C. and a humidity of 100% for 7 minutes. Made of ginger.

<Formulation 3>
Dark soy sauce 25%
Sake 25%
Ginger 25%
25% sugar
Total 100%

[Example 7]
In the step (1) of Example 6, the pork ginger grill of Example 7 was produced in the same manner as in Example 6 except that the phospholipase A-treated egg yolk and the mayonnaise B containing no starch were used.

[Example 8] <Manufacturing method of boiled flounder>
(1) Preparation of cooking liquid containing mayonnaises A cooking liquid (800 g) containing mayonnaises was prepared at the same blending ratio as in Example 1.

(2) Immersion process of immersing meat or fish in cooking liquid containing mayonnaises After placing 800 g of flounder on a bat having a size of 325 mm in length and 265 mm in width, the cooking liquid prepared in the step (1) is used as the bat. Then, the flounder was put on the wrap so that the surface of the flounder did not dry, and allowed to stand for 60 minutes, and the flounder was immersed in the cooking liquid.

(3) Removal step of removing the cooking solution dipped in meat or fish The cooking solution dipped in the dip in the dipping step (2) was washed away from the bat, and the cooking solution adhering to the dish was not rinsed away with water. .

(4) Process of manufacturing stewed flounder Stewed flounder was manufactured using the raw materials shown in composition 4 and the flounder obtained in the removal step (3). Specifically, the cooking liquid (720 g) obtained by mixing the raw materials shown in Formulation 4 was poured into a vat in which the pork was placed, and heated in a steam convection oven at a temperature of 160 ° C. and a humidity of 100% for 25 minutes. Made of boiled.

<Formulation 3>
83% water
Dark soy sauce 9%
2% sugar
Mirin 6%
Total 100%

[Example 9]
In the step (1) of Example 8, the pork ginger grill of Example 9 was produced in the same manner as in Example 8, except that phospholipase A-treated egg yolk and mayonnaise B containing no starch were used.

[Comparative Example 1]
Without performing steps (1), (2), and (3) of Example 1, step (4) was performed to produce mackerel miso.

[Test Example 1]
The following evaluation methods and evaluation criteria for the mackerel of mackerel produced in Experimental Examples 1 to 5 and Comparative Example 1, the grilled pork ginger produced in Examples 6 and 7, and the boiled flounder produced in Examples 8 and 9 The odor was evaluated according to The results are shown in Table 1.

<Evaluation method>
Boiled mackerel of mackerel produced in Experimental Examples 1 to 5 and Comparative Example 1, grilled pork ginger produced in Examples 6 and 7, and boiled flounder produced in Examples 8 and 9 on a panel according to the following evaluation criteria Odor evaluation was performed.

<Evaluation criteria>
(Odor evaluation)
5: No meat or fishy odor 4: Little meat or fishy odor 3: Meat or fishy odor 2: Slightly meaty or fishy odor 1: Meat or fishy odor

[Table 1]

From the above results, a method for producing a cooked food using meat or fish, which has a dipping step of immersing meat or fish in a cooking solution containing mayonnaise, a removing step of removing the cooking solution dipped in meat or fish, It can be understood that the unique odor of meat or fish felt when eating cooked foods could be reduced (Examples 1 to 9).
In particular, the step of immersing meat or fish in a cooking solution containing mayonnaise 15% or more and 40% or less for 50 minutes or more, after pouring and discarding the cooking solution in which meat or fish is immersed, It can be understood that it is particularly preferable to have a rinsing step for rinsing the cooking liquid (Examples 1 and 2).
Moreover, in order to show the effect of this invention, it is preferable to use the mayonnaise containing a phospholipase treatment egg yolk or starch as a mayonnaise contained in the cooking liquid which immerses meat or fish (Examples 7 and 9). In addition, it can be understood that the effect of reducing the odor of meat or fish of the present invention can be easily achieved in cooked foods using mackerel, which is a blue fish with a particularly strong odor (Examples 1 and 8). 2).

[Reference Example 1]
In the process (3) of Example 1, except that the cooking liquid in which the mackerel fillet was dipped in the process (2) was not washed away and the total amount of fresh water in the formulation 2 of the process (4) was replaced with the cooking liquid. In the same manner as in Experimental Example 1, mackerel miso boiled in Reference Example 1 was produced.

The mackerel boiled in miso prepared in Reference Example 1 had a color that could not be described as mackerel boiled in miso, and was unsuitable as a mackerel boiled in miso.

Claims (2)

A dipping process in which meat or fish is dipped in a cooking solution containing mayonnaises,
A removal step of removing the cooking liquid dipped in meat or fish;
Having
A method for producing cooked foods using meat or fish. A method for reducing the smell of meat or fish in cooked foods using meat or fish,
A dipping process in which meat or fish is dipped in a cooking solution containing mayonnaises,
A removal step of removing the cooking liquid dipped in meat or fish;
Having
Meat or fish odor reduction method.