JP2018082647A - Aged salman manufacturing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an aged salmon having a condensed taste, a tightened body and comfortable texture and deliciousness by using salt and an anti-oxidizing agent.SOLUTION: An aged salmon manufacturing method comprises: a salt-tightening step of dipping the fillet of salmon having finished a pre-treatment in a mixed solution of salt and an oxidation inhibitor thereby to equalize and age the salt content; and a drying step of reducing a water content and re-aging the fillet.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing ripened koji.

  Conventionally, salt is mainly used for processing and manufacturing of salmon, and new roll salted salmon, salt-drawn salmon, and fried salted new rolls with salt added or sprinkled with salt in the appropriate place in the fillet that has been pretreated such as thawing and washing with water The shark is known.

  Furthermore, a manufacturing method (Patent Document 1) using ume salt in pursuit of umami and a manufacturing method (Patent Document 2) using cherry leaves together with salt have been proposed. Furthermore, a method of using dried rice bran as a processing method for koji that brings out the meaty taste of koji without depending on the action of external additives such as chemical seasonings and additive flavors and without relying only on salty taste has also been proposed. (Patent Document 3).

JP 2010-178641 A JP 2008-173076 A JP 2005-27508 A

  In the conventional processing and manufacturing methods in which salt is added or salted in place in the fillet, it is difficult to equalize the salt content, so that aging is not performed evenly and the taste of the product may be lacking. In addition, some products may require salt removal.

  In addition, processing and manufacturing methods that use chemical seasonings, additive flavors, and other external additives in addition to salt may impair the original flavor of the cocoon. There are problems such as increasing the number of processes for preparing and using products, and at the same time affecting production costs.

  INDUSTRIAL APPLICABILITY The present invention provides a method for producing an aged koji that uses salt and an antioxidant (VC) to condense the umami, tighten the quality, have a moderate texture and deliciousness, and can be stored frozen for a long time. The purpose is to do.

  In order to achieve the above-mentioned object, the present invention includes a salt tightening step for immersing a fillet of salmon that has been pretreated in a mixed solution of salt and an antioxidant to equalize and age the salt, and subsequently moisture. And a drying step for re-ripening (Claim 1).

  According to the present invention, the fillet is soaked in a mixture of salt and antioxidant to perform salt tightening. Therefore, compared with the case where salt is added to or sprayed on the appropriate place of the conventional fillet, the whole fillet has a salt content. It works equally and matures to improve the taste of the product. Furthermore, long-term frozen storage is possible by adding an antioxidant. The mixing ratio of the salt water and the antioxidant is 100: 1 (weight ratio).

  Subsequent drying process reduces moisture and ripens, proteolytic enzymes work more, amino acids of umami components increase significantly, umami is condensed by moisture reduction, the taste is tightened, moderate texture and deliciousness It is what brings.

  The salt tightening step according to one embodiment of the present invention is characterized in that the salt water concentration is 7 to 10%, the salt water temperature is 4 to 8 ° C., and the immersion aging time is 15 to 18 hours (Claim 2). These numerical values are found from a lot of data carried out by the inventor and the applicant.

  The drying step according to an embodiment of the present invention is characterized in that the circulating air temperature is 20 to 25 ° C., the drying time is 6 to 8 hours, the cooling step is 15 to 18 hours, and the re-drying step is 2 to 3 hours ( Claim 3). These numerical values are found from a lot of data carried out by the inventor and the applicant.

According to the method for producing ripened koji of the present invention, the following effects can be obtained.
(1) It is possible to provide products with condensed umami and firmness.
(2) Preparation with only salt and antioxidant is sufficient.
(3) No complicated manufacturing equipment is required.
(4) The cost can be reduced and it is economical.

  The present invention has been briefly described above. Further, details of the present invention will be described.

  Hereinafter, a method for producing an aged koji according to an embodiment of the present invention will be described. Russian natural red yeast rice was used as the rice cake.

  Frozen and preserved in a mixture of a salt and an antioxidant (ascorbic acid Na) at a temperature of 5 ° C. and 15% of the salmon fillet that has been pretreated by thawing and washing with water. It was immersed for a period of time and salted.

  The salt tightening was performed in a water tank capable of controlling the water temperature. Further, the fillets were arranged so as not to overlap each other on a water-supporting support plate, and the support plate was supported stepwise on a dedicated rack, and the whole rack was immersed in a salt water tank. Further, the cold mixture was circulated or circulated.

  As a result of the salt tightening, it was confirmed that the salt content acts uniformly on the entire fillet. Further aging was carried out with a soaking time of 15 hours.

  Next, the fillet after completion of salt tightening was pulled up together with the rack and transferred to a drying chamber to perform two-stage drying. After performing the 1st stage drying process of circulating air temperature 20-25 degreeC, drying time 6-8 hours, and cooling process 15-18 hours, the 2nd stage drying process was performed 2-3 hours.

  In the drying step, the protein degrading enzyme worked, the amino acid of the umami component increased significantly, the umami was condensed by the decrease in moisture, the quality was tightened, and a moderate texture and deliciousness could be obtained.

  The product manufactured in the above process is degassed and vacuum-packed and stored frozen or further on the market.

  The fillet processed and manufactured according to the present invention is baked and eaten at home in a grill or microwave oven. The color after baking was a deep crimson color unlike ordinary salt grilling.

  ADVANTAGE OF THE INVENTION According to this invention, it is economical and can contribute industrially that it can provide the matured mash which condensed umami | savory taste and the quality with salt without requiring a complicated manufacturing apparatus.

Claims (3)

  A salting process for equalizing and aging the salt content by immersing the pre-treated salmon fillet in a mixture of salt and antioxidant, followed by a drying process for reducing moisture and aging again. A method for producing an aged rice cake characterized by comprising:   The said salting process is salt water density | concentration 7-10%, salt water temperature 4-8 degreeC, immersion aging time 15-18 hours, The manufacturing method of the ripening koji of Claim 1 characterized by the above-mentioned.   The said drying process is circulating air temperature 20-25 degreeC, drying time 6-8 hours, cooling process 15-18 hours, re-drying process 2-3 hours, The manufacture of the ripening koji of Claim 1 characterized by the above-mentioned. Method.