JP2018174724A - Cut material obtained from fish meat heated-and-dried product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fish meat heated-and-dried product having excellent in-mouth meltability, for example, a cut material from a dried fish or the like; and to provide a production method thereof.SOLUTION: There is provided a cut material obtained from a fish meat heated-and-dried product. In the cut material, (1) a particle size in suspension obtained by suspending the cut material into water is, in terms of median size (50%D), 0.35 μm or more and 12 μm or less, and a cumulative 90% size (90%D) is 0.4 μm or more and 18 μm or less, and (2) a bulk specific gravity thereof is 0.09 g/mL or more and 0.268 g/mL or less.SELECTED DRAWING: None

Description

  The present invention relates to a cut product of dried fish scale and dried fish meat, which has a good mouth feel.

A fish node obtained by boiling, ripening and drying the fish meat from which the head and organs of the fish have been removed, or processing the fish meat into a minced form and optionally adding a seasoning, etc. The heat-dried product of fish meat obtained by adding (hereinafter referred to as “fish-dried product of dried fish section and fish meat as“ heat-dried product of fish meat ”) is excellent in taste and flavor, contains nutritional components of fish, and It is a traditional food of our country, which is excellent in preservation because it contains less water.
Fish meat heating and drying products are used by cutting and crushing because fish meat proteins become very hard in a drying and drying process. These cuttings and crushed materials are not only used for taking soup stock, but are also dry and easy to handle, so they are easy to handle during cooking, and are used as food topping materials, sprinkles, rice balls, etc., for direct eating. Is also used on a daily basis.

However, on the other hand, it is too hard to feel greasy in the mouth when eating, and there was also a side that is not necessarily good in terms of nodding.
Needless to say, it is preferable that the thickness of the cutting material is thin in order to improve the biting of the cutting material, and furthermore, that the mouthfeel changes depending on the angle of the cutting blade to the muscle fiber when cutting out the nodes It is also known (non-patent document 1). However, for example, it has not been possible to realize the mouthfeel like cotton candy and cream.
Therefore, in order to further improve the mouth feel, it may be considered that a cutting material with a finer particle size may be used.
For example, Patent Document 1 describes that the texture of a soup containing fish segment fine powder having a particle size of 50 μm or less is not rough.
Moreover, when adding fish node powder to the patent document 2 for the purpose of flavor enhancement of a liquid seasoning, a fish node powder has a 50% of a diameter (50% D; median diameter) is 0.37 micrometer or more and 5.5 micrometers or more. In the following, it is described that the graininess derived from fish node powder can be suppressed by using one having a cumulative 90% diameter (90% D) of 0.74 μm or more and 19.7 μm or less.

Commitment to shaving, side milling, Yamaki Co., Ltd., [2016.12.26 search], Internet HP, http://www.yamaki.co.jp/kezuribushi/kodawari/kezuri/

Patent No. 3397936 gazette Patent No. 6045870 International Publication No. 2013/047839

However, the techniques described in Patent Documents 1 and 2 above are findings on particle size and graininess of fish node powder in a state of being sufficiently dispersed in liquid such as soup, and the techniques described in these Patent Documents 1 and 2 Even if it is a pulverized material having such a particle diameter, there is a problem that it can not always be said that the mouth rest is good when directly eaten for use in topping applications and the like.
In addition, in the case of the fine powder as described above, the particle size is very small and the volume is also small, so when using it as a food topping or sprinkle, or as a main material for a dish, etc. There is also a problem that it is difficult to say that it is easy in terms of handling ease.
On the other hand, as another means for improving the mouth feel, it is also conceivable to improve the texture by including air in the object to reduce the density. Patent Document 3 discloses a method of improving mouthfeel by allowing a cheese to be aerated to have a density of 1.0 g / mL or less. However, this finding relates to cheese with a higher fat content than fish meat-dried products, and is also a finding in the case of eating without cutting, and even if it is cut with low air content and low density, the mouth rest is good It was unclear whether a cut could be obtained.
Therefore, in the present invention, it is an object of the present invention to provide a cut product which can be easily used as a topping and the like for a cut product of a dried fish meat dried product.

As a result of earnest research, the present inventors have found that in order to improve the finish of the dried fish meat-dried product, it is necessary for the cut material to have the following requirements, and the present invention has been completed. It came to
That is, the present invention is a cutting material obtained from fish meat heating and drying products,
1) The particle size of the cutting material in the suspension obtained by suspending the cutting material in water is: median diameter (50% D) 0.35 μm or more and 12 μm or less; and cumulative 90% diameter (90% D) 0 And has a bulk specific gravity of not less than 0.09 g / mL and not more than 0.268 g / mL.
It relates to the said cutting material.
Further, the present invention relates to the above-mentioned cutting material, wherein the above-mentioned fish meat heating and drying product is made from bonito or tuna as a raw material.
Further, the present invention relates to the above-mentioned cutting material, wherein the above-mentioned fish meat heating and drying product is characterized by using minced fish meat obtained by shredding and mixing under 0 MPa or more and 0.1 MPa or less as a raw material.
Further, the present invention relates to the above-mentioned cutting material, wherein the minced fish meat is minced fish meat mixed with at least one selected from the group consisting of a seasoning, a binder and an antioxidant. .
The present invention also relates to a cut material characterized in that the above-mentioned fish meat dried product has a moisture content of 5% by mass or more and 26% by mass or less.
The present invention also relates to a dish in which the above-mentioned cutting material is seasoned with a seasoning.
Furthermore, the present invention is a method for producing a cut product of a fish meat heat-dried product, wherein the fish meat heat-dried product is ground after being cut by a cutting device for obtaining a cut piece having a thickness of 0.1 mm or less By passing through a sieve having a diameter of 10 mm or less, the following conditions 1) and 2):
1) The particle size of the cutting material in the suspension obtained by suspending the cutting material in water is: median diameter (50% D) 0.35 μm or more and 12 μm or less; and cumulative 90% diameter (90% D) 0 .4 and not more than 18 .mu.m, and 2) having a bulk specific gravity of not less than 0.09 g / mL and not more than 0.268 g / mL;
The present invention also relates to a method for producing a cut product of the fish meat-dried product, which is characterized in that a cut product satisfying the above is obtained.

1) History of finding the above solution As will be described in detail later, as a result of earnest research, it was thought that the mouth of the cut or crushed material was related to the particle diameter of those.
Here, the particle size is often expressed as a particle size distribution. The particle size distribution is measured by a dry sieve method or a laser diffraction method, and the median diameter (μm) (hereinafter referred to as "50% D (μm)") and the cumulative 90% diameter (μm) (hereinafter referred to as "90% D (μm)") It is expressed by the indicator that
The smaller the 50% D or 90% D, the smaller the particle size, indicating that the group is. In addition to 50% D and 90% D, 10% D having a cumulative 10% diameter (μm) may be used.
We measured particle size distribution and collected data on various cuttings in order to improve the quality of the cuttings of fish heat-dried products. Among them, although the particle size distribution of the cutting material is related to some extent to the goodness and badness of the humming, unexpectedly, although 50% D and 90% D are small, the humming does not always become good I got the result.

By the way, when measuring particle size distribution by laser diffraction, it may dilute and measure a sample for measurement. In particular, when the sample to be measured is a liquid W / O emulsion or the like, it is known that there is a concern that the particle size distribution may change over time during measurement due to dilution (dilution of high concentration sample) Merit to measure, Shimadzu Corporation, http://www.an.shimadzu.co.jp/powder/lecture/practice/p01/lesson29.htm).
Although the cut product of the fish meat dried product is a solid, it was unexpectedly found that this phenomenon may change during the measurement of the particle size distribution of the cut product.
Therefore, the sample is diluted in water and measurement is started, and the particle size data obtained in the initial stage (hereinafter referred to as initial particle size (50% D), initial particle size (90% D)) When the particle size data after turbidity (hereinafter referred to as the particle size after suspension (50% D), the particle size after suspension (90% D)) is collected, the cutting material whose particle size after suspension is smaller than the initial particle size They found that they could be classified into cuttings that did not fall below a certain value even if they became smaller and cuttings that didn't get much smaller, and that they could have something to do with good and bad mouthing .

And as a result of further investigation, it is possible to relate the low specific gravity of the cut material after cutting the fish heat dried product, rather than related to the density of the fish heat dried product before cutting It was also found that there was sex.
As a result, simultaneously satisfying that the particle size after suspension (50% D) and the particle size after suspension (90% D) are respectively equal to or less than a predetermined value and the bulk specific gravity of the cut object is equal to or less than a predetermined value I found it necessary to be a good cutting material. Moreover, it was also considered that if the initial particle size is equal to or more than a certain value, it may be recognized more reliably as a mouth-watering cutting material.
Moreover, these possibilities were particularly strongly recognized for cut products obtained by heat-drying dried fish meat derived from bonito and tuna, in particular, by a specific cutting and crushing method.
The above findings will be more specifically described below in the section of 2) Experiment.

2) Experiment that finds out the above findings «Experimental method»
<Prototype method of cutting material>
Several kinds of fish meat heating and drying products are prepared using bonito, tuna, cod etc. as raw materials, cut and crushed (in some cases, only cutting) and passed through a sieve to obtain prototypes (S1 to S12). The S1 to S12 were prototyped as shown in Table 1.

<Measurement method>
<Method of measuring the density of dried fish meat>
The density of the dried fish meat (before cutting) was determined by measuring the volume and measuring the volume by a volume displacement method using glass beads, as well as measuring the mass.

<Method of measuring particle size distribution>
The measurement of the particle size distribution of the cutting sample was measured using a laser diffraction particle size distribution measuring device SALD-3000S manufactured by Shimadzu Corporation. The particle size distribution is measured by administering a sample to a dispersion tank in which distilled water is set as a solvent for sample development. In the measurement of particle size distribution using the laser diffraction / scattering method, the sample concentration may be in the range where light intensity can be properly obtained, and is measured in several tens to several hundreds ppm. The measurements give 10% D (μm), 50% D (μm), 90% D (μm) values together with the particle size distribution data.

<Measurement of initial particle size distribution>
The sample was administered to a dispersion vessel and the particle size distribution was measured within 3 minutes, and the obtained 50% D and 90% D were respectively taken as the initial particle size (50% D) and the initial particle size (90% D).
<Measurement of particle size distribution after suspension>
The sample is administered into the dispersion tank and suspended for 5 minutes or more and 10 minutes or less, and the particle size distribution is measured, and the obtained 50% D and 90% D, respectively, the particle size after suspension (50% D) And particle size after suspension (90% D).

<Evaluation of mouth-to-mouth>
The garnish was sensory evaluated by four expert panels engaged in the development of shavings. Each prototype contains about 0.2g of mouth, and there are 4 steps of mouthfeel (0: not good for mouthfeel, 1: not good for mouthfeel or not good, 2: 2: mouthfeel) Is good, 3: the feeling of biting is very good. The average value is 0 or more and less than 0.75, ×, 0.75 or more and less than 1.5, Δ, 1.5 or more and less than 2.25 as ○, and 2.25 or more and 3 or less as ◎. Therefore, if it is ◎ or 口, it indicates that the mouth rest is good.

<Evaluation of ease of picking up>
The ease of picking and picking up was about 0.5 g of each prototype with a broom and dripped with several mL of soy sauce and mixed, and it was comprehensively evaluated in terms of ease of gripping and ease of mixing. According to the relative evaluation with the commercially available bonito pack as a control (3 points), 0 to 3 points (0: can not be picked up again, 1: is difficult to pick up compared to a control, 2 :: It was harder to pick up than the control, but it was acceptable (3: it was as easy to pick up as the control), and the average value was determined (4 people panel). The average value was 0 or more and less than 1 as x, 1 or more and less than 2 as Δ, and 2 or more and 3 or less as ○. Therefore, if ○, it indicates that the ease of picking up is good.

«Results»
«Description of Table 2»
Table 2 shows the (a) raw material fish, (i) raw material fish preparation method, (c) heating and drying method, and (d) density of dried and dried fish meat (before cutting) (g / m) of each of the above-mentioned prototypes. mL), (E) Preparation method of cutting material, (F) Initial particle size of cutting material (50% D (μm) and 90% D (μm)), (G) Evaluation result of cutting edge, (G) The evaluation results of the ease of picking up the cutting material are shown.

<Results and Discussion>
As described above, according to the description of Patent Document 2, when adding fish node powder for the purpose of enhancing the flavor of liquid seasoning, the fish node powder has a 50% D of 0.37 μm or more and 5.5 μm or less, and 90 It is thought that the smaller the particle size is, the better the mouth rest will be, since it is said that the graininess derived from fish node powder could be suppressed by using the one having% D of 0.74 μm or more and 19.7 μm or less. .

  However, when the cutting material is eaten directly, for example, it can be understood from the results of evaluation of the prototype S2 in terms of mouthfeel and initial particle size (50% D) = 1.07 μm and initial particle size (90% D) = 1.63 μm. Yes, smaller ones did not necessarily result in good mouths.

  It has also been shown by comparing the prototypes S8, S9, S10 that even if the particle size is reduced, the improvement in mouthfeel will not be good. That is, S8, S9, and S10 are prototyped to obtain a pulverized material having a finer particle diameter in this order, and both the initial particle size (50% D) and the initial particle size (90% D) are small in this order It has become. However, the finer the particle size, the better not to feel particularly bad.

In addition, although the initial particle size (both 50% D and 90% D) of the prototype S11 was larger than the initial particle size of S10, the texture was better in S11.
Besides, similar results were observed in comparison of S5 and S9. Although S9 had smaller initial particle size (50% D) and initial particle size (90% D) than S5, mouth noise was worse in S9.
Therefore, it was revealed that it is difficult to directly improve the feeling of hump just by reducing the particle size.

  Furthermore, according to Patent Document 3, it is said that by setting the density of the cheese at 1.0 g / mL or less by aeration, the mouth rest is improved, but the dried fish meat of Table 2 (d) As shown in the density (before cutting), the fish meat-heated dried product (before cutting) used for trial production of the prototypes S2 and S9 had a density of 1.0 g / mL or less. It was not recognized that the mouth rest was good.

  Therefore, for each prototype, the particle size of the cutting material in the liquid of the suspension obtained by suspending in water at a concentration of several tens to several hundreds mass ppm for not less than 10 minutes was measured. The results are shown in Table 2. Suspension time in water of (f) cuttings and particle size after suspension, suspension time, particle size after suspension (50% D), particle size after suspension (90) % D) is shown. Furthermore, the measurement result of the bulk specific gravity (g / mL) of each prototype is shown in the term of Table 2 (co) cut material bulk specific gravity.

  Here, taking the prototype S5 as an example, it is shown that S5 has the following features. That is, although the initial particle size (50% D) = 216.23 μm and the initial particle size (90% D) = 377.97 μm, the mouth drop evaluation is ◎ (very good as a mouth feel), and it is easy to pick up Is ○, and the particle size of the particles in the suspension after suspension for 9.85 minutes, the particle size after suspension (50% D) = 6.50 μm, the particle size after suspension (90% D) = It shows that it became as small as 9.71 micrometers and the bulk specific gravity of the cutting material was 0.149 g / mL.

  When the particle size after suspension of each prototype was examined, even with the particle size after suspension, smaller particle sizes did not result in good mouthfeel. Although the prototype S2 is very fine with a particle size after suspension (50% D) = 0.32 μm and a particle size after suspension (90% D) = 0.39 μm, it is said that it has good mouthfeel It was not evaluated. The post-suspension particle size of the prototype S10 was good after all in spite of the post-suspension particle size (50% D) = 1.13 μm and the post-suspension particle size (90% D) = 1.72 μm. Was not evaluated.

  However, looking at the prototypes S1, S3, S5, S6, S7, and S11, which have been evaluated as "◎" or "○", their post-suspension particle size (50% D) is 12 μm. The commonality that the following conditions are satisfied, the particle size after suspension (90% D) is 18 μm or less, and the bulk specific gravity of the cutting material is 0.268 g / mL or less at the same time Was found.

As for the particle size after suspension, it is necessary that 50% D is 12 μm or less and 90% D is 18 μm or less, when 50% D is 12.01 or more and 90% D is 18.39 or more. It is suggested that the evaluation of taste of prototypes is always evaluated as "△" or "×". As a more preferable range, 50% D is 0.35 μm or more and 12 μm or less, 90% D is 0.4 μm or more and 18 μm or less, and a further more preferable range is 50% D is 0.35 μm or more and 7 μm or less, 90% D It was found to be 0.4 μm or more and 10 μm or less.
In addition, it is suggested that the mouthpiece is always evaluated as "Δ" or "×" if the bulk specific gravity of the cutting material is required to be 0.268 g / mL or less, if the value is larger than this value. In addition, if the bulk specific gravity of a cut object is 0.25 g / mL or less, it was recognized as preferable more reliably.

Therefore, in Table 2, the portions having a particle size after suspension (50% D) and a particle size after suspension (90% D) of 12 μm or less and 18 μm or less, respectively, are shaded. Furthermore, it displayed by hatching in the location whose cutting material bulk specific gravity is 0.268 g / mL or less. That is, for each prototype, only those in which all three of the particle size after suspension (50% D), the particle size after suspension (90% D), and the bulk specific gravity of cut material are shaded It indicates that the result was recognized as ◎ or ○.
On the other hand, in the prototypes S2, S4, S8, S9, S10 and S12, the mouthfeel evaluation is Δ or ×, and the post-suspended particle size (50% D) and post-suspended particle size of (f) in Table 2 It can be seen that (90% D) and / or (k) cutting material bulk specific gravity is in a non-shaded state, that is, it is in a state in which one or more of the above conditions are not satisfied. .
From the above, the particle size after suspension (50% D) of the cutting material is 12 μm or less, and the particle size after suspension (90% D) is 18 μm or less, and the bulk specific gravity of the cutting material is 0.268 g It became clear that it becomes a good cutting material of mouth rest by satisfying all that it is / mL or less.

  It should be noted that if the initial particle size is taken into consideration, it is believed that it is possible to more surely obtain a mouth feel better and to obtain a cutting material that is easy to pick up. In general, it is thought that the feeling of mouthfeel is more pronounced when the large particles become smaller. Also, larger particles are easier to pick up. Therefore, with regard to the initial particle size of the cutting material, if the initial particle size (50% D) is 70 μm or more, or the initial particle size (90% D) is 140 μm or more, a good mouth feel can be achieved more reliably, and the pluck It seems that the ease of mowing up will also improve.

It is also possible to mix seasonings with the minced fish meat.
The above prototype S7 is produced by adding 3% by mass of sodium chloride and 3% by mass of sodium glutamate to fish meat. Generally, it is known that fish meat mixed with 2 to 3% by mass of sodium chloride added has higher gel strength. That is, the result of the prototype S7 is that the above-mentioned feeling of mouth movement is felt even if it is a cut product of a fish heat-dried product made using minced fish meat to which sodium chloride, which is a substance that increases gel strength, is added. It indicates that the elements to be improved can be applied. Therefore, for example, the present technology is applicable also when a binding agent such as transglutaminase is mixed with minced fish meat. As a usage-amount of binding agents like transglutaminase, it is known with respect to fish meat that it is about 0.2-0.4 mass% as a transglutaminase preparation. Also, even if other seasonings, such as sugar and soy sauce, which have less influence on the gel strength of fish meat than salt, are added to the minced fish meat, the mouthfeeling feeling is improved by satisfying this condition. Furthermore, in the present invention, an antioxidant can be added to the minced fish meat to prevent discoloration and flavor deterioration. The antioxidant which can be used should just be food use, and vitamin C, vitamin E, etc. can be mentioned. The amount used may be any amount that can prevent oxidation, and is adjusted according to the fat content of the subject.

According to the results of prototypes S5, S6, and S7, the heat-dried fish meat to be cut is minced fish meat, which can be cut with even better firmness by using fish meat chopped and mixed under 0 MPa or more and 0.1 MPa or less It turned out that a thing was obtained. In order to shredded minced fish meat under 0 MPa or more and under 0.1 MPa, for example, a vacuum shredder mixing device can be used. A prototype S1 using bonito minced chopped under atmospheric pressure (0.1 MPa) and a prototype S6 using bonito minced shredded at 0.02 MPa using a vacuum shredder mixing device Although the method of cutting and crushing was the same, and the initial particle size was also comparable, the particle size after suspension and the bulk specific gravity of the cut object were evaluated to be smaller for the prototype S6, and the mouth rest was preferable. .
In addition, as for the fish meat heat-dried goods, it is desirable for the water | moisture content to be 5 mass% or more and 26 mass% or less based on the mass of the said dried goods. If the water content is less than 5% by mass, the yield at the time of cutting may be reduced. On the other hand, if the water content exceeds 26% by mass, microbial growth in a fish meat-dried product may be concerned.

  The reason why degassing when shredding fish meat to obtain minced fish meat is effective is unclear, but when shredded fish meat with air included, the presence of air in the fish meat Is considered to be an impediment to shredding of fish meat. In other words, by chopping fish meat in a state containing less air, fish meat is shredded and mixed so as to be crushed, and as a result, it is thought that fish meat particles become smaller and graininess becomes smaller. Be

From the results of the prototypes S1, S3, S5, S6, S7 and S11, the cut material is cut by a cutting machine which obtains a cut piece having a thickness of 0.1 mm or less, and then it is cut by a cutter mill. It was found that by grinding and passing through a sieve having an opening of 10 mm or less in diameter, it is possible to obtain a more clearly cut material with a clear mouth.
As a cutting device for obtaining a cutting piece having a thickness of 0.1 mm or less, the cutting blade of the device for producing a so-called "shaving and thinning" is adjusted to obtain a cutting object having a thickness of 0.1 mm or less. It can be used.

A cutter mill is suitable as a grinding device. A cutter mill is a device that performs high-speed rotation of a rotor equipped with a sharp cutter, etc., and performs crushing / crushing by shear force or cutting force. Unlike impact-type mills, such as “pin mills,” which are crushed by the impact force of a pin while moving in the direction, they are known to be able to obtain coarse fragments with relatively little generation of powder due to less tearing and tapping. It is done. In this respect, a cutter mill capable of efficiently obtaining crushed pieces without making the shape after crushing into powder shape is preferable for crushing.
Thereafter, it is passed through a sieve to adjust the particle size of the product. The size of the sieve may be 10 mm or less, but if it is too fine, it will be a product of powder only, and convenience such as picking up easily is lost.

  As a method of using a cut, not only eating as it is, but also in "Fly" manufactured using a cut of a heated and dried fish meat satisfying the above-mentioned condition, the mouth rest becomes good.

  ADVANTAGE OF THE INVENTION According to this invention, it is effective in the ability to obtain the cut material of a heat-dried fish-mealed product which has a better mouth feel than the conventional thing, and its manufacturing method.

FIG. 1 is a graph showing the initial particle size distribution and the particle size distribution after suspension for the cutting material of Example 1. FIG. 2 is a graph showing the initial particle size distribution and the particle size distribution after suspension for the cutting material of Example 2. FIG. 3 is a graph showing the initial particle size distribution and the particle size distribution after suspension for the cutting material of Example 3. FIG. 4 is a graph showing the initial particle size distribution and the particle size distribution after suspension for the cutting material of Example 4. FIG. 5 is a graph showing the initial particle size distribution and the particle size distribution after suspension for the cutting material of Example 5. FIG. 6 is a graph showing the initial particle size distribution and the particle size distribution after suspension for the cutting material of Comparative Example 1. FIG. 7 is a graph showing the initial particle size distribution and the particle size distribution after suspension for the cutting material of Comparative Example 2. Fig. 8 (a) is a graph showing the initial particle size distribution and the particle size distribution after suspension for the cutting material of Example 6, and Fig. 8 (b) is the initial particle size distribution and particle size after suspension for a commercially available shaving material. It is a graph showing distribution.

Each embodiment will be described below.
Example 1 (creation and evaluation of example product 1)
<Prototype method and evaluation method of cutting material>
The bonito meat portion is shredded and mixed under atmospheric pressure for 10 minutes, and the obtained minced meat is formed into about 5 cm × 3 cm × 3 cm, heated at 95 ± 3 ° C. for 30 minutes, and then dried to dryness; A heat-dried product of .55% minced meat was obtained.
This was heated at 110 ± 10 ° C. for 10 minutes for the purpose of good cutting and surface sterilization. After that, cutting is performed using a cutting device capable of obtaining a cut object having a thickness of 0.1 mm or less, and the obtained cutting piece is crushed using a cutter mill and passed through a sieve with a 5 mm opening. Product 1 ".
A graph of the initial particle size distribution and the particle size distribution after suspension of the obtained example product 1 is shown in FIG. In the figure, the horizontal axis indicates the particle diameter (μm) in logarithm, the bar graph indicates the frequency (%) of each particle diameter, and the value is indicated by the left vertical axis. The line graph represents the integration (%) of the frequency of each particle diameter, and the value is indicated by the right vertical axis. Moreover, the broken line parallel to the y-axis was attached to the position of 10 micrometers of particle diameters (following, the same in FIGS. 2-8).

As shown in FIG. 1, the particle size distribution graph, 10% D (μm), 50% D (μm) and 90% D (μm) of each of the initial particle size and the particle size after suspension of the obtained Example 1 The post-suspension particle size (50% D) is less than 12 μm and the post-suspension particle size (90% D) is less than 18 μm. Moreover, the bulk specific gravity of a cutting material is 0.242 g / mL, and is 0.268 g / mL or less.
The mouth feel evaluation of the obtained 1 was sensory-evaluated similarly to the above-mentioned <experiment>.
<Result>
As a result of the sensory evaluation, the evaluation of mouthfeel was rated as "o", and the feeling of mouth palate was good. Ease of picking was also described as "○" and was good.

Example 2 (preparation and evaluation of example product 2)
<Prototype method and evaluation method of cutting material>
Using the meat portion of tuna as a raw material, it was prepared in the same manner as in "Example product 1" to obtain "Example product 2".
As shown in FIG. 2, the particle size distribution graph, 10% D (μm), 50% D (μm) and 90% D (μm) of each of the initial particle size and the particle size after suspension of the obtained example product 2 The post-suspension particle size (50% D) is less than 12 μm and the post-suspension particle size (90% D) is less than 18 μm. Moreover, the bulk specific gravity of a cutting material is 0.105 g / mL, and is 0.268 g / mL or less.
The mouthfeel evaluation of the obtained example product 2 was evaluated sensoryily in the same manner as the above <experiment>.
<Result>
As a result of the sensory evaluation, the evaluation of mouthfeel was rated as "o", and the feeling of mouth palate was good. Ease of picking was also described as "○" and was good.

Example 3 (preparation and evaluation of example product 3)
<Prototype method and evaluation method of cutting material>
The bonito meat is shredded and mixed for 10 minutes while degassing under 0.02 MPa, and the obtained minced meat is formed into about 5 cm × 3 cm × 3 cm, heated at 95 ± 3 ° C. for 30 minutes, and then dried. As a result, a dried product of dried salmon meat having a water content of 8.67% was obtained.
This was heated at 110 ± 10 ° C. for 10 minutes for the purpose of good cutting and surface sterilization. After that, cutting is performed using a cutting device capable of obtaining a cut object having a thickness of 0.1 mm or less, and the obtained cutting piece is crushed using a cutter mill and passed through a sieve having an opening of 10 mm. Product 3 ".

As shown in FIG. 3, the particle size distribution graph, 10% D (μm), 50% D (μm) and 90% D (μm) of each of the initial particle size and the particle size after suspension of the obtained example product 3 The post-suspension particle size (50% D) is less than 12 μm and the post-suspension particle size (90% D) is less than 18 μm. Moreover, the bulk specific gravity of a cutting material is 0.149 g / mL, and is 0.268 g / mL or less.
The mouthfeel evaluation of the obtained example product 3 was sensory-evaluated in the same manner as the above <experiment>.
<Result>
As a result of the sensory evaluation, the mouthfeel evaluation was described as "◎", and the mouth throat was very good. Ease of picking was also described as "○" and was good.

Example 4 (preparation and evaluation of example product 4)
<Prototype method and evaluation method of cutting material>
A prototype was produced in the same manner as "Example product 3". However, the sieve used after pulverization used "the example article 4" using the thing of 5 mm of openings.
As shown in FIG. 4, the particle size distribution graph, 10% D (μm), 50% D (μm) and 90% D (μm), of the initial particle size and the particle size after suspension of the obtained example product 4 The post-suspension particle size (50% D) is less than 12 μm and the post-suspension particle size (90% D) is less than 18 μm. Moreover, the bulk specific gravity of a cutting material is 0.095 g / mL, and is 0.268 g / mL or less.
The mouthfeel evaluation of the obtained example product 4 was sensory-evaluated in the same manner as the above <experiment>.
<Result>
As a result of the sensory evaluation, the mouthfeel evaluation was described as "◎", and the mouth throat was very good. Ease of picking was also described as "○" and was good.

Example 5 (preparation and evaluation of example product 5)
<Prototype method and evaluation method of cutting material>
Produced bonito bonito in the usual way. The water content was 19%.
This was heated at 110 ± 10 ° C. for 10 minutes for the purpose of good cutting and surface sterilization. After that, cutting is performed using a cutting device capable of obtaining a cut object having a thickness of 0.1 mm or less, and the obtained cutting piece is crushed using a cutter mill and passed through a sieve with a 5 mm opening. Product 5 ".

As shown in FIG. 5, the particle size distribution graph, 10% D (μm), 50% D (μm), and 90% D (μm) of the initial particle size and the particle size after suspension of the obtained example product 5 are as shown in FIG. The post-suspension particle size (50% D) is less than 12 μm and the post-suspension particle size (90% D) is less than 18 μm. Moreover, the bulk specific gravity of a cutting material is 0.150 g / mL, and is 0.268 g / mL or less.
The mouthfeel evaluation of the obtained example product 5 was sensory-evaluated in the same manner as the above <experiment>.
<Result>
As a result of the sensory evaluation, the evaluation of mouthfeel was rated as "o", and the feeling of mouth palate was good. Ease of picking was also described as "○" and was good.

Comparative Example 1 (Production and Evaluation of Comparative Example Item 1)
<Prototype method and evaluation method of cutting material>
Produced bonito bonito in the usual way. The water content was 19%.
This was heated at 110 ± 10 ° C. for 10 minutes for the purpose of good cutting and surface sterilization. Then, it cut by the cutting device which can obtain the cut object of thickness 0.1 mm or less, made the obtained cutting piece pass the sieve of 2 mm of openings, and was set as "comparative example goods 1".

As shown in FIG. 6, the particle size distribution graph, 10% D (μm), 50% D (μm) and 90% D (μm) of the initial particle size and the particle size after suspension of the obtained Comparative Example 1, respectively. The post-suspension particle size (50% D) is greater than 12 μm and the post-suspension particle size (90% D) is also greater than 18 μm. The bulk specific gravity of the cutting material is 0.107 g / mL and is 0.268 g / mL or less.
The mouthfeel evaluation of the obtained Comparative Example 1 was sensory-evaluated in the same manner as in the above <Experiment>.
<Result>
As a result of the evaluation, although easiness to pick up was described as “o” and was good, the chute evaluation was evaluated as “x”, and churn was not preferable.

Comparative Example 2 (Production and Evaluation of Comparative Example Item 2)
<Prototype method and evaluation method of cutting material>
Produced bonito bonito in the usual way. The water content was 19%.
This was heated at 110 ± 10 ° C. for 10 minutes for the purpose of good cutting and surface sterilization. Thereafter, cutting is performed using a cutting device capable of obtaining a cut of 0.15 mm or more and 0.25 mm or less in thickness, and the obtained cutting piece is crushed using a cutter mill and passed through a sieve with an opening of 5 mm. , “Comparative example product 2”.

As shown in FIG. 7, the particle size distribution graph, 10% D (μm), 50% D (μm), and 90% D (μm) of the initial particle size and the particle size after suspension of the obtained Comparative Example 2 as shown in FIG. The post-suspension particle size (50% D) is greater than 12 μm and the post-suspension particle size (90% D) is also greater than 18 μm. Also, the bulk specific gravity of the cutting material is 0.555 g / mL, which is larger than 0.268 g / mL.
The mouthfeel evaluation of the obtained Comparative Example 2 was sensory-evaluated in the same manner as the above <experiment>.
<Result>
As a result of the evaluation, easiness to pick up was “」 ”, and the evaluation of chute was not good, being described as“ x ”.

Example 6 (preparation and evaluation of example product 6)
<Prototype method and evaluation method of cutting material>
Add 0.375 parts by mass of transglutaminase (“Akinomoto Co., Ltd.“ Activa ”) and 0.05 parts by mass of vitamin E (Eisai Food Chemical Co., Ltd.)“ Emix ”per 100 parts by mass of bonito meat Shred and mix for 10 minutes while degassing under 0.02 MPa, form the obtained minced meat into about 5 cm × 3 cm × 3 cm, heat at 95 ± 3 ° C. for 30 minutes, and then dry to dryness; Heated and dried product of .67% of minced meat was obtained.
This was heated at 110 ± 10 ° C. for 10 minutes for the purpose of good cutting and surface sterilization. After that, cutting is performed using a cutting device capable of obtaining a cut object having a thickness of 0.1 mm or less, and the obtained cutting piece is crushed using a cutter mill and passed through a sieve with a 5 mm opening. Product 6 ".

The particle size distribution graph, 10% D (μm), 50% D (μm) and 90% D (μm) of each of the initial particle size and the particle size after suspension of the obtained example product 6 are shown in FIG. As can be seen, the post-suspension particle size (50% D) is less than 12 μm and the post-suspension particle size (90% D) is less than 18 μm. Moreover, the bulk specific gravity of a cutting material is 0.095 g / mL, and is 0.268 g / mL or less.
The mouthfeel evaluation of the obtained example product 6 was sensory-evaluated in the same manner as the above <experiment>.

<Creation and evaluation of a stomach using Example product 6>
The “Hoka using Example product 6” and the “Hoka using a commercially available shaving pack (topo pack)” were respectively produced as a trial, and their miso were compared. The material composition of the meat is shown in Table 3.

  A mouth of several g or so was included in the mouth, and the feeling of chewing was evaluated and compared by the evaluation criteria in the above <experiment>. In addition, the particle size distribution of the commercially available shaving (soybean paste) used for "steaming using a commercially available shaving (soybean paste)" is shown in FIG. 8 (b), and the particle size after suspension (50% D) is 12 μm. Larger, the post-suspending particle size (90% D) is greater than 18 μm, but the bulk specific gravity is 0.087 g / mL, not more than 0.268 g / mL.

<Result>
As a result of sensory evaluation, the evaluation of the mouth of the example product 6 was evaluated as "◎", the mouth movement was very good, and the ease of picking up was also evaluated as "○" and was good. By the way, although the commercially available shavings used for "steaming with commercially available shavings (tsubo packs)" (katsuo packs) were easy to pick up and rated as "○" and were good, the mouth was "X" It was evaluated as ", and a mouth rest was not preferred.
Furthermore, the evaluation results of the tastes of "okaka using Example product 6" and "kaoka using a commercially available shaving pack (topo pack)" are shown in the lower part of Table 3. As a result, although the ease of picking up of "steamed bonito using a commercially available shaving (cassette pack)" was described as "○" and was good, the mouth rest was ×, in contrast to this, Example product 6 The taste of the mouth was very good (◎), and the ease of picking up was also evaluated as "○".

Claims (7)

It is a cutting material obtained from fish meat heating and drying products,
1) The particle size of the cutting material in the suspension obtained by suspending the cutting material in water is: median diameter (50% D) 0.35 μm or more and 12 μm or less; and cumulative 90% diameter (90% D) 0 And has a bulk specific gravity of not less than 0.09 g / mL and not more than 0.268 g / mL.
Said cuttings. The cut material according to claim 1, wherein the dried fish meat product is made from bonito or tuna. The cut material according to claim 1 or 2, wherein the heat-dried product of fish meat uses minced fish meat obtained by shredding and mixing under 0 MPa or more and 0.1 MPa or less. The cut material according to claim 3, wherein the minced fish meat is minced fish meat mixed with at least one selected from the group consisting of a seasoning, a binder and an antioxidant. The cutting material according to any one of claims 1 to 4, wherein the heat-dried fish meat has a water content of 5% by mass or more and 26% by mass or less. Or it seasoned the cutting material of any one of Claim 1 thru | or 5 with a seasoning. A method for producing a cut product of fish meat heating / drying product, wherein said fish meat heating / drying product is cut by a cutting device for obtaining a cutting piece having a thickness of 0.1 mm or less, and then crushed to have an opening of 10 mm or less in diameter By passing the sieve, the following conditions 1) and 2):
1) The particle size of the cutting material in the suspension obtained by suspending the cutting material in water is: median diameter (50% D) 0.35 μm or more and 12 μm or less; and cumulative 90% diameter (90% D) 0 .4 and not more than 18 .mu.m, and 2) having a bulk specific gravity of not less than 0.09 g / mL and not more than 0.268 g / mL;
A method for producing a cut product of the fish meat heating and drying product, characterized in that a cut product satisfying the above is obtained.

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