JP2020110071A - Method of producing smoking processed food - Google Patents

Abstract

To limit adhesion of PAH (polycyclic aromatic hydrocarbon) to a smoking processed food.SOLUTION: A production method of this invention, targeting a smoking processed food made of a food material to be processed through a smoking step by warm smoking or hot smoking, includes: using an edible filming material with which coating can be reversibly realized by dissolving or eluting the filming material through exposure to hot water of 30°C or higher or steam, and cooling and/or drying the filming material; dissolving or eluting the filming material to coat the surface of the food material; and, after fixing temporarily as a film by film-forming, performing a smoking step to cause harmful components contained in smoke to adhere to the film. It is possible to reduce an adhesion amount of PAH to the food material by removing the film. The adhesion amount of the PAH to the food material is securely reduced while significantly maintaining a quality such as flavors similar to that of conventional foods, without largely changing conventional production facilities or production methods.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a method for producing a smoked processed food, which focuses on reducing harmful components contained in smoke.

Adhesion of harmful components to food surfaces has been a problem in the past, but especially processed foods that are smoked such as bonito flakes and smoked products are carcinogenic as well as charcoal-cooked foods. It is pointed out that PAH is likely to be contained in a high concentration.
PAH is an abbreviation for Polycyclic Aromatic Hydrocarbons, which is a chemical component generated when wood is burned, and already in the EU, Taiwan, China, South Korea, etc., the concentration of PAH contained in foods. The upper limit of is regulated numerically, which is a bottleneck in exporting processed food processed with smoke to these countries.

On the other hand, although the above-mentioned regulations have not been implemented in Japan so far, PAH is positioned as a substance for which it is highly necessary to consider administrative measures (regulations) in the national regulatory science research promotion plan. The plan clearly states that manufacturers need to develop feasible reduction technologies.

Various measures have been sought for this, but one of them is a method using smoke in which generation of PAH is suppressed by low-temperature smoke generation, as described in Patent Document 1.
This PAH reduction method suppresses the generation of PAH in smoke, and since it is a fundamental solution, its effect is great.
Therefore, for bonito flakes, which is a representative smoked processed food in Japan, a unique scent and flavor has been created through a roasting process by high temperature smoke generation. Difficult to reproduce.
In addition, low-temperature smoke requires a dedicated smoke-generating device that emits smoke at a constant temperature (425°C) or lower, but many traditional food manufacturers such as bonito flakes are domestically produced, so the flavor, etc. Even if it is easy to reproduce the above, the cost of installing the smoke generating device will be a pain.

JP, 2011-250735, A

In view of the above problems, the present invention allows the manufacturer to actually easily employ smoked processed foods such as bonito flakes, without significantly changing the quality such as the flavor of conventional products and the manufacturing method, and relatively easily. It is an object of the present invention to provide a method capable of reducing PAH concentration.

As a result of trial and error, the inventors of the present invention have found that the intensity of flavor and aroma is not proportional to the amount of adhering components, and depending on the food, if the adhering amount exceeds a threshold value, sufficient flavor and the like can be felt. On top of that, a film was formed temporarily, and I thought of reducing the amount of adhesion to foodstuffs by adhering part of PAH to the film during the smoking process, and eating from a huge number of film material candidates. Even if it is safe, it can be easily formed and removed, it can exist as a stable film in the smoking process, and it does not significantly impair the quality such as flavor of the food material to be covered. The present invention has been completed by finding out the criteria for selecting those satisfying the above condition.

The invention of claim 1 of the present invention is a method for producing a smoked processed food in which food is processed in a smoking step by heating or smoking, and dissolution or elution by exposure to hot water or steam at 30° C. or higher. And using an edible coating material that reversibly realizes film formation by cooling and/or drying, dissolves or elutes the coating material to coat the surface of the food material, and temporarily forms the film. After being fixed as a film, it is subjected to a smoking step so that harmful components contained in the smoke are attached to the film.

The invention of claim 2 is the method for producing a smoked processed food according to claim 1, wherein after the smoking step, the film is dissolved or eluted by exposure to hot water or steam at 30° C. or higher, and the food material surface It is a manufacturing method characterized by removing from the.

According to the invention of claim 3, in a method for producing a smoked processed food in which a food material is processed in a smoking step by heating or smoking, dissolution or elution by exposure to hot water or steam at 30° C. or higher, and cooling. And/or using an edible coating material that can be reversibly formed into a coating by drying, and after forming the coating by coating the coating material on the surface of the food material, it is provided to the smoking step. The manufacturing method is characterized in that the film of the processed food is dissolved or eluted, and is removed together with harmful components contained in the smoke attached from the surface of the food material.

The invention according to claim 4 is the method for producing a smoked processed food according to any one of claims 1 to 3, wherein a step of smoking includes a roasting step using bonito flakes as a food material. Is.

A fifth aspect of the present invention is the method for producing a smoked processed food according to any one of the first to fourth aspects, wherein the film raw material is formed into a film at room temperature from a dissolved or eluted state. ..

The invention of claim 6 is characterized in that, in the method for producing a smoked processed food according to any one of claims 1 to 5, the film raw material is composed mainly of agar, carrageenan, pectin or starch. It is a manufacturing method.

The invention of claim 7 is the method for producing a smoked processed food according to claim 6, wherein the coating material is gelled at room temperature.

According to the manufacturing method using the film of the present invention, PAHs can be adhered to food materials without significantly changing the conventional manufacturing equipment and manufacturing method, while significantly maintaining the quality such as flavor and the like of conventional products. The amount can be surely reduced.

It is an image explanatory view of the test method for confirming the film formation effect carried out in the examples. It is a graph which shows the PAH reduction effect when an agar film is utilized by the test method of FIG. It is a graph which shows the PAH reduction effect when a starch film is utilized by the test method of FIG. 3 is photographs showing the state of food materials at each stage when bonito flakes are actually manufactured by the method of the present invention (using an agar film). It is a photograph which shows the state of the foodstuff in each step following FIG. It is a photograph which shows the state of the foodstuff in each step following FIG. It is a photograph showing the state of shavings when bonito is actually manufactured by a method that does not use a conventional film and is not blanched. It is a graph which shows the PAH reduction effect when a female node and a male node are distinguished in the Example of FIGS.

The manufacturing method according to the embodiment of the present invention will be described according to procedures.

First, raw materials will be described.
(Foodstuff)
In the general smoke process, depending on the temperature of the smoke atmosphere, it is divided into cold smoke, hot smoke, and hot smoke, and is used properly according to the type of smoke processed food, but as a food material to which the present invention can be applied. Since, as will be described later, it is premised on the characteristic use of the film, it is one which is not affected by the quality thereof, that is, one which is to be processed in a smoking process by heating or smoking.
Specifically, heated hams and sausages that have a washing process with hot water after the smoking process and knots (bonito knots, mackerel knots, etc.) that perform steam treatment (softening treatment) to facilitate shaving are suitable. Also, it can be applied to other than meat, such as boiled eggs, nuts, sardines, etc., which does not cause a great change in quality when soaked in warm water.

(Film material)
The coating material to which the present invention can be applied is
(1) Safe to eat: (2) Capable of forming a film:
On the premise that, in addition, considering that the manufacturing target is smoked processed food,
(3) The film can be easily formed and removed before and after the smoking process, and can be present as a stable film during the smoking process:
It satisfies all the conditions of.
And preferably,
(4) It is one that does not affect the flavor and the like of the food.

The above "(2) "film formation" is <1> having a viscosity and fluidity that adhere to the food surface in a solubilized state realized under constant (concentration and temperature) conditions, <2> fluidity When the value decreases, it means that the food surface is solidified and fixed. The film is not required to completely cover the surface of the food without any gap. In particular, when the food material is bonito flakes, a film that completely seals the entire food material is not preferable because the removal of water is also intended in the smoking process.

The above (3) specifically means that dissolution or elution by exposure to hot water or steam at 30° C. or higher and film formation by cooling and/or drying are reversibly realized. .. That is, it means that the film fixed and solidified on the surface of the food material is dissolved or eluted again by exposure to hot water or steam at 30° C. or higher. Although the melting temperature is generally 30°C or higher, depending on the type and grade of the target coating material, the lower limit is set to 30°C. Moreover, the reason why the solvent is water is that it does not affect the taste of the smoked processed food as a finished product.
Preferably, it forms a film at room temperature. This is because of convenience of workability.
Furthermore, more preferably, it gels during the course of forming a film at room temperature from the dissolved or eluted state. This is because the gelation in the middle causes the stickiness to develop, and the film is more strongly fixed to the food surface.

As a candidate, food materials such as agar, carrageenan, pectin and starch (oblate) are first mentioned. Carrageenan is the main component of agar and is easily available as a food additive. Pectin is a plant thickening polysaccharide and has the same properties as carrageenan.
These satisfy the above (1) and (2).
These satisfy the above (3). Further, in both cases, since the film is preferably formed at room temperature, cooling to room temperature is sufficient, so that equipment such as a refrigerator is not required and it is easy to handle.
In particular, when agar is used, it is possible to create a strong film that is not affected by the fixation to foodstuffs even in the smoking process by utilizing the adhesiveness due to the gelling ability.
Although starch does not have a gelling ability, it has sufficient tackiness as starch paste and can be fixed to some extent by drying after cooling to room temperature.
These satisfy the above (4). In particular, agar and starch are preferable because they are almost tasteless and odorless.

In addition to the above, gelatin, which is a similar material, is mentioned as a candidate.
The above (1) and (2) are satisfied, and further the above (3) is also satisfied. Although it is possible to form a film at room temperature, gelatin has a strong gelling ability, unlike agar, when gelatinized. However, if it is used together with agar, it will gel at room temperature. For example, it has been confirmed that when 25% of 1.5% agar is mixed with 10% gelatin, it gels even at room temperature and the strong adhesiveness derived from gelatin can be utilized. Further, if refrigeration is allowed, it is possible to produce a film utilizing the excellent film-forming property of starch in combination with starch.
The above (4) is also satisfied. In particular, like agar, it is preferable because it is almost tasteless and odorless.

Edible coatings have been used in the past, and there are various coating raw materials that satisfy the above (1) and (2), but if the above (3) is satisfied, a considerable amount will not be applied. ..
Examples of film raw materials to which the present invention is not applicable include mannan (konjac component) which is the same plant polysaccharide as carrageenan. Although mannan gels, it does not dissolve or elute again when exposed to hot water or steam of 30° C. or higher. Alginic acid, which is a seaweed component, also gels with calcium ions, but an acid solution such as citric acid solution is required to dissolve or elute it again, and it cannot be a candidate because it affects the taste of smoked processed foods such as bonito flakes. ..

Next, the film forming/removing process and the smoking process in between will be described.
<Film forming process>
Form a film on the outer surface of food.
A commercial product such as agar is obtained as a film raw material and is exposed to hot water or steam at 30° C. or higher to dissolve or elute.
Since the melting temperature varies depending on the type and grade of the target coating material, specifically, it is necessary to expose it to hot water at a temperature at least capable of realizing the dissolution of the coating material.
However, since it is realistic to carry out the coating in a liquid state, it is usually dissolved in hot water having a melting temperature or higher to be used as a film liquid.

Regarding the concentration of the coating liquid, the higher the concentration, the higher the tackiness during cooling and/or drying, and the stronger the adhesion to the food surface, but the lower the fluidity, the easier the operability of coating the food surface. Greatly reduced. On the other hand, the lower the content, the easier it is to coat the surface of the food material, but the content of the composition decreases, so that it is necessary to coat it thicker, and the coating operation is repeated.
Therefore, when carrying out, it is necessary to make an optimum selection in consideration of workability and work time. By the way, it has been confirmed that the concentration range of 0.5 to 10% is the optimum range for agar and starch that are easily available and can be used alone.
The coating temperature of the coating liquid can be maintained at a temperature slightly higher than the solidification temperature, while the food can be cooled in advance to increase the coating efficiency.

The surface of the food material is coated with the coating liquid prepared as described above.
The coating method is not particularly limited as long as the food material can be coated, but it is conceivable to immerse the food material in the film liquid or directly spray the food film with the film liquid.
In the case of dipping, for example, by transferring while submerging into a liquid tank (dipping tank) using a belt conveyor or the like, the foodstuffs can be successively processed sequentially, and as a result, large-scale processing can be easily performed. Since this liquid tank can also be used when removing a film, if it is shared, the burden of introducing equipment for forming and removing the film can be reduced.

Next, the coated film liquid is formed into a film (solidified) by cooling and/or drying and is fixed on the surface of the food material.
Once the concentration and solidification are achieved, cooling alone, drying alone, or both may be performed in parallel or sequentially. Strictly speaking, however, if forcedly cooled, drying naturally proceeds, and if forcedly dried, cooling naturally proceeds. Therefore, the above cooling and/or drying means to be adopted as a compulsory means. doing.
As a drying method, in addition to natural drying, air drying, heat drying using a dryer, and the like can be used.

≪Smoking process≫
The smoking step is either hot or hot, and can be performed in exactly the same manner as in the past.
Therefore, it is not necessary to introduce new equipment and work.
If the food is bonito flakes, the process is roasting.
At this stage, some of the components contained in the smoke are deposited on the coating, including PAH.

≪Film removal process≫
The film is removed from the film-coated food material that has been subjected to the smoking process.
The coating material is melted and separated from the surface of the food material by being exposed to hot water maintained at the melting temperature of the coating material at 30° C. or higher or kept at the melting temperature or higher, for example, by soaking and washing. If the food is heat-resistant, it will elute when exposed to high-temperature steam, and will likewise leave the food surface.
The adhering components are taken as they are into the dissolved or eluted liquid coating material, and the coating material is separated and removed from the food material surface in this manner.

In the case of bonito flakes, the flakes after the smoking process (rough flakes) are often sold as shavings and sold to briquette companies. In order to obtain a beautiful shaving flower, the shaving kneader heats the knot with steam or the like immediately before shaving, so that this step can be combined with the above film removing step.

In the case of heated ham and sausage, there is a step of washing the product with warm water or a hot water shower after the smoking step in order to remove stains on the surface, and this step can be combined with the above film removal step.

(Final product)
It has been confirmed that in the smoked processed food produced through the above steps, the PAH adhesion amount can be reduced to about 1/2 to 1/3 as compared with the one produced by the method not using the conventional film.
On the other hand, the flavor and fragrance have been evaluated to be at a level comparable to those produced by the conventional method not using a film.

[Reduction effect of PAH adhesion amount in actual bonito production]
The amount of PAH adhering was compared between the test section (method of the present invention) and the control section (existing method) according to the actual method for producing bonito flakes by a method according to the image diagram of FIG. 1. PAH analysis is based on a conventional method (chromatographic method) in this field.
The bonito of about 2.5 kg is divided into 4 sections (male section + female section) so that the foods have almost the same shape, and the left and right of the same one fish is used as a test section (right) and a control section (left) for bonito. did. The bonito flakes were produced according to the usual production method except for the formation and removal of the film. The roasting process was carried out by conventional burning smoke (450° C.) for 8 hours every day for 12 days, for a total of 96 hours.
As shown in the graphs of FIG. 2 and FIG. 3, the PAH reducing effect was numerically exhibited in both the agar film and the starch film.

4 to 6 are photographs showing the state of food materials at each stage when bonito flakes are actually manufactured by the method of the present invention (using an agar film).
FIG. 7 is a photograph showing the state of the shavings when the bonito is actually manufactured by a method that does not use a conventional film and is not blanched. It was confirmed that the shavings of FIG. 6 had the same color tone as the shavings of FIG. 7.
As shown in the graph of FIG. 8, there was no difference in the effect of reducing PAH when the female and male sections were distinguished.

[sensory evaluation]
As shown in FIGS. 4 to 5, a film knot (test section), a conventional knot (rough knot) and a conventional knot (main knot) that are actually manufactured by a method without using a film and without blanching. The following results were obtained when sensory evaluations of and were made.
This dried node has a unique aged scent by scraping the surface of the rough node and applying a mold. Since it takes time and effort to scrape and mold the surface, it is less than 5% of the total production of bonito. ..
Since the removal of the coating on the coated node is similar to the surface scraping of the rough node on the dried node, the coated node retains a moderate smoky odor while suppressing the irritating odor as with the dried node. However, the odor was slightly inferior. This evaluation was the result of being asked to mention the difference, and the overall evaluation gave the approval that the film knot can be treated as a product equivalent to the rough knot.

Since PAH in smoked processed foods is subject to regulations overseas, and regulations are being considered in the future even in Japan, the industry is strongly demanding a technology for reducing it. On the other hand, the reduction technology that has been put into practical use so far greatly lowers the smoke generation temperature, and thus greatly changes the conventional manufacturing conditions, changes the quality such as the flavor of food, and introduces a large cost to install equipment. On the other hand, in the present invention, a certain reduction effect can be expected, though not drastically, without significantly changing the conventional manufacturing method and quality, so that the hurdle in introducing the technology is low. Furthermore, since it can be implemented simply by adding some equipment and processes to the conventional manufacturing line and method, it is required in the national regulatory science research promotion plan in terms of both technical level and introduction cost. Conforms to reduction technologies that manufacturers can implement.

Claims (7)

In a method for producing a smoked processed food, in which a food material is processed in a smoked step by warm smoking or heat smoking,
Using an edible coating material that can reversibly realize dissolution or elution by exposure to hot water or steam at 30° C. or higher and cooling and/or drying,
The coating material is dissolved or eluted to coat the surface of the food material, and after temporarily fixed as a coating by film formation, the harmful components contained in the smoke are attached to the coating by being subjected to a smoking step. A manufacturing method characterized by: The method for producing a smoked processed food according to claim 1,
After the smoking step, the film is exposed to hot water or steam of 30° C. or higher to dissolve or elute, and the film is removed from the surface of the food material. In a method for producing a smoked processed food, in which a food material is processed in a smoked step by warm smoking or heat smoking,
Using an edible coating material that can reversibly realize dissolution or elution by exposure to hot water or steam of 30° C. or higher and cooling and/or drying,
After forming the film by forming the film raw material on the surface of the food material, dissolve or elute the film of the processed food that has been subjected to the smoking step, and include in the smoke attached from the food surface. A manufacturing method characterized by removing together with harmful components. The method for producing a smoked processed food according to any one of claims 1 to 3,
A manufacturing method characterized by performing a roasting process using bonito flakes as a food material as a smoking process. The method for producing a smoked processed food according to any one of claims 1 to 4,
A method for producing, wherein a coating material is formed into a coating at room temperature from a dissolved or eluted state. The method for producing a smoked processed food according to any one of claims 1 to 5,
A production method characterized in that a film raw material is composed mainly of agar, carrageenan, pectin or starch. The method for producing a smoked processed food according to claim 6,
A manufacturing method characterized in that the coating material is a gel at room temperature.