JP2021040615A - Packaged fish meat paste product - Google Patents

Abstract

To provide a packaged fish meat paste product preservable at normal temperature for a long period, and excellent in texture, taste and flavor.SOLUTION: A packaged fish meat paste product is obtained by storing a fish meat paste food in a vacuum packaging body. The product is subjected to heat sterilization treatment, has no retort odor, and is for normal temperature-preservation. When the fish meat paste product is inspected in compliance with a method described in a food sanitary inspection guideline microorganism edition (revised second edition, 2018) after being preserved in the vacuum packaging body for 90 days at 30±2°C, the paste food satisfies aseptic conditions that a general viable cell number inspected using a standard agar medium is less than 300CFU/g, Escherichia coli colonies inspected using an XM-G agar medium is negative, Escherichia coli inspected using the XM-G agar medium is negative, and Staphylococcus aureus inspected using a yolk-incorporated mannitol salt agar medium is negative.SELECTED DRAWING: None

Description

The present invention relates to a packaged fish paste product.

Conventionally, in the production of fish paste products, the raw material fish meat is pretreated, crushed, molded into a desired shape, and then heated by steam, boiling water, direct fire, oil adjustment, infrared rays, etc. to obtain a product. ..

Since such fish paste products contain nutrients such as proteins, sugars, and minerals, and also contain a large amount of water, they are easily affected by bacteria, fungi, yeast, etc., as well as chemical or physical denaturation, and their quality is likely to deteriorate. .. Therefore, low temperature is often required for its distribution and storage. Even if it is stored at low temperature, the storage period is about several weeks at most.

Therefore, there has been a demand for long-term storage of fish paste products at room temperature. However, when fish paste products are stored at room temperature, it is common sense to adopt retort sterilization in order to ensure sufficient sterility to withstand it.

Retort sterilization is widely used in the food field as a method that enables long-term storage of products at room temperature, but when fish paste products are retort sterilized, there are problems such as deterioration of texture (elasticity) and deterioration of taste and flavor. It was what happened.

Further, in order to improve the problem in retort sterilization of such a fish paste product, for example, in Patent Document 1, for example, in Patent Document 1, a fish paste product is manufactured by vacuum packaging a flexible container and pretreating the fish paste raw material under high pressure to retort sterilize the fish paste product. In addition, Patent Document 2 proposes a method for producing Satsuma-age, which is a retort-packed surimi in which a product produced by using sugar alcohol and shochu as a seasoning is packed in a surimi made from fish meat as a main raw material. ing.

Japanese Unexamined Patent Publication No. 10-14543 JP-A-2007-259843 Japanese Unexamined Patent Publication No. 5-270520 Japanese Unexamined Patent Publication No. 2000-316533

However, even in the methods described in Patent Documents 1 and 2, the sterilization treatment itself is a retort sterilization treatment, and the texture and taste are still deteriorated. Further, the raw material of the food overheated by receiving the heat history at a high temperature for such sterilization exhibits an unpleasant cooking odor peculiar to the retort-heated food, so-called retort odor, and is inferior in the flavor of the food.

On the other hand, Patent Documents 3 and 4 describe products obtained by non-retort heat-treating a vacuum-packed fish paste food. However, it is not assumed that the heat treatment under the conditions described in Patent Documents 3 and 4 gives the product sterility sufficient for normal temperature storage, and it has been common general knowledge to refrigerate the product.

An object of the present invention is to provide a packaged fish paste product which can be stored at room temperature for a long period of time and has excellent texture, taste and flavor.

As a result of diligent studies to solve the above problems, the present inventors set the conditions for heat sterilization after vacuum packaging to be moderate, and heat sterilize for a suitable period of time to bring the temperature to room temperature. It has been found that a packaged fish paste product that can be stored for a long period of time, has the original texture of a fish paste product, and is excellent in taste and flavor can be obtained, and the present invention has been completed.

That is, the present invention that solves the above problems is a fish paste product obtained by storing a fish paste food in a vacuum package.
The product has been heat sterilized, has no retort odor, and is for storage at room temperature.
When the fish paste food is inspected in the vacuum package at 30 ± 2 ° C. for 90 days in accordance with the method described in the Food Hygiene Inspection Guideline Microorganisms Edition (Revised 2nd Edition 2018). ,
The general viable cell count tested using standard agar medium is less than 300 CFU / g,
Negative coliforms tested on XM-G agar,
It is a product that satisfies the sterility condition that Escherichia coli tested using XM-G agar medium is negative and Staphylococcus aureus tested using egg yolk-added mannitol salt agar medium is negative.

The present invention for solving the above problems is also a product obtained by storing a fish paste food in a vacuum package.
It is obtained by storing fish paste food in a vacuum package and then heat sterilizing it at a temperature of less than 105 ° C., and is for storage at room temperature.
When the fish paste food is inspected in the vacuum package at 30 ± 2 ° C. for 90 days in accordance with the method described in the Food Hygiene Inspection Guideline Microorganisms Edition (Revised 2nd Edition 2018). ,
The general viable cell count tested using standard agar medium is less than 300 CFU / g,
Negative coliforms tested on XM-G agar,
It is a product that satisfies the sterility condition that Escherichia coli tested using XM-G agar medium is negative and Staphylococcus aureus tested using egg yolk-added mannitol salt agar medium is negative.

In one embodiment of the present invention, a product satisfying the above sterility condition is shown after being stored in the vacuum package at 30 ± 2 ° C. for 240 days.

In one embodiment of the present invention, a product in which the form of the fish as food paste is selected from the group consisting of steamed foods, roasted foods, boiled foods and fried foods is shown.

According to the present invention, it is possible to provide a fish paste product which can be stored for a long period of time at room temperature and has excellent flavor, texture and taste.

It is a graph which shows the sterilization treatment condition of the product which concerns on Example and comparative example of this invention.

Hereinafter, the present invention will be described in detail based on the embodiments.

≪Packaged fish paste products≫
The packaged fish paste product according to the present invention is a product obtained by storing the fish paste food in a vacuum package, and after storage at 30 ± 2 ° C. for 90 days, the food hygiene inspection guideline microbial edition (revised No. 1). When inspected in accordance with the method described in 2nd edition 2018)
The general viable cell count tested using standard agar medium is less than 300 CFU / g,
Negative coliforms tested on XM-G agar,
The sterility condition is satisfied in which Escherichia coli tested using XM-G agar medium is negative and Staphylococcus aureus tested using egg yolk-added mannitol salt agar medium is negative.

Preferably, the sterility condition is satisfied even after 120 days of storage, more preferably 240 days of storage, or even after storage for a longer period of time.

In the product according to the embodiment of the present invention, the packaged fish paste product exhibits sufficient sterility as described above, but the fish paste food does not have a retort odor.

In general, the causative substance of "retort odor" has not been clearly identified yet, but the food stored in the package is retort-treated for sterilization, typically at 120 ° C for about 15 minutes, which is a severe heat history. It is known that it exhibits an unpleasant odor or an offensive odor caused by the above. Although not particularly limited, a typical example included in the "retort odor" is that when the materials such as synthetic resin constituting the package are exposed to the harsh conditions of retort treatment, some of these materials may be decomposed. , Resin odor, metal odor, etc. generated by elution transfer of low molecular weight components and odor transfer to the raw material side of food, and exposure of the raw material of fish meat paste food to overheated state by retort treatment For example, there are amines and aldehydes due to decomposition of amino acids contained in raw materials for fish meat paste foods, and odors due to sulfur-containing compounds such as hydrogen sulfide generated by decomposition of sulfur-containing amino acids. In particular, the latter odor is difficult to avoid as long as it receives a heat history at a high temperature called retort treatment.

Of these various retort odors, the food raw material of the fish paste product according to the present invention preferably does not have the odor generated when the raw material is exposed to an overheated state. More preferably, the odor generated when the raw material of the fish as food is exposed to an overheated state, and the resin odor and the metallic odor generated when the material such as the synthetic resin constituting the package is exposed to the retort treatment. I don't have either.

In one embodiment of the present invention, the fish paste food does not have a retort odor as a condition for the desired aseptic state, which is a heat sterilization treatment in a temperature range sufficiently lower than the retort treatment, as will be described later. It is due to the adoption of.

From another point of view, the product according to the present invention has a temperature of less than 105 ° C. after the raw material of the fish paste food as a raw material is stored in a vacuum package while the packaged fish paste product exhibits the above-mentioned sterilization. It was obtained by heat sterilization at a temperature, preferably 90 ° C. or higher (more preferably 95 ° C. or higher) and lower than 105 ° C.

The fact that the product according to the present invention was obtained by heat sterilization at a temperature of less than 105 ° C. is compared with, for example, heat sterilization at a temperature of 120 ° C. or higher, that is, retort sterilization. Therefore, it is difficult to distinguish from the viewpoint of sterility, and it is difficult to express it sufficiently differentiated by its chemical composition, structure, other testable parameters, etc., but at least human taste (and human taste) (and With the sense of smell), the product according to the present invention and the product subjected to retort sterilization can be easily and clearly distinguished. The product of the present invention obtained by heat sterilizing at least half or more, generally almost all of those who ate these, at a temperature of less than 105 ° C. was retort sterilized. It will be evaluated as being superior in taste, texture, flavor, taste, etc. to the product.

In one embodiment of the present invention, the above sterility requirement may be applied to one or more products, but preferably five or more, specifically ten or more, all of them. The upper limit of the number of applicable pieces is not particularly limited, but may be 20 or less.

Hereinafter, each configuration of the product according to the present invention will be described in more detail.

<Raw materials>
The raw material of the fish paste food is not particularly limited, but for example, warm water and tropical fish such as guchi, okigisu, eso, hamo, cod, tobiuo, itoyoridai, kintokidai; , Cold-water fish such as kichiji, warazuka, salmon; hake such as Pacific whiteting, hoki, minamidara (cod hake); large pelagic raw fish such as tuna, kajiki, shark, sardines, mackerel, Red fish such as horse mackerel; head and foot foods such as squid and octopus; shellfish such as shrimp, crab and oyster; further, these eggs and the like can be used alone or in combination of two or more. In the following, in order to simplify the description, the terms "fish" and "fish meat" are simply used, but these are not limited to fish, but other than fish such as cephalopods and crustaceans as described above. Please note that it means marine products or those including the body of marine products.

It is also possible to use commercially available surimi prepared from such raw materials, particularly frozen surimi. By using such surimi, many of the steps prior to refining fish meat can be omitted in the manufacturing process of raw materials for fish as food as described below.

<Secondary material>
For example, appropriate amounts of vegetables such as onions, green onions, burdock roots, carrots, ginger, and sardines, small fish such as fillets and potatoes such as squid, octopus, shrimp, and crab, quail eggs, tofu, cheese, and other processed foods. It is possible to add.

<Seasoning>
Various seasonings can be added to the product according to the present invention. For example, high fructose corn syrup, soy sauce, starch syrup, liquor, starch, spices, salt, seafood extract, water and other trace additives may be included.

<Fish as food>
In the product according to the present invention, the form of the fish as food kneaded food stored in the vacuum package is not particularly limited, and any of various conventionally known forms may be used. Specifically, for example, steamed fish paste (including plate-mounted kamaboko, kanikama, streak kamaboko, sashimi roll, etc.), hanpen, fish sausage, etc.; grilled food such as chikuwa, bamboo shoot, date roll, etc. Boiled foods; and fried foods such as fried kamaboko (including satsuma-age, tempura, tsukeage, shrimp heaven, jakoten, gansu, etc.). In addition to the above-mentioned names, the fried sardines include those having various names in which the auxiliary raw materials are added in various forms.

The raw material of the fish paste food may be a processed food utilizing the characteristics of actin and myosin, which are salt-soluble proteins forming the main constituents of fish myofibrils.

As will be described later, the raw material for fish paste food is generally made by adding salt to a fish paste raw material such as fish meat, mashing it, adding seasonings, etc., molding it, and heating it at a temperature of 95 ° C or lower to gel it. May be manufactured. At this time, by adding salt to the raw material and kneading it, actin and myosin in the raw material are melted to form a network structure, which makes it possible to give the "foot" peculiar to the paste product, that is, a crisp texture with strong elasticity. it can. Foot strength can generally be evaluated in combination with sensory evaluation (chewing test and bending test) and physical measurement (tensile test and plunger indentation test).

<Manufacturing process of raw materials for fish as food>
<Cooking method>
In the product according to the present invention, various forms can be used as the form of the fish paste food or the raw material thereof. The basic cooking method may be any cooking form such as baking, boiling, oiling (fried), and steaming. Further, in cooking, not only various seasonings and spices but also various vegetables as described above, particularly condiment vegetables, marine products, and other auxiliary raw materials may be contained in the product.

However, the cooking form described above is only a general method for producing raw materials for fish paste foods, and the packaged fish paste products according to the present invention or the raw materials thereof are strictly cooked by such a cooking method or a recipe thereof. No need.

<Vacuum packaging>
In the product according to the present invention, the fish paste food is packaged in a vacuum package. Here, the term "vacuum packaging" as used herein means packaging with an internal decompression degree generally used in the field of food packaging, and is not limited to an absolute vacuum state. Specifically, for example, a state in which package the pressure was reduced lower than the atmospheric pressure, but are not limited to, internal pressure 2 × 10 2 ^Pa or less, more preferably be not more than 10 1 ^Pa.

The package used for vacuum packaging may be an ordinary package used for vacuum packaging processed foods. Is not particularly limited, for example, 23 ° C. oxygen permeability at (0% relative humidity) of ^preferably 500cm at ^{3 / (m 2 · 24hr ·} atm) or ^{less, 50cm 3 / (m 2 ·} 24hr · atm) or less, and more preferably still is ^{10cm 3 / (m 2 · 24hr} · atm) or less. Oxygen permeability is measured according to JIS K 7126A, B method (23 ° C., 0% RH).

Examples of such a low oxygen permeable packaging material include those obtained by appropriately molding a single-layer or multi-layer structure sheet-like or film-like packaging material having an oxygen barrier layer, which is used for ordinary processed foods. Be done. The oxygen barrier layer is a conventionally known material, for example, a metal foil such as an aluminum foil, a silica vapor-deposited film, an inorganic vapor-deposited film such as an alumina vapor-deposited film, a stretched nylon (ONY) film, a non-stretched nylon film, or a stretched film. A layer containing polypropylene (OPP) film, polyethylene terephthalate (PET) film, polyvinylidene chloride-coated stretched nylon (KON) film, polyvinylidene chloride-coated stretched polypropylene film, polyvinylidene chloride film, ethylene vinyl acetate copolymer saponified film, etc. is preferable. used.

A film having excellent sealing properties can be arranged as a sealant layer on the inner layer of the packaging material. Examples of the film include low-density polyethylene, medium-density polyethylene, high-density polyethylene, unstretched polypropylene, linear low-density polyethylene (LLDPE), ultra-low-density polyethylene, ethylene / vinyl acetate copolymer, and ethylene / acrylic acid. A film such as a copolymer or an ethylene / methacrylic acid copolymer can be used.

Specific shapes of the package include, for example, a flat pouch, a standing pouch, a pouch with a nozzle, a pillow bag, a gusset bag, and the like, and the material composition of the laminated film, which is a constituent packaging material, can be arbitrarily selected. By doing so, it can be used with easy opening property, easy tearing property, shrinkage property, microwave oven suitability, ultraviolet ray blocking property, design property and the like. For vacuum packaging, for example, a three-way seal bag is made from a film, the raw material of the fish as food paste, which is the content, is put in, the pressure is reduced using a vacuum packaging machine, and then the open part is sealed and sealed. There are methods such as doing so.

Although not particularly limited, the packaging material is, for example, a laminated film having at least three or more layers having at least a vapor-deposited polyethylene terephthalate (PET) film layer, a stretched nylon (ONY) film layer, and a non-stretched polypropylene (CPP) film layer from the outer surface side. Specifically, for example, using a laminated film of vapor-deposited PET12 / ONY15 / CPP60 (the number corresponds to the film thickness (μm)) is excellent in gas impermeableness and stable storage and transportability. It is preferable from the viewpoint that it can be heated by boiling or electron beam heating by a microwave oven, and the odor transfer from the plastic constituting the package to the raw material of the fish paste food is small.

In the product according to the present invention, since the fish paste food contained therein has a beautiful appearance, it is preferable that the packaging material is a transparent or translucent member whose inside can be visually recognized.

In the product according to the present invention, the fish paste food is vacuum-packed in such a package to satisfy sufficient sterility. Therefore, the product can maintain stable quality for a long period of time not only in refrigerated and frozen storage but also in normal temperature storage.

When the product according to the present invention is inspected in accordance with the method described in the Food Hygiene Inspection Guideline Microorganisms (Revised 2nd Edition 2018) after storage at 30 ± 2 ° C. for 90 days.
The general viable cell count tested using standard agar medium is less than 300 CFU / g,
Negative coliforms tested on XM-G agar,
It is characterized by satisfying the sterility condition in which Escherichia coli tested using XM-G agar medium is negative and Staphylococcus aureus tested using egg yolk-added mannitol salt agar medium is negative.

Preferably, the sterility condition is satisfied even after 120 days of storage, more preferably 240 days of storage, or even after storage for a longer period of time.

The product according to the present invention may be stored refrigerated or frozen, and the number of days specified here, such as after 90 days of storage at room temperature (25 ± 2 ° C.), 120 days, 240 days, etc., is the product. It is the number of days from the time when the product was returned to room temperature (25 ± 2 ° C.) and stored.

<Manufacturing method of packaged fish paste products>
A method for producing a packaged fish paste product according to the present invention will be described in detail based on a specific embodiment.

In the production of the product according to the present invention, the processing step of the raw material of the fish as food kneaded food until vacuum packaging may take various modes according to the type of the fish as food kneaded food. When the raw material of the fish paste food is stored in the package and vacuum-packed, and then the raw material of the vacuum-packed fish paste food is sterilized by heating, the temperature should be 90 ° C. or higher (preferably 95 ° C. or higher) and lower than 105 ° C. It is desirable to heat sterilize for 120 to 40 minutes.

Generally, the sterilization condition of the retort pouch is typically performed at 120 ° C. for 5 to 20 minutes, but the product manufactured under such a condition is the original foot of the fish paste food. The texture (elasticity) deteriorates, and the taste and flavor are impaired. In particular, when a fish as food product is provided as in the present invention, the raw material of the fish as food usually contains a certain amount of salt (including salt due to seasonings), and such salt content is common. Heat treatment at a high temperature such as 120 ° C. or higher in a state containing the above tends to significantly impair the characteristics of the fish meat as a raw material. On the other hand, if the heat sterilization treatment is performed at a temperature of 90 ° C. or higher (preferably 95 ° C. or higher) and lower than 105 ° C., the original texture, taste, flavor and other characteristics of such fish as food are significantly deteriorated. It can be suppressed.

Examples of the heat sterilization treatment conditions include conditions such as more preferably 90 ° C. or higher and 100 ° C. or lower for 120 to 80 minutes, specifically, about 95 ° C. for about 100 minutes. The present inventor has discovered that, surprisingly, when heat sterilization treatment is performed at a temperature of 90 ° C. or higher and lower than 105 ° C. for a reasonable treatment time, sufficient sterility that can withstand normal temperature storage and texture can be achieved at the same time.

For the heat sterilization treatment, it is sufficient to perform a single heat sterilization treatment at a temperature of 90 ° C. or higher (preferably 95 ° C. or higher) and lower than 105 ° C. for 120 to 40 minutes. It is preferable to carry out the treatment for a relatively short period of time, for example, 50 minutes or less, twice or more, particularly twice. When the heat sterilization treatment is performed in a plurality of times in this way, the raw material of the packaged fish paste product is placed at a temperature lower than the temperature of each heat sterilization treatment during each heat sterilization treatment, preferably. It is cooled to room temperature, for example, about 23 ° C. ± 5 ° C.

As the method for processing the raw material of the fish as food kneaded food up to the above-mentioned heat sterilization treatment, various modes can be taken depending on the type of the fish as food kneaded food or the cooking method. However, when heating, it is preferable not to perform the treatment at a high temperature of 120 ° C. or higher for a long time (specifically, 5 minutes or longer), and it is also preferable to cool the seafood material to 20 ° C. or lower after the heat treatment.

Through a specific example, the details of the method for producing the packaged fish paste product according to the present invention will be described.

In this embodiment, the raw material, frozen fish paste, is accepted by the raw material acceptance inspection, and the product name, standard, best-by-date, production area, etc. are inspected for problems. As a raw material, it is also possible to use fresh fish instead of frozen products. However, it is preferable to use a frozen product in order to maintain uniform and stable product quality without being affected by factors such as seasonal fluctuations and temperature changes in the raw material supply channel or factory equipment. In order to prevent the occurrence of product defects caused by the raw material itself, the raw material to be brought in is inspected at a product temperature of -18 ° C or lower and whether the packaging box is torn or not. Next, in the raw material thawing), the raw material is placed in a special container having a drain hole at the bottom and naturally thawed. The thawing temperature is not particularly limited, but it is desirable that the thawing temperature is 15 ° C. or lower. This is because if the temperature is 20 ° C. or higher, the thawed raw material may be easily spoiled. The natural thawing time may be any time as long as the raw material can be sufficiently thawed, but it can be naturally thawed for about 12 to 24 hours, typically about one night.

The thawed fish meat is then coarsely ground with a surimi machine. In roughing, add ice to prevent temperature rise. After that, about 2 to 3% of salt is added to perform salt shaving, and further seasonings are added as appropriate to perform main shaving.

When adding an auxiliary raw material to the fish meat surimi thus obtained, the ingredients are added after confirming the quality.

The obtained minced fish meat (with ingredients) is molded into the desired shape and sat down.

Then, in order to obtain a predetermined product form, it is heated by any method such as boiled, fried, steamed, or roasted in a heater to obtain a raw material for fish paste food, and once cooled for bagging. ..

Next, in bagging, the raw materials of each fish paste food are put into a package. The package is, for example, a three-way seal bag made of a film. After putting the raw material of the fish as food in a package, in vacuum packaging, the pressure is reduced using a vacuum packaging machine, and then the open portion is heat-sealed by high-frequency induction heating or the like to seal the package.

After vacuum packaging, a weight inspection is performed to inspect whether the product mass is within the standard, and the presence or absence of vacuum leakage is confirmed. Furthermore, a metal inspection is performed to check Fe, SUS that can be mixed into the product from manufacturing equipment, etc. Check for the presence of metals such as.

After confirming the safety of the contents of the vacuum-packed product, the raw material of the vacuum-packed fish paste food is sterilized at a temperature of 90 ° C or higher (preferably 95 ° C or higher) and lower than 105 ° C for 120 to 40 minutes. As an example within the condition range, heat sterilization treatment is performed at 95 ° C. for 100 minutes. The typical heat sterilization treatment condition in the present invention is in the vicinity of the virtual line segment shown in FIG. 1 described later (not particularly limited, but for example, at 90 ° C. or higher and lower than 105 ° C., within ± 5 minutes from the virtual line segment. ).

After the heat treatment by sterilization is completed, the product is immediately cooled in a refrigerator to a temperature of 20 ° C. or lower within 1 hour. By rapidly cooling in this way, unnecessarily embrittlement of the cooked seafood material (kamaboko) is suppressed, and a kamaboko having a predetermined shape and softness (hardness) is obtained.

The vacuum-packed fish paste product produced in this manner is then cooled, inspected for defects in the vacuum-packed product in the draining process, and if necessary, frozen and stored until shipment, and then packed in a box. Will be shipped.

Although the present invention has been described based on the embodiments, the present invention is not limited to these embodiments, and various modifications or modifications can be made within the scope of the present invention specified in the claims.

Hereinafter, the present invention will be specifically described based on examples. The evaluation method of each characteristic value is shown below.

Bacterial test packaging Immediately after being stored in the container and cooled, it is stored at 30 ± 2 ° C for 90 days, at 30 ± 2 ° C for 120 days, and at 30 ± 2 ° C for 240 days. For the fish paste food taken out from the container, use the standard agar medium and the general viable cell count, and use the XM-G agar medium, in accordance with the method described in the Food Hygiene Inspection Guideline Microorganisms Edition (Revised 2nd Edition 2018). The number of coliforms, the number of coliforms using XMG agar, and the number of yellow staphylococcus using egg yolk-added mannitol salt agar were examined.

Retort pouch and taste After thawing while stored in the packaging container, store at room temperature (25 ± 2 ° C) for 30 days, and then take out the fish as food from the packaging container in cooperation with 6 male and female panelists. I received it and used it for a sensory test. The age composition of the panelists was 2 in their 30s, 2 in their 40s, and 2 in their 50s, and the male-female ratio was 1: 1.

In addition, we asked panelists to eat the raw fish paste food (normal temperature state) taken out from the packaging container, and evaluated the presence or absence of retort pouch odor, taste (umami as fish), and texture at that time. The evaluation criteria are as follows, and the scoring results by each panelist were averaged, and the value obtained by rounding off to the nearest whole number was used as the evaluation result. The panelists are not informed of what process each product was obtained through, and the order of each fish paste food to be provided to each panelist is random so that it cannot be predicted. And said.

(Evaluation item: Retort odor)
5: The original smell of cooked food is not felt, and the retort smell is not felt at all.
4: I feel that there is something wrong with the smell.
3: I feel a little retort odor.
2: I feel the retort odor clearly.
1: The retort odor is strong.

(Evaluation item 2: Taste)
5: The original taste of kamaboko is very delicious.
4: The original taste of kamaboko is delicious.
3: Normal.
2: The original taste of kamaboko is not so much, and there is a sense of discomfort.
1: It doesn't taste like kamaboko and it's bad.

(Evaluation item 3: Texture)
5: Very good.
4: Good.
3: Normal.
2: A little bad.
1: Bad.

Discrimination and preference of retort odor and taste between Example 1 and Comparative Example 1, Example 2 and Comparative Example 2, Example 3 and Comparative Example 3, and Example 4 and Comparative Example 4 by a two-point comparative method. I examined.

Example 1
The fried kamaboko obtained by heat treatment was placed in a three-way seal bag made from a film (a custom-made product made of a laminated film of vapor-deposited PET12 / ONY15 / CPP60, manufactured by Replus Co., Ltd.) and depressurized using a vacuum packaging machine. After that, the open portion was heat-sealed by high-frequency induction heating or the like to seal it. After vacuum packaging, the product was heat sterilized in a steam kettle at 90 ° C. for 100 minutes. Immediately after the heat sterilization treatment, the mixture was cooled in a refrigerator and cooled to a temperature of 20 ° C. or lower within 1 hour.

Comparative Example 1
The heat sterilization treatment in Example 1 was carried out at 100 ° C. for 130 minutes (Comparative Example 1-1), 110 ° C. for 50 minutes (Comparative Example 1-2), 120 ° C. for 20 minutes (Comparative Example 1-3), and 75 ° C. A product was prepared in the same procedure as in Example 1 except that the heat sterilization treatment was replaced with heat sterilization for 150 minutes (Comparative Example 1-4) or 100 ° C. for 30 minutes (Comparative Example 1-5).

Example 2
A product was prepared in the same procedure as in Example 1 except that the fried kamaboko in Example 1 was replaced with a steamed kamaboko, which is a steamed kamaboko.

Comparative Example 2
A product was prepared in the same procedure as in Comparative Example 1 except that the fried kamaboko in Comparative Example 1 was replaced with the steamed kamaboko, which is a steamed kamaboko.

Example 3
A product was prepared in the same procedure as in Example 1 except that the fried kamaboko in Example 1 was replaced with bamboo kamaboko, which is a roasted kamaboko.

Comparative Example 3
A product was prepared in the same procedure as in Comparative Example 1 except that the fried kamaboko in Comparative Example 1 was replaced with the bamboo kamaboko which is a roasted kamaboko.

Example 4
A product was prepared in the same procedure as in Example 1 except that the fried kamaboko in Example 1 was replaced with a boiled kamaboko fish ball.

Comparative Example 4
A product was prepared in the same procedure as in Comparative Example 1 except that the fried kamaboko in Comparative Example 1 was replaced with a boiled kamaboko fish ball.

表１中の各評価は、各サンプル１０個ずつを細菌検査した結果、一般生菌については平均値又は平均の状態を記入し、その他の細菌については、１０個サンプルすべてが陰性であった場合を「−」で表し、腐敗による検査不能を「×」で表した。

For each evaluation in Table 1, when 10 samples of each sample were tested for bacteria, the average value or the average state was entered for general viable bacteria, and all 10 samples were negative for other bacteria. Was represented by "-", and inspectability due to corruption was represented by "x".

The examples satisfied the sterility requirements for long-term storage at room temperature, but the comparative examples did not.

Example 1 and Comparative Example 1, Example 2 and Comparative Example 2, and Example 3 and Comparative Example 3 with a significant difference in retort odor, taste and texture with a risk rate of 0.1%. Was superior to the comparative example.

Next, the sterility and sensuality of the products prepared in the same procedure as in Examples 1 to 4 except that the heat sterilization conditions were changed to 90 ° C. for 120 minutes, 105 ° C. for 40 minutes, or 95 ° C. for 95 minutes. The evaluation results are shown in Tables 3 and 4.

表３中の各評価は、各サンプル１０個ずつを細菌検査した結果、一般生菌については平均値又は平均の状態を記入し、その他の細菌については、１個以上のサンプルで陽性であった場合を「陽性」で表し、１０個サンプルすべてが陰性であった場合を「陰性」で表した。

For each evaluation in Table 3, as a result of bacterial testing of 10 samples each, the average value or the average state was entered for general viable bacteria, and for other bacteria, 1 or more samples were positive. Cases were represented by "positive" and cases where all 10 samples were negative were represented by "negative".

As shown in Tables 3 and 4, if the conditions are located between 90 ° C. for 120 minutes and 105 ° C. for 40 minutes, the sterility is not limited to 90 ° C. for 100 minutes, and the sterility is sufficient for long-term storage at room temperature. It was confirmed that the texture, taste and flavor can be realized.

Further, Table 5 shows the results of evaluating the sterility of the products prepared in the same procedure as in Example 2 except that the heat sterilization conditions were replaced with the values of the coordinates shown in FIG.

表５中の各評価は、各サンプル１０個ずつを細菌検査した結果、一般生菌については平均値又は平均の状態を記入し、その他の細菌については、１個以上のサンプルで陽性であった場合を「陽性」で表し、１０個サンプルすべてが陰性であった場合を「陰性」で表した。

For each evaluation in Table 5, as a result of bacterial testing of 10 samples, the average value or the average state was entered for general viable bacteria, and for other bacteria, 1 or more samples were positive. Cases were represented by "positive" and cases where all 10 samples were negative were represented by "negative".

As shown in FIG. 1, all of the examples in which the heat sterilization treatment was performed in the vicinity of the virtual line segment connecting the coordinates of Examples 2-1 and 2-2 had sterility sufficient for long-term storage at room temperature. Had. On the other hand, in the graph of FIG. 1, none of the examples in which the heat sterilization treatment was performed located below the vicinity of the virtual line segment was aseptic enough to be stored at room temperature for a long period of time.

Claims (4)

It is a product in which fish paste food is stored in a vacuum package.
The product is heat sterilized, and the fish paste food has no retort odor and is for storage at room temperature.
When the fish paste food is inspected in the vacuum package at 30 ± 2 ° C. for 90 days in accordance with the method described in the Food Hygiene Inspection Guideline Microorganisms Edition (Revised 2nd Edition 2018). ,
The general viable cell count tested using standard agar medium is less than 300 CFU / g,
Negative coliforms tested on XM-G agar,
A product that satisfies the sterility condition in which Escherichia coli tested using XM-G agar medium is negative and Staphylococcus aureus tested using egg yolk-added mannitol salt agar medium is negative. It is a product in which fish paste food is stored in a vacuum package.
It is obtained by storing fish paste food in a vacuum package and then heat sterilizing it at a temperature of less than 105 ° C., and is for storage at room temperature.
When the fish paste food is inspected in the vacuum package at 30 ± 2 ° C. for 90 days in accordance with the method described in the Food Hygiene Inspection Guideline Microorganisms Edition (Revised 2nd Edition 2018). ,
The general viable cell count tested using standard agar medium is less than 300 CFU / g,
Negative coliforms tested on XM-G agar,
A product that satisfies the sterility condition in which Escherichia coli tested using XM-G agar medium is negative and Staphylococcus aureus tested using egg yolk-added mannitol salt agar medium is negative. The product according to any one of claims 1 to 3, which satisfies the sterility condition according to claim 1 or 2 after being stored in the vacuum package at 30 ± 2 ° C. for 240 days. The product according to any one of claims 1 to 3, wherein the form of the fish as food paste is selected from the group consisting of steamed foods, roasted foods, boiled foods and fried foods.

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