JP2021048830A - Novel dried fish and processed food product using the same - Google Patents

Abstract

To provide dried fish which is produced by using a quite novel raw material and applies a new dried bonito-like flavor while requirement for application and enhancement of a dried bonito-like flavor has been increasing, and a processed food product comprising excellent flavoring and produced using the same.SOLUTION: When the broth is extracted using dried bonito using Clupeiformes fishes as a raw material and the extracted broth is used as a raw material of a processed food product, more enhanced deliciousness and broth taste and mellowness can be obtained compared with not only a case when using only rough dried fish of Clupeiformes fishes but also a cases when using a dried bonito, and extremely excellent properties, such as long lasting of the savor of the broth even after entering the mouth, are obtained.SELECTED DRAWING: Figure 1

Description

The present invention relates to a novel fish section having an excellent flavor and a processed food produced using the novel fish section.

Fish as food used for cooking various Japanese dishes is "Ara-bushi" obtained by boiling fish meat such as bonito and then roasting and smoking it, and scraping the tar and fat on the surface of the Ara-bushi. After dropping, the mold is inoculated (molded) and dried, and it is roughly classified into "dead knots".

Withered knots are characterized by the fact that the water content in the fish meat is reduced by the action of mold, and not only the fat is decomposed, but also the unique richness and mellow aroma that are not found in the rough knots, especially as a soup stock raw material. Is in high demand. Dead sardines are often produced from relatively large fish such as bonito, mackerel, Auxis, and tuna, and other fish species such as horse mackerel, sardines, and flying fish are mainly or all sardines. are doing.

On the other hand, in the past, various studies have been conducted to impart and enhance the flavor of dried fish and processed foods. Specifically, a method of enhancing the aroma and flesh of dried sardines by adding seaweed or seaweed extract (Patent Document 1), or by adding post-fermented tea leaves or post-fermented tea leaf extracts, the sardine flavor (Patent Document 2) and the like.

In addition to this, for the addition and enhancement of various new dead buns and the dead bun-like flavor, such as the production of chicken dead buns having a unique flavor and umami using chicken instead of fish meat (Patent Document 3). Demand is known.

Japanese Unexamined Patent Publication No. 2006-187254 Japanese Unexamined Patent Publication No. 2004-049131 Japanese Unexamined Patent Publication No. 2003-158992

The subject of the present invention is to obtain a knot that imparts a new blight-like flavor by using a completely new raw material while the demand for imparting / enhancing the blight-like flavor has been increasing in the past. The purpose is to produce processed foods with excellent flavor.

Therefore, as a result of diligent studies in order to solve the above problems, the inventor of the present application extracted the soup stock using the dead bonito made from clupeiformes, and when this was used as the raw material for the seasoning, the rough bonito of clupeiformes was used. Not only when using bonito, but also when compared with the case of using bonito withered bonito, it has a stronger taste, soup stock, mellowness, etc., and its taste lasts for a long time even after being put in the mouth. The present invention has been completed by finding that it has excellent features.

The dried sardine of the present invention is extremely excellent, as it not only imparts a strong umami, mellowness and mellowness when used as a soup stock extraction raw material and is blended with seasonings, but also has a long-lasting taste even after being put in the mouth. It has excellent characteristics as a raw material for soup stock.

FIG. 1 shows the sensory evaluation results of a soup produced by using the dead knot using the etrumeus sadina as a raw material and the rough knot or the bonito main dead knot using the etrumeus sadina as a raw material, respectively.

The present invention relates to dead knots using clupeiformes as a raw material and foods using the dead knots.

Examples of the herring fish used as a raw material include sardines, sardines, California sardines, silver-stripe round herring, herring, punctatus (kohada), anchovy (back black sardine), and among them, sardines, sardines or anchovy are preferably used. It is even more preferable to use anchovy.

In the present invention, the term "dead section" refers to a fish as a raw material that has been boiled, roasted and dried, and then subjected to a mold-forming treatment.

Hereinafter, the manufacturing process of the dead knot of the present invention will be described.
(1) Boil ripening step The simmering step is a step of simmering the raw material clupeiformes in warm water. Specifically, for example, the raw material fish that has been pretreated as necessary may be boiled in warm water at a temperature of 85 to 110 ° C. for 15 to 180 minutes.

(2) Roasting step The roasting step is a step of smoking the boiled fish obtained in the step (1), removing water with smoke or warm air, and scenting with smoke. If desired, boiled fish skins, scales, bones, fats, etc. may be removed prior to roasting.

As the conditions for roasting, it is preferable that the final water content is 25% or less by, for example, applying hot air or smoke and roasting at a temperature of 80 to 120 ° C. for 2 to 48 hours.
As a method of roasting, a known method such as a barn type (quick brewing) method, a Yaizu type dryer method, or a hand volcano type method can be used. Further, the same roasting step may be repeated twice or more, or two or more different roasting methods may be combined and carried out.

(3) Molding step The mold forming step is a step of scraping the surface of the rough nodes after the roasting process and inoculating the mold.
Specifically, mold is inoculated into the nodes where tar and fat on the surface have been scraped off as needed. As the type of mold to be inoculated, one type or a combination of two or more types of fungi which can be used in the production of foods and which have been conventionally used in the production of fish as food can be used. Specifically, molds such as the genus Aspergillus, the genus Aspergillus, and the genus Penicillium can be mentioned, and more specifically, the genus E. Aspergillus genus, such as herbariorum, A. Glaucus, A. et al. repens, A. rubber, A.I. Oryzae and the like can be mentioned.

At the time of inoculation, a method of suspending the separately cultured fungal cells in water and spraying them on the rough nodes whose surface has been scraped can be used. After inoculation, the nodes are left in an environment of 20 to 40 ° C. and a humidity of 80 to 100% for about 10 to 120 days to allow the mold to grow sufficiently. When the mold has grown sufficiently, dry the nodes and remove the mold on the surface. The series of mold forming steps may be repeated twice or more.

The dried knot of the present invention can be eaten as it is as bonito flakes or fish meal, and can also be used as a raw material for various processed foods.

As the processed food, foods conventionally produced using known fish bonito such as dried bonito and dried bonito are preferable, and liquid, powdered and granular soup stock seasonings, various seasonings, prepared foods such as simmered dishes, soups, and miso soup are preferable. And so on. Among them, soy sauce or seasonings containing miso are particularly preferable, and various soy sauces such as mentsuyu and hot pot soy sauce, various sauces, ponzu soy sauce, dressing, simmered and oden soy sauce, cooked rice ingredients, ochazuke ingredients, side dish ingredients, etc. Can be mentioned.

Further preferred for using the dried noodles of the present invention are soy sauce or miso-containing seasonings that are conventionally known to characteristically use the flavors of boiled and dried noodles, such as udon, somen, hiyamugi, soba, and so on. Mentsuyu used for ramen, somen noodles, etc., especially Kansai-style udon soy sauce and ramen soy sauce can be mentioned. These noodle soups may be a concentrated type that is diluted according to the purpose at the time of eating, or a straight type that can be eaten as it is without dilution, and can be used for both hanging and soaking purposes. It is preferable that the salt concentration at the time of eating is about 0.5 to 5% (w / v).

When the dried knot of the present invention is used as a raw material of the processed food, the dried knot of the present invention may be used for a part or all of the fish as foods to be blended as a raw material. When a soup stock material other than the dead sardine of the present invention is used, various fish sardines derived from bonito, mackerel, Auxis, tuna, hydrangea, tobiuo, etc., seaweed such as kelp, mushrooms such as shiitake, chicken, etc. Various raw materials such as soups derived from pigs, cows, sheep, and flavored vegetables such as onions, onions, ginger, garlic, celery, and carrots can be used.

The amount and concentration of dead knots used during soup stock extraction can be appropriately adjusted depending on the type of processed food to be produced. For example, if it is used for the production of mentsuyu, the present invention is based on 1000 mL of soup stock during eating. It may be adjusted so that about 5 to 100 g of the dead knot is blended as a soup stock.

In the soup stock extraction, for example, the above-mentioned soup stock material is appropriately added to boiling water and heated for about 5 to 60 minutes for soup stock extraction, or the soup stock material is added to normal temperature water and allowed to stand for 1 to 48 hours. It is possible to use a method of extracting soup stock. When a plurality of soup stock raw materials are used, these methods may be appropriately combined for soup stock extraction, and the two may be mixed after extraction.

After the soup stock is extracted, the desired processed food can be obtained by combining the extracted broth with other ingredients such as soy sauce, miso, mirin, sake, salt, sugar, extracts, various spices, and various ingredients. it can. For example, in the production of mentsuyu, the above method is used, and the sauce of kaede (soy sauce, mirin, sake, sugar, salt, etc., heated and cooled, and then left to stand for about 1 to 30 days) and ramen soup sauce is added. By combining them, you can get the desired soup. Alternatively, in udon soup and the like, soy sauce, mirin, sake, sugar, salt and the like may be mixed directly with the dashi stock without using kaede.

When a processed food such as soup stock is produced as a soup stock, the dried knot using the herring fish of the present invention as a raw material has a stronger umami, soup stock, richness, and mellowness than the conventional fish knot. In addition, compared to the conventional broth made from clupeiformes, the taste lasts for a long time even after being put in the mouth, and a more suitable seasoning can be obtained.

Hereinafter, the invention of the present application will be described with reference to Examples and the like, but the invention of the present application is not limited thereto.
(Manufacturing example: Manufacture of Etrumeus sadina)
The dead knots of Etrumeus sadina were produced by the following production methods.
(1) Boil ripening step The raw material, Etrumeus sadina, was ripened in warm water at a temperature of 85 to 100 ° C. for 30 minutes.

(2) Roasting step The boiled Etrumeus sadina obtained in the step (1) was repeatedly smoked at a temperature of 80 to 100 ° C. to remove water with smoke and warm air, and scented with smoke. As the conditions for roasting, hot air or smoke was applied, and the mixture was roasted for 4 to 6 hours under the condition of a temperature of 80 to 100 ° C. to bring the final water content to 20% or less. As a method of roasting, a method using a Yaizu dryer was used.

(3) Molding process Mold was inoculated into the nodes of the Etrumeus sadina roasted in step (2). As a type of mold to be inoculated, an excellent mold of dried bonito (Eurotium herbariorum) was used, and the separately cultured mold fungus was suspended in water and sprayed on the rough node whose surface was scraped.

After inoculation, the rough nodes were placed in an environment of 28 to 35 ° C. and a humidity of 85 to 100% for about 20 to 30 days to allow the mold to grow sufficiently. When the mold had grown sufficiently, the nodes were dried and the mold on the surface was wiped off. A series of mold forming steps was repeated twice to obtain a dead sardine.

(Example 1: Evaluation of udon soup using Etrumeus sadina as a raw material)
(Manufacturing of soup)
Udon soup was prepared by extracting soup stock from (1) the dead sardine of the sardine obtained by the above production example, (2) the existing sardine of the sardine or (3) the dead bonito as a raw material.
As a method for extracting the dashi stock, 30 g of bonito bonito flakes and 15 g of any one of the above three fish as food samples were added to 600 mL of boiling water, and then the soup stock was extracted for 20 minutes. Then, the soup stock residue was removed to obtain soup stock.

Various seasonings were combined with the above-mentioned soup stock so as to have the following composition to produce udon soup (salt concentration of about 1.6% (w / v)), which was used for sensory evaluation.

(sensory evaluation)
In the sensory evaluation, the three types of soup obtained by the above manufacturing method were eaten, and each index of the taste of each udon soup was evaluated with a score of 1 (low / weak) to 5 (high / strong). In addition, regarding the overall evaluation, the three types of soup were ranked 1st to 3rd, and the numbers for each were shown. The evaluation was conducted by nine trained in-house panelists who shared the evaluation criteria for each grade in advance.
The results are shown in Table 2 and FIG.

As shown in Table 2 and FIG. 1, the soup stock produced by using the dried Etrumeus sadina of the present invention as a raw material for soup stock has a taste, mellowness, and a feeling of soup stock as compared with a soup stock made from the raw material of Etrumeus sadina. The richness was greatly improved. In addition, the first taste, middle taste, and aftertaste (words that express the intensity of the taste that you feel at the moment you put the soup in your mouth and after that in chronological order) are also compared to the case of using the Urumei eagle rough section. The score was high, and it was found that it was a suitable soup stock that the flavor could be felt for a long time even after it was put in the mouth.

In addition, the soup stock produced by using the dried sardine of the Etrumeus sadina of the present invention as a raw material for soup stock had improved umami, mellowness, soup stock, and richness as compared with the soup made of dried bonito.

Looking at the results of the comprehensive evaluation of the three types, the soup using the Urume-Kai-bushi of the present invention was the highest evaluation among the three types.

In this way, by using the dead knot using the clupeiformes fish of the present invention as a raw material, not only the taste, soup stock, richness and mellowness are strong, but also the taste is excellent that the taste lasts for a long time even after being put in the mouth. It became clear that soup stock could be produced.

Claims (5)

Dead knots made from clupeiformes. The dead node according to claim 1, wherein the clupeiformes are one or two species selected from Etrumeus sadina, Sardine or Anchovy. The soup stock according to any one of claims 1 or 2 is used as an extraction raw material. A processed food containing a dashi stock containing the dead knot according to any one of claims 1 or 2 as an extraction raw material. The processed food according to claim 4, wherein the processed food is a seasoning containing soy sauce or miso.

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