JP2022160846A - Dried fish and production method of dried fish - Google Patents

Abstract

To provide dried fish in which an amount of lactic acid is controlled, a production method of the dried fish, and a method for controlling a content of lactic acid in the dried fish.SOLUTION: There is provided a method for controlling a content of lactic acid of dried fish comprising: a measuring step for measuring a content of lactic acid of rough dried fish or hadakabushi; a step for determining a difference between a target lactic acid content and a lactic acid content acquired in the measuring step, for determining a reduction amount of lactic acid; and a step for controlling mass of the rough dried fish or hadakabushi and molding period, in which by molding using Eurotium bacteria, the lactic acid content of the dried fish being controlled. There is also provided molded dried fish using the Eurotium bacteria. The lactic acid content in the dried fish is 2800 mg/100 g or less, a moisture content is 15-24 mass%, and a content of sodium-inosinate to the content of lactic acid (sodium-inosinate/lactic acid) is, in a ratio of mass parts, 0.3 or greater.SELECTED DRAWING: None

Description

The present invention relates to dried fish and a method for producing dried fish. More particularly, the present invention relates to dried fish with controlled lactic acid content, a method for producing such dried fish, and a method for controlling the lactic acid content of dried fish.

Fish caught by purse seine or rod fishing (bonito, Soda bonito, mackerel, sardine, muro mackerel, tuna, etc.) are used in the manufacture of fish. In recent years, frozen fish processed by brine freezing or the like on board after being caught and frozen fish frozen after landing are also used as raw fish. The fish is used as it is if it is not frozen, or after being thawed if it is frozen, before being used to produce the fish paste. In the production of fish fish, the head and internal organs of the fish are removed, the fish is boiled, sometimes the bones are removed, and the fish is roasted and dried. The dried fish obtained in this way is called "arabushi". Furthermore, depending on the case, smoked ingredients adhering to the surface of rough kushibushi can be removed by a grinder or the like to make bare kushibushi. The karebushi is called the karebushi, which is obtained by inoculating the fungi to the rough or naked bonito and repeating the process of ``molding'' to grow the mold on the bonito more than once.

By processing arabushi into karebushi, karebushi has less water and fat content than arabushi, and has less smoke and fishy odors, giving it a unique aroma and a strong umami and elegant flavor. is said to be

Fish flakes are used as a raw material for seasonings (for example, Patent Document 1). However, the taste of Uonobushi often fluctuates. There is also a finding that when fish flakes contain a lot of lactic acid, the extract content increases and the richness is strengthened (Patent Document 2).

Japanese Patent Application Laid-Open No. 2018-201362 JP 2016-082930 A

The taste of fish flakes varies greatly, and it is thought that it fluctuates due to accidental factors, so it is difficult to adjust it.
An object of the present invention is to provide fish flakes in which the lactic acid content, which is considered to affect the taste, is controlled, and a control method thereof.

When using dried fish, which has a large variation in taste, as a raw material for seasoning, if the amount of umami substances cannot be covered by dried fish alone, it is possible to control the taste by using umami seasonings such as sodium inosinate. be. On the other hand, if the amount of lactic acid derived from dried fish is too large, it is difficult to control the taste attributed to lactic acid, and in this respect, control of the amount of lactic acid in dried fish is very important. It is considered to be

On the other hand, when trying to control foods containing dried fish stock without using umami seasonings, use dried fish, which is originally rich in sodium inosinate content and whose lactic acid content is controlled. preferably.

In this way, the present inventors first focused on the fact that the lactic acid content affects the flavor, particularly the sourness, of fish flakes, and as a result of intensive studies, the lactic acid content of fish flakes was reduced by the mold-applying process. Based on such findings, one aspect of the present invention was completed.

Furthermore, the present inventors have completed another aspect of the present invention, considering that the amount of sodium inosinate in fish joints is also an important factor in some cases.

The present invention includes aspects described in the following items.
Section 1.
A method for controlling the lactic acid content of fish joints by mold with Eurotium spp. comprising the steps of:
a step of determining a lactic acid reduction amount to be reduced from the lactic acid content of the raw material rough or bare dried bonito; and a step of controlling the mass of the raw raw raw dried or bare dried bonito or the mold-applying period according to the lactic acid reduction amount.
Section 2.
A lactate-reducing agent for fish joints containing a Eurotium bacterium.
Item 3.
A moldy fish joint obtained using a Eurotium genus fungus,
The lactic acid content in the fish catch is 2800 mg/100 g or less,
Fish flakes having a water content of 15 to 24% by mass, and a sodium inosinate content with respect to the lactic acid content (sodium inosinate content/lactic acid content) of 0.3 or more in mass part ratio.
Section 4.
The fish joint of paragraph 3, wherein the Eurotium spp. has the following properties:
Lactate dehydrogenase activity on bare joint/lactate dehydrogenase activity on M40Y is 0.9 or more.
Item 5.
Item 5. Item 3 or 4, wherein the mass is 115 g or less.
Item 6.
Item 6. A method for producing the moldy fish flakes according to any one of items 3 to 5, comprising:
freezing the raw fish;
thawing the raw fish;
A step of producing a rough or bare knot; and a step of mold-applying the rough or bare knot with a fungus of the genus Eurotium;
including
Here, the Eurotium bacterium has a characteristic of 0.9 or more in lactate dehydrogenase activity on bare joint/lactate dehydrogenase activity on M40Y.
Item 7.
Item 7. The method for producing fish flakes according to Item 6, wherein the mass of the raw fish is 1.8 kg or less.
Item 8.
Item 8. The method for producing dried fish according to Item 6 or 7, wherein the mass of the rough or bare dried fish to be subjected to the mold-applying step is 115 g or less.

According to the present invention, it is possible to control the lactic acid content of Gyobushi. Furthermore, it is possible to provide fish flakes having a desired lactic acid content and a method for producing the same.

(moisture)
As used herein, the term "moisture" refers to the thickly-shavings obtained by cutting the dried fish, or the coarsely ground material obtained by grinding the dried fish so as to pass through a sieve with an opening of 5 mm. Agricultural Standards” (Ministry of Agriculture, Forestry and Fisheries Notification No. 2770 amended on November 12, 2013), Article 6.

(lactic acid content)
As used herein, the term “lactic acid content” refers to a value analyzed according to the HPLC method described in Chapter 6 “Carbohydrates and Organic Acids” of “Japanese Food Standard Composition Tables 2015 Edition (7th Edition) Analysis Manual”. be. The lactic acid content is expressed in terms of 15% by mass water content (mg/100g).

(Sodium inosinate content)
As used herein, the term “sodium inosinate content” means that 50 g of dried fish powder obtained by pulverizing dried fish powder with a grinder so as to pass through a sieve with an opening of 850 μm is added to 1000 mL of distilled water at 99 to 100 ° C. HPLC method (column: MCI GEL CDR-10, φ4.6 mm × 250 mm (manufactured by Mitsubishi Chemical Corporation), mobile phase: 1 M ammonium acetate buffer (pH 3.3), Flow rate: 1.5 mL/min, column temperature: 60° C., detection wavelength: 260 nm, standard reagent: 5′-inosinic acid disodium salt hydrate (manufactured by Sigma-Aldrich). It is a value obtained as 5′-inosinic acid disodium salt hydrate (mg) per 100 g (converted to 15 mass % water content). The content of sodium inosinate is expressed in terms of water content of 15% by mass (mg/100g).

(Kind of Fish Festival)
As used herein, the term "fish buds" includes dried buds, rough buds, or naked buds, and also includes moldy buds. Here, the type of fish is not limited, and includes dried bonito, dried bonito from Soda, dried tuna, dried mackerel, dried horse mackerel, dried dried sardine, and dried salmon. The mold-attached fish bonito may be karebushi or this karebushi, but may not be karebushi.

(Arabushi or Naked Bushi)
In the present invention, rough knots can be subjected to mold as they are. Furthermore, the surface portion of the rough knot may be removed by polishing or the like to form bare knot, and then the knot may be subjected to mold. Although not limited in the present invention, it is preferable to use bare knots. Here, the method for producing rough knots is not particularly limited, and a conventional method can be used. That is, there are typically, but not limited to, the following methods.

After thawing the raw fish that has been frozen after capture, cut it raw, remove the head and internal organs, cut it into three pieces, and divide each cut into half. Put the grated bonito in a basket, put it in boiling water, boil it, and then leave it to cool after soaking it in hot water to produce namaribushi (raw bonito). After that, the dried bonito is deboned and roasted and dried to produce crude bonito.

(Method for adjusting the water content of dried fish)
In the present invention, the method for adjusting the moisture content of dried fish is not limited, and examples thereof include a method of immersing dried fish in water or an aqueous solution, and a method of spraying water or an aqueous solution onto dried fish. Any method may be adopted as long as the desired amount of water is absorbed by the fish.

(Method for adjusting the mass of rough or bare knotted knots)
In the present invention, the method for adjusting the mass of rough or bare knots is not limited, for example, after preparing the knots, it is possible to cut them using a cutter, crusher, or crusher to adjust the mass. . Alternatively, in the process of producing rough dried bonito, it is possible to adjust the mass by, for example, cutting raw fish or cutting boiled fish. Cutting can be performed, for example, using a pipe cutter, cutter mill, or the like.

(Mold for mold)
Eurotium genus fungi are used as fungi for fungi used in the present invention. Although not limited, for example, Eurotium repens, Eurotium rubrum, Eurotium herbariorum, Eurotium umbrosum, Eurotium amsterodami and the like can be used. Although strains derived from any species can be used, strains having a ratio of lactate dehydrogenase activity on bare nodes/lactate dehydrogenase activity on M40Y of 0.9 or more are preferably selected and used. More preferably, this ratio is 1 or more and 10 or less strains. Specifically, but not limited to, for example, Eurotium repens YM-1418 (deposit number NITE P-738, hereinafter referred to as YM1418), Eurotium rubrum YM-1478 (deposit number NITE P-03338, hereinafter referred to as YM1478), a fungal strain widely used in the production of conventional katsuobushi (hereinafter referred to as conventional strain), Eurotium herbariorum JCM1575 (obtained from RIKEN BioResource Center, hereinafter , JCM1575) can be used, but particularly preferably YM1418, YM1478, or conventional strains can be used.

Here, the ratio of the lactate dehydrogenase activity of the Eurotium spp. grown on the bare node/the lactate dehydrogenase activity of the same Eurotium spp. grown on M40Y was determined as follows. YM1418 will be described as an example of fungi for fungi, but the same applies to other fungi.
Frozen bonito weighing 2.5 kg that was caught with a purse seine and brine-frozen on board was thawed in temperature-controlled water for 12 hours so that the core temperature of the fish fell within the range of -4°C to 0°C. Using the obtained bonito as raw material fish, rough bonito was produced by a conventional method. The surface portion of the crude dried bonito was substantially evenly polished by 5% by mass to remove the surface portion to obtain naked dried bonito with a mass of 150 g per piece. This naked joint had a water content of 19.0%, a lipid content of 3.5%, a lactic acid content of 3410 mg/100 g, and an inosinic acid content of 818 mg/100 g.

This bare joint was inoculated with fungi by spraying a fungal liquid. The mold liquid was adjusted as follows. An M40Y medium (using a petri dish with a diameter of 8.8 cm and a depth of 1.8 cm) was inoculated with one platinum dose of mold (YM1418) spores, and cultured statically at 25° C. for 10 days. After culturing, a sterilized 0.85% (w/v) sodium chloride aqueous solution (0.05% (w/v containing Tween 80) was added to the medium, and the spores were collected with a Conlarge stick to obtain a mold suspension. The suspension was diluted with sterilized water to obtain a fungal liquid with a concentration of 2×10 ⁵ spores/mL.

Immediately immerse the above-mentioned bare knot (150 g per piece) in this mold liquid, and attach 7.5 mL of the mold liquid to each bare knot to obtain 1.5 × 10 ⁶ spores (1 bare knot 1 per book) was inoculated. In addition, the water content of the bare joints immediately after being inoculated with fungi became 22.9% by this immersion work.

The bare knots inoculated with fungi in this way were allowed to stand at 25°C and 85% humidity for 14 days to grow mold on the bare knots, and the fungi grown on the knots were carefully collected with a nylon brush and spatula. , as fungi grown on the bare joints.

15 mg of the collected mold was placed in a 2 mL Eppendorf tube, 600 μL of 0.5 w/v% NaCl 10 mM acetate buffer (pH 5.0) and 150 mg of glass beads (φ1 mm) were added, vortexed, and centrifuged at 12000 rpm for 6 minutes. to obtain the supernatant, lactate dehydrogenase (LDH) activity was measured using Cytotoxicity LDH Assay Kit-WST (manufactured by Dojindo Laboratories) (units/mg (mold weight)), and YM1418 proliferated on the naked node. LDH activity (units/mg (mold mass)) was determined.

On the other hand, M40Y medium (φ8.8 cm, 1.8 cm deep petri dish) was inoculated with one platinum dose of mold (YM1418) spores, and cultured statically at 25°C for 14 days to grow mold on the medium. was carefully collected with a nylon brush and spatula to form a mold grown on M40Y. The LDH activity of the collected fungi was measured in the same manner as the LDH measurement method for fungi in bare joints, and the LDH activity (units/mg (mold mass)) of YM1418 grown on M40Y was determined.

Then, the ratio of the LDH activity of YM1418 grown on the bare node to the LDH activity of YM1418 grown on M40Y was determined to determine the LDH activity ratio of YM1418.

[Method for controlling lactic acid content]
The present invention relates to a method for controlling the lactic acid content of fish joints by mold with Eurotium sp., comprising the following steps.
That is, the method includes a step of determining the lactic acid reduction amount to be reduced from the lactic acid content of raw dried bonito or naked bonito as a raw material; and a step of controlling the mold formation period according to the lactic acid reduction amount.
The determination of the amount of lactic acid reduction to be reduced from the lactic acid content of raw dried bonito or naked dried bonito as a raw material is a measurement step of measuring the lactic acid content of raw dried bonito or naked dried bonito as a raw material; and the target lactic acid content and the measurement It can be determined by looking for the difference in lactic acid content obtained in the process.
Here, it is preferable that the mass of the rough raw material or the bare knot is within a predetermined range, and it is also possible to control the mass of the rough raw material or the bare knot so as to be within the predetermined range.

An actual procedure for quantitatively reducing lactic acid is not limited, but is specifically exemplified below.
(1) Measure the water content and lactic acid content of rough dried bonito or naked dried bonito obtained by any known method.
(2) Find the difference between the target lactic acid content and the actual lactic acid content obtained in (1) to determine the target lactic acid reduction amount.
(3) Based on the target lactic acid reduction amount determined in (2), the mass of rough or bare knots and the mold-applying period (days) are determined from Table 1.

(4) Adjust the moisture content of rough knots or bare knots to fall within the range of 15-21% (omitted if within this range).
(5) Adjust the mass of rough or bare knots so that it falls within the mass range obtained from Table 1 in (3) (omitted if it falls within this range).
(6) Spray a mold liquid with a spore concentration of 1×10 ⁵ to 5×10 ⁵ /mL (preferably a mold liquid with a spore concentration of 1×10 ⁵ to 4×10 ⁵ /mL) to roughen the mold. Inoculate into nodes or bare nodes. The amount of mold liquid applied is 1 to 6.5 mL (preferably 2 to 5 mL) per 100 g of knots. This adjusts the water content of the knots to 16-26%.
(7) Apply mold over the number of days determined in (3).
(7-1) The temperature of the mold storage is preferably maintained at about 20 to 30°C during the mold-applying period, and the moisture content of the dried fish immediately after the mold-applying period in Table 1 is 15-24%. The mold is applied by adjusting the humidity during the mold application to 50 to 99%.
Here, when the initial value of lactic acid of the target fish flakes is less than 1300 mg / 100 and the mass of fish flakes is 10 g or more and less than 60 g, mold is applied according to (b) in Table 1, and lactic acid It is possible to obtain a quantity of fish joints of almost 0 mg/100 g.
A drying process may be interposed between the mold-applying periods, but the drying process may be omitted. Drying may be performed using a dryer or drying in the sun. The drying process is carried out at a temperature of 30°C to 80°C. In the case of sun-drying, the temperature is controlled according to circumstances. When the drying step is included, the drying step is not limited, but is preferably performed 1 to 5 times, more preferably 2 to 4 times. The time for one drying step is not limited, but is preferably 1 to 5 hours, more preferably 2 to 4 hours.

[Lactic acid reducing agent for dried fish]
The present invention also includes a lactate-reducing agent for fish joints containing Eurotium. In the lactate-reducing agent for dried fish of the present invention, the type of bacteria belonging to the genus Eurotium, the method of use as the lactic acid-reducing agent, etc. conform to the contents described in the method for controlling the lactic acid content of dried fish.

[fish festival]
In another aspect of the present invention, Eurotium molds are also used to obtain fish joints that exhibit the following properties:
The lactic acid content in the fish catch is 2800 mg/100 g or less,
The water content is 15 to 24% by mass,
The content of sodium inosinate with respect to the content of lactic acid (sodium inosinate content/lactic acid content) is 0.3 or more in mass part ratio.

(lactic acid content)
The lactic acid content in the fungalized fish flakes of the present invention is 2800 mg/100 g or less, preferably 2700 mg/100 g or less, more preferably 2500 mg/100 g or less, and still more preferably 2000 mg/100 g or less. , 1600 mg/100 g or less, 1000 mg/100 g or less, depending on the case. It is also possible to make fish flakes with a lactic acid content of approximately 0 mg/100 g. The amount of lactic acid can be about 50-2800 mg/100 g, 500-2700 mg/100 g, and 1000-2500 mg/100 g as desired.

This value is estimated to be about 3200 to 3300/100 g of lactic acid content of normal dried bonito (for example, the average value of comparative examples in Table 2 of JP-A-2016-82930). It was thought that the value was necessary to make people feel that the influence of Generally, based on the Weber-Fechner law, it is said that humans can perceive a difference in taste with a concentration difference of 1.2 times. Therefore, assuming that the lactic acid content is 1/1.2 times or less than usual, it can be 2750 mg/100 g (3300/1.2) or less, further 2640 (3300/1.25) or less. In some cases, the lactic acid content can also be reduced.

(mass)
The mass of the mold-attached fish flakes of the present invention is preferably 115 g or less. can also be

(amount of water)
The moisture content of the mold-fixed fish of the present invention is 15 to 24% by mass, preferably 16 to 23% by mass.

(Sodium inosinate content)
The content of sodium inosinate in the fungal fish flakes of the present invention may be a value in the normal range of about 650 to 700 mg / 100 g (for example, commercially available dried bonito shavings "Hyozen Aged Bonito Mild Shavings" (manufactured by Yamaki Co., Ltd.) The value written on the back of the product). However, as mentioned above, based on the Weber-Fechner law, humans can generally perceive a difference in taste with a difference of 1.2 times in concentration. In order to feel umami, the content of sodium inosinate is preferably at least about 780 to 840 mg/100 g (650 x 1.2 to 700 x 1.2), or 840 mg/100 g or more, more preferably 812 to 875 mg. /100 g (650 × 1.25 to 700 × 1.25), or 875 mg / 100 g or more. Although the upper limit of the sodium inosinate content is not limited, it is preferably 1500 mg/100 g or less, more preferably 1300 mg/100 g or less.

The sodium inosinate content (sodium inosinate content/lactic acid content) with respect to the lactic acid content of fish with fungus of the present invention is 0.3 or more, preferably 0.3 or more and 0.7 or less in mass part ratio. is.

[Method for producing dried fish]
The fungal fish flakes of the present invention have a lactic acid content of 2800 mg/100 g or less, a water content of 15 to 24% by mass, and a sodium inosinate content relative to the lactic acid content (sodium inosinate content/lactic acid content amount) can be moldy fish flakes with a weight part ratio of 0.3 or more. In the present invention, it is possible to provide a method for producing such fungalized fish flakes. The method for producing fish flakes of the present invention includes the following steps.
freezing the raw fish;
thawing the fish;
A process of producing rough or naked knot;
Molding step with Eurotium bacteria;
Here, the Eurotium bacterium has a characteristic that the lactate dehydrogenase activity on the nude node/the lactate dehydrogenase activity on M40Y is 0.9 or more.

Here, the mass of the raw fish to be caught is preferably 1.8 kg or less, more preferably 1.5 kg or less. The mass of raw fish may be between 0.5 kg and 1.8 kg. In addition, the mass of rough knots or bare knots to be subjected to the step of mold-fixing with Eurotium spp. is preferably 115 g or less.

Although not limited, it is preferable to freeze the raw material fish by brine freezing on a ship and then store it at -60°C or higher and -20°C or lower. The thawing of raw fish is preferably carried out at a temperature in the range of -5°C to 0°C for 8 to 20 hours. Here, the lactic acid content is preferably 3350 mg/100 g or less in advance.
Furthermore, the mold-applying conditions can be in accordance with the conditions in Table 1 above.

Here, the lactic acid content, the inosinic acid content, the sodium inosinate content relative to the lactic acid content (sodium inosinate content/lactic acid content), and other The conditions of are based on the contents described in the above [Fish section] section.

EXAMPLES Next, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples.

Lactate dehydrogenase activity was measured for several strains of the genus Eurotium for mold application.
The lactate dehydrogenase activity on bare joints/the lactate dehydrogenase activity on M40Y was measured using bare joints prepared from crude dried bonito, and the results were as follows.

(Example 1)
(1) Frozen bonito with a mass of about 1.7 kg, which is caught with a purse seine and brine-frozen on a ship, is placed in temperature-controlled water for 12 hours to bring the core temperature of the fish to a range of -4°C or higher and 0°C or lower. Using the obtained bonito as a raw material fish, rough bonito was produced by a conventional method. For this rough bonito, the surface of the rough bonito was roughly evenly ground by about 5% by mass using a double-headed grinder, and the surface was removed to obtain naked bonito with a mass of 107.5 g per piece. . The water content of this bare joint was 16.8%, and the lactic acid content was 3119 mg/100 g.
(2) Next, the difference between the target lactic acid content and the lactic acid content obtained in (1) was determined to determine the reduction amount of lactic acid. The target lactic acid content of the fungal fish flakes to be produced was set at 2260 mg/100 g. When the difference from the lactic acid content obtained in (1) was calculated, it was found that the target reduction amount of lactic acid was 859 mg/100 g.
(3) Next, according to the target reduction amount of lactic acid determined in (2), the mass of bare joints (mass (g) per piece) and the mold-applying period (days) were determined according to Table 1. As a result, the size of the bare knot (mass (g) per piece after shredding) was found to be 60 g or more and 115 g or less, and the mold-bearing period (days) was found to be 35 days or more and 41 days or less.
(4) Next, when the water content of the bare joints obtained in (1) was checked, it was in the range of 15 to 21%, so adding water was omitted.
(5) Next, when the mass of the bare knot obtained in (1) was checked, the mass was 107.5 g, which was within the mass determined in (3). omitted.
(6) Next, a mold liquid for inoculation was prepared and sprayed to inoculate the fish joints with the mold. YM1418 was used as the mold. The spore concentration of the fungal liquid was adjusted to 4×10 ⁵ spores/mL, and the fungal liquid for inoculation was prepared. About 5 mL of the fungal solution for inoculation was sprayed per 100 g of fish joints for inoculation. The water content of the dried fish immediately after this treatment was 20.7%.
(7) Next, mold was applied for 35 days. The mold storage was maintained at a temperature of 25 to 30° C. and the humidity was adjusted to 85 to 99% so that the moisture content of the dried fish at the end of mold application was 16.1%.
(8) On the 14th day, the 21st day, and the 28th day after the start of mold formation, hot air drying treatment was performed for 3 hours each. The temperature setting of the dryer was 60°C. After that, it was quickly returned to the mold storage.
(9) The lactic acid content of the moldy fish flakes collected on the 35th day was measured and found to be 2254 mg/100 g. I was able to get

(Examples 2-4, Reference Examples 1-3)
The lactic acid content was controlled in the same manner as in Example 1. However, the respective conditions are as described in Table 3. Also, in Examples 2 to 4, raw fish weighing 0.5 kg or more and less than 4.5 kg was used.

First, the target lactic acid reduction amount was designed to be 850 mg/100 g or more and less than 1300 mg/100 g.

As a result, it was shown that the target lactic acid reduction amount can be achieved as shown in Examples 1 to 4 by adjusting according to (a) of Table 1. On the other hand, in Reference Examples 1 and 2 in which mass adjustment was not performed, and Reference Example 3 in which JCM1575 was used, the lactic acid content was reduced, but did not reach the target value.

(Examples 5-10, Reference Examples 4-6)
The lactic acid content was controlled in the same manner as in Examples 1-4. However, the respective conditions are as described in Table 4.

First, the target lactic acid reduction amount was designed to be 1300 mg/100 g or more and less than 2100 mg/100 g.

As a result, it was shown that the target lactic acid reduction amount can be achieved as shown in Examples 5 to 10 by adjusting according to (b) in Table 1. On the other hand, in Reference Examples 4 to 6, in which the mass was not adjusted, although the lactic acid content was reduced, it did not reach the target value.

(Examples 11-14, Reference Examples 7-8)
The lactic acid content was controlled in the same manner as in Examples 1-4. However, the respective conditions are as described in Table 5.

The target lactic acid reduction amount was designed to be 2100 mg/100 g or more and less than 2900 mg/100 g.

As a result, it was shown that the target lactic acid reduction amount can be achieved as shown in Examples 11 to 14 by adjusting according to (c) in Table 1. On the other hand, in Reference Examples 7 and 8, in which the weight adjustment did not follow (c), although the lactic acid content was reduced, it did not reach the target value.

(Examples 15-19, Reference Examples 9-10)
The lactic acid content was controlled in the same manner as in Examples 1-4. However, the respective conditions are as described in Table 6.

The target lactic acid reduction amount was designed to be 2900 mg/100 g or more and less than 3700 mg/100 g.

As a result, it was shown that the target lactic acid reduction amount can be achieved as shown in Examples 15 to 19 by adjusting according to (d) in Table 1. On the other hand, in Reference Example 9 using JCM1575 and Reference Example 10 in which (d) was not followed for mass adjustment, the lactic acid content was reduced, but did not reach the target value.

(Examples 20-23, Reference Examples 11-13)
Next, Table 7 shows an example of using raw fish that has a total mass of 1.8 kg or less or more than 1.8 kg and that has been subjected to brine freezing in the production of dried bonito. The lactic acid content was controlled in the same manner as in Example 1. However, the respective conditions are as described in Table 7.

The target lactic acid reduction amount was designed to be 850 mg/100 g or more and less than 1300 mg/100 g.

As a result, it was shown that the target lactic acid reduction amount can be achieved as shown in Examples 20 to 23 by adjusting according to (a) in Table 1. On the other hand, in Reference Examples 12 and 13, in which (a) was not followed for mass adjustment, although lactic acid was reduced, the target value was not reached. In Reference Example 11 using unfrozen raw fish, although lactic acid is reduced, the ratio of sodium inosinate content / lactic acid content is 0.098, and it can be used as a seasoning. could not be prepared.

(Examples 24-25, Reference Examples 14-15)
Next, in the production of fish flakes, the lactic acid content was controlled by the same method as in Examples 1 to 4 using raw fish other than bonito. However, the respective conditions are as described in Table 8.

The target lactic acid reduction amount was designed to be 1300 mg/100 g or more and less than 2100 mg/100 g.

As a result, it was shown that the target lactic acid reduction amount can be achieved as shown in Examples 24 and 25 by adjusting according to (b) in Table 1. On the other hand, in Reference Examples 12 and 13, in which the mass adjustment did not follow (b), although the lactic acid content was reduced, it did not reach the target value.

Claims (8)

A method for controlling the lactic acid content of fish joints by mold with Eurotium spp. comprising the steps of:
a step of determining a lactic acid reduction amount to be reduced from the lactic acid content of the raw material rough or bare dried bonito; and a step of controlling the mass of the raw raw raw dried or bare dried bonito or the mold-applying period according to the lactic acid reduction amount. A lactate-reducing agent for fish joints containing a Eurotium bacterium. A moldy fish joint obtained using a Eurotium genus fungus,
The lactic acid content in the fish catch is 2800 mg/100 g or less,
Fish flakes having a water content of 15 to 24% by mass, and a sodium inosinate content with respect to the lactic acid content (sodium inosinate content/lactic acid content) of 0.3 or more in mass part ratio. A fish joint according to claim 3, wherein the Eurotium fungus has the following properties:
Lactate dehydrogenase activity on bare joint/lactate dehydrogenase activity on M40Y is 0.9 or more. 5. The dried fish according to claim 3 or 4, having a mass of 115 g or less. A method for producing the moldy fish flakes according to any one of claims 3 to 5, comprising:
freezing the raw fish;
thawing the raw fish;
A step of producing a rough or bare knot; and a step of mold-applying the rough or bare knot with a fungus of the genus Eurotium;
including
Here, the Eurotium bacterium has a characteristic of 0.9 or more in lactate dehydrogenase activity on bare joint/lactate dehydrogenase activity on M40Y. 7. The method for producing dried fish according to claim 6, wherein the mass of the raw material fish is 1.8 kg or less. 8. The method for producing dried fish according to claim 6 or 7, wherein the mass of the crude or bare dried fish to be subjected to the mold-applying step is 115 g or less.