JP2940302B2 - Processed seafood and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed fishery product having a low salt content and excellent preservability, and a method for producing the same.

[0002]

2. Description of the Related Art Fish products such as horse mackerel, sword fish, salmon, and cod are processed by an old salting technique using a large amount of salt, and can be stored for a long time. As such a salting treatment method, a "fresh salt method" and a "precipitated salt method" are known. The fresh salt method is a method in which a marine product is immersed in 100-300 g / L salt juice to impregnate the salt, and the sprinkle salt method is a method in which salt is directly sprinkled on the marine product.

[0003] However, in recent years, from the viewpoint that excessive salt intake is one of the causes of hypertension, it has been recommended that foods be reduced in salt and reduced in salt for the treatment and prevention of hypertension. For this reason, processed seafood products with high salt content are shunned by consumers, and processed products with low salt content have been favored.

[0004] Old salted products have excellent preservability due to the antibacterial activity of salt, but recently, processed fishery products with low salt content deteriorate in a short period of time even when stored in a refrigerator. In particular, horse mackerel and the like have a low salt content and a low degree of drying to make them easier to eat.

[0005] It is necessary to store such low-salt processed seafood at low temperatures. For example, horse mackerel and the like have a storage period of about one week even in a refrigerator. In order to improve the preservability of such processed marine products, there is a method of using various preservatives having antibacterial properties. However, food preservatives are subject to legal regulations, even if they are extracts from natural products, and need to be described as food additives. In recent years, some people have questioned the safety of food additives, and such preservatives are rarely used.

[0006] For this reason, the preservability of processed marine products has been improved using only food materials without using food additives. For example, there is an attempt to process seafood using vinegar having excellent antibacterial properties. However, in this method, the types of marine foods that can be used are extremely limited due to the unique flavor of vinegar, and cannot be widely used for marine processed foods having a low salt content.

An object of the present invention is to provide a low salt fishery processed food having excellent preservability without using a food additive. Another object of the present invention is to provide a method for producing such a processed marine product.

[0008]

Means for Solving the Problems The present inventors have conducted various studies on the above-mentioned problems, and as a result, the fermented milk was added to the salt juice used in the salting process to process the marine products, thereby obtaining the marine products obtained. The inventors have found that the storage stability of the product is remarkably improved and completed the present invention.

The present invention provides a processed marine product comprising salt and fermented milk and a method for producing the same. In the method of the present invention, in the salt immersion step by the vertical salt method, the storage stability of the processed salted and marine product is improved by blending fermented milk with the salt.

The processed marine product of the present invention can be applied to any processed marine product in which the salt method is conventionally used. For example, open horse mackerel, open sword fish, salmon, cod,
It is used for processing salted items such as squid, squid and squid

The production method of the present invention will be described using a horse mackerel as an example.
When processing the horse mackerel, first open the abdomen of the raw material horse mackerel, remove the gills and belly pad, and wash the blood off and drain. Next, this horse mackerel is immersed in salt water (salt juice) kept at 5 ° C. or lower, usually 0 to 3 ° C. for about 15 to 30 minutes. Salt juice is prepared by adding salt and fermented milk to water. The salt concentration in the salt juice is 100 to 300 g / L, preferably 120 to 20 g / L.
0 g / L. The pH of the fermented milk to be added is 4.6 or less,
Preferably it is 3.3 to 3.8. This fermented milk is added to the salted juice so as to have a solid content of non-fat milk of 0.2 to 2% by weight, preferably 0.5 to 1.5% by weight. The pH of the salt juice thus prepared is particularly important, and the pH after the addition of fermented milk is 4.5 or less, preferably 3.4 to 4.0.

The soaked horse mackerel is lightly washed and drained.
Next, in a hot air dryer at 35 to 60 ° C. for 5 minutes to 2 hours,
It is usually dried at about 50 ° C. for about 40 minutes. After drying, it is frozen in a freezer and shipped as a product. The processed marine product of the present invention preferably contains 0.5 to 2.5 g of a salt in 100 g. Also, about 3 to 60 mg of lactic acid derived from fermented milk is contained. Note that salmon, cod, and some salted products do not require a drying step.

The fermented milk to be added to the salt juice in the production method of the present invention is obtained by fermenting milk or skim milk with lactic acid bacteria. The fermented milk to be used may be a conventionally known one. For example, a fermented milk obtained by fermenting 10% reduced skim milk with lactic acid bacteria is preferable.

As the lactic acid bacteria used for such fermentation, dairy lactic acid bacteria are usually used. For example, Lactobacillus
Delbrukki Subspecies Bulgarix (Lacto
bacgarus delbueckii subsp.bulgaricus), Lactobacillus helveticus, Lactobacillus acidophilu
s), Lactobacillus casei, Bifidobacterium longu
m), Streptococcus salivarius subspecies thermophilus (Streptococcus Salivarius subsp.
hermophilus), Lactococcus lactis (Lactococcusl
actis). These lactic acid bacteria may be used alone or in combination of two or more.

Conventionally, salt juice used for marine processing is continuously used throughout the year while keeping the salt concentration constant, so that salt-tolerant or halophilic bacteria can be propagated using the eluting components from the fish as a nutrient source. And the bacterial count is 10 ⁵ to 10 ⁷
Pcs / mL. It is thought that bacteria in these salt juices contaminate marine products, and the storage stability of horse mackerel is determined by the number of bacteria involved in spoilage attached to the inner surface of horse mackerel immediately after processing if storage conditions are constant. Conceivable. That is, as the number of putrefactive bacteria attached to the food immediately after processing is smaller, the preservability is better, and it is desirable that the putrefactive bacteria in the salt juice be suppressed to a low level. Fermented milk has the effect of maintaining a low level of spoilage bacteria in salt juice, and is itself a food material, not an additive, and has little effect on the flavor of processed marine products.

It is considered that such an action of fermented milk is caused by lactic acid, trace organic acids, and antibacterial substances produced by lactic acid bacteria in the fermentation process. It has been known that lactic acid bacteria themselves are mixed with, for example, sausage and fermented to improve the preservability, but there is no report on the suppression of propagation of putrefactive bacteria in salted juice.

[0017]

Next, the present invention will be described more specifically based on examples.

[Example 1] Salt 15% and fermented milk 10
% Of salted juice was prepared. In a conventional manner, 130 pieces of horse mackerel (approximately 20 kg) cut into
Dipped for 5 minutes. Then dry with a hot air dryer (45 ° C)
And processed the horse mackerel. The finished horse mackerel had good color tone and good taste after cooking. This was less mellow than the horse mackerel obtained in the comparative example described later and had a mild taste.

The fermented milk used in the examples was 10% reduced skim milk and Lactobacillus lactobacillus helveticus (Lac).
Tobacillus helveticus) and Streptococcus salvarius subspecies thermophilus were fermented at 40 ° C. and had a pH of 3.38 and a lactic acidity of 2.34%.

Comparative Example 1 Salt juice 2 containing 15% salt
0 kg was prepared. A horse mackerel was processed in exactly the same manner as in Example 1 except that this salted juice was used. The finished horse mackerel had good color tone, good taste after cooking, and almost the same quality as a commercial product.

[Evaluation] The horse mackerel obtained in these Examples and Comparative Examples was placed in a refrigerator (about 5 ° C.) to evaluate the storage stability. FIG. 1 shows the change in the number of bacteria in the refrigerator. For the measurement of the number of bacteria, a TSA agar plate medium supplemented with 2% salt was used. From FIG. 1, it can be seen that the product of Example 1 has a smaller increase in the number of bacteria and has better preservability as compared with Comparative Example 1 (the straight line is a regression line).

On the other hand, Table 1 shows the results of a sensory evaluation of the color tone, properties and odor of the cut surface of the abdomen of the horse mackerel on the 7th day of storage in the refrigerator by five specialized panels. For sensory evaluation, thaw a frozen sample and use it as a standard.
The evaluation was performed in a graded manner.

Table 1 ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ Color tone properties Odor panel パ ネ ル────── ──────── ──────── Comparative Example Example Comparative Example Example Comparative Example Example ──────────────── ─────────────────── A 3 2 3 2 4 2 B 3 1 2 2 4 2 C 3 1 2 1 3 1 1 D 2 1 2 1 2 1 E 3 2 3 2 3 2 ─────────────────────────────────── Average 2.8 1.4 2.4 1.6 3.2 1.6 Ｆ F test * * ** ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ Evaluation score 0: Equivalent to standard 1: Compared to standard Bad 2: Severely worse than the standard 3: Severely worse than the standard 4: Completely decay F-test *: Significant at 5% risk ratio **: Significant at 1% risk ratio It was not significant at a rate of 5%.

As shown in Table 1, the product of Example 1 showed better results (significant) in color tone, properties and odor than Comparative Example 1. That is, with respect to the color tone, the product of the comparative example was significantly yellowed due to oxidation of the fat and oil, and the product of the example had little yellowing and the initial reddish color remained. In terms of properties, the product of the comparative example clearly showed the surface to be viscous due to bacteria, but the degree of the degree was less in the product of the example. As for the odor, the product of the comparative example had a strong ammonia-like irritating odor and the rotting odor of fish, but the product of the example had a small odor, and in particular, had almost no ammonia odor.

As a result of measuring the salt content (as NaCl) of the finished horse mackerel, it was 1.86% in the product of Comparative Example and 1.56% in the product of Example. The salt content was measured by a silver nitrate titration method. The salt amount was slightly higher in the comparative example, but the product of the example was superior in storage stability.
This indicates that the addition of fermented milk to the salt juice provides an excellent preservative effect.

Next, 1.7 kg of raw horse mackerel was immersed in 1 kg of 15% saline to prepare salted juice. This salted juice is divided into two equal parts, and one side is added with 5% of the fermented milk used in Example 1,
It was left at 25 ° C. FIG. 2 shows the change in the number of bacteria in the salt juice. It can be seen that the salt juice to which the fermented milk is added suppresses an increase in the total bacterial count. Thus, it is considered that the addition of fermented milk suppresses the growth of bacteria in salt juice and reduces the initial number of spoilage bacteria of horse mackerel.

[0027]

Industrial Applicability The processed marine product of the present invention has excellent storage stability while having a low salt content without using a food additive.

[Brief description of the drawings]

FIG. 1 is a graph showing the relationship between the number of storage days and the number of bacteria when a horse mackerel is stored in a refrigerator (5 ° C.).

FIG. 2 is a graph showing the relationship between the elapsed time in saline (25 ° C.) and the number of bacteria.

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Shin Chiba 608-96, Fukumoto, Oku-cho, Oku-gun, Okayama Prefecture (56) References JP-A-2-5838 (JP, A) . ^6, DB name) A23B 4/00 - 4/32 A23L 1/325

Claims (2)

(57) [Claims] 1. A processed marine product comprising salt and fermented milk. 2. A method for producing a processed marine product, comprising immersing the marine product in an aqueous solution containing salt and fermented milk.