JP3083821B1 - Foods containing raw small fish - Google Patents

Abstract

[PROBLEMS] To provide a raw small fish-containing food product having a commercial value for a long period of time without causing raw small fish such as whitebait to drop. SOLUTION: Raw small fish is treated with an alkaline aqueous solution, and after washing or neutralizing the alkaline aqueous solution attached to the alkali-treated material, it is treated with a seasoning such as mustard, kimchi, and seasoned sea urchin.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a seasoning food utilizing raw small fish such as fry and juvenile fish such as whitebait and sea eel, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, shirasu (fry or juveniles such as anchovy, sardine, Japanese sardine, eel)
For example, raw small fish (e.g., live or unprocessed raw fish after death) are caught on a boat at a fishing ground in a live state, and usually passed through a market and then returned to a factory or the like. To remove dirt and foreign matter from small fish, wash with tap water, seawater, etc., then drain, pack, etc.,
They are shipped frozen or stored frozen and shipped under refrigeration. In some cases, after draining, after being treated with hydrogen peroxide, chlorine, or the like, boiled and drained, the package is shipped and shipped as described above. However,
It is known that when a raw small fish such as whitebait dies, the color of the body surface becomes brown or black when it dies, and the whiteness is sharply reduced as compared with a living state. Also, even for a short time,
It is known that if raw small fish is left, it will begin to degrade from the body surface, causing drooping and cramping, making the body thinner and breaking the body, resulting in a significant decrease in commercial value. I have. This is thought to be due to the fact that the bacteria adhering to the surface of the captured fish promote the degradation of the protein from the body surface. In particular, fish, such as juveniles and juveniles, are considered to be likely to be easily decomposed by bacteria, and to be easily degraded or decomposed because the cells themselves are soft because the cells themselves are soft. For this reason, conventionally, as soon as possible after capture, they are treated with hydrogen peroxide or chlorine, washed with water, packaged, rapidly frozen or frozen, and put on the market. However, after thawing,
Over time, the body and the body lose their body, and the color of the body surface also browns or turns black.
Within a short period of time, the commercial value has been significantly reduced.

[0003] On the other hand, a product distributed in a frozen chilled system, in which raw small fish such as whitebait and the like are mixed with sea urchin flavored, frozen, transported, and thawed at a store to be sold, has been studied. Three to four days after the chilled sale, the whitebait was drowned out and changed to the point where it became impossible to recognize and dissolve the shape, so commercialization was impossible.

[0004]

Accordingly, the present invention provides various seasonings, such as sea urchins, which have a commercial value over a long period of time without causing drooling even when using raw small fish such as whitebait. The purpose is to provide seasoned foods.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, have found that shirasu (fry or juveniles such as anchovy, sardine, whitefish, eel, etc.) and kounago (or squid) Or yellowfin)
The present inventors have found that the above object can be achieved by treating a raw small fish such as the above with an alkaline aqueous solution, and washing or neutralizing the alkaline aqueous solution, and then treating it with a seasoning.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
As the raw small fishes to which the present invention is applied, for example, juveniles or juveniles of growing fish such as whitebait and pine (Kinago) can be suitably used. In particular, white ground fish is suitable, and the alkali treatment and the washing / neutralization treatment also provide an effect of preventing browning or blackening of the raw small fish. Therefore, consumers can look good and eat.

[0007] The raw small fish may be one immediately after capture, or one obtained by freezing the raw fish once or thawing it after chilling. In particular, it is most preferable to apply it immediately on catches on board. In the present invention, the fish is first treated in an aqueous alkaline solution. This treatment can be performed, for example, by dipping in an alkaline aqueous solution or spraying with an alkaline aqueous solution.

As the alkaline aqueous solution to be used, for example, a solution in which an alkaline agent is dissolved in water can be used. As the alkali agent, various alkali agents can be used as long as they can impart alkalinity to the aqueous solution. Examples of such an alkaline agent include sodium hydroxide, potassium hydroxide, calcium hydroxide, disodium hydrogen phosphate, trisodium phosphate, dipotassium hydrogen phosphate, tripotassium phosphate, diammonium hydrogen phosphate, sodium polyphosphate, Examples include potassium polyphosphate, calcium oxide, calcium phosphate, magnesium carbonate, ammonium carbonate, sodium carbonate, potassium carbonate, calcium carbonate, sodium hydrogen carbonate, potassium hydrogen carbonate and the like. These alkaline agents may be used alone or as a mixture.
Examples of these alkaline agents include readily available materials such as calcium carbonate and sodium carbonate.

The pH of the alkaline aqueous solution may be higher than 7.0. For example, in order to ensure prompt processing, a higher pH value is preferable. For example, the pH value is usually
7.5-13.0, preferably 8.5-13.0, particularly preferably 9.5-12.0 is suitable. The processing time with the alkaline aqueous solution usually varies depending on the processing temperature. Normal,
Processing time is usually 1 minute to 24 hours, preferably 15 minutes to
One hour.

[0010] The treatment temperature is usually 0 to 10 ° C, preferably 0 to 5 ° C. If the processing temperature is lower than 0 ° C., the raw small fish is less likely to be contaminated by various bacteria, but the processing time becomes longer. On the other hand, if the treatment temperature exceeds 10 ° C., the denaturation or deterioration of the protein is accelerated, and there is a problem that the protein is easily lost. In addition, if necessary, for example, a saccharide or a salt (for example, sodium chloride) may be added to the alkaline aqueous solution in order to improve the permeability of the alkaline aqueous solution into the material. As the saccharide used, various saccharides can be used, and examples thereof include reduced maltose, sorbitol, sucrose, and starch degradation products.

The raw small fish thus treated with alkali is immediately or optionally subjected to any treatment, and then the alkaline aqueous solution attached to its surface is washed with water to be dropped or neutralized. The washing time varies depending on the time of the alkali treatment, but it is usually 1 minute to 24 hours, preferably 30 minutes to 3 hours. The neutralization treatment can be performed, for example, by spraying an acidic solution onto the alkali-treated material or by immersing it in an acidic solution.

As the acidic solution, for example, an aqueous solution of an inorganic acid such as hydrochloric acid, sulfuric acid or nitric acid, or an organic acid such as acetic acid, sulfonic acid or citric acid can be used. Preferred acids are, for example, acetic acid and citric acid. When spraying, the pH is usually 4.0 to 6.6, preferably,
5.0 to 6.5. The pH of the acidic solution for immersion is suitably, for example, 4.0 to 6.8, preferably 5.5 to 6.5. The neutralization time can fluctuate depending on the alkali treatment time, but usually 1 second to 2 hours, preferably 30 minutes to 1 hour. In the present invention, the material thus washed or neutralized is then treated with a cooking material, and then, if necessary, drained or otherwise treated, and then packaged and packed. And can be frozen or chilled and put on the market. Seasoning,
Various seasonings can be used as long as they can be seasoned. Suitable examples of such seasonings include sea urchin, mentaiko, kimchi, and the like. Washing can be performed with tap water, or with salt water, for example, 1 to 6
%, Preferably 1-4% saline. In the latter case, the fish to be processed is tight, which is preferable. In addition,
In the treatment with the alkaline aqueous solution, the fish may be frozen or frozen while immersed in the solution. In such a case, washing with water can be performed by immersing in water at the time of thawing at a factory or the like after freezing or frozen transportation. According to the present invention, the raw small fish is alkali-treated, and then washed or neutralized, so that it can be browned or blackened even when stored frozen, chilled, or even stored for a long period of time. It can be effectively prevented, and a food containing fresh fish having a fresh color can be produced.

[0013] By treating the raw small fish with an alkaline aqueous solution, the bacteria attached to the raw small fish can be substantially killed. Therefore, even if the raw small fish treated according to the present invention is stored in a state of being mixed in food, it is considered that collapse and dropout are substantially prevented.

[0014]

The present invention will be described in more detail with reference to the following examples. Example 1 (food containing raw shirasu) Step 1: An alkaline treatment liquid having the following composition was prepared. Sodium acetate (buffer) 38% Calcium oxide (alkali agent) 30% Glucose (penetrant) 32% Dissolve 10 g of the above alkaline treatment solution in water, and add 1000 ml of an alkaline aqueous solution of 0.3% calcium oxide and pH 12.6. Prepared. Immediately after catching the vegetation on the ship, it was immersed in the above alkaline aqueous solution at about 5 ° C. for 40 minutes with appropriate stirring. Next, the soaked whitebait is taken out, washed once with running water, and then placed in 2000 ml of water at about 5 ° C.
For 40 minutes. The rinsing was then immersed in 4% saline for 30 minutes to tighten the body, and then drained and stored frozen. Step 2: Next, a seasoning having the following composition was prepared.

[0015]

[Table 1] Table 1

The seasoning 1 obtained in the step 2 is used for 100 g of the raw shirasu (thawed) obtained in the step 1 above.
Then, 00 g was mixed at 13 ° C. for 3 minutes, and allowed to stand for 30 minutes in order to promote the penetration of the seasoning material. The contents of this food were firm and the white shirasu did not lose its body or collapse even after being left at room temperature for 5 days. As a comparative example, a comparative food was prepared by performing the same treatment as in Example 1 except that the alkali treatment and the water washing treatment were not performed in the above step. As a result, the comparative food immediately collapsed after being mixed with the seasoning, and had no commercial value.

Example 2 (Shirasu-containing food) In the same manner as in Example 1, 100 g of the seasoned shirasu (thawed) obtained in step 1 was added to the seasoning 10 obtained in step 2
After mixing 0g, seasoning is separated from whitebait, then
100 g of the thawed mustard mentaiko (without skin) was mixed and packaged as it was to produce a shirasu mentaiko food product.
Even after 5 days of refrigeration (10 ° C. or less), the taste of the mentaiko was practically the same as that of the original mentaiko, and the shirasu did not lose its body or lose its body. As a comparative example, a comparative food was prepared by performing the same treatment as in Example 2 except that the alkali treatment and the water washing treatment were not performed in the above step. As a result, in the comparative food, when it is thawed and mixed with mentaiko, it loses its shape and becomes a kneaded dumpling,
It had no commercial value.

Example 3 (Shirasu-containing food) In the same manner as in Example 2, except that 100 g of a commercially available kimchi source (manufactured by Momoya, liquid product) was used in place of the mentaiko, Made shirasu kimchi food. This shirasu kimchi food is at room temperature (18 ~ 25 ℃)
After the lapse of 7 days, the taste of the kimchi was practically the same as that of the original, and the whitebait did not lose its body or lose its body. As a comparative example, in the above step, by performing the same treatment as in Example 3 except that the alkali treatment and the water washing treatment were not performed,
A comparative food was prepared. As a result, in the comparative food, when it was mixed with the kimchi element, it had already collapsed, the form of whitebait almost disappeared, and fermentation had started. In addition, even when seasoned sea urchins were used, foods containing raw small fish, which had been considered to be unobtainable in the past, were obtained as products having commercial value for a longer period of time than before.

[0019]

According to the method of the present invention, raw small fish such as whitebait are treated with an aqueous alkali solution, and the aqueous alkali solution attached to the alkali-treated material is washed or neutralized, and then kimchi and mustard. By treating with a seasoning material such as mentaiko and seasoned sea urchin, foods having commercial value can be obtained for a long period of time without causing raw small fish such as whitebait to drop.

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Claims (2)

(57) [Claims] 1. A method for treating a raw small fish, comprising treating the raw small fish with an aqueous alkali solution, washing or neutralizing the alkaline aqueous solution attached to the treated raw small fish, and then treating the raw small fish with a seasoning. Foods containing. 2. The method according to claim 1, wherein the raw small fish is treated with an aqueous alkaline solution, and the alkaline aqueous solution attached to the treated fish is washed or neutralized and then treated with a seasoning. Food production method.