JP3494438B1 - How to modify fish meat - Google Patents

Abstract

Abstract: PROBLEM TO BE SOLVED: To provide a fish meat reforming method and a modified fish meat for removing an unpleasant odor such as ammonia without changing the form of the fish meat. SOLUTION: A method of modifying fish meat in which fish meat such as a shark is held in a deep ocean water zone having a depth of 200 m or less. A method for modifying fish meat, wherein the fish meat is held in salt water, preferably deep sea water, under pressure, preferably at a pressure of 2000 Pa or more. Pressurized fish meat obtained by holding under pressure in salt water. Deep sea water treated fish meat obtained in deep sea water or deep sea water zone.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for modifying fish meat and a modified fish meat which removes unpleasant odors such as ammonia without changing the form of fish meat.

[0002]

2. Description of the Related Art Shark, which is also referred to as shark, is highly prized as a Chinese food material, and its liver contains squalene, a kind of highly unsaturated fatty acid. Squalene is effective in promoting metabolism, improving various chronic diseases, and promoting health, and is in great demand as a raw material for health foods. However, the meat has a peculiar odor mainly derived from amines and is therefore shunned as a food material, and the main method of cooking is vinegared miso soup or pickled pickles, and its use range is limited. Even in the food processing industry, the meat is limited to use as a bulking agent for pasty products. Fish such as sharks and other gills, which contain a large amount of urea and trimethylamine oxide in their muscles, produce an ammonia odor and a trimethylamine odor after their death due to degradation by urease and bacteria in the tissues as their freshness decreases. . Conventionally, JP-A-7-
Japanese Patent No. 31420 discloses a method of deodorizing shark meat by crushing it with a foaming agent to boil it and then heating it to deodorize it, but this method cannot be deodorized as a fillet. Japanese Unexamined Patent Publication No. 2001-157563 discloses a method of removing water and then reducing the water content to complete deodorization. However, the water washing removes the umami originally retained. Since shark meat is low in fat and rich in protein, it can be used for food as a high-quality protein source if it does not have this peculiar odor, but the odor from these meats does not interfere with at least raw eating. The method of removing it has not been developed yet.

[0003]

SUMMARY OF THE INVENTION The problem to be solved by the present invention is to provide a method for modifying fish meat which removes unpleasant odors such as ammonia without changing the morphology of fish meat in view of the above problems of shark meat. Is to provide. Another object of the present invention is to provide fish meat, which is shunned by odor, as a fresh food material that does not have an unpleasant odor. ,

[0004]

[Means for Solving the Problems] The inventors of the present invention intend to remove unpleasant odors such as ammonia without changing the form of fish meat by keeping the fish meat such as shark in deep sea water deeper than 200 m. As a result of the finding and further research, the method for modifying fish meat and the modified fish meat of the present invention have been completed.

The method for modifying fish meat of the present invention is the following items (1) to (8). (1) A method of reforming fish meat, which comprises holding the fish meat under pressure in salt water under a water depth of 200 m or more. (2) The method for modifying fish meat according to the item (1), wherein the salt water is deep sea water. (3) The method for modifying fish meat according to the item (2), wherein the salt water is deep ocean water having a depth of 200 m or more. (4) The method for modifying fish meat according to the item (1), wherein the fish meat is retained in a deep sea water zone having a depth of 200 m or more. (5) The method of modifying fish meat according to any one of (1) to (4) above, wherein the fish meat is a shark or a ray. (6) The method for modifying fish meat according to the item (5), wherein the fish meat is a fillet of shark meat. (7) The method for modifying fish meat according to any one of (1) to (6) above, wherein the fish meat is frozen fish meat. (8) The method for modifying fish meat according to any one of (1) to (7) above, wherein the retention time of fish meat is 0.5 to 10 hours.

The method for producing modified fish meat of the present invention is the following items (9) to (12). (9) A method for producing modified fish meat, which comprises maintaining the fish meat in salt water under a pressure of 200 m or less. (10) The method for producing modified fish meat according to the item (9), wherein the salt water is deep sea water. (11) The method for producing modified fish meat as described in (10) above, wherein the salt water is deep sea water having a depth of 200 m or more. (12) The method for producing modified fish meat as described in (9) above, wherein the fish meat is held in a deep sea water zone having a water depth of 200 m or more.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The method for modifying fish meat of the present invention is characterized by holding the fish meat under pressure in salt water. The salt water used is preferably deep sea water, more preferably a water depth of 2
Deep ocean water deeper than 00m. The holding under pressure is preferably under pressure at a water depth of 200 m or more. Further, a method of holding fish meat in the deep sea water zone is also preferable, and it is more preferable to hold the fish meat in the deep sea water zone of a depth of 200 m or more.

Fishes that can be expected to be effective by the method for modifying fish meat of the present invention are plate gills such as sharks and rays. Specifically, blue sharks, blue sharks, blue sharks, blue sharks, blue sharks, white sharks, hammerhead sharks, blue sharks, white sharks, maonaga, mouse sharks, bee wales as rays,
Bitter, stingray, etc. can be given. In the present invention, the shark fillet means that the fish bodies of the caught sharks are dropped into three pieces, the head and, if necessary, the breast fins are cut off, the internal organs and the spine are removed, and the skin is cut manually or by a peeling machine. Is removed, cut into several parts if necessary, and further cut into appropriate sizes, which is also called shark meat fillet. Small bones may remain in the fillets. In the present invention, not only raw meat but also frozen fish meat can be applied, and thawed one can be used.

The fish body from which the fish meat is removed, the fillet, etc. are placed in a container into which seawater can enter, and kept in a deep ocean water layer at a depth of 200 m or less below the sea surface for a predetermined time. The holding time depends on the size of the container, the depth of the holding place below the sea level, the sea area, etc., but the holding time is usually 0.5 to 10 hours. The container is not limited in size as long as it has a structure capable of circulating deep water,
A container having a size convenient for handling is preferable. For example, a container provided with fine holes through which deep water can flow is used. To prevent contact with bacteria in the air, use a container that can be kept in a state where contamination from the outside does not occur, that is, a material such as cloth or Japanese paper that allows deep water to flow but does not let air pass in the part where the deep water flows. It is preferable. When the container is dropped in the deep water, it is preferable to use a processing ship that can be stored in a warehouse in an environment recognized as a food processing factory after it is lifted up. It is desirable that the warehouse environment has a temperature of 25 ° C. or lower and a short time before it is delivered to the packaging factory in the next step in order to keep the shark meat after removing the odor in a good state. Shark meat stored in the processing ship's warehouse is
Under aseptic conditions which are usually used in food processing plants, under conditions where spoilage bacteria do not adhere, the packages are usually packaged under temperature control of 20 ° C. or lower and stored in a refrigerator or frozen in a freezer. As a method for pressurizing and holding the deep sea water in a container, 5 to 100 parts by weight of deep sea water is added to 1 part by weight of fish meat in a pressure resistant container, and the container is sealed and pressurized to 0.5 to Hold for 10 hours.

The shark meat modified according to the present invention does not have an odor when it is cut into pieces, eaten in a raw state such as sashimi or washed, or drawn with hot water, and has a good taste.
In addition, it can be cooked, grilled or fried to be deliciously eaten by other cooking methods like ordinary white fish, and can also be used as dried or paste products.

[0011]

The present invention will be described in more detail by way of examples.

Example 1 Very fresh freshwater sharks obtained at Yawatahama Fish Market were stored in a refrigerator on a trawler, and grated into three pieces in the waters south of the Bungo Channel, which is an experimental area. This fleshy part was stored in a 10-liter container (made of stainless steel) equipped with bacteria-impermeable Japanese paper on the inner surface, and using the equipment of the bottom net fishing vessel, the deep water zone at water depths of 1000 m and 2000 m, holding time of 1 hour and 3 hours, respectively. The test was conducted under the following four conditions. The lifted container was transferred to a closed container in a room where the environment was kept in a sanitary good condition with a germicidal lamp, and a refrigerated state was maintained, and then a tasting test was performed. The shark fillet was sliced into sashimi slices, and soy sauce was added to it, but I could eat it without feeling the odor peculiar to shark meat.

Examples 2 to 3: The extremely fresh freshwater sharks obtained from Yawatahama were dropped into three pieces, and the fleshy part was collected. 50 g of the obtained meat and 450 ml of deep water sampled at a depth of 1000 m off Cape Ashizuri 100 km were put in a pressurizing device, and the pressure was 1
It was held at 8 MPa (corresponding to a water depth of about 1800 m) at a temperature of 4 ° C. for 1 and 2 hours. After pressurizing for the time shown in the table, the shark meat was taken out, and the VBN (volatile base nitrogen = ammonia, amines) content in the meat was measured by the Conwe micro-diffusion method. The results are shown in Table 1.

Example 4 In place of the deep sea water of Example 2, 3% saline solution was used.
Pressurized at ℃ for 1 hour. Table 1 shows the VBN content measurement results.

Comparative Example The VBN content of the shark meat in Example 2 before pressure retention was measured. The results are shown in Table 1.

[0016]

[Table 1]

The pressure-treated shark meats obtained in Examples 2 to 4 were further left to stand at 4 ° C. for 3 days and 7 days, and the VBN values were measured. As a result, the VBN value did not change. An increase was observed in VBN of untreated (comparative example) shark meat.

[0018]

From the results of Examples and Comparative Examples, it is clear that urea and trimethylamine oxide, which cause VBN generation, are removed by the method for modifying fish meat of the present invention. The shark fillets obtained in the examples were sliced into sashimi slices, and soy sauce was added thereto. The shark meat was eaten deliciously with almost no odor peculiar to shark meat.
According to the present invention, it has become possible to modify an unpleasant odor such as an ammonia odor and a trimethylamine odor without changing the form of fish meat so that the unpleasant odor is not felt even in a raw diet. Therefore, fish meat belonging to plate gills such as sharks, which has conventionally been shunned as an ingredient due to its unpleasant odor, can now be provided as modified fish meat with no unpleasant odor and keeping its freshness. When deep sea water is used in the present invention, in addition to the effect of removing the unpleasant odor, the effect of the fish meat obtained from the minerals contained as a food material becomes higher.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference JP-A-7-31420 (JP, A) JP-A-10-313777 (JP, A) JP-A-2001-157563 (JP, A) JP-A-2001-231511 ( JP, A) Patent 3188886 (JP, B2) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/325

Claims (12)

(57) [Claims] 1. A method for reforming fish meat, which comprises maintaining the fish meat in salt water under a pressure of 200 m or less. 2. The method for modifying fish meat according to claim 1, wherein the salt water is deep sea water. 3. The method for modifying fish meat according to claim 2, wherein the salt water is deep sea water having a depth of 200 m or more. 4. The method for reforming fish meat according to claim 1, wherein the fish meat is held in a deep sea water zone having a depth of 200 m or less. 5. The fish meat is a shark or a ray.
The method for modifying fish meat according to any one of 1. 6. The method for modifying fish meat according to claim 5, wherein the fish meat is a shark fillet. 7. The method for modifying fish meat according to claim 1, wherein the fish meat is frozen fish meat. 8. The method for modifying fish meat according to claim 1, wherein the holding time of the fish meat is 0.5 to 10 hours. 9. A method for producing modified fish meat, which comprises maintaining the fish meat in salt water under pressure at a water depth of 200 m or more. 10. The method for producing modified fish meat according to claim 9, wherein the salt water is deep sea water. 11. The method for producing modified fish meat according to claim 10, wherein the salt water is deep sea water having a depth of 200 m or more. 12. The method for producing modified fish meat according to claim 9, wherein the fish meat is held in a deep sea water zone having a depth of 200 m or less.