JP3793642B2

JP3793642B2 - Grilled fish production method

Info

Publication number: JP3793642B2
Application number: JP17759698A
Authority: JP
Inventors: 尚伯田井; 鈴木　　寛; 将人中川
Original assignee: Nichirei Foods Inc
Current assignee: Nichirei Foods Inc
Priority date: 1998-06-24
Filing date: 1998-06-24
Publication date: 2006-07-05
Anticipated expiration: 2018-06-24
Also published as: JP2000004840A

Description

【０００１】
【発明の属する技術分野】
本発明は、焼き魚の製造方法に関し、更に詳細には、各種焼き魚において、焙焼時に魚の表皮に適度な焼色を容易に設けることができ、焙焼後、冷めた状態であっても、また、焙焼後、冷蔵又は凍結保存した後に包材に入れた状態におけるボイル等による加熱又は電子レンジ加熱した場合にも、焼き魚特有の表皮のパリパリした食感の低下を抑制できる焼き魚の製造方法に関する。
【０００２】
【従来の技術】
焼き魚としては、塩焼き、照り焼き、西京焼き、粕漬け焼き等が知られている。これらはそれぞれ特有の旨味を呈するが、いずれも焙焼により調理されるため、焙焼直後は焼き魚特有の表面のパリパリした食感及び内部のジューシーな食感が得られる。
しかし、焙焼後、放冷したり、冷蔵、凍結保存した場合には、魚肉内部から表面への水分の移行が進行し、皮や魚肉表面のパリパリとした食感や魚肉内部のジューシーな食感が低下するという問題があり、加えて、外観も低下し、焼き魚特有の表面の照りがなくなるという問題が生じる。このような問題は、冷蔵、凍結保存後の再加熱した場合に顕著である。すなわち、冷蔵、凍結保存後、解凍や、包材に入れた状態におけるボイル等による加熱又は電子レンジ加熱をした場合、ドリップが発生し、皮や表面が水っぽいベチャベチャとした食感となり、焼き魚というよりも煮魚のようになってしまう。
【０００３】
このような再加熱等によるドリップの発生を防止する方法として、特定のレトルト容器に焼き魚を収容し、真空包装、レトルト殺菌する方法（特開平６−１８９７１８号公報）が提案されている。しかし、この方法では、特殊なレトルト容器を使用する必要がある。
そこで、このような特殊な容器を使用しなくても、ドリップの発生等に伴う焼き魚本来の食感や外観の低下を抑制しうる方法の開発が望まれている。
【０００４】
ところで、焼鯛等の焼き魚の表皮の剥離を効果的に防止し、外観を良好なものとする目的で、魚の表皮を貫通する複数の微細な小孔を焙焼前に予め穿設する焼き魚の前処理方法が提案されている（特開昭６１−２１９３５８号公報）。
しかし、この方法では、焼き魚の外観を良好にすることが主な目的であるため、小孔の孔径を０．５ｍｍ以下の極めて小さい孔径にする必要があり、しかも、焙焼後、包材に入れた状態におけるボイル等による加熱又は電子レンジ加熱等の再加熱を行うことが全く意図されていないため、このような再加熱等を行った場合にも焼き魚特有の表皮のパリパリとした食感が低下することを防止することは困難である。
【０００５】
【発明が解決しようとする課題】
従って、本発明の目的は、焙焼時に容易に適度な焼色を付与することができると共に、焙焼後、冷めた状態であっても、また、焙焼後、冷蔵又は凍結保存した後に、包材に入れた状態におけるボイル等による加熱又は電子レンジ加熱した場合にもドリップの発生等に伴う焼き魚特有の表面のパリパリした食感及び内部のジューシーな食感の低下を抑制しうる焼き魚の製造方法を提供することにある。
本発明の別の目的は、焙焼後、冷めた状態であっても、また、焙焼後、冷蔵又は凍結保存した後に、包材に入れた状態におけるボイル等による加熱又は電子レンジ加熱した場合にも外観に優れ、特に、表面の照りの低下をも抑制しうる焼き魚の製造方法を提供することにある。
【０００６】
【課題を解決するための手段】
本発明によれば、魚を焙焼して焼き魚を製造する方法であって、魚を焙焼する前に、魚の表皮を貫通する孔径１．０〜２．５ｍｍの複数の孔を穿設する工程（Ａ）と、加熱凝固性蛋白質溶液を魚の表面に接触・付着させる工程（Ｂ）とを、更に必要に応じて、コラーゲンパウダー、小麦粉、澱粉、化工澱粉及びこれらの混合物からなる群より選択される粉類を魚の表面に接触・付着させる工程（Ｃ）を行うことを特徴とする焼き魚の製造方法が提供される。また必要に応じて、前記焙焼後に、焼き魚を含気包装又は真空包装する工程（Ｄ）及び／又は、焼き魚を冷蔵又は凍結する工程（Ｅ）を更に含むことを特徴とする焼き魚の製造方法が提供される。
【０００７】
【発明の実施の形態】
以下本発明を更に詳細に説明する。
本発明の焼き魚の製造方法において、原材料となる魚は、特に限定されず、例えば、サバ、サケ、ブリ、サワラ、ニシン、ウナギ、アナゴ、カレイ、アジ、イワシ、タイ、タラ等が挙げられる。また、本発明の製造方法を実施するにあたり、常法により、魚の内臓除去、洗浄、切り身等への加工等を行うことができる他、焼き魚の種類、例えば、塩焼き、照り焼き、西京焼き、粕漬け焼き等の種類に応じて、予め各種調味料等により前処理しておくことができる。前処理において調味液に浸漬させた場合には、適宜乾燥させることができる。
本発明の製造方法では、魚の表皮を貫通する複数の孔を穿設する工程（Ａ）と加熱凝固性蛋白質溶液を魚の表面に接触・付着させる工程（Ｂ）の２つの工程を、魚を焙焼する前に必須の工程として行う。この工程（Ａ）及び（Ｂ）の順序は特に限定されない。
【０００８】
前記工程（Ａ）において、穿設は、魚の表皮を貫通する孔で、魚肉部分に達するもの、魚肉部分を貫通するものであっても良い。この穿孔は、焙焼中において魚肉からの水蒸気を外に逃がし、表皮の火脹れや破れを抑制又は防止し、且つ魚の皮下脂肪層等の油脂分が容易に穿孔から流出して皮表面を覆って、照りやパリパリとした食感を与えられるものであれば良く、その孔径は、大きい方が所望の効果が得られ易いが、焙焼後の外観が悪くなる恐れがあるので、１．０〜２．５ｍｍ程度が適当である。穿孔の間隔は、狭い方が所望の効果が得られ易いが、焙焼後の外観が悪くなる恐れがあるので、各穿孔の間隔が５〜２０ｍｍ程度が適当である。なお、穿設は、必ずしも魚の表皮全体に行う必要はない。
【０００９】
前記穿設は、例えば、所望の径及び長さを有するステンレス鋼線等のある程度の強度を有する材料で形成された針を複数所望間隔に有する装置により行うことができ、その方法は、バッチ式でも、またテンダライザーやインジェクター等を利用した連続式のいずれであっても良い。
【００１０】
前記工程（Ｂ）に用いる加熱凝固性蛋白質溶液に用いる加熱凝固性蛋白質としては、乾燥卵白、大豆蛋白質、ホエー蛋白質、コラーゲン、カゼイン又はこれらの混合物等が挙げられる。加熱凝固性蛋白質の溶液中の濃度は、高い方が好ましく、通常、１０〜５０重量％の範囲である。この濃度は、加熱凝固性蛋白質溶液を魚に接触・付着させる方法として浸漬させる場合には、浸漬時間等との関係で適宜選択することができる。この加熱凝固性蛋白質溶液を付着させることにより、工程（Ａ）によって穿設した穿孔と相俟って、焙焼後の表皮のパリパリとした食感を向上させ、包材に入れた状態におけるボイル等による加熱又は電子レンジ加熱等の再加熱による表皮の食感の低下を抑制又は防止することができる。更に、工程（Ａ）で穿設した穿孔を外観状良好なものとすると共に、焙焼時に表皮に容易に均一な焼色を付けることができる。
前記加熱凝固性蛋白質溶液には、必要に応じて、食塩、砂糖、醤油、味噌等の調味料を適当量添加することもできる。
前記加熱凝固性蛋白質溶液を魚に接触・付着させる方法は、特に限定されず、例えば、この溶液に浸漬させる方法、溶液を塗布する方法、溶液を噴霧する方法等が挙げられる。浸漬させる場合の浸漬時間は、長い方が好ましいが、溶液中の加熱凝固性蛋白質の濃度に応じて種々選択でき、浸して直ちに引き上げる一瞬の浸漬でも良く、通常は１２０分間以内が適当である。
【００１１】
本発明の製造法では、前記工程（Ａ）及び（Ｂ）に加えて、焙焼前に、コラーゲンパウダー、小麦粉、澱粉、化工澱粉及びこれらの混合物からなる群より選択される粉類を魚の表面に接触・付着させる工程（Ｃ）を更に行うこともできる。この工程（Ｃ）により、表皮のパリパリした食感や魚肉内部のジューシーな食感の再加熱後等における低下を更に抑制又は防止することができる。
前記小麦粉の種類は特に限定されず、薄力粉、中力粉、強力粉が挙げられる。前記澱粉の種類は特に限定されず、馬鈴薯澱粉、トウモロコシ澱粉、小麦澱粉、サツマイモ澱粉、タピオカ澱粉等の各種食用澱粉が挙げられる。前記化工澱粉の種類は特に限定されず、α化澱粉、酢酸化工澱粉、リン酸化工澱粉、湿熱処理澱粉等が挙げられる。これら粉類の粒度は特に限定されず、１０〜１０００μｍ程度の範囲のものが使用できる。
前記特定の粉類の接触・付着させる量は、付着させる魚の重量の０．３〜１．０重量％となる量が好ましい。０．３重量％未満では、再加熱等に起因するドリップ発生の抑制効果が低下し、また、１．０重量％を超える場合には、食感が低下するので好ましくない。
【００１２】
前記特定の粉類を魚に接触・付着させる方法は、粉類が所望箇所に略均一に付着しうる方法であれば特に限定されず、例えば、粉類を、魚表面の所望箇所に振りかける方法等により付着させることができる。なお、この粉類と後述する加熱凝固性蛋白質溶液との両方を接触・付着させる場合には、加熱凝固性蛋白質溶液を接触・付着させた後に、粉類を接触・付着させることが望ましい。
【００１３】
本発明の製造方法において、焙焼は、公知の焙焼機等を用いて行うことができ、焙焼温度及び焙焼時間は、表面に焼き色が付く程度に、また中心品温が７５〜８５℃程度になるように適宜選択することができる。
【００１４】
本発明の製造方法では、前記焙焼の後、焼き魚を含気包装又は真空包装する工程（Ｄ）及び／又は、焼き魚を冷蔵又は凍結する工程（Ｅ）を行うこともできる。このような工程を行うことによって、冷蔵保存又は冷凍保存が可能となり、冷蔵焼き魚、冷凍焼き魚とすることができる。
【００１５】
前記工程（Ｄ）は、焙焼後の焼き魚を放冷した後、常法により、例えば、窒素充填包装や真空包装することができ、真空包装後にレトルト殺菌処理を行っても良い。一方、焼き魚を冷蔵又は凍結する工程（Ｅ）は、通常、前記含気包装又は真空包装する工程の後、常法にしたがって行うことができ、冷蔵は通常、０〜１０℃程度で、また、凍結は、通常、−５０℃〜−１８℃程度で行うことができる。
【００１６】
このような冷蔵焼き魚及び冷凍焼き魚は、包材に入れた状態におけるボイル等による加熱又は電子レンジ加熱等により調理することができる。
【００１７】
【発明の効果】
本発明の焼き魚の製造方法では、焙焼前に、表皮に穿設する工程（Ａ）と、加熱凝固性蛋白質溶液を接触・付着させる工程（Ｂ）を行うので、焙焼後、冷めた状態であっても、また、焙焼後、冷蔵又は凍結保存した後に、再加熱した場合にもドリップの発生に伴う焼き魚特有の表面のパリパリした食感及び内部のジューシーな食感の低下を抑制し、更に、外観を良好にすることができる。特に、特定の粉類を付着させる工程（Ｃ）を行うことにより、再加熱時に加え焙焼時のドリップ流出も抑制でき、前記効果が更に向上すると共に、加熱歩留りも向上する。従って、焼き魚の工業的生産が可能であり、しかも、包材に入れた状態におけるボイル加熱用又は電子レンジ加熱用等の各種焼き魚の冷蔵食品や冷凍食品等として有用である。また、焙焼後、ある程度の時間経過後に食されるような焼き魚としての大量販売にも適している。
【００１８】
【実施例】
以下本発明を実施例及び比較例により更に詳細に説明するが本発明はこれらに限定されるものではない。
実施例１〜１５
表１に示す孔の大きさ及び孔の間隔にしたがい、一切れあたり約５０ｇのアジの半身の皮面に針で孔開けを行った。孔開け後のアジを、食塩１０重量％及び乾燥卵白２０重量％を含む加熱凝固性蛋白質溶液に１２０分間浸漬した後、サラマンダーオーブン（焼物器、商品名「ＧＳＹ−２４０」（株）パロマ製）を使用して、中心品温が７５℃になるまで約７分間焙焼した。焙焼後１０分間放冷し、真空包装して−３５℃で４５分間凍結した。凍結後、沸騰湯中で８分間ボイルし、解凍及び加熱を行った。その後、包材から取り出し、以下に示す評価に従い、焼き色、表面の照り及び総合評価をパネルに行ってもらった。結果を表１に示す。
＜焼き色評価＞
×：全体に黒く焦げた、△：焼き色のムラがあり一部が黒く焦げた、○：やや焼き色にムラがあるが概ね良好であった、●：均一に焼き色が付いていた。
＜表面の照り評価＞
×：焼き魚らしい照りがなかった、△：照りが弱いがまずまずであった、○：やや照りがあり概ね良好であった、●：焼き魚らしい照りがあり良好であった。
【００１９】
＜総合評価＞
×：焼き魚とは言えない、△：焼きたてとは言えないがまずまず、○：やや焼きたてに近く概ね良好、●：焼きたてに非常に近く良好。
【００２０】
比較例１
一切れあたり約５０ｇのアジの半身を食塩１０重量％溶液に１２０分間浸漬した後、サラマンダーオーブン（焼物器、商品名「ＧＳＹ−２４０」（株）パロマ製）を使用して、中心品温が７５℃になるまで約７分間焙焼した。焙焼後、実施例１〜１５と同様に、放冷、真空包装、凍結、解凍、加熱並びに各評価を行った。結果を表１に示す。
【００２１】
比較例２〜１１
表１に示す孔の大きさ及び孔の間隔にしたがい、一切れあたり約５０ｇのアジの半身の皮面に針で孔開けを行った。孔開け後のアジを、食塩１０重量％溶液に１２０分間浸漬した後、サラマンダーオーブン（焼物器、商品名「ＧＳＹ−２４０」（株）パロマ製）を使用して、中心品温が７５℃になるまで約７分間焙焼した。焙焼後、実施例１〜１５と同様に、放冷、真空包装、凍結、解凍、加熱並びに各評価を行った。結果を表１に示す。
【００２２】
比較例１２
一切れあたり約５０ｇのアジの半身を、食塩１０重量％及び乾燥卵白２０重量％を含む加熱凝固性蛋白質溶液に１２０分間浸漬した後、サラマンダーオーブン（焼物器、商品名「ＧＳＹ−２４０」（株）パロマ製）を使用して、中心品温が７５℃になるまで約７分間焙焼した。焙焼後、実施例１〜１５と同様に、放冷、真空包装、凍結、解凍、加熱並びに各評価を行った。結果を表１に示す。
【００２３】
【表１】

【００２４】
実施例１６〜２４
一切れあたり約５０ｇのアジの半身の皮面に針で孔開けを行った。孔の直径は約１．５ｍｍとし、孔の間隔は８ｍｍとした。孔開け後のアジを、食塩１０重量％及び乾燥卵白３０重量％を含む加熱凝固性蛋白質溶液に１０分間浸漬した。次いで、アジの身肉側に表２に示すアジの半身の重量に対する割合の粉類を振りかけて付着させた。次いで、サラマンダーオーブン（焼物器、商品名「ＧＳＹ−２４０」（株）パロマ製）を使用して、中心品温が７５℃になるまで約８分間焙焼した。焙焼後１０分間放冷し、真空包装して−３５℃で４５分間凍結した。凍結後、沸騰湯中で８分間ボイルし、解凍及び加熱を行った。その後、包材から取り出し、ドリップ量を測定した後、以下に示す評価に従い、皮の食感及び身肉の食感をパネルにより評価してもらった。結果を表２に示す。尚、皮の食感はパネルの平均点で示す。
＜皮の食感評価＞
５点：焼きたてに近くパリパリとした食感であった。４点：焼きたてに近くややパリパリとしいた。３点：一部分がパリパリとしていた。２点：やや蒸した様でパリパリしていなかった。１点：蒸した様でベチャベチャと水っぽかった。
＜身肉の食感評価＞
×：ジューシー感がなかった、△：ジューシー感が弱いがまずまずであった、○：ジューシー感があった、●：とてもジューシーで良好であった。
【００２５】
比較例１３
一切れあたり約５０ｇのアジの半身を食塩１０重量％溶液に１０分間浸漬した後、サラマンダーオーブン（焼物器、商品名「ＧＳＹ−２４０」（株）パロマ製）を使用して、中心品温が７５℃になるまで約８分間焙焼した。焙焼後、実施例１６〜２４と同様に、放冷、真空包装、凍結、解凍、加熱並びにドリップ量の測定及び各評価を行った。結果を表２に示す。
【００２６】
【表２】

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing grilled fish, and more specifically, in various grilled fish, an appropriate grilled color can be easily provided on the skin of the fish at the time of roasting. In addition, the present invention relates to a method for producing grilled fish that can suppress the deterioration of the crispy texture of the epidermis unique to grilled fish even when heated by a boil or the like in a packaging material after being refrigerated or cryopreserved after roasting. .
[0002]
[Prior art]
As grilled fish, salt grilled, teriyaki, Saikyo grilled, salmon pickled grilled, etc. are known. Each of these exhibits a unique umami taste, but since both are cooked by roasting, immediately after roasting, a crispy texture and a juicy texture inside are obtained.
However, if it is left to cool, refrigerated, or frozen after roasting, the moisture transfer from the inside of the fish meat to the surface proceeds, the crispy texture of the skin and the surface of the fish meat and the juicy food inside the fish meat. In addition, there is a problem that the feeling is lowered, and in addition, the appearance is also deteriorated, and there is a problem that the surface shine unique to the grilled fish is lost. Such a problem is remarkable when re-heating after refrigeration and freezing storage. In other words, after refrigeration, frozen storage, thawing, heating with a boil or the like in a packaging material, or microwave heating, drip occurs, and the skin and surface become a watery, sticky texture, rather than grilled fish It becomes like boiled fish.
[0003]
As a method for preventing the occurrence of drip due to such reheating or the like, a method (Japanese Patent Laid-Open No. Hei 6-189718) has been proposed in which grilled fish is accommodated in a specific retort container and vacuum-packed and retort sterilized. However, this method requires the use of a special retort container.
Therefore, it is desired to develop a method capable of suppressing the deterioration of the original texture and appearance of the grilled fish associated with the occurrence of drip without using such a special container.
[0004]
By the way, for the purpose of effectively preventing exfoliation of grilled fish such as shochu and improving the appearance, a plurality of fine holes penetrating the fish epidermis are previously drilled before roasting. A pretreatment method has been proposed (Japanese Patent Laid-Open No. 61-219358).
However, since the main purpose of this method is to improve the appearance of the grilled fish, it is necessary to make the hole diameter of the small hole very small, 0.5 mm or less, and after roasting, the packaging material Since it is not intended to perform reheating such as heating with a boil or the like in a put state or microwave heating, even when such reheating is performed, the crispy texture of the skin unique to grilled fish It is difficult to prevent the decrease.
[0005]
[Problems to be solved by the invention]
Therefore, the object of the present invention is that it can easily impart an appropriate baking color at the time of roasting, and after roasting and in a cooled state, and after roasting, after refrigeration or cryopreservation, Manufacture of grilled fish that can suppress the crispy texture of the grilled fish and the succulent texture of the inside due to the occurrence of drip even when heated by boil or microwave oven in the packaging material It is to provide a method.
Another object of the present invention is a case where heating is performed by boiling or microwave oven in a packaging material after roasting, refrigeration or cryopreservation after roasting and in a cooled state. In addition, an object of the present invention is to provide a method for producing grilled fish that is excellent in appearance and that can particularly suppress the reduction in surface shine.
[0006]
[Means for Solving the Problems]
According to the present invention, a method for producing grilled fish by roasting fish, wherein a plurality of holes having a hole diameter of 1.0 to 2.5 mm penetrating the fish skin is drilled before the fish is roasted. The step (A) and the step (B) for contacting and adhering the heat-coagulating protein solution to the surface of the fish are further selected from the group consisting of collagen powder, wheat flour, starch, modified starch, and mixtures thereof as necessary. There is provided a method for producing grilled fish, characterized in that the step (C) of bringing the powder to be brought into contact with and adhering to the surface of the fish is performed. In addition, if necessary, after roasting, the method further includes a step (D) of aeration-packaging or vacuum-packing the grilled fish and / or a step (E) of refrigeration or freezing the grilled fish. Is provided.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
The present invention will be described in detail below.
In the method for producing grilled fish of the present invention, the fish as a raw material is not particularly limited, and examples thereof include mackerel, salmon, yellowtail, sawara, herring, eel, eel, flounder, horse mackerel, sardine, Thailand, and cod. In addition, when carrying out the production method of the present invention, it is possible to remove the internal organs of fish, wash it, process it into fillets, etc. by conventional methods, as well as types of grilled fish, such as salt grilled, teriyaki, Saikyo grilled, pickled fish Depending on the type of baking, etc., it can be pretreated with various seasonings in advance. When it is immersed in the seasoning liquid in the pretreatment, it can be appropriately dried.
In the production method of the present invention, the two steps of the step (A) for forming a plurality of holes penetrating the fish skin and the step (B) for contacting and adhering the heat-coagulating protein solution to the surface of the fish are performed. Performed as an essential step before baking. The order of these steps (A) and (B) is not particularly limited.
[0008]
In the step (A), bored, with holes through the fish skin, to reach the fish meat parts may be configured to penetrate the fish meat parts. This perforation allows water vapor from the fish meat to escape outside during roasting, and suppresses or prevents the epidermis from burning and rupturing, and oil and fats such as the subcutaneous fat layer of the fish can easily flow out of the perforation. overlying, as long as it is given a texture was shine and crispy, the pore diameter is liable towards large hearing the desired effect can be obtained, than there is a possibility that appearance after roasting is deteriorated, 1 . A value of about 0 to 2.5 mm is appropriate. The narrower the interval between the perforations, the easier it is to obtain the desired effect, but the appearance after roasting may be deteriorated, so that the interval between the perforations is about 5 to 20 mm. The drilling does not necessarily have to be performed on the entire fish skin.
[0009]
The drilling can be performed by an apparatus having a plurality of needles formed at a desired interval, for example, a stainless steel wire having a desired diameter and length and having a certain degree of strength. However, any of continuous types using a tenderizer or an injector may be used.
[0010]
Examples of the heat coagulable protein used in the heat coagulable protein solution used in the step (B) include dried egg white, soybean protein, whey protein, collagen, casein, or a mixture thereof. The concentration of the heat-coagulable protein in the solution is preferably higher, and is usually in the range of 10 to 50% by weight. This concentration can be appropriately selected in relation to the dipping time and the like when dipping as a method for contacting and adhering the heat-coagulable protein solution to the fish. By attaching this heat-coagulating protein solution, in combination with the perforations drilled in step (A), the crispy texture of the skin after roasting is improved, and the boil in a state of being put in a packaging material It is possible to suppress or prevent a decrease in the texture of the epidermis caused by reheating such as heating by heating or microwave heating. Further, the outer perforations formed in the step (A) can have a good appearance, and the skin can be easily and uniformly colored during roasting.
An appropriate amount of seasonings such as salt, sugar, soy sauce, and miso can be added to the heat-coagulating protein solution as necessary.
The method for bringing the heat-coagulating protein solution into contact with and attaching to the fish is not particularly limited, and examples thereof include a method of immersing in this solution, a method of applying the solution, and a method of spraying the solution. The soaking time in the case of soaking is preferably long, but can be variously selected according to the concentration of the heat-coagulating protein in the solution, and may be instant soaking immediately after soaking, and is usually within 120 minutes.
[0011]
In the production method of the present invention, in addition to the above steps (A) and (B), before roasting, a powder selected from the group consisting of collagen powder, wheat flour, starch, modified starch and a mixture thereof is added to the fish surface. The step (C) of contacting and adhering to can also be performed. By this step (C), it is possible to further suppress or prevent a decrease in the crisp texture of the epidermis and the juicy texture inside the fish meat after reheating.
The kind of the flour is not particularly limited, and examples thereof include thin flour, medium flour, and strong flour. The kind of said starch is not specifically limited, Various edible starches, such as potato starch, corn starch, wheat starch, sweet potato starch, and tapioca starch, are mentioned. The kind of the modified starch is not particularly limited, and examples thereof include pregelatinized starch, acetic acid-modified starch, phosphorylated starch, and wet heat-treated starch. The particle size of these powders is not particularly limited, and those in the range of about 10 to 1000 μm can be used.
The amount of the specific powder to be contacted / attached is preferably 0.3 to 1.0% by weight of the weight of the attached fish. If it is less than 0.3% by weight, the effect of suppressing the occurrence of drip caused by reheating or the like is lowered, and if it exceeds 1.0% by weight, the texture is lowered, which is not preferable.
[0012]
The method for contacting and adhering the specific powder to the fish is not particularly limited as long as the powder can adhere to the desired portion substantially uniformly. For example, the method of sprinkling the powder on the desired portion of the fish surface. It can be attached by such as. When both the powder and a heat-coagulable protein solution described later are brought into contact / attachment, it is desirable that the powder is brought into contact / attachment after the heat-coagulable protein solution is brought into contact / attachment.
[0013]
In the production method of the present invention, the roasting can be performed using a known roasting machine or the like, and the roasting temperature and the roasting time are such that the surface is colored and the central product temperature is 75 to It can select suitably so that it may become about 85 degreeC.
[0014]
In the production method of the present invention, after the roasting, a step (D) of air-wrapping or vacuum-packing the grilled fish and / or a step (E) of refrigeration or freezing the grilled fish can be performed. By performing such a process, refrigerated storage or frozen storage is possible, and refrigerated grilled fish or frozen grilled fish can be obtained.
[0015]
In the step (D), after the roasted grilled fish is allowed to cool, for example, nitrogen-filled packaging or vacuum packaging can be performed by a conventional method, and the retort sterilization treatment may be performed after vacuum packaging. On the other hand, the step (E) of refrigeration or freezing of grilled fish can usually be performed according to a conventional method after the step of aeration packaging or vacuum packaging, and the refrigeration is usually about 0 to 10 ° C. Freezing can usually be performed at about −50 ° C. to −18 ° C.
[0016]
Such refrigerated baked fish and frozen baked fish can be cooked by heating with a boil or the like in a packaging material or by heating in a microwave oven.
[0017]
【The invention's effect】
In the method for producing grilled fish of the present invention, since the step (A) for piercing the epidermis and the step (B) for contacting and adhering the heat-coagulating protein solution are performed before roasting, it is cooled after roasting. Even when roasted, refrigerated or frozen and then reheated, it suppresses the crispy texture and the succulent texture inside of the grilled fish due to the occurrence of drip. Furthermore, the appearance can be improved. In particular, by performing the step (C) of attaching specific powders, drip outflow at the time of roasting can be suppressed in addition to reheating, and the above effects can be further improved and the heating yield can be improved. Therefore, industrial production of grilled fish is possible, and it is useful as refrigerated foods or frozen foods for various grilled fish for boil heating or microwave heating in a packaging material. It is also suitable for mass sales as grilled fish that is eaten after a certain period of time after roasting.
[0018]
【Example】
EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention further in detail, this invention is not limited to these.
Examples 1-15
According to the hole size and hole interval shown in Table 1, a hole was made with a needle in the skin surface of a half body of horse mackerel of about 50 g per piece. After the perforated horse mackerel is immersed in a heat-coagulable protein solution containing 10% by weight of salt and 20% by weight of dried egg white for 120 minutes, a salamander oven (a pottery, trade name “GSY-240” manufactured by Paloma Co., Ltd.) Was baked for about 7 minutes until the core product temperature reached 75 ° C. After roasting, it was allowed to cool for 10 minutes, vacuum packaged and frozen at -35 ° C for 45 minutes. After freezing, it was boiled in boiling water for 8 minutes, and thawed and heated. Thereafter, the panel was taken out from the packaging, and the panel was subjected to baking color, surface shine, and comprehensive evaluation according to the following evaluation. The results are shown in Table 1.
<Baking color evaluation>
×: Burnt black overall, Δ: Burnt color unevenness and part burned black, ○: Slightly burnt color unevenness but generally good, ●: Uniform burnt color.
<Evaluation of surface shine>
X: There was no shine like grilled fish, △: weak shine, but fair, ○: some shine and generally good, ●: good shine like baked fish.
[0019]
<Comprehensive evaluation>
×: Not baked fish, Δ: Not baked, but reasonable, ○: Slightly freshly baked, generally good, ●: Freshly baked, very good.
[0020]
Comparative Example 1
After immersing about 50 g of a half of a horse mackerel in a 10% by weight salt solution for 120 minutes, use a salamander oven (a pottery, product name “GSY-240” manufactured by Paloma Co., Ltd.) It was baked for about 7 minutes until it reached 75 ° C. After roasting, in the same manner as in Examples 1 to 15, cooling, vacuum packaging, freezing, thawing, heating, and each evaluation were performed. The results are shown in Table 1.
[0021]
Comparative Examples 2-11
According to the hole size and hole interval shown in Table 1, a hole was made with a needle in the skin surface of a half body of horse mackerel of about 50 g per piece. After the drilled azimuth was immersed in a 10% by weight salt solution for 120 minutes, the center product temperature was adjusted to 75 ° C. using a salamander oven (bakeware, trade name “GSY-240” manufactured by Paloma Co., Ltd.). Roasted for about 7 minutes. After roasting, in the same manner as in Examples 1 to 15, cooling, vacuum packaging, freezing, thawing, heating, and each evaluation were performed. The results are shown in Table 1.
[0022]
Comparative Example 12
About 50 g of horse mackerel per slice was immersed in a heat-coagulating protein solution containing 10% by weight of salt and 20% by weight of dried egg white for 120 minutes, followed by a salamander oven (bakedware, trade name “GSY-240” (stock) The product was roasted for about 7 minutes until the core product temperature became 75 ° C. After roasting, in the same manner as in Examples 1 to 15, cooling, vacuum packaging, freezing, thawing, heating, and each evaluation were performed. The results are shown in Table 1.
[0023]
[Table 1]

[0024]
Examples 16-24
A hole was made in the skin surface of a half of horse mackerel of about 50 g per piece with a needle. The diameter of the holes was about 1.5 mm, and the distance between the holes was 8 mm. After the holes were formed, the horse mackerel was immersed in a heat coagulating protein solution containing 10% by weight of salt and 30% by weight of dried egg white for 10 minutes. Subsequently, the powder of the ratio with respect to the weight of the half of the horse mackerel shown in Table 2 was sprinkled and adhered to the meat side of the horse mackerel. Next, using a salamander oven (a pottery, trade name “GSY-240” manufactured by Paloma Co., Ltd.), the product was roasted for about 8 minutes until the center product temperature became 75 ° C. After roasting, the mixture was allowed to cool for 10 minutes, vacuum packaged and frozen at -35 ° C for 45 minutes. After freezing, it was boiled in boiling water for 8 minutes, and thawed and heated. Then, after taking out from a packaging material and measuring the drip amount, according to the evaluation shown below, the texture of skin and the texture of meat were evaluated by the panel. The results are shown in Table 2. The texture of the skin is indicated by the average score of the panel.
<Evaluation of skin texture>
5 points: A freshly crisp texture. 4 points: Freshly baked and slightly crispy. 3 points: Some were crispy. 2 points: It was a little steamy and not crispy. 1 point: It was steamy and watery.
<Evaluation of meat texture>
X: There was no juicy feeling, Δ: juicy feeling was weak but moderate, ○: juicy feeling, ●: very juicy and good.
[0025]
Comparative Example 13
After immersing about 50 g of a horse mackerel half body in a 10% by weight salt solution for 10 minutes, using a salamander oven (a pottery, product name “GSY-240” manufactured by Paloma Corporation) It was baked for about 8 minutes until it reached 75 ° C. After roasting, in the same manner as in Examples 16 to 24, cooling, vacuum packaging, freezing, thawing, heating, drip amount measurement and each evaluation were performed. The results are shown in Table 2.
[0026]
[Table 2]

Claims

A method for producing grilled fish by roasting fish, the step of drilling a plurality of holes having a hole diameter of 1.0 to 2.5 mm that penetrates the skin of the fish before the fish is roasted; A method for producing grilled fish, comprising performing a step (B) of contacting and adhering a heat-coagulating protein solution to a fish surface.

Before roasting the fish, the method further comprises the step (C) of bringing the powder selected from the group consisting of collagen powder, wheat flour, starch, modified starch and a mixture thereof into contact with and adhering to the surface of the fish. The manufacturing method of the grilled fish of Claim 1.

3. The method according to claim 1, wherein after the roasting of the fish, the step (D) of aerated or vacuum-packing the grilled fish and / or the step (E) of refrigeration or freezing of the grilled fish is further performed. A method for producing grilled fish.