JP3808823B2 - Process for producing fresh processed food for raw food - Google Patents
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Description
【０００１】
【発明の属する技術分野】
本発明は食品を非加熱で殺菌する方法を用いた生食用生鮮加工食品の製造方法に関する。
【０００２】
【従来の技術及び発明が解決しようとする課題】
加工食品の中でも、その調理過程に加熱工程を有しているものは、原料由来の細菌汚染経路を完全に遮断することが可能であるが、加工の過程で加熱工程を有さない生鮮加工食品は、その衛生レベルを良好に保つための殺菌工程が必要である。特に、生鮮加工食品の中でも、加熱工程を経ずに生食される生食用生鮮加工食品は、細菌の繁殖を高度に抑えることが重要である。
例えば野菜は、栽培過程で大腸菌群をはじめとする細菌群に高度に汚染されているにもかかわらず、野菜の品質を劣化させずに、その衛生レベルを高度に保つための殺菌技術は未だ確立されていないので、野菜を原料として用いた生食用生鮮加工食品を非加熱で製造することは容易でなかった。
【０００３】
例えば、一般的に「ネギトロ」と称される食品は、細かく刻んだ状態のマグロの魚肉片に、ネギ等の薬味やしょうゆ等の調味料を混ぜ合わせたものであるが、ネギを高度に殺菌することが難しいので、「ネギトロ」を生食用生鮮加工食品として流通させる際には、マグロの魚肉片とネギとが互いに接触ないように包装した形態としたり、またはネギを混ぜ合わせず、載せるだけにして、マグロの魚肉片とネギとの接触面積をできるだけ小さくした形態とするなどの方法が用いられていた。
【０００４】
【特許文献１】
特開平７−１３２０４４号公報
【０００５】
従来のネギの殺菌方法としては、上記特許文献１に記載されている方法が知られている。これは、千切りにした白ねぎを、食塩、クエン酸、アスコルビン酸およびアスコルビン酸ナトリウムからなる粉末状調味料で味付けするとともにｐＨを３．８〜４．５に調整した後、ｐＨ調整による酸味を緩和させるため胡麻油を添加し、耐熱性袋に密閉して８０℃以上１００℃未満の高温で加熱殺菌する方法である。
しかしながら、この方法は加熱殺菌方法を用いているので、非加熱のネギに比べて食感が劣るうえ、胡麻油を用いて味付けされているので、ネギトロ用のネギとしては不向きであるなど用途が限られていた。
【０００６】
本発明は前記事情に鑑みてなされたもので、例えばネギなど、生食用生鮮加工食品の原料を、非加熱で高度に殺菌することができる殺菌方法、ならびにかかる方法を用いて製造された食材および食品を提供することを目的とする。
【０００７】
【課題を解決するための手段】
前記課題を解決するために、本発明の生食用生鮮加工食品の製造方法は、次亜塩素酸ナトリウム水溶液にネギを浸し、これに食酢を加えて所定時間放置し、脱水後、該ネギを酸性リン酸塩水溶液に浸し、この方法で非加熱で殺菌されたネギとこれとは別に調製した調味液とを混合してネギトロ用調味液とし、塩類及びアルカリ類を含む処理液に浸漬させて前処理された魚肉片と前記ネギトロ用調味液とを混合することを特徴とする。
請求項２に記載の本発明の生食用生鮮加工食品の製造方法は、前記魚肉片は、細かくカッティングされたものであることを特徴とする。
請求項３に記載の本発明の生食用生鮮加工食品の製造方法は、前記前処理を終えた魚肉片を処理液から引き上げ、細かく刻んで、ネギトロ用の魚肉細片とし、得られた魚肉細片と前記ネギトロ用調味液とを混合することを特徴とする。
請求項４に記載の本発明の生食用生鮮加工食品の製造方法は、前記酸性リン酸塩水溶液に浸した後のｐＨを酸性とすることを特徴とする。
請求項５に記載の本発明の生食用生鮮加工食品の製造方法は、酸性リン酸塩水溶液への浸漬処理後、処理槽からネギを引き上げ、再び脱水処理を施すことにより、脱水工程を２回以上行うことを特徴とする。
請求項６に記載の本発明の生食用生鮮加工食品の製造方法は、前記魚肉片がマグロからなることを特徴とする。
【０００８】
【発明の実施の形態】
以下、本発明の実施形態を説明する。本実施形態では、本発明の食品の殺菌方法を用いてネギを殺菌し、これを用いてネギトロ用調味液（食材）およびネギトロ（食品）を製造する例を挙げて説明するが、本発明は本実施形態に限られるものでなく、本発明の範囲内で適宜変更可能である。
【０００９】
まず、処理槽内で、水と次亜塩素酸ナトリウムを混合して次亜塩素酸ナトリウム水溶液を調製する。この次亜塩素酸ナトリウム水溶液における次亜塩素酸ナトリウムの濃度は１８０〜３００ｐｐｍ程度が好ましく、より好ましくは２００〜２４０ｐｐｍ程度である。
次いで、この処理槽内に、所望の大きさにカットしたネギを加える。ネギは、収穫後、水洗されたものを、例えば、幅１０ｍｍｍまたは３ｍｍの半切り、幅５ｍｍの輪切り等、用途に応じた大きさにカットし、必要に応じて０℃以上１０℃以下の低温で保管したものを好適に用いることができる。処理槽へのネギの投入量は、次亜塩素酸ナトリウム水溶液による殺菌処理を効率良く行うために、ネギの質量：次亜塩素酸ナトリウム水溶液の質量の比が１：２〜１：５の範囲内、より好ましくは１：２〜１：３の範囲内となるように設定するのが好ましい。
【００１０】
続いて、処理槽内に食酢を加える。食酢は、酸度が３〜１０の範囲内であるものが好ましく、より好ましい酸度の範囲は４〜５である。処理槽への食酢の投入量は、食酢の質量：次亜塩素酸ナトリウム水溶液の質量の比が５：１〜５：２の範囲内、より好ましくは５：１〜５：１．５の範囲内となるように設定するのが好ましい。
食酢を加えた後、均一に撹拌してから所定時間放置することによって浸漬処理を行う。この浸漬処理における液温は常温とし、具体的には１６〜２５℃の範囲内とするのが好ましい。また浸漬時間は、短すぎると殺菌効果が不十分となり、長すぎるとネギの変質が起こるので、３０〜６０分の範囲内が好ましく、より好ましくは３５〜４５分の範囲内である。なお、ここでの浸漬時間は、食酢を加えた時からの時間とする。
【００１１】
次亜塩素酸ナトリウム水溶液と食酢の混合溶液への浸漬処理後、処理槽からネギを引き上げ、脱水処理を施す。脱水処理は、例えば、ざるかご状のドラムを備え、該ドラムを高速回転させることによって水切りを行う脱水装置を用いて好適に行うことができる。
【００１２】
脱水処理後、酸性リン酸塩水溶液への浸漬処理を行う。酸性リン酸塩水溶液としては、酸性ピロリン酸ソーダ（ピロリン酸二水素二ナトリウム）水溶液、酸性ピロリン酸カルシウム（ピロリン酸二水素カルシウム）水溶液、酸性メタリン酸ソーダ（酸性ヘキサメタリン酸ナトリウム）水溶液等が好適に用いられる。
酸性リン酸塩水溶液への浸漬処理の操作条件は、該処理後のネギが酸性となるよう設定することが好ましい。
例えば、まず、上記で用いたのとは別の処理槽内で、酸性リン酸塩と水とを混合して酸性リン酸塩水溶液を調製する。この酸性リン酸塩水溶液における酸性リン酸塩の濃度は１．５〜３質量％程度が好ましく、より好ましくは１．８〜２．０質量％程度である。
そして、この処理槽内に、脱水処理を終えたネギを入れ、均一に撹拌してから所定時間放置することによって、ネギの酸性リン酸塩水溶液への浸漬処理を行う。この浸漬処理における液温は常温とし、具体的には１６〜２５℃の範囲内とするのが好ましい。また浸漬時間は、短すぎると酸性リン酸塩水溶液へ浸漬させたことによる効果が不十分となり、長すぎるとネギの変質が起こるので、３０〜６０分の範囲内が好ましく、より好ましくは３５〜４５分の範囲内である。
酸性リン酸塩水溶液への浸漬処理後、処理槽からネギを引き上げ、再び脱水処理を施す。この脱水処理は、次亜塩素酸ナトリウム水溶液への浸漬処理後の脱水処理と同様の装置を用いて行うことができる。この脱水処理の操作条件は、脱水後のネギの水分含量が８５〜９５質量％程度となるように設定することが好ましい。
【００１３】
このようにして得られた殺菌済みのネギは、直ちに次工程に供することもでき、一時保管後に次工程に供してもよい。一時保管する場合は０〜１０℃の温度帯で冷蔵保管するか、または冷凍保管することが好ましい。冷凍保管する場合は−１８〜−３０℃の冷凍庫内で保管することが好ましい。
【００１４】
本実施形態では、上記で得られた殺菌済みのネギを、これとは別に調製した調味液と混合してネギトロ用調味液を製造する。
調味液を調製するには、まず、しょう油、食塩、でんぷん等の食品材料と、グルタミン酸ソーダ等のアミノ酸類やクエン酸等の食品添加物と、水とを所定の配合で混合した後に加熱し、該混合液が沸騰したら直ちに加熱を止める。
そして、このようにして得られた調味液と、前記殺菌済みのネギとを混合することによりネギトロ用調味液が得られる。ネギと調味液との混合割合は、ネギの質量：調味液の質量の比が、好ましくは３：７となるように、より好ましくは４：６となるように設定する。
この後、得られたネギトロ用調味液を、袋状の包材に充填して真空包装する。
調味液とネギとを混合してから真空包装が終了するまでの間、細菌の繁殖温度帯を避けるため、ネギトロ用調味液の液温を６０℃以上、好ましくは６５℃以上に保持するのが好ましい。細菌の繁殖温度帯は、通常１０〜６０℃程度である。
【００１５】
真空包装して得られた包装物（ネギトロ用調味液）を、５〜１０℃程度にまで冷却する。この冷却工程では、細菌の繁殖温度帯をすばやく通過させることが好ましい。例えば５℃程度の流水を用いて３０分以内に所定の温度にまで冷却させることが好ましい。
冷却後の包装物（ネギトロ用調味液）を保管、流通させる際には、１０℃以下に保つことが好ましい。冷蔵庫内で保管、流通させてもよく、冷凍状態で保管、流通させてもよい。該包装物（ネギトロ用調味液）を１０℃以下、好ましくは７℃程度に保つことにより、ネギトロ用調味液の品質劣化を防止して、保存性を向上させることができる。
【００１６】
本実施形態では、上記で得られたネギトロ用調味液を用い、次のようにしてネギトロを製造する。
まず、マグロの魚肉片を、塩類とアルカリ類を含む処理液に浸漬させて前処理する。処理液は、塩類とアルカリ類を水に溶解させて調製する。
塩類としては、ＮａＣｌ、ＫＣｌ、ＣａＣｌ、ＭｇＣｌ等が好適である。これらの塩類はいずれか１種を用いてもよく、２種以上を用いてもよい。好ましくはＮａＣｌが用いられる。塩類の使用量は、魚肉片１００質量部に対して０．２〜４質量部程度が好ましく、処理液中の塩類の濃度は１．５〜７ｍｏｌ％程度が好ましい。
アルカリ類としてはＮａＨＣＯ３、Ｎａ２ＣＯ３、ＫＨＣＯ３、Ｋ２ＣＯ３、ＮＨ４ＨＣＯ３等が好適である。これらのアルカリ類はいずれか１種を用いてもよく、２種以上を用いてもよい。好ましくはＮａＨＣＯ３が用いられる。アルカリ類の使用量は、魚肉片１００質量部に対して０．１〜２．７質量部程度が好ましく、処理液中のアルカリ類の濃度は０．３〜３ｍｏｌ％程度が好ましい。
また処理液には、その他の成分として、キシリット、ソルビトール、グルコース、オリゴ糖、アルトテトラオース、ガラクトース、フクルトース、ラクトース、砂糖、蔗糖、麦芽糖、ブドウ糖などの糖類；ビタミンＣ剤；ビタミンＥ剤；アミノ酸等の調味料などの添加剤を適宜添加してもよい。
【００１７】
処理液に浸漬させる魚肉片は、細かくカッティングされたものが好ましく、各種の切り身等に加工した残余の切れ端が好適に用いられる。
魚肉片の、処理液への浸漬時間は２０〜４０分程度が好ましく、より好ましくは３０分前後である。魚肉片を浸漬させた直後に撹拌して、その後放置することが好ましい。撹拌時間は３〜１０分程度が好ましく、より好ましくは５分前後である。また、処理液に浸漬させる時の、魚肉片の温度は０〜１０℃が好ましく、処理液の液温は１０〜２５℃程度が好ましい。
【００１８】
次いで、前処理を終えた魚肉片を処理液から引き上げ、チョッパー等で細かく刻んで、ネギトロ用の魚肉細片とする。
そして、得られた魚肉細片と、上記で得られたネギトロ用調味液を混合することによりネギトロが得られる。このとき、ネギトロ用調味液に加えて、上記に挙げた添加剤を魚肉細片に添加してもよい。
【００１９】
本実施形態によれば、次亜塩素酸ナトリウム水溶液に食酢を加えることにより、ネギを、食酢を加えないで次亜塩素酸ナトリウム水溶液に浸漬させただけの場合よりも、強い殺菌効果を得ることができる。
また、ネギを、次亜塩素酸ナトリウム水溶液と食酢の混合溶液に浸漬させた後に、酸性リン酸塩水溶液に浸して酸性にすることにより、次亜塩素酸ナトリウム水溶液と食酢の混合溶液に浸漬させただけの場合に比べて、経時的劣化を抑えて保存性を向上させることができる。
さらに、次亜塩素酸ナトリウム水溶液と食酢の混合溶液に浸漬させた後、脱水を行ってから、酸性リン酸塩水溶液に浸すことにより、酸性リン酸塩水溶液がネギに染み込み易くなり、酸性リン酸塩による効果が効率良く得られる。
また、酸性リン酸塩水溶液に浸漬させた後に、脱水処理を行うことにより、ネギを好ましい水分含量に調整することができる。なお、脱水処理を３回以上行ってもよい。
【００２０】
したがって、本実施形態の殺菌方法によれば、非加熱で、ネギを高度に殺菌することができ、未処理のネギの一般細菌数が通常１０５台であるのに対して、殺菌処理後の一般細菌数を１０２〜１０３台にまで低減させることができる。
しかも、殺菌処理後のネギは、未処理のネギと遜色のない食感、風味を有しており、冷凍後解凍された場合にも、食感、風味の劣化が少ない。
よって、このようにして殺菌処理されたネギは、生食用生鮮加工食品の原料として好適に用いることができる。
また本実施形態のネギトロ用調味液は、このようにして非加熱で高度に殺菌されたネギを用いているので、生食用生鮮加工食品の原料として好適に用いることができる。
【００２１】
さらに、本実施形態のネギトロは、非加熱で高度に殺菌されたネギと調味液を組み合わせてなるネギトロ用調味液を、魚肉細片に混ぜ合わせたものであるので、生食用生鮮加工食品として良好な衛生レベルを有している。
また、マグロの魚肉片は予め塩類をアルカリ類を用いて前処理することにより、該前処理を行わない場合に比べて、魚肉片の品質が安定し、品質劣化が抑えられて日持ちが良くなるうえ、冷凍後解凍された場合でも魚肉片の劣化が少ない。
【００２２】
なお、上記の実施形態では、マグロの魚肉片を前処理するのに、塩類とアルカリ類を含有する水溶液を用いたが、魚肉片に対して塩類を用いた前処理と、アルカリ類を用いた前処理とを別々に行ってもよい。例えば、魚肉片を塩類の水溶液に浸漬させた後、アルカリ類の水溶液に浸漬させることもできる。浸漬させる順番はこの逆でもよい。
また、上記の実施形態では、魚肉片をネギトロ用の細片に刻んだ直後にネギトロ用調味液を混合したが、ネギトロ用魚肉細片とネギトロ用調味液とを別々に包装して保管および／または流通させた後に両者を混合してもよいことは勿論である。
【００２３】
また、上記実施形態では、ネギとマグロの魚肉細片を組み合わせてネギトロを製造したが、マグロに限らず、各種の魚肉片を同様に用いて各種の生食用生鮮加工食品を製造することができる。
また、上記実施形態はネギを殺菌する例について説明したが、本発明の方法はネギ以外の野菜にも適用可能であり、数の子、筋子などの魚卵の殺菌にも適用することができる。
【００２４】
【実施例】
以下、具体的な実施例を示して本発明の効果を明らかにする。
（実施例）
実施例として、上記実施形態の手順にしたがってネギトロを製造した。
また比較例として、ネギの殺菌処理を行わず、殺菌済のネギに代えて水洗後カットしたネギを用いた他は実施例と同様にしてネギトロを製造した。
実施例のネギトロと、比較例のネギトロを、製造直後に、パネラー３０名に試食してもらい、風味および食感の差について回答してもらったところ、２７名が差はないと回答した。
また、実施例のネギトロと、比較例のネギトロを、製造直後に−２０℃の冷凍庫に保存し、１週間後に冷凍庫から取り出して−１０℃で自然解凍したものを、パネラー３０名に試食してもらい、風味および食感の差について回答してもらったところ、２５名が差はないと回答した。
【００２５】
【発明の効果】
以上説明したように本発明によれば、例えばネギなど、生食用生鮮加工食品の原料を、非加熱で高度に殺菌することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing fresh processed food for raw food using a method for sterilizing food without heating.
[0002]
[Prior art and problems to be solved by the invention]
Among processed foods, those that have a heating process in the cooking process can completely block the bacterial contamination route from the raw material, but fresh processed foods that do not have a heating process in the processing process Requires a sterilization process to keep its hygiene level good. In particular, among fresh processed foods, fresh processed foods for raw consumption that are eaten without passing through a heating step are important to highly suppress bacterial growth.
For example, even though vegetables are highly contaminated with bacteria such as coliforms during the cultivation process, sterilization technology is still established to maintain a high level of hygiene without degrading the quality of vegetables. Therefore, it has not been easy to produce fresh processed food for raw food using vegetables as a raw material without heating.
[0003]
For example, a food generally called “negitro” is a mixture of finely chopped tuna fish pieces mixed with seasonings such as leek and seasonings such as soy sauce. When distributing “Negitoro” as a fresh processed food for raw consumption, simply place the tuna fish pieces and leeks so that they do not touch each other, or mix the leeks without mixing them. Thus, a method has been used in which a contact area between a tuna fish piece and a leek is made as small as possible.
[0004]
[Patent Document 1]
Japanese Patent Laid-Open No. 7-132044
As a conventional method for sterilizing leeks, the method described in Patent Document 1 is known. This is made by chopping shredded white onions with a powdery seasoning consisting of salt, citric acid, ascorbic acid and sodium ascorbate and adjusting the pH to 3.8 to 4.5, and then adjusting the acidity by adjusting the pH. In order to relieve, sesame oil is added, sealed in a heat-resistant bag, and sterilized by heating at a high temperature of 80 ° C. or more and less than 100 ° C.
However, since this method uses a heat sterilization method, its texture is inferior to that of non-heated leeks, and since it is seasoned with sesame oil, its use is limited, such as being unsuitable for leeks for leeks. It was done.
[0006]
The present invention has been made in view of the above circumstances, for example, a sterilization method capable of highly sterilizing raw materials of fresh processed food for raw food such as leeks without heating, and a food material produced using such a method and The purpose is to provide food.
[0007]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the method for producing a fresh processed food for raw food of the present invention is to immerse a green onion in an aqueous sodium hypochlorite solution, add vinegar to it and leave it for a predetermined time, and after dehydration, the green onion is acidified. immersed in the aqueous phosphate solution, and Negitoro for seasoning liquid by mixing the green onion which is sterilized without heating in this way the liquid seasoning prepared Alternatively, is immersed in the treatment liquid containing the salts and alkalis A pretreated fish piece and the seasoning liquid for Negitro are mixed .
The method for producing fresh processed food for raw food according to claim 2 of the present invention is characterized in that the fish pieces are finely cut.
The method for producing a fresh processed food for raw food according to claim 3 of the present invention is such that the pre-treated fish pieces are pulled out of the processing solution and finely chopped into fish pieces for Negitro. A piece and the seasoning liquid for Negitro are mixed.
The method for producing a fresh processed food for raw food according to claim 4 of the present invention is characterized in that the pH after soaking in the acidic phosphate aqueous solution is made acidic.
In the method for producing fresh processed food for raw food according to claim 5 of the present invention, after the immersion treatment in the acidic phosphate aqueous solution, the leek is pulled up from the treatment tank, and the dehydration process is performed again, whereby the dehydration process is performed twice. The above is performed.
The method for producing fresh processed food for raw food according to claim 6 of the present invention is characterized in that the piece of fish meat is made of tuna.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
Embodiments of the present invention will be described below. In this embodiment, an onion is sterilized using the food sterilization method of the present invention, and an example of using this to produce a seasoning liquid (foodstuff) and negitoro (food) for Negitro will be described. It is not restricted to this embodiment, It can change suitably within the scope of the present invention.
[0009]
First, in a processing tank, water and sodium hypochlorite are mixed and sodium hypochlorite aqueous solution is prepared. The concentration of sodium hypochlorite in this aqueous sodium hypochlorite solution is preferably about 180 to 300 ppm, more preferably about 200 to 240 ppm.
Next, the leek cut into a desired size is added to the treatment tank. The green onions are washed with water after harvesting, and cut into sizes according to the application, for example, half cuts with a width of 10 mm or 3 mm, round cuts with a width of 5 mm, etc., and a low temperature of 0 ° C. to 10 ° C. as necessary. Those stored in the above can be suitably used. In order to efficiently perform sterilization with a sodium hypochlorite aqueous solution, the amount of leek charged into the treatment tank ranges from 1: 2 to 1: 5 in the ratio of the mass of leek to the mass of sodium hypochlorite aqueous solution. Of these, it is preferable to set the ratio in the range of 1: 2 to 1: 3.
[0010]
Subsequently, vinegar is added to the treatment tank. As for vinegar, what has acidity within the range of 3-10 is preferable, and the range of the more preferable acidity is 4-5. The amount of vinegar input to the treatment tank is such that the ratio of the mass of vinegar to the mass of the sodium hypochlorite aqueous solution is in the range of 5: 1 to 5: 2, more preferably in the range of 5: 1 to 5: 1.5. It is preferable to set so as to be within.
After adding vinegar, the mixture is stirred uniformly and left for a predetermined time to perform an immersion treatment. The liquid temperature in this immersion treatment is normal temperature, specifically, preferably in the range of 16 to 25 ° C. If the dipping time is too short, the bactericidal effect becomes insufficient, and if it is too long, the onion changes in quality. Therefore, it is preferably in the range of 30 to 60 minutes, more preferably in the range of 35 to 45 minutes. In addition, let immersion time here be the time from the time of adding vinegar.
[0011]
After the immersion treatment in the mixed solution of sodium hypochlorite aqueous solution and vinegar, the leek is pulled up from the treatment tank and dehydrated. The dehydration treatment can be suitably performed using, for example, a dehydrator that includes a basket-like drum and drains water by rotating the drum at a high speed.
[0012]
After the dehydration treatment, an immersion treatment in an acidic phosphate aqueous solution is performed. As the acidic phosphate aqueous solution, an acidic sodium pyrophosphate (disodium dihydrogen pyrophosphate) aqueous solution, an acidic calcium pyrophosphate (calcium dihydrogen pyrophosphate) aqueous solution, an acidic sodium metaphosphate (sodium hexametaphosphate) aqueous solution, or the like is preferably used. It is done.
It is preferable to set the operating conditions of the immersion treatment in the acidic phosphate aqueous solution so that the leeks after the treatment are acidic.
For example, first, an acidic phosphate aqueous solution is prepared by mixing acidic phosphate and water in a treatment tank different from that used above. The concentration of acidic phosphate in this acidic phosphate aqueous solution is preferably about 1.5 to 3% by mass, more preferably about 1.8 to 2.0% by mass.
Then, the green onion that has been dehydrated is placed in the treatment tank, and after stirring uniformly, the green onion is immersed in an acidic phosphate aqueous solution after being left for a predetermined time. The liquid temperature in this immersion treatment is normal temperature, specifically, preferably in the range of 16 to 25 ° C. Moreover, since the effect by having been immersed in acidic phosphate aqueous solution will become inadequate when immersion time is too short, and the change of a leek will occur when too long, the inside of the range for 30-60 minutes is preferable, More preferably, 35-35 Within 45 minutes.
After the immersion treatment in the acidic phosphate aqueous solution, the leek is pulled up from the treatment tank and dehydrated again. This dehydration process can be performed using the same apparatus as the dehydration process after the immersion process in the sodium hypochlorite aqueous solution. The operating conditions for the dehydration treatment are preferably set so that the water content of the leek after dehydration is about 85 to 95% by mass.
[0013]
The sterilized green onion obtained in this way can be immediately used for the next step, or may be used for the next step after temporary storage. In the case of temporary storage, it is preferable to store refrigerated in a temperature range of 0 to 10 ° C. or store frozen. When storing frozen, it is preferable to store in a freezer at -18 to -30 ° C.
[0014]
In this embodiment, the sterilized green onion obtained above is mixed with a seasoning liquid prepared separately to produce a seasoning liquid for Negitro.
To prepare the seasoning liquid, first, after mixing food materials such as soy sauce, salt and starch, amino acids such as sodium glutamate, food additives such as citric acid, and water with a predetermined composition, heat, As soon as the mixture has boiled, the heating is stopped.
And the seasoning liquid obtained by doing in this way and the said sterilized green onion can obtain the seasoning liquid for negitro. The mixing ratio of the onion and the seasoning liquid is set so that the ratio of the mass of the onion to the mass of the seasoning liquid is preferably 3: 7, more preferably 4: 6.
Thereafter, the obtained seasoning liquid for Negitro is filled into a bag-shaped packaging material and vacuum-packed.
In order to avoid the bacterial growth temperature zone after mixing the seasoning liquid and leeks until the end of vacuum packaging, the liquid temperature of the seasoning liquid for leeks should be kept at 60 ° C or higher, preferably 65 ° C or higher. preferable. The propagation temperature range of bacteria is usually about 10 to 60 ° C.
[0015]
The packaged product (seasoning liquid for Negitro) obtained by vacuum packaging is cooled to about 5 to 10 ° C. In this cooling step, it is preferable to quickly pass through the bacterial propagation temperature zone. For example, it is preferable to cool to a predetermined temperature within 30 minutes using running water of about 5 ° C.
When storing and circulating the packaged product (seasoning liquid for negitoro) after cooling, it is preferable to keep it at 10 ° C. or lower. You may store and distribute | circulate in a refrigerator, and you may store and distribute | circulate in a frozen state. By maintaining the package (seasoning liquid for negitoro) at 10 ° C. or less, preferably about 7 ° C., quality deterioration of the seasoning liquid for negitoro can be prevented and storage stability can be improved.
[0016]
In this embodiment, using the above-obtained seasoning liquid for Negitro, Negitro is manufactured as follows.
First, a tuna fish piece is pretreated by immersing it in a treatment solution containing salts and alkalis. The treatment liquid is prepared by dissolving salts and alkalis in water.
As the salts, NaCl, KCl, CaCl, MgCl and the like are suitable. Any one of these salts may be used, or two or more thereof may be used. Preferably NaCl is used. The amount of the salt used is preferably about 0.2 to 4 parts by mass with respect to 100 parts by mass of the fish meat piece, and the concentration of the salt in the treatment liquid is preferably about 1.5 to 7 mol%.
As the alkali, NaHCO 3 , Na 2 CO 3 , KHCO 3 , K 2 CO 3 , NH 4 HCO 3 and the like are suitable. Any one of these alkalis may be used, or two or more thereof may be used. Preferably NaHCO 3 is used. The amount of alkali used is preferably about 0.1 to 2.7 parts by mass with respect to 100 parts by mass of the fish meat piece, and the concentration of alkalis in the treatment liquid is preferably about 0.3 to 3 mol%.
In the treatment liquid, as other components, sugars such as xylit, sorbitol, glucose, oligosaccharide, altotetraose, galactose, fructose, lactose, sugar, sucrose, maltose, and glucose; vitamin C agent; vitamin E agent; amino acid An additive such as a seasoning may be added as appropriate.
[0017]
The fish pieces to be immersed in the treatment liquid are preferably finely cut, and the remaining pieces processed into various fillets are preferably used.
The immersion time of the fish pieces in the treatment liquid is preferably about 20 to 40 minutes, more preferably about 30 minutes. It is preferable to stir immediately after immersing the piece of fish meat and then leave it. The stirring time is preferably about 3 to 10 minutes, more preferably around 5 minutes. In addition, the temperature of the fish pieces when immersed in the treatment liquid is preferably 0 to 10 ° C, and the liquid temperature of the treatment liquid is preferably about 10 to 25 ° C.
[0018]
Next, the pretreated fish piece is pulled up from the processing solution and finely cut with a chopper or the like to obtain a fish piece for negitoro.
And Negitro is obtained by mixing the obtained fish meat pieces and the seasoning liquid for Negitro obtained above. At this time, in addition to the seasoning liquid for Negitro, the additives listed above may be added to the fish meat pieces.
[0019]
According to the present embodiment, by adding vinegar to the sodium hypochlorite aqueous solution, it is possible to obtain a stronger bactericidal effect than the case where the leeks are simply immersed in the sodium hypochlorite aqueous solution without adding vinegar. Can do.
In addition, after immersing the green onions in a mixed solution of sodium hypochlorite aqueous solution and vinegar and then acidifying by immersing in an acidic phosphate aqueous solution, the green onions are immersed in the mixed solution of sodium hypochlorite aqueous solution and vinegar. Compared with a simple case, it is possible to suppress deterioration over time and improve storage stability.
Furthermore, after immersing in a mixed solution of sodium hypochlorite aqueous solution and vinegar, dehydration and then immersing in acidic aqueous phosphate solution, the acidic aqueous phosphate solution can easily soak into the leeks, and acidic phosphoric acid The effect of salt can be obtained efficiently.
Moreover, a green onion can be adjusted to a preferable water content by performing a dehydration process after being immersed in acidic phosphate aqueous solution. In addition, you may perform a dehydration process 3 times or more.
[0020]
Therefore, according to the sterilization method of the present embodiment, without heating, leeks and can be highly bactericidal, while the number of general bacteria untreated leek is usually 10 five, after sterilization The number of general bacteria can be reduced to 10 2 to 10 3 .
Moreover, the green onions after sterilization have a texture and flavor comparable to untreated green onions, and even when thawed after freezing, the texture and flavor are less degraded.
Therefore, the leek sterilized in this way can be suitably used as a raw material for fresh processed food for raw food.
Moreover, since the seasoning liquid for leektro of this embodiment uses the leek sterilized highly by non-heating in this way, it can be used suitably as a raw material of fresh processed food for raw food.
[0021]
Furthermore, the onion trowel of this embodiment is a mixture of a seasoning liquid for leeks that is a combination of a non-heated and highly sterilized green onion and a seasoning liquid, and is mixed as a fish slice, so it is good as a fresh processed food for raw food. Have a good hygiene level.
In addition, tuna fish pieces are pretreated with alkalis in advance, so that the quality of the fish pieces is stabilized and quality deterioration is suppressed compared to the case where the pretreatment is not performed, and the shelf life is improved. Moreover, even when thawed after freezing, there is little deterioration of the fish pieces.
[0022]
In the above embodiment, an aqueous solution containing salts and alkalis was used to pretreat the tuna fish pieces. However, pretreatment using salts and alkalis were used for the fish pieces. The pretreatment may be performed separately. For example, after immersing a piece of fish meat in an aqueous salt solution, it can also be immersed in an aqueous alkaline solution. The order of immersion may be reversed.
In the above-described embodiment, the seasoning liquid for negitro is mixed immediately after chopping fish pieces into strips for negitotro. However, the strip of meat for negitro and the seasoning liquid for negitotro are separately packaged for storage and / or storage. Of course, both may be mixed after being distributed.
[0023]
Moreover, in the said embodiment, the leek and the tuna fish fine piece were combined, and leektro was manufactured, However, Not only a tuna but various fish meat pieces can be used similarly and various fresh processed foods for raw foods can be manufactured. .
Moreover, although the said embodiment demonstrated the example which sterilizes a leek, the method of this invention is applicable also to vegetables other than a leek, and can also be applied also to the sterilization of fish eggs, such as a number child and a braid.
[0024]
【Example】
Hereinafter, specific examples will be shown to clarify the effects of the present invention.
(Example)
As an example, Negitro was manufactured according to the procedure of the above embodiment.
In addition, as a comparative example, a green onion was manufactured in the same manner as in the example except that the green onion was not sterilized and a green onion cut after washing with water was used instead of the sterilized green onion.
Just after the production of the Negitro of the Example and the Negitro of the Comparative Example, 30 panelists sampled and asked about the difference in flavor and texture, 27 responded that there was no difference.
In addition, the Negitro of the example and the Negitro of the comparative example were stored in a -20 ° C freezer immediately after the production, taken out from the freezer one week later and naturally thawed at -10 ° C, and sampled to 30 panelists. And 25 respondents answered that there was no difference.
[0025]
【The invention's effect】
As described above, according to the present invention, raw materials for fresh processed foods such as leeks can be highly sterilized without heating.
Claims (6)
塩類及びアルカリ類を含む処理液に浸漬させて前処理された魚肉片と前記ネギトロ用調味液とを混合することを特徴とする生食用生鮮加工食品の製造方法。Immersing the leek into aqueous sodium hypochlorite, which was added with vinegar was left for a predetermined time, after dehydration, to immersion the leek acidic aqueous phosphate solution, and the this green onion which is sterilized without heating in this way Is mixed with a separately prepared seasoning liquid to make a seasoning liquid for Negitro,
Method of manufacturing for raw fresh foods, which comprises mixing the salts and alkalis before by immersing in the treatment liquid containing the treated fish meat pieces and the Negitoro for seasoning liquid.
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