JP3874644B2 - Method for producing fish food and cooking method for high-pressure processed fish food - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing fish food and a method for cooking high-pressure processed fish food.
[0002]
[Prior art and problems to be solved by the invention]
Boiled, baked, or steamed, cooking fish, whether at home or at traders, the fish may become too soft and inconvenient to handle when it is handled (such as when transferred to a container). I felt the texture was unsatisfactory.
[0003]
Most of the fish-packed vacuum-packed foods that are marketed are simply vacuum-packed with fish and seasoning liquid, and from the seasoning liquid to fish at the stage of fresh production (freshly vacuum-packed with fish and seasoning liquid) Because there is almost no soaking of taste, it feels tasteless for 3-4 days. In order to make up for that taste, you have to use a deep seasoning liquid, and as a result, the deeper the seasoning liquid moves to the fish, and the color of the seasoning liquid becomes fish. In addition to lowering the taste and appearance, the amount of salt infiltrated into the fish from the seasoning liquid and the amount of salt directly ingested from the thick seasoning liquid were combined to consume a considerable amount of salt. However, when considering simple fish dishes that can be easily and easily eaten at home, and fish foods that can be eaten by elderly people as well, the traditional package of fish and seasoning together in a vacuum package is the most convenient. It is a highly product.
[0004]
Therefore, it is possible to prevent the body from collapsing due to handling (transfer of containers) after cooking, and to reduce the taste of the seasoning liquid (mainly salinity) and color that have been vacuum-packed together, even after the days have passed. We have invented a method for producing a simple fish dish that can be eaten easily and easily at home, while at the same time being able to be eaten by elderly people as well.
[0005]
[Means for Solving the Problems]
The gist of the present invention will be described with reference to the accompanying drawings.
[0006]
As the primary treatment, and raw fish, soy sauce, miso, mirin, and the high pressure treatment of 100MPa~900MPa and vacuum packed together and seasoning liquid containing any of lees, once fish protein in the raw state As the secondary treatment, the fish that had undergone the primary treatment and any of the soy sauce, miso, miso, and sake lees that had a lighter taste than those used in the primary treatment were included. The present invention relates to a method for producing a fish food characterized by vacuum-packaging together with a seasoning liquid.
[0007]
Moreover, when eating the fish food manufactured by the manufacturing method of Claim 1 , it is based on the cooking method of the fish food of the high pressure process characterized by cooking with a microwave oven or hot water .
[0008]
DETAILED DESCRIPTION OF THE INVENTION
An embodiment of the present invention (how to carry out the invention) considered to be suitable will be briefly described with reference to the drawings, showing its effects.
[0009]
Vacuum packed together with raw fish and seasoning liquid containing soy sauce, miso, miso, or sake lees, and high-pressure treatment of 100MPa ~ 900MPa, once denatured and solidified fish protein in the raw state The protein of the fish is denatured and coagulated once more by cooking at the time, improving the mass of the whole fish after cooking, and the collapse of the fish during handling after cooking (such as transferring to a container) and the nutrition and taste of the fish Suppresses the outflow of ingredients, and further improves the texture peculiar to fish.
[0010]
As a primary treatment, vacuum-pack together the raw fish and seasoning liquid containing soy sauce, miso, miso, or sake lees, and season the fish with high pressure from 100MPa to 900MPa. Then, as a secondary treatment, vacuum-packing the fish that has been subjected to the primary treatment and the seasoning liquid containing any of soy sauce, miso, miso, or sake lees with a light taste, Prevent the cloudiness of the seasoning liquid due to drip, improve the appearance, reduce the amount of salt soaked into the fish from the seasoning liquid over the course of the day, and by using a thin seasoning liquid, also reduce the amount of salt taken directly from the seasoning liquid, Reduce salt intake to a very low level as a single dish at home.
[0011]
As a cooking method when eating the fish food described above, it can be eaten easily, easily and deliciously by microwave cooking or retort cooking.
[0012]
For example, a soft resin bag is vacuum-packed with a seasoning solution containing raw fish and any of soy sauce, miso, miso, and sake lees, and subjected to high pressure treatment of 100 MPa to 900 MPa. Microwave and retort cooking when eating.
[0013]
The products that have been marketed so far are only packed together with raw fish and seasoning liquid, so as with general cooking methods, when cooking (when transferring to a container, etc.) It was inconvenient because it was easy to collapse.
[0014]
Applying high-pressure treatment of 100MPa or more and 900MPa or less, once denatured and solidified the fish protein in the raw state, once again denatured and solidified the fish protein by heat cooking, the handling after cooking (transfer to the container This prevents the loss of crucibles and the outflow of nutrients and umami components of fish, and is not too soft and not too hard. As a primary treatment, there is a problem with the deterioration of the taste and appearance, such as the problem that the seasoning liquid becomes cloudy due to the drip of the fish that occurs during high pressure processing, the appearance deteriorates, the taste and color of the seasoning liquid moves to the material over time, and it becomes too salty. , Vacuum-pack the fish and seasoning liquid (mainly salty) together and apply high-pressure treatment of 100MPa to 900MPa to produce a fish drip that makes the seasoning liquid turbid. Season the fish to eliminate it. As a secondary treatment, by vacuum-packing together the high-pressure processed fish and the lightly seasoned liquid, the clear seasoned liquid is maintained, and the taste and color transfer from the seasoned liquid to the fish over the course of days is suppressed. By reducing both the salt soaked into the fish and the salt ingested from the seasoning liquid, the fish food can be reduced in overall salt intake.
A thick seasoning liquid and a thin seasoning liquid are used separately, and the amount of the seasoning liquid used can be reduced by using a high-pressure treatment together. This leads to a cost reduction of the seasoning liquid.
[0015]
This high-pressure treatment has been confirmed by experiments that the above effect cannot be obtained at 100 MPa or less, and conversely, if the pressure is too high, the effect is obtained, but the high-pressure treatment itself is expensive. For example, 100 MPa to 900 MPa The following high pressure treatment is preferable because the above-described effects can be surely obtained and the cost is not increased.
[0016]
It has been confirmed that this effect cannot be obtained in 1 minute or less in this high-pressure treatment, and conversely, if it takes too long, the effect is obtained, but it still costs money. For example, 1 to 30 minutes The following high-pressure treatment is preferable because the above-described effects can be surely obtained and the cost is not increased.
[0017]
It has been confirmed that this effect cannot be obtained when the water temperature is below the ice temperature. It should be noted that if the temperature is too high, the cost is increased and heat denaturation of the protein occurs. Therefore, for example, when the high-pressure treatment is performed in water at 0 ° C. or higher and 55 ° C. or lower, the above-described effects can be surely obtained and the cost is increased. This is preferable because it does not take much time.
[0018]
【Example】
Specific examples of the present invention will be described.
[0019]
This embodiment is a fish food that is vacuum-packed in a soft resin bag together with a seasoning liquid as silvery fillet as a fish, subjected to a high pressure treatment of 400 MPa, and cooked when eaten.
[0020]
More specifically, first, silver and a seasoning liquid of 30% of its weight are vacuum packed in a soft resin bag, subjected to a high pressure treatment of 400 MPa, and held for 10 minutes.
[0021]
<Example 1>
Hardness is measured with a rheometer (Fudo Kogyo Co., Ltd., NRM-2010J) as an indicator of difficulty in collapsing and improving texture. Before and after the high pressure treatment, measurement was performed after cooking.
The high pressure treatment increased the hardness by 37% compared to the untreated one. As a result, it was possible to prevent the body from being destroyed by handling after cooking. Furthermore, regarding the texture, the high-pressure treatment was more crisp and felt better.
[0022]
<Example 2>
Measure salt concentration as an indicator of taste penetration. Before and after the high pressure treatment, the measurement was performed after the heat treatment. As shown in FIG. 2 , the sample subjected to the high-pressure treatment had a better taste permeation than the sample not subjected to the high-pressure treatment, and the difference was significantly increased over time. As a result, the high-pressure treatment makes it easier for the taste to penetrate, and the concentration of the seasoning liquid can be reduced, thereby reducing costs and further reducing the taste and color transfer from the seasoning liquid to the material.
[0023]
Further, it was visually confirmed that the color of the body was white when high-pressure treatment was performed, and the color shift of the seasoning liquid with the passage of days was much suppressed as compared with the case where the high-pressure treatment was not performed.
[0024]
【The invention's effect】
And raw fish, sauce, miso, mirin, for vacuum-packed to a high pressure treatment of 100MPa~900MPa together and seasoning liquid containing any of the lees were denatured coagulated once fish protein in the raw state, The protein of the fish is denatured and solidified once more by cooking at the time of eating. Suppresses outflow of umami ingredients and improves the peculiar texture of fish.
[0025]
As the primary treatment, and raw fish, soy sauce, miso, mirin, since with a seasoned fish by the high pressure process 100MPa~900MPa and vacuum packed together a seasoning liquid containing any of lees, two As the next treatment, the primary treatment is carried out by vacuum-packing together the fish that has undergone the primary treatment and the seasoning liquid containing any of soy sauce, miso, miso, and sake lees that are lighter than those used in the primary treatment. The amount of salt taken directly from the seasoning liquid is reduced by preventing the turbidity of the seasoning liquid caused by the drip of the fish that was produced in the past, improving the appearance, reducing the amount of salt soaked into the fish from the seasoning liquid over time, and using a thin seasoning liquid Therefore, the salt intake is greatly reduced as a dish to be eaten at home.
[0026]
As a cooking method when eating the fish food described above, it can be eaten easily, easily and deliciously by microwave cooking or retort cooking.
[0027]
A thick seasoning liquid and a thin seasoning liquid are used separately, and the amount of the seasoning liquid used can be reduced by using a high-pressure treatment together. This leads to a cost reduction of the seasoning liquid.
[Brief description of the drawings]
1 is a table showing changes in hardness before and after high-pressure treatment in Example 1. FIG.
FIG. 2 is a graph showing the salt content in the material before and after the high-pressure treatment of Example 2.

Claims (2)

As the primary treatment, and raw fish, soy sauce, miso, mirin, and the high pressure treatment of 100MPa~900MPa and vacuum packed together and seasoning liquid containing any of lees, once fish protein in the raw state In addition to denatured coagulation and seasoning the fish, as a secondary treatment, the fish that had been subjected to the primary treatment and soy sauce, miso, miso, sake lees that were lighter than those used in the primary treatment were included A method for producing a fish food comprising vacuum-packing together with a seasoning liquid. A method for cooking high-pressure processed fish food, characterized in that when the fish food produced by the production method according to claim 1 is eaten, it is cooked with a microwave oven or hot water .

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