JP3913239B2 - Fish processing method and processed fish products - Google Patents

Description

  The present invention relates to a fish processing method and a processed fish product.

  The inventor previously inserted an injection tube into the epidermis or subcutaneous tissue of a fish, and injected a gas containing smoke or a smoke component and saline or a solution of various salts through the injection tube. In addition, a fish processing method has been proposed in which various components contained in a solution are diffused into fish meat in a short time to season the fish with a salmon product (Patent Document 1). According to this method, various components can be scattered in the meat in a very short time, and it has an epoch-making significance in the point that it is possible to create a salmon product that can taste the finished fish taste.

  Moreover, the inventor has proposed a fish processing method in which a smoke solution containing a smoke component is applied to fish to season the fish with a fish product (Patent Document 2). This method has a revolutionary significance in that a product close to the soot treatment can be produced by, for example, a simple soaking operation without performing a difficult soot treatment, and has been well received in the industry. .

JP 2002-369650 A JP 2004-033014 A

  However, in the conventional fish processing method described above, when the fish meat is seasoned by infiltrating various components contained in the gas / liquid, an injection needle or injection nozzle is inserted into the fish body to inject the gas / solution. However, complicated operations such as bringing the cut and cut fish meat into contact with gas or liquid, or incising the heart portion of the fish body to return the liquid from the heart portion to the blood vessel of the fish body are required.

  In addition, since the degree of penetration of various components contained in the gas / liquid varies depending on the size of the fish body and the lipid content, in the conventional fish processing method described above, the various components contained in the gas / liquid are uniformly distributed in individual fish meat. It was difficult to improve the quality and taste of the fish meat evenly by bringing them into contact with the fish.

  The present invention solves this problem by finding problems in improving the quality and taste of fish using conventional fish processing methods, and repeating research and experiments through trial and error. By using agitation respiration, which is a biological reaction, various components mixed in the fish breeding environment water are efficiently absorbed and accumulated in the fish body, so that the quality and quality of each fish can be uniformly and without complicated work. An extremely useful fish processing method and processed fish product capable of improving the taste are provided.

  The gist of the present invention will be described.

  Disperse or mix soot smoke or soot solution in which the soot component is dissolved by bringing it into contact with water or an aqueous solution in the breeding environment water where the fish migrate and dissolve the soot component in the breeding environment water Further, the present invention relates to a fish processing method characterized in that the smoke component dissolved in the breeding environment water is absorbed and accumulated in the fish body by respiration of the fish to improve the quality and taste of the fish.

  2. The smoke according to claim 1, wherein non-oxygen dry distillation smoke or a product obtained by removing unnecessary substances such as soot and tar components from smoke generated by limiting the amount of oxygen is used. It relates to fish processing methods.

  Moreover, food additives such as antioxidants, pH adjusters, seasonings and the like are mixed in the breeding environment water, the food additive is dissolved in the breeding environment water, and the food additive dissolved in the breeding environment water is used as fish. The fish processing method according to any one of claims 1 and 2, wherein the quality and taste of the fish are improved by absorbing and accumulating in the body of the fish by respiration.

  The smoke or the smoke liquid is dispersed or mixed so that the concentration of carbon monoxide dissolved in the breeding environment water is 0.2 to 10 cc / L. This relates to the fish processing method described in item 1.

  Further, pure oxygen is brought into contact with the breeding environment water, and the oxygen concentration dissolved in the breeding environment water is brought into contact with the fish so that the fish can stably survive. This relates to the fish processing method described in item 1.

  In addition, the present invention relates to a fish processing method characterized in that the fish obtained by the fish processing method according to claims 1 to 5 is immersed in a broth as it is or after being disassembled and cut.

  A fish processing method characterized in that the fish obtained by the method for processing fish according to claims 1 to 5 is given a liquid smoke by diffusing the liquid into the meat through blood vessels using the liquid as a perfusate. It is related to.

  Further, the present invention relates to a processed fish product characterized in that the fish obtained by the method for processing fish according to claims 1 to 7 is frozen as it is or after being disassembled and cut.

  Since the present invention is configured as described above, the smoke component dissolved in the breeding environment water is taken into the body of the fish through respiration, and comes into contact with the fish meat in a very short time via the blood vessels. Since it is absorbed and accumulated, for example, it is possible to efficiently absorb and accumulate smoke components even in the fish meat of individual fishes with different sizes and lipid contents, and this can be done efficiently without complicated operations. The fish meat that has absorbed and accumulated smoke components improves the taste and improves the taste, and the smoke component imparts antioxidant properties to the fish meat, preventing the bloody portion from being methed during frozen storage. The raw odor of fish meat and biological odor derived from environmental water (diosmin) can be reduced, and the smoke can be calmed by the smoke component, making it easier to handle the fish and improving the processing efficiency. In addition, for example, when phlegm is mixed, it is a very useful fish processing method, such as very easy adjustment of the smoke component concentration in the breeding environment water.

  In addition, according to the invention described in claim 2, the fish using the breeding environment water in which the smoke component with excellent practicability that exhibits the quality and taste improvement effect of the fish of the present invention is more reliably exhibited is dissolved. It becomes a processing method.

  Further, according to the invention of claim 3, for example, the fish meat that has been infiltrated with a seasoning as a food additive is seasoned to improve the taste, and the fish meat that has been infiltrated with an antioxidant, a pH adjuster, etc. Thus, it is a fish processing method that more reliably exhibits the effect of improving the quality and taste of the fish of the present invention, such as improved storage stability.

  Moreover, according to the invention of claim 4, by diffusing the soot or mixing the smoked liquid so that the dissolved amount of carbon monoxide in the breeding environment water is 0.2 to 10 cc / L. Can calm down the fish body. For example, if the amount of dissolved carbon monoxide is gradually increased from 0.2 cc / L to 10 cc / L by diffusing the smoke or mixing the smoke, the fish will not react normally. It is possible to perform a series of controls that become an excited state through a reaction state and eventually become a sedated state, making the processing of fish more efficient and improving the quality of fish that can cause changes in the meat quality of the fish meat. It becomes the fish processing method which can delay the meat quality change of fish meat by suppressing intense exercise.

  Further, according to the invention described in claim 5, the dissolved oxygen concentration in the fish breeding environment water is set to such a level that the fish can stably survive, so that the fish can be migrated in the breeding environment water in a stable state. In this case, respiration is smooth, and a useful fish processing method can be achieved, for example, the dissolved components in the breeding environment water can be taken into the fish body better.

  Moreover, according to the invention of Claim 5, 6, it becomes the fish processing method which provided the smoke component which was further excellent, for example by the liquid immersion immersion or the liquid perfusion process of the fish of the conventional applicant.

  In addition, according to the invention described in claim 7, since the anti-oxidation property is imparted to the fish meat by the smoke component, the formation of bloody portions during frozen storage is prevented, and after thawing even if frozen for a long time This is a processed fish product with extremely high added value, which can obtain high-quality fish meat with high freshness and complex taste.

  DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention that are considered suitable (how to carry out the invention) will be briefly described with reference to the drawings, illustrating the operation of the present invention.

  If the soot smoke, or the soot solution in which the soot component is dissolved by bringing the soot smoke into contact with water or an aqueous solution, is dispersed or mixed in the breeding environment water in which the fish migrate, the soot component dissolves in the breeding environment water. This smoke component is absorbed and accumulated in the body of fish by respiration of fish.

  In other words, the fish took the water taken from the mouth between the comb-shaped fin valves and discharged it from the opening of the body wall under the lid, but on the surface of each one of the fin valves A very thin plate-like secondary sputum that is parallel to the water flow is lined up, and capillaries are tightly packed just below the extremely thin cells of the secondary sputum. If the smoke component is dissolved in the breeding environment water flowing through the surface of the secondary soot valve, the smoke component dissolved in the water will be taken into the capillaries as well as the dissolved oxygen in the water. .

  Therefore, the smoke component taken into the capillaries circulates in the blood vessels of the whole fish body without being absorbed and is absorbed and accumulated in the fish meat through the blood vessels, thereby improving the quality and taste of the fish.

  In addition, when the smoke is used as an oxygen-free carbonized smoke or a product obtained by removing soot and tar components from soot generated by limiting the amount of oxygen and burning it, the quality and taste of the fish is more reliably confirmed. Is improved.

  Moreover, food additives such as antioxidants, pH adjusters, seasonings and the like are mixed in the breeding environment water, the food additive is dissolved in the breeding environment water, and the food additive dissolved in the breeding environment water is used as fish. When it is absorbed and accumulated in the body of fish by respiration of fish, for example, fish meat that has been infused with seasonings as a food additive is seasoned to improve umami, and fish meat that has been impregnated with antioxidants, pH adjusters, etc. Improves the storage stability.

  In addition, when the smoke or the smoke is dispersed or mixed so that the concentration of carbon monoxide dissolved in the breeding environment water is 0.2 to 10 cc / L, oxygen respiration is suppressed by the carbon monoxide. The fish body is sedated. For example, if the amount of mixed liquid is changed so that the dissolution amount of carbon monoxide in the breeding environment water gradually increases from 0.2 cc / L to 10 cc / L, the fish changes from a normal reaction to a non-reaction state. After that, it becomes excited and eventually becomes sedated.

  Further, when pure oxygen is brought into contact with the breeding environment water and the oxygen concentration dissolved in the breeding environment water is brought into contact with the fish so that the fish can stably survive, the oxygen concentration in the breeding environment water may be excessive or insufficient. The fish body is stabilized and the fish body is normally migrated in the breeding environment water, and the respiration is smooth.

  Further, the fish obtained by the method for processing fish according to claims 1 to 4 is immersed in the sap as it is or after being dismantled, or the fish is obtained by the method for processing fish according to claims 1 to 4. When the liquid is used as a perfusate and diffused into the meat via blood vessels to give the liquid, the smoke component in the liquid is further increased by, for example, the conventional applicant's fish immersion or liquid perfusion treatment. The effect of improving the quality and taste of fish is more surely given to fish.

  In addition, when the fish obtained by the fish processing method according to claims 1 to 6 is frozen as it is or after being disassembled and cut and then frozen, the anti-oxidation property is imparted to the fish meat by the smoke component, so High-quality fish meat with high freshness and improved complex taste after thawing can be obtained even after long-term freezing.

  Specific embodiments of the present invention will be described with reference to the drawings.

  In the present embodiment, as shown in FIG. 1, a smoke disperser 2 for supplying smoke is attached to a closed water tank 1 into which a predetermined amount of breeding environment water is introduced, and smoke is generated. The oxygen and soot components are dispersed and dissolved in the breeding environment water, and the oxygen and soot components dissolved in the breeding environment water are absorbed and accumulated in the fish body by fish respiration. And improving taste.

  The said closed water tank 1 uses the water tank generally used for fish culture. Moreover, the said breeding environment water introduce | transduced into this closed water tank 1 employ | adopts suitably the aqueous solution containing the component required as water, such as seawater and river water, or the living environment water of fish.

  The gas disperser 2 is for efficiently supplying pure oxygen into the breeding environment water, and specifically employs a fine bubble disperser or the like. Specifically, a tube is connected to the gas distributor 2 and connected to an oxygen cylinder to supply pure oxygen into water. More specifically, the pure oxygen is kept at a dissolved oxygen concentration that allows fish to survive stably in the breeding environment water. In this way, by making the oxygen concentration in the breeding environment water not excessive or insufficient for the survival of the fish, the fish body is stabilized, and the fish in the breeding environment water normally migrates, and the respiration of the fish at that time Performed smoothly.

  In addition to the pure oxygen of this embodiment, air may be dispersed. However, when pure oxygen is used, oxygen can be dissolved more efficiently in the breeding environment water.

  The soot generation device 3 employs, for example, a soot generation device (Japanese Patent Laid-Open No. Hei 8-298925) developed by the applicant in order to efficiently supply soot or dry soot to the breeding environment water. .

  The soot generated from the soot generator 3 is introduced into the circulation pump 6 after passing through a buffer bag temporarily stored from the soot supply pipe 4 connected to the soot generator 3. The pipe 4 is provided with a flow meter 5 so that the flow rate of smoke injected into the circulation pump 6 can be grasped.

  The circulation pump 6 is also connected to the circulation pump 6 with an introduction pipe 7 for introducing the breeding environment water in the closed water tank 1, and the breeding environment water is fed into the closed water tank 1 through the circulation pump 6. Is led continuously.

  Therefore, the soot supplied from the soot supply pipe 4 to the circulation pipe 6 and the breeding environment water introduced from the introduction pipe 7 are mixed and dispersed in the circulation pipe 6 so that the soot is kept in the breeding environment water. The smoke component is dissolved, and the breeding environment water in which the smoke component is dissolved is led out from the outlet pipe 8 to the closed water tank 1.

  Further, in the present embodiment, the solubilities of smoke are arbitrarily set by providing a valve 9 in the middle of the outlet pipe 8 of the circulation pump 6, and a stationary mixer 10 and a pressurized tank 11 are provided. In addition, the smoke can be instantaneously supersaturated and dissolved in the breeding environment water, and as a result, the smoke component can be more efficiently dissolved in the breeding environment water. That is, no air bubbles are visually present in the breeding environment water of the closed water tank 1 at this time, and it is almost completely dissolved. Therefore, it is possible to prevent the smoke that does not dissolve in the breeding environment water from being released as it is into the working environment atmosphere.

  In addition to the present embodiment, soot smoke may be dispersed in the breeding environment water using a gas disperser such as an air stone, but the dissolution efficiency of the soot component in the breeding environment water decreases.

  In this embodiment, the soot is dispersed in such an amount that the amount of carbon monoxide dissolved in the breeding environment water gradually increases from 0.2 cc / L to 10 cc / L or less.

  In this way, fish activity can be controlled by changing the amount of carbon monoxide dissolved, which is an indicator of soot. That is, as the amount of carbon monoxide dissolved increases, the fish changes from a normal reaction to a non-reaction state and then enters an excited state and eventually becomes sedated. Therefore, the excitement of the fish that can cause changes in the meat quality of the fish meat is suppressed and the fish is easy to handle, so that the workability in fish processing can be improved.

Among the soot components that dissolve, acetylene is excluded (CO, CH ₄ , C ₂ H ₄ , C ₂ H ₆ , C ₃ H ₈ , C ₃ H ₆ ), etc., and the solubility is 0.01 at normal pressure. Although it is in a certain range of .about.0.16 mL / mL and can be used as an index, this example uses carbon monoxide having a relatively large component amount ratio as an index.

  Further, in this embodiment, a closed tub 12 is provided in the closed water tank 1 in order to minimize soot pollution in the working environment atmosphere. Specifically, the smoke released into the atmosphere without being dissolved in the breeding environment water is discharged through the duct 13 to the outside of the work environment.

  Moreover, you may mix soot in water instead of soot in a present Example. In that case, for example, the smoke generated by the soot generator developed by the applicant (Japanese Patent Laid-Open No. Hei 8-298925) is removed from the soot and tar components by a washing cylinder or the like, and then the air is turned off or air is mixed In such a state, it is preferable that a soot solution in which smoke components are dissolved in water or an aqueous solution in a pressurized state by a mixer or a contact cylinder is mixed by a liquid disperser or the like. In this way, the soot (smoke component) generated from the soot generation device is liquefied into a soot liquid containing a desired concentration of the soot component in advance, so that the soot in the fish breeding environment water Adjustment of the component concentration becomes very easy, and it becomes a method with excellent reproducibility in improving the quality and taste of fish.

  In this example, while the dissolved oxygen amount is set to a predetermined amount, the dissolved amount of carbon monoxide as an index is set to 0.2 cc / L or more, and the concentration is gradually increased so as not to be excited over time. The reaction becomes non-responsive to the stimulus, and then the dissolution concentration is increased to 10 cc / L or less. Finally, after lying on the back, the process ends.

  According to the present embodiment, the smoke component dissolved in the breeding environment water can be taken into the body in a very short time by respiration of fish. That is, the smoke-derived seasoning component contained in the smoke gives the fish a “hidden taste” seasoning that is generally performed in cooking.

  In addition, you may mix a food additive in the said closed water tank 1 of a present Example. As food additives, solid, liquid or gaseous antioxidants, pH adjusters, seasonings that can be taken in by respiration of fish and seasoned, preserved or improved quality of fish meat Adopt appropriate fees according to the purpose. Further, the amount of the food additive added is that there is no hindrance to the survival of the fish in the breeding environment water, and it is surely taken in by respiration of the fish so that the seasoning, quality maintenance or quality improvement of the fish meat of the fish can be achieved. Mix as much as possible.

  In addition, the fish obtained by the above-described method for processing fish according to the present embodiment can be used as it is or after being disassembled and cut. In that case, the smoke component in the smoke liquid not only absorbs the smoke, but also penetrates and absorbs the fish meat from outside the body, which improves the quality and taste of the fish meat more reliably. The effect can be demonstrated.

  In addition, fish subjected to the above treatment may be stored frozen as it is or after being dismantled, and in that case, the anti-oxidation property is imparted to the fish meat by the smoke component, so that the bloody part during frozen storage is met High-quality fish meat with high freshness and a complex taste of taste after thawing can be obtained even when stored frozen for a long period of time.

  Next, the difference between soot and smoke in the present embodiment will be described.

  Although the definition of smoked liquid is unclear, the judgment in Japan is that it is limited to “dissolved in aqueous solution”, so here it is assumed that smoke (gas component) is dissolved in aqueous solution The reason for the difference between the smoke-treated product and the smoke-treated product is that when the smoke is dissolved in the aqueous solution, the solubility ratio of each component varies depending on the solubility of each component, and the fish meat is brought into contact with the smoked liquid and the smoke component In the process of moving the gas, there is a large difference in the content of the moving component, mainly due to the large difference in the gas component.

  Also, among the soot, dry soot is also called wood gas. Not only is the concentration of each main component high, but there are many unstable components, so oxidation proceeds rapidly in the presence of oxygen when it is used as smoke. It is empirically known to cause changes in smoke odor.

The feature of the smoke component is that it is a mixture of solid, gas, and liquid components, and the main component is unknown. Since each component has a different solubility in water, soot smoke and a smoke solution in which it is dissolved in water have different dissolution ratios. This is expected to be the difference between the smoke-treated and the smoke-treated. It is extremely difficult to describe the difference in the composition because the smoke component exceeds 400 types even with the component currently known. However, it is a well-known fact that it is known sensuously that smoke treated products and smoke treated products are clearly different. Japanese Patent Application Laid-Open No. 2004-033014 describes a method of bringing the soaking process closer to the soot process based on the above contents. Table 1 below shows the solubility of the gas components confirmed in the smoke.

  The unique musty odor that occasionally occurs in freshwater fish is known to be absorbed into the fish body through the respiration of diosmine, which is proliferated in the environmental water. Similarly, when a kerosene leak accident occurs upstream of a freshwater fish pond, Odor shifts to fish meat. On the other hand, as means for removing odors from the fish bodies in which these accidents have occurred, means for taking a long time until the odors disappear in clean water are taken.

  In the breeding environment water in which nitrogen and oxygen dissolve in supersaturation, it is known in the farming field that gas bubbles are generated in the body and blood vessel occlusion occurs (gas disease), and countermeasures are taken.

  In saltwater fish, each salt present at a higher concentration than the body fluid is taken into the body through the salmon. For this reason, it is known that saltwater fish are discharged outside the body by the sodium pump action in the body and maintained at a constant salt concentration in the body. In addition, when a fish disease occurs, a therapeutic agent such as an antibiotic is made into an aqueous solution to be absorbed and absorbed, so that it may accumulate in the body and become a social problem. These phenomena indicate that gas, liquid, and solid components dissolved in water during respiration are absorbed into the body, accumulated, and released outside the body.

  The shape of each valve is diverse, but the leaf-shaped secondary valve is very thin, and the capillaries that allow the red blood cells to barely pass under the thin epithelium are lined up and this is the main stage of gas exchange.

  Therefore, the water flowing on the surface of the heel comes into contact with the vascular endothelium through the edge of each cell of the buttock (capped cells, supporting cells, basement membrane and wall column cells). These layers are all thin and have a thickness of 0.2 to 23 μm (average value is 0.5 to 5.6 μm), which is very similar to the alveolar epithelium and facilitates gas exchange. The breathing action in fish is that oxygen dissolved in water is taken into the body by respiration, and carbon dioxide produced in the body is discharged into the environmental water through the reed. In saltwater fish, excess salt is discharged through the salmon and the body concentration is kept constant. In addition, it is known that aquatic animals including fish excel in the intake of oxygen components dissolved in an aqueous solution, but their ability to absorb oxygen directly from the air is inferior to lung respiratory organisms.

  From these facts, it can be expected that not only oxygen and carbon dioxide necessary for respiratory action, but also components dissolved in aqueous solutions through other smokes will be taken into the body through breathing. By the way. In addition, it is known that the lower hydrocarbon group containing methane, which is abundant in soot, has a property of an accompanying gas (carrier) that facilitates the movement of other components in the living body.

  Next, when the soot was dispersed in the breeding environment water to dissolve the soot component, it was confirmed how much the soot component was taken up by the respiration of the fish and transferred into the fish meat.

<Measurement target>
1) Carbonized soot gas component 2) Smoke component in smoked liquid in which the carbonized smoke gas component was dissolved and contacted for 30 minutes 3) Swallow true carp (1.1, 1.35 kg) into the smoked liquid of 2) above. Smoked components that have been picked up after standing for a minute and penetrated into the fish meat 4) Background of untreated snapper (1.3, 1.35 kg)

<Measurement method for smoke and smoke components in fish meat>
The Kumazawa method was used to recover the gaseous component remaining in the sample. The outline is as follows.

Put a sample of fish weight (50-60g) in boiling water in the flask and let the gas desorbed and released from the sample be accompanied by a constant flow of carrier gas (helium or nitrogen gas) in the Tedlar bag. Collect. At this time, the water vapor evaporating from the boiling water is condensed by the condenser provided between the flask and the Tedlar bag and returned to the flask. The amount of nitrogen gas to flow until the gas mixture desorbed and released from the sample is completely recovered has been clarified in advance in a preliminary experiment. For example, if the charged sample weight is about 50 g, the total nitrogen gas amount is about 1.5 L. The concentrations of lower hydrocarbons such as CO ₂ , CO and CH ₄ in the gas mixture recovered in the Tedlar bag were measured.

  The pH, DO, and L * a * b * values were determined by the following method.

CO ₂ : Carbon dioxide in the gas used a detector tube 2HT manufactured by Gastec. As the liquid, components recovered by the Kumazawa method were used using a detector tube 2LC manufactured by Gastec. Fish meat was difficult to measure due to its large BG.

CO: Molecular sieve 13X (60 to 80 mesh, 2.3 m, 90 ° C.) on a separation column (SUS ID 3 mm) using a gas chromatograph (shimadzu, GC · 14B) with a metanizer (shimadzu, MTN · l) The concentration was determined by FID using He (80 mL / min) as a carrier gas and hydrogen (75 mL / min, 400 ° C.) for CO reduction. The FID of the gas chromatograph with a methanizer is a highly sensitive detector, but cannot detect CO. Since methane can be detected, a methanizer (catalyst reaction tube that performs methanation reaction) is attached to the latter stage of the separation column, and hydrogen (H ₂ ) is mixed with the CO peak separated from other coexisting gas in the separation column. In the methanizer, it is converted to CH ₄ (CO + 3H ₂ → CH ₄ + H ₂ O), and the converted CH ₄ is detected by FID. The CH ₄ peak separated from CO in the separation column does not react in the methanizer and is detected as CH ₄ . Since CO and CH ₄ separation column are separated, the CH ₄ derived from CO, CH ₄ was CH ₄ originally (at different retention time) separately detected. Retention time of CH ₄ originating from CO is longer than the original retention time of CH ₄ was CH _4. The amount of substance can be determined from the areas of both peaks, and can be converted to a concentration by taking into account the amount injected into the gas chromatograph. Note that CO ₂ is adsorbed by the molecular sheep 13X packed in the separation column and does not pass through the methanizer (no peak is generated). The concentration of carbon monoxide in soot is measured 1000 times by diluting with nitrogen, and the amount of carbon monoxide in the liquid is 10 cc of a sample collected and released into 1000 cc of nitrogen by heating or sulfuric acid, etc. It was measured.

  Lower hydrocarbon: Gas chromatograph (Shimadzu, GC-14B) packed with 2 m of Unipak S (GL Science, 100-150 mesh) in a separation column (SUS ID 3 mm), and He (flow rate 40 mL) / Min), after separation under temperature rising conditions (40 to 150 ° C., temperature rising rate 5 ° C./min), the concentration was determined by detection with FID.

  K value: In pretreatment, 25 mL of 1M perchloric acid was added to 10 g of fish meat, homogenized, centrifuged at 3000 rpm for 5 minutes, the supernatant was taken, and 1M sodium hydrogen carbonate solution was added to adjust the pH to 6.5. The supernatant was filtered through a 0.45 μm Millipore filter, and 10 μL was injected into the HPLC.

<Analysis conditions>
Column: STR ODS-mobile phase, liquid A / liquid B 100/1 (V / V) (liquid A: phosphate (triethylammonium) buffer (pH 6.8), liquid B: acetonitrile), column temperature: 40 ° C. , Flow rate: 1.0 L / min, Detector: shimadzu SPD-10: AVP, UV absorbance wavelength: 260 nm
pH: HORIBA glass electrode hydrogen ion concentration meter D-23
DO: IIJIMA DO METER ID-100
L * a * b *: Konica Minolta Sensing ColorReaderCR-13
Smoking treatment lower hydrocarbon group containing carbon monoxide in smoke as composition index of the gas _{(CO, CH 4, C 2} H 4, C 2 H 6, C 3 H 8, C 3 H 6, n-C _{4 H 10, iso-C4H 10} ) was used.

<Measurement results>
1) Smoke gas component

2) Concentration of smoke component (v / w) in the smoke dissolved directly for 30 minutes with the gas of 1) above

3) Measure the smoke components in the fish meat after swimming the red sea bream in the liquid of 2) above and lying down 10 minutes later (w / w)

4) Untreated fish (background) (w / w)

  When Table 4 and Table 5 are compared, an increase in the smoke component (lower hydrocarbon group including carbon monoxide) in the soot is clearly seen by breathing. Although the low-solubility smoke components other than ammonia, hydrogen chloride, sulfur disulfide, and carbon dioxide shown in Table 1 have a high solubility, Henry's law is almost established between the liquid and fish meat. The reason why the concentration of carbon monoxide in fish meat is higher than that of other lower hydrocarbon groups is thought to be due to coordination with hemoglobin, myoglobin, etc. in fish meat.

  From the fact that odor components and various salts accumulate in the body through vaginal breathing and the above test results, it was found that vaginal breathing does not selectively incorporate necessary components with respect to the measured component.

  In addition, it was confirmed that the components in which the smoke component was dissolved in the aqueous solution were adsorbed and accumulated in the fish meat by the respiration of the living body during respiration of living fish, and this became a new method for producing a fish product. It was.

  Next, the behavior of the cultured fish in the breeding environment water when the soot is mixed so that the amount of carbon monoxide dissolved in the breeding environment water gradually increases from 0.1 cc / L to 20 cc / L. As a representative example, the results obtained by examining the pH, color tone, and texture after freezing storage of cultured fish will be described below.

<Test method>
100L of seawater was injected into a 200L tank, the water temperature was set to 20 ° C, and an oxygen disperser was tried to maintain an oxygen saturation state of 6.2mg / L. After confirming the above, the carbonized smoke was aerated at 80 to 150 cc / min, and the pH was maintained at pH 8 or higher with sodium carbonate to maintain the pH, and the change in solubility of carbon monoxide and the reaction of the fish were investigated.

<Behavior of cultured fish>
Table 6 shows the results of investigating the change in the dissolved amount of carbon monoxide and the reaction of the fish.

  As shown in Table 6, when the dissolved amount of carbon monoxide in water is increased to 0.1 cc / L or more and gradually increased to 0.5 cc / L or more so as not to get excited, the cultured amberjack is normal. From reaction to non-response, it became excited and eventually became sedated. The non-reactive state is a state that does not respond to external stimuli. After confirming this state, even if the supply amount of smoke was increased, it did not become an excited state. Appearance varies greatly, so it is necessary to set the induction concentration, temperature, and time for each fish species.)

<PH, color, taste after freezing of cultured fish>
In order to confirm the pH, color, and taste after freezing of cultured fish, a comparative study was conducted in the test group and the control group as shown below.

  (Test section): The fish that had been treated under the above-mentioned processing conditions and was put into a dead state was exsanguinated, and after three plate wholesale and vacuum packing, it was quickly frozen (minus 40 ° C air blast), and then about one at minus 18 ° C. Table 7 below shows the results of examining the color tone and taste of the red part (bloody part) with a difference of 6 hours for fish (thawed at 6-8 ° C) that was thawed after storage for months (28 days) and peeled. Shown in

  (Control group): Buy 2 live fish (3kg size) from the market on the day of the test, remove blood, and process three-plate wholesale fillets, and store (6-8 ° C) in the same 6 ° C incubator as the test zone. Table 8 below shows the results of examining the color tone and taste of the fish meat that was peeled in the same state as in the test section.

  Furthermore, the results of visual and taste tests in the test group and the control group are shown in Table 9 below.

  As described above, from Table 6 to Table 9, it was confirmed that the color tone and taste after freezing storage of the cultured fish in this example were superior to the control group.

  In comparison with the control group in the comparative test, the test group has 1) taste. 2) Thick taste. 3) Complex taste. Although it is a very abstract opinion, it can be seen that smoke has absorbed components that affect the taste through smoke. These seasoning ingredients are expected to be combined with the production of inosinic acid, which is an umami component of fish meat, to improve the taste.

  As described above, one of the effects of the smoked smoke obtained by dissolving the carbonized soot in this embodiment in an aqueous solution is seasoning, that is, seasoning. Traditionally, several scales of fish taste have been described, but the essential condition for being a food is that it is delicious. The freshness of fresh fish, including live fish, is poor in taste as it is, and a food culture called sashimi was born using seasonings with a strong taste such as soy sauce and wasabi. It is empirically known that the timing at which inosinic acid, an ATP-related substance, is produced is consumed and cooked in a time zone that is most balanced with other factors (elasticity, tooth contact, tongue touch). There are many high-class restaurants that hold refrigerators for a certain period of time after instant killing and cook at this timing. One of the effects of the smoke liquid of the present embodiment is that the smoke-derived seasoning component is easily taken into the body through the breathing.

  In addition, most of the bloody portion of the fish that has absorbed the dissolved dry-distilled smoke component of the present embodiment is delayed in the progress of metrification during frozen storage. In freshwater fish, specimens that have absorbed dry-distilled broth in Tirabia, and in seawater fish, fish species with deep blood, such as red sea bream, yellowtail, amberjack, nibe, too much, hiramasa, mackerel, etc. Even the fillet was prevented from being transformed during frozen storage. Suzuki, on the other hand, had almost no effect on color, and individual differences were large in flat eyes. This is also accepted as a difference in physical strength resistance for each individual against the soot solution described later.

  In addition, since there is no established theory about the deodorization effect by the smoke component of this example, only the result of the effect will be described here. The musty odor algae (diosmin generation odor) generated in the freshwater fish culture pond Tilavia (Tilapia nilotica) ) The adsorbed live fish was subsaturated with oxygen in the tank, smoke was introduced in a small amount, and the slices were further sliced after losing the stimulus response in about 20 minutes. Decreased. These effects act immediately, meaning that deodorizing exposure (usually taking several hours in odorless fresh water and discharging odorous components from the body through sputum discharge), which normally takes several weeks, is completed in a very short time. To do. The range of application is for environmental water odor adsorbed by respiration in closed waterways such as firewood, eel, etc., but the results of the test showed little effect on kerosene and gasoline odor. We think that this may be difficult for the deodorizing function of the smoke component.

  In addition, the present example has a sedative action on the fish at the time when the smoke is dissolved in the environmental breeding water to form a smoke solution. This is expected to improve workability in handling the fish body, suppress the excitement of the fish, and delay the change in the meat quality of the fish meat.

  In addition, in this example, sea bream fish, red snapper, yellowtail, amberjack, hiramasa, suki perch round oval, natural high catch fish (sardine, sword fish, mackerel), large fish tuna (yellowfin, eyes) In the case of live fish such as bowls, South India, black), bonito, etc., or freshwater fish, it can be applied to live fish such as eel, sea bream, tilabi, rainbow trout, sea bream, etc. It can be used to prevent correction of absorbed odors.

  The present invention is not limited to this embodiment, and the specific configuration of each component can be designed as appropriate.

It is the schematic of the apparatus of a present Example.

Claims (8)

  Disperse or mix soot smoke or soot solution in which the soot component is dissolved by bringing it into contact with water or an aqueous solution in the breeding environment water where the fish migrate and dissolve the soot component in the breeding environment water A fish processing method characterized in that the smoke component dissolved in the breeding environment water is absorbed and accumulated in the body of the fish by respiration of the fish to improve the quality and taste of the fish.   2. The fish processing according to claim 1, wherein the soot is oxygen-free carbonized soot or a product obtained by removing unnecessary substances such as soot and tar components from soot generated by burning with limited oxygen amount. Method.   A food additive such as an antioxidant, a pH adjuster, and a seasoning is mixed in the breeding environment water, the food additive is dissolved in the breeding environment water, and the food additive dissolved in the breeding environment water is used as a fish carp. The fish processing method according to any one of claims 1 and 2, wherein the fish is absorbed and accumulated by respiration to improve the quality and taste of the fish.   The smoke or the smoke liquid is dispersed or mixed so that the concentration of carbon monoxide dissolved in the breeding environment water is 0.2 to 10 cc / L. The fish processing method according to item.   The pure oxygen is brought into contact with the breeding environment water, and the oxygen concentration dissolved in the breeding environment water is brought into contact with the fish so that the fish can stably survive. The fish processing method described in 1.   6. A fish processing method, wherein the fish obtained by the fish processing method according to claim 1 is immersed in a broth as it is or after being disassembled and cut.   6. A fish processing method, wherein the fish obtained by the method for processing fish according to claim 1 is given a sap by diffusing it into meat through blood vessels using a sap as a perfusate. A processed fish product, wherein the fish obtained by the fish processing method according to claim 1 is frozen as it is or after being disassembled and cut.

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