JP5054995B2 - Fish bun and its manufacturing method. - Google Patents

Description

  The present invention relates to a high quality fish clause with enhanced umami and a method for producing the same.

  Umami-derived umami is usually extracted as soup and used in various dishes. In order to produce a strong-flavored fish bun, the fish bun manufacturer is committed to the quality, freshness, and production process of the raw materials, and has made various efforts in production activities to produce a slightly delicious and high-quality fish bun. Yes. However, since raw fish are natural products, there are variations in quality, freshness, quantity, etc., and it is difficult to maintain stable quality. The umami derived from fish bun is produced by the synergistic effect of inosinic acid and amino acids, but in order to obtain a stable umami, many methods have been developed to increase the umami of fish buns by increasing the amino acids (patents). Reference 1, Patent Document 2, Patent Document 3, Patent Document 4, and Patent Document 5).

  In addition, a method using protease is known as a method for producing bonito rich in amino acids (see Patent Document 6 and Patent Document 7).

  Conventionally, in order to produce bonito rich in amino acids, it is necessary to act on a protease, and as one of the methods, a method using a protease which is a commercially available proteolytic enzyme is known. However, the commercially available protease preparation has phosphatase activity as well as protease activity, and has a problem of degrading inosinic acid at the same time as degrading protein. As another method, a method using a fish autolysis enzyme is also known. However, phosphatase works simultaneously with protease, and inosine acid is also degraded. In addition, in the method for producing koji with a large amount of inosinic acid, there is a problem that the number of amino acids tends to decrease because protease hardly acts.

Japanese Patent Application Laid-Open No. 8-20564 Japanese Patent Laid-Open No. Sho 62-2756436 Japanese Patent Laid-Open No. 3-15339 Japanese Patent Laid-Open No. 6-105640 Japanese Patent Laid-Open No. 6-205637 Japanese Patent Laid-Open No. 7-322859 Japanese Patent Laid-Open No. 2003-116484

  By the way, phosphatase that degrades nucleic acids and protease that degrades proteins and produce amino acids are mixed in fish meat, and it is industrially difficult to keep the internal temperature of a thick fish body uniform and constant, Quality unevenness is likely to occur, and if the enzymatic degradation progressed too much, bitterness and astringency appeared and it was difficult to control the flavor. In addition, even after inactivation of enzymes in fish such as heating by ripening, enzymatic decomposition using phosphatase derived from a microbial enzyme results in inosinic acid being decomposed using a commercially available enzyme preparation, and enzyme Because of the bitterness and astringency peculiar to decomposition, the fish knot that could satisfy quality was not made.

  In order to produce fish flavors with strong umami, it is necessary to degrade fish protein and increase amino acids while minimizing the degradation of inosinic acid. For this purpose, a substrate from which an enzyme degradation product having a good flavor can be obtained. It is necessary to select a proteolytic enzyme with high specificity. As a result of intensive research, the inventors of the present application proposed a method described in Japanese Patent Application Laid-Open No. 2004-41045 as a technique for producing a fish clause having a high inosinic acid content. In the previously proposed method, the frozen fish clause raw material is raised to a temperature range from 10 ° C or lower to the freezing point of the fish meat, and at least part of the process of thawing, storage, storage and raw processing is performed from 10 ° C or lower to the fish meat. It consists of processing in an unfrozen temperature range at the freezing point, then boiled and heat-treated in accordance with a conventional method, and then subjected to a drying process.

  As a result of diligent studies as an enzyme that degrades proteins, a reduction in inosinic acid hardly occurs when an enzyme derived from a basidiomycete, particularly an enzyme derived from a bamboo shoot, is allowed to act during the koji manufacturing process. The present inventors have found that a good-flavored fish clause with increased amino acids and peptides and no bitterness or astringency can be obtained. In the present invention, the property that the protease of the oyster mushroom producing enzyme is high and the phosphatase activity is absent is utilized.

  Therefore, the present invention uses a basidiomycete-derived enzyme having a low inosinic acid degrading activity and a strong proteolytic activity in the production process of fish knots, and a method for producing the fish knots with strong umami quality. The purpose is to provide.

The first method for producing smoked fish according to the invention of the present invention, at least at one location during the process of manufacture and smoked fish, immersing the Sakanabushi feedstock enzyme solution Hiirotake production enzymes having proteolytic ability, from the enzyme solution It is characterized by keeping the fishfish surface temperature in the range of 20 ℃ to 85 ℃ after pulling up the fishfish material and decomposing and roasting the fishfish material to increase the content of amino acids and peptides. .

According to a second aspect of the present invention, there is provided a method for producing fish buns, wherein the frozen fish bun ingredients are raised to a temperature range from 10 ° C. to 10 ° C. and then thawed, stored, stored, and processed at least in part. Oyster mushrooms with proteolytic ability in at least one part of the production process of fish clauses that are processed in an unfrozen temperature range between 10 ° C and 10 ° C. After immersing in the enzyme solution of the enzyme and pulling the fish knot raw material from the enzyme solution, keep the fish knot surface temperature in the range of 20 ° C to 85 ° C, decompose the protein of the fish knot raw material , and dry it by drying, amino acids and peptides It is characterized by increasing the content of.

In one embodiment of the present invention, the step of immersing in the enzyme solution performed in at least one place is performed after completion of the boiled heat treatment step.

In another embodiment, the step of immersing in the enzyme solution is after the end of the roasting process of the first fire , and the enzymatic decomposition is performed simultaneously with the roasting process after the second fire .

According to the third invention of the present invention, the fish clause raw material is boiled and heated, immersed in an enzyme solution of a oyster mushroom-producing enzyme having proteolytic ability after completion of the roasting treatment of the first fire, After raising the knot material, keep the fish knot surface temperature in the range of 20 ° C to 85 ° C, decompose the protein of the fish knot material, perform enzymatic degradation, and dry it to increase the content of amino acids and peptides. A fish section is provided.

  Preferably, in the third invention of the present invention, the fish knot raw material is salmon, and in the fourth invention of the present invention, the fish knot raw material is a small fish.

  In the method for producing fish clauses according to the first aspect of the present invention, the fish clause surface temperature is set to 20 ° C. to 85 ° C. by immersing in an enzyme solution having a proteolytic ability at at least one location during the fish clause production process. By keeping the range, carrying out enzymatic degradation, and drying it to increase the content of amino acids and peptides, it is possible to provide fish clauses with a strong rich taste, sweetness and umami that could not be obtained conventionally become.

  In the method for producing fish clauses according to the second aspect of the present invention, the frozen fish stock material is raised to a temperature range from 10 ° C. or lower to the freezing point of the fish meat, and the process of thawing, storage, storage and raw processing is performed. Proteolytic ability in at least one part of the production process of fish clauses where at least a part of the fish is processed at 10 ° C or lower in the freezing temperature range of the freezing point of fish meat and then boiled and heat-treated according to conventional methods It is possible to increase the amino acids and peptides in fish clauses while keeping inosinic acid high by increasing the content of amino acids and peptides by dipping in an enzyme solution with It will be possible to provide higher quality fish clauses than conventional ones.

  In the fish knot according to the third invention of the present invention, the fish knot raw material is boiled and heated, immersed in an enzyme solution having a proteolytic ability after the end of the first fire, enzymatically decomposed simultaneously with roasting, amino acid Since the peptide content is increased, it is possible to provide a fish clause having a strong body, sweetness, and umami which has not been obtained in the past without causing the problem of spoilage. In addition, since the enzymatic decomposition is performed while roasting, the manufacturing process can be shortened.

  According to the fourth aspect of the present invention, the fish knot raw material is boiled and heated, and dipped in an enzyme solution having a proteolytic ability in the state of fish knot obtained by drying, and enzymatic degradation is performed simultaneously with roasting. Since the contents of amino acids and peptides are increased, a fish clause having a strong body, sweetness, and umami which cannot be obtained conventionally can be provided. In addition, since the enzymatic decomposition is performed while roasting, the manufacturing process can be shortened.

  Hereinafter, embodiments of the present invention will be described using examples and comparative examples.

  Experimental example for selecting the optimal enzyme

(1) Preparation of sample About 500 kg of frozen salmon with an average fish weight of 4.5 kg, according to the method previously proposed in Japanese Patent Laid-Open No. 2004-41045, it is put into an adiabatic water tank whose water temperature can be adjusted by a heat exchanger and heat exchange is performed at 4 ° C. water. It was circulated while keeping the temperature in a vessel. The fish core temperature after thawing treatment with 4 ° C. circulating water for 16 hours was an average of −0.5 ° C., and the fish was completely thawed to the center. In this way, the thawed raw fish was decapitated and disassembled, and ripened at 95 ° C. for 120 minutes, and then watered.

  The bone-removed cocoon was dipped in an enzyme solution derived from 3% agaric for 1 minute, and then subjected to an enzymatic degradation treatment in a thermostatic chamber at 60 ° C. for 16 hours. Thereafter, roasting was performed by a conventional method to prepare bonito (Experimental Example 1). Further, after the bone-removed cocoon was immersed in a microbial enzyme protease M3% enzyme solution for 1 minute, the same treatment was performed to prepare a bonito (Experimental Example 2). As a comparative example, bonito with the same treatment except that no enzyme solution treatment was performed was prepared (Comparative Example 1).

(2) Evaluation of sample The bonito of the sample thus prepared was cut to a thickness of 0.02 to 0.04 mm with a cutting machine. With respect to the cut piece or dashi stock, the extract, sodium inosinate, and free amino acid were measured, and sensory evaluation was performed at the same time. The extract was measured by evaporation to dryness, Na inosinate and free amino acid were measured using high performance liquid chromatography (HPLC), and sensory evaluation was carried out by five expert panelists in a descriptive manner.

(3) Results The measurement results for free amino acid, inosinic acid Na and extract are shown in [Table 1]. According to [Table 1], the amount of free amino acid and extract increased in Example 1 compared to Comparative Example 1 although Na inosinate was not changed. Further, in Example 2, compared with Comparative Example 1, free amino acids and extracts are increased, but Na inosinate is decreased. This is presumably because the phosphatase activity possessed by the microorganism-derived protease acts and inosinic acid is degraded.

The sensory evaluation results are shown in [Table 2]. According to [Table 2], when the bamboo shoot-derived enzyme is allowed to act, it is preferred because it has a strong taste and rich taste. In addition, when protease M was allowed to act, there was a tendency to increase the richness and umami, but at the same time a bitter taste was expressed, which was not preferred.

  In this way, when a protease derived from a microorganism is allowed to act, free amino acids increase, but at the same time Na inosinate decreases. Moreover, if inosinate is not decreased unless protease is allowed to act, free amino acids do not increase. That is, by causing the oyster mushroom-derived enzyme to act during the bonito production process, it produces a bonito with a high free amino acid and extract content, that is, a strong umami and rich taste and no bitterness without reducing the amount of sodium inosinate. be able to.

Experimental example to determine the preferred range of enzyme concentration (1) Sample preparation

About 500 kg of frozen salmon with an average fish weight of 1.6 kg, the raw fish thawed in the same manner as in Example 1 was decapitated and dismantled, and ripened at 95 ° C. for 120 minutes. Thereafter, the bone was removed and subjected to roasting treatment with a Yaizu type dryer for bonito production. After burning the soot for about 3 hours and performing a drying process, the sample was allowed to cool naturally, that is, immersed in a 0-8% agaric enzyme solution for 1 minute in a sample after the first fire. After the 2nd fire, normal roasting treatment was performed to prepare bonito. (Experimental Examples 3-9, Comparative Example 2)
(2) Sample evaluation

  The bonito of the sample thus prepared was cut to a thickness of 0.02 to 0.04 mm with a cutting machine. With respect to the cut piece or dashi stock, the extract, sodium inosinate, free amino acid, and degraded amino acid were measured, and sensory evaluation was performed. The extract content was measured by evaporation to dryness, sodium inosinate and free amino acids, and the degraded amino acids were measured using high performance liquid chromatography (HPLC). The value obtained by subtracting the free amino acid from the degraded amino acid was defined as the peptide content. In addition, sensory evaluation was carried out by 7 expert panelists on 6 items of umami, sweetness, richness, saltiness, sourness, and odor.

Each item of sensory evaluation was evaluated in comparison with a control product (Comparative Example 2). Specifically, 5 (obviously stronger than the control product), 4 (slightly stronger than the control product), 3 (equivalent to the control product), 2 (slightly weaker than the control product), 1 (control) Evaluation was made on a five-point scale.
(3) Results

The analysis results for free amino acids, Na inosinate, and pure extract of these bonito are shown in [Table 3]. According to [Table 3], free amino acids did not increase at an enzyme concentration of 1%, but free amino acids increased at an enzyme concentration of 2% or higher, and no increase in free amino acids was observed at an enzyme concentration of 5% or higher. In addition, Na inosinate did not show a clear difference in the increase and decrease, and seemed to be in the range of variation.

Table 4 shows the ratios of free amino acids, degraded amino acids, peptides (values obtained by subtracting free amino acids from degraded amino acids), and peptide amount control products. According to [Table 4], it can be seen that the use of the enzyme increases the peptide, and the enzyme concentration is 4% or more when the enzyme concentration is 4% or more.

The sensory evaluation results are shown in [Table 5]. According to [Table 5], it was evaluated that when the concentration of the enzyme derived from the bamboo shoot was 3% or more, the taste and the rich taste became stronger. In addition, as the enzyme concentration increased, the evaluation results showed that the acidity and odor became weaker. In the sensory test, particularly preferred samples with high evaluation were enzyme concentrations in the range of 4-6%.

  In this way, by causing the oyster mushroom-derived enzyme to act during the bonito manufacturing process, it is possible to increase amino acids and peptides while maintaining a high level of sodium inosinate. In addition, there is a strong taste and richness in sensory evaluation. As a result, high evaluation was obtained. In particular, high evaluation was obtained in the enzyme concentration range of 4 to 6%.

Experimental example for confirming that the same effect can be obtained in a knot other than bonito (1) Sample preparation

Divide each group of muro, souda and urushiwasushi in the same lot into 2 groups, and immerse one of them in an enzyme solution derived from 6% oyster mushroom for 1 minute, and then in an oven at 50 ° C for 16 hours. Decomposition was performed (Experimental Examples 10 to 12). Each knot sample that was not treated at all was used as a control product (Comparative Examples 3 to 5).
(2) Sample evaluation

With regard to the fish clauses treated with the enzyme derived from the bamboo shoots in this way, sensory evaluation was conducted by seven expert panelists on the five items of umami, sweetness, richness, freshness and odor. In addition, sensory evaluation was performed with the cut piece which shaved fish clause with the thickness of 0.02-0.04mm with the cutting machine, and its soup.

Each item of sensory evaluation was evaluated by comparison with a control product (Comparative Examples 3 to 5). Specifically, 5 (obviously stronger than the control product), 4 (slightly stronger than the control product), 3 (equivalent to the control product), 2 (slightly weaker than the control product), 1 (control) Evaluation was made on a five-point scale.
(3) Results

The sensory evaluation results of these samples are shown in [Table 6]. According to [Table 6], the evaluation results showed that umami (sweet taste), sweetness, and rich taste became stronger, and the raw odor and odor became weaker in muro-bushi (Example 3, Comparative Example 3). In Soda Setsubun (Example 4, Comparative Example 4), evaluation results showed that umami, sweetness, and rich taste became stronger, and the raw odor and odor became weaker. In the case of Urumei Washi (Example 5 and Comparative Example 5), the evaluation results showed that the taste, sweetness, and rich taste became stronger, and the raw odor and odor became weaker. In each of the various knots, the enzyme-treated one had a stronger taste and was highly evaluated.

  As described above, when the oyster mushroom-derived enzyme is allowed to act on the knot, the umami and richness of the knot can be enhanced, and the unique raw odor possessed by the knot can be reduced, resulting in high evaluation.

Claims (7)

At least at one location in the fish bun manufacturing process, immerse the fish bun ingredients in the enzyme solution of the agaricum-producing enzyme with proteolytic ability , pull the fish bun ingredients from the enzyme solution , and then increase the surface temperature of the fish bun to 20 ° C. To 85 ° C., decomposing the protein of the fish clause raw material, and then drying it to increase the content of amino acids and peptides. The method for producing fish salmon according to claim 1, wherein the step of immersing in the enzyme solution performed at least at one place is after the end of the boiled heat treatment step.   The dipping step into the enzyme solution performed at least at one or more places is after the end of the roasting process of the first fire, and the enzymatic decomposition is performed simultaneously with the roasting process after the second fire. Item 3. A method for producing a fish clause according to Item 2. Frozen fish clause material is raised to a temperature range between 10 ° C and 10 ° C , and at least part of the process of thawing, storage, storage and raw processing is performed at an unfrozen temperature range between 10 ° C and 10 ° C. After processing, immerse and boil and heat in accordance with conventional methods, and immerse it in the enzyme solution of a oyster mushroom-producing enzyme having proteolytic ability in at least one part of the production process of fish slices to be dried. After the pulling, the fish surface is kept in the range of 20 ℃ to 85 ℃, and the fish shell material is decomposed and dried to increase the content of amino acids and peptides. Method. At least at one location in the fish bun manufacturing process, immerse the fish bun ingredients in the enzyme solution of the agaricum-producing enzyme with proteolytic ability, pull the fish bun ingredients from the enzyme solution, and then increase the surface temperature of the fish bun to 20 ° C. The fish bun is characterized by being kept in a temperature range from 85 to 85 ° C., decomposing the protein of the fish bun stock, and then drying it to increase the content of amino acids and peptides. The fish clause according to claim 5 , wherein the fish clause raw material is salmon. The fish clause according to claim 5 , wherein the fish clause raw material is a small fish.