JP5641762B2 - Fish section - Google Patents

Description

  More particularly, the present invention relates to a method for producing a fish clause having a high meat quality flavor in a short time in a short time, and the fish clause or flavor raw material (processed product of the fish clause). It relates to a blended seasoning or food. Furthermore, the present invention relates to a fish-section roasting and heating apparatus, and a method for determining the quality of a fish-section flesh.

  One of the characteristics of bonito scent is fleshy incense. At present, “roasting”, which is a part of the manufacturing process of bonito, is mainly the Yaizu method and rapid warehousing method, which can be mass-produced and labor-saving. The current situation is that the incense varies greatly.

  On the other hand, the hand-volcano type, which is the traditional method of “roasting”, is made manually by craftsmen while observing the state of the bonito, so it is possible to produce bonito with a relatively strong fleshy odor compared to the former. It is. However, it is difficult to completely eliminate the variation, and there are many cases where the quality is not stable because of manual work. In addition, bonito manufactured by the hand volcano method, which is a method of burning with an open fire, is a firebed with small craftsmen and is manufactured over a long period of time, making mass production impossible and labor intensive.

  In the roasting process, a so-called “steaming” process is taken in order to uniformly dry the salmon meat. However, since this fumigation process lasts for a long time, the entire drying process may usually take 2 weeks to 1 month.

  As mentioned above, it takes time to produce bonito. In order to shorten the production time of bonito, there is a method in which the cocoon after ripening is made into an appropriately sized flake shape, and a balanced fragrant knot is produced in a short time (see, for example, Patent Document 1). In addition, drying and brazing are considered separately, and a method and apparatus for roasting dried bonito have been reported in which drying is performed after brazing under appropriate conditions to shorten the manufacturing time. (For example, see Patent Document 2)

  A technique for reducing the production time and controlling the quality of smoke by reporting drying and brazing independently in the roasting process of fish clauses has been reported. In addition, this technique can not only impart a favorable smoke flavor to foods, but can also reduce harmful substances such as benzpyrene. (For example, see Patent Document 4)

  Some fish-bowl manufacturing processes have used far-infrared heating to shorten the drying time. (For example, refer to Patent Document 3) However, there is no report that the meaty aroma is improved by far-infrared heating.

  On the other hand, although there is an example in which the component analysis regarding the fleshy aroma of bonito is performed, there is no report about the component which contributes to the fixed quantity and the fleshy aroma.

JP 2005-58003 A Japanese Patent Laid-Open No. 7-50986 JP 2002-58420 A WO2007 / 142086 pamphlet

  As described above, it has been difficult to stably produce a large amount of knots with a strong meaty odor in the conventional manufacturing method. Moreover, the fragrance component which contributes to a strong fleshy fragrance was not understood. Therefore, in view of the above problems, an object of the present invention is to provide an industrially stable and easy-to-use fish meat having a meaty aroma that has at least a meaty aroma of fishfish produced by a conventional production method.

  In order to solve these problems, the present inventors have intensively studied to elucidate the aroma components of the bonito with a strong meaty odor by the hand volcano method, and as a result, the bonito with a strong meaty odor contains a lot of methional and furaneol. And found that these methional and furaneol are preferred meaty flavor components.

  In addition, as a result of earnest research, it was found that the meat flavor was enhanced by containing 3% of methional and furaneol at a certain concentration in the broth, and after the ripening step in the traditional method of making fish salmon The roasting process to be applied is surely separated into a brazing process and a drying process, and after the brazing process and before the drying process, by performing high temperature heating using hot air or far infrared rays, The present inventors have found that it is possible to reliably increase the amount of fish and to produce a fish knot with a stronger fleshy aroma in an industrially stable and simple manner, thereby completing the present invention.

  That is, in one aspect of the present invention, an industrial production method for fish clauses is that furaneol is at least 45 ppb and methional is at least 30 ppb, preferably furaneol is at least 75 ppb and methional is at least 50 ppb, more preferably furaneol is at least 75 ppb and methional. Is characterized by containing 60 ppb or more in 3% soup stock. By containing the content of furaneol and methional contained in this range in 3% of the fish stock, it is possible to provide a fish fish with a strong meaty aroma. Specifically, by applying high-temperature heating using hot air or far-infrared rays after the ripening step, methional and furaneol, which are components that produce a good meaty fragrance, can be enhanced, and in particular, the brazing step and the drying step It is preferable to perform high-temperature heating using hot air or far infrared rays after the brazing step and before the drying step. The hot air heating is preferably performed at a temperature of 80 ° C. to 160 ° C. for 10 minutes to 150 minutes. The far-infrared heating is preferably performed at a far-infrared temperature of 80 ° C. to 150 ° C. for less than 48 hours, and more preferably at a temperature of 120 ° C. to 150 ° C. for 10 minutes to 180 minutes. .

  According to another aspect of the present invention, the present invention is a fish clause such as salmon knot produced by the above method. Further, according to another aspect, the present invention is a flavor raw material containing the fish salmon (processed product of the fish salmon), or a seasoning or food containing the fish salmon or flavor raw material, for example, noodle soup. Extracts, seasonings such as extracts, seasonings containing clauses, soups, retort foods, frozen foods and other foods can be provided.

  According to another aspect of the present invention, the fish roasting and high-temperature heating apparatus (or system) according to the present invention comprises at least means for generating soot and attaching it to the raw salmon, hot air heating or distant heating. It is characterized by comprising means for heat treating the raw salmon with infrared heating and means for drying the raw curd that has been brazed or heated at high temperature. In the apparatus of the present invention, these manufacturing processes can be mechanically controlled by setting the conditions of brazing, high-temperature heating and drying processes, specifically the temperature and processing time of each process. As a result, an efficient industrial production method for fish buns is established in a short time, and fish buns with a strong meaty aroma can be stably supplied for easy mass production. In addition, the apparatus of the present invention can provide a meaty-flavored fish clause that meets the needs of consumers, particularly by appropriately setting the conditions for high-temperature heating.

  Further, according to still another aspect of the present invention, the present invention is a method for judging the meaty flavor of fish sections, and can determine the contents of methional and furaneol contained in 3% stock of fish sections.

  According to the present invention, it is possible to provide fish clauses with a high meat flavor by an industrial production method, and a fish that can contain preferable contents of methional and furaneol that contribute to the meat flavor in 3% of fish stock. Can provide clauses. In addition, in the present invention, the balance between fleshy and musk can be freely changed, and fish clauses can be developed and provided to meet a wide range of consumer needs. In addition, the fish clause having a high meat flavor of the present invention can be produced industrially as compared with the conventional one, and at least the brazing, high-temperature heating and drying steps are performed in one apparatus (or on the system). Can be applied. By adopting the device, it is possible to control each step by appropriately setting each condition of the brazing, high-temperature heating and drying steps, for example, temperature and time, etc. Since the process work can be automated, the manufacturing process of the fish bun after cooking is efficient and labor-saving, and mass production of the fish bun is possible in a shorter time. Further, in the present invention, fish clauses such as salmon knots having a high content of methional and furaneol and having a good meaty flavor, flavor materials (processed products of the fish clauses) containing the fish clauses, or the fish clauses or flavor materials For example, it can be provided as a food such as an extract, a seasoning such as an extract, a seasoning containing a clause, a soup, a retort food, or a frozen food. Furthermore, the present invention can provide a method for judging the fleshy flavor of fish clauses, and can evaluate the flesh flavor of fish clauses by judging the contents of methional and furaneol contained in 3% stock of fish clauses. it can.

It is a figure which shows the evaluation result of the meaty incense in Example 1. FIG.

  Hereinafter, with regard to the fish flesh with high meaty flavor according to the present invention, a method for producing bonito using hot air heating or far infrared heating as a high-temperature heating means will be introduced, but the present invention is not limited to the following production method. Needless to say, it can be applied to other fish clauses such as Soda bonito, bonito, tuna, sardine, and horse mackerel.

  In addition, the “industrial production method” of fish buns as defined in this specification is such that, depending on the experience of skilled craftsmen such as the traditional hand volcano type, in the post-ripening process of the production method of fish buns. Rather than a manufacturing method that involves manual production while observing the state of the fish clauses, the conditions (for example, temperature, time, etc.) after ripening are set appropriately in the specific apparatus (or system) of the present invention. Thus, the process can be controlled and automated so that the process after ripening is efficient and labor-saving, and can be mass-produced in a short time. In other words, this is a method for manufacturing fish clauses by avoiding the intervention of inefficient human work (for example, manual work by hand volcano type) and subjecting the process after ripening to a mechanical automation process. In the present invention, specifically, the conditions (i.e., temperature and time) of the brazing, high-temperature heating and drying process after ripening are set in the roasting and high-temperature heating apparatus (or system) of the present invention. In order to manufacture fish buns that can be controlled efficiently in the apparatus (or on the system) that can perform a series of processes (brazing, high-temperature heating and drying). Means. However, in the “industrial production method” of the fish clause of the present invention, even if there is a human work in the process after ripening, it is necessary for the operation or handling of the indispensable apparatus (or system) between each process. In the present invention, there are few manual operations such as those performed by the conventional manual volcano method, and human operations can be minimized.

  The fish knot of the present invention is more than 45 ppb furaneol and 30 ppb methional, preferably more than 75 ppb furaneol and more than 50 ppb methional, more preferably more than 75 ppb furaneol and more than 60 ppb methional, 3% Contained. By containing the content of furaneol and methional contained in this range in 3% of the fish stock, it is possible to provide a fish fish with a strong meaty aroma. Here, the content of furaneol and methional in 3% broth is adjusted so that the crushed bonito is boiled at 90 ° C for 20 minutes and finally 5 parts by weight of fish bun with 100 parts by weight of water. Then, the fish knots were removed therefrom, and the obtained value was multiplied by 0.6, and the concentration was converted as a 3% stock value.

  The fish clause according to the present invention is at least from the step of cooking after ripening to drying among the steps including thawing, raw cutting, scalloping, ripening, brazing and drying of raw fish for raw bonito (for example, skipjack). In all the steps, high temperature heating with hot air or far infrared rays makes it possible to produce a large quantity of fish knots (for example, salmon knots) with a strong meaty aroma in a stable and simple manner. In addition, since it may include drying and steaming before brazing at the stage after ripening, if necessary, the ripening (process) referred to in this specification includes drying and steaming immediately after ripening. It may contain steam. Among the steps for producing fish bun according to the present invention, the steps before ripening (ie, thawing, raw cutting, simmering, ripening (including drying and steaming)) are conventional methods. Other than the outline, it will not be described in detail. Therefore, in the present invention, a high-meat-flavored fish clause can be produced by performing high-temperature heating in the steps from brazing to drying after cooking, so that the meat flavor in the present invention is first described below. A high-temperature heating method using hot air or far-infrared rays capable of producing a high fish section will be described.

  When the high temperature heating in the present invention is performed with hot air, a known method can be adopted for the hot air generation method. Regardless, it is preferable to use a gas such as LPG or LNG, which is easy to control the temperature, as a heat source, and alternately switch the parallel flow for uniform drying.

  When performing high temperature heating with hot air, the temperature is preferably 80 ° C to 160 ° C, more preferably 80 ° C to 130 ° C. The time of hot air heating depends on the temperature. For example, when hot air heating is performed at 100 ° C., depending on the state of the raw fish to be heated, it may be applied for about 10 to 150 minutes. What is necessary is just to select suitably according to various conditions, such as the apparatus used for the state of a fish, a heating state, or a hot-air heating. In addition, when performing high temperature heating by hot air heating, the said hot air heating may include subsequent drying.

  In addition, when the high temperature heating in the present invention is performed by far infrared rays, a known method can be adopted as a far infrared ray generating method, for example, a method of generating far infrared rays by heating a ceramic or the like. The method of heating the raw material fish for knotting to the fish can be adopted. As a heating method using far-infrared rays, a commercially available far-infrared heating device may be used. For example, as a typical method, various far-infrared heating apparatuses that employ batch-type far-infrared heating, panel-type heaters, ceramic ball heating, conveyor-type heating, etc. are commercially available. Any device can be used as long as it satisfies the far-infrared heating condition in FIG.

  In the present invention, it is not particularly limited as long as a series of steps of brazing, high-temperature heating, and drying is applied to the “industrial production method”, but for efficiently carrying out the present invention, for example, It can be set as the apparatus which incorporated the said hot-air heating or far-infrared heating apparatus in the apparatus used by the conventional drying process which performs brazing and drying. Or it can also be set as the apparatus improved to the specification which integrated operation of brazing, high temperature heating, and the means of drying. That is, at least a roasting and high-temperature heating apparatus (or system) provided with brazing, high-temperature heating and drying means is more efficient and labor-saving, and mass production of fish salmon can be performed in a shorter time.

  When the high temperature heating is performed by far infrared heating, the temperature indicates the temperature of the heat source. For example, when the far infrared heating device is used, the temperature means the heat source heater temperature of the device. That is, the temperature of far-infrared heating is the set temperature of the heating furnace of the far-infrared heating apparatus, and is also the ambient temperature in the heating furnace. The temperature of the far infrared heating is preferably 80 to 150 ° C, more preferably 120 to 150 ° C. Within the range of 80 to 150 ° C., it has the effect of far infrared heating. If the temperature is raised too much, a burnt fragrance is likely to be manifested, so that an effect of improving the fleshy fragrance is seen, but it is masked by the burnt fragrance and tends to make it difficult to feel the flesh fragrance. Also, the far infrared heating time depends on the temperature. That is, the far-infrared heating time may be selected according to the temperature. For example, when far-infrared heating is performed at 120 ° C. to 150 ° C., it may be performed in about 10 to 180 minutes, and the type of raw fish for saving, the state and heating state of the raw cooking fish after ripening, or the apparatus used for far-infrared heating What is necessary is just to select suitably according to various conditions, such as. Furthermore, it is preferable to irradiate far-infrared heating on the heating conditions in which the internal temperature of the raw fish for saving is 80 ° C. (± 2 ° C.) or more. For example, the temperature of the far-infrared heating can be adjusted by measuring the center of the fish piece cut in the raw cutting process with a temperature measuring instrument such as a temperature sensor. When measuring the heating conditions at which the internal temperature of the fish is 80 ° C (± 2 ° C) or higher, it is about 25-30 minutes when the far-infrared temperature is about 120 ° C, and about 20 minutes when the far-infrared temperature is about 150 ° C. The internal temperature reaches 80 ° C., and the temperature of the far infrared heating in this case is about 120 ° C. to 150 ° C., preferably about 120 ° C. The upper limit of the internal temperature does not exceed 100 ° C. until the moisture content of the knot raw material fish reaches 0, and when the internal temperature exceeds 100 ° C., a koge fragrance is generated and the fish does not become a preferable fish knot. Therefore, the heating time may be adjusted according to the far infrared heating temperature. Therefore, when far-infrared heating is performed at 120 ° C. to 150 ° C., the far-infrared heating time is preferably 10 to 60 minutes, more preferably 30 to 50 minutes. Moreover, far-infrared heating can be performed at 80 to 150 ° C. for less than 48 hours.

  Next, the timing for applying high-temperature heating (hot air or far-infrared heating) in the present invention will be described. High-temperature heating with hot air or far-infrared radiation is not particularly limited as long as it is a process after simmering a raw material fish such as salmon, but a roasting process after simmering is a brazing process and a drying process. It is preferable to perform separation at a high rate, perform brazing first on the ginger, and perform high-temperature heating with hot air or far infrared rays immediately after brazing. If the raw rice is brazed directly, depending on the smoke quality, there is a risk that the fish knot may have a sour taste such as sourness, so it may be dried appropriately before brazing, and also to reduce the water content even after high temperature heating In addition, drying may be performed as appropriate. As described above, when bonito is manufactured in the order of rice brazing, hot air or high-temperature heating using far-infrared rays, and drying after ripening performed according to the conventional technique, it is possible to produce a fish bun with a high fleshy flavor. Furthermore, by reliably dividing the roasting process into the brazing and drying processes, the amount of soot can be adjusted, and the minimum smoke can be introduced to manifest the meaty scent. While the smoke component promotes the expression of the meaty scent, the control of the amount of the smoke component is also a very important factor for the present invention in order to mask the meaty scent.

  Furthermore, in the present invention, when high-temperature heating is performed with hot air or far infrared rays, the manufacturing time is shortened. In the process of applying far-infrared heating used in the conventional method for producing fish buns, for example, the method for producing bonito, as described in Patent Document 3, a heating time of at least 48 hours or more is required for the purpose of drying. If it is long, heating for 96 hours is necessary, but the process of performing far-infrared heating in the production method of the present invention may be heating for about several hours. Heating for 10 to 180 minutes is sufficient under a temperature condition of 80 ° C. (± 2 ° C.) or more, and a manufacturing time that is remarkably shortened as compared with the conventional method is achieved. In addition, in the method for producing fish bun according to the present invention, even if the far infrared heating process is performed for a long time, heating for 48 hours or more generates a burnt odor or a deteriorated odor. Does not improve the meaty aroma and is not suitable for mass production.

  In the present invention, as described above, the temperature conditions and time for brazing, high-temperature heating, and drying are appropriately set by employing at least an apparatus (or system) that includes brazing, high-temperature heating, and drying means. By doing, each process can be controlled automatically and the process after ripening can be implemented efficiently. Therefore, in this series of steps, manufacturing time is shortened, and efficient and suitable manufacture for mass production can be performed.

  In a preferred embodiment of the present invention, the fish knot according to the present invention is prepared by thawing, cutting, slicing, and boiling raw raw fish (eg, salmon) in the production process (drying, steaming as necessary). ), Brazing, high-temperature heating with hot air or far-infrared rays, and drying. Although raw cutting may be omitted in order to increase the efficiency of the manufacturing work, in the process of the present invention, the active ingredient is expressed more when thawing and raw cutting are used in the conventional method. It is easy to provide fish buns (for example, bonito) with a high fleshy aroma. Therefore, in the fish knot manufacturing process of the present invention, first, according to the general method of fish knot manufacturing method, the raw fish for knots (salmon, soda mushroom, salmon, tuna, sardine, horse mackerel, etc.) are thawed, Remove the abdominal skin and internal organs, for example, divide the halves into 3 pieces on the dorsal side and the abdomen, cut them into 4 pieces, boil them, boil them, boil them, and boil them Get. To explain the process up to this point in time, for example, when the raw fish is thawed in the early morning, the ripening is completed around noon on that day. Thereafter, the boiled fish is subjected to, for example, loosening as described later, and then subjected to high temperature heating with brazing and the above-described hot air or far infrared rays. If it is after ripening, you may add a drying process before and after any process as needed, such as prevention of excessive adhesion of a smoke component, and adjustment of moisture content. In addition, if the manufacturing flow spans multiple days, an fumigation process may be included.If the next process is brazing, before the brazing, in order to prevent excessive soot from adhering to the moisture infiltrated on the surface, It is preferable to perform drying. In the present invention, after ripening, it is preferable to loosen as described below (until evening) and to dry and fumigate (until the next morning) before brazing. Then, after drying again for a short time in order to evaporate the water infiltrating the surface, brazing, high temperature heating and drying are performed by the apparatus (or system) of the present invention for about 2 hours, respectively. About 6 hours after the start (around noon on this day), the production of the fish clause of the present invention as a rough joint is completed. As described above, in the present invention, it is possible to produce a fish clause having a meaty fragrance (methional and furaneol) equivalent to or higher than the hand volcano type, which normally requires two weeks to one month, in a short industrial production method. .

  Moreover, in the manufacturing method by this invention, after simmering the raw material fish for joints, you may loosen it about 4-20 cm in length so that a muscle surface may be exposed about the meat | flour part of this cooked fish. By this “relief” treatment, the scale of the production process can be reduced in scale, and not only the drying time can be shortened, but also the aroma and flavor can be enhanced while maintaining the aroma balance of the produced fish clauses. This is due to loosening the meat part of the boiled fish, increasing the surface area of the fish section, attaching a lot of smoke components, and at the same time exposing the myocardial surface, which is said to be rich in gelatin, to produce a lot of pyrazines. Making it possible. Therefore, as a method of loosening the boiled and matured fish, the balance of the fragrance can be brought to the best state by loosening it so as to be 4 to 20 cm in length in addition to exposing the muscle septum. It should be noted that the meat portion of the boiled and ripened fish loosened to a length of 4 to 20 cm is preferably 30% by weight or more of the whole meat portion of the boiled and ripened fish. It is not necessary to loosen it to be ~ 20 cm. In the production method of the present invention, for example, after thawing frozen salmon and removing the head, internal organs, etc., boiled to obtain a boiled fish, and after cooling this at room temperature, the meat part is Loosen it so that it is 4 to 20 cm long and the diaphragm surface is exposed. In order to easily expose the muscle surface, the fish body temperature of the boiled fish is preferably kept at 30 ° C. or higher, and in this state, it can be loosened mechanically. On the other hand, when the fish body temperature of the boiled and matured fish is 30 ° C. or less, the fish body becomes hard, and it becomes easy to break in the unraveling process, or a lot of minute pieces of meat are generated. On the other hand, if the length after unraveling exceeds 20 cm, the effect of enhancing the soot odor due to subsequent soot deposition is weakened, which is not preferable. In addition, even if it does not unravel by the manufacturing method by this invention, it is possible to strengthen meaty fragrance, and it has been found that the temperature and time of high-temperature heating with hot air or far infrared rays are effective under substantially the same conditions. Moreover, when unraveling is not performed, the drying time is extended by about 5 hours after high-temperature heating with hot air or far infrared rays.

  The brazing and drying are not limited as long as they are known by those skilled in the art. For example, the brazing, high-temperature heating and drying are performed according to the “industrial production method” (labor saving and short time) of the present invention. From the viewpoint of (e.g., computerization), it is preferable to use an apparatus that can be performed in the same place (in the apparatus or on the same system). That is, as described above, any device (or system) provided with at least brazing, high-temperature heating, and drying means may be used, and the above-described high-temperature heating means is used in an apparatus used in a conventional drying process for performing brazing and drying. It can be set as the apparatus incorporating. In brazing and drying, further, after loosening the boiled fish into an appropriate shape as described above, the surface is subjected to brazing and drying treatment to attach an animal and plant extract containing nitrogen compounds to the surface. Furthermore, it can promote the production of pyrazines and provide a fish clause with a very balanced fragrance. In general, the raw material for soot in koji may be any plant material that does not emit a strange odor, and various plants such as straw, coconut husk and rice husk are available, but oak, beech, kunugi, cherry, etc. Used as a raw material for fish smoke. The soot generation method is to ignite firewood materials such as firewood, chips, sawdust, smokewood, and other dry plants, solid materials such as high-temperature electric heating coils, electric heaters, and iron plates, and their radiant heat. There are methods of heating, heating of firewood with a gas such as high-temperature gas and superheated steam, and friction of metal and smoke, but it does not burn firewood and suppresses the generation of harmful substances such as benzpyrene. A method of heating the brazing material with a solid and its radiant heat, which is easily controlled to 425 ° C. or lower, is preferable. For the drying step, for example, hot air drying similar to that in the case of the high-temperature heating described above can be used, and may be combined with high-frequency drying or the like. When the water content of the boiled fish is high, such as immediately after ripening, the hot air temperature during drying is preferably as high as possible to shorten the drying time. Over-drying of the surface occurs and an undesirable burning odor is generated. For this reason, it is necessary to gradually lower the drying temperature from a high temperature. The method of lowering the temperature may be lowered continuously (over time) with time, or may be lowered stepwise. The drying temperature time is preferably 120 ° C. or higher, more preferably 140 ° C. or higher, and even more preferably 160 ° C. or higher. Although the drying start temperature can be 200 ° C. or more, it is necessary to quickly lower the temperature because a burning odor is likely to occur. If the hot air temperature is less than 120 ° C, the fish's raw odor remains, and the drying time is prolonged, which is not preferable, but this is not the case when the dried fish is dried to some extent, and the drying temperature is 120 ° C. It is also possible to process at a constant temperature below. As described above, in the present invention, the brazing and drying may be performed in the same apparatus (or on the system) as the high temperature heating, and preferably at least brazing, high temperature heating and drying means. By adopting an apparatus equipped with the above, the temperature and time conditions of these steps are appropriately set, each step is efficiently controlled, and mass production of the fish salmon of the present invention can be performed.

  Further, a preferred embodiment of the present invention can provide a fish clause having a high fleshy flavor using a raw material fish for saving selected from the group consisting of skipjack, soda bonito, mackerel, tuna, sardine and horse mackerel, but particularly preferably By selecting salmon as the raw fish for saving, it is possible to provide salmon with high fleshy flavor.

  Furthermore, a preferred embodiment of the present invention is a flavor seasoning or a seasoning such as an extract broth or extract, characterized in that it contains the fish bun produced by the above method or a processed product thereof (that is, a flavor raw material). Or, it relates to (processed) food such as soup, retort food, and cold food. Fish buns may be processed by pulverization, pulverization, pasting, etc. and processed as they are (flavored raw materials), or they may be blended into seasonings and foods. Moreover, you may extract and use an extract fraction instead of smoked food itself. Commonly used methods for extracting contents from smoked foods to extract extract fractions include liquefied carbon dioxide extraction, supercritical gas extraction, alcohol extraction, hot water extraction, etc. . The obtained extract fraction can be used in a liquid state or powdered. Examples of the powdering method include a vacuum drying method, a freeze drying method, a spray drying method, a drum dryer method, a vacuum drum dryer method, and a microwave drying method. At this time, an excipient may be added as necessary. Examples of excipients to be added include dextrin, lactose, sodium chloride, sodium glutamate, granulated sugar, gelatin and the like.

  Next, the effects of the present invention will be described based on specific examples. In this example, bonito was mainly selected as a raw material fish for knots, and bonito was prototyped. In addition to the traditional methods of hand-volcano type (sample 1) and quick warehousing type (sample 2), the trial of bonito is separated into brazing and drying, and far-infrared heating (sample) 3) and hot air heating (sample 4).

  Sample 1 used was a commonly sold rough knot made by a known manual volcano method for a period of about 2 weeks to 1 month.

  In sample 2, bonito was used as a raw material fish for bonito, and a bonito was made using a quick brewing method. After thawing the frozen raw material, the head, internal organs, etc. were removed and boiled to obtain a boiled mature fish. After that, it was roasted by a quick warehouse type. In summary, steamed steamed boiled fish is lined up on the first floor of the brewery, the firewood in the underground firebed is burned, and roasting and steaming from noon to the next morning (atmosphere temperature during roasting is 60 to 150 ° C.). Thereafter, the same roasting and fumigation processes were repeated about seven times while appropriately changing the position of the steaming to the upper floor (up to the fifth floor) to produce rough knots.

  In sample 3, bonito was used as a raw fish for knots, and bonito was made using a far infrared ray for high-temperature heating. Details are described below. Similar to Sample 2, after thawing the frozen raw material, the head, internal organs and the like were removed and boiled to obtain a boiled fish. After cooling at room temperature, the fish body temperature was lowered to 50 ° C. or lower, and then the meat part was loosened so that the length was 5 to 15 cm and the muscle septum was exposed. At this time, in order to make the muscle surface easily exposed, the fish body was quickly loosened until the fish center temperature of the boiled and matured fish became 30 ° C. or lower. The unraveled flesh (raw) is filled into steamed rice, dried at 120 ° C. for 60 minutes, smoked with smoke from raw oak for 15 minutes, and then heated with far infrared rays (heating condition 120 30 ° C. setting, that is, the heating temperature (atmosphere temperature in the furnace) emitted from the far infrared heating furnace is set to 120 ° C. and the heating time is set to 30 minutes. Thereafter, it was dried at 100 ° C. for 120 minutes or more in an inert gas oven (PL-50MB type manufactured by ADVANTEC Co., Ltd.), and trial production of bonito was made.

  In sample 4, bonito was used as a raw fish for knots, and hot bonito was used for high-temperature heating, and bonito was prototyped. Details are described below. Similar to Sample 2, after thawing the frozen raw material, the head, internal organs and the like were removed and boiled to obtain a boiled fish. After cooling at room temperature, the fish body temperature was lowered to 50 ° C. or lower, and then the meat part was loosened so that the length was 5 to 15 cm and the muscle septum was exposed. At this time, in order to make the muscle surface easily exposed, the fish body was quickly loosened until the fish center temperature of the boiled and matured fish became 30 ° C. or lower. The undissolved meat part (raw) is filled into steamed steam, dried at 160 ° C for 60 minutes, 140 ° C for 60 minutes, 120 ° C for 120 minutes, 110 ° C for 120 minutes, 100 ° C for 60 minutes, and then about 7 hours. After fumigation and drying at 80 ° C. for 40 minutes, smoke was smoked for about 50 minutes with smoke from raw oak, and then heated with hot air (heating conditions set at 100 ° C. for 150 minutes, heat source was LPG gas ). In the preparation of Sample 4, the hot air heating included a drying step.

  In the sensory evaluation of the prototyped fish knot, it was crushed to 6 mm square with a pulverizer (WT150 manufactured by Ikemoto Rika Kogyo Co., Ltd.), 100 parts by weight of water was added to 5 parts by weight of crushed bonito, and boiled at 90 ° C. for 20 minutes. After removing bonito, water that was reduced to 100 parts by weight (hereinafter referred to as 5% soup) was added with water to make a total of 167 parts by weight (hereinafter referred to as 3% soup). Further, in the measurement of the component content of methional and furaneol, after measuring the component content of 5% stock, the obtained value was multiplied by 0.6 and converted to the concentration as the value of 3% stock.

  The component contents of methional and furaneol were analyzed under the following conditions unless otherwise specified.

  Moreover, sensory evaluation was performed by 6 skilled panels unless otherwise specified.

[Analysis of methional]
<Analytical instruments>
GC-MS: GC-MS attached to LTM manufactured by Agilent (GC: 6890N, MS: 5973N)
Autosampler (pretreatment, injection device): GESEL MPS2
<Pre-analysis processing>
5% and 5 ml was put into a 20 ml SPME vial, and while heating to 50 ° C., SPME fiber (DVB / PDMS) was exposed to the headspace portion for 45 minutes to adsorb the components.
<GC-MS conditions>
Column: DB-WAX (0.18 mm × 10 M, ID = 0.30 μm) Injection conditions manufactured by Agilent: Temperature 220 ° C., mode splitless, inlet pressure 104.7 kPa
LTM temperature rising condition: After holding at 50 ° C. for 0.6 minutes, the temperature was raised to 230 ° C. at 25 ° C./minute and held at 230 ° C. for 4.2 minutes.
MS measurement conditions: SIM mode; detected at m / z = 48.
[Analysis of Furaneol]
<Analytical instruments>
GC-MS: GC-MS attached to LTM manufactured by Agilent (GC: 6890N, MS: 5973N)
Autosampler (pretreatment, injection device): GESEL MPS2
<Pre-analysis processing>
Homofuronol (CAS.NO: 27538-10-9, manufactured by Tokyo Chemical Industry Co., Ltd., product number: E0428) was used as an internal standard substance, and 5% was added to 10 ml so that homofuronol was 5 ppm. 20 ml of ether was added to 10 ml of this 5% soup, the scent component was extracted with a shaker for 20 minutes, the ether layer was concentrated by nitrogen purge, and then placed in a 2 ml vial with a septum.
<GC-MS conditions>
Column: DB-WAX (0.18 mm × 10 M, ID = 0.30 μm) manufactured by Agilent
Injection conditions: temperature 180 ° C, mode splitless, inlet pressure 85.4 kPa
LTM temperature rising condition: After holding at 40 ° C. for 1 minute, the temperature is raised to 230 ° C. at 15 ° C./minute and held at 230 ° C. for 3 minutes.
MS measurement conditions: SIM mode. Furaneol was detected at m / z = 128, and homofuronol was detected at m / z = 142.

[Example 1] Optimum amount of ingredients

The present Example 1 was performed in order to confirm how much methional and furaneol are contained in the fish stock when a meaty fragrance is preferred. Specifically, compared to 3% (or diluted solution) of the knot (sample 1) made with the hand-made volcanic method (can not make mass production but can make knots with strong meaty aroma) The standard solution (10 ppm or 100 ppm) of methional (CAS.NO: 3268-49-3, manufactured by Wako Pure Chemical Industries, Ltd., product number: 326-41311) so that the concentration in the stock is 10 ppb to 10000 ppb. An appropriate amount of ethanol) was added to evaluate how the meaty aroma was felt. Similarly, a standard solution (10 ppm or 100 ppm, the solvent is ethanol) of furaneol (CAS. NO: 3658-77-3, manufactured by Wako Pure Chemical Industries, Ltd., product number: 320-80391) is prepared. Appropriate amount was added so that it might become 15ppb-10000ppb, and how to feel meaty fragrance | flavor was evaluated.

Evaluation was performed by three skilled panels based on the following criteria. The evaluation results of the meaty scent are shown in FIG. As a comparative sample, a koji (sample 2) prepared by the quick brewing method that is a conventional manufacturing method (mass production is possible but it is difficult to produce a knot with a strong meaty fragrance), brazed on the raw material, and then 30 ° C at 120 ° C A unique far-infrared heating knot (sample 3) produced by subjecting to far-infrared heating, brazed on the raw material, and then heated at 100 ° C. for 150 minutes with hot-air drying unique to this invention The evaluation result of the section (sample 4) by is also shown in FIG. Moreover, the component content measurement results of Samples 1 to 4 are shown in Table 1.
<Evaluation criteria>
◎ Strong meaty scent ○ Strong meaty scent
△ Slightly meaty scent × Slightly meaty scent

<Table 1> Methional and furaneol contents of samples 1 to 4

  As a result of the evaluation of the meaty scent, a preferred meaty scent is felt in the range surrounded by the thick solid line in FIG. 1 (that is, the range including furaneol 45 ppb or more, methional 30 ppb or more containing the evaluation results Δ and ○ and ◎), In the range including sample 1, sample 3 and sample 4 (that is, the range of furaneol 75 ppb or more, the range of methional 50 ppb or more containing the evaluation results ○ and ◎), the preferred meat flavor is strongly felt. Furthermore, sample 3 and sample 4 Including the sample 1 of the conventional manufacturing method (furaneol 75 ppb or more, methional 60 ppb or more) was found to strongly feel a more preferred meaty fragrance. In other words, compared to the difference in manufacturing method, the knot (sample 2) manufactured by the quick brewing method had a weak fleshy fragrance and was outside the range surrounded by the thick solid line in FIG. (Sample 1), the node (sample 3) produced by employing far-infrared heating by the method of the present invention and the node produced by employing hot air heating (sample 4) have a strong meaty fragrance, both of which are thick in FIG. The result was included in the range surrounded by the solid line. Among them, in particular, the nodes (samples 3 and 4) prepared by the method of the present invention strongly felt a more preferable meaty fragrance.

[Example 2] Conditions for far infrared heating

  In order to examine the conditions of far-infrared heating, which is one of the characteristics in the present invention, the far-infrared heating is performed at 120 ° C. for 10 to 60 minutes on the raw material obtained by loosening the boiled bonito. The conditions were confirmed. Moreover, in order to confirm what kind of node would be produced when long-infrared heating was performed for a long time, the effect was confirmed by applying far-infrared radiation at an infrared temperature of 80 ° C. for 48 hours (prototype section 2). As a comparative control, Sample 3 of Example 1 was used. In Table 3, sample 3 is referred to as trial section 1. In addition, the approximate dimensions of the trial section 2 produced by changing the heating conditions were about 10 to 13 cm in length, 3 to 6 cm in width, and 22 to 25 g in weight.

  The trial koji was pulverized to produce a 3% soup stock, and then evaluated based on the following evaluation criteria. Table 2 shows the evaluation results of far-infrared heating conditions, and Table 3 shows the evaluation results of nodes subjected to long-infrared irradiation (prototype section 2).

<Table 2> Confirmation of far-infrared effect

<Evaluation criteria>

<Table 3> Evaluation of long-time far-infrared heating

  From the above results, it was confirmed that sensory evaluation was improved by performing far infrared heating. Further, the preferable far-infrared heating temperature and time are about 10 minutes to 60 minutes at 120 ° C., and the result is that a meaty fragrance equivalent to Sample 1 of Example 1 (manufactured by hand volcano type) is expressed. It is considered that the manufacturing time can be remarkably shortened as compared with the hand volcano type having about 20 days in production, and that the heating time can be further shortened by raising the far infrared heating temperature.

  In addition, when far-infrared heating is performed at 80 ° C. (Prototype Section 2), the fish body temperature remains at 40 to less than 80 ° C., and it is found that a strong-flavored node cannot be produced even after 48 hours of far-infrared irradiation. It was. Furthermore, it was also found that if far infrared heating is performed for 48 hours or more, a burning odor or an oxidative deterioration odor is generated, which is not suitable for producing a preferable clause of meaty fragrance.

[Example 3] Improvement of meaty fragrance due to difference in timing of far-infrared heating

  In order to confirm at what timing when the far-infrared heating is performed after cooking the raw fish, the timing of performing the far-infrared was changed, and Prototype Sections 3 to 7 were produced. The trial productions of the trial production sections 3 to 7 were performed under the same conditions as the sample 3 of Example 1 except that the timing of applying the far infrared rays was different. Refer to the following Table 4 for the timing of far infrared heating (the procedure of the manufacturing steps in Prototype Sections 3 to 7 proceeds from left to right, and Prototype Section 3 did not perform far infrared heating). The approximate dimensions of the produced prototype sections 3, 4, 5, 6, and 7 were about 10 to 12 cm in length, about 3 to 4 cm in width, and about 20 to 25 g in weight.

  As in Examples 1 and 2, 3% of the trial bonito was taken based on the trial production conditions in Table 4 and evaluated based on the same evaluation criteria as in Example 1. The results are shown in Table 4.

<Table 4> Effect of improving meaty aroma by timing of far infrared heating

<Evaluation criteria>

  From Table 4, it turned out that a far-infrared heating is effective even if it performs it at any timing after cooking in the process of the manufacturing method of the fish clause of this invention. In addition, the condition that the meaty aroma is most improved is, in particular, the condition that after the ripening process, the ginger is glazed, and then the far infrared heating is performed, followed by drying (prototype section 4). I understood that. However, if brazing is performed on the wet raw material surface, it may lead to generation of acidity or the like in some cases, and therefore, drying may be appropriately performed for a short time before brazing.

[Example 4] Evaluation of fish section using raw fish other than skipjack

  Using fish for raw materials other than bonito (soda bonito, mackerel, sardine, and horse mackerel), we made a fish doll using far infrared rays. Details are described below.

  After thawing the frozen raw fish, the head and internal organs were removed and boiled to obtain a boiled mature fish. After cooling at room temperature, the fish body temperature was lowered to 50 ° C. or lower, and then the meat part was loosened so that the length was 5 to 15 cm and the muscle septum was exposed. At this time, in order to make the muscle surface easily exposed, the fish body was quickly loosened until the fish center temperature of the boiled and matured fish became 30 ° C. or lower. The unraveled flesh (raw) is filled into steamed rice, dried at 120 ° C. for 60 minutes, smoked with smoke from raw oak for 15 minutes, and then heated with far infrared rays (heating condition 120 30 ° C. setting, that is, the heating temperature (atmosphere temperature in the furnace) emitted from the far infrared heating furnace is set to 120 ° C. and the heating time is set to 30 minutes. After that, it was dried at 100 ° C. for 120 minutes or more in an inert gas oven (ADVANTEC Co., Ltd. PL-50MB type) to produce a fish clause (mackerel: prototype section 8, sardine: prototype section 9, horse mackerel: prototype section 10, Souda Gatsuo: Prototype section 11). Prototype sections 8 to 11 were made with 3% soup stock in the same manner as in Example 1, and compared with commercially available products (samples 5 to 8) based on the following evaluation criteria. The results are shown in Table 5.

<Table 5>

<Evaluation criteria>

  As with bonito, even when the present invention was carried out using soda bonito, mackerel, sardines, and horse mackerel as raw materials, the result was that the preferred meaty aroma was improved. Specifically, it was found that the raw odor peculiar to the knots is reduced by far-infrared heating, and the effect that the meaty fragrance stands out is obtained.

[Example 5] Prototype of mentsuyu

  Using sample 3 of Example 1 (a node prepared using far-infrared heating by the method of the present invention), a noodle soup was prepared with the composition shown in Table 6. As a comparison object, Sample 2 of Example 1 (a node manufactured by a quick brewing method which is a conventional manufacturing method) was used.

<Table 6> Mentsuyu Model Recipe

  The prototype soy sauce soup was evaluated based on the following evaluation criteria. The results are shown in Table 7.

<Table 7> Mentsuyu evaluation results

<Evaluation criteria>

  In the range surrounded by the thick solid line in FIG. 1, the trial mash soup made with sample 3 included in the more preferable range (range of furaneol 75 ppb or more, methional 60 ppb or more) has a strong sense of meaty flavor, soy sauce The result is a better balance.

  The preferred embodiments and examples of the present invention have been described in detail above, but the present invention is not limited to the specific embodiments, and various modifications can be made within the scope of the gist of the present invention described in the claims. Can be modified or changed. More specifically, the fish flesh with high meaty flavor of the present invention is processed into various seasonings, and processed foods such as soups and retort foods can be prepared by blending these seasonings with foods. In addition, diversion to a wide variety of foods is possible.

The present invention can provide a fish meat having a high meat flavor by including methional and furaneol in a preferable content that contributes to the meat flavor in 3% of the fish stock. In addition, by combining heating with hot air or far-infrared rays between the steps after cooking, especially the brazing step and the drying step, it is possible to stably produce a large amount of fish clauses with a strong meat flavor in a short time. Furthermore, by adjusting the temperature and time of heating with hot air or far infrared rays, it is possible to control the strength of the meaty scent and the strength of the scent. Therefore, it is possible to freely adjust the quality of the bonito, and the industrial applicability is high and useful in that the bonito can be manufactured to meet the needs of consumers.
Here, as a summary, a preferred embodiment of the present invention is shown.
[Form 1]
A high temperature heating step is performed after the ripening step, the high temperature heating step is hot air heating or far infrared heating, and the hot air heating or far infrared heating separates roasting into brazing and drying, after the brazing step, and , Before the drying process,
A method for industrial production of fish salmon characterized by containing 3 ppb or more of furaneol and 30 ppb or more of methional in 3% stock of fish salmon.
[Form 2]
The hot air heating is an industrial production method for fish salmon according to aspect 1, wherein the hot air temperature is 10 to 150 minutes under a temperature condition of 80 to 160 ° C.
[Form 3]
The far-infrared heating is an industrial production method for fish clauses according to form 1, wherein the far-infrared temperature is less than 48 hours under a temperature condition of 120 ° C to 150 ° C.
[Form 4]
The far-infrared heating is carried out at a far-infrared temperature of 120 ° C. to 150 ° C. for 10 minutes to 180 minutes.
[Form 5]
A fish node produced by the industrial production method of any one of Forms 1 to 4.
[Form 6]
A flavor raw material comprising the fish clause of form 5.
[Form 7]
The seasoning characterized by including the fish clause of form 5, or the flavor raw material of form 6.
[Form 8]
A food comprising a fish clause of form 5 or a flavor raw material of form 6.
[Form 9]
At least means for generating soot and brazing the raw salmon, means for heat-treating the raw salmon with hot air heating or far-infrared heating, and drying the sausage that has been brazed or heated at a high temperature And a high-temperature heating apparatus.

Claims (9)

A high temperature heating step is performed after the ripening step, the high temperature heating step is hot air heating or far infrared heating, and the hot air heating or far infrared heating separates roasting into brazing and drying, after the brazing step, and , Before the drying process,
A method for industrial production of fish salmon characterized by containing 3 ppb or more of furaneol and 30 ppb or more of methional in 3% stock of fish salmon. The hot air heating, industrial method for producing smoked fish according to claim 1, wherein the hot air temperature is 10 minutes to 150 minutes at a temperature of 80 ° C. to 160 ° C.. The far-infrared heating is an industrial production method for fish salmon according to claim 1 , wherein the far-infrared temperature is less than 48 hours under a temperature condition of 120 ° C to 150 ° C. The industrial method for producing fish salmon according to claim 1 , wherein the far infrared heating is performed for 10 minutes to 180 minutes under a temperature condition of a far infrared temperature of 120C to 150C. A fish clause produced by the industrial production method of a fish clause according to any one of claims 1 to 4 . A flavor raw material comprising the fish clause according to claim 5 . The seasoning characterized by including the fish clause of Claim 5 , or the flavor raw material of Claim 6 . A food comprising the fish clause according to claim 5 or the flavor raw material according to claim 6 .   At least means for generating soot and brazing the raw salmon, means for heat-treating the raw salmon with hot air heating or far-infrared heating, and drying the sausage that has been brazed or heated at a high temperature And a high-temperature heating apparatus.

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