JP6453035B2 - Production method of fish section - Google Patents

Description

The present invention also relates to the production how of fish clause. The method for producing fish bun according to the present invention can obtain a fish bun with a high extract content.

  In fish buns such as bonito, those containing abundant extract components such as umami and nutrients are generally preferred. In order to achieve this purpose, various studies have been conducted on methods for producing fish buns.

  An outline of a method for producing fish buns will be described by taking bonito as an example. A typical method for producing bonito includes two steps of ripening (potging) and roasting. In the simmering process, the chopped fish meat used as a raw material is immersed in warm water and boiled for about 60 to 120 minutes. The fish meat that has undergone the ripening process is freed from unnecessary items such as bones and scales and is subjected to a roasting process. In the roasting process, boiled and ripe fish meat is poured and dried. By repeated roasting, bonito called a rough bonito is obtained.

As an effect of the ripening process, heat treatment is performed on the surface of the fish meat to denature the protein so that it can be easily processed, and to prevent cracking in the subsequent roasting process. Furthermore, inosinic acid (IMP) -degrading enzyme contained in fish meat is deactivated by heating, and the decomposition of inosinic acid, which is a delicious component of bonito, can be suppressed.
On the other hand, it is known that in the ripening process, the extract will flow out.

  Patent Document 1 describes a method for producing a fish knot (shaving knot) that suppresses the outflow of the extract by shortening the cooking time. Patent Document 2 describes a technique for producing a fish clause having a low hypoxanthine content while maintaining an extract content by maintaining the center temperature of fish meat at the time of cooking in a middle temperature range of about 60 ° C. . Patent Document 3 describes a method for heat-treating the surface of fish meat using steam, microwaves, an oven, or the like instead of cooking.

Japanese Patent Publication No. 3-12854 Japanese Patent Publication No. 6-22440 JP-A-6-105640

  As described above, fish clauses such as bonito are preferably rich in umami ingredients and rich extract. SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a series of techniques that can produce a fish clause having a richer flavor and richness than that of a conventional product.

  The present inventors have found that rich umami and richness can be strengthened by enhancing inosinic acid, glutamic acid, and lactic acid in the extract of bonito. Therefore, studies were conducted to obtain fish clauses rich in inosinic acid, glutamic acid, and lactic acid. As a result, it has been found that when the center temperature of the fish meat is maintained at less than 10 ° C. in a heating step such as cooking, a fish clause having a particularly high lactic acid content and glutamic acid content can be obtained. Moreover, the obtained fish knot had a sufficient inosinic acid content. As a result, we succeeded in obtaining fish clauses with rich umami and richness that are different from conventional products.

The invention according to claim 1 provided on the basis of the above-described knowledge includes a heating step of heating frozen or semi-frozen raw fish for saving from the surface, and a drying step of drying the fish meat that has undergone the heating step. A method for producing a fish bun that includes heating in the heating step for 1 to 20 minutes while maintaining the surface temperature of the fish meat at 80 ° C. or more and maintaining the center temperature of the fish meat at less than 10 ° C. It is the manufacturing method of the characteristic fish clause.

  The present invention relates to a method for producing fish clauses. In the present invention, the fish meat is heated from the surface in a heating step (for example, ripening) performed before the roasting step. And in the said heating process, it heats for 1 to 20 minutes, maintaining the surface temperature of fish meat at 80 degreeC or more, and maintaining the center temperature of fish meat below 10 degreeC. In this invention, since the center temperature of fish meat is maintained at less than 10 degreeC in a heating process, the activity of enzymes is suppressed in a heating process. Therefore, for example, decomposition of inosinic acid is suppressed. Moreover, in this invention, since a heating process is performed for 1 to 20 minutes for a short time, there is little loss of an extract, and the fish clause with especially high lactic acid content and free glutamic acid content is obtained. Furthermore, since the surface temperature of the fish meat is maintained at 80 ° C. or higher in the heating step, there is no possibility of cracking in the roasting step even if the heating time is short.

The invention according to claim 2, wherein the heating step is smoked fish method according to claim 1, characterized in that due Nijuku.

  With this configuration, the heating process can be performed easily and reliably.

The heating step may be performed by baking or steam (Claim 3 ).

The invention according to claim 4 is the method for producing a fish clause according to any one of claims 1 to 3 , characterized in that a fish clause having a lactic acid content of 3600 mg / 100 g or more is obtained.

The invention according to claim 5 is the method for producing a fish clause according to any one of claims 1 to 3, wherein a fish clause having a lactic acid content of 3600 mg / 100 g to 4100 mg / 100 g is obtained.

The invention according to claim 6 is the method for producing a fish clause according to any one of claims 1 to 5 , wherein a fish clause having a free glutamic acid content of 65 mg / 100 g or more is obtained.

The invention according to claim 7 is the method for producing a fish clause according to any one of claims 1 to 5, wherein a fish clause having a free glutamic acid content of 65 mg / 100 g to 90 mg / 100 g is obtained.

The invention according to claim 8 is characterized in that a fish clause having a lactic acid content of 3600 mg / 100 g or more, a free glutamic acid content of 65 mg / 100 g or more, and an inosinic acid content of 100 mg / 100 g or more is obtained. 4. The method for producing a fish clause according to any one of 3 above.

  With such a configuration, it is possible to provide a fish clause having a rich umami and richness different from those of conventional products.

The invention according to claim 9 provides a fish node having a lactic acid content of 3600 mg / 100 g to 4100 mg / 100 g, a free glutamic acid content of 65 mg / 100 g to 90 mg / 100 g, and an inosinic acid content of 100 mg / 100 g to 350 mg / 100 g. It is a manufacturing method of the fish clause in any one of Claims 1-3 characterized by the above-mentioned.

  Here, the content of each component represented by the unit “mg / 100 g” means that after the obtained fish knot is pulverized with a pulverizer, 100 g of the obtained fish knot powder is added with, for example, 1000 mL of hot water at 90 ° C. By extracting for 10 minutes, it refers to the concentration of components that can be extracted in the resulting extract.

It is preferable that the raw fish for saving is a salmon (claim 10 ).

A related invention is a fish clause obtained by the above-described method for producing a fish clause.

A related invention is a fish clause characterized by having a lactic acid content of 3600 mg / 100 g or more, a free glutamic acid content of 65 mg / 100 g or more, and an inosinic acid content of 100 mg / 100 g or more.

The fish knot of the present invention has a particularly high lactic acid content and free glutamic acid content, a sufficient inosinic acid content, and has a rich umami and richness different from conventional products.

The fish clause, it is not preferable is a dried bonito.

  According to the present invention, it is possible to provide a fish clause having a particularly high lactic acid content and free glutamic acid content and a sufficient inosinic acid content.

  The method for producing fish clauses of the present invention includes a heating step for heating the raw fish meat for saving from the surface, and a drying step for drying the fish meat that has undergone the heating step. And in the said heating process, it heats for 1 to 20 minutes, maintaining the surface temperature of fish meat at 80 degreeC or more, and maintaining the center temperature of fish meat below 10 degreeC.

  The raw fish for saving used in the heating step needs to maintain the center temperature of the fish meat below 10 ° C. in the heating step, and therefore the initial temperature at the center needs to be in a state below 10 ° C. Preferably, it is subjected to the heating step at a center temperature of 5 ° C. or lower, more preferably 3 ° C. or lower. Furthermore, the raw fish for saving may be subjected to a heating step in a frozen or semi-frozen state in addition to a thawed state. The semi-frozen state can be realized, for example, by maintaining the center temperature of the fish meat at about −15 ° C. to −3 ° C. In addition, a semi-frozen state can also be realized by thawing the frozen fish meat until it becomes soft.

  In the heating step, the fish meat is heated from the surface. As heating conditions, it sets so that the surface temperature of fish meat may be maintained at 80 degreeC or more. As a result, the surface of the fish meat is appropriately treated, making it easy to process in the subsequent process (such as bone removal), and preventing cracking in the subsequent drying process.

  In the heating step, heating is performed for 1 to 20 minutes. In the present invention, heating (mainly ripening) usually performed for 60 minutes or more is performed in a short time of 1 to 20 minutes. For this reason, there is little outflow of extract components, such as a umami component. According to the experiments by the present inventors, as long as the surface temperature is maintained at 80 ° C. or higher, the surface of the fish meat is appropriately treated even in such a short time, and no cracking or the like occurs in the subsequent drying process. It was.

  In the heating step, the activity of enzymes can be suppressed by maintaining the center temperature of the fish meat below 10 ° C. For example, the activity of inosinic acid-degrading enzyme is suppressed, and the decomposition of inosinic acid, which is a umami component, is suppressed. In the present invention, since the center temperature of the fish meat is maintained at less than 10 ° C. in the heating step, it is difficult to deactivate the enzymes in the heating step. However, according to the experiments by the present inventors, after the heating process, the roasting temperature is shifted to the roasting process at a temperature close to 100 ° C., and within 2 hours after the start of the roasting, the center temperature of the fish meat loses the inosinase Since it reached the active temperature of 55 ° C., the content of inosinic acid in the fish clauses that had undergone the roasting process was similar to that of the conventional product.

  The center of the fish meat refers to a position farthest (deep) from the surface of the fish meat or the vicinity thereof, and means the depth of the fish meat. The center temperature of fish meat can be measured by, for example, a center thermometer equipped with a rod-shaped (needle-shaped) temperature sensor.

The technique for heating the fish meat in the heating step is not particularly limited as long as the fish meat can be heated from the surface. For example, the heating step can be performed by immersing fish meat in warm water of 80 ° C. or higher for a predetermined time. The temperature of warm water used for ripening is preferably 85 ° C. or higher, more preferably 90 ° C. or higher, and still more preferably 95 ° C. or higher.
Other methods include firing. For example, the heating step can be performed by applying a flame by a burner or the like to the fish meat surface or baking the fish meat surface using an oven or a kiln.
In addition, the said heating process can be performed also by steaming or a high pressure steam process.

  As for the drying process, the conditions and methods usually used in the production of fish clauses can be employed as they are. That is, it is possible to perform drying by exposing smoke from burning wood pieces to fish meat using a known drying apparatus. Although a roasting process is normally performed for about 10 to 20 days, it is not limited to this. The temperature in the roasting chamber for at least 2 hours immediately after the start of roasting is preferably 95 ° C. or higher. As a result, the center temperature of the fish meat can reach 55 ° C., which is the inactivation temperature of inosine acid decomposing enzyme, within 2 hours after the start of roasting.

  The time from the heating step to the roasting step is preferably as short as possible, but it is usually within 20 minutes, preferably within 10 minutes, so that an increase in the fish center temperature can be suppressed.

According to the method for producing a fish knot of the present invention, a fish knot having a particularly high lactic acid content and free glutamic acid content can be obtained. For example, a fish clause having a lactic acid content of 3600 mg / 100 g or more and a free glutamic acid content of 65 mg / 100 g or more can be obtained. Furthermore, a fish clause having an inosinic acid content of 100 mg / 100 g or more can be obtained.
The lactic acid content is usually 3600 mg / 100 g or more, preferably 3800 mg / 100 g or more, more preferably 4000 mg / 100 g or more. As an upper limit of lactic acid content, it can be set as 4100 mg / 100g, for example.
The free glutamic acid content is usually 65 mg / 100 g or more, preferably 70 mg / 100 g or more. As an upper limit of free glutamic acid content, it can be set as 90 mg / 100g, for example.
The inosinic acid content is usually 100 mg / 100 g or more, preferably 170 mg / 100 g or more, more preferably 190 mg / 100 g or more. As an upper limit of inosinic acid content, it can be set as 350 mg / 100g, for example.

  As described above, the content of each component represented by the unit “mg / 100 g” refers to, for example, 90 ° C. with respect to 100 g of the obtained fish node powder after pulverizing the obtained fish node with a pulverizer. It refers to the concentration of a component that can be extracted in the extract obtained by extraction with 1000 mL of warm water for 10 minutes.

  The raw material fish for saving used in the present invention can be prepared from fish bodies such as bonito, saba, tuna, sardine, and horse mackerel. Preferably, salmon fish is used.

  Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples.

Example 1
The surface of the frozen salmon fish (frozen loin) was baked with a burner (heating step). Specifically, it was baked for 2 minutes and 30 seconds per surface (total 7 minutes and 30 seconds) until the fish surface turned brown to black. During the heating process, a temperature sensor was inserted inside the fish meat to monitor the center temperature of the fish meat. As a result, the center temperature of the fish meat was maintained below 10 ° C. during the heating process. Thereafter, it was dried. The roasting condition was set to 10 rotations after the Yaizu type 2 rotations. Specifically, after repeating twice the roasting at 100 to 130 ° C. for 4 hours, 80 to 100 ° C. for 4 hours and the fumigation for 8 hours at room temperature in a Yaizu type roasting cabinet, The roasting at ˜90 ° C. for 10-12 hours and the fumigation at room temperature for 10-12 hours were repeated 10 times.

(Example 2)
The same lot of frozen loin as in Example 1 was boiled for 5 minutes with warm water at 95 ° C. (heating step). During the heating process, a temperature sensor was inserted inside the fish meat to monitor the center temperature of the fish meat. As a result, the center temperature of the fish meat was maintained below 10 ° C. during the heating process. Then, it dried in the same manner as Example 1.

(Comparative Example 1)
The same lot of frozen loin as in Example 1 was thawed by a conventional method. The thawed fish meat was boiled for 90 minutes with warm water at 95 ° C. (heating step). Then, it dried in the same manner as Example 1.

(Comparative Example 2)
A rough knot was obtained by a method according to Example 1 of Patent Document 1 described above. That is, the same lot of frozen loin as in Example 1 was thawed by a conventional method. The thawed fish meat was boiled for 1 minute with warm water at 95 ° C. (heating step). Then, it dried in the same manner as Example 1.

(Comparative Example 3)
A rough knot was obtained by a method in accordance with the example of Patent Document 2 described above. The same lot of frozen loin as in Example 1 was thawed by a conventional method. The thawed fish meat was immersed in warm water at 55 to 65 ° C. (heating step). During the heating process, a temperature sensor was inserted into the fish meat to monitor the center temperature of the fish meat, and the temperature was maintained for 10 minutes after the center temperature reached 55 to 65 ° C. Then, it dried in the same manner as Example 1.

(Comparative Example 4)
A rough knot was obtained by a method according to the example of Patent Document 3 described above. The same lot of frozen loin as in Example 1 was thawed by a conventional method. The thawed fish meat was cooked (heating process). During the heating process, a temperature sensor was inserted into the fish meat to monitor the center temperature of the fish meat, and the temperature was maintained for 10 minutes after the center temperature reached 50 to 70 ° C. Then, it dried in the same manner as Example 1.

  Table 1 summarizes the experimental conditions of the examples and comparative examples.

  Each bonito obtained was crushed. 40 g of the obtained pulverized product was extracted with 400 mL of hot water at 85 to 95 ° C. for 10 minutes to obtain an extract. About each extract, the content of various organic acids, nucleic acids, and amino acids was measured. For lactic acid, inosinic acid, and free glutamic acid, the content (mg) per 100 g of bonito was calculated from the obtained measured values (unit: mg / 100 g). The results are shown in Table 2. Lactic acid and inosinic acid were measured by high performance liquid chromatography (HPLC), and free glutamic acid was measured by a fully automatic amino acid analyzer.

  As shown in Table 2, with respect to the lactic acid content, both Example 1 and Example 2 were 3600 mg / 100 g or more, indicating a higher lactic acid content than Comparative Examples 1 to 4. Moreover, about the free glutamic acid content, both Example 1 and Example 2 were 65 mg / 100g or more, and showed the free glutamic acid content higher than Comparative Examples 1-4. Furthermore, about inosinic acid content, Example 1 and Example 2 were the same level as Comparative Example 1, Comparative Example 3, and Comparative Example 4, and the inosinic acid content was not particularly lowered.

  The measurement results of other organic acids, nucleic acids, and free amino acids are shown in Tables 3 to 5. The organic acid and nucleic acid were measured by high performance liquid chromatography (HPLC), and the free amino acid was measured by a fully automatic amino acid analyzer.

Claims (10)

A heating process for heating frozen or semi-frozen section raw fish meat from the surface, and a roasting process for roasting the fish meat that has undergone the heating process,
In the heating step, the fish meat production method is characterized by heating for 1 to 20 minutes while maintaining the surface temperature of the fish meat at 80 ° C. or more and maintaining the center temperature of the fish meat at less than 10 ° C. The method for producing fish clauses according to claim 1, wherein the heating step is performed by ripening. The method for producing fish clauses according to claim 1, wherein the heating step is performed by baking or steam. The method for producing a fish clause according to any one of claims 1 to 3 , wherein a fish clause having a lactic acid content of 3600 mg / 100 g or more is obtained. The method for producing a fish clause according to any one of claims 1 to 3, wherein a fish clause having a lactic acid content of 3600 mg / 100 g to 4100 mg / 100 g is obtained. The method for producing a fish clause according to any one of claims 1 to 5 , wherein a fish clause having a free glutamic acid content of 65 mg / 100 g or more is obtained. The method for producing a fish clause according to any one of claims 1 to 5, wherein a fish clause having a free glutamic acid content of 65 mg / 100 g to 90 mg / 100 g is obtained. The fish node according to any one of claims 1 to 3 , wherein a fish node having a lactic acid content of 3600 mg / 100 g or more, a free glutamic acid content of 65 mg / 100 g or more, and an inosinic acid content of 100 mg / 100 g or more is obtained. Manufacturing method. A fish clause having a lactic acid content of 3600 mg / 100 g to 4100 mg / 100 g, a free glutamic acid content of 65 mg / 100 g to 90 mg / 100 g, and an inosinic acid content of 100 mg / 100 g to 350 mg / 100 g is obtained. 4. A method for producing a fish clause according to any one of 3 above. The method for producing fish clauses according to any one of claims 1 to 9 , wherein the raw fish meat for clauses is salmon.