JP6596607B1 - Production method of fish section - Google Patents

Abstract

The present invention provides a method for producing a fish clause with enhanced aroma while maintaining the balance of the original flavor of fish clause. A method for producing fish clauses according to the present invention comprises a step of ripening raw fish, a first roasting step of roasting the boiled fish, and a fish body after the first roasting step. It is characterized by having a cutting step of cutting into a plurality of pieces and a second roasting step of re-drying in order to reduce the moisture of the cut fish body to a certain level. Preferably, in the first roasting step, the boiled fish body can be roasted until the water content becomes 40% to 53%, and in the cutting step, the fish body has a width of 5 to 15 cm. Furthermore, in the second roasting step, the cut fish body can be roasted to about 20%. [Selection figure] None

Description

  The present invention relates to a method for producing a fish bun with enhanced fragrance while maintaining the original fragrance balance of fish bun.

  Fish bonito typified by bonito is roasted after removing the head and internal organs of raw fish (such as bonito, soda bonito, mackerel, sardine, mud mackerel, tuna, etc.), simmering the body and removing bones. It means a dry one. Roasting is a process of evaporating moisture while drying the fish and drying it, and in the roasting chamber that generates heat and smoke by burning the salmon, the moisture component on the surface of the fish is blown away. It is the process of attaching to the fish body. After the drying process, the process of removing the fish from the drying chamber and leaving it at room temperature to move the moisture inside the fish to the surface is called “steaming”. After the steaming is over, dry again. This roasting and fumigation is repeated about 10 times. As a result, the water inside the fish body evaporates and the water content of the fish body becomes about 20%, and a fish odor peculiar to fish sections is given. Further, during the roasting process, the smoke component and the fish component that have penetrated into the fish body react with heat to produce an aroma component having a meaty scent, and a meaty odor is imparted. The scent peculiar to fish section is formed by combining the odor and meaty odor given during this roasting process with the exquisite balance of raw odor derived from fish meat and oxidized odor generated by oxidation reaction. . When the raw odor and the oxidized odor become strong, it becomes an unfavorable scent for fish.

The manufactured fish sections are cut into a thickness of about 0.02 to 1 mm with a cutting machine and packed in a bag. Cutting pieces packed in a bag are sold at retail stores as “shaving sections”. Consumers purchase it and use it at home as a source of Japanese cuisine. In addition, companies that produce processed seasonings use fish salmon as a material for “flavored seasonings” and “soups”. The flavor seasoning is a powdered fish clause mixed with salt or umami seasoning and packed in a bag. Soy sauce is made by extracting dashi from fish buns and filling it with soy sauce, miso, and other bottles.
In this way, fish sections are used in various ways as a material for soup stock. However, though it is indispensable for Japanese cuisine, the dashi no scent is especially important as an element that supports the deliciousness of cooking.

  Non-Patent Documents 1 and 2 describe in detail the aroma components of fish sections. In other words, there are as many as 320 scent components of typical fish buns, and components such as hydrocarbons, furans, ketones, acids, phenols, methyl ketones, aldehydes, alcohols, pyrazines have been clarified. Yes.

  Among them, phenols contained in smoke are odor, sulfur-containing compounds produced by heating reaction of smoke and fish components are meaty odor, amines derived from fish are raw odor, unsaturated fatty acids in fish meat Aldehydes produced by the oxidation of have an odor. These fragrance components are known as components having a characteristic scent of fish section.

  In strengthening the scent of fish buns, it is important to enhance the good scent of meat odor and meat odor in a balanced manner. That is, it is important to increase the phenols and the sulfur-containing compound in a balanced manner. On the other hand, it is also important to prevent the unpleasant fragrance of raw odor and oxidation odor from becoming strong.

  Up to now, as a method for enhancing the scent of fish sections, it has been widely practiced to cut and roast fish bodies. In addition, by making small pieces, there is also an advantage that the moisture scattering speed is improved and the number of manufacturing days can be shortened.

  As a specific example, Japanese Patent Application Laid-Open No. 2004-151867 manufactures fish clauses obtained by cutting raw fish at regular intervals, subjecting them to protein denaturation with superheated steam, and then drying them. However, this method has the merit that the umami taste is strengthened by suppressing the outflow of the extract because it is not boiled, but conversely, amines with a raw odor do not elute into the boiled water and fish. Since it remains in the knot, the raw odor becomes stronger and the fragrance balance becomes worse.

  In Patent Document 2, a fish clause characterized by slicing a raw fish into 1 to 5 cm, subjecting it to protein denaturation with superheated steam, and drying it is produced. However, in this method, the raw odor is strong because no ripening is performed. Also, because the fish body is sliced into 1-5cm, the manufactured fish sections are very thin with a thickness of about 0.5-3cm. Thereby, since the surface area of the fish section increases, the amount of smoke attached to the surface of the fish section increases and the odor becomes stronger. In other words, the raw odor and scent are strong, and the fragrance balance is poor. In addition, the fish section is very thin with a thickness of about 0.5 to 3 cm, which makes the fish section very brittle. As a result, in the process of transporting and packaging the fish sections, the fish sections are crushed, and the rate at which small pieces of fish sections are spilled from the production line increases, resulting in a decrease in yield. In addition, as the surface area of the fish section increases, the oxidation rate of the fish section increases, so the quality deterioration progresses immediately after production and the odor is already strong at the time of extracting the fish stock from the fish section. . Furthermore, since fish sections are very thin and cannot be cut with a cutting machine, they cannot be used as materials for cutting sections, but can only be used as flavor seasonings and soy sauce materials.

  According to Patent Document 3, a fish clause is characterized in that the raw fish is boiled or steamed, and then refined to an average particle size of 5 mm or less and dried. However, in this method, since the surface area of the fish section is increased, the amount of smoke attached to the surface of the fish section is increased, and the odor is increased and the aroma balance is deteriorated. In addition, because the fish body is refined to an average particle size of 5 mm or less, the produced fish sections are very small with a size of 3 mm or less. As a result, the surface area of the fish bunker increases, so the oxidation rate becomes very fast, the quality deterioration progresses immediately after production, and the odor is already strong when extracting the fish stock from the fish bun. Yes. Furthermore, since the fish knot is refined, it cannot be used as a material for shaving knots and can only be used as a material for flavor seasonings and soy sauce.

  Patent Document 4 is characterized in that after the raw fish is boiled or steamed, it is loosened so as to have a length of 4 to 20 cm, and an animal or plant extract containing nitrogen-containing compounds is attached to the surface and then dried. Fish sections are manufactured. However, in this method, since the surface area of the fish section is increased, the amount of smoke attached to the surface of the fish section is increased, and the odor is increased and the aroma balance is deteriorated. Also, the manufactured fish sections are 2 to 12 cm in size, and the surface area of the fish sections is increased, so the oxidation rate becomes very fast, the quality deterioration progresses immediately after production, and the fish stock is extracted from the fish sections. Then, the oxidation odor has already become strong. Another disadvantage is that it takes time to unravel the process and the manufacturing cost increases greatly. Furthermore, since fish sections are fragmented, they cannot be used as a material for shaving sections, and can only be used as a material for flavor seasonings and soy sauce.

  Patent Document 5 manufactures a fish clause characterized in that a raw fish is boiled and then roasted several times, the fish body is crushed into small pieces of about 10 to 15 mm square, and then dried again. . The purpose of making the pieces small is to shorten the time required for the mold attaching process performed after the drying, that is, to increase the surface area of the fish body to increase the amount of mold attached and to improve the mold growth speed. However, with this method of crushing fish, it is difficult to obtain stable quality due to variations in the size of small pieces after crushing, and when fish sections are cut into pieces of 10-15 mm, It cannot be used as a material, and can only be used as a material for flavor seasonings and soups. Furthermore, when the fish body is fragmented to about 10 to 15 mm square in this way, the scent is strong, the meaty odor is weakened, and the fragrance balance is deteriorated.

Supervised by the Japanese Society of Fisheries Science, Chiaki Koizumi, “Odor of Seafood”, Hoshiseisha Koseikaku, p. 72-76, (1989) Ishiguro, et al., “Changes in aroma and its components during the bonito production process”, Journal of Japan Society for Food Science and Technology, 48 570-577, (2001)

JP 2003-259800 A JP-A-2005-65521 JP-A-55-120739 JP 2005-58003 A JP-A-4-222548

  The fish bun produced by the above prior art is strengthened by the specific scent of the fish bun and the balance of the original fragrance of the fish bun is lost, the unpleasant scent is increased, and the yield decreases. However, there is a problem that the cost of fish buns increases due to human labor.

  In addition, by dividing the fish knot into small pieces, it can no longer be used as a material for shaving knots, and can only be used as a material for flavor seasonings and soups.

  The present invention is a fish knot that maintains the original scent balance of fish and strengthens the scent of fish knot, and can be used not only as a material for flavor seasoning and soy sauce, but also as a material for shaving knots. The object is to provide a method for producing fish buns, and at the same time, it is intended to provide a method for producing fish buns whose cost is not different from the usual method.

As a result of earnest examination to achieve the above-mentioned purpose, after the raw fish has been boiled and ripened, the first roasting process for roasting the fish body and the fish body after the first roasting process are cut into a plurality of pieces By going through the cutting process and the second roasting process, which re-drys the cut fish body, it is possible to obtain a fish section that enhances the fragrance of the fish section while maintaining the balance of the original fragrance of the fish section, and at a low cost. We found that we can produce fish sections that are not different from conventional methods.
Specifically, after simmering the raw fish, it is dried until the water content of the ripened fish is 40% to 53%, and the dried fish is cut into a width of 5-15 cm. By re-drying until the water content is about 20%, the fish scent that has enhanced the scent of the fish scent while maintaining the balance of the scent of the fish sachet is obtained, and the cost is the same as the usual method. Succeeded in producing knots.

  The fish bun produced in the present invention has an enhanced fragrance of fish bun while maintaining the balance of the original fragrance of the fish bun. As a side effect, the taste of fish buns is enhanced.

  The fish bun produced in the present invention is the same as the fish bun produced in a conventional manner because the raw fish is boiled and ripened. Since the fish body after being dried is cut into 5 to 15 cm, the size of the fish section is not too small. That is, since the increase in the surface area of the fish bun is small, the odor is not too strong, and the oxidation odor of the fish bun is slowed so that the odor is not strong. In addition, since it is not fragmented, the amount of loss in the transportation process and packaging process is reduced, so the yield does not decrease. In addition, since it is not fragmented, it can be cut with a cutting machine, so it can be used as a material for shavings. It can also be used as a material for flavor seasonings and soy sauce by crushing with a crusher. it can.

  Since the process of cutting the fish is added, manpower is required, but since the surface area increases, the number of times of drying required to reduce the water content to about 20% is reduced, and the total production cost is the same as the conventional method. . In other words, it is possible to provide a fish clause with enhanced aroma while maintaining the balance of the original fragrance of fish passage and at the same cost as a regular fish passage.

  Hereinafter, embodiments of the present invention will be described in detail.

  The present invention can be applied to various fish clauses such as bonito, soda bonito, mackerel, sardine, muroji, and tuna. In addition, it can also be applied to fish sections (molds) with mold added to those fish sections. It should be noted that the smoke component adhering to the surface of the fish section may or may not be removed before molding.

After the raw fish is boiled and ripened, the dried fish body is cut into multiple pieces and then further dried to enhance the aroma of the fish section while maintaining the balance of the original fragrance of the fish section. The
Specifically, after the raw fish is boiled and ripened, it is dried until the moisture of the boiled fish is 40% to 53%, and after the dried fish is cut into a width of 5 to 15 cm, the moisture is By re-drying until it reaches about 20%, the scent of fish knots is strengthened while maintaining the balance of the original scent of fish knots and can be cut with a cutting machine, so it is used as a material for shaving knots It can also be pulverized by a pulverizer and used as a flavor seasoning and soy sauce material.

  The fish bun according to the present invention is the same as a fish bun manufactured by a conventional method because raw fish is boiled and ripened. Since the fish after being dried is cut rather than pulverized, the cut pieces are less likely to vary in size, and as a result, the scent of fish sections is strengthened while maintaining the scent balance. Specifically, by cutting to 5 to 15 cm, the size of the fish section does not become too small. That is, since the increase in the surface area of the fish bun is small, the odor is not too strong, and the oxidation odor of the fish bun is slowed so that the odor is not strong. In addition, since it is not fragmented, the amount of loss in the transportation process and packaging process is reduced, so the yield does not decrease. Moreover, since it is not fragmented, it can be cut with a cutting machine, so that it can be used as a material for shaving. It can also be used as a material for flavor seasonings and soy sauce by pulverizing with a pulverizer.

  In addition, by roasting the boiled fish body until the water content is reduced from 40% to 53% in the first roasting process, the water content of the fish body is not lowered at the time of cutting and the fish body is not hardened. As a result, labor and time are not required in the cutting process. In addition, the fish sections completed by re-drying the cut fish bodies maintain the original fragrance balance.

  It is possible to roast the boiled fish until the water content is less than 40%, and to pulverize the fish using a machine such as a crusher to make it into small pieces in a short time. Since the fish section has an increased surface area of the fish section, the scent becomes stronger and the aroma balance becomes worse, the oxidation rate becomes very fast, and the oxidized odor becomes stronger. Moreover, since it is pulverized into small pieces, it cannot be used as a material for shaving and can only be used as a material for flavor seasonings and soups.

  The fish knot of the present invention is cut to a thickness of 0.6 mm, and the cut piece (cut knot) is used to enhance the aroma of the fish knot while maintaining the balance of the original aroma of the fish knot. In other words, if the fish balls of the present invention are cut and sold as shavings at a retail store or the like, the consumer can purchase them and use them as ingredients for Japanese cuisine at home. Japanese cuisine includes soup, miso soup, udon and soba, boiled food, hot pot dishes, fried eggs, cooked rice, and soup.

  If the fish clause of this invention is used in the company which manufactures a flavor seasoning and soy sauce, it can be used as a material of various processed seasonings. Some noodles include somen noodles, soba noodles, white dashi, dashi soy sauce and ponzu.

(Comparative Example 1)
Frozen bonito with a body length of around 70 cm was thawed and the head, internal organs, abdomen and the like were removed, and then three pieces were wholesaled. The obtained fish meat was cut into two parts on the dorsal side and the ventral side with the blood joint part as the boundary. The fish meat was boiled at 80-95 ° C. for 2 hours to obtain boiled mature fish. The length of the boiled mature fish was mainly 30-35 cm. After cooling the boiled and mature fish, the bone was removed. The fish was dried according to a conventional method until the water content was about 20%. The number of times of drying was 10. The fish clause prepared by this method was designated as Comparative Example 1.

Example 1
Boiled mature fish was prepared in the same manner as in Comparative Example 1, and watered. The fish body was subjected to the first roasting according to a conventional method. The number of times of drying in the first drying was one. The water content of the dried fish body was 46 to 53%. The fish body was cut using a knife so that the width of the fish body was 8 to 11 cm. The cut fish was subjected to a second roasting until the water content was about 20%. The number of times of drying in the second drying was 8 times. A fish clause prepared by this method was defined as Example 1.

(Example 2)
Boiled mature fish was prepared in the same manner as in Comparative Example 1, and watered. The fish body was subjected to the first roasting according to a conventional method. The number of times of drying in the first drying was two. The water content of the dried fish body was 43 to 49%. The fish was cut using a knife so that the width was 8 to 11 cm. The cut fish was subjected to a second roasting until the water content was about 20%. The number of times of drying in the second drying was seven times. The fish clause prepared by this method was defined as Example 2.

(Example 3)
Boiled mature fish was prepared in the same manner as in Comparative Example 1, and watered. The fish body was subjected to the first roasting according to a conventional method. The number of times of drying in the first drying was three. The water content of the dried fish was 40-45%. The fish was cut using a knife so that the width was 8 to 11 cm. The cut fish was subjected to a second roasting until the water content was about 20%. The number of times of drying in the second drying was 6 times. The fish clause prepared by this method was defined as Example 3.

(Comparative Example 2)
Boiled mature fish was prepared in the same manner as in Comparative Example 1, and watered. The fish body was subjected to the first roasting according to a conventional method. The number of times of drying in the first drying was 4 times. The water content of the dried fish body was 31 to 38%. The fish was cut using a knife so that the width was 8 to 11 cm. The cut fish was subjected to a second roasting until the water content was about 20%. The number of times of drying in the second drying was 5 times. The fish clause prepared by this method was designated as Comparative Example 2.

  The quality evaluation of Comparative Examples 1 and 2 and Examples 1 to 3 was performed by sensory evaluation of “dashi” extracted from each bonito. Each bonito was sterilized by steaming at 100 ° C. for 5 minutes, and then cut to a thickness of 0.6 mm to obtain a cut piece. 30 g of this cut piece was put into 1 L of boiling water and extracted for 10 minutes in a slightly boiling state. After the extraction, the cut pieces were removed to obtain a stock. The sensory evaluation of the stock was performed by a 9-point scoring method (-4 points: weak ⇔ 4 points: strong) by 5 specialist panel men and women (20-40 years old). The evaluation items were odor, meaty odor, raw odor, oxidation odor, and overall fragrance strength, and taste evaluation was umami, sour, miscellaneous, and overall intensity. Relative evaluation was performed with the score of evaluation items of Comparative Example 1 being 0 points for all items. The specialized panel evaluates the shavings and stocks in daily work, and the daily evaluation of the evaluation items is sufficiently understood and the evaluation scale can be adjusted. The evaluation results are shown in Table 1 as average scores.

  As shown in the above table, it can be seen that in Examples 1 to 3, the odor and meaty odor are stronger than those in Comparative Example 1. That is, it is understood that the bonito scent is strengthened while maintaining the original bonito scent balance. Moreover, the raw odor and oxidation odor which are unpreferable fragrances are not different from those of Comparative Example 1 manufactured by a conventional method.

  In addition, it can be seen that Examples 1 to 3 have a stronger umami taste than Comparative Examples 1 and 2 and a deeper overall taste. The unpleasant tastes of acidity and miscellaneous taste are not strong.

  When Examples 1-3 are compared, Example 1 whose fish body moisture before cutting is 46 to 53% has the strongest aroma and taste, and the lower the fish moisture before cutting, the weaker the aroma and taste. It was. In Comparative Example 2 in which the water content of the fish before cutting was reduced to 31 to 38%, only the odor was strong, the meaty odor was weak, and the fragrance balance was poor.

  In Examples 1 to 3, the evaluation of the fragrance is higher than that of Comparative Example 1 as a reference in that the overall fragrance can be strengthened without destroying the balance between the odor and the meaty odor. On the other hand, the taste evaluation is higher than that of Comparative Example 1 in terms of the high taste intensity, while Comparative Example 2 loses the balance between the scent of meat and the meaty odor and the evaluation of fragrance is low. There is also no significant improvement in the overall taste intensity. From this result, it was confirmed that Examples 1 to 3 were highly effective for Comparative Examples 1 and 2 in terms of both fragrance evaluation and taste evaluation.

  Next, the aromatic component contained in the dashi was analyzed by gas chromatography. As the fragrance component, one typical fragrance component was picked up from each component having a scent and meaty odor. Phenol was picked up as a odor component and methional was picked up as a meaty odor component.

  The analysis results are shown in Table 2. The described numerical value is a result showing the peak area of the aroma component, and the larger the numerical value, the greater the content. In the table, “phenol / methional” is a numerical value obtained by dividing the value of phenol by the value of methional. It shows that the ratio of phenol is so large that a numerical value is large.

  Table 3 shows the results of recalculating the peak area of the prototype as a ratio, assuming that the peak area of the fragrance component of the control comparative product is 1, since it is difficult to understand by simply comparing the peak area of the fragrance component. It was. In the table, “phenol / methional” is a numerical value obtained by dividing the value of phenol by the value of methional. It shows that the ratio of phenol is so large that a numerical value is large.

  As shown in Table 3, when Comparative Example 1 and Examples 1 to 3 produced by a conventional method are compared, it can be seen that both the odor component phenol and the meat odor component methional are increased. That is, it was confirmed that the fish knot of the present invention can enhance the scent while maintaining the original scent balance.

In Comparative Example 2, the amount of phenol, which is the odor component, is large and the odor is strong, so the meaty odor is relatively weak, and the balance of the fragrance is lost, and only the odor is strong.
When Table 1 is compared with Table 2 and Table 3, the meaty odor in Comparative Example 2 shows a lower value than Comparative Example 1 in the sensory evaluation (Table 1), but the results of measuring the aroma components Then, the methional content in Comparative Example 2 is greater than the methional content in Comparative Example 1 (Tables 2 and 3). As can be seen from the ratios of phenol and methional shown in Tables 2 and 3, in Comparative Example 2, the methional content as a meaty odor component is increased compared to Comparative Example 1, but more than that. Furthermore, since the phenol content as a scented odor component is increasing, the meaty odor is masked by the scented odor, resulting in a low value in sensory evaluation.

(Comparative Example 3)
Frozen bonito with a body length of around 70 cm was thawed and the head, internal organs, abdomen and the like were removed, and then three pieces were wholesaled. The obtained fish meat was cut into two parts on the dorsal side and the ventral side with the blood joint part as the boundary. The fish meat was boiled at 80-95 ° C. for 2 hours to obtain boiled mature fish. The length of the boiled mature fish was mainly 30-35 cm. After cooling the boiled and mature fish, the bone was removed. The fish body was subjected to a first roasting according to a conventional method. The number of times of drying in the first drying was one. The water content of the dried fish body was 46 to 53%. The fish was cut with a knife so that the width was 2 to 5 cm. The cut fish was subjected to a second roasting until the water content was about 20%. The number of times of drying in the second drying was 8 times. The fish clause prepared by this method was designated as Comparative Example 3.

Example 4
A fish clause prepared by the same method as Comparative Example 3 was used in Example 4 except that the fish body after the first roasting was cut into a width of 5 to 8 cm.

(Example 5)
A fish clause prepared by the same method as Comparative Example 3 was used in Example 5 except that the fish body after the first roasting was cut into a width of 8 to 12 cm.

(Example 6)
A fish clause prepared by the same method as Comparative Example 3 was used in Example 6 except that the fish body after the first roasting was cut into a width of 12 to 15 cm.

(Comparative Example 4)
The fish clause produced by the same method as Example 4 was made into the comparative example 4 except cut | disconnecting the fish body which finished 1st roasting to 15-18 cm in width.

  Quality evaluation of Comparative Examples 3 and 4 and Examples 4 to 6 was performed as follows. Each bonito was sterilized by steaming at 100 ° C. for 5 minutes, and then cut to a thickness of 0.6 mm. The length of the obtained cutting piece was measured, and the appearance of the product as a shaving node was evaluated for appearance. Appearance evaluation was carried out by three-level evaluation (good / good / impossible) by three professional panel men and women (30 to 40s). Next, sensory evaluation of “dashi” extracted from the cut pieces was performed. 30 g of this cut piece was put into 1 L of boiling water and extracted for 10 minutes in a slightly boiling state. After the extraction, the cut pieces were removed to obtain a stock. The sensory evaluation of the stock was performed by a 9-point scoring method (-4 points: weak ⇔ 4 points: strong) by 5 specialist panel men and women (20-40 years old). The evaluation items were odor, meaty odor, raw odor, oxidation odor, and overall fragrance strength, and taste evaluation was umami, sour, miscellaneous, and overall intensity. Relative evaluation was performed by setting the score of the evaluation items of Example 5 to 0 for all items. The specialized panel evaluates the shavings and stocks in daily work, and the daily evaluation of the evaluation items is sufficiently understood and the evaluation scale can be adjusted. The evaluation results are shown in Table 4 as average scores.

  As can be seen from the above table, Examples 4 to 6 can be commercialized as shaving knots, and can maintain the balance of the original scent of bonito while enhancing the scent of the bonito.

When Examples 4 to 6 are compared, Example 5 in which the fish size after cutting is 8 to 12 cm has the strongest aroma and taste, and when the fish size after cutting becomes small, the raw odor and the oxidized odor become strong. When the fish size after cutting increased, the odor and meaty odor became weaker. Compared with Example 5, although Examples 4 and 6 have items whose evaluations are slightly lowered, the effect of cutting the fish is sufficiently obtained.
Moreover, compared with Examples 4-6, in Comparative Examples 3 and 4, it turns out that the balance of a scent of odor and a fleshy odor has collapse | crumbled greatly.

  Examples 4 and 6 are not significantly different from the standard example 5 in that the balance between the scent and meaty odor and the overall strength of the fragrance are slightly inferior, but also the umami and the overall taste are strong. It can be said that it is almost equivalent. On the other hand, Comparative Example 3 has a slightly better numerical value than Example 5 in terms of umami and overall taste, but the balance between kun odor and meaty odor is worse than that, and overall The strength of the scent is also greatly inferior. In addition, Comparative Example 4 is significantly inferior in both the balance of the scent and meaty odor and the strength of the overall scent as compared with Example 5, and also greatly inferior in the umami and the overall taste intensity. Yes. From this result, it was confirmed that Examples 4 to 6 had a well-balanced and high effect in terms of both fragrance evaluation and taste evaluation with respect to Comparative Examples 3 and 4.

  As described above, according to the method for producing fish bun according to the above embodiment, the produced fish bun has a strong and well-balanced odor and meaty odor, and the scent of fish bun without breaking the fragrance balance. In addition to being able to enhance the taste of fish buns, it is not fragmented, so it can be used not only as a flavoring seasoning and soy sauce material, but also as a shaving material Together with this, it has a remarkable effect compared with the conventional method for producing fish buns.

Claims (1)

Boil and ripen raw fish,
A first roasting step of roasting the boiled and ripe fish until its water content is 40% to 53% ;
A cutting step of cutting the fish body after the first roasting step into a plurality of breadths of 5 to 15 cm in width , and a second roast drying to reduce the moisture of the cut fish body to approximately 20% A method for producing a fish clause comprising the step of: