JP6600048B2 - Cooked fish with the texture and appearance of grilled fish that can be eaten up to bone - Google Patents

Description

  The present invention relates to a method for producing cooked fish having the texture and appearance of grilled fish that can be eaten up to bone.

  Grilled fish has long been eaten as a typical fish dish. However, the bones of grilled fish are obstructive when eating, and problems such as sticking in the mouth may occur, and grilled fish is not an easy-to-eat dish especially for the elderly and infants.

  In addition, fish bones are rich in collagen and calcium and are an excellent source of these nutrients.

  Fish dishes that can be eaten to the bone include boiled salmon, mackerel, saury, etc. Boiled fish is widely distributed as canned goods. In addition, fish cooked by the retort process can be eaten up to bone. Canned boiled and retort foods are manufactured by pressure heat treatment. However, pressurizing and heating treatment caused great damage to fish meat (muscles), the muscles became too soft, and it was impossible to obtain a texture that muscles remained firmly like grilled fish.

  A method of grilling for a long time has been reported as a method for producing grilled fish that can soften bones and eat even bones (see Patent Document 1).

  Moreover, after heating fish under reduced pressure, the method of heating under pressure and then scorching the epidermis and adding a baked color was reported (refer patent document 2).

JP 2010-57479 A International Publication No.WO2006 / 025102

  The present invention provides a grilled fish that has softened bones and can be eaten, but maintains the texture and appearance of ordinary grilled fish.

  Currently, fish with softened bones can be boiled canned foods and retort foods, which take time to heat-treat the fish under pressure. However, this treatment was very damaging to the fish meat, and the texture and taste of the treated fish were not satisfactory.

  Therefore, the present inventors aim to establish a technique for efficiently softening bones in the state of raw fish, and the fish meat has the same degree of hardness as ordinary grilled fish, and has the same texture as ordinary grilled fish. In addition, the present inventors have intensively studied a method for producing cooked fish having the texture and appearance of grilled fish that can eat even bones, and has the same appearance as ordinary grilled fish.

  The present inventor has found that by rapidly treating the fish as a raw material at high pressure and high temperature, the bone is soft enough to be eaten as it is, but the fish meat can be obtained without being too soft. The present inventors have succeeded in producing a cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone by boiling the fish, and completed the present invention.

That is, the present invention is as follows.
[1] softening the bone by performing high-pressure steaming to heat the core to 100-120 ° C. for 5-20 minutes, and then grilling the fish until it is burnt, A method for producing cooked fish having the texture and appearance of grilled fish that can be eaten up to bone.
[2] A method for producing cooked fish having the texture and appearance of grilled fish, which can be eaten up to the bone of [1], wherein high-pressure steaming is performed using a pressure steamer.
[3] A method for producing cooked fish having the texture and appearance of grilled fish, wherein the fish is grilled by gas or / and charcoal, and can be eaten to the bone of [1] or [2].
[4] Cooking having the texture and appearance of grilled fish, wherein the fish can be eaten up to any bone of [1] to [3] selected from the group consisting of saury, sardines, herring, salmon and mackerel Fish production method.
[5] Fish with bone is treated with aqua gas or superheated steam until the core temperature reaches 60-100 ° C in 2-10 minutes, and the core temperature is 100-120 ° C, 40-55 minutes heating history A method for producing cooked fish having the texture and appearance of grilled fish, including softening bones by retorting under conditions such that the fish can then be burned until it is burnt.
[6] A method for producing cooked fish having the texture and appearance of grilled fish, wherein the fish is burned with gas or / and charcoal, and can be eaten up to the bone of [5].
[7] A method for producing a cooked fish having a texture and appearance of grilled fish, wherein the fish can be eaten up to the bone of [5] or [6], selected from the group consisting of saury, sardines, herring, salmon and mackerel .
[8] The bone is softened, the collagen in the bone is destroyed, but the muscle is not collapsed. The bone produced by any one of the methods [1] to [7] can be eaten up to the bone. Cooked fish with the texture and appearance of grilled fish.
[9] When the collagen in bone is stained with AZAN, it has the same texture and appearance of grilled fish that can be eaten up to the bone of [8], which is dyed to the same extent as boiled canned saury. Cooked fish.
[10] Grilled fish that can be eaten up to [8] or [9] bones when the bone hardness is measured using a texture analyzer is 26 to 86 g when a flat plunger is used. A cooked fish with a texture and appearance.
[11] When the muscle hardness is measured using a texture analyzer, the value is 300 to 500 g when a tooth-type plunger is used, or 1000 to 2000 g when a φ20 mm cylindrical plunger is used. A cooked fish having the texture and appearance of grilled fish that can be eaten up to any bone of [8] to [10].
[12] A cooked fish having the texture and appearance of grilled fish that can be eaten up to any bone of [8] to [11], wherein the moisture content in the muscle is 35 to 60%.
[13] A method for producing fish flakes, comprising cooking the cooked fish produced by any one of [1] to [7] using a mixer.
[14] Fish flakes obtained by flaking cooked fish according to any one of [8] to [12] with a mixer.

  By rapidly raising the core temperature of the raw fish in the method of the present invention, the bone is softened to the extent that it can be eaten as it is, but the fish meat remains extremely soft and does not become too soft, A cooked fish having the same texture and appearance as a grilled fish can be produced that maintains the same state and hardness as the grilled fish and can eat even bones. The cooked fish produced in this way can eat up to bone, so it is suitable for elderly people and infants who dislike the presence of bone, and is also excellent as a source of collagen and calcium.

It is a figure which shows the result of the AZAN dyeing | staining of the slice of the cooking fish which can eat to the bone | frame of this invention, a boiled fish, and a normal grilled fish. Each center shows a stained bone. It is a figure which shows the result of Kossa dyeing | staining of the slice of the cooking fish which can eat to the bone | frame of this invention, a boiled fish, and a normal grilled fish. It is a figure which shows the state of the cell gap | interval of the slice of the cooking fish which can eat to the bone | frame of this invention, a boiled fish, and a normal grilled fish. It is a figure which shows the temperature history of the core temperature of raw material fish when it steams under high pressure with a steamer pot.

Hereinafter, the present invention will be described in detail.
1. Cooked fish having texture and appearance of grilled fish that can be eaten up to bone One embodiment of the present invention is a cooked fish having texture and appearance of grilled fish that can be eaten up to bone. "Grilled fish" generally refers to food that has been baked, and is a direct fire that is baked in a strong fire in a short time with a heat source such as charcoal, gas or bonfire by placing the fish on a net or skewering. There are grilled fish that are baked by grilling and grilled by indirect grilling, such as wrapping grilling and shiogama grilling. The cooked fish having the texture and appearance of grilled fish according to the present invention refers to a fish that has been heated rapidly in advance and burned with a fire such as charcoal, gas, or bonfire, and the surface is burnt to be burnt. In this specification, in order to compare cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone of the present invention with general grilled fish, grilled fish that has been grilled directly with a heat source such as charcoal, gas, or bonfire is used. Sometimes called "normal grilled fish".

  Eating up to bone means that the bone is softened and can be eaten as it is.

  There is no limitation on the type of fish that can be eaten to the bone, and the raw material of the cooked fish that has the texture and appearance of grilled fish, and all edible fish are targeted. Among them, fish that are cooked and eaten as whole “baked fish” with fish in the hall (whole round fish) and fillets with a central bone or the like are preferable. For example, Ainame, Horse mackerel, Anago, Amada, Isaki, Ishidai, Itoyori, Sardine (Sardine, Urumeea, Anchovy), Scorpion, Barracuda, Flatfish, Riverfish, Kiss, Kinki, Kinmedai, Blackfish, Kochi, Salmon (Silver salmon, Atlantic salmon) Etc.), sea cucumber, saury, trout, mackerel, sawara, perch, herring, flounder, burdock, hockey, red sea bream, medina, rockfish and the like. Among these, saury, mackerel, sardines, salmon, herring and the like having a large catch are preferable. The raw fish can be a whole fish (a whole round fish), a fillet with a rib or a fillet without a rib. The raw fish may be unfrozen raw fish or frozen fish.

  The cooked fish having the texture and appearance of grilled fish that can eat up to the bone of the present invention can be eaten as it is because the bones of the spine, small bones, head, fins, etc. are softened, but the muscle part maintains the structure. The muscles are not collapsed like boiled fish and maintain the same state as ordinary grilled fish.

2. Method for producing cooked fish having texture and appearance of grilled fish that can be eaten up to bone The cooked fish having texture and appearance of grilled fish that can be eaten up to the bone of the present invention has a texture similar to that of ordinary grilled fish. In order to retain it, it is necessary to soften the bone but prevent the muscles from collapsing. For this reason, by performing a high-pressure and high-temperature treatment for a short time on the fish that is the raw material, the core temperature of the raw fish is rapidly raised to soften the bone, but the muscles remain intact.

  The cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone of the present invention softens the bone by rapidly high-pressure steaming the raw fish having bone, and then grills until the fish is burnt Can be manufactured. Here, high-pressure steaming means heating with steam under high pressure. Rapid high-pressure steaming means, for example, performing high-pressure steaming that heats the core temperature of the raw fish to 100 to 120 ° C. for 5 to 20 minutes, preferably 5 to 15 minutes. The pressure is 0.1 to 0.5 MPa, preferably 0.15 to 0.4 MPa, more preferably 0.2 to 0.3 MPa. In order to heat the core temperature of the raw fish to 100 to 120 ° C. within 5 to 20 minutes, preferably 5 to 15 minutes, for example, 100 to 150 ° C., preferably 110 to 140 ° C., more preferably 110 to 135 ° C. More preferably, high-pressure steaming at 115 to 120 ° C. for 10 to 30 minutes may be performed. The core temperature of the raw fish means the temperature inside the raw fish. Although the core temperature is also referred to as the temperature at the center, it does not have to be a complete center, and the temperature inside the raw fish near the center may be measured. The core temperature of the raw fish can be measured by inserting a temperature sensor of a commercial food thermometer into the center of the raw fish. At this time, it is preferable to acquire a temperature history over a certain period of time, and a core temperature data logger that is a device for measuring the core temperature and storing the core temperature data may be used. High-pressure steaming can be performed using a commercially available pressure steamer (steamer kettle), for example, Samson's pressure steamer (SCS80 / 10S, SCS120 / 10S, SCS80 / 20S, SCS100 / 20S, SCS120 / 20S, SCS100 / 30S, SCS120 / 30S) and the like can be used.

  Moreover, the softening of the bone of raw material fish can also be performed by an aqua gas process, and also can be performed by a combination of an aqua steam process and a retort process, or a combination of a superheated steam process and a retort process. Here, the aqua gas is a composite gas containing water droplets having a fine particle diameter in water vapor, and is also referred to as fine water droplet-containing superheated water vapor. Aqua gas is heated to about 115-120 ° C. Aqua gas can be generated using an aqua gas heater (aqua gas oven). For example, AQUA COOKER AQ-25G-SD5-OH, AQ-25G-SD10-OH, AQ-25G-OH, AQ-50G-OH, AQL-2000-SR3000 from Taiyo Manufacturing Co., Ltd. Etc. (made by Taiyo Seisakusho). The treatment with the aqua gas may be performed by putting the raw fish into the above-mentioned apparatus, ejecting the aqua gas, and heating with the aqua gas. Further, superheated steam is steam that is generated again by heating the generated steam to maintain a high temperature, and is heated to 100 ° C. or higher. Superheated steam can transmit heat to food as latent heat. Superheated steam can be generated by a superheated steam microwave oven or the aforementioned aqua gas oven. The treatment with superheated steam may be performed by putting raw fish into the above apparatus, spouting superheated steam, and heating with superheated steam. Retort processing means performing pressure heating using a pressure type heating device called a retort pot. An autoclave (high pressure steam sterilizer) can be used as the retort kettle.

  The combination of treatment with aqua gas or superheated steam and retort processing is such that the core temperature of the fish raw material is initially 60 to 100 ° C. in 2 to 10 minutes, preferably 2 to 7 minutes, more preferably 5 to 7 Treat with aqua gas or superheated steam until it reaches 64 to 90 ° C in minutes, and retort processing under the condition that the core temperature of the raw fish reaches 100 to 120 ° C in 40 to 55 minutes . For example, by using heat treatment at 120 ° C and 300spm (amount of supply water: stroke per min.) Using aqua gas for 5 to 120 minutes, or at 220 ° C and 40spm using superheated steam for 5 to 120 minutes, Until the core temperature reaches 60 to 100 ° C. in 2 to 10 minutes, preferably 2 to 7 minutes, more preferably 64 to 90 ° C. in 5 to 7 minutes. Further, the retort processing under the condition that the core temperature of the raw fish reaches 100 to 120 ° C. in 40 to 55 minutes is, for example, 100 to 150 ° C., preferably 110 to 140 ° C., more preferably 110 to 135 ° C. The treatment is at 10 ° C., more preferably at 115 ° C. to 120 ° C. for 10 to 30 minutes.

  Furthermore, high-pressure steaming may be performed after the treatment with superheated steam. In this case, the treatment with superheated steam is a treatment in which the core temperature of the raw fish is raised to 58 to 100 ° C. during 2 to 3 minutes. After the treatment with superheated steam, high-pressure steam may be rapidly performed. For example, high-pressure steaming may be performed at 100 to 150 ° C, preferably 110 to 140 ° C, more preferably 110 to 135 ° C, and more preferably 115 to 120 ° C for 10 to 30 minutes.

  In this way, the bone is softened by heat-treating the raw fish. Then boil the fish until it gets burnt. At this time, a gas burner, charcoal or bonfire, or grilled fish using a grilled fish may be used. Moreover, you may use the apparatus which combined the gas burner and charcoal fire. For example, a device (a combination of gas (upper) / charcoal (lower)) that fires with charcoal fire from below and gas fires from above can be used.

  By the above-described method, a cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone of the present invention, whose bone is softened and can be eaten as it is, can be produced.

3. Physical properties of cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone of the present invention The cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone of the present invention is softened so that the bone can be eaten as it is However, the muscle fish meat remains without being extremely crumbled or softened, and maintains the same state and hardness as ordinary grilled fish grilled on grilled fish. Therefore, it has the same appearance, texture and taste as ordinary grilled fish.

  In the cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone of the present invention, collagen is weakened among the fibrous connective tissues of bone. The degree of collagen degradation can be confirmed by AZAN staining. AZAN staining may be performed by preparing a slice of fish and staining it by a known method. At this time, the cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone of the present invention may be compared with ordinary grilled fish and fish cooked by boiling in water (canned food). It can be seen that when the cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone of the present invention is stained with AZAN, the dyeability is reduced. Attenuation of staining by AZAN staining means that bone collagen is weakened. However, as for the fish cooked by boiled, the dyeability is not attenuated and the bone is softened by the decomposition of collagen, and the bone can be eaten. Softening has not progressed. The cooked fish having the texture and appearance of grilled fish that can eat up to the bone of the present invention has weakened collagen, and the bone is soft and can be eaten as it is, but retains a certain amount of crunch etc. ing.

  In addition, the amount of calcium can be examined by Kossa staining. Kossa staining may be performed by preparing a slice of fish and staining it by a known method. The amount of calcium in cooked fish having the texture and appearance of grilled fish that can be eaten to the bone of the present invention is equivalent to that of ordinary grilled fish. That is, calcium is maintained and calcium-hydroxyapatate, the main structure of bone, has not been changed. The cooked fish having the texture and appearance of grilled fish that can eat up to the bone of the present invention can eat bone unlike ordinary grilled fish, and is therefore a good source of collagen and calcium.

Furthermore, bone hardness can be measured by the following method.
For example, a texture analyzer (for example, TA Xt plus (manufactured by Eiko Seiki Co., Ltd.)) is used as a device that can measure the compressive stress of a substance by linear motion, and a 0.5 mm thick flat plunger (probe) ) (Length 30 mm) may be measured by measuring the breaking load value when it is pushed to 99% of the sample thickness at a speed of 3 mm / sec.

  The bone hardness of the cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone of the present invention measured by this method is 10 to 500 g, preferably 20 to 200 g, more preferably 30 to 150 g, particularly preferably. Is 26-86 g. The bone hardness of ordinary grilled fish is 2500g or more.

  The cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone of the present invention is maintained without breaking the muscles. The state of muscle can be analyzed by measuring muscle cell gap and muscle hardness. The muscle cell gap can be measured by analyzing the AZAN-stained tissue image using image analysis software, and the ratio of the cell gap area to the total (muscle area + cell gap area) can be calculated. Good. The cell gap of the muscle of cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone of the present invention calculated by this method is 2 to 10%, preferably 2 to 8%, more preferably 2 to 6%. It is. This value is equivalent to ordinary grilled fish.

  Furthermore, the state of the muscle can be examined by the muscle hardness, that is, the breaking strength of the muscle. The breaking strength of muscle can be measured by the following method.

(1) For example, a texture analyzer (for example, TA Xt plus (manufactured by Eiko Seiki Co., Ltd.)) is used as a device capable of measuring the compressive stress of a substance by linear motion. This can be done by measuring the load value when penetrating 15 mm at a speed of sec.

(2) For example, a texture analyzer (for example, TA Xt plus (manufactured by Eihiro Seiki Co., Ltd.)) is used as a device capable of measuring the compressive stress of a substance by linear motion, and a φ20 mm cylindrical plunger is used as a food material. It may be performed by measuring the load value when the sample is pushed to 90% of the sample thickness at a speed of / sec.

  The breaking strength of the muscle of cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone of the present invention measured by these methods is 300 to 500 g, preferably 320, when measured by the method (1). ~ 500g. On the other hand, fish cooked in boiled water are less than 280g. Moreover, when it measures by the method of (2), it is 1000-2000g, Preferably it is 1400-2000g, More preferably, it is 944-2270g. On the other hand, fish cooked in boiled water are less than 900g.

  Furthermore, the state of the muscle can be examined by the amount of water in the muscle. The amount of water in the muscle can be measured by the following method. From the weight before and after keeping the food overnight at 100 ° C., it can be calculated as (weight of food before warming−weight of food after warming) / weight of food before warming (%).

  The water content in the muscles of cooked fish with the texture and appearance of grilled fish that can be eaten up to the bone of the present invention, measured by this method, is 30-60%, preferably 35-60%, more preferably 29-65. %.

  These measurements show that cooked fish with the texture and appearance of grilled fish that can be eaten up to the bone of the present invention retains muscle tissue to the same extent as normal grilled fish.

  Fish flakes can be produced by further flaking cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone produced by the above method.

  The production of fish flakes can be done by slicing cooked fish with a texture and appearance of grilled fish that can be eaten up to bones to an appropriate size, for example, 10-50 mm, preferably 10-30 mm wide, and processed starch, emulsifier, salt What is necessary is just to mix with the composition which mix | blended etc., add a seasoning liquid as needed, and to stir with a mixer. The seasoning liquid is preferably added in a thickened sol state. Stirring was performed at room temperature after firing, taking coarse heat. Stirring may be performed for a total of about 10 seconds to 10 minutes, preferably about 30 seconds to 2 minutes. At this time, it may be mixed and stirred with a composition containing processed starch, emulsifier, salt, etc., once stopped, a seasoning liquid may be added and stirred again. As the mixer, for example, a biaxial mixer FDM series (FDM-130, FDM-250) manufactured by Nakai Machinery Co., Ltd. may be used. Thereafter, the added processed starch and emulsifier are heated to prevent flake drip. Heating may be performed at 70 to 90 ° C, preferably 75 to 85 ° C for 1 minute or longer.

  The present invention also includes a method for producing fish flakes, which can be eaten up to bones, and further flaked cooked fish having the texture and appearance of grilled fish, and also includes fish flakes obtained by flaking the cooked fish. In addition, the cooked fish of the present invention includes flaked cooked fish.

  The present invention will be specifically described by the following examples, but the present invention is not limited to these examples.

[Example 1] Small-scale trial production of cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone of the present invention
1-1 Test method
1-1-1 Raw fish Saury, mackerel, sardine, small horse mackerel and salmon (silver salmon or / and Atlantic salmon) were used as raw fish. For saury, mackerel, sardine, and small horse mackerel, frozen fish from the whole hole (a whole round fish) were purchased from a mass retailer and used after being thawed. For salmon, frozen fillets were purchased from mass retailers, thawed and used for testing.

  For the fish in the hole, a knife was inserted from the anus, the abdomen was opened, the internal organs were scraped, and the abdominal cavity was washed with running water. The fish in the hole was cut into pieces as appropriate and used for the test. The saury was cut into 4 to 6 slices, the mackerel was cut into 5 to 7 slices, and the sardine was cut into 2 slices. In the operation of the raw fish so far, care was taken not to unnecessarily raise the temperature of the raw fish while using granular ice.

1-1-2 Heat treatment The raw fish is heat-treated using an Aqua Gas Oven AQUA COOKER AHA Model AQ-25G-SD5-OH (made by Taiyo Seisakusho), and either superheated steam (SHS) or aqua gas is jetted out. The raw material fish was heat-treated. Superheated steam is steam that maintains the high temperature by reheating the generated steam. Aqua gas, on the other hand, is a composite gas containing water droplets with a fine particle diameter in water vapor. Normally, when water vapor hits the raw fish, a water layer is formed by rapid cooling, and this water layer suppresses heat transfer from the water vapor to the raw fish. However, in the case of aqua gas, the surface of the injected raw fish becomes unstable due to water droplets in the aqua gas, which makes it easier for water vapor to approach the raw fish directly. Efficiency is improved. The superheated steam is heated to a temperature equal to or higher than the boiling point, and can be uniformly heated in a short time.

The heating conditions were set as follows.
Heat treatment with superheated steam is performed for 5 minutes to 120 minutes under the conditions of 220 ° C and 40 spm (feed water volume (volume of steam in the cabinet): stroke per min.), And heat treatment with aqua gas is performed at 120 ° C and 300 spm for 5 minutes. It took 120 minutes. This treatment condition was set as an initial condition for obtaining a temperature history in which the core temperature (temperature of the central portion) of the raw fish was raised to 64 to 90 ° C. by heat treatment for 5 to 7 minutes. The same applies to Example 2.

  The heat treatment was performed with raw fish in a tray. At that time, I tried to keep the fish skin from touching the tray, and was careful not to damage the skin as much as possible. In addition, the raw fish was placed on the tray so that the abdomen opening of the raw fish faces the gas ejection hole so that superheated steam or aqua gas is injected into the middle bone.

1-1-3 Method for measuring core temperature of raw fish The core temperature of raw fish in retort processing is measured by the temperature sensor of the core temperature data logger, which measures the core temperature and stores the core temperature data. The piercing temperature was traced on the part (VCQ system, S. Buck, manufactured by Star Products). Note that the central portion is not an accurate central portion but a position that is considered to be substantially the central portion.

  The core temperature of the raw fish in the aqua gas or superheated steam generator is measured by tracing the temperature at the tip of the thermocouple, which is a device that measures the core temperature and stores the core temperature data, at the center of the fish body. AMS-800, Adachi measuring instrument).

1-1-4 Retort processing In addition to the heating with superheated steam or aqua gas described in the previous section, the case of heating combined with high-temperature and high-pressure treatment in a retort kettle was also verified. The autoclave device TOMY LSX-500 was used as the retort kettle. After treating with either superheated steam or aqua gas under the conditions described in 1-1-2, perform high-temperature and high-pressure treatment with a retort kettle at 115 ° C for 10 to 30 minutes, 120 ° C for 20 minutes, etc. went. The retort cam-up time (from the normal room temperature of about 20 ° C. until the steam reaches the predetermined processing temperature after entering the apparatus) was 18 minutes. On the other hand, the cooling step was performed in 22 minutes (to 88 ° C.). The core temperature of the fish body was a temperature history that reached 100 to 120 ° C. in 40 to 55 minutes from the normal room temperature of 20 ° C. or so.

  When performing high-temperature and high-pressure retort processing, the raw fish were not put in a container, and the raw fish were peeled off and arranged on an aluminum foil and subjected to retort processing. At that time, fix the grilled net at a height of about 10 cm from the bottom so that the raw fish does not soak in the drip (liquid juice) dripping from the raw fish during the retort processing process. Aluminum foil was spread on the grill. In addition, raw fish were placed on the aluminum foil. The raw fish was placed so that the skin did not touch the aluminum foil, and the skin was not damaged during the operation.

1-1-5 Boiling After processing the high temperature and high pressure retort, the raw fish is placed on the tray while the oil and boiled juice contained in the drip is entangled with the raw fish, and the hand type grinder (Shinfuji Burner RZ-730) is used. Boiled raw fish. The roasting process was continued until a savory scent came out and the appearance of an apparently grilled fish was obtained. In the meantime, the operation of entwining the drip dripped by the high-temperature and high-pressure treatment as the previous step was appropriately performed.

1-1-6 Packaging and Eating The obtained “cooked fish with the texture and appearance of grilled fish that can be eaten up to the bone” was placed on a resin tray and frozen using a quick freezing device. Wrapped, put in a plastic bag, sprayed nitrogen gas into the bag, sealed the bag and stored frozen.
Eating was appropriately heated with a microwave oven to evaluate the quality.

1-2 results
1-2-1 Heating with aquagas alone In the case of heating with aquagas alone, cooked fish with a texture and appearance of grilled fish that can be eaten up to bones at 120 ° C, 300 spm, 120 minutes. , Small horse mackerel) was obtained. However, in the case of superheated steam alone, a cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone was not obtained under any conditions of 5 minutes to 2 hours.

1-2-2 In the case of a combination of aqua gas and retort processing After heat treatment at 120 ° C, 300 spm for 5 minutes, 10 minutes, 15 minutes, or 20 minutes with aqua gas, set to 115 ° C for 30 minutes As a result of the retort processing, a cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone was obtained (baked saury, grilled Atlantic salmon).

  As a result of retort processing at 115 ° C, 20 minutes after heat treatment at 120 ° C, 300 spm for 5 minutes, 10 minutes or 15 minutes with aqua gas, A cooked fish having the texture and appearance of grilled fish that can be eaten to the bone was obtained (baked saury).

  Grilled fish that can be eaten up to bone as a result of retort processing at 115 ° C for 10 minutes after heat treatment at 120 ° C and 300spm for 0.5 hours or 1 hour with aqua gas A cooked fish with a feeling and appearance was obtained (baked saury, small horse mackerel, salmon fillet).

In both cases, the number of viable bacteria was zero even after 16 days of storage at 10 ° C.
In both cases, the number of viable bacteria and the coliform group were zero even after 30 days of storage at 10 ° C.

  In addition, deterioration over time was not felt in the quality of “cooked fish having the texture and appearance of grilled fish that can be eaten to the bone”.

1-2-3 In the case of a combination of superheated steam and retort processing After heat treatment with superheated steam at 220 ° C, 40 spm for 5 minutes, 10 minutes or 15 minutes, at 115 ° C for 30 minutes As a result of the retort processing, a cooked fish having the texture and appearance of grilled fish that can be eaten to the bone was obtained (baked Atlantic salmon, grilled coho salmon (silver salmon)).

  After heat treatment with superheated steam at 220 ° C, 40spm for 5 minutes, 10 minutes or 15 minutes, retort processing at 120 ° C for 20 minutes will result in eating even bone A cooked fish having the texture and appearance of grilled fish was obtained (baked saury).

[Example 2] Examination of bone and muscle condition of cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone of the present invention Bone condition The pathohistological characteristics of the obtained grilled fish were analyzed by AZAN staining and Kossa Investigated by staining.

  Collagen fibers (collagen) in the fibrous connective tissue is stained blue by AZAN staining. The dyeing process was as follows. First, deparaffinized, treated with azocarmine G suspension for 0.5 hours, washed with water, decolorized and separated in aniline alcohol, treated with acetic alcohol for 1 minute, and then immersed in 5% phosphotungstic acid solution. Again, after washing with water, the mixture was treated with an aniline blue / orange G mixed solution for about 0.5 hours. After that, it was separated and dehydrated in pure alcohol, and it was clarified and sealed.

  FIG. 1 shows the results of AZAN staining. FIG. 1A shows the results of dyeing saury ordinary grilled fish baked on the AsahiSunred double-sided grill, and FIG. 1B shows the results of Example 1-1, 1-1, 1-2, 1-4, 1-5 and 1- `` Grilled fish that can eat up to bones '' using the saury of the present invention produced by the method of 6 (using AQUA COOKER AHA Model AQ-25G-SD5-OH, TOMY LSX500, Shinfuji-Burner RZ-730) FIG. 1C shows the results of boiled canned saury (Maruma Tsukihana Sanma Boiled). As shown in the figure, the cooked fish and saury boiled with the texture and appearance of grilled fish that can eat up to bones, had less dyeability with AZAN staining than ordinary grilled fish. This result shows that cooked fish and saury boiled (canned) with the texture and appearance of grilled fish, which can eat up to bones, have become softer due to changes in bone collagen. In addition, regarding saury, the bone structure was found to be brittle because it was confirmed that there was a crack in the blue-stained portion. On the other hand, in the cooked fish having the texture and appearance of grilled fish that can eat up to bone, the bone structure was not as brittle as boiled. This is a cooked fish that can eat up to bones and has the texture and appearance of grilled fish, collagen is broken down, the bones are soft and can be eaten as they are, but retain a certain amount of crunch etc. Means that

  Kossa staining dyes calcium salt in dark brown to black. After deparaffinization, it was washed with distilled water and treated with 5% silver nitrate solution under a fluorescent lamp for 2 hours. Thereafter, it was treated with 5% sodium thiosulfate for 3 minutes and washed with water. The nuclei were stained red with a Köln-Ehitlot, washed with water, dehydrated, transparent, and encapsulated.

  FIG. 2 shows the results of Kossa staining. FIG. 2A shows the results of dyeing saury ordinary grilled fish baked on the AsahiSunred double-sided grill, and FIG. 2B shows the results of Example 1-1, 1-1, 1-2, 1-4, 1-5 and 1- `` Grilled fish that can eat up to bones '' using the saury of the present invention produced by the method of 6 (using AQUA COOKER AHA Model AQ-25G-SD5-OH, TOMY LSX500, Shinfuji-Burner RZ-730) FIG. 2C shows the result of canned saury boiled in water (Maruma Tsukihana Sanma boiled in water). As shown in FIG. 2, the amount of calcium does not change in both cooked fish and canned fish that have the texture and appearance of grilled fish and can be eaten to the bone as compared to ordinary grilled fish. It was found that the amount of calcium did not decrease. This keeps the calcium in the bone tissue of cooked fish with the texture and appearance of grilled fish that can be eaten up to the bones, and the main structure of the bone, calcium-hydroxyapatate, has not changed. It was estimated. Furthermore, in order to ingest trace element calcium, which is one of the essential nutrients, it was considered that cooked fish having the texture and appearance of grilled fish that can be eaten up to bones can be used effectively.

  The bone hardness was measured using a texture analyzer TA, XT Plus (produced by Eiko Seiki Co., Ltd.). That is, the bone was broken with a plunger (probe), and the strength when the food was broken was quantified. The plunger was a flat type (thickness 0.5 mm, length 30 mm). Heavy Duty Platform HDP / 90 (Stable Micro System) was used as the platform. Using a texture analyzer (TA Xt plus (manufactured by Eiko Seiki Co., Ltd.)) as a device capable of measuring the compressive stress of a substance by linear motion, a flat plunger (thickness 0.5 mm, length 30 mm) is used for food materials. The measurement was performed by measuring the load value when the sample was pushed to 99% of the sample thickness at a speed of 3 mm / sec. The measurement was repeated 3 times or more and the confidence interval was displayed as the mean value ± standard deviation.

  The cooked fish with the texture and appearance of grilled fish that can eat up to the bone was 56 ± 10 g, and the canned boiled fish was 125 ± 103 g. The bone hardness of cooked fish with a texture and appearance of grilled fish that can eat up to bone and canned boiled fish is compared to the bone hardness of ordinary (cannot eat bone) 2889 ± 545 g Was significantly lower (unpaired t-test). Boiled canned fish has soft bones and can be eaten without problems, but as a result of bone hardness, even cooked fish with the texture and appearance of grilled fish that can be eaten up to the bone of the present invention It was found that the bones were as soft as the canned fish.

Muscle condition Muscle cell gaps were measured using AZAN stained tissue images. In other words, for the muscle containing blue collagen fibers (collagen), transparent cell gaps that are not stained are distinguished and quantified using image analysis software Winroof, and the whole (muscle area + cell gap area) The percentage of the intercellular space area relative to was calculated.

  The results are shown in FIG. FIG. 3A shows the result of dyeing Sanma's normal grilled fish made by grilling on the AsahiSunred simultaneous double-sided grill, and FIG. 3B shows 1-1, 1-2, 1-4, 1-5 and 1-6 of Example 1. Using the fish of the present invention made with the method of (AQUA COOKER AHA Model AQ-25G-SD5-OH, TOMY LSX500, Shinfuji-Burner RZ-730) FIG. 3C shows the result of canned sanma boiled (Maruma Tsukihana sanma boiled). As shown in FIG. 3, the cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone had a smaller cell gap than the canned fish. That is, the cell gap 4.3 ± 0.5% of the cooked fish having the texture and appearance of grilled fish that can eat up to the bone was significantly lower than the 8.9 ± 1.9% of the cell gap of the boiled canned food. The cell porosity of 4.3 ± 0.5% for cooked fish with a texture and appearance of grilled fish that can eat up to bone was equivalent to the cell porosity of 4.9 ± 1.7% for normal grilled fish (unpaired t-test).

  In addition, the muscle hardness was measured using a texture analyzer TA, XT Plus (manufactured by Eiko Seiki Co., Ltd.). Using a texture analyzer (TA Xt plus (manufactured by Eihiro Seiki Co., Ltd.)) as a device that can measure the compressive stress of a substance by linear motion, sample thickness of a food material, φ20mm cylindrical plunger at a speed of 10mm / sec This was done by measuring the value of the breaking load when it was pushed to 90%. Heavy Duty Platform HDP / 90 (Stable Micro System) was used as the platform. It was also carried out by measuring the breaking load value when the toothed plunger was pushed in at a speed of 10 mm / sec until it penetrated 15 mm. The platform used was a platform with a 9mm hole. The measurement was repeated 3 times or more and the confidence interval was displayed as the mean value ± standard deviation. The breaking strength of the fish was measured by cutting the fish into left and right sections using a sharp knife, peeling the spine, placing the muscle on the platform, pushing the plunger, and measuring the breaking strength. The breaking strength of the muscles was 355 ± 48g for cooked fish with the texture and appearance of grilled fish that can eat up to bone, and was higher than 261 ± 90g for canned water (when using a toothed plunger) Muscle rupture). Both were significant differences. On the other hand, a normal grilled fish with a tooth-shaped plunger has a breaking strength of 308 ± 52 g, which is equivalent to the breaking strength of cooked fish with a texture and appearance of grilled fish that can eat even bones (Unpaired t-test). In addition, the muscle breaking strength when measured with a plunger cylinder φ20mm is 1607 ± 221g for cooked fish that can eat up to bone and has the texture and appearance of grilled fish, higher than 844 ± 358g for boiled canned foods It was. Both were significant differences. On the other hand, a normal grilled fish with a φ20mm cylindrical plunger has a breaking strength of 1507 ± 82g, which can be eaten up to the bone, equivalent to the breaking strength of a cooked fish with a texture and appearance of grilled fish of 1607 ± 221g (T-test with no correspondence).

  The result of muscle breaking strength was considered to correlate with the size of the cell gap. That is, the smaller the cell gap, the higher the muscle breaking strength.

  This result shows that the cooked fish having the texture and appearance of grilled fish that can eat up to the bone of the present invention retains the same muscle tissue as ordinary grilled fish.

  Moisture content was 47 ± 6% and 45 ± 3% for cooked fish with a texture and appearance of grilled fish that could eat up to bones, and canned in boiled fish, respectively, and both were equivalent. On the other hand, the moisture content of ordinary grilled fish was 42 ± 5%.

  This result shows that the cooked fish having the texture and appearance of grilled fish that can eat up to the bone of the present invention retains the same muscle tissue as ordinary grilled fish.

[Example 3] Production trial production in a factory of cooked fish having the texture and appearance of grilled fish that can eat up to the bone of the present invention
3-1 Test method
3-1-1 Raw fish Frozen saury and sardines were tested in the hall as raw fish. On the other hand, for herring, dresses (with the head and internal organs removed) and fillets (with the tails, fins, and middle bones removed from the dress) were used for the test. Each was thawed and used for testing.
Saury and sardines were cut into head and tail, and the internal organs were removed by suction.
Herring dresses were cut into torso parts and used as 4-5 piece torso cuts.

3-1-2 Heat treatment (heating with superheated steam and steaming at high temperature and high pressure)
The heat treatment of the raw fish was performed by using a superheated steam generator (Shibuyama Machinery STO32070154R) and spouting the superheated steam to heat the raw fish.

The heating conditions were such that the temperature of the combustion furnace of the superheated steam generator was 500 ° C., the steam amount at the top of the nozzle was 120 kg / hour, the steam amount at the bottom of the nozzle was 120 kg / hour, and the heating time was 2-3 minutes. .
By heating under this condition, the core temperature of the fish was raised to 58 to 100 ° C. in 2 to 3 minutes.

  The high pressure steaming after the heat treatment with superheated steam used a KCS SCS120 / 20S0 OP manufactured by Samson Corporation. The temperature and time of high pressure steaming are listed in the results section. Hereinafter, the used pot is also called a steamer pot or a pressure steamer.

  As shown in the results, a test was conducted on the conditions in which high-pressure steaming with a steamer kettle is performed after heating with superheated steam (SHS) and only high-pressure steaming with a steamer kettle without heating with superheated steam (SHS). .

3-1-3 Measurement of core temperature The core temperature of the raw fish in the retort processing and steamer kettle or pressure steamer is measured by measuring the core temperature and storing the core temperature data. The piercing temperature was traced in the center of (VQC system, X-back, made by Star Products).

  The core temperature of the raw fish in the aqua gas or superheated steam generator is measured by tracing the temperature at the tip of the thermocouple, which is a device that measures the core temperature and stores the core temperature data, at the center of the fish body. AMS-800, Adachi measuring instrument).

3-1-4 Boiled After high-temperature and high-pressure steaming, the raw fish was beaten with a combination of gas (upper) / charcoal (lower).

3-2 Result
3-2-1 Cooked fish with a texture and appearance of grilled saury that can be eaten up to bone (120 ℃ steamer kettle)
Heat treatment was performed under the following conditions. After performing the superheated steam treatment for 2 minutes, the cooked fish having the texture and appearance of grilled fish was prepared by using a gas (upper) / charcoal (lower) combined apparatus.
(i) After heat treatment with superheated steam (SHS), high-pressure steaming was performed in a steam kettle at 120 ° C. for 10 minutes.
(ii) Steaming at 120 ° C. for 10 minutes in a steamer kettle (no superheated steam treatment).

  As a result of these treatments, a cooked fish with the texture and appearance of a grilled saury that can be eaten up to the bones in either condition, although the bones of the abdomen and other bones are softened as a result of these treatments. It was. The bone hardness was almost the same in both conditions. However, the non-superheated steam (SHS) treatment of (ii) was better in appearance than the (i) SHS treatment.

  On the other hand, the cooking time was longer than the above conditions, and (iii) steaming at 120 ° C. for 15 minutes was performed in a steamer kettle. As a result, a cooked fish having the texture and appearance of grilled saury that can be eaten up to the bone including the middle bone was obtained.

3-2-2 Cooked fish with a texture and appearance of grilled saury that can eat up to bone (115 ℃ steamer kettle)
Heat treatment was performed under the following conditions. After performing the superheated steam treatment for 2 minutes, the cooked fish having the texture and appearance of grilled fish was prepared by using a gas (upper) / charcoal (lower) combined apparatus.
(i) After heat treatment with superheated steam (SHS), high-pressure steaming was performed at 115 ° C. for 15 minutes in a steamer kettle.
(ii) Steaming at 115 ° C. for 15 minutes in a steamer kettle (no superheated steam treatment).

  As a result of these treatments, a cooked fish with the texture and appearance of a grilled saury that can be eaten up to the bones in either condition, although the bones of the abdomen and other bones are softened as a result of these treatments. It was. The bone hardness was almost the same in both conditions. However, the non-superheated steam (SHS) treatment of (ii) was better in appearance than the (i) SHS treatment.

(iii) After heating steam treatment with superheated steam (SHS), high-pressure steaming was performed at 115 ° C. for 17 minutes in a steamer kettle.
(iv) High-pressure steaming was performed in a steamer kettle at 115 ° C. for 17 minutes (no superheated steam treatment).
As a result of these treatments, a cooked fish having the texture and appearance of grilled saury that can be eaten up to the bone under either condition although the middle bone was slightly caught. The bone hardness was almost the same in both conditions. However, the non-superheated steam (SHS) treatment (iv) did not look better than the (iii) SHS treatment.

  On the other hand, the cooking time was longer than the above conditions, and (v) steaming at 115 ° C. for 20 minutes in a steamer kettle was performed. As a result, a cooked fish having the texture and appearance of grilled saury that can be eaten up to the bone including the middle bone was obtained.

  Further, the cooking time was further extended, and (vi) after heat treatment with superheated steam (SHS), steaming was performed at 115 ° C. for 30 minutes in a steamer kettle. As a result, a cooked fish having the texture and appearance of grilled saury that can be eaten up to the bone including the middle bone was obtained. However, it was judged to be included in the cooked fish having a texture and appearance of grilled fish, which looked somewhat bad but could eat up to the bone of the present invention.

3-2-3 Cooked fish with a texture and appearance of grilled herring fillet that can eat up to bone (115 ℃ steamer kettle)
(i) Heat treatment with superheated steam (SHS) was performed for 3 minutes, followed by high-pressure steaming at 115 ° C. for 10 minutes in a steamer kettle.
(ii) Steaming at 115 ° C. for 10 minutes in a steamer kettle (without superheated steam treatment).

  As a result of these treatments, a cooked fish having the texture and appearance of a grilled herring fillet that can be eaten up to the bone under either condition was obtained. However, the superheated steam (SHS) treatment (i) performed better than the non-SHS treatment.

The cooking time was longer than the above conditions, and (iii) heat treatment with superheated steam (SHS), followed by high-pressure steaming at 115 ° C. for 30 minutes in a steamer kettle. As a result, a cooked fish having the texture and appearance of grilled herring that can be eaten up to the bone was obtained. The appearance was good.
(iv) About steamed herring dress Steamed at 120 ° C for 20 minutes under high pressure, the inner bone was hard, but the bones of the abdomen were softened, and the cooked fish had the texture and appearance of grilled fish Judged to be included.

3-2-4 Temperature History in Heat Treatment of the Present Invention The temperature history of the core temperature of the raw fish (Saury) in the steamer kettle used was as follows. In other words, the measured temperature history is short for 5 to 20 minutes at the set conditions of 115 ° C for 30 minutes, 115 ° C for 20 minutes, 115 ° C for 15 minutes, 120 ° C for 10 minutes, and 120 ° C for 15 minutes. The temperature was raised to 100 to 120 ° C. over time.

  The temperature history in the steamer kettle used was consistent with the temperature history due to superheated steam or aqua gas, ie 60-100 ° C. in 2-10 minutes.

FIG. 4 shows the temperature history of the core temperature of the raw fish when steamed in a steam kettle under various conditions.
Under any conditions except for the retort processing in FIG. 4, a cooked fish having a texture and appearance of grilled fish that can soften fine bones and eat even bones was obtained. In particular, the optimum conditions for eating the middle bone were as follows. However, even under conditions other than the optimum conditions, a cooked fish having a good texture and appearance of grilled fish that can be eaten to the bone can be obtained.

In the case of saury, steam in a steamer kettle at 120 ° C for 15 minutes.
In the case of herring fillet, after heating for 3 minutes with superheated steam, steaming at 115 ° C. for 10 minutes in a steamer kettle.
For herring dresses, steam at 120 ° C for 20 minutes in a steamer.
In the case of sardines, steam at 120 ° C for 15 minutes in a steamer kettle.

  Under these optimum conditions, the core temperature of the raw fish was raised to 100 to 120 ° C. in 20 minutes.

  In addition, as shown in the above results, when high-pressure steaming is performed using a steamer, heating with superheated steam before the high-pressure steaming is not an essential condition.

  When retorting was performed using an autoclave device (TOMY LSX-500), the temperature history was that the temperature was raised to 100 to 120 ° C. over a relatively long time of 40 to 55 minutes. Therefore, the retort processing was a slow temperature increase. Only by retorting, it is not possible to obtain cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone of the present invention. For example, even if Maruha's boiled blossoms boiled with retort processing were cooked with a hand-type roasting device (Shinfuji Burner RZ-730), it did not become a grilled fish in both texture and smell.

  The following relationship was considered from the combination of conditions for obtaining cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone, and the actual measurement data of the temperature history. In other words, the muscle boiled fish feeling associated with retort processing increased the muscle cell gap as the retort processing was slowly warmed up, and this caused the muscular fragility unique to boiled fish (boiled fish feeling). However, prior to retort processing, the raw fish is heated by aqua gas or superheated steam treatment to promote a rapid temperature increase of 60 to 100 ° C., thereby keeping the cell gap close and slow by subsequent retort processing. It was thought that the cooked fish having the texture and appearance of grilled fish that could weaken bone collagen and eat up to bone by exposure to 100-120 ° C for -55 minutes was obtained.

  In addition, the steamer kettle achieves both of the above two requirements simultaneously, that is, the rapid increase of 60-100 ° C in 2-10 minutes and the weakening of bone collagen due to exposure to 100-120 ° C, As a result, cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone in one step can be produced by high-pressure steaming using a steamer kettle.

[Example 4] Flaking of cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone of the present invention
4-1-1 Raw fish As raw fish, we used fillet (with skin and abdominal bones) made of three nearby sea mackerels.

4-1-2 Heat treatment (high temperature high pressure steaming)
The mackerel fillet slices treated in the above steps were steamed at 130 ° C. for 15 minutes in a steamer kettle.

4-1-3 Boiled After high-temperature and high-pressure steaming, the raw fish was beaten with a combination of gas (upper) / charcoal (lower).

4-1-4 Flaking The above-mentioned heated and roasted baked mackerel was sliced into 20 mm and used.
Flaked baked mackerel is composed of 86.90% sliced baked mackerel, 2.00% processed starch, 1.50% tie set (emulsifier made by Taiyo Kagaku Co., Ltd.), 3.50% salt (for sprinkling), liquid seasoning (water 3.80%, shelf life) Improver 1.00%, thickening polysaccharide 0.30%, kelp extract 1.00%).

  In order to prevent water separation after the heat treatment of the flakes, the processed starch can be appropriately selected as a processed starch having aging resistance and salt resistance depending on the texture of the flakes to be obtained.

  The emulsifier can be selected according to the use of the flake baked mackerel. When used like rice balls, to prevent oil from bleeding from mackerel, it is used in emulsifiers that promote the coagulation of fats and oils (for example, Taiset made by Taiyo Chemical Co., Ltd.), tea pickles and soup. When it is desired to prevent the oil from floating, a general high HLB emulsifier (a sucrose fatty acid ester system is not suitable for use because of its high salt concentration) may be used.

  The seasoning liquid was adjusted using a bucket mixer manufactured by Sun Plant Industry. The sol state was adjusted to a high viscosity. As a result, in the next step, the mixture can be stably mixed without sinking into the bottom of the mixer.

  The mixture was stirred in the next step using a twin-screw mixer manufactured by Nakai Kikai Kogyo. After the mackerel was allowed to cool to room temperature, no pre-stirring was performed. The biaxial stirrer speed was set at 36 rpm. Each raw material was weighed so that the total amount of flakes was 20 kg. First, the mackerel in the mixer was leveled, and half of the processed starch, emulsifier, and salt (1.4 kg of 0.7 kg of processed starch + emulsifier + salt per 20 kg of the total amount of flakes) was added and stirred for 30 seconds. Subsequently, the remaining amount of processed starch, emulsifier and salt was added and stirred for 30 seconds. After that, 1.22 kg of the above liquid seasoning liquid (thickening sol) was weighed in a bowl (3.80% water, 1.00% shelf life improver, 0.30% thickening polysaccharide, 1.00% kelp extract) and stirred for 40 seconds. . The state of the flakes was confirmed, and all the flakes processed into flakes were taken out. The total stirring time was 1 minute 40 seconds.

4-1-5 Heat treatment A heat treatment step is necessary for the processed starch and emulsifier added in the flaking process to produce a drip prevention effect. A heat treatment also serving as secondary sterilization was performed. Heat treatment was performed at a core temperature of 80 ° C. for 1 minute or longer by steam convection.
The packaged flakes after heating were subjected to rough heat and immediately frozen in a -35 ° C freezer.

Claims (4)

Fish with bone, the core temperature under a pressure of 0.2~0.5MPa between 5-17 minutes to soften the bone by performing high pressure steaming heating to 100 to 120 ° C., after which the fish until browning stick A method for producing cooked fish having the texture and appearance of grilled fish that can be eaten up to bones, including grilling (however, vacuum drying is not performed before high-pressure steaming) .   The method for producing cooked fish having the texture and appearance of grilled fish that can be eaten up to the bone according to claim 1, wherein high-pressure steaming is performed using a pressure steamer.   A method for producing cooked fish having the texture and appearance of grilled fish, which can be eaten up to the bone according to claim 1, wherein the fish is grilled by gas or / and charcoal fire.   The cooked fish having the texture and appearance of grilled fish, which can be eaten up to the bone according to any one of claims 1 to 3, wherein the fish is selected from the group consisting of saury, sardine, herring, salmon and mackerel. Production method.

Images