JP6862156B2 - How to make fish clause - Google Patents

Description

The present invention relates to a method for producing a fish section having a reduced amount of benzopyrene contained therein.

Normally, for fish bonito, for example, in the case of bonito, the bonito is cut from raw bonito, stored in a metal basket, etc., and then boiled in hot water at about 80 ° C to 98 ° C. After allowing to cool, simmer and dry the bonito, and put the roasted bonito in a basket or the like to perform bonito flakes. Then, after repeating this roasting process and the steaming process about 10 to 15 times, the water content is reduced, and then the shaving process, sun drying, mold formation, etc. are performed, and then thinned or powdered as necessary. To complete the product.

Here, in the roasting process of Ibushi, it is common to burn trees such as oak and kunagi, but it is assumed that the decomposed product may contain benzopyrene.
It is assumed that benzopyrene adheres in the roasting process of this smoke. Although the amount of benzopyrene contained in the dried bonito is extremely small, it is preferable to eliminate benzopyrene as much as possible because it is known as a harmful substance.
For the purpose of reducing such benzopyrene in fish nodes, for example, the following cited document 1 is disclosed.

Japanese Patent Application Laid-Open No. 2011-250735 Here, since the method described in Patent Document 1 requires incomplete combustion of the smoked material, it is necessary to burn the smoked material while controlling the temperature of the smoked material. It is also expected that the complexity will occur.

Therefore, the present inventors have made it an object to develop another method for the purpose of reducing the content of benzopyrene in fish section, particularly bonito section.

As a result of diligent research by the present inventors, the present invention has been completed, which has found that the content of benzopyrene can be reduced by adding a step of irradiating ultraviolet rays in the manufacturing process of fish ass, especially dried bonito. ..
That is, the first invention of the present application is
"A method for producing fish clauses, which is characterized by irradiating with ultraviolet rays."

In particular, among the fish ass, bonito is preferable.
That is, the second invention of the present application is
"The method for producing fish ass according to claim 1, wherein the fish ass is bonito flakes."

Further, the ultraviolet rays are preferably UV-C having a short wavelength.
That is, the third invention of the present application is
"The method for producing fish ass according to claim 1 or 2, wherein the ultraviolet rays are UV-C."

Next, the ultraviolet irradiation step is preferably carried out in the steaming step in the bonito manufacturing step.
That is, the fourth invention of the present application is
"The method for producing fish ass according to any one of claims 1 to 3, wherein the ultraviolet irradiation step is carried out in the step of steaming the dried bonito."

Further, it is preferable to add alcohol at the same time when irradiating with ultraviolet rays.
That is, the fifth invention of the present application is
"The method for producing fish ass according to any one of claims 1 to 4, wherein alcohol is further added when irradiated with the ultraviolet rays."

Hereinafter, embodiments of the present invention will be described with reference to the drawings. However, the present invention is not limited to these embodiments.

(1) Fish as food The fish as food referred to in the present invention is one in which raw fish is heat-treated and its water content is reduced by drying such as roasting to enable long-term storage. It is assumed that various fish can be used. In general, various fish as foods can be produced by using lean fish with low fat content such as bonito.
For example, when bonito is used as a raw material fish, bonito flakes are possible. It is possible to manufacture tuna-bushi if made from tuna, mackerel-bushi if made from mackerel, sardine-bushi, and horse mackerel-bushi. Further, in the present invention, it is particularly preferable to use bonito and use it as bonito flakes.

(2) Method for producing fish section The method for producing fish section of the present invention is generally as follows.
〇 Cut, that is, first cut the raw fish, remove the head part, internal organs, and excess meat, and grate it into multiple pieces.

〇 Heating (simmering)
Next, the cut fish fillet is heated (boiled) in a hot water bath. Usually, a plurality of cut fish fillets are placed in a net basket or the like and immersed in hot water at about 80 ° C. Next, it is common to raise the temperature of the hot water and finally treat it to about 98 ° C. The immersion time is in the range of about 30 minutes to 2 hours.

〇 After cooling and heating, remove the heated fish from the boiling pot, place it in a well-ventilated place, and let it cool for several hours. This tightens the body of the fish.

〇Bone removal Remove excess bone from the fish after cooling.

〇 Since the fish after roasting and bone removal contains a large amount of water (about 60% to 70%), the water is evaporated to improve the storage stability. Usually, it is dried by roasting by smoking. Trees such as oak and kunagi may be burned and burned. It is effective to repeat this drying operation a plurality of times through the "steaming" step described below.
The time of the roasting step is not particularly limited because it varies depending on the size of the fish and the like, but for example, in the case of dried bonito, the roasting time is generally about 5 to 10 hours.

〇An steaming An steaming refers to the work of letting the dried fish simmer after each of the above-mentioned roasting steps has been completed. That is, the roasted fish are placed side by side on, for example, a siro, and then left with a lid. Usually, it is carried out for about 5 to 24 hours.
In order to produce fish ass, it is necessary to diffuse the water present inside to the surface. In the main steaming step, the moisture inside is transferred to the surface, and further, the moisture transferred to the surface is dried by the next roasting step.

The roasting and steaming steps are repeated, but the number of repetitions is as necessary. Generally, it is about 3 to 10 times.
Further, the water content at the end of the roasting and steaming steps is preferably about 15 to 30% by weight.
It goes without saying that the dried bonito flakes may be completed after the completion of the main steaming and the above-mentioned roasting process. Further, if necessary, the next step is also continuously performed.

〇Shaving After performing the roasting and steaming process multiple times, store the fish ass in a designated container, etc., and after multiple days, move on to the shaving process. As a result of the above-mentioned multiple roasting, black tar is attached to the surface of the fish.
In addition, "shaving" is performed to remove the fat that has exuded during roasting. By the process of shaving, the black part of the surface is scraped off, and the knots become reddish brown.

〇Others (sun-dried, moldy)
After the above shaving, it is sun-dried to further reduce the remaining moisture. After that, the surface is sprayed with mold, and the mold is propagated and aged. If necessary, shaving and molding may be carried out multiple times.

〇Processing after the completion of the fish section After the completion of the fish section, various processing is possible. For example, the completed fish section is sliced into a thin film to make the finished fish section, and the so-called “Kezuri-bushi” is commercially available. It may be in a state.
Of course, the finished fish section may be crushed until it becomes powdery to form a fish section powder.

(3) Benzopyrene Benzopyrene (hereinafter abbreviated as “BP” as appropriate) in the present invention is a polycyclic aromatic hydrocarbon (PAHs) in which five benzene rings are bonded and is represented by the chemical formula C20H12. It is sometimes called benzopyrene or benzpyrene and is considered harmful.
It is thought that the smoke used for smoking used during roasting is related to fish as food.

(4) Irradiation of ultraviolet rays In the production of fish section, the present invention aims to reduce the above-mentioned benzopyrene, and is particularly characterized by irradiating with ultraviolet rays.

〇 Types of ultraviolet rays There are types such as UV-A and UV-C, but in the present invention, UV-C having a short wavelength is particularly preferable.

〇 Irradiation time The irradiation time is not particularly limited as long as it is during or after the roasting process. In addition, when the "roasting->steaming" process is carried out a plurality of times, it is possible to irradiate during any of the roasting or steaming steps. However, considering the efficiency of roasting and drying, it is preferable to irradiate in the steaming process.

Furthermore, a method of irradiating after the completion of the fish section is also possible. After the fish section is completed, it may be sliced into a thin film or powdered before irradiation in order to make it into bonito flakes.
However, since there is a high possibility that a large amount of smoke-derived benzopyrene is generated on the surface of the fish section due to roasting, it is preferable to irradiate the fish section after roasting. In this case, it is preferable to irradiate the entire surface of the fish section.

〇 Irradiation time The irradiation time is not particularly limited, but the longer the irradiation time, the more effective it is. For example, it is preferable to obtain a total irradiation time of about 20 hours to 200 hours.
For example, when it is in "steaming" as described above, it is preferable to carry out irradiation every time during steaming alternating with roasting.

The longer the irradiation time, the more the flavor is subtly affected. Therefore, it is preferable not to make the ultraviolet treatment time excessive.

(5) Alcohol When irradiating the ultraviolet rays of the present invention, it is preferable to irradiate with alcohol, for example, ethanol added at the same time.

The coexistence of ethanol can promote the decomposition of benzopyrene by ultraviolet rays. The amount of ethanol added is not particularly limited, but for example, if it is carried out during steaming, it is preferable to spray about 0.1 g to 1.2 g of ethanol per 100 g of fish section by spraying or the like.
The number of times alcohol is added is not particularly limited, and for example, it is preferable to add alcohol according to each UV irradiation.

Examples of the present invention will be described below, but the present invention is not limited to these examples.

[Test Example 1] Test example when UV treatment is performed during or after "steaming" [Comparative Example 1] When UV treatment is not performed 〇Preparation of dried bonito Cut raw bonito and remove head and internal organs I grated it into three pieces. The fillet (about 200 g) was immersed in a boiling pot at about 95 ° C., held for 15 minutes, and heat-treated (simmering step).
After allowing the heated bonito to cool for 20 minutes, the metal-made bonito is stored in a roaster as a roasting process (using oak wood and burning the wood to dry it). The basket was placed and roasted for 8 hours.

After the roasting, as a steaming step, the roasted bonito was stored in a metal tray, stored in a box, and left in a dark room for 16 hours.
Furthermore, the setting process of this "roasting + steaming" was carried out x 3 times. However, the final "steaming" process was carried out for 14 hours.

The procedure is briefly described again below.
Boiled (95 ° C, 15 minutes) → allowed to cool (20 minutes) → roasted (8 hours) and steamed (16 hours) x 4 sets. However, the final steaming was carried out for 14 hours to complete the dried bonito flakes. That is, the total drying time was 8 × 4 = 32 hours, and the total steaming time was 16 × 3 + 14 = 62 hours.

〇Measurement of benzopyrene amount The benzopyrene amount was measured by the following method. The dried bonito of each test example is crushed into powder, and 15 ml of an ethanol solution of potassium hydroxide is added to 0.5 g of the dried bonito powder, and after sufficient mixing, the mixture is heated at 70 ° C. for 30 minutes and cooled with cold water. did.
15 ml of hexane was added, and after shaking extraction, the upper layer was separated into an eggplant flask. Add 15 ml of hexane to the residual solution again, shake and extract, separate the upper layer into the previous eggplant flask, add 15 ml of acetonitrile, evaporate the hexane with a rotary evaporator, and then set the volume of the residual acetonitrile solution to 50 ml. , As a test solution.

In addition, the test solution was filtered through a membrane filter (Milex-LH filter, Merck Millipore), and then measured under the following instrumental analysis conditions.
・ Measuring device name: HPLC manufactured by Shimadzu Corporation
-Column: Inersil ODS-3 (GL Science) 4.6 x 150
-Mobile phase; a mixture of acetonitrile and water (65:35)
-Flow velocity: 1.0 ml / min
・ Detection conditions: Fluorescence detector (Ex: 296nm, Em: 406nm)
・ Injection volume: 10 μl
・ Column temperature: 40 ℃

[Example 1]
─ UV treatment during steaming ─
In Comparative Example 1, UV irradiation was performed on the fish section at the same time in the steaming step. For UV irradiation, (UV-C, 51 μW / cm2) was used as an irradiation source, and the distance from the fish node was set to 20 cm. The UV irradiation was carried out for the entire time during steaming. Other conditions were the same as in Comparative Example 1. The results are shown in Table 1. The results are shown with the residual rate of benzopyrene in Comparative Example 1 as 100%.

[Example 2]
─ UV + ethanol treatment during steaming ─
Prior to the start of each "steaming" step in Example 1, 0.5-1.0 g of ethanol was sprayed onto the surface of the bonito by spraying. Then, UV irradiation was carried out. Other conditions were the same as in Example 1. The results are shown in Table 1. The results are shown with the residual rate of benzopyrene in Comparative Example 1 as 100%.

[Example 3]
─ Continuous UV irradiation after steaming ─
In Comparative Example 1, UV irradiation was continuously performed on the dried bonito (bonito flakes of Comparative Example 1) after the final steaming. The irradiation conditions are the same as those shown in Example 1. The irradiation time was 38 hours. The results are shown in Table 1.

あん蒸中にＵＶ照射することによって、ベンゾピレンを低減化できることを見出した。
また、エタノールを併用することによってさらにベンゾピレンを低減化できることが判明した。また、鰹節を完成させてから連続的にＵＶ照射する方が効果的であることが判明した。

It was found that benzopyrene can be reduced by irradiating with UV during steaming.
It was also found that benzopyrene can be further reduced by using ethanol in combination. It was also found that it is more effective to continuously irradiate UV after completing the dried bonito flakes.

[Test Example 2] Test example when UV treatment of dried bonito was performed After the dried bonito was completed, UV treatment was continuously carried out for a long time and its effect was examined.

[Example 4]
─ UV irradiation time (160 hours) ─
The dried bonito flakes completed in the same manner as in Comparative Example 1 were subjected to continuous UV irradiation for about 24 hours per side + about 24 hours inside out, × 3.3 times, for a total UV irradiation time of 160 hours. .. The amount of benzopyrene in the dried bonito after irradiation was measured in the same manner as in Comparative Example 1. The results are shown in Table 2.

[Example 5]
─ UV irradiation time (241 hours) ─
The dried bonito flakes completed in the same manner as in Comparative Example 1 were subjected to continuous UV irradiation for about 24 hours per side + about 24 hours inside out, × 5 times, for a total UV irradiation time of 241 hours. The amount of benzopyrene in the dried bonito after irradiation was measured in the same manner as in Comparative Example 1.

結果として、両面に連続的に長時間照射することによって、ベンゾピレンをより低減化できることは判明した。

As a result, it was found that benzopyrene can be further reduced by continuously irradiating both sides for a long time.

[Test Example 3] When bonito flakes are crushed and then continuously irradiated with UV, after the bonito flakes are completed, the bonito flakes are crushed and crushed until they become powdery to obtain fish flakes. UV treatment was continuously carried out for a long time in this "fish powder" state, and its effect was investigated.

[Comparative Example 2]
The dried bonito flakes completed in the same manner as in Comparative Example 1 were crushed and crushed until they became powdery to obtain dried bonito flakes (500 g). The dried bonito powder was designated as Comparative Example 2 in Test Example 3. It was compared with the following UV-irradiated ones. The results are shown in Table 3.

[Example 6]
─ UV irradiation time (160 hours) in a bonito powder state ─
The dried bonito powder (100 g) obtained in Comparative Example 2 was irradiated with UV from above. (UV-C, 51 μW / cm2) was used as a UV irradiation source, and irradiation was performed with a distance of 20 cm from the fish node.
The UV irradiation was carried out by irradiating the dried bonito powder for 160 hours with the powder standing still. Other conditions were the same as in Comparative Example 1. The results are shown in Table 3.

[Example 7]
─ UV irradiation time (160 hours) mixed in bonito powder state ─
In Example 6, the dried bonito powder was stirred about every 24 hours during UV irradiation, and other conditions were the same as in Example 6. The results are shown in Table 3.

[Example 8]
─ UV irradiation time (241 hours) in the state of dried bonito powder ─
In Example 6, the same procedure as in Example 6 was carried out except for the portion where the UV irradiation time was changed from 160 hours to 241 hours. The results are shown in Table 3.

[Example 9]
─ UV irradiation time (241 hours) mixed in bonito powder state ─
In Example 7, the same procedure as in Example 7 was carried out except for the portion where the UV irradiation time was changed from 160 hours to 241 hours. The stirring conditions were the same as in Example 7. The results are shown in Table 3.

結果として、ＵＶ照射によって、ベンゾピレンが低減するが、いわゆる鰹節粉の状態では、撹拌しながらＵＶ照射する方がベンゾピレンを低減化できることが判明した。

As a result, it was found that benzopyrene is reduced by UV irradiation, but in the so-called dried bonito powder state, benzopyrene can be reduced by UV irradiation with stirring.

Claims (4)

A method for producing fish ass with reduced benzopyrene, which comprises irradiating ultraviolet rays in the process of steaming in the process of producing ashes. The method for producing fish ass according to claim 1, wherein the fish ass is bonito flakes. The method for producing fish section according to claim 1 or 2, wherein the ultraviolet rays are UV-C. The method for producing fish section according to any one of claims 1 to 3, wherein alcohol is further added when irradiated with ultraviolet rays.