JP7224396B2 - Soft baked product of salmon fillet and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a soft baked salmon fillet product and a method for producing the same. More specifically, the baked salmon fillet is so soft that even people with reduced chewing power, such as the elderly, can easily chew it. The present invention relates to a soft baked product of salmon fillets retaining the original taste and appearance of the product, and a method for producing the same.

With the rapid increase in the number of elderly people in recent years, in addition to the provision of appropriate medical care and nursing care, maintaining and improving the quality of life of the elderly is attracting attention as an important issue. Above all, eating every day is not only a pleasure in itself, but taking in various nutrients through meals helps the elderly maintain physical strength and immunity, prevent deterioration of cognitive function, and prevent bone fractures. is said to be effective, and considering the quality of life of the elderly, it is extremely important to make daily meals delicious and enjoyable.

However, it is also true that masticatory and swallowing power declines with age. It is difficult to eat, and when opportunities to experience difficulty in chewing and swallowing increase, the amount of food taken in a day gradually decreases, the enjoyment of eating is lost, and as a result, malnutrition is invited. could become

In order to solve these problems, various treatments have been applied to food materials and raw materials to create foods that are soft and fluid enough to be chewed and swallowed even by elderly people with reduced chewing and swallowing power. Various proposals have been made to process it into food materials. For example, in Patent Document 1, food materials such as seafood, meat, and vegetables are processed into a paste and then molded into the shape of the original food material, so that even people with difficulty in chewing and those with dysphagia can easily eat it. Also, in Patent Document 2, a processed food material for nursing care food is processed into jelly by mixing a gelling agent such as mannan with a pasty food raw material. Proposed.

However, these processed foods for nursing care or processed food materials are basically processed food materials into paste or jelly, and although they are sufficient in terms of softness and fluidity, their shape, color tone, etc. The appearance is far from the original food material, lacking visual stimulation of appetite and the feeling of eating the food material itself, which is not sufficient from the point of enjoying the meal.

On the other hand, techniques have also been proposed for softening food materials while retaining their original appearance. For example, in Patent Documents 3 and 4, food materials such as meat, seafood, and cereals are treated with enzymes to soften them while maintaining the unique shape and appearance of the food materials. Soft foods for food are disclosed, and since these soft foods are soft and retain the shape, appearance, etc. peculiar to the food material, they are said to sufficiently stimulate the appetite through vision.

However, according to the findings independently obtained by the present inventors, when the food material is seafood, especially salmon such as red salmon and silver salmon, enzymatic treatment of the fillet to soften it Baked products obtained by baking often have a strange taste and smell that are not found in the original baked salmon products. From the viewpoint of taste, there is a problem that it is not necessarily satisfactory.

JP 2012-175934 A JP 2014-18129 A Japanese Patent Application Laid-Open No. 2015-23800 JP 2015-159753 A

The present invention was made to solve the above-mentioned problems of conventional softened foods. The object of the present invention is to provide a soft baked product of salmon fillet with skin free from offensive taste and offensive odor, and to provide a method for producing the same.

The inventors of the present invention have made intensive research efforts to solve the above problems, and found that baked salmon products obtained by baking salmon fillets after enzymatic treatment often have an offensive taste and odor. Under the hypothesis that the use of a commercially available enzyme preparation when enzymatically treating salmon fillets may be the cause, enzymatic treatment using maitake mushrooms as an enzyme treatment that does not rely on a commercially available enzyme preparation. I came up with Maitake is a type of mushroom belonging to the family Porphyraeceae, and is known to contain multiple proteolytic enzymes. Reasonable. However, as described in Japanese Unexamined Patent Application Publication No. 2003-250481, for example, the proteolytic enzyme contained in maitake is strong, and even though artificial cultivation methods have been established, maitake, which is a natural product, or its extract In addition, it is difficult to expect a stable and constant proteolytic enzyme activity value. It was unclear whether it was possible or not.

Under such circumstances, the present inventors repeated a lot of trial and error, and as a result of adding a lot of ingenuity, a method for preparing a maitake extract that can stably obtain a maitake extract with relatively stable physical properties, and a softening treatment. Finding the optimum concentration of the maitake extract, the optimum immersion time and temperature of the salmon fillet in the maitake extract, and baking the salmon fillet obtained by such softening treatment. The present invention was completed by confirming that the salmon fillet is soft enough to be chewed even by people with reduced masticatory strength, retains the original appearance and shape of salmon fillets, and has no offensive taste and offensive odor. .

That is, the present invention provides a baked product of salmon fillet, which has a hardness of 350 gf or less, preferably a load required to push a metal ball of 15 mm in diameter by 3 mm under the temperature conditions at the time of eating. A soft baked salmon fillet having a hardness of 100 gf or less required to push a metal ball with a diameter of 15 mm into 3 mm, while maintaining the original appearance shape of the baked salmon fillet and having no offensive taste and offensive odor. The above problem is solved by providing

According to the findings of the present inventors, the hardness of 350 gf or less required to push a metal ball with a diameter of 15 mm into 3 mm is usually a hardness that can be chewed with a weak force. It corresponds to the above softness. The hardness of 100 gf or less required to push a metal ball with a diameter of 15 mm into 3 mm is usually hard enough to be crushed with the tongue, and corresponds to, for example, silken tofu or softer. In any case, the soft baked product of salmon fillets according to the present invention is extremely soft compared to ordinary baked salmon fillets that have not undergone softening treatment. It has a softness that allows it to be chewed easily.

It should be noted that "under the temperature conditions for eating" means that the soft baked product of salmon fillet according to the present invention is normally distributed and stored in a frozen state. It means that the soft baked fillet is not in a frozen or half-thawed state, but in a state where it is actually eaten, for example, normal temperature or usually heated to 100° C. or less. That is, both the hardness of 350 gf or less and 100 gf or less described above are obtained when the soft baked product of the salmon fillet according to the present invention is thawed or heated, for example, and the temperature is from room temperature to 100 ° C. or less. Firmness in one state, not meant firmness when in a frozen or semi-thawed state.

The soft baked salmon fillet product according to the present invention retains the original appearance shape of the baked salmon fillet product, and more preferably retains the original color tone of the baked salmon fillet product. The above is no different from the normal grilled salmon fillet that has not undergone softening treatment. Therefore, the soft baked product of salmon fillet according to the present invention can sufficiently arouse the appetite of the eater when it is arranged on the dining table.

Furthermore, the soft baked salmon fillet according to the present invention has no offensive taste and offensive odor even after being subjected to a softening treatment of immersion in a maitake mushroom extract, and retains the original taste of the salmon fillet. It should be noted that it is possible to easily confirm that there is no offensive taste or offensive odor by a sensory test using panelists. Using a taste recognition device "TS-5000Z" manufactured by Intelligent Sensor Technology Co., Ltd.), it is possible to quantitatively confirm the value as a relative value to the control product.

Incidentally, in a preferred example of the soft baked salmon fillet according to the present invention, the bitterness and unfavorable taste measured by a taste recognition device using an artificial lipid membrane type taste sensor is measured by the same device. It is less than ±2, and in a more preferred example, less than ±1 as a relative value when the value of the bitterness and miscellaneous taste of the baked fillet is set to the reference value = 0. It is said that when the relative value of the taste measured by the taste recognition device is +2 or more or -2 or less, many people feel a difference in taste compared to the control product, and bitterness A relative value of less than ±2 means that there is no difference in bitterness and miscellaneous taste compared to the control product. The bitter and undesired taste measured by the above taste recognition device generally corresponds to an unpleasant bitter taste, and is considered to be a taste recognized as an unpleasant taste. If it is less than 1, it means that the soft baked product of salmon fillet according to the present invention has no difference in bitterness and off-taste compared to the normal baked salmon fillet product, which is the control product, and does not have an offensive taste. means.

The salmon fillet targeted by the present invention may be either skin-on or skinless, but the skin-on fillet is preferable from the viewpoint of the appearance of the baked salmon fillet. When the salmon fillet is a salmon fillet with skin, the soft baked product of the salmon fillet according to the present invention retains the original skin of the salmon fillet with skin in addition to the original appearance shape of the salmon fillet. there is By the way, the skin texture refers to the condition of the skin, and when a salmon fillet retains its original skin texture, it means that when observed with the naked eye, the skin does not peel off or crumble due to softening treatment, and the condition of the skin is softened. It means that there is no substantial difference from the baked product of ordinary salmon fillet with skin baked without treatment. In addition, since it is assumed that the salmon fillet targeted by the present invention will be eaten by people with reduced chewing power, it is desirable that the salmon fillet is a bone-removed fillet.

In addition, there are no particular restrictions on the method of baking or the cooking method of the soft-baked product of salmon fillets according to the present invention. Typical baked products include salt-baked, miso-baked, teriyaki, and yuan-baked salmon fillets, but the soft baked salmon fillets according to the present invention are not limited to these. The salmon referred to in this specification includes red salmon, silver salmon, white salmon, king salmon, pink salmon, and the like.

The present invention also includes a perforation step of piercing a salmon fillet with a needle to make 5 to 7 holes per 1 cm ² of the surface of the fillet, and squeezing the cut raw maitake mushroom after the perforation step. An immersion step of immersing in a softening soaking liquid obtained by diluting the juice to 7 to 30% by mass with water at 6 to 22 ° C. for 4 to 24 hours, and a step of baking the fillet after the immersion step. The above problem is solved by providing a method for producing a baked product.

According to the above production method, the hardness is such that the load required to push a metal ball with a diameter of 15 mm by 3 mm is 350 gf or less under the temperature conditions at the time of eating, and the original external shape of the salmon fillet is maintained. Moreover, it is possible to stably produce the soft baked product of the salmon fillet of the present invention which does not have an offensive taste or offensive smell.

In a preferred embodiment of the production method of the present invention, the number of holes made in the perforating step is 5 per 1 cm ² of the surface of the fillet, and the soaking step is performed by is immersed at 22° C. for 20 to 24 hours in a softening immersion liquid diluted with water to 7 to 30 mass %. When the production method of the present invention includes such an immersion step, it is possible to produce a soft baked product of salmon fillet that is even softer. Stable production of the soft baked salmon fillet product of the present invention, which has a hardness of 100 gf or less when the load required to push in is 3 mm, retains the original appearance shape of the salmon fillet, and has no offensive taste and offensive odor. can do.

In a preferred embodiment, the squeezed juice of the maitake mushroom is a squeezed juice obtained by squeezing a cut product obtained by cutting a raw maitake mushroom into pieces of 1 mm square or less. Since raw maitake contains water, it is possible to obtain the squeezed juice of the cut maitake by cutting it into a suitable size and squeezing it. can be used. The size of the cut maitake mushroom to be squeezed to obtain the juice is not particularly limited to 1 mm square or less, but the maitake mushroom cut into 1 mm square or less is more likely to be cut into pieces of about 3 mm square, for example. is preferable because a relatively large amount of squeezed juice can be stably obtained. Incidentally, maitake mushrooms cut into pieces of 1 mm square or less can be easily obtained by using, for example, a commercially available electric cutting machine such as a silent cutter.

The soft baked product of the salmon fillet of the present invention is not only soft enough to be chewed with a weak force, preferably crushed with the tongue, but also has the original appearance of the salmon fillet, including skin texture and color tone. Since it has a shape and does not have an offensive taste or offensive odor, it looks delicious and stimulates the appetite, and even people with weak chewing power can eat it and enjoy the original taste of the baked salmon fillet. has the advantage of being able to In addition, the method for producing the soft baked salmon fillet product of the present invention does not use chemicals or the like, but uses an extract of maitake, which is a natural product, as a softening liquid to soften the baked salmon fillet of the present invention. It has the advantage of being able to mass-produce products stably. INDUSTRIAL APPLICABILITY According to the soft baked salmon fillet product of the present invention and the method for producing the same, it is possible to provide a sufficiently soft baked salmon fillet product that looks and tastes good to people with reduced chewing power such as the elderly. There is an advantage that it is possible to get the elderly to eat, and that it is possible to maintain and improve the quality of life of the elderly.

1 is a photograph of the external appearance of a baked silver salmon fillet obtained by softening a fillet with 0 perforations per 1 cm ² using a softening liquid with a dilution rate of 20% by mass. 1 is a photograph of the appearance of a baked silver salmon fillet obtained by softening one fillet per 1 cm ² per 1 cm 2 of perforations using a softening liquid with a dilution rate of 20% by mass. 1 is a photograph of the external appearance of a baked silver salmon fillet obtained by softening three fillets per 1 cm ² of perforation using a softening liquid having a dilution rate of 20% by mass. 1 is a photograph of the appearance of a baked silver salmon fillet obtained by softening 5 fillets per 1 cm ² with a softening liquid having a dilution rate of 20 mass %. 1 is a photograph of the appearance of a baked silver salmon fillet obtained by softening 7 fillets per 1 cm ² with a softening liquid having a dilution rate of 20% by mass. 1 is a photograph of the appearance of a baked silver salmon fillet obtained by softening 9 fillets per 1 cm ² with a softening liquid having a dilution rate of 20 mass %. 1 is a photograph of the external appearance of a baked silver salmon fillet obtained by immersing 5 fillets per 1 cm ² of perforation in a softening liquid with a dilution ratio of 30 mass % for 24 hours. 1 is a photograph of the appearance of a grilled silver salmon fillet obtained by immersing 7 fillets per 1 cm ² of perforation in a softening liquid with a dilution rate of 30 mass % for 24 hours. 1 is a photograph of the appearance of a grilled silver salmon fillet obtained by immersing 5 fillets per 1 cm ² of perforation in a softening liquid with a dilution ratio of 40 mass % for 24 hours. 1 is a photograph of the appearance of a grilled silver salmon fillet obtained by immersing 7 fillets per 1 cm ² of perforation in a softening liquid having a dilution rate of 40 mass % for 24 hours. It is a radar chart showing relative values of various tastes measured using a taste recognition device. It is a radar chart showing relative values of various tastes measured using a taste recognition device.

The soft baked product of salmon fillets and the method for producing the same according to the present invention will be described below.

<1. Preliminary Experiment-Preparation of Maitake Mushroom Juice->
200 g of commercially available raw maitake mushrooms are cut with a silent cutter for about 20 seconds to obtain cut pieces of 1 mm square or less, and the cut pieces are wrapped in a filter cloth and passed through a press to collect the squeezed juice. When the lot was changed and performed twice, about 120 g of squeezed juice could be recovered from each sample. The recovery rate of squeezed juice was a high rate of about 60% by mass with respect to the mass of raw maitake mushrooms used. Further, when the pH of the squeezed juice obtained was measured, it was found that the pH was distributed in the range of pH 5.51 to pH 6.12, and that the juice had stable physical property values.

On the other hand, the same process as above was performed except that a kitchen knife was used instead of the silent cutter to cut into pieces of 3 mm square, and about 73 to 75 g of squeezed juice was obtained. When the pH of the obtained squeezed juice was measured, it was distributed in the range of pH 5.08 to pH 5.15 and had stable physical properties, but the recovery rate of the squeezed juice was relative to the mass of the raw maitake used. It remained at about 37% by mass to 38% by mass, and it could not be said that the amount of squeezed juice obtained was sufficient compared to the amount of maitake used.

Further, about 35 g of raw maitake was loosened by hand and subdivided, soaked in 472 g of water or 135 g of water for 2 hours or 16 hours, and then filtered to remove maitake to obtain a maitake extract. 455 g and 449 g of extracts were obtained from those immersed in 472 g of water for 2 hours or 16 hours, respectively, and 123 g and 116 g of extracts were obtained from those immersed in 135 g of water for 2 hours or 16 hours, respectively. However, it was inevitable that maitake would absorb water and the amount of extract obtained would change and become unstable. Further, when the pH of the obtained extract was measured, it was distributed over a wide range from pH 4.97 to pH 6.85, and stable physical property values could not be obtained. Incidentally, the amount of water of 135 g is the amount that about 35 g of maitake that has been loosened by hand is soaked, and the amount of water of 472 g is the amount that about 35 g of maitake that has been loosened by hand is soaked in sufficient water. is the amount.

From the results of the above preliminary experiments, it was found that the squeezed juice obtained by squeezing the maitake mushroom cut into pieces of 1 mm square or less with a filter cloth is obtained at a relatively high rate relative to the raw maitake mushroom, and the physical properties indicated by pH Since the value is also stable, we have come to the conclusion that it is better to use this as a maitake extract for softening treatment.

<2. Softening test 1 (grilled silver salmon miso)>
Assuming normal production, distribution, and storage, using frozen silver salmon fillet with skin and all bones removed (approximately 100 g in weight) Miso-yaki of fillets was produced.
A. Importing raw materials (silver salmon, bone-free frozen fillets with skin)
(a) Thawing (c) Perforation (d) Immersion in softening liquid (softening treatment)
E. Draining F. Immersion in seasoning liquid G. Draining g. Baking K. Cooling J. Vacuum packaging

In the perforation step of c, each fillet is cut using a perforator having 1, 3, 4, 5, 7, 8, or 9 needles with lengths of 2 mm, 1 mm, and 50 mm per 1 cm ² . 1, 3, 4, 5, 7, 8, or 9 per cm ² of fillet surface, waiting to thaw until the core temperature is within the range of −3° C. to +5° C. and piercing each fillet. A fillet with a through hole was created. At the same time, a fillet was also prepared without perforating and having 0 through-holes per 1 cm ² of the fillet surface.

In the step of immersing in the softening liquid in D, the squeezed juice (pH 6.04) obtained by squeezing the raw maitake cut into pieces of 1 mm square or less in the same procedure as in the above preliminary experiment was added to ordinary tap water. (Hereinafter, unless otherwise specified, "% by mass" is simply referred to as "%" in this specification) diluted to 20% by mass is used as a softening liquid, and the liquid temperature of this softening liquid is Thawed and appropriately pierced silver salmon fillets immersed in each of these softening liquids for 24 hours, 20 hours, or 4 hours while being controlled to maintain the temperature at 6°C, 14°C, 20°C, or 22°C. bottom. The reason why the upper limit of the liquid temperature of the softening liquid is set to 22° C. is that if the liquid temperature exceeds 22° C., there is concern about microbial contamination. Combinations of softening liquid dilution rate, immersion time, immersion temperature (softening liquid temperature), and number of perforations are as shown in Table 1 below.

After the storage process, thaw at an appropriate time, return to room temperature corresponding to the temperature at the time of eating, open the package, take out the fillet, and use a commercially available load measuring device (digital force gauge MODEL sold by Aikoh Engineering Co., Ltd.) RZ-5) was used to measure the load required to push a metal ball with a diameter of 15 mm by 3 mm. Measurements were taken at 6 points in total, 3 points on the ventral side, the center and the dorsal side of each fillet. Three specimens were measured under each softening liquid immersion condition, and the largest load among a total of 18 measured values was taken as the hardness measurement value (gf). Table 1 shows the results. In the table, numerical values exceeding 350 gf are underlined, and numerical values of 100 gf or less are marked with "*". In the table, "-" indicates that the test was not performed, and "×" indicates that the fillet was removed from the package and the fillet (specimen) was damaged during transportation to the load measuring instrument and hardness could not be measured. It means that there was not. In the table, the untested combinations of softening conditions represented by "-" are all combinations of softening conditions such as softening liquid dilution rate, immersion time, immersion temperature, and number of holes. This is because the number of specimens to be tested would be very large, and the tests were omitted when rough predictions could be made from the results under other softening treatment conditions. The same applies to the following softening tests.

As can be seen in Table 1, when softening treatment is performed using a softening solution obtained by diluting the squeezed juice of maitake mushrooms to 20% with water, the number of perforations in the salmon fillet is 0 to 4 and 8 to 9 per 1 cm ² . Depending on the immersion time and immersion temperature, the hardness may exceed 350 gf at the time of individual pieces, and the result is that it is not possible to stably produce soft baked salmon fillets having a hardness of 350 gf or less. became.

In addition, when measuring the hardness, the miso-grilled silver salmon fillets to be measured were observed with ^the naked eye. Collapse and peeling of the skin were observed in all temperature combinations. As an example, FIGS. 1 to 3 show photographs of the appearance of fillets with 0, 1, or 3 perforations per 1 cm ² when the softening treatment is performed at an immersion time of 4 hours and an immersion temperature of 22°C. . As can be seen in FIGS. 1 to 3, the fillets with 0, 1, or 3 perforations per 1 cm ² show crumbling and peeling of the skin.

On the other hand, in the fillets with 8 to 9 perforations per 1 cm ² , although no skin collapse or peeling was observed, crumbling or cracking of the meat was observed, making manual transportation difficult. . As an example, FIG. 6 shows a photograph of the appearance of a fillet with 9 perforations per 1 cm ² when the softening treatment was performed at a soaking time of 4 hours and a soaking temperature of 22°C. As can be seen in FIG. 6, cracking of the meat was observed in 9 fillets per 1 cm ² per 1 cm 2 of perforations, and the meat was greatly crumbling.

As described above, as far as the test was concerned, miso-grilled silver salmon fillets with 0 to 4 and 8 to 9 perforations per 1 cm ² retained the original appearance shape of miso-grilled silver salmon fillets. It was something that could not be said to exist.

On the other hand, when the number of perforations is 5 to 7 per 1 cm ² , miso-yaki of soft fillets with a hardness of less than 350 gf can be stably obtained in any combination of soaking time and soaking temperature tested. was taken. In addition, when measuring the hardness, when the miso-yaki of these fillets was observed with the naked eye, no crumbling or peeling of the skin, and no crumbling or cracking of the meat was observed. It was also good, and retained the original shape of miso-grilled silver salmon fillets. As an example, Figs. 4 and 5 are photographs of the appearance of fillets with 5 or 7 perforations per ¹ cm2 when the softening treatment was performed at a soaking time of 4 hours and a soaking temperature of 22°C. As can be seen in FIGS. 4 and 5, the fillet with 5 or 7 perforations per 1 cm ² retains the original appearance shape of the miso-grilled silver salmon fillet, and the skin collapses and peels off, and the meat does not peel off. No crumbling or cracking is allowed. Furthermore, when I tried to eat fillets with 5 or 7 perforated holes per 1 cm ² , they tasted the original taste of miso-grilled silver salmon, and did not feel any offensive taste or offensive odor due to immersion in the softening liquid.

The above results show that when a softening liquid with a dilution rate of 20% is used, 5 to 7 holes per 1 cm ² are made in the fillet before softening, and the immersion time is 4 to 24 hours, and the immersion temperature is By softening treatment in the range of 6 ° C to 22 ° C, it has a softness of 350 gf or less, which corresponds to the softness of "biting with a weak force" or more, and the original appearance shape of the baked salmon fillet. , indicating that a baked product with no offensive taste or offensive odor can be stably obtained. In particular, when 5 holes per 1 cm ² are made in the fillet before softening, the softening treatment at a soaking time of 20 to 24 hours and a soaking temperature of 22 ° C. softens the fillet to the extent that it can be "crushed with the tongue" or more. It has a softness of 100 gf or less, which corresponds to the hardness of 100 gf, has the original appearance shape of the baked salmon fillet, and has no offensive taste and offensive odor.

<3. Softening test 2 (grilled silver salmon miso)>
In the softening liquid immersion step of D, the softening liquid is a diluted solution obtained by diluting maitake mushroom juice (pH 6.04) to 7% with ordinary tap water, and the liquid temperature of this softening liquid is 6 ° C., 14 ° C., and 18 ° C. , or immersed in each of these softening solutions, thawed and optionally pierced, silver salmon fillets for 24 hours, 20 hours, 16 hours, or 4 hours, controlled to maintain a temperature of 22°C. In the same manner as Test 1, the hardness of skin-on, bone-free fillets of silver salmon was measured. Table 2 shows the results.

As can be seen in Table 2, even when the softening treatment is performed using the softening solution obtained by diluting the squeezed juice of maitake mushrooms to 7% with water, when the number of perforations in the salmon fillet is 1 to 4 per 1 cm ² , Depending on the immersion time and immersion temperature, the hardness sometimes exceeded 350 gf, and it was not possible to stably produce soft baked salmon fillets having a hardness of 350 gf or less. In addition, ^when the hardness was measured, the fillet of silver salmon was observed with the naked eye. , the same crumbling and peeling of the skin as described in the softening test 1 was observed.

Similarly, even when the number of perforations is 8 to 9 per 1 cm ² , the hardness may exceed 350 gf, and it is possible to stably produce a soft baked product of salmon fillet having a hardness of 350 gf or less. could not. In addition, in the fillets with 8 to 9 perforations per 1 cm ² , crumbling and cracking were observed in the same way as when a 20% diluted solution was used as a softening liquid. However, it cannot be said that the external appearance shape is maintained. In addition, when the immersion time was 24 hours and the immersion temperature was 22° C., the fillets with 4 and 9 perforations per 1 cm ² collapsed during manual transportation to the load measuring instrument, The hardness measurement itself could not be performed.

On the other hand, when the number of perforations is 5 to 7 per 1 cm ² , soft silver with a hardness of 350 gf or less is obtained in the immersion time range of 4 hours to 24 hours and the immersion temperature range of 6 ° C to 22 ° C. Miso-yaki of salmon fillet is stably obtained, and particularly soft silver with a hardness of 100 gf or less under the conditions of 5 holes per 1 cm ² , immersion time of 20 hours to 24 hours, and immersion temperature of 22 ° C. A miso-grilled salmon fillet was obtained. In addition, when the miso-yaki of these fillets was observed with the naked eye when measuring the hardness, no crumbling or peeling of the skin, crumbling or cracking of the meat was observed at all, the color was good, and manual transportation was easy. At the same time, the original appearance shape of miso-grilled fillets of silver salmon was retained. Furthermore, when these fillets were eaten, they had the original taste of miso-grilled silver salmon, and no offensive taste or offensive odor due to immersion in the softening liquid was felt.

<4. Softening test 3 (grilled silver salmon miso)>
In the softening liquid immersion step of D, the softening liquid is a diluted solution obtained by diluting maitake mushroom juice (pH 6.04) to 30% with ordinary tap water, and the liquid temperature of this softening liquid is 6 ° C., 14 ° C., and 20 ° C. , or immersed in each of these softening solutions, thawed and optionally pierced, silver salmon fillets for 24 hours, 20 hours, 16 hours, or 4 hours, controlled to maintain a temperature of 22°C. In the same manner as Test 1, the hardness of skin-on, bone-free fillets of silver salmon was measured. Table 3 shows the results.

As can be seen in Table 3, when softening treatment is performed using a softening solution obtained by diluting maitake mushroom juice to 30% with water, when the number of perforations in the salmon fillet is 1 to 4 per 1 cm ² , the immersion Although it depends on the time and immersion temperature, the hardness sometimes exceeds 350 gf, and it was not possible to stably produce a soft baked salmon fillet having a hardness of 350 gf or less. In addition, when the hardness was measured, the fillet of silver salmon was ^visually observed. The same crumbling and peeling of the skin as described in Test 1 was observed.

Similarly, even when the number of perforations is 8 to 9 per 1 cm ² , the hardness may exceed 350 gf, and it is possible to stably produce a soft baked product of salmon fillet having a hardness of 350 gf or less. could not. In addition, in the fillet with 8 to 9 perforations per 1 cm ² , collapse and cracking of the fillet were observed in the same manner as when the softening treatment was performed using a softening liquid with a dilution rate of 20%, and the salmon fillet was baked. It cannot be said that the original appearance shape of the product was maintained. When the immersion time is 24 hours and the immersion temperature is 20 ° C., the number of perforations is 4 and 8 per 1 cm ^{2 .} Nine fillets, all three of which were tested, collapsed during manual transport to the load measuring instrument, and the firmness measurement itself could not be performed.

On the other hand, when the number of perforations is 5 to 7 per 1 cm ² , soft silver with a hardness of 350 gf or less is obtained in the immersion time range of 4 hours to 24 hours and the immersion temperature range of 6 ° C to 22 ° C. Miso-yaki of salmon fillet is stably obtained, and particularly soft silver with a hardness of 100 gf or less under the conditions of 5 holes per 1 cm ² , immersion time of 20 hours to 24 hours, and immersion temperature of 22 ° C. A miso-grilled salmon fillet was obtained. In addition, when measuring the hardness, when the miso-grilled fillets that had been softened by making 5 to 7 holes per 1 cm ² were observed with the naked eye, the color tone was similar to that of ordinary silver salmon that had not been softened. There is no change from the miso-grilled fillet, and no crumbling or peeling of the skin, crumbling or cracking of the meat is observed, and it is easy to transport by hand. was held. Furthermore, when these fillets were eaten, they had the original taste of miso-grilled silver salmon, and no offensive taste or offensive odor due to immersion in the softening liquid was felt.

As an example, FIGS. 7 and 8 are photographs of the appearance of fillets with 5 or 7 perforations per 1 cm ² when the softening treatment was performed at a soaking time of 24 hours and a soaking temperature of 6° C., respectively. As can be seen in FIGS. 7 and 8, fillets with 5 or 7 perforations per 1 cm ² retain the original external shape of the baked silver salmon fillets, and the skin collapses and peels off, and the meat does not peel off. collapse is not allowed.

The above results obtained in softening tests 1 to 3 have a softness of 350 gf or less, which corresponds to the degree of "bite with a weak force" or more, and the original appearance of the baked salmon fillet. It indicates that a perforation step is necessary to stably obtain a fired product with no offensive taste and offensive odor. Good results were not obtained with the number of perforations of 4 or less or 8 or more per 1 cm ² , and good results were obtained with 5 or 7 per 1 cm 2 . , It was concluded that the number of perforations required to stably obtain a baked salmon fillet product that has the original appearance shape and has no offensive taste and smell is 5 to 7 per 1 cm ² .

In particular, when the number of perforations is set to 5 per 1 cm ² , it was found that an extremely soft baked salmon fillet with a hardness of 100 gf or less can be obtained at a soaking time of 20 to 24 hours and a soaking temperature of 22°C. rice field.

By going through a piercing process in which an appropriate number of holes are made, the baked product has a softness with a hardness of 350 gf or less, has the original appearance shape of a baked salmon fillet, and does not have an offensive taste or odor. Although it is not clear why fish skin is stably obtained, it is generally said that fish skin is more susceptible to the action of proteolytic enzymes than fish meat. It is speculated that by perforating the fillet, the softening of the skin and meat progresses in almost the same way, and that even when the meat has softened to a predetermined degree of softness, the skin still retains its texture. be. Conversely, if the density of the perforations becomes higher than necessary, the rate at which the softening liquid permeates the inside of the meat increases, so it is speculated that the meat will become too soft, causing the meat to collapse or crack.

In addition, in softening test 1 to softening test 3, the vertical and horizontal lengths used a punching device equipped with needles of 2 mm, 1 mm, and 50 mm, respectively, but the vertical and horizontal lengths of the needles do not necessarily have to be 2 mm × 1 mm. As long as it is possible to pierce the skin and make a hole through which the softening liquid penetrates to the inside of the meat, the length and width may be any length, and the cross-sectional shape is not limited to a square, but a circle, an oval, or the like. It may be a triangle or the like. Furthermore, in order to ensure sufficient permeation of the softening liquid, it is preferable to form a hole that penetrates the fillet, but the hole may be formed halfway through the fillet.

According to the findings of the present inventors, the hardness of 350 gf required to push a metal ball with a diameter of 15 mm by 3 mm is, as described above, hard enough to be bitten with a weak force. It corresponds to the softness of grilled tofu. On the other hand, when the number of perforations is 5 to 7 per 1 cm ² , the miso-grilled salmon fillets have a maximum hardness of 334 gf, as shown in Tables 1 to 3. It is less than 350 gf, which is softer than foods such as grilled tofu that can be chewed with a weak force, and is sufficiently hard to be chewed even by people with reduced chewing power.

According to the findings of the present inventors, the hardness of 100 gf required to push a metal ball with a diameter of 15 mm by 3 mm is, as described above, a hardness that can be "crushed with a tongue". Equivalent to tofu or softer. On the other hand, the hardness of miso-grilled salmon fillet obtained when the softening treatment is performed under the conditions of 5 holes per 1 cm ² , immersion time of 20 hours to 24 hours, and immersion temperature of 22 ° C. , As can be seen in Tables 1 to 3, the maximum is 98 gf, which is less than 100 gf. It is hard enough to eat.

<5. Softening test 4 (grilled silver salmon miso)>
In softening tests 1 to 3, 5 to 7 holes per 1 cm ² of the salmon fillet surface were drilled during softening treatment using softening solutions with dilution rates of 20%, 7%, and 30%. It has been found that a baked salmon fillet that has a hardness of 350 gf or less, has the original appearance shape of the baked salmon fillet, and has no offensive taste and smell can be stably obtained. The number of perforations was fixed at 5 or 7 per 1 cm ² , and the dilution rate of the softening liquid used for the softening liquid immersion treatment was varied to obtain the dilution rate, immersion temperature, and immersion time. Examined.

In the same procedure as in the above preliminary experiment, the squeezed juice (pH 5.51 to 6.12) obtained by squeezing the raw maitake cut into 1 mm square or less was added to normal tap water at 5%, 9%, Diluted to 10%, 12%, or 40% is used as a softening liquid, the immersion temperature is 6°C, 14°C, 18°C, or 22°C, and the immersion time is 24 hours, 20 hours, 16 hours, or 8 hours. , or 4 hours, and the number of perforations in the perforation process was set to 0, 5, or 7 per 1 cm ² . After production, storage, and thawing, the hardness was measured, and the appearance and shape were observed with the naked eye. The results are shown in Tables 4-8. In each table, numerical values exceeding 350 gf are underlined, and numerical values of 100 gf or less are marked with "*". In addition, in each table, the description of "-" in the hardness column indicates that the test was not performed.

(Dilution rate 5%)

Table 4 shows the results of the softening treatment using a softening liquid with a juice dilution ratio of 5%. As shown in Table 4, when the softening treatment was performed using a softening liquid with a dilution rate of 5%, not only 0 fillets per 1 cm ² but also 5 fillets per 1 ^{cm 2} were perforated. However, at each soaking time and soaking temperature tested, hardness measurements can exceed 350 gf, stably producing soft-baked silver salmon fillets that are soft enough to be chewed with a weak force. could not be manufactured. In addition, when the fillet of silver salmon was observed with the naked eye when measuring the hardness, it was found that the fillet with 0 perforations per ¹ cm2 had the skin collapsed and peeled off, and the original appearance of the miso-grilled silver salmon fillet. The shape was not retained. Based on the above results, it was determined that a softening solution containing a 5% dilution ratio of squeezed juice of cut maitake mushrooms is not suitable.

(Dilution rate 9%)

(Dilution rate 10%)

(Dilution rate 12%)

Tables 5, 6, and 7 show the results of softening treatment using softening liquids with dilution ratios of 9%, 10%, and 12%, respectively, for the squeezed juice of cut maitake mushrooms. As shown in Tables 5 to 7, even when the softening treatment was performed using softening liquids with dilution ratios of 9%, 10%, and 12%, softening was performed at dilution ratios of 20%, 7%, and 30%. As in the case of the softening treatment using the liquid, the baked product manufactured using 5 fillets per 1 cm ² was immersed for 24 to 4 hours at an immersion temperature of 6 ° C to 22 ° C. All of them were soft baked silver salmon fillets having a measured hardness of 350 gf or less and a degree of "biteable with a weak force" or more.

This result shows that the results of softening treatment using softening liquids with dilution ratios of 20%, 7%, and 30% shown in Tables 1 to 3 are dilution ratios between 7% and 20%. This is also true when softening with 9%, 10% and 12% softening liquids. Therefore, when the dilution rate of the softening liquid is in the range of 7% to 30%, the immersion time is 24 hours to 4 hours and the immersion temperature is in the range of 6°C to 22°C by setting the number of perforations to 5 to 7 per 1 cm ² . It was rationally determined that a soft baked silver salmon fillet having a hardness of 350 gf or less and a degree of softness that can be "chewed with a weak force" or more can be obtained.

In particular, even when the dilution ratio of the softening liquid is 9%, 10%, and 12%, extremely soft silver with a hardness of 100 gf or less under the conditions of immersion time of 24 hours to 20 hours and immersion temperature of 22 ° C. A soft baked product of salmon fillet was obtained, and the same results were obtained when the softening treatment was performed using softening liquids with a dilution rate of 7%, 20%, and 30%. This fact shows that when the dilution rate of the softening liquid is in the range of 7% to 30%, the number of perforations is 5 per 1 cm ² , the immersion time is 24 hours to 20 hours, and the immersion temperature is 22°C. This indicates that a soft baked silver salmon fillet having a softness of ``can be crushed with the tongue'' or more can be obtained.

When ^measuring the hardness, the fillet of each silver salmon was observed with the naked eye. And even if it is softened at the immersion temperature, no collapse or peeling of the skin is observed, no collapse or cracking of the meat, and the original appearance shape of the miso-grilled silver salmon fillet is maintained, including color tone. Was. Moreover, when eaten, it had the original taste of miso-grilled fillets of silver salmon, and no offensive taste or offensive odor was felt.

(Dilution rate 40%)

Table 8 shows the results of fillets subjected to softening treatment using a softening liquid having a dilution rate of 40% for squeezed juice of cut maitake mushrooms. As shown in Table 8, when the softening treatment is performed using a softening liquid with a dilution rate of 40%, the number of perforations is 0, 5, and 7 per 1 ^{cm 2} baked products produced using fillets all exhibited a hardness of 350 gf or less under the immersion conditions of the immersion times and immersion temperatures tested, with some exhibiting a hardness of 100 gf or less.

However, when the appearance shape of the fillet was observed with the naked eye when measuring the hardness, it was found that the skin was broken and peeled off, and the meat was broken and cracked. The salmon fillet lost its original color tone.

As an example, the number of perforations is 5 or 7 per 1 cm ² , and the softening treatment is performed using a softening liquid with a dilution rate of 40% for 24 hours and at a temperature of 22°C. The photographs are shown as FIGS. 9 and 10, respectively. As seen in FIGS. 9 and 10, even when the number of perforations is 5 or 7 per 1 cm ² , baked salmon fillets obtained by softening treatment with a softening liquid with a dilution rate of 40%. However, peeling of the skin and cracking of the meat were observed, and the original external shape of the baked silver salmon fillet was lost.

In addition, when these baked products obtained by softening treatment using a softening liquid with a dilution rate of 40% were tasted, all baked products had a strong maitake odor, which is thought to be caused by the softening liquid used for the softening treatment. The taste was far from the original taste of miso-grilled silver salmon fillets. This result indicates that the dilution rate of the squeezed maitake juice used for the softening treatment is preferably less than 40%, preferably 30% or less.

From the results of softening tests 1 to 4 shown in Tables 1 to 8 above, it has the original appearance shape of the baked silver salmon fillet, has no offensive taste and offensive odor, and is soft with a hardness of 350 gf or less. In order to stably produce a soft baked product of salmon ^fillet with It is preferable to bake after immersing in softening liquid diluted to ~30% for 4 hours to 24 hours at 6°C to 22°C. In order to produce it, the fillet that has undergone a perforation process of making 5 holes per 1 cm ² of the fillet surface is placed in a softening liquid obtained by diluting the squeezed juice of the cut maitake mushroom to 7% to 30% for 20 to 24 hours. , it was concluded that it is better to bake after soaking at 22°C. The reason why the upper limit of the immersion temperature is set at 22° C. is that if the immersion temperature is 23° C. or higher, the propagation of microorganisms becomes more intense, and there is concern about an increase in germs and the generation of putrid odors.

The above results are for miso-grilled silver salmon fillets, but as will be described later, they are applicable not only to miso-grilled products, but also to salt-grilled, teriyaki, yuan-grilled and other baked products. . Also, not only silver salmon, but also other salmon such as red salmon, white salmon, king salmon and pink salmon.

<6. Sensory test 1 (grilled silver salmon with miso)>
A total of 10 healthy men and women were used as panelists, and a sensory test was conducted on the following miso-grilled fillets of silver salmon with skin and bones produced in softening tests 1, 3, and 4. As a control, miso-grilled normal silver salmon fillets with the skin removed without softening were subjected to a sensory test in a state where the panelists were not shown that they were normal products.

(Miso-yaki of target fillets)
・Miso-grilled A (Miso-grilled normal silver salmon fillet with skin and bones without softening)
・ Miso-yaki B (5 perforations under #1 immersion conditions in Table 1)
Dilution rate of softening liquid: 20%
Immersion time: 24 hours Immersion temperature: 6°C
Number of perforations: 5 per 1 cm ² Hardness: 188 gf
・ Miso-yaki C (5 perforations under the immersion conditions of #24 in Table 3)
Dilution rate of softening liquid: 30%
Immersion time: 24 hours Immersion temperature: 6°C
Number of perforations: 5 per 1 cm ² Hardness: 152 gf
・ Miso-yaki D (5 perforations under the immersion conditions of #92 in Table 8)
Dilution rate of softening liquid: 40%
Immersion time: 24 hours Immersion temperature: 6°C
Number of perforations: 5 per 1 cm ² Hardness: 105 gf

(Inspection item)
・Appearance shape (by the naked eye)
・ Appearance color tone (by the naked eye) (color of meat)
・Unpleasant taste (bitterness, harshness)
・Taste (Based on the standard miso-grilled silver salmon fillet)
・Offensive odor (based on standard miso-grilled silver salmon fillets)
・ Maitake odor (Maitake odor caused by the softening liquid)

The evaluation was performed in five stages: "Very bad = 1", "Bad = 2", "Normal = 3", "Good = 4", and "Very good = 5", and the evaluation points of each panelist were totaled. was used as a score. The results are shown in Tables 9 to 12 together with the average evaluation points.

As shown in Tables 9 to 11, Miso-yaki B and Miso-yaki C obtained by baking the fillets softened using softening liquids with 20% and 30% dilution ratios of maitake juice were inspected. "Appearance shape (by naked eye)", "Appearance color tone (by naked eye) (color of meat)", "Unpleasant taste (bitterness, acridity)", "Taste (based on normal miso-grilled silver salmon fillets) ”, “Offensive odor (based on normal miso-grilled silver salmon fillets)”, and “Maitake odor (Maitake odor caused by softening liquid)”, normal silver salmon that has not been softened It has almost the same score as Miso-yaki A, which is a grilled fillet of salmon, and has the original appearance shape, color tone, and taste of Miso-yaki of silver salmon, and has no offensive taste, offensive smell, and maitake odor. It was rated as yes.

On the other hand, as shown in Table 12, Miso-yaki D obtained by baking the fillets softened using a softening liquid with a dilution ratio of 40% of squeezed maitake juice, in any of the inspected items, It is evaluated as “bad = 2” or “very bad = 1”, and it does not have the original appearance, color tone, and taste of miso-grilled silver salmon fillets, and it has an offensive taste and odor, and the smell of maitake mushrooms. It was evaluated as a miso-yaki that remains strong.

The results of these sensory tests are consistent with the results of the visual observation and tasting performed by the tester each time the hardness of each baked product was measured in the softening tests 1 to 4, and the softening tests 1 to 4 were conducted. This confirms the objectivity and validity of the evaluation by human eye observation and tasting.

<7. Sensory test 2 (grilled silver salmon with miso)>
In the sensory test 1, the results for the fillets with the number of perforations of 5 per 1 cm ² were consistent with the evaluation by visual observation and tasting by ^the person who performed the softening test. In order to confirm that similar results can be obtained in this method, a total of 7 healthy men and women were used as panelists, and the following miso-grilled silver salmon skin-on and deboned fillets produced in softening tests 2, 3, and 4 were A sensory test was performed.

(Miso-yaki of target fillets)
・ Miso-yaki E (7 perforations under #8 immersion conditions in Table 2)
Dilution rate of softening liquid: 7%
Immersion time: 24 hours Immersion temperature: 6°C
Number of perforations: 7 per 1 cm ² Hardness: 268 gf
・ Miso-yaki F (7 perforations under # 11 immersion conditions in Table 2)
Dilution rate of softening liquid: 7%
Immersion time: 24 hours Immersion temperature: 22°C
Number of perforations: 7 per 1 cm ² Hardness: 324 gf
・ Miso-yaki G (7 perforations under the immersion conditions of #24 in Table 3)
Dilution rate of softening liquid: 30%
Immersion time: 24 hours Immersion temperature: 6°C
Number of perforations: 7 per 1 cm ² Hardness: 271 gf
・ Miso-yaki H (7 perforations under the immersion conditions of #27 in Table 3)
Dilution rate of softening liquid: 30%
Immersion time: 24 hours Immersion temperature: 22°C
Number of perforations: 7 per 1 cm ² Hardness: 326 gf
・ Miso-yaki I (7 perforations under the immersion conditions of #94 in Table 8)
Dilution rate of softening liquid: 40%
Immersion time: 24 hours Immersion temperature: 22°C
Number of perforations: 7 per 1 cm ² Hardness: 251 gf

The evaluation was performed according to the same criteria as in the sensory test 1, and the average value of the evaluation points of each panelist was used as the score. The results are shown in Tables 13-17.

As shown in Tables 13 to 16, using softening liquids with maitake mushroom juice dilution ratios of 7% and 30%, the number of perforations of 7 fillets per 1 cm ² was softened and baked miso-yaki. E to Miso-yaki H, except that Miso-yaki H was evaluated with a score of 3.9, which is almost equal to "good = 4" in the items of "off-flavour" and "off-odor", in all items inspected, The score was higher than "Good = 4", and it was evaluated as an excellent miso-yaki that has the original appearance shape, color tone, and taste of miso-yaki silver salmon, has no offensive taste and smell, and does not have the odor of maitake mushrooms.

On the other hand, as shown in Table 17, miso-yaki I obtained by baking a fillet softened using a softening liquid with a dilution ratio of 40% of squeezed maitake juice has "appearance shape" and "appearance color tone". , Although the scores were 3.0 and 3.1, which are close to "normal = 3", respectively, in the other items of "bad taste", "taste", "bad smell", and "maitake odor", "bad = 2” or a similar score of 2.0 or 2.1, and in addition to not having the original taste of miso-grilled silver salmon fillet, miso-grilled miso has a strange taste and smell, and a strong maitake odor remains. was evaluated to be

As shown in the results of the above sensory tests, when the dilution rate of the maitake mushroom juice used as the softening liquid is 40% or more, the obtained baked fillets have a corresponding degree of softness. It is easy to lose the original appearance shape and color tone of the baked fillet product, and the baked product has an offensive taste and odor, especially the smell of maitake, which is thought to be caused by the squeezed juice of the maitake mushroom used as the softener. When the dilution ratio of the maitake mushroom juice is 30% or less, the baked product of the obtained fillet has a softness of 350 gf or less, and in addition, the original appearance shape and the baked product of the silver salmon fillet are obtained. It was an excellent baked product that retained its color tone and had no offensive taste, offensive odor, or maitake odor even though it was produced through a process of immersing it in maitake mushroom juice as a softening liquid.

Incidentally, the results of the sensory test 2 are also consistent with the results of the macroscopic observation and tasting performed by the tester each time the hardness of each baked product was measured in the softening tests 1 to 4, and the softening test was conducted. This confirms the objectivity and validity of the evaluation by human eye observation and tasting.

<8. Evaluation by taste recognition device 1>
In order to more objectively confirm that the baked salmon fillet product according to the present invention has no offensive taste or offensive odor, taste analysis using a taste recognition device was conducted by an external inspection agency (Ministry of Health, Labor and Welfare registered inspection agency Q'SAI Analysis Co., Ltd.) research institute). The details are as follows.

(Sample for taste analysis)
Taste analysis was requested for the following comparative products and samples 1-5.
・Comparison product: normal (not softened) grilled silver salmon fillet with miso (manufactured by Shin Tokyo Food Co., Ltd.)
・Sample 1: 9% dilution rate of silver salmon fillets with 5 perforations per 1 cm ²
Miso-grilled fillet obtained by immersing in a softening liquid of 18 ° C. for 20 hours (equivalent to 5 perforations of immersion condition # 50 in Table 5: hardness 144 gf)
・Sample 2: 5 perforated silver salmon fillets per 1 cm ² diluted at a rate of 12
Miso-yaki fillet obtained by baking after being immersed in a softening liquid of 22 ° C. for 20 hours (corresponding to 5 perforations in immersion condition #83 in Table 7:
Hardness 53gf)
・Sample 3: 7% dilution rate of silver salmon fillets with 5 perforations per 1 cm ²
Miso-yaki (hardness: 213 gf)
・Sample 4: Commercially available “grilled coho salmon” (enzyme-treated softened product)
・ Sample 5: Commercially available “salmon teriyaki yuzu flavor” (enzyme-treated softened product)

(Used equipment)
Intelligent Sensor Technology Co., Ltd. Taste recognition device "TS-5000Z" (taste recognition device using artificial lipid membrane type taste sensor)

(Result of taste analysis)
Eight flavors of “sour”, “bitterness”, “astringent stimulus”, “umami”, “salty”, “bitter”, “astringent”, and “umami richness” were softened as comparison products. It was calculated as a relative value with the reference value of 0 being the measured value of miso-grilled normal silver salmon fillet without treatment. The results are shown in Table 18. Further, FIG. 11 shows the result expressed as a radar chart.

As shown in Table 18 and FIG. 11, the measured values of the taste of Samples 1 to 3, which were appropriately picked up from among the products of the present invention, were "bitterness and miscellaneous taste", "astringency stimulus", "bitterness", "astringency", and "umami richness". In both cases, it was within ±2 when each taste of miso-grilled normal silver salmon fillet that was not softened, which was a comparative product, was set to 0 as a reference. In the taste analysis using a taste recognition device, if the measured value of taste is less than ±2 when the comparative product is set to 0, even if a person eats this, it is not recognized as a difference in taste from the comparative product. It is said that. In addition, the above analysis result that the measured values of "bitterness and miscellaneous taste", "astringency stimulus", "bitterness" and "astringency", which are considered to be recognized as "unusual taste", were all within ±2 Even when samples 1 to 3 were eaten, no offensive taste was felt compared to the comparative product, which is a normal product, indicating that the product of the present invention is a baked product that does not have offensive taste. In particular, with regard to "bitterness and miscellaneous taste," which is considered to be the most strongly felt offensive taste, the difference between samples 1 to 3, which are the products of the present invention, is within ±0.2 compared to the comparative product, and the softening treatment is performed. It is almost the same as miso-grilled silver salmon that is not cooked.

On the other hand, the commercially available enzyme-treated softened foods, “grilled silver salmon with salt” of sample 4 and “salmon teriyaki yuzu flavor” of sample 5, were measured for “astringency stimulus”, “bitterness” and “astringency”. Although the value was within ±2, the "bitterness and miscellaneous taste", which is considered to be the strongest offensive taste, was +7.53 and +5.57, which greatly exceeded 2, clearly compared to the comparison product. It was evaluated to have a strong "bitterness and miscellaneous taste" and to have a strange taste. In addition, the measured values of "umami richness" are -5.29 and -3.30, which are clearly lower than those of the comparative product.

As described above, even in the taste analysis by the taste recognition device, the soft baked product of the salmon fillet according to the present invention does not have an offensive taste compared to the miso-baked ordinary silver salmon fillet that has not been softened. It was confirmed numerically that it had the original taste of the baked product.

<9. Evaluation by taste recognition device 2>
In the same manner as <Evaluation 1 using a taste recognition device> except that the samples to be analyzed were changed to the following samples 6 to 8, the taste analysis by the taste recognition device was performed by an external inspection agency (Ministry of Health, Labor and Welfare registered inspection agency, Q'SAI Analysis Research Co., Ltd.). place). The equipment used is the same as in <Evaluation 1 using a taste recognition device>.

(Sample for taste analysis)
・Comparison product: normal (not softened) grilled silver salmon fillet with miso (manufactured by Shin Tokyo Food Co., Ltd.)
・Sample 6: 5 silver salmon fillets per 1 cm ² with a dilution rate of 30
Miso-yaki of fillet obtained by baking after being immersed in a softening liquid of 22 ° C. for 24 hours (corresponding to 5 perforations in immersion condition #27 in Table 3:
Hardness 61gf)
・Sample 7: 30 dilution ratio of silver salmon fillets with 7 perforations per 1 cm ²
Miso-yaki of fillets obtained by baking after being immersed in a softening liquid of 22 ° C. for 24 hours (corresponding to 7 perforations of immersion condition # 27 in Table 3:
Hardness 326gf)
・ Sample 8: Commercially available “salmon teriyaki yuzu flavor” (enzyme-treated softened product)

(Result of taste analysis)
Eight flavors of “sour”, “bitterness”, “astringent stimulus”, “umami”, “salty”, “bitter”, “astringent”, and “umami richness” were softened as comparison products. It was calculated as a relative value with the reference value of 0 being the measured value of miso-grilled normal silver salmon fillet without treatment. The results are shown in Table 19. Further, FIG. 12 shows the result expressed as a radar chart.

As shown in Table 19 and FIG. 12, the measured values of the taste of Sample 6 and Sample 7 obtained by softening treatment using a softening liquid with a dilution ratio of 30% corresponding to the product of the present invention were "bitterness" and "unfavorable taste". In all of the astringency stimulation, umami, saltiness, bitterness, astringency, and umami richness, each taste of miso-grilled normal silver salmon fillet that has not been softened, which is the comparison product, was evaluated. Assuming that the standard is 0, it is within ±2, and it was confirmed that there is no difference in taste compared to normal salmon fillets grilled with miso. Among them, the above analysis results that the measured values of "bitterness and miscellaneous taste", "astringent stimulus", "bitterness" and "astringent taste", which are considered to be recognized as "unusual taste", were all within ±2. Even when sample 6 or 7 was eaten, it did not seem to have an offensive taste compared to the comparative product, which is a normal product, indicating that the product of the present invention is a baked product that does not have offensive taste. In particular, even in the "bitterness and miscellaneous taste" which is considered to be the strongest offensive taste, the difference between samples 6 and 7, which are the products of the present invention, is within ±0.2 compared to the comparative product, and the softening treatment is performed. It is almost the same as miso-grilled silver salmon that is not cooked.

On the other hand, Sample 8 “Salmon teriyaki yuzu flavor”, which is a commercially available softened food softened by enzyme treatment, has a measured value of “astringency stimulation”, “bitterness”, “astringency” and “umami richness” of less than ±2. Although it was settled, the “bitterness and miscellaneous taste”, which is considered to be particularly unpleasant, was +7.91, which greatly exceeded 2, and compared to the comparison product, the “bitter and miscellaneous taste” was clearly stronger, and it was evaluated as having an abnormal taste. It was something to be done.

As described above, the “bitterness and miscellaneous taste” measured by the taste recognition device using the artificial lipid membrane type taste sensor of the soft baked salmon fillet according to the present invention is the comparison product, which is the normal softening treatment. It is less than ±2 as a relative value when the measured value of miso-grilled salmon fillet is the reference value = 0, and even if people eat it, it is at a level that is not recognized as a difference in taste from the comparison product. Of course, the smaller the absolute value of the measured value, the smaller the difference in taste from the comparative product. It is preferably less than ±0.5. Also, the measured value of "umami richness" is preferably less than ±2, more preferably less than ±1, and even more preferably less than ±0.5.

<10. Softening test 5 (silver salmon teriyaki)>
Teriyaki of silver salmon was produced in the same manner as silver salmon miso-yaki, except that the seasoning liquid used in the "(a) Seasoning liquid immersion" step in the production process of silver salmon miso-yaki was changed to a seasoning liquid for teriyaki, and its hardness was was measured.

That is, in the same procedure as in the preliminary experiment, the squeezed juice (pH 5.51 to 6.12) obtained by squeezing the raw maitake cut into 1 mm square or less was diluted with normal tap water to 30% or 40%. % is used as a softening liquid, the immersion temperature is 6 ° C. or 22 ° C., the immersion time is 24 hours, and the number of perforations in the ^perforation process is 0, 3, 4, 5, 7 per 1 cm 2 In the same manner as in softening test 1, except that the number of pieces was changed to 1, 8, or 9, and the seasoning liquid used in the “F. Seasoning liquid immersion” step was changed to a seasoning liquid for teriyaki. Teriyaki fillet was produced, stored, and after thawing, its hardness was measured, its external shape was observed with the naked eye, and its taste, offensive taste, and offensive odor were examined by actually eating it. Table 20 shows the results.

As can be seen in Table 20, when a softening liquid with a dilution rate of 30% is used and softening treatment is performed at 6 ° C. or 22 ° C. for 24 hours, the number of perforations per 1 cm ² is the same as in miso-yaki. A hardness of 350 gf or less was not obtained with 4 or less, or 8 or more, and a hardness of 350 gf or less was obtained with 5 or 7 per 1 cm ² of perforations. In particular, when the number of holes is 5 per 1 cm ² and the temperature is 22° C. for 24 hours, the hardness is 94 gf, which is less than 100 gf, which is similar to the results shown in Table 3 for miso-yaki. rice field.

In addition, when measuring the hardness, when teriyaki of the fillets that had been softened using a softening liquid with a dilution rate of 30% by opening 5 to 7 holes per 1 cm ² was observed with the naked eye, the skin collapsed. No peeling, crumbling or cracking of the meat was observed at all, and it was easily transported by hand, and the original external shape of the teriyaki fillet of silver salmon was retained. Furthermore, when these fillets were eaten, they had the original taste of teriyaki silver salmon, and no offensive taste or offensive odor due to immersion in the softening liquid was felt.

On the other hand, when a softening liquid with a dilution ratio of 40% is used, when the number of perforations is 5 or 7 per 1 cm ² , the hardness is 350 gf or less by softening treatment at 6 ° C. or 22 ° C. for 24 hours. The fillets were obtained, but when they were eaten, they had a bitter taste and a strong maitake odor.

These results are almost the same as the results for miso-roasted silver salmon fillet shown above, and the softening treatment conditions confirmed for miso-roasted silver salmon fillet also apply to teriyaki for silver salmon fillet. It was confirmed that

<11. Sensory test 3 (silver salmon teriyaki)>
A total of 7 healthy men and women were used as panelists, and sensory tests were conducted in the same manner as in sensory test 2 for teriyaki of the below boned fillets of silver salmon with skin produced in softening test 5.

(Target teriyaki fillets)
・ Miso-yaki J (5 perforations under #102 immersion conditions in Table 20)
Dilution rate of softening liquid: 30%
Immersion time: 24 hours Immersion temperature: 22°C
Number of perforations: 5 per 1 cm ² Hardness: 94 gf
・ Miso-yaki K (7 perforations under #102 immersion conditions in Table 20)
Dilution rate of softening liquid: 30%
Immersion time: 24 hours Immersion temperature: 22°C
Number of perforations: 7 per 1 cm ² Hardness: 98 gf
・ Miso-yaki L (5 perforations under #104 immersion conditions in Table 20)
Dilution rate of softening liquid: 40%
Immersion time: 24 hours Immersion temperature: 22°C
Number of perforations: 5 per 1 cm ² Hardness: 265 gf
・ Miso-yaki M (7 perforations under #104 immersion conditions in Table 20)
Dilution rate of softening liquid: 40%
Immersion time: 24 hours Immersion temperature: 22°C
Number of perforations: 7 per 1 cm ² Hardness: 180 gf

The evaluation was performed according to the same criteria as in the sensory test 1, and the average value of the evaluation points of each panelist was used as the score. The results are shown in Tables 21-24.

As shown in Tables 21 and 22, teriyaki J obtained by softening and baking 5 or 7 fillets per 1 cm ² using a softening liquid with a dilution ratio of 30% of squeezed maitake juice, K is a score higher than “good = 4” in all the inspected items, and has the original appearance shape, color tone, and taste of teriyaki silver salmon, and has no offensive taste, offensive odor, and maitake odor. It was evaluated as miso-yaki.

On the other hand, as shown in Tables 23 and 24, using a softening liquid with a dilution ratio of 40% of squeezed maitake juice, 5 or 7 fillets per 1 cm ² perforated are softened and baked. The teriyaki L and M obtained were evaluated as 3.1 or 3.0, which is close to "normal = 3" in "appearance shape" and "appearance color tone", but other "offensive taste", "taste", " In the items of "offensive odor" and "maitake odor", it was evaluated as "bad = 2" or a similar score of 1.9 to 2.3, and it did not have the original taste of teriyaki fillet of silver salmon, It was evaluated that the teriyaki had an off-flavour and off-odor, and left a strong maitake smell.

<12. Softening test 6 (silver salmon Saikyo-yaki/salt-grilled)>
Saikyo-yaki and salt-grilled silver salmon in the same manner as silver salmon miso-yaki, except that the seasoning liquid used in the "(a) Seasoning liquid immersion" step in the manufacturing process of silver salmon miso-yaki is replaced with the seasoning liquid for Saikyo-yaki or salt water. was manufactured and its hardness was measured.

That is, in the same procedure as in the preliminary experiment, the squeezed juice (pH 5.51 to 6.12) obtained by squeezing the raw maitake cut into 1 mm square or less is diluted to 30% with ordinary tap water. The softened liquid is used as a softening liquid, the immersion temperature is 22 ° C., the immersion time is 24 hours, the number of perforations in the perforation process is 5 per 1 cm ² , and the seasoning liquid used in the "F. Seasoning liquid immersion" process is Saikyo In the same manner as in softening test 1 except that the seasoning liquid or salt water for grilling was used, Saikyo-yaki and salt-grilled skin-on skin-on fillets of silver salmon were produced, stored, and after thawing, the hardness was measured. The appearance and shape were observed with the naked eye, and the taste, offensive taste, and offensive odor were examined by actually eating them. The results are shown in Table 25.

As seen in Table 25, when the number of perforations was 5 per 1 cm ² and softening treatment was performed at 22 ° C. for 24 hours using a softening liquid with a dilution rate of 30%, either Saikyo-yaki or salt-yaki Also, the hardness was 97 gf (Saikyo-yaki) and 96 gf (salt-yaki), which were 100 gf or less, and the same results as in Miso-yaki were obtained.

In addition, when the hardness was measured, when these Saikyo-yaki and salt-grilled fillets were observed with the naked eye, no crumbling or peeling of the skin, and no crumbling or cracking of the meat was observed. The color tone was good, and the original appearance shape of Saikyo-yaki or salt-grilled silver salmon fillet was retained. Furthermore, when these fillets were eaten, they had the original taste of Saikyo-yaki or salt-grilled silver salmon, and no offensive taste or offensive odor due to immersion in the softening liquid was felt.

The above results show that the range of suitable softening treatment conditions previously obtained for miso-grilled silver salmon fillet is applicable not only to miso-grilled, but also to teriyaki, saikyo-yaki, and salt-grilled. It tells us that the softening treatment conditions do not depend on the cooking method.

<13. Softening test 7 (red salmon miso-baked)>
Miso-grilled red salmon was produced in the same manner as in softening test 1 except that the type of salmon was changed from silver salmon to red salmon, and its hardness was measured.

That is, in the same procedure as in the preliminary experiment, the squeezed juice (pH 5.51 to 6.12) obtained by squeezing the raw maitake cut into 1 mm square or less was diluted with normal tap water to 30% or 40%. % is used as a softening liquid, the immersion temperature is 6 ° C. or 22 ° C., the immersion time is 24 hours, and the number of perforations in the ^perforation process is 0, 3, 4, 5, 7 per 1 cm 2 In the same manner as in softening test 1, except that the number of pieces was changed to 8, or 9, and the type of salmon was changed from silver salmon to red salmon. After storage and thawing, the hardness was measured, the external shape was observed with the naked eye, and the taste, offensive taste, and offensive odor were examined by actually eating. The results are shown in Table 26.

As can be seen in Table 26, when softening treatment was performed at 6°C or 22°C for 24 hours using a softening liquid with a dilution ratio of 30%, the number of perforations decreased as in miso-yaki of silver salmon. When the number of perforations is 4 or less per 1 ^{cm 2} or 8 or more, the hardness may exceed 350 gf. rice field. In particular, when the number of holes is 5 per 1 cm ² and the temperature is 22° C. for 24 hours, the hardness is 63 gf, which is less than 100 gf. result.

In addition, when measuring the hardness, when 5 to 7 holes per 1 cm ² were made and softened using a softening liquid with a dilution rate of 30%, miso-grilled fillets of red salmon were observed with the naked eye. No crumbling or peeling of the skin, crumbling or cracking of the meat was observed, and the red salmon fillet was easily transported by hand. . Furthermore, when these fillets were eaten, they had the original taste of miso-grilled red salmon, and no offensive taste or offensive odor due to immersion in the softening liquid was felt.

On the other hand, when a softening liquid with a dilution rate of 40% is used, when the number of perforations is 5 or 7 per 1 cm ² , the hardness is 350 gf or less after softening at 6 ° C. or 22 ° C. for 24 hours. When these fillets were eaten, the fillets softened at 6 ° C. had an offensive taste and odor, and the fillets softened at 22 ° C. had a bitter taste and a strong maitake odor. rice field.

These results are almost the same as the results for miso-grilled silver salmon fillet shown above, and the softening treatment conditions confirmed for miso-grilled silver salmon fillet also apply to miso-grilled red salmon fillet. was confirmed to be.

<14. Sensory test 4 (Red salmon miso-grilled)>
A total of 7 healthy men and women were used as panelists, and sensory tests were conducted in the same manner as sensory test 2 for the following miso-grilled fillets of red salmon with skin removed produced in softening test 7.

(Miso-yaki of target fillets)
・ Miso-yaki N (5 perforations under #108 immersion conditions in Table 26)
Dilution rate of softening liquid: 30%
Immersion time: 24 hours Immersion temperature: 22°C
Number of perforations: 5 per 1 cm ² Hardness: 63 gf
・ Miso-yaki O (7 perforations under #108 immersion conditions in Table 26)
Dilution rate of softening liquid: 30%
Immersion time: 24 hours Immersion temperature: 22°C
Number of perforations: 7 per 1 cm ² Hardness: 93 gf
・ Miso-yaki P (5 perforations under #110 immersion conditions in Table 26)
Dilution rate of softening liquid: 40%
Immersion time: 24 hours Immersion temperature: 22°C
Number of perforations: 5 per 1 cm ² Hardness: 159 gf
・ Miso-yaki Q (7 perforations under #110 immersion conditions in Table 26)
Dilution rate of softening liquid: 40%
Immersion time: 24 hours Immersion temperature: 22°C
Number of perforations: 7 per 1 cm ² Hardness: 170 gf

The evaluation was performed according to the same criteria as in the sensory test 1, and the average value of the evaluation points of each panelist was used as the score. The results are shown in Tables 27-30.

As shown in Tables 27 and 28, red salmon obtained by softening and baking fillets with 5 or 7 perforations per 1 cm ² using a softening liquid with a dilution ratio of 30% of maitake juice. Miso-yaki N and O have a score of 3.9 or higher, which is close to “good = 4”, in all the items tested, and have the original appearance shape, color tone, and taste of red salmon miso-yaki. It was evaluated as excellent miso-yaki with no offensive odor and no smell of maitake mushrooms.

On the other hand, as shown in Tables 29 and 30, using a softening liquid with a dilution rate of 40% of squeezed maitake juice, 5 or 7 fillets per 1 cm ² perforated are softened and baked. The miso-grilled red salmon P and Q were evaluated as 2.9 to 3.1, which is close to "normal = 3" in "appearance shape" and "appearance color tone", but other "offensive taste", " In the items of "taste", "off-flavour", and "maitake odor", it was evaluated as 1.1 to 1.7, which is much lower than "bad = 2", and has the original taste of miso-grilled red salmon fillet. In addition, it was evaluated as miso-yaki with a strong odor of maitake mushrooms.

<15. Softening test 8 (red salmon Saikyo-yaki/salt-grilled)>
The red salmon miso-yaki was prepared in the same manner as the red salmon miso-yaki in the softening test 7, except that the seasoning liquid used in the "(a) seasoning liquid immersion" step in the manufacturing process of the red salmon miso-yaki was changed to the seasoning liquid for Saikyo-yaki or salt water. Saikyo-yaki and salt-yaki were produced, and their hardness was measured.

That is, in the same procedure as in the preliminary experiment, the squeezed juice (pH 5.51 to 6.12) obtained by squeezing the raw maitake cut into 1 mm square or less is diluted to 30% with ordinary tap water. The softened liquid is used as a softening liquid, the immersion temperature is 22 ° C., the immersion time is 24 hours, the number of perforations in the perforation process is 5 per 1 cm ² , and the seasoning liquid used in the "F. Seasoning liquid immersion" process is Saikyo In the same manner as in softening test 7 except that the seasoning liquid or salt water for grilling was used, saikyo-yaki and salt-grilled skin-on skin-on fillets of red salmon were produced, stored, and after thawing, the hardness was measured, The appearance and shape were observed with the naked eye, and the taste, offensive taste, and offensive odor were examined by actually eating them. The results are shown in Table 31.

As seen in Table 31, when the number of perforations is 5 per 1 cm ² and softening treatment is performed at 22 ° C. for 24 hours using a softening liquid with a dilution rate of 30%, either Saikyo-yaki or salt-yaki Also in , the hardness was 92 gf (Saikyo-yaki) and 96 gf (salt-yaki), which are 100 gf or less, and the same results as in Miso-yaki were obtained.

In addition, when the hardness was measured, when these Saikyo-yaki and salt-grilled fillets were observed with the naked eye, no crumbling or peeling of the skin, and no crumbling or cracking of the meat was observed. The color tone was good, and the original appearance shape of Saikyo-yaki or salt-grilled red salmon fillet was retained. Furthermore, when these fillets were eaten, they had the original taste of Saikyo-yaki or salt-grilled red salmon, and no offensive taste or offensive odor due to immersion in the softening liquid was felt.

The above results show that the range of suitable softening treatment conditions obtained for miso-grilled silver salmon fillet is not limited to miso-grilled silver salmon, but also miso-grilled, Saikyo-grilled, and salt-grilled red salmon. is also appropriate, indicating that the softening treatment conditions do not depend on the type of salmon or the cooking method.

<16. Softening test 9 (white salmon grilled with salt)>
In the same way as in softening test 1, except that the type of salmon was changed from silver salmon to white salmon (time salmon), and the seasoning liquid used in the "K seasoning liquid immersion" step was changed to salt water for grilling. A salt-grilled product was produced and its hardness was measured.

That is, in the same procedure as in the preliminary experiment, the squeezed juice (pH 5.51 to 6.12) obtained by squeezing the raw maitake cut into 1 mm square or less was added to normal tap water at 5% and 7%. %, 30%, or 40% is used as the softening liquid, the immersion temperature is 6 ° C. or 22 ° C., the immersion time is 24 hours, and the number of perforations in the perforation process is 0 per 1 cm ² , 3, White salmon was prepared in the same manner as in softening test 1, except that the number of salmon was changed to 5, 7, or 9, the type of salmon was changed from silver salmon to white salmon, and the seasoning liquid was changed to salt water for grilling. After producing salt-grilled boned fillets with skin on, storing and thawing, the hardness is measured, the appearance and shape are observed with the naked eye, and the taste, offensive taste, and offensive odor are examined by actually eating. rice field. The results are shown in Table 32.

As can be seen in Table 32, when softening treatment was performed at 6 ° C. for 24 hours using a softening liquid with a dilution rate of 5%, similar to miso-yaki of silver salmon shown in Table 4 above. , Even if the number of perforations is 5 or 7 per 1 cm ² , the hardness may exceed 350 gf, and it was not possible to stably produce salt-grilled white salmon fillets with a hardness of 350 gf or less. .

On the other hand, when softening treatment was performed at 6 ° C. or 22 ° C. for 24 hours using a softening liquid with a dilution rate of 7% or 30%, the miso-grilled silver salmon shown in Tables 2 and 3 Similarly, when the number of perforations was 5 or 7 per 1 cm ² , salt-grilled fillets of white salmon with a hardness of 350 gf or less could be stably produced. In particular, when softening treatment is performed at 22 ° C. for 24 hours using a softening liquid with a dilution rate of 30%, the hardness is 81 gf, which is less than 100 gf when the number of perforations is 5 per 1 cm ² . Similar to the results shown in Table 3 for , it was possible to produce a particularly soft white salmon fillet grilled with salt.

In addition, when measuring the hardness, salt-grilled fillets of white salmon that had been subjected to softening treatment using a softening liquid with a dilution rate of 7% or 30% were observed with the naked eye, with 5 to 7 holes per 1 cm ² . However, no crumbling or peeling of the skin, crumbling or cracking of the meat was observed, and the salmon was easily transported by hand, had a good color tone, and retained the original appearance shape of the salt-grilled white salmon fillet. . Furthermore, when these fillets were eaten, they had the original taste of salt-grilled white salmon, and no offensive taste or offensive odor due to immersion in the softening liquid was felt.

On the other hand, when a softening liquid with a dilution ratio of 40% was used, fillets with a hardness of 350 gf or less were obtained by softening treatment at 6 ° C. for 24 hours, regardless of the number of perforations, and these were eaten. However, fillets with 5, 7, and 9 holes per 1 cm ² had a maitake odor. On the other hand, in fillets with 0 and 3 perforated holes per 1 cm ² , peeling of the skin from the meat was observed, and it cannot be said that the original appearance shape of the salt-grilled fillet of white salmon is maintained. Met.

These results are almost the same as the results for miso-grilled silver salmon fillet shown above, and the softening treatment conditions confirmed for miso-grilled silver salmon fillet also apply to salt-grilled white salmon fillet. It shows that

<17. Sensory test 5 (white salmon grilled with salt)>
A total of 7 healthy men and women were used as panelists, and sensory tests were conducted in the same manner as in sensory test 2 for the salt-grilled white salmon fillets with skin and deboned below produced in softening test 9.

(Salt-grilled fillets targeted)
・ Miso-yaki R (5 perforations under #115 immersion conditions in Table 32)
Dilution rate of softening liquid: 30%
Immersion time: 24 hours Immersion temperature: 6°C
Number of perforations: 5 per 1 cm ² Hardness: 251 gf
・Miso-yaki S (7 perforations under #115 immersion conditions in Table 32)
Dilution rate of softening liquid: 30%
Immersion time: 24 hours Immersion temperature: 6°C
Number of perforations: 7 per 1 cm ² Hardness: 238 gf
・ Miso-yaki T (5 perforations under the immersion conditions of #117 in Table 32)
Dilution rate of softening liquid: 40%
Immersion time: 24 hours Immersion temperature: 6°C
Number of perforations: 5 per 1 cm ² Hardness: 194 gf
・ Miso-yaki U (those with 7 perforations under the immersion conditions of #117 in Table 32)
Dilution rate of softening liquid: 40%
Immersion time: 24 hours Immersion temperature: 6°C
Number of perforations: 7 per 1 cm ² Hardness: 273 gf

The evaluation was performed according to the same criteria as in the sensory test 1, and the average value of the evaluation points of each panelist was used as the score. The results are shown in Tables 33-36.

As shown in Tables 33 and 34, white salmon obtained by softening and baking fillets with 5 or 7 perforations per 1 cm ² using a softening liquid with a dilution ratio of 30% of squeezed maitake juice. Salt-grilled R and S scored higher than “good = 4” in all the items tested, and had the original appearance shape, color tone, and taste of salt-grilled white salmon, had no offensive taste, no offensive odor, and maitake odor. It was evaluated as being excellent salt-grilled.

On the other hand, as shown in Tables 35 and 36, using a softening liquid with a dilution ratio of 40% of squeezed maitake juice, the number of perforations of 5 or 7 fillets per 1 cm ² was softened and baked. Salt-grilled white salmon T and U were evaluated as 2.9 or 3.3 near “normal = 3” in “appearance shape”, but “normal = 3” in “appearance color”. A lower score of 2.7 or 2.4 was assessed. Furthermore, in the other items of "bad taste", "taste", "bad smell", and "maitake odor", it was evaluated as 2.1 to 2.7 between "bad = 2" and "normal = 3". It was evaluated that the salt-grilled white salmon fillet did not have the original appearance color tone of salt-grilled fillets, had an offensive taste and smell, and had a maitake smell.

<18. Softening test 10 (white salmon miso-yaki/Saikyo-yaki)>
White salmon was grilled in the same manner as salt-grilled white salmon in softening test 9, except that the seasoning liquid used in the "M seasoning liquid immersion" step in the manufacturing process of salt-grilled white salmon was changed to the seasoning liquid for miso-grilling or Saikyo-grilling. Miso-yaki and Saikyo-yaki were produced and their hardness was measured.

That is, in the same procedure as in the preliminary experiment, the squeezed juice (pH 5.51 to 6.12) obtained by squeezing the raw maitake cut into 1 mm square or less is diluted to 30% with ordinary tap water. The softened liquid is used as a softening liquid, the immersion temperature is 22 ° C., the immersion time is 24 hours, the number of perforations in the perforation process is 5 per 1 cm ² , and the seasoning liquid used in the "F. Seasoning liquid immersion" process is miso. Miso-yaki and Saikyo-yaki of bone-free fillets of white salmon with skin were produced in the same manner as in softening test 9 except that the seasoning liquid for grilling or the seasoning liquid for Saikyo-yaki was changed, and after storage and thawing, the hardness was The thickness was measured, the appearance and shape were observed with the naked eye, and the taste, offensive taste, and offensive odor were examined by actually eating them. The results are shown in Table 37.

As seen in Table 37, when the number of perforations is 5 per 1 cm ² and softening treatment is performed at 22 ° C. for 24 hours using a softening liquid with a dilution rate of 30%, miso-yaki and Saikyo-yaki In both cases, the hardness was 90 gf (miso-yaki) and 99 gf (Saikyo-yaki), which were 100 gf or less, and the same results as in salt-grilling were obtained.

In addition, when measuring the hardness, when these miso-yaki and saikyo-yaki fillets were observed with the naked eye, no crumbling or peeling of the skin, and no crumbling or cracking of the meat was observed. The color tone was also good, and the original appearance shape of white salmon fillet was preserved. Furthermore, when these fillets were eaten, they had the original taste of miso-grilled or saikyo-grilled white salmon, and no offensive taste or offensive odor due to immersion in the softening liquid was felt.

The above results show that the range of suitable softening treatment conditions previously obtained for silver salmon is applicable not only to silver salmon, but also to salt-grilled, miso-grilled, and Saikyo-grilled white salmon. This shows that the softening treatment conditions do not depend on the type of rice or the cooking method.

<19. Softening test 11 (pink salmon miso-grilled, Saikyo-grilled, salt-grilled)>
The salmon to be used is changed from silver salmon to pink salmon, and the seasoning liquid used in the process of "(a) Seasoning liquid immersion" in the manufacturing process of miso-grilled silver salmon is added to the seasoning liquid for miso-grilling, and the seasoning liquid for Saikyo-yaki is added. Miso-grilled, Saikyo-grilled, and salt-grilled pink salmon were produced in the same manner as in softening test 1 except that salt water for salt-grilling was used, and their hardness was measured.

That is, in the same procedure as in the preliminary experiment, the squeezed juice (pH 5.51 to 6.12) obtained by squeezing the raw maitake cut into 1 mm square or less is diluted to 30% with ordinary tap water. The softened liquid is used as a softening liquid, the immersion temperature is 22 ° C., the immersion time is 24 hours, and the number of perforations in the perforation step is 5 per 1 cm ² . Miso-grilled, Saikyo-grilled, and salt-grilled pink salmon skin-on boned fillets were cooked in the same manner as in softening test 1 except that the seasoning liquid for miso-grilling, the seasoning liquid for Saikyo-grilling, or the salt water for salt-grilling was used. After production, storage, and thawing, the hardness was measured, and the appearance and shape were observed with the naked eye. The results are shown in Table 38.

As can be seen in Table 38, when the number of perforations is 5 per 1 cm ² and softening treatment is performed at 22 ° C. for 24 hours using a softening solution with a dilution rate of 30%, pink salmon also has miso. In any of grilled, Saikyo-yaki, and salt-grilled, the hardness is 77 gf (miso-yaki), 89 gf (Saikyo-yaki), and 92 gf (salt-grilled), which are 100 gf or less. result.

In addition, when measuring the hardness, when the miso-grilled, saikyo-grilled, and salt-grilled fillets were observed with the naked eye, no crumbling or peeling of the skin, and crumbling or cracking of the meat was observed, making manual transportation easy. In addition, the color tone was good, and the original external shape of the pink salmon fillet that was grilled with miso, Saikyo, or salt was retained. Furthermore, when these fillets were eaten, they had the original taste of miso-grilled, Saikyo-grilled, or salt-grilled pink salmon, respectively, and no offensive taste or offensive odor due to immersion in the softening liquid was felt.

The above results show that the range of suitable softening conditions previously obtained for coho salmon is applicable not only to coho salmon, but also to salt-grilled, miso-grilled, and Saikyo-yaki pink salmon. This shows that the softening treatment conditions do not depend on the type of rice or the cooking method.

<20. Softening test 12 (King salmon miso-yaki, Saikyo-yaki, salt-grilled)>
Miso-yaki, Saikyo-yaki, and salt-grilled king salmon were produced in the same manner as in softening test 11, except that the salmon used was changed from silver salmon to king salmon, and the hardness was measured, and the external shape was measured. The samples were observed with the naked eye, and the samples were actually eaten to examine the presence or absence of taste, offensive taste, and offensive odor. The results are shown in Table 39.

As can be seen in Table 39, when the number of perforations was set to 5 per 1 cm ² and softening treatment was performed at 22 ° C. for 24 hours using a softening solution with a dilution rate of 30%, miso In any of grilling, Saikyo-yaki, and salt-grilling, the hardness is 91 gf (miso-yaki), 96 gf (Saikyo-yaki), and 89 gf (salt-grilled), which are 100 gf or less, similar to silver salmon, red salmon, and white salmon. resulted in

In addition, when measuring the hardness, when the miso-grilled, saikyo-grilled, and salt-grilled fillets were observed with the naked eye, no crumbling or peeling of the skin, crumbling or cracking of the meat was observed at all, the color tone was good, and manual labor was performed. In addition to being easy to transport, the original appearance shape of the fillet of king salmon was preserved. Furthermore, when these fillets were eaten, they had the original taste of miso-grilled, saikyo-grilled, or salt-grilled king salmon, respectively, and no offensive taste or offensive odor due to immersion in the softening liquid was felt.

The above results show that the range of suitable softening treatment conditions obtained for coho salmon is not limited to coho salmon, but is applicable to general salmon such as sockeye salmon, white salmon (time salmon), pink salmon, and king salmon. It is suitable for various types of fish, and is also suitable for salt-grilled, miso-grilled, and saikyo-grilled salmon.

<21. Comparative test 1>
As described above, it has been known before the filing of the present application that maitake contains multiple proteolytic enzymes. Therefore, using maitake mushrooms in a conventionally known manner, it was tested whether or not baked products of soft silver salmon fillets could be obtained in the same manner as in the present invention.

The following four softening solutions were prepared assuming a conventionally known method for softening food materials using maitake mushrooms.
・ Softening liquid A: 6 ° C
The ratio of 30 parts by mass of maitake to 70 parts by mass of water (mass of maitake: 30%
) for 30 minutes, the maitake was taken out and used as a softening liquid A.
・Softening liquid B: After soaking for 30 minutes at a ratio of 30 parts by mass of maitake to 70 parts by mass of water at 6 ° C without loosening the commercially available maitake (mass of maitake: 30%), take out the maitake and use softening liquid B. bottom.
・Softening liquid C: In the process of preparing softening liquid A, the maitake mushrooms were left as they were after being immersed in water for 30 minutes to obtain softening liquid C.
・Softening liquid D: In the process of preparing softening liquid B, the maitake mushrooms were left as they were after being immersed in water for 30 minutes to prepare softening liquid D.

While maintaining softening solutions A to D at 6° C., the same boneless fillet with skin of silver salmon (fillet mass: about 100 g) used in softening tests 1 to 4 was immersed in each of them for 24 hours, and then softened. Miso-yaki of four types of silver salmon fillets with different softening liquids was produced by treating them in the same manner as the samples in Tests 1 to 4. The manufactured samples were subjected to the same hardness measurement as in Softening Tests 1 to 4, and the load required to push a metal ball with a diameter of 15 mm into the sample by 3 mm was measured. Measurements were taken at 6 points in total, 3 points on the ventral side, the center and the dorsal side of each fillet. Three specimens were measured for each softening liquid, and the largest load among a total of 18 measured values was taken as the hardness measurement value (gf). The results are shown in Table 40.

As shown in Table 40, even when the silver salmon fillet was immersed in any of the softeners A to D, the softening treatment at 6°C for 24 hours resulted in the miso-yaki hardness of the silver salmon fillet being at least It remained at 668 gf, which was far below the softness of 350 gf or less exhibited by the miso-yaki of the present invention. As a result, when using maitake mushrooms in a conventionally known manner, it is possible to obtain fillets of silver salmon with a hardness of 350 gf or less, which corresponds to the degree of softness that can be "chewed with a weak force" or more. It indicates that it is not possible to obtain a baked product.

<22. Comparative test 2>
Similar to Comparative Test 1 described above, using maitake mushrooms in a conventionally known manner, it was tested whether a baked product of tender white salmon fillets could be obtained as in the present invention.

That is, while maintaining the same softening liquids A to D as used in Comparative Test 1 at 6 ° C., 24 pieces of the same boneless fillet with skin of white salmon (fillet mass of about 100 g) used in Softening Test 9 was added to each of them. It was soaked for a period of time, and then treated in the same manner as the specimen in softening test 9 to produce four types of salt-grilled white salmon fillets with different softening liquids. The manufactured sample was subjected to hardness measurement in the same manner as in softening test 9, and the load required to push a metal ball with a diameter of 15 mm into the sample by 3 mm was measured. Measurements were taken at 6 points in total, 3 points on the ventral side, the center and the dorsal side of each fillet. Three specimens were measured for each softening liquid, and the largest load among a total of 18 measured values was taken as the hardness measurement value (gf). The results are shown in Table 41.

As shown in Table 41, even when the fillet of white salmon was immersed in any of the softeners A to D, the softening treatment at 6° C. for 24 hours resulted in a hardness of at least 569 gf in salt-grilled fillet of white salmon. However, the softness of 350 gf or less exhibited by the fired product of the present invention was far from being achieved. As a result, when using maitake mushrooms in a conventionally known manner, white salmon fillets with a hardness of 350 gf or less, which corresponds to the degree of softness that can be "chewed with a weak force" or more, can be obtained. It indicates that it is not possible to obtain a baked product.

As described above, the soft baked salmon fillet of the present invention has a softness that allows even a person with reduced masticatory strength to easily masticate, retains the original external shape of the baked salmon fillet, and It is a baked product with no offensive taste and offensive odor, looks appetizing, and is a soft baked salmon fillet that is delicious even when actually eaten. The soft baked product of salmon fillet according to the present invention and the method for producing the same can be used by people with reduced masticatory power, such as the elderly, to enjoy their daily meals in the same way as those who have sufficient masticatory power, and to improve their mouths. It makes it possible to take in nutrition through the body, contributes to the maintenance and improvement of the quality of life of the elderly, and has great industrial applicability.

Claims (5)

Baked salmon fillets softened with a softening liquid obtained by diluting the squeezed juice of cut pieces of raw maitake with water. A soft baked salmon fillet having a hardness of 350 gf or less required load and free from offensive taste, offensive odor and maitake odor. The bitterness and undesired taste measured by a taste recognition device using an artificial lipid membrane type taste sensor is relative to the bitterness and undesired taste of a normal grilled salmon fillet measured by the same device as the reference value = 0. 2. A soft baked salmon fillet according to claim 1, wherein the value is less than ±2. 3. The soft baked product of salmon fillet according to claim 1 or 2, wherein said salmon fillet is bone-removed fillet. The soft baked product of salmon fillet according to any one of claims 1 to 3, wherein the baked product is salt-grilled, miso-grilled, teriyaki, or yuan-grilled salmon fillet. 5. The soft baked salmon fillet according to any one of claims 1 to 4, wherein the hardness is such that a load of 100 gf or less is required to push a metal ball having a diameter of 15 mm by 3 mm under temperature conditions during eating. product.

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