JPH02163061A - Frozen and roasted fish for simple reheating and production thereof - Google Patents
Frozen and roasted fish for simple reheating and production thereofInfo
- Publication number
- JPH02163061A JPH02163061A JP88314488A JP31448888A JPH02163061A JP H02163061 A JPH02163061 A JP H02163061A JP 88314488 A JP88314488 A JP 88314488A JP 31448888 A JP31448888 A JP 31448888A JP H02163061 A JPH02163061 A JP H02163061A
- Authority
- JP
- Japan
- Prior art keywords
- fish
- frozen
- grilled
- roasted
- heat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 115
- 238000003303 reheating Methods 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 238000002485 combustion reaction Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 10
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 10
- 238000010257 thawing Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 9
- 238000007710 freezing Methods 0.000 abstract description 8
- 230000008014 freezing Effects 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 8
- 238000004925 denaturation Methods 0.000 abstract description 5
- 230000036425 denaturation Effects 0.000 abstract description 5
- 238000010411 cooking Methods 0.000 abstract description 3
- 238000010828 elution Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 92
- 235000013305 food Nutrition 0.000 description 12
- 238000000034 method Methods 0.000 description 11
- 235000013611 frozen food Nutrition 0.000 description 8
- 235000019645 odor Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 241000287828 Gallus gallus Species 0.000 description 5
- 241000269821 Scombridae Species 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 235000020640 mackerel Nutrition 0.000 description 4
- 241000207961 Sesamum Species 0.000 description 3
- 235000003434 Sesamum indicum Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 241000972773 Aulopiformes Species 0.000 description 2
- 241000269959 Xiphias gladius Species 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000019515 salmon Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 235000021335 sword fish Nutrition 0.000 description 2
- 208000010470 Ageusia Diseases 0.000 description 1
- 241001149724 Cololabis adocetus Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000019666 ageusia Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000001902 propagating effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
「産業上の利用分野」
本発明は、オーブンレンジなどで簡単に短時間加熱する
だけで焼き立ての焼き魚状態を呈するようにした簡易再
加熱用冷凍焼き魚商品と、それを用いた冷凍焼き魚の製
造方法に関するものである。[Detailed Description of the Invention] "Field of Industrial Application" The present invention relates to a frozen grilled fish product for easy reheating that can be easily heated in a microwave oven for a short period of time to produce a freshly grilled fish condition, and the same. The present invention relates to a method for producing frozen grilled fish.
「従来技術」
昔から食品の基本的調理法には、焼く、煮る、蒸す、揚
げるの４種類があるが、このような調理加工食品のうち
、調理冷凍食品または半調理冷凍食品として商品化され
ているもののうち、最も多いのは、フライ類などの揚げ
物であり、一番受ないのが焼物である。これは、冷凍変
性や冷凍脱水等によって品質低下をきたし易いか否かに
よるものである。特に焼物は、空気を介した熱伝播によ
り、表面に焦げを形成し、その香ばしい焦げ臭を楽しむ
とともに、その表面近傍を急速に蛋白変性して内部の水
分や液分を残して加熱し、ステーキのミデイアムやレア
のように内部を半生の状態にした美味しさを楽しむもの
である。``Prior Art'' There have long been four basic cooking methods for food: baking, boiling, steaming, and frying, but among these cooked and processed foods, only a few have been commercialized as cooked frozen foods or semi-cooked frozen foods. Among the foods that are popular, fried foods are the most popular, and grilled foods are the least popular. This depends on whether or not the quality is likely to deteriorate due to freeze denaturation, freeze dehydration, etc. In particular, grilled food forms charred marks on the surface due to heat propagation through the air, and you can enjoy the fragrant charred smell. At the same time, the protein near the surface is rapidly denatured, leaving moisture and liquid inside and heating the steak. Like medium or rare, you can enjoy the deliciousness of the inside which is half-cooked.
従来、焼き魚は、尾頭付の魚や切り身を燃焼熱や電熱な
どを利用した焼き機により、焼き上げられており、魚種
や大きさにより異なるが、膜内には、魚肉あるいは皮の
外表面温度が、約２００〜３００℃で約５〜２０９程で
焼かれている。Traditionally, grilled fish is made by grilling fish with tails or fillets using a grilling machine that uses combustion heat or electric heat, and although it varies depending on the species and size of the fish, the temperature of the outer surface of the fish meat or skin changes within the membrane. It is baked at about 200-300℃ and about 5-209℃.
しかるに、焼き魚を冷凍食品にした場合、水分低下や冷
凍変性が激しく、味覚の低下や食感の劣化をきたすので
、商品化ができないというのが現状であった。However, when grilled fish is made into a frozen food, it is not possible to commercialize it as it suffers from severe moisture loss and freezing denaturation, resulting in a loss of taste and deterioration of texture.
「発明が解決しようとする問題点」
従来法により、尾頭付の魚や切り身を燃焼熱や電熱など
を利用して焼いた魚は、そのまま焼き立てを食べるには
、はぼ最適の水分含量となっている。しかし、これを冷
凍状態で保存し、解凍後再度燃焼熱、電熱等を利用して
焼き上げた場合には、魚肉の水分損失が増大し、そのぶ
ん味覚及び食感の劣化が避けられない。そこで、魚肉の
水分の低下を抑えるため、冷凍焼き魚を上記マイクロ波
（レンジ）などで加熱した場合には、焼き魚特有の焼臭
がほとんどでない。また、解凍しただけの状態では、魚
肉は、冷たく硬い。``Problem that the invention seeks to solve'' Fish with tails and fillets grilled using combustion heat or electric heat using conventional methods have the optimum moisture content to be eaten freshly grilled. . However, if the fish is stored in a frozen state and then thawed and then grilled again using combustion heat, electric heat, etc., water loss in the fish meat increases, and deterioration in taste and texture is unavoidable. Therefore, when frozen grilled fish is heated in the microwave (microwave) or the like mentioned above in order to suppress the decrease in water content of fish meat, the grilled odor characteristic of grilled fish is almost eliminated. Also, when the fish is just thawed, it is cold and hard.
また、焼き魚を凍結して保管すると、魚肉深部の液分を
多く含んだ部分の凍結変性が激しく品質低下するし、ま
た高熱で焼くことにより生じる独特の表面と深部の水分
差も、凍結して長時間経過することにより均一化して、
焼いたとき独特の美味しさを失わせてしまう。更にまた
、焼き魚を凍結して保管すると、焦げ臭も凍結時間の経
過とともに低下させてしまう欠点があった。従って、こ
れを冷凍保存後解凍し、再度燃焼熱、電熱等を利用して
焼き上げようとした場合、なかなか焼き立てのような状
態には復元しない。このため、焼き魚の冷凍食品という
のは、焼き立ての魚と比較し、その風味や食感など品質
上の格差が大きく商品化は困難であった。Furthermore, when grilled fish is frozen and stored, the deep parts of the fish meat that contain a lot of liquid undergo freezing denaturation, which causes a severe deterioration in quality.Furthermore, the unique moisture difference between the surface and deep parts that occurs when grilled at high heat is also caused by freezing. It becomes uniform over a long period of time,
When baked, it loses its unique taste. Furthermore, when grilled fish is frozen and stored, there is a drawback that the burnt odor decreases with the passage of freezing time. Therefore, if you try to thaw the frozen food and bake it again using combustion heat, electric heat, etc., it will not return to its freshly baked state. For this reason, it has been difficult to commercialize frozen grilled fish because of the large quality differences in flavor and texture compared to freshly grilled fish.
一方、最近の消費者は美食指向になっており、美味しい
焼き魚を食べたいという要請も強いが、生の魚を買って
きて最初から焼くのは、マンション、アパートなど共同
住宅の場合は勿論、隣の家が密集している部会の住宅事
情では煙や臭いが悪臭として問題になったり、苦情の種
になるなど問題があって、なかなか食べられない状態に
ある。On the other hand, recent consumers have become more gourmet-oriented and have a strong desire to eat delicious grilled fish. Due to the housing situation in the subcommittee, where houses are crowded together, there are problems such as smoke and odors causing problems and complaints, making it difficult to eat.
このことは、一般家庭では勿論のこと、外食産業にとっ
ても大きな悩みとなっている。This is a big problem not only for ordinary households but also for the restaurant industry.
そこで、「焼き魚」についても、えびフライやぎようざ
のように、長期保存ができ、低温流通可能な半調理冷凍
食品であって、しかも、解凍後、簡便且つ短時間の調理
で美味しい焼き立て状態に近い「焼き魚」が復元できる
焼き魚冷凍食品を製造する方法の開発が望まれていた。Therefore, "grilled fish" is also a half-cooked frozen food that can be stored for a long time and distributed at low temperatures, such as fried shrimp and yagyoza, and can be cooked to a delicious freshly grilled state after being thawed and cooked easily and in a short time. There has been a desire to develop a method for producing frozen grilled fish food that can recreate a similar ``grilled fish.''
本願発明は、このような技術的課題を解決し、簡易再加
熱用冷凍焼き魚を具現化し、それを利用した冷凍焼き魚
の製造方法を提供するものである。The present invention solves such technical problems, embodies a frozen grilled fish for simple reheating, and provides a method for manufacturing frozen grilled fish using the same.
「問題点を解決する手段」
本発明者は、冷凍保存中の焼魚を解凍した後、短時間の
調理で焼き立ての魚と同等の製品を得るための研究を重
ねた結果、遠赤外線焼き機と燃焼熱、電熱等を利用した
焼き機を組み合わせて焼いた後、冷凍状態で保存あるい
は搬送地で保存し、食する前に解凍し、再び燃焼熱、電
熱等を利用した焼き機で約２９程度焼き上げることによ
って、美味な焼き魚が製造できることを見出し、本発明
を完成するに至った。すなわち、
特許を受けようとする第一の発明は、魚または魚肉を遠
赤外線にて加熱し、保水しながら均一に蛋白変性させる
とともに、燃焼熱または電熱により表面に焦げ目を付け
るように半調理加工した焼き魚を凍結してなる簡易再加
熱用冷凍焼き魚である。``Means for Solving the Problems'' As a result of repeated research on how to obtain a product equivalent to freshly grilled fish in a short time after thawing frozen grilled fish, the inventor developed a far-infrared grilling machine. After baking with a combination of grilling machines that use combustion heat, electric heat, etc., store it in a frozen state or store it at the place of transportation, thaw it before eating, and then bake it again with a grilling machine that uses combustion heat, electric heat, etc. They discovered that delicious grilled fish could be produced by grilling it, and completed the present invention. In other words, the first invention for which a patent is sought is a semi-cooked process in which fish or fish meat is heated with far infrared rays to uniformly denature the protein while retaining water, and the surface is browned using combustion heat or electric heat. This is a frozen grilled fish that can be easily reheated by freezing grilled fish.
特許を受けようとする第二の発明は、魚または魚肉を遠
赤外線にて加熱し、保水しながら均一に蛋白変性させる
とともに、燃焼熱または電熱により表面に焦げ目を付け
るように半調理加工した焼き魚を凍結して簡易再加熱用
冷凍焼き魚となし、これを冷凍状態で保存したあと、喫
食前に解凍し、燃焼熱または電熱で短時間焼くことによ
り焼き立ての状態を呈するようにしたことを特徴とする
冷凍焼き魚の製造方法である。The second invention to be patented is grilled fish that is semi-cooked by heating fish or fish meat with far infrared rays to uniformly denature the protein while retaining water, and browning the surface using combustion heat or electric heat. It is characterized by freezing the fish to make frozen grilled fish for easy reheating, storing it in a frozen state, thawing it before eating, and grilling it for a short time using combustion heat or electric heat to give it the appearance of freshly grilled fish. This is a method for producing frozen grilled fish.
以下、本願発明について詳細に説明する。Hereinafter, the present invention will be explained in detail.
まず、魚であるが、丸魚ばかりではなく、開き、片身、
切り身およびこれらを調味料、調味液等に漬けたものが
挙げられる。First of all, it's fish, not just whole fish, open fish, single fish,
Examples include fillets and those soaked in seasonings, seasoning liquids, etc.
加熱方法は遠赤外線加熱と、燃焼熱または電熱加熱の組
み合わせである。前者の遠赤外線というのは、波長が４
μｍ−１０００μｍの範囲、つまり可視光線よりも長く
、マイクロ波よりも短い波長を持つ電磁波で物体に吸収
されて発熱される作用をもつ放射線（熱線）である。本
発明は、このような遠赤外線の持つ高分子化合物へのエ
ネルギー吸収と、それに伴う加熱作用およびきわめて速
く熱伝播する特性を利用して食品を焼き上げ加工するも
のである。遠赤外線は、食品素材に直達し、内部発熱が
起こるうえ食品素材の深部へすみやかに熱伝播するので
、食品素材の表面から深部までほぼ同時に温度上昇が起
こり、均一に加熱し焼き上げることができる。しかも、
遠赤外線は、食品素材に対してエネルギーの反射や透過
が少なく、殆どが内部吸収され、分子振動が発生して、
急速に発熱するため、炭化して食感を損ねることもない
し、酸化がしにくく、微量成分の発揮を伴なわない加熱
や乾燥ができるので色、香り、風味などが損なわれず、
みずみずしさを残して処理できるので、食感の良い加工
調理ができる。特に、従来の焼き魚はガス火等の燃焼熱
や電熱等を利用した焼き機により時間をかけて焼き上げ
られているため、水分の損失が大きく再度の焼き上げに
は適さなかったのに対し、本発明は、凍結前の焼き上げ
には、遠赤外線を用いて素材の内部と外部とを同時に加
熱して蛋白の変性により生ずる遊離水や魚の水分の損失
を極力抑え、当該遊離水への旨味成分や風味成分の溶出
を極力おさえるようにしたのである。The heating method is a combination of far-infrared heating, combustion heat, or electric heating. The former far infrared rays have a wavelength of 4
It is an electromagnetic wave with a wavelength in the μm-1000 μm range, that is, longer than visible light and shorter than microwaves, and is radiation (thermal rays) that has the effect of being absorbed by objects and generating heat. The present invention uses the energy absorption of far infrared rays into polymer compounds, the accompanying heating effect, and the property of extremely fast heat propagation to bake and process foods. Far-infrared rays directly reach the food material, generating internal heat and quickly propagating the heat to the deep part of the food material, so the temperature rises almost simultaneously from the surface to the deep part of the food material, allowing for uniform heating and baking. Moreover,
Far-infrared rays have little energy reflected or transmitted through food materials, and most of it is absorbed internally, causing molecular vibrations.
Because it generates heat rapidly, it does not become carbonized and lose its texture, is resistant to oxidation, and can be heated and dried without releasing trace components, so color, aroma, flavor, etc. are not lost.
Since it can be processed while retaining its freshness, it is possible to process food with a good texture. In particular, conventional grilled fish is grilled over a long period of time using a grilling machine that uses combustion heat such as a gas flame or electric heat, which results in a large loss of moisture and is not suitable for re-grilling. When grilling before freezing, we use far infrared rays to simultaneously heat the inside and outside of the material to minimize the loss of free water and fish moisture caused by protein denaturation, and add flavor components and flavor to the free water. We tried to suppress the elution of components as much as possible.
しかし、焼き魚には、見た目のおいしさから焼き目も必
要である。しかし、遠赤外線焼き機だけで焼き目を付け
ようとした場合、魚を長時間遠赤外線下にさらし、素材
の深部から表面部まで焦げる状態まで加熱することにな
り、水分の損失の増大は免れない。そこで、水分の損失
を抑え、焼き目を付けるために、遠赤外線焼き機と燃焼
熱、電熱等を利用した焼き機を組み合わせて焼き上げる
ことにより、水分の損失が少なく焼き目のきれいな焼き
魚を製造することが可能となった。However, grilled fish needs to be grilled for its delicious appearance. However, if you try to grill the fish using only a far-infrared broiler, you will expose the fish to far-infrared rays for a long time and heat it to the point where it burns from the deep part of the fish to the surface, without increasing moisture loss. do not have. Therefore, in order to reduce moisture loss and create grill marks, we use a combination of a far-infrared griller and a griller that uses combustion heat, electric heat, etc. to produce grilled fish with less moisture loss and fine grill marks. It became possible.
魚の焼き方としては、第一に、遠赤外線焼き機で焼き上
げた後、燃焼熱、電熱等を利用した焼き機で焼く場合と
、第二に、まず燃焼熱、電熱等を利用した焼き機で焼い
た後、遠赤外線焼き機で焼く方法の２通りが挙げられる
。どちらの方法を用いても水分の損失の少ない焼き目の
きれいな焼き魚が得られる。しかしながら、前者の方が
後者に比し、より水分損失の少ない焼き魚の製造が可能
であり、前者の方が望ましい製造方法ということができ
る。The first way to grill fish is to use a far-infrared broiler and then grill it in a broiler that uses combustion heat, electric heat, etc., and second, to first grill it in a broiler that uses combustion heat, electric heat, etc. There are two ways to do this: after baking, use a far-infrared baking machine. Regardless of which method is used, grilled fish with good grill marks and low moisture loss can be obtained. However, the former method allows production of grilled fish with less water loss than the latter method, and the former method can be said to be a more desirable production method.
このように魚または魚肉を遠赤外線にて加熱し、保水し
ながら均一に蛋白変性させると共に、燃焼熱または電熱
により表面に焦げ目を付けるように半調理・加工した焼
き魚を、凍結して簡易再加熱用冷凍焼き魚とする。普通
は、この段階で商品化し、低温流通させる。In this way, fish or fish meat is heated with far infrared rays to uniformly denature the protein while retaining water, and the grilled fish is semi-cooked or processed using combustion heat or electric heat to brown the surface, then frozen and easily reheated. Use as frozen grilled fish. Normally, it is commercialized at this stage and distributed at low temperatures.
当該簡易再加熱用冷凍焼き魚を凍結状態で保存し、食す
る前に解凍し、再加熱調理するわけだが、焼き魚特有の
焼臭を出すには燃焼熱または電熱で短時間、再度焼き上
げることが一番であり、このようにして製造した冷凍焼
き魚ならば水分の損失が抑えであるため、再び燃焼熱、
電熱等を利用した焼き機で焼き上げることにより、適度
の水分を有する焼き魚ができあがる。ところで、再度の
焼き上げは、焼き魚を温める程度でよく、約２９程度の
焼きあげで充分であり、焼き魚特有の焼臭も充分得られ
た。逆に、これ以上時間をかけると水分の損失が増大す
るうえ、過度の焦げ目が付くため、味覚および見た目の
おいしさが悪化する。Frozen grilled fish for simple reheating is stored in a frozen state, thawed and reheated before eating, but in order to bring out the characteristic grilled odor of grilled fish, it is necessary to re-broil it for a short time using combustion heat or electric heat. Frozen grilled fish produced in this way suppresses moisture loss, so the combustion heat is absorbed again.
Grilled fish with an appropriate amount of moisture can be created by grilling it in a grilling machine that uses electric heat or the like. Incidentally, the re-grilling was sufficient to warm the grilled fish, and the grilling time of about 29 degrees was sufficient, and the grilled odor characteristic of grilled fish was sufficiently obtained. Conversely, longer times will result in increased moisture loss and excessive browning, resulting in poor taste and appearance.
「実施例」 以下、本発明を実施例により説明する。"Example" The present invention will be explained below using examples.
〈実施例１．〉
はら抜きした秋刀魚（１尾１２０ｇ）を遠赤外線焼き機
（石野製作所製１．Ｃ，Ｂ、−３０Ｗ型）の上部遠赤外
線ヒーター表面温度を６００℃、下部遠赤外線ヒーター
表面温度を７００℃とし、８分間焼いた後、魚の外表面
温度が約２５０℃程のガスシュバンクで２分間焼いた。<Example 1. 〉 Hulled swordfish (1 fish 120 g) was roasted using a far-infrared grilling machine (model 1.C, B, -30W manufactured by Ishino Seisakusho), with the upper far-infrared heater surface temperature set at 600°C and the lower far-infrared heater surface temperature set at 700°C. After baking for 8 minutes, the fish was baked for 2 minutes in a gash bunk with an external surface temperature of about 250°C.
この場合の魚肉の可食部分の水分は６１％であり、ガス
火だけで焼いた場合の水分５６％に比べて明らかに水分
の損失は抑えられていた。これを−２５℃で２週間冷凍
状態で保存した後、解凍し、ガスレンジで２分間焼き上
げた。上述の焼き魚とガス火で焼き一２５℃で２週間冷
凍保存しておいたものを解凍し、ガスレンジで同様に２
分間焼き上げた秋刀魚について、見た目、香り、味、食
感についてパネルテストした結果を表１．に示す。In this case, the moisture content of the edible portion of the fish meat was 61%, which clearly suppressed moisture loss compared to 56% moisture when grilled using only a gas fire. After storing this in a frozen state at -25°C for 2 weeks, it was thawed and baked in a gas microwave for 2 minutes. Grill the above-mentioned grilled fish over a gas fire. Thaw the fish that had been frozen at 25°C for 2 weeks, and roast it in the same way in the gas range for 2 weeks.
Table 1 shows the results of a panel test on the appearance, aroma, taste, and texture of saury fish grilled for minutes. Shown below.
表１１本件焼き魚（秋刀魚）と対照焼き魚の官能的比較
以上のように、本発明による冷凍焼き魚は従来の冷凍焼
き魚に比べ、再度焼き上げた場合、見た目、味食感にす
ぐれていることがわかる。Table 11 Sensory Comparison of Grilled Fish of the Invention (Autumn Swordfish) and Control Grilled Fish As described above, it can be seen that the frozen grilled fish according to the present invention has superior appearance, taste, and texture when grilled again compared to conventional frozen grilled fish.
〈実施例２．〉
せ塩鮭の切り身（１枚約９５ｇ）を魚の外表面温度が約
２５０℃程のガスシュバンクで２分間焼いた後、遠赤外
線焼き機の上部遠赤外線ヒーター表面温度を５５０℃、
下部遠赤外線ヒーター表面温度を７００℃とし、６分間
焼いた。これを−２５℃で２週間冷凍保存した後、解凍
し、ガスレンジで２分間焼き上げた。上述の焼き魚をガ
ス火で焼き、−２５℃で２週間冷凍保存しておいたもの
を解凍し、ガスレンジで同様に２分間焼き上げたせ塩鮭
の切・り身について、見た目、香り、味、食感について
パネルテストをした結果を表２．に示す。パネルは男５
名、女５名である。<Example 2. 〉 After grilling salted salmon fillets (approximately 95 g each) for 2 minutes in a gash bunk with an external surface temperature of approximately 250°C, heat the surface temperature of the upper far-infrared heater of the far-infrared grilling machine to 550°C.
The surface temperature of the lower far-infrared heater was set to 700°C, and baking was performed for 6 minutes. After storing this frozen at -25°C for 2 weeks, it was thawed and baked in a gas microwave for 2 minutes. The above-mentioned grilled fish was grilled over a gas fire, frozen at -25°C for 2 weeks, thawed, and grilled in the same way for 2 minutes in a gas microwave. Table 2 shows the results of a panel test regarding feelings. Shown below. Panel is man 5
There were five women.
表２０本件焼き魚（せ塩鮭の切り身）と対照焼き魚の官
能的比較
以上のように、初めにガス火で焼いた後、遠赤外線焼き
機で焼いた冷凍焼き魚でも、従来の冷凍焼き魚に比べ、
再度焼いた場合、見た目、味、食感が勝ることがわかる
。Table 20 Sensual comparison of the subject grilled fish (salted salmon fillets) and control grilled fish As shown above, frozen grilled fish that was first grilled with a gas fire and then grilled with a far-infrared broiler compared to conventional frozen grilled fish.
If you bake it again, you will find that the appearance, taste, and texture are superior.
〈実施例３．〉
胡麻ダレに漬けて置いた鯖の片身（１枚約１３０ｇ）を
上部遠赤外線ヒーター表面温度を５５０℃、下部遠赤外
線ヒーター表面温度を７ｏｏ℃で皮を下に向けて６分間
焼いた後、魚の外表面温度が２５０℃程のガスシュバン
クで２分間焼いた。<Example 3. 〉 A piece of mackerel (approximately 130g per piece) marinated in sesame sauce was grilled for 6 minutes with the upper far-infrared heater surface temperature at 550℃ and the lower far-infrared heater surface temperature at 7oo℃ for 6 minutes. The fish was grilled for 2 minutes in a gashbank at an external surface temperature of about 250°C.
鯖の皮の焼き目は火ぶくれもなく、ガス火だけでは得ら
れない焼き目の美しさであった。これを−２５℃で２週
間、冷凍保存した後、解凍し、ガスオーブンで２分間焼
き上げた。これと胡麻ダレに漬けて置いた鯖の片身をガ
スレンジで焼いたものについて、見た目、香り、味、食
感についてパネルテストをした結果を表３．に示す。パ
ネルは男５名、女５名である。There were no blisters in the grilled mackerel skin, and it had a beautiful grilling pattern that cannot be achieved with just a gas fire. This was stored frozen at -25°C for 2 weeks, then thawed and baked in a gas oven for 2 minutes. Table 3 shows the results of a panel test on the appearance, aroma, taste, and texture of this and a piece of mackerel marinated in sesame sauce and grilled in a gas range. Shown below. The panel consisted of five men and five women.
表３３本件焼き魚（鯖の胡麻ダレ漬け）と対照焼き魚の
官能的比較
以上のように、本発明による冷凍焼き魚を解凍し、再度
焼き上げたものは生肉の状態から焼き上げたものに対し
て、見た目のおいしさでは勝っており、香り、味、食感
に関しても勝るとも劣らない出来であることがわかる。Table 33: Sensory comparison between the subject grilled fish (mackerel pickled in sesame sauce) and the control grilled fish. It can be seen that it is superior in taste, and is comparable in terms of aroma, taste, and texture.
「効 果」
上述したように、本発明の製造方法によれば、魚または
魚肉を遠赤外線にて加熱し、保水しながら均一に蛋白変
性させるとともに、燃焼熱または電熱により表面に焦げ
目を付けるように半調理加工することにより、水分や旨
味の損失の少ない、しかも焼き目のきれいな簡易再加熱
用冷凍焼き魚ができた。これは、半調理加工冷凍食品と
して、長期保存が可能であり、低温流通商品となる。"Effect" As described above, according to the production method of the present invention, fish or fish meat is heated with far infrared rays to uniformly denature protein while retaining water, and the surface is browned by combustion heat or electric heat. By semi-cooking the fish, we were able to produce frozen grilled fish that can be easily reheated with less loss of moisture and flavor and with nice grill marks. This is a semi-cooked processed frozen food that can be stored for a long time and is a low-temperature distribution product.
また、当該簡易再加熱用冷凍焼き魚を解凍した後、再び
燃焼熱、電熱等で短時間焼くことにより、身肉を温める
とともに、適度の水分および焼き魚特有の焼臭を有し、
且つ味覚および食感のすぐれた焼き立て状態を呈する焼
き魚を復元できることとなった。このように従来、品質
低下、風味低下が著しく、冷凍食品化が困難とされてい
た焼き魚を冷凍食品として商品化することに成功し、冷
凍保存を可能にするとともに、喫食前に簡単な仕上げ加
熱工程を行なうだけで焼き立て状態の焼き魚を得ること
ができることになった。In addition, after the frozen grilled fish for simple reheating is thawed, it is grilled again for a short time using combustion heat, electric heat, etc., to warm the meat, have an appropriate amount of moisture and a grilled odor peculiar to grilled fish,
Moreover, it has become possible to restore grilled fish that exhibits a freshly grilled state with excellent taste and texture. In this way, we succeeded in commercializing grilled fish, which had previously been considered difficult to make into a frozen food due to significant deterioration in quality and flavor, as a frozen food, making it possible to preserve it frozen and making it possible to easily finish heating it before eating. It became possible to obtain freshly grilled fish just by following the process.
このため、住宅事情によって煙や臭いの問題が生じ、焼
き魚調理ができなかった家庭でも、また時間や手間がか
かりすぎて焼き魚を出しにくかった外食産業でも手軽に
美味しい焼き魚を楽しむことができるようになった。As a result, households that were unable to cook grilled fish due to smoke and odor problems due to housing conditions, as well as restaurants in the restaurant industry where serving grilled fish was difficult due to the time and effort involved, can now easily enjoy delicious grilled fish. became.
Claims (2)
ら蛋白変性させるとともに、燃焼熱または電熱により表
面に焦げ目を付けるように半調理加工した焼き魚を、凍
結してなる簡易再加熱用冷凍焼き魚。(1) Fish or fish meat is heated with far infrared rays to denature the protein while retaining water, and the grilled fish is semi-cooked to brown the surface using combustion heat or electric heat, then frozen for simple reheating. grilled fish.
ら蛋白変性させるとともに、燃焼熱または電熱により表
面に焦げ目を付けるように半調理加工した焼き魚を凍結
して簡易再加熱用冷凍焼き魚となし、これを冷凍状態で
保存したあと、喫食前に解凍し、燃焼熱または電熱で短
時間焼くことにより焼き立ての状態を呈するようにした
ことを特徴とする冷凍焼き魚の製造方法。(2) Fish or fish meat is heated with far infrared rays to denature the protein while retaining water, and semi-cooked grilled fish is frozen so that the surface is browned using combustion heat or electric heat to produce frozen grilled fish for easy reheating. A method for producing frozen grilled fish, which is characterized by storing the fish in a frozen state, thawing it before eating, and grilling it for a short time using combustion heat or electric heat to make it appear freshly grilled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63314488A JP2696368B2 (en) | 1988-12-13 | 1988-12-13 | Frozen grilled fish for simple reheating and method for producing frozen grilled fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63314488A JP2696368B2 (en) | 1988-12-13 | 1988-12-13 | Frozen grilled fish for simple reheating and method for producing frozen grilled fish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02163061A true JPH02163061A (en) | 1990-06-22 |
| JP2696368B2 JP2696368B2 (en) | 1998-01-14 |
Family
ID=18053907
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63314488A Expired - Fee Related JP2696368B2 (en) | 1988-12-13 | 1988-12-13 | Frozen grilled fish for simple reheating and method for producing frozen grilled fish |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2696368B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013070649A (en) * | 2011-09-27 | 2013-04-22 | Kazuhiko Utsunomiya | Method for producing frozen broiled fish |
-
1988
- 1988-12-13 JP JP63314488A patent/JP2696368B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013070649A (en) * | 2011-09-27 | 2013-04-22 | Kazuhiko Utsunomiya | Method for producing frozen broiled fish |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2696368B2 (en) | 1998-01-14 |
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