JPH0499438A - Preparation of dried fish like as dried bonito - Google Patents
Preparation of dried fish like as dried bonitoInfo
- Publication number
- JPH0499438A JPH0499438A JP2215315A JP21531590A JPH0499438A JP H0499438 A JPH0499438 A JP H0499438A JP 2215315 A JP2215315 A JP 2215315A JP 21531590 A JP21531590 A JP 21531590A JP H0499438 A JPH0499438 A JP H0499438A
- Authority
- JP
- Japan
- Prior art keywords
- fish
- fish meat
- uobushi
- dried
- bonito
- 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 48
- 241000269851 Sarda sarda Species 0.000 title abstract description 11
- 235000013372 meat Nutrition 0.000 claims abstract description 28
- 238000001035 drying Methods 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000003825 pressing Methods 0.000 claims abstract description 3
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000005022 packaging material Substances 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 238000002203 pretreatment Methods 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 abstract description 5
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 abstract description 5
- 229940028843 inosinic acid Drugs 0.000 abstract description 5
- 235000013902 inosinic acid Nutrition 0.000 abstract description 5
- 239000004245 inosinic acid Substances 0.000 abstract description 5
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 239000004698 Polyethylene Substances 0.000 abstract description 2
- -1 polyethylene Polymers 0.000 abstract description 2
- 229920000573 polyethylene Polymers 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 2
- 238000012856 packing Methods 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 38
- 238000009835 boiling Methods 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 208000035404 Autolysis Diseases 0.000 description 2
- 206010057248 Cell death Diseases 0.000 description 2
- 241000269821 Scombridae Species 0.000 description 2
- 241001504592 Trachurus trachurus Species 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000020640 mackerel Nutrition 0.000 description 2
- 235000019512 sardine Nutrition 0.000 description 2
- 230000028043 self proteolysis Effects 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 241000555825 Clupeidae Species 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000002358 autolytic effect Effects 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔発明の目的〕
（産業上の利用分野）
本発明は、鰹、宗田鰹、さば、まぐろ、いわし、あじ、
等を原料魚とした魚節の製造方法に関する。[Detailed description of the invention] [Object of the invention] (Industrial application field) The present invention is directed to bonito, Muneta bonito, mackerel, tuna, sardine, horse mackerel,
This invention relates to a method for producing fish flakes using fish such as fish as raw material.
（従来の技術）
従来の魚節の製造方法は、原料魚のばい乾処理に先立っ
て９０℃〜９５℃で、３０分〜１８０分の煮熟を行い、
肉質の自己消化を阻止すると共に表面の硬質化や内部の
身割れを防止する処理が施されていた。(Prior art) The conventional method for producing fish flakes involves boiling the raw fish at 90°C to 95°C for 30 to 180 minutes before drying it.
It was treated to prevent self-digestion of the flesh, as well as to harden the surface and prevent internal cracking.
しかしながら、従来の魚節の製造方法では、煮熟によっ
て肉質が完全に加熱変性してしまい、その後のばい乾処
理でのエキス分の増加が少ないという問題があった。However, in the conventional method for producing fish flakes, there was a problem that the meat quality was completely denatured by heating during boiling, and that the extract content did not increase much in the subsequent drying process.
この問題を解決するために、特開昭６２−２７５６４３
号公報に記載されているように、原料魚を１分間前後煮
熟し、煮熟時間を短縮することにより肉質の加熱変性を
ふせぎエキス分の増加を図る方法が知られている。In order to solve this problem, Japanese Patent Application Laid-Open No. 62-275643
As described in the above publication, a method is known in which raw fish is boiled for about 1 minute and the boiling time is shortened to prevent heat denaturation of the meat quality and increase the amount of Fusegi extract.
（発明が解決しようとする課題）
しかしながら、特開昭６２−２７５６４３号公報に記載
の方法によるときは、エキス分は増加するが肉質の内部
で自己消化が進行し、うま味の一種であるイノシン酸が
分解されるという問題がある。(Problems to be Solved by the Invention) However, when using the method described in JP-A No. 62-275643, although the extract content increases, autolysis progresses inside the meat, resulting in inosinic acid, which is a type of umami. The problem is that it is decomposed.
本発明の目的は上述の問題点に鑑み、エキス分及びイノ
シン酸含有量の高い魚節の製造方法を提供するものであ
る。In view of the above-mentioned problems, an object of the present invention is to provide a method for producing fish flakes having a high extract content and inosinic acid content.
（課題を解決するための手段）
本発明の魚節の製造方法は節用原料魚をそのまま、ある
いは３枚におろすなどの前処理をした生魚肉を、柔軟性
非通水性フィルムよりなる包装材で真空包装し、この包
装魚肉を高圧タンク中で液体を媒体として加圧すること
により魚肉の内部まで加圧して蛋白質を変性させたのち
、通常のばい乾処理を施すものである。(Means for Solving the Problems) The method for producing fish flakes of the present invention uses raw fish as raw material for fish flakes, or raw fish meat that has been pretreated such as grated into three pieces, in a packaging material made of a flexible water-impermeable film. The packaged fish meat is vacuum packaged, and the packaged fish meat is pressurized in a high-pressure tank using a liquid as a medium to denature the protein by applying pressure to the inside of the fish meat, and then subjected to the usual drying treatment.
（作用）
本発明の魚節の製造方法は、生魚肉を高圧で加圧するこ
とにより、魚肉の蛋白質が加熱処理とは異なる加圧変性
を起こし、次のばい乾処理中に蛋白質の加水分解が起こ
りやすくなり、エキス分が増加する。また、各種の生体
内酵素は、高圧加圧によりすべて失活して自己消化が阻
止され、イノシン酸の含量は通常の魚節と同程度に保持
される。(Function) In the method for producing fish flakes of the present invention, raw fish meat is pressurized at high pressure to cause pressure denaturation of the protein in the fish meat, which is different from heat treatment, and protein hydrolysis occurs during the subsequent drying process. It becomes more likely to occur, and the extract content increases. In addition, all of the various in-vivo enzymes are inactivated by high-pressure application, preventing autolysis, and the content of inosinic acid is maintained at the same level as ordinary fish flakes.
さらに、生魚肉を柔軟性非通水性のフィルムよりなる包
装材で真空包装したから液体を媒体としてタンク中での
高圧処理に際して、水液の浸透による魚肉の変質や、液
中への魚肉成分の浸出をふせぐと共に高圧力が魚肉に十
分伝達される。Furthermore, since raw fish meat is vacuum-packaged with a packaging material made of a flexible, water-impermeable film, when it is subjected to high-pressure treatment in a tank using a liquid as a medium, the quality of the fish meat may change due to the penetration of aqueous liquid, and the fish meat components may be absorbed into the liquid. High pressure is sufficiently transmitted to the fish meat while preventing leaching.
（実施例） 本発明の一実施例を説明する。(Example) An embodiment of the present invention will be described.
原料魚としては、鰹、宗田鰹、さば、まぐろ、いわし、
あじ等がある。大型原料魚は頭や内臓を除去しさらに分
割する。小型原料魚は、分割しない。Raw material fish include bonito, Soda bonito, mackerel, tuna, sardines,
There are horse mackerel etc. Large raw material fish are further divided after removing the head and internal organs. Do not split small raw material fish.
次に、製造工程を説明する。Next, the manufacturing process will be explained.
（１）原料魚として鰹を用いる。常法により解凍された
鰹の頭、腹内及び内臓を除去し、三枚に下ろした左右肉
二枚をそれぞれ体側に沿って部分し、四枚の生魚肉１を
得る。(1) Bonito is used as the raw material fish. The head, abdomen, and internal organs of the defrosted bonito are removed in a conventional manner, and the left and right pieces of meat are cut into three pieces, each of which is cut along the body side to obtain four pieces of raw fish meat 1.
（２）生魚肉１をポリエチレンフィルムよりなる包装材
２で密封し真空包装し包装魚肉を得る。(2) Raw fish meat 1 is sealed with a packaging material 2 made of polyethylene film and vacuum packaged to obtain packaged fish meat.
（３）包装魚肉を媒体としての水などの液体４を収容し
た高圧タンク３中に投入し、図示されない油圧ポンプ等
によって水圧を３５００ｋｇｆ／ａｌ〜４５００ｋｇｆ
／ｃａｒにして約２０分加圧する。(3) The packaged fish meat is placed in a high-pressure tank 3 containing a liquid 4 such as water as a medium, and the water pressure is increased to 3500 kgf/al to 4500 kgf using a hydraulic pump, etc. (not shown).
/car and pressurize for about 20 minutes.
（４）高圧タンク３より包装魚肉を取りだし、さらに包
装材２から加圧魚肉を取り出す。(4) Take out the packaged fish meat from the high-pressure tank 3, and then take out the pressurized fish meat from the packaging material 2.
（５）加圧魚肉をｉｏｏ℃〜１２０℃で１２時間ぽい乾
を行う。(5) Dry the pressurized fish meat at 120°C to 120°C for about 12 hours.
（６）次に室温で、１２時間あん蒸する。(6) Next, steam at room temperature for 12 hours.
（７）次に９０℃〜１１０１：で６時間ぽい乾を行う。(7) Next, dry at 90°C to 110°C for about 6 hours.
（８）次に室温で１８時間あん蒸する。(8) Next, steam at room temperature for 18 hours.
（９） （７）（８］の工程を水分が２０％になるま
で繰り返し、製品を得る。(9) Repeat steps (7) and (8) until the moisture content is 20% to obtain a product.
以上の実施例によって得られた鰹節Ａと、ばい乾に先立
って煮熟した従来の製法による鰹節Ｂをそれぞれ切削し
、下記の事項を比較した。The bonito flakes A obtained in the above example and the bonito flakes B produced by the conventional method that were boiled prior to drying were cut, and the following items were compared.
本発明によれば、生魚肉の高圧処理により自己消化酵素
を失活させると共に蛋白質を加圧変性させるため、うま
味成分のイノシン酸の含量は従来の魚節と同様であり、
エキス分はより高いものを得ることができる。According to the present invention, the high-pressure treatment of raw fish meat deactivates autolytic enzymes and denatures proteins under pressure, so the content of inosinic acid, an umami component, is the same as that of conventional fish flakes.
You can get a higher extract content.
図は本発明の魚節の製造方法に用いられる装置の一例を
示す説明図である。
１・・生魚肉、２・・包装材、３・・高圧タンク、４・
・液体。The figure is an explanatory diagram showing an example of an apparatus used in the method for producing fish flakes of the present invention. 1. Raw fish meat, 2. Packaging material, 3. High pressure tank, 4.
·liquid.
Claims (1)
どの前処理をした生魚肉を、柔軟性非通水性フィルムよ
りなる包装材で真空包装し、この包装魚肉を高圧タンク
中で液体を媒体として加圧することにより魚肉の内部ま
で加圧して蛋白質を変性させたのち、通常のばい乾処理
を施すことを特徴とする魚節の製造方法。(1) Raw fish raw material for frugality, either as it is or after pre-treatment such as grated into 3 pieces, is vacuum packaged with a packaging material made of flexible water-impermeable film, and the packaged fish meat is placed in a high-pressure tank with a liquid medium. A method for producing fish flakes, which comprises applying pressure to the inside of the fish meat to denature the protein, and then subjecting it to ordinary drying treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2215315A JP2625246B2 (en) | 1990-08-15 | 1990-08-15 | How to make fish knots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2215315A JP2625246B2 (en) | 1990-08-15 | 1990-08-15 | How to make fish knots |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0499438A true JPH0499438A (en) | 1992-03-31 |
| JP2625246B2 JP2625246B2 (en) | 1997-07-02 |
Family
ID=16670280
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2215315A Expired - Lifetime JP2625246B2 (en) | 1990-08-15 | 1990-08-15 | How to make fish knots |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2625246B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08205764A (en) * | 1995-02-06 | 1996-08-13 | Maruai:Kk | Preparation of dried bonito |
| WO1999008861A1 (en) * | 1997-08-20 | 1999-02-25 | H.K.M. Company Co., Ltd. | High pressurization apparatus |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59143544A (en) * | 1983-02-02 | 1984-08-17 | Marutomo Kk | Product of red meat fish |
| JPS62138132A (en) * | 1985-12-10 | 1987-06-20 | Marutomo Kk | Production of flake of dried bonito |
| JPH02117367A (en) * | 1988-10-27 | 1990-05-01 | Taiyo Fishery Co Ltd | Method for suppressing high-pressure denaturation of fish meat protein or animal meat protein |
| JPH02167024A (en) * | 1988-12-20 | 1990-06-27 | Yamaki Kk | Preparation of dried fish |
-
1990
- 1990-08-15 JP JP2215315A patent/JP2625246B2/en not_active Expired - Lifetime
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59143544A (en) * | 1983-02-02 | 1984-08-17 | Marutomo Kk | Product of red meat fish |
| JPS62138132A (en) * | 1985-12-10 | 1987-06-20 | Marutomo Kk | Production of flake of dried bonito |
| JPH02117367A (en) * | 1988-10-27 | 1990-05-01 | Taiyo Fishery Co Ltd | Method for suppressing high-pressure denaturation of fish meat protein or animal meat protein |
| JPH02167024A (en) * | 1988-12-20 | 1990-06-27 | Yamaki Kk | Preparation of dried fish |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08205764A (en) * | 1995-02-06 | 1996-08-13 | Maruai:Kk | Preparation of dried bonito |
| WO1999008861A1 (en) * | 1997-08-20 | 1999-02-25 | H.K.M. Company Co., Ltd. | High pressurization apparatus |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2625246B2 (en) | 1997-07-02 |
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