JPH05308895A - Processed fishery food and its production - Google Patents

Abstract

PURPOSE:To obtain a processed fishery food with low salt content, excellent in preservability, without the need for using any food additives by incorporating a fishery food with common salt and fermented milk. CONSTITUTION:This food can be obtained by immersing a fishery food such as dried horse mackerel, dried mackerel pike or salmon in a salt liquor prepared by incorporating (A) pref. 120-200g/l of a saline solution with (B) 0.5-1.5wt.% of a nonfatted milk solid made from fermented milk with a pH 3.3-3.8 produced by fermenting pref. 10wt.% of reduced defatted milk with a kind of lactic bacteria such as Lactobacillus delbrueckii subsp. bulgaricus.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed seafood product having a low salt content and excellent storability, and a method for producing the same.

[0002]

2. Description of the Related Art Marine products such as horse mackerel, swordfish, salmon, and cod are processed by an old salting technique using a large amount of salt and can be stored for a long period of time. As such a salting treatment method, a “vertical salt method” and a “furisho method” are known. The fresh salt method is a method in which a marine product is immersed in 100 to 300 g / L of salt juice to impregnate it with salt, and the furishing salt method is a method in which salt is directly sprinkled on the marine product.

However, in recent years, from the viewpoint that excessive intake of salt is one of the causes of hypertension, it has been recommended to reduce the salt content and / or reduce the salt content of foods for the treatment and prevention of hypertension. For this reason, processed seafood products with a high salt content have been shunned by consumers, and processed products with a low salt content have been favored.

[0004] Although salted products from ancient times have excellent preservability due to antibacterial activity of salt, the quality of recent low-salt seafood products deteriorates in a short period even when stored in a refrigerator. In particular, horse mackerel opens and the like has less salt, and the dryness is lowered to make it easier to eat, and the shelf life is particularly low compared to conventional products.

It is necessary to store such a low-salt processed seafood product at a low temperature. For example, horse mackerel opens in a refrigerator for a storage period of about one week. In order to improve the preservability of such processed marine products, there is a method of using various preservatives having antibacterial properties. However, food preservatives are legally regulated even if they are extracts from natural products, and it is necessary to describe them as food additives. In recent years, some people have questioned the safety of food additives, and such preservatives are rarely used.

[0006] For this reason, the preservability of processed marine products using only food materials without using food additives has been improved. For example, there is an attempt to process a seafood product using vinegar having excellent antibacterial properties. However, with this method, the types of marine products that can be used are extremely limited due to the flavor peculiar to vinegar, and they cannot be widely used for low salt processed marine products.

An object of the present invention is to provide a low salt salt processed marine food product having excellent preservability without using food additives. Another object of the present invention is to provide a method for producing such a processed seafood product.

[0008]

[Means for Solving the Problems] As a result of various studies on the above-mentioned problems, the inventors of the present invention obtained fermented milk by adding fermented milk to salt juice used during salting and processing the marine products. The present invention has been completed based on the finding that the storability of products is remarkably improved.

The present invention provides a processed seafood product comprising salt and fermented milk and a method for producing the same. In the method of the present invention, the preservability of the salted and marine processed product is improved by adding fermented milk to the salt juice in the salt soaking step by the fresh salt method.

The processed marine product of the present invention can be applied to any processed marine product for which the fresh salt method has been conventionally used. For example, open mackerel, open swordfish, salmon, cod,
It is used for processing salted items such as salmon roe, karei and squid.

The manufacturing method of the present invention will be described by taking a horse mackerel opening as an example.
When processing the mackerel opening, first open the abdomen of the raw mackerel, remove the gills and abdomen, open it, wash away blood and drain. Next, this horse mackerel is immersed in salt water (salt juice) kept at 5 ° C or lower, usually 0 to 3 ° C for about 15 to 30 minutes. The salt juice is prepared by adding salt and fermented milk to water. The salt concentration in the salt juice is 100 to 300 g / L, preferably 120 to 20
It is 0 g / L. The pH of the fermented milk to be added is 4.6 or less,
It is preferably 3.3 to 3.8. This fermented milk is added to salt juice so as to have a non-fat milk solid content of 0.2 to 2% by weight, preferably 0.5 to 1.5% by weight. The pH of the thus prepared salt juice is particularly important, and the pH after addition of fermented milk is 4.5 or less, preferably 3.4 to 4.0.

The soaked mackerel is lightly washed with water and drained.
Next, in a hot air dryer at 35 to 60 ° C. for 5 minutes to 2 hours,
Usually, it is dried at about 50 ° C. for about 40 minutes. After drying, it is frozen in a freezer and shipped as a product. The processed marine product of the present invention preferably contains 0.5 to 2.5 g of salt in 100 g. Further, about 3 to 60 mg of lactic acid derived from fermented milk is contained. It should be noted that salmon, codfish, and how much salted products do not require a drying process.

The fermented milk to be added to the salt juice in the production method of the present invention is obtained by fermenting milk or skim milk with lactic acid bacteria, and the market for the intestinal action of lactic acid bacteria has been drawing attention. The fermented milk used may be a conventionally known one, and for example, 10% reduced skim milk fermented with lactic acid bacteria is preferable.

As the lactic acid bacterium used for such fermentation, dairy lactic acid bacterium is usually used. For example, Lactobacillus
Delbrucki Subspeakies Bulgarix (Lacto
bacillus delbueckii subsp.bulgaricus), Lactobacillus helveticus, Lactobacillus acidophilu
s), Lactobacillus casei, Bifidobacterium longu
m), Streptococcus Salivarius subsp. t.
hermophilus), Lactococcus l
actis) and the like. These lactic acid bacteria may be used alone or in combination of two or more kinds.

Since salt juice conventionally used for fishery processing is continuously used throughout the year while keeping the salt concentration constant, salt-tolerant or halophilic bacteria are propagated using the components eluted from fish bodies as nutrient sources. However, the number of bacteria is 10 ⁵ to 10 ⁷
Reach pieces / mL. It is considered that the bacteria in these salt juices contaminate marine products, and the preservation quality of mackerel opening is determined by the number of bacteria involved in putrefaction on the inner surface of the mackerel opening immediately after processing if storage conditions are constant. Conceivable. That is, the smaller the number of putrefactive bacteria attached to the food immediately after processing, the better the preservability, and it is desirable to suppress the putrefactive bacteria in the salt juice to a low level. Fermented milk has an action of maintaining the number of spoilage bacteria in salt juice at a low level, is a food material itself, not an additive, and hardly affects the flavor of processed marine products.

It is considered that such action of fermented milk is due to lactic acid produced by lactic acid bacteria in the fermentation process, a trace amount of organic acid, and an antibacterial substance. It has been known that lactic acid bacteria themselves are mixed with, for example, sausage and fermented to improve the preservability, but there is no report on suppression of propagation of spoilage bacteria in salt juice.

[0017]

EXAMPLES Next, the present invention will be described more specifically based on examples.

[Example 1] 15% sodium chloride and 10 fermented milks
20 kg of salt juice containing 10% was prepared. According to the usual method, 130 pieces (about 20 kg) of horse mackerel cut into this salt juice at room temperature
It was immersed for 5 minutes. Then dried with a hot air dryer (45 ° C)
And processed the horse mackerel opening. The resulting horse mackerel spread had a good color tone and a good taste after cooking. This had less fishy odor and had a mellow taste compared with the horse mackerel opening obtained in the comparative example described below.

The fermented milk used in the examples was prepared by converting 10% reduced skim milk into Lactobacillus lactobacillus helveticus (Lac
tobacillus helveticus) and streptococcus Streptococcus salivarius subspecies thermophilus (Streptcoccus salvarius subsp.

Comparative Example 1 Salt juice 2 containing 15% salt
0 kg was prepared. The mackerel opening was processed in exactly the same manner as in Example 1 except that this salt juice was used. The resulting horse mackerel spread had a good color tone and had a good taste after cooking, which was almost the same quality as commercial products.

[Evaluation] The mackerel spreads obtained in these Examples and Comparative Examples were placed in a refrigerator (about 5 ° C.) to evaluate the storability. The change in the number of bacteria in the refrigerator is shown in FIG. For the measurement of the number of bacteria, TSA agar plate medium supplemented with 2% sodium chloride was used. It can be seen from FIG. 1 that the product of Example 1 has a smaller increase in the number of bacteria and has better storage stability than that of Comparative Example 1 (the straight line is a regression line).

On the other hand, Table 1 shows the results of sensory evaluation by the five expert panels on the color tone, properties and odor of the horse mackerel abdominal incision surface on the 7th day of storage in the refrigerator. For sensory evaluation, a sample stored in a frozen state was thawed and used as a standard.
It carried out by the grade evaluation.

Table 1 ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ Color tone and odor panel ─── ─────────────────────── Comparative Examples Examples Comparative Examples Examples Comparative Examples Examples ──────────────── ─────────────────── A 3 2 3 2 4 2 2 B 3 1 2 2 4 2 C 3 1 2 1 1 3 1 D 2 1 2 1 2 1 E 3 2 3 2 3 2 ─────────────────────────────────── Average 2.8 1.4 2.4 2.4 1.6 3.2 1.6 ──────────────────────────────────── F-test * * * * ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ Evaluation score 0: Equivalent to standard 1: Compared to standard Somewhat bad 2: worse than standard 3: considerably worse than standard 4: completely F-test *: significant at 5% risk factor **: significant at 1% risk factor Note that individual differences between panels are dangerous. It was not significant at the rate of 5%.

As shown in Table 1, the product of Example 1 was superior to Comparative Example 1 in terms of color tone, properties and odor (significant). That is, regarding the color tone, the product of the comparative example showed more yellowing due to the oxidation of oil and fat, and the products of the examples showed less yellowing and the initial reddishness remained. In terms of properties, surface thickening due to bacteria was clearly observed in the product of Comparative Example, but to a lesser extent in the product of Example. Regarding the odor, the products of Comparative Examples had strong ammonia-like irritating odor and the rotten odor of fish, but the products of Examples had little odor, and particularly had no ammonia odor.

As a result of measuring the salt content (as NaCl) of the resulting horse mackerel opening, it was 1.86% for the product of Comparative Example and 1.56% for the product of Example. The salt content was measured by the silver nitrate titration method. The salt content of the comparative example was slightly higher, but the product of the example was superior in storage stability.
This shows that the addition of fermented milk to the salt juice gives an excellent preservation action.

Next, 1.7 kg of raw horse mackerel was immersed in 1 kg of 15% saline to prepare salt juice. This salt juice is divided into two equal parts, to which one is added 5% of the fermented milk used in Example 1,
It was left at 25 ° C. The change in the number of bacteria in the salt juice is shown in FIG. It can be seen that the addition of fermented milk suppresses the increase in the total number of bacteria. Thus, it is considered that the addition of fermented milk suppresses the growth of bacteria in the salt juice and reduces the number of early spoilage bacteria that open the mackerel.

[0027]

EFFECTS OF THE INVENTION The processed marine product of the present invention has low salt content and excellent preservability without using food additives.

[Brief description of drawings]

FIG. 1 is a graph showing the relationship between the number of days of storage and the number of bacteria when storing mackerel in a refrigerator (5 ° C.).

FIG. 2 is a graph showing the relationship between the elapsed time in salt juice (25 ° C.) and the number of bacteria.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Koichi Nishioka 3004-4 Shiriumi, Oku-cho, Oku-gun, Okayama Prefecture (72) Inventor Shin Shin Chiba 608-96 Fukumoto, Oku-cho, Oku-gun, Okayama Prefecture

Claims (2)

[Claims] 1. A processed marine product comprising salt and fermented milk. 2. A method for producing a processed seafood product, which comprises immersing the seafood product in an aqueous solution containing salt and fermented milk.