JPH06311840A - Production of fushi of fish - Google Patents

Abstract

PURPOSE:To enrich the initial flavor in a well-balanced state in a production process for FUSHI of fish (smoked and dried fish meat) and suppress the deterioration in the flavor after shaving or pulverizing. CONSTITUTION:A sulfur-containing compound is contained to produce the FUSHI of fish having good flavor in which the flavor of the FUSHI is enriched and the deterioration in the flavor is suppressed.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fish buns, which are made from bonito, Soda bonito, mackerel, sardines, sardines, sardines, etc., whose flavor is enhanced and flavor deterioration is suppressed. For more details,
By adding a sulfur-containing compound during the production of fish knots, which are used for various kinds of foods such as shaving knots and knot powders or raw materials for flavors, the knots and products using knots enhance the node taste and suppress the deterioration of the taste after manufacturing. The present invention relates to a method of producing a fish section.

[0002]

2. Description of the Related Art Ara-bushi, which is produced by performing raw cutting, aging and roasting according to a known conventional method, and dried boiled, which is produced by adding mold to the abalone, have a relatively long flavor in the knot state. It is retained for a period of time, but immediately after cutting or crushing, the desirable flesh-like taste immediately disappears. Conventionally,
In order to suppress such a change, measures such as placing cut or crushed knots in an atmosphere of inert gas by nitrogen substitution packaging or inclusion of a deoxidizer have been taken. As described above, by placing the knots after cutting or crushing in an inert gas atmosphere, it is possible to suppress the change in the taste of the knots to some extent.
However, it was impossible to apply this method to all products using fish-bread in terms of equipment or cost. Further, even if such a method is adopted, it is not possible to completely prevent the weakening of the flavor.

On the other hand, as a method of enhancing the flavor of these knots, a method of enhancing the roasting by increasing the surface area at the time of roasting (Japanese Patent Laid-Open No. 54-113466) and a smoke solution by adding a smoke solution to the shavings There are known methods for imparting flavors (Japanese Patent Laid-Open No. 53-142559), but these methods are mainly methods for strengthening the smoke odor, and the meaty flavor in the original section is enhanced. Since the potency of the entire flavor is not enhanced, the quality of the flavor is different from the original flavor of the knot, which may not be preferable depending on the intended use.

[0004]

SUMMARY OF THE INVENTION In view of the above problems, an object of the present invention is to provide a method for strengthening the initial flavor in a balanced manner in the production process of fish buns and suppressing the deterioration of the flavor after cutting or crushing. Further, it is to provide a product having a preferable flavor by enhancing the flavor of any food using fish-bread and suppressing the change in the flavor.

[0005]

Means for Solving the Problems As a result of intensive studies on the method for achieving the above-mentioned object, the present inventors have found that the flavor of knots can be improved by adding a sulfur-containing compound to fish meat during the production of fish knots. It was found that the deterioration of the flavor and taste was suppressed even after being subjected to processing such as cutting or crushing, and the present invention was completed based on this finding.

[0006] That is, the present invention provides a fish knot in which the knot flavor is enhanced by adding a sulfur-containing compound to fish meat in the process of producing the fish knot and the deterioration after crushing or cutting is suppressed. The present invention also provides a fish-section-containing product in which the flavor is enhanced and deterioration is suppressed by producing a product containing the fish-section using the above-mentioned fish-section. Hereinafter, the present invention will be described in detail. Although many substances can be used as the sulfur-containing compound in the present invention, a sulfur-containing compound that is generally contained in food materials is desirable because the target is food. Specifically, sulfur-containing amino acids such as cysteine, cystine, methionine, and taurine, sulfur-containing peptides such as glutathione and glutamylcysteine, and sulfur-containing vitamins such as thiamine can be used. All of these sulfur-containing amino acids, peptides and vitamins have the effect as the sulfur-containing compound in the present invention, but cysteine, glutathione and thiamine are preferable as those having a large effect per weight. However, the sulfur-containing compound usable in the present invention is not limited to the above specific examples, and thiol, sulfide, disulfide, sulfoxide, sulfone,
Similar effects can be obtained with a compound having a structure such as thiazole. Furthermore, these compounds may be a single compound or a mixture of several compounds, and their existing forms are not limited. Therefore, any material may be used as long as it contains these compounds or salts thereof, and natural materials or processed materials containing these components, specifically, extracts and various protein hydrolysates can also be used. .

The amount of the sulfur-containing compound added in the present invention is 0.0001% to 5.0%, preferably 0.001% to the dry weight of the node to be added, in terms of the weight ratio of elemental sulfur.
It is desirable to add in the range of 1.0%. If the added amount is less than this, sufficient effects may not be obtained, and if the added amount is more than this, the different flavor may be too strong and the original flavor of the knot may be impaired.

The time for adding the sulfur-containing compound in the production process of the section is not particularly limited, but it is operationally preferable to add it before roasting or between roasting and the next roasting. That is, the desired effect can be obtained by the presence of the sulfur-containing compound added at any point in the process of producing the knot from the raw fish in the state of coexisting with the knot and heating.

The method of adding the sulfur-containing compound in the present invention is not particularly limited, but in order to obtain a higher effect, it is preferable to add the sulfur-containing compound to the knot as uniformly as possible. A method of applying or spraying a solution of the compound to the knot, or immersing the knot in the solution of the sulfur-containing compound can be used. Needless to say, a plurality of these methods may be combined.

The types of knots to be used in the present invention include bonito, soda bonito, mackerel, sardines, sardines, tuna, etc.
Any of these fish flesh used as a normal flavor raw material can obtain a preferable effect.

As described above, in the roasting step of the fish knot produced by the method of the present invention, the flavor of the knot is enhanced by the reaction of the added sulfur-containing compound. In addition, the sulfur-containing compound contained also suppresses the deterioration of flavor after cutting or crushing, and it is possible to use the knot raw material having a good flavor for all products without the need for special equipment.

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

Comparative Example 1 Raw bonito was cut raw by a conventional method, boiled and deboned, and then roasted up to 10th fire to obtain bonito Aramotobushi. The obtained bonito Aramoto-bushi had a water content of 18%.

Comparative Example 2 Raw bonito was cut raw by a conventional method, boiled and deboned, and then dried by heating to No. 10 fire. The surface of bonito Aramotobushi was scraped off, and sun drying and mold-molding were repeated No. 5. After the mold, it was further dried in the sun to obtain dried bonito flakes. The obtained dried bonito flakes had a water content of 15%.

Example 1 A bonito round knot that had been freshly cut, boiled and deboned by a conventional method was L-
Immerse in a 1% aqueous solution of cysteine hydrochloride monohydrate at room temperature for 1 hour. It was naturally drained and then roasted normally to obtain a bonito Aramotobushi with a water content of 18%. By this operation, free cystein is 0.02 per bonito dry weight as sulfur element.
% Was included. The knot obtained in Comparative Example 1 and the knot obtained in Example 1 were cut using a commercially available bonito knot sharpener to give a cut knot. As a result of comparing the scents of the prepared shavings,
The katsuobushi had a clearer aroma than the knot obtained in Comparative Example 1. Next, 1% by weight of the shavings of Comparative Example 1 was added to boiling water, and the mixture was allowed to stand for 1 minute and the residue was filtered through a filter cloth to obtain 1% broth. Similarly,
Using the shavings of Example 1, 0.1%, 0.2%, 0.3
%, 0.5% and 1.0% soup stock was prepared. Comparative Example 1
As a result of evaluating the flavor intensity of the soup stock of each concentration in the section of Example 1 using 1% soup stock of the
Was closest to the control strength. From this, the section of Example 1 is about 5 times the weight of the section of Comparative Example 1 per weight.
It can be seen that it has a double flavor intensity.

Example 2 A 10% aqueous solution of L-cysteine hydrochloride monohydrate was applied to the surface of a bonito bunting prepared in the same manner as in Example 1 and then roasted normally to give a bonito roughening with a water content of 18%. I got this section. By this operation, free cysteine was contained as a sulfur element in an amount of 0.1% based on the dried weight of bonito flakes. A 1% dashi stock was prepared from the obtained knot in the same manner as in Example 1 and compared with the 1% dashi soup of the knot of Comparative Example 1, which was prepared in this example, except that the juice clearly had a bonito flavour. Was strong.

Example 3 After the surface of the bonito Aramoto bun obtained in Example 1 was scraped off by a conventional method, the sun-drying and mold-fixing were repeated in the same manner as in Comparative Example 2 and then the sun-drying after the fifth mold. Then I got dried bonito flakes.
The obtained dried bonito flakes had a water content of 15%. A 1% dashi stock was prepared from the obtained knot in the same manner as in Example 1 and compared with the 1% dashi soup of the knot of Comparative Example 2, but it was prepared in this example, except that the soup clearly had a bonito flavour. Was strong.

Example 4 The dried bonito flakes obtained in Comparative Example 1 and Example 1 were cut into shavings using a commercially available bonito shaving machine. Put 100g of each sample into a 1 liter glass bottle and
After storage for a week, both samples were evaluated for headspace scent. As a result, in the sample of the section of Comparative Example 1, the fragrance of the freshly cut section disappeared and a strong oily smell was felt, whereas in the sample of the section of Example 1, the fragrance of the fresh section was left. However, no odor of oil burning was observed.

[0019]

EFFECTS OF THE INVENTION According to the present invention, the sulfur-containing compound added enhances the flavor of the knot and suppresses the deterioration of the flavor by the sulfur-containing compound contained, so that it has a good flavor and is crushed or cut. It is possible to obtain a fish segment whose subsequent deterioration in flavor is suppressed.

Continuation of the front page (51) Int.Cl. ⁵ Identification number Reference number within the agency FI Technical display location A23L 3/3535 9282-4B A23B 4/04 (72) Inventor Yasuko Hayashizaki 1-Suzuki-cho, Kawasaki-ku, Kanagawa Prefecture 1 Ajinomoto Co., Inc. Food Research Institute (72) Inventor Tsuneko Ichikawa 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Ajinomoto Co. Food Research Institute (72) Inventor Kyosuke Ishiguro Kawasaki-ku, Kawasaki-shi, Kanagawa 1-1 Suzuki-cho Ajinomoto Co., Inc. Food Research Institute

Claims (5)

[Claims] 1. A method for producing fish knots, which comprises adding a sulfur-containing compound to the raw material when producing knots from raw fish. 2. The sulfur-containing compound is one or more mixtures selected from cysteine, cystine, methionine, taurine, glutamylcysteine, glutathione, thiamine or salts thereof, or a material containing those compounds. The method for producing a fish section according to claim 1, which is characterized by the above-mentioned. 3. The method for producing a fish clause according to claim 1, wherein the sulfur-containing compound is added to the boiled liquor at the time of production. 4. The production of the fish section according to claim 1, wherein the fish meat before boiling and / or the fish meat after boiling and / or the knot in the course of roasting is immersed in a solution of a sulfur-containing compound. Method. 5. The method according to claim 1, wherein a solution of a sulfur-containing compound is applied to the fish meat before boiling and / or the fish meat after boiling and / or the node in the course of roasting. Method.