JPH067121A - Method for masking odor due to heat-steamed fish-paste cake packed in casing - Google Patents

Abstract

PURPOSE:To provide the subject method so designed that, in the production process for steamed fish-paste cakes packed in casings, the odor generated due to heating treatment of the cakes is masked and fruits scent is made to migrate through the casings to the cakes to ensure the steamed fish-paste cakes to be subtly scented. CONSTITUTION:Steamed fish-paste cakes are put to hot sterilization and packed in casings with a gas barrier resistance of e.g. 100-120cc/m<2>day.atm. The resultant casings packed with the steamed fish-paste cakes are then put into decorative packaging bags, and a sprinkling liquid is dripped into, sprayed on, or coated on the inside of each of the bags. For the liquid, citrus essential oil, another fruit oil, or an extract from such fruits is used.

Description

Detailed Description of the Invention

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for masking a heating odor by a heat sterilization treatment of casing-filled kamaboko.

2. Description of the Related Art Kamaboko packed in a casing is a product with an emphasis on storability and is subjected to high temperature heat sterilization treatment. Boiled fish paste that has been properly heat-treated hardly deteriorates from the inside and deteriorates from the surface due to microorganisms due to secondary contamination after heating. Therefore, by preventing secondary contamination by packaging, etc. Becomes higher. Sunahachi -25 ℃ ~
Frozen surimi stored at -20 ° C is forcibly thawed by using high-frequency hot water circulation or left to stand at room temperature for natural thawing to bring product temperature to -4 to -3 ° C. Add salt while crushing and stirring the thawed frozen surimi with a silent cutter, then add sugar, starch, egg white and seasoning, natural extract, mirin, cold water, etc. and rub. Special items include cheese, seaweed, and meat when this is rubbed. Then, this surimi is transferred to an automatic quantitative filling and ligating machine, and the film is filled in a fixed amount while being sealed in a tube shape and ligated with an aluminum wire. Further, if necessary, it is molded into a kamaboko shape, or after sitting down to reinforce the elasticity, it is then heated in a pressure kettle (retort) or boiled to gel at the same time as sterilization. At this time, heating by the pressure cooker is 120
After heating at ℃ 4 minutes or more, pre-cool with cold water to lower the product temperature, then take out, after further main cooling at 5 ℃, make-up packaging to make the product.

However, when the heat treatment is carried out using the pressure cooker as described above, a heating odor peculiar to the pressure cooker is generated, and the abnormal odor is attached to the kamaboko through the casing, and the peculiar flavor of the kamaboko is obtained. It will be harmed and the product value will be significantly reduced. In order to eliminate these drawbacks, the object is to provide a casing-filled boiled fish paste having a rich flavor and good storage properties.

Means for Solving the Problems The inventor of the present invention has earnestly studied in order to solve the above-mentioned problems, and as a result, heated by dripping, spraying or applying an extract of citrus essential oil or fruit essential oil into a cosmetic packaging bag. It has been found that while masking the odor, it imparts aroma to the kamaboko through the casing, increasing its value and motivation for eating. Explaining the present invention in more detail, white fish used in the production of frozen fish meat or rice cakes, walleye pollack, cod, sesame,
Although white squirrel, yellow croaker, duck, flying fish, flounder, kanagashira, etc. are often used, red fish are unsuitable raw materials for kamaboko, which is originally said to be whiter in color. Although it was rarely used, a method of simmering water that significantly increases the gel-forming ability was developed, and sardines, mackerel, and other red fish can now be added to raw materials for boiled products, and Hoki, Minami cod, hake, Menhaden, red horse mackerel, horse mackerel, black croaker, red sea bream, red sea bream, sea fish, marlin, and sharks have also been used. These frozen fish meats are thawed, crushed and stirred as described above.Because the gel-forming ability of meat paste differs depending on the fish species, and because each fish has a unique flavor and meat color. , These are selected and crushed and mixed with one or more kinds of fish meat, then salt and sugar, seasoning and the like are added and rubbed, and the surimi is transferred to an automatic quantitative filling and ligating machine, The film for casing is filled in a fixed amount while sealing in a tube shape.
The casing film used at this time is a polyvinylidene chloride plastic containing 50% or more of vinylidene chloride and having a base polymer as a main component, and has a gas barrier property of 40 cc to 200 cc / m ² day · atm at 30 ° C. Preferably 100 cc to 120 cc / m ² day ·
atm. Then, it is ligated with an aluminum wire, the outer surface is thoroughly washed and molded into a raw casing-filled lump, and after sitting, it is heat-treated at 120 ° C. for 4 minutes or more using a pressure pot. Even if a pressure kettle used at this time is a new one, a heating odor, which is generally called a retort odor, is generated by a heat treatment several times, and this odor is transferred to a product, which causes an unpleasant odor. Therefore, after the casing-filled kamaboko is heat-treated and cooled, when the product is packaged for makeup, a spray liquid of 1/1200 to 1/100, preferably 1/800 to 1/400, of the bag volume is applied to the inside of the packaging film. By spraying by spraying, dripping, spraying, or coating, and immediately sealing the cosmetic packaging bag, the sprayed liquid volatilizes into the bag, becomes vapor, and fills the heating odor, and a subtle casing film. The gas barrier property of the permeation liquid allows the perfume component of the spray liquid to permeate the film and give the internal kamaboko aroma. The spray solution used in this invention is a mixture of 10 parts of citrus essential oil such as orange, lemon and grapefruit, or 10 parts of extracted components from fruits such as strawberry, banana, apple and peach, and 90 parts of 70% ethanol, and the mixture is sufficiently stirred and mixed. After standing, the insoluble matter was removed and the ethanol solution part was used as a spray solution.

[Reference Example 1] 2610 g of thawed fish meat (Alaska pollack), 36 g of salt, 60 g of starch syrup, 210 g of starch, and 39 seasonings
g and 45 g of egg white were added and mashed and stirred to obtain about 2700 g of surimi.

[Reference example 2] Grapefruit essential oil 100g and 70%
Put 900 g of ethanol in a separatory funnel, shake well,
After standing for about 5 hours, the lower ethanol layer separated was separated and collected to obtain about 870 g. This was used as a spray liquid.

Example 1 40 g of the ground fish meat obtained in Reference Example 1 had a gas barrier property of 110 cc / m ² day · a.
After filling the casing of tm and thoroughly washing the outside with water, sitting for about 2 hours, performing heat sterilization treatment at 120 ° C / 4 minutes, cooling with water and allowing to cool in a refrigerator. The book was put in a cosmetic packaging bag having an internal volume of 400 ml, 0.5 ml of the spray solution obtained in Reference Example 2 was sprayed inside the package, sealed, and left at room temperature. As a result, the heating odor inside the packaging bag was not already felt on the third day, and after one week, the heating odor inside the packaging bag was not felt, and a slight fragrance was felt on the kamaboko.

[Example 2] 18 g of fish meat was packed into a casing having a gas barrier property of 120 cc / m ² day · atm, and the same treatment as in Example 1 was performed.
Put the book in a cosmetic packaging bag with an internal volume of 200 ml and add 0.5 ml.
The spray solution of was dropped into a packaging bag, sealed and left at room temperature.
As a result, the heating odor in the packaging bag was not felt by the second day, and the kamaboko had a slight fragrance on the fifth day.

[Example 3] 80 g of ground fish meat was filled in a casing having a gas barrier property of 60 cc / m ² day · atm, and the same treatment as in Example 1 was carried out. It was put in a bag, 0.25 ml of the spray solution was applied to the inside of the packaging bag, sealed, and left at room temperature. As a result, the heating odor in the packaging bag was not felt on the 3rd day, but the aroma of the kamaboko was not felt even after 1 week.

INDUSTRIAL APPLICABILITY As described above, the present invention has been a long-standing problem in the industry regarding the treatment of odor due to the transfer of heating odor due to heat treatment in the production of foods in which preservation is important, particularly casing-filled kamaboko. However, with this method, it is possible to mask the heating odor, enhance the commercial value, and provide a product with a rich flavor and excellent storability. It is also suitable for commercial production.

Claims (1)

[Claims] 1. In a manufacturing process of casing-filled kamaboko, one or more kinds selected from citrus essential oils or citrus essential oil extracts are put in a makeup packaging bag during cosmetic packaging after heat sterilization. A method for covering a heating odor, which comprises mixing, dissolving and spraying. 2. The method for covering the heating odor of casing-filled kamaboko according to claim 1, wherein the spray liquid is citrus essential oil, fruit oil other than citrus essential oil extract or fruit extract.