JPH0723701A - Production of seasoned dried fish - Google Patents

Abstract

PURPOSE:To efficiently obtain seasoned dried fish in a short time, having a tasty component as it is from dried fishes such as dried bonito as a raw material without thermally denaturing the tasty component of a seasoning solution by sterilizing dried fishes with steam, immersing the dried fishes in a seasoning solution. CONSTITUTION:Dried fishes such as dried bonito, dried mackerel, dried tuna, dried sardine or dried horse mackerel are sterilized with steam. The dried fishes are immersed in an aqueous solution containing essence, a protein hydrolyzate, salt, etc., at 25-45 deg.C for 30-60 minutes and flavored. Then the dried fishes are allowed to stand in a room for 5 hours and naturally dried. The dried fishes are irradiated with far infrared light at 110-125 deg.C in an atmosphere for 10 minutes and sterilized to give the objective dried fishes, capable of retaining taste of the seasoning solution as it is without thermal denaturation, of being freely flavored according to a preferred taste by changing the components of the seasoning solution, in a short time efficiently.

Description

Detailed Description of the Invention

[0001]

[Field of Industrial Application] The present invention is based on a fish seasoning such as bonito, mackerel, tuna, sardine, and horse mackerel, which can retain the so-called umami of the seasoning liquid as it is and can be seasoned easily. It relates to a manufacturing method.

[0002]

2. Description of the Related Art Conventionally, as a method for producing seasoned fish seasonings, for example, as described in JP-A-3-236737, raw fish bodies are boiled and matured with a seasoning solution, and then dried in a broth to obtain fish seasonings. Have been proposed.

[0003]

However, in the method described in the above-mentioned conventional Japanese Patent Laid-Open No. 3-236737,
Since the fish is boiled and dried at a high temperature after boiling, the umami of the seasoning liquid that has penetrated into the fish is heat-denatured by the two steps of the boil-ripening step and the boil-drying step, and the umami is impaired. There is.

The present invention has been made in view of the above problems, and it is an object of the present invention to provide a method for producing a seasoned fish seasoning that allows the flavor of the seasoning liquid to be retained as it is for seasoning.

[0005]

According to the method for producing seasoned fish cake of the present invention, the fish cake is sterilized by steam, immersed in a seasoning solution, and then naturally dried.

[0006]

In the method for producing seasoned fish sprouts of the present invention, after steam sterilization, the fish sprouts are soaked in a seasoning solution to be seasoned, and then the seasoned fish sprouts are naturally dried, and the fish is dried during natural drying. The seasoning liquid is permeated into the knot to obtain a seasoned fish knot. Then, since the drying after seasoning is carried out at a relatively low temperature by natural drying, the so-called umami of the seasoning liquid that has penetrated into the fish knot is retained and applied to the fish knot without being thermally denatured. In addition, steam sterilization prior to immersion of the fish seasoning in the seasoning liquid promotes penetration of the seasoning liquid into the fish seasoning.

[0007]

EXAMPLE An example of the present invention will be described below.

As the fish knot, various fish knots such as bonito, mackerel, tuna, sardine, and horse mackerel can be used. The case of using bonito will be described below.

(1) The bonito flakes are produced by a conventional method, such as boiling and drying the raw bonito.

(2) Next, the bonito flakes are steam sterilized.

(3) Next, the bonito flakes are added to the seasoning solution for 30 minutes.
Dip for 60 minutes and season. In addition, this immersion treatment is
It is performed while heating the temperature of the seasoning liquid to 25 ° C to 45 ° C. As the seasoning liquid, for example, an aqueous solution containing bonito extract, protein hydrolyzate, and salt is used.

When the soaking temperature is lower than 25 ° C., the permeation speed of the seasoning liquid into the bonito flakes is slow, while when it exceeds 45 ° C., the umami of the main body of the bonito flakes out into the seasoning liquid, which is not preferable.

If the soaking time is less than 30 minutes, the seasoning liquid will not sufficiently penetrate into the bonito flakes, whereas if it exceeds 60 minutes, the original taste of the bonito will flow out from the bonito flakes to the seasoning liquid.

(4) Next, the dried bonito flakes are left indoors for 5 hours to be naturally dried.

(5) Next, the bonito flakes from 110 ° C to 125 ° C
Far-infrared rays are irradiated at (atmosphere temperature) for 10 minutes for sterilization. Although steam sterilization is usually performed as the final process of conventional bonito flakes production, steam sterilization is not preferable because the seasoning liquid that has penetrated into the bonito flakes flows out into the steam condensate. Further, by irradiating with far-infrared rays and sterilizing for a short time, the temperature of the surface of the dried bonito is suppressed to a maximum of about 80 ° C. to prevent the umami of the seasoning liquid from being thermally denatured.

The bonito flakes obtained by the method of the above-mentioned example are cut by a conventional method to obtain bonito flakes, and the bonito flakes are put in hot water to a concentration of 3% to obtain broth A. The umami of the soup stock A was subjected to a panel test by several panelists, and the following results were obtained.

That is, the umami of this dashi soup A is obtained from a commercially available product that is not seasoned with bonito flakes.
%) Of the flavor and 400 of the seasoning liquid used in the above step (3).
As a result of comparison with the double-diluted solution (aqueous solution) C, it was found that, in addition to the original taste of the soup stock B, the soup stock A had the same umami taste as the diluted solution C of the seasoning solution.

In the above examples, the seasoning liquid was an aqueous solution containing bonito extract, protein hydrolyzate, and salt, but the seasoning liquid is not limited to this, and various other seasoning liquids are used. Can also be used.

[0019]

EFFECTS OF THE INVENTION According to the method for producing seasoned fishmeal according to the present invention, after steam sterilization, the fishmeal is soaked in the seasoning solution to season, and then naturally dried to obtain seasoned fishmeal.
The umami of the seasoning liquid can be retained as it is without being subjected to thermal denaturation, and can be applied to the fish seasoning. Therefore, by changing the components of the seasoning liquid, it is possible to freely add flavor according to taste.

By steam sterilizing the fish seasoning prior to dipping it in the seasoning liquid, the penetration of the seasoning liquid into the fish seasoning can be promoted and the seasoning can be efficiently performed in a short time.

Claims (1)

[Claims] 1. A method for producing a seasoned fish cake, which comprises sterilizing the fish cake with steam, immersing it in a seasoning solution, and then naturally drying.