JPH0998715A - Packing of flakes of dried fish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for packing flakes of a dried fish capable of easily keeping flavor and feeling in eating of the flakes of the dried fish. SOLUTION: This packing of flakes of a dried fish is to wash the dried fish and dip it in water in a washing and water dipping process 1, sterilize and soften the dried fish by steaming with steam in a softening process 3, flake the softened dried fish in a flaking process 2, put the flakes of the softened dried fish in a moisture impermeable and air impermeable packing bag, enclose the bag having the flakes of the dried fish together with nitrogen which has been bubbled through an aqueous solution 11 containing a dried fish extract stored in a water tank in a closed container 10 by purging replacement. Thus, decreasing of water content during and after packing of the dried fish can be suppressed without bringing the production process into complexity by solely moisturizing nitrogen gas to be enclosed in the production process by bubbling in the aqueous solution. As moisture and a flavor component of the dried fish extract can be added to nitrogen gas, good taste and feeling in eating of just after flaking the dried fish can be held.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a shaving joint packaging method for sealing a shaving joint together with an inert gas in a packaging bag.

[0002]

2. Description of the Related Art Conventionally, shavings of bonito and other fish are flaky as specified by the Japanese Agricultural Standards of 0.2 mm or less, and most of them are extremely thin at 20 μm or more and 40 μm or less. Although it has antioxidant properties, it has almost no antioxidant properties in the state of shavings, and the water activity, flavor and texture are significantly reduced.

Therefore, as a conventional method for providing a consumer in the form of shavings, a shavings packaging method is known in which the shavings are packaged in various packaging bags together with an inert gas such as nitrogen gas, that is, nitrogen gas. . By the way, according to Japanese Agricultural Standards, the moisture content of shavings packed with nitrogen gas is regulated to 9% or more and 21% or less, and when actually used for food, the taste and texture are good. Moisture content is 17
% To 21%.

[0004]

However, since the commercially available inert gas used to seal the shavings is extremely high in purity and dry, the shavings may not be removed due to the relative humidity of the shavings and the inert gas after packaging. Moisture and aroma components are scattered in the inert gas. Furthermore, according to the Japanese Agricultural Standards, packaging products with shavings with an oxygen residual rate of 0.5% or more are treated as defective products. Therefore, in order to reduce the oxygen residual rate in a stable manner, there is no excess amount in packaging. Since active gas is introduced, the moisture and aroma components of the shavings are significantly scattered during packaging. Therefore, even if the water content is within the specified range of the Japanese Agricultural Standards,
There is a problem that the optimum moisture and aroma component immediately after shaving cannot be obtained and the flavor and texture are deteriorated.

The present invention has been made in view of the above problems, and an object of the present invention is to provide a method of packaging a sharpened knot which can easily maintain the taste and texture of the sharpened knot.

[0006]

A packaging method of a scraped joint according to claim 1, wherein the scraped joint is sealed in a packaging bag together with an inert gas, wherein the inert gas is
It is aerated and moistened in a water tank that stores water.Since the shavings are sealed in a packaging bag together with the inert gas that has been aerated and moistened in the water tank that stores water, the shavings of the shavings are removed. Oxidation is prevented, and a decrease in the water content of the shavings is easily suppressed only by aerating and moistening an inert gas in water, and a good flavor and texture can be easily obtained.

According to a second aspect of the present invention, there is provided a method for packaging a shaving node according to the first aspect, wherein an aqueous solution containing a fish segment extract is stored in a water tank to which an inert gas is aerated. Since the aquarium that stores the aqueous solution containing fish extract is aerated and moistened with inert gas, it is possible to easily suppress the decrease in the water content and aroma components of the shavings and to easily obtain a good flavor and texture. .

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The structure of an embodiment of a method for packaging a scraped knurl according to the present invention will be described below with reference to the drawings.

As shown in FIG. 1, the shaving joint packaging process is as follows.
First of all, in the washing and soaking step 1, that is, the bonito flakes and other fish buns that have been prepared by a normal method in advance are washed to remove foreign matter such as tar and dust adhering to the surface, microorganisms and molds such as cuticle beetles and mites. To do.

In the subsequent shaving step 2, the washed fish buns have a moisture content of about 21 because of the softening treatment so that the shavings are not shattered and good shavings with good flowering are obtained. % Or more and 25% or less, and soak in water so that the inside has a substantially uniform moisture content. In addition, in this water for soaking,
It is also possible to add a fish extract such as a steamed liquid, a boiled liquid, or a smoked liquid obtained during the production process of the fish knot. By adding this fish extract, it is possible to increase the flavor of the resulting shavings. Then, when the fish section is large and it is difficult to make the water content uniform, the fumigation is performed. If the fish is small and has an appropriate moisture content that is substantially uniform, the soaking may be omitted.

Next, in the sterilization / softening step 3, the fish buns that have been soaked in the washing / water pickling step 1 or after the fumigation are steamed with steam to sterilize them. By this steaming, the penetration of water into the fish section is promoted, the water content becomes uniform, and the softening progresses.

Then, in the sterilization / softening process 3, the softened fish knots having a uniform moisture content are cut into thin pieces in the cutting process 2. In the shaving step 2, it is preferable that the shaving machine (not shown) is isolated from the outside air so that foreign matters such as microorganisms, mold and dust are not mixed. Further, nitrogen gas, which is a moistened inert gas, may be supplied in an isolated state.

After that, the shavings thus obtained are crushed to a predetermined size, for example, about 5 mesh in the case of packaging for sprinkling, and then, in the case of dashi, they are directly conveyed to the packaging step 4 after shaving. . Even during this transportation, it is preferable to keep it isolated from the outside air so that foreign matters such as microorganisms, mold and dust do not mix. Further, nitrogen gas, which is a moistened inert gas, may be supplied during this isolated process of crushing and transportation.

In the packaging step after the shaving step 2, the transported shaving nodes are sequentially weighed and formed with a moisture-impermeable and air-impermeable packaging bag, for example, an aluminum sand film or a film vapor-deposited with aluminum. While being put into the packaging bag, nitrogen gas, which is a moistened inert gas, is sealed in the packaging bag by purging and purging, and the shavings are packaged. It should be noted that this packaging step 4 is also preferably isolated from the outside air.

On the other hand, nitrogen gas is moistened to a relative humidity which is substantially the same as the water activity of the shaving node, for example, the relative humidity is 75% RH.
It is previously moistened to 85% RH or less and preferably 83 RH%. In addition, when the relative humidity is less than 75% RH, the moisture content and flavor of the shavings to be packaged are decreased, and when the relative humidity is higher than 85% RH, the moisture absorption of the nitrogen gas gradually progresses. However, since it takes time to moisten the nitrogen gas and the productivity decreases, the relative humidity of the nitrogen gas is 0 ° C or higher and 3
It is preferable to adjust the humidity to 75% RH or more and 85% RH at 0 ° C. or less.

The nitrogen gas stores, for example, an aqueous solution 11 containing a fish section extract such as a cooking solution, a ripening solution or a smoked solution obtained during the production of fish sections and dried sardines provided in an airtight container 10. This is done by aeration of nitrogen gas in a water tank isolated from the outside air.

Then, the nitrogen gas moistened with the aroma components in the airtight container 10 is collected, and the collected nitrogen gas is hermetically sealed in a packaging bag together with the scraped node to form a scraped node pack.

By the moistened nitrogen gas, the relative humidity of the nitrogen gas and the balance of the aroma component with the water content and the aroma component of the shaving node prevent the scattering of the water and the aroma component from the shaving node. In addition, when it is not necessary to contain the aroma component in the nitrogen gas, for example, it is not necessary to prevent the aroma component from scattering in the shavings, only water may be stored in the water tank.

Next, the operation of the above embodiment will be described.

A conventional packaging method in which dry nitrogen gas which is a commercially available inert gas is used for packaging, and nitrogen gas which is an inert gas moistened to each relative humidity by the packaging method of the above-described embodiment are used. The shavings were packaged and the moisture reduction rate of the shavings was measured for comparative evaluation. The results are shown in Table 1 and FIG.

The moisture reduction rate of the shavings packaged with dry nitrogen gas was set to 100. And the relative humidity is 1
9RH% is 5kgf / cm ² moistened by pressurized aeration, and 29RH% is 2.5kgf / cm ²
Wetted by pressurized aeration with a relative humidity of 45RH
% 1.25 kgf / cm ² was moistened by pressurized aeration, and relative humidity 64RH% was 0.75 kgf / cm 2.
Wet by pressure aeration in ² , relative humidity is 83R
The H% used was moistened by pressure aeration at 0.15 kgf / cm ² , and the shavings used were bonito shavings having a water content of 20%.

[0022]

[Table 1] From the results shown in Table 1 and FIG. 2, as the relative humidity of nitrogen gas increases, the moisture reduction rate of the shavings decreases, and when the relative humidity is 83 RH%, the moisture reduction is lower than that using dry nitrogen gas. The rate was almost zero. Further, it can be seen that the moisture reduction rate of the shaving node and the relative humidity of nitrogen gas have a substantially linear correlation.

With the conventional dry nitrogen gas, 0.3 to 0.8% by weight of water is scattered from the shavings. Furthermore, quantitative analysis using headspace gas chromatography revealed that the low boiling point component was low. A certain fragrance component is also 0.3
It was found to be scattered about 0.8% by weight.

By the way, the relationship between the moisture content of the shavings and the relative humidity has the relationship shown in FIG. And the good taste and texture are obtained because the water content of the shavings is 17-21%.
Therefore, the water activity, which is the relative humidity of the shavings, is 75
It is necessary to set it to be not less than% RH and not less than 85% RH. Therefore, from the results shown in Table 1 and FIG. 2 and the relationship shown in FIG. 3, it is preferable that the inert gas be moistened to a relative humidity of 75% RH or more and 85% RH, preferably 83 RH%.

According to the above-described embodiment, in order to moisturize the inside of the water tank which stores the aqueous solution containing the fish extract by aeration with nitrogen gas, and to fill the shavings into the packaging bag together with the moistened nitrogen gas. In the conventional packaging process, the nitrogen gas to be sealed together with the shavings is only aerated and moistened in an aqueous solution without complicating the manufacturing process, reducing the moisture content of the shavings during and after the packaging and reducing the aroma components. The deterioration can be easily suppressed, and the scraps can be easily packaged at low cost.

Further, the nitrogen gas is 75% RH or more and 85% R or more.
Since it is moistened to H or less, it is possible to wrap shavings with a moisture content of 17 to 21%, which gives a good texture and flavor.

Furthermore, since nitrogen gas is aerated and moistened in an aqueous solution containing the fish extract, the aroma component of the fish extract can be added to the nitrogen gas. It is possible to suppress the deterioration of the components, maintain the same moisture content and aroma as the shavings after production, and maintain the flavor and texture of the shavings after production for a long period of time.

Since the material for the packaging bag is a non-breathable and non-moisture permeable material, it is possible to reliably prevent water and aroma components from scattering in the shavings, and even after long-term storage, after shaving Good flavor and texture can be obtained.

Further, since the moistened nitrogen gas is supplied during the shaving process and the crushing / conveying process, the scattering of water and aroma components is prevented during these steps, and more favorable flavor and texture can be obtained.

Although the water tank is provided in the airtight container 10 in the above embodiment, a moisture-impermeable and non-air-permeable packaging material is used as the airtight container 10, and the aqueous solution 11 is contained in the packaging material. Can be stored in a water tank and aerated with nitrogen gas. For example, any method of wetting nitrogen gas can be used so that the nitrogen gas does not mix with the outside air and can flow in the aqueous solution.

Further, the relative humidity of nitrogen gas has been described by adjusting the humidity to 75% RH to 85% RH at a temperature of 0 ° C. or higher and 30 ° C. or lower.
A better texture and flavor can be obtained as compared with the conventional packaging in which dry nitrogen gas is purged and replaced.

Furthermore, the shavings are not limited to fish shavings,
You can also use dried sardines. Furthermore, if the fish section used for shaving is appropriately softened by equalizing the water content,
Any step can be performed as the pre-step of shaving.

The inert gas is not limited to nitrogen gas. Further, the same effect can be obtained by adjusting the humidity of the nitrogen gas by mixing dry nitrogen gas and moistened nitrogen gas.

On the other hand, as the packaging bag, not only the non-moisture permeable and non-breathable film but also the non-moisture permeable and non-breathable film is used for the packaging bag formed of an aluminum sand film or a film vapor-deposited with aluminum. Any packaging method can be used, such as packaging an aqueous solution containing a fish extract with a water-absorbent resin that has absorbed water to prevent scattering of moisture and aroma components for a long period of time.

[0035]

According to the shaving joint packaging method of the first aspect, the shaving joint is sealed in the packaging bag together with the inert gas moistened by aeration in the water tank for storing water. Oxidation of the shavings is prevented, and a decrease in the water content of the shavings can be easily suppressed only by aerating and moistening an inert gas in water, and a good flavor and texture can be easily obtained.

According to the shaving knot packaging method of claim 2, in addition to the shaving knot packaging method of claim 1, an aeration tank is aerated to moisten an inert gas in a water tank for storing an aqueous solution containing fish knot extract. Therefore, it is possible to easily suppress a decrease in the water content and the aroma component of the cut shavings, and a good flavor and texture can be easily obtained.

[Brief description of drawings]

FIG. 1 is an explanatory view showing a manufacturing process of an embodiment of a method of packaging a scraped knot according to the present invention.

FIG. 2 is a graph showing a moisture reduction rate when packaging is performed using nitrogen gas having different relative humidity.

FIG. 3 is a graph showing the relationship between the water content of the shaving node and the relative humidity.

[Explanation of symbols]

 2 Shaving process 4 Packaging process 11 Aqueous solution

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI Technical display location B65D 81/20 A23B 4/00 A 85/50 DE

Claims (2)

[Claims] 1. A packaging method for a shaving joint, wherein the shaving joint is sealed in a packaging bag together with an inert gas, wherein the inert gas is aerated and moistened in an aquarium for storing water. Method. 2. The method for packaging shavings according to claim 1, wherein an aqueous solution containing a fish extract is stored in a water tank to which the inert gas is aerated.