JPH11215949A - Seasoned dried fish flake and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a seasoned dried fish flake capable of efficiently and readily producing. SOLUTION: Dried bonito is boiled. The boiled dried bonito is cut in a direction nearly perpendicular to fiber direction by a dried bonito plane having >=4 mm and <=7 mm slit so as to afford having shaved dried bonito flakes having >=20 μm and <=50 μm thickness. The shaved dried bonito flakes are seasoned by adding seasoning solution to the bonito flakes so as to cover the bonito flakes with seasoning solution while stirring the bonito flakes. When seasoned, the flakes are folded or broken without becoming power state even when intertwined with each other by gradual load from the outside due to stirring when seasoned and kept in loosen state without aggregating into mass. The seasoned, shaved and dried bonito flakes are dried e.g. at 60-70 deg.C for 3-5 hr by a drier to provide the objective seasoned dried bonito flakes. The method enable ready and uniform impregnation of seasoning solution in a short time and makes a step for powdering the mass by crushing, cutting, etc., in post- processing unnecessary and can improve productivity and can improve yield in low powering ratio.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoned fish knot shaving obtained by impregnating a seasoning liquid into a knot shaving and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, with the improvement of living standards, there has been a demand for shortening the cooking time at home and saving labor. Requested.

In order to meet such a demand, conventionally, for example, as described in Japanese Patent Application Laid-Open No.
Immerse fish knot shavings cut to a thickness of 0μm or less in a seasoning liquid and impregnate them. After drying, crush or cut to produce seasoned fish knots, and put the seasoned knots in boiling water. By doing so, a configuration is employed in which a broth having a knotty flavor can be easily obtained.

[0004]

However, in the conventional method of manufacturing a seasoned fish knot in which a fish knot is immersed in a seasoning liquid as described in the above-mentioned Japanese Patent Application Laid-Open No. 6-319483, the fish knot is cut after seasoning. Must be crushed or cut because they clump together in clumps called lumps, and because the knots are agglomerated when immersed in a seasoning solution, it takes time to season them evenly and almost uniformly. In addition, the productivity cannot be improved. Further, there is a problem that the powder ratio of seasoned fish knots obtained by applying a physical load such as crushing or cutting increases, and the yield is deteriorated.

[0005] In view of the above problems, an object of the present invention is to provide a seasoned fish knot shaving which can be efficiently and easily manufactured, and a method for manufacturing the same.

[0006]

According to a first aspect of the present invention, a seasoned fish knot shaving has a width dimension of 4 mm or more and 7 mm or less along a direction in which the fish segment substantially intersects the fiber direction of the fish segment. Is cut to 20 μm or more and 50 μm or less and impregnated with a seasoning liquid.

[0007] Then, since the cutting is performed along a direction substantially intersecting with the fiber direction of the fish knot, the fish knot is fragile and easily collapses due to an external load. For example, a seasoning liquid is added to the fish knot cutting. Even when entangled with each other when impregnating the seasoning liquid, it is difficult to agglomerate in a lump because it collapses and it is easy to impregnate the seasoning liquid evenly and uniformly, and steps such as grinding and cutting after impregnation of the seasoning liquid can be omitted. In addition, productivity is improved, and pulverization due to pulverization or cutting is prevented, and the yield is improved.

[0008] When cutting along the fiber direction of the fish knot, the strength of the fish knot shaving increases, and the fish knots are entangled with each other and agglomerate in a lump. Since it is difficult to impregnate the seasoning liquid evenly and substantially uniformly, a fish knot shaving cut in a direction substantially intersecting with the fiber direction of the fish knot is used. Also, if the width of the fish knot is smaller than 4 mm, the powder ratio increases and the yield deteriorates, and if the width is larger than 7 mm, it takes time to impregnate the seasoning liquid evenly and substantially uniformly, thereby reducing the productivity. For this reason, fish knots with a width of 4 mm or more and 7 mm or less are used. further,
If the thickness is smaller than 20 μm, the powder ratio increases and the yield is deteriorated. If the thickness is larger than 50 μm, it takes time to impregnate the seasoning liquid uniformly and almost uniformly, and the productivity decreases. A fish knot shaving having a size of 20 μm or more and 50 μm or less is used.

According to a second aspect of the present invention, there is provided a method for producing a seasoned fish knot, wherein the fish has a width of 4 mm or more and 7 mm or less and a thickness of 20 μm along a direction substantially intersecting the fiber direction of the fish knot.
In this method, a fish knot shaving is formed by cutting to a size of not less than m and not more than 50 μm, and the fish knot shaving is impregnated with a seasoning liquid.

[0010] Since the cutting is performed along a direction substantially intersecting with the fiber direction of the fish knot, the fish knot is fragile and easily broken by an external load. For example, a seasoning liquid is added to the fish knot cutting. When impregnated with seasoning liquid, even if the knots are entangled with each other, they are difficult to agglomerate in a lump, making it easy to impregnate the seasoning liquid evenly and evenly in a short time. Can be omitted, productivity can be improved, and pulverization due to pulverization or cutting can be prevented, yield can be improved, and inexpensive seasoned fish knots can be obtained.

[0011] When cut along the fiber direction of the fish knot, the strength of the fish knot shaving increases, and the fish knots are entangled with each other and agglomerate in a lump, and the length of the fish knot shaving obtained by the cutting varies. Since it is difficult to impregnate the seasoning liquid evenly and substantially uniformly, it is cut in a direction substantially intersecting with the fiber direction of the fish knot to cut the knot. Also, if the width of the fish knot is smaller than 4 mm, the powder ratio increases and the yield deteriorates, and if the width is larger than 7 mm, it takes time to impregnate the seasoning liquid evenly and substantially uniformly, thereby reducing the productivity. For,
Cut into fish knots with a width of 4mm or more and 7mm or less. Further, when the thickness is less than 20 μm, the powder ratio increases and the yield is deteriorated, and when the thickness is more than 50 μm, it takes time to uniformly impregnate the seasoning liquid evenly and the productivity decreases, Cut into fish knots with a thickness of 20 μm or more and 50 μm or less.

[0012]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a manufacturing process of a seasoned fish knot shaving according to an embodiment of the present invention will be described with reference to FIG.

[0013] As the knotted fish knot, a bonito obtained by a conventional method is used. In addition, besides bonito, mackerel, tuna, sardine, and horse mackerel may be used.

(1) First, the bonito is steamed.

(2) Next, the steamed bonito is cut using a scraper having a slit of 4 mm or more and 7 mm or less so that the thickness is 20 μm or more and 50 μm or less, preferably 20 μm or more and 30 μm or less. Cutting so as to be substantially perpendicular to the fiber direction, that is, cutting along the direction of making the bonito and cutting the fiber of the bonito into slices,
Width is 4mm or more and 7mm or less and thickness is 20μm or more5
We cut bonito cutfish which is fish cut of 0μm. The length of the cut bonito obtained is in the range of 5 mm or more and 10 mm or less.

Here, if the width of the bonito is smaller than 4 mm, the powder ratio increases due to agitation during cutting and addition of a seasoning, which will be described later, and the yield deteriorates.
If it is larger than mm, it takes time to uniformly and substantially uniformly impregnate the seasoning liquid, and the productivity is reduced.
We cut bonito less than mm. Also, if the thickness is 2
If the thickness is less than 0 μm, the powder ratio increases due to cutting and stirring at the time of adding a seasoning, which will be described later, and the yield deteriorates. If the thickness is more than 50 μm, it takes time to impregnate the seasoning liquid uniformly and substantially uniformly. In order to reduce the manufacturability, cut into fish knots having a thickness of 20 μm or more and 50 μm or less.

(3) Next, while stirring the bonito cut,
It is immersed in a seasoning solution, which is an aqueous solution of a fish knot extract, protein hydrolyzate, salt, or the like, and seasoned by, for example, sprinkling the seasoning solution. In addition, 5: 2 to 5: 3
It is preferable to add the seasoning so that the weight ratio becomes as follows. Here, as the stirring, for example, using a container-fixed mixer having a ribbon-shaped stirring blade, a rotation speed of about 30 to 50 rp
and stir for about 3-5 minutes at 50 ° C.

When adding the seasoning liquid, the cut bonito is cut in a direction that cuts the fiber and is cut in a direction substantially intersecting with the fiber direction of the bonito. , Even if they are entangled with each other, the cuts will break or break,
It does not agglomerate and is in a loose state. In addition, the cut bonito does not collapse into pieces due to gentle agitation, but it becomes a flake like broken or broken,
No powder is formed.

(4) Next, the seasoned bonito cut is dried in a dryer at, for example, 60 to 70 ° C. for 3 to 5 hours to obtain the seasoned bonito cut. Here, at 60 to 70 ° C., 3
The drying conditions for ５5 hours are set so that the obtained seasoned and cut-off water content is preferably 13 to 18%. That is, if the water content is lower than 13%, the powder ratio increases and the texture such as tongue and texture decreases,
This is because if the water content is more than 18%, the preservability decreases.

The obtained seasoned bonito is appropriately processed depending on the application. For example, when used for soup stocking, 3g of seasoned and cut-off cuts are applied to a tea bag that is a water-permeable small bag made of a heat-resistant material such as paper, synthetic resin, or the like having a size of several cm x several cm. Filled and processed into tea bag package, seasoned bonito is appropriately ground and processed for sprinkling.

As described above, in order to add the seasoning liquid to the cut sashimi cut in a width dimension of 4 mm to 7 mm and a thickness dimension of 20 μm to 50 μm along a direction substantially intersecting with the fiber direction of the bonito. The cut bonito cuts become brittle and, due to the external load caused by stirring during the addition of the seasoning liquid, break into a state of breaking or breaking without becoming powdery even if they are entangled with each other and agglomerate into a lump. Can be easily and uniformly impregnated with the seasoning liquid in a short period of time, eliminating the need for a step of pulverizing the lump by crushing or cutting in a later step, improving productivity and improving yield. It can be improved, and inexpensive seasonings and savings can be obtained.

In the above embodiment, a seasoning solution prepared by adjusting an aqueous solution of a fish knot extract, a protein hydrolyzate, a salt, etc. has been described as a seasoning solution, but the present invention is not limited to this. Various flavoring substances may be used according to taste.

In addition, although a configuration has been described in which the seasoning liquid is added and impregnated into the seasoning, the seasoning liquid may be impregnated by, for example, immersing the seasoning in the seasoning liquid.

Furthermore, although the seasoning liquid is added to and impregnated in the bonito cut, the bonito may be immersed in the seasoning liquid and simmered to form a boiled tsukudani with the seasoning liquid.

[0025]

EXAMPLES Seasoning conditions and powder ratios of various types of bonito cut with bonito cut under different cutting conditions were tested.

As the bonito cut, the slit width of the shaving machine is varied under the condition that the thickness size is 30 μm and cut in a direction substantially perpendicular to the fiber direction, and the slit width is cut. Was 5 mm, the thickness was appropriately changed, and cut and cut in a direction substantially perpendicular to the fiber direction, and one cut in the fiber direction in the same manner as in the prior art was used. In addition, in the seasoning operation, a seasoning liquid was added to various bonito cuts and dried while stirring as in the above-described embodiment. Then, as a test of the seasoning condition, the seasoning obtained was measured by measuring the salt content of the seasoned katsuobushi, and the variation state of the seasoning was compared by the variation coefficient obtained by the equation of variation coefficient = standard deviation / average value × 100. A comparative study was conducted. As the powder ratio, the powder ratio was determined from the amount of powder obtained by setting the powder ratio of the dried bonito before the seasoning to 0% and separating the obtained seasoned bonito through a sieve. Tables 1 and 2, and FIGS. 2 and 3 show the test results of the seasoning state and the powder ratio. In addition,
When seasoning was performed using cut bonito cut along the fiber direction, the seasoning state and powder ratio were not measured because they became lump.

[0027]

[Table 1]

[Table 2] From the results shown in Table 1 and FIG. 2, the width dimension was 4 mm.
Until the above, it is understood that the powder ratio is large and the powder ratio becomes stable when it is 4 mm or more. Further, it can be seen that the coefficient of variation of the salt content is stable up to a width of 7 mm, but the coefficient of variation increases beyond 7 mm, causing variations in the seasoning. For this reason, it is understood that the width may be set to 4 mm or more and 7 mm or less.

Further, from the results shown in Table 2 and FIG. 3, it can be seen that the powder ratio is large up to a thickness of 20 μm, and the powder ratio becomes stable when the thickness is 20 μm or more. Furthermore, the coefficient of variation of the salt content is stable up to a thickness of 50 μm,
It can be seen that when it exceeds 50 μm, the coefficient of variation increases and the seasoning varies. Therefore, the thickness dimension is 20μ.
It can be seen that it is sufficient to set the distance to m or more and 50 μm or less.

[0029]

According to the first aspect of the present invention, the width of the fish is 4 mm or more and 7 mm or less and the thickness thereof is 20 μm or more along the direction substantially intersecting the fiber direction of the fish knot.
In order to impregnate seasoning liquid into fish knot shavings cut to less than μm,
Since the fish knot shaving is brittle and easily collapses due to an external load, it can be prevented from collapsing and clumping even when entangled with each other when impregnating the seasoning liquid by, for example, adding a seasoning liquid to the fish knot shaping, Uniform and uniform impregnation of the seasoning liquid can be easily performed in a short time, and steps such as pulverization and cutting after the impregnation of the seasoning liquid can be omitted, so that productivity can be improved, and pulverization due to pulverization and cutting can be prevented. Can be improved.

According to the method for producing a seasoned fish knot shaving according to claim 2, the width is 4 mm or more and 7 mm or less and the thickness is 20 μm or more and 50 μm or less along a direction substantially intersecting with the fiber direction of the fish knot. In order to impregnate the seasoning liquid into the fish knot shavings obtained by cutting, the fish knot shaving is fragile and easily collapses due to an external load. Even when the fish knots are entangled with each other, they can be prevented from collapsing and clumping together, making it easy to impregnate the seasoning liquid evenly and uniformly in a short time. It can be omitted, the manufacturability can be improved, and pulverization due to crushing or cutting can be prevented and the yield can be improved, so that inexpensive seasoned fish knots can be easily obtained.

[Brief description of the drawings]

FIG. 1 is a flowchart showing a manufacturing process of a seasoned fish knot shaving according to an embodiment of the present invention.

FIG. 2 is a graph showing the relationship between the width dimension of bonito cutout and the variation coefficient of salt content and the powder ratio, which are seasonings.

FIG. 3 is a graph showing the relationship between the thickness dimension of the above bonito cut and the variation coefficient of salt content and the powder ratio as a seasoning condition.

Claims (2)

[Claims] 1. A fish knot is cut along a direction substantially intersecting with the fiber direction of the fish knot to a width of 4 mm to 7 mm and a thickness of 20 μm to 50 μm, and is impregnated with a seasoning liquid. Seasoned fish knot shaving characterized by that. 2. A fish knot is formed by cutting a fish knot along a direction substantially intersecting with the fiber direction of the fish knot to a width of 4 mm to 7 mm and a thickness of 20 μm to 50 μm. A method for producing seasoned fish knots, comprising impregnating the knots with a seasoning liquid.