JPH11243918A - Production of processed marine product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a processed marine product scarcely having fishy smell, having good palatability and high shelf life. SOLUTION: A fish body is immersed into >=30 V/V% ethanol solution or >=30 V/V% ethanol solution containing a nonvolatile organic acid and drying the fish body to produce dried product of fish scarcely having fishy smell, having good palatability and high shelf life. The dried product is further immersed an edible oil to produce oil-immersed food of fish.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing a processed product of marine products.

[0002]

2. Description of the Related Art In general, seafood contains 70 to 80% of water and is most suitable for the growth of microorganisms in a raw state, so that it is easily rotted. Among the processed marine products, dried marine products are products that remove moisture necessary for the growth of microorganisms and have improved preservability. Dry products-those obtained by salting and drying the raw materials, boiled dried products-those obtained by boiling the raw materials, and dried products-baked dried products-those obtained by baking the raw materials and then drying. However, the number of general viable bacteria is large. Has a high salt concentration. Has a lot of drip and a long drying time. Loses the flavor of the ingredients.
Etc. each had a problem.

[0003]

In recent years, health and safety in the food field, such as prevention of adult diseases such as hypertension, food poisoning problems due to Escherichia coli O-157, and health disorders due to parasites such as Ansakis due to raw fish and shellfish. Interest in is growing. Fish and shellfish are rich in high-quality proteins, milanel such as calcium, and components useful for prevention of adult diseases such as DHA and EPA. On the other hand, it is not fully used because it is easily rotted and has poor preservability.

[0004] Salt is also used to improve the preservability of dried marine products, but taking too much salt is not good from a health standpoint. In order to increase the consumption and effective use of fish and shellfish, there is a need to produce healthy, hygienic, safe, and savory products even in dried marine products.

[0005]

Means for Solving the Problems The inventors of the present application have conducted intensive studies on these problems in fish and seafood dried products. As a result, the fish bodies were immersed in an ethanol solution or an ethanol solution containing a nonvolatile organic acid, and then dried. It was found that the problem could be solved by doing so. When a non-volatile organic acid is used, the concentration is preferably about 0.1 to 10%, which does not adversely affect the taste of dried fish and exerts a pH lowering action. At a low ethanol solution concentration of less than 30 v / v%, the water concentration eluted from the fish lowers the ethanol concentration, resulting in sufficient sterilization, insecticide, solidification of the surface protein by denaturation of the protein,
There is a possibility that the action of removing the fishy odor due to the enzyme inactivation and drying may not be exhibited. The immersion time of the fish body in the ethanol solution or the ethanol solution containing the organic acid varies depending on the fish species and the size of the fish body, but if it is less than 10 minutes, the effect is insufficient and the object cannot be achieved.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a fish body is
By immersing in an ethanol solution containing 0 v / v% or more or an ethanol solution containing a non-volatile organic acid for 10 minutes or more, sterilization of bacteria causing spoilage attached to the fish body and killing of parasites causing parasitic disease are achieved. In addition, the coagulation effect of proteins in the fish body tightens the fish meat to improve the texture, and prevents the deterioration of the flavor by preventing the change of the fish components due to the termination of the enzyme reaction.

Next, in the drying step, the time required for drying is reduced by the azeotropic action of ethanol and water, and at the same time,
Fish odor is removed together with the ethanol solution. When non-volatile organic acids are used, ethanol evaporates by drying, but non-volatile organic acids remain in the fish body even after drying, lowering the pH of dry matter, suppressing the growth of microorganisms, and further improving preservability. It is possible to produce safe, hygienic and dry marine products with good flavor.

[0008] The effects of the present invention will be described with reference to the following examples and experimental examples, but the fish species used in the present invention are not limited to the fish species used in the examples, and mackerel,
It can be used irrespective of fish species such as cabbage, salmon, puffer fish, squid, saury, herring, cod and flying fish. In addition, onion, garlic, soy sauce, seasoning by adding spices and seasonings such as mirin to an ethanol solution or an ethanol solution containing a nonvolatile organic acid, and at the same time, utilizing the effect that ethanol quickly penetrates into the fish body, Vitamin E,
An antioxidant such as vitamin C can be quickly added to the fish body, and oxidation of fat in fish meat can be prevented. In addition, in order to further improve the preservability, sorbic acid soluble in alcohol (in addition to the organic acid) (use standard) can be promptly penetrated into the fish body.

[0009] In addition, ethanol quickly penetrates into the body of the fish, and is replaced by water. In addition to dehydration, the oxygen dissolved in the water of the fish can be deoxygenated, and the non-enzymatic oxidation reaction can be prevented. There is an advantage that drying becomes very easy.

Further, a non-volatile organic acid such as citric acid,
By using malic acid, tartaric acid, succinic acid, sorbic acid, etc., they remain in the fish meat even after drying and enable long-term storage of dry matter.

[0011] By immersing the dried marine product in an ethanol solution or an ethanol solution containing a non-volatile organic acid in edible oil and cutting off the contact with air, the deterioration of fish oil which is liable to decompose is prevented. Preservability can be improved.

Hereinafter, typical embodiments of the present invention will be described with reference to Examples.

[0013]

Example 1 After removing the internal organs of Japanese horse mackerel having a body length of about 20 cm, open and wash with water, 75 v / v containing 2% citric acid and 0.2% sorbic acid.
After being immersed in a v% ethanol solution for 1 hour, it was air-dried to produce a horse mackerel dried (sample A).

Example 2 After removing the internal organs of a sardine of about 15 cm in length, the sardine was washed with water,
After immersion in a v / v% ethanol solution (vitamin E 0.05% added) for 11 minutes, air-dry and sardine-dried (Sample B)
Was manufactured.

Example 3 After removing the internal organs of a Mayita flounder having a body length of about 20 cm, it was washed with water,
After blood removal and descaling, the sample was immersed in a 30% v / v% ethanol solution containing 1% citric acid for 2 hours, and then dried by ventilation to produce flatfish dried (sample C).

Example 4 The head and internal organs of a sardine about 15 cm in length were removed, washed with water, immersed in a seasoning solution (55% ethanol, 10% soy sauce, 10% mirin seasoning, and 1% squash for 3 hours). It was air-dried to produce seasoned sardines (Sample D).

Example 5 After removing scales, head and internal organs of fresh sardine of about 15 cm in length, washing with water, seasoning solution (ethanol 60%, soy sauce 10%)
%, Red wine 10%, citric acid 3%, vitamin C0.1
%, Sorbic acid 0.1%, vitamin E 0.05%, sodium glutamate 0.1%) for 1 hour,
After drying for an hour with air, soaking in olive oil, an oil sardine (sample E) was produced.

Example 6 After removing scales, heads and internal organs of a fresh sardine having a body length of about 20 cm or more, washing with water, cutting the fish meat into a width of 3 cm, a seasoning solution (70% ethanol, 20% mirin, 5% soy sauce) , Ginger extract 2% and onion extract 3%) for 1 hour, air-dried for 3 hours, and immersed in corn oil to produce oil sardine (Sample F).

[0019]

The effects of the present invention will be described below with reference to experimental examples.

Experimental Example 1 After removing the internal organs of a horse mackerel having a body length of about 20 cm, open and wash it, immerse it in a 20% salt solution for 2 hours by a conventional method, dry with air, and produce horse mackerel dried (Control A). Table 1 shows the results of comparing the weight loss during drying for 1 hour with the dried horse mackerel (sample A) produced in Example 1, Table 2 shows the results of salt and microorganism tests, and Table 2 shows the results of comparison of flavor and the like at 5 ° C storage. 3 is shown.

[0021]

[Table 1]

[0022]

[Table 2]

[0023]

[Table 3]

Experimental Example 2 After removing the internal organs of a sardine of about 15 cm in length, the sardine was washed with water, immersed in a 20% salt solution for 12 hours by a conventional method, and dried by ventilation.
Table 4 shows a comparison between the dried sardines (Control B) and the dried sardines (Sample B) produced in Example 2 and the results of the salt and microorganism tests.

[0025]

[Table 4]

EXPERIMENTAL EXAMPLE 3 After removing the internal organs of Mayita flounder having a body length of about 20 cm, it was washed with water,
After blood removal, descaling, and ventilation drying, a flatfish dried (control C) was manufactured, and the taste of the flatfish dried (sample C) manufactured in Example 3 and grilled fish was tasted by 12 panelists. It is shown in Table 5.

[0027]

[Table 5]

Experimental Example 4 After removing the head and internal organs of a sardine of about 15 cm in length, washed with water and seasoning liquid (30% mirin, 20% soy sauce, 1% shichimi).
After immersion for 3 hours, the product was air-dried to produce seasoned sardines (Control D). Table 6 shows a comparison between the seasoned dried sardines (sample D) produced in Example 4 and the results of the microbial test.
Shown in

[0029]

[Table 6]

Experimental Example 5 After removing scales, heads and internal organs of fresh sardine of about 15 cm in length, washed with water, immersed in 20% saline for 2 hours, air-dried for 3 hours, immersed in olive oil, and oil sardine (Control E) was prepared, and the results of comparing the microbial test and flavor at 10 ° C. storage with the oil sardine (sample E) prepared in Example 5 are shown in Table 7.

[0031]

[Table 7]

Experimental Example 6 After removing scales, heads and internal organs of a fresh sardine having a body length of 20 cm or more, washing with water, cutting the fish meat into a width of 3 cm, immersing in a 20% saline solution for 2 hours, and drying by ventilation for 3 hours. Table 8 shows a comparison of the microbial test results with Sample F produced in Example 6 in which oil sardine (Control F) was prepared by immersion in olive oil.

[0033]

[Table 8]

Experimental Example 7 The head and internal organs of a fresh sprout sardine about 15 cm in length were removed, washed with water, and then immersed in a 15% saline solution for 1 hour, and immersed in a 70 v / v% ethanol solution for 1 hour. 1% in 70% v / v ethanol solution containing 2% citric acid
They were divided into four groups of time immersion, and these were dried by ventilation at 25 ° C. to produce dried fish. The sample in each process is used as a sample, a sample, a sample, and a sample. The dried product and the dried dried product are stored at 25 ° C., and the quality change is used as a general viable cell count, coliform group, and freshness index of seafood. The comparison was made by measuring the K value used.

In fish and shellfish, after death, adenosine triphosphate contained in muscle is decomposed, and adenosine diphosphate,
Adenosine monophosphate, inosine acid, inosine, and hypoxanthine are obtained, and finally inosine and hypoxanthine accumulate in fish meat. Thus, the freshness of fish meat can be estimated by measuring the percentage of inosine and hypoxanthine in the total adenosine phosphate-related compounds. This value is called the K value. That is, the lower the K value is, the more the index is.

Table 9 shows the comparison results. By immersing in an ethanol solution or an ethanol solution containing a nonvolatile organic acid, an increase in the K value can be suppressed.

[0037]

[Table 9]

As described above, according to the present invention, the fish body is immersed in an ethanol solution or an ethanol solution containing a non-volatile organic acid, and then dried, whereby the time required for drying is reduced and the number of viable bacteria is reduced. Fish odor is eliminated. When an organic acid is used, it remains after drying, and can suppress the proliferation of bacteria that have been sterilized by ethanol treatment and that have adhered during drying.

As described above, according to the present invention, it has become possible to produce a fish-dried product with little fishy odor and high storage stability. These dried marine products can also be seasoned with spices and seasonings, and can produce delicious products.

Further, after the treatment with an ethanol solution or ethanol containing a non-volatile organic acid, the dried fish body is immersed in edible oil by an appropriate method to the extent that ethanol is removed, whereby a novel oil-picked food of fish with improved preservability is obtained. Can be manufactured.

Claims (2)

[Claims] 1. A method for producing a processed fishery product, comprising immersing a fish body in an ethanol solution of 30 v / v% or more and drying the fish body. 2. A fish containing 30 v / v% of a nonvolatile organic acid.
A method for producing a processed marine product, comprising immersing in the above ethanol solution and drying.