JPH11313640A - Production of boiled and dried small fishes - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing boiled and dried fishes, capable of giving transparent soups having good tastes. SOLUTION: This method for producing boiled and dried small fishes (sardines) comprises boiling raw material fishes in a seasoning solution and subsequently drying the boiled fishes; boiling the fishes in salt water, immersing the boiled fish in a seasoning solution and subsequently drying the fishes; or boiling the fishes, spraying the boiled fishes with a seasoning solution and subsequently drying the fishes, and subsequently further broiling the dried fishes.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing dried fish. More specifically, the present invention relates to a method for producing dried fish in which the raw fish treated with the seasoning liquid is dried, and a method for producing dried fish in which the dried dried fish obtained by the method is further roasted by irradiation with far-infrared rays.

[0002]

2. Description of the Related Art As a method for producing dried sardines, raw fish such as sardines are ripened in saline or sea water and then water content of 18%.
A method of drying in the sun or drying using a dehumidifying dryer is known below.

[0003]

In recent years, due to a sharp decrease in the catch of raw fish such as sardines, which are suitable as a raw material for boiled dried fish, it is unavoidable to use fish with a low umami component and a lipid content of 12% or more. It is currently used as a raw material for anchovy. The broth extracted from the boiled dried fish produced from such fish has a poor taste and the clarity of the broth,
There is a problem that transparency is poor.

[0004] In the present invention,
Conventionally, even if the raw fish that has not been used much is used, it is high-quality boiled-dried, that is, it contains abundant flavor components that are preferable to the extracted broth, and furthermore, the broth has clear and clear transparency. An object of the present invention is to find a method for producing a dried broth that is excellent in quality.

[0005]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have conducted a number of experiments on a method for producing high-quality boiled fish from various raw fish, and as a result of earnest research. Thus, a new method of producing dried broth as described in the claims has been completed.

[0006] That is, the method for producing boiled fish according to the first aspect of the present invention is characterized in that a raw fish is boiled and dried in a seasoning liquid.

[0007] The method for producing boiled fish according to the second aspect of the present invention is characterized in that a seasoning liquid is sprayed onto a boiled raw fish and then dried.

[0008] A method for producing boiled fish according to the third aspect of the invention is characterized in that a raw fish that has been boiled and ripened is immersed in a seasoning liquid and then dried.

Further, the method for producing dried fish according to the invention according to claim 4 is characterized in that, in the invention according to claim 1, the seasoning solution is an extract of kelp, an amino acid solution or an extract of fish and shellfish. And

[0010] Further, the method for producing boiled fish according to the invention of claim 5 is characterized in that, in the invention according to claim 2, the seasoning liquid is an extract of kelp, an amino acid liquid or an extract of fish and shellfish. And

[0011] Further, the method for producing boiled fish according to the invention according to claim 6 is characterized in that, in the invention according to claim 3, the seasoning solution is an extract of kelp, an amino acid solution or an extract of fish and shellfish. And

Further, the method for producing boiled fish according to the invention of claim 7 is characterized in that the raw fish is boiled in a seasoning liquid, dried, and further roasted by irradiation with far infrared rays.

Further, the method for producing dried fish according to the invention described in claim 8 is characterized in that a seasoning liquid is sprayed on the boiled raw fish, followed by drying and further a roasting treatment by irradiation with far infrared rays. .

Further, a method for producing boiled fish according to the invention of claim 9 is characterized in that a boiled raw fish is immersed in a seasoning liquid, dried, and further roasted by irradiation with far infrared rays. .

[0015]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The raw fish used in the method of the present invention is not limited to young fish such as sardines, anchovy, sardine, horse mackerel, horse mackerel, etc., which have been used as raw fish for cooking and drying. Adult fish of these fish species or fish of other fish species that have rarely occurred.

[0016] In addition, fish of a fish species which has been conventionally avoided because of its low umami content and excessive lipid content are also used as the raw fish of the present invention.

In the method of the present invention, a seasoning liquid prepared in advance is used when the raw fish is boiled or when the raw fish is dried.

The seasoning liquid is not particularly limited as long as it is an umami seasoning liquid or a salty seasoning liquid, and aqueous solutions of various seasonings can be used.

Examples thereof include sodium glutamate aqueous solution, sodium inosinate aqueous solution, sodium guanylate aqueous solution, protein hydrolyzate solution such as defatted soybean, brewed soy sauce diluted with water, kelp extract, various seafood extract, For example, "Senji liquid" by-produced during the production of bonito and scallop extract liquid by-produced during scallop processing are exemplified.

A seasoning liquid having a too high concentration is not suitable. In order to uniformly impart a moderate seasoning ingredient to the raw fish,
A seasoning solution having a relatively low concentration may be used.

[0021] The method of treatment with the seasoning liquid includes a method in which the raw fish is boiled in a heated seasoning liquid, a method in which the boiled raw fish is immersed in the seasoning liquid, and then dried. A method of drying while spraying or spraying the seasoning liquid is adopted.

When the raw fish is boiled and dried in the seasoning liquid after being ripened, or dried and dried while spraying or spraying the seasoning liquid, the roasting treatment by irradiation with far-infrared rays is performed continuously. Irradiation treatment is appropriate.

For example, a roasting process may be carried out by placing the dried sardines on a conveyor moving under a far-infrared irradiation heater.

[0024]

Example 1 = Manufacture of dried sardines from sardines (1) = (Ripening of raw sardines) On the day, 10 kg of fresh raw fish mainly consisting of juvenile anchovy larvae with an average fish length of about 6 cm was iced. After washing in fresh salt water containing water, immediately after draining, in 50 L of seasoning liquid kept at 95 ° C, release 10
Ripe for a minute.

(Preparation of Seasoning Liquid Used) The seasoning liquid used in the above-mentioned cooking process was a kelp extract obtained by boiling and extracting 5 kg of medium length Rishiri kelp with 1% saline for 30 minutes. It is an aqueous solution containing 10% by weight.

(Drying treatment) Spread the boiled sardines in the above-mentioned seasoning liquid on a snowboard net, and
Leave to dry for 0 hours. Acquisition of boiled dried fish (Test sample E)
The water content after drying was 18%.

(Trial production of boiled control) The same raw fish as above was taken in the same amount, washed, and boiled in a 2% saline solution in the same manner. After boiled, it was dried in the same manner as above. The moisture content after drying of the obtained boiled dried (control product S) was 18% like the test product E.

(Extraction of Dashi) 5 g of each of the test product E and the control product S was applied and weighed in a 500 mL eggplant type flask. After weighing, 160 mL of pure water was poured, and zeolite was added, followed by heating and extraction under reflux for 20 minutes in a boiling state. The extract was transferred to a 250-mL volumetric flask, and after raising the volume, the solution was poured onto a funnel on which pleated filter paper was placed to obtain each juice.

Each of the test sample E and the control product S was 10
0 g was weighed and collected. The fish was broken by hand, crushed roughly, transferred into 500 mL of pure water kept at 95 ° C. in a 1 L beaker, and extracted for 10 minutes. After extraction,
When hot, the mixture was poured onto a funnel on which pleated filter paper was placed to obtain each stock.

(Quantification of Extract in Dashi) From each of the obtained dashi, 50 mL was collected using a whole pipette.
Transferred to a weighed evaporating dish. Each evaporating dish was placed on the same water bath kept at 80 ° C. and kept for 8 hours. afterwards,
The evaporating dish is kept in a thermostat kept at 98 ± 1 ° C. for 2 hours, kept in a desiccator for 1 hour, cooled, and then again.
Weighed. The extract content calculated by subtracting the water content and the salt content from the sample was test product E 14.9% and control product S 12.3%.

(Evaluation Test of Taste of Dashi) The above extract was allowed to stand at room temperature, and when the liquid temperature dropped to 60 ° C., the extract was subjected to an evaluation test by panelists. The evaluation method was based on a method of selecting a sample judged to have more favorable taste from two kinds of sample soups whose contents were not displayed. In addition,
During the evaluation, conversations between panelists were prohibited, and settings were made so that each person's judgment was expressed without distortion. There were a total of 20 panelists, 8 men and 12 women.

(Results of Evaluation Test and Overall Judgment) The results of the evaluation test are as follows. Number of panelists who preferred test sample E 17 people Number of panelists who preferred control product S 0 No panelists who could not distinguish the difference between E and S 3 From the results of this evaluation test, test sample E Was confirmed to have a clearer and more favorable taste as compared with the control product S.

Example 2 = Preparation of boiled dried sardines (2)
= (Ripe sardine raw material) 10 kg of raw fish of the same kind as in Example 1 was washed according to the method of Example 1, and immediately immersed in 50 L of seasoning liquid for 10 minutes while releasing.

(Preparation of used seasoning liquid) The seasoning liquid used in the above-mentioned ripening treatment is an aqueous solution containing an amino acid solution obtained by hydrolyzing defatted soybeans with hydrochloric acid and purifying it at 20% by volume.

(Drying treatment) The sardines boiled in the above seasoning liquid were spread on a sardine net, and allowed to stand for 10 hours under the same clear sky and direct sunlight as in Example 1, and dried. The dried water content of the dried dried product (test product F) thus obtained was 17.5%.

(Prototype boiled dried control) The same raw fish as above was taken in the same amount, washed, and boiled in a 2% saline solution in the same manner. After boiled, it was dried in the same manner as above. The moisture content of the obtained boiled dried (control product T) after drying was 18%.

(Extraction of Dashi) After weighing 5 g of each of the test product F and the control product T, each dashi was extracted and obtained in the same manner as in Example 1.

(Quantification of Extract in Dashi) Each of the obtained broths was processed and the extract was quantified according to the method of Example 1. The dry yield of the extracted extract was 15.2% for test product F and 12.3% for control product T.

(Evaluation Test of Taste of Dashi) The above extract was subjected to an evaluation test by panelists according to the method and scale of Example 1.

(Results of Evaluation Test and Overall Judgment) The results of the evaluation test are as follows. Number of panelists who preferred test product F 18 Number of panelers who preferred control product T 0 No. of panelists who could not distinguish the difference between E and S 2 From the results of this evaluation test, Was confirmed to have a clearer and more favorable taste as compared with the control product S.

Example 3 = Preparation of dried sardines from sardines (3)
= (Ripe sardine ripening process) After washing 10 kg of the same type of raw fish as in Example 1 according to the method of Example 1, 1
The mixture was ripened in 50 L of a 50% sodium chloride solution for 10 minutes under release.

(Drying Treatment) A half of the sardines boiled in the above-mentioned saline solution was spread on a scorpion net and allowed to dry for 10 hours under the same fine weather and direct breeze as in Example 1. During this drying, the seasoning liquid was uniformly sprayed and sprayed on both the front and back surfaces of the sardine fish being dried four times from immediately after the start of drying until two hours had elapsed. In this case, each time of spraying, the seasoning liquid was applied in an amount of 100 mL per 1 kg of raw fish. The dried boiled water (test product G) thus obtained had a moisture content of 17.5%.

(Preparation of Seasoning Liquid Used) The seasoning liquid sprayed on the surface of the fish during the above-mentioned drying treatment is twice as concentrated as bonito extract concentrate, "Senji," which is a by-product of bonito production. This is a diluted aqueous solution.

(Prototype of control boiled-dried) The remaining half of the sardines boiled in the above saline solution was spread on a snowboard net.
It was left to dry for 10 hours under the same fine weather and direct breeze as in Example 1. In this case, 3% saline was sprayed uniformly on both the front and back surfaces of the dried sardine fish using a sprayer four times from immediately after the start of drying until a lapse of 2 hours. Each application amount was 100 mL per 1 kg of raw fish. The dried moisture content of the dried dried product (Control U) thus obtained was 18.3%.

(Extraction of Dashi) After weighing 5 g of each of the test product G and the control product U, each dashi was extracted and obtained in the same manner as in Example 1.

(Quantification of Extract in Extract) Each of the obtained extract was processed, and the extract was quantified according to the method of Example 1. The dry yield of the extracted extract was 16.7% for test sample G and 11.8% for control product U.

(Evaluation Test of Taste of Dashi) The above extract was subjected to an evaluation test by a panel according to the method and scale of Example 1.

(Results of Evaluation Test and Overall Judgment) The results of the evaluation test are as follows. Number of panelists who preferred test product G 16 people Number of panelers who preferred control product U 0 No. of panelists who could not distinguish the difference between G and U 4 From the results of this evaluation test, test product G Was confirmed to have a clearer and more preferable taste as compared with the control product U.

Example 4 = Production of roasted and roasted from sardines = (Roasting of roasted) The roasted E, F and G obtained in Examples 1 to 3 were placed in a continuous far-infrared irradiation roasting apparatus. After passing through, the test product was roasted and dried to obtain ER, FR, and GR. The roasting treatment conditions were such that the surface temperature of the black body ceramic heater in the roasting device was 300 to 330 ° C., and the roasting time (time during which the boiled oil passed through the device) was set to 5 minutes.

(Characteristics of Dashi Extracted from Roasted Boiled Dried) Six types of boiled dried broth (test product roasted boiled and dried ER, FR, G
30 g each of three types of R and three types of non-roasted E, F, and G, which had not been roasted, were taken as controls. Each of these samples was roughly bisected, and each section was weighed. One of those sections was measured for crude lipid content by the Soxhlet extraction method. The other section was extracted in a 500 mL Erlenmeyer flask with 300 mL of hot water under reflux for 5 minutes. After extraction,
Immediately pour the extract onto a funnel with pleated filter paper placed on top of the fluorometer, and check the liquid level of the fluorometer where the double line on the marker plate at the bottom of the fluorometer can be identified. Was measured, and the transparency of the extract was indicated. Table 1 shows the measurement results.

[0051]

[Table 1]

(Evaluation of roasted and dried) As can be clearly seen from the numerical values shown in Table 1, the transparency of the broth extracted from the roasted and dried by the roasting treatment was the same as that of the unboiled and dried broth. It was recognized that the extracted broth was significantly higher than the transparency. It is also recognized that the crude lipid content was reduced. In this way, it can be recognized that the roasting treatment for the dried and dried seasonings, especially the dried and dried seasonings, has a remarkable effect of improving the quality of the broth extracted from the dried seasonings.

(Mechanism of the roasting process improving the transparency of the extraction stock) The mechanism of the roasting process improving the transparency of the broth extraction stock is uncertain, but there are some undetermined portions. In view of the fact that the crude lipid content is decreasing and that the degree of transparency improvement by the roasting treatment is remarkable compared to the decrease in the crude lipid content by the roasting treatment, a part of the lipids present in However, the higher fatty acid and the higher fatty acid in the dried fish body are polymerized and passivated and immobilized by the roasting treatment, so that the transfer of lipids into the extracted broth is suppressed. As a result, a part of the lipid that migrates into the soup is hydrolyzed to become small molecules due to hydrolysis, and as a result, the concentration of lipid particles and fat globules that cause turbidity decreases, and the concentration of saponified lipid also decreases. It is thought to decrease . It is confirmed by a taste evaluation test that the roasting treatment improves both the taste and the flavor of the dried and dried extract.

(Roasting Apparatus Used) The continuous far-infrared irradiation roasting apparatus used for the roasting of the boiled-off in this embodiment irradiates far-infrared rays from the upper surface direction as shown in the explanatory view of FIG. This is a device for roasting dried fish bodies placed on a net conveyor that moves in space.

That is, FIG. 1 is an explanatory view for explaining a continuous far-infrared irradiation roasting apparatus used for roasting boiled-oil in this embodiment. The apparatus comprises a raw material introduction part (10), a roasting part (20), and a roasted product discharge part (30).

The raw material introduction part (10) has a raw material inlet (11),
A lift conveyor (12) with a scraper and a motor (13) for driving the lift conveyor (12) are provided.
The roasting part (20), which is the main body part, consists of the upper far infrared irradiation heater (21a), the middle far infrared irradiation heater (21b), the lower far infrared irradiation heater (21c), the upper net conveyor (22a), and the middle The net conveyor (22b), the lower net conveyor (22c), the guide member (23a) provided near the end of the upper net conveyor, the guide member (23) provided near the end of the middle net conveyor ( 23b), roasted product outlet (24), roasting device control equipment and operation panel storage part (2
5), an exhaust duct (26a), and an exhaust duct (26b). The roasted product discharge section (30) includes a discharge conveyor (31).

Heaters for irradiating far infrared rays (21a) (21b) (21c)
Are arranged in a plurality at each stage, and their irradiation surfaces are installed facing the lower surface. Net conveyor (22a) (22
b) (22c) moves along the lower surface of the far-infrared irradiation heater (21a) (21b) (21c) of each stage corresponding to the upper surface side, that is, the space under the far-infrared irradiation surface, It is configured to allow passage. Also, the upper net conveyor (22a)
In the direction in which the top side moves away from the raw material input part (10),
The middle net conveyor (22b) has a lower net conveyor (22b) with its upper surface approaching the raw material charging section (10).
c) is installed such that its upper surface side can move in a direction away from the raw material charging portion (10). Unloading conveyor (31)
Is installed such that its upper surface is always movable in a direction away from the roasting part (20).

The dried fish body, which is a roasted raw material introduced from the raw material input port (11), is transported to the highest position by a lift conveyor (12) with a scraper driven by a motor (13). As the scraper surface of the lift conveyor (12) rolls and moves downward at that position, the dried fish body moves to the upper surface of the upper net conveyor (22a), and moves to the upper stage according to the movement of the net conveyor (22a). The device receives far-infrared radiation from the installed far-infrared radiation heater (21). As the upper surface of the net conveyor (22a) moves to the end of the net conveyor (22a), the boiled fish body moves downward and further in the opposite direction. 23a), moves to the upper surface of the middle-stage net conveyor (22b), and receives the far-infrared irradiation from the far-infrared irradiation heater (21b) installed in the middle stage according to the movement of the net conveyor (22b). .
The boiled fish body that has moved to the end of the middle-stage net conveyor (22b) has a guide member (23b ), Moves to the upper surface of the lower net conveyor (22c), and according to the movement of the net conveyor (22c), the far-infrared irradiation heater installed at the lower stage
(21c) Irradiation of far infrared rays. The dried fish body that has moved to the end of the lower net conveyor (22c) passes through the roasted product outlet (24) as the upper surface of the net conveyor (22c) bends and moves downward and further in the opposite direction. It is discharged from the roasting part (20), moves to the roasted product discharge part (30), moves on the discharge conveyor (31), and is completed as a roasted product.

In the embodiment described above, the case where the seasoning solution treatment and the roasting treatment after the ripening and drying are performed as a series of steps is described. Needless to say, the dried product may be transferred to a processing plant in another place and subjected to a seasoning liquid treatment and a roasting treatment.

[0060]

As described above, the method for producing dried fish according to the present invention is characterized in that the raw fish is dried after being boiled in the seasoning solution or after the seasoning solution has been sprayed. By further adding roasting treatment, there is an effect that a high-quality boiled dried broth that can obtain a clear and taste-excellent broth extract can be produced.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing the structure of a continuous far-infrared irradiation roasting apparatus.

[Explanation of symbols]

 10: Roasted raw material introduction part 11: Raw material input port 12: Lift conveyor with scraper 13: Motor 20: Roasted part 21a: Upper far infrared irradiation heater 21b: Middle far infrared irradiation heater 21c: Lower far infrared irradiation heater 22a: Net conveyor at the upper stage 22b: Net conveyor at the middle stage 22c: Net conveyor at the lower stage 23a: Guide member 23b: Guide member 24: Outlet for roasted product 25: Storage unit for roasting device control equipment and operation panel 26a: Exhaust duct 26b: Exhaust duct 30: Roasted product take-out part 31: Take-out conveyor

Claims (9)

[Claims] 1. A method for producing boiled fish, wherein the raw fish is boiled and then dried in a seasoning liquid. 2. A method for producing boiled fish, wherein a seasoning solution is sprayed on the boiled raw fish and then dried. 3. A method for producing boiled fish, wherein the boiled raw fish is immersed in a seasoning liquid and then dried. 4. The method for producing boiled fish according to claim 1, wherein the seasoning liquid is an extract of kelp, an amino acid liquid or an extract of fish and shellfish. 5. The method according to claim 2, wherein the seasoning liquid is an extract of kelp, an amino acid liquid or an extract of fish and shellfish. 6. The method according to claim 3, wherein the seasoning liquid is an extract of kelp, an amino acid liquid, or an extract of fish and shellfish. 7. The raw fish is boiled and seasoned in the seasoning liquid and dried.
A method for producing boiled fish, further comprising performing roasting treatment by irradiation with far infrared rays. 8. A method for producing boiled fish, which comprises spraying a seasoning liquid onto the boiled raw fish, drying the seasoned fish, and further performing roasting treatment by irradiation with far-infrared rays. 9. A method for producing boiled fish, comprising immersing a boiled raw fish in a seasoning liquid, drying it, and further performing a roasting treatment by irradiation with far-infrared rays.