JPS5853891B2 - How to make knots - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing flakes of surface fish such as bonito, soda bonito, tuna and mackerel, and more particularly to a method for producing flakes suitable as a raw material for flavor seasonings.

Joints are excellent seasoning foods with aroma and preservability.
Conventional manufacturing methods require complicated labor and time.

In other words, in the conventional method, the raw fish is shaped into jubako or bonsai, then boiled and cooled to remove dirt from the outside, roasted and left to dry 7 to 8 times, and for large, high-quality fish, this process is repeated more than 10 times. It came as a storm.

In this method, the surface area of the fish meat is extremely small compared to its volume, so it takes a long time to dry the fish and equilibrate the moisture by leaving it to stand. It is difficult to use effectively.

On the other hand, arabushi 1) has a large number of viable bacteria and requires heat sterilization before or after powdering to be used as a flavor seasoning, resulting in a loss of flavor; 11) it is manufactured through a complicated process; Because the manufacturing method is highly dependent on the shape of the raw materials, it has disadvantages such as individual differences in coarse knots and differences in quality between the inside and outside, the moisture content of 111th knots is small, and grinding is time-consuming.

In order to solve these drawbacks, it is possible to cut the raw fish into pieces at the raw material stage, but by cutting it into small pieces, for example, 5 cm or more thick, the number of steps and time can be shortened, and it can be used as a raw material for flavor seasonings. Although it is effective to some extent in reducing the burden of the crushing process for use, it does not necessarily give satisfactory results, and the internal and external homogeneity of the resulting product is not sufficient.

The inventors of the present invention were fully aware of the problems of the conventional methods and solutions that can be easily conceived as described above, and as a result of further research, we found that after boiling or steaming the fish meat part of surface fish, we finely divided it into particles with an average particle size of 5 mm or less. It has been found that these problems can be directly solved by oxidation, smoking, and drying.

As a result of further research, the inventors of the present invention found that after boiling or steaming both the flesh and bones of surface fish, they were made into fine particles, smoked,
It was discovered that by drying, fine granular knots with rich taste and flavor as a flavor seasoning and high taste can be obtained, and the present invention was completed.

Raw material fish used in the present invention include surface fish such as bonito, soda bonito, tuna, and mackerel, and bonitos are particularly suitable as raw materials for flavor seasonings.

The size of these raw fish is extremely important in conventional methods, but in this method, after boiling or steaming, the average particle size is 5.
It is not important because it reduces the size of the particles to small particles, and it can be used even for small raw fish.

In addition, in the conventional method, it was difficult to produce high-quality knots using raw fish with a high oil and fat content, but in this method, the particles are made fine after heating by steaming, etc. Afterwards, if necessary, the oil and fat content can be easily removed by solid-liquid separation, and such raw material fish can also be fully used.

In the conventional method, only the fish meat part is used from these raw fish, but in the present invention, the bone part is also used.

By using bone together, it has become possible to utilize the extract contained in the bone or in the blood and meat part surrounded by the bone.

The raw fish is heated by boiling or steaming at about 70 to 110°C after removing the internal organs and, if necessary, the head.

The heating time varies depending on the temperature and the size of the raw meat pieces, but it takes about 5 to 50 minutes.
It may take about 120 minutes.

Effective use of fish meat that has broken down during the heating process has been one of the problems to be solved with conventional methods, but in this method, it can be sent to the next process as is, which is extremely suitable in terms of yield.

If the head was not removed before heating, remove it at this point.

The bone-containing heated fish meat thus obtained is then pulverized.

Although there is no need to specifically limit the degree of fineness, it is generally necessary to process the particles so that the average particle size is 10 mm or less, preferably 5 mm or less.

Such processing can be easily carried out using a food cutter, mixer, or the like.

If it is difficult to uniformly pulverize the fish meat portion and the bone portion, the bone portion may be separated and crushed in advance, then returned to the fish meat portion, and the whole portion may be processed using a food cutter, mixer, etc.

The separated bones are crushed using a crusher commonly used for crushing fish pieces, bones, etc., such as a hammer mill or a single roll crusher.

If the water content of the bone part is too high and the grinding efficiency is poor, the efficiency can be increased by drying the bone part beforehand and then grinding it.

Since the particles are refined before the smoking process, it does not take a long time for the smoke components to penetrate into the fish meat during the smoking process, and drying can be completed in a short time.

Furthermore, since the fish meat is finely granular, the distribution of smoked ingredients is more uniform, making it possible to produce high-quality joints.

The finely granulated fish meat and bones are then smoked to develop a katsuobushi flavor.

Although it is possible to use the drying chamber (Muro) used for normal bonito flakes production as the equipment for smoking, it is also possible to use a fluidized bed smoker that combines a fluidized bed dryer with a smoke generator for smoking. The use of a smoke device is industrially advantageous because smoking and drying can be completed in a short time.

This smoking treatment is performed at 408C to 100C, preferably from 70C to 100C.
Performed at 95°C.

The time required varies depending on the smoking processing equipment, the type of raw fish, the moisture content, the temperature and humidity of the processing, etc., but it is dramatically shorter than conventional methods, and usually takes less than 10 minutes.

Complete in minutes to 5 hours.

It is then dried to a moisture content of 20% or less.

The drying temperature is 60 to 130°C, preferably 70 to 110°C in order to obtain a high quality product.

As a drying method, any known method such as constant temperature drying or ventilation drying can be used, but ventilation drying is suitable for improving quality and shortening the drying time.

The drying time varies depending on the drying method, temperature, and moisture content of the target product, but since fine particles are dried, it can be much shorter than conventional methods, and can usually be completed in 10 minutes to 5 hours.

In particular, ventilation drying using a fluidized bed method can be completed in 10 to 30 minutes, which is particularly advantageous industrially.

When using the above-mentioned fluidized bed smoking device, it is of course possible to achieve the purpose of smoking and drying in a short time and easily by simply stopping the smoking device and continuing drying after smoking. It is.

The quality of the product obtained by this method is not inferior to that of conventional products, and is rather superior as a raw material for flavor seasonings, as the product quality is uniform and not only favorable in terms of flavor, but also easy to sterilize and grind.

Furthermore, in the conventional method, it was difficult to effectively utilize the extract that flows out when raw fish is boiled and aged or steamed, but in this method, fish meat and bones are boiled and aged or steamed. Since the product is granulated on the rear side, if the broth is concentrated and then added to the granulated product, the extract component can easily penetrate and the product can be advantageously enhanced in flavor.

In this case, the degree of concentration of the extract component is preferably 30% to 70% in terms of solid content, and may be carried out by a normal concentration method such as vacuum concentration or freeze concentration.

Almost the same effect can be achieved whether the concentrated extract is added before or after the smoking process. A product that is slightly clothy may be obtained.

Moreover, it is also possible to mix and add various fragrances.

There are no particular restrictions on the method of addition, and methods such as dipping or spraying may be applied.

Furthermore, even when raw fish with high oil and fat content is used, heat-treated fish meat and bones can be crushed into fine grains, compressed, or the broth produced during heat treatment can be added to the fish meat and bones. By pulverizing the particles and centrifuging them, it is possible to separate the extract containing a large amount of oil. From this extract, the fat valve is removed by a standard method such as static separation and centrifugation, and only the extract is finely separated. By adding it to granules, it is possible to create a product with a low oil and fat content and rich flavor.

As is clear from the above explanation, the present invention has also made it possible to utilize bones.

In addition to improving the yield of Aokari products, the extract components contained in the bones or the blood and meat part surrounded by the bones make it possible to further enrich the taste and richness of the product. .

In addition, the present invention greatly simplifies and shortens the process and time of the conventional knot production method, and does not require complicated process control.
The present invention provides a method for producing knotweed that is comparable in quality to conventional products, and is particularly superior to conventional products as a raw material for flavor seasonings.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to these Examples.

Example 1 A pomfret fish with its internal organs removed was boiled in boiling water for about 1 hour, cooled, and then taken out, and the head was removed while leaving the bones in the fish meat.

This bone-containing fish meat was processed with a food cutter for about 1 minute to reduce it to an average particle size of 3 mm.

Next, the mixture was smoked at 95°C for 10 minutes, and then dried using a fluidized dryer with hot air at 95°C until the moisture content reached 13%, thereby obtaining fine granular nodules containing bones.

Salt, sodium glutamate, a nucleic acid seasoning, and granulated sugar were added to the finely granulated knots and pulverized, followed by granulation and drying to produce a bonito-flavored seasoning.

On the other hand, as a separate control, fish meat from which the bone and head were removed after boiling was treated in the same manner to produce fine granular joints that did not contain bones, and this was used to produce a bonito-flavored seasoning.

A sensory test was conducted by a panel of 21 experts on the above-mentioned art style law, and as shown in the table below, flavor seasonings using fine-grained knots containing bones were found to be rich in body taste and flavor, and were significantly preferred. It was confirmed.

Example 2 After removing the head and internal organs and steaming the meat in a steam cooker for 2 hours, the meat still containing bones was removed from the oil that floated on the surface from the broth produced during steaming, and then steamed under reduced pressure. A liquid concentrated to a water content of 66% was added to the mixture, and the mixture was treated with a food cutter for 1 minute to make particles with an average particle diameter of 3 mm.

Next, smoke treatment and drying were performed in the same manner as in Example 1,
Fine-grained nodes containing bone were obtained.

On the other hand, fish meat from which the forepart was removed after steaming was treated in the same manner to obtain fine-grained knots containing no bones.

Bonito-flavored seasonings were prepared for both sets of granular knots in the same manner as in Example 1, and a sensory test was conducted by a panel of 19 experts, and it was confirmed that knots containing bones were significantly preferred.

Example 3 Soda bonito was treated in the same manner as in Example 2 to obtain fine granulated knots with a good flavor and low fat content.

Claims (1)

[Claims] 1. Boiling or steaming the fish flesh and bones of surface fish obtained by removing the internal organs and head of the surface fish to obtain a raw material for knotweed, pulverizing the raw material for knotweed, smoking, and drying. A method for producing knots characterized by: 2. Boiling or steaming the fish flesh and bones of the surface fish obtained by removing the internal organs and head of the surface fish to obtain the raw material for joints, separating the raw material for joints into the meat and bone parts, and crushing the bone parts. 2. The method for producing knots according to claim 1, which comprises mixing with fish meat, pulverizing, smoking, and drying.