JPS6045900B2 - Method for manufacturing high-catch canned fish in sauce - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing canned fish in sauce, which is a popular fish.

So-called popular fish such as sardines, mackerel, and saury are valuable sources of protein worldwide, but the proportion of their use for fresh food or as raw materials for processing is not very high.For example, in Japan, Regarding sardines, as shown in Table 1, about 3 out of the annual catch of over 200 tons
It is only 2-33%.

Table 1 77) Sardine catch (1) Stars and their usage distribution: 1,000 tons Traditionally produced high-catch popular fish For example, canned sardines include boiled, tomato sauce, miso-boiled, and Yamato. It can be boiled or pickled in oil.

Boiled canned sardines are made by steaming and dehydrating sardines and then adding 4% salt water. Canned sardines in tomato sauce are made by steaming and dehydrating sardines and then adding tomato sauce of 1 x 12° or more Br (tomato puree 10 salts + monosodium glutamate). ) is added. Miso-boiled, Yamato-ni and canned sardines in oil are similarly made by steaming and dehydrating sardines and then adding miso, soy sauce, sugar and salad oil, respectively. Of these, most of the tomato sauce pickles are from Africa.
It is exported to Southeast Asia and the Middle East, while other canned goods are mainly consumed domestically. However, the above tomatoes, miso,
Soy sauce and the like are used for seasoning 5, and are not very useful for removing fishy smells. Therefore, these canned foods have the disadvantage that many consumers do not necessarily like them. In order to eliminate such drawbacks in conventional canning, the present inventor has proposed that spices, salt, carboxymethyl cellulose and water should be uniformly mixed at a temperature where the flavor of the spices will not volatilize and the carboxymethyl cellulose will become viscous. We have found it necessary to use sources obtained by.

Thus, the present invention is characterized in that the edible parts of the highly caught fish are filled into cans, steamed and dehydrated, the above sauce is added, the cans are vacuum sealed, and the cans are heat sterilized. Provided is a method for producing canned fish in sauce, which is a highly caught fish.

Curry-cooked canned foods are conventionally known as similar to the sauce-cooked canned foods of the present invention.

Conventional canned curry can be prepared using, for example, commercially available curry powder 40y1 salt 80f1 wheat flour 1 having the composition shown in Table 2.
20y1 sodium glutamate 5q and water 1000y
The curry sauce obtained by mixing and heating to 100℃ is boiled for 30 to 4 minutes at 95 to 98℃, and then added in a predetermined amount to a can filled with dehydrated sardines, and then sealed as is. has been done. However, during long-term storage, the flour starch ages, loses its viscosity, water separates, and the curry powder precipitates.
Moreover, the flavor of the curry deteriorates. In contrast to the various conventional products described above, in the present invention, as described above, spices, salt, carboxymethyl cellulose, and water are uniformly mixed at a temperature where the flavor of the spices does not volatilize and the carboxymethyl cellulose becomes viscous. Since the sauce obtained by mixing is used, in other words, the sauce is not heated to a high temperature before vacuum sealing, and is heated and sterilized after vacuum sealing (after sealing). Since the sauce is heated at a high temperature, volatilization of the sauce flavor due to high temperature heating can be completely prevented, and therefore the fishy odor caused by the sauce flavor can be highly effectively removed.

Furthermore, the sauce of the present invention contains carboxymethyl cellulose and functions as a viscous protective gel, which effectively prevents separation of spices from water, such as the precipitation of curry powder in canned curry dishes. In addition, it also has the effect of suppressing flavor volatilization. The composition ratio of the sauce in the present invention is usually 10 to 1 part by weight of spices, 2 to 25 parts by weight of salt, and 0.8 to 1 part by weight of carboxymethyl cellulose per 10 parts by weight of water. Although it is a weighing part, it is possible to change it appropriately as desired.

Importantly, when preparing the sauce, these ingredients are mixed at the lowest possible temperature at which the flavor of the spices does not volatilize and the carboxymethylcellulose becomes viscous.
The goal is to mix it evenly. Usually, the mixing is carried out using a homogenizer at a temperature below 50°C, preferably below 40°C. Other operating conditions in the method of the present invention can be appropriately adopted according to the usual manufacturing method of canned fish.

For example, steaming is carried out at 95 to 98 degrees Celsius for 6 minutes, vacuum seaming is carried out using a vacuum seamer in a chamber vacuum of 507 GHf, and heat sterilization is carried out at 110 to 120 degrees Celsius for 80 to 100 minutes. It will be held in The canned food of the present invention has a good flavor by eliminating the fishy odor characteristic of commonly caught fish, and is suitable for people who dislike these fish and the tastes of children, so it is a popular source of animal protein for many people. It can be used as

Furthermore, since canned food can be stored for a long period of time, it can be supplied at low cost all over the world and can greatly contribute to the nutrition of people living in areas lacking animal protein. Next, the present invention will be specifically explained using reference examples and examples.

Reference Example 1 10kg of a spice composition consisting of n types of ingredients shown in Table 3 below, 23kg of salt, 800y of carboxymethyl cellulose, and 100k9 of water were left at 40°C for 5 minutes, and then uniformly mixed with a homogenizer at the same temperature. Thus, the sauce of the present invention was produced.

Reference Example 2 A sauce for comparison was produced in the same manner as in Reference Example 1 above, except that the temperature was changed to 55°C (the temperature at which the flavor of the spice evaporates).

Example 1 Cut off the head and tail of the shad, completely remove the internal organs, and cut into 8 cm pieces.
Cut into lengths and pack into small size 1 cans of 160~165y.
The powder was steamed at 95°C to 60°C and dehydrated.

Next, 40g of the sauce of Reference Example 1 or Reference Example 2 was added, and the chamber vacuum 50C7 was heated using a vacuum seamer.
7! After the mixture was sealed and heated to 112.7° C. using a static retort, the mixture was cooled. Table 4 shows the opening results of the canned products obtained, and Table 5 shows the results of the panel test.
Each is shown in the table. Example 2 Cut off the head and tail of a sardine, completely remove the internal organs, and 7.
The fruit was cut into 5CT1 pieces, packed in a No. 7 can at 220 to 230 f, steamed at 95 to 98°C for 6 minutes, and dehydrated.

Next, add 70q of the sauce of Reference Example 1 or Reference Example 2, and apply a chamber vacuum of 50c using a vacuum seamer.
mH', and after sealing, use a static retort to 11
Nine powders were heat sterilized at 3°C and cooled. Table 6 shows the opening results of the canned goods obtained, and Table 7 shows the results of the panel test.
Each is shown below. As shown in Table 8, the canned sardine sauce boiled using the sauce of Reference Example 1 (example of the present invention) contains essential amino acids such as lysine, threonine, valine, methionine, isoleucine, leucine, and phenylalanine.

It also contains a lot of taurine, which has the effect of lowering blood cholesterol, so this canned sardine sauce can be said to be a nutritionally beneficial food. Example 3 Cut the head and tail of a Pacific saury, completely remove the internal organs, and
! Cut into RL and pack into a No. 6 can with 200 to 205 dabs, 95
Six grains were steamed at ~98°C and dehydrated.

Next, add 50y of the sauce of Reference Example 1 or Reference Example 2, and vacuum the chamber to 50cm using a vacuum seamer.
Hy, sealed, heat sterilized at 113°C for 8 minutes, and cooled. Table 9 shows the opening results of the canned products obtained, and the results of the panel test are shown in the first cough.

Claims (1)

[Claims] 1. Fill a can with the edible part of a highly caught fish, steam it, dehydrate it, and then add spices, salt, carboxymethylcellulose, and water uniformly at a temperature where the flavor of the spices does not volatilize and the carboxymethylcellulose becomes viscous. Add the sauce obtained by mixing;
A method for producing canned fish in sauce, which is popular for high catch, and is characterized by vacuum sealing and heat sterilization.