JPS621704B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to sealed mackerel chazuke foods such as canned, bottled, and bagged foods, and a method for producing the same. Recently, sealed food products made by seasoning salmon, cod roe, sea bream, or bonito meat and packaging them in bottles are known as ``Salmon Chazuke no Tomo'', ``Tarako Chazuke No Tomo'', ``Tai Chazuke No Tomo'', and ``Katsuo Chazuke No Tomo'', respectively. It is offered to the market as "Friend". Among these ``chazuke friends,'' salmon chazuke friends are the most popular and in high demand, but salmon is expensive and has limited resources, making it impossible to hope for a cheap, large-scale supply. Therefore, it may be possible to use mackerel as a raw material for chazuke, which has a flavor and texture similar to salmon, is inexpensive, and has abundant resources. The problem with making mackerel into a sealed food as a companion to chazuke is that mackerel, unlike salmon, has a strong fishy odor, and as such, it is not possible to obtain a flavor suitable as a companion to chazuke. In addition, mackerel has a high content of fat and water, so if you use the normal flake canning method, too much fat and water will accumulate at the bottom of the container, resulting in a boiled or oil-like flavor, making it difficult to create the flavor that makes a good companion for chazuke. In addition, there is a drawback that when sealed and sterilized, the fat oxidizes and the odor becomes bad. Therefore, it is necessary to sufficiently remove fat and moisture from the raw meat before sealing and sterilizing it, but if too much fat and moisture are removed, the meat will become dry and resemble vegetable protein, and the flavor will deteriorate. Also, if the water content is too low, heat conduction will be poor during heat sterilization and a long heating time will be required, resulting in an increase in decomposition products of fish meat such as amines and sulfurized water, resulting in a bad odor. The present invention solves the above-mentioned problems in producing sealed mackerel chazuke friends, and provides a sealed food that does not have a fish odor and has a flavor and texture suitable as a chazuke friend, and a method for producing the same. The purpose is to As a result of intensive research, the present inventors have discovered that mackerel head, tail,
After removing the internal organs, perform the first steaming, and after cooling, perform the second steaming on the meat from which skin, bones, and blood meat have been removed.
%, salad oil 3% to 7%, brewed seasoning liquid 3% to 9%
The desired sealed food product was successfully obtained by vacuum-sealing the mixed meat and sterilizing it by hot water rotation. Here, prior to explaining the examples, a general explanation of the sealed food according to the present invention will be given. In the following description, "sealed food" refers to food that is housed in a sealed container such as canned, bottled, or bagged food. Moreover, all percentages shown in this specification mean % by weight. As raw mackerel for use in the present sealed food, frozen mackerel is suitable, but sesame mackerel may also be used, and both fresh and frozen fish can be used. The head, tail, and internal organs of raw mackerel are removed, washed, and then placed in a couture container at 95℃ for dehydration and oil removal.
Steam at 105℃ for 30 to 50 minutes. After cooling, skin, bones,
Blood is removed from the meat and the meat is heated to 95°C.
Steam again at 105℃ for 20 to 40 minutes. The meat obtained by dehydrating and deoiling by steaming twice has moderate moisture and fat content, and has the optimum quality as a companion for chazuke. The quality obtained by the two-time steaming method described above is compared with the quality obtained by other fat removal methods such as single steaming and deoiling with alcohol or hexane, as shown in Table 1 below. It can be seen that the double steaming method according to the invention is superior.

[Table] Next, in order to eliminate the fishy odor that remains in the meat that has been dehydrated and deoiled using the above method, and to give it an appropriate flavor as a companion for chazuke, 3% sesame oil was added (by weight to the meat).
~7%, salad oil 3%~7%, brewed seasoning liquid 3%~
Add 9% and mix. There is a delicate relationship between the amount of sesame oil and salad oil added and the flavor; if the amount of sesame oil and salad oil is less than 3% each, there will be a strong fishy odor, and if it exceeds 7%, the oil smell will be too strong. be. Table 2 shows the results of an experiment regarding the relationship between the amount of sesame oil added and flavor.

[Table] As the brewing seasoning liquid, the one disclosed in Japanese Patent Publication No. 57-31412 and commercially available under the trademark "Yushin" is suitable. If the amount of brewed seasoning liquid added is less than 3%, there will be a strong fishy odor, and if it is more than 10%, an alcoholic odor will be produced. Table 3 shows the results of an experiment regarding the relationship between the amount of brewed seasoning liquid added and flavor.

[Table] Each of the above additives is essential for the composition of the sealed food according to the present invention, but it is even better if appropriate amounts of salt, chemical seasonings, paprika oil, etc. are added in addition to the above additives. You can get products with different flavors and colors. In particular, adding about 1% of paprika oil to the total amount of sesame oil and salad oil has a significant effect on improving the color of the product. Fill the mixed meat obtained by adding and mixing each of the above additives into a sealed container, vacuum seal it, and heat to 116°C.
Sterilize and cool with hot water rotation at ℃~125℃, rotation speed 5PM~30RPM, heating time 25~50 minutes. The relationship between sterilization method and product quality is shown in Table 4. In the case of a No. 2 can of tuna, static sterilization requires 60 minutes of heating time at 120℃, while hot water rotary sterilization requires 32 minutes of heating time.
As a result, the production of protein decomposition products due to heating such as amines and hydrogen sulfide can be minimized, and products with excellent flavor and color can be obtained without browning. .

[Table] Examples of the present invention will be described below. In each example, the percentage of the amount of paprika oil added is based on the total amount of added amounts of sesame oil and salad oil, and the percentages of other additives are based on the amount of mackerel meat. Example 1 After thawing frozen mackerel and removing the head, tail, and internal organs, it was steamed at 103°C for 40 minutes. After cooling, peel,
Remove bones and blood. Heat the meat section to 100℃ again for 30 minutes.
Steam for a minute to dehydrate and remove oil. Next, mix 5% sesame oil, 5% salad oil, 2.5% salt, 5% Yushin, 0.6% Ajinomoto, 0.2% Inoichiban, and 1% paprika oil (dissolved in salad oil) to the meat. Pack 190g of the mixed meat into a No. 2 tuna can, vacuum seal, heat sterilize at 120℃ and 20RPM for 32 minutes, and cool. The flesh is firm and has a bright orange color with a hint of yellow, and the product is delicious and has no fishy odor, and contains just the right amount of fat and moisture. Example 2 100g of the mixed meat obtained in Example 1 was placed in a No. 3 can.
After packing and vacuum sealing, heat sterilize at 120℃ and 20RPM for 25 minutes and cool. Example 3 Meat obtained in Example 1 with 7% sesame oil and salt
Added 1.5%, Yushin 5%, and Ajinomoto 0.6%, and after mixing, packed 190g into a No. 2 tuna can and vacuum-sealed it at 120℃.
Heat sterilize for 32 minutes at 20 RPM and cool. (Do not add paprika oil). The flavor of the product was as good as that of the other examples, but the color was slightly darker and the appearance was slightly inferior. Example 4 The meat obtained in Example 1 was mixed with 5% sesame oil, 5% salad oil, 2% salt, 5% Yushin, and 0.6% Ajinomoto.
%, Inoichiban 0.2%, and paprika oil 1% (used by dissolving it in salad oil). Put 190g of mixed meat into a No. 2 tuna can, sterilize by heating at 120℃ and 20RPM for 32 minutes, and cool. As described above, according to the present invention, by mixing twice-steamed mackerel meat with sesame oil, salad oil, and brewed seasoning liquid in a specific range of contents,
It is possible to obtain a hermetically sealed mackerel chazuke tomo food that does not have a fish odor and has a flavor and texture suitable as a chazuke tomo. In addition, in order to obtain the above-mentioned sealed food, hot water rotary heat sterilization is performed at a specific heating temperature, rotation speed, and heating time to minimize the production of protein decomposition products and prevent the occurrence of fishy odor and browning. It is possible to obtain products with excellent flavor and color.

Claims (1)

[Claims] 1. Sesame oil 3% to twice-steamed mackerel meat
7%, salad oil 3% to 7%, brewed seasoning liquid 3% to 9
Tomo-sealed food of mackerel chazuke made by mixing %. 2 After removing the head, tail, and internal organs of the mackerel, heat from 95℃ to 105℃.
Steam for 30 to 50 minutes at ℃, and after cooling, remove the skin, bones, and blood meat to make meat, and boil this meat at 95℃ to 105℃.
After steaming again for 20 to 40 minutes, the meat is mixed with 3% to 7% sesame oil, 3% to 7% salad oil, and 3% to 9% brewed seasoning liquid, and then this mixed meat is vacuum sealed and heated to a temperature 116℃~125℃, rotation speed 5RPM~
A method for producing a friend-sealed mackerel chazuke food characterized by hot water rotary sterilization at 30 RPM for a heating time of 25 to 50 minutes.