JPS63105657A - Production of food raw material - Google Patents
Production of food raw materialInfo
- Publication number
- JPS63105657A JPS63105657A JP61251892A JP25189286A JPS63105657A JP S63105657 A JPS63105657 A JP S63105657A JP 61251892 A JP61251892 A JP 61251892A JP 25189286 A JP25189286 A JP 25189286A JP S63105657 A JPS63105657 A JP S63105657A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- yeast
- fish
- raw material
- aging
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 239000002994 raw material Substances 0.000 title abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 21
- 230000032683 aging Effects 0.000 claims abstract description 14
- 235000019512 sardine Nutrition 0.000 claims abstract description 8
- 241000269821 Scombridae Species 0.000 claims abstract description 5
- 235000020640 mackerel Nutrition 0.000 claims abstract description 5
- 241001290266 Sciaenops ocellatus Species 0.000 claims description 14
- 241000555825 Clupeidae Species 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 210000005253 yeast cell Anatomy 0.000 claims description 7
- 241001149724 Cololabis adocetus Species 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 19
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract description 19
- 241000251468 Actinopterygii Species 0.000 abstract description 13
- 235000019688 fish Nutrition 0.000 abstract description 13
- 235000015220 hamburgers Nutrition 0.000 abstract description 5
- 235000020989 red meat Nutrition 0.000 abstract 3
- 241000233866 Fungi Species 0.000 abstract 2
- 241000624562 Cololabis saira Species 0.000 abstract 1
- 241001125046 Sardina pilchardus Species 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 210000004027 cell Anatomy 0.000 description 4
- 238000005273 aeration Methods 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 230000001877 deodorizing effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241000276498 Pollachius virens Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Abstract
Description
【発明の詳細な説明】
本発明は、赤身魚から食品素材を製造する方法に関する
ものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a food material from red fish.
更に詳細には、本発明は、赤身魚の脱臭と調熟を行い、
ハンバーグなどの原料に適した食品素材を製造する方法
に関するものである。More specifically, the present invention deodorizes and ripens red fish,
This invention relates to a method for producing food materials suitable for use as raw materials for hamburger steaks and the like.
一般に、いわし、さんま、さばなどの赤身魚は日本近海
で大量にとれる安価な魚ではあるが、特有の魚臭、いた
みの早さなどから、一般消費者、水産加工業者からは敬
遠され、獲れた魚のほとんどは、ペットフードなどの飼
料や農産物用の肥料として利用されている状態である。In general, red fish such as sardines, saury, and mackerel are inexpensive fish that can be caught in large quantities in the waters around Japan, but they are avoided by general consumers and seafood processors due to their characteristic fishy odor and how quickly they spoil. Most of the fish harvested is used as feed for pet food and fertilizer for agricultural products.
一方、水産加工で最も多く利用されているすけそうタラ
は、年々捕獲が減少傾向にあり、値段も高くなり、これ
を原料とする練り製品等は値上げを繰り返えさざるを得
なくなっている。On the other hand, pollock cod, which is most commonly used in seafood processing, is being caught less and less each year, and its price is rising, forcing the price of pastry products made from it to rise repeatedly.
本発明者らは、赤身魚を脱臭し、肉質の改善を行って、
すぐれた食品素材とするために鋭意研究したところ、赤
身魚の肉身と酵母湿菌体を１〜５％ｗ／ｗ添加、混合し
、−５〜０℃で３〜ｌＯ日間熟成させることによって、
脱臭と肉質の改善を行うことに成功したものである。The present inventors deodorized red fish and improved the meat quality,
After intensive research to create an excellent food material, we found that by adding 1-5% w/w of red fish meat and wet yeast cells, mixing them, and aging them at -5 to 0°C for 3 to 10 days.
This product succeeded in deodorizing and improving meat quality.
本発明は、いわし、さんま、さばなどの赤身魚の肉身に
酵母湿菌体を１〜５％ｗ／ｗ添加、混合し、混合物を一
５〜０℃にて３〜１０日間熟成せしめ、必要に応じて急
速凍結することを特徴とする食品素材の製造方法である
。The present invention involves adding and mixing 1 to 5% w/w of wet yeast cells to the meat of red fish such as sardines, saury, and mackerel, and then aging the mixture at -5 to 0°C for 3 to 10 days. This is a method for producing food materials that is characterized by rapid freezing according to the conditions.
本発明の方法によって脱臭され、肉質の改善が行なわれ
た赤身魚の肉身は、練製品の原料又は混合原料として、
更には、ハンバーグ、肉だんご、コロッケ等の原料とし
て使用することができるものである。The meat of red fish that has been deodorized and improved in meat quality by the method of the present invention can be used as a raw material or mixed raw material for paste products.
Furthermore, it can be used as a raw material for hamburgers, meatballs, croquettes, etc.
従来、魚肉に酵母を添加して、酵母のもつ旨味と魚臭の
マスク効果を与える方法は知られている。Conventionally, a method is known in which yeast is added to fish meat to impart the flavor of yeast and the masking effect of fish odor.
しかしながら、酵母湿菌体を１〜５％ｗ／ｗ添加、混合
し、−５〜０℃で長期間熟成することは知られていない
。However, it is not known that 1 to 5% w/w of wet yeast cells are added, mixed, and aged at -5 to 0°C for a long period of time.
本発明においては、酵母湿菌体を１〜５％ｗ／ｗ添加、
混合した後−５〜Ｏ℃で３〜１０日間熟成させることに
よって、赤身魚の魚臭をほとんど完全に除去することが
でき、また、肉質を改善し、風味良好な魚肉にすること
ができたものである。In the present invention, yeast wet cells are added at 1 to 5% w/w,
After mixing, by aging at -5 to 0°C for 3 to 10 days, the fish odor of red fish can be almost completely removed, and the meat quality can be improved to produce fish meat with good flavor. It is.
本発明において処理される赤身魚としては、いわし、さ
んま、さばなどがあり、特にいわしは多獲性で、安価で
あり、きわめて有用である。Examples of red fish that can be processed in the present invention include sardines, saury, and mackerel, and sardines are particularly useful because they are abundant, inexpensive, and extremely useful.
赤身魚は、大きな骨は除去し、ミンチにかけ、冷凍して
用意する。Red fish is prepared by removing large bones, mincing it, and freezing it.
また、本発明において使用する酵母としては、食品製造
に使用して有用な酵母であればいかなる酵母でもよいが
、パン酵母、例えばＩＦＯ０５５５、ＩＦＯ２０４３、
ＩＦＯ２０４４、又は、ワイン酵母、例えばＩＦＯ２２
２６、ＩＦＯ２２５２，１Ｆ０２３５０などが好ましい
。Further, as the yeast used in the present invention, any yeast may be used as long as it is useful in food production, but baker's yeast such as IFO0555, IFO2043,
IFO2044 or wine yeast such as IFO22
26, IFO2252, 1F02350, etc. are preferred.
酵母は酵母培養培地で２５〜３５℃で、１８〜２４時間
程度通気攪拌培養し、得られた培養液を遠心分離処理を
して酵母湿菌体を用意する。これは、さらに凍結乾燥な
どの処置をしても良い。Yeast is cultured in a yeast culture medium at 25 to 35° C. with aeration for about 18 to 24 hours, and the resulting culture solution is centrifuged to prepare wet yeast cells. This may be further subjected to treatment such as freeze-drying.
本発明においては、赤身魚の肉身又は解凍した肉身に酵
母湿菌体が１〜５％ｗ／ｗ、好ましくは２〜４％ν／ψ
添加され、混合される。混合はミキサーで十分に行なわ
れる。酵母湿菌体の量が１％より少いと脱臭効果が低く
、また、５％を超えると酵母の味がするようになり、好
ましくない。In the present invention, wet yeast cells are present in the red fish meat or thawed meat at a concentration of 1 to 5% w/w, preferably 2 to 4% ν/ψ.
Added and mixed. Mixing is done thoroughly using a mixer. If the amount of wet yeast cells is less than 1%, the deodorizing effect will be low, and if it exceeds 5%, it will taste like yeast, which is not preferable.
得られた混合物は一５〜Ｏ℃に温度調整した冷蔵庫に入
れ、この温度範囲で３〜１０日間熟成される。The resulting mixture is placed in a refrigerator whose temperature is adjusted to -5°C to 0°C, and aged in this temperature range for 3 to 10 days.
熟成温度が一６℃以下になると全体が凍結をはじめて酵
母の熟成作用が阻害されるようになって、好ましくない
。また、０℃を超え１℃以上になると酵母による熟成が
進みすぎて、酵母の味がしたりして、好ましくない。If the ripening temperature is lower than 16°C, the whole will begin to freeze and the ripening action of the yeast will be inhibited, which is not preferable. Furthermore, if the temperature exceeds 0°C and exceeds 1°C, the yeast will ripen too much, resulting in a yeasty taste, which is not preferable.
熟成期間は３〜１０日間であるが、温度が低ければ長く
、また温度が高ければ短く、熟成期間は熟成温度によっ
て変更される。The aging period is 3 to 10 days, but the lower the temperature, the longer the aging period, and the higher the temperature, the shorter the aging period, and the aging period is changed depending on the aging temperature.
この熟成によって、赤身魚に特有な魚臭はなくなり、ま
た、肉質がしっとりとなり、改善されたのが分る。As a result of this aging, the fishy odor characteristic of red fish disappears, and the meat quality becomes moist and improved.
熟成された肉身は、そのまま−４０℃程度で急速凍結し
て熟成作用を停止させ、保存するのがよい。It is best to quickly freeze the aged meat at around -40°C to stop the aging process and preserve it.
本発明において、酵母によって低温熟成された赤身魚の
肉身食品素材として、ハンバーグ、練製品などの原料と
して好適である。In the present invention, red fish aged at low temperature with yeast is suitable as a raw material for hamburger steaks, paste products, etc. as a meat food material.
次に本発明の実施例を示す。Next, examples of the present invention will be shown.
実施例１゜
市販のパン酵母から分離したＫＢＹ−１株をブドウ糖１
％、ポリペプトン０．５％、酵母エキス０．３％、麦芽
エキス０．３％、ｐｌ（７，０なる培地にて２７℃２４
ｈｒ通気培養し、得られた培養液を９０００ｒｐｍ Ｘ
１５分の遠心分離を行い菌体を取得する。Example 1 KBY-1 strain isolated from commercially available baker's yeast was treated with glucose 1
%, polypeptone 0.5%, yeast extract 0.3%, malt extract 0.3%, pl (27°C 24 in a 7.0 medium)
hr aeration culture, and the resulting culture solution was incubated at 9000 rpm
Centrifuge for 15 minutes to obtain bacterial cells.
一方、新鮮いわしをミンチ後、冷凍保存しておいたもの
１ｋｇを解凍後前述の菌体３０ｇを添加し、ミキサ−で
混合した。On the other hand, fresh sardines were minced, 1 kg of frozen sardines were thawed, and 30 g of the above-mentioned bacterial cells were added thereto and mixed in a mixer.
得られた混合物を一５℃、７日間の熟成、及び−３℃、
５日間の熟成を行い、すべての区分につき無添加区分と
比較し１０人のパネラ−全員が魚臭の消臭を確認した。The resulting mixture was aged at -5°C for 7 days, and then aged at -3°C.
After aging for 5 days, all 10 panelists confirmed that the fish odor was eliminated when comparing all categories with the additive-free category.
また、熟成された魚肉は、いずれも肉質がやわらかく、
調熟されていた。In addition, all aged fish meat has a soft texture.
It was well-seasoned.
さらに、これをハンバーグ状に加工しても魚臭はまった
く感じられなかった。Furthermore, even when this was processed into a hamburger steak, no fishy odor was detected at all.
実施例２゜
パン酵母ＩＦ０２０４３株をラクトース１％、ポリペプ
トン０．５％、酵母エキス０．３％、麦芽エキス０゜３
％、ｐＨ７，０の培地にて２７℃３０ｈｒ通気培養し、
得られた培養液を７５００ｒｐｍ Ｘ ２０分の遠心分
離を行い菌体を取得する。Example 2 Baker's yeast strain IF02043 was mixed with 1% lactose, 0.5% polypeptone, 0.3% yeast extract, and 0.3% malt extract.
%, aeration cultured at 27°C for 30 hours in a medium with a pH of 7.0,
The obtained culture solution is centrifuged at 7500 rpm for 20 minutes to obtain bacterial cells.
本菌３５ｇをサンマミンチ肉に添加し、混合し、＝２．
５℃４日間の熟成を行った。Add 35g of this bacteria to minced saury meat, mix, =2.
Aging was performed at 5°C for 4 days.
サンマ特有の魚臭はまったく消えていることを１０人の
パネラ−が確認した。Ten panelists confirmed that the characteristic fishy odor of saury had completely disappeared.
さらにでん粉１０％、塩２％を加えてつくった油揚げ物
にもまったく魚臭はなかった。Furthermore, fried tofu made with 10% starch and 2% salt had no fishy odor at all.
Claims (1)
湿菌体を１〜５％ｗ／ｗ添加、混合し、混合物を−５〜
０℃にて３〜１０日間熟成せしめ、必要に応じて急速凍
結することを特徴とする食品素材の製造方法。(1) Add 1 to 5% w/w of wet yeast cells to the meat of red fish such as sardines, saury, and mackerel, mix, and mix the mixture to -5 to
A method for producing a food material, which comprises aging it at 0°C for 3 to 10 days and quickly freezing it if necessary.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61251892A JPS63105657A (en) | 1986-10-24 | 1986-10-24 | Production of food raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61251892A JPS63105657A (en) | 1986-10-24 | 1986-10-24 | Production of food raw material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63105657A true JPS63105657A (en) | 1988-05-10 |
| JPH0467949B2 JPH0467949B2 (en) | 1992-10-29 |
Family
ID=17229499
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61251892A Granted JPS63105657A (en) | 1986-10-24 | 1986-10-24 | Production of food raw material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63105657A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01304839A (en) * | 1988-05-31 | 1989-12-08 | Akiyoshi Yamane | Preparation of lean fish meat pickles |
| WO2014042279A1 (en) * | 2012-09-12 | 2014-03-20 | 味の素株式会社 | Method for producing processed seafood and enzyme preparation for modifying processed seafood |
| JP2020094737A (en) * | 2018-12-12 | 2020-06-18 | 株式会社前川製作所 | Food product freezing aging method and cooling device |
-
1986
- 1986-10-24 JP JP61251892A patent/JPS63105657A/en active Granted
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01304839A (en) * | 1988-05-31 | 1989-12-08 | Akiyoshi Yamane | Preparation of lean fish meat pickles |
| WO2014042279A1 (en) * | 2012-09-12 | 2014-03-20 | 味の素株式会社 | Method for producing processed seafood and enzyme preparation for modifying processed seafood |
| JP2020094737A (en) * | 2018-12-12 | 2020-06-18 | 株式会社前川製作所 | Food product freezing aging method and cooling device |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0467949B2 (en) | 1992-10-29 |
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