JPWO2017090672A1 - Softly baked salmon fillet and method for producing the same - Google Patents

Abstract

An object is to provide a softly baked salmon product that has sufficient softness to be chewed even by a person with difficulty in chewing, retains the original appearance and shape of the material, and has no off-flavors and odors, and a method for producing the same. Under the temperature condition at the time of eating, the hardness is a hardness of 350 gf or less necessary to push a metal ball having a diameter of 15 mm into 3 mm, and the original appearance shape of the salmon fillet is maintained, and The above-mentioned problems are solved by providing a soft-baked salmon fillet free from off-flavors and off-flavors and a method for producing the same.

Description

  TECHNICAL FIELD The present invention relates to a softly baked salmon fillet and a method for producing the same, and more particularly, to the extent that it is soft enough to be chewed even by a person with reduced masticatory power, such as the elderly, and the baked salmon fillet. The present invention relates to a softly baked salmon fillet that retains its original taste and appearance, and a method for producing the same.

  In recent years, with the rapid increase in the number of elderly people, in addition to providing appropriate medical care and nursing care, maintenance and improvement of the quality of life of elderly people has been attracting attention as an important issue. Above all, daily meals are not only fun themselves, but taking various nutrients from their mouths with meals helps maintain the physical strength and immunity of the elderly, prevent cognitive decline, prevent fractures, etc. In order to consider the quality of life of the elderly, it is extremely important how to enjoy daily meals.

  However, it is also true that the masticatory and swallowing powers decrease with age, and for those with sufficient mastication and swallowing power, even for foods that do not interfere with eating, If you have difficulty in eating and if you have more chances to experience chewing or swallowing, the amount of food you eat in a day will gradually decrease, and you will lose the enjoyment of eating, resulting in malnutrition. It can be.

  In order to solve such inconveniences, foods and food materials with softness and fluidity that can be chewed and swallowed even by elderly people who have reduced masticatory power and swallowing power by applying various treatments to food ingredients and food ingredients. Various processing to food materials has been proposed. For example, in Patent Document 1, food materials such as seafood, meat, and vegetables are processed into a paste and then molded into the shape of the original food material, so that even those with difficulty in chewing or those with dysphagia can easily eat. A processed food material that can be processed into a jelly shape by mixing a gelling agent such as mannan with a pasty food material is disclosed in Patent Document 2. Proposed.

  However, these processed foods for nursing food or processed food materials are basically processed food products into a paste or jelly form, which is sufficient in terms of softness and fluidity, but its shape and color tone, etc. The appearance is far from the original food material, and it is not enough from the viewpoint of enjoying appetite through vision, lacking the actual feeling of eating the food material itself, and enjoying the meal.

  On the other hand, a technique for softening food materials while maintaining the original appearance shape has been proposed. For example, Patent Document 3 and Patent Document 4 describe a person with difficulty in chewing / swallowing that has been softened in a state that retains the shape, appearance, and the like unique to the food material by enzymatic treatment of food materials such as meat, seafood, and grains. Softened foods for food use have been disclosed, and these softened foods are soft and retain the shape, appearance, etc. specific to the food material, and thus are said to be able to sufficiently stimulate appetite through vision.

  However, according to the knowledge independently obtained by the present inventors, when the food material is seafood, especially salmon such as red salmon or silver salmon, when the fillet is softened by enzyme treatment, Often, the baked product obtained by baking may have a different taste and odor that are not found in the original salmon baked product. In terms of taste, there is a problem that it is not always satisfactory.

JP 2012-175934 A JP 2014-18129 A Japanese Patent Laid-Open No. 2015-23800 Japanese Patent Laying-Open No. 2015-159753

  The present invention was made to solve the above-mentioned problems of conventional softened foods, and has a softness that can be sufficiently chewed even by those who have difficulty chewing, and retains the original appearance and shape of the material. In addition, it is an object of the present invention to provide a softly baked salmon-sliced fillet with no off-flavors and off-flavors and a method for producing the same.

  As a result of intensive research efforts to solve the above-mentioned problems, the present inventors often feel a taste and a strange smell in a salmon baked product obtained by baking after processing salmon fillets. There is an enzyme treatment using maitake as an enzyme treatment that does not depend on a commercially available enzyme preparation under the assumption that there is a cause of using a commercially available enzyme preparation in the enzyme treatment of salmon fillet I came up with it. Maitake is a kind of moth belonging to the family Sarnococcidae, and is known to contain a plurality of proteolytic enzymes. To use maitake or its extract for enzyme treatment to soften salmon fillet There is rationality. However, as described in, for example, Japanese Patent Application Laid-Open No. 2003-250481, the proteolytic enzyme contained in maitake is powerful, and even though artificial cultivation methods have been established, maitake is a natural product or an extract thereof. In addition, it is difficult to expect a stable and constant proteolytic enzyme activity value. Therefore, it is difficult to stably use maitake or its extract for the softening treatment of burned salmon fillets that are produced in large quantities as commercial products. Whether it was possible or not was completely unknown.

  Under such circumstances, the present inventor has repeated a number of trials and errors, and as a result of adding a number of contrivances, a method for preparing a maitake extract that can stably obtain a maitake extract with relatively stable physical properties, and a softening treatment A baked product obtained by baking the salmon fillet obtained by such softening treatment by finding the optimum concentration of the maitake extract, the optimal soaking time and soaking temperature of the salmon fillet in the maitake extract The present invention has been completed by confirming that it has a softness that can be sufficiently chewed even by a person with reduced chewing ability, retains the original appearance and shape of the salmon fillet, and has no off-flavors or off-flavors. .

  That is, the present invention is a salmon fillet baked product, and under a temperature condition at the time of eating, the hardness is such that the load required to push a metal ball having a diameter of 15 mm by 3 mm is 350 gf or less, preferably The load required to push a metal ball of 15 mm in diameter by 3 mm is a hardness of 100 gf or less, the original appearance of the salmon fillet is preserved, and the softly burned salmon fillet has no off-flavors and odors By providing the above, the above-mentioned problems are solved.

  According to the knowledge of the present inventors, the hardness of 350 gf or less required for pushing a metal ball having a diameter of 15 mm into 3 mm is usually a hardness of “biting with a weak force”. It corresponds to the above softness. Further, the hardness of 100 gf or less, which is a load necessary for pushing a metal ball having a diameter of 15 mm into 3 mm, is usually a hardness that can be crushed with a tongue, and corresponds to, for example, silky tofu or softer than that. In any case, the salmon fillet softly baked product according to the present invention is extremely soft compared to the normal salmon fillet baked product that has not undergone the softening treatment, and even a person with reduced chewing ability such as the elderly It has a softness that can be chewed.

  Note that “under the temperature condition at the time of eating” means that the softly baked salmon fillet according to the present invention is normally distributed and stored in a frozen state. It means that the soft and baked product of the fillet is not in a frozen or semi-thawed state but in a state of being heated to an actual eating temperature, for example, room temperature or usually 100 ° C. or lower. That is, the above-mentioned hardness of 350 gf or less and 100 gf or less is that the temperature of the salmon fillet according to the present invention is reduced from room temperature to 100 ° C., for example, by thawing or heating. It is the hardness in a certain state, and does not mean the hardness in a frozen or semi-thawed state.

  The softly baked salmon fillet according to the present invention retains the original appearance shape of the salmon fillet, more preferably the original color tone of the salmon fillet. Above, there is no difference from the burned product of normal salmon fillets that do not undergo softening treatment. For this reason, the softly baked salmon fillet according to the present invention can sufficiently evoke the appetite of the eater when they are arranged on the table.

  Furthermore, the softly baked salmon fillet according to the present invention has no original taste or off-flavor even after being softened by immersing it in the maitake extract, and has the original taste of salmon fillet. The absence of off-flavors and off-flavors can be easily confirmed by a sensory test using a paneler. In particular, regarding off-flavors, for example, a taste recognition device using an artificial lipid membrane type taste sensor (Inc. It can be quantitatively confirmed as a relative value with respect to a control product using an intelligent sensor technology taste recognition device “TS-5000Z”).

  Incidentally, in a preferred example, the softly baked salmon fillet according to the present invention is a normal salmon whose bitter taste is measured by a taste recognition device using an artificial lipid membrane type taste sensor. As a relative value when the bitter miscibility value of the baked product of the fillet is set to the reference value = 0, it is less than ± 2, and in a more preferred example, it is less than ± 1. In addition, when the relative value of the taste measured by the taste recognition device is +2 or more or -2 or less, it is said that many people feel a difference in taste compared to the control product, A relative value of less than ± 2 means that there is no difference in bitter taste compared to the control product. The bitter taste that is measured by the taste recognition device generally corresponds to an unpleasant bitter taste, and is considered to be a taste that is recognized as a nasty taste, and the relative value of the bitter taste is less than ± 2, more preferably ±. The fact that it is less than 1 means that the softly baked salmon fillet according to the present invention has no difference in bitter taste compared to the normal salmon fillet that is the control product, and has no taste. I mean.

  The salmon fillet targeted by the present invention may be either with or without skin, but it is preferably a skinned cut from the viewpoint of the quality of the salmon fillet. If the salmon fillet is a salmon skinned fillet, the softly fired salmon fillet according to the present invention retains the original skin shape of the salmon fillet in addition to the original appearance of the salmon fillet. Yes. By the way, the skin means the state of the skin, and the salmon fillet's original skin is retained when it is observed with the naked eye, the skin does not peel or collapse due to the softening treatment, and the skin is softened. This means that there is substantially no difference from a burned product of a normal salmon skin fillet that has been baked without treatment. Further, the salmon fillet targeted by the present invention is supposed to be eaten by a person with reduced masticatory power, and is preferably a bone-cut cut with bone removed.

  In addition, the softly baked salmon fillet according to the present invention is not particularly limited in its baking method and cooking method. Typical baked products include salt-baked salmon fillet, miso-baked, teriyaki, or yuyaki, but the soft-baked salmon fillet according to the present invention is not limited to these. Examples of salmon as used herein include red salmon, silver salmon, white salmon, king salmon, and pink salmon.

The present invention also provides a punching process in which a needle is inserted into a salmon fillet and 5 to 7 holes are made per 1 cm ^{2 of} the fillet surface, and the fillet having undergone the punching process is squeezed into a cut product of raw maitake. Softness of salmon fillet including a dipping step of immersing the soup in a softened soaking solution diluted with water to 7 to 30% by mass at 6 to 22 ° C. for 4 to 24 hours, and a step of baking the fillet after the dipping step The above-described problems are solved by providing a method for manufacturing a baked product.

  According to the above manufacturing method, under the temperature conditions at the time of eating, the hardness is a hardness of 350 gf or less required for pushing a metal ball having a diameter of 15 mm into 3 mm, and the original appearance shape of the salmon fillet is maintained. In addition, the salmon fillet soft and baked product of the present invention having no off-flavor and off-flavor can be stably produced.

Moreover, in the manufacturing method of this invention, in the suitable example, the number of the holes drilled in the said perforation process is five per 1 cm < ² > of a fillet surface, and the said immersion process is a squeezed juice of raw maitake Is immersed in a softening immersion liquid diluted with water to 7 to 30% by mass at 22 ° C. for 20 to 24 hours. When the production method of the present invention includes such a dipping step, it is possible to produce a soft fired product of soft salmon fillets, and a metal ball having a diameter of 15 mm under a temperature condition at the time of eating. The load required to push 3 mm into the bowl is 100 gf or less in hardness, and the salmon fillet's original appearance shape is maintained, and the salmon fillet of the present invention is soft and baked without any odor or odor. can do.

  In a preferred embodiment, the maitake juice is a juice obtained by squeezing a cut product obtained by cutting raw maitake into 1 mm square or less. Since raw maitake contains moisture, it can be obtained by squeezing and squeezing it to an appropriate size to obtain a juice of cut maitake, which can be used as an immersion liquid for softening treatment. Can be used. The size of the maitake cut product that obtains the juice by pressing is not particularly limited to 1 mm square or less, but from a cut product cut to 1 mm square or less, for example, from a cut product chopped to about 3 mm square It is preferable because a relatively large amount of juice can be stably obtained. Incidentally, a cut product of 1 mm square or less of maitake can be easily obtained by using, for example, a commercially available electric cutting machine such as a silent cutter.

  The salmon fillet softly baked product of the present invention is not only soft enough to chew with a weak force, preferably crushed with the tongue, but also the original appearance of the salmon fillet including skin and color Because it has a shape and does not have a strange taste or smell, even people with a weak appetite and a weak chewing ability can enjoy it and enjoy the original taste of salmon fillets. It has the advantage of being able to. In addition, the method for producing a softly baked salmon fillet according to the present invention uses a natural product, maitake extract, as a softening liquid, rather than using a chemical or the like, thereby softly baking the salmon fillet according to the present invention. This has the advantage that the product can be manufactured in large quantities and stably. According to the softly baked salmon fillet of the present invention and the method for producing the same, a salmon fillet that has a good appearance and taste and is sufficiently soft is provided to a person with reduced chewing ability such as an elderly person. You can have a meal and you can get the advantage that you can maintain and improve the quality of life of the elderly.

It is an external appearance photograph of the baked product of a silver salmon fillet obtained by softening a fillet having a number of perforations of 0 per 1 cm ² using a softening liquid having a dilution rate of 20% by mass. It is an external appearance photograph of the baked product of a silver salmon fillet obtained by softening a fillet having a number of perforations of 1 cm ^{2 with} a softening liquid having a dilution rate of 20% by mass. It is an external appearance photograph of the baked product of a silver salmon fillet obtained by softening 3 fillets per 1 cm ^{2 with} a softening liquid having a dilution rate of 20% by mass. It is an external appearance photograph of the baked product of a silver salmon fillet obtained by softening 5 fillets per 1 cm ² using a softening liquid with a dilution rate of 20% by mass. It is an external photograph of the baking product of the fillet of silver salmon obtained by softening a fillet having a number of perforations of 7 per cm ² using a softening liquid having a dilution rate of 20% by mass. It is an external appearance photograph of the baked product of a salmon fillet obtained by softening a fillet having 9 perforations per cm ² using a softening liquid having a dilution rate of 20% by mass. It is an external appearance photograph of the baked product of a silver salmon fillet obtained by immersing 5 fillets per 1 cm ^{2 in} a softening solution having a dilution rate of 30% by mass for 24 hours. It is the external appearance photograph of the baking product of the fillet of the silver salmon obtained by immersing 7 fillets per 1 cm < ² > for 24 hours in the softening liquid of a dilution rate of 30 mass%. It is the external appearance photograph of the baking product of the fillet of the silver salmon obtained by immersing 5 fillets per 1 cm < ² > for 24 hours in the softening liquid of a dilution rate of 40 mass%. It is the external appearance photograph of the baking product of the fillet of the silver salmon obtained by immersing 7 fillets per 1 cm < ² > in a softening liquid with a dilution rate of 40 mass% for 24 hours. It is a radar chart which shows the relative value of the various tastes measured using the taste recognition apparatus. It is a radar chart which shows the relative value of the various tastes measured using the taste recognition apparatus.

  Hereinafter, the soft-baked salmon fillet and the manufacturing method thereof according to the present invention will be described.

<1. Preliminary Experiment-Preparation of Maitake Juice->
Each 200g of commercially available maitake mushrooms is put on a silent cutter and cut for about 20 seconds. The cut pieces are 1mm square or less, and the cut pieces are wrapped with a filter cloth and put on a squeezing machine to collect the juice. When the lot was changed twice, about 120 g of juice was collected from any specimen. The recovery rate of the juice was as high as about 60% by mass with respect to the mass of the raw maitake used. Moreover, when the pH of the obtained juice was measured, it was found that it was distributed in the range of pH 5.51 to pH 612 and had stable physical property values.

  On the other hand, when processed in the same manner as above except that a 3 mm square cut product was obtained by chopping with a knife instead of the silent cutter, a juice of about 73 to 75 g was obtained. When the pH of the obtained juice was measured, it was distributed in the range of pH 5.08 to pH 5.15 and had stable physical property values. However, the recovery rate of the juice was based on the mass of raw maitake used. The amount of juice obtained was only 37% by mass to 38% by mass, and the amount of juice obtained was not sufficient compared to the amount of maitake used.

  Further, about 35 g of raw maitake was loosened by hand and subdivided in 472 g of water or 135 g of water for 2 hours or 16 hours, and then filtered to remove the maitake to obtain a maitake extract. 455 g and 449 g of extract were obtained from 472 g of water immersed in 2 hours or 16 hours, respectively, and 123 g and 116 g of extract were obtained from those immersed in 135 g of water for 2 hours or 16 hours, respectively. However, it has been unavoidable that maitake absorbs water and the amount of the resulting extract changes and becomes unstable. Moreover, when the pH of the obtained extract was measured, it was distributed over a wide range from pH 4.97 to pH 6.85, and stable physical property values could not be obtained. By the way, the amount of water of 135 g is the amount that maitake mushrooms loosened with about 35 g of hands are immersed, and the amount of water of 472 g is a state where maitake mushrooms loosened with hands of about 35 g are immersed in sufficient water. Is the amount.

  From the results of the above preliminary experiments, the juice obtained by squeezing chopped maitake into 1 mm square or less with a filter cloth is obtained at a relatively high rate with respect to the raw maitake and is indicated by pH. Since the value was also stable, it came to the conclusion that it was good to use this as a maitake extract used for a softening process.

<2. Softening test 1 (silver salmon miso ware)>
Using a frozen salmon slice (with a fillet mass of about 100 g) with the silver salmon skin removed, assuming normal manufacturing, distribution, and storage forms, the silver salmon skinned bone is processed in the following steps: A sliced miso ware was produced.
A Raw material import (silver salmon, skinned bone-cut frozen product)
I Thawing C Drilling D Softening liquid immersion (softening treatment)
E Draining liquid D seasoning liquid D Liquid draining B Firing C Cooling C Vacuum packaging S Heat sterilization S Cooling Freezing Center Packaging S

In addition, in the punching process of c), using a punching tool having 1, 3, 4, 5, 7, 8, or 9 needles each having a length and width of 2 mm, 1 mm, and 50 mm per 1 cm ² , Wait until the core temperature is thawed until it reaches a temperature in the range of -3 ° C to + 5 ° C, stab into each fillet, and 1, 3, 4, 5, 7, 8, or 9 per 1 cm ^{2 of} fillet surface A fillet having a through hole was prepared. At the same time, a fillet having no through-holes per 1 cm ^{2 of} the fillet surface was prepared without performing a drilling step.

  Also, in the softening solution dipping step, the juice (pH 6.04) obtained by squeezing the raw maitake cut into 1 mm square or less according to the same procedure as in the preliminary experiment is used for normal tap water. The diluted solution diluted to 20% by mass (hereinafter, unless otherwise specified, “mass%” is simply described as “%”) is used as the softening liquid, and the temperature of the softening liquid is While controlling to keep at 6 ° C, 14 ° C, 20 ° C, or 22 ° C, each of these softening liquids was thawed and immersed in a silver salmon fillet that was appropriately perforated for 24 hours, 20 hours, or 4 hours. did. In addition, the upper limit of the liquid temperature of the softening liquid is set to 22 ° C. because there is a concern about microbial contamination when the liquid temperature exceeds 22 ° C. The combinations of the softening solution dilution rate, the immersion time, the immersion temperature (softening solution temperature), and the number of perforations are as shown in Table 1 below.

  After the storage process of the saw, it is defrosted at an appropriate timing, and after returning to room temperature corresponding to the temperature at the time of eating, the package is opened and the fillet is taken out, and a commercially available load measuring instrument (digital force gauge MODEL sold by Aiko Engineering Co., Ltd.) Using RZ-5), the load required to push a metal ball having a diameter of 15 mm into 3 mm was measured. The measurement was performed on the back side, the center side, and the back side of each fillet at 6 places on the front and back sides. Three specimens were measured for each softening solution immersion condition, and the measured value (gf) of hardness was the largest load among the total of 18 measured values. The results are shown in Table 1. In the table, numerical values exceeding 350 gf are underlined, and numerical values below 100 gf are marked with “*” on the right shoulder. In the table, “-” indicates that the test is not performed, and “×” indicates that the cut (opening) is taken out, the cut is taken out, and the cut (specimen) is damaged while being transported to the load measuring instrument. It means that there was no. In the table, there are combinations of softening treatment conditions that are not tested represented by “−” because all combinations of softening treatment conditions such as dilution rate of softening liquid, immersion time, immersion temperature, and number of perforations are included. This is because the number of specimens becomes very large when tested, and the test is omitted when a rough prediction can be made from the results under other softening conditions. The same applies to the following softening tests.

As seen in Table 1, when softening treatment was performed using a softening solution obtained by diluting maitake juice with water to 20%, the number of perforated salmon fillets was 0 to 4 and 8 to 9 per 1 cm ^2. In the case of a piece, although depending on the immersion time and the immersion temperature, the hardness may exceed 350 gf, and the result is that a salmon fillet with a hardness of 350 gf or less cannot be stably manufactured. became.

Further, when the hardness was measured, Miso-yaki of the silver salmon fillet to be measured was observed with the naked eye, and the number of perforations was 0 to 4 per 1 cm ^2. Disintegration and peeling of the skin were observed in all temperature combinations. As an example, FIG. 1 to FIG. 3 show photographs of the appearance of 0, 1 or 3 fillets per cm ² when the softening treatment is performed at an immersion time of 4 hours and an immersion temperature of 22 ° C., respectively. . As can be seen in FIGS. 1 to 3, breakage or peeling of the skin is observed in the fillets whose number of perforations is 0, 1 or 3 per 1 cm ² .

On the other hand, in the fillet with 8-9 punches per 1 cm ^2, no breakage or peeling of the skin was observed, but breakage or cracking was observed, making it difficult to carry by hand. . As an example, FIG. 6 shows an appearance photograph of 9 fillets per cm ² when the softening treatment is performed at an immersion time of 4 hours and an immersion temperature of 22 ° C. As can be seen in FIG. 6, 9 pieces of cuts per 1 cm ² are found to be broken, and the collapse of the body is large.

As described above, as far as tested, miso-grilled silver salmon fillets with a perforation number of 0 to 4 and 8 to 9 per 1 cm ² retain the original appearance of miso-grilled silver salmon fillets. It could not be said.

On the other hand, when the number of perforations is 5 to 7 per 1 cm ² , the miso-grilled soft fillet with a hardness of less than 350 gf can be stably obtained for any combination of immersion time and immersion temperature tested. It was. In addition, when the hardness was measured, the miso ware of these fillets was observed with the naked eye, and there was no disintegration or peeling of the skin, nor any disintegration or cracking. The silver salmon fillet preserved its original appearance. As an example, FIGS. 4 and 5 show external appearance photographs of 5 or 7 fillets per 1 cm ² when the softening treatment is performed at an immersion time of 4 hours and an immersion temperature of 22 ° C., respectively. As can be seen in FIGS. 4 and 5, the 5 or 7 fillets per 1 cm ² retain the original appearance of silver salmon fillets, and the skin is broken or peeled off. No collapse or cracking is allowed. Furthermore, when 5 or 7 fillets per 1 cm ² were eaten, the original taste of silver salmon miso-grilled was found, and no nasty taste or odor due to immersion in the softening solution was felt.

The above results show that, when using a softening solution with a dilution rate of 20%, an immersion time of 4 hours to 24 hours, an immersion temperature of 5 to 7 holes per 1 cm ² in the fillet before the softening treatment. By softening treatment in the range of 6 ° C to 22 ° C, it has a softness of 350gf or less, which is equivalent to a softness of "biting with weak force" or higher, and the original appearance shape of the burned salmon fillet It has shown that the baked product which has odor and there is no nasty taste and nasty smell is obtained stably. In particular, when 5 holes per 1 cm ² are made in the fillet before the softening treatment, the softening treatment at the immersion time of 20 to 24 hours and the immersion temperature of 22 ° C. can be softened to the extent that it can be crushed by the tongue. It shows that a baked product having a softness of 100 gf or less corresponding to the thickness and having the original appearance shape of a baked salmon fillet and having no off-flavors and odors can be obtained stably.

<3. Softening test 2 (silver salmon miso ware)>
In the softening solution dipping step, a diluted solution obtained by diluting maitake juice (pH 6.04) with normal tap water to 7% is used as a softening solution, and the temperature of this softening solution is 6 ° C, 14 ° C, 18 ° C. Or softening, except that each of these softening solutions was thawed and soaked in a salmon fillet that had been perforated as appropriate for 24 hours, 20 hours, 16 hours, or 4 hours, while controlling to maintain at 22 ° C. In the same manner as in Test 1, the hardness of the bone cut with silver salmon skin was measured. The results are shown in Table 2.

As can be seen in Table 2, even when the softening treatment is performed using a softening solution obtained by diluting maitake juice to 7% with water, the number of perforations of salmon fillet is 1 to 4 per 1 cm ² Depending on the dipping time and dipping temperature, the hardness may exceed 350 gf, and a salmon fillet with a hardness of 350 gf or less could not be stably produced. Further, when the hardness of the silver salmon was measured with the naked eye, the number of perforations was 0 to 4 per 1 cm ² , and the immersion time was 24 hours, 20 hours, and 4 hours. The same disintegration and peeling as described in the softening test 1 were observed.

Similarly, when the number of perforations is 8 to 9 per 1 cm ² , the hardness may exceed 350 gf, and it is possible to stably produce a soft and fired salmon fillet having a hardness of 350 gf or less. could not. In addition, when the number of perforations is between 8 and 9 per 1 cm ² , the collapse and cracking of the salmon fillet were originally observed, as in the case of using a 20% dilution as a softening solution. It could not be said that the external shape was retained. In addition, when the immersion time is 24 hours and the immersion temperature is 22 ° C., the 4 and 9 fillets per 1 cm ² are collapsed during the manual transportation to the load measuring instrument, together with the 3 specimens tested. The hardness measurement itself could not be performed.

On the other hand, in the case where the number of perforations is 5 to 7 per 1 cm ² , soft silver having a hardness of 350 gf or less in the range of immersion time of 4 hours to 24 hours and immersion temperature of 6 ° C. to 22 ° C. Miso-yaki of salmon fillet can be stably obtained, and especially soft silver having a hardness of 100 gf or less under conditions of 5 perforations per cm ² , immersion time 20 hours to 24 hours, and immersion temperature 22 ° C. I was able to get miso baked salmon fillet. In addition, when the hardness was measured, the miso ware of these fillets was observed with the naked eye, and there was no disintegration or peeling of the skin, no disintegration or cracking, and the color tone was good, and it was easy to carry by hand. At the same time, the original appearance of miso-yaki with silver salmon fillet was retained. Furthermore, when eating these fillets, the original taste of silver salmon miso-yaki was found, and the taste and odor due to soaking in the softening solution were not felt at all.

<4. Softening test 3 (silver salmon miso ware)>
In the softening solution dipping step, a diluted solution obtained by diluting maitake juice (pH 6.04) with normal tap water to 30% is used as a softening solution, and the temperature of the softening solution is 6 ° C, 14 ° C, 20 ° C. Or softening, except that each of these softening solutions was thawed and soaked in a salmon fillet that had been perforated as appropriate for 24 hours, 20 hours, 16 hours, or 4 hours, while controlling to maintain at 22 ° C. In the same manner as in Test 1, the hardness of the bone cut with silver salmon skin was measured. The results are shown in Table 3.

As can be seen from Table 3, when softening treatment was performed using a softening solution obtained by diluting maitake juice to 30% with water, the number of perforations of salmon fillet was 1 to 4 per 1 cm ² , soaking Although depending on time and immersion temperature, the hardness may exceed 350 gf, and a salmon fillet having a hardness of 350 gf or less could not be stably produced. Further, when measuring the hardness of the silver salmon slices with the naked eye, the number of perforations of 0 to 4 per 1 cm ² was softened first in both the immersion time of 24 hours and 4 hours. Disintegration and peeling similar to those described in Test 1 were observed.

Similarly, when the number of perforations is 8 to 9 per 1 cm ² , the hardness may exceed 350 gf, and it is possible to stably produce a soft and fired salmon fillet having a hardness of 350 gf or less. could not. In addition, when the number of perforations is between 8 and 9 per 1 cm ² , crumbles and cracks are observed in the same manner as when softened with a softening solution with a dilution rate of 20%. It could not be said that the original appearance of the product was retained. When the immersion time is 24 hours and the immersion temperature is 20 ° C., the number of perforations is 4 and 8 pieces per cm ² , and when the immersion time is 24 hours and the immersion temperature is 22 ° C., the number of perforations is 8 per cm ² and Nine fillets collapsed during the manual transport to the load measuring instrument, and the hardness measurement itself could not be performed for all three specimens tested.

On the other hand, in the case where the number of perforations is 5 to 7 per 1 cm ² , soft silver having a hardness of 350 gf or less in the range of immersion time of 4 hours to 24 hours and immersion temperature of 6 ° C. to 22 ° C. Miso-yaki of salmon fillet can be stably obtained, and especially soft silver having a hardness of 100 gf or less under conditions of 5 perforations per cm ² , immersion time 20 hours to 24 hours, and immersion temperature 22 ° C. I was able to get miso baked salmon fillet. In addition, when the hardness was measured, the miso-grilled fillet that had been softened by drilling 5 to 7 holes per 1 cm ² was visually observed, and the color tone of ordinary silver salmon that had not been softened was also measured. There is no change from miso grilling of fillet, no crumbling or peeling of skin, no crumble or cracking is observed, it is easy to carry by hand and the original appearance shape of silver salmon fillet miso grilling Was retained. Furthermore, when eating these fillets, the original taste of silver salmon miso-yaki was found, and the taste and odor due to soaking in the softening solution were not felt at all.

As an example, FIGS. 7 and 8 show appearance photographs of 5 or 7 fillets per cm ² when the softening treatment is performed at an immersion time of 24 hours and an immersion temperature of 6 ° C., respectively. As seen in FIGS. 7 and 8, the 5 or 7 fillets per 1 cm ² retain the original appearance of the baked product of the silver salmon fillet, and the skin is broken or peeled off. No collapse is allowed.

The above results obtained in the softening tests 1 to 3 have a softness of 350 gf or less corresponding to the softness of “biting with weak force” or higher, and the original appearance shape of the salmon fillet burned product It shows that a perforation process is necessary to stably obtain a baked product having a different taste and smell. In view of the fact that good results were not obtained with 4 or less or 8 or more per 1 cm ² , and good results were obtained with 5 or 7 holes, the hardness was 350 gf or less, and It was concluded that the number of perforations required to stably obtain a fired product having the original appearance shape of the salmon fillet and having no off-flavors and odors was 5 to 7 per 1 cm ² .

In particular, when the number of perforations is 5 per cm ² , it is understood that a fired product of extremely soft salmon fillet having a dipping temperature of 20 to 24 hours, a dipping temperature of 22 ° C., and a hardness of 100 gf or less can be obtained. It was.

  A baked product having a softness of 350 gf or less and having the original appearance shape of salmon fillet and having no off-flavors and odors by passing through a perforating process of drilling an appropriate number of holes. However, it is not clear why the fish skin can be obtained stably, but it is usually said that fish skin is more prone to proteolytic enzyme action than the body, so that it should have a moderate density before being soaked in the softening solution. By perforating the fillet, it is assumed that the softening of the skin and body progressed in a similar manner, and that the skin is still retained when the body part softens to the specified softness. The On the contrary, if the density of the perforations becomes higher than necessary, the ratio of the softening liquid penetrating into the body increases, so that it is presumed that the body becomes too soft and collapses or breaks.

  In the softening test 1 to the softening test 3, a drilling instrument provided with needles having a length and width of 2 mm, 1 mm, and 50 mm, respectively, was used. However, the length of the needle is not necessarily 2 mm × 1 mm. As long as the hole that penetrates the skin and allows the softening liquid to penetrate into the body can be made, the length and width can be any length, and the cross-sectional shape is not limited to a square, but a circle, an ellipse, It may be a triangle or the like. Further, in order to ensure sufficient penetration of the softening liquid, it is preferable to make a hole that penetrates the fillet, but it may be a hole that does not penetrate the fillet.

According to the knowledge of the present inventors, the hardness required for pushing a metal ball having a diameter of 15 mm by 3 mm is a hardness of the degree of “biting with a weak force” as described above. Corresponds to the softness of grilled tofu. On the other hand, the hardness of the salmon fillet grilled when the number of perforations is 5 to 7 per 1 cm ² , as seen in Tables 1 to 3, is at most 334 gf, It is less than 350 gf, and is softer than “chewing with weak force” such as baked tofu, and is hard enough to be chewed even by a person with reduced chewing ability.

Further, according to the knowledge of the present inventors, the hardness required for pushing a metal ball having a diameter of 15 mm by 3 mm is a hardness that can be crushed by the tongue as described above. Corresponds to tofu or softer tofu. On the other hand, the hardness of the salmon fillet when the number of perforations is 5 per cm ² , the soaking time is 20 to 24 hours, and the soaking temperature is 22 ° C. As shown in Tables 1 to 3, the maximum is 98 gf, which is less than 100 gf. For example, it is softer than foods that can be crushed with a tongue such as silken tofu, and tastes well even for people with reduced chewing ability. Hardness to eat.

<5. Softening test 4 (silver salmon miso ware)>
In softening tests 1 to 3, when softening treatment was performed using a softening solution having a dilution rate of 20%, 7%, and 30%, when 5 to 7 holes were drilled per 1 cm ² of the salmon fillet surface, Since it has been found that the salmon fillet has a softness of 350 gf or less in hardness and has the original appearance shape of the salmon fillet, and has no off-flavors and off-flavors, it can be stably obtained. Fixing the number of perforations to 5 or 7 per cm ² and changing the dilution rate of the softening solution used in the softening solution soaking process. Examined.

In the same procedure as in the preliminary experiment, the juice (pH 5.51 to 6.12) obtained by squeezing raw maitake cut into 1 mm square or less was 5%, 9% with normal tap water. What was diluted to 10%, 12%, or 40% was used as the softening liquid, the immersion temperature was 6 ° C, 14 ° C, 18 ° C, or 22 ° C, the immersion time was 24 hours, 20 hours, 16 hours, 8 hours. Or, change it to 4 hours, and perform miso-yaki of the bone cut with silver salmon skin in the same manner as in the softening test 1 except that the number of perforations in the perforation process was 0, 5, or 7 per 1 cm ^2. After manufacturing, storing, and thawing, the hardness was measured, and the appearance shape was visually observed. In addition, the food was actually eaten to examine its taste, taste, and smell. The results are shown in Tables 4-8. In each table, numerical values exceeding 350 gf are underlined, and numerical values below 100 gf are marked with “*” on the right shoulder. Moreover, in each table | surface, the description of "-" in the column of hardness has shown that it has not tested.

(Dilution ratio 5%)

Table 4 shows the results for the fillets that had been softened using a softening solution having a dilution ratio of 5%. As shown in Table 4, when the dilution ratio was softening treatment with 5% of the softening liquid is zero fillets perforation number is per 1 cm ² as well, drilling number five fillets per 1 cm ² However, at each soaking time and soaking temperature tested, the measured value of hardness may exceed 350 gf, and the salmon fillet with a softness of the degree of “biting with a weak force” can be stabilized. It could not be manufactured. In addition, when the hardness of the silver salmon fillet was measured with the naked eye, it was found that the 0 pieces per 1 cm ^{2 of the} number of perforations showed crumbling or peeling, and the silver salmon fillet had its original appearance. The shape was not retained. From the above results, it was determined that a softening solution having a dilution rate of 5% of the juice of the cut maitake was unsuitable.

(Dilution rate 9%)

(Dilution rate 10%)

(Dilution rate 12%)

Table 5, Table 6 and Table 7 show the results for the fillets subjected to the softening treatment using softening liquids having a dilution ratio of 9%, 10% and 12% of the juice of the cut maitake, respectively. As shown in Tables 5 to 7, even when the softening treatment is performed using the softening solutions having the dilution ratios of 9%, 10%, and 12%, the softening ratios of 20%, 7%, and 30% are obtained. As in the case of softening treatment using the liquid, the baked product manufactured using 5 pieces of cuts per 1 cm ² has an immersion time of 24 hours to 4 hours and an immersion temperature of 6 ° C. to 22 ° C. In either case, the measured hardness was 350 gf or less, and it was a soft and burned product of a silver salmon fillet having a softness of “biting with weak force” or higher.

This result shows that the results when the softening treatment is performed using the softening solutions of 20%, 7%, and 30% shown in Tables 1 to 3, and the dilution rate falls between 7% and 20%. This also applies to the case where the softening treatment is performed using softening liquids having a rate of 9%, 10%, and 12%. Therefore, when the softening solution has a dilution ratio in the range of 7% to 30%, the number of perforations is 5 to 7 per 1 cm ² , so that the immersion time ranges from 24 hours to 4 hours and the immersion temperature ranges from 6 ° C to 22 ° C. Thus, it was reasonably judged that a soft and fired product of a silver salmon fillet having a hardness of 350 gf or less and a softness of “biting with weak force” or higher was obtained.

In particular, even when the softening solution has a dilution ratio of 9%, 10%, and 12%, an extremely soft silver having a hardness of 100 gf or less under the conditions of an immersion time of 24 hours to 20 hours and an immersion temperature of 22 ° C. A soft baked product of salmon fillet was obtained, and the results were the same as when softening was performed using softening solutions with a dilution rate of 7%, 20%, and 30%. This fact indicates that when the softening solution dilution ratio is 7% to 30%, the number of perforations is 5 per cm ² , the immersion time is 24 hours to 20 hours, and the immersion temperature is 22 ° C. Is 100 gf or less, indicating that a soft and burned product of silver salmon fillet having a softness of “crushable with the tongue” or more can be obtained.

In addition, when the slices of each silver salmon were observed with the naked eye at the time of hardness measurement, the baked products produced using 5 fillets per 1 cm ² shown in Tables 5 to 7 had any immersion time. Even if it is softened at the soaking temperature, the skin does not collapse or peel off, it does not collapse or crack, and the original appearance of miso-baked silver salmon fillet including its color tone is retained. Was. In addition, when eaten, it was the original taste of miso-yaki of silver salmon fillets, and no nasty taste or odor was felt.

(Dilution rate 40%)

Table 8 shows the result about the fillet which performed the softening process using the softening liquid whose dilution ratio of the juice of a maitake cut material is 40%, respectively. As shown in Table 8, when softening was performed using a softening liquid having a dilution rate of 40%, a baked product produced using 0, 5, and 7 fillets per 1 cm ² All of these exhibited a hardness of 350 gf or less under immersion conditions of the immersion time and immersion temperature tested, and some of them exhibited a hardness of 100 gf or less.

  However, when the appearance of the fillet was observed with the naked eye when measuring the hardness, the skin was broken and peeled, and further, the body was broken and cracked. The color of the salmon fillet was lost.

As an example, the appearance of a baked product of a silver salmon fillet that has been softened at a soaking temperature of 22 ° C. using a softening solution having a perforation number of 5 or 7 per cm ² and a dilution rate of 40%. The photographs are shown as FIGS. 9 and 10, respectively. As shown in FIGS. 9 and 10, even when the number of perforations is 5 or 7 per 1 cm ^2, the salmon fillet obtained by softening with a softening solution with a dilution rate of 40% is used. The skin was peeled off and cracked, and the original appearance of the burned silver salmon fillet was lost.

  Moreover, when these baked products obtained by softening treatment using a softening solution having a dilution rate of 40% were sampled, all of the baked products had a strong maitake odor that was thought to be caused by the softening solution used for the softening treatment. It was felt and its taste was far from the original taste of silver salmon fillet. This result indicates that the dilution rate of the maitake juice used for the softening treatment is preferably less than 40%, and preferably 30% or less.

From the results of the softening tests 1 to 4 shown in Tables 1 to 8 above, the softness of the silver salmon fillet with the original appearance of the baked product, no off-flavors and off-flavors, and a hardness of 350 gf or less. In order to stably produce a soft and baked salmon fillet, the cut surface of the cut surface is cut with 5 to 7 holes per 1 cm ^2, and 7% of the cut maitake juice is used. It should be baked after being immersed in a softening solution diluted to 30% for 4 to 24 hours at 6 ° C to 22 ° C. Stable salmon fillet with a softness of 100 gf or less is stable. In order to produce a slicing product, the slicing that has undergone a perforation process of making 5 holes per 1 cm ^{2 of the} surface of the slicing surface is converted into a softening solution obtained by diluting squeezed maitake juice to 7 to 30% for 20 to 24 hours. Baked after immersion at 22 ° C Conclusion that is good is obtained. The upper limit of the immersion temperature was set to 22 ° C., because when the immersion temperature was 23 ° C. or higher, the proliferation of microorganisms became severe, and there was a concern about the increase of miscellaneous bacteria and the generation of rot odor.

  In addition, although the above result is about miso grilling of the salmon fillet, as described later, it is not limited to miso grilling, but also applicable to salt grilled, teriyaki, yuyaki and other fired products. . In addition, not only silver salmon, but also other salmon such as red salmon, white salmon, king salmon, and pink salmon are applicable.

<6. Sensory test 1 (silver salmon miso ware)>
A total of 10 healthy men and women were panelists, and a sensory test was conducted on miso-grilled bone salmon cuts made of the following silver salmon made in softening tests 1, 3, and 4. In addition, as a control, miso-grilled bone cut with normal silver salmon skin that was not softened was subjected to a sensory test in a state that it was a normal product and faced down to the panelists.

(Miso grilled fillet)
・ Miso-yaki A (Miso-grilled bone-cut meat with normal silver salmon skin without softening)
・ Miso ware B (those with 5 perforations under the immersion condition # 1 in Table 1)
Softening solution dilution: 20%
Immersion time: 24 hours Immersion temperature: 6 ° C
Number of perforations: 5 per 1 cm ² Hardness: 188 gf
・ Miso ware C (those with 5 perforations under the immersion condition # 24 in Table 3)
Softening solution dilution: 30%
Immersion time: 24 hours Immersion temperature: 6 ° C
Number of perforations: 5 per 1 cm ² Hardness: 152 gf
・ Miso-yaki D (5 perforations under immersion conditions # 92 in Table 8)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 6 ° C
Number of perforations: 5 per 1 cm ² Hardness: 105 gf

(Inspection item)
・ Appearance shape (by naked eye)
・ Appearance color (by the naked eye) (meat color)
・ Taste (bitterness, egumi)
・ Taste (based on regular products of grilled salmon fillet miso)
・ Odor (based on regular products of silver salmon fillet grilled with miso)
・ Maitake odor (Maitake odor caused by softening liquid)

  Evaluation is performed in five stages: “Very bad = 1”, “Bad = 2”, “Normal = 3”, “Good = 4”, “Very good = 5”, and the evaluation points of each panel are totaled. And scored. The results are shown in Tables 9 to 12 together with the average value of the evaluation points.

  As shown in Tables 9 to 11, miso-yaki B and miso-yaki C obtained by baking softened fillets using 20% and 30% dilutions of maitake juice were examined. "Appearance shape (by naked eye)", "Appearance color (by naked eye) (meat color)", "Unpleasant taste (bitter taste, egumi)", "Taste" (based on regular products of silver salmon fillet grilled with miso) ”,“ Unusual odor (based on regular products of miso-grilled silver salmon fillet) ”and“ Mitake odor (maitake odor caused by softening liquid) ”Normal silver salmon that has not been softened It has the same score as Miso Yaki A, which is a baked product of Japanese fillet, and has the original appearance shape, color and taste of silver salmon Miso Yaki, has no off-flavors, off-flavors, and does not feel maitake odor. It was evaluated that there was.

  On the other hand, as shown in Table 12, miso-yaki D obtained by baking a fillet that had been softened using a softening solution having a dilution ratio of maitake juice of 40%, in any of the items examined, It is evaluated as “bad = 2” or “very bad = 1”, and the silver salmon fillet does not have the original appearance shape, color, or taste of miso-yaki, but it also has a nasty taste, a strange smell, and a maitake odor. It was evaluated as a strong miso ware.

  The results of these sensory tests are the same as the results of visual observation and tasting performed by the practitioner each time the hardness of each baked product was measured in the softening tests 1 to 4, and the softening tests 1 to 4 were performed. It is confirmed that the evaluation by the naked eye and the tasting by the person is reasonable with objectivity.

<7. Sensory test 2 (silver salmon miso ware)>
In the sensory test 1, for 5 fillets per 1 cm ² , the results were consistent with the results of macroscopic observation and tasting by the softener tester. Therefore, 7 fillets per 1 cm ² In order to confirm that the same results can be obtained, the following 7 salmon skinned bone-cut meats made in softening tests 2, 3 and 4 were used as panelists for a total of 7 men and women. A sensory test was performed.

(Miso grilled fillet)
・ Miso-yaki E (7 perforations under immersion condition # 8 in Table 2)
Softening solution dilution: 7%
Immersion time: 24 hours Immersion temperature: 6 ° C
Number of perforations: 7 per cm ² Hardness: 268 gf
・ Miso-yaki F (7 perforations under immersion condition # 11 in Table 2)
Softening solution dilution: 7%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per cm ² Hardness: 324 gf
・ Miso ware G (7 perforations under immersion conditions # 24 in Table 3)
Softening solution dilution: 30%
Immersion time: 24 hours Immersion temperature: 6 ° C
Number of perforations: 7 per cm ² Hardness: 271 gf
・ Miso-yaki H (7 perforations under immersion condition # 27 in Table 3)
Softening solution dilution: 30%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per cm ² Hardness :: 326 gf
・ Miso Yaki I (7 perforations under the dipping condition # 94 in Table 8)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per cm ² Hardness: 251 gf

  The evaluation was performed according to the same criteria as the sensory test 1, and the average value of the evaluation points of each panel was used as the rating. The results are shown in Tables 13-17.

As shown in Table 13 to Table 16, miso ware obtained by softening and baking 7 fillets per 1 cm ² using a softening liquid having a dilution ratio of 7% and 30% maitake juice E-Miso Yaki H is the same as Miso Yaki H, except that it was evaluated with a rating of 3.9, which is almost equal to “Good = 4” in the “Odor” and “Odor” items. The score was higher than “Good = 4”, and it was evaluated as an excellent miso-yaki that had the original appearance shape, color tone, and taste of silver salmon and had no off-flavors, off-flavors, and no maitake odor.

  On the other hand, as shown in Table 17, miso ware I obtained by baking a softened fillet using a softening liquid having a dilution ratio of maitake juice of 40% is “appearance shape” and “appearance color tone”. Were evaluated as 3.0 and 3.1, respectively, close to “normal = 3”, but “bad”, “taste”, “smelly odor”, and “maitake odor” were classified as “bad”. = 2 "or a rating of 2.0 or 2.1 close to it, miso-yaki with a salmon fillet that does not have the original taste, has a nasty taste, a strange odor, and a strong maitake odor remains It was evaluated.

  As shown in the results of the above sensory test, when the dilution ratio of the maitake juice used as the softening liquid is 40% or more, the baked product of the resulting fillet has a corresponding softness, but the silver salmon It is easy to lose the original appearance shape and color tone of the baked product of the fillet, and it is used as a softening liquid while it becomes a baked product that feels a strange taste, odor, especially maitake odor, which may be caused by the juice of maitake used as a softening liquid. When the dilution ratio of the maitake juice is 30% or less, in addition to having a softness of 350 gf or less, the fired product of the obtained fillet has the original appearance shape of the fired product of the silver salmon fillet. Excellent baking with no color, no odor and no maitake odor, despite maintaining the color tone and being manufactured through a process of immersing in maitake juice as a softening liquid It was.

  By the way, the results of the sensory test 2 are also consistent with the results of visual observation and tasting performed by the practitioner each time when measuring the hardness of each baked product in the softening tests 1 to 4, and the softening test was conducted. It is confirmed that the evaluation by the naked eye and the tasting by the person is reasonable with objectivity.

<8. Evaluation by taste recognition device 1>
In order to more objectively confirm that the salmon fillets according to the present invention have no off-flavors and off-flavors, the taste analysis by the taste recognition device is performed by an external inspection agency (Ministry of Health, Labor and Welfare's registered inspection institute Kyusai Analysis Co., Ltd.). Institute). The details are as follows.

(Taste analysis sample)
The following comparative products and samples 1 to 5 were requested for taste analysis.
・ Comparative product: Miso-yaki (made by Shin Tokyo Food Co., Ltd.), a normal (not softened) silver salmon fillet
Sample 1: 5 salmon fillets per 1 cm ² perforated, diluted 9%
Miso-yaki of fillets obtained by baking a soaked product in a softening solution at 20 ° C. for 20 hours (corresponding to the number of perforations of 5 immersion conditions in Table 5: hardness 144 gf)
Sample 2: 5 salmon fillets per 1 cm ² perforated, diluted 12
Miso-baked fillet obtained by baking a 20% softened solution at 22 ° C. for 20 hours (corresponding to 5 perforations with immersion conditions # 83 in Table 7:
Hardness 53gf)
-Sample 3: 5 salmon fillets per 1 cm ² perforated, diluted 7%
Taste of fillet obtained by baking a soaked product at 18 ° C. for 8 hours in a softening solution of Tsukuyaki (hardness: 213 gf)
Sample 4: Commercially available “Ginbao salt grilled” (enzyme-treated softened product)
Sample 5: Commercially available “Teriyaki potato-flavored eggplant”

(Used equipment)
Intelligent Sensor Technology Co., Ltd. Taste recognition device “TS-5000Z” (Taste recognition device using artificial lipid membrane type taste sensor)

(Taste analysis result)
Eight kinds of tastes of “acidity”, “bitter taste taste”, “astringency stimulation”, “umami”, “salt taste”, “bitter taste”, “astringency”, and “umami rich” are softening products that are comparative products. The measured value of miso-yaki of a normal silver salmon fillet that was not treated was obtained as a relative value with reference value = 0. The results are shown in Table 18. FIG. 11 shows the result as a radar chart.

  As shown in Table 18 and FIG. 11, the measured values of the tastes of Samples 1 to 3 appropriately picked up from the products of the present invention are “bitter taste taste”, “astringency stimulation”, “bitter taste”, “astringency”, “umami richness”. In any of the above, each taste of miso-yaki of a normal silver salmon fillet that has not been softened, which is a comparative control product, was within ± 2 with reference = 0. In the taste analysis using the taste recognition device, if the measured value of the taste is less than ± 2 when the comparison product is 0, even if a person eats it, it is not recognized as a difference in taste from the comparison product. It is said that. In addition, the above analysis results that the measured values of “bitter taste, astringency stimulation”, “bitter taste”, and “astringency”, which are considered to be recognized as “unpleasant taste”, were all less than ± 2, Even when the samples 1 to 3 are eaten, it is not felt that they have a different taste compared to the comparative product which is a normal product, which indicates that the product of the present invention is a baked product having no different taste. In particular, for “bitter taste miscellaneous taste” that is most strongly felt as an odd taste, the samples 1 to 3 of the present invention have a difference within ± 0.2 compared to the comparative product, and the softening treatment is performed. It is almost the same as a normal silver salmon miso grill.

  On the other hand, “Enzyme-treated salt-grilled” sample 4 and “Teriyaki teriyaki eggplant-flavored” sample 5 are commercially available enzyme-treated softened foods that measure “astringency stimulation”, “bitterness” and “astringency” Although the value was less than ± 2, the “bitter taste miscellaneous taste” that is considered to be felt most strongly as an unpleasant taste is +7.53 and +5.57, which is much higher than 2 and is clear compared to the comparative product In addition, “bitter taste miscellaneous taste” was strong and was evaluated as having an odd taste. Moreover, the measured value of "umami richness" is also -5.29 and -3.30, which is clearly lower than the comparison target product.

  Thus, even in the taste analysis by the taste recognition device, the soft or baked salmon fillet according to the present invention has no off-flavor compared to the miso grilled normal silver salmon fillet that has not been softened. It was confirmed as a numerical value that it had the original taste of the baked product.

<9. Evaluation by taste recognition device 2>
Except for changing the sample to be analyzed to the following samples 6-8, the taste analysis by the taste recognition device is performed by an external inspection organization (registered inspection organization by the Ministry of Health, Labor and Welfare. ). The equipment used is the same as in <Evaluation 1 by taste recognition apparatus>.

(Taste analysis sample)
・ Comparative product: Miso-yaki (made by Shin Tokyo Food Co., Ltd.), a normal (not softened) silver salmon fillet
Sample 6: 5 salmon fillets per 1 cm ² perforated, diluted 30
Miso-baked fillet obtained by baking a soaked sample in a softening solution of 24% at 22 ° C. for 24 hours (corresponding to 5 pieces of perforations in immersion condition # 27 in Table 3):
Hardness 61gf)
-Sample 7: 7 silver salmon fillets per 1 cm ² perforated, diluted 30
Miso-baked fillet obtained by baking a sample soaked in a softening solution of 22% at 22 ° C. for 24 hours (corresponding to 7 pieces of perforations in immersion condition # 27 in Table 3):
Hardness 326gf)
Sample 8: Commercially available “Teriyaki coconut flavor” (softened product treated with enzyme)

(Taste analysis result)
Eight kinds of tastes of “acidity”, “bitter taste taste”, “astringency stimulation”, “umami”, “salt taste”, “bitter taste”, “astringency”, and “umami rich” are softening products that are comparative products. The measured value of miso-yaki of a normal silver salmon fillet that was not treated was obtained as a relative value with reference value = 0. The results are shown in Table 19. FIG. 12 shows the result as a radar chart.

  As shown in Table 19 and FIG. 12, the measured values of the tastes of Sample 6 and Sample 7 obtained by softening using a softening solution having a dilution rate of 30% corresponding to the product of the present invention are “bitter taste miscellaneous”, “ Each taste of miso-grilled normal salmon fillet without softening treatment, which is a comparative product, in any of astringency stimulation, umami, salty taste, bitter taste, astringency, and umami richness It was confirmed that the standard = 0, which is less than ± 2, and that there is no difference in taste as compared with miso-yaki of normal salmon fillet. Above all, the above analysis result that the measured values of “bitter taste, astringency stimulation”, “bitter taste”, and “astringency”, which are considered to be recognized as “unpleasant taste”, were less than ± 2 Even when the sample 6 or 7 is eaten, it is not felt that there is a different taste as compared with the comparative control product which is a normal product, which indicates that the product of the present invention is a baked product having no different taste. In particular, in the “bitter taste miscellaneous taste” that is felt most strongly as a different taste, the samples 6 and 7 as the product of the present invention have a difference within ± 0.2 compared to the comparative control product, and are softened. It is almost the same as miso baked with regular silver salmon that has not been cooked.

  On the other hand, in the sample 8, “Teriyaki teriyaki eggplant flavor”, which is a commercially available softened food softened by enzyme treatment, the measured values of “astringency stimulation”, “bitter taste”, “astringency”, and “umami body” are less than ± 2. The bitter miscellaneous taste, which was felt as a particularly off-flavor although it was within the range, was +7.91, well above 2 and was clearly stronger than the comparative product. It was to be done.

  As described above, the “bitter taste miscellaneous taste” measured by the taste recognition device using the artificial lipid membrane type taste sensor of the salmon fillet softly baked product according to the present invention is subjected to a normal softening treatment which is a comparative product. It is less than ± 2 as a relative value when the measured value of miso grilled salmon fillet is 0 as a reference value, and it is at a level that is not recognized as a difference in taste from the comparative product even if a person eats it. Of course, the smaller the absolute value of the measured value, the smaller the difference in taste with the comparison target product. Therefore, the measured value of “bitter taste miscellaneous” is more preferably less than ± 1, Preferably it is less than ± 0.5. Also, the measured value of “umami richness” is preferably less than ± 2, more preferably less than ± 1, and even more preferably less than ± 0.5.

<10. Softening Test 5 (Silver Salmon Teriyaki)>
A silver salmon teriyaki was produced in the same manner as the silver salmon miso ware, except that the seasoning liquid used in the “ka seasoning soaking” step in the silver salmon miso ware manufacturing process was changed to a seasoning liquid for teriyaki. Was measured.

That is, 30% or 40% of the juice (pH 5.51 to 6.12) obtained by squeezing a cut product of raw maitake cut to 1 mm square or less in the same procedure as in the preliminary experiment with normal tap water. % of those diluted and used as a softening liquid, 6 ° C. or 22 ° C. the immersion temperature, the immersion time was 24 hours, 0 per 1 cm ² perforations number of perforation step, 3, 4, 5, 7 In the same way as Softening Test 1 except that the seasoning liquid used in the “Food seasoning immersion” step was changed to a seasoning liquid for teriyaki, and the skin was removed with silver salmon skin. The teriyaki of the fillet was manufactured, stored and thawed, and its hardness was measured. The appearance was visually observed, and it was actually eaten to examine its taste, taste, and smell. The results are shown in Table 20.

As seen in Table 20, when softening treatment at 6 ° C. or 22 ° C. was performed for 24 hours using a softening solution with a dilution rate of 30%, the number of perforations per cm ² was the same as in miso ware. When the number of perforations was 5 or 7 per 1 cm ² , a hardness of 350 gf or less was obtained when the number was 4 or less or 8 or more. In particular, the number of holes is 5 per 1 cm ² , and the hardness is 94 gf, which is 100 gf or less under the conditions of 24 hours and 22 ° C., which is the same result as shown in Table 3 for miso ware. It was.

In addition, when the hardness was measured, the surface of the fillet that had been subjected to a softening treatment using a softening solution having a dilution rate of 30% with 5 to 7 holes per 1 cm ² was visually observed. Neither peeling nor breaking or cracking was observed, it was easy to carry by hand, and the original appearance of the silver salmon fillet was preserved. Furthermore, when eating these fillets, the original taste of teriyaki silver salmon was found, and the taste and odor due to immersion in the softening solution were not felt at all.

On the other hand, when a softening solution having a dilution rate of 40% is used, when the number of perforations is 5 or 7 per 1 cm ² , the hardness is 350 gf or less by softening treatment at 6 ° C. or 22 ° C. for 24 hours. Although fillets were obtained, when they were eaten, they had a bitter taste and strongly felt a maitake odor.

  These results are almost the same as the results for miso-grilled silver salmon fillets shown above, and the softening conditions observed in miso-grilled silver salmon fillets are also applicable to teriyaki of silver salmon fillets. It was confirmed that.

<11. Sensory Test 3 (Silver Salmon Teriyaki)>
A total of seven healthy men and women were panelists, and the sensory test was conducted in the same manner as the sensory test 2 on the territory of the bone salmon with skin of the following silver salmon produced in the softening test 5.

(Teriyaki of target fillet)
・ Miso Yaki J (5 perforations under the immersion condition # 102 in Table 20)
Softening solution dilution: 30%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 94 gf
・ Miso-yaki K (7 perforations under the immersion condition # 102 in Table 20)
Softening solution dilution: 30%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1 cm ² Hardness: 98 gf
・ Miso ware L (those with 5 perforations under immersion conditions of # 104 in Table 20)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 265 gf
・ Miso ware M (7 perforations under immersion conditions of # 104 in Table 20)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per cm ² Hardness: 180 gf

  The evaluation was performed according to the same criteria as the sensory test 1, and the average value of the evaluation points of each panel was used as the rating. The results are shown in Tables 21-24.

As shown in Table 21 and Table 22, using a softening liquid having a dilution rate of 30% of maitake juice, softening was applied to 5 or 7 fillets per 1 cm ² , and the firing was obtained by firing. K is a score exceeding “Good = 4” in all the items examined, and has the original appearance shape, color tone, and taste of teriyaki silver salmon, and has no off-flavors, off-flavors, and no maitake odor. It was evaluated as miso-yaki.

On the other hand, as shown in Table 23 and Table 24, using a softening liquid with a dilution ratio of maitake juice of 40%, 5 or 7 fillets per 1 cm ² were softened and fired. The teriyaki L and M that were evaluated were rated 3.1 or 3.0 close to “normal = 3” in “appearance shape” and “appearance color tone”, but other “disgusting taste”, “taste”, “ In the item of “unpleasant odor” and “Mitake odor”, it is evaluated as “bad = 2” or a rating 1.9 to 2.3 close to it, and it does not have the original taste of silver salmon fillet, The taste was evaluated as teriyaki, where a nasty taste and odor were felt and a strong maitake odor remained.

<12. Softening test 6 (silver salmon Saikyo ware, salt ware)>
In the same manner as silver salmon miso ware, the salmon used in the “moist seasoning soaking” step in the silver salmon miso ware manufacturing process was replaced with the seasoning liquid or salt water for saikyo ware. Was manufactured and its hardness was measured.

That is, the juice (pH 5.51 to 6.12) obtained by squeezing raw maitake cut into 1 mm square or less in the same procedure as in the preliminary experiment was diluted to 30% with normal tap water. As a softening solution, the immersion temperature is 22 ° C., the immersion time is 24 hours, the number of perforations in the perforation process is 5 per 1 cm ² , and the seasoning liquid used in the “ka seasoning liquid immersion” process is Except for changing to seasoning liquid or salt water for baking, in the same way as softening test 1, we manufacture Saikyo-yaki and salt-grilled bone salmon skinned with silver salmon, and after storing, thawing, measuring its hardness, The appearance shape was observed with the naked eye, and together with it, it was actually eaten and examined for its taste, taste and odor. The results are shown in Table 25.

As shown in Table 25, when the number of perforations was 5 per cm ² and the softening solution at a dilution rate of 30% was used for 24 hours and softened at 22 ° C., either Saikyo ware or salt ware In addition, it became 97 gf (Nishikyo ware) and 96 gf (salt ware) whose hardness is 100 gf or less, and the same result as in miso ware was obtained.

  In addition, when measuring the hardness of the fillet, Saikyo-yaki and salt-yaki were observed with the naked eye, and there was no disintegration or peeling of the skin, and no collapse or cracking of the skin, and it was easy to carry by hand, The color tone was good, and the original appearance of the silver salmon fillet was preserved. Furthermore, when these fillets were eaten, the original taste of silver salmon Saikyoyaki or saltyaki was found, and no nasty taste or odor due to immersion in the softening solution was felt.

  The above results indicate that the range of suitable softening treatment conditions previously obtained for miso ware of silver salmon fillet is not limited to miso ware, but also applicable to teriyaki, Saikyo ware, and even salt ware, It shows that it is a softening condition that does not depend on the cooking method.

<13. Softening Test 7 (Red Salmon Miso Yaki)>
Miso-yaki of red salmon was manufactured and the hardness was measured in the same manner as in the softening test 1 except that the type of salmon was changed from silver salmon to red salmon.

That is, 30% or 40% of the juice (pH 5.51 to 6.12) obtained by squeezing a cut product of raw maitake cut to 1 mm square or less in the same procedure as in the preliminary experiment with normal tap water. % of those diluted and used as a softening liquid, 6 ° C. or 22 ° C. the immersion temperature, the immersion time was 24 hours, 0 per 1 cm ² perforations number of perforation step, 3, 4, 5, 7 In addition to changing the number of salmon to 8, 8 or 9, and changing the type of salmon from silver salmon to red salmon, in the same way as in softening test 1, a miso-yaki made of red salmon skinned bone cut meat is manufactured, After storage and thawing, the hardness was measured, and the appearance shape was observed with the naked eye. In addition, it was actually eaten and examined for its taste, taste and odor. The results are shown in Table 26.

As can be seen from Table 26, when the softening solution with a dilution rate of 30% was used for 24 hours and softened at 6 ° C or 22 ° C, the number of perforations was similar to that in silver salmon miso ware. When the number of perforations is 5 or 7 per 1 cm ² , the hardness of 350 gf or less can be stably obtained, whereas 4 or less per 1 cm ² or 8 or more may result in a hardness exceeding 350 gf. It was. In particular, the number of holes is 5 per 1 cm ² , and the hardness is 63 gf or less of 100 gf under the condition of 24 ° C. and 22 ° C., which is similar to the result shown in Table 3 for silver salmon miso ware. As a result.

In addition, when measuring the hardness, when observing with naked eyes the grilled salmon fillet with 5 to 7 holes per 1 cm ² and softened with a softening solution with a dilution rate of 30%, There was no disintegration or peeling of the skin, or any collapse or cracking of the body, and it was easy to carry by hand, and the original appearance of miso-yaki grilled salmon fillet including the color tone was retained. . Furthermore, when eating these fillets, the original taste of red salmon miso-yaki was found, and no nasty taste or odor due to immersion in the softening solution was felt.

On the other hand, when a softening liquid with a dilution rate of 40% is used, when the number of perforations is 5 or 7 per 1 cm ² , the hardness is 350 gf or less after 24 hours of softening at 6 ° C. or 22 ° C. However, when eating these, the fillets that had been softened at 6 ° C had a different taste and odor, and the fillets that had been softened at 22 ° C had a bitter taste and a strong maitake odor. It was.

  These results are almost the same as the results for miso-grilled silver salmon fillets shown above, and the softening conditions observed in miso-grilled silver salmon fillets also apply to miso-grilled red salmon fillets. It was confirmed to be a thing.

<14. Sensory Test 4 (Red Salmon Miso Yaki)>
A total of seven healthy men and women were panelists, and the sensory test was conducted in the same manner as the sensory test 2 on the miso-yaki of the following salmon-skinned bone cuts produced in the softening test 7.

(Miso grilled fillet)
・ Miso-yaki N (5 perforations under the dipping condition # 108 in Table 26)
Softening solution dilution: 30%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 63 gf
・ Miso-yaki O (7 perforations under immersion conditions # 108 in Table 26)
Softening solution dilution: 30%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1 cm ² Hardness: 93 gf
・ Miso-yaki P (those with 5 perforations under the immersion conditions of # 110 in Table 26)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 159 gf
・ Miso-yaki Q (7 perforations under the dipping condition # 110 in Table 26)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per cm ² Hardness :: 170 gf

  The evaluation was performed according to the same criteria as the sensory test 1, and the average value of the evaluation points of each panel was used as the rating. The results are shown in Tables 27-30.

As shown in Table 27 and Table 28, using a softening liquid with a dilution rate of 30% of maitake juice, softened 5 or 7 fillets per 1 cm ² , and burned red salmon Miso-yaki N and O scored 3.9 or better, close to “Good = 4” for all the items examined, and had the original appearance shape, color, and taste of red salmon miso-yaki. It was evaluated as an excellent miso-yaki with no off-flavor and no maitake odor.

On the other hand, as shown in Table 29 and Table 30, a softening solution having a dilution ratio of Maitake mushroom juice of 40% was used, and 5 or 7 fillets per 1 cm ² were softened and baked. The red salmon miso-yaki P and Q were evaluated as 2.9-3.1 in the “appearance shape” and “appearance color tone”, which were close to “ordinary = 3”. In the items of “taste”, “unpleasant odor”, and “maitake odor”, the rating is 1.1 to 1.7, which is much lower than “bad = 2”, and has the original taste of miso-baked salmon fillet. In addition, it was rated as miso-yaki with a strong taste of maitake.

<15. Softening Test 8 (Red Salmon Saikyo Yaki / Salt Yaki)>
In the same manner as the red salmon miso ware in the softening test 7, except that the seasoning liquid used in the “ka seasoning soaking” step in the manufacturing process of the red salmon miso ware is changed to a seasoning liquid or salt water for Saikyo ware. Saikyo-yaki and salt-yaki were produced and their hardness was measured.

That is, the juice (pH 5.51 to 6.12) obtained by squeezing raw maitake cut into 1 mm square or less in the same procedure as in the preliminary experiment was diluted to 30% with normal tap water. As a softening solution, the immersion temperature is 22 ° C., the immersion time is 24 hours, the number of perforations in the perforation process is 5 per 1 cm ² , and the seasoning liquid used in the “ka seasoning liquid immersion” process is Except for changing to seasoning liquid or salt water for baking, in the same way as softening test 7, we manufacture Saikyo-yaki and salt-grilled red salmon skinned bone cuts, store, defrost, measure their hardness, The appearance shape was observed with the naked eye, and together with it, it was actually eaten and examined for its taste, taste and odor. The results are shown in Table 31.

As can be seen in Table 31, when the number of perforations is 5 per cm ² and the softening liquid at a dilution rate of 30% is used for 24 hours and softened at 22 ° C., either Saikyo or salt baked In addition, the hardness was 92 gf (Nishikyo ware) and 96 gf (salt ware) having a hardness of 100 gf or less, and the same results as in miso ware were obtained.

  In addition, when measuring the hardness of the fillet, Saikyo-yaki and salt-yaki were observed with the naked eye, and there was no disintegration or peeling of the skin, and no collapse or cracking of the skin, and it was easy to carry by hand, The color tone was good, and the original shape of the salmon fillet, Saikyoyaki or Shioyaki, was maintained. Furthermore, when eating these fillets, the red salmon had the original taste of Saikyo-yaki or salt-yaki, and no nasty taste or odor due to soaking in the softening liquid was felt.

  The above results indicate that the range of suitable softening conditions previously obtained for miso ware of silver salmon fillet is not limited to silver salmon miso ware, but also for salmon miso ware, Saikyo ware, and even salt ware. It is also valid, and shows that it is a softening condition that does not depend on the type of salmon or the cooking method.

<16. Softening test 9 (white salmon grilled with salt)>
In addition to changing the salmon type from silver salmon to white salmon (toki salmon) and changing the seasoning liquid used in the “moist seasoning immersion” process to salt water for salt baking, Salt grill was produced and the hardness was measured.

That is, the juice (pH 5.51 to 6.12) obtained by squeezing a cut product of raw maitake cut to 1 mm square or less in the same procedure as in the preliminary experiment is 5% with normal tap water, 7 %, 30%, or diluted to 40% was used as a softening liquid, 6 ° C. or 22 ° C. the immersion temperature, the immersion time was 24 hours, 0 per 1 cm ² perforations number of piercing process, three, White salmon was changed in the same way as softening test 1 except that the salmon type was changed from silver salmon to white salmon and the seasoning liquid was changed to salt water for salt baking. After manufacturing, storing, thawing, measuring the hardness, observing the appearance shape with the naked eye, and actually eating and examining its taste, taste and odor It was. The results are shown in Table 32.

As can be seen in Table 32, when softening treatment was performed at 6 ° C. for 24 hours using a softening solution having a dilution rate of 5%, as in the case of miso baked silver salmon previously shown in Table 4, Even if the number of perforations is 5 or 7 per 1 cm ² , the hardness may exceed 350 gf, and salt salmon grilling of white salmon fillets with a hardness of 350 gf or less could not be stably produced. .

On the other hand, when the softening treatment was performed at 6 ° C. or 22 ° C. for 24 hours using a softening solution having a dilution rate of 7% or 30%, the silver salmon miso ware shown in Tables 2 and 3 above was used. Similarly, when the number of perforations was 5 or 7 per 1 cm ² , salt salmon fillet of white salmon with a hardness of 350 gf or less could be stably produced. In particular, when a softening solution with a dilution rate of 30% is used and softened at 22 ° C. for 24 hours, when the number of perforations is 5 per 1 cm ² , the hardness becomes less than 100 gf, which is 81 gf, and silver salmon miso ware Similar to the results shown in Table 3 for, a salty grill of soft white salmon fillet could be produced.

Further, when measuring the hardness, 5 to 7 holes per 1 cm ² were drilled, and the salmon roast of white salmon fillets that had been softened using a softening solution having a dilution rate of 7% or 30% was visually observed. However, there was no disintegration or peeling of the skin, or any collapse or cracking of the body, and it was easy to carry by hand, and the color tone was good, and the original appearance of salted salmon fillet was preserved. . Further, when eating these fillets, the salty taste of white salmon was originally found, and no nasty taste or odor due to immersion in the softening liquid was felt.

On the other hand, when a softening solution with a dilution rate of 40% was used, a fillet having a hardness of 350 gf or less was obtained by softening treatment at 6 ° C. for 24 hours regardless of the number of perforations. However, there was a maitake odor in the 5, 7, and 9 fillets per 1 cm ^{2 of the} number of perforations. On the other hand, the number of perforations per 1 cm ² is 0 and 3 fillets, and the skin floats away from the skin, and the original appearance of salt-baked white salmon fillets is not retained. Met.

  These results are almost the same as the results for miso-grilled silver salmon fillets shown above, and the softening conditions confirmed in miso-grilled silver salmon fillets also apply to salt-grilled white salmon fillets. It is shown that.

<17. Sensory test 5 (white salmon salt grilled)>
A total of seven healthy men and women were panelists, and the following white salmon skinned bone cuts made with the softening test 9 were subjected to a sensory test in the same manner as the sensory test 2.

(Salted grilled fillet)
・ Miso-yaki R (those with 5 perforations under the immersion condition # 115 in Table 32)
Softening solution dilution: 30%
Immersion time: 24 hours Immersion temperature: 6 ° C
Number of perforations: 5 per cm ² Hardness: 251 gf
・ Miso-yaki S (7 perforations under the immersion condition # 115 in Table 32)
Softening solution dilution: 30%
Immersion time: 24 hours Immersion temperature: 6 ° C
Number of perforations: 7 per cm ² Hardness: 238 gf
・ Miso-yaki T (5 perforations under immersion conditions # 117 in Table 32)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 6 ° C
Number of perforations: 5 per 1 cm ² Hardness: 194 gf
・ Miso-yaki U (7 perforations under immersion conditions # 117 in Table 32)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 6 ° C
Number of perforations: 7 per cm ² Hardness: 273 gf

  The evaluation was performed according to the same criteria as the sensory test 1, and the average value of the evaluation points of each panel was used as the rating. The results are shown in Table 33 to Table 36.

As shown in Table 33 and Table 34, white salmon obtained by softening and baking 5 or 7 fillets per 1 cm ² using a softening liquid with a dilution ratio of 30% of maitake juice. Salt-fired R, S scored better than “Good = 4” for all the items examined, white salmon had the original appearance, color tone and taste of salt-baked salt, and there was no off-flavor, off-flavor, and maitake odor was also felt. Not rated as an excellent salt baked.

On the other hand, as shown in Table 35 and Table 36, using a softening liquid with a dilution ratio of maitake juice of 40%, 5 or 7 fillets per 1 cm ² were softened and fired. The white salmon salt grilled T and U were rated as 2.9 or 3.3 near “Normal = 3” in “Appearance shape”, but “Normal = 3” in “Appearance color tone”. A lower score of 2.7 or 2.4 was rated. Furthermore, in the other items of “unpleasant taste”, “taste”, “smelly odor”, and “maitake odor”, the rating is 2.1 to 2.7 between “bad = 2” and “normal = 3”. In addition, the salmon fillet did not have the original color tone of salt-baked salmon fillet, and it was evaluated as a salt-baked salt that had a nasty taste and off-flavor and left a maitake odor.

<18. Softening test 10 (white salmon miso ware, Saikyo ware)>
In the same manner as the white salmon salt baking in the softening test 9, except that the seasoning liquid used in the “ka seasoning soaking” step in the white salmon salt baking manufacturing process is changed to a seasoning liquid for miso or Saikyo ware. Miso ware and Saikyo ware were produced, and their hardness was measured.

That is, the juice (pH 5.51 to 6.12) obtained by squeezing raw maitake cut into 1 mm square or less in the same procedure as in the preliminary experiment was diluted to 30% with normal tap water. The soaking temperature is 22 ° C., the soaking time is 24 hours, the number of perforations in the perforation process is 5 per cm ² , and the seasoning liquid used in the “ka seasoning soaking” process is miso Produced miso-yaki and Saikyo-yaki with white salmon skinned bone sliced meat and Saikyo-yaki in the same manner as Softening Test 9 except that it was changed to a seasoning liquid for baking or a seasoning liquid for Saikyo-yaki. In addition to measuring the thickness, the appearance shape was observed with the naked eye, and together with the actual appearance, the taste, taste and odor were checked. The results are shown in Table 37.

As can be seen in Table 37, when the number of perforations is 5 per cm ² and the softening solution with a dilution rate of 30% is used for 24 hours and softened at 22 ° C., miso-yaki and Saikyo-yaki In either case, the hardness was 90 gf (miso ware) and 99 gf (Nishikyo ware) having a hardness of 100 gf or less, which was the same result as in salt ware.

  In addition, when measuring the hardness, Miso-yaki and Saikyo-yaki of these fillets were observed with the naked eye, and there was no disintegration or peeling of the skin, nor any disintegration or cracking, and it was easy to carry by hand. Also, the color tone was good, and the original appearance shape of white salmon fillet grilled with miso or Saikyo was preserved. Furthermore, when eating these fillets, the taste of white salmon miso-yaki or Saikyo-yaki was the original taste, and no nasty taste or odor due to soaking in the softening liquid was felt.

  The above results indicate that the range of suitable softening conditions previously obtained for silver salmon is not limited to silver salmon, but is also applicable to salt salmon, miso ware, and even Saikyo ware of white salmon. This means that the softening treatment conditions do not depend on the type or cooking method.

<19. Softening Test 11 (Pink Salmon Miso Yaki / Saikyo Yaki / Salt Yaki)>
Change the salmon to be used from silver salmon to pink salmon, and add the seasoning liquid used in the "moist seasoning immersion" process in the manufacturing process of the above-mentioned silver salmon miso-yaki to the seasoning liquid for miso-yaki. In addition, pink salmon miso ware, Saikyo ware, and salt ware were produced in the same manner as in the softening test 1 except that salt water for salt ware was used, and the hardness thereof was measured.

That is, the juice (pH 5.51 to 6.12) obtained by squeezing raw maitake cut into 1 mm square or less in the same procedure as in the preliminary experiment was diluted to 30% with normal tap water. The soaking temperature is 22 ° C., the soaking time is 24 hours, and the number of perforations in the perforation process is 5 per cm ² . Miso-yaki, Saikyo-yaki, and salt-yaki of bone-cut meat with pink salmon skin as in softening test 1 except that seasoning solution for miso, seasoning for Saikyo-yaki, or salt water for salt-yaki were used. After manufacturing, storing, and thawing, the hardness was measured, and the appearance shape was visually observed. In addition, the food was actually eaten to examine its taste, taste, and smell. The results are shown in Table 38.

As seen in Table 38, when the number of perforations was 5 per cm ² and the softening solution with a dilution rate of 30% was used for 24 hours at 22 ° C., pink salmon was also miso. In any of the grilled, Saikyo-yaki, and salt-yaki, it becomes 77 gf (Miso-yaki), 89 gf (Nishikyo-yaki), and 92 gf (salt-yaki) with a hardness of 100 gf or less, which is the same as in silver salmon, red salmon, and white salmon The result was.

  In addition, when measuring the hardness of these fillets, Miso-yaki, Saikyo-yaki, and salt-yaki were observed with the naked eye. In addition, the color tone was good, and the original appearance shape of pink salmon fillet with miso-yaki, Saikyo-yaki, or salt-yaki was maintained. Furthermore, when these fillets were eaten, they tasted like pink salmon miso-yaki, Saikyo-yaki, or salt-yaki, respectively, and there was no odor or odor due to soaking in the softening solution.

  The above results show that the range of suitable softening conditions previously obtained for silver salmon is not limited to silver salmon, but also applicable to salt salmon grilling, miso grilling, and even Saikyo grilling of salmon. This means that the softening treatment conditions do not depend on the type or cooking method.

<20. Softening Test 12 (King Salmon Miso Yaki / Saikyo Yaki / Salt Yaki)>
Except that the salmon used was changed from silver salmon to king salmon, in the same manner as the softening test 11, king salmon miso ware, Saikyo ware, and salt ware were produced, the hardness was measured, and the external shape was changed. They were observed with the naked eye, and were actually eaten and examined for the taste, taste and odor. The results are shown in Table 39.

As shown in Table 39, when the number of perforations was 5 per cm ² and the softening solution at a dilution rate of 30% was used for 24 hours at 22 ° C., the king salmon was also miso In any of the grilled, Saikyo-yaki, and salt-yaki, the hardness becomes 91 gf (miso-yaki), 96 gf (Nishikyo-yaki), and 89 gf (salt-yaki), which are 100 gf or less, as in silver salmon, red salmon, white salmon, etc. It became the result.

  In addition, when the hardness was measured, Miso-yaki, Saikyo-yaki, and salt-yaki of these fillets were observed with the naked eye, and there was no disintegration or peeling of the skin, no collapse or cracking of the skin, good color tone, and manual work In addition to being easy to carry, the original appearance shape of king salmon fillets, miso-yaki, Saikyo-yaki, or salt-yaki was maintained. Furthermore, when I ate these fillets, they had the original taste of King Salmon miso-yaki, Saikyo-yaki, or salt-yaki, and did not feel any nasty taste or odor due to soaking in the softening solution.

  The above results show that the range of suitable softening treatment conditions obtained for silver salmon is not limited to silver salmon, but also for common varieties such as red salmon, white salmon (toki salmon), pink salmon, king salmon, etc. It is appropriate for fish species, and is also applicable to salt-yaki, miso-yaki, and Saikyo-yaki. It is a versatile softening condition that does not depend on the type of salmon or cooking method.

<21. Comparative test 1>
As described above, it has been known from before the present application that maitake contains a plurality of proteolytic enzymes. Therefore, it was tested whether maitake was used in a conventionally known manner to obtain a soft burnt product of silver salmon as in the present invention.

The following four softening liquids were prepared on the assumption of a conventionally known method when the food material was softened using maitake.
・ Softening solution A: A commercially available mitake mushroom that is finely broken by hand and subdivided at 6 ° C
Of 70 parts by weight of water to 30 parts by weight of maitake (mass maitake: 30%
) For 30 minutes, the maitake was taken out and used as a softening solution A.
-Softening liquid B: After immersing for 30 minutes at a ratio of 30 parts by weight of maitake to 30 parts by weight of water (maitake mass: 30%) with respect to 70 parts by weight of water at 6 ° C. did.
-Softening liquid C: In the preparation process of the softening liquid A, after being immersed in water for 30 minutes, the maitake was not taken out, and it was set as the softening liquid C.
-Softening liquid D: In the preparation process of the softening liquid B, after being immersed in water for 30 minutes, it was left as it was without taking out the maitake, and it was set as the softening liquid D.

  While maintaining the softening liquids A to D at 6 ° C., the skinless boneless cuts (fillet mass of about 100 g) of the same silver salmon used in each of the softening tests 1 to 4 are immersed for 24 hours, and then softened. By processing in the same manner as the specimens in Tests 1 to 4, four types of silver salmon fillet with different softening solutions were produced. The manufactured specimen was subjected to the same hardness measurement as in the softening tests 1 to 4, and a load required to push a metal ball having a diameter of 15 mm into 3 mm was measured. The measurement was performed on the back side, the center side, and the back side of each fillet at 6 places on the front and back sides. Three samples of each softening solution were measured, and the largest load among the 18 measured values was taken as the measured value of hardness (gf). The results are shown in Table 40.

  As shown in Table 40, when the salmon fillet is immersed in any of the softening liquids A to D, the softening treatment at 6 ° C. for 24 hours has the smallest hardness of miso-yaki on the obtained silver salmon fillet. It was only 668 gf, and did not reach the softness of 350 gf or less exhibited by miso ware of the present invention. This result shows that the use of mitake mushrooms in a conventionally known manner is that of a salmon fillet with a softness of 350 gf or less, which corresponds to a softness of “biting with a weak force” or higher. This indicates that a fired product cannot be obtained.

<22. Comparative Test 2>
In the same manner as in Comparative Test 1 described above, it was tested whether maitake was used in a conventionally known manner to obtain a soft white salmon fillet as in the present invention.

  That is, while maintaining the same softening liquids A to D used in Comparative Test 1 at 6 ° C., each of the same white salmon skinned boneless fillets (fillet mass: about 100 g) used in Softening Test 9 was used. It was soaked for a period of time, and then processed in the same manner as the specimen in the softening test 9 to produce four types of white salmon fillet with different softening solutions. The manufactured specimen was subjected to hardness measurement in the same manner as in the softening test 9, and a load required to push a metal ball having a diameter of 15 mm into 3 mm was measured. The measurement was performed on the back side, the center side, and the back side of each fillet at 6 places on the front and back sides. Three samples of each softening solution were measured, and the largest load among the 18 measured values was taken as the measured value of hardness (gf). The results are shown in Table 41.

  As shown in Table 41, when the white salmon fillet is immersed in any of the softening liquids A to D, the hardness of the grilled white salmon fillet is at least 569 gf in the softening treatment at 6 ° C. for 24 hours. However, the softness of 350 gf or less exhibited by the fired product of the present invention was not sufficient. As a result, when using the maitake in a conventionally known manner, the white salmon fillet having a softness of 350 gf or less corresponding to a softness of “biting with a weak force” or higher. This indicates that a fired product cannot be obtained.

  As described above, the salmon fillet soft and fired product of the present invention has a softness that can be easily chewed even by a person with reduced chewing force, retains the original appearance shape of the salmon fillet, and It is a baked product with no off-flavors and off-flavors. It is a baked product with a delicious salmon fillet even if it is actually eaten. According to the present invention, the softly baked salmon fillet and the method for producing the same are enjoyed by people who have reduced masticatory power, such as the elderly, as well as those who have sufficient masticatory power and enjoy their daily meals. It contributes to maintaining and improving the quality of life of the elderly, and its industrial applicability is great.

Claims (10)

A burned product of salmon fillet, which has a hardness of 350 gf or less required for pushing a metal ball having a diameter of 15 mm into 3 mm under the temperature conditions during eating, and a burned product of salmon fillet A soft baked salmon fillet that retains its original appearance and has no off-flavors. The bitter taste / taste measured by the taste recognition device using the artificial lipid membrane type taste sensor is relative to the standard value = 0 when the bitter taste value of the baked product of normal salmon fillet measured by the device is used. 2. A softly baked salmon fillet according to claim 1 having a value of less than ± 2. The softly baked salmon fillet according to claim 1 or 2, which retains the original color tone of the baked salmon fillet. The softly baked salmon fillet according to any one of claims 1 to 3, wherein the salmon fillet is a cut with a skin and retains the original skin of the baked salmon fillet. The soft-baked product of the salmon fillet according to any one of claims 1 to 4, wherein the salmon fillet is a bone-cut fillet from which bone has been removed. The soft-baked product of salmon fillet according to any one of claims 1 to 3, wherein the fired product is salmon fillet grilled with salt, miso, teriyaki, or yuyaki. The softness or the baked product of salmon fillet according to any one of claims 1 to 6, wherein the hardness is such that a load required to push a metal ball having a diameter of 15 mm by 3 mm under a condition of eating is 100 gf or less. . A needle is inserted into the salmon fillet to make 5-7 holes per 1 cm ^{2 of} the fillet surface. The fillet after the drilling step is squeezed from the raw maitake cut product with water. The immersing step of immersing in a softening immersion liquid diluted to 30% by mass at 6 to 22 ° C for 4 to 24 hours, and a step of firing the fillet that has undergone the immersing step. A method for producing a soft baked salmon fillet. The number of holes to be drilled in the perforating step is 5 per 1 cm ^{2 of the} fillet surface, and the soaking step is a soft soaking solution obtained by diluting raw scallop cut juice with water to 7 to 30% by mass. The method for producing a soft-baked salmon-sliced fillet according to claim 7, which is a step of immersing at 22 ° C for 20 to 24 hours. The manufacturing method according to claim 8 or 9, wherein the cut product of the maitake is a cut product cut to 1 mm square or less.