JPWO2018123993A1 - Soft-boiled fish fillets and method for producing the same - Google Patents

Abstract

It is intended to provide a soft-boiled fish fillet having no off-flavor and off-flavor and a method for producing the same, even if the person has difficulty chewing, and has a diameter of 15 mm under the temperature condition during eating. The above-mentioned object is achieved by providing a soft-boiled fish fillet having a softness of 350 gf or less in load required for pushing a metal ball of 3 mm or less and having no off-flavor or smell, and a method for producing the same.

Description

  The present invention relates to a soft-boiled fish fillet and a method for producing the same, and more particularly to a soft-boiled fish fillet that is soft enough to be easily chewed even by a person with a reduced chewing ability, such as the elderly. The present invention relates to a soft-boiled fish fillet that retains the flavor of the fish and a method for producing the same.

  In recent years, as the number of elderly people has rapidly increased, maintenance and improvement of the quality of life of elderly people has been attracting attention as an important issue in addition to providing appropriate medical care and nursing care. Above all, daily meals are not only fun in themselves, but eating various nutrients from their own mouth through meals can help maintain the physical strength and immunity of the elderly, prevent cognitive decline, and prevent fractures. It is said to be effective, and it is extremely important how to make daily meals delicious and enjoyable in considering the quality of life of the elderly.

  However, it is also true that the masticatory and swallowing powers decrease with aging. If you have difficulty eating and you have more difficulties in chewing and swallowing, the amount of food you eat per day will gradually decrease, and you will lose your pleasure, resulting in malnutrition. It could be.

  In order to solve such inconveniences, by applying various treatments to food materials and food ingredients, foods with softness and fluidity that can be chewed and swallowed even by elderly people with reduced chewing power and swallowing power Various processing into food materials has been proposed. For example, Patent Literature 1 discloses that 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 people with difficult mastication and dysphagia can easily eat. In addition, Patent Document 2 discloses a processed food material for nursing care food which is processed into a jelly by mixing a gelling agent such as mannan into a pasty food material. Proposed.

  However, these processed foods for nursing care or processed food materials are basically processed food materials into pastes or jellies, and although their softness and fluidity are sufficient, their shape and color The appearance is far from the original of the food material, and it is not enough to stimulate the appetite through the sight or to feel the eating of the food material itself, and to enjoy the meal.

  On the other hand, a technique for softening a food material while maintaining its original appearance has been proposed. For example, Patent Literature 3 and Patent Literature 4 disclose that food materials such as meat, seafood, and cereals are enzymatically treated to make the mastication and swallowing difficult while maintaining the shape, appearance, and the like inherent to the food material. Softened foods for use are disclosed, and it is said that these softened foods are soft and retain the shape, appearance, and the like inherent to food materials, and thus can sufficiently stimulate appetite through visual perception.

  However, according to the findings independently obtained by the present inventors, when the food material is seafood, especially flounder, mackerel, and red-eye snapper, when the cut is softened by enzymatic treatment, it is boiled. Boiled products obtained by heating in the presence of liquid often have off-flavors and odors not found in the original boiled fish products, but they do not have the softness, shape, appearance, etc. There is a problem that it is not always satisfactory from the viewpoint of the original taste of the stewed product.

JP 2012-175934 A JP 2014-18129 A JP-A-2013-23800 JP-A-2015-159753

  The present invention has been made in order to solve the above-mentioned problems of conventional softened foods, and has a softness that can be sufficiently chewed even by a person having difficulty in mastication, and has a fishy fillet having no off-flavor or off-flavor. It is an object to provide a soft-boiled product and a method for producing the soft-boiled product.

  The present inventors have made intensive research efforts to solve the above-mentioned problems, and as a result, a fish fillet stew obtained by enzymatically treating a fish fillet and then heating in the presence of a boiled liquid often has an unpleasant taste. The off-flavor may be felt, assuming that the use of a commercially available enzyme preparation may be the cause of the enzyme treatment of fish fillets, as an enzyme treatment that does not rely on a commercially available enzyme preparation. I came up with an enzyme treatment using Maitake. Maitake is a type of mushroom belonging to the family Sarcophaga and is known to contain multiple proteases, and it is reasonable to use Maitake or its extract for enzyme treatment to soften fish fillets. There is. However, as described in, for example, JP-A-2003-250481, the proteolytic enzyme contained in Maitake is strong, and although artificial cultivation methods have been established, Maitake or an extract thereof is a natural product. In addition, it is difficult to expect a stable and constant proteolytic enzyme activity value, and it is possible to use maitake or an extract thereof stably in the softening treatment of boiled fish fillets produced in large quantities as commercial products. It was unknown at all.

  Under such circumstances, the inventor repeated many trials and errors, and as a result of adding various ideas, a method for preparing a Maitake extract that can stably obtain a Maitake extract having relatively stable physical properties, and a softening treatment. The optimum concentration of the maitake extract, the optimal immersion time and immersion temperature of the fish fillet in the maitake extract, and further obtained by heating the fish fillet obtained by such a softening treatment in the presence of a boiling solution. Confirmed that the cooked boiled product has softness enough to be chewed even by people with reduced chewing power, has no off-flavors and odors, and also maintains the original appearance and shape of the cooked fish fillet Thus, the present invention has been completed.

  That is, the present invention relates to a stewed fish fillet, which has a softness of 350 gf or less under a temperature condition during eating when a metal ball having a diameter of 15 mm is pushed in by 3 mm and has no unpleasant taste and odor. The object of the present invention is to solve the above-mentioned problem by providing a soft-boiled fish fillet.

  Further, in a preferred embodiment, the soft-boiled fish fillet of the present invention has a softness of 100 gf or less in a load required for pushing a metal ball having a diameter of 15 mm by 3 mm and a fish fillet having no off-flavor or odor. It is a soft boiled product.

  According to the findings of the present inventors, the softness of the load required to push a metal ball having a diameter of 15 mm into 3 mm by 350 mmf or less is generally softness of “biting with weak force”, for example, roasted tofu or This corresponds to the above softness. The softness of the load required to push a metal ball having a diameter of 15 mm into 3 mm, that is, a load of 100 gf or less, is generally a hardness of “crushing with a tongue”, and corresponds to, for example, silky tofu or softer. In any case, the soft-boiled fish fillets according to the present invention are extremely soft compared to the boiled normal fish fillets that have not undergone the softening treatment, and can be sufficiently chewed even by those who have reduced chewing power such as the elderly. It is a soft boiled product with a softness that can be done.

  In addition, "under the temperature condition at the time of eating" means that the soft-boiled fish fillet of the present invention is usually supposed to be distributed and stored in a frozen state. The soft-boiled product is not in a frozen or semi-thawed state, but is heated to the actual eating temperature, for example, usually from room temperature to 100 ° C, more preferably from room temperature to 80 ° C, even more preferably from room temperature to 60 ° C. It means that it has been done. Incidentally, in this specification, the normal temperature means 15 ° C. That is, the above-mentioned hardnesses of 350 gf or less and 100 gf or less are all raised when the soft-boiled fish fillets according to the present invention are thawed or heated, for example, to the temperature at the time of eating. The hardness in the frozen state does not mean the hardness in the frozen or semi-thawed state.

  The soft-boiled fish fillet according to the present invention has no off-flavor and odor even after undergoing the softening treatment of immersion in the maitake extract, and has the original taste of the cooked fish fillet. It should be noted that the absence of off-flavors and off-flavors can be easily confirmed by a sensory test using panelists. In particular, regarding off-flavors, for example, a taste recognition device using an artificial lipid membrane type taste sensor (Co., Ltd.) Using a taste recognition device “TS-5000Z” manufactured by Intelligent Sensor Technology), it can be quantitatively confirmed as a relative value to a control product.

  By the way, the soft-boiled fish fillet according to the present invention is, in a preferred example, a bitter taste which is measured by a taste recognition device using an artificial lipid membrane type taste sensor, and the corresponding fish fillet is measured by the device. Is less than ± 2 (that is, more than −2 and less than +2) as a relative value when the value of the bitter taste of ordinary boiled rice is set to the reference value = 0, and in a more preferred example, less than ± 1 (that is, More than -1 and less than +1). The normal product of the stewed fish fillet means a stewed product obtained by heat-treating the same fish fillet in the presence of the same boiled liquid and not having been subjected to a softening treatment. ing.

  In addition, when the relative value of the taste measured by the taste recognition device is -2 or less or +2 or more, it is said that many people feel a difference in taste as compared with the control product. When the relative value is less than ± 2, it means that there is no difference in the bitter taste compared to the control product. The bitter taste measured by the taste recognition device is generally regarded as a taste corresponding to an unpleasant bitter taste, and the relative value of the bitter taste is less than ± 2, more preferably less than ± 1, The soft-boiled fish fillet according to the present invention means that there is no difference in the bitter taste and no off-taste compared with the corresponding boiled fish fillet as a control.

  Furthermore, the soft-boiled fish fillet according to the present invention has no off-taste or odor, and in addition to maintaining the original taste of the cooked fish fillet, more preferably, the original appearance of the cooked fish fillet. It retains its shape. For this reason, the soft-boiled fish fillet according to the present invention has no difference in appearance from the stewed normal fish fillet that has not undergone the softening treatment, and when lined up at the dining table, sufficiently stimulates the appetite of the eater. It has the advantage of being able to. Incidentally, maintaining the original appearance of the stewed fish fillet means that the stewed fish has the original shape without collapse or breakage.

  The fish fillet targeted by the present invention may be either skinned or skinless, but is preferably a skinned cut from the viewpoint of the quality of the stewed fish fillet. When the fillet of the fish is a fillet with skin, the soft-boiled product of the fillet of the fish according to the present invention is preferably in a state in which the peel is not peeled off or rises from the skin, or does not fall off, and the skin is attached to the body. Yes, including the skin, retains the original appearance of stewed fish fillets. In the case of fish, such as flounder, whose skin is weak, the skin is not damaged during the pre-descaling process and the skin surface is not partly peeled off after the heating process in the presence of the boiled liquid. I can't. For this reason, even if there is partial peeling of the skin, if the degree is the same as that of a normal product that is not subjected to softening treatment, the skin does not peel or rise from the body, As long as there is no cracking, there is substantially no difference from a stewed fish-sliced cut fish cooked without softening, and it is determined that the original appearance shape of the stewed fish-sliced product is maintained.

  Also, the soft-boiled fish fillets of the present invention are intended to be eaten by people with reduced chewing power, and are therefore soft-boiled products obtained by processing bone-cut fillets from which bones have been removed. It is desirable to have.

  The soft-boiled fish fillet according to the present invention may be a boiled product obtained by heat-treating in the presence of a boiled liquid, and there is no particular limitation on the taste and cooking method of the boiled fish. Typical boiled products include, for example, normal boiled products cooked in the presence of a boiled liquid mixed with sake or mirin, soy sauce, sugar, etc., as well as boiled miso, tomato, curry and the like. However, the soft-boiled fish fillets according to the present invention are not limited to these.

  The fish targeted by the present invention generally refers to all types of fish that we eat as stewed foods, for example, flatfish, mackerel, golden bream, yellowtail, salmon, cod, tuna, swordfish, bonito, red Examples include, but are not limited to, fish, silver cod and saury.

The present invention also relates to a piercing step of piercing a fish fillet with a needle to make 5 to 7 holes per 1 cm ^{2 of} the fillet surface, and extracting the cut piece that has passed through the piercing step into a raw cut mushroom juice. Immersing in a softened immersion liquid diluted to 25 to 35% by mass with water at 6 to 22 ° C. for 4 to 24 hours, and heating the cut after the immersion step in the presence of a simmering liquid. An object of the present invention is to solve the above problem by providing a method for producing a soft-boiled fish fillet.

  According to the above manufacturing method, under the temperature conditions during eating, the load required for pushing in a metal ball having a diameter of 15 mm by 3 mm has a softness of 350 gf or less, and the original appearance shape of the stewed fish fillet is maintained, In addition, a soft-boiled fish fillet according to the present invention having no off-flavor or odor can be stably produced.

  In a preferred example of the production method of the present invention, the immersion step is performed in a softened immersion liquid obtained by diluting juice of cut raw maitake to 35% by mass with water at 6 to 22 ° C for 20 to 24 hours. This is a step of immersing for a time. When the production method of the present invention includes such a dipping step, a soft-boiled product of a soft fish fillet can be obtained, and depending on the type of fish, a metal having a diameter of 15 mm under a temperature condition during eating can be obtained. It has a softness that the load required to push the ball in by 3 mm is 100 gf or less, maintains the original appearance of the stewed fish fillet, and stably produces a softly stewed fish fillet having no off-flavor or odor. be able to.

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

  The soft-boiled fish fillet of the present invention is not only soft enough to be chewable with a weak force, preferably soft enough to be crushed by the tongue, but also retains the original appearance of the cooked fish fillet. And it has no unpleasant tastes and smells, so it has the excellent advantage that even those with weak chewing power can enjoy it and enjoy the original taste of the stewed fish product, even if it is delicious and inviting. are doing. In addition, the method for producing a soft-boiled fish fillet according to the present invention is not based on a drug or the like, but uses an extract of maitake, which is a natural product, as a softening solution. This has the advantage that articles can be mass-produced stably. According to the soft-boiled fish fillet and the method for producing the same according to the present invention, it is possible to provide a boiled fish fillet that is good in appearance and taste, and that is sufficiently soft for people such as the elderly who have reduced chewing power and eats it. This has the advantage that the quality of life of the elderly can be maintained and improved.

It is a photograph of appearance of a stewed flatfish fillet obtained by softening 0 fillets per 1 cm ^{2 with} a softening solution having a dilution ratio of 25% by mass. It is an appearance photograph of a boiled product of flounder fillet obtained by softening three fillets per 1 cm ² using a softening solution having a dilution ratio of 25% by mass. It is an appearance photograph of a boiled product of flounder fillet obtained by softening 5 fillets per 1 cm ² using a softening liquid having a dilution ratio of 25% by mass. It is an appearance photograph of a boiled-in flatfish fillet obtained by softening seven cuts per 1 cm ^{2 with} a softening solution having a dilution ratio of 25% by mass. It is an appearance photograph of the boiled product of the flatfish fillet obtained by softening 9 cuts per 1 cm ^{2 with} a softening liquid having a dilution ratio of 25% by mass. It is an appearance photograph of a boiled product of flatfish cuts obtained by softening 0 cuts per 1 cm ^{2 with} a softening liquid having a dilution ratio of 35% by mass. It is an external appearance photograph of a boiled-in flatfish cutout obtained by softening three cuts per 1 cm ^{2 with} a softening solution having a dilution ratio of 35% by mass. It is an external appearance photograph of the boiled product of the flatfish fillet obtained by softening five cuts per 1 cm ^{2 with} a softening liquid having a dilution ratio of 35% by mass. It is an appearance photograph of the boiled product of the flatfish fillet obtained by softening seven cuts per 1 cm ² using a softening liquid having a dilution ratio of 35% by mass. It is an appearance photograph of a boiled product of flatfish cuts obtained by softening 9 cuts per 1 cm ^{2 with} a softening liquid having a dilution ratio of 35% by mass. It is a radar chart which shows the relative value of various tastes measured using the taste recognition apparatus about the boiled product of flounder. It is an external appearance photograph of a mackerel fillet obtained by softening 0 fillets per 1 cm ² using a softening liquid having a dilution ratio of 35% by mass. It is an external appearance photograph of a mackerel fillet obtained by softening three cuts per 1 cm ² using a softening liquid having a dilution ratio of 35% by mass. It is an external appearance photograph of a mackerel fillet obtained by softening five cuts per 1 cm ² using a softening liquid having a dilution ratio of 35% by mass. It is an external appearance photograph of a mackerel fillet obtained by softening seven cuts per 1 cm ² using a softening liquid having a dilution ratio of 35% by mass. It is an external appearance photograph of a mackerel fillet obtained by softening 9 cuts per 1 cm ² using a softening liquid having a dilution ratio of 35% by mass. It is a radar chart which shows the relative value of various tastes measured using the taste recognition apparatus about the boiled mackerel product. It is an external appearance photograph of a stewed cut-out of a red-eye snapper obtained by softening 0 cuts per 1 cm ² using a softening liquid having a dilution ratio of 35% by mass. It is a photograph of the appearance of the miso-simmered fillet of the red-eye snapper obtained by softening five cuts per 1 cm ² using a softening solution having a dilution ratio of 35% by mass. It is an appearance photograph of a miso-simmered fillet of a red snapper obtained by softening 9 cuts per 1 cm ^{2 with} a softening solution having a dilution ratio of 35% by mass. It is a radar chart which shows the relative value of various tastes measured using the taste recognition apparatus about the stewed product of a golden bream.

  Hereinafter, a soft-boiled fish fillet and a method for producing the same according to the present invention will be described.

<1. Preliminary Experiment-Preparation of Maitake Juice->
Each of 200 g of commercially available Maitake mushrooms was cut with a silent cutter for about 20 seconds, cut into 1 mm square pieces or less, wrapped with a filter cloth, and squeezed with a pressing machine to collect the juice. When the test was carried out twice by changing the lot number, approximately 120 g of juice could be recovered from each sample. The recovery rate of the juice was as high as about 60% by mass based on the mass of the raw maitake used. Also, the pH of the obtained juice was measured, and it was found that the juice was distributed in the range of pH 5.51 to pH 6.12 and had stable physical properties.

  On the other hand, the same treatment was carried out as above except that a 3 mm square cut product was obtained by manual chopping using a kitchen knife in place of the silent cutter, and a juice of about 73 to 75 g was obtained. When the pH of the obtained juice was measured, the juice was distributed in the range of pH 5.08 to pH 5.15 and had stable physical properties. However, the recovery rate of the juice was determined based on the mass of the raw maitake used. It was only about 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 into 472 g of water or 135 g of water for 2 hours or 16 hours, and then filtered to remove Maitake, thereby obtaining an extract of Maitake. 455 g and 449 g of the extract were immersed in 472 g of water for 2 hours or 16 hours, and 123 g and 116 g of the extract were obtained from those immersed in 135 g of water for 2 hours or 16 hours, respectively. However, it was unavoidable that Maitake mushrooms absorbed water and the amount of extract obtained changed and became unstable. When the pH of the obtained extract was measured, the extract 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 of maitake mushrooms loosened with about 35 g of hands, and the amount of water of 472 g is the state of maitake mushrooms loosened with about 35 g of hands immersed in enough water. Amount.

  From the results of the preliminary experiments described above, the juice obtained by squeezing a cut piece of maitake into pieces of 1 mm square or less with a filter cloth is obtained at a relatively high rate with respect to the raw material maitake, and has physical properties indicated by pH. Since the value was also stable, it was concluded that it would be better to use this as the maitake extract used for the softening treatment.

<2. Softening test 1 (boiled flounder)>
Using a frozen product of cut fillet (cuttlefish) with all the bones removed (with a fillet mass of about 55 g), assuming normal production, distribution, and storage form, the following steps from a to a Boiled bone cuts were manufactured.
A. Loading of raw materials (crow scallops, frozen cut skin cuts)
B. Thawing C. Drilling D. Softening liquid immersion
E Drainer F Boiled liquid filling vacuum packaging G Stationary b Heat sterilization b Cooling b Freezing b Packaging b Storage

In the piercing step of c, using a piercing device having 3, 5, 7, or 9 needles per cm ² in vertical and horizontal lengths of 2 mm, 1 mm, and 50 mm, respectively, and the core temperature of each cut was −3 ° C. Each slice was pierced after being thawed to a temperature in the range of ＋+ 5 ° C. to create a fillet having 3, 5, 7, or 9 through-holes per cm ^{2 of} cut surface. In addition, a fillet having no through-holes per 1 cm ^{2 of} the fillet surface was prepared without performing the perforation step.

  In the step of dipping in the softening liquid, the juice (pH 6.04) obtained by squeezing a cut piece of raw oyster mushroom cut into 1 mm square or less in the same procedure as in the preliminary experiment described above is used for ordinary tap water. (Hereinafter, "mass%" is simply referred to as "%" unless otherwise specified), 25%, 35%, or 40%. While controlling the temperature of the softening liquid at 22 ° C., each of these softening liquids was thawed and immersed in flatfish slices that had been subjected to a perforation step for 24 hours.

  After the storage process of the sieve, it is thawed at an appropriate timing and returned to normal temperature corresponding to the temperature at the time of eating, then the package is opened and the fillet is taken out, and a commercially available load measuring device (Digital Force Gauge MODEL sold by Aiko Engineering Co., Ltd.) Using RZ-5), 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 left, center, and right sides of each of the cuts at a total of six locations on the front and back. In addition, when the fillet was too soft to be turned upside down, the measurement was performed at six places on one side only. Three specimens were manufactured and measured for each softening liquid immersion condition, and the largest load was used as the hardness measurement value (gf) among a total of 18 measurement values. Table 1 shows the results. In the table, numerical values exceeding 350 gf are underlined.

  As a control, a frozen product of the same flounder fillet was used in the same manner, except that the cormorant perforating step, the softening liquid dipping (softening treatment) step, and the liquid removing step of e were not performed. A boiled product (Control 1) was manufactured, and the load required to press a metal ball having a diameter of 15 mm into 3 mm was measured in the same manner as described above. Table 2 shows the results.

As can be seen from Table 1, when maitake juice was softened using a softening solution diluted to 20% with water, immersion at 22 ° C. for 24 hours resulted in 0 perforation per cm ² , In any of the 5, 5, 7, and 9 cases, the flatness of the flounder has a hardness of more than 350 gf and a load required to push a metal ball having a diameter of 15 mm into 3 mm by 350 gf or less. Boiled fillets could not be manufactured.

On the other hand, when maitake squeezed juice was subjected to a softening treatment using a softening solution diluted to 25% or 35% with water, the number of perforations was 0 per cm ^{2 by} immersion at 22 ° C. for 24 hours. In any of 3, 5, 7, and 9, the hardness was 350 gf or less. In particular, when the number of perforations is 3, 5, 7, or 9 cuts per 1 cm ² , the hardness of the obtained boiled product is 100 gf or less at any dilution ratio of 25% or 35%. It became. The hardness of 350 gf or less, or 100 gf or less, was that the hardness of Control 1, which is a normal boiled product of the flatfish fillet manufactured without softening treatment, was 445 gf as shown in Table 2. In view of the above, it is extremely soft.

However, when the above-mentioned hardness was measured, the boiled product of the flatfish cutfish to be measured was visually observed, and it was found that the number of perforations per 1 cm ² was obtained even when the dilution ratio of the softening solution was 25% or 35%. 0 boiled products are lifted from the skin, 3 boiled per 1 cm ² boiled products are cracked or peeled, and 9 boiled per 1 cm ² boiled products are Cracks and collapses were observed, and none of them could be said to have the original appearance of the simmered flatfish cutlet. As an example, the appearance photographs of the stewed products of 0, 3, or 9 cuts per 1 cm ² when the softening treatment is performed using a softening solution having a dilution rate of 25% or 35% are shown in FIGS. The results are shown in FIGS. 1, 2, and 5 (25% dilution) and FIGS. 6, 7, and 10 (35% dilution). As can be seen from these figures, 0, 3, or 9 boiled products with perforations of 1 cm ² have lifting, peeling, cracking, and collapse of the skin.

On the other hand, when the number of perforations is 5 or 7 per 1 cm ² , there is no lifting or peeling from the skin, regardless of the dilution rate of the softening solution of 25% or 35%. No collapse or cracking was observed, and the boiled flounder fillet retained its original appearance. In particular, when the number of perforations was 5 per 1 cm ² , the original appearance of the boiled flatfish cutlet was best retained. As an example, FIG. 3 and FIG. 5 show appearance photographs of stewed products of 5 or 7 cuts per 1 cm ² when softening treatment is performed using a softening solution having a dilution ratio of 25% or 35%, respectively. 4 and FIGS. 8 and 9. As can be seen in these figures, the boiled product with 5 or 7 perforations per cm ² has some peeling of the skin, but there is no lifting or peeling of the skin from the skin. Collapse and cracking are not observed.

  At the time of measuring the above hardness, when the simmered product of the flatfish cut to be measured was tasted, the simmered product of the flatfish cut softened with a softening solution having a dilution ratio of 25% or 35% was the same as that of the flatfish. The boiled product had an original taste, and no off-taste or off-odor due to immersion in the softening liquid was felt at all.

On the other hand, when softening treatment was performed using a softening solution obtained by diluting the juice of Maitake to 40% with water, immersion at 22 ° C. for 24 hours resulted in 0, 3, 5, and 5 holes per cm ^2. Regardless of the number of pieces, 7 pieces, and 9 pieces, the hardness became 100 gf or less, and an extremely soft boiled product was obtained. In addition, when the hardness was measured, when the boiled product of the flatfish cut to be measured was observed with the naked eye, the number of perforations was 0, 3, or 9 per 1 cm ² , and the boiled product was from the skin. Floating and peeling, or collapse and cracking of the body were observed, and it could not be said that the simmered flatfish had the original appearance shape, but the number of perforations was 5 or 7 per 1 cm ^2. The individual boiled product does not rise from the skin of the skin and does not collapse, and retains the original appearance of the boiled flatfish cutlet. The appearance shape of the boiled product has a dilution ratio of 25% or 35. %, The same result as that of the stewed fillet softened by using the softening liquid was obtained.

However, when the hardness was measured, when the simmered sliced flatfish to be measured was tasted, the simmered sliced sliced softened product using a softening solution having a dilution rate of 40% had a perforation number of 0 per cm ^2. Each of the three, five, seven, and nine boiled products gives the mushroom odor and bitterness that are thought to be caused by the softening solution used in the softening treatment, and the taste of the boiled flounder products is It could hardly be said that it was retained.

From the above results, under the softening solution immersion condition of immersing the cut in the softening solution at 22 ° C. for 24 hours, the softening solution having a dilution ratio of 25% to 35% was used, and the cut was cut into 5 cm / cm ² before the softening treatment. By providing holes of 7 to 7 pieces, it has a softness of 350 gf or less, which is equivalent to the softness of "bite with weak force" or more, and the original appearance of stewed plaice fillets It was found that a boiled product having a shape and having no off-taste or off-odor was stably obtained. In addition, in particular, from the viewpoint of better maintaining the original appearance of the simmered product of the flounder fillet, it is preferable to make 5 holes per 1 cm ² in the fillet before the softening treatment. Was.

  In addition, through the perforation process of drilling an appropriate number of holes, the boiled product having a softness of 350 gf or less and having the original appearance shape of the simmered cutlet of flatfish, and having no unpleasant taste and odor, is stable. The reason for this is not clear, but it is generally said that fish skin is more susceptible to the action of proteolytic enzymes than meat, so before immersing it in a softening solution, pierce the fillet with a moderate density. In this way, the penetration of the softening liquid into the body is promoted, the softening of the skin and the body progresses in almost the same way, and the softening liquid penetrates between the skin and separates the skin from the body and lifts it. It is presumed that this is prevented from being performed. Conversely, if the density of the perforations becomes higher than necessary, the rate at which the softening liquid permeates into the body increases, so that it is presumed that the body becomes too soft and collapses or breaks.

<3. Softening test 2 (boiled flatfish)>
Based on the results of the softening test 1, the following softening test was performed to determine the lower limits of the immersion temperature and the immersion time. That is, using the softening liquid having a dilution rate of 25% used in the softening test 1, the number of perforations was set to 5 or 7 per 1 cm ² of the fillet, and the immersion conditions were 6 ° C for 2 hours and 4 ° C or 6 ° C for 4 hours. Except for that, a boiled plaice fillet was manufactured in the same manner as in the softening test 1, and the hardness was measured. Table 3 shows the results.

As can be seen from Table 3, when the softening treatment was performed using a softening solution having a dilution rate of 25%, the immersion time of the cut in the softening solution was 4 hours. In either case of 5 pieces or 7 pieces per 1 cm ^{2 of the} fillet, stewed fillets having a softness of less than 350 gf were obtained. The resulting boiled product was observed with the naked eye, and no peeling of the skin, collapse or cracking of the skin was observed, and the boiled product of the flounder had the original appearance. In addition, when tasted, the simmered flatfish had the original taste and no off-flavor or odor due to immersion in the softening solution was felt at all.

  However, as shown in Table 3, even if the immersion time is the same 4 hours, when the immersion temperature reaches 4 ° C, the hardness of the stewed cut product obtained exceeds 350 gf, and the immersion temperature is 6 ° C. However, when the immersion time was 2 hours, similarly, the hardness of the stewed cut product obtained exceeded 350 gf.

  From the above results, in order to produce a boiled sliced flounder fillet having a softness of 350 gf or less, a load required for pushing a metal ball having a diameter of 15 mm into 3 mm, the cut was immersed in the softening liquid for at least 4 hours. Was determined to be necessary, and the temperature of the softening liquid was determined to be 6 ° C. or higher.

<4. Softening Test 3 (Fried Flatfish)>
The following softening test was performed to verify whether the result of the softening test 2 performed using the softening solution having a dilution rate of 25% is also valid when using a softening solution having a dilution rate of 35%. That is, using the softening liquid having a dilution rate of 35% used in the softening test 1, the number of perforations was set to 5 or 7 per 1 cm ² of the fillet, and the immersion time was 2 hours, 4 hours, 16 hours, 20 hours, or 24 hours. A boiled plaice fillet was manufactured in the same manner as in the softening test 1 except that the immersion temperature was changed to 4 ° C., 6 ° C., 10 ° C., or 22 ° C., and the hardness was measured. Table 4 shows the results. However, the results obtained when the immersion conditions were 24 hours and 22 ° C. were transcribed from Table 1.

  As shown in Table 4, even when the dilution rate of the softening liquid was 35%, under the immersion condition of 6 ° C. for 4 hours, a boiled product of flounder fillet having a softness of 350 gf or less was obtained. At 2 ° C., 6 ° C., or 4 hours at 4 ° C., no boiled flatfish fillets having a softness of 350 gf or less were obtained. From these results, even when the dilution rate is 35%, as in the case where the dilution rate is 25%, the fillet of the flounder has a softness of 350 gf or less, which is a load required for pushing a metal ball having a diameter of 15 mm into 3 mm. It was determined that the immersion time of the cuts in the softening liquid was required to be at least 4 hours, and the temperature of the softening liquid was required to be 6 ° C. or more in order to produce the boiled product of the above.

  In addition, when the immersion time is 4 hours to 24 hours and the immersion temperature is 6 ° C. to 22 ° C., the simmered product of the flounder fillet having a softness of about 350 gf “bite with weak force” or more. In particular, when the immersion time is 16 hours to 24 hours and the immersion temperature is 6 ° C. to 22 ° C., the hardness becomes 100 gf or less, and a metal ball having a diameter of 15 mm is pressed into 3 mm. A stewed cutlet of flatfish with a required load of about 100 gf, which was “soft with tongue” or more, was obtained stably.

At the time of measuring the hardness, the boiled product of the cut flounder as the measurement object was visually observed, and the boiled product having a measured value of the hardness of 350 gf or less was raised and peeled from the skin. No fallout, collapse or breakage of the body was observed, and the boiled flatfish had the original appearance. Above all, boiled products manufactured using 5 fillets per 1 cm ^{2 of} perforated items are better than boiled products manufactured using 7 fillets per 1 cm ² of boiled flatfish. Had a better appearance. In addition, when these boiled products were tasted, the boiled flounder products had the original taste, and no off-flavor or odor was felt from any of the boiled products.

From the results of the softening tests 1 to 3 shown in Tables 1 to 4, the load required for pushing in a 3 mm metal ball having a diameter of 15 mm has a softness of 350 gf or less, and has no off-flavor, no off-flavor, and In order to stably produce a stewed product that retains the original appearance shape of the stewed fillet, a punching step of punching 5 to 7 holes per 1 cm ^{2 of} the fillet surface, and more preferably 5 holes per cm ² is preferable. Is then immersed in a softening solution obtained by diluting the cut juice of maitake mushrooms to 25% to 35% at 6 ° C to 22 ° C for 4 hours to 24 hours, and then heated in the presence of the boiled liquid. It has the softness that the load required to push a metal ball with a diameter of 15 mm into 3 mm is 100 gf or less, has no unpleasant taste and smell, and retains the original appearance of boiled flatfish fillet. To produce are boiled products in a stable manner, the 5 or 7 per 1 cm ² fillets surface, the fillet more preferably through the boring step to open the 1 cm ² per five holes, the diaphragm of the cleavage of Maitake mushroom soup It was concluded that it is better to immerse the mixture in a softening solution diluted to 35% at 6 ° C. to 22 ° C. for 16 hours to 24 hours and then to heat it in the presence of the boiling solution. Note that the upper limit of the immersion temperature is set to 22 ° C., because when the immersion temperature is 23 ° C. or higher, the proliferation of microorganisms becomes intense, and there is a concern about an increase in various bacteria and generation of putrefaction odor.

  In addition, in the softening test 1 to the softening test 3, the vertical and horizontal lengths were respectively 2 mm, 1 mm, and a piercing instrument equipped with a 50 mm needle, but the vertical and horizontal length of the needle was not necessarily limited to 2 mm x 1 mm. If the skin is present, any length and width may be used as long as the skin can penetrate the skin and make a hole through which the softening liquid penetrates. Further, the cross-sectional shape of the needle is not limited to a square, but may be a circle, an ellipse, a triangle, or the like. Further, in order to make the softening liquid permeate sufficiently, it is preferable to make a hole that penetrates the cut, but it may be a hole that does not penetrate the cut. The same applies to the following softening tests in which fish species and cooking methods are changed.

<5. Sensory test 1 (boiled flounder)>
A total of seven healthy men and women were panelists, and sensory tests were performed on the following boiled products A to F of the cutlet with skins of flatfish produced in the softening test 1.

(Target stewed fillets)
・ Boiled flounder A (5 perforations under # 2 immersion conditions in Table 1)
Dilution rate of softening liquid: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 40gf
・ Boiled product of flounder B (7 perforations under # 2 immersion conditions in Table 1)
Dilution rate of softening liquid: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per cm ² Hardness: 40 gf
・ Boiled flatfish C (5 perforations under # 3 immersion conditions in Table 1)
Dilution rate of softening liquid: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 38gf
・ Boiled flatfish D (7 perforations under the immersion conditions of # 3 in Table 1)
Dilution rate of softening liquid: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1cm ² Hardness: 37gf
・ Fried scallop E (5 perforations under # 4 immersion conditions in Table 1)
Softening liquid dilution ratio: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 36gf
・ Foiled flounder F (7 perforations under # 4 dipping conditions in Table 1)
Softening liquid dilution ratio: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1cm ² Hardness: 34gf

(Inspection item)
・ Appearance shape (by the naked eye)
・ Appearance color tone (by the naked eye) (color of the flesh)
・ Offensive taste (bitterness, egumi)
・ Taste, off-flavor, Maitake odor (maitake odor caused by softening liquid)

  The evaluation is “very good = 5” if it is equal or better than “normal”, and “good = 4” if it is almost the same as compared to the normal product of boiled flounder without softening. Is performed in five steps where “Normal = 3” is acceptable, “Bad = 2” is bad, and “Very bad = 1” is very bad, and the average of the evaluation scores of each panel is did. The results are shown in Tables 5 to 10.

  As shown in Tables 5 to 8, stewed products A to D obtained by heating cut pieces softened using softening solutions having a dilution ratio of maitake juice of 25% and 35% in the presence of a stew solution Indicates that “good = 4” or “good” in any of the inspected “appearance shape”, “appearance color tone”, “off-taste (bitterness, harshness)”, “taste”, “off-flavor”, and “maitake odor”. Very good = 5 ", which is an excellent stewed product that has the original appearance, color, and taste of the simmered flounder fillet, has no off-flavor, off-flavor, and does not have a maitake odor.

  On the other hand, as shown in Tables 9 and 10, boiled products E obtained by heating the fillets softened using a softening solution having a dilution ratio of maitake squeezed juice of 40% in the presence of the boiling solution and F was evaluated as “good = 4” or “very good = 5” in appearance shape and appearance color tone, and although it retained the original appearance shape and color tone of the simmered flatfish cutlet, The average value of the evaluation points for “offensive odor” and “maitake odor” was below “ordinary = 3”, and it was evaluated that odor and odor were felt and maitake odor was felt.

  The results of these organoleptic tests are consistent with the results of the macroscopic observation and tasting performed by the practitioner in measuring the hardness of each boiled product in the softening tests 1 to 3, and the softening tests 1 to 3 were performed. It supports that the evaluation by the naked eye observation and the tasting by the person is appropriate with objectivity.

<6. Evaluation 1 by taste recognition device
In order to objectively confirm that the stewed cutlet of flatfish according to the present invention has no off-flavor or off-flavor, a taste analysis by a taste recognition device is performed by an external inspection organization (a registered inspection organization registered by the Ministry of Health, Labor and Welfare) Laboratory). The details are as follows.

(Taste analysis target sample)
Taste analysis was requested for the following comparative products and samples 1 to 4.
・ Comparative control product: Normal (not softened) flatfish stewed cutlets (manufactured by Shin Tokyo Food Co., Ltd.) manufactured in the same manner as Control 1.
-Sample 1: A simmered fillet obtained by immersing 5 flatfish fillets per 1 cm ^{2 in a} 35% dilution softening solution at 22 ° C for 24 hours in the presence of a boiling solution. (Equivalent to 5 perforations under dipping condition # 3 in Table 1: hardness of 38 gf)
Sample 2: Boiled fillets obtained by immersing 7 flatfish fillets per 1 cm ^{2 in} a softening solution with a dilution rate of 35% at 22 ° C. for 24 hours and heating in the presence of a boiling solution. (Equivalent to 7 perforations with immersion condition # 3 in Table 1: hardness of 37 gf)
-Sample 3: A simmered fillet obtained by immersing 5 flatfish fillets per 1 cm ^{2 in} a softening solution with a dilution ratio of 40% at 22 ° C for 24 hours and heating in the presence of a boiling solution. (Equivalent to 5 perforations under dipping condition # 4 in Table 1: hardness of 36 gf)
-Sample 4: A simmered fillet obtained by immersing 7 flatfish fillets per 1 cm ^{2 in} a softening solution having a dilution ratio of 40% at 22 ° C for 24 hours and heating in the presence of a boiling solution. (Equivalent to 7 perforations with immersion condition # 4 in Table 1: hardness of 34 gf)

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

(Taste analysis results)
Eight kinds of tastes of "sour", "bitter taste", "stimulation of astringency", "umami", "saltiness", "bitterness", "astringency", and "umami koku" are softened as comparative products. The relative value was obtained by setting the measured value of the untreated cooked flatfish cutlet to the standard value = 0. Table 11 shows the results. FIG. 11 shows the result as a radar chart.

  As shown in Table 11 and FIG. 11, the measured values of the taste of Samples 1 and 2 corresponding to the soft-boiled product according to the present invention were obtained by comparing the boiled product of a normal flounder fillet that had not been softened as a comparative product. Assuming that each taste is standard = 0, the points of “sourness”, “umami”, and “saltiness” were out of the range of ± 2, but “bitter taste”, “astringency stimulus”, “bitterness”, “ The points of "astringency" and "umami richness" were less than ± 2 (-2 <measured value <+2). In the taste analysis using the taste recognition device, when the measured value of the taste is less than ± 2 when the comparative product is set to 0, even if the human eats it, it is not recognized as a difference in taste from the comparative product. It is said that. Therefore, when measured by humans, the measured values of “bitter taste”, “astringency stimulus”, “bitterness”, and “astringency” considered to be recognized as “off taste” were all within ± 2. The analysis results show that when humans eat Samples 1 and 2, they do not feel that there is any off-taste compared to the normal control and that the product of the present invention has no off-taste. Is shown. In particular, the measured values of Samples 1 and 2 for "bitter taste", which is considered to be the strongest as off-flavor, are within ± 1 compared to the comparative control product, and the simmered plaice fillet of the present invention is softly boiled. Can be said to be a boiled product with no unpleasant taste.

  Thus, even in the taste analysis by the taste recognition device, the soft-boiled cutlet of flatfish according to the present invention has no off-taste compared to the stewed product of normal flatfish cutlet which has not been softened, and It was confirmed that the stewed product had the original taste.

  Samples 3 and 4 were boiled products softened using a softening solution having a dilution ratio of 40%, and were evaluated as having an unpleasant taste and an unpleasant odor and a maitake odor in the sensory test 1. However, as far as the taste analysis was performed using the taste recognition device, a significant difference was detected between the samples 1 and 2 which were boiled products softened using a softening solution having a dilution ratio of 35% and the measured values. Did not. This analysis result suggests that the sensory test based on human taste is more sensitive than the taste analysis using the taste recognition device.

<7. Softening Test 4 (Saba Miso Boiled Product)>
Except for changing the frozen product of flounder fillet (mass of fillet about 55g) to the frozen fillet of fillet with mackerel skin and removing all bones (mass of fillet about 40g), and changing the simmering liquid to simmering liquid for miso stew In the same manner as in the softening test 1, a mackerel miso-boiled was produced, and the load required to press a metal ball having a diameter of 15 mm into 3 mm was measured. Table 12 shows the results. In the table, numerical values exceeding 350 gf are underlined.

  In addition, as a control, a frozen product of the same mackerel fillet was used. A miso-simmered product (Control 2) was manufactured, and the load required to press a metal ball having a diameter of 15 mm into 3 mm was measured in the same manner as described above. Table 13 shows the results.

As can be seen from Table 12, when maitake squeezed juice was subjected to a softening treatment using a softening solution diluted to 20% with water, immersion at 22 ° C. for 24 hours revealed that the number of perforations was 0 per 1 cm ² , In any of the 5, 5, 7, and 9 pieces, the hardness exceeds 350 gf, and even in the case of miso stewed mackerel, a metal ball having a diameter of 15 mm is the same as in the case of boiled flatfish. Was not able to produce a mackerel fillet miso-boiled with a softness of a load of 350 gf or less required for pressing 3 mm.

On the other hand, when maitake squeezed juice was softened using a softening solution diluted to 25% or 35% with water, the number of perforations was 3 per cm ^{2 by} immersion at 22 ° C. for 24 hours. In any case of 5, 7, and 9, the hardness became 350 gf or less. Above all, when a softening solution having a dilution rate of 35% is used, the hardness of the obtained miso-boiled meat is 0, 3, 5, 7, or 9 cuts per 1 cm ^2. It became 100 gf or less, and a very soft miso-cooked product was obtained. The hardness of 350 gf or less, or 100 gf or less, was 579 gf as shown in Table 13 for the hardness of Control 2 which is a normal miso-cooked product of mackerel fillets manufactured without softening treatment. In particular, it is extremely soft.

In addition, when the above-mentioned hardness was measured, the miso-cooked product of mackerel fillet to be measured was visually observed, and the number of perforations was 1 cm ² regardless of the dilution ratio of the softening solution was 25% or 35%. In 0 miso-cooked products, lifting and peeling from the skin were observed, and in 9 miso-cooked products per 1 cm ² , melting and collapse of the entire body surface were observed. On the other hand, in the case of the miso-cooked product having 3 to 7 perforations per cm ² , no lifting of the skin and no collapse of the body were observed, and the original appearance of mackerel of the mackerel was maintained.

As an example, when the softening treatment is performed using a softening solution having a dilution rate of 35%, the number of perforations per cm ² is 0, 3, 5, 7, or 9 pieces of mackerel fillet miso stewed product. Appearance photographs are shown in FIGS. As can be seen from FIGS. 12 and 16, in the case of the boiled product having the number of perforations of 0 or 9 per 1 cm ² , lifting or peeling of the skin from the body, melting or collapse of the entire body surface were observed, and It cannot be said that the cut miso stewed product has the original appearance.

On the other hand, as shown in FIGS. 13 to 15, when the number of perforations is 3 to 7 per 1 cm ^2, although partial peeling of the skin is slightly recognized, the skin is lifted or peeled from the body. No melting or collapse of the body surface was observed, and the original appearance of the mackerel fillet with miso was maintained.

  In addition, when measuring the hardness, the miso-cooked product of the mackerel fillet to be measured was tasted, and the dilution ratio of the mackerel fillet was 25% or 35%. Mackerel had the original taste of miso-boiled, and no off-flavor or off-flavor due to immersion in the softening liquid was felt.

On the other hand, when softening treatment was performed using a softening solution obtained by diluting the juice of Maitake to 40% with water, immersion at 22 ° C. for 24 hours resulted in 0, 3, 5, and 5 holes per cm ^2. Regardless of the number of pieces, 7 pieces, and 9 pieces, the hardness became 100 gf or less, and a very soft miso-boiled product was obtained.

In addition, when measuring the hardness, the miso-cooked product of mackerel fillet to be measured was observed with the naked eye, and the boiled product with 0 or 9 perforations per cm ² was lifted or peeled from the skin. Or dissolution or collapse of the body surface was observed, and it could not be said that the cutlet of mackerel had the original appearance shape of the miso-simmered product, but the number of perforations was 3 to 7 per 1 cm ^2. The individual miso-boiled product does not rise from the skin, does not melt or collapse on the body surface, and retains the original appearance of the mackerel fillet of the miso-boiled product. % Or 35%, the same result as that of the stewed fillet softened using the softening solution was obtained.

However, during the measurement of hardness, when the miso-cooked sliced mackerel of the mackerel to be measured was tasted, the cut-out miso-cooked product softened with a softening solution having a dilution rate of 40% had a perforation of 1 cm ^2. From 0, 3, 5, 7, and 9 miso-cooked products, the mushroom odor and bitterness attributed to the softening solution used in the softening treatment are felt, and the mackerel miso-boiled The taste was not preserved.

The above results, the case of boiled mackerel miso, 22 ° C., the softening liquid immersion conditions for 24 hours, using a dilution ratio of 25% to 35% of the softening liquid, 3 per 1 cm ² in fillets before softening treatment By opening up to 7 holes, it has a softness of 350 gf or less, which is equivalent to the softness of "bite with weak force" or more, and has the original appearance of miso stewed mackerel fillet It shows that a miso-cooked product with no off-flavor or off-odor can be obtained stably. In particular, by using a softening liquid having a dilution rate of 35% and making 3 to 7 holes per 1 cm ² in the fillet before the softening treatment, the softness of the degree of “crush with the tongue” or more is obtained. This indicates that a miso-cooked product of a mackerel fillet having a softness of 100 gf or less, which is equivalent to the above, and having the original appearance shape of the miso-cooked product with no off-flavor and odor can be stably obtained.

<8. Softening test 5 <Miso stewed mackerel)>
Based on the results of the softening test 4, the following softening tests were also performed on the mackerel miso stew to determine the lower limits of the immersion temperature and the immersion time. That is, using the softening liquid having a dilution rate of 25% used in the softening test 4, the number of perforations was set to 5 or 7 per 1 cm ² of the fillet, and the immersion conditions were 6 ° C for 2 hours and 4 ° C or 6 ° C for 4 hours. Except for that, a miso-boiled mackerel fillet was manufactured in the same manner as in the softening test 4, and the hardness was measured. Table 14 shows the results.

As can be seen from Table 14, when the softening treatment was performed using a softening solution having a dilution rate of 25%, the cuts were immersed in the softening solution for 4 hours, and when the immersion temperature was 6 ° C, the number of perforations was reduced. In each case of 5 pieces or 7 pieces per 1 cm ^{2 of} the fillet, a miso stewed fillet having a softness of less than 350 gf was obtained. When the obtained miso-cooked product was observed with the naked eye, no peeling of the skin, no melting or collapse of the body surface was observed, and the mackerel fillet had the original appearance of the miso-cooked miso product. In addition, when tasted, mackerel had the original taste of miso-boiled and no off-flavor or odor due to immersion in the softening solution was felt.

  However, even if the immersion time is the same 4 hours, when the immersion temperature reaches 4 ° C., the hardness of the obtained miso stewed meat fillets greatly exceeds 350 gf, and even when the immersion temperature is 6 ° C., When the time became 2 hours, similarly, the hardness of the obtained miso stewed fillet exceeded 350 gf.

  From the above results, to produce a mackerel fillet miso-boiled product having a softness of 350 gf or less, the load required to push a 15 mm-diameter metal ball into 3 mm is the same as that for the simmered flatfish fillet. It was determined that the immersion time of the cut in the softening solution was at least 4 hours, and the temperature of the softening solution was required to be 6 ° C. or more.

<9. Softening test 6 (Miso stewed mackerel)>
The following softening test was performed to verify whether the results of the softening test 5 performed using the softening solution having a dilution rate of 25% are also valid when using a softening solution having a dilution rate of 35%. That is, using the softening liquid having a dilution rate of 35% used in the softening test 1, the number of perforations was set to 5 or 7 per 1 cm ² of the fillet, and the immersion time was 2 hours, 4 hours, 16 hours, 20 hours, or 24 hours. In the same manner as in the softening test 4, except that the immersion temperature was set at 4 ° C., 6 ° C., 10 ° C., or 22 ° C., a miso stewed mackerel fillet was manufactured and its hardness was measured. Table 15 shows the results. However, the results obtained when the immersion conditions were 24 hours and 22 ° C. were transcribed from Table 12.

  As shown in Table 15, even when the dilution rate of the softening liquid was 35%, under the immersion condition at 6 ° C. for 4 hours, a miso-cooked slice of mackerel with a softness of 350 gf or less was obtained. However, at 2 ° C., 6 ° C., or 4 hours at 4 ° C., no miso-boiled mackerel fillets having a softness of 350 gf or less were obtained. From these results, even when the dilution ratio is 35%, as in the case where the dilution ratio is 25%, the mackerel fillet having a softness of 350 gf or less in load required for pushing in a 3 mm metal ball having a diameter of 15 mm. In order to produce the miso-cooked product, it was determined that the immersion time of the cuts in the softening solution was at least 4 hours, and the temperature of the softening solution was 6 ° C. or more.

  Further, when the immersion time is 4 hours to 24 hours and the immersion temperature is 6 ° C. to 22 ° C., the measured value of the hardness is 350 gf or less, and the softness is about “bite with weak force” or more. The miso stewed fillet of mackerel provided is stably obtained, and especially, when the immersion time is 20 hours to 24 hours and the immersion temperature is 6 ° C to 22 ° C, the measured value of the hardness is 100 gf or less. Thus, a miso-cooked slice of mackerel fillet having a degree of softness that can be “crushed with a tongue” or more was obtained stably.

When measuring the hardness, the miso-cooked product of mackerel fillet as a measurement object was visually observed. For the miso-cooked product whose measured value of hardness was 350 gf or less, any of No peeling was observed, the body surface did not melt or collapse, and the mackerel fillet had the original appearance of a miso-simmered product. Above all, the miso-cooked product manufactured using 5 cuts per 1 cm ^{2 of the} number of perforations better retained the original appearance of the mackerel fillet. When these miso-boiled products were tasted, the taste of the mackerel-miso-boiled products was originally tasted, and no off-taste or odor due to immersion in the softening liquid was felt at all.

From the results of the softening tests 4 to 6 shown in the above Tables 12 to 15, the load required for pushing in a metal ball having a diameter of 15 mm by 3 mm has a softness of 350 gf or less, and has no unpleasant taste and odor, and In order to stably produce a miso-cooked product having the original appearance shape of mackerel fillet, 3 to 7 holes per 1 cm ^{2 of} the fillet surface, preferably 5 holes per 1 cm ² are provided. Presence of a boiled liquid for miso boiled after immersing the cut after the drilling step in a softened liquid obtained by diluting the juice of cut maitake mushrooms to 25% to 35% for 4 hours to 24 hours at 6 ° C. to 22 ° C. In order to stably produce a soft miso-boiled mackerel fillet having a softness of 100 gf or less, a load required to press a metal ball having a diameter of 15 mm into 3 mm is required to be 1 c of the cut surface. 3 to 7 per ^2, preferably diluted 5 to 7 per 1 cm ^2, further preferably subjected to the boring step to open the 1 cm ² per five holes fillets, juice cleavage of Maitake 35% It was concluded that it is better to immerse in the softened solution thus obtained at 6 ° C. to 22 ° C. for 20 hours to 24 hours and then to heat it in the presence of a boiling liquid for miso. The upper limit of the immersion temperature is set to 22 ° C., as described above, because when the immersion temperature is 23 ° C. or higher, the proliferation of microorganisms becomes vigorous, and there is a concern that an increase in various bacteria and generation of putrefaction odor may occur.

When comparing the results obtained for the simmered product of flounder in the softening tests 1 to 3 and the results obtained for the miso stewed product of mackerel in the softening tests 4 to 6 above, in the case of the simmered product of flounder, Although the preferred number of perforations is 5 to 7 per cm ² , in the case of miso stewed mackerel, the preferred number of perforations is 3 to 7 per cm ^2, In the case where the number of perforations is in the range of 5 to 7 per 1 cm ^2, they overlap. Therefore, regardless of the simmered product of flatfish and the miso stewed product of mackerel, the simmered product having the softness of 350 gf or less, having no off-flavor and odor, and maintaining the original appearance of the simmered product can be stably obtained. In order to manufacture, the cuts that have been subjected to the perforation step of drilling 5 to 7 holes per 1 cm ² of the cuts are put into a softened solution obtained by diluting the juice of cut maitake into 25% to 35% for 4 hours to 4 hours. It can be said that it is better to heat in the presence of the boiled liquid after immersion at 6 ° C to 22 ° C for 24 hours.

<10. Sensory test 2 (Smoked mackerel miso)>
A total of seven healthy men and women were used as panelists, and sensory tests were performed in the same manner as sensory test 1 on miso-simmered products G to I of the following bone-cut slices of mackerel produced in softening test 4. However, as a reference product to be a comparative control, a non-softening-processed miso-boiled slice of mackerel without softening manufactured in the same manner as in Control 2 was used. The results are shown in Tables 16 to 18.

(Miso-boiled sliced fillet)
-Mackerel miso-simmered product G (5 perforations under # 22 immersion conditions in Table 12)
Dilution rate of softening liquid: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per cm ² Hardness: 284 gf
-Mackerel miso stew H (5 perforations under # 23 immersion conditions in Table 12)
Dilution rate of softening liquid: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 73gf
-Mackerel miso stew I (5 perforations under # 24 dipping conditions in Table 12)
Softening liquid dilution ratio: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 70gf

  As shown in Table 16 and Table 17, miso-boiled products G obtained by heating cut pieces softened using a softening solution having a dilution ratio of Maitake squeezed juice of 25% and 35% in the presence of a boiling solution and H is “good = 4” or “good” in any of the inspected “appearance shape”, “appearance color tone”, “off-taste (bitterness, harshness)”, “taste”, “off-flavor”, and “maitake odor”. Rated as “Very good = 5”, it is an excellent stewed product that has the original appearance, color, and taste of miso-boiled mackerel fillets, has no off-flavors, off-flavors, and does not feel maitake odor. Was done.

  On the other hand, as shown in Table 18, the miso stewed product I obtained by heating the softened fillet using a softening solution having a dilution ratio of maitake squeezed juice of 40% in the presence of a boiling solution has an appearance. Although the shape and appearance color tone were evaluated as “good = 4” or “very good = 5”, the evaluation score for “off-flavor” was lower than “ordinary = 3”, and for “off-flavor” and “maitake odor” Was evaluated as a miso-cooked product that was close to “bad = 2”, felt off-flavors and off-flavors, and remained maitake odors.

  The results of these sensory tests were consistent with the results of the visual observation and tasting performed by the practitioner in measuring the hardness of each miso-cooked product in the softening tests 4 to 6, respectively. This supports that the evaluation by the naked eye observation and the sampling by the practitioner is appropriate with objectivity.

<11. Evaluation 2 by taste recognition device>
In order to more objectively confirm that the miso-cooked product of mackerel fillets according to the present invention has no off-flavor or off-flavor, the following comparative product and samples 5 and 6 were evaluated in the evaluation 1 by the taste recognition device. Similarly, a taste analysis by a taste recognition device was requested to an external inspection organization. The results are shown in Table 19.

(Taste analysis target sample)
・ Comparative control product: Miso-boiled sliced mackerel fillet (manufactured by Shin-Tokyo Food Co., Ltd.) manufactured in the same manner as Control 2
Sample 5: A stewed cut of a mackerel obtained by immersing 5 pieces of mackerel fillets per 1 cm ^{2 in} a softening solution having a dilution ratio of 35% at 22 ° C. for 24 hours and heating in the presence of a boiling solution. (Equivalent to 5 perforations under immersion condition # 23 in Table 12: hardness 73 gf)
・ Sample 6: Commercially available “Saba no miso” (softened product with enzyme treatment)

  As shown in Table 19, the measured value of the taste of the sample 5 corresponding to the soft-boiled product according to the present invention is based on the respective tastes of the unboiled, unboiled, mackerel-filled miso product, which is a comparative control product. = 0, the points of “sourness” and “saltiness” were out of the range of ± 2, but “bitter taste”, “stimulus of astringency”, “umami”, “bitterness”, “stringency”, In addition, the point of “umami richness” was within ± 2 (−2 <measured value <+2). In the taste analysis using the taste recognition device, when the measured value of the taste is less than ± 2 when the comparative product is set to 0, even if the human eats it, it is not recognized as a difference in taste from the comparative product. It is said that. Therefore, when measured by humans, the measured values of “bitter taste”, “astringency stimulus”, “bitterness”, and “astringency” considered to be recognized as “off taste” were all within ± 2. The analysis results show that when a human ate the miso-boiled sample 5, no unpleasant sensation was felt as compared with the comparative control product, which is a normal miso-boiled product, and the product of the present invention had no off-taste. It shows that it is a product. In particular, the measured value of Sample 5 for "bitter taste", which is most strongly felt as an off-taste, is within ± 1 compared to the comparative product, and the mackerel fillet of the present invention has a soft miso stew. It is a boiled product with no offense.

  On the other hand, the measured value of “stimulation of astringency”, “bitterness”, and “astringency” of Sample 6 which is a commercially available enzyme-treated softened food is within ± 2. However, the measured value of "bitter taste", which is considered to be the strongest as an off-flavor, is 7.89, which is significantly higher than 2, and the "bitter taste" is clearly stronger than that of the comparative product. It was evaluated as having an unpleasant taste. In addition, prior to taste analysis by the taste recognition device, when the same commercially available sample of “Saba no miso-ni” as the sample 6 subjected to taste analysis was tasted, the softness was soft, but the bitterness was felt relatively strong. The result of the taste analysis by the taste recognition device was to numerically confirm the tasting result.

  Thus, even in the taste analysis by the taste recognition device, the soft miso-boiled slice of mackerel fillet according to the present invention has no off-flavor compared to the normal miso-boiled slice of mackerel fillet without softening treatment. It was confirmed that the stewed fillet had the original taste.

<12. Softening test 7 (boiled mackerel)>
With changing the boiled liquid from boiled solution for boiled miso ordinary boiled liquid, same with dilution 35% of the softening solution as used in the softening test 4, 0 per fillets 1 cm ² perforations number, 3, 5 , 7 or 9 pieces, immersion time of 24 hours, immersion temperature of 22 ° C. to produce a stewed slice of mackerel fillet, and, as in the softening test 4, necessary for pushing in a 3 mm metal ball having a diameter of 15 mm. The load was measured. The results are shown in Table 20.

  In addition, as a control, a frozen product of the same mackerel fillet was used. A boiled product (Control 3) was manufactured, and the load required to press a metal ball having a diameter of 15 mm into 3 mm was measured in the same manner as described above. The results are shown in Table 21.

As shown in Table 20, when a softening solution having a dilution ratio of 35% was used, the number of perforations was 0, 3, 5, 7, or 1 per ² cm of fillet by immersion at 22 ° C. for 24 hours, or In any of the nine cases, boiled mackerel products having a softness of 350 gf or less could be obtained. In particular, when the number of perforations was 5 or 7, a boiled product having a softness of 100 gf or less was obtained. As shown in Table 21, the softness of the normal boiled mackerel product (control 3) produced in the same manner as described above except that the perforation step was not performed and the softening treatment was not performed was 682 gf. Considering that there was, it is very soft.

  However, when the hardness was measured, the boiled product produced through the above-mentioned softening treatment was visually observed. As a result, the boiled product of the cut having no perforations was found to have lifted from the skin, and the number of perforations was 9 per cent. Melting and collapse of the body surface were observed in the stewed pieces of the cut pieces, and both of them could not be said to have retained the original appearance shape of the stewed cut pieces of mackerel. On the other hand, boiled products with 3 to 7 perforations have no rise from the skin, do not melt or collapse on the body surface, and retain the original appearance of the boiled mackerel fillets. Was. In particular, the stewed cuts having five perforations had the same appearance and shape as ordinary stewed products that did not undergo the perforation step or the softening and immersion treatment, and were thus judged to be more preferable. Furthermore, when the boiled products of the cut pieces having a number of perforations of 3 to 7 were tasted, no unpleasant odor or off-flavor was sensed, no maitake odor was found, and no unpleasant odor was cooked.

<13. Softening test 8 (boiled mackerel)>
When the softened liquid having a dilution ratio of 35% was subjected to the softening treatment on the stewed mackerel fillet, the same result as in the softening test 4 for the miso stewed mackerel fillet was obtained. The number of perforations was set to 5 or 7 per 1 cm ² of the fillet, and a boiled mackerel product was produced in the same manner as in the softening test 7 using a softening solution having a dilution ratio of 25% or 40%. It was measured. The results are shown in Table 22. However, the result in the case of the dilution rate of 35% is transcribed from Table 20.

  As shown in Table 22, even when the dilution rate of the softening liquid is 25%, when the number of perforations is 5 to 7 by immersion at 22 ° C. for 24 hours, a metal ball having a diameter of 15 mm is pushed in by 3 mm. The load required for this was 350 gf or less, and an extremely soft boiled mackerel fillet could be obtained as in the case of immersion in a softening solution having a dilution ratio of 35%.

  When the hardness was measured, the boiled product obtained by immersing in a softening solution having a dilution ratio of 25% was visually observed, and no lifting or peeling of the skin from the body was observed. There was no boiled mackerel fillet and the original appearance was maintained. Further, when these boiled products were tasted, no unpleasant taste or smell was felt, no mushroom odor was found, and no boiled mackerel was found.

  On the other hand, the stewed cut product obtained by softening using a softening solution having a dilution rate of 40% has an extremely soft boiled product in which the load required for pushing in a metal ball having a diameter of 15 mm by 3 mm is 100 gf or less. However, when the sample was tasted, bitterness and maitake odor thought to be caused by the softening solution were strongly felt, and it could not be said that the boiled mackerel product had the original taste.

The results in these softening tests 7 and 8 are the same as the results in the miso-cooked product of mackerel fillets, and the number of perforations is also preferably 3 to 7 per 1 cm ² of the fillets, and is also 5 in boiled mackerel. Was determined to be more preferable.

<14. Sensory test 3 (boiled mackerel)>
A total of seven healthy males and females were panelists, and the following sensory tests were carried out on the following cooked products J to O of the boned cuts with mackerel skin produced in softening tests 7 and 8 in the same manner as sensory test 1. However, as a reference product to be a comparative control, a boiled product of a normal mackerel fillet without softening manufactured in the same manner as in Control 3 described above was used. The results are shown in Tables 23 to 28.

(Target stewed fillets)
-Mackerel boiled product J (5 perforations under dipping conditions of # 42 in Table 22)
Dilution rate of softening liquid: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per cm ² Hardness: 106 gf
-Mackerel boiled product K (7 perforations under dipping conditions of # 42 in Table 22)
Dilution rate of softening liquid: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1cm ² Hardness: 104gf
・ Boiled Mackerel L (5 perforations under dipping conditions of # 41 in Table 22)
Dilution rate of softening liquid: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 73gf
-Mackerel boiled product M (with 7 holes perforated under immersion conditions of # 41 in Table 22)
Dilution rate of softening liquid: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1cm ² Hardness: 56gf
-Mackerel boiled product N (5 perforations under dipping conditions of # 43 in Table 22)
Softening liquid dilution ratio: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 71gf
-Mackerel boiled product O (7 perforations under dipping conditions of # 43 in Table 22)
Softening liquid dilution ratio: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1cm ² Hardness: 38gf

  As shown in Tables 23 to 26, boiled products J to M obtained by heating cut pieces softened using softening solutions having a dilution ratio of 25% and 35% of maitake juice in the presence of a boiling solution. Indicates that “good = 4” or “good” in any of the inspected “appearance shape”, “appearance color tone”, “off-taste (bitterness, harshness)”, “taste”, “off-flavor”, and “maitake odor”. It was evaluated as "very good = 5" and was an excellent stewed product which had the original appearance shape, color tone, and taste of the stewed mackerel fillet, had no off-flavor, no off-flavor, and did not feel maitake odor.

  On the other hand, as shown in Table 27 and Table 28, the stewed product N obtained by heating the fillet softened using a softening solution having a dilution ratio of maitake squeezed juice of 40% in the presence of the boiling solution and O was evaluated as “good = 4” or “very good = 5” in appearance shape and appearance color tone, and retained the original appearance shape and color tone of the stewed mackerel fillet. The average value of the evaluation points for “offensive odor” and “maitake odor” was below “ordinary = 3”, and it was evaluated that odor and odor were felt and maitake odor was felt.

  The results of these organoleptic tests are consistent with the results of the visual observation and tasting performed by the practitioner in measuring the hardness of each boiled product in the softening tests 7 and 8, and the softening tests 7 and 8 were performed. It supports that the evaluation by the naked eye observation and the tasting by the person is appropriate with objectivity.

<15. Evaluation 3 by taste recognition device>
In order to objectively confirm that the boiled product of the mackerel fillet according to the present invention has no off-flavor or off-flavor, the following comparative product and samples 7 to 10 were the same as in the evaluation 1 by the taste recognition device. Then, a taste analysis by a taste recognition device was requested to an external inspection organization. The results are shown in Table 29. FIG. 17 shows the result as a radar chart.

(Taste analysis target sample)
・ Comparative control product: A boiled product of normal (not softened) mackerel fillet manufactured in the same manner as Control 3 (manufactured by Shin Tokyo Food Co., Ltd.)
Sample 7: 5 pieces of mackerel fillets per 1 cm ² immersed in a softening solution with a dilution rate of 35% at 22 ° C. for 24 hours and heated in the presence of the boiling solution to obtain a stewed cut fillet (Equivalent to 5 perforations under immersion condition # 41 in Table 22: hardness 73 gf)
Sample 8: 7 pieces of mackerel fillets per 1 cm ² immersed in a softening solution with a dilution ratio of 35% at 22 ° C. for 24 hours, and heated in the presence of a boiling solution to obtain a stewed cut fillet (Equivalent to 7 perforations under dipping condition # 41 in Table 22: hardness of 56 gf)
Sample 9: A stewed cut of a mackerel obtained by immersing 5 pieces of mackerel fillets per 1 cm ^{2 in} a softening solution having a dilution ratio of 40% at 22 ° C. for 24 hours and heating in the presence of a boiling solution. (Equivalent to 5 perforations under dipping condition # 43 in Table 22: hardness 71 gf)
Sample 10: A stewed slice of mackerel obtained by immersing 7 pieces of mackerel fillet per 1 cm ^{2 in} a softening solution having a dilution ratio of 40% at 22 ° C. for 24 hours and heating in the presence of a boiling solution. (Equivalent to 7 perforations under immersion condition # 43 in Table 22: hardness 38 gf)

  As shown in Table 29 and FIG. 17, the taste measurement values of Samples 7 and 8, which correspond to the soft-boiled product according to the present invention, are those of the normal boiled mackerel fillet that has not been softened as a comparative product. Assuming each taste as reference = 0, the "sourness" point was out of the range of ± 2 and the "saltiness" point was partially out of the range of ± 2, but "bitter bitterness" and "astringency stimulation" , “Umami”, “bitterness”, “astringency”, and “umami richness” were within ± 2 (-2 <measured value <+2). In the taste analysis using the taste recognition device, when the measured value of the taste is less than ± 2 when the comparative product is set to 0, even if the human eats it, it is not recognized as a difference in taste from the comparative product. It is said that. Therefore, when measured by humans, the measured values of “bitter taste”, “astringency stimulus”, “bitterness”, and “astringency” considered to be recognized as “off taste” were all within ± 2. The analysis results show that when humans ate Samples 7 and 8, they did not feel any off-tastes compared to the normal control product, and that the product of the present invention was a boiled product having no off-tastes. Is shown. In particular, the measured values of Samples 7 and 8 regarding “bitter taste”, which is most strongly felt as an off-taste, are within ± 1 compared with the comparative control product, and the mackerel fillet of the present invention is softly boiled. Is a boiled product with no unpleasant taste.

  Thus, even in the taste analysis by the taste recognition device, the soft-boiled mackerel fillet according to the present invention has no unpleasant taste compared to the normal boiled mackerel fillet that has not been softened. It was confirmed that the stewed product had the original taste.

  Samples 9 and 10 were boiled products softened using a softening solution having a dilution ratio of 40%, and were evaluated as having an unpleasant taste and an unpleasant odor and a maitake odor in the sensory test 3. However, as far as the taste analysis was performed using the taste recognition apparatus, a significant difference was detected between the samples 7 and 8, which were boiled products softened using a softening solution having a dilution ratio of 35%, and the measured values. Did not. This analysis result suggests that the sensory test based on human taste is more sensitive than the taste analysis using the taste recognition device.

<16. Softening test 9 (boiled goldfish)>
Frozen mackerel fillet (weight of about 40 g) was changed to a frozen piece of fillet (with a weight of about 40 g) with all of the bones removed with the skin of a golden bream, and the same dilution ratio 35 used in the softening test 7 was used. % Softening solution, the number of perforations was set to 0, 3, 5, 7, or 9 per 1 cm ² of fillet, and immersion time was 24 hours and immersion temperature was 22 ° C. As in the case of the softening test 7, the load required for pushing a metal ball having a diameter of 15 mm into 3 mm was measured. The results are shown in Table 30.

  In addition, as a control, a frozen bream of the same sea bream was used in the same manner except that it did not go through the step of piercing the cormorant, the step of dipping in the softening liquid (softening treatment), and the step of draining the water. A stewed fillet (control 4) was prepared, and the load required to push a metal ball having a diameter of 15 mm into 3 mm was measured in the same manner as described above. The results are shown in Table 31.

As shown in Table 30, when a softening solution having a dilution ratio of 35% was used, the number of perforations was 0, 3, 5, 7, or 1 per ² cm of fillet by immersion at 22 ° C. for 24 hours, or In each case of nine pieces, it was possible to obtain a stewed slice of a Kiname bream with a softness of 350 gf or less in hardness. In particular, when the number of perforations was 5 or 7, a boiled product having a softness of 100 gf or less was obtained.
As shown in Table 31, the hardness of a normal stewed bream of sea bream (control 4) produced in the same manner as described above except that the perforation step was not performed and the softening treatment was not performed was 772 gf. In light of that, it was extremely soft.

  However, when the hardness was measured, the boiled bream of the red-eye bream produced through the above softening treatment was visually observed, and the boiled products of the cut pieces having zero or three perforations showed lifting from the skin. As a result, collapsed meat was observed in the stewed cuts having nine perforations, and none of them was able to be said to have retained the original appearance of the stewed stewed goldfish. On the other hand, stewed cuts of 5 or 7 cuts with no perforation are not recognized as rising from the skin, do not collapse, and retain the original appearance of the stewed cuts of golden-eyed bream. Was. In particular, the stewed cuts having five perforations had the same appearance and shape as ordinary stewed products that did not undergo the perforation step or the softening and immersion treatment, and were thus judged to be more preferable. Furthermore, when I tried to taste these stewed cuts with 5 or 7 perforations, there was no off-flavor or off-flavor, no mushroom odor, no off-flavor or off-flavored stewed Kiname sea bream. Was.

As an example, the appearance photographs of boiled slices of 0, 5, or 9 perch of the sea bream, when the softening treatment is performed using a softening solution having a dilution ratio of 35%, are 0 per cm ² . 18 to 20. As can be seen in FIGS. 18 and 20, in the case of 0 or 9 boiled products perforated in 1 cm ² , floating or peeling from the skin and collapse of the body were observed, and the stewed goldfish bream was observed. It cannot be said that it has the original appearance. On the other hand, as shown in FIG. 19, the boiled product with the number of perforations of 5 pieces per 1 cm ² did not show rise of the skin or collapse of the body, and the original appearance shape of the stewed fillet of the goldfish was maintained. ing.

<17. Softening test 10 (boiled sea bream)>
When the softened liquid having a dilution ratio of 35% was subjected to the softening treatment for the stewed bream of the bream, the same result as in the softening test 1 for the stewed plaice fillet was obtained. The number of perforations was set to 5 or 7 per 1 cm ² of the fillet, and a softened liquid having a dilution rate of 25% or 40% was used to produce a stewed bream of a red-eye bream in the same manner as in the softening test 9, and its hardness Was measured. The results are shown in Table 32. However, the result in the case of the dilution rate of 35% is transcribed from Table 30.

  As shown in Table 32, even when the dilution rate of the softening liquid is 25%, when the number of perforations is 5 to 7 by immersion at 22 ° C. for 24 hours, a metal ball having a diameter of 15 mm is pushed in by 3 mm. The load required for this was 350 gf or less, and as in the case of immersion in a softening solution having a dilution ratio of 35%, an extremely soft, stewed sea bream fillet could be obtained.

  When the hardness was measured, the boiled product obtained by immersing in a softening solution having a dilution ratio of 25% was visually observed, and no lifting or peeling of the skin from the body was observed. And preserved the original appearance of the stewed sea bream fillet. Further, when these boiled products were tasted, no off-flavor or off-flavor was felt, no maitake odor was found, and the roasted sea bream was free of off-flavor and off-flavor.

  On the other hand, the stewed cut product obtained by softening using a softening solution having a dilution rate of 40% has an extremely soft boiled product in which the load required for pushing in a metal ball having a diameter of 15 mm by 3 mm is 100 gf or less. However, when the tasting was carried out, the bitterness and maitake odor thought to be caused by the softening solution were strongly felt, and it could not be said that the stewed bream of Kiname bream had the original taste.

The results of these softening tests 9 and 10 are the same as the results of the boiled plaice fillets, and the number of perforations is also preferably 5 to 7 per 1 cm ² of the fillets, and the boiled bream is also preferably 5 Was determined to be more preferable.

<18. Sensory test 4 (boiled goldfish)>
A total of seven healthy men and women were panelists, and sensory tests were performed in the same manner as sensory test 1 on the following cooked products P to U of the skinned bone cuts of the golden bream produced in softening tests 9 and 10. . However, as a reference product serving as a comparative control, a stewed cut piece of a normal Kiname bream, not softened, manufactured in the same manner as in Control 4 above was used. The results are shown in Tables 33 to 38.

(Target stewed fillets)
・ Simmered product P of sea bream (5 perforations under dipping conditions of # 45 in Table 32)
Dilution rate of softening liquid: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per cm ² Hardness: 131 gf
・ Kiname bream stewed product Q (7 perforations under immersion conditions of # 45 in Table 32)
Dilution rate of softening liquid: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1cm ² Hardness: 110gf
・ Simmered product of golden bream R (5 perforations under dipping conditions of # 44 in Table 32)
Dilution rate of softening liquid: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per cm ² Hardness: 80 gf
・ Simmered product of golden bream (7 perforations under immersion conditions of # 44 in Table 32)
Dilution rate of softening liquid: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1cm ² Hardness: 69gf
・ Simmered fish T (5 perforations under immersion conditions of # 46 in Table 32)
Softening liquid dilution ratio: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 64gf
・ Kiname bream stew U (7 perforations under immersion conditions of # 46 in Table 32)
Softening liquid dilution ratio: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1cm ² Hardness: 67gf

  As shown in Tables 33 to 36, boiled products P to S obtained by heating cut pieces softened using a softening solution having a dilution ratio of Maitake squeezed juice of 25% and 35% in the presence of a boiling solution. Indicates that “good = 4” or “good” in any of the inspected “appearance shape”, “appearance color tone”, “off-taste (bitterness, harshness)”, “taste”, “off-flavor”, and “maitake odor”. It was evaluated as “very good = 5” and was an excellent stewed product that had the original appearance shape, color tone, and taste of the stewed sea bream fillet, had no off-flavor, no off-flavor, and did not feel maitake odor.

  On the other hand, as shown in Table 37 and Table 38, the stewed product T obtained by heating the fillet softened by using a softening solution having a dilution ratio of Maitake squeezed juice of 40% in the presence of the stewed solution and U was evaluated as “good = 4” or “very good = 5” in appearance shape and appearance color tone, and retained the original appearance shape and color tone of the stewed fish bream fillet. , “Offensive odor” and “maitake odor”, the average value of the evaluation points is below “normal = 3”. In particular, when the number of perforations is 7, the evaluation points of “offense odor” and “maitake odor” It was close to "bad = 2", and was evaluated as having an off-flavor and an off-flavor, as well as a maitake odor.

  The results of these organoleptic tests are consistent with the results of the visual observation and tasting performed by the practitioner in measuring the hardness of each boiled product in the softening tests 9 and 10, and the softening tests 9 and 10 were performed. It supports that the evaluation by the naked eye observation and the tasting by the person is appropriate with objectivity.

<19. Evaluation 4 by taste recognition device>
In order to more objectively confirm that the boiled fish fillet of the sea bream according to the present invention has no off-flavor or off-flavor, the following comparative product and samples 11 to 14 were evaluated in Evaluation 1 by a taste recognition device. Similarly, a taste analysis by a taste recognition device was requested to an external inspection organization. The results are shown in Table 39. FIG. 21 shows the result as a radar chart.

(Taste analysis target sample)
・ Comparative control product: Normal (not softened) Kiname sea bream cut stewed product (manufactured by Shin Tokyo Food Co., Ltd.) manufactured in the same manner as Control 4.
Sample 11: boiled fillets perforation number is obtained by heating a material obtained by immersion for 24 hours at 22 ° C. fillet 1 cm ² per five snapper to the dilution 35% ratio of the softening solution in the presence of a boiled solution Product (corresponding to 5 perforations under immersion condition # 44 in Table 32: hardness 80 gf)
-Sample 12: 7 pieces of goldfish snapper per 1 cm ² perforated in a softening solution with a dilution rate of 35% at 22 ° C for 24 hours and heated in the presence of a boiling solution to boil the fillet obtained Product (corresponding to 7 perforations with immersion condition # 44 in Table 32: hardness 69 gf)
Sample 13: boiled fillets perforation number is obtained by heating a material obtained by immersion for 24 hours at 22 ° C. fillet 1 cm ² per five snapper to dilution 40% of the softening solution in the presence of a boiled solution Product (corresponding to 5 perforations with immersion condition # 46 in Table 32: hardness 64 gf)
Sample 14: 7 pieces of goldfish snapper per 1 cm ² perforated in a softening solution with a dilution ratio of 40% at 22 ° C. for 24 hours and heated in the presence of a boiling solution to boil the fillet obtained Product (corresponding to 7 perforations with immersion condition # 46 in Table 32: hardness 67 gf)

  As shown in Table 39 and FIG. 21, the measured values of the taste of Samples 11 and 12 corresponding to the soft-boiled product according to the present invention are the stewed slices of the normal Kiname sea bream that has not been softened, which is a comparative product. Taking each taste as a reference = 0, the points of “sourness”, “umami”, and “saltiness” were out of the range of ± 2, but “bitter taste”, “astringency stimulation”, “bitterness”, In terms of "astringency" and "umami richness", they were less than ± 2 (-2 <measured value <+2). In the taste analysis using the taste recognition device, when the measured value of the taste is less than ± 2 when the comparative product is set to 0, even if the human eats it, it is not recognized as a difference in taste from the comparative product. It is said that. Therefore, when measured by humans, the measured values of “bitter taste”, “astringency stimulus”, “bitterness”, and “astringency” considered to be recognized as “off taste” were all within ± 2. The analysis results show that when humans ate Samples 11 and 12, they did not feel any off-tastes compared to the normal control, and that the product of the present invention was a boiled product having no off-tastes. Tells a story. In particular, the measured values of Samples 11 and 12 regarding “bitter taste”, which is considered to be the strongest as an off-taste, remained within ± 1 compared to the comparative product, and the stewed sea bream of the present invention was boiled softly. The product is a boiled product with no unpleasant taste.

  As described above, in the taste analysis by the taste recognition device, the soft-boiled cut fish of the sea bream according to the present invention has no unpleasant taste as compared with the stewed raw fish of the sea bream that has not been softened. It was confirmed that the stewed cutlet had the original taste.

  Samples 13 and 14 were boiled products softened using a softening solution having a dilution rate of 40%, and were evaluated as having an off-flavor and an off-flavor as well as a maitake odor in the sensory test 4. However, as far as the taste analysis was performed using the taste recognition apparatus, a significant difference was detected between the samples 7 and 8, which were boiled products softened using a softening solution having a dilution ratio of 35%, and the measured values. Did not. This analysis result suggests that the sensory test based on human taste is more sensitive than the taste analysis using the taste recognition device.

<20. Softening test 11 (boiled swordfish)>
Simmered swordfish fillets were prepared in the same manner as in the softening test 1, except that the frozen fillet fillets (fillet mass: about 55 g) were changed to frozen fillets (fillet mass: about 50 g) from which all swordfish bones were removed. It was manufactured and the load required to push a metal ball having a diameter of 15 mm into 3 mm was measured. The results are shown in Table 40. In the table, numerical values exceeding 350 gf are underlined.

  In addition, as a control, a frozen product of the same swordfish fillet was used. A boiled product (Control 5) was manufactured, and the load required to press a metal ball having a diameter of 15 mm into 3 mm was measured in the same manner as described above. The results are shown in Table 41.

As can be seen from Table 40, when maitake squeezed juice was subjected to a softening treatment using a softening solution diluted to 20% with water, immersion at 22 ° C. for 24 hours revealed that the number of perforations was 0 per 1 cm ² , In any of the 5, 5, 7, and 9 pieces, the hardness exceeds 350 gf, and even in the case of boiled swordfish, similarly to the case of boiled flatfish, a metal ball with a diameter of 15 mm is used. It was not possible to produce a boiled product having a softness such that the load required for pushing it in by 3 mm was 350 gf or less.

On the other hand, when maitake juice was softened using a softening solution diluted to 25% or 35% with water, the number of perforations was 5 per cm ^{2 by} immersion at 22 ° C. for 24 hours. In the above case, the hardness was 350 gf or less. Considering that the hardness of 350 gf or less was 963 gf as shown in Table 41, the hardness of Control 5, which is a normal stewed product of swordfish fillets manufactured without performing the softening treatment, was as shown in Table 41. It is very soft.

In addition, when the hardness of the swordfish to be measured was observed with the naked eye during the measurement of the hardness, the hardness was 350 gf or less when the dilution ratio of the softening solution was 25% or 35%. The boiled product having a perforation number of 5 to 7 pieces per 1 cm ² did not show rise of the skin or collapse of the body, and the original appearance shape of the boiled swordfish product was maintained. On the other hand, even when the hardness is 350 gf or less, the simmered liquid having nine perforations per 1 cm ² has turbidity of the seasoning liquid, which is considered to be caused by the fine collapse of the body, and the swordfish original simmered food has the original characteristics. The external shape tended to be slightly lost.

  Further, when the hardness was measured, when the swordfish stewed product of the swordfish to be measured was tasted, the swordfish cut stew product softened using a softening solution having a dilution rate of 25% or 35% was obtained from the swordfish. The boiled product had an original taste, and no off-taste or off-odor due to immersion in the softening liquid was felt at all.

On the other hand, when softening treatment was performed using a softening solution obtained by diluting the juice of Maitake to 40% with water, immersion at 22 ° C. for 24 hours resulted in 0, 3, 5, and 5 holes per cm ^2. Regardless of the number of pieces, 7, or 9, the hardness was 350 gf or less, and soft boiled products were obtained.

However, when measuring the hardness, when the boiled product of the swordfish to be measured was observed with the naked eye, in the boiled product of any number of perforations, a slight melting of the body was observed on the surface, and the taste was also tasted However, the stewed cuts that have been softened using a softening solution having a dilution rate of 40% can be obtained from any of the three, five, seven, and nine boiled pieces having a number of perforations of 1 cm ^2. However, maitake mushroom odor and bitterness, which are considered to be caused by the softening solution used for the softening treatment, were felt, and it could not be said that the original taste of the stewed swordfish was maintained.

The above results, in the case of swordfish boiled products, 22 ° C., the softening liquid immersion conditions for 24 hours, using a dilution ratio of 25% to 35% of the softening liquid, 5 per 1 cm ² in fillets before softening treatment By opening up to 7 holes, it has a softness of 350 gf or less corresponding to the softness of "bite with weak force" or more, and has the original appearance shape of stewed swordfish fillet The results show that a boiled product having no off-flavor and off-flavor can be obtained stably.

<21. Softening test 12 <boiled swordfish)
Based on the results of the softening test 11, the following softening tests were also performed on the swordfish stew to determine the lower limits of the immersion temperature and the immersion time. That is, using the softening liquid having a dilution rate of 25% used in the softening test 11, the number of perforations was set to 5 or 7 per 1 cm ² of fillet, and the immersion conditions were 6 ° C for 2 hours and 4 ° C or 6 ° C for 4 hours. A swordfish cut stew was manufactured in the same manner as in the softening test 11, except that the hardness was measured. The results are shown in Table 42. However, the results at 22 ° C. for 24 hours were transcribed from Table 40.

As can be seen from Table 42, when the softening treatment was performed using a softening solution having a dilution ratio of 25%, the cuts were immersed in the softening solution for 4 hours, and when the immersion temperature was 6 ° C, the number of perforations was reduced. In either case of 5 pieces or 7 pieces per 1 cm ^{2 of the} fillet, stewed fillets having a softness of less than 350 gf were obtained. Similar results were obtained when the immersion time was 24 hours and the immersion temperature was 6 ° C. When the obtained boiled product was visually observed, no melting or collapse of the body surface was observed, and the boiled product of the swordfish cut had the original appearance shape. In addition, when tasted, the swordfish boiled product had the original taste, and no off-taste or odor due to immersion in the softening liquid was felt at all.

  However, even if the immersion time is the same for 4 hours, when the immersion temperature reaches 4 ° C., the hardness of the obtained cut stewed product greatly exceeds 350 gf. 2 hours, the hardness of the resulting stewed fillet also exceeded 350 gf.

  From the above results, in order to produce a stewed swordfish fillet having a softness of 350 gf or less, the load required to push a metal ball having a diameter of 15 mm into 3 mm is the same as the case of the stewed swordfish cutlet, It was determined that the immersion time of the cut in the softening solution was at least 4 hours, and the temperature of the softening solution was required to be 6 ° C. or more. In Table 42, the hardness of the cut obtained at the immersion condition of 22 ° C. for 24 hours is numerically larger than the hardness of the cut obtained at the immersion condition of 6 ° C. for 4 hours. However, it is speculated that this may be due to the difference in the parts of the fish body of the swordfish used for the softening test.

<22. Softening test 13 (boiled swordfish)>
The following softening test was performed in order to verify whether the results of the softening test 12 performed using the softening liquid having a dilution rate of 25% are also valid when using a softening liquid having a dilution rate of 35%. That is, using the softening liquid having a dilution ratio of 35% used in the softening test 11, the number of perforations was set to 5 or 7 per 1 cm ² of the fillet, and the immersion conditions were 6 ° C for 2 hours, 4 ° C and 6 ° C for 4 hours, A swordfish cut stew was manufactured in the same manner as in the softening test 11, except that the temperature was set to 10 ° C., 22 ° C., and 6 ° C. or 10 ° C. for 24 hours, and the hardness was measured. The results are shown in Table 43. However, the results obtained when the immersion conditions were 24 hours and 22 ° C. were transcribed from Table 40.

  As shown in Table 43, even when the dilution ratio of the softening liquid was 35%, a swordfish cut stew product having a softness of 350 gf or less was obtained under the immersion condition at 6 ° C. for 4 hours. A swordfish fillet with a softness of 350 gf or less was also obtained for 10 hours at 10 ° C. and 22 ° C., and for 24 hours at 6 ° C., 10 ° C. and 22 ° C. On the other hand, when the immersion conditions were 2 hours, 6 ° C., or 4 hours, 4 ° C., a swordfish cut stew product having a softness of 350 gf or less could not be obtained. From these results, even when the dilution rate is 35%, as in the case of the dilution rate of 25%, the fillet of the swordfish having a softness of 350 gf or less in load required for pushing in a 3 mm metal ball having a diameter of 15 mm. It was determined that the immersion time of the cuts in the softening liquid was required to be at least 4 hours, and the temperature of the softening liquid was required to be 6 ° C. or more in order to produce the boiled product of the above. In Table 43, for example, the hardness of the cut obtained under the immersion condition of 22 ° C. for 4 hours is numerically higher than the hardness of the cut obtained under the immersion condition of 6 ° C. for 4 hours. It is presumed that, as described in the softening test 12, the difference is due to the difference in the parts of the swordfish used in the softening test in the fish body.

  When the hardness was measured, the stewed sliced swordfish of the swordfish used as a measurement target was visually observed, and the stewed product having a measured value of hardness of 350 gf or less did not have any melting or collapse of the body surface. It had the original appearance of the stewed swordfish. In addition, when these boiled products were tasted, the boiled swordfish products had an original taste, and no off-taste or odor due to immersion in the softening solution was felt at all.

From the results of the softening tests 11 to 13 shown in the above Tables 40 to 43, the load required for pushing in a metal ball having a diameter of 15 mm by 3 mm has a softness of 350 gf or less, and has no unpleasant taste and odor, and Boiled swordfish products To stably produce boiled products that retain their original appearance, cuts that have undergone a perforation process of making 5 to 7 holes per cm ^{2 of} the fillet surface, It was concluded that it is preferable to heat the cut juice in a softening solution diluted to 25% to 35% for 4 hours to 24 hours at 6 ° C. to 22 ° C., and then heat in the presence of a boiling solution for boiling. Was done. The upper limit of the immersion temperature is set to 22 ° C., as described above, because when the immersion temperature is 23 ° C. or higher, the proliferation of microorganisms becomes vigorous, and there is a concern that an increase in various bacteria and generation of putrefaction odor may occur.

<23. Sensory test 5 (boiled swordfish)>
A total of six healthy men and women were panelists, and sensory tests were performed in the same manner as sensory test 1 on the following cooked slices of swordfish V-AA produced in softening test 11. However, as a reference product used as a comparative control, a boiled product of a normal swordfish fillet not subjected to a softening treatment and manufactured in the same manner as in Control 5 described above was used. The results are shown in Tables 44 to 49.

(Target stewed fillets)
・ Simmered swordfish V (5 perforations under dipping conditions of # 48 in Table 40)
Dilution rate of softening liquid: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 292gf
・ Simmered swordfish W (7 perforations under immersion conditions of # 48 in Table 40)
Dilution rate of softening liquid: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1 cm ² Hardness: 285 gf
・ Simmered swordfish X (5 perforations under the immersion conditions of # 49 in Table 40)
Dilution rate of softening liquid: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per cm ² Hardness: 217 gf
・ Simmered swordfish Y (7 perforations under immersion conditions of # 49 in Table 40)
Dilution rate of softening liquid: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1 cm ² Hardness: 131 gf
・ Simmered swordfish Z (5 perforations under the immersion conditions of # 50 in Table 40)
Softening liquid dilution ratio: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 292gf
・ Simmered swordfish AA (7 perforations under immersion conditions of # 50 in Table 40)
Softening liquid dilution ratio: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per cm ² Hardness: 333 gf

  As shown in Tables 44 to 47, the stewed product V obtained by heating swordfish fillets softened using softening solutions having a dilution ratio of Maitake squeezed juice of 25% and 35% in the presence of the boiling solution, ＹY is “good = 4” in any of the inspected “appearance shape”, “appearance color tone”, “off-taste (bitterness and astringency)”, “taste”, “off-odor”, and “maitake odor”. Or, it was evaluated as "very good = 5" and was an excellent stewed product which had the original appearance, color, and taste of a stewed swordfish fillet, had no off-flavor, off-flavor, and did not feel the maitake odor.

  On the other hand, as shown in Tables 48 and 49, stewed products obtained by heating swordfish fillets softened using a softening solution having a dilution ratio of maitake squeezed juice of 40% in the presence of a simmering solution Z and AA were evaluated as “good = 4” or “ordinary = 3” in appearance and color, and for the time being, retained the original appearance and color tone of stewed swordfish cut products. The average value of the evaluation points for “off-flavor”, “taste”, and “off-flavor” is close to “bad = 2”, and the average value of the evaluation points for “maitake odor” is lower than “normal = 3” An off-flavor and an unpleasant odor were felt, and it was evaluated as having a Maitake odor.

  The results of these sensory tests are consistent with the results of the visual observation and tasting performed by the practitioner each time the hardness was measured for each of the boiled products in the softening tests 11 to 13, and the softening tests 11 to 13 were performed. It supports that the evaluation by the naked eye observation and the tasting by the person is appropriate with objectivity.

<24. Evaluation 5 by taste recognition device>
In order to more objectively confirm that the swordfish cut stewed product according to the present invention has no off-flavor and no off-flavor, the following comparative product and samples 15 and 16 were the same as in the evaluation 1 by the taste recognition device. Then, a taste analysis by a taste recognition device was requested to an external inspection organization. The results are shown in Table 50.

(Taste analysis target sample)
・ Comparative control product: A stewed swordfish cut (manufactured by Shin-Tokyo Food Co., Ltd.) produced in the same manner as Control 5 (manufactured in the same manner as Control 5)
Sample 15: A stewed cut of a slice of swordfish obtained by immersing 5 slices of swordfish per 1 cm ^{2 in} a softening solution having a dilution ratio of 35% at 22 ° C. for 24 hours and heating in the presence of a boiling solution. (Equivalent to 5 perforations with immersion condition # 49 in Table 40: hardness 217 gf)
Sample 16: An aqueous solution of an enzyme preparation prepared by dissolving a softened liquid having a dilution ratio of 35% in a commercial enzyme preparation ("soft-up meat / fish", sold by Ajinomoto Co., Inc.) in tap water to a concentration of 3%. The stewed swordfish fillet prepared in the same manner as in Sample 15 except that the immersion temperature was changed to 10 ° C. (the concentration of the enzyme preparation of 3% and the immersion temperature of 10 ° C. were changed by the enzyme). It is in accordance with the method of use described in the information materials attached to the drug product).

  As shown in Table 50, the measured value of the taste of the sample 15 corresponding to the soft-boiled product according to the present invention is based on the respective tastes of the boiled product of a normal swordfish fillet not subjected to the softening treatment, which is a comparative product. 0, less than ± 2 (-2 <measured value <+2) for all tastes tested, including “bitter taste”, “astringency stimulus”, “bitterness”, and “astringency” Was. In the taste analysis using the taste recognition device, when the measured value of the taste is less than ± 2 when the comparative product is set to 0, even if the human eats it, it is not recognized as a difference in taste from the comparative product. It is said that. Therefore, when measured by humans, the measured values of “bitter taste”, “astringency stimulus”, “bitterness”, and “astringency” considered to be recognized as “off taste” were all within ± 2. The analysis results show that even when humans eat Sample 15, they do not feel that there is any off-taste compared to the normal control product, indicating that the product of the present invention is a boiled product having no off-taste. I have. In particular, the measured value of Sample 15 for "bitter taste", which is considered to be the strongest as the off-flavor, remains within ± 1 compared with the comparative product, and the swordfish fillet of the present invention is softly boiled. It is a boiled product with no unpleasant taste.

  On the other hand, in Sample 16 obtained by softening treatment using a commercially available enzyme preparation, although the measured values of “astringency”, “bitterness”, and “astringency” were less than ± 2, The measured value of “bitter taste”, which is considered to be the strongest, was 4.38, which was significantly higher than 2, and was clearly evaluated as having a strong “bitter taste” compared with the comparative product and having an off-taste. Was something. Prior to taste analysis by the taste recognition device, when a swordfish cut stew product manufactured in the same manner as Sample 16 subjected to taste analysis was tasted, bitterness was strongly felt. The result of the taste analysis by the taste recognition device was to numerically confirm the tasting result. In addition, a boiled product of swordfish cut prepared in the same manner as in the sample 16 subjected to taste analysis was measured for a load required to press a metal ball having a diameter of 15 mm into 3 mm, and the result was 771 gf. At the temperature, even when immersed for 24 hours, it was not possible to obtain a stewed swordfish fillet having a softness of 350 gf or less.

<25. Softening test 14 (boiled swordfish cream)>
A swordfish fillet was cooked in cream in the same manner as in the softening test 11 except that the simmering solution was changed to a simmering solution for cream simmering, and the load required to push a metal ball having a diameter of 15 mm into 3 mm was measured. The results are shown in Table 51. In the table, numerical values exceeding 350 gf are underlined.

As can be seen from Table 51, when softening treatment was performed using a softening solution obtained by diluting maitake juice to 20% with water, immersion at 22 ° C. for 24 hours revealed that the number of perforations was 0 per cm ² , In any of the five, seven, and nine pieces, the hardness exceeds 350 gf, and in a swordfish cream boil, as in the case of the stewed product, a metal ball having a diameter of 15 mm is pressed in by 3 mm. It was not possible to produce a boiled product having a softness that required a load of 350 gf or less.

On the other hand, when softening treatment was performed using a softening solution obtained by diluting maitake squeezed juice to 25% with water, when immersion at 22 ° C. for 24 hours, the number of perforations was 5 or more per 1 cm ^2, When a softening solution obtained by diluting the juice of maitake with water at 35% was used, the hardness became 350 gf or less when the number of perforations was 0 or more per 1 cm ² . . As shown in Table 41, the hardness of 350 gf or less of the hardness of 350 gf or less has a hardness of 963 gf of the control 5 which is a normal boiled product of the swordfish cut prepared without the softening treatment. In light of that, it is extremely soft.

In addition, when the hardness was measured, the boiled cream of the swordfish to be measured was visually observed. When the dilution ratio of the softening solution was 25%, the number of perforations was 5 to 7 per cm ² . When the dilution rate of the boiled product and the softening liquid is 35%, the boiled product having the number of perforations of 0 to 7 per 1 cm ² shows no lifting of the skin or collapse of the body. The original appearance of the boiled cream was maintained. On the other hand, in the case of 9 boiled products per 1 cm ² , the turbidity of the seasoning liquid, which seems to be caused by fine collapse of the body, was observed at both the dilution rates of the softening liquid of 25% and 35%. There was a tendency for the original appearance of creamed swordfish to be slightly lost.

  In addition, when the hardness was measured, when the swordfish cut of the swordfish to be measured was tasted, cream dilution of the swordfish cut softened by using a softening solution having a dilution ratio of 25% or 35% was performed using the swordfish. The cream boiled had its original taste, and no off-taste or off-odor due to immersion in the softening solution was felt.

On the other hand, when maitake juice was softened using a softening solution diluted to 40% with water, immersion at 22 ° C. for 24 hours resulted in three or more perforations per cm ² , The hardness became 350 gf or less, and a soft cream boiled was obtained.

However, when the hardness was measured, the boiled cream of the swordfish to be measured was visually observed, and in any of the boiled products with any number of perforations, a slight melting of the body was observed on the surface, and the sample was tasted. However, the cream boiled cuts softened using a softening solution having a dilution rate of 40% can be prepared from any of the three, five, seven, and nine cream boiled perforations per cm ^2. On the other hand, maitake odor and bitterness, which are considered to be caused by the softening solution used for the softening treatment, were felt, and it could not be said that the original taste of swordfish cream boiled was maintained.

The above results show that, in the case of swordfish cream boil, as in the case of swordfish stew, under the condition of immersion in a softening solution at 22 ° C. for 24 hours, a softening solution having a dilution rate of 25% to 35% is used. By drilling 5 to 7 holes per 1 cm ² in the fillet before processing, it has a softness of 350 gf or less corresponding to the softness of “bite with weak force” or more, and This shows that the fillet has the original appearance of cream boiled, and that cream boiled with no off-flavor or odor can be stably obtained.

As described above, swordfish has a similar tendency to the softening treatment even if the cooking method changes from boiling to cream boiling, so the softness required to push a metal ball 15 mm in diameter to 3 mm is 350 gf or less. In order to stably produce a swordfish-sliced stewed product having no taste and odor and having the original appearance of the swordfish, the surface of the fillet is 1 cm ² irrespective of the type of the simmering liquid. The cuts that had passed through the perforation step of drilling 5 to 7 holes were immersed in a softening solution obtained by diluting the juice of cut maitake to 25% to 35% for 4 hours to 24 hours at 6 ° C to 22 ° C. It is later concluded that it is better to heat in the presence of a normal boil or cream boil or other boil liquid.

<26. Sensory test 6 (boiled swordfish cream)>
A total of six healthy men and women were used as panelists, and sensory tests were performed in the same manner as sensory test 1 on boiled products AB to AG of the following swordfish cut prepared in softening test 14. However, as a reference product used as a comparative control, cream simmered ordinary swordfish fillets produced in the same manner except that the perforation process and the softening process were not performed were used. The results are shown in Tables 52 to 57.

(Boiled cream of the target fillet)
・ Swordfish cream-boiled AB (5 perforations under # 62 immersion conditions in Table 51)
Dilution rate of softening liquid: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per cm ² Hardness: 223 gf
・ Swordfish cream-boiled AC (7 perforations under dipping conditions of # 62 in Table 51)
Dilution rate of softening liquid: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1cm ² Hardness: 217gf
・ Swordfish cream-boiled AD (5 perforations under the immersion conditions of # 63 in Table 51)
Dilution rate of softening liquid: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 102gf
・ Swordfish cream-boiled AE (7 perforations under immersion conditions of # 63 in Table 51)
Dilution rate of softening liquid: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per cm ² Hardness: 199 gf
・ Swordfish cream-boiled AF (5 perforations under # 64 dipping conditions in Table 51)
Softening liquid dilution ratio: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per cm ² Hardness: 182 gf
・ Swordfish cream-boiled AG (7 perforations under dipping conditions of # 64 in Table 51)
Softening liquid dilution ratio: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1cm ² Hardness: 159gf

  As shown in Tables 52 to 55, the cuts of swordfish softened using the softening liquids of 25% and 35% of the maitake juice were obtained by heating in the presence of a boiled liquid for cream boiling. The cream-boiled AB to AE were evaluated as “Appearance shape”, “Appearance color tone”, “Off-taste (bitterness, egumi)”, “Taste”, “Off-odor”, and “Maitake odor”. Excellent = 4 ”or“ Very Good = 5 ”, excellent cream boiled cream with swordfish fillets with the original appearance, color, and taste, no off-flavor, no off-flavor, and no maitake odor Met.

  On the other hand, as shown in Tables 56 and 57, swordfish fillets softened using a softening solution having a dilution ratio of maitake squeezed juice of 40% were obtained by heating in the presence of a boiling solution for boiling cream. The boiled products AF and AG were evaluated as “good = 4” or “ordinary = 3” in appearance and color tone, and temporarily retained the original appearance shape and color tone of swordfish fillets in cream boiled. However, the average value of the evaluation points for “off-flavor”, “taste”, “off-flavor”, and “maitake odor” was lower than “normal = 3”, and especially the average of the evaluation points for “taste” and “off-flavor”. The value was close to “bad = 2”, and it was evaluated that the taste was strange and an unpleasant odor was felt.

  The results of these sensory tests are consistent with the results of the visual observation and tasting performed by the practitioner in each measurement of the hardness of each cream boiled in the softening test 14, and the results of the visual observation by the practitioner of the softening test 14 And that the evaluation by tasting is appropriate with objectivity.

<27. Softening test 15 (Fried miso stew, tomato stew, curry stew)>
In order to verify whether or not the results obtained for the boiled flounder in the softening tests 1 to 3 are appropriate regardless of the cooking method of the boil, the boiled liquid is a boiled liquid for miso boil, a tomato boil In the same manner as in softening test 1 except that the number of perforations was changed to 5 or 7 per 1 cm ² of the fillet surface, and the curry was boiled in miso, tomato, and Curry was prepared, and the load required to push a metal ball having a diameter of 15 mm into 3 mm was measured. The results are shown in Table 58.

As shown in Table 58, when using a softening solution having a dilution rate of 25% or 35% in any of the cooking methods of miso-boiled, tomato-boiled, and curry-boiled, 5 pieces per 1 cm ² of the surface of the fillet Or, by piercing 7 holes, immersion at 22 ° C. for 24 hours will produce a boiled flatfish fillet with a softness of 350 gf or less, which is required to push a 3 mm metal ball with a diameter of 15 mm. In particular, when a softening liquid having a dilution ratio of 35% was used, a very soft boiled product having the load of 100 gf or less could be obtained.

  In addition, as a control, a miso-cooked product of a normal flounder fillet was manufactured in the same manner as described above except that the perforating step was not performed and the softening treatment was not performed, and a load required for pushing in a 3 mm metal ball having a diameter of 15 mm. Was 461 gf. In comparison with this, it can be said that boiled plaice with a softness of 350 gf or less or 100 gf or less produced through the above softening treatment is extremely soft.

  In addition, when the cuts to be measured during hardness measurement were observed with the naked eye, none of the cuts was lifted or peeled from the skin of the cut, and no collapse or cracking of the cut was found. The original appearance was retained. Furthermore, when these cuts were tasted, there was no off-flavor or off-flavor, no maitake odor was felt, and they were normally delicious stewed products having the original taste of simmered in miso, tomato or curry.

  On the other hand, when a softening solution having a dilution ratio of 40% is used, the load required to push a metal ball having a diameter of 15 mm into 3 mm is 100 gf or less in any of miso, tomato, and curry. We were able to obtain extremely soft boiled products, but when we tasted those boiled products, we noticed off-flavors and off-flavors attributed to the softening liquid used, and bitterness remained. It was hardly considered to be a boiled product with the original taste of miso, tomato or curry.

  The above results are the same as the results obtained for the simmered flounder in the softening tests 1 to 3, and even if the cooking method changes from normal simmering to miso simmering, tomato simmering, or curry simmering, the softening test In 1 to 3, it was confirmed that the results obtained for the simmered flatfish were appropriate.

<28. Sensory test 7 (Fried miso stewed product)>
A total of seven healthy males and females were panelists, and a sensory test was performed in the same manner as in the sensory test 1 on the following miso-cooked sliced cutlet with plaice produced in softening test 15. However, as a reference product to be a comparative control, a miso stewed product of a normal flounder fillet without softening treatment was used. The results are shown in Tables 59 to 61.

(Miso-boiled sliced fillet)
・ Fried miso stew AH (5 perforations under # 65 dipping conditions in Table 58)
Dilution rate of softening liquid: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 120gf
・ Kai miso stewed product AI (5 perforations under # 66 immersion conditions in Table 58)
Dilution rate of softening liquid: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 62gf
・ Fried miso stew AJ (5 perforations under immersion conditions of # 67 in Table 58)
Softening liquid dilution ratio: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 50gf

  As shown in Table 59 and Table 60, the stew obtained by heating the fillet softened using the softening solution having the dilution ratio of Maitake squeezed juice of 25% and 35% in the presence of the stew solution for miso stew. The products AH and AI were evaluated as “good =” in any of the tested “appearance shape”, “appearance color tone”, “off-taste (bitterness and astringency)”, “taste”, “off-odor”, and “maitake odor”. 4 ”or“ Very good = 5 ”, which is an excellent stewed product that has the original appearance, color, and taste of miso stewed fillet with no off-flavor, off-flavor, and no maitake odor. there were.

  On the other hand, as shown in Table 61, a stewed product AJ obtained by heating a fillet softened using a softening solution having a dilution ratio of Maitake juice of 40% in the presence of a stew solution for miso stew. The appearance shape and appearance color tone were evaluated as “good = 4” or “very good = 5”, and the original appearance shape and color tone of the miso-boiled sliced flatfish were retained. The evaluation score for “odor smell” and “maitake odor” was lower than “normal = 3”. In particular, the evaluation score for “odor smell” and “maitake odor” was close to “bad = 2”. An off-flavor and an unpleasant odor were felt, and it was evaluated as having a Maitake odor.

  The results of these sensory tests are consistent with the results of the visual observation and tasting performed by the practitioner in each measurement of the hardness of each cooked product in the softening test 15, and the results of the visual observation by the practitioner of the softening test 15 And that the evaluation by tasting is appropriate with objectivity.

<29. Softening test 16 (Kiname sea bream miso stew, tomato stew, curry stew)>
In order to verify whether or not the results obtained for the stewed bream of the sea bream in the softening tests 9 and 10 are appropriate irrespective of the cooking method of the stew, the stew was used as a stew for miso stew, tomato Miso-boiled sea bream, in the same manner as in softening tests 9 and 10, except that the boiled liquid for boiling or curry was changed to 5 or 7 per cm ² of the fillet surface, The tomato boiled and curry boiled were manufactured, and the load required to push a 3 mm metal ball having a diameter of 15 mm was measured. The results are shown in Table 62.

As shown in Table 62, when using a softening solution having a dilution ratio of 25% or 35% in any of the cooking methods of miso-boiled, tomato-boiled, and curry-boiled, 5 pieces per 1 cm ² of the surface of the fillet Alternatively, by baking seven holes, the immersion at 24 ° C. for 24 hours can be used to squeeze a fillet of a red-eye snapper with a softness of 350 gf or less, which is necessary to push a metal ball having a diameter of 15 mm into 3 mm. In particular, when a softening liquid having a dilution ratio of 35% was used, a very soft boiled product having the load of 100 gf or less could be obtained.

  In addition, as a control, a miso-boiled product of a normal scallop fillet was manufactured in the same manner as described above except that the perforation process was not performed and the softening treatment was not performed, and a metal ball having a diameter of 15 mm was required to be pressed by 3 mm. When the load was measured, it was 694 gf. In comparison with this, it can be said that a boiled product of a golden bream with a softness of 350 gf or less or 100 gf or less produced through the above softening treatment is extremely soft.

  In addition, when the cooked cuts of the cuts used for the measurement of the hardness were visually observed, none of the cuts was lifted or peeled off from the skin of the cut, and no collapse or cracking of the cut was observed. The original appearance of the stewed fillet was retained. Furthermore, when these cuts were tasted, they had no off-flavor and off-flavor, no maitake odor, and were normally delicious stewed products having the original taste of boiled miso, tomato or curry.

  On the other hand, when a softening solution having a dilution ratio of 40% is used, the load required to push a metal ball having a diameter of 15 mm into 3 mm is 100 gf or less in any of miso, tomato, and curry. Although we were able to obtain extremely soft boiled products, when we sampled those boiled products, we noticed off-flavors and off-flavors that are thought to be caused by the softening solution used, and the bitter taste remained. It was hardly a boiled product with the original taste of stewed miso, tomato or curry.

  The above results are the same as the results obtained for the stewed red-eye snapper in the softening tests 9 and 10. Even if the cooking method is changed from normal cooking to miso cooking, tomato cooking, or curry cooking, softening is performed. In tests 9 and 10, it was confirmed that the results obtained for the stewed product of the golden bream were valid.

<30. Sensory test 8 (Kiname sea bream miso stew)>
A total of seven healthy males and females were panelists, and sensory tests were performed in the same manner as sensory test 1 on the following miso-simmered products AK-AM of the skinned cut-out slices of Kiname bream produced in softening test 16. However, as a reference product used as a comparative control, a miso-boiled product of a normal Kiname sea bream without a softening treatment was used. The results are shown in Tables 63 to 65.

(Miso-boiled sliced fillet)
・ Kiname sea bream miso stewed product AK (5 perforations under # 74 dipping condition in Table 62)
Dilution rate of softening liquid: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per cm ² Hardness: 311 gf
・ Kiname bream miso-simmered AL (5 perforations under # 75 immersion conditions in Table 62)
Dilution rate of softening liquid: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 92gf
・ Kiname bream miso-boiled AM (5 perforations under # 76 immersion conditions in Table 62)
Softening liquid dilution ratio: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 84gf

  As shown in Table 63 and Table 64, the stew obtained by heating the fillets softened using the softening solutions having the dilution ratios of 25% and 35% of the maitake juice in the presence of the stew solution for miso stew. The products AK and AL were evaluated as “good =” in any of the items “external shape”, “appearance color tone”, “off-taste (bitterness and astringency)”, “taste”, “off-odor”, and “maitake odor”. "4" or "Very good = 5", and it is an excellent stewed product that has the original appearance, color, and taste of the seared sea bream fillet, has no off-flavors, off-flavors, and no maitake odor. Met.

  On the other hand, as shown in Table 65, a stewed product AM obtained by heating a fillet softened using a softening solution having a dilution ratio of maitake squeezed juice of 40% in the presence of a stew solution for miso stew. Was evaluated as “good = 4” or “very good = 5” in appearance and color tone, and preserved the original appearance and color tone of miso-boiled meat of sea bream fillet. The evaluation score for “maitake odor” was close to “bad = 2”, and it was evaluated that it was slightly bitter, an off-flavor was felt, and a maitake odor was felt.

  The results of these sensory tests are consistent with the results of the visual observation and tasting performed by the practitioner in each measurement of the hardness of each boiled product in the softening test 16, and And that the evaluation by tasting is appropriate with objectivity.

<31. Softening test 17 (boiled mackerel with tomato, curry)>
In order to verify whether the results obtained for the boiled mackerel product and the miso-boiled product in the softening tests 4 to 8 are appropriate for boiling other cooking methods, the boiled liquid is boiled for tomato boiling. Tomato and curry mackerel in the same manner as in the softening tests 4 to 8 except that the number of perforations was changed to 5 or 7 per 1 cm ² of the fillet surface, instead of changing the liquid or the boiling liquid for curry boiling. Then, a load required for pushing a metal ball having a diameter of 15 mm into 3 mm was measured. The results are shown in Table 66.

As shown in Table 66, when using a softening solution having a dilution ratio of 25% or 35% in any of the cooking methods of tomato-boiled and curry-boiled, 5 or 7 pieces per 1 cm ^{2 of} the cut surface By piercing for 24 hours at 22 ° C., a boiled slice of mackerel fillet having a softness of 350 gf or less in load required to push a metal ball having a diameter of 15 mm into 3 mm is obtained by immersion at 22 ° C. In particular, when a softening liquid having a dilution ratio of 35% was used, an extremely soft boiled product having the load of 100 gf or less could be obtained.

  In addition, when the boiled product of the fillet that was the measurement target at the time of hardness measurement was visually observed, none of the fillets was lifted or peeled from the skin of the skin, no melting or collapse of the body surface was observed, and mackerel The original appearance of the stewed fillet was retained. Furthermore, when these cuts were tasted, they had no off-flavor or off-flavor, no maitake odor, and were normally delicious boiled products having the original taste of boiled mackerel in tomato or curry.

  On the other hand, when a softening solution having a dilution ratio of 40% is used, in both cases of tomato boiled and curry boiled, a very soft boiled product in which a load required for pushing a metal ball having a diameter of 15 mm into 3 mm is 100 gf or less is required. However, when those boiled products were tasted, the taste and smell considered to be due to the used softening solution were felt, the bitterness remained, the maitake odor was strong, and the mackerel fillet was cooked in tomato, Or, it could not be said that it was a boiled product with the original taste of boiled curry.

  The above results are the same as the results obtained for normal boiled and miso-boiled mackerel products in the softening tests 4 to 8, and the cooking method changed from normal boiled or miso-boiled to tomato-boiled or curry-boiled However, it was confirmed that the results obtained for the boiled mackerel products in the softening tests 4 to 8 were appropriate.

<32. Softening test 18 (other stewed fish products)>
In order to verify whether or not the results obtained for the boiled products of flatfish, mackerel, golden bream, and swordfish in the softening tests 1 to 17 are appropriate for boiled products of other types of fish, To yellowtail, autumn salmon, cod, tuna, bonito, red fish, silver cod, or saury (all with skin, bone cut, cut mass about 55 g), using a softening solution with a dilution rate of 35%, In the same manner as in the softening test 1, except that the number of perforations was set to 5 per 1 cm ² of the surface of the fillet, boiled products of the above-mentioned various fish fillets were manufactured, and the load required to press a metal ball having a diameter of 15 mm into 3 mm was measured. did. The results are shown in Table 67.

As shown in Table 67, when a softening solution having a dilution rate of 35% was used and the number of perforations was set to 5 per 1 cm ² of the fillet surface, the yellowtail, autumn salmon, and cod were tested by immersion at 22 ° C. for 24 hours. , Tuna, bonito, red fish, silver cod, and Pacific saury, a very soft cut stewed product having a load of 100 gf or less required to push a 3 mm metal ball having a diameter of 15 mm could be obtained.

  In addition, when the boiled products of these cuts were visually observed at the time of measuring the hardness, none of the cuts was lifted or peeled from the skin, no falling off, there was no melting of the body surface or collapse of the body, The original appearance of the stewed fish fillets was retained. Further, when the boiled products of these various fish fillets were tasted, none of the boiled products of any of the fish species showed any off-flavor or off-flavor, no maitake odor, and was a normally delicious boiled product.

<33. Sensory test 9 (boiled fish products)>
A total of five healthy males and females were panelists, and sensory tests were performed in the same manner as sensory test 1 on the following cooked products AN to AU of bone cuts with fish skin produced in softening test 18. However, as a reference product serving as a comparative control, a normal boiled product without corresponding softening treatment of various fishes was used. The results are shown in Tables 68 to 75.

(Target stewed fillets)
・ Boiled yellowtail AN (under immersion conditions of # 89 in Table 67)
Dilution rate of softening liquid: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 95gf
・ Boiled AO of autumn salmon (under immersion conditions of # 90 in Table 67)
Dilution rate of softening liquid: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 97gf
• Cod stewed AP (under immersion conditions of # 91 in Table 67)
Dilution rate of softening liquid: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per cm ² Hardness: 89 gf
・ Tuna stewed product AQ (Immersion condition of # 92 in Table 67)
Dilution rate of softening liquid: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 97gf
・ Boiled bonito AR (under immersion conditions of # 93 in Table 67)
Dilution rate of softening liquid: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 95gf
・ Boiled red fish AS (under the immersion conditions of # 94 in Table 67)
Dilution rate of softening liquid: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 94gf
・ Stained silver AT (at the immersion condition of # 95 in Table 67)
Dilution rate of softening liquid: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 81gf
・ Simmered saury AU (under immersion conditions of # 96 in Table 67)
Dilution rate of softening liquid: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1cm ² Hardness: 69gf

As shown in Tables 68 to 75, 5 holes per 1 cm ² were made in the fillet surface, and the fillets softened using a softening solution having a dilution ratio of Maitake squeezed juice of 35% were heated in the presence of a boiling solution. The boiled products AN to AU of various fish obtained by the inspection were any of the inspected “appearance shape”, “appearance color tone”, “off-taste (bitterness, egumi)”, “taste”, “off-odor”, and “maitake odor” The items are evaluated as “good = 4” or “very good = 5” and have the original appearance, color, and taste of the stewed fish fillet, and have no off-flavor, off-flavor, and maitake odor. It was an excellent boiled product that could not be felt.

The above results in the softening test 18 indicate that the results obtained in the softening tests 1 to 17 are valid even if the type of fish is changed. Of 5 to 7 holes per 1 cm ² was immersed in a softened immersion liquid obtained by diluting the juice of raw cut mushrooms to 25 to 35% with water at 6 to 22 ° C. for 4 to 24 hours. Then, by heating in the presence of the boiled liquid, the load required for pushing in a metal ball having a diameter of 15 mm by 3 mm has a softness of 350 gf or less, regardless of the type of fish and the cooking method of the boiled fish, and the fish fillet It is determined that it is possible to produce a soft-boiled fish fillet that retains its original appearance and has no off-flavor or odor.

In particular, for fish other than swordfish, 5-7 holes were cut per 1 cm ^{2 of} the fillet surface using a softened immersion liquid obtained by diluting the juice of raw cut mushrooms to 35% with water. The cuts are immersed in the softened immersion liquid at 6 to 22 ° C. for 20 to 24 hours, and then heated in the presence of the simmering liquid, without depending on the type of fish or the cooking method of simmering, at least, flatfish and mackerel. Not only for the bream, but also for the yellowtail, autumn salmon, cod, tuna, bonito, red fish, silver cod, and saury, the load required to push a 3 mm metal ball 15 mm in diameter is 100 gf or less. It is determined that a soft-boiled fish fillet that has the original appearance and retains the original appearance of the fish fillet and has no off-flavor or odor can be produced.

<34. Comparative test 1>
As described above, it has been known before the present application that Maitake contains a plurality of proteases. Therefore, using maitake in a conventionally known manner, it was tested whether or not a simmered soft fish fillet could be obtained similarly to the present invention.

In softening a food material using maitake, the following four softening solutions were prepared assuming a conventionally known manner.
-Softening liquid A: A commercially available Maitake mushroom was finely loosened by hand and subdivided into 65 parts by mass of water at 22 ° C, immersed in 35 parts by mass of Maitake (Maitake mass: 35%) for 30 minutes. It was taken out and used as a softening liquid A.
-Softening liquid B: without mashing commercially available maitake, immersing it in 65 parts by mass of water at 22 ° C at a ratio of 35 parts by weight of maitake (massage: 35%) for 30 minutes; did.
-Softening liquid C: In the preparation process of the softening liquid A, after immersing in water for 30 minutes, the maitake was left as it was without taking out, and it was set as the softening liquid C.
-Softening liquid D: In the preparation process of the softening liquid B, after immersing in water for 30 minutes, the maitake was left as it was without taking out, and it was set as the softening liquid D.

  While maintaining the softening liquids A to D at 22 ° C., each of them was immersed for 24 hours with the same flatfish skinless fillet (fillet mass of about 40 g) used in the softening test 1 for 24 hours. In the same manner as in the above, boiled products of four types of flounder fillets having different softening liquids (three samples for each softening liquid) were produced. The manufactured boiled product was subjected to the same hardness measurement as in the softening test 1, and a load required for pushing a metal ball having a diameter of 15 mm into 3 mm was measured. In addition, as a control, the same treatment was carried out except that the product was not immersed in a softening solution to produce a boiled product of ordinary flounder that did not undergo a softening treatment, and was similarly subjected to hardness measurement. The results are shown in Table 76.

  As shown in Table 76, even when the flatfish fillets were immersed in any of the softening liquids A to D, the hardness of the resulting flattened flatfish cutlets was at least 387 gf in the softening treatment at 22 ° C. for 24 hours. The boiled product of the present invention was softer than the boiled product of the common flounder as a control, but it was far from the softness of 350 gf or less shown by the boiled product of the present invention. This result indicates that the use of maitake in a conventionally known manner would result in the boiled fillet of the flounder having a softness of 350 gf or less, which is equivalent to the softness of "bite with weak force" or more. It indicates that the product cannot be obtained.

<35. Comparative test 2>
In the same manner as in Comparative Test 1, except that the fillet of the flounder was changed to the same mackerel fillet used in the softening test 4, and the seasoning solution was changed from the seasoning solution for normal boiling to the seasoning solution for miso stew. Four types of miso stewed slices of mackerel fillets (three samples for each softening solution) were produced and subjected to the same hardness measurement as in softening test 1. In addition, as a control, the same treatment was performed except that the product was not immersed in the softening solution, to produce a normal mackerel miso-boiled product that had not been subjected to the softening treatment, and similarly subjected to hardness measurement. The results are shown in Table 77.

  As shown in Table 77, even if the mackerel fillets were immersed in any of the softening liquids A to D, the hardness of the obtained mackerel fillets of the miso stewed product was at least 407 gf in the softening treatment at 22 ° C. for 24 hours. The boiled product of the present invention was softer than the normal boiled mackerel product, but was far from the softness of 350 gf or less shown by the boiled product of the present invention. This result shows that using maitake in a conventionally known manner, a mackerel fillet miso having a softness of 350 gf or less, which is equivalent to the softness of "bite with weak force" or more. This indicates that it is not possible to obtain cooked products.

<36. Comparative test 3>
A boiled product of four types of swordfish fillets having different softening liquids (each softening liquid) in the same manner as in Comparative Test 1 except that the fillets of swordfish were changed to fillets of swordfish (swordfish fillets similar to those used in the softening test 11). Were prepared for each sample, and subjected to the same hardness measurement as in the softening test 1. The results are shown in Table 78. The hardness of the control was transcribed from Table 41.

  As shown in Table 78, even when the swordfish fillets were immersed in any of the softening liquids A to D, the hardness of the resulting swordfish fillets obtained by softening at 22 ° C. for 24 hours was 475 gf at the minimum. The boiled swordfish of the present invention was softer than the control swordfish, but was far from the softness of 350 gf or less shown by the swordfish of the present invention. This result shows that using maitake in a conventionally known manner, a mackerel fillet miso having a softness of 350 gf or less, which is equivalent to the softness of "bite with weak force" or more. This indicates that it is not possible to obtain cooked products.

  As described above, the soft-boiled fish fillet of the present invention has the softness that can be easily chewed even by a person with reduced chewing power, and retains the original appearance of the cooked fish fillet, and has an unpleasant taste. It is a boiled product that has no off-flavor, and it has an appetizing appearance, and is a delicious boiled product even if you actually eat it. The soft-boiled fish fillets and the method for producing the same according to the present invention can be enjoyed by people with reduced chewing power, such as the elderly, as well as those with sufficient chewing power, to enjoy daily meals and to enjoy food through their own mouths. It enables nutrient intake, contributes to maintaining and improving the quality of life of the elderly, and has great industrial potential.

Claims (10)

A stewed fish fillet having a softness of 350 gf or less under a temperature condition at the time of eating when pushing a metal ball having a diameter of 15 mm into 3 mm and having no off-flavor and odor. . The bitter taste measured by the taste recognition device using the artificial lipid membrane type taste sensor is the same as the reference value = 0 when the value of the bitter taste of the corresponding fish stewed fish fillet measured by the same device is set to 0. The soft-boiled fish fillet according to claim 1, which has a relative value of less than ± 2. 3. The soft-boiled fish fillet according to claim 1 or 2, which retains the original appearance of the stewed fish fillet. The softly boiled fish fillet according to any one of claims 1 to 3, wherein the fish fillet is a skinned fillet. The softly boiled fish fillet according to any one of claims 1 to 4, wherein the fish fillet is a bone cut fillet from which bone has been removed. The fillet of the fish according to any one of claims 1 to 5, wherein the fillet of the fish is a fillet, a snapper, a mackerel, a yellowtail, a salmon, a cod, a tuna, a swordfish, a bonito, a red fish, a silver cod, or a saury. Soft boiled product. The soft-boiled fish fillet according to any one of claims 1 to 6, wherein, under eating conditions, the softness is such that a load required for pushing a metal ball having a diameter of 15 mm by 3 mm is 100 gf or less. A piercing step of piercing a fish fillet with a needle to make 5 to 7 holes per 1 cm ^{2 of} the fillet surface. 7. A immersion step of immersing in a softened immersion liquid diluted to mass% at 6 to 22 ° C. for 4 to 24 hours, and a step of heating the cut after the immersion step in the presence of a simmering liquid. A method for producing a soft-boiled fish fillet according to any of the above. 8. The fish fillet according to claim 7, wherein the immersion step is a step of immersing the cut juice of raw maitake mushrooms in a softened immersion liquid diluted to 35% by mass with water at 6 to 22 ° C. for 20 to 24 hours. Manufacturing method of boiled goods. The method according to claim 8, wherein the cut piece of Maitake is a cut piece of 1 mm square or less.