WO2006025102A1

WO2006025102A1 - Process for producing processed fish and apparatus therefor

Info

Publication number: WO2006025102A1
Application number: PCT/JP2004/012570
Authority: WO
Inventors: Hiroyuki Yoshida; Masanari Takagi; Yasukazu Furusawa; Tominori Oomura; Eiichiro Yamamoto
Original assignee: Nichirei Foods Inc.; Nissen Corporation
Priority date: 2004-08-31
Filing date: 2004-08-31
Publication date: 2006-03-09
Also published as: JPWO2006025102A1; CN101068479A

Abstract

A process for producing a processed fish, comprising the vacuum heating step of bringing a raw or pretreated fish into direct contact with steam in vacuum to thereby heat the same, and the pressurized heating step of bringing the fish having undergone the vacuum heating step into direct contact with steam under pressure to thereby heat the same. In the vacuum heating step, by heating, not only can water be removed while preventing abrupt vaporization of water, namely, bumping within the flesh but also the skin of the fish can be stabilized in the state of adhering to the flesh. In the pressurized heating step, the fish to its inner part can be rapidly heated so that while effecting satisfactory coagulation of the internal protein, the bone can be softened. Therefore, by virtue of this process, there can be produced a processed fish that while maintaining the configuration consisting of the skin and the flesh, is softened to the bone.

Description

Specification

Method and apparatus for manufacturing processed fish products

Technical field

TECHNICAL FIELD [0001] The present invention relates to a method and apparatus for manufacturing processed products using fish, and more specifically, manufacturing fish products that can easily maintain the form of fish epidermis and meat and can soften bones. The present invention relates to a method and an apparatus.

Background art

[0002] Processed foods for fish are preferred in terms of taste, design, and ability to maintain the original appearance of the fish, except for flakes and other forms that loosen the flesh. However, the epidermis that covers the surface of fish can be easily peeled off by heat. Also, the meat of fish tends to crumble when heated and softened. In addition, when heated, the meat may become stiff and hard, and the texture may be poor, or the boiled fish may become turbid and the appearance may deteriorate. For this reason, there are various difficulties in producing fish food that retains the original appearance of fish. For example, Japanese Patent No. 2732209 discloses a method for manufacturing a boiled fish product, in which the boiled fish is prepared and then added to the broth, and then a jelly solution that gels by cooling is added to solidify the broth. It is disclosed. In this method, the fish can be held in the jelly of the broth by adding the jelly solution, and the shape can be stabilized. However, because the process of cooking fish is the same as before, the meat tends to collapse or the skin peels off due to boiling of the broth or contact with the fish or with the pan. Japanese Patent Application Laid-Open No. 2001- 37447 discloses a method for producing a cooked fish product by steaming raw fish for a short time, enclosing it in a sealed container together with a seasoning liquid, and heating the sealed container together. This method prevents the fish meat from becoming stiff and the seasoning liquid from becoming cloudy, but it tends to peel off the epidermis when the fish is put into a sealed container during the heating process. In addition, if the sealed container is a retort bouch, heating the food in a sealed state may cause the food to have a retort bouch odor or immediately impair the flavor.

[0003] On the other hand, in order to protect the natural environment, it is desired to reduce waste parts such as bones, fins, and heads in fish foods. For example, bones, fins, etc.

Replacement bowl (Rule 26) A product that can be eaten up to 5 minutes is preferable in that it has less waste and can consume calcium contained in bones. However, the cooking method that includes the stew process generally has a strong taste.

, It has a peculiar taste of fish that has been boiled, or the flavor of the seasoning liquid. In order to soften even the bones, it is considered that the raw fish is steamed and then subjected to a treatment with heating and pressurization, but the epidermis peels off and the meat collapses often.

Patent Document 1: Japanese Patent Laid-Open No. 7-95865 (Patent No. 2732209)

Patent Document 2: Japanese Patent Laid-Open No. 2001- 37447

Disclosure of the invention

Problems to be solved by the invention

[0004] Therefore, an object of the present invention is to provide a method for producing a processed fish product that retains the form of the skin and meat of the fish while softening the bones.

It is another object of the present invention to provide a processing apparatus suitable for manufacturing a fish additive that retains the shape of the skin and meat of the fish while softening the bones.

Means for solving the problem

[0005] As means for solving the above-mentioned problems, the first aspect of the present invention includes a reduced-pressure heating step of heating raw or pretreated fish by directly contacting water vapor under reduced pressure, and the reduced-pressure heating. And a pressurized heating step of heating the processed fish in direct contact with water vapor under pressure.

According to this method, in the reduced-pressure heating step, the moisture in the fish, particularly the moisture on the fish surface, can be gradually evaporated by coagulating the fish protein from the surface side and bringing it into contact with steam heated under reduced pressure. it can. As a result, it is possible to remove moisture by preventing sudden vaporization of moisture in the meat, that is, bumping, and stabilize the fish epidermis attached to the meat. Next, in the pressure heating process, the inside of the fish is rapidly heated to soften the bone while sufficiently solidifying the protein inside. By bringing water vapor into contact with fish even in the pressure heating process, the whole can be heated more uniformly while preventing bumping between the already stabilized skin and meat and in the meat. Therefore, according to this method, it is possible to produce a processed fish product that is soft up to the bone while maintaining the form of the epidermis and meat. In a preferred embodiment of the present invention, the reduced pressure heating step is performed at a temperature of 50 ° C. or higher and 90 ° C. or lower. By this method, it is possible to efficiently remove water and coagulate proteins by suppressing bumping in fish, and to quickly stabilize the epidermis against meat.

Moreover, in a preferred embodiment of the present invention, there is a method of setting the pressure corresponding to the saturated water vapor pressure at a temperature 3 to 10 ° C. higher than the processing temperature in the reduced pressure heating step. In this method, in particular, moisture can be quickly evaporated by suppressing bumping of moisture in the meat.

Another preferred embodiment of the present invention includes a pressure removing step for gradually reducing the pressure to atmospheric pressure after the pressure heating step. According to this method, it is possible to suppress bumping of moisture existing in the meat or between the meat and the epidermis when returning from the pressure heating process to the atmospheric pressure.

Further, in another preferred embodiment of the present invention, after the pressurizing and heating step, there is a reduced pressure drying step of drying under reduced pressure. As a result, it is possible to suppress water vapor in the atmosphere from being liquefied on the fish surface and remaining on the fish surface or penetrating into the fish during pressure removal and heat removal after pressure heating. As a result, peeling due to the softness of the epidermis can be effectively suppressed.

Moreover, in one of the preferable forms in this invention, the seasoning process which immerses fish in a seasoning liquid is provided after a pressurization heating process. According to this method, the seasoning liquid penetrates well into the fish from which moisture has been removed.

Moreover, one of the different forms in this invention is equipped with the baking color addition process which burns the skin of fish after the pressurization heating process. This method stabilizes the epidermis to adhere to the meat, removes moisture from the fish, and then burns, so the burnt epidermis is stably attached to the flesh and the flavor from the scorch is added. Processed fish products can be obtained.

Moreover, one of the different forms in the present invention includes a frying process in which fish is fried in oil after the pressure heating process. In this method, processed fish that can eat bone more easily can be obtained by processing at a higher temperature by a frying process.

In addition, one of the other forms in the present invention is that on the surface of fish after the pressure heating step. A powder adhering step for adhering the powder is provided. In this method, it is possible to obtain a processed fish product having a garment such as Tatsuta fried food, fried food, fried food, fried food, and fried food that can be eaten more easily by fried in oil for a short time.

Of course, there is a frying process in which fish is fried in oil after the powder adhesion process. As a result, it is possible to obtain a fish cake product in which the powder imparted to the fish in the powder adhesion process is stabilized on the fish surface.

[0007] Further, according to another aspect of the present invention, a container formed to be pressure-resistant, a pressure adjusting unit capable of adjusting the pressure in the container from a reduced pressure state to a pressurized state, and heating the inside of the container. Steam supply means capable of cooling and cooling means capable of cooling the inside of the container, and the raw or pretreated fish in the container are sequentially heated under reduced pressure, heated under pressure, dried under reduced pressure, cooled or frozen. This is a method for producing processed fish products.

In this method, the fish can be directly brought into contact with water vapor to continuously perform the reduced pressure heating step and the pressurized heating step. In addition, it is possible to appropriately perform a vacuum drying process or a cooling or freezing process continuously, or a continuous cooling or freezing process after the vacuum drying process. Therefore, the fish can be processed consistently without being transported, and it is possible to prevent peeling of the epidermis and collapse of the meat accompanying transport during processing, and to maintain good hygiene.

[0008] Further, according to another aspect of the present invention, a container formed so as to be pressure-resistant, pressure adjusting means capable of adjusting the inside of the container from a reduced pressure state to a pressurized state, and water vapor capable of heating the inside of the container A supply means, and when the inside of the container is heated under reduced pressure, a control means for controlling the pressure in the container to a saturated water vapor pressure corresponding to a temperature higher by 3 ° C. or more and 10 ° C. or less from a predetermined heating temperature. It is a processing device.

According to this apparatus, it is possible to satisfactorily implement the method for producing processed fish products comprising the reduced pressure heating step and the pressure heating step according to the present invention. In addition, by using a saturated water vapor pressure that corresponds to a temperature that is 3 ° C or more and 10 ° C or less higher than the caloric temperature, especially in the reduced-pressure heating process, moisture is removed quickly by suppressing peeling of the epidermis and collapse of the flesh. be able to.

The invention's effect

[0009] According to the present invention, while maintaining the form of the epidermis and meat of fish, the bones are soft. By providing a processing method for manufacturing processed fish products, and a processing device suitable for manufacturing processed fish products that are soft to the bone while maintaining the form of the skin and meat of the fish, the original appearance of the fish is obtained. A certain leopard that holds it and can soften the bones and reduce the bulk of the waste part can provide fish products that can be eaten up to the bones.

Brief Description of Drawings

FIG. 1 is a diagram showing an example of a manufacturing apparatus according to the present invention.

BEST MODE FOR CARRYING OUT THE INVENTION

[0011] There are no particular restrictions on the type of fish used in the method for producing a fish cake according to the present invention. Fishes with a distinct outer skin appearance and outer shape such as flounder, flounder, tachiwo, puri, and herring are preferred because they can provide a fish with a good appearance. Moreover, not only the white fish as described above, that is, the fish with a small fat layer between the epidermis and the meat, but also the fish that can have a thick fat layer between the epidermis and the meat, that is, mackerel, horse mackerel, The method of the present invention is also suitable for blue-backed fish such as saury and sardines. These fish can be used as a whole, or one partly removed from the internal organs and head, or one partly divided. Preferably, those having at least a part of the epidermis are used. Also, it can be used well with bones such as the head, fins, spine, and small bones.

[0012] These fish may be raw, but may be pretreated. In the present specification, the raw fish includes fish that have not been heat-treated, and includes, for example, fish that have been refrigerated, frozen, or partially frozen without being heat-treated.

[0013] In addition, the pretreated fish in the present specification is a fish that has been subjected to various known treatments that are applied to raw fish except for heat treatment. That is, the pretreatment includes various cooking methods or various processing methods and parts thereof applied to raw fish. For example, impregnation by soaking in oil, juice, soup, salt, miso, soy sauce, drying / dehydration, fermentation, salt, pepper, flour, starch, rice flour, sesame, poppy, green laver, and other various ingredients For example, a process for attaching powder, flakes, and the like, a process for applying other ingredients as a filling, and a process for applying a baked color or a cut to the skin. Also includes combinations of two or more of these. In the present specification, the heat treatment means a treatment for changing the protein in fish by heat. [0014] A method for producing a processed fish product according to the present invention includes a reduced-pressure heating process for raw or pretreated fish, and a subsequent pressure-heating process. Hereinafter, each step will be described.

In the vacuum heating process, raw or pretreated fish are heated by direct contact with water vapor under reduced pressure. In this specification, “under reduced pressure” means a space whose pressure is lower than atmospheric pressure. Heating by directly contacting water vapor with fish means that the fish is placed in an atmosphere rich in water vapor, preferably in an atmosphere mainly composed of water vapor, and the water vapor is heated to heat the water vapor to the fish. Is moved and heated. Specifically, for example, fish is put into a pressure-resistant container and heated by bringing the fish in direct contact with water vapor by supplying water vapor heated to a predetermined temperature while vacuuming the gas in the container. Can be processed

[0015] In the reduced pressure heating step, heating is performed at a temperature higher than the temperature at which the protein in the fish coagulates. Preferably, when heated to a temperature that is equal to or higher than the coagulation temperature of the protein and close to the coagulation temperature, it is possible to effectively suppress changes in the state of the meat and the flavor and to perform the treatment efficiently. In general, proteins begin to solidify gradually from around 50 ° C, and heat change and solidify more rapidly as the temperature increases. Accordingly, the heating temperature in the reduced pressure heating step is preferably 50 ° C or higher, more preferably 55 ° C or higher, and even more preferably 60 ° C or higher. On the other hand, the lower the temperature, the better, in order to prevent the occurrence of boiling water and changes in fish flavor. For this reason, the heating temperature in the reduced pressure heating step is preferably 90 ° C or lower, more preferably 80 ° C or lower. Accordingly, a preferable range is 55 ° C or higher and 80 ° C or lower, and more preferably 60 ° C or higher and 80 ° C or lower.

[0016] The pressure in the reduced pressure heating step is not particularly limited, and for example, it can be satisfactorily treated in the range of 10, OOOPa or more and 80,000 Pa or less. However, since water vapor exhibits a predetermined saturated water vapor pressure with respect to temperature, when most of the gas in the processing vessel is water vapor, the upper limit of the pressure with respect to the heating temperature is determined. That is, when the reduced pressure heating process is performed by filling the inside of the processing vessel with water vapor, the minimum heating temperature or the maximum pressure is determined correspondingly by determining the pressure or heating temperature. The fish atmosphere in the reduced pressure heating step preferably has a high water vapor ratio for heating efficiency and gradual evaporation of moisture. Therefore, when the atmosphere is formed almost by water vapor, at 50 ° C 12, OOOPa, 70, OOOPa at 90 ° C. Saturation steam power S S of about 55 ° C 16, OOOPa or more, and the same temperature power S of about 80 ° C 48, OOOPa or less power S Preferred. More preferably, the saturated water vapor temperature is about 60 ° C. or higher and 80 ° C. or lower.

[0017] In order to promote the removal of water in fish, the pressure in the processing space is controlled to a pressure corresponding to the saturated water vapor pressure at a temperature 3 ° C or more and 10 ° C or less higher than a predetermined control temperature. It is preferable to do. By this control, it is possible to efficiently remove moisture by suppressing bumping of moisture in fish. Therefore, for example, when the heating temperature is 55 ° C, the atmospheric pressure is 19, OOOPa or more corresponding to the saturated water vapor pressure of 60 ° C, or when the heating temperature is 80 ° C, the saturation is 90 ° C. It is preferable to use 80, OOOPa corresponding to the water vapor pressure.

[0018] The treatment time in the reduced-pressure heating step is a time until at least the protein on the surface of the fish is solidified and the epidermis is stabilized to the meat. Such treatment time varies depending on the size of the fish, the composition of the skin and meat, the type of pretreatment, and the like. For fillets, it is typically 10 minutes or longer and within 40 minutes. The reduced pressure heating step is preferably a short time because there is a possibility that the flavor will be impaired if it is long.

[0019] According to the reduced-pressure heating step, the water in the fish can be evaporated while the protein on the surface side of the fish is gradually solidified and the water is prevented from adhering to the skin of the fish. As a result, the state in which the epidermis adheres to the flesh is stabilized and peeling of the epidermis is suppressed. In addition, the moisture in the fish is removed and the protein on the surface is solidified, so that the collapse of the meat due to moisture evaporation in the subsequent process (for example, flushing due to vaporization of moisture) can be suppressed. In addition, by directly heating the water vapor as a heating medium in contact with the fish, the surface of the fish can be heated uniformly, so that the temperature distribution in the fish can be made smooth. In addition, since the humidity of the atmosphere is stable, processing can be performed while preventing bumping. In particular, the treatment pressure can be reduced to 3 to 10 ° C higher than the heating temperature, so that the time required for the pressure reduction heating process can be shortened and the taste of fish can be better maintained. .

[0020] The processed fish product after the reduced pressure heating step is preferably continuously subjected to the pressurized heating step. It may be preserved by freezing or refrigeration. In this case, since the epidermis is frozen in a meat-stabilized state, it is easy to maintain the appearance of fish even by thawing after storage. In the case of cryopreserving, for example, it is preferable to cool while maintaining the pressure in the reduced pressure heating step. If it is cooled in the same processing container, it can be stored with better hygiene. Thereafter, it can be appropriately thawed and subjected to a pressure heating process.

[0021] (Pressurization heating process)

In the pressure heating step, the fish after the pressure reduction heating step is heated by being brought into direct contact with water vapor under pressure. In the pressure heating process, the treatment is performed at a temperature higher than that in the reduced pressure heating process under a pressure exceeding atmospheric pressure. Specifically, fish are heated at a temperature of 105 ° C or higher. In order to soften the bones, it is preferable to heat the fish at a temperature of 110 ° C or higher, but it depends on the size of the fish. Further, from the viewpoint of maintaining the flavor and texture of the meat, it is preferably 125 ° C or lower. Therefore, the heating temperature in the pressure heating process is preferably 105 ° C or more and 125 ° C or less, more preferably 110 ° C or more and 125 ° C or less.

[0022] The pressure in the pressure heating step can be considered in the same manner as in the pressure reduction heating step.

From the viewpoint of heating efficiency, the atmosphere is preferably composed of water vapor. However, in order to increase the pressure, it can be adjusted to a desired pressure by mixing other gases. When the atmosphere is almost only water vapor, the pressurization state almost corresponds to the heating temperature. For this reason, it is preferable that the heating temperature (saturated steam temperature) is about 105 ° C, 120, OOOPa or higher, and the same temperature is about 125 ° C, maintained at a pressure of 232, OOOPa or higher.

In addition, it is preferable to control the pressure in the treatment space to a pressure 29, OOOPa 78, OOOPa higher than the saturated water vapor pressure corresponding to a predetermined control temperature (preferably 105 ° C to 125 ° C). In this way, by controlling to a preset temperature 'pressure', it is possible to quickly evaporate water while effectively avoiding rapid evaporation of water from the fish body under pressure, thereby preventing fish from getting wet. it can.

[0023] The pressurizing and heating step can be performed by various devices including a steam supply unit capable of maintaining a pressurized state and capable of supplying water vapor. Can be used. Processing without moving fish using the same equipment as the reduced-pressure heating process can simplify the process of carrying out and transporting, etc., and these processes can damage the epidermis and meat. Masle.

[0024] In the pressure heating process, the fish is efficiently heated while keeping the meat from collapsing due to the evaporation of moisture, and the bones are softened. In the case of fish, the epidermis is stabilized by flesh through a vacuum heating process, and the protein on the surface side is solidified. It won't peel off or collapse your flesh. On the other hand, the meat and bone inside the fish are sufficiently denatured (changed) by heating under pressure, and the penetration of flavor and the softening of the bone progress. In particular, since the moisture in the meat is removed in the reduced pressure heating step, the meat can be heated quickly, and can be processed while suppressing the deterioration of the flavor and texture in a short time.

[0025] After the pressurizing and heating step, the product is left as it is or actively cooled, and Z or the processing space is returned to near normal pressure. Thereby, fish power products can be taken out. Preferably, after the pressurizing and heating process, a depressurization process for gradually reducing the pressure to atmospheric pressure is performed.

The depressurization step is a step in which the pressure is lowered stepwise or continuously from the pressure in the pressure heating step to atmospheric pressure, and the pressure is lowered to atmospheric pressure over at least 2 minutes, preferably over 3 minutes. More preferably, the pressure is reduced from the pressure in the pressure heating process to the atmospheric pressure over 5 minutes. The pressure reduction rate in the decompression step is 0.005 MPa / second or less, preferably 0.00OOMPa / second or less, although it varies depending on the type of fish and the state of water removal. The method for decreasing the pressure is not particularly limited. For example, it may be lowered stepwise by opening the exhaust valve intermittently, or continuously by lowering the set pressure by the control means. By the depressurization step, it is possible to effectively suppress the meat from collapsing and the epidermis from being peeled off due to a sudden vaporization of water inside the fish due to a rapid drop in water vapor pressure. In addition, by gradually reducing the pressure, it is possible to suppress the condensation of water vapor in the fish epidermis during decompression, and to maintain a good dry state of the epidermis. In the decompression process, the fish is naturally cooled by the pressure drop.

[0026] Further, preferably, after the pressurizing and heating step or after the depressurizing step, a reduced pressure drying step is performed in which the inside of the processing space is in a reduced pressure state. The final reduced pressure state in the reduced pressure heating process should be 2000Pa or more and 32, OOOPa or less. More preferably, 2300 Pa or more 31, OOOPa or less It is below. In addition, it is preferable to gradually reduce the pressure to such a reduced pressure state over a period of 10 minutes to 30 minutes from the pressure at the end of the pressurization and heating step. That is, when the depressurization step is performed, it is preferable to reduce the pressure to a reduced pressure state abruptly or after a time of 20 minutes or less after completion of the depressurization step. That is, the decompression step may be substantially included in the reduced pressure drying step. When the above-mentioned final reduced pressure state is obtained, it is preferable to hold this reduced pressure state for a period of 1 minute or more and 10 minutes or less. After the vacuum drying step, processed fish can be taken out by introducing air or the like to return the processing space to normal pressure.

[0027] By the reduced-pressure drying step, it is possible to effectively evaporate moisture in the fish and moisture attached to the fish surface. Evaporation of water from the fish surface will also cool the fish efficiently. Moreover, the oil component adhering to the fish surface can also be effectively removed. By these actions, it is possible to more reliably stabilize the epidermis in the processed fish product after the pressure heating process to the meat. In addition, it is possible to obtain processed fish products in which deterioration of color and flavor is suppressed by suppressing oxidation and denaturation by suppressing residual moisture and oil.

[0028] The fish-powered product after the pressure heating step, after the pressure reduction step, or after the reduced pressure drying step can be provided in a package or the like as it is. Further, a cooling step such as refrigeration or freezing may be performed. In the cooling step, after the pressurizing and heating step, the depressurizing step, or the reduced pressure drying step, the cooling treatment is preferably performed in the same apparatus, more preferably without moving the fish. In this case, it is preferable because a stable state of the epidermis to the meat can be maintained well and a refrigerated product or a frozen product that can be stored for a long period of time with easy hygiene management can be obtained.

[0029] Various cooking can be performed on fish thawed after the pressure heating step, after the pressure reduction step, after the reduced pressure drying step, or after the cooling step. For example, a seasoning process can be performed in which fish is immersed in a seasoning liquid. The type of seasoning liquid is not particularly limited, and examples thereof include soy sauce-based seasoning liquid of boiled fish soup, soup, or broth soup. The seasoning liquid may be enclosed in a predetermined container together with the processed fish product, or it may be recovered after the fish has been soaked for a specified time. In fish that have undergone the reduced-pressure heating process and the pressurized heating process, the moisture inside the meat has decreased, so the seasoning liquid penetrates well into the fish without any particular heating. Furthermore, the seasoning liquid penetrates into the softened bone. to this As a result, it is possible to make bones less felt during eating.

Or you may perform the baking color addition process which burns the skin of fish. In the baking color adding step, typically, the skin is directly heated by a gas burner or the like, but may be burned with charcoal or the like so as to burn the surface. Since the water has been removed from the fish that has undergone the reduced pressure heating process and the pressurized heating process, the fragrance produced by scorching can be added better at the same time as the addition of grilled color. In particular, fish that have undergone a vacuum drying process have a well-baked color because the moisture on the surface of the fish is reduced, and the skin does not peel off easily.

Alternatively, a powder adhering step may be performed in which the surface of fish is coated with flour for fried Tatsuta or crumbs for frying. The powder used in the powder adhering step mainly contains wheat flour as a main component, and appropriately contains a thickener, starch powder, bread crumbs, sesame seeds, poppies, cannons and the like. In the powder adhesion process, the powder is adhered so as to cover at least a part or the entire surface of the fish. The powder is typically attached using moisture, and the moisture is added to the powder or fish surface, and the powder is attached to the fish surface via the moisture. The skin-like product obtained by adhering powder to the fish surface is a so-called garment, and it is possible to obtain a clothing product with clothing on the fish surface by the powder adhering process. These products can be made into fried products such as Tatsuta fried, fried, and fried by performing the frying process described later.

[0030] After the pressurizing and heating step, after the depressurizing step, after the reduced-pressure drying step, or after the cooling step, the fish thawed after the powder adhering step or the frying step of frying the fish with oil can be performed. Since the frying process is typically processed at a higher temperature than in the pressure heating process, in particular, a processed fish product that can eat bone more easily can be obtained. There are no particular limitations on the heating temperature and heating time in the fryer range. By using a pre-fry process that heats the interior at a relatively low temperature, the fried color is added before the meal, and a short-time fry process to warm the fish is performed in the cooking area. Alternatively, it may be cooked to such an extent that a new frying process is not required. By performing the pre-fried process, it is possible to effectively shorten the frying time at the kitchen.

[0031] It should be noted that processed fish products that have undergone one or more of these seasoning steps, grilling color addition steps, frying steps, and the like may be provided as they are as they are, by packaging, etc. No May be provided after a cooling step such as freezing.

[0032] The fish-powered product obtained by the present production method maintains a good integrated state of the epidermis and meat, while the meat is sufficiently heated, and the bones are soft and strong. Yes. In addition, since there is no heat treatment in the state of being immersed in the liquid, the flavor, texture and taste peculiar to fish are maintained well. For this reason, it is a processed fish product that is delicious, has a good appearance, and is flexible to bone. In addition, since the reduced pressure heating process and the pressurized heating process do not require seasonings or chemicals, it is possible to provide processed fish products with good appearance and soft bones that can be applied to various seasonings and cooking. In particular, processed fish products manufactured according to the preferred embodiment can be eaten with bone, are nutritious, strong, and waste-free. Even when bones are not eaten, since the bones are flexible, they can be easily broken down and discarded with reduced force. In addition, it is predicted that the biodegradation and the like will be faster.

Next, a processing apparatus suitable for carrying out the method of the present invention will be described.

FIG. 1 shows an example of the processing apparatus of the present invention. The processing apparatus 2 includes a container 4 that can withstand full vacuum, a heating unit 6, a decompression unit 8, and a pressurization unit 10.

The container 4 has an openable / closable portion that is not shown, but is formed so that the material to be covered can be taken into and out of the container 4.

[0034] The heating means 6 uses a steam supply device in this embodiment. The heating means 6 can supply water vapor into the container 4 through a pipe 12. A temperature control valve 14 is attached to the pipe 12 so that the amount of water vapor supplied to the container 4 can be adjusted.

The decompression means 8 uses a vacuum suction device in this embodiment. The decompression means 8 is configured to be in a decompressed state by sucking the inside of the container 4 through the pipe 16. A vacuum control valve 18 is attached to the pipe 16 so that the decompressed state in the container 4 can be adjusted.

The pressurizing means 10 is formed so as to be able to pressurize the inside of the container 4 by introducing pressurized air into the container 4 through the pipe 20. A pressure control valve 22 is attached to the pipe 20.

[0035] The temperature and pressure in the container 4 are detected by a known sensor (not shown). The detected data is transmitted to a control means (not shown). In the control means, based on these temperatures and pressures, the temperature control valves respectively.

14, The vacuum control valve 18 and the pressure control valve 22 are controlled so that the temperature and pressure can be adjusted.

The container 4 is also provided with a pipe 24 and a valve 26 for releasing pressure, and this valve is also controlled by a control means or the like. Further, a drain pipe 28 and a valve 30 are also formed in the container 4, and similarly, the container 4 is controlled by a control means or the like.

[0036] Although not particularly illustrated, the processing apparatus 2 may further include a cooling means for cooling the inside of the container. By providing the cooling means, the work material in the container 4 can be refrigerated, vacuum cooled (drying under reduced pressure), or frozen.

[0037] Next, a method for food processing of fish using the above processing apparatus will be described.

First, place raw or pre-treated fish directly in the container 4 on the cooking rack so that they come into direct contact with the atmosphere in the container 4. At this time, in order to improve the peelability of the fish between the shelf surface and the fish, it is preferable to interpose a sheet or coat the shelf surface.

[0038] Next, the inside of the container 4 sealed so as to be able to form a reduced pressure state is sucked through the pipe 16 by the pressure reducing means (vacuum suction device) 8 to obtain a predetermined reduced pressure state. At this time, the pressure in the container 4 is detected by a sensor (not shown), and the opening / closing of the vacuum control valve 18 is adjusted via the control means to be adjusted to a predetermined reduced pressure state. Next, saturated steam is injected into the container 4 through the pipe 12 by the heating means (steam generator) 6 while maintaining this state. At this time, the temperature in the container 4 is detected by a known sensor (not shown), and the water supply amount is adjusted by the control means using the temperature control valve 14.

[0039] It is preferable that the heating under reduced pressure is performed in the range as described above. In particular, it is preferable to control the temperature in the container 4 to 55 ° C. or more and 80 ° C. or less. At this time, the pressure in the container 4 is controlled from the predetermined control temperature to 3 ° C. or more and 10 ° C. by the control means. It is preferable to control to saturated water vapor pressure corresponding to a high temperature below. By controlling in this way, rapid evaporation of water in the fish body under reduced pressure can be avoided.

[0040] Next, in order to carry out the pressurizing and heating step, after the inside of the container 4 can be pressurized, heating is performed. Saturated steam and pressurized air are introduced into the container 4 by means (steam generator) 6 and pressurizing means 10.

The pressure heating condition is preferably performed in the range as described above. In particular, it is preferable to control the temperature in the container 4 to 105 ° C. or more and 125 ° C. or less. At this time, the control means controls the pressure in the container 4 to be higher than the saturated water vapor pressure corresponding to the predetermined control temperature. , OOOPa 7 8, OOOPa It is preferable to control to a high pressure. By controlling in this way, rapid evaporation of water in the fish body under pressure can be avoided.

[0041] After the pressure heating process, the pressure release valve 26 is opened to reduce the pressure in the pressurized container 4, and the drain valve 30 is opened to remove the moisture in the container 4. Remove . At this time, the depressurization step can be performed by adjusting the opening / closing timing or opening degree of the valve 26 by the control means so as to gradually reduce the pressure to atmospheric pressure.

Preferably, the vacuum drying step is carried out after this or directly after the pressure heating step. In the depressurization drying process, the inside of the sealed container 4 is sucked through the pipe 16 by the vacuum suction device 8 to obtain a predetermined reduced pressure state. At this time, the pressure in the container 4 is detected by a known pressure sensor (not shown), and the vacuum adjusting valve 18 is adjusted by the control means so as to be adjusted to a preferable pressure reduction speed.

Further, in the present apparatus, it is possible to obtain a stored product such as a refrigerated product or a frozen product by cooling the inside of the container 4 by using a cooling means as the pressure is reduced or after obtaining a reduced pressure state. As the cooling means, a means for introducing liquefied gas such as cooling air or liquid nitrogen into the container 4 as a cooling medium is preferable.

[0042] As described above, a decompression means (vacuum suction means) that has a container formed so as to be capable of withstanding pressure and can be decompressed, and can be pressurized. A decompression heating step of the method of the present invention is provided with a pressurizing means, a heating means that can be heated (preferably a vapor supply means), and a cooling means that can be cooled (preferably a liquid nitrogen jet means). The pressurizing and heating step, the depressurizing step, the reduced pressure drying step, and the cooling step (preferably the freezing step) can be carried out efficiently and while maintaining the form of the processed fish product well.

In particular, when the pressure heating process is performed subsequent to the pressure reduction heating process, It is easy to maintain a good integrated state of the meat and the epidermis by further heating by the pressure heating process while the integrated state of the meat is obtained, and the work is also simplified. . In addition, when one or more of the depressurization process, the vacuum drying process, and the cooling process is performed, the integrated state of the meat and the epidermis is maintained, and it is a sanitary and well-preserved fish addition Goods can be easily obtained.

[0043] Further, when the steam supply means is provided as the heating means, the control for controlling the pressure in the container to a saturated steam pressure corresponding to a temperature 3 ° C or more and 10 ° C or less higher than a predetermined control temperature in the reduced pressure heating step. Preferably means are provided. As a result, the apparatus can perform water removal from fish more efficiently by the reduced pressure heating process.

In the pressurizing and heating step, it is preferable to provide a control means capable of controlling the pressure in the container by setting it to a pressure 29, OOOPa or higher and 78, OOOPa or lower higher than the saturated water vapor pressure corresponding to a predetermined control temperature. As a result, the apparatus can remove water from the fish by the pressure heating process, and can suppress the fish from getting wet in the pressure heating process.

[0044] Specific examples of the present invention will be described below.

(Appearance and meat status of various fish products)

In this example, saury, sardines, and flounder were used as fish, and the samples of Examples 1, 2 and 3 were used. Both were used in the raw state, and flounder used fillet, other fish, and whole fish.

[0045] A vacuum heating step, a pressure heating step, and a vacuum drying step were performed on each of the above samples under the conditions shown in Table 1. Table 1 shows the appearance of each sample after the reduced-pressure heating process and the appearance and meat state of each sample after the reduced-pressure drying process.

[table 1] Example 1 2 3

Fish type saury sardine flounder

Pressure / Pa 39, 000 39, 000

Heat treatment under reduced pressure Temperature 70/70 70

Time / minute 10 10 10 Meat condition Epidermis side coagulates Epidermis side coagulates Epidermis side coagulates

No peeling of epidermis No peeling of epidermis No peeling of epidermis No fish

No body collapse No body collapse No body collapse

Pressure / Pa 225, 400 245, 000 245, 000

Pressure heat treatment Temperature / 110 120 120

Hours / min 35 45 30 Pressure / Pa 9, 800 9, 800 9, 800

Decompression

Hour / minute 10 10 10

No peeling of the epidermis No peeling of the epidermis No peeling of the epidermis Fish state

No body collapse No body collapse No body collapse

Soft soft soft

Bone condition

Eat eat eat eat

As a comparative example, the fish of Example 1 was used as a sample of Comparative Examples 1 and 2, and the fish of Examples 2 and 3 were used as samples of Comparative Examples 3 and 4, which were cooked only by the conventional pressure heating process. The conditions are shown in Table 2 and the appearance and meat state after the pressure heating process are also shown.

[Table 2] Comparative Example 1 2 3 4 Fish type

Pressure / Pa 127, 400 225, 400 245, 000 245, 000 Pressurized heating

Processing temperature / in 95 110 120 120

Hours / min 30 35 45 30

Skin peeling Skin peeling Skin peeling Skin peeling Fish condition None Terrible Terrible Terrible

No body collapse Many body collapses Many body collapses Many body collapses Hard Soft Soft Soft Soft Bone condition

Can't eat can eat can eat can eat

[0047] From the above results, in each of Examples 1 to 3, a state in which the epidermis was stabilized to the flesh was obtained after the reduced pressure heating step, and this state was obtained by performing the pressurized heating step and the reduced pressure drying step. It was maintained even after passing. In addition, all the fish were cooked so that the bones could be easily eaten.

On the other hand, in Comparative Examples 2 to 4, it was clarified that the epidermis peeled and the body collapsed in any fish. In Comparative Example 1, when the food was cooked under mild pressure and heating conditions, the epidermis peeled and collapsed, but the bones were hard and uneatable.

[0048] (Effect of pressure reduction treatment on the appearance of processed fish products)

The saury (80 fish / 10 kg size) was washed with 3% salt water after removing the head and internal organs. Then, put it on the tray as it is, and use an air-steam type high-temperature high-pressure cooking sterilizer (STERI-ACE VC type PRS-10-1VCC manufactured by Nissen Co., Ltd.) having the structure schematically shown in Fig. 1. Then, after the heat treatment under reduced pressure, the heat treatment was performed under pressure. The pressure heat treatment conditions were pressure 39, OOOPa, temperature 70 ° C, time 15 minutes, and pressure heat treatment were pressure 225, 4 OOPa, temperature 120 ° C, time 30 minutes. Next, the drain valve (valve 30 in Fig. 1) was opened intermittently at different times to adjust the time to reach normal pressure, and the pressure was removed. The appearance of the saury was observed. The valve opening / closing timing for depressurization is the pressure increase for sample A. Immediately after heat treatment, the valve was fully opened and returned to normal pressure. In sample B, immediately after the pressure heat treatment, the valve was released for 1 second and then closed for 2 seconds, and this was repeated until normal pressure was reached. In sample C, the valve was released for 1 second immediately after pressurization and then closed for 5 seconds, and this was repeated until normal pressure.In sample D, the valve was released for 1 second immediately after pressurization and heat treatment. Closed for 7 seconds and repeated until normal pressure. Table 3 shows the results of observing the decompression method, decompression time and decompression speed, and the appearance of the summer after decompression.

[Table 3]

In Sample A without the depressurization process (decompression rate: 0.000049 MPaZ sec), the original appearance of the fish that had been retained after the depressurization heating process and the pressurization heating process is the explosive vaporization of water when the pressure is released. It was destroyed by (flushing). On the other hand, sample B (0.00247 MPaZ seconds), which was decompressed at a decompression rate of 0.0025 MPa / second over 60 seconds, reduced the collapse of the meat and provided a decompression process to improve the appearance of saury. I was able to maintain it. In particular, in samples C (decompression rate 0.OOl lMPa / sec) and D (decompression rate 0 · 00823MPa / sec) with a decompression rate of 0.0OOlMPa / sec or less, the epidermis where the flesh does not collapse is not broken. I helped. From this, it became clear that the appearance of saury hardly deteriorated in the decompression process at a decompression speed of 0.0OOlMPa / sec or less.

Although not shown in particular, there were some samples in which the epidermis near the tail of the saury was seen. This curling could be avoided by performing pressure reduction after the pressurizing and heating process with a shielding plate that can withstand pressure changes, such as a stainless steel plate, pressed against the fish near the tail fin.

Claims

The scope of the claims

[I] a reduced pressure heating process in which raw or pretreated fish is heated by direct contact with water vapor under reduced pressure;

A pressurized heating step in which the fish after the reduced pressure heating step is heated by direct contact with water vapor under pressure; and

A method for producing processed fish products.

[2] The method for producing a fish product according to claim 1, wherein the reduced pressure heating step is performed at a temperature of 50 ° C or higher and 90 ° C or lower.

[3] The method for producing processed fish products according to claim 2, wherein in the reduced-pressure heating step, the pressure corresponds to the saturated water vapor pressure at a temperature 3 to 10 ° C higher than the processing temperature.

[4] The method for producing a processed fish product according to any one of [1] to [3], further comprising a depressurization step of gradually reducing the pressure to atmospheric pressure after the pressurization and heating step.

[5] The method for producing a processed fish product according to claim 14, further comprising a reduced pressure drying step of drying under reduced pressure after the pressure heating step.

[6] The method for producing a fish cake product according to any one of claims 1 to 5, further comprising a seasoning step of immersing the fish in the seasoning liquid after the pressure heating step.

[7] The method for producing a fish cake product according to any one of [1] to [15], further comprising a baking color adding step of scorching the skin of the fish after the pressure heating step.

[8] The method for producing a fish additive according to any one of claims 15 to 15, further comprising a frying step of frying fish with oil after the pressure heating step.

[9] The method for producing a processed fish product according to any one of claims 15 to 15, further comprising a powder adhering step for adhering the powder to the surface of the fish after the pressure heating step.

10. The method for producing a processed fish product according to claim 9, further comprising a frying step in which the fish is fried in oil after the powder adhering step.

[II] A container formed to be pressure resistant, a pressure adjusting means capable of adjusting the pressure in the container from a reduced pressure state to a pressurized state, a steam supply means capable of heating the inside of the container, and the inside of the container Processed fish products that have cooling means capable of cooling, and sequentially heat the raw or pretreated fish in the container under reduced pressure, heat under pressure, dry under reduced pressure, and cool or freeze. Manufacturing method.

A container formed in a pressure-resistant manner, a pressure adjusting means capable of adjusting the inside of the container from a reduced pressure state to a pressurized state, and a water vapor supply means capable of heating the inside of the container, and heating the inside of the container under reduced pressure At this time, the processing apparatus is provided with a control means for controlling the pressure in the container to a saturated water vapor pressure corresponding to a temperature higher than a predetermined heating temperature by 3 ° C or more and 10 ° C or less.