WO2018123993A1 - Soft cooked fish fillet and method for producing same - Google Patents

Abstract

The present invention addresses the problem of providing: a soft cooked fish fillet that is soft enough even for people with mastication difficulties to be able to sufficiently masticate, and does not have any off-taste or off-odor; and a method for producing the same. The problem can be solved by providing a soft cooked fish fillet and a method for producing the same, in which under time-of-eating temperature conditions, the fish fillet has a degree of softness such that the load necessary to push a metal ball having a diameter of 15 mm into the fish fillet by 3 mm is no more than 350 gf, and the soft cooked fish fillet does not have any off-taste or off-odor.

Description

Soft-boiled fish fillet and method for producing the same

The present invention relates to a softly simmered product of fish fillet and a method for producing the same, and in particular, is soft enough to be easily chewed even by a person with reduced masticatory power, such as an elderly person, and originally simmered product of fish fillet The present invention relates to a softly boiled fish fillet that retains its taste and a method for producing the same.

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

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

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

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

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

However, according to the knowledge obtained by the inventors of the present invention, when the food material is seafood, especially flounder, mackerel, or goldfish, the fillet is boiled when softened by enzyme treatment. Simmered products obtained by heating in the presence of liquid often have a strange taste and odor that are not found in original fish stewed products, and the appearance of the softness, shape, appearance, etc. From the viewpoint of the original taste of the simmered product, there is a problem that it is not always satisfactory.

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

The present invention was made 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 with difficulty in chewing, and is a fish fillet that does not have a different taste or smell. It is an object of the present invention to provide a soft boiled product and a production method thereof.

As a result of intensive research efforts to solve the above-mentioned problems, the present inventors have often found that fish fillets that are obtained by enzymatically treating fish fillets and then heating them in the presence of a boiled liquid are often savory. As an enzyme treatment that does not rely on a commercially available enzyme preparation under the assumption that it may be caused by the use of a commercially available enzyme preparation when enzyme treating fish fillets, I came up with enzyme treatment using maitake. Maitake is a kind of coral belonging to the family Sarnococcidae, and is known to contain multiple proteolytic enzymes, and it is reasonable to use maitake or its extract for enzyme treatment to soften fish fillets. There is sex. However, as described in, for example, Japanese Patent Application Laid-Open No. 2003-250481, the proteolytic enzyme contained in maitake is a powerful maitake or extract thereof, which is a natural product even though an artificial cultivation method has been established. In addition, it is difficult to expect a stable and constant proteolytic enzyme activity value, so that maitake or its extract can be stably used for softening of fish stewed products that are produced in large quantities as commercial products. Whether or not was unclear.

Under such circumstances, the present inventor has repeated a number of trials and errors, and as a result of adding a number of contrivances, a method for preparing a maitake extract that can stably obtain a maitake extract with relatively stable physical properties, and a softening treatment Obtained by heating the fish fillets obtained by such softening treatment in the presence of a boiled liquid. It is confirmed that the simmered product is soft enough to be chewed even by people with reduced chewing ability, has no off-flavors and odors, and retains the original appearance and shape of the fish fillet Thus, the present invention has been completed.

That is, the present invention is a fish fillet simmered product, and has a soft load of 350 gf or less necessary to push a metal ball having a diameter of 15 mm under a temperature condition at the time of eating, and there is no off-flavor or odor. The above-described problems are solved by providing a softly simmered fish fillet.

Further, in a preferred embodiment, the fish fillet softly simmered product of the present invention has a softness of a load required to push a metal ball having a diameter of 15 mm for 3 mm of not more than 100 gf, and is a fish fillet having no off-flavors and off-flavors. It is a soft boiled product.

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

Note that “under the temperature condition at the time of eating” means that the fish fillet of the present invention that is softly simmered is normally distributed and stored in a frozen state. The soft-boiled product is not frozen or semi-thawed, but is actually heated to a temperature during eating, for example, usually from room temperature to 100 ° C., more preferably from room temperature to 80 ° C., more preferably from room temperature to 60 ° C. It means that it is in the state that was done. Incidentally, in this specification, normal temperature shall mean 15 degreeC. That is, the above-mentioned hardness of 350 gf or less and 100 gf or less can be raised to the temperature at the time of eating, for example, by thawing or warming the softly cooked fish fillet according to the present invention. It does not mean the hardness when it is in a frozen or semi-thawed state.

The softly simmered product of fish fillet according to the present invention does not have a nasty taste or odor even after the softening treatment soaked in the maitake extract, and has the original taste of the simmered fish fillet. The absence of off-flavors and off-flavors can be easily confirmed by a sensory test using a paneler. In particular, regarding off-flavors, for example, a taste recognition device using an artificial lipid membrane type taste sensor (Inc. It can be quantitatively confirmed as a relative value with respect to a control product using an intelligent sensor technology taste recognition device “TS-5000Z”).

Incidentally, in the preferred example of the softly simmered fish fillet according to the present invention, the bitter taste that is measured by the taste recognition device using an artificial lipid membrane type taste sensor is measured with the corresponding fish fillet. The relative value when the standard value = 0 is the bitter miscibility value of the normal product of boiled simmered in less than ± 2 (ie, more than −2 and less than +2), and in a more preferred example, less than ± 1 (ie, More than −1 and less than +1). Corresponding normal fish fillet means a stewed product obtained by heat-treating the same kind of fish fillet in the presence of the same boiled liquid, which has not been softened. 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. A relative value of less than ± 2 means that there is no difference in 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 softly simmered product of fish fillet according to the present invention means that there is no difference in bitter taste compared to the normal product of simmered fish fillet that is a control product, and there is no off-taste.

Further, the softly simmered product of fish fillet according to the present invention has no off-flavor and off-flavor, and retains the original taste of the fish fillet simmered product, more preferably the original appearance of the fish fillet simmered product The shape is also retained. For this reason, the softly simmered fish fillet according to the present invention has no difference in appearance from the normal fish fillet that does not undergo softening treatment, and when it is lined up on the table, it sufficiently arouses the appetite of the eater Has the advantage of being able to. By the way, maintaining the original shape of the fish simmered product means maintaining the original shape of the simmered product of the fillet without breaking down or cracking.

It should be noted that the fish fillet that is the subject of the present invention may be either with or without skin, but it is preferably a skinned fillet in terms of the simmered quality of the fish fillet. When the fish fillet is a skinned fillet, the fish fillet according to the present invention is preferably free from peeling off, floating or falling off from the skin, and the skin is attached to the skin. Yes, including the skin, it retains the original appearance of fish fillets. For example, in the case of fish with weak skin such as flounder, the skin is damaged during the pre-treatment scale removal process, and the skin surface should not be partially peeled off after the heating process in the presence of 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 softened, the skin will not peel off, lift, or fall off, As long as there is no crack, it is judged that the original appearance shape of the fish fillet stewed product is maintained because there is no substantial difference from the normal fish skin fillet cooked without softening.

In addition, since the fish fillet that is the subject of the present invention is supposed to be eaten by people with reduced masticatory power, it is a soft boiled product obtained by processing the bone cut off from which the bone has been removed. It is desirable.

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

In addition, the fish targeted by the present invention generally refers to all kinds of fish that we eat as a boiled product, for example, flounder, mackerel, golden bream, yellowtail, salmon, cod, tuna, swordfish, salmon, red Examples include, but are not limited to, fish, silver cod, and saury.

The present invention also provides a perforation step of piercing a fish fillet with 5 to 7 holes per 1 cm ^{2 of the} surface of the fillet, and the fillet after the perforation step is used as a squeezed juice of raw maitake Immersing the softened soaking solution diluted with water to 25-35% by mass at 6-22 ° C. for 4-24 hours, and heating the fillet after the soaking step in the presence of the boiled solution The above-described problems are solved by providing a method for producing a soft-boiled fish fillet.

According to the above manufacturing method, under the temperature condition at the time of eating, the load necessary 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 fish fillet is boiled, And the fish meat according to the present invention, which has no off-flavors and off-flavors, can be stably produced.

Further, in a preferred example of the production method of the present invention, the dipping step is carried out at 20 to 24 at 6 to 22 ° C. in a softened soaking solution obtained by diluting raw citrus cut juice to 35% by mass with water. This is a time soaking step. When the production method of the present invention includes such a dipping step, it is possible to obtain a softly simmered fish fillet, and depending on the fish species, a metal having a diameter of 15 mm under the temperature conditions at the time of eating. The load necessary to push the ball 3 mm has a softness of 100 gf or less, maintains the original shape of the fish simmered product, and stably produces a fish simmered product that has no off-flavors and off-flavors. be able to.

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

The fish fillet softly simmered product of the present invention is not only soft enough to chew with a weak force, preferably to the extent that it can be crushed with the tongue, but also retains the original appearance of the fish fillet stewed product Also, since there is no off-flavor and off-flavor, it has the excellent advantage that even a person who is appetizing and appetizing visually and who has weak chewing ability can eat it and enjoy the original taste of the fish boiled product. is doing. In addition, the method for producing a softly simmered product of fish fillet according to the present invention is not based on a medicine or the like, but uses the extract of maitake, which is a natural product, as a softening solution, but is simmered softly of fish fillet This has the advantage that the product can be manufactured in large quantities and stably. According to the softly simmered fish fillet and the method for producing the same according to the present invention, the fish stewed fish fillet that has a good appearance and taste and is sufficiently soft to a person with reduced masticatory power, such as the elderly, is served. The advantage is that the quality of life of the elderly can be maintained and improved.

It is an external appearance photograph of the simmered product of the fillet of the flounder obtained by softening the fillet of which the number of perforations is 0 per 1 cm ² using a softening liquid having a dilution rate of 25% by mass. It is an external appearance photograph of the simmered product of the fillet of a flounder obtained by softening a fillet having a number of perforations of 3 per 1 cm ² using a softening liquid having a dilution rate of 25% by mass. It is an external appearance photograph of the simmered product of the fillet of a flounder obtained by softening a fillet having a number of perforations of 5 per 1 cm ² using a softening liquid having a dilution rate of 25% by mass. It is an external appearance photograph of the simmered product of the fillet of a flounder obtained by softening a fillet having a number of perforations of 7 per 1 cm ² using a softening liquid having a dilution rate of 25% by mass. It is an external appearance photograph of the stewed product of a fillet of flounder obtained by softening a fillet of 9 per 1 cm ^{2 with} a softening liquid having a dilution rate of 25% by mass. It is an external appearance photograph of the simmered product of the fillet of a flounder obtained by softening a fillet having a number of perforations of 0 per 1 cm ² using a softening liquid having a dilution rate of 35% by mass. It is an external appearance photograph of the simmered product of the fillet of a flounder obtained by softening a fillet having a number of perforations of 3 per 1 cm ² using a softening liquid having a dilution rate of 35% by mass. It is an external appearance photograph of the simmered product of the flounder fillet obtained by softening 5 fillets per 1 cm ² using a softening liquid having a dilution rate of 35% by mass. It is an external appearance photograph of the simmered product of the fillet of a flounder obtained by softening a fillet having a number of perforations of 7 per 1 cm ² using a softening liquid having a dilution rate of 35% by mass. It is an external appearance photograph of the simmered product of the fillet of a flounder obtained by softening a fillet having 9 perforations per cm ² using a softening liquid having a dilution rate of 35% by mass. It is a radar chart which shows the relative value of the various tastes measured using the taste recognition apparatus about the stewed product of flounder. It is the external appearance photograph of the miso boiled product of the mackerel fillet obtained by softening the fillet whose number of perforations is 0 per 1 cm ² using a softening liquid having a dilution rate of 35% by mass. It is an external photograph of the miso boiled product of mackerel fillet obtained by softening 3 fillets per 1 cm ² using a softening liquid with a dilution rate of 35% by mass. It is the external appearance photograph of the miso boiled product of the mackerel fillet obtained by softening the fillet 5 pieces per 1 cm < ² > using the softening liquid of the dilution rate of 35 mass%. It is an external appearance photograph of miso boiled product of mackerel fillet obtained by softening 7 fillets per 1 cm ² using a softening liquid with a dilution rate of 35% by mass. It is an external photograph of the miso boiled product of mackerel fillet obtained by softening 9 fillets per 1 cm ² using a softening liquid with a dilution rate 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 the simmered product of the fillet of the goldfish obtained by softening a fillet having 0 per 1 cm ^{2 with} a softening liquid having a dilution rate of 35% by mass. It is an external appearance photograph of the miso-boiled product of the fillet of the gold-eye crab obtained by softening the fillet of 5 pieces per 1 cm ^{2 with} a softening liquid having a dilution rate of 35% by mass. It is the external appearance photograph of the miso boiled product of the fillet of the gold-meat rice cake obtained by softening the fillet of 9 pieces per 1 cm < ² > using the softening liquid of the dilution rate of 35 mass%. It is a radar chart which shows the relative value of the various tastes measured using the taste recognition apparatus about the simmered product of gold-meal.

Hereinafter, the softly simmered fish fillet according to the present invention and the manufacturing method thereof will be described.

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

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

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

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

<2. Softening test 1 (simmered flounder product)>
Using a frozen product of fillet (crow's flounder) with all the bones removed (fillet mass approx. 55 g), assuming normal production, distribution, and storage, with the following steps of A to A A stewed piece of bone cut was produced.
Oh, raw material import (crowd flounder, skinned bone-cut sliced frozen product)
I Thawing C Drilling D Softening liquid immersion (softening treatment)
E Liquid draining Mosquito boiled liquid filled vacuum packaging G Standing C Heat sterilization Ke Cooling Freezing packaging Packaging Storage

In the perforation process of cormorant, the core temperature of each fillet is −3 ° C. using a perforation device having 3, 5, 7, or 9 needles each having a length and width of 2 mm, 1 mm, and 50 mm per cm ^2. Each fillet was stabbed after thawing until a temperature in the range of ˜ + 5 ° C. was created to create a fillet with 3, 5, 7, or 9 through holes per cm ^{2 of} fillet surface. At the same time, a fillet having no through-holes per 1 cm ^{2 of} the fillet surface was prepared without performing a drilling step.

Also, in the softening solution dipping step, the juice (pH 6.04) obtained by squeezing the raw maitake cut into 1 mm square or less according to the same procedure as in the preliminary experiment is used for normal tap water. Softening a diluted solution of 20% by mass (hereinafter, unless otherwise specified, “mass%” is simply described as “%”), 25%, 35%, or 40% While controlling the temperature of the softening solution at 22 ° C., each of the softening solutions was thawed and the cut pieces of flounder that had been appropriately perforated were immersed for 24 hours.

After the storage process, the product is thawed at an appropriate timing and returned to room 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), the load required to push a metal ball having a diameter of 15 mm into 3 mm was measured. The measurement was performed on the left, center, and right sides of each fillet at six places on the front and back sides. In addition, when the fillet was too soft and the front and back sides could not be reversed, 6 locations were measured only on one side. Three specimens were manufactured and measured for each softening solution immersion condition, and the largest load among the 18 measured values was taken as the measured value of hardness (gf). The results are shown in Table 1. In the table, numerical values exceeding 350 gf are underlined.

In addition, as a control, a frozen product of the same flounder fillet was used, and the flounder fillet was similarly processed except that it did not go through the perforation step, the softening solution dipping process (softening treatment), and the elutriation step. A stewed product (Control 1) was produced, and the load necessary 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 2.

As can be seen in Table 1, when softening treatment was performed using a softening solution obtained by diluting maitake juice to 20% with water, the number of perforations was 0 per cm ² when immersed at 22 ° C. for 24 hours. In any case of 5 pieces, 5 pieces, 7 pieces, and 9 pieces, the curry having a softness of a hardness exceeding 350 gf and a load required to push a metal ball having a diameter of 15 mm into 3 mm is 350 gf or less. A stewed fillet could not be produced.

In contrast, when softening treatment was performed using a softening solution obtained by diluting maitake juice to 25% or 35% with water, the number of perforations was 0 per 1 cm ^{2 after} immersion for 24 hours at 22 ° C. In any case of 3, 5, 7, and 9, the hardness was 350 gf or less. Above all, when the number of perforations is 3, 5, 7, or 9 fillets per 1 cm ² , the boiled product obtained has a hardness of 100 gf or less regardless of the dilution rate of 25% or 35%. It became. The hardness of 350 gf or less, or 100 gf or less, was 445 gf, as shown in Table 2, when the hardness of Control 1, which is a normal simmered product of flounder fillet manufactured without softening treatment, was observed. In view of the above, it is extremely soft.

However, when the above-mentioned hardness was measured, the simmered product of the fillet of the flatfish to be measured was observed with the naked eye, and the number of perforations per 1 cm ² when the dilution rate of the softening solution was 25% or 35%. 0 simmered products float from the skin, 3 simmered per 1 cm ² simmered products, cracked skin, 9 simmered per 1 cm ² simmered products Cracking and body collapse were observed, and none of them had the original appearance shape of the simmered product of flounder fillet. As an example, pictures of the appearance of stewed products of 0, 3, or 9 fillets per 1 cm ² when the softening treatment is performed using a softening solution with a dilution rate of 25% or 35%, respectively. 1, FIG. 2, FIG. 5 (dilution rate 25%) and FIGS. 6, 7, 10 (dilution rate 35%). As can be seen from these figures, the boiled products with 0, 3, or 9 perforations per cm ² are found to be lifted or peeled from the skin, broken or collapsed.

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 whether the softening solution dilution rate is 25% or 35%. No crumbles or cracks were observed, and the original appearance of the simmered fillet of flounder was retained. In particular, when the number of perforations was 5 per 1 cm ² , the original appearance shape of the simmered fillet of flounder was best retained. As an example, photographs of the appearance of stewed products of 5 or 7 fillets 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. 4 and FIGS. 8 and 9. As can be seen in these figures, the simmered product with 5 or 7 perforations per cm ² shows some peeling of the skin, but does not lift or peel off the skin. No collapse or breakage is observed.

In addition, when the above-mentioned hardness was measured, a simmered product of flounder fillet to be measured was sampled, and the simmered flounder fillet that had been softened using a softening solution having a dilution rate of 25% or 35% The original taste of the simmered product was not found, and no nasty taste or odor due to immersion in the softening solution was felt.

On the other hand, when softening treatment was performed using a softening solution obtained by diluting maitake juice with water to 40%, the number of perforations was 0, 3, 5, 5 per 1 cm ^{2 by} immersion at 22 ° C. for 24 hours. In any of the cases of 7 pieces, 7 pieces, and 9 pieces, the hardness was 100 gf or less, and a very soft boiled product was obtained. In addition, when the hardness was measured, the simmered product of the flatfish fillet to be measured was observed with the naked eye, and the number of perforations of 0, 3, or 9 per 1 cm ² Although floating, peeling, crumble and cracking were recognized, it was impossible to say that it had the original appearance shape of the simmered product of flounder fillet, but the number of perforations was 5 or 7 per 1 cm ² Each simmered product is not lifted from the skin or collapsed, and the original appearance shape of the simmered fillet of the flounder is maintained. As the external shape of the simmered product, the dilution rate is 25% or 35 The results were the same as those of the stewed fillet that had been softened with a softening solution of 2%.

However, when the hardness was measured, when the simmered product of the flatfish fillet to be measured was sampled, the simmered fillet of the fillet softened with a softening solution having a dilution rate of 40% had a perforation number of 0 per 1 cm ^2. Each of the 3, 3, 5, and 9 simmered products has a maitake odor and bitterness that may be attributed to the softening solution used in the softening treatment, and the original taste of the simmered flounder product It could not be said that it was held.

These results, in the softening liquid immersion condition that is immersed in 24 hours at 22 ° C. softening solution fillets, with dilution ratio of 25% to 35% of the softening liquid, 1 cm ² per 5 filleting prior softening treatment It has a softness of 350gf or less, which is equivalent to a softness of "soft bite" or more, by drilling 7 to 7 holes, and the original appearance of the simmered product of flounder fillet It was found that a simmered product having a shape and having no off-flavor and off-flavor was obtained stably. In particular, it was found that it is preferable to make 5 holes per 1 cm ² in the fillet before the softening treatment from the viewpoint of better maintaining the original appearance shape of the simmered fillet of flounder fillet. It was.

In addition, by passing through a perforating process of drilling an appropriate number of holes, a stewed product that has a softness of 350 gf or less and that has the original appearance shape of a simmered fillet of flounder and has no off-flavors and odors is stable. The reason for this is not clear, but it is usually said that fish skin is more prone to proteolytic enzymes than the body, so before immersing it in the softening solution, the fillet should be perforated at a moderate density. The softening liquid penetrates into the body and the softening of the skin and body progresses in almost the same way, and the softening liquid penetrates between the skin and the skin, separating the skin from the body and floating. It is presumed that this is prevented. On the contrary, if the density of the perforations becomes higher than necessary, the ratio of the softening liquid penetrating into the body increases, so that it is presumed that the body becomes too soft and collapses or breaks.

<3. Softening test 2 (simmered flounder product)>
Based on the results of the softening test 1, the following softening tests were performed in order to obtain the lower limit of the immersion temperature and the immersion time. That is, using the softening liquid with a dilution rate of 25% used in the softening test 1, the number of perforations is 5 or 7 per 1 cm ² of fillet, and the immersion conditions are 6 ° C. for 2 hours and 4 ° C. or 6 ° C. for 4 hours. In the same manner as in the softening test 1, a simmered product of flounder fillet was produced and its hardness was measured. The results are shown in Table 3.

As can be seen from Table 3, when softening treatment was performed using a softening liquid having a dilution rate of 25%, when the immersion time of the fillet in the softening liquid was 4 hours and the immersion temperature was 6 ° C, the number of perforations was In either case of 5 or 7 per 1 cm ^{2 of} fillet, a stewed product of fillet having a softness of less than 350 gf was obtained. When the obtained boiled product was observed with the naked eye, the skin was not lifted up, the body was not broken or cracked, and it had the original appearance shape of the boiled fish fillet. In addition, when it was sampled, it had the original taste of flounder simmered product, and no nasty taste or odor due to soaking in the softening solution was felt.

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

From the above results, in order to produce a simmered product of flounder fillet having a softness of 350 gf or less, which is a load required to push a metal sphere having a diameter of 15 mm, the immersion time of the fillet in the softening solution is at least 4 hours. It was determined that the temperature of the softening solution was required to be 6 ° C. or higher.

<4. Softening test 3 (simmered flounder product)>
In order to verify whether or not the result of the softening test 2 performed using the softening liquid having a dilution rate of 25% was valid even when the softening liquid having a dilution ratio of 35% was used, the following softening test was performed. That is, using the softening solution with a dilution rate of 35% used in the softening test 1, the number of perforations is 5 or 7 per 1 cm ² of fillet, and the immersion time is 2 hours, 4 hours, 16 hours, 20 hours, or 24 hours. Except that the immersion temperature was set to 4 ° C., 6 ° C., 10 ° C., or 22 ° C., a simmered product of flounder fillet was produced in the same manner as the softening test 1, and the hardness thereof was measured. The results are shown in Table 4. However, the results when the immersion conditions were 24 hours and 22 ° C. were transferred from Table 1.

As shown in Table 4, even when the dilution ratio of the softening liquid was 35%, a simmered product of flounder fillet with a softness of 350 gf or less was obtained under the immersion conditions of 4 ° C. for 4 hours. At 2 hours, 6 ° C., or 4 hours, 4 ° C., a simmered product of flounder fillet with a softness of 350 gf or less was not obtained. From these results, even when the dilution rate is 35%, similarly to the case where the dilution rate is 25%, the fillet of the flounder having a softness of 350 gf or less, which is a load required to push a metal ball having a diameter of 15 mm into 3 mm. In order to produce the simmered product, it was determined that the immersion time of the fillet in the softening solution was at least 4 hours, and the temperature of the softening solution was required to be 6 ° C or higher.

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 flounder fillet having a softness of 350 gf or more “chewing with a weak force” or more. In particular, when the immersion time is 16 to 24 hours and the immersion temperature is 6 ° C. to 22 ° C., the hardness is 100 gf or less, and a metal sphere having a diameter of 15 mm is pushed in by 3 mm. A simmered product of flounder fillet having a softness of a necessary load of 100 gf or more that can be crushed by the tongue was obtained stably.

In addition, when the hardness was measured, the simmered product of the fillet of the flatfish as the measurement object was observed with the naked eye, and all of the simmered products having a measured hardness value of 350 gf or less were lifted or peeled off from the body. It did not fall off, collapsed or cracked, and had the original external shape of the simmered fillet. Above all, the simmered product manufactured using 5 fillets per 1 cm ² perforated is more than the boiled product prepared using 7 fillets per 1 cm ² per se. The appearance shape of was kept better. Moreover, when these simmered products were sampled, they had the original taste of the flounder simmered product, and no odor or odor was felt from any of the simmered products.

From the results of softening tests 1 to 3 shown in Tables 1 to 4, the load required to push a metal ball having a diameter of 15 mm by 3 mm has a softness of 350 gf or less, and there is no off-flavor and off-flavor. In order to stably produce a simmered product that retains the original appearance shape of the simmered fillet, a perforation step of drilling 5 to 7 holes per 1 cm ^{2 on the} surface of the fillet, more preferably 5 holes per 1 cm ² The sliced fillet is immersed in a softening solution obtained by diluting citrus juice of maitake from 25% to 35% at 6 ° C to 22 ° C for 4 to 24 hours, and then heated in the presence of a boiled liquid. It has a soft load of 100 gf or less, which is necessary to push a metal sphere with a diameter of 15 mm into 3 mm, has no off-flavors and odors, and retains the original appearance of the simmered fish 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 was better to heat in the presence of a boiled solution after soaking in a softening solution diluted to 35% at 6 to 22 ° C. for 16 to 24 hours. The upper limit of the immersion temperature was set to 22 ° C., because when the immersion temperature was 23 ° C. or higher, the proliferation of microorganisms became severe, and there was a concern about the increase of miscellaneous bacteria and the generation of rot odor.

In the softening test 1 to the softening test 3, a perforation device having needles with lengths and widths of 2 mm, 1 mm, and 50 mm, respectively, was used. However, the lengths of the needles are not necessarily limited to 2 mm × 1 mm. In the case where the skin is present, any length may be used as long as the hole penetrates the skin and allows the softening liquid to penetrate into the body. The cross-sectional shape of the needle is not limited to a quadrangle, and may be a circle, an ellipse, a triangle, or the like. Further, in order to ensure sufficient penetration of the softening liquid, it is preferable to make a hole that penetrates the fillet, but it may be a hole that does not penetrate the fillet. The same applies to the softening test with different fish species and cooking methods described below.

<5. Sensory test 1 (simmered flounder product)>
A total of 7 healthy men and women were panelists, and the sensory test was conducted on the following stewed bone-removed bone cuts A to F produced in Softening Test 1.

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

(Inspection item)
・ Appearance shape (by naked eye)
・ Appearance color (by the naked eye) (meat color)
・ Taste (bitterness, egumi)
・ Taste / Odor / Mitake odor (Mitake odor caused by softening liquid)

The evaluation is “very good = 5” when it is equivalent or better than the normal product of boiled flounder fillet without softening treatment, “good = 4” when it is almost equally good, or slightly worse Is acceptable in “Fair” = “3”, Bad is “Bad = 2”, and Very bad is “Very bad = 1”. did. The results are shown in Tables 5 to 10.

As shown in Tables 5 to 8, simmered products A to D obtained by heating fillets that had been softened using a softening solution having a dilution ratio of 25% and 35% maitake juice in the presence of the boiled solution Is "good = 4" or "good odor" in any of the items of "external shape", "external color tone", "unpleasant taste (bitter taste, egumi)", "taste", "natural odor", and "maitake odor" It was evaluated as “very good = 5”, and it was an excellent simmered product that had the original appearance shape, color tone and taste of the simmered fillet of flounder and had no off-flavors and odors, and no maitake odor.

On the other hand, as shown in Table 9 and Table 10, the simmered product E obtained by heating the fillet that had been softened using a softening solution having a dilution ratio of maitake 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 color tone, and maintained the original appearance shape and color tone of the simmered product of flounder fillet, The average value of the evaluation points for “Natural odor” and “Maitake odor” was less than “Normal = 3”, and an unpleasant taste and odor was felt, and a maitake odor was evaluated.

The results of these sensory tests are consistent with the results of macroscopic observations and tastings conducted by the practitioner each time when measuring the hardness of each boiled product in softening tests 1 to 3, and the softening tests 1 to 3 were conducted. It is confirmed that the evaluation by the naked eye and the tasting by the person is reasonable with objectivity.

<6. Evaluation by taste recognition device 1>
In order to more objectively confirm that the simmered product of flounder fillet according to the present invention has no off-flavors and off-flavors, taste analysis using a taste recognition device is performed by an external inspection agency (Ministry of Health, Labor and Welfare's registered inspection institution Kyusai Analysis Co., Ltd.). Institute). The details are as follows.

(Taste analysis sample)
Taste analysis was requested for the following comparative products and samples 1-4.
・ Comparative control product: Normal (without softening treatment) simmered fillet of flounder (manufactured by Shin Tokyo Food Co., Ltd.)
Sample 1: Stewed fillet obtained by heating 5 pieces of flatfish fillet per 1 cm ^{2 in} a softening solution of 35% dilution at 22 ° C. for 24 hours in the presence of a boiled solution (Equivalent to the number of perforations in immersion condition # 3 in Table 1 is 5: hardness 38 gf)
Sample 2: Stewed fillet obtained by heating 7 pieces of flatfish fillet per 1 cm ² in softening liquid with a dilution rate of 35% for 24 hours at 22 ° C. and heating in the presence of the boiled liquid (Equivalent to 7 perforations in immersion condition # 3 in Table 1: Hardness 37 gf)
Sample 3: boiled products fillets perforation number is obtained by heating a material obtained by immersion for 24 hours at 22 ° C. fillet five flounder per 1 cm ² to the dilution of 40% of the softening solution in the presence of a boiled solution (Equivalent to the number of perforations in immersion condition # 4 in Table 1 is 5: hardness 36 gf)
Sample 4: Stewed fillet obtained by heating 7 pieces of flatfish fillet per 1 cm ² in softening liquid with a dilution rate of 40% at 22 ° C. for 24 hours in the presence of a boiled liquid (Equivalent to 7 perforations under immersion condition # 4 in Table 1: hardness 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 result)
Eight kinds of tastes of “acidity”, “bitter taste taste”, “astringency stimulation”, “umami”, “salt taste”, “bitter taste”, “astringency”, and “umami rich” are softening products that are comparative products. The measurement value of a normal simmered fillet of untreated flounder was obtained as a relative value with reference value = 0. The results are shown in Table 11. FIG. 11 shows the result as a radar chart.

As shown in Table 11 and FIG. 11, the measured values of the tastes of Samples 1 and 2 corresponding to the soft-boiled product according to the present invention are those of a normal simmered fillet of the flatfish without softening treatment, which is a comparative product. With each taste set to 0, the values of “acidity”, “umami”, and “salt taste” were outside the range of ± 2, but “bitter taste taste”, “astringency stimulation”, “bitter taste”, “ It was within ± 2 (−2 <measured value <+2) in terms of “astringency” and “umami richness”. In the taste analysis using the taste recognition device, if the measured value of the taste is less than ± 2 when the comparison product is 0, even if it is eaten by a human, it is not recognized as a difference in taste from the comparison product. It is said that. Therefore, the measurement values of “bitter taste,” “astringency,” “bitter taste,” and “astringency”, which are considered to be recognized as “unpleasant taste” when a human eats, were all within ± 2 The analysis results show that when a human eats Samples 1 and 2, it is not perceived as having a different taste compared to the comparative product, which is a normal product, and the product of the present invention is a simmered product that does not have a different taste. Show. In particular, the measured values of Samples 1 and 2 for the “bitter taste miscellaneous taste” that is most strongly felt as a nasty taste are within ± 1 compared to the comparative product, and the softly simmered product of the fillet of the present invention It can be said that it is a boiled product with no taste.

Thus, in the taste analysis by the taste recognition device, the softly simmered product of the fillet of the flounder according to the present invention has no taste compared to the simmered product of the normal flounder fillet that has not been softened. It was confirmed that it had the original taste of boiled products.

Samples 3 and 4 are boiled products that have been softened using a softening solution having a dilution rate of 40%, and in the sensory test 1, they were evaluated to have a strange taste and a strange odor and a maitake odor. However, as long as taste analysis was performed using the taste recognition device this time, a significant difference was detected in the measured values from Samples 1 and 2, which were boiled products softened using a softening liquid with a dilution rate of 35%. There wasn't. 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 (boiled mackerel miso)>
Other than changing the frozen fillet of fillet (fillet mass approx. 55g) to a frozen product of fillet with mackerel skin removed (bone fill approx. 40g), and changing the boiled liquid to boiled miso In the same manner as softening test 1, mackerel miso boiled was produced, 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 12. In the table, numerical values exceeding 350 gf are underlined.

In addition, as a control, the same mackerel fillet was used and the mackerel fillet was processed in the same manner except that it did not go through the perforation process, the softening solution dipping process (softening process), and the liquid draining process. A miso boiled product (control 2) was produced, 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 13.

As shown in Table 12, when softening treatment was performed using a softening solution obtained by diluting maitake juice to 20% with water, the number of perforations was 0 per 1 cm ² when immersed at 22 ° C for 24 hours. In any of the cases of 5, 5, 7, and 9, the hardness exceeds 350 gf, and the mackerel boiled mackerel also has a metal ball of 15 mm in diameter as in the case of the boiled flounder. It was impossible to produce miso-boiled mackerel fillets having a softness of 350 gf or less, which is necessary for pushing 3 mm.

In contrast, when softening treatment was performed using a softening solution obtained by diluting maitake juice to 25% or 35% with water, the number of perforations was 3 per 1 cm ^{2 by} immersion for 24 hours at 22 ° C. In any of the cases of 5, 7, and 9, the hardness was 350 gf or less. In particular, when using a softening liquid having a dilution rate of 35%, the hardness of the miso-niobed obtained when the number of perforations is 0, 3, 5, 7, or 9 per 1 cm ^2. The product was 100 gf or less, and a very soft miso boiled product could be obtained. The hardness of 350 gf or less, or 100 gf or less, was 579 gf as shown in Table 13, as the hardness of Control 2, which is a normal miso boiled product of mackerel fillets manufactured without softening treatment, was observed. In view of this, it is extremely soft.

In addition, when the above-mentioned hardness was measured, the miso boiled mackerel fillet to be measured was observed with the naked eye, and the number of perforations was 1 cm ² regardless of whether the softening solution dilution rate was 25% or 35%. In the miso boiled product of 0 pieces per piece, lifting and peeling from the skin were observed, and in the 9 miso boiled products per 1 cm ² , melting and collapse of the whole body surface were observed. On the other hand, in the miso boiled products with 3 to 7 perforations per cm ² , the skin did not lift or collapsed, and the original appearance of mackerel miso boiled was maintained.

As an example, the number of perforations when the softening treatment is performed using a softening solution with a dilution rate of 35% is 0, 3, 5, 7, or 9 pieces of mackerel fillet per 1 cm ² Appearance photographs are shown in FIGS. 12 to 16, respectively. As can be seen in FIGS. 12 and 16, the boiled product with 0 or 9 perforations per 1 cm ² has lifted or peeled from the skin, and the surface of the whole body has melted and collapsed. It cannot be said that it has the original appearance shape of the fillet miso boiled product.

On the other hand, as shown in FIGS. 13 to 15, when the number of perforations is 3 to 7 per 1 cm ² , the skin is partially peeled off, but the skin is lifted or peeled off. There is no melting or collapse of the surface of the body, and the original appearance of the mackerel fillet is preserved.

In addition, when the above-mentioned hardness was measured, a miso boiled mackerel fillet to be measured was sampled, and the mackerel fillet boiled in miso boiled with a softening solution having a dilution rate of 25% or 35% The taste of mackerel boiled in miso was not found, and no nasty taste or odor due to soaking in the softening solution was observed.

On the other hand, when softening treatment was performed using a softening solution obtained by diluting maitake juice with water to 40%, the number of perforations was 0, 3, 5, 5 per 1 cm ^{2 by} immersion at 22 ° C. for 24 hours. In any case of 7 pieces, 7 pieces, and 9 pieces, the hardness was 100 gf or less, and a very soft miso boiled product was obtained.

In addition, when the hardness was measured, the mackerel fillet boiled in miso was observed with the naked eye. When the number of perforations was 0 or 9 per 1 cm ² , the boiled product was lifted or peeled off the skin. Or, the melting or collapse of the surface of the meat was observed, and it was impossible to say that the mackerel fillet had the original appearance shape, but the number of perforations was 3 to 7 per 1 cm ^2. The individual miso boiled product does not lift from the skin, melts or collapses on the surface of the skin, and retains the original appearance shape of the mackerel fillet. The appearance shape has a dilution rate of 25. Similar results were obtained with stewed fillets softened with% or 35% softening solution.

However, when the sample of mackerel fillet boiled in miso was sampled at the time of hardness measurement, the fillet boiled in miso boiled product softened with a softening solution having a dilution rate of 40% has a perforation count of 1 cm ^2. From 0, 3, 5, 7, and 9 miso boiled products per day, the maitake odor and bitterness that may be attributed to the softening liquid used in the softening treatment are felt. 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 rate 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 a softness of “biting with a weak force” or more, and has the original appearance of mackerel fillet boiled in miso. In addition, it is shown that a miso-boiled product free from off-flavors and off-flavors can be obtained stably. In particular, by using a softening solution with a dilution rate of 35% and making 3 to 7 holes per 1 cm ² in the fillet before the softening treatment, the softness can be crushed by the tongue or more. It is shown that a miso-boiled product having a softness of 100 gf or less corresponding to the above and having the original appearance shape of the mackerel fillet and having no off-flavors and off-flavors can be obtained stably.

<8. Softening test 5 <Saba miso boiled product>
Based on the results of the softening test 4, the following softening tests were performed on mackerel miso boiled products in order to obtain the lower limit of the immersion temperature and the immersion time. That is, using the softening solution with a dilution rate of 25% used in the softening test 4, the number of perforations is 5 or 7 per 1 cm ² of fillet, and the immersion conditions are 6 ° C. for 2 hours and 4 ° C. or 6 ° C. for 4 hours. Except for the above, a miso boiled mackerel fillet was produced in the same manner as in the softening test 4 and its hardness was measured. The results are shown in Table 14.

As can be seen from Table 14, when the softening treatment was performed using a softening liquid having a dilution rate of 25%, the number of perforations was less when the immersion time of the fillet in the softening liquid was 4 hours and the immersion temperature was 6 ° C. In either case of 5 or 7 per 1 cm ^{2 of} fillet, a stewed miso boiled product with softness of less than 350 gf was obtained. When the obtained miso boiled product was observed with the naked eye, the skin was not lifted up, and the melting or collapse of the surface of the body was not observed, and the mackerel fillet had the original appearance shape. Moreover, when it tasted, it had the original taste of mackerel boiled in miso, and no nasty taste or odor due to soaking in the softening solution was observed.

However, even when the soaking time is the same 4 hours, when the soaking temperature reaches 4 ° C., the hardness of the stewed miso boiled product greatly exceeds 350 gf, and even if the soaking temperature is 6 ° C. Similarly, when the time was 2 hours, the hardness of the resulting miso-boiled product exceeded 350 gf.

From the above results, in order to produce a miso boiled mackerel fillet having a soft load of 350 gf or less required to push a metal ball of 15 mm in diameter 3 mm, it is the same as in the case of a simmered fillet of flounder fillet The immersion time of the fillet in the softening liquid was required to be at least 4 hours, and the temperature of the softening liquid was determined to be 6 ° C. or higher.

<9. Softening test 6 (boiled mackerel miso)>
In order to verify whether or not the result of the softening test 5 performed using the softening liquid having a dilution rate of 25% was valid even when the softening liquid having a dilution ratio of 35% was used, the following softening test was performed. That is, using the softening solution with a dilution rate of 35% used in the softening test 1, the number of perforations is 5 or 7 per 1 cm ² of fillet, and the immersion time is 2 hours, 4 hours, 16 hours, 20 hours, or 24 hours. Except that the immersion temperature was 4 ° C., 6 ° C., 10 ° C., or 22 ° C., a miso-boiled product of mackerel fillet was produced in the same manner as in the softening test 4 and the hardness thereof was measured. The results are shown in Table 15. However, the results when the immersion conditions were 24 hours and 22 ° C. were transferred from Table 12.

As shown in Table 15, even when the dilution ratio of the softening solution was 35%, a mackerel fillet boiled with miso was provided with a softness of 350 gf or less under immersion conditions at 6 ° C. for 4 hours. However, in 2 hours, 6 ° C., or 4 hours, 4 ° C., a miso-boiled mackerel fillet with a softness of 350 gf or less was not obtained. From these results, even when the dilution rate is 35%, similarly to the case where the dilution rate is 25%, the mackerel fillet having a softness of 350 gf or less is required to load a metal sphere having a diameter of 15 mm for 3 mm. In order to produce the simmered miso product, it was determined that the immersion time of the fillet in the softening solution was at least 4 hours, and the temperature of the softening solution was required to be 6 ° C or higher.

When the immersion time is 4 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 a softness of “biting with weak force” or more is required. The mackerel fillet prepared in boiled miso is stably obtained. In particular, when the immersion time is 20 hours to 24 hours and the immersion temperature is 6 ° C. to 22 ° C., the measured value of hardness is 100 gf or less. As a result, a mackerel fillet boiled in miso with a softness of “crushable with tongue” or higher was stably obtained.

In addition, when the hardness was measured, the miso boiled mackerel fillet that was the object of measurement was visually observed. As for the miso boiled product whose hardness was not more than 350 gf, No flaking was observed, the surface of the body was not melted or collapsed, and the mackerel fillet had the original appearance of miso boiled. Among them, the miso boiled product manufactured using 5 fillets per 1 cm ^{2 of the} number of perforations retained the original appearance shape of the mackerel fillet. Moreover, when these miso-boiled products were sampled, they had the original taste of mackerel miso-boiled products, and no nasty taste or odor due to soaking in the softening solution was felt.

From the results of the softening tests 4 to 6 shown in Tables 12 to 15 above, the load required to push a metal ball having a diameter of 15 mm by 3 mm has a softness of 350 gf or less, and there is no off-flavor and odor, and In order to stably produce a miso-boiled product that retains the original appearance of the mackerel fillet, 3-7 holes per 1 cm ^{2 on the} surface of the fillet, preferably 5 holes per 1 cm ² Existence of simmered liquid for miso simmering after slicing the fillet after the perforation process in a softening solution obtained by diluting citrus juice of maitake from 25% to 35% for 4-24 hours at 6-22 ° C In order to stably produce a soft or miso-boiled mackerel fillet having a softness of 100 gf or less, the load required to push a metal ball having a diameter of 15 mm into 3 mm is stable. 3 to 7 per ^2, preferably diluted 5 to 7 per 1 cm ^2, further preferably fillets through the boring step to open the 1 cm ² per five holes, the juice of cleavage of Maitake 35% It was concluded that the softening liquid should be heated in the presence of the boiled liquid for miso soaking after being immersed in the softened liquid for 20 to 24 hours at 6 to 22 ° C. The reason why the upper limit of the immersion temperature was set to 22 ° C. is that, as described above, when the immersion temperature is 23 ° C. or higher, the proliferation of microorganisms becomes severe, and there is a concern about the increase of various bacteria and the generation of rot odor.

When comparing the results obtained for the flounder stewed products in the softening tests 1 to 3 with the results obtained for the mackerel miso stewed products in the softening tests 4 to 6 above, The preferred number of perforations is 5 to 7 per cm ² , whereas mackerel miso boiled products differ in that the preferred number of perforations is 3 to 7 per cm ² . The number of perforations is in the range of 5 to 7 per 1 cm ² . Therefore, regardless of whether it is a simmered product of flounder or a miso simmered product of mackerel, a simmered product that has a softness of 350 gf or less, has no off-flavors and off-flavors, and retains the original appearance shape of the simmered product is stable. To manufacture, fillet that has been drilled 5 to 7 holes per 1 cm ^{2 on the} surface of the fillet is made into a softening solution obtained by diluting scented maitake juice from 25% to 35% for 4 hours to It can be said that it is preferable to heat in the presence of a boiled liquid after being immersed at 6 ° C. to 22 ° C. for 24 hours.

<10. Sensory Test 2 (Saba Miso-Boiled Product)>
A total of 7 healthy men and women were panelists, and the sensory test was conducted in the same manner as the sensory test 1 on the following miso-boiled bone mackerel sliced meats G to I produced in the softening test 4. However, as a reference product to be used as a comparative control, a normal mackerel fillet boiled in miso without any softening treatment produced in the same manner as Control 2 was used. The results are shown in Tables 16-18.

(Sliced miso boiled product)
・ Saba miso-boiled product G (5 perforations under immersion conditions # 22 in Table 12)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 1 per 1 cm ² Hardness: 284 gf
・ Saba miso boiled product H (5 perforations under immersion conditions of # 23 in Table 12)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 73 gf
・ Saba miso boiled product I (5 perforations under the immersion conditions of # 24 in Table 12)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 70 gf

As shown in Table 16 and Table 17, miso-boiled products G obtained by heating fillets that had been softened using a softening liquid having a dilution ratio of 25% and 35% of maitake juice in the presence of a boiled liquid and H is “good = 4” or “good = 4” in any of the examined “appearance shape”, “appearance color tone”, “unpleasant taste (bitter taste, egumi)”, “taste”, “unpleasant odor”, and “maitake odor”. Evaluated as “Very Good = 5” and evaluated as an excellent simmered product that has the original appearance shape, color, and taste of mackerel fillet and has no off-flavors, off-flavors, and no maitake odor. It was done.

On the other hand, as shown in Table 18, the miso-boiled product I obtained by heating a fillet that had been softened using a softening solution having a dilution rate of 40% of maitake juice in the presence of a boiled solution was Although the shape and appearance color tone were evaluated as “good = 4” or “very good = 5”, the evaluation score for “unpleasant taste” was lower than “normal = 3”, and “bad smell” and “maitake odor” Was evaluated as a miso-boiled product that was close to “bad = 2”, had a different taste and smell, and remained a maitake odor.

The results of these sensory tests are consistent with the results of visual observation and tasting conducted by the practitioner each time when measuring the hardness of each boiled miso product in softening tests 4-6. This confirms that the evaluation by the naked eye and the tasting by the practitioner is reasonable with objectivity.

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

(Taste analysis sample)
・ Comparative product: A normal (non-softened) mackerel fillet made in the same manner as Control 2 (made by Shin Tokyo Food Co., Ltd.)
Sample 5: Stewed fillet obtained by heating 5 pieces of mackerel fillet per 1 cm ² in softening liquid with a dilution rate of 35% at 22 ° C. for 24 hours in the presence of a boiled liquid (Equivalent to the number of perforations of immersion condition # 23 in Table 12: hardness 73 gf)
・ Sample 6: Commercially available “Saba miso boiled” (softened product treated with enzyme)

As shown in Table 19, the taste measurement value of Sample 5 corresponding to the soft-boiled product according to the present invention is based on each taste of the normal mackerel fillet that has not been softened, which is a comparative product. = 0, but out of the range of ± 2 in terms of “sour taste” and “salt taste”, “bitter taste taste”, “astringency stimulation”, “umami taste”, “bitter taste”, “astringency” And in terms of “umami richness”, it was less than ± 2 (−2 <measured value <+2). In the taste analysis using the taste recognition device, if the measured value of the taste is less than ± 2 when the comparison product is 0, even if it is eaten by a human, it is not recognized as a difference in taste from the comparison product. It is said that. Therefore, the measurement values of “bitter taste,” “astringency,” “bitter taste,” and “astringency”, which are considered to be recognized as “unpleasant taste” when a human eats, were all within ± 2 The analysis results show that even when humans eat sample 5 of miso-boiled food, it is not felt that there is a different taste compared to the comparative product that is a normal miso-boiled product, and the product of the present invention does not have a different taste. It is a product. In particular, the measured value of Sample 5 for “bitter taste miscellaneous taste” which is considered to be felt most strongly as a nasty taste is within ± 1 compared to the comparative product, and the soft-boiled miso boiled product of mackerel fillet of the present invention is It is a simmered product with no taste.

On the other hand, the sample 6 “boiled mackerel”, which is a softened food treated with enzyme, has a measured value of “astringency stimulation”, “bitter taste”, and “astringency” less than ± 2. However, the measured value of “bitter taste miscellaneous”, which is considered to be the strongest off-flavor, is 7.89, which is much higher than 2 and clearly “bitter taste miscellaneous” compared to the comparative product, It was evaluated as having a different taste. Prior to the taste analysis by the taste recognition device, the same “soba-no-miso-ni” as the sample 6 used for taste analysis was tasted, and the bitter taste was relatively strong although it was soft. The result of the taste analysis by the taste recognition device numerically confirmed the above-mentioned taste result.

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

<12. Softening test 7 (Simmered mackerel)>
Change the stewed liquid from the miso stewed liquid to the normal stewed liquid, and use the same softening liquid of 35% as used in the softening test 4, and the number of perforations is 0, 3, 5, 5 per 1 cm ² of fillet , 7 or 9, with a soaking time of 24 hours and a soaking temperature of 22 ° C., to prepare a simmered mackerel fillet, and, as in the softening test 4, it is necessary to push a metal ball of 15 mm in diameter by 3 mm. The load was measured. The results are shown in Table 20.

In addition, as a control, the same mackerel fillet was used and the mackerel fillet was processed in the same manner except that it did not go through the perforation process, the softening solution dipping process (softening process), and the liquid draining process. A stewed product (Control 3) was produced, and the load necessary 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 21.

As shown in Table 20, when a softening solution having a dilution rate of 35% is used, the number of perforations is 0, 3, 5, 7, or 7 per 1 cm ^{2 of} fillet after immersion at 22 ° C. for 24 hours. In any of the nine cases, a mackerel boiled product 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. This softness is 682 gf as shown in Table 21 when the hardness of a normal mackerel stewed product (Control 3) produced in the same manner as above except that the perforation process is not performed and the softening treatment is not performed. Considering what happened, it was extremely soft.

However, when the boiled product produced through the above softening treatment was observed with the naked eye at the time of hardness measurement, the simmered product of the fillet with 0 perforations was found to lift from the skin, and the number of perforations was 9 In the simmered products of the individual fillets, melting and collapse of the body surface were observed, and it was impossible to say that both of them kept the original appearance shape of the simmered products of mackerel fillets. On the other hand, simmered fillets with 3 to 7 perforations do not show any lift from the skin, melt or collapse, and maintain the original appearance of mackerel fillets. Was. In particular, it was judged that the simmered product of the fillet with 5 perforations maintained the same external shape as a normal simmered product that did not undergo the perforation process or the softening dipping treatment, and was thus more preferable. Furthermore, when simmering the fillet with 3 to 7 perforations, it was a simmered mackerel product with no off-flavor, off-flavor, no odor of maitake, and no off-flavor.

<13. Softening Test 8 (Simmered Mackerel)>
For the mackerel fillet simmered product, when the softening treatment was performed using a softening liquid with a dilution rate of 35%, the same result as in the softening test 4 for mackerel fillet boiled miso was obtained. The number of perforations is 5 or 7 per 1 cm ² of the fillet, and a softened liquid with a dilution rate of 25% or 40% is used to produce a mackerel boiled product as in the softening test 7, and the hardness is set. It was measured. The results are shown in Table 22. However, the results in the case of a dilution rate of 35% are those transferred from Table 20.

As shown in Table 22, even when the softening solution dilution rate is 25%, when immersed at 22 ° C. for 24 hours and the number of perforations is 5 to 7, 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 immersing in a softening solution having a dilution rate of 35%, a very soft mackerel fillet was boiled.

In addition, when the hardness was measured, the boiled product obtained by immersing in a softening solution having a dilution rate of 25% was observed with the naked eye. As a result, the skin surface was not lifted or peeled off, and the body surface melted or collapsed. The mackerel fillet had the original appearance. Furthermore, when these simmered products were tried, they were found to be a mackerel simmered product with no off-flavors or off-flavors, no maitake odor, or off-flavors or off-flavors.

On the other hand, the simmered product of fillet obtained by softening with a softening solution having a dilution rate of 40% is a very soft simmered product with a load required to push a metal ball having a diameter of 15 mm into 3 mm is 100 gf or less. However, as a result of tasting, the bitter taste and maitake odor thought to be attributed to the softening liquid were strongly felt, and it could not be said that it had the original taste of mackerel.

The results of these softening tests 7 and 8 are in line with the results of the mackerel fillet boiled in miso, and the number of perforations is preferably 3 to 7 per 1 cm ² of the fillet even when the mackerel is boiled. Was determined to be more preferable.

<14. Sensory test 3 (Simmered mackerel)>
A total of seven healthy men and women were panelists, and the sensory test was conducted in the same manner as the sensory test 1 on the following stewed bone mackerel cuts J to O produced in the softening tests 7 and 8. However, as a reference product to be used as a comparative control, a normal mackerel fillet that was manufactured in the same manner as Control 3 and was not softened was used. The results are shown in Tables 23 to 28.

(Boiled stewed product)
・ Simmered product J of mackerel J (5 perforations under immersion conditions # 42 in Table 22)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 106 gf
・ Simmered product of mackerel K (7 perforations under the dipping conditions of # 42 in Table 22)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1 cm ² Hardness: 104 gf
・ Simmered product L of mackerel L (5 perforations under the immersion condition # 41 in Table 22)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 73 gf
・ Simmered mackerel M (7 perforations in the immersion condition # 41 of Table 22)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1 cm ² Hardness: 56 gf
・ Simmered product of mackerel N (5 perforations under the immersion condition # 43 in Table 22)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 71 gf
・ Simmered product of mackerel O (7 perforations under the immersion condition # 43 in Table 22)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1 cm ² Hardness: 38 gf

As shown in Tables 23 to 26, simmered products J to M obtained by heating fillets that had been softened using a softening solution having a dilution ratio of 25% and 35% maitake juice in the presence of the boiled solution Is "good = 4" or "good odor" in any of the items of "external shape", "external color tone", "unpleasant taste (bitter taste, egumi)", "taste", "natural odor", and "maitake odor" It was evaluated as “very good = 5”, and it was an excellent simmered product that had the original appearance shape, color tone and taste of the mackerel fillet, and had no off-flavors or odors, and no maitake odor.

On the other hand, as shown in Table 27 and Table 28, the simmered product N obtained by heating the fillet that had been softened using a softening liquid having a dilution ratio of maitake juice of 40% in the presence of the boiling liquid and O was evaluated as “good = 4” or “very good = 5” in appearance shape and color tone, and maintained the original appearance shape and color tone of the mackerel fillet. The average value of the evaluation points for “Natural odor” and “Maitake odor” was less than “Normal = 3”, and an unpleasant taste and odor was felt, and a maitake odor was evaluated.

The results of these sensory tests are the same as the results of visual observation and tasting performed by the practitioner each time when measuring the hardness of each boiled product in softening tests 7 and 8, and the softening tests 7 and 8 were conducted. It is confirmed that the evaluation by the naked eye and the tasting by the person is reasonable with objectivity.

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

(Taste analysis sample)
・ Comparative product: Normal (without softening) mackerel fillet made in the same way as Control 3 (manufactured by Shin Tokyo Food Co., Ltd.)
Sample 7: Stewed fillet obtained by heating 5 pieces of mackerel fillet per 1 cm ² in softening liquid with a dilution rate of 35% at 22 ° C. for 24 hours in the presence of a boiled liquid (Equivalent to the number of perforations of 5 in immersion condition # 41 in Table 22: hardness 73 gf)
Sample 8: Stewed fillet obtained by heating 7 pieces of mackerel fillet per 1 cm ² in softening liquid with a dilution rate of 35% at 22 ° C. for 24 hours in the presence of a boiled liquid (Equivalent to 7 perforations in immersion condition # 41 in Table 22: hardness 56 gf)
Sample 9: Stewed fillet obtained by heating 5 pieces of mackerel fillet per 1 cm ² in softening liquid with a dilution rate of 40% at 22 ° C. for 24 hours in the presence of a boiled liquid (Equivalent to the number of perforations of immersion condition # 43 in Table 22: hardness 71 gf)
Sample 10: Stewed fillet obtained by heating 7 pieces of mackerel fillet per 1 cm ² in softening liquid with a dilution rate of 40% at 22 ° C. for 24 hours in the presence of a boiled liquid (Equivalent to 7 perforations in immersion condition # 43 in Table 22: hardness 38 gf)

As shown in Table 29 and FIG. 17, the measured values of the tastes of the samples 7 and 8 corresponding to the soft-boiled product according to the present invention are those of a normal mackerel fillet that has not been softened, which is a comparative product. With each taste as the standard = 0, it was out of the range of ± 2 in terms of “sourness” and partially out of the range of ± 2 in terms of “salt”, but “bitter taste miscellaneous”, “astringency stimulation” , “Umami”, “bitter”, “astringency”, and “umami richness” were within ± 2 (−2 <measured value <+2). In the taste analysis using the taste recognition device, if the measured value of the taste is less than ± 2 when the comparison product is 0, even if it is eaten by a human, it is not recognized as a difference in taste from the comparison product. It is said that. Therefore, the measurement values of “bitter taste,” “astringency,” “bitter taste,” and “astringency”, which are considered to be recognized as “unpleasant taste” when a human eats, were all within ± 2 The analysis results show that when a human eats samples 7 and 8, it is not felt that there is a different taste compared to the comparative product that is a normal product, and the product of the present invention is a simmered product that does not have a different taste. Show. In particular, the measured values of Samples 7 and 8 for “bitter taste miscellaneous taste” that is felt most strongly as a nasty taste are within ± 1 compared to the comparative product, and the mackerel fillet of the present invention is softly simmered Is a boiled product with no taste.

Thus, even in the taste analysis by the taste recognition device, the softly simmered product of mackerel fillet according to the present invention has no off-flavor compared to the simmered product of normal mackerel fillet that has not been softened. It was confirmed that it had the original taste of boiled products.

Samples 9 and 10 were boiled products that were softened using a softening solution having a dilution rate of 40%. In the sensory test 3, it was evaluated that a strange taste and a strange odor were felt and a maitake odor was produced. However, as long as the taste analysis was performed using the taste recognition device this time, a significant difference was detected in the measured values from the samples 7 and 8 which were boiled products softened using a softening liquid having a dilution rate of 35%. There wasn't. 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 gold medicinal rice)>
Change the frozen mackerel fillet (fillet mass approx. 40 g) to the frozen product (fillet mass approx. 40 g) from which all bones have been removed with the gold eyelid skin, and the same dilution ratio 35 used in the softening test 7 % Of softening solution, and the number of perforations is 0, 3, 5, 7, or 9 per 1 cm ² of fillet, and the simmered product of the goldfish fillet is immersed for 24 hours at an immersion temperature of 22 ° C. As in the softening test 7, the load necessary to push 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, the same piece of goldfish fillet was used, and it was processed in the same manner except that it did not go through the perforation process, the softening solution dipping process (softening treatment), and the liquid draining process. A stewed product of the fillet (Control 4) was produced, and the load necessary 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 liquid having a dilution rate of 35% is used, the number of perforations is 0, 3, 5, 7, or 7 per 1 cm ^{2 of the} fillet by immersion at 22 ° C. for 24 hours. In any of the nine cases, it was possible to obtain a simmered product of goldfish fillet having 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 softness is 772 gf, as shown in Table 31, in which the hardness of a simmered product (control 4) of a normal gold-meeted rice cake prepared in the same manner as above except that the perforation process is not performed and the softening treatment is not performed. Considering that it was, it was extremely soft.

However, when the simmered product of the gold candy produced through the above-mentioned softening treatment was measured with the naked eye when the hardness was measured, the simmered product of the fillet with 0 or 3 perforations was found to lift from the skin. In addition, the broiled fillet with 9 perforations was found to be crumbled, and none of them had the original external shape of the broiled fillet. On the other hand, simmered fillets with 5 or 7 perforations do not show any lift from the skin, they do not collapse, and retain their original external shape. It was. In particular, it was judged that the simmered product of the fillet with 5 perforations maintained the same external shape as a normal simmered product that did not undergo the perforation process or the softening dipping treatment, and was thus more preferable. Furthermore, when simmering the fillet with 5 or 7 perforations, it was a simmered goldfish fillet with no off-flavors, no odors, no odor of maitake, It was.

As an example, perforation number is 0 per 1 cm ² when subjected to softening treatment dilution ratio with 35% of the softening liquid, Figure 5, or nine snapper fillets a photograph of boiled products respectively 18 to 20 show. As shown in FIG. 18 and FIG. 20, the simmered product with 0 or 9 punches per 1 cm ² is lifted or peeled from the skin, collapsed, and the simmered product of the goldfish fillet It cannot be said that it has an original external shape. On the other hand, as seen in FIG. 19, the simmered product with the number of perforations of 5 per 1 cm ² does not show any skin lifting or crumble, and the original appearance of the simmered product of the goldfish fillet is maintained. ing.

<17. Softening Test 10 (Boiled Gold Meal)>
As for the simmered product of the goldfish fillet, when the softening treatment was performed using a softening liquid having a dilution rate of 35%, the same result as in the softening test 1 for the simmered product of the flounder fillet was obtained. The number of perforations is 5 or 7 per 1 cm ² of the fillet, and using a softening liquid having a dilution rate of 25% or 40%, a simmered product of gold candy is produced 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 a transcription from Table 30.

As shown in Table 32, even when the dilution ratio of the softening solution is 25%, when the number of perforations is 5 to 7 when immersed 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 immersing in a softening solution having a dilution rate of 35%, a simmered product of the fillet of goldfish was obtained.

In addition, when the hardness was measured, the boiled product obtained by immersing in a softening solution having a dilution rate of 25% was observed with the naked eye. As a result, the skin was not lifted or peeled off, and melted or collapsed. There was no original shape of the simmered fillet of the goldfish. Furthermore, when these simmered products were sampled, they had no nasty taste or odor, no maitake odor, and no savory or odorous taste.

On the other hand, the simmered product of fillet obtained by softening with a softening solution having a dilution rate of 40% is a very soft simmered product with a load required to push a metal ball having a diameter of 15 mm into 3 mm is 100 gf or less. However, when I tasted it, the bitter taste and maitake odor, which seemed to be caused by the softening solution, were strongly felt, and it was impossible to say that they had the original taste of the simmered product of the goldfish.

The results in these softening tests 9 and 10 are in line with the results of the simmered fillet of flounder, and the number of perforations is preferably 5 to 7 per 1 cm ² of the fillet even in the simmering of the goldfish. Was determined to be more preferable.

<18. Sensory inspection 4 (Boiled goldfish)>
A total of 7 healthy men and women were panelists, and the following sensuality test was performed on the simmered products P to U of the bone-meat cuts with the skin of the goldfish produced in the softening tests 9 and 10. . However, as a reference product to be used as a comparative control, a simmered product of a normal goldfish fillet that was produced in the same manner as Control 4 and was not softened was used. The results are shown in Table 33 to Table 38.

(Boiled stewed product)
・ Simmered product P of gold candy (5 perforations under the immersion condition # 45 in Table 32)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 131 gf
・ Simmered product Q of gold candy (7 perforations under the immersion condition # 45 in Table 32)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1 cm ² Hardness: 110 gf
・ Simmered product of gold-meal rice bowl R (5 perforations under the immersion condition # 44 in Table 32)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 80 gf
・ Simmered product S of gold candy (seven perforations in the immersion condition # 44 in Table 32)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per cm ² Hardness: 69 gf
・ Simmered product T of gold candy (those with 5 perforations under the dipping conditions of # 46 in Table 32)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 64 gf
・ Simmered product U of gold candy (7 perforations under the dipping conditions of # 46 in Table 32)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1 cm ² Hardness: 67 gf

As shown in Tables 33 to 36, stewed products P to S obtained by heating fillets that had been softened with a softening solution having a dilution ratio of 25% and 35% of maitake juice in the presence of the boiled solution Is "good = 4" or "good odor" in any of the items of "external shape", "external color tone", "unpleasant taste (bitter taste, egumi)", "taste", "natural odor", and "maitake odor" It was evaluated as “very good = 5”, and it was an excellent simmered product that had the original appearance shape, color tone and taste of the simmered fillet of Kinmoku, and had no off-flavor and off-flavor, and no maitake odor.

On the other hand, as shown in Table 37 and Table 38, the simmered product T obtained by heating a fillet that had been softened using a softening solution having a dilution ratio of maitake juice of 40% in the presence of the boiled solution and U was evaluated as “good = 4” or “very good = 5” in terms of appearance shape and color tone, and maintained the original appearance shape and color tone of the simmered product of the goldfish fillet. The average value of evaluation points for “Odor” and “Maitake odor” is less than “Normal = 3”. Especially, when the number of perforations is 7, the evaluation points of “Odor” and “Maitake odor” It was close to “bad = 2”, and it was evaluated that it had a strange taste and odor and a maitake odor.

The results of these sensory tests are the same as the results of macroscopic observation and tasting performed by the practitioner at the time of measuring the hardness of each boiled product in the softening tests 9 and 10, and the implementation of the softening tests 9 and 10 It is confirmed that the evaluation by the naked eye and the tasting by the person is reasonable with objectivity.

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

(Taste analysis sample)
・ Comparative control product: A normal (without softening) fillet of simmered fillet made in the same manner as Control 4 (manufactured by Shin Tokyo Food Co., Ltd.)
Sample 11: Stewed fillet obtained by heating 5 pieces of goldfish slices per cm ² per soaked in a softening solution of 35% dilution for 24 hours at 22 ° C. in the presence of a boiling solution Product (corresponds to 5 perforations with immersion condition # 44 in Table 32: hardness 80 gf)
Sample 12: Stewed fillet obtained by heating a piece of gold sardine fillet with a perforation number of 7 per cm ^{2 in} a softening solution of 35% dilution at 22 ° C. for 24 hours in the presence of a boiled solution Product (corresponds to 7 holes per dipping 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 (equivalent to the number of perforations of 5 in immersion condition # 46 in Table 32: hardness 64 gf)
-Sample 14: Boiled fillet obtained by heating 7 pieces of goldfish persimmon cuts per 1 cm ² in softening liquid with a dilution rate of 40% at 22 ° C for 24 hours in the presence of a boiled liquid Product (equivalent 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 tastes of the samples 11 and 12 corresponding to the softly simmered product according to the present invention are simmered products of normal goldfish fillets that have not been softened, which is a comparative product. With each taste of 0 as the standard = 0, the values of “acidity”, “umami”, and “salt taste” were outside the range of ± 2, but “bitter taste astringency”, “astringency stimulation”, “bitter taste”, “Astringency” and “Umami taste” were within ± 2 (−2 <measured value <+2). In the taste analysis using the taste recognition device, if the measured value of the taste is less than ± 2 when the comparison product is 0, even if it is eaten by a human, it is not recognized as a difference in taste from the comparison product. It is said that. Therefore, the measurement values of “bitter taste,” “astringency,” “bitter taste,” and “astringency”, which are considered to be recognized as “unpleasant taste” when a human eats, were all within ± 2 The analysis results show that even when a human eats samples 11 and 12, it is not felt that there is a different taste compared to the comparative product that is a normal product, and the product of the present invention is a simmered product that does not have a different taste. Tells. In particular, the measured values of Samples 11 and 12 for “bitter taste miscellaneous taste” that is considered to be most strongly felt as an off-flavor are within ± 1 compared to the comparative product, and the simmered simmered fillet of the present invention is softly cooked The product is a boiled product with no taste.

Thus, even in the taste analysis by the taste recognition device, the soft-boiled product of the goldfish fillet according to the present invention is not different from the cooked product of the normal gold-bean fillet that has not been softened, It was confirmed that it had the original taste of simmered fillets.

Samples 13 and 14 are boiled products that have been softened using a softening solution having a dilution rate of 40%, and in the sensory test 4, they were evaluated to have a taste and a strange odor and a maitake odor. However, as long as the taste analysis was performed using the taste recognition device this time, a significant difference was detected in the measured values from the samples 7 and 8 which were boiled products softened using a softening liquid having a dilution rate of 35%. There wasn't. 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 (Swordfish Stewed Product)>
A swordfish fillet simmered in the same way as in Softening Test 1 except that the flounder fillet (fillet mass approx. 55 g) was replaced with a frozen fillet (fillet mass approx. 50 g) with all bones of swordfish removed. The load necessary to manufacture and push a metal ball having a diameter of 15 mm by 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, the same swordfish fillet was used, and the swordfish fillet was processed in the same manner except that it did not go through the perforation process, the softening liquid dipping process (softening treatment), and the liquid draining process. A simmered product (Control 5) was produced, and the load necessary 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 41.

As shown in Table 40, when softening treatment was performed using a softening solution obtained by diluting maitake juice to 20% with water, the number of perforations was 0 per 1 cm ² at 22 ° C. for 24 hours. In any of the cases of 5, 5, 7, and 9, the hardness exceeds 350 gf, and the swordfish stewed product has a metal ball having a diameter of 15 mm as in the case of the stewed product of flounder. A simmered product having a softness of 350 gf or less required for pushing in by 3 mm could not be produced.

In contrast, when softening treatment was performed using a softening solution obtained by diluting maitake juice to 25% or 35% with water, the number of perforations was 5 per 1 cm ^{2 by} immersion for 24 hours at 22 ° C. In the above case, the hardness was 350 gf or less. Given that the hardness of 350 gf or less was 963 gf, as seen in Table 41, the hardness of Control 5, which is a normal simmered product of swordfish fillets produced without softening treatment, It is extremely soft.

Further, when the above-mentioned hardness was measured, the swordfish sliced product to be measured was observed with the naked eye, and the hardness of 350 gf or less was obtained when the softening solution dilution rate was 25% or 35%. The simmered product with 5 to 7 punches per 1 cm ² showed no skin lift or collapse, and the original appearance of the swordfish simmered product was maintained. On the other hand, even if the hardness is 350 gf or less, the simmered product with a perforation number of 9 per 1 cm ² shows turbidity of the seasoning liquid that seems to be caused by the fine collapse of the body. There was a tendency for the appearance to be slightly lost.

In addition, when the above-mentioned hardness was measured, the swordfish fillet that was the object of measurement was tasted, and the swordfish fillet that had been softened with a softening solution having a dilution rate of 25% or 35% was obtained from swordfish. The original taste of the simmered product was not found, and no nasty taste or odor due to immersion in the softening solution was felt.

On the other hand, when softening treatment was performed using a softening solution obtained by diluting maitake juice with water to 40%, the number of perforations was 0, 3, 5, 5 per 1 cm ^{2 by} immersion at 22 ° C. for 24 hours. In any case of 7 pieces, 7 pieces, and 9 pieces, the hardness was 350 gf or less, and a soft boiled product was obtained.

However, when the hardness was measured, the swordfish fillet that was the object to be measured was observed with the naked eye. However, the simmered product of the fillet that has been softened using the softening liquid having a dilution rate of 40% can be obtained from any of the simmered products of 0, 3, 5, 7, and 9 per 1 cm ² perforated. The odor of maitake and bitterness, which may be attributed to the softening solution used in the softening treatment, was felt, and the original taste of the swordfish simmered product could not be maintained.

The above results, in the case of swordfish boiled products, 22 ° C., the softening liquid immersion conditions for 24 hours, using a dilution rate of 25% to 35% of the softening liquid, 5 per 1 cm ² in fillets before softening treatment By making up to 7 holes, it has a softness of 350 gf or less, which is equivalent to a softness of “weak bite” or more, and has the original appearance shape of swordfish fillets. In addition, it shows that a simmered product free from off-flavors and off-flavors can be obtained stably.

<21. Softening Test 12 <Swordfish Stewed Product>
Based on the results of the softening test 11, the following softening tests were performed on the swordfish simmered products in order to obtain the lower limit of the immersion temperature and the immersion time. That is, using the softening solution with a dilution rate of 25% used in the softening test 11, the number of perforations is 5 or 7 per 1 cm ² of fillet, and the immersion conditions are 6 ° C. for 2 hours and 4 ° C. or 6 ° C. for 4 hours. Except for the above, a swordfish fillet was boiled in the same manner as in the softening test 11, and its 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 liquid having a dilution rate of 25%, the number of perforations was less when the immersion time of the fillet in the softening liquid was 4 hours and the immersion temperature was 6 ° C. In either case of 5 or 7 per 1 cm ^{2 of} fillet, a stewed product of fillet having a softness of less than 350 gf was 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 observed with the naked eye, no melting or collapse of the body surface was observed, and the swordfish fillet had a natural appearance. Moreover, as a result of tasting, the original taste of the swordfish simmered product was found, and no nasty taste or odor due to immersion in the softening solution was felt.

However, even when the soaking time is the same 4 hours, when the soaking temperature reaches 4 ° C., the hardness of the simmered product of the resulting fillet greatly exceeds 350 gf, and even if the soaking temperature is 6 ° C., the soaking time In the same manner, the hardness of the resulting simmered product of the fillet exceeded 350 gf.

From the above results, in order to produce a swordfish fillet simmered with a softness of 350 gf or less, the load required to push a metal ball with a diameter of 15 mm 3 mm, It was determined that the immersion time of the fillet in the softening solution was at least 4 hours, and the temperature of the softening solution was required to be 6 ° C or higher. In addition, when Table 42 is seen, the hardness of the fillet obtained under the immersion condition at 22 ° C. for 24 hours is numerically larger than the hardness of the fillet obtained under the immersion condition of 6 ° C. for 4 hours. However, this is presumed to be due to the difference in the parts of the swordfish fillet used in the softening test.

<22. Softening Test 13 (Swordfish Stewed Product)>
In order to verify whether or not the result of the softening test 12 performed using the softening liquid having a dilution rate of 25% is valid even when the softening liquid having a dilution ratio of 35% is used, the following softening test was performed. That is, using the softening solution with a dilution rate of 35% used in the softening test 11, the number of perforations was 5 or 7 per 1 cm ² of fillet, and the immersion conditions were 6 ° C for 2 hours, 4 ° C for 6 hours, 6 ° C for 4 hours, A swordfish stewed product was produced in the same manner as in the softening test 11 except that the temperature was 10 ° C. or 22 ° C. and 6 ° C. or 10 ° C. in 24 hours, and the hardness was measured. The results are shown in Table 43. However, the results when the immersion conditions were 24 hours and 22 ° C. were transferred from Table 40.

As shown in Table 43, even when the dilution ratio of the softening solution was 35%, a swordfish fillet with a softness of 350 gf or less was obtained under immersion conditions of 6 ° C. for 4 hours. In the case of time, 10 ° C. and 22 ° C., further 24 hours, 6 ° C., 10 ° C., and 22 ° C., a swordfish simmered product having a softness of 350 gf or less was obtained. On the other hand, when the immersion conditions were 2 hours, 6 ° C., or 4 hours, 4 ° C., a swordfish fillet with 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 where the dilution rate is 25%, the swordfish fillet having a softness of 350 gf or less, which is a load required to push a metal sphere having a diameter of 15 mm into 3 mm. In order to produce the simmered product, it was determined that the immersion time of the fillet in the softening solution was at least 4 hours, and the temperature of the softening solution was required to be 6 ° C or higher. In addition, looking at Table 43, for example, the hardness of the fillet obtained under the dipping condition at 22 ° C. for 4 hours is numerically more than the hardness of the fillet obtained under the dipping condition at 6 ° C. for 4 hours. Although it is large, it is presumed that, as described in the softening test 12, this is due to the difference in the part of the swordfish fillet used in the softening test. *

In addition, when the hardness was measured, the swordfish fillet that was the object of measurement was observed with the naked eye, and any of the boiled products that had a hardness measurement of 350 gf or less were not melted or collapsed. The swordfish fillet had a natural appearance. Moreover, when these simmered products were sampled, the swordfish simmered product had an original taste, and the taste and odor due to immersion in the softening solution were not felt at all.

From the results of the softening tests 11 to 13 shown in Tables 40 to 43 above, the load required to push a metal ball having a diameter of 15 mm by 3 mm has a softness of 350 gf or less, and there is no off-flavor and odor, and Stewed swordfish fillet In order to stably produce a stewed product that retains its original appearance, scallop fillet that has undergone a perforation process of 5 to 7 holes per 1 cm ^{2 of} the fillet surface The conclusion is that it should be heated in the presence of a simmering solution for simmering after immersing it in a softening solution in which the juice of the cut product is diluted to 25% to 35% for 4 to 24 hours for 6 to 22 ° C. It was. The reason why the upper limit of the immersion temperature was set to 22 ° C. is that, as described above, when the immersion temperature is 23 ° C. or higher, the proliferation of microorganisms becomes severe, and there is a concern about the increase of various bacteria and the generation of rot odor.

<23. Sensory Test 5 (Swordfish Stewed Product)>
A total of 6 healthy men and women were panelists, and the following swordfish stewed products V to AA produced in the softening test 11 were subjected to a sensory test in the same manner as the sensory test 1. However, as a reference product to be used as a comparative control, a normal swordfish simmered product which was manufactured in the same manner as the control 5 and was not softened was used. The results are shown in Table 44 to Table 49.

(Boiled stewed product)
・ Swordfish stewed product V (5 perforations under immersion conditions # 48 in Table 40)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 292 gf
・ Swordfish simmered product W (7 perforations under immersion conditions of # 48 in Table 40)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1 cm ² Hardness: 285 gf
・ Swordfish stewed product X (5 perforations under immersion conditions # 49 in Table 40)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 217 gf
・ Swordfish boiled product Y (7 perforations under immersion conditions of # 49 in Table 40)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per cm ² Hardness: 131 gf
・ Swordfish stewed product Z (5 perforations under immersion conditions # 50 in Table 40)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 292 gf
・ Swordfish simmered product AA (7 perforations under # 50 immersion conditions in Table 40)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per cm ² Hardness: 333 gf

As shown in Table 44 to Table 47, a simmered product V obtained by heating swordfish fillets softened with a softening solution having a dilution ratio of 25% and 35% of maitake juice in the presence of the boiling solution V Y is “good = 4” in any of the examined “appearance shape”, “appearance color tone”, “unpleasant taste (bitter taste, egumi)”, “taste”, “unpleasant odor”, and “maitake odor”. Or it was evaluated as “Very Good = 5”, and it was an excellent simmered product that had the original appearance shape, color, and taste of the swordfish fillet, had no off-flavors and odors, and did not feel the maitake odor.

On the other hand, as shown in Table 48 and Table 49, a simmered product obtained by heating a swordfish fillet that had been softened using a softening solution having a dilution ratio of maitake juice of 40% in the presence of a boiling solution Z and AA were evaluated as “good = 4” or “ordinary = 3” in appearance shape and appearance color tone. For the time being, the original appearance shape and color tone of the swordfish fillet were kept. The average value of the evaluation points for “Odor”, “Taste”, and “Odor” is close to “bad = 2”, and the average value of “Mitake odor” is less than “normal = 3”, A nasty taste and odor were felt, and a maitake odor was evaluated.

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

<24. Evaluation by taste recognition device 5>
In order to more objectively confirm that the swordfish fillet simmered product according to the present invention has no off-flavors and off-flavors, the following comparative products and samples 15 and 16 are the same as in Evaluation 1 by the taste recognition apparatus. Then, we requested an external inspection organization for taste analysis using the taste recognition device. The results are shown in Table 50.

(Taste analysis sample)
・ Comparative product: A normal (without softening) swordfish stewed product produced in the same manner as Control 5 (manufactured by Shin Tokyo Foods Co., Ltd.)
Sample 15: Stewed fillet obtained by heating 5 pieces of swordfish fillet per 1 cm ^{2 in} a softening liquid with a dilution rate of 35% for 24 hours at 22 ° C. and heating in the presence of a boiled liquid (Equivalent to the number of perforations of immersion condition # 49 in Table 40: hardness: 217 gf)
Sample 16: An aqueous solution of an enzyme preparation obtained by dissolving a softening solution having a dilution ratio of 35% in tap water so that a commercially available enzyme preparation ("soft up for meat and fish", sold by Ajinomoto Co., Inc.) has a concentration of 3%. Instead of immersing at a temperature of 10 ° C., a swordfish sliced product produced in the same manner as Sample 15 above (the concentration of the enzyme preparation of 3% and the immersion temperature of 10 ° C. This is in accordance with the method of use described in the guide material attached to the preparation).

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 each taste of the normal swordfish fillet that has not been softened as a comparative product = 0, less than ± 2 (−2 <measured value <+2) in all tastes tested, including “bitter taste,” “astringency,” “bitter taste,” and “astringency” It was. In the taste analysis using the taste recognition device, if the measured value of the taste is less than ± 2 when the comparison product is 0, even if it is eaten by a human, it is not recognized as a difference in taste from the comparison product. It is said that. Therefore, the measurement values of “bitter taste,” “astringency,” “bitter taste,” and “astringency”, which are considered to be recognized as “unpleasant taste” when a human eats, were all within ± 2 The analysis results show that even when a human eats the sample 15, it is not felt that it has a different taste compared to the comparative product, which is a normal product, and the product of the present invention is a simmered product that does not have a different taste. Yes. In particular, the measurement value of Sample 15 for “bitter taste miscellaneous taste” which is considered to be most strongly felt as an odd taste is within ± 1 compared to the comparative product, and the swordfish fillet softly simmered product of the present invention is It is a boiled product with no taste.

On the other hand, the sample 16 obtained by softening treatment using a commercially available enzyme preparation had a measured value of “astringency stimulation”, “bitter taste”, and “astringency” less than ± 2, but had a different taste. The measured value of “bitter taste miscellaneous”, which is said to be the strongest, is 4.38, much higher than 2 and clearly evaluated as “bitter taste miscellaneous taste” stronger than the comparative product and having a different taste. It was a thing. In addition, prior to taste analysis by the taste recognition device, a swordfish simmered product produced in the same manner as the sample 16 subjected to taste analysis was tasted, and bitterness was strongly felt. The result of the taste analysis by the taste recognition device numerically confirmed the above-mentioned taste result. In addition, a swordfish sliced product produced in the same manner as the sample 16 subjected to taste analysis was measured for a load required to push a metal ball having a diameter of 15 mm by 3 mm, resulting in a result of 771 gf. At the temperature, even if immersed for 24 hours, a swordfish fillet with a softness of 350 gf or less could not be obtained.

<25. Softening Test 14 (Boiled Swordfish Cream)>
A swordfish fillet cream-boiled was produced in the same manner as the softening test 11 except that the boiled liquid was changed to a boiled liquid for boiled cream, 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 shown in Table 51, when softening treatment was performed using a softening solution obtained by diluting maitake juice to 20% with water, the number of perforations was 0 per 1 cm ² when immersed at 22 ° C. for 24 hours. In any case of 5, 5, 7, and 9, the hardness exceeds 350 gf, and even in the swordfish cream boiled, a metal ball with a diameter of 15 mm is pushed in by 3 mm as in the case of the simmered product. It was not possible to produce a boiled product having a softness of 350 gf or less.

In contrast, when softening treatment was performed using a softening solution obtained by diluting maitake juice to 25% with water, the number of perforations was 5 or more per 1 cm ^{2 by} immersion at 22 ° C. for 24 hours. In addition, when the softening treatment was performed using a softening solution obtained by diluting maitake juice to 35% with water, the hardness was 350 gf or less when the number of perforations was 0 or more per 1 cm ² . . The hardness of 350 gf or less, although the cooking method is slightly different, as shown in Table 41, the hardness of Control 5 which is a normal simmered swordfish fillet produced without softening treatment is 963 gf In view of this, it is extremely soft.

Further, when the hardness was measured, the swordfish fillet cream to be measured was observed with the naked eye, and when the softening solution dilution rate was 25%, the number of perforations was 5 to 7 per 1 cm ² . When the dilution ratio of the boiled product and softening liquid is 35%, neither the swordfish nor the collapse of the skin is observed in the boiled product with 0 to 7 perforations per 1 cm ² . The original shape of the cream was preserved. On the other hand, in the simmered product with 9 punches per 1 cm ² , the turbidity of the seasoning liquid, which seems to be caused by fine collapse, was observed when the softening solution dilution rate was 25% or 35%. As a result, the original appearance of swordfish in the cream was apt to be slightly lost.

In addition, when the above-mentioned hardness was measured, the swordfish fillet cream-boiled, which was the object of measurement, was sampled. As a result, the swordfish fillet cream-boiled with a softening solution having a dilution rate of 25% or 35% The original taste of the cream boiled, and the taste and odor due to the softening liquid immersion were not felt at all.

On the other hand, when softening treatment was performed using a softening solution obtained by diluting maitake juice to 40% with water, immersion was performed at 22 ° C. for 24 hours, and the number of perforations was 3 or more per 1 cm ² . The hardness was 350 gf or less, and a soft cream boil was obtained.

However, when measuring the hardness, the cream of the swordfish fillet that was the object of measurement was observed with the naked eye. However, the fillet cream boiled with a softening solution having a dilution rate of 40% is obtained from any of the boiled creams of 0, 3, 5, 7, and 9 per 1 cm ^2. In addition, a maitake odor and a bitter taste that seemed to be caused by the softening solution used in the softening treatment were felt, and the original taste of swordfish boiled in a cream could not be maintained.

The above results indicate that in the case of swordfish cream boiled, softening liquid with a dilution rate of 25% to 35% was used under softening liquid immersion conditions at 22 ° C. for 24 hours, as in the case of swordfish simmered products. By making 5 to 7 holes per 1 cm ² in the fillet before processing, it has a softness of 350 gf or less, which corresponds to a softness of “biting with weak force” or more, and swordfish It shows that a cream boiled cream has a natural appearance and has no off-flavors and off-flavors.

As described above, swordfish shows the same tendency for softening treatment even if the cooking method changes from boiled to cream boiled. Therefore, the load necessary to push a metal ball having a diameter of 15 mm 3 mm is 350 gf or less. In order to stably produce a simmered product that does not have a different taste or odor and maintains the original appearance shape of the swordfish fillet, 1 cm ^{2 on the} surface of the fillet regardless of the type of simmered liquid The fillet that had undergone a perforation process of 5 to 7 holes per piece was soaked in a softening solution obtained by diluting squeezed maitake juice from 25% to 35% for 6 to 22 ° C. for 4 to 24 hours. It is later concluded that it is better to heat in the presence of a normal simmering or creaming or other simmering solution.

<26. Sensory test 6 (simmered in swordfish cream)>
A total of 6 healthy men and women were panelists, and the following swordfish stewed products AB to AG produced in the softening test 14 were subjected to a sensory test in the same manner as the sensory test 1. However, as a reference product for comparison, a normal swordfish fillet creamed in the same manner except that no perforation or softening treatment was used was used. The results are shown in Tables 52 to 57.

(Target fillet cream boiled)
・ Swordfish in cream AB (5 perforations under immersion conditions # 62 in Table 51)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 223 gf
・ Swordfish AC stewed in cream AC (7 perforations under immersion conditions # 62 in Table 51)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1 cm ² Hardness: 217 gf
・ Swordfish boiled in cream AD (5 perforations under the dipping conditions of # 63 in Table 51)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 102 gf
・ Swordfish simmered in AE (7 perforations under immersion conditions # 63 in Table 51)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per cm ² Hardness: 199 gf
・ Swordfish stewed AF (those with 5 perforations under the dipping condition # 64 in Table 51)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 182 gf
・ Swordfish boiled in cream AG (7 perforations under immersion conditions # 64 in Table 51)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1 cm ² Hardness: 159 gf

As shown in Tables 52 to 55, obtained by heating swordfish fillets that have been softened using a softening solution having a dilution ratio of 25% and 35% of maitake juice in the presence of a boiled solution for cream cooking. Boiled cream AB to AE are “inspected appearance”, “appearance color tone”, “unpleasant taste (bitter taste, egumi)”, “taste”, “unpleasant odor”, and “maitake odor”. Excellent simmered cream that is evaluated as “good = 4” or “very good = 5”, has the original appearance, color, and taste of swordfish fillet, and has no off-flavors, off-flavors, and no maitake odor Met.

In contrast, as shown in Table 56 and Table 57, swordfish fillets that were softened using a softening liquid having a dilution ratio of Maitake mushroom juice of 40% were heated in the presence of a boiled liquid for cream cooking. The simmered products AF and AG were evaluated as “good = 4” or “ordinary = 3” in appearance shape and color tone. For the time being, the original appearance shape and color tone of the swordfish fillet were boiled. However, the average value of evaluation points for “unpleasant taste”, “taste”, “unpleasant odor”, and “maitake odor” is lower than “ordinary = 3”. The value was close to “bad = 2”, the taste was strange, and it was evaluated that a strange odor was felt.

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

<27. Softening test 15 (boiled curry with miso, tomato, curry)>
In order to verify whether the results obtained for the flounder stew in softening tests 1 to 3 are valid regardless of the simmering cooking method, the simmering broth is used as a miso simmering broth. In the same way as softening test 1 except that the number of perforations was changed to 5 or 7 per 1 cm ² of the fillet surface, Curry was cooked 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 the cooking method is either miso-boiled, tomato-boiled, or curry-boiled, when using a softening liquid with a dilution rate of 25% or 35%, 5 pieces per 1 cm ² of the surface of the fillet Or by making 7 holes, a simmered product of flounder fillet with a softness of 350 gf or less, which is a load required to push 3 mm of a metal sphere with a diameter of 15 mm by immersion at 22 ° C. for 24 hours. In particular, when a softening solution having a dilution rate of 35% was used, a very soft boiled product having a load of 100 gf or less could be obtained.

In addition, as a control, the load necessary to produce a normal miso-boiled miso-boiled product in the same manner as above except that no drilling step and softening treatment are performed, and a metal ball having a diameter of 15 mm is pushed in by 3 mm. Was 461 gf. Compared with this, it can be said that the boiled flounder product having the softness of 350 gf or less, or 100 gf or less produced through the softening treatment is extremely soft.

In addition, when the cuts to be measured were observed with the naked eye during the measurement of hardness, neither the cuts were lifted or peeled from the skin, nor were any crumbles or cracks observed. The original appearance shape was maintained. Furthermore, when these fillets were tasted, there was no off-flavor and off-flavor, and no maitake odor was felt, and it was a normally delicious simmered product with the original taste of boiled miso, boiled tomato or boiled curry.

On the other hand, when a softening liquid having a dilution rate 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 case of miso boiled, tomato boiled or curry boiled. We were able to obtain very soft simmered products, but when these simmered products were sampled, the taste and odor that seems to be caused by the softening solution used was felt, the bitter taste remained, the maitake odor was strong, and the cutlet of flounder It was impossible to say that it was a simmered product with the original taste of boiled miso, tomato or curry.

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

<28. Sensory test 7 (Kalei miso-boiled product)>
A total of seven healthy men and women were panelists, and the sensory test was conducted in the same manner as the sensory test 1 on the following stewed bone-cut sliced miso products produced in the softening test 15. However, as a reference product to be used as a comparative control, a normal flounder fillet boiled in miso without softening treatment was used. The results are shown in Table 59 to Table 61.

(Sliced miso boiled product)
・ Kalei miso-boiled product AH (5 perforations under immersion conditions of # 65 in Table 58)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 120 gf
・ Boiled miso boiled miso AI (those with 5 perforations under dipping conditions # 66 in Table 58)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 62 gf
・ Boiled miso-boiled miso AJ (5 perforations under dipping condition # 67 in Table 58)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 50 gf

As shown in Table 59 and Table 60, stew obtained by heating fillets that had been softened using a softening liquid having a dilution ratio of 25% and 35% of maitake juice in the presence of a boiled liquid for miso The products AH and AI are “good =” in any of the examined “appearance shape”, “appearance color tone”, “unpleasant taste (bitter taste, egumi)”, “taste”, “unpleasant odor”, and “maitake odor”. 4 ”or“ Very Good = 5 ”is an excellent simmered product that has an original appearance shape, color, and taste, and has no off-flavor, off-flavour, and no maitake odor. there were.

On the other hand, as shown in Table 61, the simmered product AJ obtained by heating the fillet that had been softened using a softening liquid having a dilution ratio of 40% of the maitake juice in the presence of the boiled liquid for miso The appearance shape and color tone were evaluated as “good = 4” or “very good = 5” and retained the original appearance shape and color tone of the miso boiled pork fillet. Regarding “Odor” and “Mitake odor”, the evaluation score is lower than “Normal = 3”. Particularly, the evaluation score for “Odor” and “Maitake odor” is close to “Bad = 2”, which is bitter. A nasty taste and odor were felt, and a maitake odor was evaluated.

The results of these sensory tests are the same as the results of visual observation and tasting performed by the practitioner at the time of measuring the hardness of each boiled product in the softening test 15. And it is confirmed that the evaluation by tasting is reasonable with objectivity.

<29. Softening test 16 (Kimome crab miso, tomato, curry)>
In order to verify whether or not the results obtained for the simmered products of Kinmeji in the softening tests 9 and 10 are appropriate regardless of the cooking method of simmering, the simmering solution is used as a simmering solution for miso simmering, tomato In the same manner as in softening tests 9 and 10, except that the number of perforations was changed to 5 or 7 per 1 cm ² of the fillet, Boiled tomato and boiled curry were 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 62.

As shown in Table 62, when the softening solution with a dilution rate of 25% or 35% is used regardless of whether the cooking method is boiled with miso, tomato or curry, 5 pieces per 1 cm ² of the surface of the fillet Or, by making 7 holes, the simmered product of goldfish fillet with a softness of 350 gf or less, which is required to push a metal ball of 15 mm in diameter by 3 mm by immersion at 22 ° C. for 24 hours. In particular, when a softening liquid having a dilution rate of 35% was used, a very soft boiled product having a load of 100 gf or less could be obtained.

In addition, as a control, it is necessary to manufacture a normal miso-boiled miso-boiled product in the same manner as described above, except that the perforation process is not performed and the softening treatment is not performed, and a metal ball having a diameter of 15 mm is pushed in by 3 mm When the load was measured, it was 694 gf. Compared with this, it can be said that the simmered product of the gold candy 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 stewed product of the fillet that was the measurement object was observed with the naked eye during the measurement of the hardness, none of the fillets were lifted or peeled off from the skin, and no collapse or cracking was observed. The original appearance of the stewed fillet was preserved. Furthermore, when these fillets were tasted, there was no off-flavor and off-flavor, and no maitake odor was felt, and it was a normally delicious simmered product with the original taste of kinmeito, boiled tomato or curry.

On the other hand, when a softening liquid having a dilution rate 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 case of miso boiled, tomato boiled or curry boiled. Although we were able to obtain a very soft boiled product, when we tasted those boiled products, there was a strange taste and a strange odor that seems to be caused by the softening liquid used, a bitter taste remained, a strong maitake odor, It was impossible to say that it was a simmered product with the original taste of fillet boiled in miso, tomato or curry.

The above results are the same as the results obtained for the simmered products of Kinmeji in the softening tests 9 and 10, and even if the cooking method is changed from normal cooking to miso cooking, tomato cooking, or curry cooking, softening In tests 9 and 10, it was confirmed that the results obtained for the simmered products of gold-meal rice cake were appropriate.

<30. Sensory test 8 (Kimome simmered in miso)>
A total of 7 healthy men and women were panelists, and the sensory test was conducted in the same manner as the sensory test 1 on the following miso-boiled bone-cut meat miso products AK to AM manufactured in the softening test 16. However, as a reference product to be used as a comparative control, a normal gold-meat fillet boiled in miso without any softening treatment was used. The results are shown in Table 63 to Table 65.

(Sliced miso boiled product)
・ Kinmeji miso boiled product AK (5 perforations under immersion conditions # 74 in Table 62)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 311 gf
・ Boiled miso boiled goldfish AL (those with 5 perforations under immersion conditions # 75 in Table 62)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 92 gf
・ Kimome-boiled miso-boiled product AM (thickness perforation of 5 in # 76 in Table 62)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 84 gf

As shown in Table 63 and Table 64, stew obtained by heating fillets that had been softened using a softening liquid having a dilution rate of 25% and 35% of maitake juice in the presence of a boiled liquid for miso The products AK and AL are “good =” in any of the examined “appearance shape”, “appearance color tone”, “unpleasant taste (bitter taste, egumi)”, “taste”, “unpleasant odor”, and “maitake odor”. 4 ”or“ Very Good = 5 ”, excellent simmered product that has the original appearance shape, color and taste of fillet of Kinmoku fillet and has no off-flavor, off-flavour, and no maitake odor Met.

On the other hand, as shown in Table 65, the simmered product AM obtained by heating the fillet that had been softened using a softening liquid having a dilution ratio of maitake juice of 40% in the presence of the boiled liquid for miso cooking The appearance shape and color tone were evaluated as “good = 4” or “very good = 5”, and the original appearance shape and color tone of the miso boiled goldfish salmon fillet were retained. In addition, the evaluation score regarding “maitake odor” was close to “bad = 2”, which was slightly bitter, an unpleasant odor was felt, and was evaluated as having a maitake odor.

The results of these sensory tests are the same as the results of visual observation and tasting performed by the practitioner at the time of measuring the hardness of each boiled product in the softening test 16. And it is confirmed that the evaluation by tasting is reasonable with objectivity.

<31. Softening test 17 (boiled mackerel in tomato, curry boiled product)>
In order to verify whether the results obtained for boiled mackerel and miso boiled products in softening tests 4 to 8 are also applicable to the cooking of other cooking methods, boil the boiled liquid for tomato cooking Produced mackerel tomato and curry boiled in the same way as softening test 4-8 except that the number of perforations was changed to 5 or 7 per 1 cm ² of the fillet surface. Then, a load required to push a metal ball having a diameter of 15 mm by 3 mm was measured. The results are shown in Table 66.

As shown in Table 66, in the case where the cooking method is either tomato cooking or curry cooking, when using a softening liquid having a dilution rate of 25% or 35%, 5 or 7 per 1 cm ² of the surface of the fillet By piercing, the mackerel fillet simmered with a softness of 350 gf or less, which is a load required to push 3 mm of a metal ball having a diameter of 15 mm by immersion at 22 ° C. for 24 hours, In particular, when a softening liquid having a dilution rate of 35% was used, an extremely soft boiled product having the load of 100 gf or less could be obtained.

In addition, when the stewed product of the fillet that was the measurement object was observed with the naked eye during the measurement of hardness, none of the fillets were lifted or peeled off from the skin, and no melting or collapse of the skin surface was observed. The original appearance of the stewed fillet was preserved. Furthermore, when these fillets were tasted, there was no off-flavor, off-flavor, no maitake odor, and it was a normally delicious simmered product with the original taste of mackerel in tomato or curry.

On the other hand, when a softening solution with a dilution rate of 40% is used, in both cases of tomato-boiled and curry-boiled, the load required to push a metal ball having a diameter of 15 mm into 3 mm is 100 gf or less, which is an extremely soft boiled product. However, when I tasted those boiled products, I felt a strange taste and odor that seems to be due to the softening solution used, a bitter taste remained, a strong maitake odor, boiled mackerel fillet in tomato, Or it cannot be said that it is a simmered product with the original taste of curry.

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

<32. Softening test 18 (boiled products of other fish)>
In order to verify whether the results obtained for simmered flounder, mackerel, goldfish swordfish and swordfish in softening tests 1 to 17 are valid for simmered products of other types of fish. Is changed to yellowtail, autumn salmon, cod, tuna, sea bream, red fish, silver cod, or saury (both with skin, bone-cut fillet, fillet mass of about 55 g), and a softening solution with a dilution rate of 35% is used. Except that the number of perforations was 5 per 1 cm ² of the surface of the fillet, the same as in the softening test 1, manufactured the above-mentioned various fish fillets, and measured the load required to push 3 mm of metal balls with a diameter of 15 mm did. The results are shown in Table 67.

As shown in Table 67, when a softening solution with a dilution rate of 35% was used and the number of perforations was 5 per 1 cm ² of the surface of the fillet, 24 hours of immersion at 22 ° C. For all of tuna, salmon, red fish, silver cod, and saury, it was possible to obtain a simmered product of extremely soft fillet with a load required to push 3 mm of a metal ball having a diameter of 15 mm under 100 gf.

In addition, when observing the stewed products of these fillets at the time of hardness measurement, in any fillet, lifting or peeling from the body of the skin, falling off is not observed, there is no melting or collapse of the body surface, The original appearance of each fish fillet was preserved. Furthermore, when simmered products of these various fish fillets were sampled, none of the fish simmered products had any off-flavors or off-flavors, no maitake odors, and was normally delicious.

<33. Sensory test 9 (Boiled fish)>
A total of five healthy men and women were panelists, and the following sensory tests were conducted on the following fish skin-boiled bone-cut meats AN to AU produced in the softening test 18 in the same manner as the sensory test 1. However, as a reference product for comparison, a normal boiled product that did not soften the corresponding fish was used. The results are shown in Table 68 to Table 75.

(Boiled stewed product)
・ Buri simmered product AN (Dip condition # 89 in Table 67)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 95 gf
・ Boiled Aoki salmon AO (Dip condition # 90 in Table 67)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 97 gf
・ Cod simmered product AP (Dip condition # 91 in Table 67)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 89 gf
・ Tuna simmered product AQ (Dipping condition # 92 in Table 67)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 97 gf
・ Boiled sardines AR (with soaking conditions of # 93 in Table 67)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 95 gf
・ Boiled red fish AS (Dipping condition # 94 in Table 67)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 94 gf
・ Simmered AT of silver cod (with soaking conditions # 95 in Table 67)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 81 gf
・ Saury simmered product AU (dipping condition # 96 in Table 67)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 69 gf

As shown in Table 68 to Table 75, 5 holes per 1 cm ² were made on the surface of the fillet, and the fillet that had been softened using a softening solution having a dilution ratio of maitake juice of 35% was heated in the presence of a boiled liquid. The fish stewed products AN to AU obtained in this way are either “external shape”, “external color tone”, “unpleasant taste (bitter taste, egumi)”, “taste”, “unpleasant odor”, or “maitake odor”. Also, in the item, “good = 4” or “very good = 5” is evaluated, and each fish fillet has the original appearance shape, color tone, taste, and there is no off-flavor, off-flavor, and maitake odor It was an excellent boiled product that I couldn't feel.

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. 5-7 holes cut per 1 cm ² were soaked in softened soaking solution obtained by diluting raw maitake mushroom cut juice to 25-35% with water at 6-22 ° C for 4-24 hours. After that, by heating in the presence of the boiled liquid, the load necessary to push the metal ball with a diameter of 15 mm into 3 mm is not more than 350 gf without depending on the type of fish or cooking method, and the fish fillet It is judged that it is possible to produce a softly simmered fish fillet that retains the original appearance shape of the simmered fish and has no off-flavors and odors.

In particular, with regard to other fish except swordfish, 5-7 holes were made per 1 cm ^{2 of} the fillet surface using a softened soaking solution obtained by diluting the raw juice of raw maitake to 35% with water. By immersing the fillet in the softening soaking solution at 6-22 ° C. for 20-24 hours and then heating it in the presence of the boiled solution, at least, without depending on the type of fish or cooking method of cooking, In addition to the goldfish, the yellowtail, autumn salmon, cod, tuna, sea bream, red fish, silver cod, and saury are extremely remarkably soft with a load of 100 gf or less required to push a metal ball with a diameter of 15 mm into 3 mm. In addition, it is determined that it is possible to produce a fish stewed product that has the original appearance of the fish fillet and has no off-flavors and off-flavors.

<34. Comparative test 1>
As described above, it has been known from before the present application that maitake contains a plurality of proteolytic enzymes. Therefore, maitake was used in a conventionally known manner to test whether a soft fish fillet was obtained in the same manner as the present invention.

The following four softening liquids were prepared on the assumption of a conventionally known method when the food material was softened using maitake.
Softening liquid A: Commercially-divided maitake was subdivided and subdivided by hand at a ratio of 35 parts by weight of maitake to 65 parts by weight of water at 22 ° C. (maitake mass: 35%) for 30 minutes. The softening liquid A was taken out.
-Softening liquid B: After immersing for 30 minutes at a ratio of 35 parts by weight of maitake to 35 parts by weight of water (maitake mass: 35%) without unraveling commercially available maitake, maitake was taken out and softening liquid B and did.
-Softening liquid C: In the preparation process of the softening liquid A, after being immersed in water for 30 minutes, it was left as it was without taking out the maitake, and it was set as the softening liquid C.
Softening liquid D: In the preparation process of the softening liquid B, after being immersed in water for 30 minutes, the maitake was not taken out, and the softening liquid D was obtained.

While maintaining the softening liquids A to D at 22 ° C., the skinless boneless cuts (fillet mass of about 40 g) of the same flatfish used in the softening test 1 are immersed for 24 hours, and then in the softening test 1 In the same manner as above, four kinds of flounder stewed products (3 samples for each softening solution) with different softening solutions were produced. The manufactured boiled product was subjected to the same hardness measurement as in the softening test 1, and the load required to push a metal ball having a diameter of 15 mm into 3 mm was measured. In addition, as a control, the same treatment was performed except that it was not immersed in the softening solution, and a normal boiled flounder product not subjected to the softening treatment was produced, and similarly subjected to hardness measurement. The results are shown in Table 76.

As shown in Table 76, when the flounder fillet is immersed in any of the softening solutions A to D, the softness of the flounder fillet obtained at 22 ° C. for 24 hours is at least 387 gf. Although it became softer than the normal flounder simmered product as a control, it did not reach the softness of 350 gf or less shown by the simmered product of the present invention. This result shows that using maitake in a known manner, boiled flounder fillet with a softness of 350 gf or less, which corresponds to a softness of “biting with weak force” or higher This means that you cannot get the goods.

<35. Comparative Test 2>
In the same manner as in Comparative Test 1, except for changing the fillet of the flounder to the same mackerel fillet used in the softening test 4 and changing the seasoning liquid from the normal seasoning liquid to the miso boiled seasoning liquid, Four different types of mackerel fillet boiled in miso (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, a normal mackerel-boiled miso boiled product that did not undergo the softening treatment was produced in the same manner except that it was not immersed in the softening solution, and was similarly subjected to hardness measurement. The results are shown in Table 77.

As shown in Table 77, when the mackerel fillet is immersed in any of the softening solutions A to D, the softness of the mackerel fillet obtained at 22 ° C. for 24 hours is at least 407 gf. Although it became softer than the normal mackerel simmered product used as a control, the softness of 350 gf or less exhibited by the simmered product of the present invention was not reached. This result shows that using mitake in a conventionally known manner, miso of mackerel fillet with a softness of 350 gf or less, corresponding to a softness of “soft bite” or higher It shows that you cannot get boiled products.

<36. Comparative Test 3>
4 types of swordfish fillets with different softening solutions (each softening solution) in the same manner as in Comparative Test 1, except that the swordfish fillets were changed to swordfish fillets (swordfish cuts similar to those used in the softening test 11). 3 specimens each) were manufactured and subjected to the same hardness measurement as in softening test 1. The results are shown in Table 78. The control hardness was transcribed from Table 41.

As shown in Table 78, even when the swordfish fillet is immersed in any of the softening liquids A to D, the softness of the swordfish fillet obtained at 22 ° C. for 24 hours is at least 475 gf. Although it became softer than the normal swordfish simmered product as a control, it was far from the softness of 350 gf or less shown by the simmered product of the present invention. This result shows that using mitake in a conventionally known manner, miso of mackerel fillet with a softness of 350 gf or less, corresponding to a softness of “soft bite” or higher It shows that you cannot get boiled products.

As described above, the fish fillet softly simmered product of the present invention has a softness that can be easily chewed even by a person with reduced chewing power, retains the original appearance shape of the fish fillet stewed product, and has a different taste, It is a simmered product that does not have a strange odor, and it has an appetizing appearance. In addition, it is a delicious simmered product even if you actually eat it. The fish fillet softly simmered product according to the present invention and the method for producing the same can be enjoyed by people who have reduced masticatory power, such as the elderly, as well as those who have sufficient masticatory power and enjoy daily meals through their mouths. It makes it possible to ingest nutrition, contributes to maintaining and improving the quality of life of the elderly, and its industrial applicability is enormous.

Claims (10)

1. A fish simmered fish fillet that has a softness of 350 gf or less for loading 3 mm of a metal ball with a diameter of 15 mm under the temperature conditions at the time of eating, and is a soft simmered fish fillet with no off-flavors and odors .
2. When the bitter taste of the bitter taste measured by the taste recognition device using the artificial lipid membrane type taste sensor is the standard value = 0, the value of the bitter taste of the normal fish fillet simmered measured by the same device is used. 2. The fish simmered or softly simmered product according to claim 1, which has a relative value of less than ± 2.
3. The softly simmered product of fish fillet according to claim 1 or 2, which retains the original appearance shape of the simmered product of fish fillet.
4. The soft-boiled fish fillet according to any one of claims 1 to 3, wherein the fish fillet is a cut with skin.
5. The soft-boiled product of fish fillets according to any one of claims 1 to 4, wherein the fish fillets are bone-cut fillets from which bones have been removed.
6. The fish fillet according to any one of claims 1 to 5, wherein the fish fillet is a flounder, goldfish salmon, mackerel, yellowtail, salmon, cod, tuna, swordfish, salmon, red fish, silver cod or saury fillet. Soft boiled product.
7. The softly simmered product of fish fillet according to any one of claims 1 to 6, wherein the softness is a softness such that a load necessary for pushing a metal ball having a diameter of 15 mm by 3 mm under a condition of eating is 100 gf or less.
8. The fish fillet is pierced with a needle to make 5 to 7 holes per 1 cm ^{2 of} the fillet surface, the fillet that has undergone the drilling process, and the raw maitake mushroom juice from 25 to 35 7. A dipping step of dipping in a softening dipping solution diluted to mass% at 6 to 22 ° C. for 4 to 24 hours, and a step of heating the fillet after the dipping step in the presence of a boiled solution A method for producing a softly boiled fish fillet according to any one of the above.
9. 8. The fish fillet softness according to claim 7, wherein the soaking step is a step of immersing the juice of the raw maitake sliced product in a softened soaking solution diluted to 35% by mass with water at 6-22 ° C. for 20-24 hours. A method for producing boiled goods.
10. The manufacturing method according to claim 8 or 9, wherein the cut product of the maitake is a cut product cut to 1 mm square or less.

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