WO2018143085A1 - Soft heat-cooked component of fish belonging to order anguilliformes, and method for producing same - Google Patents

Abstract

The present invention addresses the problem of providing: a soft heat-cooked component of a fish belonging to the order Anguilliformes, the component being soft enough to enable adequate chewing even by persons who have difficulty chewing, and also having no abnormal flavor and no abnormal odor; and a method for producing the heat-cooked component. The present invention addresses the above problem by providing: a soft heat-cooked component of a fish belonging to the order Anguilliformes, the component having a softness such that the load required for a metallic sphere having a diameter of 15 mm to be pushed 3 mm is 350 gf or less, and also having no abnormal flavor and no abnormal odor; and a method for producing the heat-cooked component, wherein the method includes a step for forming a prescribed number of perforations in a fish of interest, and immersing the fish of interest for a stipulated time and at a stipulated temperature in Grifola fondosa extract that has been diluted to a prescribed concentration.

Description

Soft and cooked fish of the eel family and its manufacturing method

TECHNICAL FIELD The present invention relates to a soft cooked product of fish belonging to the order of eels such as eels and eels, and a method for producing the same, and more particularly, to a degree that can be easily chewed even by a person with reduced masticatory power, such as an elderly person. Furthermore, the present invention relates to a soft cooked product of fish belonging to the order of eels with no off-flavors and off-flavors 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 inventor of the present invention, when the food material is seafood, when it is softened by enzyme treatment, it becomes a simmered product obtained by heating it in the presence of a simmering liquid. Often has a strong off-flavor and off-flavor, and is not always satisfactory in terms of the original taste of seafood boiled food, regardless of its softness, shape, appearance, etc. There is.

Under such circumstances, the present applicant has previously established a softly baked salmon product and a manufacturing method thereof, and a softly boiled fish product and a manufacturing method thereof. PCT / JP2016 / 084777 and international application no. Filed as PCT / JP2017 / 046485. However, for fish belonging to the order of eels such as eels and eels, it retains the original appearance of cooked foods such as grilled and boiled products, and is not soft and has the original taste of cooked foods. No cooked food has been proposed yet.

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 has been made in view of the above-mentioned problems of the prior art, and has a softness that can be sufficiently chewed even if it is difficult to chew fish, such as eels and eels, and has a different taste and smell. It is an object of the present invention to provide a soft cooked product and a method for producing the same.

As a result of intensive research efforts to solve the above-mentioned problems, the present inventors often feel a strange taste or smell in a cooked product obtained by heating fishery products after enzymatic treatment. Because of the assumption that there is a cause for the use of commercially available enzyme preparations for the enzymatic treatment of fish and shellfish, I came up with enzyme treatment using maitake as an enzyme treatment that does not rely on commercially available enzyme preparations. It was. Maitake is a kind of coral belonging to the family Sarnococcidae and is known to contain a plurality of proteolytic enzymes. It is reasonable to use maitake or its extract for enzyme treatment to soften seafood. 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, and maitake or its extract is stably used for softening treatment of fish belonging to the order of eels and eels such as eels and eels produced in large quantities as commercial products. It was completely unclear whether it could be done.

Under such circumstances, as a result of intensive research efforts, the present inventor has established a method for preparing a maitake extract that can stably obtain a maitake extract having relatively stable physical properties, and belongs to the eel family. By finding the optimum concentration, soaking time and soaking temperature of the maitake extract that is optimal for soaking and softening the fish spread, and further by heating the fish spread that belongs to the eel eye obtained by such softening treatment The resulting cooked food has a softness that can be sufficiently chewed even by a person with reduced chewing power, and retains the original appearance and shape of the cooked fish of the open body of fish belonging to eels and eels, In addition, it was confirmed that there was no off-flavor or off-flavor, and the present invention was completed.

In other words, the present invention is a cooked product of a fish with an open core of a fish belonging to the order of the eel, and under a temperature condition at the time of eating, the load necessary for pushing a metal ball having a diameter of 15 mm by 3 mm is 350 gf or less. The above-mentioned problems are solved by providing a soft cooked product of the open-bones of the fish belonging to the eels that have no off-flavors and off-flavors.

In a preferred embodiment, the softly cooked cooked fish of the middle bone of fish belonging to the order of the eel of the present invention has a softness of a load required to push a metal ball having a diameter of 15 mm into 3 mm and not more than 100 gf, and has a different taste. It is a soft cooked product with no off-flavors.

According to the knowledge of the present inventor, 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”, for example, baked tofu or more It corresponds to the softness of. 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 soft-cooked product of the fish with the open core of the fish belonging to the eel eyes according to the present invention is compared with the cooked food of the fish with the open-core of the fish belonging to the normal eel without the softening treatment. It is a soft cooked food that is extremely soft and has a softness that can be chewed sufficiently even by a person with reduced mastication power, such as an elderly person.

It should be noted that “under the temperature condition at the time of eating” means that the soft cooked cooked open-bone fish belonging to the eels according to the present invention is normally distributed and stored in a frozen state. However, the soft cooked food according to the present invention is not in a frozen or semi-thawed state, but is actually a temperature at the time of eating, for example, usually room temperature to 100 ° C., more preferably room temperature to 80 ° C., more preferably room temperature. It means that it is in a state heated to 60 ° C. or lower. That is, the softness of 350 gf or less and 100 gf or less described above is obtained by, for example, thawing or warming the softly cooked food of the open bone of the fish belonging to the eel according to the present invention. The softness when the temperature is raised to the temperature at the time of eating does not mean the softness when it is in a frozen or semi-thawed state. Incidentally, in this specification, normal temperature shall mean 15 degreeC.

The soft-cooked cooked fish with the open bones of the fish belonging to the eels according to the present invention has no off-flavor and off-flavor even after the softening treatment soaked in the maitake extract. It has the original taste of cooked food. 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, the softly cooked cooked open-bone of the fish belonging to the eel order according to the present invention has a bitter taste measured by a taste recognition device using an artificial lipid membrane type taste sensor. The relative value when the value of bitter taste of a normal cooked fish of the corresponding fish measured by the apparatus is 0 is less than ± 2 (that is, more than −2 and less than +2). In addition, the normal cooked product of the corresponding fish is a cooked product that is obtained by cooking in the same manner using the open-bones of the same kind of fish belonging to the order of the eel, and has not been softened. Means.

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 that the relative value of the bitter taste is less than ± 2 belongs to the order of the eel according to the present invention. It is said that the soft cooked product of the fish-bone open-meat fish has no difference in bitter taste and taste compared to the normal cooked product of the fish-core open-meat fish that belongs to the corresponding eel It means that.

Furthermore, the soft-cooked product of the open-boiled fish that belongs to the eel eye according to the present invention has no off-flavor and off-flavor, and maintains the original taste of the cooked product of the fish. Also retains the original appearance of cooked cooked fish with skeletons. For this reason, the soft-cooked products of the open-bones of the fish belonging to the eels according to the present invention are not changed in appearance from ordinary cooked products that do not undergo softening treatment, and when they are lined up on the table, It has the advantage that the appetite of the person can be sufficiently aroused. By the way, maintaining the original shape of the cooked product of the open-boiled fish, which belongs to the eel eyes, means that there is no melting, crumble, cohesion between the skins, etc. It means that the original appearance shape of the cooked food of the open-bone fish is maintained.

In addition, when making a cooked product, it is desirable to open the target fish back or belly and remove the middle bone. The abdominal bones and small bones can be left. In a preferred aspect of the present invention, even if the target fish is cooked while leaving the abdominal bones and small bones, the soft cooked food product according to the present invention obtained by softening it is Even if you eat, you do not feel the presence of abdominal bones or small bones. Moreover, the skin may be left as it is, and the head may be removed or may be left as it is. Moreover, depending on the case, you may cut and use an open body to an appropriate magnitude | size, and use it as an open body fillet.

There is no particular limitation on the cooking method of the open-boiled tender flesh of the fish belonging to the order of the eels according to the present invention, and the cooking method is not limited to a specific cooking product. Examples of the product include Hagi Yaki, Hakuyaki, or boiled.

In addition, the fish belonging to the eel order that is the subject of the present invention is a fish that belongs to the eel order that we usually eat, and typically includes eels or eels, and also includes sea cucumbers and morays.

The present invention also provides a punching step in which 5-7 holes per 1 cm ^{2 of the} surface of the open body are pierced with a needle through the open-bowl of the fish belonging to the eel eye, Immersing the raw maitake cut juice in a softened soaking solution diluted to 25-35% by mass with water at 6-22 ° C. for 4-24 hours, and the spread after the soaking step The present invention solves the above-mentioned problems by providing a method for producing a soft cooked product of the open-bones of a fish belonging to the order of eels, which includes a step of heat sterilization in the presence of sauce. According to such a manufacturing method, under the temperature conditions at the time of eating, the load required to push a metal ball of 15 mm in diameter by 3 mm has a softness of 350 gf or less, and there is no off-flavor, off-flavor, A soft cooked product that retains the original appearance shape of the cooked product of the open bone can be stably manufactured.

The temperature and time for heat sterilization in the presence of the sauce may be any temperature and time that can sufficiently sterilize the target open body, but the abdominal bones and small bones are sufficiently softened, and In order to avoid the generation of a burning odor, it is preferable to carry out the reaction at 114 to 116 ° C. for 40 minutes or less.

In a preferred example of the production method of the present invention, in the dipping step, the dipping step is dipped in a softened dipping solution obtained by diluting raw citrus cut juice to 35% by mass with water at 22 ° C. for 20 to 24 hours. It is a process to do. When the production method of the present invention includes such a dipping step, a softer cooked product can be produced, and a metal ball having a diameter of 15 mm is pushed in by 3 mm under the temperature condition at the time of eating. A soft cooked product that has a soft load of 100 gf or less, has no off-flavors and odors, and maintains the original external shape of the open-boiled fish bone belonging to the eel eye, is stably produced. 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 soft-cooked cooked meat of the fish that belongs to the eel eyes of the present invention is not only soft enough to chew with a weak force, preferably crushed with the tongue, but also of fish belonging to the eel eyes Because it is a cooked product that retains the original appearance shape of the cooked product and does not have a strange taste or smell, even if it is a person with a weak appetite and a weak chewing ability, It has an excellent advantage that it can enjoy the original taste of cooked foods such as eel-fired, white-fired fish, boiled goods such as eels and eels. In addition, the method for producing a soft-cooked product of the open-boiled fish that belongs to the eel eye according to the present invention uses an extract of maitake, which is a natural product, as a softening solution, rather than using a drug or the like. Nevertheless, it has the advantage of being able to stably produce a large amount of a soft cooked product of fish belonging to the order of eels such as eels and eels. According to the soft cooked product of fish belonging to the order of the eel and the method for producing the same according to the present invention, the eels such as eels and eels, which have a good appearance and taste and are sufficiently soft to a person with reduced chewing ability such as the elderly. It is possible to provide cooked foods of fish belonging to the eyes and have them eaten, thereby obtaining the advantage that the quality of life of the elderly can be maintained and improved.

It is a photograph of the appearance of eel simmered (Kanto style) obtained by softening under the conditions of 0 per 1 cm ² perforations, dilution rate of softening liquid 25% by mass, 24 hours, 22 ° C. 3 is an appearance photograph of eel broiled (Kanto style) obtained by softening treatment under conditions of 3 perforation per 1 cm ² , softening solution dilution rate of 25 mass%, 24 hours, 22 ° C. It is an external appearance photograph of the eel broiled (Kanto style) obtained by softening under the conditions of 5 per 1 cm ² perforations, dilution rate of softening liquid 25 mass%, 24 hours, 22 ° C. It is an external appearance photograph of the eel simmered (Kanto style) obtained by softening treatment under the conditions of 7 per 1 cm ² perforations, dilution rate of softening liquid 25% by mass, 24 hours, 22 ° C. It is an external appearance photograph of the eel broiled (Kanto style) obtained by softening under the conditions of 9 per hole per 1 cm ² , softening solution dilution rate of 25% by mass, 24 hours, 22 ° C. It is an external appearance photograph of the eel broiled (Kanto style) obtained by the softening process under the conditions of 0 per 1 cm ² perforations, a dilution ratio of the softening solution of 35 mass%, and 24 hours at 22 ° C. It is an external appearance photograph of the eel broiled (Kanto style) obtained by the softening process under the conditions of 3 perforation number 1 cm ² , softening liquid dilution rate 35 mass%, 24 hours, 22 ° C. It is an external appearance photograph of the eel broiled (Kanto style) obtained by softening treatment under the conditions of 5 per hole per 1 cm ² , softening liquid dilution of 35% by mass, 24 hours, 22 ° C. 7 is an appearance photograph of eel broiled (Kanto style) obtained by softening treatment under the conditions of 7 per 1 cm ² perforations, dilution rate of softening solution 35% by mass, 24 hours, 22 ° C. It is an appearance photograph of eel broiled (Kanto style) obtained by softening treatment under conditions of 9 per hole per 1 cm ² , softening liquid dilution of 35 mass%, 24 hours, 22 ° C. It is a radar chart which shows the relative value of various tastes measured using the taste recognition apparatus about the eel broiled obtained by softening the softening liquid under the conditions of 35 mass%, 24 hours, and 22 ° C. It is an external appearance photograph of the eel broiled (Kansai style) obtained by the softening process under the conditions of 0 per 1 cm ² perforations, dilution rate of 35% by mass of the softening solution, and 24 hours at 22 ° C. It is an external appearance photograph of the eel broiled (Kansai style) obtained by the softening process under the conditions of 3 holes per 1 cm ² , a dilution ratio of the softening liquid of 35% by mass, and 24 hours at 22 ° C. It is an external appearance photograph of the eel broiled (Kansai style) obtained by the softening process under the conditions of 5 per 1 cm ² perforations, dilution rate of softening solution 35% by mass, 24 hours, 22 ° C. 7 is an appearance photograph of eel broiled (Kansai style) obtained by softening treatment under conditions of 7 per 1 cm ² perforations, dilution rate of softening liquid 35% by mass, 24 hours, 22 ° C. It is an appearance photograph of eel broiled (Kansai style) obtained by softening treatment under the conditions of 9 per hole per 1 cm ² , softening liquid dilution of 35 mass%, 24 hours, 22 ° C. It is an external appearance photograph of the boiled locust obtained by carrying out the softening process under the conditions of 0 per 1 cm ² perforations, a dilution ratio of the softening liquid of 35% by mass, and 24 hours at 22 ° C. It is an appearance photograph of the boiled locust obtained by softening treatment under the conditions of 3 holes per 1 cm ² per hole, dilution rate of softening solution 35% by mass, 24 hours, 22 ° C. It is an external appearance photograph of the boiled locust obtained by softening treatment under the conditions of 5 per 1 cm ² perforations, dilution rate of 35% by mass of softening liquid, and 24 hours at 22 ° C. 7 is an appearance photograph of a boiled locust obtained by softening treatment under the conditions of 7 per 1 cm ² perforations, a softening liquid dilution of 35% by mass, and 24 hours at 22 ° C. It is an appearance photograph of the boiled locust obtained by softening treatment under the conditions of 9 per 1 cm ² perforations, dilution rate of softening solution 35% by mass, 24 hours, 22 ° C. It is an external appearance photograph of the grilled locust obtained by softening treatment under the conditions of 0 per 1 cm ² perforations, dilution rate of softening liquid 35% by mass, 24 hours, 22 ° C. It is an external appearance photograph of the grilled locust obtained by softening treatment under the conditions of 3 perforation per 1 cm ² , softening solution dilution ratio 35 mass%, 24 hours, 22 ° C. It is an external appearance photograph of the grilled sea bream obtained by performing the softening process under the conditions of 5 per 1 cm ² perforations, a dilution ratio of the softening liquid of 35% by mass, and 24 hours at 22 ° C. 7 is a photograph of the appearance of a burnt locust obtained by softening treatment under the conditions of 7 per 1 cm ² perforations, a softening liquid dilution of 35% by mass, and 24 hours at 22 ° C. It is an external appearance photograph of the grilled sea bream obtained by softening treatment under the conditions of 9 per 1 cm ² perforations, dilution rate of softening liquid 35% by mass, 24 hours, 22 ° C.

Hereinafter, the soft cooked fish of the eel belonging to the present invention and its manufacturing method will be described.

<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. Hereinafter, using this maitake extract, softening tests of eels and eels were performed.

A: Eel <Softening test A1 (Eel roasted eel-Kanto style)>
Using frozen eel (Kanto-style) frozen products (headless, back-opened, bone-removed), assuming normal production, distribution, and storage, and taking the following steps from eel to eel Hagi Yaki was produced as a cooking product. In addition, after the thawing | decompression of ii, the frozen product of the Hagi-yaki used as a raw material was cut into about 100 g of fillets per piece, and each piece of cut pieces was used as one specimen.

Oh, raw material carrying (free of headlessness, back opening, middle bone removing eel broiled)
I thawing c cut (about 100g / fillet)
D Drilling E Softening liquid immersion (softening treatment)
F Liquid draining Ki Finished filling vacuum packaging K Heat sterilization (115 ℃ for 30 minutes)
C Cooling, freezing, packing, storage

In the perforating process of (4), using a perforating instrument having 3, 5, 7, or 9 needles each having a length and width of 2 mm, 1 mm, and 50 mm per cm ² , the core temperature of each fillet is −3 ° C. to +5 Each fillet was stabbed after it was thawed until it reached a temperature in the range of 0 ° C. to create a scalloped fillet having 3, 5, 7, or 9 through-holes per 1 cm ^{2 of} fillet surface. At the same time, a grilled fillet having no through-holes per 1 cm ^{2 of} the fillet surface was prepared without performing a drilling step.

In the softening solution dipping step, the juice (pH 6.04) obtained by squeezing the cut product of raw maitake cut into 1 mm squares or less in the same procedure as in the preliminary experiment above with 20 tap water. In the present specification, unless otherwise specified, “mass%” is simply described as “%”), 25%, 35%, or a diluted solution diluted to 40% as a softening liquid. Each of these softening solutions was immersed for 24 hours in a specimen of grilled eel slices cut to approximately 100 g. The softening solution was weighed and used so that the sample mass and the softening solution mass were in a ratio of 1: 1, and the temperature of the softening solution was controlled to be kept at 22 ° C.

After immersion in the softening solution, the softening solution is drained from each specimen in the mosquito draining process, and then in the vacuum finish filling vacuum packaging process, each specimen that has been drained is packaged together with the finishing sauce for each specimen. The inside was filled and vacuum packaged. In the heat sterilization process, the pasteurization was performed at 115 ° C. for 30 minutes.

After the storage process, each sample 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, the fillet is taken out, and a commercially available load measuring instrument (digitally sold by Aiko Engineering Co., Ltd.) A force gauge MODEL RZ-5) was used to measure a load required to push a metal ball having a diameter of 15 mm by 3 mm. The measurement was performed at a total of 6 locations on the front, back, and skin (skin side and body side) at the left, center, and right sides of each specimen. For each softening solution immersion condition, three specimens were manufactured and measured, and the largest load among the 18 measured values was taken as the measured value of hardness (gf). The results are shown in Table 1. The hardness exceeding 350 gf is underlined.

In addition, as a control, the same eel broiled frozen product was used, and the eel fillet was processed in the same manner except that it was not subjected to the drilling step, d) softening solution dipping (softening treatment) step, and mosquito draining step. A smoldering (control 1) was produced, and the load (hardness) required to push a metal ball having a diameter of 15 mm into 3 mm was measured in the same manner as described above. Furthermore, except that the heat sterilization conditions of cucumber were changed to heating at 80 ° C. for 30 minutes, a eel fillet grilled (control 2) was produced in the same manner as in Control 1, and a metal ball having a diameter of 15 mm was prepared in the same manner as above. The load (hardness) required to push in 3 mm was measured. 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 per 1 cm ^{2 on the} surface of the fillet was 0 after immersion at 22 ° C. for 24 hours. In any case of 3, 3, 5, and 9 pieces, the load required to push a metal ball having a diameter of 15 mm over 3 mm is over 350 gf, which is about “to bite with a weak force” or more An eel simmering with the above softness could not be obtained.

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 per 1 cm ^{2 of the} surface of the fillet after immersion for 24 hours at 22 ° C The load required to push a metal ball with a diameter of 15 mm into 3 mm is 350 gf or less, and it was possible to obtain a eel scallop with a softness of “biting with weak force” or more. . In particular, when immersed in a softening liquid with a dilution rate of 35%, the number of perforations per cm ^{2 on the} surface of the fillet is 5 to 9, and the load required to push a metal ball with a diameter of 15 mm to 3 mm is 100 gf or less. As a result, the eel broiled with the softness of “can be crushed with the tongue” could be obtained.

The softness of 350 gf or less or 100 gf or less indicates that the hardness of the eel-fired eel produced in the same manner except that the softening solution is not immersed is 398 gf (control 1: 115 ° C., heated for 30 minutes as shown in Table 2. Sterilization) or 513 gf (control 2: 80 ° C., heat sterilization for 30 minutes), it is extremely soft. The heat sterilization condition of 80 ° C. and 30 minutes is the heat sterilization condition adopted by the present applicant at the time of manufacturing the stewed product of fish fillets other than eel eyes.

On the other hand, when the softening treatment is performed using a softening solution having a dilution rate of 40%, when the number of perforations per 1 cm ^{2 of the} surface of the fillet is 0 to 3 by immersion at 22 ° C. for 24 hours, An eel smoldering with softness of 350 gf or less and a soft load of 100 gf or less was obtained when the load required for pushing a metal ball having a diameter of 15 mm by 3 mm was 5 g or less.

At the time of measuring the above hardness, when scalloped eel fillets to be measured were sampled, if the softening solution dilution rate was 20%, 25%, or 35%, the number of perforations was 0 to 1 per 1 cm ^2. None of the nine fillets had the original taste of eel, and no off-flavors or odors were felt. Further, when the dilution rate of the softening solution was 25% or 35%, small bones were not felt. In contrast, when the dilution rate of the softening solution is 40%, any of the 0 to 9 cuts per 1 cm ² did not feel small bones, but this seems to be due to the softening solution. A nasty taste and odor were felt, and the original taste of eel broiled was not maintained.

As described above, when immersed in a softening solution having a dilution rate of 20%, eel scallop with softness of 350 gf or less is not obtained, and the load required to push a metal ball having a diameter of 15 mm into 3 mm cannot be obtained. When immersed in a softening solution having a dilution rate of 40%, although a soft eel smoldering of 350 gf or less or 100 gf or less is required to push a metal ball having a diameter of 15 mm into 3 mm, it is caused by the softening solution. As a result, the expected off-flavor and off-flavor remained, and the softening solutions having a dilution rate of 20% and 40% were judged to be inappropriate for obtaining the soft cooked product of the present invention.

Also, the when the hardness measurement, where the fillets grilled eel to be measured and observed by the naked eye, the dilution rate is 25% of the softening liquid, 35%, and in any case 40%, per 1 cm ² When the number of perforations was 0, 3, 5, and 7, the original appearance shape of the eel broiled was maintained. However, when the number of perforations per 1 cm ² is 9, melting of the surface of the fillet, and further collapse and tearing are observed, and it cannot be said that the original appearance shape of the eel is grilled. Met.

For reference, external photographs of examples of fillets with a softening solution dilution rate of 25%, 0, 3, 5, 7, or 9 perforations per cm ² are shown in FIGS. 1 to 5, respectively. FIGS. 6 to 10 show external photographs of examples of fillets having a dilution ratio of 35% for the softening solution and 0, 3, 5, 7, or 9 punches per 1 cm ² , respectively. .

As shown in FIGS. 1 to 4 and FIGS. 6 to 9, when the number of perforations per 1 cm ^{2 on the} surface of the fillet is 0, 3, 5, or 7, the dilution rate of the softening liquid is 25. In either case of 35% or 35%, the surface of the fillet was not melted or collapsed, and the original appearance of the eel broiled fillet was retained. However, when the number of perforations per 1 cm ^{2 of} the fillet surface is 9, when the softening liquid dilution rate is 25%, as shown in FIG. 5, the fillet surface partially melts and part of the fillet collapses. Was recognized. In addition, when the dilution ratio of the softening liquid is 35%, as shown in FIG. 10, it is recognized that the body is partially broken and separated. Is hard to say.

Thus, when the number of perforations per 1 cm ² is 9, the reason why the original appearance shape of the eel is not maintained is not clear, but the degree of penetration of the softening liquid from the perforated part increases and is included in the softening liquid. The proteolytic enzyme may cause the quality of Hagi Yaki to be degraded more than necessary.

From the above results, the load of a eel having a softness of 350 gf or less required to push a metal ball having a diameter of 15 mm into 3 mm, having no off-flavor and off-flavor, and maintaining the original appearance shape of the eel In order to obtain the smoldering, it was judged that under the immersion conditions of 24 ° C. for 24 hours, the dilution ratio of the softening solution should be 25% to 35% and the number of perforations per 1 cm ^{2 of} the fillet surface should be 3 to 7 . Moreover, the load required to push a metal ball having a diameter of 15 mm by 3 mm has a softness of 100 gf or less, and there is no off-flavor and odor, and an eel simmering that retains the original appearance shape of the eel is obtained. On the other hand, under the immersion conditions of 22 ° C. for 24 hours, it was determined that the dilution rate of the softening solution was 35% and the number of perforations per 1 cm ^{2 of} the fillet surface should be 5 to 7.

<Sensory inspection A1 (eel broiled-Kanto style-)>
A total of 6 healthy men and women were panelists, and the following grilled fillets produced in the softening test A1 were subjected to a sensory test.

(Target eel broiled)
・ Control 1 (Conversion 1 in Table 2): 115 ° C., heat sterilization for 30 minutes, without perforation / softening treatment
Hardness: 398gf
-Control 2 (Control 2 in Table 2: baked at 80 ° C, heat sterilized for 30 minutes, without drilling / softening treatment)
Hardness: 513gf
-Eel grilled A (5 perforations under immersion conditions # 2 in Table 1)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 / cm ²
Hardness: 233gf
・ Eel grilled eel B (5 perforations under the immersion condition # 3 in Table 1)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 / cm ²
Hardness: 96gf
・ Eel eel grilled C (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 / cm ²
Hardness: 94gf
・ Eel grilled eel D (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 / cm ²
Hardness: 77gf
・ Eel grilled eel E (7 perforations under immersion condition # 4 in Table 1)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 / cm ²
Hardness: 71gf

(Inspection item)
・ Appearance shape (by naked eye)
・ Appearance color (by the naked eye) (meat color)
・ Taste (bitterness, egumi)
・ Odor (discomfort due to softening liquid)
・ Odor (Mitake odor caused by softening liquid)
・ With or without feel of small bones

The evaluation is “very good = 5” when it is equivalent or better than the thawed product (room temperature) of the eel that has been carried in as a raw material in the softening test A1, and “good = 4 ”,“ Poor = 3 ”for acceptable cases,“ Bad = 2 ”for bad cases,“ Very = 1 ”for very bad cases. The average value was used as the score. In addition, the presence or absence of the feel of a small bone was evaluated as "x" when eating and feeling a small bone. The results are shown in Tables 3 to 9, respectively.

As can be seen in Tables 3 and 4, Controls 1 and 2, which are eel scallops produced without the drilling process and softening treatment, were all tested for “appearance shape”, “appearance color tone”, “ It is evaluated as “very good = 5” in terms of “taste”, “unpleasant taste”, and “unusual odor”, and it is evaluated as equivalent or better than the thawing product (normal temperature) of ordinary eel. It was to be done. However, both Controls 1 and 2 were evaluated as “feeling small bones”, and the degree was more remarkable in Control 2 where the heat sterilization temperature was as low as 80 ° C.

On the other hand, eel roasted AC produced under conditions where the softening solution dilution rate is 25% or 35%, 24 hours, 22 ° C., and the number of perforations per 1 cm ² is 5 or 7, Tables 5 to As can be seen in Fig. 7, it was evaluated as “very good = 5” in terms of “appearance shape”, “appearance color tone”, “taste”, “unpleasant taste”, and “unpleasant odor”, and the original appearance of roasted eel It was evaluated that it had a shape, had no nasty taste and smell, and had the original taste of eel. In addition, there was no panelist who felt that small bones were felt, and as a whole, the results were evaluated as being delicious and soft as a whole and not feeling small bones.

On the other hand, eel roasted D and E produced under conditions where the softening solution dilution rate was 40%, 24 hours, 22 ° C., and the number of perforations per 1 cm ² was 5 or 7, Tables 8 and 9 As can be seen from the above, it is evaluated that there is no feeling of small bones, and in the “appearance shape” and “appearance color tone”, it is evaluated as “very good = 5” or “good = 4”. Although it was evaluated as having a shape, in “taste”, “unpleasant taste”, and “unpleasant odor”, the evaluation was rather close to “bad = 2”, and as a whole, it was evaluated that the taste changed, was bitter, and had a maitake odor. It became the result.

The results of the sensory test are consistent with the results of visual observation and tasting performed by the practitioner each time when measuring the hardness of each scalloped fillet in the softening test A1, and the naked eye by the practitioner of the softening test A1. In addition to supporting that the evaluation by observation and tasting is objective and reasonable, the dilution rate of the softening solution is 25% to 35% to produce soft or simmered eels with no off-flavors and odors. Indicates that it is good. From the results of the sensory test, it was determined that soft scalloped eels without feeling small bones could be obtained by softening using a softening solution having a dilution rate of 25% to 35%.

<Softening test A2 (Eel roasted eel-Kanto style)>
In the softening test A1, good results were obtained at 25% and 35% with respect to the dilution rate of the softening solution under immersion conditions at 22 ° C. for 24 hours, and in particular, when the dilution rate was 35%, 1 cm of the surface of the fillet ^The number of perforations per ² was in the range of 5 to 7, and a more suitable soft eel scallop was obtained, which was less than 100 gf. Therefore, the softening solution dilution rate was 35%, and the number of perforations per 1 cm ^{2 of} the fillet surface. Was fixed to 5 or 7, the immersion time was changed to 2, 4, 16, 20, or 24 hours, and the temperature of the softening solution was changed to 4 ° C, 6 ° C, 10 ° C, or 22 ° C. The eel scallop was produced in the same manner as in the softening test A1, and the load (hardness) required to push a metal ball having a diameter of 15 mm into 3 mm was measured. The results are shown in Table 10. However, data for 22 hours at 22 ° C. were transferred from Table 1.

As can be seen in Table 10, when softening treatment was performed using a softening liquid having a dilution rate of 35%, the number of perforations was less than 4 hours when the fillet was immersed in the softening liquid and the immersion temperature was 6 ° C. In either case of 5 or 7 per 1 cm ^{2 of} fillet, eel broiled eel with a softness of less than 350 gf was obtained.

However, as shown in Table 10, even when the immersion time is the same 4 hours, when the immersion temperature is 4 ° C., the number of perforations is 5 or 7 per 1 cm ^{2 of} fillet, The hardness of the fillet exceeded 350 gf, and even when the immersion temperature was 6 ° C., when the immersion time was 2 hours, the hardness of the resulting scalloped fillet exceeded 350 gf.

From the above results, in order to produce an eel scallop having a softness of 350 gf or less required for pushing a metal sphere having a diameter of 15 mm into 3 mm, the immersion time of the scallop fillet in the softening solution is at least 4 hours. It was necessary and it was judged that the temperature of the softening liquid should be 6 ° C. or higher.

In addition, when the immersion time is 4 to 24 hours and the immersion temperature is 6 to 22 ° C., eel simmering with a softness of 350 gf or less can be stably obtained. When the time is 20 to 24 hours and the immersion temperature is 22 ° C., the load necessary to push a metal ball having a diameter of 15 mm into 3 mm is 100 gf or less, which is soft enough to be “crushable with the tongue”. Was obtained stably.

In addition, when the hardness was measured, the simmered fillets of eel produced under the conditions of the immersion time of 4 to 24 hours and the immersion temperature of 6 to 22 ° C. were observed with the naked eye. No melting or crippling was observed, and it had the original appearance of eel. In addition, when these sardine wares were tasted, they had the original taste of eel sushi ware, and none of the sardine savory tastes or odors, nor did they feel ossicles.

From the above results, the load required to push a metal ball having a diameter of 15 mm for 3 mm has a softness of 350 gf or less, has no off-flavors and off-flavors, and retains the original appearance shape of the eel. In order to stably produce a soft baked product, 3-7 pieces, preferably 5-7 holes per 1 cm ^{2 of the} surface of the fillet, should be processed with a piercing process of maitake cut products. It is good to sterilize by heating in the presence of a finishing sauce after dipping in a softening solution diluted to 25% to 35% at 6 ° C to 22 ° C for 4 hours to 24 hours. The eel soft and roasted product that has a remarkable softness of 100 gf or less, has no off-flavors and odors, and retains the original appearance shape of the eel. To manufacture, fillets that had undergone a perforation process of making 5 to 7 holes per 1 cm ^{2 on the} surface of the fillet were made into a softening solution obtained by diluting scallops of cut maitake to 35% at 22 ° C. for 20 hours. It was concluded that after immersing for ˜24 hours, heat sterilization in the presence of finishing sauce should be used. The upper limit of the immersion temperature was set to 22 ° C., because when the immersion temperature was 23 ° C. or higher, the proliferation of microorganisms became severe, and there was a concern about the increase of miscellaneous bacteria and the generation of rot odor.

In addition, in the softening tests A1 and A2, the perforation instrument provided with the needles having the vertical and horizontal lengths of 2 mm, 1 mm, and 50 mm, respectively, was used, but the vertical and horizontal lengths of the needles are not necessarily limited to 2 mm × 1 mm. If the skin is present, the length and width may be any length 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 eel 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.

<Evaluation A1 by taste recognition device>
In order to more objectively confirm that the soft and smoked eel products of the present invention have no off-flavors and off-flavors, taste analysis using a taste recognition device is performed by an external inspection organization (registered inspection organization by the Ministry of Health, Labor and Welfare, Kyusai Analysis Research Co., Ltd.). ). The details are as follows.

(Taste analysis sample)
Taste analysis was requested for the following comparative products and samples 1 and 2.
・ Comparative product: Defrosted product of eel roasted at room temperature (approx. 120 g) (approximately 120 g) (without perforation and softening)
-Sample 1: An eel grilled fillet (about 120 g) with 5 holes per 1 cm ² and immersed in a softening solution of 35% dilution for 24 hours at 22 ° C. in the presence of finishing sauce Hagi Yaki obtained by heat sterilization (corresponding to the number of perforations of 5 in immersion condition # 3 in Table 1)
Sample 2: Smelted eel fillet (about 120 g) with 7 holes per 1 cm ² and soaked in a softening solution of 35% dilution for 24 hours at 22 ° C. in the presence of finishing sauce Hagi-yaki obtained by heat sterilization (corresponding to 7 perforations in immersion condition # 3 in Table 1)

(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 flavors of “acidity”, “bitter taste taste”, “astringency stimulation”, “umami taste”, “salt taste”, “bitter taste”, “astringency”, and “umami taste” for samples 1 and 2 It was obtained as a relative value with the reference value = 0 as the measured value of the smoldering of a normal eel that has not been softened, which is a comparative product. 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 the samples 1 and 2 corresponding to the soft baked goods according to the present invention are the tastes of the normal eel baked goods that have not been softened. Is 0, with “bitter taste miscellaneous taste” that is most strongly felt as an off-flavor, being as low as 0.27 or 0.14 and falling within a range of less than ± 2 (−2 <measured value <+2) 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 above-mentioned analysis result that the measurement value of “bitter taste miscellaneous taste” that is considered to be most strongly recognized as “disgusting taste” when the human eats was within ± 2 indicates that the human eats samples 1 and 2. When this is done, it is not felt that there is a different taste compared to the comparative product which is a normal product, indicating that the product of the present invention is a eel-fired product of eel that does not have a different taste.

In addition, in “acidity”, “umami”, and “salt taste”, measured values greatly different from those of the comparative products were obtained, but other “astringency stimulation”, “bitter taste”, “astringency”, and “ In terms of “umami richness”, the measured values are all less than ± 2, and as a whole, it can be said that the soft and smoked eel product according to the present invention has no taste.

Thus, even in the taste analysis by the taste recognition apparatus, the soft eel baked product of eel according to the present invention has no different taste compared to the normal eel baked product of softened eel, and has the original taste of eel broiled. It was confirmed that

<Softening test A3 (eel broiled-Kansai-)->
Softening test, except that the eel broiled frozen product used as a raw material was replaced with eel broiled (Kansai-style) frozen product (headless, abdominal opening, middle bone removal), and the dilution rate of the softening solution was fixed at 35% In the same manner as in A1, a grilled eel, which is a cooked product of the eel's open-bone, was manufactured, and the load (hardness) required to push a metal ball having a diameter of 15 mm into 3 mm was measured. The results are shown in Table 12. The hardness exceeding 350 gf is underlined.

In addition, as a control, the same eel broiled frozen product was used, and the eel fillet was processed in the same manner except that it was not subjected to the drilling step, d) softening solution dipping (softening treatment) step, and mosquito draining step. A smoldering (control 3) was produced, and the load (hardness) required to push a metal ball having a diameter of 15 mm into 3 mm was measured in the same manner as described above. Further, except that the heat sterilization conditions of the cucumber were changed to heating at 80 ° C. for 30 minutes, a eel fillet grilled (control 4) was produced in the same manner as in Control 3, and a metal ball having a diameter of 15 mm was formed in the same manner as above. The load (hardness) required to push in 3 mm was measured. The results are shown in Table 13.

As seen in Table 12, even when the cooking method of eel broiled was Kansai-style broiled, when softening treatment was performed using a softening solution obtained by diluting maitake juice to 35% with water, 22 When immersed at 24 ° C for 24 hours, the number of perforations per 1 cm ^{2 on the} surface of the fillet is 3 to 9, and the load required to push a metal ball with a diameter of 15 mm into 3 mm is 350 gf or less. Alternatively, eel broiled eel having a softness higher than that could be obtained. In particular, when the number of perforations per 1 cm ^{2 on the} surface of the fillet is 5 to 9, the load necessary to push a 3 mm metal ball with a diameter of 15 mm is 100 gf, as in the case of eel simmering (Kanto style). It was as follows, and the eel broiled with the softness of “crushable with tongue” could be obtained.

The softness of 350 gf or less or 100 gf or less indicates that the hardness of eel scallop (Kansai style) produced in the same manner except that the softening solution is not immersed is 411 gf (control 3: 115 ° C.) as shown in Table 13. , 30 minutes heat sterilization) or 530 gf (control 4: 80 ° C., heat sterilization for 30 minutes), it is extremely soft.

In addition, when the hardness was measured, the eel scallop fillet to be measured was sampled, and when the softening solution dilution rate was 35%, any of 0-9 slices per cm ² The original taste of eel broiled, with no off-flavors or odors. Also, I did not feel small bones.

Furthermore, when the hardness was measured, the scalloped fillets of the eels to be measured were observed with the naked eye. When the softening solution dilution was 35%, the number of perforations per 1 cm ² was 0, 3, 5, In the case of pieces and seven pieces, the original appearance shape of the eel broiled was retained, but when the number of perforations per 1 cm ² is nine, body collapse, cracks and tears were observed, It could not be said that the original appearance shape of eel broiled was retained.

For reference, the appearance of an example of fillet of eel broiled (Kansai style) with a softening liquid dilution rate of 35%, 0, 3, 5, 7, or 9 perforations per cm ² The photographs are shown in FIGS. 12 to 16, respectively.

As shown in FIGS. 12 to 15, when the number of perforations per 1 cm ^{2 on the} surface of the fillet is 0, 3, 5, or 7, no surface melting or collapse of the fillet is observed. The original appearance of the eel broiled fillet was retained. However, when the number of perforations per 1 cm ^{2 of} the fillet surface is 9, as shown in FIG. 16, the fillet surface is partially torn and collapsed, and the original appearance shape of the eel is grilled. It's hard to say.

<Softening test A4 (eel eel grilled-Kansai style-)>
Also in the eel broiled (Kansai style), when using a softening liquid with a dilution rate of 35%, the same result as in the eel broiled (Kanto style) was obtained. Change to 40%, fix the number of perforations per 1 cm ^{2 on the} surface of the fillet to 5 or 7, and manufacture the fillet of eel broiled (Kansai style) as in the softening test A3. The load (hardness) required to push the metal ball 3 mm was measured. The results are shown in Table 14. The data in the case of a dilution rate of 35% is a transcription from Table 12.

As shown in Table 14, in the case where the number of perforations is 5 or 7 per 1 cm ² , 25% or 40% of the softening solution dilution rate is 35% under the immersion condition of 22 ° C. for 24 hours. In either case, the load required to push a metal ball having a diameter of 15 mm by 3 mm was 350 gf or less, and it was possible to obtain a eel that was soft enough to be “bite with a weak force” or more.

In addition, when eel simmering was measured at the time of hardness measurement, when the dilution ratio of the softening liquid was 25%, any of the 5 or 7 slicing pieces per 1 cm ² was originally scalloped eel. The taste and taste and odor were not felt. Also, I did not feel small bones. On the other hand, when the dilution ratio of the softening solution is 40%, the pierced number has a taste and a strange smell from either 5 or 7 fillets per 1 cm ² , and has the original taste of eel broiled. I couldn't say that it was.

<Sensory inspection A2 (eel broiled-Kansai-)->
A sensory test was conducted in the same manner as the sensory test A1, except that a total of 6 healthy men and women were panelists, and the target of the sensory test was changed to the following scalloped fillets produced in the softening tests A3 and A4. In addition, as a comparative control for evaluation, a thawed product (room temperature) of eel broiled (Kansai style) carried as a raw material in the softening test A3 was used.

(Target eel broiled)
・ Control 3 (Conversion 3 in Table 13: baked at 115 ° C. for 30 minutes, without perforation / softening treatment)
Hardness: 411gf
・ Control 4 (Sakigaki of Control 4 in Table 13: 80 ° C., heat sterilized for 30 minutes, without drilling / softening treatment)
Hardness: 530gf
・ Eel grilled F (those with 5 perforations under the immersion conditions of # 19 in Table 14)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 / cm ²
Hardness: 260gf
・ Eel grilled G (5 perforations under the immersion condition # 18 in Table 14)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 / cm ²
Hardness: 97gf
-Eel grilled H (those with 7 perforations under the dipping condition # 18 in Table 14)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 / cm ²
Hardness: 96gf
Eel grilled eel I (5 perforations under immersion conditions of # 20 in Table 14)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 / cm ²
Hardness: 86gf
-Eel grilled J (those with 7 perforations under immersion conditions # 20 in Table 14)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 / cm ²
Hardness: 73gf

The results are shown in Table 15 to Table 21, respectively.

As can be seen in Table 15 and Table 16, Controls 3 and 4, which are eel scallops manufactured without the drilling process and softening treatment, were all examined for “appearance shape”, “appearance color tone”, “ It is evaluated as “very good = 5” in terms of “taste”, “unpleasant taste”, and “unusual odor”, and it is evaluated as equivalent or better than the thawing product (normal temperature) of ordinary eel. It was to be done. However, both Controls 3 and 4 were evaluated as “feeling small bones”, and the degree was more remarkable in Control 4 where the heat sterilization temperature was as low as 80 ° C.

On the other hand, eel-fired FH produced under conditions where the softening solution dilution rate was 25% or 35%, 24 hours, 22 ° C., and the number of perforations per 1 cm ² was 5 or 7, 19, it was evaluated as “very good = 5” in terms of “appearance shape” and “appearance color tone”, and had the original appearance shape of eel roasted. In addition, “taste”, “unpleasant taste”, and “unpleasant odor” are evaluated to be almost “very good = 5”, and there is no off-taste and unpleasant odor. It was a thing. In addition, there were no panelists who felt small bones, and as a whole, it was an excellent eel soft and grilled product that was evaluated to be normally tasty and soft and not feel small bones.

On the other hand, eel simmered I and J produced under the conditions that the softening solution dilution rate was 40%, 24 hours, 22 ° C., the number of perforations per 1 cm ² was 5 or 7, Tables 20 and 21 As can be seen from the above, the “appearance shape” and “appearance color tone” were evaluated as “very good = 5”, with the original appearance shape of the eel broiled and evaluated as having no feeling of small bones. However, “taste”, “unpleasant taste”, and “unusual odor” were evaluated as close to “bad = 2”, and as a whole, the taste was changed, bitter, and maitake odor was evaluated.

The results of the sensory test A2 are consistent with the results of visual observation and tasting performed by the practitioner each time when measuring the hardness of each sashimi fillet in the softening tests A3 and A4, and the softening tests A3 and A4. It is confirmed that the evaluation by the naked eye and the tasting by the practitioner is reasonable with objectivity.

In addition, the result of the sensory test A2 is consistent with the result of the sensory test A1 performed for the Kanto-style eel simmering, regardless of whether it is a Kanto-style or Kansai-style eel. It shows that the dilution rate of the softening solution is preferably 25% to 35% for manufacturing. Further, the results of the sensory test A2 indicate that softening of the eel without feeling small bones can be obtained by softening using a softening solution having a dilution rate of 25% to 35%.

B: Anago <Softening test B1 (boiled anago)>
Using a frozen product of an open-shelled eel (headless, abdominal opening, middle bone removal, with skin), assuming the normal manufacturing, distribution, and storage form, the bone removal of the anago is carried out by the following processes. Boiled anago was produced as a cooked food. In addition, the frozen product of anago used as a raw material was cut into slices of about 100 g per piece in the step of cutting after the cooling of d, and each piece of fillet was used as one specimen.

A Raw material import (headless, abdominal opening, bone removal, frozen product of skinned anago)
B) Defrosting c) Boiled processing (boiled solution: sake, soy sauce, mirin, salam sugar)
Oh, it is cooling o cut (approximately 100 g / fillet)
F Perforation G Softening liquid immersion (softening treatment)
B liquid draining boiled sauce filling vacuum packaging c heat sterilization (115 ℃ 30 minutes)
Cooling system Frozen packaging Packaging storage

As in the softening test A1, the mosquito drilling step was performed using a punching 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 , respectively. A simmered salmon fillet having 3, 5, 7, or 9 through-holes per 1 cm ^{2 of} the fillet surface was stabbed into the fillet. At the same time, a simmered salmon fillet having no through-holes per 1 cm ^{2 of} the fillet surface was prepared without performing a perforating step.

In the softening solution soaking step of ki, as in the softening test A1, 25% of the juice (pH 6.04) obtained by squeezing the cut product of raw maitake cut to 1 mm square or less with normal tap water, Diluted liquid diluted to 35% or 40% was used as a softening liquid, and a sample of boiled carp fillet cut into about 100 g units was immersed in each of these softening liquids for 24 hours. The softening solution was weighed and used so that the sample mass and the softening solution mass were in a ratio of 1: 1, and the temperature of the softening solution was controlled to be kept at 22 ° C.

After soaking the softening solution, the softening solution was drained, and then, in the simmering sauce filling vacuum packaging step, each specimen that was drained was filled into the packaging container together with the cooking sauce for each specimen, and vacuum packaged. In addition, the sauce was boiled so as not to be burnt, and a sauce with syrup added thereto was used as a sauce. In the heat sterilization process for coconuts, heat sterilization was performed at 115 ° C. for 30 minutes.

After the storage process, each specimen 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 in the same manner as in the softening test A1, the diameter is 15 mm. The load required to push the metal ball 3 mm was measured. The measurement was performed at a total of 6 locations on the front, back, and skin (skin side and body side) at the left, center, and right sides of each specimen. For each softening solution immersion condition, three specimens were manufactured and measured, and the largest load among the 18 measured values was taken as the measured value of hardness (gf). The results are shown in Table 22.

In addition, as a control, using the same frozen eel product, the simmered fillet of the boiled eel (control), except that it did not go through the mosquito drilling process, the ki softening liquid immersion (softening treatment) process, and the cucumber draining process 5) was manufactured, and the load (hardness) required to push a metal ball having a diameter of 15 mm into 3 mm was measured in the same manner as described above. Further, except that the heat sterilization condition of the ko was changed to heating at 80 ° C. for 30 minutes, a cooked salmon fillet (Control 6) was produced in the same manner as in Control 5, and in the same manner as above, a metal ball having a diameter of 15 mm was 3 mm. The load (hardness) required for indentation was measured. The results are shown in Table 23.

As shown in Table 22, when softening treatment was performed using a softening solution obtained by diluting maitake juice to 25%, 35%, or 40% with water, the surface of the fillet was dipped at 22 ° C. for 24 hours. No matter the number of perforations per 1 cm ² is 0-9, the load required to push a metal ball with a diameter of 15 mm into 3 mm is 100 gf or less, and the boil has a softness that can be crushed by the tongue. I was able to get an anago.

The softness of 100 gf or less indicates that the hardness of the boiled locust prepared in the same manner except that no drilling or softening solution immersion is performed, as shown in Table 23, 368 gf (control 5: 115 ° C., heat sterilization for 30 minutes) ) Or 475 gf (control 6: 80 ° C., heat sterilized for 30 minutes), it is extremely soft.

At the time of the above hardness measurement, the sample of boiled locust was measured, and when the softening solution dilution rate was 25% or 35%, the number of perforations was any of 0 to 9 per 1 cm ² . The fillet also had the original taste of boiled anago, and no nasty taste or odor was felt. Also, I did not feel small bones. In contrast, when the dilution rate of the softening solution is 40%, any of the 0 to 9 cuts per 1 cm ² did not feel small bones, but this seems to be due to the softening solution. A nasty taste and odor were felt, and the original taste of boiled anago was not preserved.

Further, when the hardness was measured, the boiled locust fillet to be measured was observed with the naked eye. When the dilution rate of the softening solution was 25%, 35%, or 40%, the weight per cm ² When the number of perforations was 5 or 7, the original appearance shape of the boiled anago was maintained, but when the number of perforations per 1 cm ² was 0 or 3, the skins stuck together and became a dumpling In addition, when the number of perforations was 9, collapse and tearing were recognized, and in either case, it could not be said that the original shape of the boiled eel was retained.

For reference, an external photograph of an example of a boiled eel with a dilution ratio of the softening solution of 35%, 0, 3, 5, 7, or 9 perforations per 1 cm ² is shown in FIGS. 21.

As shown in FIGS. 17 and 18, when the number of perforations per 1 cm ^{2 on the} surface of the fillet is 0 or 3, the peels stick together and the fillet is hardened in a dumpling shape, which is large when taken out from the vacuum package. I'm collapsed. In addition, as shown in FIG. 21, even when the number of perforations per 1 cm ^{2 on} the fillet surface is 9, large body collapse is observed. On the other hand, when the number of perforations per 1 cm ^{2 on the} surface of the fillet is 5 or 7, almost no melting or collapse of the surface is observed in the boiled salmon fillet, and the original appearance shape of the boiled salmon fillet Is held.

In this way, when the number of perforations per 1 cm ² is 0 or 3, the reason why the cuts of the boiled eels stick together to form a dumpling is not clear, but the protein on the subcutaneous surface by softening treatment is not clear. It is presumed that the decomposition does not progress so much and the skin adheres to each other due to the adhesiveness of the skin, forming a dumpling. In addition, when the number of perforations becomes nine, large collapse occurs because the degree of penetration of the softening liquid from the perforated part increases as in the case of eel simmering, and the proteolytic enzyme contained in the softening liquid It is thought that the quality of the anago is degraded more than necessary.

From the above results, the load required to push a metal ball of 15 mm in diameter by 3 mm has a softness of 350 gf or less, preferably 100 gf or less. In order to obtain a boiled eel, the dilution rate of the softening solution should be 25% to 35% and the number of perforations per 1 cm ^{2 of} the fillet surface should be 5 to 7 under the condition of immersion at 22 ° C. for 24 hours. It was judged.

<Sensory test B1 (boiled eel)>
A total of 6 healthy men and women were panelists, and the following boiled salmon fillets produced in the softening test B1 were subjected to a sensory test in the same manner as in the sensory test A1. In addition, as a control for evaluation, the control 5 produced in the softening test B1 was used, and compared with the control 5, the case where it was equivalent or better was “very good = 5”, and the case where it was almost equally good. The evaluation was performed in five stages: “good = 4”, “bad = 3” when acceptable, but “bad = 2” when bad, and “very bad = 1” when very bad. In addition, the presence or absence of feel of small bones was evaluated as “x” when eating and feeling small bones.

(Simmered sea bream)
・ Simmered fish K (those with 5 perforations under the immersion condition # 21 in Table 22)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 / cm ²
Hardness: 33gf
・ Simmered fish L (5 perforations under immersion conditions # 22 in Table 22)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 / cm ²
Hardness: 22gf
・ Simmered fish M (those with 5 perforations under the immersion condition # 23 in Table 22)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 / cm ²
Hardness: 22gf

Tables 24 to 26 show the results of boiled eels K, L, and M, respectively.

As seen in Tables 24 and 25, the boiled eels K and L produced under the conditions that the dilution rate of the softening solution was 25% or 35%, 24 hours, 22 ° C., and the number of perforations per 1 cm ² was 5. , "Appearance shape", "Appearance color tone", "Taste", "Smelly taste", and "Smelly smell" are all evaluated as "very good = 5", and the original appearance shape of boiled eel fillet It was evaluated that it had the original taste of boiled anago without any nasty taste or odor. In addition, there were no panelists who felt ossicles, and as a whole, it was an excellent soft boiled eel that was evaluated to be normally delicious and soft and not feel ossicles.

On the other hand, the boiled anago M produced under the conditions that the dilution rate of the softening solution is 40%, 24 hours, 22 ° C., and the number of perforations per 1 cm ² is 5, as shown in Table 26. In addition, the “appearance shape” and “appearance color tone” were evaluated as “very good = 5”, and had the original appearance shape of boiled eel fillet, ”And“ Odor ”were evaluated as close to“ bad = 2 ”, and as a whole, the taste was changed, bitterness remained, and a maitake odor was evaluated.

The results of the above sensory test are consistent with the results of visual observation and tasting performed by the practitioner each time during the measurement of the hardness of each boiled salmon fillet in the softening test B1, and by the practitioner of the softening test B1. This confirms that the evaluation by visual observation and tasting is reasonable with objectivity. The results of the above sensory test show that the dilution rate of the softening solution should be 25% to 35% in the same way as in the case of eel soft or simmered products, in order to produce anago soft or simmered products with no off-flavors and odors. Is shown. In addition, the results of the above sensory test indicate that a soft fillet of boiled eel without feeling small bones can be obtained by softening using a softening solution having a dilution rate of 25% to 35%.

<Softening test B2 (boiled eel)>
In the softening test B1, good results were obtained when the number of perforations was 5 to 7 per 1 cm ² under immersion conditions at 22 ° C. for 24 hours, and the dilution rate of the softening liquid was 25% and 35%. The dilution rate of the softening solution is 35%, the number of perforations per 1 cm ^{2 of} the fillet surface is fixed to 5 or 7, and the immersion time is 2 hours, 4 hours, 16 hours, 20 hours, or 24 hours. Except for changing the temperature to 4 ° C., 6 ° C., 10 ° C., or 22 ° C., the load necessary to produce a boiled eel fillet in the same manner as the softening test B1 and push a metal ball having a diameter of 15 mm into 3 mm ( Hardness) was measured. The results are shown in Table 27. However, data for 22 hours at 22 ° C. were transferred from Table 22.

As can be seen from Table 27, when the softening treatment was performed using a softening solution having a dilution rate of 35%, when the immersion time of the boiled salmon fillet in the softening solution was 4 hours and the immersion temperature was 6 ° C, When the number of perforations was 5 or 7 per 1 cm ² of fillet, a boiled eel with a softness of less than 350 gf was obtained.

However, as shown in Table 27, even if the soaking time is the same 4 hours, when the soaking temperature reaches 4 ° C., the boiled anago obtained in any case where the number of perforations is 5 or 7 per 1 cm ^{2 of} fillet The hardness of the fillet of 350 gf exceeded 350 gf, and even when the immersion temperature was 6 ° C., when the immersion time was 2 hours, the hardness of the resulting boiled eel fillet exceeded 350 gf.

From the above results, in order to produce a boiled eel that has a softness of 350 gf or less, the load required to push a metal ball having a diameter of 15 mm into 3 mm is the same as in the case of eel broiling, a boiled eel fillet softening solution. It was determined that the dipping time in the sample was required to be 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 to 22 ° C., a boiled locust with a softness of 350 gf can be stably obtained. When the immersion temperature is 6 ° C to 22 ° C for 24 hours, the load required to push a metal ball with a diameter of 15 mm into 3 mm is 100 gf or less, which is soft enough to be crushed by the tongue, A soft product was stably obtained.

In addition, when the hardness was measured, the boiled eel fillets produced under the conditions of the immersion time of 4 to 24 hours and the immersion temperature of 6 to 22 ° C. were observed with the naked eye. Adhesion, melting of the surface, and collapse of the body were not observed, and it had the original appearance shape of boiled eel fillet. In addition, when these boiled sea eels were sampled, they tasted like a boiled sea bream, and there was no off-flavor or off-flavor from any of the grilled eels, nor were there any small bones.

From the above results obtained in the softening tests B1 and B2, 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, and the original appearance of boiled anago In order to stably produce soft boiled eels that retain their shape, the cuts that have been drilled through 5 to 7 holes per 1 cm ^{2 of the} surface of the fillet, and the juice of the cut maitake are used. It is better to immerse in a softening solution diluted to 25% to 35% at 6 ° C to 22 ° C for 4 hours to 24 hours, and then heat sterilize in the presence of boiled sauce, and push a metal ball with a diameter of 15 mm into 3 mm. The softness of the boiled eel that has a remarkable softness of 100 gf or less, has no off-flavors and odors, and retains the original shape of the boiled eel. In order to manufacture the cuts, the cuts that have been perforated by drilling 5 to 7 holes per 1 cm ^{2 on the} surface of the cuts are made into a softening solution obtained by diluting the squeezed maitake mushroom juice to 35%. Thus, it was concluded that after immersing for 16 to 24 hours, it is better to sterilize by heating in the presence of simmered sauce.

<Softening test B3 (baked fish)>
Using the same open-mouthed frozen product (headless, abdominal opening, inner bone removal, with skin) as used in the softening test B1, assuming the normal manufacturing, distribution, and storage configuration, In this process, grilled sea bream was manufactured as a cooked product of the open-walled body of the sea eel. In addition, the frozen product of anago used as a raw material was cut into about 100 g of cut pieces per piece in the cut process of c after thawing of i, and each piece of cut piece was used as one specimen.

A Raw material import (headless, abdominal opening, bone removal, frozen product of skinned anago)
I thawing c cut (about 100g / fillet)
D Salt water immersion E Liquid draining Calcining G Cooling C Perforation Ke Softening liquid immersion (softening treatment)
E Draining Sa Finish Sauce filling vacuum packaging S Heat sterilization (115 ° C 30 min)
Cooling center Freezing machine Packaging

As in the softening test A1, the punching process of the cut was performed using a punching 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 , respectively. The cuts were stabbed to create grilled salmon fillets with 3, 5, 7, or 9 through holes per cm ^{2 of} the fillet surface. At the same time, a grilled grilled fish fillet having no through-holes per 1 cm ^{2 of} the fillet surface was prepared without performing a drilling step.

In the softening solution soaking step, the juice (pH 6.04) obtained by squeezing the cut product of raw maitake cut to 1 mm square or less to 35% with normal tap water as in the softening test A1 The diluted diluted solution was used as a softening solution, and a specimen of grilled salmon fillet cut in units of about 100 g was immersed in this softening solution for 24 hours. The softening solution was weighed and used so that the sample mass and the softening solution mass were in a ratio of 1: 1, and the temperature of the softening solution was controlled to be kept at 22 ° C.

After dipping the softening solution, the softening solution was drained, and then in the sacrificial sauce filling vacuum packaging step, each sample that was drained was filled into the packaging container together with the finishing sauce for each sample and vacuum packaged. In the heat sterilization process of sushi, heat sterilization was performed at 115 ° C. for 30 minutes.

After the storage process, each specimen is thawed at an appropriate timing and returned to room temperature corresponding to the temperature at the time of eating, and then the package is opened and the fillet is taken out, and in the same way as in the softening test A1, the diameter is 15 mm. The load required to push the metal ball 3 mm was measured. The measurement was performed at a total of 6 locations on the front, back, and skin (skin side and body side) at the left, center, and right sides of each specimen. For each softening solution immersion condition, three specimens were manufactured and measured, and the largest load among the 18 measured values was taken as the measured value of hardness (gf). The results are shown in Table 28.

In addition, as a control, the same eel frozen product was used in the same manner except that it was not subjected to a perforation process, a softening liquid immersion process (softening process), and a liquid draining process. 7) was manufactured, and the load (hardness) required to push a metal ball having a diameter of 15 mm into 3 mm was measured in the same manner as described above. Further, except that the heat sterilization condition of the shiki was changed to heating at 80 ° C. for 30 minutes, a grilled eel fillet (control 8) was produced in the same manner as in the control 7, and in the same manner as above, a metal ball having a diameter of 15 mm was 3 mm. The load (hardness) required for indentation was measured. The results are shown in Table 29.

As shown in Table 28, when softening treatment was performed using a softening solution obtained by diluting maitake juice to 35% with water, the number of perforations per 1 cm ^{2 of the} surface of the fillet after immersion for 24 hours at 22 ° C 3 to 9 and the load required to push a metal ball with a diameter of 15 mm into 3 mm is 350 gf or less, and a burned fish with a softness of “biting with weak force” or more is obtained, and the number of perforations is In the case of 5 to 9, the load required to push a metal ball having a diameter of 15 mm into 3 mm was 100 gf or less, and an extremely soft grilled eel having a softness of “can be crushed with a tongue” could be obtained.

The softness of 350 gf or less or 100 gf or less indicates that the hardness of the boiled locust prepared in the same manner except that no perforation and softening solution immersion are performed, as shown in Table 29, 492 gf (control 7: 115 ° C., 30 In view of the fact that it was 634 gf (control 8: 80 ° C., heat sterilization for 30 minutes), it was extremely soft.

In addition, when the above-mentioned hardness was measured, the grilled salmon fillets to be measured were sampled. As a result, any of the 9 to 9 fillets per 1 cm ² had the original taste. I couldn't feel it. Also, I did not feel small bones.

In addition, when the hardness was measured, the grilled salmon fillets to be measured were observed with the naked eye, and the number of perforations per 1 cm ² was 0, 3, 5, 7, or 9 In addition, the original appearance of the grilled sea bream fillet was retained.

For reference, an external photograph of an example of a burning locust with a softening liquid dilution rate of 35%, 0, 3, 5, 7, or 9 perforations per cm ² is shown in FIGS. 26. As can be seen in FIGS. 22 to 26, no melt or collapse of the surface was observed in any of the 0 to 9 cuts per 1 cm ^{2 of} the fillet surface. Appearance shape is maintained.

<Softening test B4 (baked fish)>
Manufacture of grilled salmon fillets in the same manner as in softening test B3, except that the number of perforations per 1 cm ^{2 of the} cut surface is fixed to 5 or 7 and the dilution rate of the softening solution is changed to 25% or 40%. Then, a load (hardness) required to push a metal ball having a diameter of 15 mm by 3 mm was measured. The results are shown in Table 30. However, the data when the dilution rate was 35% was transferred from Table 28.

As shown in Table 30, under the immersion conditions of 5 or 7 perforations, 24 hours, and 22 ° C., a metal sphere having a diameter of 15 mm in any of the softening solution dilution ratios of 25%, 35%, and 40% The load required to push 3 mm was 350 gf or less, and a soft baked locust could be obtained.

In addition, when observing the grilled salmon fillets that were the objects of measurement during hardness measurement, no melting or collapse of the fillets was observed in any of the fillets, and the original appearance of the grilled salmon fillets was retained. It could be said.

However, when measuring the hardness of the grilled grilled fish, the fillet obtained by immersing it in a softening solution having a dilution rate of 25% or 35% tastes the original taste of the grilled fish, Although no off-flavors or odors were felt, it seems that from the slices obtained by immersing in the softening liquid with a dilution rate of 40%, the number of perforations was 5 or 7 and was attributed to the softening liquid. The nasty taste and nasty smell were felt, and the original taste of grilled sea eel was not preserved.

From the results of the above softening tests B3 and B4, even in the grilled sea bream, the load necessary to push a metal sphere of 15 mm in diameter by 3 mm has a softness of 350 gf or less, and there is no off-flavor, off-flavor, and the original taste of the grilled sea eel In order to stably produce a soft product of baked sea eel that holds the original appearance of the baked sea eel, the dilution rate of the softening liquid is 25% under immersion conditions of 24 ° C. for 24 hours. It was determined that 5 to 7 perforations per cm ^{2 on the} surface of the fillet should be 5 to 7%.

<Sensory inspection B2 (baked fish)>
A total of 6 healthy men and women were panelists, and the following grilled salmon fillets produced in the softening test B3 or B4 were subjected to a sensory test in the same manner as in the sensory test A1. In addition, as a control for evaluation, the control 7 manufactured in the softening test B1 was used, and compared with the control 7, the case where it was equal or better was “very good = 5”, and the case where it was almost equally good The evaluation was performed in five stages: “good = 4”, “bad = 3” when acceptable, but “bad = 2” when bad, and “very bad = 1” when very bad. In addition, the presence or absence of feel of small bones was evaluated as “x” when eating and feeling small bones.

(Target grilled locust)
・ Cooked locust N (5 perforations in immersion condition # 38 in Table 30)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 / cm ²
Hardness: 126gf
-Grilled sea urchin O (those with 5 perforations under immersion conditions of # 37 in Table 30)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 / cm ²
Hardness: 97gf
・ Simmered fish P (those with 5 perforations under the immersion conditions of # 39 in Table 30)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Perforation number: 5 pieces / cm ²
Hardness: 87gf

Tables 31 to 33 show the results of the grilled fish N, O, and P, respectively.

As seen in Tables 31 and 32, the burned eels N and O produced under the conditions that the softening solution dilution rate was 25% or 35%, 24 hours, 22 ° C., and the number of perforations per 1 cm ² was 5. , "Appearance shape", "Appearance color tone", "Taste", "Smelly taste", and "Smelly smell" are all evaluated as "very good = 5", and the original appearance shape of the grilled sea eel fillet It was evaluated that it had the original taste of grilled sea eel without any nasty taste and odor. In addition, there were no panelists who felt small bones, and as a whole, it was a soft product of an excellent grilled sea eel that was evaluated as generally delicious, very soft, and not feeling small bones.

On the other hand, as shown in Table 33, the baked anago P produced under the conditions that the softening solution dilution rate was 40%, 24 hours, 22 ° C., and the number of perforations per 1 cm ² was 5 had no feeling of small bones. In addition, the “appearance shape” and “appearance color tone” were evaluated as “very good = 5” and had the original appearance shape of the grilled anago fillet. ”And“ Odor ”were evaluated as close to“ bad = 2 ”, and as a whole, the taste was changed, bitterness remained, and a maitake odor was evaluated.

The results of the sensory test are consistent with the results of macroscopic observation and tasting performed by the practitioner each time during the measurement of the hardness of each grilled fish in softening tests B3 and B4, and the softening tests B3 and B4. In order to confirm that the evaluation by the naked eye observation and the tasting by the practitioner is reasonable and objective, it is necessary to produce a soft product of grilled eel with no off-flavors and odors. As in the case of soft boiled eel, the softening solution has a good dilution rate of 25% to 35%. Further, the results of the above sensory test indicate that a soft cut of grilled sea eel that does not feel small bones can be obtained by softening using a softening solution having a dilution rate of 25% to 35%.

From the above results, cooked fish such as eel and sea eel, boiled, boiled, and cooked products such as baked products, which have the original appearance of cooked products, have no off-flavors and odors, and cooked products Soft and cooked foods that maintain the original taste and have a softness of “biting with a weak force” of 350 gf or less, which is necessary to push a metal ball with a diameter of 15 mm into 3 mm, or more. In order to manufacture the target fish, 5 to 7 perforations per 1 cm ² of the surface of the target fish, and a softening solution obtained by diluting maitake juice to 25% to 35% with water at 6 to 22 ° C. for 4 to It is good to apply a softening treatment soaked for 24 hours, and a soft cooked food with a softness of “can be crushed with the tongue” that the load necessary to push a metal ball having a diameter of 15 mm into 3 mm is less than 100 gf. For regular production, 5 to 7 perforations per 1 cm ² of the surface of the target fish are made and immersed in a softening solution obtained by diluting maitake juice to 35% with water at 22 ° C. for 20 to 24 hours. It was judged that it should be softened.

<Comparison test A1 (eel broiled-Kanto style-)>
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 it was possible to obtain a cooked product such as a soft eel as in the present invention for eel broiled (Kanto style).

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 commercially available maitake was subdivided and subdivided into 30 parts by weight of maitake 30 parts by weight (70 parts by weight of maitake) at 30 ° C. for 30 minutes. The softening liquid A was taken out.
-Softening liquid B: After undissolving commercially available maitake at a ratio of 30 parts by weight of maitake to 30 parts by weight of water (maitake mass: 30%) for 30 minutes, the maitake was taken out and softened 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.

In the manufacturing process of softening test A1, the perforation process is eliminated, and the softening liquid immersion process is applied to any one of the softening liquids A to D. ) Was changed to the step of immersing at 22 ° C. for 24 hours, and four kinds of eel-scalloped fillets (three samples for each of the softening solutions A to D) with different softening solutions were produced in the same manner as in the softening test A1. . The produced eel-sintered ware was subjected to hardness measurement in the same manner as in the softening test A1, and a load required to push a metal ball having a diameter of 15 mm into 3 mm was measured. The results are shown in Table 34.

As shown in Table 34, when the eel grilled fillet is immersed in any of the softening liquids A to D, the softening treatment at 22 ° C. for 24 hours keeps the hardness of the obtained eel grilled at a minimum of 375 gf. 350 gf or less which the soft product of the eel broiled of the present invention is slightly softer than the control 1 (the hardness is 398 gf as previously shown in Table 2), which is a eel broiled manufactured without any treatment. It was not as soft as that. This result shows that when using maitake in a known manner, Kanto-style eel broiled with a softness of 350 gf or less, which is equivalent to a softness of “biting with a weak force” or higher. That you can't get.

<Comparison test A2 (eel broiled-Kansai-)->
When the maitake is used in a manner known in the art, in the same manner as in comparative test A1, except that eel simmering is changed to the same eel simmering (Kansai style) as used in softening test A3. Similarly, it was tested whether a soft eel broiled (Kansai style) could be obtained. The results are shown in Table 35.

As shown in Table 35, even when the eel-fired fillet is immersed in any of the softening liquids A to D, the softness of the eel-fired eel is only 393 gf at the softening treatment at 22 ° C. for 24 hours. 350 gf or less, which is exhibited by the soft product of eel-fired eel according to the present invention, although it is slightly softer than Control 3 (the hardness is 411 gf as shown in Table 13 above), which is an eel-fired eel produced without any treatment. It was not as soft as that. As a result, when using maitake in a conventionally known manner, Kansai-style eel broiled with a softness of 350 gf or less, which is equivalent to a softness of “biting with a weak force” or higher. That you can't get.

<Comparison test B1 (boiled eel)>
In steps A to C of softening test B1, the perforation step of mosquitoes is eliminated, and the softening solution immersion step is performed in any one of the softening solutions A to D. Four kinds of boiled salmon fillets (three samples for each of the softening solutions A to D) having different softening solutions were produced in the same manner as in the softening test B1, except that the step was changed to a 24-hour immersion step. The prepared boiled locust is subjected to hardness measurement in the same way as in the softening test B1, the load necessary to push a metal ball having a diameter of 15 mm into 3 mm is measured, and the maitake is used in a conventionally known manner. It was tested whether a soft boiled locust was obtained as in the invention. The results are shown in Table 36.

As shown in Table 36, when the boiled salmon fillets were immersed in any of the softening liquids A to D, the softness at 22 ° C. for 24 hours resulted in the hardness of the boiled salmon being at least 355 gf and softening 350 gf or less which the soft product of the boiled eel of the present invention is slightly softer than the control 5 (the hardness is 368 gf, as previously shown in Table 23) which is a boiled eel manufactured without the treatment. It was not as soft as that. As a result, when maitake was used in a conventionally known manner, a boiled eel with a softness of 350 gf or less corresponding to a softness of “biting with a weak force” or higher was obtained. Indicates that you cannot.

As described above, the soft cooked fish of the eel belonging to the present invention has a softness that can be easily chewed even by a person with reduced masticatory power, and retains the original appearance shape of the cooked fish of the fish, and It is a cooked product with no off-flavor and off-flavor, and it has an appetizing appearance and is a delicious cooked product even if it is actually eaten. According to the present invention, a soft cooked product of fish belonging to the order of eels and a method for producing the same are enjoyed by a person with reduced masticatory power, such as an elderly person, as well as a person having sufficient masticatory power, It makes it possible to ingest nutrition through the mouth of people, contributes to maintaining and improving the quality of life of the elderly, and its industrial applicability is great.

Claims (10)

1. It is a cooked product of the open-boiled fish that belongs to the order of the eel, and has a softness 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, A soft cooked dish of the open-bones of a fish belonging to the eel without odor.
2. Relative bitter taste measured by a taste recognition device using an artificial lipid membrane type taste sensor when the value of bitter taste of a normal cooked food of the corresponding fish measured by the device is 0 The value of the value is less than ± 2.
3. The cooked product of the soft open-boiled fish that belongs to the eel eyes according to claim 1 or 2, wherein the cooked product of the open-bowl fish of the fish belonging to the eel has the original appearance.
4. The soft cooked cooked product of the open bones of the fish belonging to the order of eels according to any one of claims 1 to 3, wherein the fish does not feel small bones when eaten.
5. 5. The soft cooked cooked product of the open bones of the fish belonging to the order of eels according to any one of claims 1 to 4, wherein the cooking is grilled, white grilled, or boiled.
6. The soft cooked product of the open-bones of the fish belonging to the order of eels according to any one of claims 1 to 5, wherein the fish belonging to the order of eels is an eel or anago.
7. The skeleton of a fish belonging to the eel eye according to any one of claims 1 to 6, wherein the softness is a softness such that a load required to push a metal ball having a diameter of 15 mm by 3 mm under a condition of eating is 100 gf or less. Open-boiled soft cooked food.
8. A piercing process in which 5-7 holes are made per 1 cm ^{2 of the} surface of the open body, and the open body that has undergone the perforating process is cut into raw maitake. Soaking the juice of the product in a softened soaking solution diluted to 25-35% by mass with water at 6-22 ° C. for 4-24 hours, and heating the open meat after the soaking step in the presence of sauce The method for producing a soft cooked product of the open-bones of a fish belonging to the order of eels according to any one of claims 1 to 6, comprising a step of sterilizing.
9. A piercing process in which 5-7 holes are made per 1 cm ^{2 of the} surface of the open body, and the open body that has undergone the perforating process is cut into raw maitake. A step of immersing the juice of the product in a softened immersion liquid diluted to 35% by mass with water at 22 ° C. for 20 to 24 hours, and a step of heat-sterilizing the open meat after the immersion step in the presence of sauce The manufacturing method of the soft cooked food of the open-mesh of the fish which belongs to the eel eyes of Claim 7 included.
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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