WO2018147427A1 - Grilled fish fillet with soft texture and method for producing same - Google Patents

Abstract

The present invention addresses the problem of providing a grilled fish fillet with a soft texture, which has such a softness that even people having difficulty in mastication can sufficiently masticate the same and which has no offensive taste or smell, and a method for producing the same. This problem can be solved by providing a grilled fish fillet with a soft texture, which has such a softness that, when using a metallic ball of 15 mm in diameter under the temperature conditions at eating, a load of 350 gf or less is required to achieve an indentation depth of 3 mm and which has no offensive taste or smell, and a method for producing the same.

Description

Softly baked fish fillet and method for producing the same

TECHNICAL FIELD The present invention relates to a softly baked fish fillet and a method for producing the same, and more particularly to a soft baked product of fish fillet that is soft enough to be easily chewed even by a person with reduced chewing ability such as the elderly. The present invention relates to a soft baked fish fillet that retains its taste and a method for producing the same.

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

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

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

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

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

However, according to the knowledge independently obtained by the present inventors, when the food material is fish, when the fillet is softened by enzyme treatment, a baked product such as salt baked or teriyaki obtained by baking it In many cases, the taste and odor that are not found in the original fish baked goods may be felt, and the appearance of the softness, shape, appearance, etc. is not always satisfactory from the viewpoint of the baked fish fillets. There is a problem that it is not a thing.

Under such circumstances, the present applicant has previously established a softly baked salmon product and a method for producing the same, and a soft cooked food product of fish belonging to the order of eels such as eels and eels and a method for producing the same. Application No. PCT / JP2016 / 084777 and international application no. Filed as PCT / JP2018 / 002488. However, for fish other than those belonging to the salmon and eel eyes, while maintaining the original appearance shape of the baked product such as salt baked and teriyaki, there is no off-flavor, off-flavor, and the soft baked product with the original taste of the baked product is Not yet proposed.

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

The present invention was made in order to solve the above-mentioned problems of conventional softened foods, and is soft enough to be chewable enough even for those who have difficulty chewing fish other than salmon and eels. It is an object of the present invention to provide a softly baked fish fillet that has the original appearance and shape of each baked product and has no off-flavors and odors, and a method for producing the same.

As a result of intensive research efforts to solve the above-mentioned problems, the present inventor often feels off-flavors and off-flavors in a baked product obtained by baking a fish fillet after enzymatic treatment. Under the assumption that there is a cause in using a commercially available enzyme preparation for enzyme treatment of fish fillets, an enzyme treatment using maitake was considered as an enzyme treatment not depending on the commercially available enzyme preparation. Maitake is a kind of coral belonging to the family Sarnococcidae, and is known to contain multiple proteolytic enzymes, and it is reasonable to use maitake or its extract for enzyme treatment to soften fish fillets. There is sex. However, as described in, for example, Japanese Patent Application Laid-Open No. 2003-250481, the proteolytic enzyme contained in maitake is a powerful maitake or extract thereof, which is a natural product even though an artificial cultivation method has been established. In addition, it is difficult to expect a stable and constant proteolytic enzyme activity value. Thus, maitake or its extract can be stably used for softening of a baked fish fillet produced in large quantities as a product. Whether or not was unclear.

Under such circumstances, the present inventor has repeated a number of trials and errors, and as a result of adding a number of contrivances, a method for preparing a maitake extract that can stably obtain a maitake extract with relatively stable physical properties, and a softening treatment The optimum concentration of the maitake extract, the optimum soaking time and soaking temperature of the fish fillet in the maitake extract, etc. were found, and the fired product obtained by firing the fish fillet obtained by such softening treatment was chewed. It is confirmed that the present invention has a softness that can be chewed sufficiently even by a person with reduced strength, does not have a strange taste or odor, and also retains the original appearance and shape of the baked fish fillet. completed.

That is, the present invention is a baked product of fish fillets other than those belonging to salmon and eel eyes, 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 as soft as 350 gf or less. The above-mentioned problems are solved by providing a soft baked product of fish fillet that has no taste and odor.

In a preferred embodiment, the soft and baked fish fillet of the present invention has a softness of 100 gf or less for loading a metal ball having a diameter of 15 mm into 3 mm, and is free from off-flavors and off-flavors. It is a soft fired product.

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

It should be noted that “under the temperature condition at the time of eating” means that the softly baked fish fillet according to the present invention is normally distributed and stored in a frozen state. The soft baked product is not in a frozen or semi-thawed state, but is actually heated to 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 to 60 ° C. It means that it is in the state that was done. That is, the softness of 350 gf or less and 100 gf or less described above can be raised to the temperature at the time of eating, for example, by thawing or warming the softly baked fish fillet according to the present invention. It does not mean softness in a frozen state or in a frozen or semi-thawed state. Incidentally, in this specification, normal temperature shall mean 15 degreeC.

The softly baked fish fillet according to the present invention does not have a nasty taste or odor even after the softening treatment immersed in the maitake extract, and has the original taste of the baked fish fillet. In addition, 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 (Corporation, Inc.) It can be quantitatively confirmed as a relative value with respect to a control product using an intelligent sensor technology taste recognition device “TS-5000Z”).

Incidentally, in the preferred example of the softly baked fish fillet according to the present invention, the bitter taste that is measured by the taste recognition device using an artificial lipid membrane type taste sensor is measured with the corresponding fish fillet. The relative value when the value of the bitter taste of a normal baked product is 0 as a relative value (ie, more than −2 and less than +2), and in a more preferable example, it is less than ± 1 (ie, More than −1 and less than +1). The normal baked product of the corresponding fish fillet means a baked product obtained by similarly baking using the same kind of fish fillet and not subjected to softening treatment.

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

Further, the softly baked fish fillet according to the present invention has no off-flavor and off-flavor and retains the original taste of the baked fish fillet, more preferably the original appearance of the baked fish fillet. The shape is also retained. For this reason, the softly baked fish fillet according to the present invention has no change in appearance from the normal baked fish fillet that has not undergone the softening treatment, and when it is lined up on the table, it sufficiently arouses the appetite of the eater. Has the advantage of being able to. Incidentally, maintaining the original appearance shape of the baked fish fillet means maintaining the original shape of the baked fillet without collapsing or tearing.

It should be noted that the fish fillet that is the subject of the present invention may be either with or without skin, but it is preferably a cut with skin from the viewpoint of the quality of the fish fillet. If the fish fillet is a skinned fillet, the original appearance of the grilled fish fillet is the same as that the body is not crumbled or cracked. In addition, the original appearance of the baked fish fillet is retained. For example, in the case of fish with a weak skin such as flounder, it is unavoidable that the skin is damaged in the pre-treatment scale removing step, and the skin surface is partially peeled off after the firing step. For this reason, even if there is partial peeling of the skin, if the degree is the same as that of a normal product that is not softened, the skin will not peel off, lift, or fall off, As long as there is no crack, it is judged that the original appearance shape of the baked fish fillet is maintained because there is substantially no change from the baked fish fillet cooked without softening.

Further, since the fish fillet that is the subject of the present invention is assumed to be eaten by a person with reduced chewing ability, it is a soft fired product obtained by processing the bone cut off from which the bone has been removed. It is desirable.

</ RTI> The softly baked fish fillet according to the present invention may be a baked product, and there are no particular restrictions on the baking method or cooking method. Typical baked products include salt baked, teriyaki, Saikyo ware, miso baked, salted potato baked, or yuba baked, etc., but the soft baked fish fillet according to the present invention is not limited to these. .

In addition, the fish targeted by the present invention is a fish other than the fish belonging to the salmon and eel eyes, and generally refers to the kind of fish that we usually eat as a baked product, such as mackerel, saury, flounder, Goldfish, yellowtail, sardines, bonito, tuna, swordfish, swordfish, silver duck, red fish, etc. are not limited to these.

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

According to the above manufacturing method, under the temperature conditions at the time of eating, the load necessary for pushing 3 mm of a metal ball having a diameter of 15 mm has a softness of 350 gf or less, and the original appearance shape of the grilled fish fillet is maintained, In addition, it is possible to stably produce a soft baked product of fish fillet according to the present invention which has no off-flavors and odors.

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, it is possible to obtain a soft and fired product of a soft fish fillet, and depending on the fish species, a metal having a diameter of 15 mm under temperature conditions at the time of eating. The load necessary to push the sphere 3 mm has a softness of 100 gf or less, and the original appearance of the baked fish fillet is maintained, and the soft baked fish fillet with no off-flavors and odors 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 softly baked fish fillet of the present invention is not only soft enough to chew with a weak force, preferably crushed with the tongue, but also retains the original appearance shape of the baked fish fillet And because there is no off-flavor or off-flavor, even those with a weak appetite and a weak chewing ability can enjoy and enjoy the original taste of grilled fish such as salt grilled and teriyaki. Has an excellent advantage. In addition, the method for producing a soft baked product of fish fillet according to the present invention is not based on chemicals or the like, but despite using an extract of maitake, which is a natural product, as a softening solution, This has the advantage that the product can be manufactured in large quantities and stably. According to the softly baked fish fillet and the method for producing the same according to the present invention, a fish fillet that has a good appearance and taste and is sufficiently soft is provided to a person with reduced masticatory power, such as the elderly. The advantage is that the quality of life of the elderly can be maintained and improved.

It is a photograph of the appearance of salt-baked mackerel fillets obtained by softening a fillet having a number of perforations of 0 per 1 cm ^{2 with} a softening liquid having a dilution rate of 25% by mass. It is an appearance photograph of salt-baked mackerel fillets obtained by softening 3 fillets per 1 cm ^{2 with} a softening liquid having a dilution rate of 25% by mass. It is an external appearance photograph of salt-baked mackerel fillets obtained by softening 5 fillets per 1 cm ^{2 with} a softening liquid having a dilution rate of 25% by mass. It is a photograph of the appearance of salt grilled mackerel fillets obtained by softening 7 fillets per 1 cm ^{2 with} a softening solution having a dilution rate of 25% by mass. It is an external appearance photograph of salt-baked mackerel fillets obtained by softening 9 fillets per 1 cm ^{2 with} a softening liquid having a dilution rate of 25% by mass. It is a photograph of the appearance of salt-baked mackerel fillets obtained by softening a fillet having a number of perforations of 0 per 1 cm ^{2 with} a softening liquid having a dilution rate of 35% by mass. It is an external appearance photograph of salt-baked mackerel fillets obtained by softening 3 fillets per 1 cm ^{2 with} a softening liquid having a dilution rate of 35% by mass. It is a photograph of the appearance of salt-baked mackerel fillets obtained by softening 5 fillets per 1 cm ^{2 with} a softening liquid having a dilution rate of 35% by mass. It is an external appearance photograph of salt-baked mackerel fillets obtained by softening 7 fillets per 1 cm ^{2 with} a softening liquid having a dilution rate of 35% by mass. It is an appearance photograph of salt-baked mackerel fillets obtained by softening 9 fillets per 1 cm ^{2 with} a softening liquid having a dilution rate of 35% by mass. It is a radar chart which shows the relative value of various tastes measured using the taste recognition apparatus about the salt-baked mackerel. It is a photograph of the appearance of teriyaki mackerel fillet obtained by softening a fillet having a number of perforations of 0 per 1 cm ^{2 with} a softening liquid having a dilution rate of 25% by mass. It is a photograph of the appearance of teriyaki mackerel fillet obtained by softening 3 fillets per 1 cm ^{2 with} a softening liquid having a dilution rate of 25% by mass. It is an appearance photograph of the teriyaki of mackerel fillets obtained by softening 5 fillets per 1 cm ^{2 with} a softening liquid having a dilution rate of 25% by mass. It is an external appearance photograph of teriyaki of mackerel fillets obtained by softening 7 fillets per 1 cm ^{2 with} a softening liquid having a dilution rate of 25% by mass. It is an appearance photograph of the teriyaki mackerel fillet obtained by softening 9 fillets per 1 cm ^{2 with} a softening liquid having a dilution rate of 25% by mass. It is an appearance photograph of the teriyaki of mackerel fillets obtained by softening a fillet with 0 perforations per cm ² using a softening liquid with a dilution rate of 35% by mass. It is an external appearance photograph of the grilled mackerel fillet obtained by softening 3 fillets per 1 cm ^{2 with} a softening liquid having a dilution rate of 35% by mass. It is the external appearance photograph of the grilling of the mackerel fillet obtained by softening the fillet having 5 perforations per cm ² using a softening liquid having a dilution rate of 35% by mass. It is an appearance photograph of the teriyaki of mackerel fillet obtained by softening 7 fillets per 1 cm ^{2 with} a softening liquid having a dilution rate of 35% by mass. It is an external appearance photograph of the grilled mackerel fillet obtained by softening 9 fillets per 1 cm ^{2 with} a softening liquid having a dilution rate of 35% by mass. It is a radar chart which shows the relative value of various tastes measured using the taste recognition apparatus about teriyaki mackerel. It is an appearance photograph of salt-baked saury fillets obtained by softening a fillet with 0 perforations per cm ² using a softening liquid with a dilution rate of 35% by mass. It is an appearance photograph of salt-baked saury fillets obtained by softening 3 fillets per 1 cm ^{2 with} a softening liquid having a dilution rate of 35% by mass. It is a photograph of the appearance of salt grilled saury fillets obtained by softening 5 fillets per 1 cm ^{2 with} a softening solution having a dilution rate of 35% by mass. It is an appearance photograph of salt-baked saury fillets obtained by softening 7 fillets per 1 cm ^{2 with} a softening liquid having a dilution rate of 35% by mass. It is an appearance photograph of salt grilling of saury fillets obtained by softening 9 fillets per 1 cm ^{2 with} a softening liquid having a dilution rate of 35% by mass. It is a radar chart which shows the relative value of various tastes measured using the taste recognition apparatus about saury grilled saury. It is an external appearance photograph of salt-baked salmon fillet obtained by softening a fillet of 0 per 1 cm ^{2 with} a softening liquid having a dilution rate of 35% by mass. It is an external appearance photograph of salt-baked salmon fillets obtained by softening 3 fillets per 1 cm ^{2 with} a softening liquid having a dilution rate of 35% by mass. It is the external appearance photograph of salt-baked salmon fillet obtained by softening 5 fillets per 1 cm ² using a softening liquid with a dilution rate of 35% by mass. It is an external appearance photograph of salt-baked salmon fillets obtained by softening 7 fillets per 1 cm ^{2 with} a softening liquid having a dilution rate of 35% by mass. It is an external appearance photograph of salt-baked salmon fillets obtained by softening 9 fillets per 1 cm ^{2 with} a softening liquid having a dilution rate of 35% by mass. It is a radar chart which shows the relative value of the various tastes measured using the taste recognition apparatus about the grilled flounder. It is a radar chart which shows the relative value of the various tastes measured using the taste recognition apparatus about the teriyaki of gold-meat.

Hereinafter, the softly baked fish fillet according to the present invention and the manufacturing method thereof 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.

A: Mackerel <Softening test A1 (salt grilled mackerel)>
Using frozen products of mackerel (tailed mackerel) with skin, abdominal bones, and three-grated one-sided (fillet), normal production, distribution, and storage forms are assumed, and mackerel is processed in the following steps. As a baked product of the fillet, a salt-baked bone-cut slice of mackerel skin was produced.
A Raw material import (mackerel, skinned bone-removed single body frozen product)
I thaw c Pretreatment (abdominal bone removal, fillet cut (about 40g / fillet))
D Drilling E Softening liquid immersion (softening treatment)
F Liquid draining K Seasoning liquid (salt water) immersion Liquid draining Ke Firing Co Cooling Sa Vacuum packaging Si Heat sterilization S Cooling Freezing So Packaging Storage

In the drilling step of D, a punching device having 3, 5, 7, or 9 needles of 2 mm, 1 mm, and 50 mm in length and width of 1 cm ² per 1 cm ² is inserted into each fillet. A fillet having 3, 5, 7, or 9 through holes per 1 cm ^{2 of} the fillet surface was prepared. At the same time, a fillet having no through-holes per 1 cm ^{2 of} the fillet surface was prepared without performing a drilling step.

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

After the storage process, the product is thawed at an appropriate timing and returned to room temperature corresponding to the temperature at the time of eating. Then, the package is opened and the fillet is taken out, and a commercially available load measuring device (digital force gauge MODEL sold by Aiko Engineering Co., Ltd.) Using RZ-5), the load required to push a metal ball having a diameter of 15 mm into 3 mm was measured. The measurement was performed on the left, center, and right sides of each fillet at six places on the front and back sides. Three specimens were manufactured and measured for each softening solution immersion condition, and the largest load among the 18 measured values was taken as the measured value of hardness (gf). The results are shown in Table 1. In the table, numerical values exceeding 350 gf are underlined.

In addition, as a control, the same mackerel single-piece frozen product was used, and the softening treatment was performed in the same manner except that it did not go through the perforating step, the softening solution immersion (softening treatment) step, and the mosquito draining step. A grilled mackerel fillet (Control 1) was prepared, 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. The results are shown in Table 2.

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

In contrast, when softening treatment was performed using a softening solution obtained by diluting maitake juice to 25% or 35% with water, the number of perforations was 0 per 1 cm ^{2 after} immersion for 24 hours at 22 ° C. In this case, the load required to push a 3 mm metal ball with a diameter of 15 mm exceeds 350 gf, but when the number of perforations is 3, 5, 7, or 9, the metal ball with a diameter of 15 mm is 3 mm. The load necessary for the indentation was 350 gf or less, and soft grilled salmon fillet could be obtained. In particular, when the dilution rate was 35% and the number of perforations was 5 to 9 per 1 cm ² , the obtained salt-baked hardness was 100 gf or less, and the salmon fillet was extremely soft.

In addition, when softening treatment was performed using a softening solution obtained by diluting maitake juice to 40% with water, the number of perforations was 0, 3, 5, 5 per 1 cm ^{2 by} immersion at 22 ° C. for 24 hours. In any case of 7 pieces, 7 pieces, or 9 pieces, the load required to push a metal ball having a diameter of 15 mm by 3 mm was 350 gf or less. In particular, when the number of perforations was 5 to 9 per 1 cm ² , the resulting salt-baked hardness was 100 gf or less, and extremely soft mackerel fillet was grilled.

The softness of 350 gf or less or 100 gf or less was 555 gf as shown in Table 2, as the hardness of salt-baked mackerel fillet (Control 1) produced in the same manner except that the softening solution was not immersed. In view of this, it is extremely soft.

However, when the hardness of the mackerel fillet was measured with the naked eye when the hardness was measured, the number of perforations was found when the softening solution was diluted at 25%, 35%, or 40%. 1cm tearing and cracking of the body to the ² per 0 or three of Salt-grilled, the lift and from the body of skin peeling was observed, as it does not say is to have the original appearance shape grilled mackerel fillets there were. In addition, the salt baked with 9 punches per 1 cm ² may have some skin melting or tearing, and the stable appearance of the grilled mackerel fillet. It was not.

On the other hand, when the dilution rate of the softening solution is 25%, 35%, or 40%, the salt firing with 5 or 7 perforations per 1 cm ² may cause cracks and tears, The appearance and shape of the mackerel fillet were preserved.

As an example showing the external appearance of grilled produced mackerel, zero perforation number is per 1 cm ² when the dilution ratio was softening treatment with 25% of the softening liquid, 3, 5, 7, or nine the photograph of grilled fillets in FIGS. 1 to 5, 0 perforation number is per 1 cm ² when the dilution ratio was softening process using 35% of the softening liquid, 3, 5 Appearance photographs of salt grilling of 7, 7 or 9 fillets are shown in FIGS. 6 to 10, respectively.

As can be seen in the photographs of FIGS. 1 and 2, when softening treatment is performed using a softening liquid having a dilution rate of 25%, 0 or 3 perforations of salt per 1 cm ² are used for salt baking. Peeling and tearing are observed. In addition, as seen in the photograph of FIG. 5, the melting and collapsing of the skin are observed in the salt baked with 9 holes per 1 cm ² . On the other hand, when the number of perforations is 5 or 7 per 1 cm ² , as shown in the photographs in FIGS. 3 and 4, no peeling or crumble of the skin is observed. The appearance shape is maintained.

When the softening treatment is performed using the softening solution having a dilution rate of 35%, basically the same tendency as that in the case of using the softening solution having the dilution rate of 25% is observed, as shown in FIGS. As described above, peeling or tearing of the skin or tearing of the body is observed when the number of perforations is 0 or 3 per 1 cm ² . In addition, as seen in the photograph of FIG. 10, melting or peeling of the skin is observed in the salt baked with 9 holes per 1 cm ² . On the other hand, when the number of perforations is 5 or 7 per 1 cm ² , as shown in the photographs of FIGS. 7 and 8, no peeling of the skin or collapse of the body is observed. The appearance shape is maintained.

In addition, when the above-mentioned hardness was measured, the grilled mackerel fillet was sampled, and when the softening treatment was performed using a softening solution having a dilution rate of 25% or 35%, the number of perforations was 3 per 1 cm ^2. Although the bitterness and sashimi of the fillet of the fillet were not felt so much, the taste, odor and maitake odor, which may be caused by the softening solution used in the softening treatment, were felt, and the original taste of the mackerel salt was preserved It was impossible to say. On the other hand, even when the softening treatment is performed using a softening solution having a dilution rate of 25% or 35%, the grilling of 5 or 7 fillets per 1 cm ² is the original taste of mackerel salt grilling. The taste and smell of the softening solution were not felt at all. In addition, when the mitake mushroom juice was softened using a softening solution diluted to 40% with water, the number of perforations was any of 0, 3, 5, 7, and 9 per 1 cm ² . From the grilled fillet, the bitterness, off-flavor, maitake odor, and the like, which are thought to be caused by the softening solution used in the softening treatment, were strongly felt, and the original taste of mackerel was not maintained.

These results, in the softening liquid immersion condition that is immersed in 24 hours at 22 ° C. softening solution fillets, with dilution ratio of 25% to 35% of the softening liquid, 1 cm ² per 5 filleting prior softening treatment By making a single or seven holes, the softness of 350 gf or less, which corresponds to the softness of “biting with a weak force” or higher, and the original appearance of salted grilled mackerel fillets are maintained. In addition, it was found that the mackerel salt-bake without any offensive taste and odor can be obtained stably. Above all, using a softening liquid with a dilution rate of 35%, and making 5 or 7 holes per 1 cm ² in the fillet before the softening treatment, it is 100 gf or less, which corresponds to the softness that can be crushed by the tongue It was found that the mackerel fillet had the original appearance of salt-baked mackerel fillets, and the mackerel salt-baked with no off-flavors and odors could be obtained stably. Although there are no test results for the case where the number of perforations is 6 per 1 cm ² , the same result is obtained for the case of 6 in the middle as seen from the above results for the cases of 5 and 7. since it will be reasonably inferred, the test results are those perforated number is included a 6 per 1 cm ^2, perforation number is valid for the case of 5 to 7 per 1 cm ^2. The same applies to the following test results.

A baked product (salt baked product) having a softness of 350 gf or less and having a natural appearance of salt-baked mackerel fillet and having no off-flavor and off-flavor by passing through a perforating process of drilling an appropriate number of holes. The reason why it can be obtained stably is not clear, but it is usually said that fish skin is more susceptible to the action of proteolytic enzymes than the body, so before being soaked in the softening solution, the fillet should have a moderate density. By perforating the body, the penetration of the softening liquid into the body is promoted almost evenly throughout the fillet, and the softening of the skin and body proceeds in a similar manner, and the softening liquid does not remain partially dark. It is presumed that the original appearance shape and taste of the baked product of the fillet are retained.

<Sensory inspection A1 (Saba grilled mackerel)>
A total of 6 healthy men and women were panelists, and a sensory test was conducted on the salt-baked bone cuts with mackerel skin produced in softening test A1.

(Target mackerel grilled with salt)
・ Salt grilled with mackerel A (Three perforations under immersion condition # 2 in Table 1)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 3 per 1 cm ² Hardness: 230 gf
・ Saba grilled with salt B (5 perforations under immersion condition # 2 in Table 1)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 156 gf
・ Saba grilled with salt C (7 perforations under immersion conditions # 2 in Table 1)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1 cm ² Hardness: 155 gf
・ Salt grilled with mackerel D (Three perforations under immersion conditions # 3 in Table 1)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 3 per 1 cm ² Hardness: 180 gf
・ Saba grilled with salt E (5 perforations under immersion condition # 3 in Table 1)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 76 gf
・ Saba grilled F (those with 7 perforations under the immersion condition # 3 in Table 1)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per cm ² Hardness: 68 gf
・ Saba grilled with salt G (Three perforations under the immersion condition # 4 in Table 1)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 3 per 1 cm ² Hardness: 128 gf
・ Saba grilled with salted H (5 perforations under immersion condition # 4 in Table 1)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 70 gf
・ Saba grilled with salt I (7 perforations under the immersion condition # 4 in Table 1)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per cm ² Hardness: 60 gf

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

Evaluation was conducted in the softening test A1 except that the perforation process, the softening liquid immersion (softening treatment) process, and the mosquito liquid draining process were not performed. Compared to, “very good = 5” is equivalent or better, “good = 4” is almost equally good, “normal = 3” is acceptable, but bad is “good = 3” The evaluation was carried out in five stages, “bad = 2” and “very bad = 1” when the case was very bad, and the average value of the evaluation points of each panel was used as the score. The results are shown in Tables 3 to 11.

As shown in Table 3 and Table 6, when softening treatment was performed using a softening liquid having a dilution rate of 25% or 35%, the mackerel salt-baked A produced under the condition that the number of perforations was 3 per 1 cm ² ( In terms of “appearance shape” and “appearance color tone”, the average value of evaluation points for “softening solution dilution rate 25%) and D (softening solution dilution rate 35%) is“ 4.3 ”or more. It was rated between “very good = 5” and “good = 4”. In addition, regarding the “taste (bitterness, egumi)”, the average value of the evaluation points was “4.8”, and it was evaluated that no bitterness or egumi was felt. However, regarding “taste (other tastes)”, the average value of the evaluation points was extremely lowered to “1.5”, and “taste was strange” was evaluated. In addition, regarding “Odor” and “Maitake odor”, the average value of “normal = 3” was higher than “normal = 3”, but “normal = 3” corresponding to “slightly bad but acceptable” was occasionally seen. It was evaluated as having a slightly strange odor.

On the other hand, as shown in Table 4, Table 5, Table 7, and Table 8, the number of perforations is the same even when softening is performed using a softening solution having a dilution rate of 25% or 35%. Saba grilled B and C produced under conditions of 5 or 7 per cm ² (softening fluid dilution rate 25%) and E and F (softening fluid dilution rate 35%) were examined. For any of the items “Appearance Shape”, “Appearance Color Tone”, “Taste (Bitterness, Egumi)”, “Taste (Other Tastes)”, “Unusual Odor”, and “Maitake Odor”, the average evaluation score is “ It was an excellent salt baked that was evaluated as being 4.8 "or higher, having the original appearance shape, color tone, and taste of salted mackerel fillets, and having no off-flavors and odors, and that no maitake odor was felt.

However, when the dilution ratio of the softening solution is 40%, as shown in Tables 9 to 11, salt mackerel of the mackerel obtained in any case where the number of perforations is 3, 5, or 7 per 1 cm ^2. G, H, and I are “taste (bitter taste, igumi)”, “taste (other taste)”, “unpleasant odor”, and “maitake odor”, and the average evaluation score is “2.5” or less. It was evaluated that it had a nasty taste and nasty smell and was tasteless and a maitake odor.

The results of these sensory tests are the same as the results of visual observation and tasting performed by the practitioner at the time of measuring the hardness of each specimen in the softening test A1, and the visual observation by the practitioner of the softening test A1 and This confirms that the evaluation by tasting is reasonable and objective.

<Softening test A2 (Saba grilled with mackerel)>
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 ^{As the} number of perforations per ² was in the range of 5 to 7, a more suitable soft boiled mackerel salt of less than 100 gf was obtained, so 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. Otherwise, the grilled mackerel fillet was made 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 12. However, data for 22 hours at 22 ° C. were transferred from Table 1.

As can be seen from Table 12, when softening treatment was performed using a softening liquid having a dilution rate of 35%, when the immersion time of the fillet in the softening liquid was 4 hours and the immersion temperature was 6 ° C, the number of perforations was In either case of 5 or 7 per 1 cm ² of fillet, salt grilled mackerel fillet with a softness of less than 350 gf was obtained.

However, even when the immersion time is the same 4 hours, when the immersion temperature reaches 4 ° C., the hardness of the salt-fired obtained exceeds 350 gf regardless of whether the number of perforations is 5 or 7 per 1 cm ^{2 of} fillet. Moreover, even when the immersion temperature was 6 ° C., when the immersion time was 2 hours, similarly, the hardness of the obtained salt firing exceeded 350 gf.

From the above results, in order to produce a salt grilled mackerel fillet having a softness of 350 gf or less required for pushing a metal sphere having a diameter of 15 mm into 3 mm, the time for immersing the mackerel fillet in the softening solution is at least 4 Time was required and the temperature of the softening solution was judged to be 6 ° C. or higher.

In addition, as shown in Table 12, when the soaking time is 4 to 24 hours and the soaking temperature is 6 ° C. to 22 ° C., the grilled mackerel fillet with a softness of 350 gf or less is stable. In particular, when the immersion 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 “can be crushed with the tongue” Saba grilled mackerel fillets with a degree of softness were obtained stably.

In addition, when the hardness was measured, the grilled mackerel slices produced under the conditions of the immersion time of 4 to 24 hours and the immersion temperature of 6 to 22 ° C. were visually observed. No peeling, melting, crumble or tearing was observed, and the mackerel fillet had the original appearance of salt-baked. Moreover, when these salt-grilled foods were tasted, the taste of the mackerel salt-grilled was the original, and none of the salt-grilled tastes or odors were felt.

From the results of the above softening tests A1 and A2, the load required to push a metal ball having a diameter of 15 mm by 3 mm has a softness of 350 gf or less, and there is no off-flavor and odor, and the original appearance of mackerel salt-sintered In order to stably produce a soft and salted grilled mackerel fillet, cut the sliced maitake mushrooms into 25 to 7 holes per 1 cm ^{2 of} the fillet surface. It should be fired after being immersed in a softening solution diluted to 35% at 6 to 22 ° C. for 4 to 24 hours, and the load required to push a metal ball having a diameter of 15 mm into 3 mm is 100 gf or less. In order to stably produce a soft or salted mackerel fillet that has a pronounced softness, has no off-flavors and odors, and retains the original appearance of mackerel salt grilled, After immersing the fillet that had undergone the perforation process of drilling 5 to 7 holes per 1 cm ^{2 of the} surface in a softening solution obtained by diluting squeezed maitake juice to 35% at 22 ° C. for 20 to 24 hours It was judged that firing was good. 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 fillet of mackerel, 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 salt-baked mackerel fillet according to the present invention has no off-flavors and off-flavors, the taste analysis by the taste recognition device is performed by an external inspection organization (Ministry of Health, Labor and Welfare's registered inspection organization Kyusai analysis Institute). The details are as follows.

(Taste analysis sample)
Taste analysis was requested for the following comparative products and samples 1 and 2.
・ Comparative product: Salt grilled mackerel fillet manufactured in the same manner as Control 1 in the softening test A1 (fillet mass: about 40 g without drilling or softening)
Sample 1: Salt mackerel of a fillet obtained by firing a mackerel fillet having a perforation number of 5 per 1 cm ^{2 in} a softening liquid having a dilution rate of 25% at 22 ° C. for 24 hours (immersion condition # in Table 1) 2 equivalent to 5 perforations: hardness 156 gf)
Sample 2: Salted grilled fillet obtained by baking a mackerel fillet with a perforation number of 5 per cm ^{2 in} a softening solution with a dilution rate of 35% for 24 hours at 22 ° C. (immersion conditions # in Table 1) 3 equivalent to 5 perforations: hardness 76gf)

(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 The measured value of salt-baking of normal mackerel fillet that was not softened as a comparative product was obtained as a relative value with reference value = 0. The results are shown in Table 13. FIG. 11 shows the result as a radar chart.

As shown in Table 13 and FIG. 11, the measured values of the tastes of the samples 1 and 2 corresponding to the soft baked product according to the present invention are the tastes of salt-baked normal mackerel that has not been softened, which is a comparative product. With reference = 0, the “bitter taste miscellaneous taste” that is felt most strongly as a special taste is as low as −0.50 or −0.30, and is less than ± 2 (−2 <measured value <+2). It was settled. 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. In this case, 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 salt-baked mackerel that does not have a different taste.

As can be seen from Table 13, Samples 1 and 2 had measured values exceeding ± 2 in “salt taste”, but other “sour taste”, “astringency stimulation”, “umami”, “bitter taste”. ”,“ Astringency ”, and“ Umami taste ”, the measured values are all less than ± 2, and the whole of the mackerel fillet according to the present invention has no taste. It can be said.

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

<Softening test A3 (Saba mackerel)>
In the manufacturing process of A to T in the softening test A1, the seasoning liquid in the ki seasoning dipping process was changed to the seasoning liquid for teriyaki, and the fillet was vacuum packaged together with the finish sauce for teriyaki in the vacuum packaging process The mackerel fillet (fillet mass: about 40 g) was manufactured 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 14. The hardness exceeding 350 gf is underlined.

In addition, as a control, the same mackerel single-piece frozen product was used and softened in the same manner as above except that it did not go through the perforating step, the softening solution dipping (softening treatment) step, and the mosquito draining step. An untreated mackerel fillet was fired (Control 2), and similarly, the 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 15.

As can be seen in Table 14, even if the cooking method of mackerel fillet changes from salt-fired to teriyaki, when softening treatment is performed using a softening solution obtained by diluting maitake juice to 20% with water, In the case of immersion for 24 hours, the measured hardness exceeds 350 gf and the diameter is 15 mm regardless of whether the number of perforations is 0, 3, 5, 7, or 9 per 1 cm ² . It was not possible to produce a mackerel fillet having a soft load of 350 gf or less required to push a metal ball 3 mm.

In contrast, when softening treatment was performed using a softening solution obtained by diluting maitake juice to 25% or 35% with water, the number of perforations was 0 per 1 cm ^{2 after} immersion for 24 hours at 22 ° C. In this case, the load required to push a 3 mm metal ball with a diameter of 15 mm exceeds 350 gf, but when the number of perforations is 3, 5, 7, or 9, the metal ball with a diameter of 15 mm is 3 mm. The load required to push in was 350 gf or less, and soft teriyaki of mackerel fillet could be obtained. In particular, when the dilution rate was 35% and the number of perforations was 5, 7, or 9 per 1 cm ² , the hardness of the teriyaki obtained was 100 gf or less, and the mackerel fillet was extremely soft.

In addition, when softening treatment was performed using a softening solution obtained by diluting maitake juice to 40% with water, the number of perforations was 0, 3, 5, 5 per 1 cm ^{2 by} immersion at 22 ° C. for 24 hours. In any case of 7 pieces, 7 pieces, or 9 pieces, the load required to push a metal ball having a diameter of 15 mm by 3 mm was 350 gf or less. In particular, when the number of perforations was 5, 7, or 9 per 1 cm ² , the hardness of the teriyaki obtained was 100 gf or less, and it was possible to obtain an extremely soft mackerel fillet. As shown in Table 15, the softness of 350 gf or less or 100 gf or less was 505 gf, as shown in Table 15, when the hardness of the mackerel fillet manufactured in the same manner except that the softening solution was not immersed was shown in Table 15. In view of this, it is extremely soft.

However, when observing the mackerel fillet to be measured with the naked eye during the measurement of the hardness, the number of perforations was found in any of the cases where the softening solution was diluted at 25%, 35%, or 40%. There are 0, 3, or 9 pieces of teriyaki per 1 cm ² , where melting or peeling of the skin, cracking or tearing of the body is observed, and it cannot be said that the mackerel fillet has the original appearance of teriyaki. It was a thing.

On the other hand, when the dilution rate of the softening liquid is 25%, 35%, or 40%, 5 or 7 holes per 1 cm ² are used for teriyaki to melt or peel the skin, No tearing was observed, and the original appearance of the mackerel fillet was preserved.

As an example showing the teriyaki appearance shape of the produced mackerel, zero perforation number is per 1 cm ² when the dilution ratio was softening treatment with 25% of the softening liquid, 3, 5, 7, or nine fillets a photograph of teriyaki in FIGS. 12 to 16, zero perforation number is per 1 cm ² when the dilution ratio was softening process using 35% of the softening liquid, 3, 5 FIGS. 17 to 21 show appearance photographs of the teriyaki of 7, 7, or 9 fillets, respectively.

As can be seen in the photographs of FIGS. 12 and 13, when softening treatment is performed using a softening liquid having a dilution rate of 25%, the number of perforations is 0 or 3 per 1 cm ^2. Peeling and tearing are observed. In addition, as seen in the photograph of FIG. 16, melting and peeling of the skin are observed even in the teriyaki where the number of perforations is 9 per 1 cm ² . On the other hand, when the number of perforations was 5 or 7 per 1 cm ² , as shown in the photographs in FIGS. 14 and 15, no peeling, melting, or tearing was observed, and cracking or tearing of the body was not observed. The mackerel fillet's original appearance is preserved.

When the softening treatment is performed using the softening solution having a dilution rate of 35%, basically the same tendency as that in the case of using the softening solution having the dilution rate of 25% is observed, as shown in FIGS. As can be seen, when the number of perforations is 0 or 3 per 1 cm ² , skin melting, peeling, and tearing are observed. In addition, as shown in the photograph of FIG. 21, a large skin melt is observed in the teriyaki where the number of perforations is 9 per 1 cm ² . On the other hand, when the number of perforations is 5 or 7 per 1 cm ² , as shown in the photographs of FIGS. 19 and 20, large melting and peeling of the skin, collapse of the body and tearing are not recognized. The original appearance of teriyaki fillet is preserved.

In addition, when the hardness was measured, the mackerel fillet to be measured was baked, and when the softening treatment was performed using a softening solution having a dilution rate of 25% or 35%, the number of perforations was 3 per 1 cm ^2. The teriyaki of fillet has a maitake odor and a strange odor that may be attributed to the softening solution used in the softening treatment, and the taste is strange, so it cannot be said that the original taste of mackerel teriyaki is retained. there were. On the other hand, even when softening is performed using a softening solution having a dilution rate of 25% or 35%, the teriyaki of 5 or 7 fillets per 1 cm ² has the original taste of mackerel teriyaki. The taste and smell of the softening solution were not felt at all. In addition, when the mitake mushroom juice was softened using a softening solution diluted to 40% with water, the number of perforations was any of 0, 3, 5, 7, and 9 per 1 cm ² . From the teriyaki of fillet, the maitake odor and bitterness that seems to be caused by the softening liquid used for the softening treatment were strongly felt, and there was also a strange taste, and it could not be said that the original taste of mackerel teriyaki was retained. .

The above results are in line with the results obtained for salt grilling mackerel fillets in the softening test A1, and even if the cooking method of the baked goods is changed from salt firing to teriyaki, the fillets are softened at 22 ° C. for 24 hours. Under the softening solution soaking conditions, the softening solution with a dilution rate of 25% to 35% is used, and 5 to 7 holes per 1 cm ² are made in the fillet before softening treatment. A mackerel fillet with a softness of 350 gf or less, which is equivalent to the softness of "biting with force" or more, and has the original appearance of the mackerel fillet, and has no off-flavors and odors It was found that can be obtained stably. Above all, by using a softening solution with a dilution rate of 35% and making 5-7 holes per cm ² in the fillet before the softening treatment, it is less than 100 gf, which corresponds to the softness that can be crushed by the tongue It was found that the baked mackerel fillet with the softness and the original appearance shape of the mackerel fillet without odor and odor was stably obtained.

<Sensory inspection A2 (Saba mackerel)>
A total of 6 healthy men and women were panelists, and the sensory test was performed in the same manner as in the sensory test A1 on the teriyaki bone cut with mackerel skin manufactured in the softening test A3. In addition, as a comparative control product, in the softening test A3, a mackerel fillet manufactured in the same manner except that it did not go through the perforation step, the softening solution immersion (softening treatment) step, and the mosquito draining step. Teriyaki (Control 2) was used.

(Target mackerel teriyaki)
・ Grilled mackerel J (Three perforations under immersion conditions of # 19 in Table 14)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 3 per 1 cm ² Hardness: 230 gf
・ Teriyaki of mackerel K (5 perforations under immersion conditions # 19 in Table 14)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 153 gf
・ Saba teriyaki L (7 perforations under immersion conditions of # 19 in Table 14)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per cm ² Hardness: 151 gf
・ Grilled mackerel M (Three perforations under immersion conditions of # 20 in Table 14)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 3 per 1 cm ² Hardness: 173 gf
・ Teriya grilled mackerel N (5 perforations under immersion conditions of # 20 in Table 14)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 75 gf
・ Grilled mackerel O (7 perforations under immersion conditions # 20 in Table 14)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1 cm ² Hardness: 67 gf
・ Saba teriyaki P (Three perforations under the immersion condition # 21 in Table 14)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 3 per 1 cm ² Hardness: 121 gf
・ Saba teriyaki Q (5 perforations under the immersion condition # 21 in Table 14)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 70 gf
・ Saba teriyaki R (7 perforations under immersion conditions # 21 in Table 14)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per cm ² Hardness: 60 gf

The results are shown in Tables 16 to 24.

As shown in Table 16 and Table 19, if the dilution ratio was softening treatment with 25% or 35% of the softening liquid, the perforation number is produced in three conditions per 1 cm ² mackerel teriyaki J ( In terms of “appearance shape” and “appearance color tone”, the average value of the evaluation points for “softening solution dilution rate 25%) and M (softening solution dilution rate 35%) was“ 5.0 ”. Good = 5 ”. In addition, regarding “taste (bitterness, egumi)”, the average value of the evaluation points was “4.8”, and it was evaluated that no bitterness or gustation was felt. However, regarding the “taste (other tastes)”, the average value of the evaluation points was extremely low as “1.5”, and it was evaluated as “tastes strange”. In addition, regarding “unusual odor” and “maitake odor”, the average value of the evaluation points exceeded “normal = 3”, but “normal = 3” corresponding to “slightly bad but acceptable” and “bad = 2” "Sometimes, it was evaluated as having a slightly strange odor."

On the other hand, as shown in Table 17, Table 18, Table 20, and Table 21, the number of perforations is 1 cm even when softening is performed using a softening solution having a dilution rate of 25% or 35%. The baked mackerel produced under 5 or 7 conditions per ² K and L (softening fluid dilution rate 25%) and N and O (softening fluid dilution rate 35%) were inspected. For any of the items “shape”, “appearance color tone”, “taste (bitter taste, egumi)”, “taste (other taste)”, “unpleasant odor”, and “maitake odor”, the average evaluation score is “4” It was an excellent teriyaki that was evaluated as having the original appearance shape, color tone and taste of the mackerel fillet, having no off-flavors and off-flavors, and not feeling the maitake odor.

Further, when the dilution ratio of the softening solution is 40%, as shown in Tables 22 to 24, the mackerel is baked regardless of whether the number of perforations is 3, 5, or 7 per 1 cm ^2. P, Q, and R are “taste (bitter taste, egumi)”, “taste (other taste)”, “unpleasant odor”, and “maitake odor”, and the average evaluation score is “2.7” or less. It was evaluated as having a bitter taste and a bitter taste, as well as a nasty taste and odor, and a maitake odor.

The above results of the sensory test A2 are consistent with the results of visual observation and tasting performed by the practitioner at the time of measuring the hardness of each specimen in the softening test A3. And it is confirmed that the evaluation by tasting is reasonable with objectivity.

<Softening test A4 (Grilled mackerel)>
In the softening test A3, under the immersion conditions at 22 ° C. for 24 hours, good results were obtained with the dilution rate of the softening liquid at 25% and 35%. Especially, when the dilution rate was 35%, 1 cm of the fillet surface ^{As the} number of perforations per ² was in the range of 5 to 7, more suitable mackerel teriyaki was obtained, so 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 mackerel fillet was baked in the same manner as in the softening test A3, 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 25. However, the data for 24 hours and 22 ° C. were transferred from Table 14.

As can be seen from Table 25, when the softening treatment was performed using a softening liquid having a dilution rate of 35%, the number of perforations was less when the immersion time of the fillet in the softening liquid was 4 hours and the immersion temperature was 6 ° C. In either case of 5 or 7 per 1 cm ^{2 of} fillet, teriyaki mackerel fillet with a softness of less than 350 gf was obtained.

However, as shown in Table 25, even when the immersion time is the same 4 hours, when the immersion temperature reaches 4 ° C., the number of perforations is 5 or 7 per 1 cm ^{2 of} fillet. The hardness was higher than 350 gf, and even when the immersion temperature was 6 ° C., when the immersion time was 2 hours, the hardness of the obtained firing was similarly higher than 350 gf.

The above results are the same as the results of the mackerel salt firing performed in the softening test A2, and the load necessary for pushing a metal ball having a diameter of 15 mm into 3 mm is 350 gf or less, whether salt firing or teriyaki. In order to produce a baked product of mackerel fillet having such softness, the immersion time of mackerel fillet in the softening liquid needs to be at least 4 hours, and the temperature of the softening liquid needs to be 6 ° C. or higher. It was judged.

As shown in Table 25, when the soaking time is 4 to 24 hours and the soaking temperature is 6 ° C. to 22 ° C., the mackerel fillet with the softness of 350 gf or less is stably baked. In particular, when the immersion 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 “can be crushed with the tongue” The teriyaki mackerel fillet with a degree of softness was stably obtained.

When the hardness was measured, the mackerel fillets produced under the conditions of the immersion time of 4 to 24 hours and the immersion temperature of 6 to 22 ° C. were visually observed. No peeling, melting, crumble or tearing was observed, and the mackerel fillet had the original appearance of teriyaki. In addition, when these teriyaki were tasted, the mackerel teriyaki had the original taste, and no odor or odor was felt from any teriyaki.

From the results of the above softening tests A1 to A4, the load necessary for pushing a metal ball having a diameter of 15 mm by 3 mm has a softness of 350 gf or less, and there is no off-flavor and odor, and the baking of mackerel such as salt or teriyaki For stable production of mackerel fillet that has the original shape of the product, a baked fillet with 5-7 holes per 1 cm ^{2 on the} surface of the fillet It is better to immerse the squeezed juice from 25% to 35% in a softening solution at 6 ° C to 22 ° C for 4 to 24 hours, and then fire it. Stable fillet of soft mackerel fillet that has a remarkable softness of 100 gf or less, no off-flavors and odors, and maintains the original appearance of mackerel In order to produce a slicing product, the slicing process was performed by drilling 5 to 7 holes per 1 cm ^{2 of the} surface of the slicing surface into a softening solution obtained by diluting scented maitake mushroom juice to 35% at 22 ° C. at 20 ° C. It was judged that baking should be performed after immersion for 24 hours. The reason why the upper limit of the immersion temperature is 22 ° C. is that, as described above, when the immersion temperature is 23 ° C. or higher, the proliferation of microorganisms becomes severe, and there is a concern about the increase of various bacteria and the generation of rot odor.

<Evaluation A2 by taste recognition device>
In order to more objectively confirm that the soft or teriyaki fillet of the mackerel according to the present invention has no off-flavors and off-flavors, the following comparative control samples and For samples 3 and 4, an external inspection organization was requested for taste analysis by the taste recognition device. The results are shown in Table 26. Further, FIG. 22 shows the result as a radar chart.

(Taste analysis sample)
The following comparative products and samples 3 and 4 were requested for taste analysis.
・ Comparative control product: Teriyaki mackerel fillet manufactured in the same manner as Control 2 in softening test A3 (fillet mass: about 40 g without drilling or softening)
Sample 3: Irradiation of fillets obtained by baking a mackerel fillet with a perforation number of 5 per cm ^{2 in} a softening liquid with a dilution rate of 25% at 22 ° C. for 24 hours (immersion conditions # in Table 14) Equivalent to 19 perforations with 5 holes: hardness 153 gf)
Sample 4: Irradiation of fillet obtained by firing a mackerel fillet having a perforation count of 5 per cm ^{2 in} a softening solution having a dilution rate of 35% at 22 ° C. for 24 hours (immersion condition # in Table 14) Equivalent to 20 perforations with 5 holes: hardness 75gf)

As shown in Table 26 and FIG. 22, the measured values of the tastes of the samples 3 and 4 corresponding to the soft baked product according to the present invention are the tastes of the normal mackerel teriyaki that is not subjected to the softening treatment as a comparative product. With reference = 0, the “bitter taste miscellaneous taste” that is most strongly felt as an odd taste is as low as −0.81 or −1.02 and less than ± 2 (−2 <measured value <+2). It was settled. 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 analysis result that the measurement value of “bitter taste miscellaneous taste” that is considered to be most strongly recognized as “disgusting taste” when humans eat was within ± 2 indicates that humans eat samples 3 and 4. 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 teriyaki of mackerel.

As can be seen from Table 26, the samples 3 and 4 had a measured value exceeding ± 2 in the “salt taste”, but other “sour taste”, “astringency stimulation”, “umami”, “bitter taste”. ”,“ Astringency ”, and“ Umami taste ”, the measured values are all less than ± 2, and as a whole, the soft or teriyaki mackerel fillet according to the present invention has no taste. It can be said.

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

<Softening test A5 (Seikyo-yaki mackerel)>
In the manufacturing process of A to T in the softening test A1, the seasoning liquid in the ki seasoning soaking process was changed to the seasoning liquid for Saikyo ware, and the sacrificial vacuum packaging process except for the point that the fillet was vacuum packaged together with the finished sauce In the same manner as in the softening test A1, mackerel fillet (fillet mass: about 40 g) was manufactured, and the load (hardness) required to push a metal ball having a diameter of 15 mm into 3 mm was measured. However, the dilution rate of the softening solution was 25%, 35%, or 40%, the immersion time was 24 hours, the immersion temperature was 22 ° C., and the number of perforations was 5 or 7. The results are shown in Table 27.

As shown in Table 27, even when the cooking method of the baked goods is Saikyo ware, in the case of immersion for 24 hours at 22 ° C., the dilution rate of the softening liquid is 25%, 35%, or 40%. By making 5 or 7 holes per 1 cm ^{2 in} advance in the mackerel fillet, the resulting mackerel fillet has a Saikyo-yaki hardness of 350 gf or less. We were able to obtain Saikyoyaki with In addition, when the dilution ratio of the softening liquid is 35% or 40%, the hardness of the resulting mackerel fillet is 100 gf or less, which is extremely soft and has a softness that can be crushed by the tongue. Could get.

When the hardness was measured, the appearance of Saikyo-yaki of the mackerel fillet to be measured was observed with the naked eye, and no melting or tearing of the skin, crumble, cracking, or tearing of any fillet was observed. The original shape of mackerel fillet was preserved.

However, when the above-mentioned hardness was measured, Saikyo-yaki of mackerel fillet to be measured was sampled, and the number of perforations obtained by softening using a softening solution having a dilution rate of 25% or 35% was 1 cm. Saikyoyaki with 5 or 7 fillets per ² tastes the original taste of mackerel Saikyoyaki, and no soft taste or odor was felt, but a softening solution with a dilution rate of 40% was used. In the case of softening treatment, the maitake odor and bitterness that are thought to be caused by the softening liquid used for the softening treatment are strongly felt from Saikyoyaki of either 5 or 7 fillets per 1 cm ² , There was also the mackerel's original taste of Saikyoyaki.

The above results are in line with the results obtained for salt firing or teriyaki of mackerel fillets in the softening tests A1 to A4. Regardless of the method of cooking the baked goods, the fillets were softened at 22 ° C for 24 hours. Under the softening liquid immersion condition of immersion, a softening liquid with a dilution rate of 25% to 35% is used, and 5-7 holes per 1 cm ² are made in the fillet before the softening treatment, so It has a softness of 350 gf or less, which corresponds to a softness of “biting” or more, and maintains the original appearance shape of the mackerel fillet, and has a nasty and unpleasant baked mackerel fillet. It shows that it can be obtained stably. Regardless of the method of cooking the baked product, under the softening liquid immersion condition in which the fillet is immersed in the softening liquid at 22 ° C. for 24 hours, a softening liquid with a dilution rate of 35% is used. ^{By making} 5 to 7 holes per ^2, it has a softness of 100 gf or less, which is equivalent to the softness that can be crushed by the tongue, and maintains the original appearance of the mackerel fillet In addition, it shows that a baked mackerel fillet with no off-flavors and odors can be obtained stably.

In addition, under the softening solution immersion condition of immersing the fillet in the softening solution at 22 ° C. for 24 hours, the same results were obtained for mackerel fillet Saikyoyaki as in the case of salt firing or teriyaki of mackerel fillet. By the way, even when the cooking method as a baked product is Saikyo ware, the load necessary to push in a metal ball having a diameter of 15 mm by 3 mm has a softness of 350 gf or less or 100 gf or less, and there is no off-flavor and odor, and For the stable production of mackerel fillets that retain the original appearance of the baked product, 5-7 pieces per 1 cm ^{2 of} the fillet surface, as previously confirmed for salt and teriyaki. The fillet that has undergone the perforation process is drilled for 4 to 24 hours at 6 ° C to 22 ° C in a softening solution obtained by diluting the juice of cut maitake to 25% to 35%, or the fillet surface After immersing the fillet that had undergone the perforation process of drilling 5 to 7 holes per 1 cm ^{2 of the} surface in a softening solution obtained by diluting squeezed maitake juice to 35% at 22 ° C. for 20 to 24 hours It can reasonably be inferred that firing is good.

B: Saury <Softening Test B1 (Saury of Saury)>
Using a frozen product of saury skinned, abdominal, and three-grated one-sided (fillet), the same as in the softening test A1, except that the dilution rate of the softening solution was fixed at 35%, Assuming the distribution and storage form, salt burning of saury skin-cut bones was manufactured in the following processes, 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 28.

A Raw material delivery (Saury, skinned bone-removed single-body frozen product)
I thaw c Pretreatment (abdominal bone removal, fillet cut (about 40g / fillet))
D Drilling E Softening liquid immersion (softening treatment)
F Liquid draining K Seasoning liquid (salt water) immersion Liquid draining Ke Firing Co Cooling Sa Vacuum packaging Si Heat sterilization S Cooling Freezing So Packaging Storage

In addition, as a control, the same saury single-piece frozen product was used, and the softening treatment was performed in the same manner except that it did not go through the perforating step, the softening solution immersion (softening treatment) step, and the mosquito draining step. A saury fillet (control 3) was prepared, 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. 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 was 0 per 1 cm ² when immersed for 22 hours at 22 ° C. Although the load required to push a metal ball having a diameter of 15 mm over 3 mm exceeds 350 gf, when the number of perforations is 3, 5, 7, and 9, the load is 350 gf or less. A soft grilled salmon fillet could be obtained. In particular, when the number of perforations was 5, 7, or 9 per 1 cm ² , the hardness of the salt grill obtained was 100 gf or less, and the salmon fillet was extremely soft.

The softness of 350 gf or less or 100 gf or less was 682 gf as shown in Table 29, as shown in Table 29, the hardness of the salmon fillet (control 3) produced in the same manner except that no softening solution immersion was performed. In view of this, it is extremely soft.

When the hardness was measured, the salmon fillet of the saury fillet to be measured was observed with the naked eye. The number of perforations was 0 or 3 per 1 cm ^2. However, peeling was also observed in 9 salt-grilled per cm ^2, and it could not be said that the original appearance of salt-grilled saury fillet was stable.

On the other hand, when the number of perforations was 5 or 7 per 1 cm ² , peeling or tearing of the skin, collapse of the body or tearing was not observed, and the original appearance of the salmon fillet was preserved.

As an example showing the manufactured pacific saury of grilled appearance shape, zero perforation number is per 1 cm ² when the dilution ratio was softening process using 35% of the softening liquid, 3, 5, 7, Alternatively, photographs of the appearance of nine pieces of grilled salt are shown in FIGS. 23 to 27, respectively.

As shown in the photographs of FIGS. 23 and 24, when the softening process is performed using a softening liquid having a dilution rate of 35%, the skin is almost entirely exposed to salt firing with 0 or 3 perforations per 1 cm ^2. It has been melted and peeled off, and it cannot be said that it has stopped the original appearance of saury. In addition, as seen in the photograph of FIG. 27, even when the number of perforations is 9 per 1 cm ² , large melting or peeling of the skin is observed. On the other hand, when the number of perforations was 5 or 7 per 1 cm ² , as shown in the photographs of FIGS. 25 and 26, no large skin peeling or melting, body collapse or tearing was observed. The original appearance of grilled salmon fillet is preserved.

In addition, when the hardness was measured, the salmon fillet of the saury serving as a measurement target was sampled, and the salmon roast of any fillet of 0, 3, 5, 7, or 9 per 1 cm ² was obtained. However, the taste of the saury was originally baked, and the taste and smell of the softened liquid were not felt at all.

<Softening test B2 (Saury grilled saury)>
In softening test B1, using a softening solution with a dilution rate of 35% and immersion for 24 hours at 22 ° C, preserves the original appearance and taste of salted sea bream when the number of perforations is 5 or 7 per cm ² In addition, the load required to push a metal sphere of 15 mm in diameter by 3 mm was able to obtain a salted grilled fillet of extremely soft saury, so the number of perforations was fixed at 5 per cm ² , and the softening solution In the same manner as in the softening test B1, except that the dilution ratio was changed to 25% or 40%, the salt fillet of saury fillet was manufactured, and the load (hardness) required to push a metal ball having a diameter of 15 mm into 3 mm was obtained. It was measured. The results are shown in Table 30. The data when the dilution rate was 35% was transferred from Table 28.

As shown in Table 30, in the case of immersion for 24 hours at 22 ° C., even if the dilution rate of the softening liquid changes to 25% or 40%, the load (hardness) required to push the metal ball having a diameter of 15 mm by 3 mm is As in the case of the dilution rate of 35%, it was 350 gf or less, and a soft salmon salt burn could be obtained.

In addition, when the above-mentioned hardness was measured, the salmon roast of the saury fillet to be measured was observed with the naked eye. Regardless of the dilution rate, no major skin peeling or tearing, crumble or tearing was observed in any salt roasting. It was not recognized, and the original appearance of salt-grilled saury fillet was retained.

However, when the hardness was measured, the salmon fillet of the saury serving as a measurement object was sampled, and the salt baking performed with the softening solution having a dilution rate of 25% was the softening solution having a dilution rate of 35%. As with the salt baked with softening, the taste of the saury was originally baked, but there was no odor or odor due to immersion in the softening solution, but the softening solution with a dilution rate of 40% was used. From the grilled salt, the bitterness and sardine were felt, and the off-flavor and maitake odor were strongly felt, and the original taste of saury was not maintained.

<Sensory test B1 (Saury grilled saury)>
A total of 6 healthy men and women were panelists, and the sensory test was performed in the same manner as in the sensory test A1 on the salted grilled saury skin cuts produced in the softening test B1 or B2. In addition, as a comparative control product, in the softening test B1, a saury fillet manufactured in the same manner except that it does not go through the perforating step, the softening solution immersion (softening treatment) step, and the mosquito draining step. Salt grill (Control 3) was used.

(Salted grilled saury)
Saury salt-grilled S (5 perforations under immersion conditions # 39 in Table 30)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 160 gf
・ Saury grilled saury T (5 perforations under immersion conditions # 38 in Table 30)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 93 gf
Saury salmon grilled U (5 perforations under immersion conditions of # 40 in Table 30)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 80 gf

Results are shown in Table 31 to Table 33.

As shown in Table 31 and Table 32, the salmon roasted S and T of the saury produced by softening using a softening liquid having a dilution rate of 25% or 35% are inspected “appearance shape” and “appearance color tone”. , “Taste (bitter taste, igumi)”, “Taste (other taste)”, “Natural odor”, “Maitake odor”, the average evaluation score is “4.8” or higher. It was an excellent salt baked that was evaluated as having the original appearance shape, color tone, and taste of the fillet, and having no off-flavors and odors, and that no maitake odor was felt.

On the other hand, as shown in Table 33, the salmon roasted U of saury produced by softening using a softening solution having a dilution rate of 40% is an average of evaluation points in terms of “appearance shape” and “appearance color tone”. Although the value was “5.0” and it was evaluated that it had the original appearance of saury grilled with saury, “taste (bitter taste, gummy)”, “taste (other taste)”, “unpleasant odor”, “ In terms of “Maitake odor”, the average value of the evaluation score was “2.0” or less, and bitterness and stagnation were felt, and there was a taste and odor.

The above results of sensory test B1 are consistent with the results of macroscopic observation and tasting performed by the practitioner at the time of measuring the hardness of each specimen in softening tests B1 and B2, and implementation of softening tests B1 and B2 It is confirmed that the evaluation by the naked eye and the tasting by the person is reasonable with objectivity.

<Evaluation B1 by taste recognition device>
In order to more objectively confirm that the saury fillet of the saury according to the present invention has no off-flavors and off-flavors, the following comparative samples and the same as in the above-mentioned “Evaluation A1 by taste recognition apparatus” For sample 5, an external inspection organization was requested for taste analysis by the taste recognition device. The results are shown in Table 34. FIG. 28 shows the result as a radar chart.

(Taste analysis sample)
The following comparative products and sample 5 were requested for taste analysis.
・ Comparative product: Salt grilled saury fillet manufactured in the same manner as Control 3 in softening test B1 (fillet mass: about 40 g without drilling or softening)
Sample 5: Salmon grilling of fillet obtained by firing a sacrificial fillet of 5 saury per 1 cm ^{2 in} a softening solution having a dilution rate of 35% at 22 ° C. for 24 hours (immersion condition # in Table 28) Equivalent to 38 perforations with 5 holes: hardness 93 gf)

As shown in Table 34 and FIG. 28, the measured value of the taste of the sample 5 corresponding to the soft baked product according to the present invention is based on each taste of the salted salmon of the normal saury that has not been softened as a comparative product = The “bitter taste miscellaneous taste” that is most strongly felt as an off-flavor as 0 was as low as 0.76 and was within the range of less than ± 2 (−2 <measured value <+2). In the taste analysis using the taste recognition device, if the measured value of the taste is less than ± 2 when the comparison product is 0, even if it is eaten by a human, it is not recognized as a difference in taste from the comparison product. It is said that. Therefore, the above-mentioned analysis result that the measurement value of “bitter taste miscellaneous taste” that is considered to be most strongly recognized as “unpleasant taste” when the human eats is within ± 2 indicates that when the human eats the sample 5 Moreover, it is not felt that there is a different taste compared with the comparative product which is a normal product, indicating that the product of the present invention is salt-baked saury without a different taste.

As can be seen from Table 34, the sample 5 had a measured value exceeding “± 2” in “acidity”, but other “astringency stimulation”, “umami”, “salt taste”, “bitter taste”, In terms of “astringency” and “umami richness”, the measured values are both less than ± 2, and as a whole, the saury fillet according to the present invention can be said to have no taste. .

The results in the above softening tests B1 and B2, sensory test B1, and evaluation B1 by the taste recognition apparatus are in line with the respective results obtained for mackerel earlier, and according to the production method of the present invention, Not only the mackerel fired product but also the saury fired product has a softness of 350 gf or less, preferably 100 gf or less, and the load (hardness) required to push a metal sphere with a diameter of 15 mm into 3 mm. This shows that a soft baked product retaining the original appearance shape and taste can be obtained.

C: flounder <softening test C1 (salted flounder)>
Normal production, as in softening test A1, except that a frozen product of skinned flounder (brown flounder) and bone-cut slices (fillet mass: about 40 g) was used, except that the dilution rate of the softening solution was fixed at 35%. Assuming distribution and storage forms, salt-baked slices of cuttlefish-cut bones were manufactured in the following steps A to S, 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 35.

Oh, raw material import (flounder, skinned bone trimmed frozen product)
I Thawing C Drilling D Softening liquid immersion (softening treatment)
E Draining C Dipping seasoning liquid (salt water) G Draining C Baking Ke Cooling Cooling vacuum Heating sterilization S Cooling Freezing S Packing Se Storage

Also, as a control, a frozen product of the same flatfish fillet was used, and the softening treatment was performed in the same manner except that it did not go through the perforation process, the softening liquid immersion (softening treatment) process, and the liquid draining process. A grilled salmon fillet (control 4) was prepared, and the load (hardness) required to indent a metal ball having a diameter of 15 mm by 3 mm was measured in the same manner as described above. The results are shown in Table 36.

As seen in Table 35, when softening treatment was performed using a softening solution obtained by diluting maitake juice to 35% with water, the number of perforations was 0 per 1 cm ² when immersed at 22 ° C. for 24 hours. In any case of 5, 5, 7, and 9, the load (hardness) required to push a metal ball having a diameter of 15 mm into 3 mm is 350 gf or less, and a soft grilled fillet of saltfish is obtained. I was able to. In particular, when the number of perforations was 3 to 9 per 1 cm ^2, the hardness of the resulting salt grilled was 100 gf or less, and the salmon grilled was extremely soft.

As shown in Table 36, the softness of 350 gf or less or 100 gf or less was 772 gf, as shown in Table 36, the hardness of the grilled salmon fillet (control 4) produced in the same manner except that the softening solution was not immersed. In view of this, it is extremely soft.

When measuring the hardness, the grilled salmon fillet to be measured was observed with the naked eye. When the number of perforations was 0 or 3 per 1 cm ² , large skin peeling was observed. observed bald and taste collapse of large skin to 1cm ² per nine Salt-grilled, were those that it can not be said that has the original appearance shape of grilled flounder fillets stable.

On the other hand, when the number of perforations was 5 or 7 per 1 cm ² , large skin peeling or tearing, collapse or tearing of the body was not observed, and the original appearance shape of the salmon fillet was preserved.

As an example showing the external appearance of grilled produced flounder, zero perforation number is per 1 cm ² when the dilution ratio was softening process using 35% of the softening liquid, 3, 5, 7, Alternatively, photographs of the appearance of salt fillet of nine fillets are shown in FIGS. 29 to 33, respectively.

As shown in the photographs of FIGS. 29 and 30, when softening treatment is performed using a softening liquid having a dilution rate of 35%, the skin is almost entirely exposed to salt firing with 0 or 3 perforations per 1 cm ^2. It is melted and peeled off, and it cannot be said that it has the original appearance shape of flounder salt-sintered. Moreover, as seen in the photograph of FIG. 33, relatively large peeling of the skin is observed even in the case of salt baking, where the number of perforations is 9 per 1 cm ² . On the other hand, in the case of salt baking with 5 or 7 holes per 1 cm ² , as shown in the photographs of FIGS. 31 and 32, the skin is relatively small even if the skin is peeled off. No tearing was observed, and the original appearance of salt-baked salmon fillet was preserved.

In addition, when the hardness was measured, when the grilled salmon fillet to be measured was sampled, any of the 0, 3, 5, 7, or 9 fillets per 1 cm ² was grilled. However, it had the original taste of flounder salt-grilled, and no nasty taste or odor due to immersion in the softening solution was felt.

<Softening test C2 (salted flounder)>
In softening test C1, softening liquid with a dilution rate of 35% was used, and when immersed at 22 ° C for 24 hours, the original appearance and taste of saltfish grilled were preserved when the number of perforations was 5 or 7 per 1 cm ^2. In addition, since the load required to push a metal ball of 15 mm in diameter by 3 mm can be obtained by salt-burning extremely soft cutfish fillets, the number of perforations is fixed at 5 per cm ² , In the same manner as in the softening test C1, except that the dilution ratio of 25% was changed to 25% or 40%, the salted grilled salmon fillet was manufactured, and the load (hardness) required to push a metal ball having a diameter of 15 mm into 3 mm was obtained. It was measured. The results are shown in Table 37. The data when the dilution rate was 35% was transferred from Table 35.

As shown in Table 37, in the case of immersion for 24 hours at 22 ° C., the load (hardness) necessary to push the metal ball having a diameter of 15 mm into 3 mm is changed even if the dilution rate of the softening liquid is changed to 25% or 40%. As in the case of the dilution rate of 35%, it was 100 gf or less, and an extremely soft salmon roast was obtained.

In addition, when the above-mentioned hardness was measured, the grilled salmon fillet to be measured was observed with the naked eye. Regardless of the dilution rate, no significant peeling or tearing, collapse or tearing of the body was observed with any salt firing. It was not recognized, and the original appearance shape of the grilled salmon fillet was preserved.

Above, at the time of measuring the hardness, when tasting the grilled salmon fillet to be measured, the salt baked with a softening solution with a dilution rate of 25% is softened with a dilution rate of 35%. Similar to salt baked with softening treatment using the liquid, the taste of flounder salt baked was the original taste, but there was no nuisance or odor due to immersion in the softening solution, but softening using a softening solution with a dilution rate of 40% From the processed salt baked, bitter taste and sardine were felt, and a strange odor and maitake odor were also strongly felt, and it was not said that the original taste of salted potato was preserved.

<Sensory inspection C1 (salted grilled flounder)>
A total of 6 healthy men and women were panelists, and the sensory test was performed in the same manner as in the sensory test A1 on the salted grilled bone cuts of the following flounder skins produced in the softening test C1 or C2. In addition, as a comparative control product, in the softening test C1, salmon roasted in the same manner except that it does not go through the perforation step, the softening solution dipping (softening treatment) step, and the liquid draining step (e) ( Control 4) was used.

(Salted grilled flounder)
・ Karei grilled with salt V (5 perforations under immersion conditions # 42 in Table 37)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 81 gf
・ Karei's salt-fired W (5 perforations under the immersion conditions of # 41 in Table 37)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 53 gf
・ Karei's salt-grilled X (5 perforations under immersion conditions # 43 in Table 37)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 49 gf

The results are shown in Table 38 to Table 40.

As shown in Table 38 and Table 39, the salt-grilled flounder V and W produced by softening using a softening liquid having a dilution rate of 25% or 35% are inspected “appearance shape” and “appearance color tone”. , “Taste (bitter taste, igumi)”, “Taste (other taste)”, “Natural odor”, “Maitake odor”, the average evaluation score is “4.8” or higher, It was an excellent salt baked that was evaluated as having the original appearance shape, color tone, and taste of the fillet, and having no off-flavors and odors, and that no maitake odor was felt.

On the other hand, as shown in Table 40, the salt-grilled flounder X produced by softening using a softening liquid having a dilution rate of 40% has an average evaluation score in terms of “appearance shape” and “appearance color tone”. Although the value was “5.0” and it was evaluated that it had the original appearance of flatfish salt-grilled, “taste (bitter taste, gummy)”, “taste (other taste)”, “unpleasant odor”, “ In terms of “Maitake odor”, the average value of the evaluation points was less than “2.0”, and the bitterness and umami were felt.

The above results of the sensory test C1 are consistent with the results of visual observation and tasting performed by the practitioner each time the hardness of each specimen is measured in the softening tests C1 and C2, and the softening tests C1 and C2 are performed. It is confirmed that the evaluation by the naked eye and the tasting by the person is reasonable with objectivity.

<Evaluation C1 by taste recognition device>
In order to more objectively confirm that the soft and salt-grilled flounder fillet according to the present invention has no off-flavors and off-flavors, the following comparative control samples and the same as in “Evaluation A1 by taste recognition apparatus” described above and About the sample 6, the external inspection organization was requested for the taste analysis by a taste recognition apparatus. The results are shown in Table 41. FIG. 34 shows the result as a radar chart.

(Taste analysis sample)
The following comparative products and sample 6 were requested for taste analysis.
・ Comparative product: Salt grilled flounder fillet manufactured in the same manner as Control 4 in the softening test C1 (fillet mass: about 40 g without punching or softening)
Sample 6: Salt-baked fillet obtained by baking a piece of flatfish having a perforation number of 5 per cm ² immersed in a softening liquid having a dilution rate of 35% for 24 hours at 22 ° C. (immersion condition # in Table 37) Equivalent to 41 perforations with 5 holes: hardness 53gf)

As shown in Table 41 and FIG. 34, the measured value of the taste of the sample 6 corresponding to the soft baked product according to the present invention is based on each taste of the salted grilled common flounder that is not subjected to softening treatment as a comparative product = The “bitter taste miscellaneous taste”, which is considered to be most strongly felt as an off-flavor as 0, was as low as −0.30 and was within the range of less than ± 2 (−2 <measured value <+2). In the taste analysis using the taste recognition device, if the measured value of the taste is less than ± 2 when the comparison product is 0, even if it is eaten by a human, it is not recognized as a difference in taste from the comparison product. It is said that. Therefore, the above analysis result that the measurement value of “bitter taste miscellaneous taste” that is considered to be most strongly recognized as “unpleasant taste” when the human eats is within ± 2 indicates that the human eats the sample 6 In addition, 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 salt-baked flounder that does not have a different taste.

As can be seen from Table 41, the sample 6 had a measured value of ± 2 or more in “sour taste”, “umami”, and “salt taste”, but other “astringency stimulation”, “bitter taste”, In terms of “astringency” and “umami richness”, the measured values are both less than ± 2, and as a whole, it can be said that the soft and salted grilled flounder fillet according to the present invention has no taste. .

<Softening test C3 (Graying of flounder)>
In the manufacturing process of A to So in the softening test C1, the seasoning liquid in the mosquito seasoning liquid immersion process was changed to a seasoning liquid for teriyaki, and in the vacuum packaging process, the fillet was vacuum-packed with finishing sauce and softening In the same manner as in the softening test C1, except that the liquid dilution rate was 25%, 35%, or 40%, and the number of perforations was 5 or 7 per 1 cm ² , Teriyaki 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 42.

In addition, as a control, a frozen product of the same fillet fillet was used, and the softening treatment was performed in the same manner as above except that it did not go through the perforating step, the softening solution dipping (softening treatment) step, and the elution step. A scallop of fillet without control was produced (control 5), and similarly, the 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 43.

As shown in Table 42, when 5 or 7 fillets per 1 cm ² were immersed in a softening solution having a dilution rate of 25%, 35%, or 40% for 24 hours at 22 ° C., a diameter of 15 mm was obtained. The load (hardness) required to push the metal sphere 3 mm was 100 gf or less, and extremely soft flounder was able to be obtained.

This softness of 100 gf or less is based on the fact that the hardness of the grilled fillet (Control 5) produced in the same manner except that the softening solution is not immersed was 418 gf as shown in Table 43. It is extremely soft.

At the time of measuring the hardness, when observing the scallop of the flatfish fillet to be measured with the naked eye, the softening solution dilution rate was 25%, 35%, or 40%, and the number of perforations per 1 cm ² was 5 or 7 Regardless, no tanning, tearing, crumble or tearing was observed in any of the teriyaki, and the original appearance of the flounder fillet was preserved.

In addition, when the above-mentioned hardness was measured, when teriyaki of flounder fillet to be measured was sampled, teriyaki subjected to softening treatment using a softening liquid having a dilution rate of 25% or 35% There was a taste and no taste or odor due to immersion in the softening solution was felt. In contrast, teriyaki, which has been softened using a softening solution with a dilution rate of 40%, has a bitter taste and a bitter taste, as well as a strong off-flavor and maitake odor, maintaining the original taste of teriyaki teriyaki. It couldn't be said.

<Sensory inspection C2 (Teriyaki of flounder)>
A total of 6 healthy men and women were panelists, and the sensory test was conducted in the same manner as in the sensory test A1 for the teriyaki of cut bone-cut slices of the following flounder produced in the softening test C3. In addition, as a comparative control product, in the softening test C3, except for passing through the perforation step, the softening liquid dipping (softening treatment) step, and the liquid draining step (e), the flounder baked in the same manner ( Control 5) was used.

(Teriyaki of target flatfish)
・ Kurai teriyaki Y (5 perforations under immersion conditions # 44 in Table 42)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 79 gf
・ Kurai teriyaki Z (5 perforations under immersion conditions # 45 in Table 42)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 53 gf
・ Kurai teriyaki AA (thickness perforation of 5 in the dipping condition of # 46 in Table 42)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 45 gf

Results are shown in Table 44 to Table 46.

As shown in Table 44 and Table 45, the teriyaki Y and Z of the flounder produced by softening using a softening liquid having a dilution rate of 25% or 35% are inspected “appearance shape” and “appearance color tone”. , "Taste (bitter taste, igumi)", "Taste (other taste)", "Natural odor", "Maitake odor", the average score of "4.7" or more, the curry It was an excellent teriyaki that was evaluated as having the original appearance shape, color tone and taste of the fillet, and having no off-flavors and off-flavors, and that no maitake odor was felt.

On the other hand, as shown in Table 46, the calcined AA prepared by softening using a softening liquid having a dilution rate of 40% has an average evaluation point in terms of “appearance shape” and “appearance color tone”. Although the value was “3.5” or “5.0”, and it was evaluated that it had the original appearance shape of teriyaki flounder, “taste (bitter taste, egumi)”, “taste (other tastes) ) ”,“ Odor ”, and“ Maitake odor ”, the average value of the evaluation score is“ 2.5 ”or less. there were.

The above results of the sensory test C2 are consistent with the results of macroscopic observation and tasting performed by the practitioner each time the hardness of each specimen is measured in the softening test C3, and the macroscopic observation by the practitioner of the softening test C3. And it is confirmed that the evaluation by tasting is reasonable with objectivity.

<Softening test C4 (Kalei Saikyoyaki)>
In the manufacturing process of softening test C1, the seasoning liquid in the mosquito seasoning immersion process was changed to the seasoning liquid for Saikyo ware, and the fillet was vacuum-packed together with the finished sauce in the vacuum packaging process. In the same manner as in the softening test C3, Saikyo-yaki of flounder fillet (fillet mass: about 40 g) 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 47.

As shown in Table 47, even when the cooking method of the baked goods is Saikyo ware, in the case of immersion for 24 hours at 22 ° C, the dilution rate of the softening liquid is 25%, 35%, or 40%. by keeping open a previously flounder five per 1 cm ² in fillets or seven holes, is saikyo sintered hardness fillets obtained flounder becomes less 100 gf, with a softness of approximately the "Tsubuseru tongue" An extremely soft Saikyo ware was obtained.

When measuring the hardness, the appearance of Saikyo-yaki of the flatfish fillet to be measured was observed with the naked eye, and in any Saikyo-yaki of any fillet, large melting and tearing of the skin, collapse, cracking and tearing of the body were observed. The original appearance of Saikyo ware of the flatfish fillet was retained.

However, when the above-mentioned hardness was measured, Saikyo-yaki of the flatfish fillet to be measured was sampled. As a result, Saikyo-yaki obtained by softening using a softening solution having a dilution rate of 25% or 35% was extremely soft, and is saikyo sintered original taste of flatfish, off-taste due to softening liquid immersion, although odor was not felt at all, when the dilution ratio is softened treated with 40% of the softening liquid, perforation number is 1 cm ² From 5 or 7 fillets per Saikyoyaki, the maitake odor and bitterness, which may be attributed to the softening solution used for the softening treatment, are strongly felt, and there is a different taste. It could not be said.

<Softening test C5 (Kalei miso ware)>
In the manufacturing process of A to So in the softening test C1, the number of punches in the punching process of cormorant is 5 or 7 per 1 cm ² of the fillet surface, and the seasoning liquid in the mosquito seasoning liquid soaking process is the seasoning liquid for miso baking In this vacuum packaging process, miso ware was made of flounder fillet (fillet mass approximately 40 g) in the same manner as in the softening test C1, except that the fillet was vacuum packaged together with the finishing sauce, and a metal with a diameter of 15 mm The load (hardness) required to push the sphere 3 mm was measured. The results are shown in Table 48.

As shown in Table 48, miso-yaki obtained by immersing 5 or 7 fillets per cm ^{2 in} a softening liquid having a dilution rate of 35% at 22 ° C. for 24 hours has a diameter of 15 mm. The load (hardness) required to push the metal spheres by 3 mm was 100 gf or less, and it was possible to obtain extremely soft miso ware.

When the hardness was measured, miso ware of the fillet of fillet to be measured was observed with the naked eye. Regardless of whether the number of perforations was 5 or 7 per 1 cm ^2, no matter how much miso ware was used, No peeling, tearing, crumble or tearing was observed, and the original appearance of miso-yaki grilled flounder was preserved.

In addition, when the above-mentioned hardness was measured, when the miso-yaki of the flounder fillet to be measured was sampled, it had the original taste of flounder miso-yaki, and no nasty taste or odor due to soaking in the softening liquid was felt.

The results of the softening tests C1 to C5, sensory tests C1 and C2, and the evaluation C1 by the taste recognition apparatus are in line with the results obtained for mackerel and saury first, and the manufacturing method of the present invention According to the above, not only the mackerel and saury fired products but also the flounder fired products have a softness of 350 gf or less, preferably 100 gf or less. In addition, it shows that a soft baked product that retains the original appearance and taste of the baked fish product is obtained.

D: Kinmejo <Softening test D1 (Germe teriyaki)>
Using a frozen piece of gold-mealed skin, abdominal bone, and three-grated one-piece (fillet), the softening fluid dilution rate is 25%, 35%, or 40%, and the number of perforations is 5 per 1 cm ² or Except for 7 pieces, as in the softening test A3, assuming normal production, distribution, and storage form, the teriyaki of the bone-cut bone with gold eyelids was manufactured in the following processes, and the diameter was The load (hardness) required to push a 15 mm metal ball into 3 mm was measured. The results are shown in Table 49.

Oh, raw material carrying (gold eyelid, skinned abdominal bone removal, three pieces grated one piece frozen product)
I Thawing C Pretreatment (abdominal bone removal, pin bone removal, fillet cut (about 40g / fillet))
D Drilling E Softening liquid immersion (softening treatment)
F Liquid draining Ki Seasoning liquid (seasoning liquid for teriyaki) Dipping Liquid draining Ke Firing Co Cooling Sa Vacuum packaging (Finishing sauce)
Heating sterilization Cooling cell Freezing machine Packaging

In addition, as a control, using the same three-piece frozen product of the same gold candy, except that it does not go through the perforating step, the softening solution dipping (softening treatment) step, and the mosquito draining step. A gold sardine fillet without any softening treatment was produced (control 6), 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. The results are shown in Table 50.

As shown in Table 49, when softening treatment was performed using a softening solution obtained by diluting maitake juice to 25%, 35%, or 40% with water, the number of perforations was reduced by immersion at 22 ° C. for 24 hours. In either case of 5 or 7 pieces per 1 cm ^{2, the} load (hardness) required to push a metal ball of 15 mm in diameter by 3 mm is 350 gf or less, and it is possible to obtain a soft gold-plated fillet. It was. Above all, when the dilution ratio of the softening solution was 35% or 40%, the hardness of the teriyaki obtained was 100 gf or less, and the teriyaki of the extremely soft goldfish fillet was obtained. The softness of 350 gf or less or 100 gf or less was 515 gf as shown in Table 50, as shown in Table 50, the hardness of the goldfish fillet manufactured in the same manner except that the softening solution was not immersed. In view of this, it is extremely soft.

In addition, when the above-mentioned hardness was measured, the shin firing of the goldfish fillet to be measured was observed with the naked eye, and no skin peeling or tearing, crumble or tearing was observed in any of the firing, The original appearance of the fillet was teriyaki.

Furthermore, when the above-mentioned hardness was measured, when tasting of the goldfish fillet to be measured was sampled, the teriyaki of the fillet that had been subjected to softening treatment using a softening solution having a dilution rate of 25% or 35% was normally used. Delicious, the original taste of teriyaki kinmeji, and no odor or odor due to immersion in the softening solution. In contrast, fillet teriyaki, which has been softened using a softening solution with a dilution ratio of 40%, has a bitter taste and a bitter taste, and has a different taste and odor. It could not be said.

<Sensory inspection D1 (Teraki ware)
A total of 6 healthy men and women were panelists, and the sensory test was conducted in the same manner as in the sensory test A1 for the territory of the bone-cut slices with the following gold-mealed skin manufactured in the softening test D1. In addition, as a comparative control product, it is the softening test D1, and the gold eyelids manufactured in the same manner except that it does not go through the perforating step, the softening solution dipping (softening treatment) step, and the liquid draining step. (Control 6) was used.

(Teriyaki of the target gold eyed rice cake)
・ Golden teriyaki AB (5 perforations under immersion conditions of # 51 in Table 49)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 153 gf
・ Golden teriyaki AC (5 perforations under immersion conditions # 52 in Table 49)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 89 gf
・ Golden teriyaki AD (5 perforations under immersion conditions # 53 in Table 49)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 75 gf

The results are shown in Table 51 to Table 53.

As shown in Table 51 and Table 52, the gold-plated teriyaki AB and AC manufactured by softening using a softening liquid having a dilution rate of 25% or 35% were examined for “external shape” and “external color tone”. ”,“ Taste (bitter taste, egumi) ”,“ taste (other taste) ”,“ unpleasant odor ”, and“ maitake odor ”, the average score is“ 4.5 ”or more, The teriyaki fillet had an original appearance shape, color tone and taste, and it was excellent teriyaki which was evaluated as having no off-flavor and off-flavor and no maitake odor.

On the other hand, as shown in Table 53, the gold-plated glazed AD manufactured by softening using a softening liquid having a dilution rate of 40% is evaluated in terms of “appearance shape” and “appearance color tone”. Although the average value was “5.0” and it was evaluated that it had the original appearance of teriyaki kinmeji, “taste (bitter taste, igumi)”, “taste (other taste)”, “unpleasant odor” In terms of “maitake odor”, the average value of the evaluation points was “2.2” or less, and the bitterness and stigma were felt, and there was a taste and odor.

The above results of the sensory test D1 coincide with the results of visual observation and tasting performed by the practitioner at the time of measuring the hardness of each specimen in the softening test D1, and the visual observation by the practitioner of the softening test D1. And it is confirmed that the evaluation by tasting is reasonable with objectivity.

<Evaluation D1 by taste recognition device>
In order to more objectively confirm that the soft or teriyaki of the goldfish fillet according to the present invention has no off-flavor and off-flavor, the same comparative control sample as described in “Evaluation A1 by taste recognition apparatus” described above is used. For sample 7 and sample 7, a taste analysis by a taste recognition apparatus was requested to an external inspection organization. The results are shown in Table 54. FIG. 35 shows the result as a radar chart.

(Taste analysis sample)
The following comparative products and sample 7 were requested for taste analysis.
・ Comparative product: Teriyaki of goldfish fillet manufactured in the same manner as Control 6 in the softening test D1 (fillet mass: about 40 g without drilling or softening)
Sample 7: Immersion conditions in teriyaki (Table 49 perforation number is obtained by sintering a material obtained by immersion for 24 hours at 22 ° C. softening liquid dilution 35% fillets 1 cm ² per five snapper fillets Equivalent to # 52 perforations with 5 holes: hardness 89gf)

As shown in Table 54 and FIG. 35, the measured value of the taste of the sample 7 corresponding to the soft baked product according to the present invention is based on each taste of the teriyaki of the normal goldfish that is not subjected to the softening treatment as a comparative product. When “= 0”, the “bitter taste miscellaneous taste” that is most strongly felt as an odd taste was as low as −0.11 and was within a range of less than ± 2 (−2 <measured value <+2). In the taste analysis using the taste recognition device, if the measured value of the taste is less than ± 2 when the comparison product is 0, even if it is eaten by a human, it is not recognized as a difference in taste from the comparison product. It is said that. Therefore, the above-mentioned analysis result that the measurement value of “bitter taste miscellaneous taste” that is considered to be most strongly recognized as “unpleasant taste” when the human eats was within ± 2 is that the human eats the sample 7 In addition, 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 teriyaki of gold candy without a different taste.

As can be seen from Table 54, Sample 7 had a measured value of “± 2” or more in “sour taste” and “salt taste”, but other “astringency stimulation”, “umami”, “bitter taste”, In terms of “astringent taste” and “umami richness”, the measured values are both less than ± 2, and as a whole, the soft or teriyaki of the goldfish fillet according to the present invention has no taste. I can say that.

<Softening test D2 (Nishikyo-yaki of Kimomeme)>
In the manufacturing process for softening test D1, the seasoning liquid in the ki seasoning soaking process was changed to the seasoning liquid for Saikyo-yaki, and in the vacuum packaging process, the fillet was vacuum-packed with the finishing sauce for Saikyo-yaki. Except for the points described above, Saikyo-yaki of goldfish fillet (fillet mass: about 40 g) was manufactured in the same manner as in the softening test D1, 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 55.

As shown in Table 55, even if the cooking method of the baked product is Saikyo ware, the dilution rate of the softening liquid is 25%, 35%, or 40% in the immersion at 24 ° C. for 24 hours. also, in advance in the fillet of snapper by previously opening the 1 cm ² per 5 or 7 holes, saikyo sintered hardness fillets obtained snapper becomes less 350 gf, "chewable with a weak force" or it Saikyo ware with the above softness was able to be obtained. Above all, when the dilution ratio of the softening liquid is 35% or 40%, the hardness of Saikyoyaki is 100 gf or less, and the extremely soft Nishikyo with the softness of “can be crushed by tongue”. I was able to get fired.

In addition, when the hardness was measured, the appearance of Saikyo-yaki of the goldfish fillet to be measured was observed with the naked eye, and in any Saikyo-yaki of any of the fillets, the skin melted and cracked, the body collapsed and cracked, and cracked. It was not recognized, and the original appearance of Saikyo-yaki fillet of the gold-mealed rice bowl was retained.

However, at the time of measuring the hardness, when tasting Saikyo-yaki of the goldfish fillet to be measured, Saikyo-yaki obtained by softening using a softening solution with a dilution rate of 25% or 35%, Saikyoyaki's original taste of Saikyo-yaki, and the taste and smell of the softening solution soaked were not felt at all, but the Saikyoyaki obtained by softening using a softening solution with a dilution rate of 40% In either case of 5 or 7 per cm ² , there is a strong sense of maitake odor and bitterness that may be attributed to the softening solution used in the softening treatment, and there is also a different taste, maintaining the original taste of Saikyoyaki It could not be said.

In the softening tests D1 and D2, the sensory test D1, and the evaluation D1 by the taste recognition device, the results obtained for the baked products of gold candy are in line with the results obtained previously for the baked products of mackerel, saury and flounder. Regardless of the type of fish or the cooking method of the baked goods, under the softening liquid immersion condition in which the fillet is immersed in the softening liquid at 22 ° C. for 24 hours, a softening liquid having a dilution rate of 25% to 35% is used. By making 5-7 holes per 1 cm ² in the fillet before the softening treatment, it has a softness of 350 gf or less, corresponding to a softness of “biting with weak force” or more, and This shows that the grilled product of the fish fillet without any nasty taste or odor is stably obtained while maintaining the original appearance shape of the grilled product of the fillet. In particular, when a softening liquid having a dilution rate of 35% is used, it has a softness of 100 gf or less, which corresponds to the softness that can be crushed by the tongue, and has the original appearance of the baked fish fillet. This indicates that a baked fish fillet with no off-flavors and odors can be stably obtained.

E. Yellowtail <Softening test E1 (Buri teriyaki)>
Using a frozen product of yellowtail with skin, abdomen, and three-grated one-sided (fillet), during the process of softening test A1, the seasoning liquid for teriyaki as a seasoning liquid is used as the seasoning liquid immersion process. Used in the same vacuum packaging process as in softening test A1, except that the fillet was vacuum packaged together with the finishing sauce for teriyaki. The load (hardness) required to push the metal sphere 3 mm was measured. The results are shown in Table 56.

In addition, as a control, using the same three yellow grated frozen product of the same yellowtail, except that it does not go through the perforation process, the softening liquid immersion (softening treatment) process, and the mosquito draining process, A yellowtail fillet that was not subjected to softening treatment (Control 7) 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. The results are shown in Table 57.

As shown in Table 56, when softening treatment was performed using a softening solution obtained by diluting maitake juice to 20% with water, the number of perforations was 0 per 1 cm ² when immersed for 22 hours at 22 ° C. In any of the cases of 5, 5, 7, and 9, the bristle has a softness of a hardness exceeding 350 gf and a load required to push in a metal ball having a diameter of 15 mm for 3 mm is 350 gf or less. A teriyaki fillet could not be produced.

In contrast, when softening treatment was performed using a softening solution obtained by diluting maitake juice to 25% or 35% with water, the number of perforations was 0 per 1 cm ^{2 after} immersion for 24 hours at 22 ° C. Or, in the case of 3 pieces, the load necessary to push the metal ball of 15 mm in diameter by 3 mm exceeds 350 gf, but in the case of 5, 7, or 9 holes, the metal ball of 15 mm in diameter is 3 mm. The load required to push in was 350 gf or less, and a soft fillet teriyaki could be obtained.

In addition, when softening was performed using a softening solution obtained by diluting maitake juice to 40% with water, the diameter was obtained when immersion was performed at 22 ° C. for 24 hours and the number of perforations was 0 per 1 cm ^2. Although the load required to push a 15 mm metal ball by 3 mm exceeds 350 gf, in the case of 3, 5, 7, or 9, the load required to push a metal ball with a diameter of 15 mm by 3 mm is It became 350 gf or less.

This softness of 350 gf or less is based on the fact that, as shown in Table 57, the hardness of the yellowtail fillet manufactured in the same manner except that the softening solution is not immersed was 818 gf. It is extremely soft.

However, when the hardness of the above-mentioned specimens was observed with naked eyes, the number of perforations was found regardless of whether the softening solution dilution rate was 25%, 35%, or 40%. Nine pieces of teriyaki per 1 cm ² may have cracked or peeled bodies, melted or peeled skin, and cannot be said to have the original appearance of yellowtail fillet teriyaki.

On the other hand, if the dilution rate of the softening liquid is 25%, 35%, or 40%, the number of perforations of 0, 3, 5, or 7 per 1 cm ² No peeling, large melting or peeling of the skin was observed, and the original appearance of the yellowtail fillet was preserved.

In addition, when the above-mentioned hardness was measured, a sample of yellowtail fillet with a load required to push a metal ball having a diameter of 15 mm into 3 mm was not more than 350 gf, and a softening liquid with a dilution rate of 25% or 35% was sampled. When softening treatment is used, it is the original taste of yellowtail teriyaki from any of the fillets per cm ^{2 that} have 5, 7, or 9 perforations. Was not felt at all. However, when the softening solution obtained by diluting the maitake juice to 40% with water is softened, the number of perforations with a load of 350 gf or less required to push a metal ball having a diameter of 15 mm into 3 mm is 1 cm ^2. From the teriyaki of 3, 5, 7, and 9 fillets per bit, the bitterness, off-flavor, maitake odor, etc. that may be attributed to the softening liquid used in the softening treatment are strongly felt. The taste was not preserved.

<Sensory test E1 (Buri teriyaki)>
A total of 6 healthy men and women were panelists, and the sensory test was carried out in the same manner as in the sensory test A1 for the territory of the following cut bone-cut bones produced in the softening test E1. In addition, as a comparative control product, in the softening test E1, the yellowtail was manufactured in the same manner except that it did not go through the perforating step, the softening solution immersion (softening treatment) step, and the liquid draining step. Control 7) was used.

(Burner teriyaki)
・ Buri territory AE (5 perforations under immersion condition # 58 in Table 56)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 309 gf
・ Buri territory AF (7 perforations under immersion conditions # 58 in Table 56)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per cm ² Hardness: 321 gf
・ Buri teriyaki AG (5 perforations under immersion conditions # 59 in Table 56)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 240 gf
Buri teriyaki AH (7 perforations under immersion conditions # 59 in Table 56)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per cm ² Hardness: 258 gf
Buri teriyaki AI (5 perforations under immersion conditions # 60 in Table 56)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 182 gf
Buri teriyaki AJ (7 perforations under immersion conditions # 60 in Table 56)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1 cm ² Hardness: 155 gf

The results are shown in Table 58 to Table 63.

As shown in Table 58 to Table 61, the yellowtail AE to AH produced by softening using a softening liquid having a dilution rate of 25% or 35% has 5 or 7 perforations per 1 cm ^2. In any case, the items of “external shape”, “external color tone”, “taste (bitter taste, egumi)”, “taste (other taste)”, “unpleasant odor”, and “maitake odor” were examined. In addition, the average value of the evaluation score is “4.2” or more, and it is evaluated that the yellowtail fillet has the original appearance shape, color tone and taste of teriyaki, has no off-flavors and off-flavors, and does not feel the maitake odor. Excellent teriyaki.

On the other hand, as shown in Table 62 and Table 63, the yellowtail fired AI and AJ produced by softening using a softening solution having a dilution rate of 40% have 5 or 7 perforations per 1 cm ^2. In any case, the average value of the evaluation points is “3.2” to “3.8” in terms of “appearance shape” and “appearance color tone”, and for the time being, it has the original appearance shape of yellowtail teriyaki. However, in terms of “taste (bitter taste, egumi)”, “taste (other taste)”, “unpleasant odor”, and “maitake odor”, the average evaluation score is “2.5” It was evaluated as follows, with bitterness remaining, a nasty taste and a strange odor, and a maitake odor.

The above results of the sensory test E1 coincide with the results of visual observation and tasting performed by the practitioner at the time of the hardness measurement of each specimen in the softening test E1, and the visual observation by the practitioner of the softening test E1. And it is confirmed that the evaluation by tasting is reasonable with objectivity.

<Evaluation E1 by taste recognition device>
In order to more objectively confirm that the soft or teriyaki fillet of the yellowtail according to the present invention has no off-flavor and off-flavor, the following comparative control sample and the same as in “Evaluation A1 by taste recognition apparatus” described above, and For Sample 8, an external inspection organization was requested for taste analysis by the taste recognition device. The results are shown in Table 64.

(Taste analysis sample)
The following comparative products and sample 8 were requested for taste analysis.
Comparative product: Teriyaki fillet manufactured in the same manner as Control 7 in the softening test E1 (fillet mass: about 40 g without drilling or softening)
Sample 8: Teriyaki of the fillet obtained by firing a slice of 5 yellowtails per 1 cm ^{2 in} a softening solution with a dilution rate of 35% at 22 ° C. for 24 hours (immersion conditions # in Table 56) Equivalent to 59 perforations with 5 holes: hardness 240gf)

As shown in Table 64, the measured value of the taste of the sample 8 corresponding to the soft baked product according to the present invention is set to 0 for each taste of normal yellowtail that has not been softened as a comparative product. In particular, the “bitter taste miscellaneous taste” that is felt most strongly as an off-flavor was 0.00, and was within the range of less than ± 2 (−2 <measured value <+2). In the taste analysis using the taste recognition device, if the measured value of the taste is less than ± 2 when the comparison product is 0, even if it is eaten by a human, it is not recognized as a difference in taste from the comparison product. It is said that. Therefore, the above analysis result that the measurement value of “bitter taste miscellaneous taste” that is considered to be most strongly recognized as “unpleasant taste” when the human eats is within ± 2 indicates that the human eats the sample 8 In addition, it is not felt that there is a different taste compared with the comparative product which is a normal product, indicating that the present invention product is a territory of yellowtail which does not have a different taste.

As can be seen from Table 64, Sample 8 had a measured value of “± 2” or more in “Acid”, but other “Astringency stimulation”, “Umami”, “Salt”, “Bitter”, In terms of “astringency” and “umami richness”, the measured values are both less than ± 2, and as a whole, the soft or teriyaki of yellowtail fillet according to the present invention can be said to have no taste. .

<Softening test E2 (Buri teriyaki)>
In the softening test E1, under the immersion condition at 22 ° C. for 24 hours, the dilution rate of the softening solution is 25% and 35%, and the number of perforations per 1 cm ^{2 of} the fillet surface is 350 gf in the case of 5 or 7. Since soft yellowtail teriyaki was obtained, the dilution rate of the softening solution was fixed to 25% or 35%, the number of perforations per 1 cm ^{2 of} the fillet surface was fixed to 5 or 7, and the immersion time was 2 hours. Alternatively, the load required to produce a scallop fillet in the same manner as the softening test E1 except that the temperature of the softening solution was changed to 4 ° C. or 6 ° C. for 4 hours, and to push a metal ball having a diameter of 15 mm into 3 mm. (Hardness) was measured. The results are shown in Table 65.

As shown in Table 65, when softening treatment was performed using a softening liquid having a dilution rate of 25% or 35%, when the immersion time of the fillet in the softening liquid was 4 hours and the immersion temperature was 6 ° C, In the case where the number of perforations was 5 or 7 per 1 cm ² of the fillet, the grilled yellowtail fillet having a softness of less than 350 gf was obtained.

However, even if the immersion time is the same 4 hours, when the immersion temperature reaches 4 ° C., the hardness of the teriyaki obtained exceeds 350 gf regardless of whether the number of perforations is 5 or 7 per 1 cm ^{2 of} fillet. Moreover, even when the immersion temperature was 6 ° C., when the immersion time was 2 hours, similarly, the hardness of the obtained teriyaki exceeded 350 gf.

The above results are the same as the results of the mackerel salt firing or teriyaki in the softening test A2 or A4, and it is necessary to push a metal ball with a diameter of 15 mm into 3 mm even if the fish type changes from mackerel to yellowtail. In order to produce a baked fish fillet having a soft load of 350 gf or less, it is necessary to immerse the fillet in the softening liquid for at least 4 hours, and the softening liquid temperature needs to be 6 ° C. or higher. It is shown that.

<Softening test E3 (Buri no Saikyoyaki)>
In the manufacturing process of A to T in the softening test E1, the seasoning liquid in the mosquito seasoning immersion process was changed to the seasoning liquid for Saikyo ware, and the fillet was vacuum-packed together with the finished sauce in the vacuum packaging process. In the same manner as in the softening test E1, Saikyo ware of yellowtail fillet (fillet mass: about 40 g) 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 66.

As shown in Table 66, even when the cooking method of the baked product is Saikyo ware, in the immersion for 24 hours at 22 ° C., the softening liquid dilution rate is 25%, 35%, or 40%. By making 5 or 7 holes per 1 cm ^{2 in} advance in the fillet of the yellowtail, the hardness of the resulting yellowtail fillet will be 350 gf or less, and it will be softer or more than “biting with weak force”. We were able to obtain extremely soft Saikyo-yaki with a thickness.

In addition, when the hardness was measured, the appearance of Saikyo-yaki of the yellowtail fillet to be measured was observed with the naked eye. The original appearance of Saikyo-yaki of yellowtail fillet was retained.

However, at the time of measuring the above hardness, when the taste of the slice of yellowtail to be measured was sampled, Saikyo ware obtained by softening using a softening liquid having a dilution rate of 25% or 35%, Although soft, the taste of Buri Saikyo-yaki was original, and no nasty taste or odor was felt when immersed in the softening solution, but when the softening treatment was performed using a softening solution with a dilution rate of 40%, the number of perforations was 1 cm ^2. From 5 or 7 slices of Saikyo-yaki, there is a strong sense of maitake odor and bitterness that may be attributed to the softening solution used in the softening treatment, and there is a different taste. It could not be said.

<Sensory inspection E2 (Buri no Saikyoyaki)>
A total of 6 healthy men and women were panelists, and the sensory test was conducted in the same manner as in the sensory test A1 on the Saikyo-yaki of the following cuts of bone with skin of the yellowtail produced in the softening test E3. In addition, as a comparative control product, Saikyo-yaki of yellowtail manufactured in the same manner was used except that it did not go through the perforating step, the softening solution dipping (softening treatment) step, and the mosquito draining step.

(Targeted yellowtail of Saikyo)
・ Buri Saikyo-yaki AK (5 perforations in immersion condition # 68 in Table 66)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 203 gf
・ Buri Saikyoyaki AL (7 perforations under immersion conditions # 68 in Table 66)
Softening solution dilution: 25%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1 cm ² Hardness: 178 gf
・ Buri Saikyo-yaki AM (5 perforations under immersion conditions # 69 in Table 66)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 5 per 1 cm ² Hardness: 200 gf
・ Buri Saikyoyaki AN (7 perforations under immersion conditions # 69 in Table 66)
Softening solution dilution: 35%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per cm ² Hardness: 215 gf
・ Buri Saikyo Yaki AO (5 perforations under immersion conditions # 70 in Table 66)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 1 per 1 cm ² Hardness: 313 gf
・ Buri Saikyo-yaki AP (7 perforations under immersion conditions # 70 in Table 66)
Softening solution dilution: 40%
Immersion time: 24 hours Immersion temperature: 22 ° C
Number of perforations: 7 per 1 cm ² Hardness: 207 gf

The results are shown in Table 67 to Table 72.

As shown in Tables 67 to 70, Saikyo-yaki AK-AN of yellowtail produced by softening using a softening solution having a dilution rate of 25% or 35% has 5 or 7 perforations per 1 cm ^2. In any case, any of the examined “appearance shape”, “appearance color tone”, “taste (bitter taste, egumi)”, “taste (other taste)”, “unpleasant odor”, “maitake odor” In terms of items, the average evaluation score is 4.0 or higher, and the yellowtail fillet has the original shape, color and taste of Saikyo-yaki, and is soft and has no off-flavors or odors. It was an excellent Saikyo ware that was evaluated as not being possible.

On the other hand, as shown in Table 71 and Table 72, Saikyo-yaki AO and AP of yellowtail produced by softening using a softening liquid having a dilution rate of 40% has five perforations per cm ² or In any of the seven cases, the average value of the evaluation points in terms of “appearance shape” and “appearance color tone” is “3.2” to “4.0”. In terms of “taste (bitter taste, egumi)”, “taste (other tastes)”, “unpleasant odor”, and “maitake odor”, the average evaluation score is “2. 5 "or less, bitterness remained, and there was an odor and odor, and it was evaluated that there was a maitake odor.

The above results of the sensory test E2 are consistent with the results of visual observation and tasting performed by the practitioner each time the hardness of each specimen was measured in the softening test E3. And it is confirmed that the evaluation by tasting is reasonable with objectivity.

Also, softening tests A1 (mackerel salt baked), A3 (mackerel teriyaki), A5 (mackerel saikyo ware), B1 (saury salt baked), C1 (barley salt baked), C3 (barley teriyaki), C4 (barley saiyo ware), C5 ( Comparing the results of “Kalei miso ware”, D1 (Kaname 鯛 焼 yaki), D2 (Kaname 鯛 saikyo ware), E1 (Buri teriyaki), and E3 (Buri saikyo ware), the mackerel , Saury, gold medicinal fish, and yellowtail, when the number of perforations per 1 cm ² is the same, the softening process using mitake mushroom juice diluted to a predetermined concentration softens to almost the same softness. A tendency to soften can be seen. In light of such a softening tendency, not only mackerel, but also saury, goldfish, flounder, and yellowtail, at least 5 to 7 holes per 1 cm ^{2 of} the fillet surface, the fillet that has undergone the punching process, A metal ball having a diameter of 15 mm is obtained by immersing the squeezed juice of raw maitake mushrooms in a softened immersion liquid diluted to 25 to 35 mass% with water at 6 to 22 ° C. for 4 to 24 hours. It is determined that the load (hardness) required to push in 3 mm is softened to 350 gf or less. Furthermore, at least for mackerel, saury, bonito and flounder, a perforation process of making 5 to 7 holes per 1 cm ^{2 of the} surface of the fillet, and the fillet that has undergone the perforation process is squeezed into raw maitake cuts. The load (hardness) required to push a metal ball having a diameter of 15 mm into 3 mm is less than 100 gf by passing through a dipping step of immersing the juice in a softened immersion liquid diluted to 35% by mass with water at 22 ° C. for 20 to 24 hours. It can be reasonably assumed that it will be softened.

F. Other fish <Softening test F1 (Teriyaki)>
In order to verify whether the above results obtained from mackerel, saury, flatfish, gold-eyed sea bream, and yellowtail are valid for other fish, the following fish were used, and the number of drilled holes was 5 per cm ² The dilution ratio of the liquid is fixed at 35%, and in the manufacturing process of the softening test A1, the pretreatment process for c is appropriately changed according to the form of the raw material to be carried in, and the seasoning liquid in the ki seasoning liquid immersion process Was prepared in the same manner as in the softening test A1, except that the baked and cooled fillet was vacuum-packed together with the finishing sauce for teriyaki in the vacuum packaging process of Sa.

The fish used are as follows;
-Sardine (sardine)-round frozen product-Skipjack-bone-frozen and fence-frozen product-tuna (bone-bowl tuna)-bone-frozen and fence-frozen product-sword fish-frozen product of tube cut with bone and without internal organs-Sawara -Frozen products with bone cuts-Swordfish-Frozen products with boneless fillets-Silvered products-Frozen products with bone cuts-Red fish (Alaska Menuke)-Frozen products with bone and three-grated fillet

For the teriyaki of each fish fillet produced, the load (hardness) required to push a metal ball having a diameter of 15 mm by 3 mm was measured in the same manner as in the softening test A1. The results are shown in Table 73.

As shown in Table 73, each of the above-mentioned fish territories obtained by immersing fillets with 5 perforations per cm ^{2 in} a softening solution having a dilution rate of 35% at 22 ° C. for 24 hours has a diameter. The load (hardness) required to push a 15 mm metal ball into 3 mm was 100 gf or less, which was consistent with the results obtained for mackerel, saury, flounder, and gold eyelid.

In addition, when the above-mentioned hardness was measured, the appearance of the teriyaki of various fish to be measured was observed with the naked eye, and in the teriyaki of any fish, the melting and tearing of the skin, or the collapse or cracking of the body was not observed, The original appearance of each fish fillet was preserved.

In addition, when the above hardness was measured, when tasting of various fish fillets to be measured was sampled, the teriyaki of each fish had the original taste of teriyaki of each fish, and the taste and odor due to the softening liquid immersion were completely felt. There wasn't.

<Sensory inspection F1 (Teriyaki)>
A total of 6 healthy men and women were panelists, and the following sensory test was conducted in the same manner as the sensory test A1 for the teriyaki of the fish-cut bone cuts produced in the softening test F1. However, as a reference product to be used as a comparative control, the same raw material was used for each fish, and normal teriyaki manufactured in the same manner except that the softening immersion treatment was not used.

(Targeted fish fillet-all of the burned products were manufactured with a softening solution dilution rate of 35%, a dipping time of 24 hours, a dipping temperature of 22 ° C, and a number of perforations of 5 per cm ^2. .)
・ Sardine teriyaki AQ (dipping condition # 71 in Table 73)
Hardness: 91gf
Bonito teriyaki AR (dipping conditions # 72 in Table 73)
Hardness: 96gf
・ Tuna teriyaki AS (dipping condition # 73 in Table 73)
Hardness: 97gf
・ Swordfish Teriyaki AT (Dipping condition # 74 in Table 73)
Hardness: 90gf
・ Sawara teriyaki AU (dipping condition # 75 in Table 73)
Hardness: 88gf
・ Swordfish teriyaki AV (with immersion conditions # 76 in Table 73)
Hardness: 55gf
・ Silver teriyaki AW (dipping condition # 77 in Table 73)
Hardness: 66gf
・ Red fish teriyaki AX (dipping condition # 78 in Table 73)
Hardness: 77gf

The results are shown in Table 74 to Table 81.

As shown in Tables 74 to 81, sardines, bonito, tuna, swordfish, sawra, swordfish, silver, which were manufactured by softening using a softening solution with a dilution rate of 35%, per 5 cm ² per 1 cm ² Dara and red fish teriyaki AQ to AX were tested for "appearance shape", "appearance color tone", "taste (bitter taste, igumi)", "taste (other taste)", "unpleasant odor", "maitake odor" In each item, the average score is 4.5 or more, and each fish fillet has the original appearance shape, color, and taste of teriyaki. It was excellent teriyaki which was evaluated as not being possible.

<Softening test F2 (Nishikyo-yaki)>
In the manufacturing process in the softening test F1, the seasoning liquid in the ki seasoning dipping process was changed to the seasoning liquid for Saikyo ware, and the baked and cooled fillets were vacuum packaged together with the finishing sauce for Saikyo ware in the vacuum packaging process. Except for the above, in the same way as in the softening test F1, Saikyoyaki of various fish was manufactured, and the load (hardness) required to push a metal ball having a diameter of 15 mm by 3 mm was measured in the same manner as in the softening test A1. The results are shown in Table 82.

As shown in Table 82, all the Saikyo-yaki of the fish obtained by immersing fillets with 5 perforations per cm ^{2 in} a softening solution having a dilution rate of 35% for 24 hours at 22 ° C. The load (hardness) required to push a metal sphere having a diameter of 15 mm into 3 mm was 100 gf or less, which was consistent with the results obtained for mackerel, saury, flounder, and gold eyelid.

Also, when the hardness was measured, the appearance of Saikyo-yaki of various fish to be measured was observed with the naked eye, and in any Saikyo-yaki of any fish, skin melting, tearing, crumble, cracking, and tearing were observed. The original appearance of Saikyoyaki was preserved for each fish fillet.

In addition, when measuring the above hardness, when I tasted Saikyo-yaki of various fish fillets to be measured, each fish's Saikyo-yaki has the original taste of each fish, and the taste and odor due to softening liquid immersion are I couldn't feel it at all.

As described above, sardines, bonito, tuna, sword fish, sawra, swordfish, silver sardines, red fish baked products, the same results as in mackerel, saury, flounder, goldfish, yellowtail, By satisfying appropriate manufacturing conditions for burned products of mackerel, saury, flounder, goldfish bream, and yellowtail, the load (hardness) required to push a metal ball with a diameter of 15 mm into 3 mm is also obtained for other fish species. It was confirmed that a baked product having a softness of 350 gf or less and maintaining the original appearance shape and taste of each baked product can be produced.

G. Comparative Test <Comparative Test G1 (Saba Grilled Mackerel)>
As described above, it has been known from before the present application that maitake contains a plurality of proteolytic enzymes. Thus, the mackerel was grilled with mackerel to see if a soft fish fillet was obtained in the same manner as the present invention using maitake in a conventionally known manner.

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

Using the same three-grated fillet with mackerel skin and abdomen as used in the softening test A1, eliminating the perforation process in step (a) to (a) in the softening test A1, and immersing the softening solution in o 4 types of softening solutions differing in the same way as in softening test A1, except that the process was changed to any of the softening liquids A to D in which mackerel fillets (about 40 g) were immersed at 22 ° C. for 24 hours. Grilled mackerel fillets (three samples for each of the softening solutions A to D) (the number of perforations was 0) was produced. The salt mackerel of the produced mackerel was subjected to hardness measurement 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 83. The hardness exceeding 350 gf is underlined.

As shown in Table 83, when the mackerel 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 resulting mackerel fillet to a minimum of 499 gf. 350 gf of the mackerel salt burned according to the present invention is slightly softer than the control 1 (salt hardness of 555 gf as shown in Table 2), which is a salt burned mackerel manufactured without softening treatment. It was not as soft as the following. As a result, when using the maitake in a conventionally known manner, the grilled mackerel fillet with a softness of 350 gf or less corresponding to a softness of “biting with a weak force” or higher That you can't get.

<Comparison test G2 (Saba mackerel)>
Softened in the same way as the comparative test G1, except that the seasoning liquid in the kimono seasoning soaking process was changed to the seasoning liquid for teriyaki, and the mackerel fillet was vacuum-packaged together with the finishing sauce for teriyaki in the vacuum packaging process. Four types of mackerel fillets with different liquids were prepared (three specimens for each of the softening liquids A to D) (the number of perforations was 0). The produced mackerel was subjected to hardness measurement in the same manner as in the softening test A1, and a 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 84. The hardness exceeding 350 gf is underlined.

As shown in Table 84, when the mackerel fillet is soaked in any of the softening liquids A to D, the softening treatment at 22 ° C. for 24 hours limited the teriyaki hardness of the mackerel fillet to a minimum of 464 gf. 350 gf of the mackerel according to the present invention is slightly softer than Control 2 (the hardness is 505 gf as shown in Table 15 above). It was not as soft as the following. As a result, when using the maitake in a conventionally known manner, teriyaki mackerel fillet having a softness of 350 gf or less, which corresponds to a softness of “low bite” or higher That you can't get.

<Comparison Test G3 (Buri teriyaki)>
Similar to Comparative Test G2, except that the frozen three-grated fillet with mackerel and abdomen was replaced with the same three-grated fillet with abdominal skin as the softening test E1. Thus, four kinds of yellowtail fillets with different softening liquids (three specimens for each of the softening liquids A to D) (number of perforations 0) were produced. The manufactured yellowtail was subjected to hardness measurement in the same manner as in the softening test A1, and a 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 85. The hardness exceeding 350 gf is underlined.

As shown in Table 85, when the yellowtail fillet is soaked in any of the softening solutions A to D, the softening treatment at 22 ° C. for 24 hours limited the hardness of the resulting yellowtail fillet to a minimum of 406 gf. Although it became softer than the control 7 (the hardness is 818 gf as shown in Table 57 above), which is the firing of yellowtail produced without undergoing the softening treatment, it is 350 gf or less which is exhibited by the yellowtail of the present invention. It was not as soft as that. As a result, when mitake is used in a conventionally known manner, the yellowtail fillet having a softness of 350 gf or less, corresponding to a softness of “biting with a weak force” or higher, is lit. That you can't get.

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

Claims (10)

1. A fired product of fish fillet, which has a soft load of 350 gf or less required to push a metal ball with a diameter of 15 mm under a temperature condition at the time of eating of 350 gf or less, and is a soft fired product of fish fillet with no off-flavors and off-flavors .
2. When the bitter taste of the bitter taste measured by the taste recognition device using the artificial lipid membrane type taste sensor is measured with the device, the bitter taste of the normal baked product of the corresponding fish fillet is set to 0 as the reference value = 0. 2. The soft baked product of fish fillets according to claim 1, which has a relative value of less than ± 2.
3. The softly baked fish fillet according to claim 1 or 2, which retains the original appearance of the baked fish fillet.
4. The soft-baked fish fillet according to any one of claims 1 to 3, wherein the fish fillet is a cut with skin.
5. The soft-fired product of fish fillets according to any one of claims 1 to 4, wherein the fish fillets are bone-cut fillets from which bones have been removed.
6. The fish fillet according to any one of claims 1 to 5, wherein the fish fillet is mackerel, saury, flounder, goldfish bream, yellowtail, sardine, bonito, tuna, swordfish, swordfish, silver duck, or red fish fillet. Baked product.
7. The softly baked fish fillet according to any one of claims 1 to 6, wherein the softness is a softness such that a load necessary for pushing a metal ball having a diameter of 15 mm by 3 mm under a condition of eating is 100 gf or less.
8. The fish fillet is pierced with a needle to make 5 to 7 holes per 1 cm ^{2 of} the fillet surface, the fillet that has undergone the drilling process, and the raw maitake mushroom juice from 25 to 35 The fish according to any one of claims 1 to 6, comprising an immersion step of immersing in a softening immersion liquid diluted to mass% at 6 to 22 ° C for 4 to 24 hours, and a step of baking the fillet after the immersion step. A method for producing a softly baked fillet.
9. The fish fillet is pierced with a needle to puncture 5-7 holes per 1 cm ^{2 of} the fillet surface, and the fillet from the piercing process is made into 35% by mass of raw maitake cut juice The method for producing a soft baked product of fish fillet according to claim 7, comprising a dipping step of immersing in a softened soaking solution diluted at a temperature of 22 ° C for 20 to 24 hours, and a step of baking the fillet after the dipping step.
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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