WO2019139174A1

WO2019139174A1 - Packaged baked flaked fish and production method for same

Info

Publication number: WO2019139174A1
Application number: PCT/JP2019/000976
Authority: WO
Inventors: 裕十見
Original assignee: 株式会社Ｓｔｉフードホールディングス
Priority date: 2018-01-15
Filing date: 2019-01-15
Publication date: 2019-07-18
Also published as: JP6722363B2; CN117770301A; JP2020110193A; JPWO2019139174A1; CN111629596A; CN111629596B; JP7345427B2

Abstract

The present invention addresses the problem of providing: baked flaked fish having substantially the same texture, taste, and appearance as homemade flaked fish prepared by baking a fish and flaking same by hand in a regular home setting, and which can be distributed in the commercial market as a flaked fish product; and a method for producing same. The problem is solved by providing: packaged baked flaked fish that, when measured immediately after being removed from a package that was opened just prior, has an aerobic plate count of 100 CFU/g or less and retains the appearance, texture, and taste of baked flaked fish that is not heat-sterilized after being baked and flaked; and a production method for same.

Description

Packed fired fish meat flakes and method for producing the same

The present invention relates to a packed baked fish meat flake and a method for producing the same.

Fish meat flakes made by burning salmon and other fish are useful not only as a side dish of rice but also as ingredients for rice balls and pasta. Fish flakes can be produced relatively easily even in the home, but if you intend to produce them in large quantities for use in rice balls for sale in convenience stores etc., work to remove the head and internal organs, bones from the fish, and It takes time and effort to break fish meat into flakes, so it is not easy to efficiently produce large quantities of fish flakes as packed fish meat flake products packed.

For this reason, conventionally, various proposals have been made as a method for producing fish meat flakes. For example, in Patent Document 1, fish meat or fish meat and seasoning and other additives are supplied to a twin screw extruder and kneaded while being kneaded. A method is disclosed for producing fish meat flakes by extruding from a die and cutting as appropriate. According to this method, it is possible to save time and effort to form fish flakes by hand breaking, so that fish meat flakes can be efficiently produced in large quantities. However, since the fish meat flakes obtained by this method are obtained by kneading the fish meat with seasonings and cutting them into appropriate sizes, the fish meat flakes obtained by hand-refining baked fish have a texture And the appearance shape is different, there is a drawback that it lacks a feeling of handmade.

In addition, Patent Document 2 discloses a method of obtaining fish meat flakes by crushing the fish meat from which the head and buttocks have been removed in advance with a silent cutter. Also in this method, since it is possible to save time and effort to make fish meat into flakes by hand, it is possible to efficiently produce a large amount of fish meat flakes. However, since the fish meat is uniformly cut by the silent cutter and the fibers of the fish meat are also cut, it is inevitable that the appearance shape and texture will be different as compared to the softened fish meat flakes. .

On the other hand, according to Patent Document 3, round fish bodies are pressure-cooked and roasted as flaking fish meat food products in which the fish meat is less likely to be reduced by suppressing deterioration of flavor and nutrients, and then roasted and flaked with a stirrer or hand loosening. A process for producing flaked fish meat food is disclosed. In this method, in the case of processing into flakes by hand at the expense of efficiency, it is possible to produce a fish flake product having an appearance shape and texture that are almost the same as flakes of baked fish produced in general household It is considered possible.

However, according to the knowledge obtained by the present inventor, even fish meat flakes which are thought to be produced by loosening fish meat into flakes by hand are distributed in the market in the form of bagged or bottled When eating fish meat flake products, when the flakes become too soft when eating it, the flakes are partially broken so that the edges do not stand up, and the original texture and appearance shape of the baked fish meat flakes are lost Most of what is present. In addition, in terms of taste, it is not as good as fish meat flakes obtained by firing and loosening fish in ordinary homes, and there is a drawback that it lacks a hand-made feeling.

Japanese Patent Application Laid-Open No. 7-31428 Japanese Patent Application Publication No. 2007-167023 JP, 2017-136024, A

The present invention has been made in view of the problems of the above-mentioned conventional fish meat flake products, and the texture, taste and appearance are almost the same as handmade fish meat flakes obtained by baking fish in a general household and loosening it. It is an object of the present invention to provide a baked fish flake which has a shape and can be distributed in the market as a fish flake product and a method for producing the same.

As a result of intensive research efforts to solve the above problems, the inventor of the present invention often finds fish meat flake products currently in the market even if they are fish meat flakes that have been processed into flakes by hand loosening. In terms of texture, taste and appearance shape, it is found that the heat sterilization process may be responsible for the fact that it does not match the handmade fish meat flakes obtained by baking the fish in ordinary homes It came to get.

That is, as described in, for example, paragraph 0002 of Patent Document 1, when the heat-treated fish is manually loosened into flakes, there is a risk that the fish flakes may be contaminated with bacteria during the working process. For this reason, in order to distribute hand-cleaved fish meat flakes to the market as fish meat flake products, a heat sterilization process is indispensable after the loosening process, and this heat sterilization process is usually carried out by filling the fish flakes into a bag. , By heating in hot water of at least 80.degree. C. for a predetermined time.

However, if the fish meat flakes are filled in a bag and immersed in hot water, the water contained in the flakes is heated and becomes steam or hot water, which exudes from the fish meat and circulates in the bag, resulting in fish meat In the bag, the flakes become so-called boiled fish. As a result, the flakes become excessively soft and cause a partial collapse, and the umami components retained within the fish meat by heat denaturation of the surface of the fish meat by baking come out with the hot water and the appearance shape Not only the texture but also the taste is considered to be lost.

Based on the above findings, as a result of repeated trials and errors, the inventor replaced the conventional heat sterilization process in which it is immersed in hot water as described above, and left the fish flakes that were manually loosened in an open state, We have come up with a method of sterilizing by exposure to superheated steam.

Superheated steam, as well known, is steam heated to 100 ° C. or higher in the atmosphere, and in addition to the latent heat of vaporization, it has sensible heat due to overheating and is used for heating food etc. However, as far as the present inventor is aware, no example of using this for sterilizing uncooked fish meat flakes is found before the present application. The present inventors have prepared fish meat flakes by exposing the baked fish meat flakes which have been unfolded, placed on a tray and not covered at the top, and kept open to superheated steam under specific conditions, The present invention has been completed, as it has been found that it can be made sufficiently free of bacterial contamination to the extent that it can be distributed in the market as a baked fish meat flake product without impairing its inherent texture, taste and appearance.

That is, the present invention is a baked fish meat flake with a pack in which flakes of baked and uncooked heat-killed fish meat are packed in a sealed pack, and the baked fish meat measured immediately after opening the pack and taking it out of the pack. The above problems can be solved by providing packed baked fish meat flakes in which the general viable count of the flakes is 100 CFU / g or less and the texture and taste of the baked fish meat flakes are not subjected to heating and sterilization after baking and loosening. It will be achieved.

The value of 100 CFU / g or less for the general viable count measured immediately after opening the pack and removing it from the pack is immediately after opening the pack in a conventional fish meat flake product manufactured by heat sterilization by hot water immersion in a bagged state According to the findings obtained by the present inventor, when the fish meat flakes are heat-killed by exposure to superheated steam, the number of general viable bacteria immediately after opening the pack is If the amount is 100 CFU / g or less, the general viable count is relatively low even after storage for 24 hours or 48 hours at 25 ° C. after opening the pack, and it is distributed to the market as a fish flake product without any problems on hygiene. It can be done. This is that the heat sterilization by hot water immersion in the conventional bagging state was also unexpected.

The packed fired fish meat flakes of the present invention preferably have a total viable count of 30 CFU / g or less, which is measured immediately after removal from the pack. A value of 30 CFU / g or less for the general viable count measured immediately after removal from the pack is equivalent to or less than that of a conventional fish meat flake product produced by heat sterilization by hot water immersion in a packaged state This means that the packed fired fish meat flakes according to the present invention are sufficiently sterilized in the heat sterilization step, and can be distributed in the market as fish meat flake products.

In addition, the packaged baked fish meat flakes according to the present invention hardly loses the texture and taste of the flakes in the heat sterilization step, and retains the appearance shape, texture and taste of the baked fish meat flakes before heat sterilization. ing. The baked fish meat flakes before heat sterilization are, for example, fish meat flakes which are processed into flakes by hand loosening after passing through a baking process, so to speak, the fish are baked in general households and their bodies are broken into flakes. This corresponds to fish meat flakes produced by Further, in a preferable case, the packed baked fish meat flakes according to the present invention hardly loses the appearance shape of the flakes in the heat sterilization step, and retains the appearance shape of the baked fish meat flakes before heat sterilization.

Therefore, the fact that the packed baked fish meat flakes according to the present invention retain the texture and taste, preferably the external shape of the baked fish meat flakes before heat sterilization, means that the packed baked fish meat flakes according to the present invention Despite being a baked fish flake product in a sealed pack with a reduced number of general viable bacteria that can be distributed to the market, it has the same texture, taste and appearance as fish meat flakes made in the home It means that it has a shape.

In a preferred embodiment, the packed baked fish meat flakes according to the present invention have a general viable count of 10,000 CFU / g or less measured after storage at 25 ° C. for 48 hours after removal from the pack. According to the present invention, the packed baked fish meat flakes according to the present invention show a very low viable count of 10,000 CFU / g or less even after storage for 48 hours at 25 ° C. after being taken out of the pack. The purchaser who bought the packed baked fish meat flakes takes out the baked fish meat flakes according to the present invention from the pack, and uses it as an ingredient for rice balls, for example, from the pack opening of the rice balls under a temperature environment of about 25 ° C. It means that there is no problem in terms of hygiene even if it is displayed on the product shelf up to the time corresponding to 48 hours in total.

In a preferred embodiment, the packed baked fish meat flakes according to the present invention are the baked fish meat flakes before the heat sterilization, that is, the baked fish meat flakes not subjected to heat sterilization after baking, loosening using a spherical plunger having a diameter of 20 mm B / A is 0.65 or more, where A is the average load required to push down 5 mm from the surface, and B is the average load required to push down the baked fish flakes removed from the pack 5 mm from the flake surface similarly. In a more preferable aspect, it is 0.8 or more, and in a further preferable aspect, B / A is 0.9 or more.

The average load required to push the flakes 5 mm from the surface is the average value of the loads required to push the plunger 1 mm, 2 mm, 3 mm, 4 mm, and 5 mm from the flake surface, respectively. Average load B / average load A Is not less than 0.65, preferably not less than 0.8, the packed baked fish meat flakes according to the present invention have almost the same response as baked fish meat flakes before heat sterilization, that is, they retain the texture. Is meant to In addition, the average load B / average load A being 0.9 or more means that the texture of the packed baked fish meat flakes according to the present invention is closer to the food texture of the baked fish meat flakes before heat sterilization and is the same. It means that it holds a good food texture. In addition, about the baked fish meat flakes which opened the pack and were taken out from the pack, the said average load thawed when the said fish meat flakes were in a frozen state, and returned to substantially the same temperature as baked fish meat flakes before heat sterilization. It is measured in the state.

The present invention further comprises the steps of heating and sterilizing the fired fish meat flakes so as to have a predetermined temperature or more for a predetermined time or more, and keeping the heat sterilized fish meat flakes at the predetermined temperature or more. A process of packing and sealing the pack, wherein the heating and sterilizing process is performed by providing target fish meat flakes in a space from which superheated steam blows out. The above problems are solved by providing a manufacturing method.

The predetermined time is, for example, 3 minutes, and the predetermined temperature is, for example, 80 ° C. According to the inventor's knowledge and experience, regardless of fish meat flakes, if the heat-treated food product is kept at 80 ° C. or more for 3 minutes or more, the number of general viable bacteria can be distributed to the market as a product. Can be reduced.

In the manufacturing method according to the present invention, the heat sterilization by the superheated steam is performed by causing the target fish meat flakes to be present in the space from which the superheated steam blows. Fish meat flakes which have been heated to a predetermined temperature of 80 ° C. or higher for a predetermined time of, for example, 3 minutes or more by being subjected to a heat sterilization step are packed in a pack and sealed while being maintained at the predetermined temperature or higher. . That is, within the predetermined time, the time until the target fish meat flakes are taken out from the space while maintaining the predetermined temperature or more after reaching the predetermined temperature in the space where the superheated steam blows out, and the inside of the space The time from when it is taken out to when it is filled and sealed in the pack while maintaining the predetermined temperature or more is included, and the total of the both may be as long as the predetermined time or more.

In a preferred embodiment, in the production method according to the present invention, the mass change of the target fish meat flakes is suppressed to + 4% by mass or less before and after the heat sterilization step. In the heat sterilization process using superheated steam, the increase in mass of target fish meat flakes is mainly caused by the superheated steam used becoming condensed water and adhering to the target fish flesh flakes. When the mass change is + 5% or more by mass ratio, the adhesion of condensed water is too much, and the fish flakes are not preferable because they become wet and moist although they are fired fish flakes. Before and after the heat sterilization step, the mass change of the target fish meat flakes is preferably + 4% by mass or less, more preferably + 2% by mass or less, and still more preferably + 1% by mass or less.

On the other hand, in the heat sterilization process using superheated steam, it is considered that the mass reduction of the target fish meat flakes is mainly caused by the evaporation of the water inside the flakes by heating. From the viewpoint of yield as a product, the mass change of the target fish meat flakes is preferably −2 mass% or less, and more preferably −1 mass% or less before and after the heat sterilization process, and the mass does not decrease Is more preferred.

In a preferred embodiment, in the production method according to the present invention, the temperature of the superheated steam blown into the space is 200 ° C. to 280 ° C., and the amount of superheated steam is 70 kg / h to 170 kg / h Of the superheated steam is 70 kg / h) at a temperature of 200.degree. C. and 280.degree. If the temperature and amount of superheated steam are within the above range, fish meat flakes are stably maintained at 80 ° C. or more for 3 minutes or more regardless of the fish species by passing through the heat sterilization process with superheated steam In addition to the above, the mass change of the target fish meat flakes before and after the heat sterilization step can be within the range of -2% by mass to + 4% by mass.

The fish targeted by the present invention may be any fish that can be baked and processed into flakes, and the type of fish is not particularly limited. For example, as a representative fish, red salmon, Salmons such as Atlantic salmon, blue fish such as mackerel, sardines, horse mackerel, horse mackerel, saury, bonito, tuna and the like can be mentioned.

Further, in the present invention, the pack filled with the baked fish meat flakes may be any pack that can be sealed, and there is no particular limitation on the material, type and size of the pack. The pack may be not only a pack made of a flexible material, but also one made of a hard material such as glass, plastic or metal. In addition, the pack may be a vacuum pack whose inside is vacuumed, or may be one in which some air remains or one into which an inert gas is injected.

According to the packed fired fish meat flakes of the present invention and a method for producing the same, the fish meat flake products having a reduced number of viable bacteria to the extent that they can be distributed in the sealed state can be heated after being processed into flakes. The advantage is obtained that it is possible to provide a fish meat flake product having the same texture and taste, preferably an appearance shape, as the so-called homemade baked fish meat flakes manufactured in homes which do not go through the sterilization process.

Further, according to the production method of the present invention, since the fish flakes are exposed to the high temperature superheated steam, the flake surface is heated to a state near a second baking so to speak, the baking feeling is improved, and the flakes are formed on the surface. The dry film of the protein makes the outside crisp and the inside has a juicy texture. Furthermore, according to the production method of the present invention, the heat sterilization time can be significantly shortened as compared with the conventional hot water immersion sterilization, so that it is possible to prevent the loss of umami components in the flakes during the heat sterilization step, and The advantage is obtained that the production efficiency of the fish meat flakes is greatly improved.

It is process drawing which contrasts and shows the conventional manufacturing method (A) and the manufacturing method (B) by this invention. It is an external appearance photograph of the baked salmon flakes obtained by reproducing the manufacturing method in a general household. It is an external appearance photograph of the baked salmon flakes obtained by heat-sterilizing on condition of superheated steam temperature 200 degreeC and 130 kg / h of superheated steam amounts. It is an external appearance photograph of the baked salmon flakes obtained by heat-sterilizing on condition of superheated steam temperature 250 degreeC and 130 kg / h of superheated steam amounts. It is an external appearance photograph of the baked salmon flakes obtained by heat-sterilizing on condition of superheated steam temperature 280 degreeC and 130 kg / h of superheated steam amounts. It is an external appearance photograph of the baked salmon flakes manufactured by the conventional manufacturing method which heat-sterilizes by a hot water immersion (hot water bath).

Hereinafter, the packed baked fish meat flakes according to the present invention and a method for producing the same will be described. In the following, flakes of salmon, bonito and mackerel will be mainly described, but it goes without saying that the fish meat flakes of the present invention and the method for producing the same are not limited to these salmon, bonito and mackerel flakes, and bonito Naturally, tuna of similar quality, and mackerel like mackerel also include flakes of horse mackerel, sardines and saury, which are also called blue fish.

FIG. 1 is a process chart showing a conventional method of production (A) and a method of production (B) according to the present invention, comparing salmon-made baked fish flakes as an example. As shown in the process chart on the left side of FIG. 1, in the conventional manufacturing method (A), frozen salmon products carried as raw materials are thawed and are center cut or three pieces in a step 3. In the subsequent step 4, after removing bones and bones including pin bones and removing the fence in step 5, after being shaken and salted in step 6, it is matured for soaking and then fired in step 7. Be done.

The baked salmon meat is manually flaked in the subsequent step 8, and then in step 9, an appropriate seasoning liquid is added and mixed. Usually, in addition to a suitable seasoning, a pH adjuster (for example, sodium acetate) is added to this seasoning liquid as a bacteriostatic agent.

The flakes that have been completely mixed with the seasoning liquid are vacuum packaged in step 10 and then heat sterilized in step 11. The heat sterilization step of step 11 is usually performed by immersing the vacuum-packaged salmon flakes in the hot water maintained at 85-89 ° C. for 45 minutes together with the vacuum package. Once heat sterilization is complete, the vacuum package is removed from the hot water, cooled, frozen and packaged to a packed baked salmon flake product.

On the other hand, the production method of the present invention is as shown on the right side of FIG. 1, and steps 1 to 9 and steps 12 to 14 are the same as the conventional production method shown on the left. The conventional manufacturing method is that the heat sterilization (superheated steam) of step α and the “hot pack (degassing and sealing)” of step β are provided instead of the “heat sterilization (hot water)” of step 11 It is different from

Hereinafter, the present invention will be described in more detail by experiments.

A: Red salmon <Experiment A1: Heat sterilization test with superheated steam>
After performing steps 1 to 9 shown on the right side of FIG. 1 using frozen red salmon as a raw material, the temperature and supply amount of superheated steam in “heat sterilization (superheated steam)” of step α In addition, the change in core temperature of salmon flakes was measured, and the mass change of salmon flakes before and after “heat sterilization (superheated steam)” was measured.

As the superheated steam generator, a commercially available superheated steam oven (model "BSCE-100-80-A01", manufactured by Asahi Co., Ltd., effective length: 920 mm, effective width: 800 mm) is used. Heat sterilization experiments were conducted at 150 ° C, 200 ° C, 250 ° C, or 280 ° C, with the amount of superheated steam supplied at 70 kg / h, 100 kg / h, 130 kg / h, 150 kg / h or 170 kg / h. went.

The target salmon flakes to be samples were manufactured according to steps 1 to 9 shown in “(B) Production method of the present invention” on the right side of FIG. 1, as described above. In step 8, "healing" is manually performed by workers, and in step 9, "condiment liquid addition and mixing", as in the conventional production method, in addition to appropriate seasonings, 0 to salmon flake weight .6% by weight of sodium acetate added as a pH adjuster was used.

1 kg of each of the salmon flakes which had been added and mixed with the seasoning liquid was placed on a heat-resistant tray to give a test body of 1 kg / tray. Place each specimen on the rotating belt of the superheated steam oven in the open state without covering the salmon flakes surface with the lid or film while being placed on the tray, and let it pass through the superheated steam oven for 3 minutes and 15 seconds. As a result, salmon flakes were present in the space from which the superheated steam was blown out, and heating was performed by the superheated steam.

The combination of the temperature of the superheated steam and the amount of supply was made different, and 9 test pieces were tested for each pattern for 4 types of temperature × 5 types of supply amount = total 20 types of patterns. Each specimen is weighed before entering and leaving the superheated steam oven, and the mass change before and after heat sterilization is examined, and on the tray for 3 randomly selected samples out of 9 specimens. The temperature sensor with a data storage function was embedded in the pile of salmon flakes placed on the surface, and the temperature change thought to be close to the core temperature of the salmon flakes was measured. The results are shown in Table 1. In addition, regarding mass change, the average value of nine test pieces was shown as a mass change per tray (1T) and a percentage with respect to the original test piece mass. In addition, regarding the temperature change, the time when the temperature reached 80 ° C. or higher is the shortest among the three measured specimens. In addition, numerical values deviating from the range considered to be suitable are underlined, and "x" (not suitable), "o" (appropriate), "determined based on a core temperature of 80 ° C or more and a mass change. The distinction between ◎ ”(more appropriate) and“ ◎ (”(optimal) is shown together.

As shown in Table 1, when the temperature of the superheated steam blown into the superheated steam oven is 150 ° C., in the range of 70 kg / h to 150 kg / h of the temperature of the superheated steam blown out, 3 tests were conducted for temperature measurement in each pattern In the body, the shortest time for the core temperature of salmon flakes to reach 80 ° C or higher is 0.0 minutes (for 70 kg / h and 100 kg / h) or 2.0 minutes (130 kg / h and 150 kg / h) And did not reach the goal of more than 3 minutes. This indicates that the conditions of 80 ° C. or more and 3 minutes or more can not be stably cleared under the conditions of the superheated steam temperature of 150 ° C. and the superheated steam supply amount of 70 kg / h to 150 kg / h.

On the other hand, even if the temperature of the superheated steam blown into the superheated steam oven is 150 ° C., if the amount of the superheated steam blown is 170 kg / h, the time when the core temperature of salmon flakes becomes 80 ° C. or more is the shortest. It also reached 7.0 minutes and exceeded 3 minutes. Among the three test samples for which the temperature was measured, the core flakes of salmon flakes having a core temperature of 80 ° C. or more exceeded 3 minutes even if the shortest time means that heating salmon flakes under the conditions under 80 ° C. for 3 minutes It shows that the above conditions can be stably cleared.

However, when the superheated steam temperature is 150 ° C. and the amount of superheated steam is 170 kg / h, the mass of salmon flakes actually increases by 5.8 mass% before and after heat sterilization, and it feels totally wet and sticky. It became something of Further, regarding the mass change, the same tendency was observed when the amount of superheated steam was 100 kg / h to 150 kg / h. This is because the temperature of the superheated steam is too low at 150 ° C., and the sensible heat alone can not heat the salmon flakes to 80 ° C. or more, and the superheated steam loses its latent heat and becomes condensed water and adheres to the salmon flakes surface. I think that the. From the above results, when the temperature of the superheated steam was 150 ° C., it was determined that the amount of steam was “x” (improper).

On the other hand, when the temperature of the superheated steam reached 200 ° C., the core temperature of the salmon flakes reached 80 ° C. or higher when the amount of superheated steam was 100 kg / h, 130 kg / h, 150 kg / h and 170 kg / h. The time was at least 3.5 minutes and exceeded 3 minutes. This indicates that heating under these conditions can stably clear the conditions of 80 ° C. or more and 3 minutes or more.

In addition, the time after leaving the superheated steam oven out of the above-mentioned time exceeding 3 minutes which maintained the temperature of 80 ° C. or more exceeded 1 minute in any of the test bodies for which the temperature was measured. . This indicates that salmon flakes can be packed into packs while maintaining the temperature above 80 ° C. As described above, the test body maintains a high temperature level for 1 minute or more even after leaving the superheated steam oven because the heat storage effect of heating by the superheated steam is large, and the salmon flake which is the test body is heated from the core It is thought that it is because

Moreover, in the case of the superheated steam temperature of 200 ° C. and the superheated steam amount of 100 kg / h to 170 kg / h, the mass change before and after heat sterilization is in the range of +2.4 mass% to +3.4 mass%. Instead, the appearance as calcined salmon flakes was maintained. Taken together with the results for a superheated steam temperature of 200 ° C. and the above results for a superheated steam temperature of 150 ° C., there is no feeling of dampness, and the mass before and after heat sterilization is maintained to maintain the appearance as a fired salmon flake. It was judged that the change was preferably 4.0 mass% or less.

On the other hand, if the amount of superheated steam is as small as 70 kg / h even if the temperature of the superheated steam is 200 ° C., among the three test bodies for which the temperature was measured, the one with the shortest time to reach 80 ° C. or more is 0. As a result of 0 minutes, it was judged that the amount of superheated steam was insufficient.

From the above results, when the superheated steam temperature was 200 ° C., it was judged as “×” (improper) for a 70 kg / h vapor amount and “o” (appropriate) for other vapor amounts.

When the temperature of the superheated steam reaches 250 ° C., the core temperature of the salmon flakes serving as the test body reaches 80 ° C. or more for at least 3.0 minutes, at least 3 minutes, for any of the tested superheated steam amounts. The This indicates that heating under these conditions can stably clear the conditions of 80 ° C. or more and 3 minutes or more. Also in this case, the time after leaving the superheated steam oven out of the time exceeding 3 minutes maintaining the temperature of 80 ° C. or more is 1 minute in any of the test bodies for which the temperature was measured. It was over.

In addition, the mass change before and after heat sterilization was within the narrow range of + 0.4% by mass to + 1.3% by mass, there was no damp feeling at all, and the appearance as a baked salmon flake was sufficiently maintained. In particular, when the amount of superheated steam is in the range of 70 kg / h to 130 kg / h, the mass change before and after heat sterilization becomes less than + 1.0% by mass, the condensed water is extremely small, and the dried salmon flakes have a sufficiently dry feeling Was held by.

From the above results, when the superheated steam temperature is 250 ° C., “◎” (more appropriate) for the amount of steam of 150 kg / h and 170 kg / h and “◎ for the amount of steam of 70 kg / h to 130 kg / h ◎ "(optimum) was judged.

When the temperature of the superheated steam is 280 ° C., the core temperature of the salmon flake which is the test body becomes 80 ° C. or more at least 4.5 minutes for any of the tested superheated steam amounts, and it is 3 minutes or more It became. This indicates that heating under these conditions can stably clear the conditions of 80 ° C. or more and 3 minutes or more. Also in this case, the time after leaving the superheated steam oven out of the time exceeding 3 minutes maintaining the temperature of 80 ° C. or more is 1 minute in any of the test bodies for which the temperature was measured. It was over.

However, the mass change before and after heat sterilization changed from -0.7 mass% to -1.8 mass%, and the mass change before and after heat sterilization turned from positive (increase) to negative (decrease). This seems to be due to the fact that the water in the salmon flakes was evaporated and dissipated to the outside because the superheated steam was extremely hot. Although the appearance of salmon flakes was found to be extremely dry and the product did not seem to be disadvantageous, the reduction in mass of salmon flakes by heat sterilization is not economically preferable because the yield is reduced.

From the above results, in the case where the superheated steam temperature was 280 ° C., any steam amount was determined to be “o” (appropriate).

Summarizing the above, to heat salmon flakes so that the time when the core temperature of salmon flakes is 80 ° C. or higher is stably 3 minutes or longer, and the mass increase due to condensed water is +4.0 mass% or less, It is preferable to set the temperature of superheated steam to 200 ° C to 280 ° C and the amount of superheated steam to 70 kg / h to 170 kg / h except when the temperature of superheated steam is 200 ° C and the amount of superheated steam is 70 kg / h. Preferably, the temperature of superheated steam is 225 ° C. (= (200 ° C. + 250 ° C.) / 2) to 265 ° C. (= (250 ° C. + 280 ° C.) / 2), and the amount of superheated steam is 70 kg / h to 170 kg / h It is preferable that the temperature of superheated steam be 250 ° C. and the amount of superheated steam be 70 kg / h to 170 kg / h, and most preferably, the temperature of superheated steam be 250 ° C., superheated The amount of steam is determined that the amount may be 70kg / h ~ 130kg / h.

<Experiment A2: General Viability Test-No. 1->
The “heat sterilization (superheated steam)” of step α is limited to the superheated steam temperature and the superheated steam amount determined to be “以上” (appropriate) or more in experiment A1, and step β and steps 12 to 14 follow step α. Packed baked salmon flakes were produced in the same manner as in Experiment A1, except that (cooling, freezing, packing) was carried out. In addition, the manufactured salmon flakes were 1 test body (the amount of salmon flakes: 1 kg) with respect to one combination of the superheated steam temperature and the amount of superheated steam.

The prepared packed baked salmon flakes were thawed after an appropriate time, returned to normal temperature, opened, and the salmon flakes were taken out of the pack and divided into three trays. For salmon flakes taken out in the first tray, general viable counts were measured immediately after storage for 24 hours and 48 hours at 25 ° C. for the second and third trays, respectively. The results are shown in Table 2. During storage, the upper surface of the tray was left open without being covered with a lid or a film.

The measurement of the general viable count was performed according to the method of measuring the general viable count described in "Food Sanitation Inspection Guideline 2015". Salmon flakes were weighed 25 g from each tray and mixed with 225 ml of sterile diluted water, and then the mixture was filtered through a filter to obtain a filtrate, which was used for measurement.

At the same time, the step α “heat sterilization (superheated steam)” and the step β “hot pack (degassing and sealing)” on the right side of FIG. Control 1 was carried out in the same manner except that vacuum packaging and step 11 “heat sterilization (hot water sterilization)” were used, and packed salmon flakes serving as Control 1 were produced, and the general viable count was measured in the same manner as described above. The results are shown in Table 3. The “heat sterilization (hot water)” in step 11 was performed by immersing salmon flakes in hot water at 85 to 89 ° C. for 45 minutes while vacuum-packing.

As shown in Table 2, the packed salmon flakes manufactured by heat sterilization with the combination of the superheated steam temperature and the superheated steam amount determined to be "○" (appropriate) or more in Experiment A1 are all opened the pack. Then, the initial viable cell count measured immediately after taking out was 100 CFU / g or less, more specifically 30 CFU / g or less, and the general viable cell count was extremely reduced. Also, the general viable count after storage for 24 hours at 25 ° C. is 60 CFU / g or less, and the general viable count after storage for 48 hours at 25 ° C. is 100 CFU / g or less, which is 10,000 CFU / g or less, and room temperature Even when stored under slightly higher conditions of 25 ° C., the viable count remained at a very low level.

On the other hand, the general viable count of the packed baked salmon flakes manufactured by the conventional manufacturing method in which heat sterilization is carried out by immersion in hot water is as shown in Table 3 and shown in Table 2 Comparison of the general viable count of the packed baked salmon flakes produced by the production method of the present invention is almost the same at the initial stage and at 25 ° C. for 24 hours and at 25 ° C. for 48 hours of storage. The result is that the packed baked salmon flakes manufactured by the manufacturing method of the present invention are hygienic products that can be distributed in the market like the packed baked salmon flakes manufactured by the conventional manufacturing method It shows the facts.

The number of coliforms and the number of Staphylococcus aureus were measured for each test body including the control 1 at the time of the measurement of the general viable cell count above, but all test bodies were initially stored at 25 ° C. for 24 hours, Even after storage at 25 ° C. for 48 hours, the results were obtained that were below the detection level. The number of coliform bacteria and the number of Staphylococcus aureus were measured by the MPN method in accordance with the method for measuring the number of coliform bacteria and the number of Staphylococcus aureus described in "Food Sanitation Inspection Guide 2015".

<Experiment A3: General viable cell count test-part 2>
In order to reproduce the production method of baked salmon flakes in the general household, the process is stopped at step 9 “condiment liquid addition and mixing” in “(A) Conventional production method” on the left side of FIG. Step 9 “Add seasoning solution and mix to prepare a baked salmon flake (Control 2) that does not go through a heating and sterilization process after loosening, and also to faithfully reproduce the baked salmon flake manufacturing method in a home as a control 3 In the same manner as in Control 2 except that the pH adjusting agent is not added to the seasoning solution, baked salmon flakes (Control 3) are manufactured without the heat sterilization step after manual treatment and without the pH adjusting agent. The general viable count was determined in the same manner as in. However, for Control 2 and Control 3, since there is no vacuum packaging and freezing step, the general viable count is measured immediately after production, and this is used as the initial general viable count, and after production 24 at 25 ° C. The number of viable cells after storage for 48 hours was measured.

Moreover, in order to investigate the influence of the pH adjuster in the manufacturing method of the present invention, pH adjustment to seasoning liquid in step 9 “condiment liquid addition and mixing” under conditions of superheated steam temperature 250 ° C. and superheated steam amount 130 kg / h In the same manner as in Experiment A2, except that no additive is added, a packed baked salmon flake (Invention 1) is produced based on "(B) Production method of the present invention" on the right side of FIG. The number of viable bacteria was determined in the same manner as in. The results are shown in Table 4.

As shown in Table 4, Control 2 and Control 3 obtained by reproducing the production method of baked salmon flakes in general households have a high general viable count of 2.2 to 2.3 × 10 ² from the first occurrence immediately after production. The levels were as high as 2.8-4.2 × 10 ³ and 2.2-8.8 × 10 ⁴ after storage for 24 hours at 25 ° C. and after storage for 48 hours, respectively. This fact also indicates that the heat sterilization process is indispensable after the retouching process to distribute the baked salmon flakes to the market as a product when processed into flakes by hand refining. In addition, when control 2 and control 3 are compared, both are almost the same in initial viable cell count, and after 24 hours or 48 hours storage, pH adjuster was added rather than control 3 which does not add pH adjuster. In the control 2, although the viable cell count level was slightly lower, the viable cell count was still higher in both cases. This result indicates that the addition of the pH adjusting agent can not omit the heat sterilization step after the loosening step.

On the other hand, as seen in Table 4, the general viable count of the present invention 1 produced without the addition of the pH adjuster is the same as that produced with the addition of the pH adjuster shown in Table 2. This indicates that the reduction of the general viable count in the packed fired fish meat flakes of the present invention and the method for producing the same is not due to the pH adjuster. The number of coliforms and the number of S. aureus in the packed salmon flakes of the present invention produced without the addition of a pH adjuster were measured in the same manner as above, and both were below the detection limit.

<Experiment A4: Texture Test>
In order to examine the texture of the baked salmon flakes manufactured, a spherical plunger with a diameter of 20 mm was pressed against the surface of salmon flakes using a creep meter (type "RE3305S" manufactured by Yamaden Co., Ltd., load cell: 20N), salmon flakes The load (N) (1N corresponds to about 100 g) required to push down the surface by 1 mm, 2 mm, 3 mm, 4 mm, and 5 mm was measured, respectively. Furthermore, the average value of the load at each measured depression distance was determined for each baked salmon flake, and the relative value was calculated with the average value of Control 3 described later as 100%. The results are shown in Table 5.

The targeted salmon flakes are as follows. It is needless to say that the inventive products 2 to 4 and the control 1 were thawed and applied to a creep meter in a state of returning to normal temperature.
Control 3: Burned salmon flakes (without pH adjuster) obtained by reproducing the general household production method manufactured as Control 3 in Experiment A3.
-Inventive product 2: The baked salmon flakes heat-sterilized on the conditions of the superheated steam temperature 200 degreeC and superheated steam amount 130 kg / h manufactured by experiment A2.
Inventive product 3: The baked salmon flakes heat-sterilized on the conditions of the superheated steam temperature 250 degreeC and superheated steam amount 130 kg / h manufactured by Experiment A2.
Inventive product 4: The baked salmon flakes heat-sterilized on the conditions of superheated steam temperature 280 degreeC and superheated steam amount 130 kg / h manufactured by experiment A2.
Control 1: Burnt salmon flakes heat pasteurized by hot water immersion according to the conventional manufacturing method manufactured as Control 1 in Experiment A2.

As seen in Table 5, the relative value of the average load required to push down the baked salmon flakes of the inventions 2 to 4 manufactured by the manufacturing method of the present invention to 5 mm from the surface reproduces the manufacturing method of baked salmon flakes in general household It exceeded 80% of the average load of Control 3 obtained and reached 83% or more. The result is that the baked salmon flakes of the inventions 2 to 4 manufactured by the manufacturing method of the present invention have almost the same chewy response as the baked salmon flakes manufactured by the manufacturing method in general household, that is, have a texture. It is shown that. Above all, the relative value of the average load of the product 3 of the invention 3 obtained by heat sterilization under the condition of superheated steam temperature of 250 ° C. exceeds 90% to 113%, and it is manufactured by the manufacturing method in a general household It was evaluated as having a bite response than salmon flakes.

On the other hand, the baked salmon flakes of Control 1 obtained by heat sterilization by hot water immersion according to the conventional manufacturing method, the relative value of the average load required to push down to 5 mm from the surface remains at 69%, less than 70% The The result is that the baked salmon flakes of Control 1 obtained by the conventional manufacturing method have a texture that is apparently softer and bittener than the control 3 obtained by reproducing the method of manufacturing baked salmon flakes in general homes It is telling that it is what it has.

For reference, appearance photographs of Control 3, Inventions 2 to 4, and Control 1 taken at the time of measurement with the above-mentioned creep meter are shown as FIGS. 2 to 6, respectively.

As shown in FIG. 2, in Control 3, which is obtained by reproducing the method of producing baked salmon flakes in general household, each flake maintains a firm and clear shape, and the edge (corner) of the flake stands up, and the edge Have an appearance shape that can be clearly seen.

Similarly, as shown in FIGS. 3 to 5, the baked salmon flakes of the inventions 2 to 4 also have each of the flakes having a firm and clear shape, and the edges of the flakes stand (corners) and the edges are clearly It has an appearance shape that can be seen. Thus, the baked salmon flakes of the inventions 2 to 4 manufactured by the manufacturing method of the present invention have almost the same appearance shape as the baked salmon flakes of the control 3 obtained by reproducing the manufacturing method in a home. It is a baked salmon flake that holds it and feels handmade.

On the other hand, as shown in FIG. 6, the baked salmon flakes of Control 1 manufactured by the conventional manufacturing method have a rounded edge as a whole, with the flake edges broken, and reproduce the manufacturing method in general household Thus, the baked salmon flakes of Control 3 obtained in the above manner were clearly different in the appearance as well.

The above results shown in the photographs of FIGS. 2 to 6 are in line with the results of the average load obtained using the creep meter, and the baked salmon flakes of Control 1 produced by the conventional production method In contrast to the baked salmon flakes of Control 3 obtained by reproducing the manufacturing method in the above, it is evaluated that it has a texture that is not crunchy, whereas the inventive product 2 manufactured by the manufacturing method of the present invention is evaluated. It also supports from the appearance that the baked salmon flakes of ~ 4 are evaluated to have almost the same texture as the baked salmon flakes of Control 3 obtained by reproducing the manufacturing method in a home. It is a thing.

<Experiment A5: Sensory inspection>
A total of 30 healthy male and female panelists were given the taste of baked salmon flakes of the same control 3, inventions 2 to 4 and control 1 as used in Experiment A4, and their appearance, texture and taste were evaluated I did. The evaluation is based on the baked salmon flakes of Control 3 obtained by reproducing the manufacturing method in a general household, and compared with Control 3, “very good = 5”, “good = 4”, “equivalent = 3”, It went in five steps of "bad = 2" and "very bad = 1." The results are shown in Table 6 to Table 8 in the order of appearance, texture and taste.

As shown in Tables 6 to 8, baked salmon flakes of Control 1 obtained by the conventional manufacturing method obtained through the heat sterilization process by hot water immersion are also examined in any of the appearance, texture and taste. Compared with baked salmon flakes obtained by reproducing the production method in a home, the average score was below "bad = 2", while the production of the present invention obtained through the heat sterilization process with superheated steam The baked salmon flakes of the

inventions

2, 3 and 4 according to the method have an average in comparison with the baked salmon flakes obtained by reproducing the manufacturing method in general household in any of the inspected appearance, texture and taste. In the evaluation point, it was evaluated as "equivalent = 3" or more.

<Experiment A7: Taste sensor test>
Invention 3 used in the texture test of Experiment A4 (burned salmon flakes heated and sterilized under the conditions of superheated steam temperature 250 ° C. and superheated steam amount 130 kg / h), control 1 (conventional method (45 in hot water of 89 ° C.) Taste recognition device (manufactured by Intelligent Sensor Technology Co., Ltd.) using an artificial lipid film type taste sensor with baked salmon flakes heat-sterilized by partial immersion and control 3 (baked salmon flakes obtained by reproducing the production method in a general household) The relative taste of each sample was compared based on Control 3 (general household production method product), and the results are shown in Table 9.

As seen in Table 9, the relative value of each taste of the product 3 is ±± in all eight tastes measured based on the baked salmon flakes of the control 3 obtained by reproducing the production method in a general household. It was within the range below 2.0. If 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 the difference in taste compared to the reference product, so the above results The present invention shows that the inventive product 3 manufactured by the manufacturing method of the present invention has a taste almost the same as the baked salmon flakes of the control 3 obtained by reproducing the manufacturing method in a general household.

On the other hand, the baked salmon flakes of Control 1 manufactured by heat sterilization by the conventional method of immersion in hot water have a measured value exceeding 2 in sourness and astringency stimulation, and reproduce the manufacturing method in general household Compared to the baked salmon flakes of Control 3 obtained as above, the taste was evaluated to be distinctly different. The results in this taste sensor test support the results of the sensory test.

Thus, the baked salmon flakes manufactured by the manufacturing method of the present invention have an appearance shape, texture and taste which are superior to those of baked salmon flakes obtained by reproducing the manufacturing method in a home. It can be said that the appearance shape, texture and taste of baked salmon flakes before heat sterilization are maintained.

<Experiment A8: Allowable limit of the number of initial viable bacteria>
In Experiment A2, the superheated steam temperature is 200 ° C to 280 ° C, and the superheated steam amount is 70 kg / h to 170 kg / h (except when the superheated steam temperature is 200 ° C and the superheated steam amount is 70 kg / h). When heat sterilization is carried out under the conditions, the initial general viable count measured immediately after opening the packed baked salmon flakes and removing from the pack is as low as 30 CFU / g or less, and storage at 25 ° C. for 48 hours after opening It was found that packed salmon flakes with a very low general viable count of 100 CFU / g or less were obtained, but in the case of heat sterilization with superheated steam, the first acceptable general viable bacteria. An experiment was conducted to find out what the number is.

Using the same baked salmon flakes as used in Experiment A1, fixing the superheated steam temperature to 250 ° C. and the amount of superheated steam to 130 kg / h, shortening the transit time of the superheated steam oven stepwise from 3 minutes and 15 seconds To produce a packed baked salmon flake (the core temperature of the baked salmon flake was not measured). The produced baked salmon flakes were once frozen and then thawed at an appropriate time, and the number of viable cells immediately after opening and after storage at 25 ° C. for 24 hours for 48 hours was measured in the same manner as in Experiment A2. The results are shown in Table 10.

In addition, baked salmon flakes are produced by the conventional method in the same manner as in Control 1 of Experiment A2, except that the heating time by hot water is reduced stepwise from 45 minutes, and heat sterilization is carried out, and once frozen, the appropriate time is In the same manner as in Experiment A2, general viable cell counts were measured immediately after opening and after storage at 25 ° C. for 24 hours for 48 hours. The results are shown in Table 11.

As shown in Table 10, when heat sterilization is performed by superheated steam, even if the initial viable cell count exceeds 30 CFU / g to 80 CFU / g, and even 95 CFU / g, 25 ° C. for 24 hours The general viable count after storage was 600 CFU / g, and all were 1,000 CFU / g or less. In addition, the general viable count after storage at 25 ° C. for 48 hours was 8,200 or 7,800 CFU / g, and both stopped at a level of 10,000 CFU / g or less. However, when the initial viable count is 120 CFU / g and exceeds 100 CFU / g, the general viable count after storage at 25 ° C. for 24 hours will be 1,000 CFU / g or more, and after storage for 48 hours, 10,000 CFU / g. Greatly exceeded the

As a result, when heat sterilization is carried out by superheated steam, the boundary between whether or not the number of viable bacteria remains at 10,000 CFU / g or less even after taking out the baked salmon flakes from the pack and storing at 25 ° C. for 48 hours is the first occurrence It shows that it is in the general viable count of 100 CFU / g (immediately after taking out from the pack). That is, when heat sterilization is carried out with superheated steam, even if the initial general bacterial count exceeds 30 CFU / g, if it is in the range of 30 CFU / g to 100 CFU / g or less, in other words, the first general viable bacteria If the number is 100 CFU / g, it can be said that 48 hours after opening the pack in a temperature environment of about 25 ° C. has no problem in terms of hygiene.

The number of coliform bacteria and the number of Staphylococcus aureus were also measured together with the measurement of the general viable count for samples in which the initial general viable count was 80 CFU / g and 95 CFU / g, but both were below the detection limit Met.

On the other hand, as shown in Table 11, when heat sterilization is carried out by a conventional hot water immersion method, the initial viable cell count is 70 CFU / g or 90 CFU / g, which is 100 CFU / g or less. Even when stored at 25 ° C. for 48 hours after pack opening, the general viable count was 11,000 CFU / g or 15,000 CFU / g, both exceeding 10,000 CFU / g. The general viable cell count of 11,000 CFU / g or 15,000 CFU / g does not exceed 100,000 CFU / g, which is the standard standard for uncooked frozen foods, but the present invention uses heat-superheated steam to carry out heat sterilization It is a clearly high level compared to the product.

Thus, when heat sterilization is carried out by hot water immersion, it is the first general procedure to keep the number of viable cells at a level of 10,000 CFU / g or less even after storage at 25 ° C. for 48 hours after opening the pack. It is necessary to reduce the viable count to a level lower than 90 CFU / g or 70 CFU / g, but when heat sterilization is carried out with superheated steam, the initial general viable count should be 100 CFU / g or less, The heat sterilization conditions are much more relaxed than in the case of hot water immersion.

As described above, when heat sterilization is performed with superheated steam, the allowable initial viable cell count level is significantly reduced compared to the case where heat sterilization is performed by conventional hot water immersion, This is a new finding that the present inventor has uniquely found. Note that the growth rate of the general viable count after removal from the pack differs depending on the method of heat sterilization, which is not because flakes of more dry fish meat can be obtained when heat sterilization is carried out with superheated steam. It is thought that. In addition, although the above-mentioned result is about baking salmon flakes, it is thought that it is naturally applicable also to flakes of other fish species.

B: Atlantic salmon So far, the present invention has been described using red salmon, which is a representative example of natural salmon, but whether or not the same applies to aquaculture salmon, Atlantic which is a representative example of aquaculture salmon It verified using salmon.

<Experiment B1: Heat sterilization test by superheated steam>
A heat sterilization test with superheated steam was conducted in the same manner as in Experiment A1, except that the red salmon was replaced with Atlantic salmon. The results are shown in Table 12.

As shown in Table 12, in the case of Atlantic salmon, as in the case of red salmon, when the temperature of the superheated steam blown into the superheated steam oven is 150 ° C., the amount of superheated steam blown is 70 kg / h to 150 kg / h. In the range of h, of the three test bodies for which the temperature was measured in each pattern, the shortest time for the core temperature of salmon flakes to reach 80 ° C. or higher is 0.0 minutes, and the target is 3 minutes or longer. It was not. This indicates that the conditions of 80 ° C. or more and 3 minutes or more can not be stably cleared under the conditions of the superheated steam temperature of 150 ° C. and the superheated steam supply amount of 70 kg / h to 150 kg / h.

On the other hand, even if the temperature of the superheated steam blown into the superheated steam oven is 150 ° C., when the amount of the superheated steam blown is 170 kg / h, the time when the core temperature of the Atlantic salmon flakes reaches 80 ° C. It was 3.5 minutes at least, and it exceeded 3 minutes. However, when the superheated steam temperature is 150 ° C. and the amount of superheated steam is 170 kg / h, the mass of Atlantic salmon flakes actually increases by 4.2% by mass before and after heat sterilization and is totally wet and sticky. It became something that In addition, with regard to mass change, the same tendency was observed when the amount of superheated steam was 150 kg / h. This seems to be because the temperature of superheated steam is too low at 150 ° C., and the sensible heat alone can not heat the flakes sufficiently, and the superheated steam loses its latent heat and becomes condensed water and adheres to the flake surface. Be From the above results, when the temperature of the superheated steam was 150 ° C., it was determined that the amount of steam was “x” (improper).

On the other hand, when the temperature of the superheated steam is 200 ° C., the core temperature of the Atlantic salmon flakes is 80 ° C. or more when the amount of superheated steam is 100 kg / h, 130 kg / h, 150 kg / h and 170 kg / h. The time was at least 3.0 minutes. This indicates that heating under these conditions can stably clear the conditions of 80 ° C. or more and 3 minutes or more.

In addition, the time after leaving the superheated steam oven out of the above-mentioned time exceeding 3 minutes which maintained the temperature of 80 ° C. or more exceeded 1 minute in any of the test bodies for which the temperature was measured. . This indicates that the Atlantic salmon flakes can be loaded into the pack while maintaining the temperature above 80 ° C. As described above, the reason that the test body maintains the high temperature level for 1 minute or more even after leaving the superheated steam oven is that heating by superheated steam has a large heat storage effect, and the flake which is the test body is heated from the core. It is thought that it is because

Moreover, in the case of the superheated steam temperature of 200 ° C. and the superheated steam amount of 100 kg / h to 170 kg / h, the mass change before and after heat sterilization is in the range of +1.2 mass% to +2.6 mass%, and the feeling of dampness is also Instead, the appearance as calcined Atlantic salmon flakes was maintained. Taken together with the above results when the superheated steam temperature is 200 ° C. and the above results when the superheated steam temperature is 150 ° C., there is no feeling of dampness, and before and after heat sterilization to maintain the appearance as calcined Atlantic salmon flakes It was judged that it is preferable that the mass change of is 4.0 mass% or less.

On the other hand, when the amount of superheated steam is as small as 70 kg / h even if the temperature of the superheated steam is 200 ° C., among the three test bodies for which the temperature was measured, the one having the shortest time to reach 80 ° C. or higher is 1 .. As a result of 5 minutes, it was judged that the amount of superheated steam was insufficient.

When the temperature of the superheated steam reached 250 ° C., the time when the core temperature of the Atlantic salmon flakes as the test body reached 80 ° C. or higher was at least 3.0 minutes at least for any of the tested superheated steam amounts. This indicates that heating under these conditions can stably clear the conditions of 80 ° C. or more and 3 minutes or more. Also in this case, the time after leaving the superheated steam oven out of the time exceeding 3 minutes maintaining the temperature of 80 ° C. or more is 1 minute in any of the test bodies for which the temperature was measured. It was over.

In addition, the mass change before and after heat sterilization falls within a narrow range of + 0.0% to + 1.0% by mass, there is no feeling of dampness, and the appearance and dry feeling as baked Atlantic salmon flakes are sufficient It was maintained. From the above results, when the superheated steam temperature is 250 ° C., all steam amounts of 70 kg / h to 170 kg / h are judged as “「 ”(optimum).

When the temperature of the superheated steam was 280 ° C., the core temperature of the salmon flake as the test body reached 80 ° C. or more at least 3.0 minutes at least for any of the tested superheated steam amounts. . This indicates that heating under these conditions can stably clear the conditions of 80 ° C. or more and 3 minutes or more. Also in this case, the time after leaving the superheated steam oven out of the time exceeding 3 minutes maintaining the temperature of 80 ° C. or more is 1 minute in any of the test bodies for which the temperature was measured. It was over.

However, the mass change before and after heat sterilization changed from -0.3 mass% to -1.7 mass%, and the mass change before and after heat sterilization turned from positive (increase) to negative (decrease). It seems that this is because the moisture in the flakes is evaporated and dissipated to the outside because the superheated steam is extremely hot. Although the appearance of the flakes only felt extremely dry and the product did not seem to be disadvantageous, the reduction of the mass of the flakes by heat sterilization is not economically preferable because the yield is reduced.

Summarizing the above, heating salmon flakes so that the time in which the core temperature of Atlantic salmon flakes is 80 ° C. or higher is stably 3 minutes or longer, and the mass increase due to condensed water is +4.0 mass% or less The temperature of the superheated steam is 200 ° C to 280 ° C and the amount of superheated steam is 70 kg / h to 170 kg / h, except when the temperature of the superheated steam is 200 ° C and the amount of superheated steam is 70 kg / h. The temperature of superheated steam is preferably 225 ° C. (= (200 ° C. + 250 ° C.) / 2) to 265 ° C. (= (250 ° C. + 280 ° C.) / 2), and the amount of superheated steam is 70 kg / h to 170 kg / h It was determined that the temperature of the superheated steam was 250.degree. C., and the amount of superheated steam was 70 kg / h to 170 kg / h. This result is consistent with the results previously shown for baked salmon flakes.

<Experiment B2: General viable count test>
The general viable count was measured for the packed calcined Atlantic salmon flakes in the same manner as in Experiment A2, except that the red salmon was replaced with Atlantic salmon and the general viable count after 24 hours of storage at 25 ° C. was not measured. . That is, the process is limited to the combination of the superheated steam temperature and the superheated steam amount determined to be “○” (appropriate) or more in the experiment B1, and the process β and the processes 12 to 14 (cooling, freezing, Packed calcined Atlantic salmon flakes were produced in the same manner as in Experiment B1, except that packaging was carried out.

The manufactured packed Atlantic Atlantic flakes packed were thawed at appropriate times, allowed to return to normal temperature, opened, and the salmon flakes were taken out of the pack and divided into two trays. For salmon flakes removed from the first tray, the viable cell count was immediately measured after storage for 48 hours at 25 ° C. for the second tray. The results are shown in Table 13. During storage, the upper surface of the tray was left open without being covered with a lid or a film.

At the same time, the step α “heat sterilization (superheated steam)” and the step β “hot pack (degassing and sealing)” on the right side of FIG. A packed Atlantic Atlantic flake serving as Control 4 was produced in the same manner except that vacuum packaging and step 11 “heat sterilization (hot water)” were substituted, and the number of viable bacteria was determined in the same manner as described above. The results are shown in Table 14. The “heat sterilization (hot water)” in step 11 was performed by immersing the flakes of Atlantic salmon in hot water at 85 to 89 ° C. for 45 minutes while vacuum-packing.

As shown in Table 13, the packed Atlantic Atlantic flakes manufactured by heat sterilization with the combination of the superheated steam temperature and the superheated steam amount determined to be “o” (appropriate) or more in Experiment B1 are all packs. The initial viable cell count measured immediately after opening and taking out was 100 CFU / g or less, specifically 30 CFU / g or less, and the viable cell count was extremely reduced. Moreover, the general viable count after storage at 25 ° C. for 48 hours remains at 9.2 × 10 ² CFU / g at most 10,000 CFU / g or less, and is stored for 48 hours under conditions of 25 ° C. slightly above room temperature However, the general viable count remained at a low level that causes no problem on hygiene.

On the other hand, the general viable count of packed Atlantic Atlantic flakes manufactured by the conventional manufacturing method in which heat sterilization is carried out by immersion in hot water is as shown in Table 14 and this and Table 13 Comparison of the general viable count of the packed calcined Atlantic salmon flakes produced by the production method of the invention shows almost no change both at the initial stage and at storage at 25 ° C. for 48 hours. The result is that the packed calcined Atlantic salmon flakes produced by the production method of the present invention are marketed in the same way as the calcined Atlantic salmon flakes produced through heat pasteurization by immersion in conventional hot water. It clearly shows that it is a hygienic product that can

Although the number of coliforms and the number of Staphylococcus aureus were measured for each test body including the control 4 at the time of measurement of the general viable cell count above, each test body was also the first test, even after storage at 25 ° C. for 48 hours. It was below the detection level.

<Experiment B3: Texture Test>
In order to examine the texture of the produced baked Atlantic salmon flakes, it is necessary to push down the Atlantic salmon flake surface by 1 mm, 2 mm, 3 mm, 4 mm, and 5 mm as in Experiment A4, using the same creep meter as Experiment A4. Each load (N) (1N corresponds to about 100 g) was measured. Furthermore, the average value of the load at each measured depression distance was determined for each baked Atlantic salmon flake as a target, and the relative value was calculated with the average value of Control 5 described later as 100%. The results are shown in Table 15.

The targeted salmon flakes are as follows. In addition, it is needless to say that the inventive product 5 and the control 4 were thawed and applied to a creep meter in a state of returning to normal temperature.
Control 5: Calcined Atlantic salmon flakes obtained by reproducing a general household production method. (The production process is stopped at step 9 “adding and mixing of seasoning liquid” in “(A) Conventional production method” on the left side of FIG. 1, and baked Atlantic salmon flakes produced without passing through a heat sterilization process after hand breaking) .)
Control 4: calcined Atlantic salmon flakes produced by heat sterilization by conventional hot water soaking. (Same as that produced as Control 4 in Experiment B2)
Invention 5: Fired Atlantic salmon flakes produced by the production method of the present invention. (The baked Atlantic salmon flakes manufactured by heat-sterilizing on the conditions of the superheated steam temperature 250 degreeC and the amount of superheated steams 130 kg / h manufactured by experiment B2).

As seen in Table 15, the average load required to push down the fired Atlantic salmon flakes of the inventive product 5 manufactured by the manufacturing method of the present invention to 5 mm from the surface is 3.17 N, and reproduces the manufacturing method in general household The relative weight with the average load of 3.31 N of the obtained control 5 baked Atlantic salmon flakes as 100% exceeded 90% and reached 96%. This result shows that the baked Atlantic salmon flakes of the inventive product 5 manufactured by the manufacturing method of the present invention have almost the same chewy response as the baked Atlantic salmon flakes manufactured by the manufacturing method in general household, that is, a texture. It shows that it is.

In contrast, the baked Atlantic salmon flakes of Control 4 obtained via conventional heat water soaking by heating were only 40% relative to Control 5 in terms of the average load required to be pushed down to 5 mm from the surface. The result is that the baked salmon flakes of Control 4 obtained by the conventional manufacturing method are apparently softer and have no bite than the baked Atlantic salmon flakes of Control 5 obtained by reproducing the manufacturing method in a home. It says that it is something that has a texture.

In the texture test described above, when the appearance of the baked Atlantic salmon flakes was observed, the baked Atlantic salmon flakes of the inventive product 5 were baked of the control 5 obtained by reproducing the manufacturing method in a general household. Similar to Atlantic salmon flakes, each flake maintains a firm and clear shape, and the appearance shape of the fired Atlantic salmon flakes that are not exposed to heat sterilization after firing, loosening, and with the edge of the flakes (corners) standing is sufficient. It was kept.

On the other hand, the baked Atlantic salmon flakes of Control 4 heat-sterilized by the conventional method of dipping in hot water, the edges of the flakes are crumbled and have a rounded shape as a whole, and the production method in general household is The simulated Atlantic salmon flakes of Control 5 that were reproduced were clearly different in appearance shape.

<Experiment B4: Sensory inspection>
A total of 10 healthy men and women were given a taste of baked Atlantic salmon flakes of the same control 5, control 4 and inventive product 5 as used in Experiment B3 and their appearance, texture and taste were evaluated I did. The evaluation is based on the baked Atlantic salmon flakes of Control 5 obtained by reproducing the manufacturing method in a home, and compared with Control 5, “very good = 5”, “good = 4”, “equivalent = 3 "," Bad = 2 "," very bad = 1 "in five steps. The results are shown in Table 16 to Table 18 in the order of appearance, texture and taste.

As shown in Tables 16 to 18, the baked Atlantic salmon flakes of Control 4 obtained by the conventional manufacturing method obtained through the heat sterilization process by hot water immersion are any of the appearance, texture and taste examined. Also, compared to the baked Atlantic salmon flakes obtained by reproducing the production method in the general household, "bad = 2" or the average evaluation point below it, but through the heat sterilization process with superheated steam The obtained baked Atlantic salmon flakes of the invention 5 according to the present invention have the baked Atlantic salmon flakes obtained by reproducing the manufacturing method in general homes in any of the inspected appearance, texture and taste. In the mean score, the score was evaluated as “equivalent = 3 or more”.

Thus, the fired Atlantic salmon flakes produced by the production method of the present invention have an appearance shape, texture and taste which are superior to those of the fired Atlantic salmon flakes obtained by reproducing the production method in a home. It can be said that the appearance shape, texture and taste of the baked Atlantic salmon flakes which are retained and do not undergo heat sterilization after baking and loosening are retained.

As mentioned above, the fact that almost the same results were obtained in the red salmon representing natural salmon and the Atlantic salmon representing cultured salmon The present invention also demonstrates that the production method according to the present invention is effective for other salmons of the same quality.

C: Skipjack <Experiment C1: Heat sterilization test with superheated steam>
A heat sterilization test with superheated steam was conducted in the same manner as in Experiment A1 except that the red salmon was replaced by bonito. The results are shown in Table 19.

As shown in Table 19, in the case of bonito, when the temperature of the superheated steam blown into the superheated steam oven is 150 ° C., the temperature was measured in the range of 70 kg / h to 100 kg / h of the amount of superheated steam blown out 3 Among the test bodies, the shortest time for the core temperature of the bonito flakes to reach 80 ° C. or higher was 0.0 minutes, which did not reach the target 3 minutes or longer. This indicates that the conditions of 80 ° C. or more and 3 minutes or more can not be stably cleared under the conditions of the superheated steam temperature of 150 ° C. and the superheated steam supply amount of 70 kg / h to 100 kg / h.

On the other hand, even if the temperature of the superheated steam blown into the superheated steam oven is 150 ° C., the core temperature of the bonito flakes is 80 ° C. when the amount of the superheated steam blown out reaches 130 kg / h, 150 kg / h or 170 kg / h. The shortest time was 7.0 minutes, exceeding 3 minutes. However, when the superheated steam temperature is 150 ° C. and the superheated steam amount is 130 kg / h to 170 kg / h, the weight of the bonito flakes actually increases by 4.0 mass% or more before and after the heat sterilization, and the whole is wet It has become something that feels like being overwhelmed. This is because the temperature of the superheated steam is too low at 150 ° C., and the sensible heat alone can not heat the bonito flakes sufficiently, and the superheated steam which is deprived of latent heat and becomes condensed water adheres to the flake surface. I thought. From the above results, when the temperature of the superheated steam was 150 ° C., it was determined that the amount of steam was “x” (improper).

On the other hand, when the temperature of the superheated steam reaches 200 ° C., the core temperature of the bonito flakes in any case of 70 kg / h, 100 kg / h, 130 kg / h, 150 kg / h and 170 kg / h of superheated steam. The time it took to reach 80 ° C was at least 3.0 minutes. This indicates that heating under these conditions can stably clear the conditions of 80 ° C. or more and 3 minutes or more.

In addition, the time after leaving the superheated steam oven out of the above-mentioned time exceeding 3 minutes which maintained the temperature of 80 ° C. or more exceeded 1 minute in any of the test bodies for which the temperature was measured. . This indicates that the bonito flakes can be packed into the pack while maintaining the temperature at 80 ° C. or higher. As described above, the reason that the test body maintains the high temperature level for 1 minute or more even after leaving the superheated steam oven is that heating by superheated steam has a large heat storage effect, and the flake which is the test body is heated from the core. It is thought that it is because

Moreover, in the case of the superheated steam temperature 200 ° C. and the superheated steam amount 70 kg / h to 170 kg / h, the mass change before and after heat sterilization is in the range of +1.3 mass% to +3.0 mass%, and it feels moist Instead, the appearance as calcined bonito flakes was maintained. Combining this result for a superheated steam temperature of 200 ° C. and the above result for a superheated steam temperature of 150 ° C., there is no feeling of dampness and to maintain the appearance as baked fish meat flakes, before and after heat sterilization It was judged that the mass change was preferably 4.0 mass% or less.

From the above results, when the temperature of the superheated steam was 200 ° C., all the superheated steam amounts tested were judged as “「 ”(appropriate).

Even when the temperature of the superheated steam was 250 ° C., the core temperature of the bonito flakes as the test body reached 80 ° C. or more at least 3.0 minutes at least for any of the tested superheated steam amounts. . This indicates that heating under these conditions can stably clear the conditions of 80 ° C. or more and 3 minutes or more. Also in this case, the time after leaving the superheated steam oven out of the time exceeding 3 minutes maintaining the temperature of 80 ° C. or more is 1 minute in any of the test bodies for which the temperature was measured. It was over.

In addition, the mass change before and after heat sterilization falls within a narrow range of + 0.4% to + 0.9% by mass, there is no feeling of dampness, and the appearance and dry feeling as fired bonito flakes are sufficiently maintained It had been. From the above results, when the superheated steam temperature is 250 ° C., all steam amounts of 70 kg / h to 170 kg / h are judged as “「 ”(optimum).

When the temperature of the superheated steam was 280 ° C., the core temperature of the bonito flakes as the test body reached 80 ° C. or more at least 3.0 minutes at least for any of the tested superheated steam amounts. . This indicates that heating under these conditions can stably clear the conditions of 80 ° C. or more and 3 minutes or more. Also in this case, the time after leaving the superheated steam oven out of the time exceeding 3 minutes maintaining the temperature of 80 ° C. or more is 1 minute in any of the test bodies for which the temperature was measured. It was over.

However, the mass change before and after heat sterilization changed from -0.3% by mass to -1.4% by mass, and the mass change before and after heat sterilization changed from positive (increase) to negative (decrease). This seems to be because the superheated steam was extremely high temperature and the water in the bonito flakes was evaporated and dissipated to the outside. Although the appearance of the flakes only felt extremely dry and the product did not seem to be disadvantageous, the reduction of the mass of the flakes by heat sterilization is not economically preferable because the yield is reduced. Therefore, in the case where the superheated steam temperature is 280 ° C., any steam amount is determined to be “o” (appropriate).

Summarizing the above, when heating bonito flakes so that the time in which the core temperature of bonito flakes is 80 ° C. or higher is stably 3 minutes or longer, and the mass increase due to condensed water is +4.0 mass% or less The temperature of superheated steam may be 200 ° C. to 280 ° C., and the amount of superheated steam may be 70 kg / h to 170 kg / h, preferably the temperature of superheated steam 225 ° C. (= (200 ° C. + 250 ° C.) / 2) to 265 ° C. (= (250 ° C. + 280 ° C.) / 2), and the amount of superheated steam is preferably 70 kg / h to 170 kg / h, more preferably 250 ° C. for the temperature of superheated steam, It was judged that 70 kg / h to 170 kg / h was good. This result is in line with the results previously shown for baked salmon and Atlantic salmon flakes, except at a superheated steam temperature of 200 ° C. and a superheated steam amount of 70 kg / h.

<Experiment C2: General viable count test>
The general viable count was determined for the packed bonito flakes in the same manner as in Experiment B2, except that bonito was used instead of Atlantic salmon. That is, the process is limited to the combination of the superheated steam temperature and the superheated steam amount determined to be “o” (appropriate) or more in the experiment C1, and the processes β and 12 to 14 (cooling, freezing, Packed baked bonito flakes were produced in the same manner as in Experiment C1 except that packaging was carried out.

The prepared packed bonito-baked bonito flakes were thawed after appropriate time and allowed to return to normal temperature and then opened, and the bonito flakes were taken out from the pack and divided into two trays. For the bonito flakes taken out to the first tray, the general viable count was measured immediately after storage for 48 hours at 25 ° C. for the second tray. The results are shown in Table 20. During storage, the upper surface of the tray was left open without being covered with a lid or a film.

At the same time, the step α “heat sterilization (superheated steam)” and the step β “hot pack (degassing and sealing)” on the right side of FIG. A packed bonito flake serving as Control 6 was produced in the same manner except that vacuum packaging and step 11 “heat sterilization (hot water)” were substituted, and the number of viable cells was determined in the same manner as described above. The results are shown in Table 21. The “heat sterilization (hot water)” of step 11 was carried out by immersing the baked bonito flakes in hot water at 85 to 89 ° C. for 45 minutes while vacuum-packing.

As shown in Table 20, all of the packed bonito bonito flakes manufactured by heat sterilization with a combination of the superheated steam temperature and the superheated steam amount determined to be “○” (appropriate) or more in Experiment C1 are all packs. The initial general viable cell count measured immediately after opening and taking out from the pack was 100 CFU / g or less, specifically 30 CFU / g or less, and the general viable cell count was extremely reduced. Moreover, the general viable count after storage for 48 hours at 25 ° C. remains at 8.7 × 10 ² CFU / g which is at most 10,000 CFU / g or less, and is stored for 48 hours under conditions of 25 ° C. slightly higher than room temperature Even then, the viable count remained at a low level that would not pose any problem on hygiene.

On the other hand, the general viable count of the packed bonito baked flakes manufactured by the conventional heat sterilization method in which heat sterilization is performed by immersion in hot water is as shown in Table 21. Comparing the general viable count of the packed baked bonito flakes produced according to the production method of the present invention shown in Table 20, it does not substantially change in any of initial development and storage at 25 ° C. for 48 hours. The result is that the packed bonito baked flakes produced by the production method of the present invention can be distributed in the market as well as the baked bonito flakes produced through heat sterilization by immersion in conventional hot water. It clearly shows that it is a hygienic product.

Although the number of coliforms and the number of Staphylococcus aureus were measured for each test body including the control 6 at the time of measurement of the general viable cell count above, each test body was also the first test, even after storage at 25 ° C. for 48 hours. It was below the detection level.

<Experiment C3: Texture Test>
In order to examine the texture of the baked bonito salmon flakes produced, using the same creep meter as in Experiment A4, in the same manner as in Experiment A4, the load required to depress the bonito flake surface by 1 mm, 2 mm, 3 mm, 4 mm and 5 mm (N) (1N corresponds to about 100 g) was measured respectively. Furthermore, the average value of the load at each measured depression distance was determined for each fired bonito flake, and the relative value was calculated with the average value of Control 7 described later as 100%. The results are shown in Table 22.

The target bonito flakes are as follows. In addition, it is needless to say that the product 6 and the control 6 were thawed and applied to a creep meter in a state of returning to normal temperature.
Control 7: A baked bonito flake obtained by reproducing a general household production method. (Baked bonito flakes manufactured by stopping the manufacturing process up to Step 9 “adding and mixing seasoning liquid” in “(A) Conventional manufacturing method” on the left side of FIG. )
Control 6: fired bonito flakes produced through heat sterilization by conventional hot water immersion. (Same as that produced as Control 6 in Experiment C2)
Inventive product 6: A baked bonito flake produced by the production method of the present invention. (Calcined bonito flakes produced by heat sterilization under the conditions of a superheated steam temperature of 250 ° C. and a superheated steam amount of 130 kg / h produced in Experiment C2).

As can be seen in Table 22, the average load required to push down the fired bonito flakes of the invention 6 manufactured by the manufacturing method of the present invention to 5 mm from the surface is 7.45 N, which is obtained by reproducing the manufacturing method in general household The average weight of the fired bonito flakes of Control 7 was 8.90 N, and the relative value to 100% exceeded 80% and reached 84%. The result is that the baked bonito flakes of the inventive product 6 produced by the production method of the present invention have almost the same crunchy response as the calcined bonito flakes produced by the production method in general household, that is, have a texture. It is shown that.

On the other hand, the baked bonito flakes of Control 6 obtained through heat sterilization by conventional hot water immersion have an average load of 6.53 N required to push down to 5 mm from the surface, and reproduce the production method in a general household The relative value to make the average load of 100% of the obtained control 7 was less than 80% and remained at 73%. The result is that the baked bonito flakes of Control 6 obtained through heat sterilization by conventional hot water immersion are apparently softer than the baked bonito flakes of Control 7 obtained by reproducing the production method in a home. It says that it is something that has a texture that does not respond to chewing.

In addition, when the external appearance of the baking bonito flakes made into object was observed in the above-mentioned texture test, the baking bonito flakes of the invention 6 were the baking bonito flakes of the control 7 obtained by reproducing the manufacturing method in a general household. In the same manner, each flake had a firm and clear shape, and the appearance shape of the fired bonito flakes that did not receive heat sterilization after firing, loosening, and with the edges of the flakes (corners) stood was sufficiently maintained. .

On the other hand, the baked bonito flakes of Control 6 heat-sterilized by the conventional method of immersing in hot water, the edges of the flakes are crumbled and have a rounded shape as a whole, and reproduce the production method in general household Thus, the baked bonito flakes of Control 7 obtained in the above manner were clearly different in appearance shape.

<Experiment C4: Sensory inspection>
A total of 10 healthy men and women were given a taste of baked bonito flakes of the same control 7, control 6 and invention 6 as used in Experiment C3 to evaluate their appearance, texture and taste. The The evaluation is based on the baked bonito flakes of Control 7 obtained by reproducing the manufacturing method in a general household, and compared with Control 7, “very good = 5”, “good = 4”, “equivalent = 3” , "Bad = 2", went in five steps of "very bad = 1". The results are shown in Table 23 to Table 25 in the order of appearance, texture and taste.

As shown in Table 23 to Table 25, the baked bonito flakes of Control 6 obtained through the heat sterilization step by hot water immersion were manufactured in general household in any of the examined appearance, texture and taste. Compared to the baked bonito flakes obtained by reproducing the method, the average evaluation point is less than "equivalent = 3" and is close to "bad = 2", while it is obtained through a heat sterilization process with superheated steam. The baked bonito flakes of the inventive product 6 according to the present invention, compared with the baked bonito flakes obtained by reproducing the manufacturing method in a general household, in any of the inspected appearance, texture and taste. In the average score, it was evaluated as "equivalent = 3" or more.

Thus, the baked bonito flakes produced by the production method of the present invention have an appearance shape, texture and taste which are superior to those of the fired bonito flakes obtained by reproducing the production method in a home. It can be said that the appearance shape, texture and taste of the baked bonito flakes which do not undergo heating and sterilization after baking and loosening are maintained.

D: Mackerel <Experiment D1: Heat sterilization test with superheated steam>
A heat sterilization test with superheated steam was conducted in the same manner as in Experiment A1, except that the red salmon was replaced with mackerel (masu). The results are shown in Table 26.

As shown in Table 26, in the case of mackerel, when the temperature of the superheated steam blown into the superheated steam oven is 150 ° C., the core temperature of mackerel flakes is in the range of 70 kg / h to 170 kg / h of the amount of superheated steam blown out. There was no one that reached 80 ° C. for 3 minutes or more. This indicates that the conditions of 80 ° C. or more and 3 minutes or more can not be stably cleared under the conditions of the superheated steam temperature of 150 ° C. and the superheated steam supply amount of 70 kg / h to 170 kg / h. Also, when the amount of superheated steam was 150 kg / h or more, the mass of mackerel flakes actually increased by 4.0 mass% or more before and after heat sterilization, and the whole became wet and sticky. . From the above results, when the temperature of the superheated steam was 150 ° C., it was determined that the amount of superheated steam was “x” (not suitable).

On the other hand, when the temperature of the superheated steam reaches 200 ° C. and the amount of superheated steam is 70 kg / h, the time when the core temperature of mackerel flakes reaches 80 ° C. or higher is less than 3 minutes, When the amount was 100 kg / h, 130 kg / h, 150 kg / h and 170 kg / h, the time for which the core temperature of mackerel flakes was 80 ° C. or more was at least 3.0 minutes or more. As a result, if the temperature of superheated steam is 200 ° C. and the amount of superheated steam is 100 kg / h, 130 kg / h, 150 kg / h or 170 kg / h, the condition of 80 ° C. or more and 3 minutes or more It shows that it can be cleared stably.

In addition, the time after leaving the superheated steam oven out of the above-mentioned time exceeding 3 minutes which maintained the temperature of 80 ° C. or more exceeded 1 minute in any of the test bodies for which the temperature was measured. . This indicates that the mackerel flakes can be packed into the pack while maintaining the temperature at 80 ° C. or higher. As described above, the reason that the test body maintains the high temperature level for 1 minute or more even after leaving the superheated steam oven is that heating by superheated steam has a large heat storage effect, and the flake which is the test body is heated from the core. It is thought that it is because

Moreover, in the case of the superheated steam temperature of 200 ° C. and the superheated steam amount of 100 kg / h to 170 kg / h, the mass change before and after the heat sterilization is in the range of +1.7 mass% to +2.8 mass%, and the feeling of dampness is also Instead, the appearance as fired mackerel flakes was maintained. Taken together with this result for a superheated steam temperature of 200 ° C. and the above result for a superheated steam temperature of 150 ° C., there is no feeling of dampness, and to maintain the appearance as a baked fish meat flake, we tested earlier As in the case of salmon and bonito, the mass change before and after heat sterilization was judged to be preferably 4.0 mass% or less.

From the above results, when the temperature of the superheated steam is 200 ° C., it is judged as “×” (not suitable) for the amount of superheated steam of 70 kg / h and “o” (suitable) for the other amounts of superheated steam. The

When the temperature of the superheated steam is 250 ° C., the time when the core temperature of the mackerel flake which is the test body becomes 80 ° C. or more is at least 3.0 minutes at least for any of the tested superheated steam amounts; It was found that the conditions of 3 ° C. or more and 3 minutes or more could be stably cleared. Also in this case, the time after leaving the superheated steam oven out of the time exceeding 3 minutes maintaining the temperature of 80 ° C. or more is 1 minute in any of the test bodies for which the temperature was measured. It was over.

In addition, the mass change before and after heat sterilization falls within a narrow range of + 0.2% to + 1.0% by mass, there is no feeling of dampness, and the appearance and dry feeling as fired mackerel flakes are sufficiently maintained It had been. From the above results, when the temperature of the superheated steam was 250 ° C., it was judged as “◎” (optimum) for all cases of the amount of superheated steam of 70 kg / h to 170 kg / h.

When the temperature of superheated steam is 280 ° C. and the amount of superheated steam is as low as 70 kg / h, the time when the core temperature of mackerel flakes becomes 80 ° C. or more is less than 3 minutes, but the amount of superheated steam is 100 kg When / h, 130 kg / h, 150 kg / h and 170 kg / h were reached, the time when the core temperature of the mackerel flake which is the test body became 80 ° C. or more became at least 4.0 minutes or more. This indicates that heating under these conditions can stably clear the conditions of 80 ° C. or more and 3 minutes or more. Also in this case, the time after leaving the superheated steam oven out of the time exceeding 3 minutes maintaining the temperature of 80 ° C. or more is 1 minute in any of the test bodies for which the temperature was measured. It was over.

However, when the amount of superheated steam is 100 kg / h, 130 kg / h, 150 kg / h, and 170 kg / h, the mass change before and after heat sterilization is -0.6% by mass to -1.1% by mass, and the heat sterilization is The mass change before and after turned from positive (increase) to negative (decrease). It seems that this is because the water in the mackerel flakes is evaporated and dissipated to the outside because the superheated steam is extremely hot. Although the appearance of the flakes only felt extremely dry and the product did not seem to be disadvantageous, the reduction of the mass of the flakes by heat sterilization is not economically preferable because the yield is reduced. Therefore, when the temperature of the superheated steam is 280 ° C., when the amount of superheated steam is 70 kg / h, it is judged as “×” (improper), and the other superheated steam amounts are judged as “o” (suitable). The

Summarizing the above, to heat the mackerel flakes so that the time when the core temperature of mackerel flakes is 80 ° C. or more is stably 3 minutes or more, and the mass increase due to the condensed water is +4.0 mass% or less The temperature of the superheated steam is 200 ° C to 280 ° C and the amount of superheated steam is 70kg / h to 170kg / h (except when the superheated steam temperature is 200 ° C or 280 ° C and the amount of superheated steam is 70kg / h) The temperature of superheated steam is preferably 225 ° C. (= (200 ° C. + 250 ° C.) / 2) to 265 ° C. (= (250 ° C. + 280 ° C.) / 2), and the amount of superheated steam is 70 kg / h It was judged that it is preferable to set to -170 kg / h, and more preferably, the temperature of the superheated steam is 250 ° C. and the amount of superheated steam is set to 70 kg / h to 170 kg / h. This result is in line with the results previously shown for baked salmon and Atlantic salmon flakes, except at a superheated steam temperature of 280 ° C. and a superheated steam volume of 70 kg / h.

<Experiment D2: General viable count test>
In the same manner as in Experiment B2, except that Atlantic mackerel (Masaba) was used in place of Atlantic salmon, the number of viable cells in general was determined for the packed mackerel flakes. That is, the process is limited to the combination of the superheated steam temperature and the superheated steam amount determined to be “○” (appropriate) or more in the experiment D1, and the process β and the processes 12 to 14 (cooling, freezing, Packed fired mackerel flakes were produced in the same manner as in Experiment D1 except that packaging was carried out.

The produced packed sachets of baked mackerel flakes were thawed after appropriate time and allowed to return to normal temperature and then opened, and the mackerel flakes were taken out from the pack and divided into two trays. For the mackerel flakes taken out to the first tray, the viable cell count was immediately measured after storage for 48 hours at 25 ° C. for the second tray. The results are shown in Table 27. During storage, the upper surface of the tray was left open without being covered with a lid or a film.

At the same time, the step α “heat sterilization (superheated steam)” and the step β “hot pack (degassing and sealing)” on the right side of FIG. A packed mackerel flake serving as Control 8 was produced in the same manner except that vacuum packaging and step 11 “heat sterilization (hot water)” were substituted, and the number of viable bacteria was determined in the same manner as described above. The results are shown in Table 28. The “heat sterilization (hot water)” in step 11 was performed by immersing the baked mackerel flakes in hot water at 85 to 89 ° C. for 45 minutes while vacuum-packing.

As shown in Table 27, the packed mackerel flakes manufactured by heat sterilization with a combination of the superheated steam temperature and the superheated steam amount determined to be “」 ”(appropriate) or more in Experiment D1 are all packs. The initial general viable cell count measured immediately after opening and taking out from the pack was 100 CFU / g or less, specifically 30 CFU / g or less, and the general viable cell count was extremely reduced. Moreover, the general viable count after storage for 48 hours at 25 ° C. remains at 9.0 × 10 ² CFU / g which is at most 10,000 CFU / g or less, and is stored for 48 hours under conditions of 25 ° C. slightly above room temperature Even then, the viable count remained at a low level that would not pose any problem on hygiene.

On the other hand, the general viable count of the control 8 which is a packed mackerel flakes manufactured by the conventional heat sterilization method in which the heat sterilization is performed by immersion in hot water is as shown in Table 28. A comparison of the general viable count of the packed calcined baked mackerel flakes produced by the method of the present invention shown does not substantially change either initially or as stored at 25 ° C. for 48 hours. This result shows that the packed baked mackerel flakes manufactured by the manufacturing method of the present invention can be distributed to the market similarly to the baked mackerel flakes manufactured through heat sterilization by immersion in conventional hot water. It clearly shows that it is a hygienic product.

Although the number of coliforms and the number of Staphylococcus aureus were measured for each test body including the control 8 at the time of measurement of the general viable cell count, each test body was also the first test, even after storage at 25 ° C. for 48 hours. It was below the detection level.

<Experiment D3: Texture test>
In order to examine the texture of the produced baked mackerel flakes, using the same creep meter as that used in experiment A4, it is necessary to push down the mackerel flake surface by 1 mm, 2 mm, 3 mm, 4 mm and 5 mm as in experiment A4. Each load (N) (1N corresponds to about 100 g) was measured. Furthermore, the average value of the load at each measured depression distance was determined for each of the baked mackerel flakes, and the relative value was calculated with the average value of Control 9 described later as 100%. The results are shown in Table 29.

The target mackerel flakes are as follows. It is needless to say that Invention 7 and Control 8 were thawed and applied to a creep meter in the state of returning to normal temperature.
Control 9: Sintered mackerel flakes obtained by reproducing the general household production method. (Calcined mackerel flakes manufactured without the heat sterilization process after the production process is stopped at step 9 “condiment liquid addition and mixing” in “(A) Conventional manufacturing method” on the left side of FIG. 1). )
Control 8: baked mackerel flakes manufactured through heat sterilization by conventional hot water immersion. (Same as that produced as Control 8 in Experiment D2)
Invention 7: The baked mackerel flakes produced by the production method of the present invention. (The baked mackerel flakes manufactured by heat-sterilizing on the conditions of the superheated steam temperature 250 degreeC and the amount of superheated steams 130 kg / h manufactured by experiment D2).

As seen in Table 29, the average load required to push down the baked mackerel flakes of the invention product 7 manufactured by the manufacturing method of the present invention to 5 mm from the surface is 2.79 N, which is obtained by reproducing the manufacturing method in general household The relative value with the average load of 4.20 N of the control 9 of the control 9 as 100% was 66%, which was 65% or more. On the other hand, the baked mackerel flakes of Control 8 obtained through heat sterilization by conventional hot water immersion have an average load of 1.41 N required to push down to 5 mm from the surface, and reproduce the production method in general household It remained at 34% in relative value which makes 100% of average loads of the obtained control 9.

The relative value of the average load of 66% shown by the baked mackerel flakes of the invention 7 manufactured by the manufacturing method of the present invention is 80% or more or 90% or more of the baked salmon flakes and bonito flakes described above. Although it does not reach the relative value, the invention product 7 manufactured by the manufacturing method of the invention is sufficiently higher than the relative value 34% of the baked mackerel flakes of Control 8 obtained through heat sterilization by conventional hot water immersion. The baked mackerel flakes are more chewy than the baked mackerel flakes of Control 8 and have a chewy feeling, i.e., a texture, more than baked mackerel flakes produced by a general household production method that does not undergo sterilization after being baked and loosened. It shows that it is a thing.

In addition, when the appearance of the target baked mackerel flakes was observed during the above-mentioned texture test, the baked mackerel flakes of the product 7 were the baked mackerel flakes of the control 9 obtained by reproducing the manufacturing method in a general household. Similarly, each of the flakes maintains a firm and clear shape, and the appearance shape of the fired mackerel flakes which are not subjected to heat sterilization after firing, loosening and leaving the edges of the flakes (corners) is sufficiently maintained. The

On the other hand, the baked mackerel flakes of Control 8 heat-sterilized by the conventional method of immersing in hot water, the edges of the flakes crumbled and had a rounded shape as a whole, and reproduced the manufacturing method in general household Thus, the baked mackerel flakes of Control 9 clearly differed in appearance shape.

<Experiment D4: Sensory inspection>
A total of 10 healthy male and female panelists were given a taste of the baked mackerel flakes of the same control 9, control 8 and inventive product 7 as used in Experiment D3 to evaluate their appearance, texture and taste. The The evaluation is based on the baked mackerel flakes of Control 9 obtained by reproducing the production method in a general household, and compared with Control 9, “very good = 5”, “good = 4”, “equal = 3” , "Bad = 2", went in five steps of "very bad = 1". The results are shown in Tables 30 to 32 in the order of appearance, texture and taste.

As shown in Tables 30 to 32, the baked mackerel flakes of Control 8 obtained through the heat sterilization process by hot water immersion are manufactured in general household in any of the inspected appearance, texture and taste. Compared to the baked mackerel flakes of Control 9 obtained by reproducing the method, the average score was lower than "bad = 2", while the present invention obtained through the heat sterilization step with superheated steam The baked mackerel flakes of the invention product 7 have an average in comparison with the baked mackerel flakes of the control 9 obtained by reproducing the manufacturing method in general homes in any of the inspected appearance, texture and taste. In the evaluation point, it was evaluated as "equivalent = 3" or more.

Thus, the baked mackerel flakes manufactured by the manufacturing method of the present invention retain the appearance shape, texture and taste which are superior to those of the baked mackerel flakes obtained by reproducing the manufacturing method in a general household. It can be said that the appearance shape, texture and taste of the baked mackerel flakes which do not undergo heating and sterilization after baking and loosening are maintained.

As explained above, although the packed baked fish meat flakes of the present invention are subjected to heat sterilization after the loosening step, the number of general viable bacteria has been reduced to the extent that they can be distributed to the market as products. No, it does not receive a heat sterilization process after the loosening process, it retains the appearance shape, texture and taste of baked fish meat flakes produced in so-called ordinary homes, and it has a hand-made feeling, which is for example a rice ball When used as an ingredient, it gives the eater the satisfaction and excitement of a fish meat-flaked rice ball made at home. Thus, the packed baked fish meat flakes of the present invention and the method for producing the same contribute to the improvement of life through food, and their industrial usefulness is great.

Claims

The baked viable fish flakes with the pack filled in a sealed pack with baked and uncooked heat-killed fish flakes, the general viable count of the baked fish flakes being measured immediately after opening the pack and taking it out of the pack There is 100 CFU / g or less, and the texture and taste of the baked fish meat flakes which are not subjected to heating and sterilization after baking and loosening are retained.
2. The packed baked fish meat flakes according to claim 1, wherein the total viable count of the baked fish meat flakes measured after storage for 48 hours at 25 ° C. after taking out from the pack is 10000 CFU / g or less.
The average load required to push down the baked fish flakes 5 mm from the flake surface using the spherical plunger with a diameter of 20 mm before the heat sterilization is A, and the baked fish flakes taken out of the pack are similarly pressed 5 mm from the flake surface The packed baked fish meat flakes according to claim 1 or 2, wherein B / A is 0.65 or more, preferably 0.8 or more, where B is an average load required for the treatment.
The packaged baked fish meat flakes according to any one of claims 1 to 3, wherein the baked fish meat flakes are flakes of baked fish meat of fish meat such as salmon and mackerel, bonito and tuna.
Heating and sterilizing the fired fish meat flakes to a predetermined temperature or more for a predetermined temperature or more; filling the heat-sterilized fish meat flakes in a pack while maintaining the temperature above the predetermined temperature; And sealing the pack, wherein the heat sterilization is performed by providing target fish meat flakes in a space from which the superheated steam blows out. The packaged baked fish meat flakes according to any one of claims 1 to 4 Production method.
The method according to claim 5, wherein the predetermined time is 3 minutes and the predetermined temperature is 80 ° C.
7. The method for producing packed baked fish meat flakes according to claim 5, wherein a mass change of the target fish meat flakes is suppressed to + 4% by mass or less before and after the heat sterilization step.
The method for producing a packed baked fish meat flakes according to any one of claims 5 to 7, wherein the temperature of the superheated steam blown into the space is 200 ° C to 280 ° C.
The amount of superheated steam blown into the space is 70 kg / h to 170 kg / h (except when the temperature of the superheated steam is 200 ° C. and 280 ° C., except for the amount of 70 kg / h of superheated steam). Method of producing baked fish meat flakes packed in pack.