JP6695563B2 - Method for manufacturing processed fish products with bone - Google Patents
Method for manufacturing processed fish products with bone Download PDFInfo
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- JP6695563B2 JP6695563B2 JP2018087878A JP2018087878A JP6695563B2 JP 6695563 B2 JP6695563 B2 JP 6695563B2 JP 2018087878 A JP2018087878 A JP 2018087878A JP 2018087878 A JP2018087878 A JP 2018087878A JP 6695563 B2 JP6695563 B2 JP 6695563B2
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- 210000000988 bone and bone Anatomy 0.000 title claims description 36
- 238000004519 manufacturing process Methods 0.000 title claims description 24
- 235000013332 fish product Nutrition 0.000 title claims description 13
- 238000000034 method Methods 0.000 title description 28
- 241000251468 Actinopterygii Species 0.000 claims description 109
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 47
- 150000003839 salts Chemical class 0.000 claims description 40
- 238000010025 steaming Methods 0.000 claims description 37
- 238000010411 cooking Methods 0.000 claims description 22
- 238000010438 heat treatment Methods 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 14
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 2
- 238000000576 coating method Methods 0.000 claims description 2
- 235000019688 fish Nutrition 0.000 description 98
- 230000000694 effects Effects 0.000 description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 210000000214 mouth Anatomy 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 238000007664 blowing Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 230000035807 sensation Effects 0.000 description 3
- 241000269978 Pleuronectiformes Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000002816 gill Anatomy 0.000 description 2
- 230000000366 juvenile effect Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241000534669 Albula vulpes Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 241000252206 Cypriniformes Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 241000287462 Phalacrocorax carbo Species 0.000 description 1
- 241001062472 Stokellia anisodon Species 0.000 description 1
- 241001504592 Trachurus trachurus Species 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
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Description
本発明は、骨ごと食べることができる骨付き魚類加工品を製造するための新規な方法に関する。 The present invention relates to a novel method for producing processed bone fish products that can be eaten whole bone.
例えばシラス、小女子、ワカサギ、小鮎等の小魚は、骨ごと食べることができるため、従前より重要なカルシウム供給源として食品等に利用されている。これに対し、例えばシタビラメ、タチウオ等の比較的大きな魚においては、摂食時に骨（特に背骨）が口腔内に接触して食感を低下させるため、骨を除きながら食べるのが通例である。このような比較的大きな魚であっても、骨ごと食べることができれば、より効率的にカルシウム等を摂取することが可能になる。 For example, small fish such as shirasu, small girl, smelt, and small ayu can be eaten together with their bones, and have been used in foods and the like as an important calcium source since before. On the other hand, in relatively large fish such as sole and cormorant, bones (especially the spine) come into contact with the oral cavity at the time of feeding, and the texture is deteriorated. Therefore, it is customary to eat while removing the bones. Even such a relatively large fish can more efficiently ingest calcium and the like if it can eat the whole bone.
このため、魚を骨ごと食べるための加工法が種々存在する中でも、特に加圧下で魚を蒸熱処理する方法が家庭レベル又は工業レベルで多数提案されている。 Therefore, among various processing methods for eating fish with bones, a large number of methods for steam-heat treating fish under pressure have been proposed at the household level or the industrial level.
例えば、魚を透湿性材料で包み、加圧蒸熱処理することを特徴とする骨の柔らかい魚の製造方法が知られている（特許文献１）。 For example, there is known a method for producing a fish with soft bones, which comprises wrapping a fish in a moisture-permeable material and subjecting it to pressure steaming heat treatment (Patent Document 1).
また、生又は前処理した魚類を減圧下で水蒸気に直接接触させて加熱する減圧加熱工程と、 前記減圧加熱工程後の魚類を、加圧下で水蒸気に直接接触させて加熱する加圧加熱工程とを備える、魚類加工品の製造方法が知られている（特許文献２）。 Also, a reduced pressure heating step of heating raw or pretreated fish by directly contacting it with water vapor under reduced pressure, and a pressure heating step of heating the fish after the reduced pressure heating step by directly contacting it with water vapor under pressure There is known a method for producing a processed fish product, which comprises:
さらに、魚から中骨とそれに付属する骨を肉付きのまま切り取り、これを調味液に浸し、次に適度に乾燥し、容器に入れて包装して、圧力をかけながら加熱殺菌後容器から取り出して適度に乾燥することを特徴とする魚のスペアリブの製造方法が提案されている（特許文献３）。 In addition, cut the middle bones and attached bones from the fish with meat, soak it in seasoning liquid, then dry it appropriately, put it in a container and wrap it, heat sterilize while applying pressure and remove from the container. A method for producing spare ribs for fish, which is characterized by being dried appropriately, has been proposed (Patent Document 3).
しかしながら、従来の加熱処理方法では、骨を摂食可能な程度まで軟化させることはできるものの、同時に魚体が身崩れを起こしやすくなるという問題がある。この問題は、特にシタビラメ等のように魚体が比較的薄いものほど顕著になる傾向がある。魚体が身崩れを起こすと、外観が悪くなるだけでなく、後加工（調理、包装等）も困難になり、歩留まりの低下の原因となる。 However, in the conventional heat treatment method, although the bone can be softened to such an extent that it can be eaten, there is a problem that the fish body is likely to collapse. This problem tends to be more remarkable especially in the case of relatively thin fish such as sole and the like. When the fish body collapses, not only the appearance deteriorates but also post-processing (cooking, packaging, etc.) becomes difficult, which causes a decrease in yield.
従って、本発明の主な目的は、身崩れを起こしにくく、かつ、骨ごと食することができる魚類加工品を提供することにある。 Therefore, a main object of the present invention is to provide a processed fish product which is less likely to be crumbled and which can be eaten with a bone.
本発明者は、従来技術の問題点に鑑みて鋭意研究を重ねた結果、特定の工程を組み合わせて採用することによって上記目的を達成できることを見出し、本発明を完成するに至った。 The present inventor has conducted intensive studies in view of the problems of the prior art, and as a result, found that the above object can be achieved by employing a combination of specific steps, and completed the present invention.
すなわち、本発明は、下記の骨付き魚類加工品の製造方法に係る。
１． 骨付きの魚類加工品を製造する方法であって、
（１）少なくとも背骨を含む骨付きの魚体を濃度１．５〜３．５重量％の塩水に接触させる塩水処理工程、
（２）塩水処理された魚体を加圧下で水蒸気に晒す蒸煮工程、
（３）蒸煮工程後３０分以内に魚体の温度を−１５〜０℃に冷却する除熱工程、
（４）魚体を調理する調理工程、及び
（５）調理された魚体を−１５℃よりも低い温度で凍結する冷凍工程
を含むことを特徴とする骨付きの魚類加工品の製造方法。
２． 蒸煮工程において、魚体に対して熱水噴流が実施される、前記項１に記載の製造方法。
３． 蒸煮工程が１００〜１３０℃の温度下で実施される、前記項１又は２に記載の製造方法。
４． 蒸煮工程を経た１００℃の魚体を取り出して除熱工程に供する、前記項１〜３のいずれかに記載の製造方法。
５． 除熱工程に先立って、蒸煮工程を経た魚体の湯気を除去する工程をさらに含む、前記項１〜４のいずれかに記載の製造方法。
６． 調理工程が、非加熱下で魚体を食用粉で被覆する工程を含む、前記項１〜５のいずれかに記載の製造方法。
That is, the present invention relates to the following method for producing a processed fish product with bone.
1. A method of manufacturing a processed fish product with bone, comprising:
(1) A salt water treatment step of contacting a fish body with a bone including at least a spine with salt water having a concentration of 1.5 to 3.5% by weight,
(2) A steaming step of exposing salt-treated fish to steam under pressure,
(3) Heat removal step of cooling the temperature of the fish body to -15 to 0 ° C within 30 minutes after the steaming step,
(4) A method for producing a processed fish product with bone, comprising a cooking step of cooking a fish body, and (5) a freezing step of freezing the cooked fish body at a temperature lower than -15 ° C.
2. Item 2. The production method according to Item 1, wherein a hot water jet is performed on the fish body in the steaming step.
3. Item 3. The method according to Item 1 or 2, wherein the steaming step is performed at a temperature of 100 to 130 ° C.
4. Item 4. The method according to any one of Items 1 to 3, wherein the fish body at 100 ° C that has undergone the steaming step is taken out and subjected to the heat removal step.
5. Prior to the heat removal step, the manufacturing method according to any one of Items 1 to 4, further comprising a step of removing steam of the fish body that has undergone the steaming step.
6. Item 6. The method according to any one of Items 1 to 5, wherein the cooking step includes a step of coating the fish body with edible powder without heating.
本発明の製造方法によれば、身崩れを起こしにくく、かつ、骨ごと食することができる魚類加工品を提供することができる。 According to the manufacturing method of the present invention, it is possible to provide a processed fish product that is unlikely to crumble and can be eaten with a bone.
本発明の製造方法では、特に調理工程において身崩れを起こしにくいことから、骨付き加工品を工業的規模で効率的に生産することができる。また、本発明の製造方法で得られた魚類加工品も、例えば包装時、保存時、輸送時等にも身崩れしにくいので、取り扱いやすく、かつ、その料理も良好な外観を維持できる。しかも、骨ごと食べることができるので、効率良くカルシウムを摂取できるカルシウム供給源（食品、飼料等）として有効である。 According to the production method of the present invention, the boned processed product can be efficiently produced on an industrial scale because it is unlikely to collapse in the cooking process. In addition, the processed fish product obtained by the production method of the present invention is not easily crumbled, for example, during packaging, storage, transportation, etc., so that it can be easily handled and the dish can maintain a good appearance. Moreover, since the whole bone can be eaten, it is effective as a calcium source (food, feed, etc.) that can efficiently ingest calcium.
本発明は、骨付きの魚類加工品を製造する方法であって、
（１）少なくとも背骨を含む骨付きの魚体を濃度１．５〜３．５重量％の塩水に接触させる塩水処理工程、
（２）塩水処理された魚体を加圧下で水蒸気に晒す蒸煮工程、
（３）蒸煮工程後３０分以内に魚体の温度を−１５〜０℃に冷却する除熱工程、
（４）魚体を調理する調理工程、及び
（５）調理された魚体を−１５℃よりも低い温度で凍結する冷凍工程
を含むことを特徴とする。以下において、各工程について順に説明する。
The present invention is a method for producing a processed fish product with bone,
(1) A salt water treatment step of contacting a fish body with a bone including at least a spine with salt water having a concentration of 1.5 to 3.5% by weight,
(2) A steaming step of exposing salt-treated fish to steam under pressure,
(3) Heat removal step of cooling the temperature of the fish body to -15 to 0 ° C within 30 minutes after the steaming step,
It is characterized by including (4) a cooking step of cooking a fish body, and (5) a freezing step of freezing the cooked fish body at a temperature lower than -15 ° C. Below, each process is demonstrated in order.
塩水処理工程
塩水処理工程では、少なくとも背骨を含む骨付きの魚体を濃度１．５〜３．５重量％の塩水に接触させる。
Salt water treatment step In the salt water treatment step, the fish body with bone including at least the spine is brought into contact with salt water having a concentration of 1.5 to 3.5% by weight.
本発明の製造方法で使用できる魚体の魚種は、蒸煮工程で骨（少なくとも背骨）ごと食べることができる程度に軟化し得るものであれば限定されないが、身崩れを起こしやすいという見知より、魚体本体の厚み（最も厚い部分）が通常５ｃｍ以下（特に３ｃｍ以下）である魚種に特に有効である。従って、例えばイワシ、アジ、タチウオ、シタビラメ、カレイ等を好適に用いることができる。また、成魚における上記厚みが５ｃｍを超えるものであっても、その稚魚、幼魚等で上記厚みが５ｃｍ以下である場合にも有効に本発明の製造方法を適用することができる。また、成魚における上記厚みが５ｃｍを超えるものであっても、厚みが５ｃｍ未満となるように処理すれば、本発明の製造方法を適用することができる。 The fish species of the fish body that can be used in the production method of the present invention is not limited as long as it can be softened to the extent that it can be eaten together with the bone (at least the backbone) in the steaming step, but from the knowledge that it is easy to collapse, It is particularly effective for fish species in which the thickness of the fish body (the thickest part) is usually 5 cm or less (particularly 3 cm or less). Therefore, for example, sardines, horse mackerels, hairfishes, soles, flounders and the like can be preferably used. Further, even if the above-mentioned thickness of the adult fish exceeds 5 cm, the production method of the present invention can be effectively applied to the case where the above-mentioned thickness is 5 cm or less in the juvenile fish, juvenile fish and the like. Further, even if the above-mentioned thickness of the adult fish exceeds 5 cm, the production method of the present invention can be applied if the treatment is performed so that the thickness is less than 5 cm.
魚体は、蒸煮工程に先立って、必要に応じて下処理及び洗浄を行うこともできる。下処理は、少なくともａ）ウロコの除去及びｂ）内臓及びエラの除去の少なくとも１つの処理を含む。この場合、必要に応じて、下処理時又は下処理後に魚体を適当なサイズにカットすることもできる。本発明では、魚体をカットする場合であっても、背骨（中骨）を含む骨は除去せずにそのまま残しておくことができる。 Prior to the steaming step, the fish can be subjected to a pretreatment and a washing, if necessary. The pretreatment includes at least one of a) removal of scales and b) removal of viscera and gills. In this case, the fish can be cut into an appropriate size during or after the pretreatment, if necessary. In the present invention, even when the fish body is cut, the bone including the spine (medium bone) can be left as it is without being removed.
下処理された魚体は、必要に応じてさらに水又は塩水で洗浄することもできる。また、必要に応じて洗浄時又は洗浄後に殺菌処理を実施することもできる。殺菌処理としては、公知の方法に従って実施できるが、特に非加熱下での殺菌処理が望ましい。 The pretreated fish can be further washed with water or salt water, if necessary. In addition, sterilization treatment can be carried out during or after washing, if necessary. The sterilization treatment can be carried out according to a known method, but sterilization treatment without heating is particularly preferable.
本工程では、少なくとも背骨を含む骨付きの魚体を濃度１．５〜３．５重量％の塩水（塩化ナトリウム水溶液）に接触させる。塩水の濃度は、上記のように通常１．５〜３．５重量％とすれば良いが、特に１．５〜３重量％とすることが好ましく、さらに１．８〜３重量％とすることがより好ましく、その中でも２〜２．５重量％とすることが最も好ましい。塩水の濃度が１．５重量％未満であると、蒸煮工程で得られる魚体が身崩れしやすくなる。また、塩水の濃度が３．５重量％を超えると、魚体が塩辛くなるだけでなく、必要以上に身が硬くなってしまうおそれがある。本発明では、海水（塩分濃度：約３．５重量％）よりもマイルドな塩水を用いることによって、魚体本来の食感を維持しつつ、身崩れを効果的に抑制することができる。また、魚体の塩分含有量（塩味）を控えめにすることも可能となる。 In this step, the fish body with bone including at least the spine is brought into contact with salt water (sodium chloride aqueous solution) having a concentration of 1.5 to 3.5% by weight. The concentration of the salt water may be usually 1.5 to 3.5% by weight as described above, but it is particularly preferable to be 1.5 to 3% by weight, and further 1.8 to 3% by weight. Is more preferable, and among them, it is the most preferable to be 2 to 2.5% by weight. When the concentration of the salt water is less than 1.5% by weight, the fish body obtained in the steaming process is likely to collapse. When the concentration of salt water exceeds 3.5% by weight, not only the fish body becomes salty, but also the body becomes harder than necessary. In the present invention, by using salt water that is milder than seawater (salt concentration: about 3.5% by weight), it is possible to effectively suppress body crumble while maintaining the original texture of the fish body. In addition, the salt content (salty) of the fish body can be kept low.
塩水においては、主成分である塩化ナトリウムのほか、本発明の効果を妨げない範囲内で他の成分（特に水溶性成分）が含まれていても良い。また、塩水の温度は、例えば常温（１０〜３５℃）の範囲内で設定することができるが、これに限定されない。 In the salt water, in addition to sodium chloride as the main component, other components (particularly water-soluble components) may be contained within a range that does not impair the effects of the present invention. Further, the temperature of the salt water can be set within a range of normal temperature (10 to 35 ° C.), for example, but is not limited thereto.
魚体を塩水に接触させる方法は、特に限定されず、例えばａ）塩水に浸漬する方法、ｂ）塩水を魚体に噴霧する方法、ｃ）魚体に塩水を塗布する方法等のいずれであっても良い。特に、身崩れ抑制効果の観点より、上記ａ）の魚体を塩水に浸漬する方法を好適に採用することができる。例えば、魚体全体を塩水に浸漬することによって実施することができる。この場合の浸漬時間は、例えば用いる魚体の大きさ、形状等に応じて適宜設定することができるが、通常は１０〜４０分（特に１５〜３０分）の範囲とすれば良いが、これに限定されない。 The method of bringing the fish body into contact with salt water is not particularly limited, and may be, for example, a) a method of immersing in salt water, b) a method of spraying salt water on the fish body, or c) a method of applying salt water to the fish body. .. In particular, the method of immersing the fish body in a) above in salt water can be preferably adopted from the viewpoint of the effect of suppressing body collapse. For example, it can be carried out by immersing the whole fish body in salt water. The immersion time in this case can be appropriately set depending on, for example, the size and shape of the fish body to be used, but is usually 10 to 40 minutes (particularly 15 to 30 minutes), but Not limited.
塩水処理後は、必要に応じて、魚体表面の塩水を除去するために、魚体を水等で洗浄しても良い。例えば、５〜２５℃程度の流水（真水）で魚体表面の塩水（塩分）を洗い流すことができる。 After the salt water treatment, the fish body may be washed with water or the like, if necessary, in order to remove the salt water on the surface of the fish body. For example, salt water (salt content) on the surface of the fish body can be washed away with running water (fresh water) at about 5 to 25 ° C.
蒸煮工程
蒸煮工程では、塩水処理された魚体を加圧下で水蒸気に晒す。特に、蒸煮工程により魚体の骨を軟化させることができる。
Steaming process In the steaming process, the salt-treated fish are exposed to steam under pressure. In particular, the steaming step can soften the bones of the fish body.
本発明では、蒸煮工程における温度は、通常は１００〜１３０℃程度とすれば良く、特に１１０〜１２５℃とすることが好ましい。また、圧力は、ゲージ圧で０．０５〜０．３ＭＰａ程度の範囲内とし、特に０．１〜０．２ＭＰａとすることが好ましい。これにより、より効果的に骨を軟化させることができる。 In the present invention, the temperature in the steaming step may be usually about 100 to 130 ° C, and particularly preferably 110 to 125 ° C. Further, the pressure is in the range of about 0.05 to 0.3 MPa in gauge pressure, and particularly preferably 0.1 to 0.2 MPa. Thereby, the bone can be softened more effectively.
蒸煮工程における時間（処理時間）は、用いる魚体の魚種等に応じて骨（特に背骨）が十分軟化するための時間に設定すれば良く、通常は１５〜９０分程度の範囲内とし、好ましくは１５〜３０分とすれば良い。 The time (treatment time) in the steaming step may be set to a time for the bone (especially the spine) to be sufficiently softened according to the fish species of the fish body to be used, and is usually in the range of about 15 to 90 minutes, and preferably Should be 15 to 30 minutes.
蒸煮するスケジュール（加熱スケジュール）は、限定的ではないが、例えば昇温速度５〜１５℃／分で目標温度まで加熱し、目標温度（例えば１００〜１３０℃）で一定時間保持した後、降温速度１〜１０℃／分で冷却するというスケジュールで実施することができる。冷却は、一般的には常圧となる１００℃程度まで実施すれば良い。より具体的には、蒸煮工程を完了した後、（常温まで冷却することなく）、９０〜１００℃の魚体を取り出して直ちに除熱工程に供することが好ましい。処理温度（最高温度）が１００℃を超えている場合は、最高温度で保持された後に９０〜１００℃程度まで冷却してから魚体を取り出せば良い。このように、蒸煮工程と除熱工程との間で比較的大きな温度差［例えば１００℃まで冷却した場合の温度差ΔＴ＝１００℃−（除熱温度（−１５〜０℃））＝１００〜１１５℃］を設けることによって、熱をもった魚体が冷気によって急激に引き締められる結果、よりいっそう優れた身崩れ抑制効果を得ることができる。 The steaming schedule (heating schedule) is not limited, but for example, heating to a target temperature at a temperature rising rate of 5 to 15 ° C./min, holding at the target temperature (for example, 100 to 130 ° C.) for a certain period of time, and then decreasing temperature. It can be carried out on a schedule of cooling at 1 to 10 ° C./minute. Cooling may be performed up to about 100 ° C., which is generally atmospheric pressure. More specifically, it is preferable that after completing the steaming step (without cooling to room temperature), the fish body at 90 to 100 ° C. is taken out and immediately subjected to the heat removal step. When the treatment temperature (maximum temperature) exceeds 100 ° C, the fish may be taken out after being kept at the maximum temperature and then cooled to about 90 to 100 ° C. In this way, a relatively large temperature difference between the steaming step and the heat removal step [for example, temperature difference when cooled to 100 ° C ΔT = 100 ° C- (heat removal temperature (-15 to 0 ° C)) = 100 to By setting [115 ° C.], the heated fish body is sharply tightened by the cold air, and as a result, a more excellent collapse suppressing effect can be obtained.
また、本発明では、蒸煮工程において、熱水噴流も実施することが好ましい。すなわち、熱水（通常９０〜１００℃程度）のシャワーを魚体に吹き付けることによって、より均一な加熱等を実施することができる。シャワーの吹きつけは、連続的に実施しても良いし、間欠的に実施しても良い。 Further, in the present invention, it is preferable that a hot water jet is also carried out in the steaming step. That is, by spraying a shower of hot water (usually about 90 to 100 ° C.) on the fish body, more uniform heating or the like can be performed. The shower may be sprayed continuously or intermittently.
蒸煮工程は、公知又は市販の蒸煮装置（加圧殺菌装置、加圧調理装置等）を用いて実施することができるが、特に上記のような熱水噴流方式の装置（熱水噴流装置付きの蒸煮装置）を好適に採用することができる。 The steaming step can be carried out using a publicly known or commercially available steaming apparatus (pressure sterilization apparatus, pressure cooking apparatus, etc.), but in particular, a hot water jet type apparatus as described above (with a hot water jet apparatus) A steaming device) can be suitably adopted.
除熱工程
除熱工程では、蒸煮工程後３０分以内に魚体（好ましくは５０〜１００℃程度の魚体）の温度を−１５〜０℃に冷却する。このように、塩水処理工程とともに、熱をもった魚体を除熱工程で急激に冷却下に置くことによって、蒸煮工程後における魚体の身崩れを効果的に抑制することができる。
Heat removal step In the heat removal step, the temperature of the fish body (preferably about 50 to 100 ° C) is cooled to -15 to 0 ° C within 30 minutes after the steaming step. As described above, by rapidly placing the heated fish body under cooling in the heat removal step together with the salt water treatment step, it is possible to effectively suppress the collapse of the fish body after the steaming step.
本発明では、除熱工程に先立って、蒸煮工程直後の魚体に対して魚体の湯気を予め除去する工程を実施することが好ましい。これにより、除熱工程をより効果的に実施することができる。例えば、湯気が出ている魚体に対して送風することにより湯気をなくすことができる。送風する時間は、通常１〜１０分程度（好ましくは３〜５分）の範囲内で適宜設定すれば良い。 In the present invention, it is preferable to perform, prior to the heat removal step, a step of removing steam of the fish body from the fish body immediately after the steaming step. Thereby, the heat removal step can be performed more effectively. For example, the steam can be removed by blowing air to the steamed fish body. The blowing time may be appropriately set within the range of usually about 1 to 10 minutes (preferably 3 to 5 minutes).
除熱工程は、蒸煮工程後３０分以内（特に１５分以内）に実施する。３０分を超えると、蒸煮工程と除熱工程での温度差が小さくなるため、身崩れ抑制効果が期待できなくなるおそれがあるほか、一般生菌が発生又は増殖しやすくなる。従って、蒸煮工程後又は湯気除去後に直ちに除熱工程を実施することが望ましい。 The heat removal step is carried out within 30 minutes (particularly within 15 minutes) after the steaming step. When it exceeds 30 minutes, the temperature difference between the steaming step and the heat removal step becomes small, so that the effect of suppressing body collapse may not be expected, and general viable bacteria are likely to be generated or proliferated. Therefore, it is desirable to carry out the heat removal step immediately after the steaming step or steam removal.
除熱工程では、魚体の温度を−１５〜０℃の範囲内に冷却する。すなわち、蒸煮工程で熱をもった魚体が短時間のうちに冷却処理されることで、魚体のもつ熱が急速に取り除かれる。その結果、身崩れしにくい魚体を作り出すことができる。上記温度が０℃を超える場合は、身崩れ抑制効果が得られないことがある。上記温度が−１５℃を下回る場合は、それ以上の身崩れ抑制効果の向上が期待できない一方、冷却コストが高くなるおそれがある。 In the heat removal step, the temperature of the fish body is cooled within the range of -15 to 0 ° C. That is, the heat of the fish body is rapidly removed by cooling the fish body having heat in the steaming process in a short time. As a result, it is possible to create a fish body that is hard to crumble. When the temperature is higher than 0 ° C, the body collapse suppressing effect may not be obtained. When the temperature is lower than -15 ° C, further improvement of the collapse prevention effect cannot be expected, but the cooling cost may increase.
除熱の方法は、魚体の温度を−１５〜０℃の範囲内に冷却できる限りは制限されないが、急冷することが好ましい。例えば、魚体を−３５〜−２５℃の雰囲気下の置くことで魚体の温度を−１５〜０℃に冷却する方法等を好適に採用することができる。すなわち、魚体を冷気に曝す方式（空冷方式）で除熱することが好ましい。これにより、魚体を急冷できるので、身崩れ抑制効果をより確実に得ることができる。 The method of removing heat is not limited as long as the temperature of the fish can be cooled within the range of −15 to 0 ° C., but rapid cooling is preferable. For example, a method of cooling the temperature of the fish body to −15 to 0 ° C. by placing the fish body in an atmosphere of −35 to −25 ° C. can be suitably adopted. That is, it is preferable to remove heat by a method of exposing the fish body to cool air (air cooling method). As a result, the fish body can be rapidly cooled, so that the effect of suppressing body collapse can be obtained more reliably.
除熱工程に要する時間は、魚体の温度が−１５〜０℃となるのに十分な時間とすれば良く、特に限定されない。特に身崩れ防止効果という見地より、例えば１０分〜２時間の範囲内で可及的速やかに除熱工程を完了することが好ましい。 The time required for the heat removal step is not particularly limited as long as the temperature of the fish body is −15 to 0 ° C. From the viewpoint of the effect of preventing body collapse, it is preferable to complete the heat removal step as quickly as possible, for example, within the range of 10 minutes to 2 hours.
調理工程
調理工程では、魚体を調理する。調理の内容は、目的とする加工品の形態等に応じて決定すれば良く、例えば天ぷら粉、片栗粉、パン粉等の粉付け、調味料による味付け等のいずれも採用することができる。加工品の形態としては、例えば天ぷら用、唐揚げ用、素焼き用、フライ用、竜田揚げ用等の各種の形態を挙げることができる。なお、除熱工程で冷却された状態のままの魚体を用いることができるが、既に魚体の身崩れ抑制効果が発揮されているので、例えば常温で調理工程を実施することもできる。すなわち、魚体温度−１５〜０℃の魚体を常温（例えば１０〜３５℃）の雰囲気下で調理工程に供することもできる。
Cooking process In the cooking process, fish are cooked. The content of cooking may be determined depending on the intended form of the processed product, and for example, tempura powder, potato starch, bread crumbs, or the like, or seasoning with seasonings can be used. Examples of the form of the processed product include various forms such as tempura, fried chicken, unglazed, fried, and Tatsuda fried. It should be noted that the fish body in the state of being cooled in the heat removal step can be used, but since the effect of suppressing the collapse of the fish body has already been exhibited, the cooking step can be carried out at room temperature, for example. That is, a fish body having a fish body temperature of −15 to 0 ° C. can be subjected to the cooking step under an atmosphere of normal temperature (for example, 10 to 35 ° C.).
冷凍工程
冷凍工程では、調理された魚体を−１５℃よりも低い温度（好ましくは−１８℃以下）で凍結する。このように凍結することによって調理された魚体を長期間保存することができる。
Freezing step In the freezing step, the cooked fish is frozen at a temperature lower than -15 ° C (preferably -18 ° C or lower). By freezing in this way, the cooked fish can be stored for a long period of time.
凍結温度は、−１５℃よりも低い温度範囲において、例えば魚種、魚体の大きさ等に応じて適宜設定することができるが、通常は−４０〜−１８℃程度の範囲内に設定することが望ましい。 The freezing temperature can be appropriately set in the temperature range lower than -15 ° C, for example, according to the species of fish, the size of the fish body, etc., but it is usually set within the range of -40 to -18 ° C. Is desirable.
このようにして、骨付きの魚類加工品を冷凍品の形態で提供することができる。冷凍品の使用に際しては、公知又は市販の冷凍品の場合と同様にして用いることができる。なお、本発明の製造方法では、減圧加熱工程は含まないことが望ましい。 In this way, the processed fish product with bone can be provided in the form of a frozen product. When the frozen product is used, it can be used in the same manner as the known or commercially available frozen product. The production method of the present invention preferably does not include a reduced pressure heating step.
以下に実施例を示し、本発明の特徴をより具体的に説明する。ただし、本発明の範囲は、実施例に限定されない。 Hereinafter, the features of the present invention will be described more specifically with reference to examples. However, the scope of the present invention is not limited to the examples.
実施例１
国産のシタビラメを用いて加工品を製造した。まず冷凍された未加工シタビラメを解凍した後、下処理として内臓及びエラを除去し、骨をつけたまま約２０ｍｍ×約２０ｍｍのサイズにカットした。カットした魚体を水洗した後、濃度２重量％の塩水に魚体全部を約１５〜２０分間浸漬した。その後、回収した魚体を水洗した後、魚体を通気性ラックに静置し、通気性ラックごとに熱水噴流式調理殺菌装置「ＳＧＣ型（標準型）」（株式会社サムソン製）の容器（チャンバー）内に静置し、蒸煮工程に供した。蒸煮工程は、昇温速度約６℃／分で１２０℃まで加熱し、１２０℃で約２０分間保持した後、降温速度約５℃／分で１００℃まで冷却した。冷却後、前記装置から魚体を取り出し、送風機を用いて魚体に風を当てることにより湯気を約５分間かけて除去した。その後、直ちに室内温度−３５℃に設定した冷却装置内に魚体を入れて魚体温度が−１０℃となるまで除熱処理を行った。取り出した魚体を食用粉（馬鈴薯でんぷん）で被覆した後、袋詰めした状態で−１８℃以下の温度で凍結した。このようにして粉付きのシタビラメ加工品を得た。この加工品は、ほとんど身崩れがなく、調理工程を円滑に行うことができた。
次いで、得られた加工品を解凍した後、通常の料理方法に従って食用油をひいたフライパンで加熱してムニエルを作った。ムニエルは、骨が付いたままであったが、摂食時において口内で気になるような異物感・抵抗感を伴うことなく食することができた。
Example 1
Processed products were manufactured using domestic sole. First, after thawing the frozen raw sole, the internal organs and gills were removed as a pretreatment, and cut into a size of about 20 mm × about 20 mm with the bone attached. After the cut fish bodies were washed with water, the whole fish bodies were immersed in salt water having a concentration of 2% by weight for about 15 to 20 minutes. After that, the collected fish bodies are washed with water, and then the fish bodies are allowed to stand still on a ventilation rack, and a container (chamber) of a hot water jet type cooking and sterilizer "SGC type (standard type)" (manufactured by Samsung Co., Ltd.) for each ventilation rack. ), And subjected to a steaming process. In the steaming step, the temperature was raised to 120 ° C at a rate of about 6 ° C / minute, held at 120 ° C for about 20 minutes, and then cooled to 100 ° C at a rate of temperature decrease of about 5 ° C / minute. After cooling, the fish body was taken out from the device and the steam was removed by blowing air onto the fish body using a blower for about 5 minutes. Immediately thereafter, the fish was placed in a cooling device set to an indoor temperature of -35 ° C, and heat treatment was performed until the fish temperature reached -10 ° C. The fish body taken out was covered with edible powder (potato starch) and then frozen in a bag state at a temperature of -18 ° C or lower. In this manner, a processed product of powdered white sole was obtained. This processed product had almost no collapse, and the cooking process could be performed smoothly.
Then, the obtained processed product was thawed, and then heated in a frying pan filled with cooking oil according to a usual cooking method to prepare a muniel. Although Meunier had bones attached, he was able to eat without any sensation of foreign matter or resistance in his mouth when eating.
試験例１
塩水処理工程における塩水濃度を変更したほかは、実施例１と同様にしてシタビラメ加工品を製造した。この場合、調理工程において、明らかに身崩れが認められた魚体（試験片）の割合と塩水濃度との関係を調べた。その結果を表１に示す。なお、試験片（ｎ数）は各１００体とした。
Test example 1
Except for changing the salt water concentration in the salt water treatment step, a processed product of sole was produced in the same manner as in Example 1. In this case, the relationship between the proportion of fish bodies (test pieces) in which the body collapse was clearly observed in the cooking process and the salt water concentration was investigated. The results are shown in Table 1. The test pieces (n number) were 100 each.
表１の結果からも明らかなように、塩水濃度１．５重量％以上で処理することによって、ほとんど身崩れしない魚体が得られることがわかる。特に塩水濃度２重量％以上で処理することによって、身崩れをほぼ完全に防止できることもわかる。なお、いずれの試験片も、摂食時において口内で気になるような骨の異物感・抵抗感を伴うことなく食することができた。 As is clear from the results shown in Table 1, it can be seen that a fish body that hardly crumbles can be obtained by treating with a salt water concentration of 1.5% by weight or more. It can also be seen that the body collapse can be almost completely prevented by treating with a salt water concentration of 2% by weight or more. In addition, all the test pieces could be eaten without the sensation of foreign matter and resistance of bone in the mouth during eating.
試験例２
除熱工程における処理温度を変更したほかは、実施例１と同様にしてシタビラメ加工品を製造した。この場合、調理工程において、明らかに身崩れが認められた魚体（試験片）の割合と処理温度との関係を調べた。その結果を表２に示す。なお、試験片（ｎ数）は各１００体とした。
Test example 2
Except for changing the treatment temperature in the heat removal step, a product of processed sole was produced in the same manner as in Example 1. In this case, the relationship between the proportion of fish bodies (test pieces) in which the body collapse was clearly observed in the cooking process and the treatment temperature was investigated. The results are shown in Table 2. The test pieces (n number) were 100 each.
表２の結果からも明らかなように、０℃以下の温度で除熱処理を行うことにより、ほとんど身崩れしない魚体が得られることがわかる。特に処理温度を−１０℃とする場合には身崩れをほぼ完全に防止できることもわかる。なお、いずれの試験片も、摂食時において口内で気になるような骨の異物感・抵抗感を伴うことなく食することができた。 As is clear from the results in Table 2, it can be seen that by performing the heat treatment at a temperature of 0 ° C. or lower, a fish body that hardly collapses can be obtained. It can also be seen that the collapse of the body can be almost completely prevented when the treatment temperature is set to -10 ° C. In addition, all the test pieces could be eaten without the sensation of foreign matter and resistance of bone in the mouth during eating.
Claims (5)
（１）少なくとも背骨を含む骨付きの魚体を濃度１．５〜３．５重量％の塩水に接触させる塩水処理工程、
（２）塩水処理された魚体を加圧下で水蒸気に晒す蒸煮工程、
（３）蒸煮工程後３０分以内に９０〜１００℃の魚体の温度を−１５〜０℃に冷却する除熱工程、
（４）魚体を調理する調理工程、及び
（５）調理された魚体を−１５℃よりも低い温度で凍結する冷凍工程
を含むことを特徴とする骨付きの魚類加工品の製造方法。 A method of manufacturing a processed fish product with bone, comprising:
(1) A salt water treatment step of contacting a fish body with a bone including at least a spine with salt water having a concentration of 1.5 to 3.5% by weight,
(2) A steaming step of exposing salt-treated fish to steam under pressure,
(3) Heat removal step of cooling the temperature of the fish body at 90 to 100 ° C. to −15 to 0 ° C. within 30 minutes after the cooking step,
(4) A method for producing a processed fish product with bone, comprising a cooking step of cooking a fish body, and (5) a freezing step of freezing the cooked fish body at a temperature lower than -15 ° C.
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