JPH01144923A - Method for processing smoked cuttlefish product - Google Patents
Method for processing smoked cuttlefish productInfo
- Publication number
- JPH01144923A JPH01144923A JP62303400A JP30340087A JPH01144923A JP H01144923 A JPH01144923 A JP H01144923A JP 62303400 A JP62303400 A JP 62303400A JP 30340087 A JP30340087 A JP 30340087A JP H01144923 A JPH01144923 A JP H01144923A
- Authority
- JP
- Japan
- Prior art keywords
- squid
- products
- product
- roasting
- processing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims description 61
- 238000012545 processing Methods 0.000 title claims description 13
- 241000238371 Sepiidae Species 0.000 title abstract 4
- 235000000346 sugar Nutrition 0.000 claims abstract description 15
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 14
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 7
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 5
- 239000008103 glucose Substances 0.000 claims abstract description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 4
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 claims abstract description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 4
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims abstract description 4
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 claims abstract description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims abstract description 4
- 241000238366 Cephalopoda Species 0.000 claims description 38
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 2
- 235000019631 acid taste sensations Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 33
- 238000012360 testing method Methods 0.000 description 20
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 16
- 235000011194 food seasoning agent Nutrition 0.000 description 15
- 238000001035 drying Methods 0.000 description 13
- 238000010586 diagram Methods 0.000 description 10
- 235000013372 meat Nutrition 0.000 description 10
- 238000007796 conventional method Methods 0.000 description 8
- 230000000391 smoking effect Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 235000019614 sour taste Nutrition 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 241000238413 Octopus Species 0.000 description 3
- 238000003958 fumigation Methods 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241001442210 Pleurogrammus monopterygius Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 238000001467 acupuncture Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】 [産業上の利用分野] 本発明はイカくん製品の加工方法に関するものである。[Detailed description of the invention] [Industrial application field] The present invention relates to a method for processing squid products.
[従来の技術]
イカ、タコ、貝類、ホッケなどの漁具類の調味乾燥製品
は珍味食品といわれ、日本人には特に親しまれている加
工食品である。特に、イカ、タコは、本来乾燥すること
により、旨味が増すとともに保存性も向上することが知
られている。[Prior Art] Seasoned and dried products of fishing equipment such as squid, octopus, shellfish, and atka mackerel are called delicacy foods, and are processed foods that are especially popular among Japanese people. In particular, it is known that drying squid and octopus increases their flavor and improves their shelf life.
これらの代表的な食品としては、するめ、さぎイカ、イ
カくん製品あるいはタコくん製品などが挙げられ、特に
イカくん製品は乾燥によって旨味成分が濃厚となる。し
かし、さらに風味の改善を図るために調味が行われ、保
存性を向上させるために醸造酢などがよく使用される。Typical of these foods include dried squid, squid, squid products, and octopus products, and squid products in particular have a rich flavor component when dried. However, seasoning is added to further improve the flavor, and brewed vinegar is often used to improve preservation.
このような従来のイカくん製品の加工工程の概略は次の
ようである。すなわち、原料イカをツボ抜きした後、剥
皮して加熱し、調味を行った後に乾燥し、くん煙した後
に切断し、必要に応じてさらに調味を行って最終製品と
する。第2図はその一例を示す工程図である。The outline of the processing process for conventional squid-kun products is as follows. That is, after extracting the raw material squid, it is peeled, heated, seasoned, dried, smoked, cut, and further seasoned as necessary to produce the final product. FIG. 2 is a process diagram showing an example.
[発明が解決しようとする問題点]
上述のように、従来のイカくん製品の加工方法において
は、保存性を向上させるために醸造酢などが使用される
が、このために製品に酸味・酸臭が残り、かえって風味
を損なうという問題点があり、その改善が業界の要望と
なっていた。[Problems to be solved by the invention] As mentioned above, in the conventional processing method for squid-kun products, brewed vinegar is used to improve the preservability, but this does not add sourness or acidity to the product. There is a problem in that the odor remains and the flavor is impaired, and the industry has been demanding improvements to this problem.
本発明は、上記のような問題点を解決するためになされ
たものであり、保存性があってかつ酸味・酸臭のない、
イカ本来の旨味を強く持ったさらに深みのあるイカくん
製品を得ることを目的とするものである。The present invention was made in order to solve the above-mentioned problems, and has a preservability and no sour taste or odor.
The purpose is to obtain an Ika-kun product with a deeper flavor that strongly retains the original flavor of squid.
[問題点を解決するための手段及び作用]イカは、本来
焼く(ばい焼する)ことにより、風味が香ばしい旨味の
あるものとなり、しかも風味が持続する。また、保存性
も一段と向上するとともに、酸味・酸臭が低減する。本
発明はこれらのことを鑑みて、イカのくん製品の加工工
程において、くん煙工程とばい焼工程とを組合せること
によって上記問題点を解決したものである。[Means and effects for solving the problem] Squid is originally grilled (roasted) to give it a fragrant and delicious flavor, and the flavor lasts for a long time. In addition, storage stability is further improved, and sour taste and sour odor are reduced. In view of these circumstances, the present invention solves the above-mentioned problems by combining a fuming process and a roasting process in the processing process of squid meat products.
すなわち、本発明は上記の如く、乾燥及びくん煙工程を
含むイカくん製品の加工工程中にばい焼工程を付加する
ことにより、乾燥及びくん煙工程本来の作用による風味
の改善及び保存性の向上とともに、ばい焼工程の微生物
殺菌作用による保存性の向上効果が付加し、保存性がい
っそう向上する。しかも、ばい焼によって酸が一部飛散
するので酸味・酸臭が抑えられ、イカ本来の旨味に香ば
しさが付加されることになる。That is, as described above, the present invention adds a roasting process to the processing process of Ikakun products, which includes drying and smoking processes, thereby improving the flavor and preservability due to the inherent effects of the drying and smoking processes. At the same time, the preservability is further improved due to the microbial sterilization effect of the roasting process. Moreover, as some of the acid is dispersed during the roasting process, sour taste and sour odor are suppressed, and aromatic flavor is added to the natural flavor of the squid.
また、ばい焼によって製品の表面に好ましい焼色が得ら
れ、最終製品の保存中に発生しがちな着色を抑えること
ができるので、視覚的な品質の劣化も防止することがで
きる。さらに、ばい焼工程の前にグルコース、キシロー
ス、マルトース、リボース等の還元糖を添加することに
より、イカ肉表面の焼色とテリとの色合いが優れたもの
になる。この効果はメイラード反応によるものと考えら
れる。In addition, baking gives the surface of the product a desirable brown color, and it is possible to suppress the coloring that tends to occur during storage of the final product, thereby preventing visual quality deterioration. Furthermore, by adding reducing sugars such as glucose, xylose, maltose, ribose, etc. before the roasting process, the color of the surface of the squid meat and the color of the texture become excellent. This effect is thought to be due to the Maillard reaction.
[実施例]
以下、本発明に係るイカくん製品の加工方法について、
添付図面を参照しながら詳細に説明する。[Example] The following describes the method for processing squid-kun products according to the present invention.
A detailed description will be given with reference to the accompanying drawings.
第1図〜第6図は、本発明の方法のいくつかの実施例を
示す工程図である。1 to 6 are process diagrams illustrating some embodiments of the method of the present invention.
第1図は、各実施例の前半の共通工程を示す。FIG. 1 shows the common steps in the first half of each embodiment.
これは従来の方法の前半工程と同じである。This is the same as the first half of the conventional method.
第2図〜第6図は前記前半の共通工程に続くそれぞれ第
一〜第五実施例の後半の工程を示すものであり、それぞ
れ製品A−Eを得るものである。FIGS. 2 to 6 show the latter half steps of the first to fifth embodiments, respectively, which follow the common steps in the first half, and produce products A to E, respectively.
第一実施例は、従来の方法において■乾燥と■くん煙の
間に■ばい焼(又は、還元糖の添加及び■ばい焼)を付
加したものである。第二実施例は、第一実施例において
■乾燥を省略したものである。第三実施例は、従来の方
法において■くん煙と■切断の間に■ばい焼(又は、還
元糖の添加及び■ばい焼)を付加したものである。第四
実施例は、従来の方法において■乾燥及び■くん煙を省
略し、■第一次調味と■切断の間に■ばい焼を付加した
ものである。第五実施例は、従来の方法において■乾燥
及び■くん煙を省略し、■切断と■第二次調味の間に■
ばい焼(又は、還元糖の添加及び■ばい焼)を付加した
ものである。In the first embodiment, in the conventional method, (2) roasting (or addition of reducing sugar and (2) roasting) is added between (1) drying and (2) smoking. The second example is obtained by omitting (1) drying in the first example. In the third embodiment, in the conventional method, (2) roasting (or addition of reducing sugar and (2) roasting) is added between (1) smoking and (2) cutting. In the fourth embodiment, (1) drying and (2) smoking are omitted in the conventional method, and (2) roasting is added between (1) primary seasoning and (2) cutting. The fifth embodiment omit ■drying and ■smoking in the conventional method, and between ■cutting and ■secondary seasoning.
This is the addition of baking (or addition of reducing sugar and ■ baking).
次に、主要工程の具体的内容についてそれぞれ説明する
。Next, the specific contents of each main process will be explained.
■ 原料イカの前処理からボイル冷却まで原料イカ15
0kgにつき、頭部肉、足固及び胴肉部を分離し、胴肉
部の胴体を開かずに温度50〜60℃で5分間剥皮する
。さらに80〜100℃にて7〜10分間ボイルを行い
、直ちに冷却する。■ 15 raw squid from pre-treatment to boil cooling
For each 0 kg, separate the head meat, leg meat, and torso, and peel the skin for 5 minutes at a temperature of 50 to 60°C without opening the body of the carcass. Boiling is further performed at 80 to 100°C for 7 to 10 minutes, and immediately cooled.
■ 調味工程(第一次調味)
調味内容は次の第1表の通りである。これらをミキサー
(攪拌混合機)にて約5〜10分間ゆっくりと回転させ
て調味を行い、調味料と原料イカが充分にまざるように
する。しかる後に、これらを所定の容器に移し変え、漬
込みを行う。この場合、まず2時間毎に手返しを2回位
行い、その後−夜浸漬を行なう。■ Seasoning process (primary seasoning) The seasoning contents are shown in Table 1 below. These are seasoned by slowly rotating them in a mixer (stirring mixer) for about 5 to 10 minutes, so that the seasonings and raw squid are sufficiently mixed. After that, these are transferred to a predetermined container and pickled. In this case, first, the material is turned over twice every 2 hours, and then soaked overnight.
第 1 表
*調味前の原料100kgに対する添加量■ ※2
燥工程
上記調味したイカを、間接乾燥機(温風乾燥機)又はく
ん灯室のムロを利用して乾燥を行う。Table 1 *Amount added to 100 kg of raw materials before seasoning■ *2
Drying process The above-seasoned squid is dried using an indirect dryer (warm air dryer) or a dryer in a kunto room.
まず、調味したイカをステンレス製のクシに刺し、台車
に乗せる。そして、まず乾燥温度を50〜60℃として
2〜3時間乾燥を行う。次に、乾燥温度を70〜80℃
として約1時間乾燥を行う。このように温度の高い乾燥
工程を付加することにより、原料イカがふフくらと丸く
なる。First, the seasoned squid is threaded onto a stainless steel comb and placed on a trolley. First, drying is performed for 2 to 3 hours at a drying temperature of 50 to 60°C. Next, set the drying temperature to 70-80℃.
Dry for about 1 hour. By adding this high-temperature drying process, the raw squid becomes fluffy and round.
■ ばい焼工程
さきイカなどの加工工程中のばい焼工程においては、プ
レスロースタ−などを用いて圧填を行う場合が多い。し
かし、ツボ抜きをした胴肉の場合には、圧填を行うとせ
っかく丸くふっくらとしたイカが圧縮されてしまい、不
都合である。従って本発明の方法におけるばい焼は、間
接又は直接に火のトンネルを通すことよって行う。■ Broiling process In the roasting process during the processing of squid, etc., pressing is often performed using a press roaster or the like. However, in the case of carcass meat that has had its acupuncture points removed, compressing the squid ends up compressing the round and plump squid, which is inconvenient. The roasting in the method of the invention is therefore carried out either indirectly or directly through a fire tunnel.
このばい焼工程においては、例えば2.5mロースタ−
を用い、トンネル内温度を120℃前後に保ちながら、
5分間でイカを通過させる。In this roasting process, for example, a 2.5 m roaster is used.
While maintaining the temperature inside the tunnel at around 120℃,
Pass the squid in 5 minutes.
このトンネルの長さは1〜3m程度で充分であるが、特
に限定されない。また、火力源としては電気、ガス等を
用いることができる。なお、ばい焼の程度としては、焼
色がつくのが目安となる。The length of this tunnel is not particularly limited, although it is sufficient to have a length of about 1 to 3 m. Moreover, electricity, gas, etc. can be used as the thermal power source. The standard for the degree of roasting is that it should be browned.
このばい焼工程により、酸味を均一にするために第一次
調味において加える醸造酢などによる酸が一部飛散し、
酸味・酸臭がおだやかになる。Through this roasting process, some of the acid from the brewed vinegar added during the first seasoning to make the sourness uniform is dispersed.
Sour taste and sour odor are reduced.
また、はい焼することにより、イカ肉(胴肉、頭部肉、
足囲)表面に焼色がつくが、この焼色及びツヤ、テリを
一層改善するために還元糖を添加してもよい。この場合
には、ばい焼工程に先立ち、グルコース、マルトース、
キシロース、リボースなどのa元糊の1種または2 f
ffi以上を例えば液体状態でイカ肉表面に含浸、塗布
あるいは噴霧などにより添加する。液体状態とする場合
には、還元糖の水i8?夜を用いてもよいが、みりん類
を用いてもよく、さらにみりんなどにキシロースのよう
な還元糖を5〜20%加えたものでもよい。そして、こ
れらの液体をハケで塗るか、又は噴霧器でスプレーする
。このようにして還元糖を添加することにより、見た目
にもあざやかなキツネ色を強調することができる。In addition, by grilling, squid meat (body meat, head meat,
Foot circumference) The surface will be browned, but reducing sugar may be added to further improve the browning, gloss, and texture. In this case, glucose, maltose,
One or two types of a-based glues such as xylose and ribose
ffi or more is added, for example, in a liquid state to the surface of squid meat by impregnation, coating, or spraying. When making it into a liquid state, reduce sugar water i8? Although night may be used, mirin may also be used, and mirin or the like to which 5 to 20% of reducing sugar such as xylose is added may also be used. Then, apply these liquids with a brush or spray with a sprayer. By adding reducing sugar in this way, it is possible to emphasize the bright golden brown color visually.
■ くん煙工程
くん煙工程は、くん灯室のムロにて行う。くん煙温度を
70〜80℃として、1〜1.5時間くん煙を行う。こ
の際、均一になる様に上下の移動を行う。■ Fumigation process The fumigation process is carried out in Muro, the Kunto room. Fumigation is performed for 1 to 1.5 hours at a smoking temperature of 70 to 80°C. At this time, move it up and down so that it is even.
■ 切断工程
くん煙工程が終わった原料を、スライサー又は万能カッ
ターにより、1.0〜2.0mm程度に切断する。(2) Cutting process The raw material that has undergone the fuming process is cut into pieces of approximately 1.0 to 2.0 mm using a slicer or a universal cutter.
■ 調味工程(第二次調味)
最終の味の調整と水分調整、歩留り及び保存性の向上を
目的として行う。■ Seasoning process (secondary seasoning) This process is performed to adjust the final taste, adjust moisture content, and improve yield and storage stability.
まず切断の終了したイカの選別を行い、切断した際に互
いにくっついたイカをバラバラに列した後に調味を行う
。調味内容は次の第2表の通りである。First, the cut squid is sorted, and the squid that stuck to each other when cut is separated into rows before being seasoned. The seasoning contents are shown in Table 2 below.
第2表
*切断したイカ100kgに対する添加量前記切断した
イカと添加物とをミキサー(攪拌混合機)にて充分攪拌
混合した後、所定の容器に移し換える。そしてこの調味
漬を一晩漬は込み、調味の均一化を図る。終了後、調味
液切りを行い、例えば300gずつ計量して包装する。Table 2 *Additional amount per 100 kg of cut squid The cut squid and additives are sufficiently stirred and mixed in a mixer (stirring mixer), and then transferred to a predetermined container. This seasoned pickle is then soaked overnight to even out the seasoning. After finishing, drain the seasoning liquid, weigh out each 300g, and package.
(実験例1)
次に、第一〜第五実施例の各方法に従い、実際にイカ胴
肉部を用いてイカくん製品を製造し、従来の方法による
イカくん製品との品質を比較検討した。各試験区の内容
は以下の通りである。(Experiment Example 1) Next, according to each method of the first to fifth examples, Ika-kun products were actually manufactured using squid body parts, and the quality was compared with that of squid-kun products made by the conventional method. . The contents of each test area are as follows.
試験区No、1: 第一実施例の方法による製品A(
還元糖の添加なし)
試験区歯、2: 第二実施例の方法による製品B(還
元糖の添加なし)
試験区No、3 : 第三実施例の方法による製品C
(還元糖の添加なし)
試験区No、4 : 第四実施例の方法による製品D
(還元糖の添加なし)
試験区No、5 : 第一実施例の方法による製品A
(本みりんをへヶで均一に塗
布)
試験区No、6: 第二実施例の方法による製品B(
キシロース2帖水溶液をへヶ
で塗布)
試験区No、7 : 第三実施例の方法による製品C
(グルコース50*水溶液を噴
n)
試験区No、8 : 第四実施例の方法による製品D
(塩みりんにキシロース繋を加
えた液を噴霧)
試験区No、9 : 従来の方法による製品(対照区
)
なお、試験区N004とN018ではばい焼を10分間
行った。Test area No. 1: Product A produced by the method of the first example (
No reducing sugar added) Test group No. 2: Product B produced by the method of the second embodiment (no reducing sugar added) Test region No. 3: Product C produced by the method of the third embodiment
(No reducing sugar added) Test area No. 4: Product D produced by the method of the fourth example
(No reducing sugar added) Test area No. 5: Product A produced by the method of the first example
(Apply hon mirin evenly with a spatula) Test area No. 6: Product B produced by the method of the second example (
(Apply 2 volumes of xylose aqueous solution using a spatula) Test area No. 7: Product C produced by the method of the third example
(Spraying glucose 50*aqueous solution) Test area No. 8: Product D produced by the method of the fourth example
(Spraying a solution made by adding xylose to salt mirin) Test area No. 9: Product made by conventional method (control area) In addition, in test areas No. 004 and No. 018, roasting was performed for 10 minutes.
上記のようにして得られた製品について、熟練したパネ
ル6名により官能検査を行い、イ)調味の均一化2口)
イカ旨味の増強度、ハ)焼色とテリの色合い、二)酸味
・酸臭、及びホ)総合的風味について、各試験区(No
、 l−No、8)を試験区No、9 (対照区)と比
較することにより品質の判定を行った。また、保存性に
ついては、各製品300gをポリエチレン袋で包装し、
30℃で保存して腐敗の発生するまでの日数と着色の認
められるまでの日数を90日間調べた。The products obtained as described above were subjected to a sensory test by 6 experienced panelists.
The degree of enhancement of squid umami, c) brown color and color, 2) sourness and sour odor, and e) overall flavor were evaluated in each test group (No.
, l-No. 8) with test plot No. 9 (control plot) to determine the quality. In addition, for storage stability, 300g of each product was packaged in a polyethylene bag.
The samples were stored at 30°C and the number of days until spoilage occurred and the number of days until coloration was observed were examined for 90 days.
上記の試験結果を第3表に示す。この結果から、対照区
No、9との比較で、各試験区N081〜8はいずれの
試験内容においても向上していることが分る。The above test results are shown in Table 3. From this result, it can be seen that each test group No. 81 to No. 8 improved in all test contents when compared with control group No. 9.
(実験例2)
実験例1の原料イカをつぼ抜きした後の残りの頭部肉(
耳肉)及び定向を用い、実験例1と同様に9試験区の製
品を製造し、得られた製品について実験例1と同様の試
験を行った。その結果、頭部肉製品及び定向製品ともに
、試験区No、 1〜9のものは調味の均一性、イカ旨
味、焼色とテリとの色合いともいずれも改善が見られ、
酸味・酸臭も抑えられており、総合的に風味が向上して
いた。(Experimental Example 2) The remaining head meat after removing the raw squid from Experimental Example 1 (
Using ear meat) and orientation, products in 9 test sections were manufactured in the same manner as in Experimental Example 1, and the same tests as in Experimental Example 1 were conducted on the obtained products. As a result, for both the head meat products and the oriented products, test plots No. 1 to 9 showed improvements in the uniformity of seasoning, squid flavor, and color of grilled and tender pieces.
The sour taste and sour odor were also suppressed, and the overall flavor was improved.
また、30℃での保存性も対照区に比較して良好であっ
た。Furthermore, the storage stability at 30°C was also better than that of the control group.
[発明の効果]
本発明は以上説明した通り、イカくん製品の加工工程に
おいてばい焼(焼く)工程を取入れたことにより、すな
わち乾燥とくん煙の工程にばい焼工程を組合わせたこと
により、イカくん製品の酸味・酸臭を抑えることができ
るとともに、イカ本来の旨味を充分に引き立たせ、イカ
本来の旨味に香ばしさが付加されるとともに、保存性も
向上するという効果がある。また、製品の表面に好まし
い焼色が得られるという効果がある。[Effects of the Invention] As explained above, the present invention incorporates a baking process in the processing process of Ikakun products, that is, by combining the drying and smoking processes with the baking process, It has the effect of suppressing the sour taste and sour odor of squid products, fully bringing out the natural flavor of squid, adding aroma to the natural flavor of squid, and improving storage stability. Moreover, there is an effect that a preferable baked color can be obtained on the surface of the product.
第1図は本発明の実施例の共通工程を示す工程図、第2
図は本発明の第一実施例の後半の工程を示す工程図、第
3図は本発明の第二実施例の後半の工程を示す工程図、
第4図は本発明の第三実施例の後半の工程を示す工程図
、第5図は本発明の第四実施例の後半の工程を示す工程
図、第6図は本発明の第五実施例の後半の工程を示す工
程図、第7図は従来のイカくん製品の加工方法の一例を
示す工程図である。
代理人 弁理士 佐 藤 正 年
第2図
第3図
第4図
第7図FIG. 1 is a process diagram showing common steps in the embodiments of the present invention, and FIG.
The figure is a process diagram showing the latter half of the process of the first embodiment of the present invention, FIG. 3 is a process diagram showing the latter half of the process of the second embodiment of the present invention,
Fig. 4 is a process diagram showing the latter half of the process of the third embodiment of the present invention, Fig. 5 is a process diagram showing the latter half of the process of the fourth embodiment of the invention, and Fig. 6 is a process diagram showing the latter half of the process of the fourth embodiment of the present invention. FIG. 7 is a process diagram showing an example of the latter half of the process, and FIG. 7 is a process diagram showing an example of a conventional method for processing squid products. Agent: Patent Attorney Masaru Sato Figure 2, Figure 3, Figure 4, Figure 7
Claims (3)
よるばい焼工程を付加したことを特徴とするイカくん製
品の加工方法。(1) A method for processing squid-kun products, which is characterized by adding a roasting process using indirect or direct fire to the processing process for squid-kun products.
徴とする特許請求の範囲第1項記載のイカくん製品の加
工方法。(2) The method for processing squid products according to claim 1, wherein the roasting step includes the addition of reducing sugar.
ース、リボースの中から選ばれたものであることを特徴
とする特許請求の範囲第2項記載のイカくん製品の加工
方法。(3) The method for processing squid products according to claim 2, wherein the reducing sugar is selected from glucose, maltose, xylose, and ribose.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62303400A JPH01144923A (en) | 1987-12-02 | 1987-12-02 | Method for processing smoked cuttlefish product |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62303400A JPH01144923A (en) | 1987-12-02 | 1987-12-02 | Method for processing smoked cuttlefish product |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH01144923A true JPH01144923A (en) | 1989-06-07 |
Family
ID=17920567
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP62303400A Pending JPH01144923A (en) | 1987-12-02 | 1987-12-02 | Method for processing smoked cuttlefish product |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH01144923A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007082413A (en) * | 2005-09-20 | 2007-04-05 | Kazuhiro Yoshida | Smoking method and smoking device |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5768736A (en) * | 1981-02-06 | 1982-04-27 | Tadao Sunakawa | Preparation of smoked roasted product |
-
1987
- 1987-12-02 JP JP62303400A patent/JPH01144923A/en active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5768736A (en) * | 1981-02-06 | 1982-04-27 | Tadao Sunakawa | Preparation of smoked roasted product |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007082413A (en) * | 2005-09-20 | 2007-04-05 | Kazuhiro Yoshida | Smoking method and smoking device |
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