JPH06205637A - Preparation of dried fish for seasoning - Google Patents

Abstract

PURPOSE:To provide a process for the preparation of dried fish for seasoning, keeping the contents of essence and inosinic acid at high levels, suppressing the hypoxanthine content and decreasing the powder content. CONSTITUTION:The surface temperature of a fish for the preparation of dried fish is maintained at 60-95 deg.C for 60-3sec. The surface-treated fish is heat-treated for 5-20min by keeping the core temperature of the fish meat to 50-70 deg.C and the fish is dried under smoking. The inosinic acid content of the product is comparable to that of conventional dried fish and the content of hypoxanthine causing bitter taste is decreased. The content of essence is higher and the pulverization ratio is lower than those of the conventional dried fish.

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【産業上の利用分野】本発明は、鰹、宗田鰹、さば、ま
ぐろ、いわし、あじ等を原料としエキス分およびイノシ
ン酸含量を高く保持するとともにヒポキサンチン含量を
低く抑え、かつ粉末率を低く抑さえた削り節用魚節の製
造方法に関する。TECHNICAL FIELD The present invention uses bonito, soda bonito, mackerel, tuna, sardines, horse mackerel, etc. as a raw material to maintain a high extract content and a high inosinic acid content, while keeping the hypoxanthine content low and reducing the powder ratio. The present invention relates to a method for producing a suppressed fish sushi.

【０００２】[0002]

【従来の技術】従来の削り節用魚節の製造方法は、原料
魚のばい乾処理に先立って、９０℃〜９５℃で３０分〜
１８０分の煮熟を行い、肉質の自己消化を阻止するとと
もに表面の硬質化や内部の身割れを防止する処理が施さ
れていた。2. Description of the Related Art A conventional method for producing fish shavings for shavings is to heat raw material fish at a temperature of 90 ° C. to 95 ° C. for 30 minutes to
It was boiled for 180 minutes and treated to prevent self-digestion of meat quality and to prevent surface hardening and internal cracking.

【０００３】しかしながら、この煮熟によって肉質が完
全に変性してしまい、その後のばい乾処理でのエキス分
の増加が少ないという問題があった。However, there has been a problem that the meat quality is completely denatured by this ripening, and the increase of the extract content in the subsequent blast drying treatment is small.

【０００４】そして、この問題を解決するために、特開
昭６２ー２７５６４３号公報に記載されているように、
原料魚を温水で１分間前後表面処理してエキス分の増加
をはかる方法が知られている。In order to solve this problem, as described in JP-A-62-275643,
A method is known in which raw fish is surface-treated with warm water for about 1 minute to increase the extract content.

【０００５】しかしながら、特開昭６２ー２７５６４３
号公報に記載の方法によるときは、エキス分は増加する
が自己消化が進行し、イノシン酸が分解されヒポキサン
チンが生成されて苦味の原因となるという問題がある。However, JP-A-62-275643
According to the method described in the publication, there is a problem that the extract content increases but autodigestion progresses, inosinic acid is decomposed and hypoxanthine is produced, which causes bitterness.

【０００６】そこで、この問題を解決するために、特開
平３ー１５３３９号公報に記載されているように、温水
で魚肉の中心温度を５５℃〜６５℃に保持して原料魚を
５分〜１５分加温処理した後、ばい乾処理を施して、エ
キス分を保持するとともにヒポキサンチン含量を少なく
する方法が知られている。Therefore, in order to solve this problem, as described in Japanese Patent Laid-Open No. 15339/1993, the central temperature of the fish meat is kept at 55 ° C to 65 ° C with warm water, and the raw material fish is kept for 5 minutes or more. A method is known in which after heating for 15 minutes, a drying treatment is performed to retain the extract and reduce the hypoxanthine content.

【０００７】[0007]

【発明が解決しようとする課題】しかしながら、特開平
３ー１５３３９号公報に記載の方法によるときは、肉質
の状態がもろくなり、削成の際および削成の後に、削り
が粉末化し易くなり、削りの粉末率が高くなり、外観が
悪くなるという問題を有している。However, according to the method described in JP-A-3-15339, the meat quality becomes brittle, and the shavings are easily pulverized during and after the shaving. There is a problem that the powder rate of shavings becomes high and the appearance becomes poor.

【０００８】本発明の目的は、上述の問題点に鑑み、エ
キス分およびイノシン酸含量を高く保持するとともにヒ
ポキサンチン含量を低く抑え、かつ粉末率を低く抑さえ
た魚節の製造方法を提供するものである。In view of the above-mentioned problems, an object of the present invention is to provide a method for producing a fish clause that maintains a high extract content and a high inosinic acid content, a low hypoxanthine content, and a low powder ratio. It is a thing.

【０００９】[0009]

【課題を解決するための手段】本発明の魚節の製造方法
は、節用原料魚の表面温度を６０℃〜９５℃に保持して
６０秒〜３秒加温して表面処理を施した後、魚肉の中心
温度を５０℃〜７０℃に保持して５分〜２０分加温処理
し、その後ばい乾処理を施すものである。According to the method for producing a fish knot of the present invention, after the surface temperature of the knot raw material fish is maintained at 60 ° C. to 95 ° C. and heated for 60 seconds to 3 seconds, the surface treatment is performed. The core temperature of the fish meat is kept at 50 ° C to 70 ° C, heated for 5 minutes to 20 minutes, and then subjected to blast drying treatment.

【００１０】[0010]

【作用】本発明の魚節の製造方法は、まず、節用原料魚
の表面温度を６０℃〜９５℃に保持して６０秒〜３秒加
温して表面処理を施すことにより、魚体の表面部分の蛋
白質を変性させる。次いで、魚肉の中心温度を５０℃〜
７０℃に保持して５分〜２０分加温処理することによ
り、魚体の自己消化酵素を失活させてイノシン酸の分解
を防ぎ、苦味の原因となるヒポキサンチンの生成を阻止
する。According to the method for producing a fish knot of the present invention, first, the surface temperature of the knot raw material fish is maintained at 60 ° C. to 95 ° C. and heated for 60 seconds to 3 seconds to carry out a surface treatment to give a surface portion of the fish body. Denatures the protein. Then, the core temperature of the fish meat is 50 ° C
By maintaining the temperature at 70 ° C. and heating for 5 minutes to 20 minutes, the autolyzing enzyme of the fish body is inactivated to prevent the decomposition of inosinic acid and to prevent the production of hypoxanthine, which causes bitterness.

【００１１】また、表面処理にて予め表面部分の蛋白質
を変性させることにより、加温処理の際に細胞結合蛋白
質の溶出を防ぎ、粉末の生成を低く抑える。Further, by preliminarily denaturing the protein on the surface portion by the surface treatment, the elution of the cell-binding protein during the heating treatment is prevented, and the generation of powder is suppressed to a low level.

【００１２】さらに、表面処理を施すことにより、加温
処理の際にエキス分の溶出を防ぐとともに、全体として
魚体内の蛋白質の変性を不完全な状態に抑えるため、ば
い乾中の蛋白質の加水分解が起り易くなりエキス分を増
加させることができる。[0012] Further, by applying a surface treatment, in order to prevent the elution of the extract component during the heating treatment and to suppress the denaturation of the protein in the fish body as a whole to an incomplete state, the hydration of the protein in the dry air is performed. Decomposition easily occurs and the extract content can be increased.

【００１３】[0013]

【実施例】本発明の一実施例を説明する。EXAMPLE An example of the present invention will be described.

【００１４】原料魚としては、鰹、宗田鰹、さば、まぐ
ろ、いわし、あじ等がある。大形原料魚は頭や内臓を除
去し、さらに分割される。小形原料魚は、分割しない。The raw fish includes bonito, soda bonito, mackerel, tuna, sardines, horse mackerel and the like. Large raw material fish has its head and internal organs removed and is further divided. Small raw fish is not divided.

【００１５】次に製造工程を順次説明する。Next, the manufacturing process will be sequentially described.

【００１６】(1) 原料魚として鰹を用いる。常法により
解凍された鰹の頭、腹肉及び内臓を除去し、三枚におろ
した左右肉二枚をそれぞれ体側に沿って二分した４本の
生肉を得る。(1) Bonito is used as a raw material fish. The bonito head, abdominal meat and internal organs thawed by a conventional method are removed, and two pieces of left and right meat, which are grated into three pieces, are bisected along the body side to obtain four pieces of raw meat.

【００１７】(2) 次に上記生肉に表１に示す条件で夫々
表面処理を施す。例えば、上記生肉を９０℃の温水に浸
漬し、魚肉の表面温度が９０℃に達してから５秒間保持
して加温して表面処理を施す。表面温度は選出した魚肉
表面に温度計を当てて測定する。(2) Next, the raw meat is subjected to a surface treatment under the conditions shown in Table 1. For example, the raw meat is immersed in warm water of 90 ° C., and after the surface temperature of the fish meat reaches 90 ° C., the raw meat is kept for 5 seconds to be heated and surface-treated. The surface temperature is measured by applying a thermometer to the surface of the selected fish meat.

【００１８】[0018]

【表１】 (3) 次に上記表面処理を施した生肉をせいろに並べる。[Table 1] (3) Next, the raw meat that has been subjected to the above-mentioned surface treatment is lined up.

【００１９】(4) 次に生肉を並べたせいろを５５℃〜６
５℃の温水に浸漬し、魚肉の中心温度が５５℃〜６５℃
に達してから１０分間保持して加温処理をする。中心温
度は選出した魚肉に温度計を刺し込んで測定する。(4) Next, put the raw meat on a sieve at 55 ° C to 6 ° C.
Immerse in 5 ℃ warm water, the core temperature of fish meat is 55 ℃ ~ 65 ℃
The temperature is maintained for 10 minutes and then heated. The core temperature is measured by inserting a thermometer into the selected fish meat.

【００２０】(5) 次に温水から引き上げて水切りを行
う。(5) Next, pulling out from warm water to drain water.

【００２１】(6) 次に１００℃〜１２０℃で１２時間ば
い乾を行う。(6) Next, it is dried at 100 ° C. to 120 ° C. for 12 hours.

【００２２】(7) 次に室温で１２時間あん蒸する。(7) Next, steam at room temperature for 12 hours.

【００２３】(8) 次に９０℃〜１００℃で６時間ばい乾
を行う。(8) Next, it is dried at 90 ° C. to 100 ° C. for 6 hours.

【００２４】(9) 次に室温で１８時間あん蒸する。(9) Next, steam at room temperature for 18 hours.

【００２５】(10)次に(8)(9)の工程を水分が２０％にな
るまで繰り返す。(10) Next, the steps (8) and (9) are repeated until the water content becomes 20%.

【００２６】(11)次にかび付けを行う。(11) Next, mold is applied.

【００２７】(12)次に日干しを行い、節製品を得る。(12) Next, it is sun-dried to obtain a kneaded product.

【００２８】次に上記実施例方法で得られた節製品Ａ
と、特開平３ー１５３３９号公報記載の実施例による節
製品Ｂと、特開昭６２ー２７５６４３号公報記載の実施
例による節製品Ｃと、従来の９０℃〜９５℃で３０分〜
１８０分煮熟した方法による節製品Ｄの、エキス分、イ
ノシン酸、ヒポキサンチン、粉末率の夫々の含量を測定
した結果を表２に示す。Next, the knotted product A obtained by the method of the above embodiment
And the paragraph product B according to the example described in JP-A-3-15339, the paragraph product C according to the example described in JP-A-62-275643, and the conventional 90 ° C. to 95 ° C. for 30 minutes
Table 2 shows the results obtained by measuring the contents of the extract, inosinic acid, hypoxanthine, and powder ratio of the section product D obtained by aging for 180 minutes.

【００２９】[0029]

【表２】 上記の表２より、本発明の実施例による方法で得られた
製品Ａは、表面処理しない製品Ｂに比べて粉末率が少な
いとともにエキス分が高く、煮熟しない製品Ｃに比べて
ヒポキサンチンが少なく、高温で煮熟した製品Ｄに比べ
てエキス分がかなり高いことが分かる。[Table 2] From Table 2 above, it can be seen that the product A obtained by the method according to the example of the present invention has a lower powder ratio and a higher extract content than the product B not subjected to the surface treatment, and has a lower amount of hypoxanthine than the product C not boiled. It can be seen that the amount of the extract is considerably higher than that of the product D simmered at a high temperature.

【００３０】なお、上記実施例では、表面処理、加温処
理は節用原料魚を温水に浸漬して行ったものについて説
明したが、本発明の表面処理、加温処理はこれに限定さ
れるものではなく、温水、蒸気、マイクロ波、オーブ
ン、遠赤外線等の加熱手段を用いることができる。In the above embodiment, the surface treatment and the heating treatment were performed by immersing the raw material fish for knot in hot water, but the surface treatment and the heating treatment of the present invention are not limited thereto. Instead, heating means such as hot water, steam, microwave, oven, far infrared ray, etc. can be used.

【００３１】[0031]

【発明の効果】本発明によれば、旨味成分のイノシン酸
含量は従来の節と同様であり苦味の原因となるヒポキサ
ンチンが少なく、エキス分は従来の節よりも高く、しか
も予め魚体の表面部分の蛋白質を変性させたため、粉末
率は従来の節よりも低い魚節を得ることができる。EFFECTS OF THE INVENTION According to the present invention, the inosinic acid content of the umami component is similar to that of the conventional node, the amount of hypoxanthine that causes the bitterness is small, the extract content is higher than that of the conventional node, and the surface of the fish body is previously prepared. Since the protein of the part was denatured, it is possible to obtain a fish knot having a powder ratio lower than that of the conventional knot.

Claims (1)

【特許請求の範囲】[Claims] 【請求項１】 節用原料魚の表面温度を６０℃〜９５℃
に保持して６０秒〜３秒加温して表面処理を施した後、 この魚肉の中心温度を５０℃〜７０℃に保持して５分〜
２０分加温処理し、 その後ばい乾処理を施すことを特徴とする魚節の製造方
法。1. The surface temperature of knot raw material fish is 60 ° C. to 95 ° C.
The surface temperature of the fish meat is maintained at 50 ° C to 70 ° C for 5 minutes
A method for producing a fish clause, which comprises heating for 20 minutes and then subjecting it to a dry-drying treatment.