【発明の詳細な説明】[Detailed description of the invention]
[産業上の利用分野]
この発明は、形くずれがなく、色・香り・味お
よび食感が水揚げされた直後の状態に保たれて、
数日間も刺身として食用に供すことが出来るとと
もに、不可食部分がなくて輸送費や保存費が廉価
なうえ、残さいの回収率の向上およびその有効利
用が図られるハマチの鮮度保持方法を提供するも
のである。
[従来技術]
魚のうち、ハマチにあつては、通常刺身として
食用に供される時間は、水揚げ後気温10℃におい
て48時間以内、30℃において12時間以内であり、
冷凍すると解凍時にドリツプが出て食味がいちじ
るしく低下する。
鮮度を保持するため、炭酸ガスや窒素ガスを単
体で空気置換すること(特開昭52−31845)が提
案され、さらにはその前処理にアルカリ性水溶液
を用いたり、これを注入したりすること(特公昭
58−47429、同58−129930)も提案されている
が、発明者の実験結果では、単体の炭酸ガスのみ
を用いて保存すると、ハマチにあつては、渋味が
出て、3日目頃になると、味が大幅に低下した。
また、単体の窒素ガスのみを用いて保存すると、
同じくハマチでは、ピンク色にいちじるしく発色
し、商品価値が低下した。なを、アルカリ性水溶
液で前処理したり、これを注入しても、ハマチに
おいては、鮮度保持に何ら特色がなかつた。
[発明が解決しようとする問題点]
この発明は、味に渋味を与えたり、魚肉をピン
ク色に発色させたりすることなく、形崩れさせな
いで、外観・香り・味および食感を自然のままに
長期にわたつて保持することにある。
[問題点を解決するための手段]
この発明は、上記の問題点を解決するため、つ
ぎの手段をもちいる。すなわち、ハマチの魚体を
三枚におろしてフイレー状とし、或いはこれを剥
皮後そのまま又は適宜切断し、この魚肉をパラフ
イン紙上に載置して容器内に収納し、この容器内
に混合比が70%〜20%:30%〜80%の炭酸ガスと
窒素ガスとの混合ガスを封入し、−1℃〜8℃の
温度で保存する。
[効果]
すると、ハマチの魚肉は、4〜5日間は、形崩
れがないうえ、外観(色)・香り・味および食感
ともに、水揚げされた直後の状態が保たれて、消
費者にこれを刺身として提供することが可能とな
つた。また、40%強の不可食部分をあらかじめ除
去しているので、輸送や保存が合理的に行なわ
れ、この不可食部分が水揚げ後まとめて処理され
て、その残さいの回収率を高めてこれの有効利用
を図ることもできる。
[実施例]
ハマチを水揚げ後血抜きし、三枚におろしてフ
イレーとし、これをそのまま或いは剥皮し、又は
これらを適宜切断したのち、厚目のパラフイン紙
上に載置してプラスチツクフイルムで出来た袋に
入れ、ガス充填包装機によつて袋内の空気を除い
て炭酸ガスと窒素ガスの混合ガスを充填し、密封
する。なを、この作業にあたり、フイレー或いは
切身は、特に血が付かないように注意して取扱、
プラスチツクフイルムはガス遮断性のたかいもの
を用いる。
特に、炭酸ガスと窒素ガスの混合ガスについて
は、その混合比を70%〜20%:30%〜80%(好ま
しくは50%:50%)とする。
そして、このようにガス充填包装されたフイレ
ー或は切身約7Kg(フイレー2枚分)を発泡ポリ
スチレンその他の断熱性の高い箱内に気温10℃以
下において氷1Kgとともに、気温10℃以上におい
ては氷2Kgとともに入れ、蓋をして目張りする。
すると、箱内は、ほぼ4日間は5℃前後に保たれ
る。ここに、ほぼ5日間は、この魚は水揚されて
三枚に下されたままの状態が保たれる。従つて、
この間に、この魚を所望の消費地に輸送し、店頭
に並べて販売される。すると、消費者は、これを
刺身として食用に供することが出来る。
なお、ハマチのフイレーにおいて、混合ガスの
比率と冷蔵日数の関係の試験結果は、官能評価に
おいて、つぎの表の通りであつた。ここに、符号
とガスの比率は次表の通りである。
[Industrial Field of Application] This invention provides a method for producing fish that does not lose its shape and retains its color, aroma, taste, and texture as they were immediately after being landed.
Provides a method for preserving the freshness of yellowtail that can be eaten as sashimi for several days, has no inedible parts, reduces transportation and storage costs, and improves the collection rate of leftovers and makes effective use of them. It is something to do. [Prior art] Among fish, yellowtail is usually eaten as sashimi within 48 hours at a temperature of 10℃ after landing, and within 12 hours at a temperature of 30℃,
If frozen, drips will appear when thawing and the taste will be significantly reduced. In order to maintain freshness, it has been proposed to replace carbon dioxide and nitrogen gas with air (Japanese Patent Application Laid-open No. 52-31845), and also to use or inject an alkaline aqueous solution for pretreatment ( Tokko Akira
58-47429, 58-129930) have been proposed, but the inventor's experimental results show that when yellowtail is preserved using only carbon dioxide, it develops an astringent taste and is stored around the third day. As a result, the taste was significantly reduced.
Also, when stored using only nitrogen gas,
Similarly, yellowtail developed a striking pink color, reducing its product value. However, even if the yellowtail was pretreated with an alkaline aqueous solution or injected with it, there was no special feature in keeping the yellowtail fresh. [Problems to be Solved by the Invention] This invention maintains the natural appearance, aroma, taste, and texture without imparting astringency to the taste or causing the fish meat to develop a pink color, without losing its shape. The goal is to keep it as it is for a long time. [Means for Solving the Problems] In order to solve the above problems, the present invention uses the following means. That is, the body of yellowtail is cut into three pieces to form fillets, or after skinning, it is left as is or cut as appropriate, and the fish meat is placed on paraffin paper and stored in a container, and the mixture ratio is 70%. % to 20%: A mixed gas of 30% to 80% carbon dioxide and nitrogen gas is sealed and stored at a temperature of -1°C to 8°C. [Effects] As a result, the yellowtail fish meat does not lose its shape for 4 to 5 days, and its appearance (color), aroma, taste, and texture are maintained in the same condition as when it was landed, making it a good product for consumers. It became possible to serve it as sashimi. In addition, since more than 40% of the inedible parts are removed in advance, transportation and storage can be carried out rationally, and this inedible part is processed in bulk after landing, increasing the recovery rate of the residue. It is also possible to make effective use of [Example] After landing a yellowtail, the blood was drained and cut into three pieces to make fillets, which were either left as they were, peeled off, or cut as appropriate, and placed on thick paraffin paper to make fillets made of plastic film. The bag is placed in a bag, the air inside the bag is removed using a gas filling packaging machine, the bag is filled with a mixed gas of carbon dioxide gas and nitrogen gas, and the bag is sealed. During this process, handle the filets or fillets with special care to avoid getting blood on them.
A plastic film with high gas barrier properties is used. In particular, for a mixed gas of carbon dioxide gas and nitrogen gas, the mixing ratio is set to 70% to 20%:30% to 80% (preferably 50%:50%). Approximately 7 kg of fillets or fillets (equivalent to 2 fillets) packed with gas in this way are placed in a highly insulated box made of polystyrene foam or other material with 1 kg of ice when the temperature is below 10°C, and with ice when the temperature is above 10°C. Add 2 kg and cover with a lid.
The inside of the box is then kept at around 5°C for about 4 days. Here, for about five days, the fish remains unloaded and cut into three pieces. Therefore,
During this time, the fish is transported to the desired consumption area and sold on store shelves. Then, the consumer can eat this as sashimi. In addition, the test results of the relationship between the ratio of mixed gas and the number of days of refrigeration for yellowtail fillet were as shown in the following table in the sensory evaluation. Here, the signs and gas ratios are as shown in the table below.
【表】
また、官能評価点は、外観・香り・味および食
感についてつぎのように定め、10人のパネラによ
つて行つて、その平均点を図表にした。(評価点
3以上は、鮮魚として刺身に供される)。
(1) 外観
変色なし 5点
僅かに変色 4点
明らかに変色 3点
かなり変色 2点
著しく変色 1点
(2) 香り・味・食感
非常に良い 5点
かなり良い 4点
やや良い 3点
やや悪い 2点
著しく悪い 1点
つぎに、冷蔵温度との関係試験結果は、つぎの
通りであつた。なお、魚は、前記と同様にハマチ
のフイレーを用い、混合ガスはCO2:N2の比率を
50%:50%とし、官能評価は、上記と同様に行
い、図中の符号は、つぎの通りである。[Table] Sensory evaluation scores were determined as follows for appearance, aroma, taste, and texture, and were conducted by a panel of 10 people, and the average scores were plotted in a chart. (Fish with an evaluation score of 3 or higher are served as fresh fish for sashimi). (1) Appearance No discoloration 5 points Slight discoloration 4 points Obvious discoloration 3 points Considerable discoloration 2 points Significant discoloration 1 point (2) Aroma/Taste/Texture Very good 5 points Fairly good 4 points Somewhat good 3 points Somewhat bad 2 points Extremely poor 1 point Next, the test results related to refrigeration temperature were as follows. As for the fish, fillet of yellowtail was used in the same way as above, and the mixed gas had a CO 2 :N 2 ratio.
50%:50%, and the sensory evaluation was performed in the same manner as above, and the symbols in the figure are as follows.
【表】
以上のように、この発明によると、魚の鮮度が
長期間にわたつて良好に保たれることはもとより
40%強の不可食部分がなくて輸送や保冷が効率良
く行なわれ、併せて不可食部分の除去がまとめて
行なわれて回収やこれの利用も容易となる特徴が
ある。[Table] As described above, according to this invention, the freshness of fish is not only maintained for a long period of time, but also
It has over 40% of inedible parts, making it efficient to transport and keep cool, and the inedible parts are removed all at once, making it easy to collect and use.