JP3214815B2 - Bonito flakes and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to bonito flakes obtained by adding calcium ions to bonito raw fish and a method for producing the same.

[0002]

2. Description of the Related Art As a conventional method of producing bonito, bonito is generally produced by cutting raw bonito into a predetermined size, boiling the grated raw bonito, and repeating roasting and drying in a smoking room. ing.

[0003] By the way, when raw bonito is grated, the obtained bonito flakes show a pale pink color in the normal meat portion, while the blood bonito portion turns red and black in the portion of the meat, deteriorating the appearance and deteriorating the consumer. In order to avoid this, the part of the blood meat of the dried bonito obtained after roasting is removed by shaving.

[0004]

However, in the above-mentioned conventional method for producing bonito, there is a problem that the work of removing blood meat is complicated, the productivity is reduced, and the cost is increased.

[0005] The present invention has been made in view of the above problems, and has as its object to provide a dried bonito and a method for producing the dried bonito, which enhances aesthetics without decreasing the productivity and stimulates the purchase will.

[0006]

The dried bonito according to claim 1 is
Bonito fish impregnated with calcium ions are roasted
The resulting myoglobin contained in the raw fish of bonito is thermally denatured by roasting without forming carbonyl myoglobin by combining with carbon monoxide in the smoke of roasting.

[0007] Then , the bonito raw fish impregnated with calcium ions is mixed with the miog in the bonito raw fish using calcium ions.
Robin combines with carbon monoxide in the smoke of roasting
Inhibits the production of lumyoglobin and heats up by roasting
To shift, the generation of thermally stable carbonyl myoglobin showing a red to inhibit the myoglobin exhibiting red that contained the calcium ions in the bonito raw fish is bound to carbon monoxide in the smoke of Abuinui The redness is reduced and whiteness is reduced as compared to the past, resulting in a better aesthetic appearance due to substances generated by the reaction of calcium ions with proteins of bonito raw fish, etc., and irregular reflection of calcium ions. In this way, it is possible to increase the willingness to purchase, and it is not necessary to remove the part of the blood meat which contains a large amount of myoglobin, thereby improving the manufacturability and reducing the cost, and also providing a food containing high calcium.

[0008] The method for producing bonito clause according to claim 2 is the method for producing bonito clause wherein the bonito raw fish is boiled and then dried after the bonito raw fish is impregnated with calcium ions and then roasted and contained in the bonito raw fish. myoglobin that is carbon monoxide and binding in smoke of the Abuinui by generating child carbonyl myoglobin
Wherein the door was inhibited by the calcium ions Mioguro
The bottle is thermally denatured by the roasting .

[0009] and, including the calcium ion in bonito raw fish
Immersed allowed, myoglobin in bonito raw fish to produce carbon monoxide and binding to the carbonyl myoglobin in smoke of Abuinui
For thermally denatured myoglobin by Abuinui by inhibiting the carbonyl myoglobin showing a thermally stable red color by myoglobin in bonito raw fish with calcium ions bind to carbon monoxide in the smoke of Abuinui In addition to suppressing redistribution, reddishness is reduced compared to the past, and bonito with a tendency toward whiteness is obtained as a whole, improving the aesthetic appearance and increasing the willingness to purchase, and in particular, the part of blood meat that has a high myoglobin content. It is no longer necessary to remove the bonito, so that the productivity is improved, the cost is reduced, and inexpensive bonito can be provided.

[0010] 3. bonito method according is the manufacturing method of bonito of Abuinui bonito raw fish after Nijuku and Nijuku in a solution containing calcium ions bonito raw fish, this
The boiled bonito raw fish is roasted and dried by the calcium ion.
Myoglobin contained in the raw fish of bonito is the smoke of the roasting
Combines with carbon monoxide in smoke to form carbonyl myoglobin
Generating a shall then thermally denatured without.

[0011] Then, Abuinui after Mature boiled in a solution containing calcium ions bonito raw fish, the calcium ion
Myoglobin in bonito raw fish is charcoal monoxide in roasted smoke
Do not form carbonyl myoglobin
Order to Ku heat denatured, impregnated calcium ions readily bonito raw fish, that the myoglobin exhibiting red in bonito raw fish by the impregnated calcium ion is bound to carbon monoxide in the smoke of Abuinui or suppressing the formation of thermally stable carbonyl myoglobin exhibiting red inhibitory to, calcium ions due substances and calcium ions diffuse to generate, such as by reacting with such bonito raw fish protein, red in comparison with the conventional Reduces the overall appearance of whiteness, enhances aesthetics and enhances willingness to purchase, and eliminates the need to remove blood-crossed meats, especially those with a high myoglobin content, improving manufacturability and reducing costs In addition, it can be provided as a food containing high calcium.

[0012]

DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the method for producing bonito according to the present invention will be described below.

First, the raw bonito is removed from the head, belly and internal organs by a conventional method, and cut into appropriate sizes.

Next, the cut raw meat, which is the raw fish of bonito, is immersed in an aqueous solution containing calcium ions, such as an aqueous solution of calcium lactate, and immersed in warm water at 90 ° C. to 95 ° C., which is a conventional ripening method. Cook for 60 to 120 minutes.

[0015] Thereafter, draining is performed, followed by a conventional roasting and steaming treatment. That is, for example, at 100 ° C. to 120 ° C., 1
After roasting for 2 hours, steamed at room temperature for 12 hours, again at 90 ° C.
The process of roasting at 100 ° C. for 6 hours and then steaming at room temperature for 18 hours is repeated about 20 times, and dried until the water content is reduced to about 13% to obtain a dried bonito.

It is to be noted that the obtained rough knives may be further shaped after steam sterilization in a conventional manner, and may be mold-bonded with bonito mold to form dried bonito.

In the obtained bonito, the normal meat portion, which had conventionally shown pink, has a slightly pale pink color, and the blood-gathered meat portion, which has had red-black color, has a red color and is not noticeable. Redness is reduced until the whole becomes whitish, and the appearance is improved.

Next, the operation of the above embodiment will be described.

The raw bonito fish contains myoglobin, which shows red color, especially in the blood meat. It is known that myoglobin has a very strong affinity for carbon monoxide, and when carbon monoxide binds, carbonyl myoglobin which is thermally stable and has a red color that is unlikely to undergo autooxidation is produced.

By the way, the color of the raw bonito fish after being boiled in a solution containing calcium ions is not different from the conventional one,
The dried bonito obtained by roasting has a slightly pale pink color for the normal meat part, which previously showed pink color, and a red meat black part, which used to show reddish color, to the extent that it is not bothersome. Redness is reduced and the whole is whitish.

[0021] For this reason, myoglobin is transformed into a brown substance such as hemochrome or metmyoglomogen by heating such as boiling, but it is considered that a part remains without being transformed. Since the browning gray is strong due to denaturation of the protein of the knot raw fish due to boiling, the brown color of hemochrome and metmyoglomogen etc. due to denaturation of myoglobin is not noticeable after boiling, and the raw bonito fish after boiling is brown It is considered to indicate a grayish color.

Thereafter, when the bonito raw fish in which a part of myoglobin remains is roasted, the carbon monoxide in the smoke remains due to the high affinity for carbon monoxide of myoglobin as in the case of the conventional bonito. In combination with myoglobin, carbonyl myoglobin is formed, which is red, which is thermally stable and does not easily undergo autoxidation. For this reason, stable carbonyl myoglobin is not denatured even by heating by roasting, so that bonito is reddish, particularly red blood black in the part of the blood meat that has a high content of myoglobin, but when calcium ions are added, this residual Myoglobin inhibits the binding to carbon monoxide in the smoke of roasting, and stable carbonyl myoglobin is not obtained, and the amount of myoglobin gradually decreases due to the heat from roasting, redness decreases and overall It is thought to be whitish.

Further, the whitish effect is as follows.
Calcium ions penetrate into bonito raw fish and are taken in during protein binding or protein denaturation of bonito raw fish, and the substances produced by binding to these proteins and the like and the calcium taken into the denatured protein become light. It is considered that the reddish color becomes inconspicuous and becomes whitish due to irregular reflection of the light.

According to the above-described embodiment, by adding calcium ions before roasting, a fish knot that reduces redness, improves overall whitish aesthetics, and stimulates willingness to purchase , as compared with the prior art. can get.

Furthermore, since the redness of the blood meat portion is also reduced, the complicated work of removing the blood meat portion which has been shaved off in the past becomes unnecessary, and the productivity can be improved, the cost can be reduced, and the inexpensive fish knot can be reduced. Can be provided.

Further, by adding calcium ions, it is possible to provide a food which can easily take in calcium which tends to be insufficient in a normal diet.

Further, as a method for adding calcium ions, since the mixture is boiled in a solution containing calcium ions, it can be easily impregnated with calcium. Performance can be improved.

In the above embodiment, the explanation has been made by boiling the knotted fish in a solution containing calcium ions. For example, raw bonito is impregnated in a solution containing calcium ions to remove calcium ions. Any method of impregnating the raw material fish with calcium ions before roasting, such as steaming after infiltration or impregnation in a solution containing calcium ions after steaming by a conventional method, can be used.

The form of the calcium ion to be added is not limited to calcium lactate, but may be any form.

[0030]

[Examples] Shaved nodes obtained by shaving the dried bonito prepared according to one embodiment of the present invention and a conventional bonito prepared without adding calcium ions at the time of boiling and without removing the blood meat portion, The color of the shavings mixed at 50% each was measured.

A 9% solution of calcium lactate (trade name: Elcal, manufactured by Shiraishi Calcium Co., Ltd.) was used as the solution containing calcium ions obtained by boiling the bonito raw fish. The color was measured using a color difference meter (trade name: CR-300, manufactured by Minolta Camera Co., Ltd.), and the color difference between the color difference reference color and each of the shaving nodes was measured as brightness (L), which is the degree of brightness, and degree of red. In the red direction (a), and the yellow direction (b), which is the degree of yellow, were measured by the Lab notation. Table 1 shows the results.

[0032]

[Table 1] From the results shown in Table 1, it can be seen that the shaved node of the present embodiment visually feels whitish as compared with the conventional shaved node, but the numerical values based on the color difference indicate that the red and yellow degrees are low and bright.

Then, a sensory test was performed to visually determine which of the shaved nodes of this embodiment and the conventional shaved nodes was mixed with each other. As a result, it was found that the shaved knots showing a pale pink color obtained by mixing each of them were most preferred, and it was found that the shaved knots which are less reddish and whitish than the conventional shaved knots are preferred.

[0034]

According to the dried bonito according to claim 1, the calciu
Convert bonito raw fish impregnated with muon to calcium ion
Myoglobin in bonito raw fish is monoxide in roasting smoke
Forming carbonyl myoglobin by combining with carbon
Calcium ion inhibits the binding of red myoglobin in the bonito raw fish to carbon monoxide in the roasted smoke due to thermal denaturation by roasting without heat. Due to the suppression of myoglobin generation, the generation of calcium ions by reacting with the protein of bonito raw fish, etc., and the irregular reflection of calcium ions, redness can be reduced compared to the past and the overall appearance tends to be white, resulting in an aesthetic appearance. It is possible to improve the purchase motivation and eliminate the need to remove the part of the blood meat with a high content of myoglobin, thereby improving the manufacturability and reducing the cost,
It can also be provided as a food containing high calcium.

According to the method for producing bonito according to claim 2,
The bonito raw fish impregnated with calcium ion, calcium Lee
Myoglobin in bonito raw fish by the on to produce carbon monoxide and binding to the carbonyl myoglobin in smoke of Abuinui
To Abuinui to inhibit Rukoto, the calcium ion
Ri thermally inhibit the generation of carbonyl myoglobin showing a stable red by myoglobin bonito raw fish in is bound to carbon monoxide, bonito overall white tendency can be reduced redness compared to conventional obtained As a result, it is possible to provide an inexpensive dried bonito that can be improved in aesthetics and can increase purchasing motivation, and in particular, eliminates the need for removing bloody meat having a high content of myoglobin, thereby improving productivity and reducing costs.

According to the method for producing bonito according to claim 3 ,
And Abuinui after ripening boiled bonito raw fish with a solution containing calcium ions, Miogu in bonito raw fish with calcium ions
Robin combines with carbon monoxide in the smoke of roasting
Because then thermally denatured without generating Le myoglobin,
Calcium ions are easily impregnated into the raw bonito fish, and the impregnated calcium ions inhibit red myoglobin in the raw bonito fish from binding to carbon monoxide in the roasted smoke , resulting in red heat. In addition to suppressing the production of carbonyl myoglobin, which is stable in nature, and reducing the reddish color compared to the past by reducing the redness compared to the past by the substances generated by the reaction of calcium ions with proteins of bonito raw fish, etc. It has a tendency to improve the aesthetic appearance and increase the willingness to purchase, especially eliminating the need to remove the part of the blood meat that has a high content of myoglobin, improving the productivity and reducing the cost, and also as a high calcium content food Can be provided.

Continuation of front page (56) References JP-A-49-7463 (JP, A) JP-A-64-34267 (JP, A) JP-A-5-130851 (JP, A) JP-A-7-322285 (JP, A) , A) JP-A-8-154630 (JP, A) JP-B-36-21469 (JP, B1) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23B 4/044-4/056 A23L 1/325-1/337

Claims (3)

(57) [Claims] 1. A bonito raw fish impregnated with calcium ions is roasted. Myoglobin contained in the bonito raw fish is combined with carbon monoxide in the roasted smoke to form carbonyl myoglobin. Bonito flakes characterized by being thermally denatured by roasting without producing. 2. A method for producing bonito, wherein the raw bonito fish is roasted after being ripened, wherein the raw bonito fish is impregnated with calcium ions and then roasted, and the myoglobin contained in the raw bonito fish is smoked by the roasting. A method for producing bonito, wherein the calcium ions inhibit the formation of carbonyl myoglobin by binding to carbon monoxide therein, and the myoglobin is thermally denatured by the roasting. 3. A method for producing bonito, wherein the bonito raw fish is roasted after being ripened, wherein the bonito raw fish is boiled in a solution containing calcium ions, and the boiled bonito raw fish is roasted. A method for producing bonito, wherein myoglobin contained in the raw fish of bonito is thermally denatured without generating carbonyl myoglobin by combining with carbon monoxide in the roasted smoke by calcium ions.