JP4023744B2 - Method for producing knots made from salmonid fish - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a method for manufacturing a cut-section knot that uses salmonid fish as a raw material.

A method for producing knots using salmonid fish as a raw material and using a proteolytic enzyme to extract umami is disclosed in the following Patent Document 1.
JP, 9-271316, A The manufacturing method of the clause currently indicated by this patent document 1 has a lot of loss of an extract from salmon in the boiling process, when a salmon clause is manufactured with the manufacturing method similar to a bonito, and it is moldy. In order to remedy the disadvantage that umami components are not sufficiently produced by potato and are less umami as compared to bonito, the amount of proteolytic enzyme of 0.05% to 0.3% by weight is incorporated in salmonids after extraction. Inject into fish, react for 3 to 8 hours at 35 ° C to 60 ° C, boil and let cool, then first dry and fry overnight at room temperature for repair and second time And then fumigating, and then removing the tar on the surface. The first roasting is performed at 80 to 100 ° C. for 1 to 3 hours, and the second roasting. Is said to have a water content of 15% to 25% and a water activity of 0.8 or less. The

However, the salmon clause disclosed in Patent Document 1 has the following drawbacks.
1. Since the proteolytic enzyme solution is injected into the fish meat, the amount of enzyme becomes excessive at the injection position and then spreads to other sites, so the amount of soluble hydrolyzate and glutamic acid overflow differ depending on the site.
For this reason, even in the same section, umami, that is, the appearance of dashi is different for each cutting position.
2. Since the proteolytic enzyme solution is injected into the fish meat using an injection needle or the like, the workability is poor and the manufacturing cost increases.
3. The injection volume and injection site must be determined according to the size of the fish meat, but the injection volume and site for this size often depend on the operator's intuition and the quality is not stable.
4). Since many injection needles are inserted into the fish meat, the meat breaks down and the commercial value decreases.
5). Proteolytic enzymes cannot enter the muscles of meat, the cracks in the meat, and the lipids.

This invention is provided in view of the said fault, The 1st objective is to provide the manufacturing method of a salmon knot which can make a proteolytic enzyme osmose | permeate uniformly with respect to fish meat. .
Furthermore, the second object is to provide a method for producing a salmon knot that can efficiently infiltrate a proteolytic enzyme by mechanical means and can reduce the production cost.
Furthermore, the third object is to provide a method for producing salmon knots that can uniformly infiltrate proteolytic enzymes regardless of the size of fish meat.
A fourth object is to provide a method for producing salmon knots that does not cause meat breakage.
Furthermore, a fifth object is to provide a method for producing a salmon knot that can penetrate into the muscles in the meat, the cracks in the meat, and the lipid part and finish it uniformly.

In order to achieve the above object, according to the first aspect of the present invention, in the method for producing a knot using salmonid fish as a raw material, a. We sell salmonid fish to any number, and steam or boil this wholesale fish,
b. Next, this fish meat is heated to 40 to 60 ° C. and immersed in an aqueous solution having a proteolytic enzyme content of 0.3 to 3.0% by weight.
c. Next, ultrasonic waves of 28 kHz to 100 kHz are applied to the fish meat and aqueous solution soaked in the above b for 10 to 80 minutes while switching the frequency alternately to high and low,
d. Next, the fish meat subjected to ultrasonic wave in the above c is pulled up from the aqueous solution and left in an atmosphere of 40 to 60 ° C. for 60 to 300 minutes to cause an enzyme reaction.
e. Next, the fish meat subjected to the enzyme reaction in the above d is finished by drying or drying by a conventional method.
f. It is characterized by this.

According to the present invention, since the fish meat is immersed in the aqueous solution of proteolytic enzyme and penetrated while applying ultrasonic waves, the proteolytic enzyme is uniformly distributed to the inside of the salmonid fish regardless of its size and location. Can penetrate. Accordingly, the section of the knot has the same umami component (dashi) regardless of where it is cut, and the first object of the present invention described above can be achieved.
In addition, the present invention is a method of immersing fish meat in an aqueous solution of proteolytic enzyme, so that it can be mass-produced and requires less manpower compared to the method of injecting using conventional injection needles, etc. The manufacturing cost can be reduced, and the second object of the present invention described above can be achieved.
In addition, since the present invention is a method in which fish meat is immersed in an aqueous solution of proteolytic enzyme, the enzyme permeability can be made uniform regardless of the size of the fish meat, and a stable quality knot can be produced. Thus, the third object of the present invention described above can be achieved.
In addition, since the injection needle is not used in the present invention, it is possible to provide a high-quality salmon knot with good shape without causing breakage of the meat, and the fourth object of the present invention described above can be achieved.
In addition, the present invention allows the provision of a salmon knot that gives good quality umami to the center of the knot, because the proteolytic enzyme penetrates between the muscles in the fish, the cracks in the meat, and the lipid content by the action of ultrasound. The fifth object of the present invention described above can be achieved.

FIG. 1 shows a proteolytic enzyme (hereinafter referred to as “degrading enzyme”) for carrying out the present invention. This processing apparatus includes a container (tank) 1 filled with an aqueous solution of degrading enzyme a, and the container. 1 is composed of an ultrasonic generator 2 attached to 1, a heater 4 for heating the decomposition enzyme aqueous solution a in the container 1, a controller 5 for controlling the temperature, and a power source 6, and the fish meat 3 is put in the container 1. The ultrasonic generator 2 is driven to allow the degrading enzyme to efficiently penetrate into the fish meat 3. As a heating source for the decomposing enzyme aqueous solution a, hot water or other heating medium can be used in addition to electric power.
The degradation enzyme aqueous solution a in the container 1 of the above processing apparatus is a solution in which 0.3% to 3.0% degradation enzyme is dissolved in a weight ratio. The enzyme reaction is slow, and if it is 3.0% or more, the enzyme reaction becomes excessive, and the enzyme reaction is promoted too much, so that the umami component may flow out and cause deterioration in quality. % Range.

Examples of the degrading enzyme that can be used include Amanoprotease A, Amanoprotease N, Amanoprotease P, Amanoprotease S, Amanoproleather sold by Amano Enzyme, or Nagase Biooplase 416F, Nagasebi sold by Nagase ChemteX Corporation. Oplase, Nagasepapine, Nagasedena Team AP, or Novo Alcalase and Novo Flavorzyme sold by Novozymes Japan Ltd. are suitable.
The above-mentioned degrading enzymes are used singly as a rule, but in some cases, they may be used in combination.

The temperature of the decomposing enzyme aqueous solution a is preferably in the range of 40 ° C. to 60 ° C. When the temperature is 40 ° C. or lower, the permeability is low and takes time. When the temperature is 60 ° C. or higher, the permeability is increased. Since the umami component flows out and quality deteriorates, the practical liquid temperature is preferably 40 ° C to 60 ° C.
The time for immersing the fish meat in the degradation enzyme aqueous solution a is related to the time for applying the ultrasonic wave, but is preferably 10 to 80 minutes at 28 KHz to 100 KHz. This soaking time is determined by determining the penetration rate of the degrading enzyme from the size of the fish meat.
Ultrasonic waves may be applied continuously, but according to experiments, it is efficient to switch between high and low at a constant cycle, and the most preferable result was obtained when switching between 28 KHz and 45 KHz every second. However, the combination of ultrasonic frequencies and the switching time may be 2 seconds or more, or the frequency and switching timing may be changed over time.
The fish meat after the decomposing enzyme treatment is left in an atmosphere of 40 ° C. to 60 ° C. and subjected to an enzyme reaction over 60 minutes to 300 minutes, and then subjected to a conventional method of drying or drying to finish the product.

An embodiment of the present invention will be described in detail based on the flow shown in FIG. First, we sell 3-5 salmonids. The weight of one piece of the wholesale fish meat 3 is 500 g on average. Next, the wholesale fish meat 3 is immersed in a container 1 containing a decomposing enzyme aqueous solution a (decomposing enzyme amanoprotease P weight ratio 0.5%, water temperature 45 ° C.) of an enzyme decomposing treatment apparatus.
Next, the ultrasonic generator 2 is driven, and the ultrasonic waves of 28 kHz and 45 kHz are switched every second, and applied to the degrading enzyme solution a and the fish meat 3 in the container 1 (30 minutes).
Next, the enzyme reaction is carried out by leaving it in a warm storage room at 40 ° C to 60 ° C.
Next, steam for about 60 to 80 minutes in a steaming kettle.
Next, roasting (120 minutes to 180 minutes) or drying is repeated to obtain a product.
In addition, in the said process, although the decomposing | disassembling enzyme osmosis | permeation process is performed before cooking, you may make it perform a decomposing | disassembling enzyme osmosis | permeation process after cooking or cooking first.

以上の検査の結果から、分解酵素処理を行っていないＡに比較して、すべての事例において酵素処理を行った製品の方がうま味において優れていることが判る。 Table 1 shows a salmon knot (symbol C) according to the present embodiment, a salmon knot that has not been subjected to degrading enzyme treatment (symbol A), a salmon knot that has been digested with digestion enzyme and boiled (symbol B), It is the result of the sensory test performed about the salmon clause (code | symbol D) which performed the digestive enzyme process after cooking, and the salmon clause (code | symbol E) which performed the digestive enzyme process after cooking. In addition, the salmon knot was produced by the conventional method for “no degrading enzyme treatment”, and the degrading enzyme treatment was carried out under the conditions set in Example 1.

From the results of the above tests, it can be seen that the products subjected to the enzyme treatment in all cases are superior in umami as compared with A which has not been subjected to the degradation enzyme treatment.

以上表１及び２の官能検査は、専門パネル３名により行った。
以上の検査の結果から、分解酵素処理を行った本発明の実施品の方が、行わない製品に比較して優れている。なお、「分解酵素処理なし」は従来法で製造し、「分解酵素処理あり」は、実施例１の各条件設定で行った。 Table 2 shows the comparison of the appearance of the salmon knots in the solid state and the results of the sensory test on the aroma and taste.

The sensory tests in Tables 1 and 2 were conducted by three specialized panels.
From the results of the above tests, the product of the present invention that was subjected to the degrading enzyme treatment was superior to the product that was not subjected to the treatment. “No degrading enzyme treatment” was produced by the conventional method, and “with degrading enzyme treatment” was carried out under the conditions set in Example 1.

Explanatory drawing of a degradation enzyme processing apparatus. Explanatory drawing of the implementation flow of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Container 2 Ultrasonic generator 3 Fish meat 4 Heater 5 Controller 6 Power supply a Decomposition enzyme aqueous solution

Claims (1)

a. We sell salmonid fishes to any number, and steam or boil this wholesaled meat.
  b. Next, this fish meat is heated to 40 to 60 ° C. and immersed in an aqueous solution having a proteolytic enzyme content of 0.3 to 3.0% by weight.
  c. Next, ultrasonic waves of 28 kHz to 100 kHz are applied to the fish meat and aqueous solution soaked in the above b for 10 to 80 minutes while switching the frequency alternately to high and low,
  d. Next, the fish meat subjected to ultrasonic wave in the above c is pulled up from the aqueous solution and left in an atmosphere of 40 to 60 ° C. for 60 to 300 minutes to cause an enzyme reaction.
  e. Next, the fish meat subjected to the enzyme reaction in the above d is finished by drying or drying by a conventional method.
  f. A method for producing knots using salmonid fish as a raw material.

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