JP5089654B2 - Process for producing processed fishery products - Google Patents

Description

  The present invention relates to a method for producing a processed fishery product obtained by drying fish.

  Niboshi made from small sardines or the like is used when taking soup stock, but it is often eaten after taking the soup stock because it contains abundant calcium. However, the boiled sardines after taking the soup have no taste and are not eaten. Also, boiled and dried before taking soup stock is difficult to chew, so it is difficult to eat as it is.

  About the manufacturing method of the processed food which used such a sardine as a raw material, what was described in patent document 1 is known, for example. In the method for producing a processed product of high-capacity small fish disclosed in Patent Document 1, high-capacity small fish is continuously denatured and preliminarily used in a range of 1 to 30 minutes using superheated steam at 150 ° C to 350 ° C. It is described that drying is performed and then main drying is performed. According to this production method, it is described that the fish body is straight, has no cracking or peeling, and has a high content of soluble solids.

JP 2006-262827 A

However, according to the method for producing a processed product of high-capacity small fish described in Patent Document 1, since the high-capacity small fish is heated by steam at 150 ° C. to 350 ° C., it is burnt. Therefore, the surface is burnt and slightly bitter, there is a tingling sensation, the texture is impaired, and it is difficult to eat as it is.
Small fish not only contains a lot of calcium, but also a lot of iron and zinc in chopsticks, so it is suitable for infants and children's snacks, but it is avoided if it is difficult to bite.

  Therefore, an object of the present invention is to provide a new method for producing processed fishery foods that can be eaten as it is even by infants and elderly people, so that nutrients can be easily taken from nutrient-rich fish.

  The method for producing a processed fishery product of the present invention includes a heating step of steaming fish by applying steam in a range of 99 ° C. to 120 ° C., and a drying step of drying the steamed fish. .

  In the method for producing a processed fishery product of the present invention, fish are steamed at a temperature in the range of 99 ° C. to 120 ° C. and then dried. The enzyme contained in the fish can be inactivated at 90 ° C. or higher. If the temperature of the water vapor is higher than 120 ° C., the body surface of the fish is burnt and the taste is lowered. Therefore, the fish steamed in the temperature range from 99 ° C to 120 ° C where water vapor is generated can pass heat without scorching the body surface, and the enzyme contained in the fish body is denatured and deactivated. When dried with, the muscle fibers can be finished in a disjointed state when chewed. Therefore, even infants and elderly people can eat as they are.

  As the fish, live fish or those within 30 minutes after death are used. When the fish exceeds 30 minutes after death, the fish's enzymes act to break down the muscle fibers and begin to form a glassy state in which the muscle fibers are bonded together. Even if heated and dried with water vapor in this state, the muscle fibers do not fall apart and are elastic and difficult to bite. By steaming fish with live fish or fish within 30 minutes after death, the muscle fiber enzyme is deactivated before the fish body self-decomposes by the enzyme, so the muscle fiber is steamed in the state of live fish. Will be. Therefore, the fish body is not decomposed by enzymes and the taste is less likely to deteriorate, and when dried, the muscle fibers can be separated, so that the fish has a crispy texture just by chewing lightly. The original umami taste can be obtained.

  In the heating step, it is desirable to collect the extract dropped from the fish and use it as a raw material for seasoning. The extract that falls from the fish by being steamed in the heating step contains sufficient umami and nutrients. Therefore, by collecting this extract and using it as a seasoning raw material, fish can be used without waste.

  In the method for producing processed fishery products of the present invention, steam in a range from 99 ° C. to 120 ° C. is steamed and dried, so that the muscle fibers are separated when chewed. Even elderly people can eat as they are. Therefore, this invention can be set as the new fishery processed food which can take in a nutrient easily from nutrient rich fish.

It is a figure which shows the anchovy which was mounted in the tray for demonstrating the manufacturing method of the fishery processed food which concerns on embodiment of this invention. It is a figure which shows an example of the heating apparatus used for the manufacturing method of the fishery processed food which concerns on embodiment of this invention.

A method for producing a processed fishery product according to an embodiment of the present invention will be described with reference to the drawings.
First, when you catch an anchovy that is about 3cm to 15cm long by fishing, you put it in a cage and land it in the state of live fish. The ground anchovy is drained and washed. Then, the washed anchovy is spread evenly on the tray T in which the placement surface shown in FIG. And the tray T is transferred to the heating apparatus 1 shown in FIG. 2, and the heating process which heats an anchovy is performed.

  The anchovy may become a dead fish between the landing operation and the charging operation to the heating device, but it is performed within 30 minutes. That is, the anchovy to be steamed is live fish or one that is within 30 minutes after death. When fish, such as anchovy, exceed 30 minutes after death, the fish's enzymes act to break down the muscle fibers and begin to form a glassy state where the muscle fibers are bonded together. Proteins can be denatured by heating at 50 ° C. or higher, and enzymes can be denatured and inactivated by heating at 90 ° C. or higher. Therefore, after the anchovy dies, the enzyme is deactivated by heating with water vapor capable of ensuring 90 ° C. or more, particularly within 30 minutes, and the autolysis of the fish body by the enzyme is prevented.

A heating device 1 shown in FIG. 2 includes a steam boiler 2 and a steamer 3. The steam boiler 2 heats the water in the water pipe disposed around the body portion 21 by the flame of the burner 22 injected in the combustion chamber to generate high-pressure steam, and the steam boiler 4 passes through the steam pipe 4 to To supply water vapor. In the present embodiment, the water vapor boiler 2 generates water vapor of 4.2 atm and 142 ° C.
The steamer 3 includes a steamer main body 31 that is stored in a state where the trays T are stacked, and a recovery tray 32 that is disposed in a lower part of the steamer main body 31 and receives an extract that falls from an anchovy in the stacked trays T. And.

The anchovy of the tray T stacked on the steamer 3 is heated by the steam from the steam boiler 2. The steam boiler 2 is supplied with 4.2 atm and 142 ° C. steam, but since the steam pressure is lowered by the atmospheric pressure in the open steamer 3 that is not sealed, The water vapor of 110 ° C. to 120 ° C. is applied.
Anchovy is steamed in the steamer 2 for 30 seconds to 10 minutes. This steaming time can be determined as appropriate depending on the size of the fish and the input amount.

The anchovy sardines that are put into the steamer 3 within 30 minutes after death or in the state of live fish are in an active state, but the enzyme is deactivated by applying high-temperature water vapor, and becomes inactive.
For example, when an anchovy is exposed to dry steam higher than 120 ° C., the body surface of the anchovy is burnt and the taste is deteriorated. Therefore, it is desirable that the temperature of the water vapor be 120 ° C. or lower. Further, since the enzyme can be inactivated at 90 ° C. or higher, it may be 99 ° C. or higher at which saturated water vapor is generated under atmospheric pressure. Thus, by making the temperature range of water vapor from 99 ° C. to 120 ° C., heat can be passed without scorching the body surface, and the enzyme contained in the fish can be denatured and inactivated.

  During the heating process, the extract falls from each anchovy and accumulates in the recovery tray 32 located at the lowest level. This extract is an anchovy extract. Conventionally, when making boiled sardines, firstly sardines of small fish are poured into hot water and boiled. The dried sardines are then dried. The hot water used for simmering was discarded because it not only dilutes and thins out the extract from sardines but also the salt content from sardines is high and not reusable. In the manufacturing method according to the present embodiment, the anchovy is steamed, so the extract from the anchovy can be recovered as it is. Moreover, the thing with suppressed salt concentration can be collect | recovered. Therefore, the extract collected by the collection tray 32 can be reused as a raw material for seasonings as a stock solution containing high active ingredients.

When the heating process is completed, the tray T is then removed from the steamer 3 and a drying process is performed.
The drying step can be hot air drying, vacuum drying, or sun drying. Since warm air drying only blows hot air of about 30 ° C., the anchovy can be dried with a simple device. Therefore, warm air drying can suppress manufacturing costs. In hot air drying, it is possible to dry a large amount by placing the tray T on a belt conveyor and sequentially applying hot air to the anchovy.
Since the drying under reduced pressure can shorten the drying period as compared with hot air drying or sun drying, loss of flavor can be suppressed to a minimum. In the drying under reduced pressure, it is possible to cope with a certain amount of mass production by stacking the trays T on which the anchovies are placed and storing them in the decompression chamber.

  When dried in the drying process in this manner, muscle fibers do not have elasticity when biting an anchovy and are in a disjointed state, so even infants and elderly people can eat as they are. In addition, since the visceral enzyme is also inactivated at the vapor temperature of 90 ° C. and the enzymatic decomposition does not proceed, the internal organs are less bitter and sweet and can be eaten by children. Therefore, since the whole fish body including the internal organs can be eaten at one time without removing the internal organs of the anchovy, according to the manufacturing method of the present embodiment, from the nutrient-rich fish such as zinc, iron, calcium and minerals. It is possible to obtain a new processed fishery product that can easily ingest nutrients.

  In the present embodiment, an anchovy was described as an example of fish. If it is fish, such as a eel, it can be manufactured as a new processed food. When used as a snack for children, it is desirable to make it a small fish that is easy to eat.

  The method for producing a processed fishery product of the present invention can be eaten as it is even by an infant or an elderly person, and is therefore most suitable for snack foods and supplementary foods for nutrition intake.

1 Heating Device 2 Steam Boiler 21 Body 22 Burner 3 Steamer 31 Steamer Body 32 Recovery Tray 4 Steam Pipe T Tray

Claims (2)

A heating process in which steam in the range of 99 ° C. to 120 ° C. is applied to fish and steamed;
Look including a drying step of drying the steamed fish,
A method for producing a processed fishery product, characterized in that in the heating step, an extract dropped from fish is collected and used as a raw material for seasoning .   The method for producing a processed fishery product according to claim 1, wherein the fish is live fish or a fish within 30 minutes after death.

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