JP6747658B2 - Method for deodorizing fish fillet with ammonia odor and improving taste and texture - Google Patents

Description

The present invention, a fillet of fish that generates an ammonia odor such as sharks and rays, cultured cells of lactic acid bacteria belonging to the genus Lactobacillus and yeast cells of the genus Saccharomyces or Candida, containing sugar and salt. The present invention relates to the production and provision of a shark fillet meat in which odorous components such as ammonia odor of shark fillet meat are removed and the taste and texture of fillet meat are maintained/improved by dipping treatment in an aqueous solution. ..

Sharks and rays are a kind of cartilage fish, and in general, the meat of sharks and rays is softer than ordinary fish, low in fat and high in protein, and known to be rich in higher unsaturated fatty acids such as DHA. Has been. It is also known that muscle contains abundant free amino acids such as taurine, alanine, valine, methionine and glutamic acid. However, the meat of sharks and rays contains a large amount of urea and trimethylamine oxide (TMA-O), which are non-protein nitrogen compounds, compared with other fish, and this is an enzyme such as urease after death. Since it is decomposed by the action to generate ammonia, due to its offensive odor, the habit of consuming meat of sharks and rays for food has been limited since ancient times.

As a habit of using sharks for food, it has been practiced to dry shark fins and use them for Chinese dishes, or to collect liver oil from the liver, but for the use of meat, while the freshness is high, It has been practiced to use a portion of meat as a part of raw materials for fish paste products such as kamaboko, chikuwa, and rice paste. When using shark meat for food, various methods are disclosed to remove urea and TMA-O contained in the shark meat, prevent generation of ammonia, etc., and prevent off-flavors such as ammonia odor. Has been done.

Conventionally, when using shark meat for food, as a method of removing the urea that causes an offensive odor and preventing the generation of ammonia odor, the shark meat is exposed to water, which is used in the surimi manufacturing industry etc. The bleaching method is known. Further, various methods utilizing the water bleaching are also disclosed. For example, in Japanese Patent Laid-Open No. 2001-157563, there is a method of freezing a shark meat fillet, immersing it in running water, exposing it to water while thawing, and then dehydrating it. JP-A-2001-245637 discloses a method in which shark meat is cut into fillets or blocks and then immersed in an aqueous medium such as water or an aqueous solution of an alkaline salt to elute urea and the like in the shark meat and then dehydrated. The publication discloses a method in which shark meat is cut into small pieces, exposed to water and then added with an edible binding material to bind and freeze.

Further, in JP-A-2001-95471, as a method for preventing the offensive odor of shark meat from being lost due to the exposure of shark meat to water, urea that causes offensive odor by pressing and dehydrating shark meat, etc. JP-A-2002-51740 discloses a method of removing the shark meat that has been pressed and dehydrated in water, and JP-A-2005-270080 discloses that the shark meat is minced and washed with water. However, a method of draining water is disclosed.

Further, there is also a method of immersing shark meat in a saline solution and discharging urea-causing substances such as urea and TMA-O, which are built in between cells and cell tissues of the shark meat, out of the tissue due to the difference in osmotic pressure. It is disclosed. For example, in JP-A-55-150878, shark meat cut to a size of about 3 cm or less is dipped in a salt solution of 25-40 g/L of salt solution, and immersed at about 5-10°C for 10-15 hours. According to JP-A 2004-24003, a method of removing a causative substance of ammonia generation of shark meat by osmotic pressure is disclosed in JP-A-2004-24003, by keeping shark meat in salt water under a pressure of 2000 Pa or more. JP-A-2011-193849 discloses a method of removing unpleasant odors such as, for example, by dipping shredded shark meat in saline solution, etc. to elute the causative agent of ammonia generation such as urea and further cooking. Then, a method of adding raw soymilk and carrying out an enzymatic reaction is disclosed.

Furthermore, as a method for removing unpleasant odors such as ammonia from shark meat, a method utilizing an enzyme action or the like is also disclosed. For example, in JP-A-7-31420, a method of deodorizing a shark meat by crushing it with urease or a foaming agent to swell and then heating at 60 to 110° C. is disclosed in JP-A-2000-157158. As a method of removing the generation of unpleasant odors such as ammonia in shark meat, water extracts of the ear of flower of Nepenthes, alcoholic extract of roots of rhubarb and water extracts of black tea were added to shark meat as urease inhibitory active substances. A method of suppressing the generation of ammonia in shark meat by infiltration is disclosed.

Further, a method of using lactic acid bacteria to suppress the generation of odor of shark meat is also disclosed. For example, in JP 2009-273452 A and JP 2009-29709 A, shark meat is immersed in an aqueous solution containing a lactic acid bacterium-producing extract obtained by allowing lactic acid bacteria to act on soy milk, and salt to form shark meat. There is disclosed a method for suppressing the generation of odor. Furthermore, JP-A-2005-160304 discloses a method of deodorizing a peculiar odor from shark meat by immersing the shark meat in water containing perilla leaves and drying the soaked shark meat. Has been done.

As described above, various methods have heretofore been disclosed as methods for preventing the generation of ammonia odor by removing urea or the like that causes an offensive odor when shark meat is used for eating. However, it is difficult to completely remove urea and the like that cause an offensive odor, and it is difficult to suppress the generation of an ammonia odor.Also, in order to effectively remove urea and the like that cause an offensive odor, shark meat may be broken into pieces, When minced and subjected to a treatment such as exposure to water, not only the texture of the shark meat itself is impaired, but also taste components of the shark meat are discharged, resulting in shark meat having no umami. Therefore, in the conventional method of treating shark meat, the texture and taste of shark meat itself are maintained in a form like a fillet, and moreover, the generation of odorous components such as ammonia odor is effectively removed to improve the taste and taste. It was not possible to produce and provide a shark fillet with improved and improved feeling.

On the other hand, a method using lactic acid bacteria or yeast is known as a method for removing the odor of seafood. For example, Japanese Patent Laid-Open No. 54-5057 discloses a method for removing fishy odors (mainly due to polyunsaturated fatty acids) of fish and shellfish extracts such as oyster extract, krill extract, sardine extract, crab extract and bonito extract. Discloses a method in which a sugar is added and lactic acid bacteria or yeast is added to grow the sugar. However, this method is intended to remove the fishy odor of the fish and shellfish extract, and is not directed to the prevention of the offensive odor of shark meat.

JP-A-54-5057. JP-A-55-150878. JP-A-7-31420. JP-A-2000-157158. JP 2001-95471 A. JP 2001-128648 A. Unexamined-Japanese-Patent No. 2001-157563. Unexamined-Japanese-Patent No. 2001-245637. JP 2002-51740 A. JP 2004-24003 A. JP-A-2005-270080. JP-A-2009-273452. Unexamined-Japanese-Patent No. 2009-297090. JP2011-193849A.

An object of the present invention is to effectively remove odorous components such as ammonia odor of fish fillet that produces ammonia odor such as sharks and rays, and to maintain and improve the taste and texture of fillet meat. We also manufacture and provide shark fillet, which can be eaten raw depending on its freshness.

In order to solve the above-mentioned problems, the inventors of the present invention effectively remove odorous components in the state of fillet of meat of fish that generates an ammonia odor such as sharks and rays, and further, While carefully studying the method of processing fillet meat that maintains texture and umami and can be applied to raw food as well, the fish fillet meat that produces an ammonia odor such as sharks and rays is treated with specific lactic acid bacteria and specific yeasts. It is possible to effectively remove odorous components such as ammonia odor of the fillet meat by immersing it in an aqueous solution containing the cultured cells and sugar and salt, and moreover, the umami of the fillet meat. The inventors have found that it is possible to produce fillet meat in which the taste and texture are maintained and improved by suppressing the discharge of the above, and have completed the present invention.

That is, the present invention, the fillet of fish that generates an ammonia odor such as sharks and rays, cultured cells of lactic acid bacteria belonging to the genus Lactobacillus and yeast cells of the genus Saccharomyces or Candida, and sugar and salt. By dipping the fillet meat in an aqueous solution, the ammonia odor of the fillet meat is removed, and the fillet meat whose taste and texture are maintained and improved is produced and provided.

In the present invention, a method of using microorganisms such as lactic acid bacteria as a method for effectively removing odorous components such as ammonia odor when using fish meat that produces an ammonia odor such as sharks and rays as fillet meat In consideration of, in combination with lactic acid bacteria belonging to the genus Lactobacillus, and cultured cells of yeast of the genus Saccharomyces or Candida, by treating the shark fillet meat with an aqueous solution containing the cultured cells, It has been found that even in such a form, the odorous component can be effectively removed. Then, it was found that the odorous component can be more effectively removed by concurrently using the leaching process of the odorous component with a saline solution when the odorous component of the fillet meat is removed. Furthermore, in the leaching treatment of the odorous component with the saline, by containing a sugar, it is possible to suppress the discharge of the umami component of the fillet meat, and further, the sugar imparts a taste to the fillet meat, We succeeded in producing fish fillet that produces an ammonia odor, such as sharks and rays, in which the taste and texture of fillet meat are maintained and improved.

In the method for producing a fish fillet that produces an ammonia odor of the present invention, Lactobacillus
Removal of odorous components of fillet meat by immersing it in an aqueous solution containing sugar and salt, and the taste and texture of lactic acid bacteria belonging to the genus and the yeast of the genus Saccharomyces or Candida It is not clear about the mechanism of maintenance and improvement of lactic acid, but the decrease in pH due to lactic acid fermentation of lactic acid bacteria in the immersion liquid and the increase in osmotic pressure due to salt and sugar promote the reduction by diffusion of ammonia and urea from the fillet meat. However, it is considered that the eluted nitrogen component and the added sugar are linked to the growth promotion of lactic acid bacteria and yeast, and further enhance the activity of lactic acid bacteria and yeast. In addition, it is considered that the fermentation in the immersion liquid also contributes to the peptide formation of the protein of fillet meat. In addition, lactic acid bacteria produce fermentation components (lactic acid, amino acids), and yeast produce fermentation components (ethanol, amino acids, organic acids, etc.), which are eluted into the fermentation liquor and contribute to maintaining and improving the taste and texture. Conceivable. It is also considered that yeast has an odor component masking effect. In the present invention, it is intended that effective removal of odorous components and maintenance and improvement of taste and texture are achieved by the total action of the cultured cells and each component in the immersion liquid as described above. Conceivable.

In the method for producing a fish fillet that produces an ammonia odor of the present invention, Lactobacillus
Lactobacillus plantarum can be mentioned as a lactic acid bacterium belonging to the genus, and Saccharomyces cerevisae or Candida lactis-condensi can be mentioned as a yeast belonging to the genus Saccharomyces or Candida.

In the method for producing a fillet of fish that produces an ammonia odor according to the present invention, the content ratio of the sugar and the salt in the aqueous solution containing the sugar and the salt is 2 to 10 w/v% of the sugar with respect to the aqueous solution. , A salt content of 2 to 6 w/v% can be mentioned. In addition, in the method for producing fillet meat of a shark of the present invention, as a microbial cell culture solution of lactic acid bacteria belonging to the genus Lactobacillus, a culture solution of lactic acid bacteria fermented with lactic acid bacteria in a milk-containing medium can also be used. Furthermore, in the method for producing shark fillet according to the present invention, the sugar in the aqueous solution containing sugar and salt may be one or more sugars selected from sucrose, glucose and fructose. You can

The present invention, a fillet of fish that generates an ammonia odor, a culture of lactic acid bacteria belonging to the genus Lactobacillus and a culture of yeast of the genus Saccharomyces or Candida, and an immersion treatment in an aqueous solution containing sugar and salt By so doing, the invention includes a method for culturing the cultured bacterial cells, removing the ammonia odor of the shark fillet meat, and improving the taste and texture. Further, the present invention includes the invention of a shark fillet meat in which the ammonia odor of the shark fillet meat produced by the method for producing a shark fillet meat of the present invention is removed and the taste and texture are maintained and improved. .. Furthermore, the present invention comprises a cultured cell of a lactic acid bacterium belonging to the genus Lactobacillus and a cultured cell of a yeast of the genus Saccharomyces or Candida, and an aqueous solution containing a sugar and a salt, and an ammonia odor of an ammonia odor-generating fish fillet. And the invention of a dipping solution for improving taste and texture.

That is, specifically, the present invention relates to [1] a fillet meat of a fish that produces an ammonia odor, a cultured cell of a lactic acid bacterium belonging to the genus Lactobacillus and a cultured cell of a yeast of the genus Saccharomyces or the genus Candida, sugar and salt. For removing the ammonia odor of the fish fillet that produces an ammonia odor and maintaining and improving the taste and texture, and a method for producing an ammonia odor producing fish fillet characterized by dipping in an aqueous solution containing Or [2] the fish that produces an ammonia odor is a shark or a ray, and the method for producing fillet meat of an ammonia odor producing fish according to [1] above, or [3] a lactic acid bacterium belonging to the genus Lactobacillus Is Lactobacillus plantarum, and the yeast belonging to the genus Saccharomyces or the genus Candida is Saccharomyces cerevisae or Candida lactis, wherein the method for producing fillet meat of ammonia-odorizing fish according to the above [1] or [2] [4] The content ratio of the sugar and the salt in the aqueous solution containing the sugar and the salt is 2 to 10 w/v% of the sugar and 2 to 6 w/v% of the salt with respect to the aqueous solution. The method for producing a fillet of an ammonia odor generating fish according to any one of the above [1] to [3].

[5] The present invention is characterized in that [5] the lactic acid bacterium cultured in the genus Lactobacillus is a culture liquid of lactic acid bacterium obtained by fermenting a medium containing milk with lactic acid bacterium. 2. The method for producing a fillet of an ammonia-odor generating fish according to any one of items 1 to 3 above, and [6] the sugar is one or more sugars selected from sucrose, glucose and fructose. [1] A method for producing fillet meat of an ammonia-odor generating fish according to any one of [1] to [5], or [7] a shark fillet meat obtained by culturing a lactic acid bacterium belonging to the genus Lactobacillus and a bacterium of the genus Saccharomyces or genus Candida. A method of improving the taste and texture, and removing the ammonia odor of fillet meat of fish producing ammonia odor, which is characterized by immersing the cultured yeast cells in an aqueous solution containing sugar and salt. 8 ] Removal of the ammonia odor of fillet meat of fish producing ammonia odor, which consists of a culture of lactic acid bacteria belonging to the genus Lactobacillus and a culture of yeast of the genus Saccharomyces or Candida, and an aqueous solution containing sugar and salt , An immersion liquid for improving the taste and texture.

The present invention effectively removes odorous components such as ammonia odor from fish meat that produces an ammonia odor, such as sharks and rays, even in a form such as fillet, and has a taste and texture of fillet meat. Manufacture and provide improved fillet meat such as sharks and rays.

In the test for selecting lactic acid bacteria and yeast effective for deodorization in Example 1 of the present invention, C. lactis-condensi 14-7 and Lb. It is a figure which shows the ammonia content in the shark meat of the result of having conducted the immersion experiment of the shark meat using plantarum 9-4, S. cereviciae Misaki-1 and Lb. plantarum S-SU1 strain. In Example 1 of the present invention, in a test for deodorizing and maintaining the shape of shark fillet meat using a dipping solution consisting of an aqueous solution containing sucrose and salt in a lactic acid bacterium and/or yeast culture solution, the lactic acid bacterium and Of the shark meat (mouse shark muscle) when the sample (shark fillet meat, etc.) is dipped (2 days) in an aqueous solution containing 6% sucrose (sucrose) and 6% NaCl in the yeast culture solution. It is a photograph showing the appearance. Deodorization test of shark fillet meat using a shark (mouse shark) fillet in Example 2 of the present invention and an immersion liquid suspended in an aqueous solution containing sucrose and salt in a lactic acid bacterium and/or yeast culture solution 2 is a graph showing the ammonia content (reduction of ammonia) in the immersion liquid of shark meat and the shark meat that have been soaked at 10° C. for 7 days. In Example 3 of the present invention, fillet meat (10×10×20 cm, about 500 g) of shark (mouse shark) was used, and 2,6,10% sucrose or 2,6,10% salt was added, respectively. It is a graph which shows the deodorizing (ammonia reduction) effect of the shark fillet meat at the time of immersing at 4 degreeC for 6 days using the immersion liquid which consists of aqueous solution.

The present invention, a fillet of fish that generates an ammonia odor such as sharks and rays, cultured cells of lactic acid bacteria belonging to the genus Lactobacillus and yeast cells of the genus Saccharomyces or Candida, containing sugar and salt. By dipping in the aqueous solution thus prepared, the odor of ammonia in the fillet meat is removed, and a shark fillet meat in which the taste and texture are maintained and improved is produced and provided.

In the present invention, in fish that generate an ammonia odor, as sharks for preparing fillet of sharks, blue sharks, sharks (mouse sharks), mako sharks, blister sharks, whale sharks, hammerhead sharks, blue sharks, white sharks, maonaga, bee whales, red squirrels, red sharks, red sharks. Examples of various sharks include, but in particular, typical sharks include blue sharks, mouse sharks, etc. In the present invention, the "fillet meat" refers to "a fillet obtained by dropping fish into three pieces and removing bones and the like" and also includes "a piece obtained by dividing the fillet into several pieces".

In the method for producing a fish fillet that generates an ammonia odor of the present invention, a culture of lactic acid bacteria belonging to the genus Lactobacillus and a culture of yeast of the genus Saccharomyces or Candida used for removal of the ammonia odor of the shark fillet meat. As the body, as the cultured cells of lactic acid bacteria belonging to the genus Lactobacillus, cultured cells of Lactobacillus plantarum, as the cultured cells of yeast belonging to the genus Saccharomyces, can be mentioned cultured cells of Saccharomyces cerevisae or Candida lactis. .. As the cultured cells of the lactic acid bacterium and the yeast, it is preferable to previously culture the lactic acid bacterium and the yeast and prepare a concentrated bacterial solution thereof. As the medium used for culturing the lactic acid bacterium or yeast, for example, MRS medium (for lactic acid bacterium) or GYP medium (for yeast) or the like, which is usually used for culturing lactic acid bacterium or yeast, may be appropriately used. You can The culture solution of lactic acid bacteria belonging to the genus Lactobacillus can be prepared as a culture solution of lactic acid bacteria obtained by fermenting a milk-containing medium with lactic acid bacteria. As the culture medium, a medium such as yogurt can be used.

In the method for producing fillet meat of the present invention, the fish fillet meat that produces an ammonia odor, the cultured cells of lactic acid bacteria belonging to the genus Lactobacillus and the yeast cultured cells of the genus Saccharomyces or Candida, sugar and salt. It is carried out by immersing in the contained aqueous solution and culturing the cells. In such a case, the content ratio of the sugar and the salt in the aqueous solution containing the sugar and the salt is in the range of 2 to 10 w/v% of the sugar and 2 to 6 w/v% of the salt with respect to the aqueous solution. To be done. Examples of the saccharide include one or more saccharides selected from sucrose, glucose and fructose. In culturing the lactic acid bacterium or yeast, about 0.5 to 3.0 w/v% of sugar is added, but the above-mentioned addition of the sugar is for culturing the lactic acid bacterium or yeast. It is added for the purpose other than the addition of sugar. Further, the salt added for leaching the odorous component from the fillet meat can be added at a ratio of 2 to 10 w/v%, but the umami component is discharged from the fillet meat or the saltiness of the fillet meat is changed. To avoid application, a range of 2-6 w/v% salt is adopted. By adjusting the sugar and salt concentrations, fish meat that produces an ammonia odor, even in a form such as fillet meat, effectively removes odorous components such as ammonia odor, and the taste and texture of the fillet meat are improved. It is possible to produce and provide fillet meat in which maintenance and improvement of

In the method for producing fillet meat of the present invention, a fish fillet that produces an ammonia odor, a cultured cell of a lactic acid bacterium belonging to the genus Lactobacillus and a cultured cell of a yeast of the genus Saccharomyces or Candida, and containing sugar and salt. The aqueous solution immersion treatment and culture time can be carried out, for example, at a liquid temperature of 5 to 20° C. for 5 to 48 hours.

The fish meat that produces an ammonia odor of the present invention, even in a form such as fillet meat, effectively removes odorous components such as ammonia odor, and further aims to maintain and improve the taste and texture of fillet meat. Therefore, it is possible to produce and provide a shark fillet that can be applied to raw food, which was difficult to apply conventionally. Further, the fillet of fish that generates an ammonia odor of the present invention, it can be used as a food material, for example, steak, cutlet, stew, Chinese food ingredients, smoked, dumplings, Shumai, hamburger ingredients and fried tofu, It is possible to provide a food with a good taste by using it as an ingredient such as pickled in kasu and pickled in miso.

Hereinafter, the present invention will be described more specifically with reference to Examples, but the technical scope of the present invention is not limited to these exemplifications.

[Sharp fillet dipping/deodorization test I]
Deodorization test and sensory evaluation (odor and maintenance of shape) of shark fillet meat using a shark (mouse shark) fillet meat and an immersion liquid consisting of an aqueous solution containing sucrose and salt in a lactic acid bacterium and/or yeast culture solution I went.

<Test method>
In the culture test conducted in advance, C. lactis-condensi 14-7 and Lb. plantarum 9-4, which had good ammonia odor reducing ability, and S. cereviciae Misaki-1 and Lb. plantarum S-SU1 strains were used. Then, an immersion experiment of shark meat was performed. Each strain was precultured at 30° C. for 1 day in 3 ml of GYP (for yeast) or MRS (for lactic acid bacteria). 0.4 ml of the preculture liquid was added to 40 ml of the same medium, and the mixture was cultured at 30°C for 2 days. The obtained culture solution was centrifuged at 6000 rpm for 8 minutes to collect the cells, which were washed with 6% sucrose (sucrose) and 6% NaCl aqueous solution (30 ml), and suspended in 6% sucrose (sucrose) and 6% NaCl aqueous solution (40 ml). It became cloudy. As for the rat shark (mouse shark meat), 5 g was placed in a 50 ml centrifuge tube, 10 ml of a bacterial culture solution was added, and the mixture was allowed to stand at 30° C. for 2 days (n=2).

After measuring the pH, the mixture was centrifuged at 6000 rpm for 3 minutes, the appearance of the meat was visually observed, and then a photograph was taken. The L*, a*, and b* values in the photograph were measured with a colorimeter. The ammonia concentration of the obtained supernatant and meat was measured in the same manner as above. As a control, the meat before immersion, the meat after 2 days of standing without immersion, the meat and the immersion liquid immersed in distilled water, 6% sucrose containing no bacterial cells, and 6% NaCl aqueous solution, respectively, The ammonia concentration of was also measured (Fig. 1).

<Results>
The results are shown in Table 1 (color tone, odor, and gas generation of rat shark muscle (fillet) containing yeast, lactic acid bacterium culture solution, and dipping-treated with a 6% sucrose (sucrose)-6% NaCl aqueous solution). As a result, as shown in Table 1, after being left standing for 2 days, the pH increased to 7.2 without soaking, was 6.3 with immersion in distilled water, and 5.7 with sucrose (Suc) + NaCl solution (Control), which was a little. However, when lactic acid bacteria were added, the pH dropped to around 4. As for the appearance, as shown in the image of FIG. 2 (the appearance of the yeast bacterium-containing 6% sucrose (sucrose)-6% NaCl soaked rat shark muscle), a reddish color was obtained without soaking (color tone is not shown), It became thinner by immersion and became whiter as cells entered, and this result was also confirmed by the L*, a*, and b* values. The ammonia concentration in the meat without soaking increased about three times, but the ammonia was transferred to the soaking solution in the distilled water soaking. A decrease in ammonia was also observed in sucrose (Suc) + NaCl (Control) without cells, but it was particularly decreased in both the immersion liquid and the meat due to the coexistence of each lactic acid bacterium and the yeast strain 14-7. In addition, the gas generation indicates that alcohol fermentation or the like is performed.

The sensory evaluation was performed by five panelists (experimenters) for "presence or absence of ammonia odor, presence or absence of fish odor". Regarding "presence or absence of ammonia odor, presence or absence of fish odor", L2 (Lb. plantarum 9-4) + Y2 (C. lactis-condensi 14-7), L2 (Lb. plantarum 9-4) + yeast mixture (Ymix ), the combination of lactic acid bacteria (Lmix)+Y2 (C. lactis-condensi 14-7) was good. Further, even when immersed in a liquid of sucrose and NaCl containing selected lactic acid bacteria and yeast, there was no firmness and the shape of fillet meat was maintained.

The ammonia concentration in the meat without soaking increased about three times, but the ammonia was transferred to the soaking solution in the distilled water soaking. Ammonia decrease tended to be observed even in sucrose (Suc) + NaCl solution (Control) without bacterial cells, but it was especially soaked in the presence of each lactic acid bacterium and yeast 14-7 (C. lactis-condensi 14-7) strain. Both liquid and meat had decreased.

As shown in the image in Fig. 2, the appearance is reddish without dipping (color tone is not shown), becomes thin by dipping, and becomes whiter due to the inclusion of bacterial cells. The results are L*, a*. , B* values were also recognized. FIG. 1 shows the reduction of ammonia in the immersion liquid (□) and in the shark meat (■) of the dipping-treated rat shark meat in this test area. The results of the combined use of selected lactic acid bacteria and yeast showed a tendency for ammonia reduction in shark meat.

[Sharp fillet dipping and deodorizing test II]
Using shark (mouse shark) fillet meat, deodorization and sensory tests of shark fillet meat were carried out using an immersion liquid suspended in an aqueous solution containing sucrose and salt in a lactic acid bacterium and/or yeast culture solution.

<Test method>
In the culture test conducted in advance, C. lactis-condensi-14-7 and Lb. plantarum 9-4, which had a good ammonia odor reducing ability, and S. cereviciae Misaki-1 and Lb. plantarum S-SU1 strains were used. It was used to carry out a shark meat immersion experiment. Each strain was precultured at 30° C. for 1 day in 3 ml of GYP (for yeast) or MRS (for lactic acid bacteria). 0.4 ml of the preculture liquid was added to 40 ml of the same medium, and the mixture was cultured at 30°C for 2 days. The resulting culture broth was centrifuged at 6000 rpm for 8 minutes to remove the cells, which were washed with 6% sucrose (sucrose) and 6% NaCl aqueous solution, and then suspended in 6% sucrose (sucrose) and 6% NaCl aqueous solution. .. 5 g (2×2×2 cm fillet) of the rat shark meat (mouse shark meat) was allowed to stand at 10° C. for 7 days. After measuring the pH and visually observing the appearance of the meat, a photograph was taken, the L*, a*, b* values of the photograph were measured with a colorimeter and the appearance and smell were evaluated by sensory test. The ammonia concentration of the obtained meat was measured. As a control, the measurement was also carried out for the meat before immersion, the meat after standing for 7 days without immersion, the meat immersed in distilled water, and 6% sucrose containing no bacterial cells and 6% NaCl aqueous solution.

<Results>
The results are shown in Table 2 (pH, color tone, odor of shark meat soaked in salt, sucrose (sugar), lactic acid bacteria and yeast suspension immersion liquid). Table 2 shows the color tone and odor of mouse shark muscle (fillet meat) containing yeast cells and cultured lactic acid bacteria cells and subjected to immersion treatment with a 6% sucrose-6% NaCl solution. It also shows the pH of the immersion liquid and the presence or absence of gas generation. As a result, as shown in Table 2, after standing at 10° C. for 7 days, immersion. Without it, the pH rises to 7.2, which is slightly lower at 6.3 with immersion in distilled water and 5.7 with sucrose + NaCl solution (Control). When lactic acid bacteria (and yeast) are added, the pH is Fell to around 4.5. Regarding the concentration of ammonia in shark meat, ammonia was transferred to the immersion liquid when immersed in distilled water. Although sucrose (Suc) + NaCl (Control) without microbial cells also tended to decrease ammonia in shark meat, coexistence of lactic acid bacteria and yeast, especially lactic acid bacteria Lb. plantarum 9-4 strain (L2) and yeast It was decreased in S. cereviciae Misaki-1 (Y1) strain. FIG. 3 shows the reduction of ammonia in the immersion liquid (□) and the shark meat (■) in the rat shark meat that was immersed in the test plot at 10° C. for 7 days.

The sensory evaluation was performed by five panelists (experimenters) for color tone, odor (flavor), and texture. The color tone is white when it is immersed in a suspension of lactic acid bacteria and yeast, which is preferable as a food material. Regarding the odor (flavor), Lb. plantarum 9-4 strain (L2) + S. cereviciae Misaki-1 ( Y1) and Lb. plantarum S-SU-1(L1) + S. cereviciae Misaki-1(Y1) were good. In addition, although the fillet meat this time is a small piece (5 g), the same result has been confirmed with a large piece (fillet).

[Shark fillet dipping and deodorizing test III]
In this example, an immersion/deodorization test was performed using 500 g of shark fillet meat.

<Test method>
Using a shark (mouse shark) fillet meat (10×10×20 cm, about 500 g), using an immersion liquid consisting of an aqueous solution containing 2,6,10% sucrose or 2,6,10% salt, respectively. The effect of deodorizing shark fillet meat (reducing ammonia) when immersed at 4° C. for 6 days was observed.

<Results>
The results are shown in FIG. 4 (effects of two factors of sucrose and NaCl on the urea content in shark meat). Ammonia was able to be maintained at a low level for both salt 2,6,10% and sucrose 2,6,10%. Since 10% salt is too salty and sweet, it is limited as a food material. After the heat treatment, a sensory test was conducted on the shark fillet meat that had been subjected to the main treatment.

[Shark fillet dipping and deodorizing test IV]
In this example, the effect of the immersion of S. cerevisiae Misaki-1, Lb. plantarum S-SU8 mixture on the odor in shark meat (mouse shark, blue shark) (pH and odor of 24 h soaked meat) was tested.

<Test method>
A suspension prepared by mixing S. cerevisiae Misaki-1 and Lb. plantarum S-SU8 in a ratio of 1:2 was adjusted to a OD660nm of 2.25, 0.675 and 0.225 with 6% NaCl+6% Suc solution. 5 g of each meat was immersed in 10 ml of the prepared liquid at 10° C. for 24 hours.

<Results>
The results are shown in Table 3 (effect on odor of shark meat on fungal concentration). A slight fishy odor remains, but lactic acid fermentation odor and alcohol fermentation odor are felt. However, the smell of ammonia is suppressed. It is considered that the longer the immersion time, the better the flavor because the fermentation progresses.

[Application to cooking and processing of shark fillet I]
For the treated shark meat, select bacteria (Lb. plamtarum 9-4 strain), select bacteria (Saccharomyces cereviseae Misaki-1 strain) in miso pickles (salt content 6%, Brix 48%) used for actual cooking and processing of shark It was examined whether the shark meat treated in 1. could be used.

<Test method>
Commercially available miso (sterilization treatment) 48g, sugar 9g, mirin 18g, sake 15g, ginger 0.5g, the lactic acid bacterium (Lb. plamtarum 9-4 strain) and yeast (Saccharomyces) adjusted to OD660=10. cereviseae Misaki-1 strain) was added at 1% (v/w). After adding 25 g to 50 g of fillet meat of a polyethylene sack in a polyethylene bag, after hand-rubbing, it was left still overnight at 10° C., the odor before and after heating, and the taste after cooking were evaluated by a sensory test.

<Results>
The odor before heating was like an acrid tingling in the throat in the control to which the selected bacteria were not added, but it was not observed in the one to which the selected bacteria were added. The taste after heating also had acridness in the control, but the one to which the selected bacteria was added had no acridness and had a soft texture.

[Application to cooking and processing shark fillet II]

<Test method>
5 g of shark (mouse shark, blue shark) meat was immersed in 10 ml of a solution obtained by adding the bacterial solution of S. cerevisiae Misaki1 and Lb. plantarum S-SU8 to a solution having a combination of the following salt and sugar concentrations. After storing at 10° C. for 48 hours, it was lightly baked and observed for odor and taste. The combination of the immersion liquids is (1): 6% salt + 6% sugar, (2): 5.25% salt + 10% sugar, (3): (1) + Misaki 1 + S-SU-8, (4): (2) + Misaki 1 + S-SU-8.

<Results>
No significant difference was found in the smell after baking in each test group. As for food and taste, both 6% salt + 6% sugar had a strong saltiness, while both shark and blue shark had a strong saltiness, and 5.25% salt + 10% sugar had a good taste. By adding Misaki-1 + S-SU-8, the flesh quality of murine shark became slightly harder and the flavor became softer. On the other hand, although the quality of the blue shark became a little harder, it was still softer than ordinary fish and had a sour taste because it was originally quite soft. It was considered that the combination of Misaki-1 and S-SU-8 with 5.25% salt + 10% sugar was effective for dipping the rat shark meat in this experiment at 10°C for 48 hours.

The present invention effectively removes odorous components such as ammonia odor from fish meat that produces an ammonia odor, such as sharks and rays, even in a form such as fillet, and has a taste and texture of fillet meat. By maintaining and improving, the raw meat, such as sharks and rays, which can be applied to fresh food depending on its freshness, is produced and provided.

Claims (8)

Characteristically, the fish fillet that produces an ammonia odor is treated by culturing lactic acid bacteria belonging to the genus Lactobacillus and culturing cells of yeast of the genus Saccharomyces or Candida, and an aqueous solution containing sugar and salt. And a method for producing an ammonia odor-generating fish fillet, which removes the ammonia odor of a fish fillet that produces an ammonia odor, and maintains and improves the taste and texture. The method for producing fillet meat of an ammonia odor generating fish according to claim 1, wherein the fish generating an ammonia odor is a shark or a ray. Lactic acid bacteria belonging to the genus Lactobacillus is a Lactobacillus plantarum, yeast belonging to Saccharomyces genus or Candida genus, Saccharomyces cerevisiae sia e or ammonia odor generation fish fillet according to claim 1 or 2, characterized in that the Candida lactis Meat production method. The content ratio of the sugar and the salt in the aqueous solution containing the sugar and the salt is 2 to 10 w/v% of the sugar and 2 to 6 w/v% of the salt with respect to the aqueous solution. 3. The method for producing a fillet of fish having ammonia odor according to any one of 1 to 3. The fillet of the fish that produces ammonia odor according to any one of claims 1 to 4, wherein the cultured microbial cell of lactic acid bacterium belonging to the genus Lactobacillus is a culture solution of lactic acid bacterium fermented with a lactic acid bacterium in a medium containing milk. Meat production method. 6. The method for producing fillet meat for fish producing ammonia odor according to claim 1, wherein the sugar is one or more sugars selected from sucrose, glucose and fructose. Generation of ammonia odor, which is characterized by immersing shark fillet meat in culture solution of lactic acid bacteria belonging to the genus Lactobacillus and yeast cells of the genus Saccharomyces or Candida, and an aqueous solution containing sugar and salt. A method for removing the ammonia odor of fillet of fish and improving the taste and texture. Lactobacillus lactic acid bacteria culture and Saccharomyces or Candida yeast cultures, consisting of an aqueous solution containing sugar and salt, removal of ammonia odor of fish fillet meat with ammonia odor, and taste And an immersion liquid for improving the texture.