JP6792908B2 - Processed marine foods using whey and its manufacturing method - Google Patents

Description

The present invention relates to a processed fishery food using whey and a method for producing the same, and more particularly to a smoked food for the testis of fish using whey and a method for producing the same.

Conventionally, when processing marine products such as fish and shellfish, a pickling solution containing a high concentration of salt is used as a pretreatment in order to prevent contamination of the marine products as a raw material by microorganisms and improve the preservation of processed foods. It is usual to perform so-called "salting" such as dipping in (wet salt) or rubbing salt (dry salt). Therefore, the salt content of the finished processed food is considerably high.

In recent years, it is said that excessive intake of sodium ions derived from salt causes cardiovascular diseases such as hypertension and other kidney and heart diseases, and the salt content of processed marine foods is also reduced. It has been demanded. However, the quality of processed marine foods having a low salt content deteriorates quickly because the antibacterial activity is lowered. Therefore, it is desired to develop a processed marine product food having a low salt content and excellent storage stability.

In the present specification, the “processed marine food” refers to a food produced by processing a marine product raw material such as fish and shellfish, and examples thereof include smoked foods, canned foods, and paste products such as kamaboko. Of these, smoked foods are processed foods that have been given a unique flavor while improving their storage stability by smoking the raw material marine products, and are usually salted as a pretreatment. This salting also plays an important role in improving the storage stability of smoked foods, but it is not very preferable from the viewpoint of reducing the salt content. In addition, the addition of excess salt may impair the flavor of smoked foods when finished.

By the way, among marine products that are raw materials for processed marine foods, the testes of fish (hereinafter, also referred to as milt) are high in protein and low in fat, which are rich in DNA (nucleic acid) and strong basic proteins such as histones and protamine. It is an excellent ingredient of. Shirako is generally consumed as vinegared foods, soups, grilled foods, etc. with high freshness, so it is less consumed as processed foods. Also, for example, salmon milt is not preferred by everyone because of its unique taste and smell, so it is only partly treated as a raw material for fresh and processed foods, and the extracted DNA (nucleic acid). And protamine may be used as raw materials for nucleic acid-based seasonings, fortifiers, preservatives, etc., but most of them are disposed of as marine waste. Under these circumstances, effective use of milt (particularly salmon milt) is desired.

In addition, whey (also called whey), which is produced in large quantities as a by-product when cheese is produced from milk, behaves together with casein, milk lipid, casein, etc., which are the main proteins of milk. It is a high-protein, low-fat, translucent liquid containing all ingredients except partin minerals and fat-soluble vitamins. Whey has been discarded or used as livestock feed because it tends to spoil due to the lactic acid fermentation performed in the cheese manufacturing process, and it is watery and has a bad taste. In most cases, its nutritional value has attracted attention in recent years, and its effective use is expected.

For the purpose of low chloride of processed marine foods, for example, Patent Document 1 states that fermented milk is added to salt juice in the salt juice dipping step when processing marine products such as salmon, saury, salmon, and saury. Processed fishery foods that are salty but have storage stability and methods for producing them have been proposed. Further, Patent Document 2 proposes to treat seafood with a specific lactic acid bacterium culture solution in the smoked production process in order to improve the storage stability while suppressing the salt content of smoked seafood. However, although all of Patent Documents 1-2 contain less salt than conventional processed marine foods, they are still salted during the pretreatment, and low chloride is not always realized. Absent.

Patent No. 2940302 Patent No. 4236087

The present invention has been made based on the above circumstances, and in producing processed foods of marine products, especially fish testes (milts), as a pretreatment, after dipping in whey instead of salting. By performing the smoke treatment, it is an object of the present invention to provide a processed fish food having an extremely low salt content and excellent storage stability and a method for producing the same.

In order to solve the above problems, firstly, the present invention is a method for producing a processed marine product, which is a dipping treatment step of immersing a marine product in a milky lotion and a smoke treatment of smoking the marine product after the dipping step. A method including a step is provided (Invention 1).

According to the invention (Invention 1), when a marine product is first immersed in whey, the lactic acid bacteria contained in the whey are contained in the marine product, which causes putrefaction and food poisoning due to the antibacterial substance produced in the fermentation process. It is possible to suppress the growth of microorganisms and to give marine products the unique cheese flavor of whey. In addition, the storage stability of processed foods can be further improved by performing smoke treatment on the marine products after the immersion treatment.

Further, in recent years, it is said that excessive intake of salt causes hypertension and the like, and reduction of salt content is also required in processed marine foods. According to the invention (Invention 1), usually Since the antibacterial treatment performed by salting is performed in the process of dipping in whey, salting is not required, and processed marine foods having an extremely low salt content can be produced. It is also possible to prevent the flavor from being impaired by the addition of excess salt.

In addition, the finished processed marine products are high in protein, low in fat and have a unique cheese flavor, so they can also be used as a substitute for cheese, especially those that are high in fat and high in calories. It is useful for the sick and elderly who are not recommended to take it.

In the above invention (Invention 1), it is preferable that the marine product is the testis of a fish (Invention 2).

The testes of fish are excellent foodstuffs with high protein and low fat, but their consumption as processed foods is still small and they are often disposed of as marine waste. According to the present invention (Invention 2), the testes of fish, which have been often discarded, can be effectively used.

Secondly, the present invention provides a processed marine product produced by the method (Invention 3).

According to the processed marine foods using whey of the present invention and the method for producing the same, by first immersing the marine products in whey, the lactic acid bacteria contained in whey produce spoilage and food poisoning due to the antibacterial substance produced in the fermentation process. It is possible to suppress the growth of microorganisms contained in marine products that cause whey, and to impart the unique cheese flavor of whey to marine products. After that, by performing smoke treatment, the storage stability of processed foods Can be further enhanced. In addition, since the antibacterial treatment that is usually performed by salting is performed in the process of dipping in whey, salting is not required, and processed marine products with extremely low salt content can be produced, and excess salt is added. It is also possible to prevent the flavor from being impaired.

It is a flow chart which shows the manufacturing method of the processed fishery food using whey which concerns on one Embodiment of this invention.

Hereinafter, embodiments of a method for producing a processed marine product using whey of the present invention will be described with reference to the drawings as appropriate. The embodiments described below are for facilitating the understanding of the present invention and do not limit the present invention in any way.

FIG. 1 is a flow chart showing a method for producing a processed marine product using whey according to an embodiment of the present invention. The method for producing a processed marine food using milk syrup in FIG. 1 includes a pretreatment step (STP1), a freezing treatment step (STP2), a thawing treatment step (STP3), a dipping treatment step (STP4), and a drying treatment step (STP5). , Smoke treatment step (STP6) and post-treatment step (STP7) are provided in this order, and it is a method of producing processed marine foods with extremely low salt content and excellent storage stability using fish testicles as raw materials. is there.

The testis of the fish used in the present embodiment is not particularly limited, but is preferably salmon milt. In general, fish milts are high-protein, low-fat foodstuffs that contain a large amount of substances in which DNA (nucleic acid) called nucleoprotein is bound to histones or protamine (basic proteins). Is suitable for ingestion. In addition, salmon milt is an excellent food with high protein and low fat as described above, but most of it is disposed of as marine waste. Therefore, by using salmon milt, it is possible to effectively utilize the marine resources that had to be discarded until now.

It is preferable to use salmon milts having the same maturity of each individual. When the maturity of each individual is about the same, it is possible to make the quality of the finished processed salmon milt uniform.

The pretreatment step (STP1) is a step of taking out milt from fish such as salmon and cod, removing foreign substances such as scales, and deleting inedible parts. This pretreatment step (STP1) makes it possible to improve the quality of the processed food of the finished fish milt. The pretreatment step (STP1) may further include a step of cutting one individual into about 100 g according to the size of the milt of the fish. By cutting into the same size, it is possible to make the size of the finished processed fish milt uniform. From the viewpoint of maintaining freshness, it is preferable that the pretreatment step (STP1) is performed as soon as possible.

The means for taking out milts and removing foreign substances in the pretreatment step (STP1) is not particularly limited as long as the foreign substances can be appropriately removed, but specifically, the internal organs for fish are removed. There are processing using equipment and human processing by visual inspection. By performing these processes in this order, highly accurate foreign matter removal process and the like can be performed.

The freezing treatment step (STP2) is a step of freezing the milt of fish after the pretreatment. By this freezing treatment step (STP2), the larvae of Anisakis parasitizing the milt of the fish after the pretreatment can be killed. The freezing treatment step (STP2) is carried out by freezing the pretreated fish milts at a temperature of −30 ° C. or lower for 48 hours or longer. Normally, larvae of Anisakis are said to be killed by freezing at -20 ° C or lower for 24 hours or longer, but by freezing at 30 ° C. or higher for 48 hours or longer, it is possible to kill them more reliably.

The freezing means in the freezing treatment step (STP2) is not particularly limited as long as it can surely kill the larvae of Anisakis parasitizing the milt of fish, but it is a quick freezer. Is preferable. By using a quick freezer, the occurrence of drip due to cell damage during freezing can be suppressed, high freshness can be maintained, and deterioration of the quality, taste, texture, etc. of fish milt can be prevented.

As the quick freezer, a known liquefied nitrogen type can be preferably used. The liquid nitrogen type quick freezer rapidly freezes the foodstuffs in the freezing room kept at a low temperature by, for example, spraying liquid nitrogen vaporized at -196 ° C. and directly spraying the foodstuffs. .. The form of the liquid nitrogen type quick freezer is not particularly limited, and for example, a tunnel freezer may be used. By using a tunnel freezer, it is possible to disperse and freeze fish milts, which facilitates handling and improves work efficiency.

The thawing treatment step (STP3) is a step of thawing the milt of fish after the freezing treatment. By thawing the milt of fish after freezing treatment by this thawing treatment step (STP3), the milt of fish whose parasites and bacteria are controlled with high accuracy can be transferred to the subsequent step. The thawing treatment step (STP3) is carried out by thawing the milt of fish after the freezing treatment at a temperature of 5 ° C. overnight. By thawing at low temperature for a long time in this way, the temperature difference between the center and the surface of the milt of fish after freezing can be suppressed, so the outflow of drip can be suppressed and the quality can be maintained high. Become.

The thawing means in the thawing process step (STP3) is not particularly limited as long as it can always maintain a low temperature state, and for example, a conventional refrigerator can be used.

The dipping treatment step (STP4) is a step of dipping the milt of fish after the thawing treatment in whey. By this immersion treatment step (STP4), the antibacterial substance produced by the lactic acid bacteria contained in whey during the fermentation process can suppress the growth of microorganisms that cause spoilage and food poisoning, and cheese peculiar to fish milt. Flavor is added.

The dipping treatment step (STP4) is carried out by washing the milt of the fish after the thawing treatment with running water, draining the fish, and then immersing the milt in whey at room temperature for about 2 hours. By setting the soaking time in the whey to about 2 hours, the whey can be appropriately permeated into the fish milt, so that the surface of the fish milt is displayed in a bright brown color in the smoke treatment step described later. It becomes possible to color.

The whey used in the dipping treatment step (STP4) is not particularly limited, but is preferably derived from bovine milk. Whey, which is produced in large quantities as a by-product when cheese is produced from milk, is a component of milk, including casein, milk lipids, and some minerals and fat-soluble vitamins that behave together with casein. It is a high-protein, low-fat, translucent liquid containing all ingredients except casein, but it is mostly discarded or used as feed for livestock because it tends to be perishable due to lactic acid fermentation. Is. Therefore, by using milk-derived whey, livestock resources that have often been discarded can be effectively used.

The dipping means in the dipping treatment step (STP4) is not particularly limited as long as it can appropriately immerse the milt of the fish to be treated, but a deep-bottomed container is preferable. The amount of whey as the dipping solution is not particularly limited as long as the amount of the fish milt to be treated can be sufficiently immersed, but is usually about 40 mL with respect to 100 g of the fish milt.

As the whey derived from milk, those containing known dairy lactic acid bacteria that are acceptable in terms of food hygiene can be used. For example, Lactobacillus (Lactobacillus) and Lactococcus (Lactococcus) can be used. ) And other substances containing lactic acid bacteria. These lactic acid bacteria may be contained alone in the whey, or may be contained in two or more kinds.

The drying treatment step (STP5) is a step of drying the milt of fish after the dipping treatment. By this drying treatment step (STP5), the water contained in the milt of the fish after the immersion treatment can be removed according to the degree of hardness required at the time of finishing, so that the shape of the fish can be prevented from being lost at the time of finishing. It is possible to add a moderate texture. In addition, during the drying process, the protein contained in the fish milt is decomposed into amino acids, so that the umami component is condensed, so that the flavor of the fish milt itself can be increased.

The means of the drying treatment in the drying treatment step (STP5) is not particularly limited as long as the water contained in the milt of the fish after the immersion treatment can be removed as needed, but specifically. After the soaking treatment, the milt of the fish is raised in a colander, drained, and dried in the shade overnight as it is.

Further, as a means for the drying treatment, for example, a cold air dryer may be used. As the cold air dryer, a known one can be preferably used. A cold air dryer dries foodstuffs by blowing low-temperature dry air. By using a cold air dryer, the drying time can be adjusted according to the outside air temperature and humidity, so stable quality can be maintained regardless of the season and weather, and work efficiency is improved.

The smoke treatment step (STP6) is a step of smoking the milt of fish after the drying treatment. In this smoke treatment step (STP6), the volatile components generated by smoking the smoke material are attached to the milt of fish after the drying treatment, so that the storage stability of the finished processed product is enhanced. In addition, the gloss of the surface is improved and the flavor is improved, so that the palatability is improved. In the smoke treatment step (STP6), after removing the surface portion solidified by drying from the dried fish milt, smoke treatment is performed for 7 to 8 hours per day in the temperature range of 20 to 40 ° C. It is done by carrying out about a day.

The smoke material used in the smoke treatment step (STP6) is not particularly limited, but a broad-leaved tree having a low resin content is preferable, and examples thereof include hardwood chips such as cherry, beech, and apple. Apples are preferred in terms of flavor after smoke treatment.

In the smoke treatment step (STP6), a known smoker can be used as a smoke means. For example, a smoker that attaches smoke particles to foodstuffs or the like by applying a high voltage power source and a smoke ionization phenomenon. (Also referred to as an electronic smoke device) may be used.

The post-treatment step (STP7) is a step of allowing the smoke-treated fish milts to stand overnight in a refrigerator at a temperature of 5 ° C., and then performing weighing, vacuum packing, freezing storage, metal inspection, boxing and the like. By performing vacuum packing or the like in this post-treatment step (STP7), processed fish milts can be distributed and sold conveniently. Further, by performing the metal inspection by the post-treatment step (STP7), the safety of the processed fish milt can be improved.

The processed marine food product using whey of the present invention and the method for producing the same are not limited to the above-mentioned embodiments, and various modifications can be made. For example, a seasoning / scenting treatment step such as adding salt or rubbing spices or herbs may be provided between the dipping treatment step (STP4) and the drying treatment step (STP5). By this seasoning / aroma treatment process, the palatability of the finished processed fish milt can be further improved.

Further, a molding treatment step of molding the milt of fish after the drying treatment may be provided between the drying treatment step (STP5) and the smoke treatment step (STP6). In the molding process, even if the surface portion of the dried fish milt is removed from the dried fish milt and then the paste-like fish milt is fitted into a wooden frame or the like to form a block shape. Good. This molding process facilitates handling in the subsequent process and improves work efficiency.

The drying treatment time in the drying treatment step (STP5) and the smoke treatment time in the smoke treatment step (STP6) can be adjusted according to the degree of hardness required at the time of finishing. For example, if it is desired to make the finish cream cheese-like, the time for the drying treatment and the smoke treatment may be shortened, and if it is made into the smoked cheese shape, the time for the smoke treatment may be lengthened.

As described above, according to the processed marine foods using whey and the method for producing the same, the lactic acid bacteria contained in whey produce antibacterial properties in the fermentation process by first immersing the marine products in whey. The substance can suppress the growth of microorganisms contained in marine products that cause spoilage and food poisoning, and can also impart the unique cheese flavor of whey to marine products, and then smoke treatment is performed. , The storage stability of processed foods can be further improved. In addition, since the antibacterial treatment that is usually performed by salting is performed in the process of dipping in whey, salting is not required, and processed marine products with extremely low salt content can be produced, and excess salt is added. It is also possible to prevent the flavor from being impaired.

The present invention is useful as a processed marine product and a method for producing the same, for effectively utilizing whey and marine products, particularly fish testes.

Claims (2)

It is a manufacturing method of processed marine foods.
A method comprising a dipping treatment step of immersing marine products in whey and a smoking step of smoking marine products after the dipping step. The method according to claim 1, wherein the marine product is the testis of a fish.

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