JP6945210B2 - Manufacturing method of aged fish meat - Google Patents
Manufacturing method of aged fish meat Download PDFInfo
- Publication number
- JP6945210B2 JP6945210B2 JP2017107510A JP2017107510A JP6945210B2 JP 6945210 B2 JP6945210 B2 JP 6945210B2 JP 2017107510 A JP2017107510 A JP 2017107510A JP 2017107510 A JP2017107510 A JP 2017107510A JP 6945210 B2 JP6945210 B2 JP 6945210B2
- Authority
- JP
- Japan
- Prior art keywords
- fish meat
- mold
- fish
- aged
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241000251468 Actinopterygii Species 0.000 title claims description 87
- 235000013372 meat Nutrition 0.000 title claims description 72
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 230000032683 aging Effects 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000009938 salting Methods 0.000 claims description 9
- 235000002233 Penicillium roqueforti Nutrition 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims 1
- 235000019688 fish Nutrition 0.000 description 73
- 238000003860 storage Methods 0.000 description 15
- 238000000034 method Methods 0.000 description 14
- 239000000243 solution Substances 0.000 description 12
- 150000003839 salts Chemical class 0.000 description 9
- 235000002639 sodium chloride Nutrition 0.000 description 9
- 238000001035 drying Methods 0.000 description 7
- 235000019583 umami taste Nutrition 0.000 description 7
- 244000052616 bacterial pathogen Species 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 239000012266 salt solution Substances 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 235000002245 Penicillium camembertii Nutrition 0.000 description 5
- 241000269851 Sarda sarda Species 0.000 description 4
- 235000013351 cheese Nutrition 0.000 description 4
- 244000144972 livestock Species 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 3
- 241000269841 Thunnus albacares Species 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 241000277275 Oncorhynchus mykiss Species 0.000 description 2
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 241001125048 Sardina Species 0.000 description 2
- 241000269957 Thunnus obesus Species 0.000 description 2
- 241001504592 Trachurus trachurus Species 0.000 description 2
- 230000003679 aging effect Effects 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000019512 sardine Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- 241001290266 Sciaenops ocellatus Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Images
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
本発明は、接種した食用カビの酵素による熟成（発酵）を利用した熟成魚肉の製造方法に関するものである。 The present invention relates to a method for producing aged fish meat using aging (fermentation) of inoculated edible mold with an enzyme.
熟成魚肉は、生の魚肉を一定期間寝かせることで旨味を引き出した生肉乃至半生肉のことであり、自己消化酵素により魚肉を熟成させて旨味成分としてイノシン酸を増やした塩辛や、塩漬けした魚肉を炊いた米と一緒に漬込み、乳酸発酵させた馴れずしが従来から知られている。 Aged fish meat is raw or semi-raw meat that brings out the umami by letting the raw fish lie for a certain period of time. Traditionally known is the unfamiliar umami, which is pickled with cooked rice and fermented with lactic acid.
近年の熟成肉ブームにより種類の豊富化が求められており、魚肉についても差別化できる新規な商品の提供が求められている。
それに応えて、特許文献１では、カビ麹を用いた方法が提案されているが、この方法では麹を用いることによる熟成（発酵）のため、熟成（発酵）工程の適温は２５〜５０℃と高い。このため、熟成魚肉として期待される食感が失われてしまうだけでなく、得られる風味は従来から知られている麹漬け魚肉と類似している。
また、海外の地中海地方や南米の沿岸地域では、伝統的料理としてマグロの塩漬け乾燥魚肉が食されているが、旨味が少ないため、既に国内でも紹介されてはいるが、殆ど普及していない。
Due to the recent boom in aged meat, a wide variety of types are required, and it is also required to provide new products that can differentiate fish meat.
In response to this, Patent Document 1 proposes a method using mold koji, but since this method is aged (fermented) by using koji, the optimum temperature for the aging (fermentation) step is 25 to 50 ° C. high. For this reason, not only the texture expected as aged fish meat is lost, but also the obtained flavor is similar to that of conventionally known koji-pickled fish meat.
Also, in the Mediterranean region and coastal areas of South America overseas, salted and dried fish of tuna is eaten as a traditional dish, but since it has little taste, it has already been introduced in Japan, but it is hardly popular.
ところで、食用カビを利用した熟成（発酵）により旨味を引き出せることは従来から知られており、このときに引き出される旨味成分の正体はタンパク質の分解により増加した遊離アミノ酸になっている。
魚肉については、この食用カビを利用した食品として鰹節があるが、煮熟した後にカビを接種して熟成させており、もはや熟成魚肉とは言えないものとなっている。
その他の食品としては、伝統的な料理として畜肉やチーズがあるが、特許文献２に記載されているように、畜肉については、６５〜８５℃の高温に曝露する熱風乾燥熟成の後に、風味付けを主眼にカビ付けを行っている。
また、チーズについては、熟成（発酵）を積極的に行っているが、チーズの原料となる乳の固形分の脂肪量が４５〜５０％程度と既に調整されているため、もともと水分量が少なくカビ付け前には乾燥を殆ど行わない。
By the way, it has been conventionally known that umami can be brought out by aging (fermentation) using edible mold, and the true identity of the umami component extracted at this time is free amino acids increased by protein decomposition.
Regarding fish meat, there is bonito flakes as a food using this edible mold, but after boiling, the mold is inoculated and aged, so it can no longer be said to be aged fish meat.
Other foods include livestock meat and cheese as traditional dishes, but as described in Patent Document 2, livestock meat is flavored after hot air drying aging exposed to a high temperature of 65 to 85 ° C. The main focus is on mold.
In addition, cheese is actively aged (fermented), but since the fat content of the solid content of milk, which is the raw material of cheese, has already been adjusted to about 45 to 50%, the water content is originally low. Almost no drying is done before mold is applied.
生魚肉は自由水が非常に多いので、急速に乾燥し易く、そして、腐敗も早い。そのため、上記の畜肉のように熱風乾燥してしまうとその時点で加熱魚肉となってしまう。また、チーズのように事前に乾燥せずにそのまま乳にカビ付けしようとすると、雑菌の繁殖が盛んになるため、食用カビのみで魚肉の全面を隙間なく覆わせることができない。
このように、魚肉について、食用カビの利用により熟成（発酵）させて旨味成分を上手く引き出し、生乃至半生の熟成魚肉を得ようとしても、畜肉等に適用されている従来方法では不可能である。
Raw fish meat has a large amount of free water, so it dries quickly and decays quickly. Therefore, if it is dried with hot air like the above-mentioned livestock meat, it becomes heated fish meat at that time. In addition, if you try to mold the milk as it is without drying it in advance like cheese, germs will grow actively, so it is not possible to cover the entire surface of the fish meat with only edible mold.
As described above, even if fish meat is aged (fermented) by using edible mold to bring out the umami component well to obtain raw or semi-raw aged fish meat, it is impossible by the conventional method applied to livestock meat and the like. ..
本発明は、上記課題に鑑み、食用カビの酵素により熟成（発酵）させて今までにない新規な熟成魚肉を製造できる方法を提供することをその目的とする。 In view of the above problems, it is an object of the present invention to provide a method capable of producing a novel aged fish meat which has never existed before by aging (fermenting) with an enzyme of edible mold.
食用カビを熟成（発酵）に利用するのは、２５℃以上の中温が適していると言われているが、生魚肉については、自由水が多いので２５℃の下限ぎりぎりにしても、雑菌の繁殖を阻止できない。
本発明者らは、試行錯誤の結果、塩漬けをする前処理工程の後に、従来より低温にしてその温度帯における飽和に近い高湿度雰囲気を作り出し、その雰囲気下でカビ付け工程を実施すると、乾燥が非常に緩慢になり、雑菌の繁殖を抑えつつ食用カビで魚肉の全面を隙間なく覆わせることができることを見出し、本発明を完成させるに至った。
以下に、本発明の熟成魚肉の製造方法を提案する。
It is said that a medium temperature of 25 ° C or higher is suitable for aging (fermenting) edible mold, but since there is a lot of free water for raw fish meat, even if it is just below the lower limit of 25 ° C, germs can grow. Breeding cannot be stopped.
As a result of trial and error, the present inventors created a high-humidity atmosphere near saturation in the temperature range at a lower temperature than before after the pretreatment step of salting, and when the mold forming step was carried out in that atmosphere, it was dried. However, it became very slow, and it was found that the entire surface of fish meat could be covered with edible mold without gaps while suppressing the growth of various germs, and the present invention was completed.
The method for producing aged fish meat of the present invention is proposed below.
請求項１の発明は、生魚肉を塩漬けした後に水切りする前処理工程と、その後白カビまたは青カビを接種した上で温度が０〜１０℃で、湿度が８０％以上１００％未満の魚肉専用雰囲気に所定期間おいて前記白カビまたは青カビで前記生魚肉の全面を覆わせるカビ付け工程と、その後熟成させる熟成工程とを有して成り、熟成工程では、湿度が６０〜８０％の雰囲気下に魚肉中水分量が４０〜６０％になるまでおくことを特徴とする熟成魚肉の製造方法である。 The invention of claim 1 is a pretreatment step of salting raw fish meat and then draining it, followed by inoculating white mold or blue mold, and having a temperature of 0 to 10 ° C. and a humidity of 80% or more and less than 100%. It comprises a mold forming step of covering the entire surface of the raw fish meat with the white mold or blue mold for a predetermined period of time, and a aging step of aging after that. In the aging step , the humidity is 60 to 80%. It is a method for producing aged fish meat, which comprises keeping the water content in the fish meat until it reaches 40 to 60%.
請求項２の発明は、請求項１に記載した熟成魚肉の製造方法において、前処理工程における水切りの前に、糖液に漬ける糖分付与工程を加えることを特徴とする製造方法である。 The invention of claim 2 is the production method of the aged fish meat according to claim 1 , characterized in that a sugar addition step of soaking in a sugar solution is added before draining in the pretreatment step.
本発明の方法によれば、食用カビの酵素により熟成（発酵）させて、今までにない新規な熟成魚肉を製造できる。 According to the method of the present invention, it is possible to produce a novel aged fish meat that has never existed before by aging (fermenting) with an enzyme of edible mold.
本発明の実施の形態に係る製造方法について、手順に従って説明する。
（原料）
原料の生魚肉としては、キハダ、メバチ、ビンナガ、クロカジキ、カツオ、ニジマス、マアジ等魚類全般を使用でき、更に、魚種だけでなく、脂肪分の多寡は問わない。また、頭や内臓、骨なども事前に除去することは必須にはなっていない。
但し、後述する前処理工程において内部にも塩を十分に浸透させることが好ましいことや販売上の便宜を考慮して、魚種に応じてサイズや形状を、ブロック、切り身、開き等適当なものに整形しておくことが推奨される。
The manufacturing method according to the embodiment of the present invention will be described according to the procedure.
(material)
As the raw fish meat, all kinds of fish such as yellowfin tuna, bigeye tuna, albacore, black sardine, bonito, nigga, and maji can be used, and not only the fish species but also the amount of fat is not limited. In addition, it is not essential to remove the head, internal organs, bones, etc. in advance.
However, in consideration of the fact that it is preferable to allow sufficient salt to penetrate into the inside in the pretreatment process described later and for convenience of sale, the size and shape should be adjusted according to the fish species, such as blocks, fillets, and openings. It is recommended to shape it to.
≪前処理工程≫
生魚肉を塩漬けする。
好ましくは、０〜１０℃程度に冷やした塩漬け液に、１〜２日程度漬けて、魚肉中の塩分濃度を２％以上になるように調整する。この塩漬けと後述の工程における調整雰囲気との協働作用により、雑菌の繁殖を効果的に阻止することが期待されている。塩漬け液は、食塩水が典型的であるが、これに限定されず、食塩、香辛料、調味料等を混ぜ合わせた調味液を使用して味付けを兼ねても良い。
塩漬けした後には水切りすることで過剰な水分を除く。
≪Pretreatment process≫
Salt the raw fish meat.
Preferably, the fish is soaked in a salting solution cooled to about 0 to 10 ° C. for about 1 to 2 days to adjust the salt concentration in the fish meat to 2% or more. It is expected that the cooperative action of this salting and the adjusting atmosphere in the process described later effectively prevents the growth of various germs. The salting solution is typically a salt solution, but the salt solution is not limited to this, and a seasoning solution in which salt, spices, seasonings and the like are mixed may be used for seasoning.
After salting, drain the water to remove excess water.
≪糖分付与工程≫（任意）
前処理工程の後に、糖分を付与してもよい。この糖分付与は、例えば、スクロースを溶かした糖液に１日程度漬けることで行う。糖液は、塩漬け液と同様に０〜１０℃程度に冷やしたものを使用する。糖液は前処理済みの魚体に馴染み易いように、食塩水に糖を加えたものが好ましい。適量の糖分は食用カビのエサになり、食用カビの繁殖を促すので、この工程を実施することにより、後続のカビ付け工程にかかる時間を短縮化できる。この工程を実施する場合には、前処理工程の際には水切りせずに、糖分を付与後に水切りする。
≪Sugar addition process≫ (optional)
Sugar may be added after the pretreatment step. This sugar addition is performed, for example, by immersing in a sugar solution in which sucrose is dissolved for about one day. As the sugar solution, the one cooled to about 0 to 10 ° C. is used in the same manner as the salted solution. The sugar solution is preferably a salt solution to which sugar is added so that the sugar solution can be easily adapted to the pretreated fish. An appropriate amount of sugar serves as food for edible mold and promotes the growth of edible mold. Therefore, by carrying out this step, the time required for the subsequent mold forming step can be shortened. When this step is carried out, the water is not drained during the pretreatment step, but is drained after adding sugar.
≪カビ付け工程≫
食用カビを使用する。食用カビには、白カビと青カビが知られているが、いずれも使用できる。
先ず、食用カビを前処理済みの魚体に噴霧により接種する。
その後に、０〜１０℃の低温且つ８０％以上１００％未満の魚肉専用雰囲気において、食用カビの繁殖を促す。密閉した庫内で湿度が１００％の飽和に達すると、凝縮されて一部が水として外部に放出されるよう構成されており、変動はあるものの概して１００％近傍に容易に維持できることから、保存庫の使用が推奨される。但し、温度については、保存庫の内部の全ての箇所において一律に維持することは難しく、±２℃前後の温度ムラはできる。従って、上限の１０℃を超えないよう、保存庫を使用する場合には庫内の温度は６℃程度に設定するのが好ましい。
≪Molding process≫
Use edible mold. Mildew and blue mold are known as edible molds, but both can be used.
First, edible mold is inoculated by spraying on pretreated fish.
After that, the growth of edible mold is promoted in a low temperature of 0 to 10 ° C. and an atmosphere dedicated to fish meat of 80% or more and less than 100%. When the humidity reaches 100% saturation in a closed chamber, it is configured to be condensed and partly released as water to the outside. The use of storage is recommended. However, it is difficult to maintain the temperature uniformly at all locations inside the storage, and temperature unevenness of around ± 2 ° C can occur. Therefore, when using the storage, the temperature inside the storage is preferably set to about 6 ° C so as not to exceed the upper limit of 10 ° C.
食用カビの繁殖には、２０〜２５℃程度の中温が向いていると言われているが、この温度帯は雑菌も繁殖し易い。しかしながら、上記した前処理を経て、０〜１０℃の低温に調整し、その温度帯における飽和に近い湿度雰囲気においたところ、魚肉の乾燥を阻止しつつ、雑菌の繁殖は抑えられ、結果として、食用カビの優先的な繁殖をスムーズに進行させて、魚体の全面を食用カビで覆わせることができた。この知見に基づいて、上記の数値範囲が設定されている。 It is said that a medium temperature of about 20 to 25 ° C is suitable for the growth of edible mold, but germs can easily grow in this temperature range. However, when the temperature was adjusted to a low temperature of 0 to 10 ° C. through the above-mentioned pretreatment and the humidity atmosphere was close to saturation in that temperature range, the growth of various germs was suppressed while preventing the drying of the fish meat, and as a result, The preferential breeding of edible mold proceeded smoothly, and the entire surface of the fish body could be covered with edible mold. Based on this finding, the above numerical range is set.
なお、魚肉専用雰囲気は、好ましくは、温度が４〜８℃で、湿度が８５％以上１００％未満となるように調整する。数値範囲が狭められているが、この範囲であれば、魚体の全面にわたってより均一に食用カビを付着させることができる。 The atmosphere dedicated to fish meat is preferably adjusted so that the temperature is 4 to 8 ° C. and the humidity is 85% or more and less than 100%. The numerical range is narrowed, but within this range, edible mold can be adhered more evenly over the entire surface of the fish body.
保存期間は、魚種や整形の仕方により異なるが、概ね１４日間程度であり、前述の糖分付与工程を実施すれば、７日程度は更に短縮化できる。 The storage period varies depending on the fish species and the shaping method, but it is about 14 days, and if the above-mentioned sugar addition step is carried out, it can be further shortened to about 7 days.
≪熟成工程≫
カビ付け済みの魚肉を、熟成させる。
カビ付け工程を低温で行っているので、熟成工程に供される魚肉は殆ど生状態である。
この熟成工程は温度をカビ付け工程と同様の低温でそのまま実施することも、上げることも可能であり、その結果として魚肉をそのまま生状態に留めることも、半生状態に変えることもできる。
また、この熟成工程では、食用カビの熟成（発酵）が意図されているが、低温で実施すれば、魚肉によっては自身が本来有する酵素による熟成も併せて期待できる。
≪Aging process≫
Aged the moldy fish meat.
Since the mold forming process is performed at a low temperature, the fish meat used in the aging process is almost in a raw state.
This aging step can be carried out at the same low temperature as the mold forming step, or can be raised as it is, and as a result, the fish meat can be kept in a raw state or changed to a half-lived state.
Further, in this aging step, aging (fermentation) of edible mold is intended, but if it is carried out at a low temperature, aging by its own enzyme can also be expected depending on the fish meat.
（最終製品）
上記の熟成工程で、０〜１０℃の低温で湿度が６０〜８０％の雰囲気において魚肉中水分量が４０〜６０％になるまで保存すれば、熟成（発酵）だけでなく魚肉が本来有する酵素による熟成も魚種によっては進行し、これらが絡み合うことで独特の香味と旨味が引き出され、且つ半乾燥された生ハムに近い食感が得られる。
一方、０〜１０℃程度の低温で湿度が８０％を超える雰囲気において魚肉中水分量が６０％を超え７５％以下になるまで保存すれば、熟成（発酵）による旨味が強く引き出され、且つ生に近い食感が得られる。
いずれも、類似品は無く、新たな水産加工品である。
上述のように魚種は限定されないが、本発明の製造方法によれば、特に、脂肪量の少ない魚肉、例えば赤身のマグロやカツオの高付加価値化を達成できるものと期待される。
(Final product)
In the above aging step, if the fish is stored at a low temperature of 0 to 10 ° C. and in an atmosphere of humidity of 60 to 80% until the water content in the fish meat reaches 40 to 60%, not only the aging (fermentation) but also the enzymes inherent in the fish meat are present. Depending on the fish species, aging is also progressing, and by entwining these, a unique flavor and umami is brought out, and a texture close to that of semi-dried prosciutto is obtained.
On the other hand, if the fish is stored at a low temperature of about 0 to 10 ° C. in an atmosphere where the humidity exceeds 80% until the water content in the fish meat exceeds 60% and becomes 75% or less, the taste due to aging (fermentation) is strongly brought out and the fish is raw. You can get a texture close to that of.
None of them are similar products and are new processed fishery products.
As described above, the fish species are not limited, but according to the production method of the present invention, it is expected that it is possible to achieve high added value of fish meat having a low fat content, such as lean tuna and bonito.
（保存庫）
上記の工程で使用する保存庫は、専用品である必要はなく、野菜や米の乾燥を目的として製造された既存の低温乾燥器で代替できる。
(Storage)
The storage used in the above process does not have to be a special product and can be replaced with an existing low temperature dryer manufactured for the purpose of drying vegetables and rice.
［実施例１］
魚肉として、大きさを一定（重量３００〜４００ｇ）に整形したキハダの魚肉ブロックをサンプルとして使用した。これを魚肉ブロック重量の２倍重量の１８％食塩水（４℃）に２４時間塩漬けして、魚肉中の塩分濃度を魚肉の塩溶解性の得られる２％以上にした。
次に、塩漬けした魚肉の表面の水分をペーパータオルでふき取り、食用カビ液（白カビ）を噴霧接種した。その後、保存庫に入れて保存した。保存庫は、設定湿度は８５％以上１００％未満と常時一定だが、設定温度は２℃、４℃、６℃の三種類に分けて設定するようになっており、庫内に入れて７日間経過後と１４日間経過後の状態をそれぞれ観察した。
図１はカビ付け状態を示したものであり、時間差はあったが１４日経過した時点では、いずれも魚体の全面を食用カビで覆わせることに成功していた。
[Example 1]
As the fish meat, a fish meat block of Kihada, which was shaped to a constant size (weight 300 to 400 g), was used as a sample. This was salted in 18% saline solution (4 ° C.), which was twice the weight of the fish block, for 24 hours to make the salt concentration in the fish meat 2% or more at which the salt solubility of the fish meat could be obtained.
Next, the water on the surface of the salted fish meat was wiped off with a paper towel, and an edible mold solution (white mold) was spray-inoculated. After that, it was stored in a storage. The set humidity of the storage is always constant at 85% or more and less than 100%, but the set temperature is divided into three types of 2 ° C, 4 ° C, and 6 ° C, and it is placed in the storage for 7 days. The state after the lapse and after the lapse of 14 days were observed respectively.
FIG. 1 shows the state of mold formation, and although there was a time lag, at the time when 14 days had passed, the entire surface of the fish body was successfully covered with edible mold.
［実施例２］
［実施例１］において設定温度６℃で７日間保存したサンプル（塩液）と、塩漬け後に糖（スクロース）２％と食塩３％を加えた糖及び食塩溶液に２４時間漬け、６日間保存した以外は同様に処理したサンプル（塩・糖液）と、対照（塩漬け（カビなし）：塩漬けのみ）について、保存庫の庫内から加湿用に水を入れた棚を取り外し、湿度を６０〜８０％まで下げた状態で６０日間保存して、魚肉を熟成（発酵）させた。
図２は熟成（発酵）状態を示したものであり、塩液に漬けた後カビ付けしたものは、４０日経過した時点で、塩・糖液に漬けた後カビ付けしたものは、３０日経過した時点で魚肉の全窒素量（Ｔ−Ｎ）に対する水溶性窒素量（ＷＳ−Ｎ）の割合が有意に増加し、その熟成効果が確認された。
[Example 2]
In [Example 1], a sample (salt solution) stored at a set temperature of 6 ° C. for 7 days, and a sugar and salt solution containing 2% sugar (scruth) and 3% salt after salting were soaked for 24 hours and stored for 6 days. For the samples (salt / sugar solution) treated in the same way except for the above, and for the control (salted (no mold): salted only), remove the shelf containing water for humidification from the inside of the storage and set the humidity to 60-80. The fish meat was aged (fermented) by storing it for 60 days in a state where it was lowered to%.
FIG. 2 shows the aged (fermented) state. The ones that were soaked in salt solution and then moldy were 40 days old, and the ones that were soaked in salt and sugar solution and then moldy were 30 days old. After that, the ratio of the amount of water-soluble nitrogen (WS-N) to the total amount of nitrogen (TN) of fish meat increased significantly, and its aging effect was confirmed.
［実施例３］
［実施例１］において設定温度６℃で７日間保存したサンプルについて、保存庫の庫内から加湿用に水を入れた棚を取り外し、湿度を７０％に設定した状態で２１日間保存して、魚肉を熟成（発酵）させた。その後、保存庫から取り出してスライスしたところ、図３に示す熟成魚肉（乾燥区）を得た。
魚肉中の水分量は、図４に示すように、約６０％になっており、生ハムのような食感の半生であり、独特な香味と旨味が引き出されていた。また、赤身魚肉のため、乾燥により魚肉中水分量が減少することで前処理工程（塩漬け）によって失われた赤色の肉色が戻り、綺麗な赤色を呈していた。モニターからは、高級珍味であり、洋酒と一緒に食してみたいとの感想が寄せられていた。
また、［実施例１］において設定温度６℃で７日間保存したサンプルについて、保存庫の庫内から加湿用に入れた水の量を減らして、湿度を９０％に設定した状態で２１日間保存して、魚肉を熟成（発酵）させた。その後、保存庫から取り出してスライスしたところ、図３に示す熟成魚肉（乾燥抑制区）を得た。
魚肉中の水分量は、図４に示すように、約６５％になっており、生の魚肉に近い食感であった。
[Example 3]
For the sample stored at the set temperature of 6 ° C. for 7 days in [Example 1], the shelf containing water for humidification was removed from the storage, and the sample was stored for 21 days with the humidity set to 70%. The fish meat was aged (fermented). Then, it was taken out from the storage and sliced, and the aged fish meat (dry group) shown in FIG. 3 was obtained.
As shown in FIG. 4, the water content in the fish meat was about 60%, which was half-life with a texture similar to that of prosciutto, and brought out a unique flavor and umami. In addition, because of red fish meat, the water content in the fish meat decreased due to drying, so that the red meat color lost in the pretreatment step (salting) was restored, and the fish had a beautiful red color. From the monitor, there was an impression that it was a high-class delicacy and that he wanted to eat it with Western liquor.
Further, for the sample stored in [Example 1] at a set temperature of 6 ° C. for 7 days, the amount of water put in for humidification from the inside of the storage was reduced, and the sample was stored for 21 days with the humidity set to 90%. Then, the fish meat was aged (fermented). Then, when it was taken out from the storage and sliced, the aged fish meat (drying suppression group) shown in FIG. 3 was obtained.
As shown in FIG. 4, the water content in the fish meat was about 65%, which was a texture close to that of raw fish meat.
［実施例４］
［実施例１］において白カビと、白カビに代えて青カビを使用した以外は同設定温度６℃で７日間保存したサンプルと同様に処理して、別のサンプル（青カビ）を得た。
図５は、これらの比較写真であり、カビの種類を問わずに、いずれも魚体の全面を食用カビで覆わせることに成功した。
[Example 4]
Another sample (penicillium) was obtained by treating in the same manner as the sample stored at the same set temperature of 6 ° C. for 7 days except that the mildew and the blue mold were used instead of the white mold in [Example 1].
FIG. 5 is a comparative photograph of these, and all of them succeeded in covering the entire surface of the fish body with edible mold regardless of the type of mold.
［実施例５］
［実施例１］において設定温度６℃で７日間保存したサンプル（キハダ）と同様に、メバチ、クロカジキ、カツオ、マアジ、ニジマスについて処理しても、図６〜図８に示すように、それぞれ熟成魚肉に仕上げることに成功した。
[Example 5]
Similar to the sample (yellowfin tuna) stored at a set temperature of 6 ° C. for 7 days in [Example 1], bigeye tuna, black sardine, bonito, horse mackerel, and rainbow trout were also treated and aged as shown in FIGS. 6 to 8. I succeeded in finishing it into fish meat.
本発明の熟成魚肉の製造方法は、水産加工食品の製造業で実施される技術である。温度や湿度の調整も幅をもってできるので、既存の低温乾燥庫を用いて、安定的に品質の良い熟成魚肉を製造できる。 The method for producing aged fish meat of the present invention is a technique carried out in the manufacturing industry of processed fishery foods. Since the temperature and humidity can be adjusted with a wide range, it is possible to stably produce high-quality aged fish meat using an existing low-temperature drying cabinet.
Claims (2)
熟成工程では、湿度が６０〜８０％の雰囲気下に魚肉中水分量が４０〜６０％になるまでおくことを特徴とする熟成魚肉の製造方法。 A pretreatment step of salting raw fish meat and then draining it, followed by inoculation with mildew or blue mold , and then placing the white in a fish as food atmosphere with a temperature of 0 to 10 ° C and a humidity of 80% or more and less than 100% for a predetermined period of time. and mold with the step of covering the entire surface of the raw fish meat in molds or blue mold, Ri formed and a maturing step of subsequently aged,
The aging step is a method for producing aged fish meat, which comprises keeping the water content in the fish meat in an atmosphere of 60 to 80% humidity until the water content in the fish meat reaches 40 to 60%.
前処理工程における水切りの前に、糖液に漬ける糖分付与工程を加えることを特徴とする製造方法。 In the method for producing aged fish meat according to claim 1,
A production method characterized by adding a sugar addition step of soaking in a sugar solution before draining in the pretreatment step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2017107510A JP6945210B2 (en) | 2017-05-31 | 2017-05-31 | Manufacturing method of aged fish meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2017107510A JP6945210B2 (en) | 2017-05-31 | 2017-05-31 | Manufacturing method of aged fish meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2018201351A JP2018201351A (en) | 2018-12-27 |
| JP6945210B2 true JP6945210B2 (en) | 2021-10-06 |
Family
ID=64954211
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2017107510A Active JP6945210B2 (en) | 2017-05-31 | 2017-05-31 | Manufacturing method of aged fish meat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6945210B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7109752B2 (en) * | 2020-03-19 | 2022-08-01 | 美浜町 | Processing method of aged fish |
| ES2933480A1 (en) * | 2021-08-09 | 2023-02-09 | Inbiolev S L | Procedure for the treatment of meat in maturation processes (Machine-translation by Google Translate, not legally binding) |
-
2017
- 2017-05-31 JP JP2017107510A patent/JP6945210B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2018201351A (en) | 2018-12-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6987806B2 (en) | The manufacturing method of Ekjo and the Ekjo manufactured by the manufacturing method. | |
| KR101838878B1 (en) | A process for preparing cooked and semi-dried fishes | |
| CN104824687A (en) | Preparation method for low-salt preserved meat | |
| JP6945210B2 (en) | Manufacturing method of aged fish meat | |
| JP3665025B2 (en) | Method for producing aquatic fermented foods using marine products | |
| CN102240046A (en) | Method for processing instant dried fresh water fish dices | |
| CN104856079A (en) | Soy sauce flavored duck tongue preparation method | |
| CN104642499A (en) | Low-temperature fermentation flavor large yellow croaker and preparation method thereof | |
| JP5344693B2 (en) | Production method of high quality white scallop | |
| CN113261653A (en) | Preparation method of air-dried hairtail | |
| JP4909942B2 (en) | Method for producing smoked seafood | |
| CN108739942A (en) | A kind of production method of seasoning Tilapia mossambica block | |
| KR100525995B1 (en) | salt-permeated boiled egg producing method with variable temperature and optional pressure applied, and the boiled egg produced thereby | |
| KR20160023350A (en) | Manufacturing method for salted hairtail | |
| JP3001271B2 (en) | Processed food with high extract content and method for producing the same | |
| NL2029393B1 (en) | Processing method for inhibiting lamb leg fat oxidation during process of air drying and fermentation | |
| CN103960681A (en) | Method for making sausage in bladder skin | |
| JP7374471B2 (en) | After seasoning, this manufacturing method | |
| CN119563838A (en) | Salt roasted chicken processing technology | |
| JP2008253170A (en) | Marine alga pickle and method for producing the same | |
| JPS62278968A (en) | Dried bonito-like process food of domestic fowl meat | |
| JPH03195473A (en) | Animal meat processed food and production thereof | |
| JP2000270763A (en) | New processed fish meat and its manufacturing method | |
| CN109123483A (en) | Clear water canned fish and its production method | |
| JP2009268391A (en) | Color-fading inhibitor for meat product, and method for producing meat product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20170531 |
|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20200325 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20210129 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20210208 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20210310 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20210810 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20210906 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6945210 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |