JP7019783B2 - Meat pickled processed food - Google Patents

Description

The present invention relates to a processed meat pickled food using fish and shellfish.

Conventionally, pickled liquids containing various seasonings such as soy sauce, miso, and lees, and pickled processed foods in which fish and shellfish meat is soaked in a pickled floor are known as value-added foods that give good flavor to fish and shellfish. .. Many of such pickling liquids and pickling beds have a high salt concentration, and there is a problem that the meat of fish and shellfish after heating tends to become hard.

On the other hand, there are various measures for softening meat. For example, in Patent Document 1, squid and beef are immersed in a solution containing yeast cells and a base compound before being pressurized and heated, after being pressurized and heated. It is stated that the meat can be tender.

Japanese Unexamined Patent Publication No. 2018-57358

As mentioned above, pickled fish tend to become stiff. Furthermore, in recent years, the decrease in fish and shellfish resources in the aquatic environment has become more and more serious, and as one of the countermeasures, there are problems with the taste and texture, such as poor fat riding, dryness, and stiff body. For fish and shellfish that were not the target of use, it is an issue to improve the greasy feeling or moist feeling and the hardness of the body to add commercial value.

However, as a result of the study by the inventor, it was found that when the method corresponding to Patent Document 1 was applied to pickled fish, the meat became harder as it cooled after heating, and the feeling of loosening of the body was not sufficient. In particular, in the meat of fish and shellfish in a cold state after heating, the balance between the greasy feeling or the moist feeling and the softness and the loosening feeling of the body was not sufficient.

An object of the present invention is to provide a processed meat pickled food that can eliminate the drawbacks of the above-mentioned prior art.

The present invention has been found to solve the above problems, and provides a processed meat pickled food containing raw meat of fish and shellfish, seasonings, yeast cells, and liquid oil not derived from fish and shellfish. It is something to do.

It is preferable that the liquid oil is soybean oil, rapeseed oil, cottonseed oil or corn oil in that the taste of the raw meat to be added is further improved.

It is preferable that the surface of the raw meat is coated with liquid oil because it does not become hard even when cooled after heating, and it is easier to obtain a processed food that gives a good feeling of greasiness and moistness.

It is preferable that the pickled processed food further contains a thickener because it does not become hard even when cooled after heating, and it is easier to obtain a processed food having a good greasy feeling and a moist feeling.

The pickled processed food of the present invention is successfully produced by a method for producing a pickled processed food of meat, in which raw meat of fish and shellfish is immersed in a liquid containing yeast cells and an alkaline agent and then immersed in a liquid containing a seasoning and a liquid oil. You can get it well.

According to the present invention, hardening due to cooling after cooking is effectively suppressed, and even when cooled, a soft and good loose feeling is felt, a greasy or moist feeling is good, a good appearance and a cross section are obtained. It is possible to provide a processed food product in which fish and shellfish are pickled and have reduced dullness. In addition, the method for producing a pickled processed food of the present invention can successfully produce the pickled processed food of the present invention.

It is a photograph which photographed the surface of the fish fillet obtained in Example 1. It is a photograph which photographed the surface of the fish fillet obtained in the comparative example 1.

Hereinafter, the present invention will be described based on the preferred embodiment thereof. The pickled processed food of the present invention contains raw meat of fish and shellfish, seasonings, yeast cells, and liquid oil not derived from fish and shellfish. The present inventor has diligently studied a technique for softening and moisturizing processed fish pickled foods. When fish meat is pretreated with yeast cells as described in Patent Document 1, the body can be softened and moisturized as compared with the conventional case, while when the treatment is applied, after heating, the fish meat can be softened and moisturized. It was found that the fish meat after cooling is easy to harden. After diligently studying the solution to this problem, it was possible to suppress the hardening of the fish meat after cooling by using liquid oil, and to improve the tenderness and loosening feeling of the fish meat after cooling. We found that it was possible to achieve a high level of moisturizing and greasy feeling. In the present invention, in addition to these effects of improving the texture, it is possible to obtain visual effects such as a shining appearance and a reduction in the dullness of the cross section. Conventionally, in pickled processed foods, liquid oil has not usually been intentionally added because it hinders the penetration of seasonings into fish meat.

Examples of fish and shellfish include fish, shellfish, crustaceans, cephalopods and the like. Fish as foods include Ainame, Akahata, Akauo, Horse mackerel, Anago, Ayu, Ankou, Isaki, Itoyori, Iwashi, Iwana, Eel, Ai, Eso, Okoze, Kaiwari, Mackerel, Kajika, Kajiki, Katsuo, Katra, Kamas, Karei, Kawahagi, Amberjack, Kiss, Kinki, Kibinago, Guchi, Kochi, Kokuren, Salmon (including Atlantic salmon, Trout salmon, Ginzake), Mackerel, Shark, Saury, Sawara, Sayori, Sogyo, Hakuren, Pangasius, Flounder, Dojo, Suzuki , Tara, Thailand, Tachiuo, Tobiuo, Dojo, Nile Terrapia, Catfish, Herring, Nijimasu, Haze, Hata, Hamo, Flounder, Flounder, Fugu, Huna, Yellowtail ), Atka mackerel, Hoki, Muts, Tuna, Magoi, Milkfish, Rockfish, Mamakari, Yamatogoi, Rofu, etc. Examples of shellfish include oysters, freshwater clams, lajonkairia lajonii, scallops, and ark shells. Examples of crustaceans include shrimp, crabs and mantis shrimp. Examples of cephalopods include squids and octopuses.

Above all, it is preferable to use fish in order to enhance the effect of improving the greasy feeling of the present invention by combining yeast cells and liquid oil, and by combining yeast cells and liquid oil, hardening suppression in a cold state and fat For example, horse mackerel, mackerel, yellowtail, salmon, flatfish, flatfish, tie, sea bass, silver (silver flatfish), medai, splendid alfonsino, and Spanish mackerel are particularly preferable from the viewpoint of obtaining a feeling of riding, moistness, and loosening. In the present specification, the term "feeling of loosening" refers to both the feeling of loosening (scale feeling) and the feeling of fluffiness at the beginning of eating.

Raw meat means unheated meat. The unheated state means, for example, that the heat treatment of 60 ° C. or higher has not been performed, preferably that the heat treatment of 50 ° C. or higher has not been performed, and that the heat treatment of 40 ° C. or higher has not been performed. Especially preferable. Raw meat may or may not contain internal organs. Of the fish and shellfish, the meat of the fish may be lean or white.

Examples of the seasoning include sugar, sweeteners other than sugar, salt, pepper, vinegar, soy sauce, miso, dashi, sake cake, mirin, sake, consomme, ketchup, curry powder, amino acids, nucleic acids, organic acids and the like. In the present invention, the seasoning preferably contains a salt-containing seasoning. Preferred examples of the salt-containing seasoning include salt, soy sauce, and miso. Examples of the type of pickled processed food of the present invention include Saikyo pickles made of Saikyo miso, mirin, soy sauce, water candy, mirin pickles made of sugar, soy sauce, soy sauce pickles made of mirin, shiru pickles, and lees pickles made of sake lees.

The pickled processed food of the present invention is mainly composed of raw meat of fish and shellfish and a pickling liquid or a pickling bed in which the raw meat is soaked. The pickling liquid or pickling floor contains a seasoning and a liquid oil not derived from fish and shellfish. In the present invention, the pickling liquid or the pickling bed in which the raw meat is immersed can be obtained separately from the raw meat by means such as draining with a net-like colander or wiping from the surface of the raw meat with a spatula or the like. The pickled processed food of the present invention suppresses hardening even if the amount of salt is a certain amount or more and the meat after heating is cooled, and an excellent effect of achieving both a loose feeling and a moist feeling can be obtained. The amount of salt in the pickled liquid or the pickled floor of the pickled processed food is 0.3% by mass or more and 7% by mass or less, which has the effect of softening the meat of the present invention and enhancing the loosening feeling and is good as a pickled food. It is preferable in that it can easily achieve both a good flavor, more preferably 0.5% by mass or more and 6.5% by mass or less, and particularly preferably 1% by mass or more and 6.2% by mass or less. It may be% or less or 3% by mass or less. The amount of salt can be measured by the following method.
Method of measuring the amount of salt: Wipe the surface of the pickled processed food with a spatula or the like, collect the pickling liquid or the pickling bed adhering to the surface of the raw meat, and measure by the molding method.

In the present invention, by using yeast cells in combination with liquid oil, it is possible to obtain a pickled processed food that suppresses hardening even when cooled after heating and has a good feeling of loosening and moistness or greasy feeling. As the yeast cell, yeast cell (yeast skeleton portion such as cell wall and cell membrane of yeast cell) after removing the yeast content (after extracting yeast extract) can be used. Examples of the yeast extract extraction method include a hot water treatment method, an autolysis method, and an enzymatic decomposition method. The yeast cell may be the yeast cell itself after extracting the yeast extract, or the yeast cell after extracting the yeast extract may be subjected to an enzyme treatment such as a protease treatment or a cellulase treatment. Yeast cells may also be those treated with proteases and emulsifiers.

Examples of yeast cells include cells such as torula yeast, baker's yeast, brewer's yeast, and sake yeast. Further, the yeast cell may be a cell of various forms of yeast such as squeezed yeast, dried yeast, active dried yeast, dead yeast, and sterilized dried yeast. Further, the yeast cell may be a yeast cell-derived product (for example, a crushed product of yeast cell, powder) having substantially the same composition as the yeast cell (bacterial cell). Yeast cells can be in various forms such as dried yeast cells, yeast dehydrated products, cell suspensions and the like.

The yeast may be, for example, a yeast belonging to the genus Saccharomyces or a yeast belonging to the genus Candida, and specific examples thereof include Saccharomyces cerevisiae and Candida utilis. ) Etc. can be mentioned.

Yeast cells are preferably present in the meat tissue of fish and shellfish in processed foods. Due to the presence of yeast cells between the muscle fibers and retaining water, the meat tissue is suppressed from shrinking the width of the muscle fiber gaps and the softness is maintained even after heating. The presence of yeast cells in the meat tissue of fish and shellfish can be confirmed by staining the meat with periodic acid-Schiff staining and then observing the meat with an optical microscope or the like. In order to allow yeast cells to be present in the meat tissue of fish and shellfish in processed foods, the pickled processed foods may be produced by a suitable production method described later.

Where heated fish and shellfish meat hardens when cooled only with yeast cells, the present inventor uses a liquid oil that is not derived from fish and shellfish in addition to yeast cells to cool the meat of fish and shellfish by yeast cells. It was found that the curing due to yeast can be suppressed. The reason for this is not clear, but the presence of non-fish and shellfish-derived oil on the surface of the meat tissue containing yeast cells has the effect of shrinking the meat tissue with cooling and thereby increasing the hardness of the meat tissue. It seems that there is a possibility that it will be suppressed. Liquid oil is a fat or oil that shows liquidity at 25 ° C. Specific examples of the liquid oil used in the present invention include corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, flaxseed oil, palm oil fractionated low melting point portion, olive oil, and sesame oil. As the liquid oil, soybean oil, rapeseed oil, cottonseed oil or corn oil are preferably mentioned in terms of flavor and taste.

In the present invention, it is preferable that the surface of raw meat of fish and shellfish is coated with a liquid oil not derived from fish and shellfish. When the surface of raw meat is covered with liquid oil, for example, as shown in FIG. 1 attached, oil droplets are observed on the surface of raw meat at room temperature (for example, 25 ° C), and the surface of raw meat has a luster peculiar to oil. It means that the spread of the part is observed. The spread of the part having the luster peculiar to oil is also called an oil film. The present inventor coats the surface of raw meat containing yeast cells with a liquid oil that is not derived from fish and shellfish in the form of a film, so that water remains in the meat even when cooled, and it is soft, greasy, moist and loose. It seems that a feeling can be obtained. The liquid oil film can be visually observed.

In the pickled processed food, the liquid oil not derived from fish and shellfish should be 0.1 part by mass or more with respect to 100 parts by mass of the raw meat of the fish and shellfish, so that the heated pickled processed food does not harden when cooled. Further, it is preferable in terms of moist feeling, greasy feeling, shining appearance, whiteness of cross section, etc., and 5 parts by mass or less is preferable in terms of taste. From this viewpoint, the liquid oil is more preferably 0.2 parts by mass or more and 3 parts by mass or less with respect to 100 parts by mass of the raw meat of the fish and shellfish.

In the present invention, the inclusion of a thickener in addition to the liquid oil not derived from fish and shellfish further suppresses the meat of the fish and shellfish from becoming hard even if it cools after cooking, resulting in a moist feeling, a greasy feeling, and the like. It is preferable in that the effect of improving is higher. Examples of thickeners include starch, acetylated adipic acid cross-linked starch, acetylated oxidized starch, acetylated phosphoric acid cross-linked starch, phosphoric acid cross-linked starch, phosphorylated starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, and sodium octenyl succinate. , Starch acetate, oxidized starch, sodium starch glycolate, hydroxypropylated phosphate cross-linked starch, starches such as hydroxypropyl starch, ammonium alginate, potassium alginate, calcium alginate, sodium alginate, propylene glycol alginate, calcium carboxymethyl cellulose, Sodium carboxymethyl cellulose, sodium polyacrylate, and methyl cellulose, aureobasidium culture solution, agrobacterium succinoglycan, amaseed gum, arabic gum, arabinogalactan, alginic acid, welan gum, cassia gum, gati gum, curdran, carrageenan, processed euchema algae , Purified caraginan, yukema algae powder, karaya gum, carob bean gum, xanthan gum, locust bean gum, chitin, chitosan, guar gum, guar gum enzymatic decomposition products, glucosamine, psyllium seed gum, sabakyomogi seed gum, gellan gum, tamarind seed gum, tara gum, dextran, Examples thereof include thickening polysaccharides other than starches such as tragant gum, trolley aoi, natto fungus gum, microfibrous cellulose, farcerelan, fuchronori extract, purulan, pectin, and macrohomopsis gum.

Above all, in the pickled processed food of the present invention, the use of starch has the effect of improving the moist feeling, greasy feeling, loosening feeling, etc. of the fish and shellfish meat without becoming hard even if it is cooled after cooking. It is preferable in terms of high points. The raw material of starches is not limited, and examples thereof include any plant such as corn, waxy corn, wheat, rice, potato, cassava, sago, and sweet potato.

When the pickled processed food of the present invention contains starches, it is particularly preferable to combine processed starch and unprocessed starch. Further, in the present invention, when crosslinked and / or acetylated starch, particularly acetylated adipic acid crosslinked starch, is used as the modified starch, the meat does not become hard after cooking and the moist feeling and the greasy feeling are improved. It is preferable because the effect is higher. From the above, in the present invention, it is most preferable to use the acetylated adipic acid cross-linked starch and starch in combination.

Further, in the pickled processed food of the present invention, the use of thickening polysaccharides other than starch also has the effect of suppressing the hardening of the meat of fish and shellfish even when cooled after cooking, and improving the moist feeling and the greasy feeling. It is preferable in terms of high points. In particular, in the present invention, the combination of starches and thickening polysaccharides other than starches as a thickener has a particularly high effect of suppressing hardening of the meat after cooking and improving a greasy feeling and a moist feeling. It is preferable to combine starches with at least one selected from xanthan gum, guar gum, tamarind seed gum, pectin, carrageenan, galactomannans other than guar gum and methyl cellulose, and it is even more preferable to combine starches with xanthan gum. Examples of galactomannans other than guar gum include tara gum and locust bean gum.

When the pickled food of the present invention contains a thickening polysaccharide other than starch, the amount thereof may be 0.01 part by mass or more and 0.8 part by mass or less with respect to 100 parts by mass of raw meat of fish and shellfish. Even if the meat of the seafood is cooled after cooking, it does not become hard and is preferable in terms of the effect of improving the fat-riding property and the flavor, and it is particularly preferable that the amount is 0.015 part by mass or more and 0.5 part by mass or less. ..

Above all, when the pickled food of the present invention contains starch, the amount thereof should be 0.2 parts by mass or more and 5 parts by mass or less with respect to 100 parts by mass of raw meat of fish and shellfish after cooking. It is preferable in terms of the effect of suppressing curing even when the meat is cooled and improving the moist feeling and the greasy feeling, and the flavor, and it is particularly preferable that the amount is 0.5 parts by mass or more and 3 parts by mass or less.

Further, in the pickled food of the present invention, the amount of the thickener including the amount of starch and the thickening polysaccharide other than starches is 0.2 parts by mass or more with respect to 100 parts by mass of raw meat of fish and shellfish. It is preferable that the amount is 8 parts by mass or less in terms of the effect of improving the moist feeling and the greasy feeling without becoming hard even if the meat of the seafood is cooled after cooking, and in terms of flavor, and 0.5 parts by mass or more. It is more preferably 3.5 parts by mass or less.

Further, in the pickled food of the present invention, when a modified starch and an unprocessed starch are used in combination as starches, the amount of the modified starch is 30 parts by mass or more and 80 parts by mass or less with respect to 100 parts by mass of the unprocessed starch. It is more preferably 40 parts by mass or more and 70 parts by mass or less. For example, when the present invention uses acetylated adipic acid cross-linked starch and starch as starches in combination, it is preferable to combine the above-mentioned modified starch and unprocessed starch in a preferable ratio.

Further, when the pickled food of the present invention contains a thickening polysaccharide other than starch as a thickening agent, the meat of seafood is suppressed from becoming hard after cooking, and the moist feeling and the greasy feeling are improved. It is preferable that the thickening polysaccharide other than starch is 5 parts by mass or more and 20 parts by mass or less with respect to 100 parts by mass of starch in terms of higher effect and flavor, and 10 parts by mass or more and 15 parts by mass or less. Is more preferable.

As described above, the pickled processed food of the present invention contains a pickling liquid or a pickled bed and raw meat, and the mass of the pickled liquid or the pickled bed in the pickled processed food is 1 part by mass or more with respect to 100 parts by mass of the raw meat. It is preferably 25 parts by mass or less, and more preferably 2 parts by mass or more and 20 parts by mass or less. Within this range, it is possible to more effectively obtain the effect that curing is suppressed even after cooking and cooling, and the moist feeling and the greasy feeling are good.

The preferred amount range of the pickling liquid or the liquid oil in the pickling bed, the thickening polysaccharides, the starches, and the thickener in the pickled food of the present invention is the second pickling liquid or the liquid in the pickling floor, which will be described later. Examples include the same range as the preferred range of oils, thickening polysaccharides, starches and thickeners. Specifically, the amount of the liquid oil in the pickling liquid or the pickling floor is more preferably 6% by mass or more and 30% by mass or less, and particularly preferably 10% by mass or more and 20% by mass or less. The amount of the thickening polysaccharide other than starch is more preferably 0.2% by mass or more and 2.0% by mass or less, and particularly preferably 0.4% by mass or more and 1.4% by mass or less. The amount of starch is more preferably 2% by mass or more and 20% by mass or less, and particularly preferably 4% by mass or more and 10% by mass or less. The amount of the thickener including starches and thickening polysaccharides other than starches is more preferably 2.2% by mass or more and 22% by mass or less, and 5% by mass or more and 12% by mass or less. Is particularly preferred.

In the present invention, the water content in the pickling liquid or the pickling floor of the pickled processed food is preferably 40% by mass or more and 80% by mass or less, and more preferably 50% by mass or more and 70% by mass or less. Within this range, it is possible to more effectively obtain the effect of suppressing curing even in a cold state after cooking and having a good moist feeling and a good greasy feeling. The amount of water in the pickling liquid or the pickling floor can be measured by the following method.
Moisture content measurement method: Wipe the surface of the pickled processed food with a spatula or the like, collect the pickling liquid or the pickled floor adhering to the surface, and measure by the normal pressure heating and drying method.

In the pickled processed foods, seasonings, yeast cells, liquid oils, thickeners, from the viewpoint of enhancing the effect of the present invention, which suppresses hardening even when cooled and has good moist feeling, greasy feeling and loosening feeling. The total amount of water and other components other than raw meat of seafood is preferably 3% by mass or less, more preferably 1% by mass or less, and further preferably 0.03% by mass or less. ..

In the present invention, when the pickled processed food is in a frozen state, it is preferable in terms of storage period. It is also preferable that the pickled processed food is in a frozen state in terms of uniform taste and texture. In the chilled state, the liquid on the surface of the fillet invades the inside with the passage of time, and the surface becomes dry.

In the present invention, when the pickled processed food is cooked by a method that does not perform pressure heat treatment, hardening is suppressed even when cooled, and the effect of good moist feeling and greasy feeling can be further enhanced. It is preferable in terms of points. Pressurized heat treatment refers to pressurized heat sterilization during the manufacture of retort foods and the like. The pickled processed food of the present invention is preferably subjected to non-pressurized cooking such as baking, frying, simmering, and boiling, and in particular, the one used for baking does not become hard even when cooled and is fat. It is preferable in that the effect of good riding can be further enhanced. The cooking utensils used for baking are not limited to, for example, steam convection, frying pans, ovens, gridirons and the like. The temperature of baking cooking is, for example, 200 to 250 ° C.

The present invention provides not only a pickled processed food but also a heated body of the pickled processed food. The heated body of the pickled processed food preferably contains yeast cells in the tissue of the heated meat. In the food technology field, the product life time is short, and it is not possible to spend a long time developing one product. The heated body of the present invention is difficult to obtain with a conventional heated body of a pickled processed food, and although hardening is suppressed even when cooled to give a moist feeling and a greasy feeling, the physical properties and structure of the heated body that bring about the effect can be obtained. It is difficult to wait for a patent application until the analysis is completed due to the above circumstances. Therefore, instead of specifying the physical properties and structure of the heated body, it is decided to specify that the heated body is a heated body of the above-mentioned pickled processed food. The heated body is preferably sterilized by a method other than the pressure heat treatment. Examples of such a method include heating steam, boiling, firing and the like.

The pickled processed food of the present invention is a mixture containing a seasoning liquid and a liquid oil after immersing raw fish and shellfish in a liquid containing yeast cells and an alkaline agent (hereinafter, also referred to as "first pickling liquid"). It can be successfully obtained by a method for producing a processed meat pickled food, which is immersed in (hereinafter, also referred to as "second pickling liquid or pickling bed"). According to this production method, by immersing raw fish and shellfish in the first pickling solution, yeast cells are accumulated in the meat tissue. After that, by immersing the raw meat of fish and shellfish in a second pickling solution or a pickling bed, the liquid oil is adhered to the surface of the meat tissue while the seasoning is immersed in the meat tissue, and a film of oil and fat is formed on the surface of the raw meat. Can be formed. By going through the above steps, in the present invention, it is possible to obtain a seasoned fish and shellfish heated body in which curing is suppressed even when cooled after cooking and the feeling of moistness and greasiness is good.

Examples of the alkaline agent in the first pickling solution containing yeast cells and an alkaline agent include sodium hydrogen carbonate, sodium carbonate, potassium carbonate, sodium hydroxide, potassium hydroxide, disodium phosphate, trisodium phosphate, sodium pyrophosphate, and the like. Examples thereof include sodium polyphosphate, ammonium carbonate, calcium carbonate, magnesium carbonate, magnesium hydroxide and the like. In particular, sodium carbonate is preferable in terms of high water retention performance, sodium hydrogen carbonate and / or sodium carbonate is more preferable, and sodium hydrogen carbonate and Sodium carbonate is particularly preferred. When sodium hydrogen carbonate and sodium carbonate are combined as the alkaline agent in the first pickling solution, the meat tissue of fish and shellfish should contain 2 parts by mass or more and 15 parts by mass or less of sodium carbonate with respect to 100 parts by mass of sodium hydrogen carbonate. It is preferable in that a large amount of yeast cells are easily accumulated therein, and more preferably 5 parts by mass or more and 10 parts by mass or less.

The amount of the alkaline agent is preferably 0.5% by mass or more and 5% by mass or less in the first pickling solution because it is easy to accumulate a large amount of yeast cells in the meat tissue of fish and shellfish. More preferably, it is% or more and 3% by mass or less.

Examples of yeast cells include those described above. Since yeast cells tend to accumulate a large amount of yeast cells in the meat tissue of fish and shellfish, it is preferably 0.1% by mass or more and 5% by mass or less, preferably 0.2% by mass or more, in the first pickling solution. It is more preferably 3% by mass or less.

Water is suitable as the medium of the first pickling solution, and the first pickling solution can be obtained by dissolving the alkaline agent in water and dispersing the yeast cells.

It is preferable that the first pickling solution further contains sodium chloride from the viewpoint of enhancing the effect of the alkaline agent. From the viewpoint of enhancing this effect, the content of sodium chloride in the first pickling solution is preferably 0.1% by mass or more and 5% by mass or less, and more preferably 1% by mass or more and 3% by mass or less.

The first pickling solution contains as little sugar as possible, such as white sugar, sanon tou, medium disaccharide, and granulated sugar, which eliminates parts that do not have the effect of improving the texture due to immersion and makes the effect of improving the texture uniform. The ratio of sugars in the first pickling solution is preferably less than 0.2 parts by mass, more preferably less than 0.1 parts by mass, per 100 parts by mass of the first pickling solution.

It is preferable that the first pickling solution contains as little components as possible other than yeast-derived components, sodium chloride, and alkaline agents, because it eliminates parts that do not have the texture improving effect due to immersion and makes the texture improving effect uniform. The total ratio of the yeast-derived component, sodium chloride, and the components other than the alkaline agent to the pickling solution 1 is preferably less than 2 parts by mass and less than 1 part by mass per 100 parts by mass of the first pickling solution. More preferably, it is particularly preferably less than 0.5 parts by mass, and particularly preferably less than 0.1 parts by mass.

When the first pickling liquid is soaked in raw meat, for example, it is preferable that the amount of the first pickling liquid used is 30 parts by mass or more and 150 parts by mass or less with respect to 100 parts by mass of the raw meat because it can be soaked without variation. More preferably, it is 50 parts by mass or more and 100 parts by mass or less.

The temperature at which the raw meat of fish and shellfish is immersed in the first pickling liquid is preferably 1 ° C. or higher and 10 ° C. or lower from the viewpoint of preventing deterioration of the raw meat and the pickling efficiency. Further, the time for immersing the raw fish and shellfish in the first pickling solution is preferably 2 hours or more and 18 hours or less from the viewpoint of the effect of the present invention that the raw meat does not become hard even when cooled and the greasy feeling does not decrease. It is more preferably 16 hours or less.

Raw fish and shellfish are soaked in the first pickling liquid, then subjected to a treatment of draining the first pickling liquid using a filtering means such as a colander, and then immersed in the second pickling liquid or the pickling floor. It is preferable to let it.

The second pickling liquid or the pickling bed may contain water as a liquid other than the liquid oil. It is preferable that the second pickling liquid further contains a thickener because it is easy to obtain the effect that the thickening agent is not hardened and the greasy feeling is not lowered even if it is cooled after cooking. As the seasoning, liquid oil, and thickener, the above-mentioned components can be used in the above description of the pickled processed food of the present invention.

The amount of the liquid oil in the second pickling liquid or the pickling bed is 1 part by mass or more with respect to 100 parts by mass of the raw meat of the fish and shellfish, so that the heated pickled processed food is effectively cured when cooled. It is preferable in terms of suppression and fattening, and it is preferable that the amount is 20 parts by mass or less in terms of taste. From this point of view, the amount of the liquid oil in the second pickling liquid or the pickling bed is more preferably 3 parts by mass or more and 15 parts by mass or less with respect to 100 parts by mass of the raw meat of the fish and shellfish. It is particularly preferably 10 parts by mass or less.
From the same viewpoint as above, the amount of the liquid oil in the second pickling liquid or the pickling floor is more preferably 6% by mass or more and 30% by mass or less, and 10% by mass or more and 20% by mass or less. Is particularly preferred.

When the second pickling solution or the pickling bed contains a thickening polysaccharide other than starch, the amount of the thickening polysaccharide other than the starch in the second pickling solution or the pickling bed is the amount of the fish and shellfish. It is preferable that the amount is 0.1 part by mass or more with respect to 100 parts by mass of raw meat, in that the hardening of the heated pickled processed food is effectively suppressed at the time of cooling and in terms of fat riding, and 1.0 mass by mass. It is preferable that the amount is less than or equal to the portion in terms of taste. From this point of view, the amount of the thickening polysaccharide other than starch in the second pickling solution or the pickling bed is 0.2 parts by mass or more and 0.7 parts by mass or less with respect to 100 parts by mass of the raw meat of the fish and shellfish. It is more preferable to have.
From the same viewpoint as above, the amount of the thickening polysaccharide other than starch in the second pickling solution or the pickling bed is more preferably 0.2% by mass or more and 2.0% by mass or less. It is particularly preferable that it is 0.4% by mass or more and 1.4% by mass or less.

When the second pickling solution or the pickling bed contains starches among the thickeners, the amount of starches in the second pickling solution or the pickling bed is 1 part by mass of the raw meat of the seafood. The amount of the processed food by mass or more is preferable from the viewpoint of effectively suppressing the hardening of the heated pickled processed food at the time of cooling and the fat-riding, and the amount of the heated pickled food is preferably 10 parts by mass or less from the viewpoint of taste. From this point of view, the amount of starch in the second pickling solution or pickling bed is more preferably 3 parts by mass or more and 5 parts by mass or less with respect to 100 parts by mass of the raw meat of the fish and shellfish.
From the same viewpoint as above, the amount of starch in the second pickling solution or the pickling bed is more preferably 2% by mass or more and 20% by mass or less, and 4% by mass or more and 10% by mass or less. Is particularly preferred.

The amount of the thickener including the amount of starch and the thickening polysaccharide other than the starch in the second pickling solution or pickling is 1.1 parts by mass or more with respect to 100 parts by mass of the raw meat of the fish and shellfish. It is preferable that the heated pickled processed food is effectively suppressed from hardening during cooling, and that it has a moist feeling and a greasy feeling, and that it is 11 parts by mass or less in terms of taste. From this point of view, the amount of the thickener in the second pickling liquid or the pickling bed may be 3.2 parts by mass or more and 5.7 parts by mass or less with respect to 100 parts by mass of the raw meat of the fish and shellfish. More preferred.
From the same viewpoint as above, the amount of the thickener in the second pickling liquid or the pickling bed is more preferably 2.2% by mass or more and 22% by mass or less, and 5% by mass or more and 12% by mass or less. The following is particularly preferable.

When the second pickling liquid or the pickling bed uses a combination of modified starch and unprocessed starch as starches, the preferred amount ratio of the unprocessed starch to the processed starch is the above-mentioned modified starch and the unprocessed starch in the pickled food of the present invention. It is the same as the preferable amount ratio of starch.

When the second pickling solution or the pickling bed uses a combination of starches and thickening polysaccharides other than starches as starches, the preferable amount ratio of starches to thickening polysaccharides other than starches is the present invention. It is the same as the preferable amount ratio of the above-mentioned starches and thickening polysaccharides other than starches in the pickled foods of.

The second pickling liquid or the pickling floor suppresses hardening even when cooled, and the effect of the present invention that the moist feeling and the greasy feeling do not easily decrease is obtained. Therefore, 20 parts by mass with respect to 100 parts by mass of raw meat. It is preferable to use an amount of 150 parts by mass or less, and more preferably 30 parts by mass or more and 100 parts by mass or less.

The preferred amount of salt in the second pickling liquid or pickling floor is the same as the preferred amount of salt in the pickling liquid or pickling floor of the above-mentioned pickled processed food. Further, the preferable amount of water in the second pickling liquid or pickling floor is the same as the preferable amount of water in the pickling liquid or pickling floor of the above-mentioned pickled processed food.

The temperature at which the raw meat of fish and shellfish is immersed in the second pickling solution or the pickling bed is preferably 1 ° C. or higher and 10 ° C. or lower from the viewpoint of preventing deterioration of the raw meat and the pickling efficiency. Further, the time for immersing the raw fish and shellfish in the second pickling solution is preferably 1 hour or more and 60 hours or less from the viewpoint of the effect of the present invention that the raw meat does not become hard even when cooled and the greasy feeling does not decrease. More preferably, it is 48 hours or less.

When freezing the pickled food obtained by the above method, the raw meat after being pickled in the first pickling solution is left to stand in the second pickling solution or the pickling floor at the above temperature for the above time, and then pickled. In the case of liquid, it is preferable to drain the liquid with a colander or the like, and in the case of a soaked floor, remove the floor with a spatula or the like, put it in a package, and freeze it as it is because the number of steps is small and the package weight is small. Examples of the material of the package include synthetic resin films, such as VDC / MA (vinylidene chloride / methyl acrylate copolymer), HIPS (impact resistant polystyrene), PVDC (polyvinylidene chloride), and PVC (polyvinyl chloride). , PA (polyethylene), PE (polyethylene), PP (polypropylene), EVOH (ethylene / vinyl alcohol copolymer), PET (polyethylene teflate resin) and composite materials of one or more of these, and polyvinylidene chloride. Vinylidene, polyamide, polypropylene or a composite material thereof is preferable in terms of resistance to tearing and storage stability. Examples of the sealing method include aeration packaging, deaeration packaging, and vacuum packaging.

Hereinafter, the present invention will be described in more detail by way of examples. However, the scope of the invention is not limited to such examples. Unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass".

(Example 1)
Meat Tenderizer SF (Fuji Food Industry Co., Ltd., yeast cell powder and yeast extract powder 28.6% (total of yeast cells 17% and yeast extract 11.6%), sodium hydrogen carbonate 66.4%, sodium carbonate 5. 0%) 2 parts, 1 part of salt and 97 parts of water were mixed to obtain a first pickling solution. For 100 parts of yellowtail fillet (a piece of about 80 g), 100 parts of the first pickling liquid was used to immerse the yellowtail fillet in the first pickling liquid. The soaked fillet was allowed to stand overnight (12 to 18 hours) at 5 ° C.
As a shining pickled seasoning liquid, a mixed liquid of 35% soy sauce, 26% mirin, 15% sugar, and 24% water was prepared. 55 parts of the obtained shining pickled seasoning liquid, 15 parts of salad oil (raw material: rapeseed oil), 2.5 parts of salt, 2.2 parts of acetylated adipic acid cross-linked starch, 4 parts of starch, 0.8 parts of xanthan gum, 20.5 parts of water. The portions were mixed to prepare a second pickling solution.
The fillet of yellowtail after soaking in the first pickling liquid was opened on a gold colander and drained. Then, 50 parts of the second dipping solution was used for 100 parts of the yellowtail fillet, and the yellowtail fillet was immersed in the second dipping solution for 4 hours. The temperature of the second immersion liquid at the time of immersion was set to 5 ° C., and the mixture was allowed to stand. The fillet of yellowtail after soaking was air-impregnated after draining the second dipping solution. The packaged contents have a mass of 11 parts of the pickling liquid (mass increase after two times of pickling) with respect to 100 parts of the fillet before being pickled in the first pickling liquid, and most of them are the second pickling. Seems to be liquid. The water content of the pickling solution measured by the above method was 60.2%. The salt content of the pickling solution measured by the above method was 2.9%. The packaged pickled fish was frozen at -30 ° C. Frozen pickled fish should be left to stand at room temperature in the packaged state, thawed, then taken out of the package and visually observed. A film of salad oil is formed on the surface of the raw meat, and the raw meat is covered with a film of salad oil. Was confirmed (Fig. 1).

(Comparative Example 1)
55 parts of the shining pickled seasoning liquid, 2.5 parts of salt, and 42.5 parts of water were mixed to prepare a second pickling liquid. Except for this point, the same as in Example 1 was applied. A photograph of the surface of the fillet after pickling is shown in FIG.

(Comparative Example 2)
It was not immersed in the first pickling solution. Other than that point, it was the same as in Comparative Example 1.

(evaluation)
The frozen yellowtail fillet was baked in a steam convection oven (MIC-5TB3 manufactured by Hoshizaki Corporation, combination mode, steam amount 3 scale (90%)) at 220 ° C. for 12 minutes without thawing. Cut into 8 equal parts along the longitudinal direction along the cutting line orthogonal to the direction from the side to the ventral side), and 6 small pieces except the 2 on the ventral side were stored in a constant temperature chamber at 50 ° C. , The ones cooled at 20 ° C. for 2 hours were subjected to the evaluation, respectively. The evaluation points in the state of being cooled at 20 ° C. for 2 hours are shown in Table 1 below.
The evaluation items were scale feeling, hardness, dry feeling, and greasy feeling. The scaly sensation was evaluated as a scaly feeling of loosening. As for the hardness, the hardness of the body felt in the 2nd to 3rd bites was evaluated. The greasy ride evaluated the greasy ride felt in the mouth. It was repeated 3 times with 11 trained panels. There was a panel defect, and the average value of 32 times in total was used as the evaluation point. The evaluation criteria are as follows. Table 1 also shows the values in parentheses () obtained by subtracting the evaluation points in the state of being cooled at 20 ° C. for 2 hours from the evaluation points in the state of being stored in a constant temperature chamber at 50 ° C.

(Scale feeling)
7 points I feel a sense of scales very strongly.
6 points I feel a strong sense of scales.
5 points I feel a little strong scale feeling.
4-point scale feeling is standard.
3 points The scale feeling is weak.
2 points I hardly feel the scales.
1 point I don't feel any scales.

(Hardness)
7 points Very hard.
6 points hard.
5 points Slightly hard.
4 points Standard hardness.
3 points slightly soft.
2 points are soft.
1 point Very soft.

(Fat ride)
7 points I feel a very strong greasy ride.
6 points I strongly feel the fat riding.
5 points I feel a little strong on fat riding.
4 points Standard fat riding.
3 points Weak fat riding.
2 points I hardly feel fat riding.
1 point I don't feel any fat riding.

(Dry feeling)
7 points The feeling of dryness is very strong.
6 points A strong feeling of dryness.
5 points I feel a little dry feeling.
4 points The dry feeling is standard.
3 points The feeling of dryness is weak.
2 points Very weak feeling of dryness.
1 point I don't feel any dryness.

The results of the above evaluation points are shown in Table 1 below.

The fillets obtained by baking the pickled food obtained in Example 1 are the fillets obtained by baking the pickled foods obtained in Comparative Example 1 having yeast cells but not liquid oil and Comparative Example 2 having yeast cells and no liquid oil. In comparison with yeast, when it is cooled at 20 ° C for 2 hours after baking, it has a scaly feeling (one of the loosening feelings of the body), a reduction in the hardness of the fish body (softness), a greasy feeling, and a weak feeling of dryness. It was excellent in all aspects (moist feeling). Further, in Comparative Example 1, when the fish was cooled at 20 ° C. for 2 hours as compared with the case where it was placed in a homeothermic environment at 50 ° C., the scale feeling (feeling of loosening of the body) was reduced, and the fish body was clearly hardened. The feeling of greasiness decreased and the feeling of dryness increased. On the other hand, in Example 1, the scale feeling, the tenderness of the fish, the greasy feeling, and the moist feeling are equal to or higher than those when the fish is cooled at 20 ° C for 2 hours as compared with the case where it is placed in a constant temperature room at 50 ° C. Met.

(Example 2)
2 parts of meat tenderizer SF, 1 part of salt and 97 parts of water were mixed to obtain a first pickling solution. For 100 parts of salmon fillet (a piece of about 70 g), 100 parts of the first pickling solution was used to immerse the salmon fillet in the first pickling solution. The soaked fillet was allowed to stand overnight (12 to 18 hours) at 5 ° C. As a shining pickled seasoning liquid, a mixed liquid of 35% soy sauce, 26% mirin, 15% sugar, and 24% water was prepared. 55 parts of the obtained shining pickled seasoning liquid, 15 parts of salad oil (rapeseed oil) as liquid oil, 2.5 parts of salt, 2.2 parts of acetylated adipic acid cross-linked starch, 4 parts of starch, 0.8 parts of xanthan gum, 20 parts of water. .5 parts were mixed to prepare a second pickling solution.
The salmon fillet after being soaked in the first pickling liquid was opened on a gold colander and drained. Then, 50 parts of the second soaking liquid was used for 100 parts of the salmon fillet, and the salmon fillet was immersed in the second soaking liquid for 4 hours. The temperature of the second immersion liquid at the time of immersion was set to 5 ° C., and the mixture was allowed to stand. The salmon fillet after soaking was air-impregnated after draining the second soaking solution. The packaged contents have a mass of 18 parts of the pickling liquid (mass increase after two times of pickling) with respect to 100 parts of the fillet before being pickled in the first pickling liquid, and most of them are the second pickling. Seems to be liquid. The water content of the pickling solution measured by the above method was 59.6%. The salt content of the pickling solution measured by the above method was 6.1%. The packaged pickled fish was frozen at -30 ° C. Frozen pickled fish is allowed to stand at room temperature in a packaged state, thawed, then taken out of the package and visually observed. A film of liquid oil is formed on the surface of the raw meat, and the raw meat is covered with a film of liquid oil. I confirmed that it was there.

(Comparative Example 3)
55 parts of the shining pickled seasoning liquid, 2.5 parts of salt, and 42.5 parts of water were mixed to prepare a second pickling liquid. Except for this point, the same as in Example 2 was applied.

(Comparative Example 4)
It was not immersed in the first pickling solution. Other than that point, it was the same as in Comparative Example 3.

(evaluation)
The frozen salmon fillet was baked in a steam convection oven (MIC-5TB3 manufactured by Hoshizaki Corporation, combination mode, steam amount 3 scale (90%)) at 220 ° C. for 8 minutes without thawing. The four small pieces, excluding the two at both ends, were cut into 6 equal parts along the longitudinal direction and left at 20 ° C. for 2 hours for evaluation.
The evaluation items were scale feeling, fluffy feeling, hardness, moist feeling, appearance shine, and appearance dullness of the cross section. In this example, in order to examine the effect of the looseness of the body in more detail, a sensory test was performed on the "fluffy feeling" in addition to the "scale feeling". As for the hardness, the hardness of the body felt in the 2nd to 3rd bites was evaluated. It was conducted by 14 trained panels, and the average value was used as the evaluation point. The evaluation criteria are as follows. The results are shown in Table 2.

(Scale feeling)
5 points The feeling of scales is very large.
4 points The feeling of scales is great.
3 points The scale feeling is about standard.
2 points The feeling of scales is small.
1 point The feeling of scales is very small.

(Fluffy feeling)
5 points The fluffy texture of the first bite is very large.
4 points The fluffy texture of the first bite is great.
3 points The fluffy texture of the first bite is about standard.
2 points The fluffy texture of the first bite is small.
The fluffy texture of each bite is very small.

(Hardness)
5 points Very hard.
4 points hard.
3 points Standard hardness.
2 points are soft.
One point is very soft.

(Moist feeling)
5 points Very moist feeling.
4 points Moist feeling is strong.
3 points The moist feeling is standard.
2 points The moist feeling is weak.
1 point The moist feeling is very weak.

(Appearance of shine)
5 points Very strong appearance.
4 points The appearance is strong.
3 points The appearance is standard.
2 points The appearance is weak.
1 point The appearance is very weak.

(The appearance of the cross section is dull)
5 points The cross section is grayish and very dull.
4 points The cross section is grayish and dull.
The dullness of the three-point cross section is standard.
The dullness of the two-point cross section is weak.
1 point The cross section is not dull and white.

Claims (11)

It is a processed meat pickled food containing raw fish and shellfish, seasonings, yeast cells after extracting yeast extract, and liquid oil not derived from fish and shellfish . Processed meat pickles, which is at least one selected from shin-zuke and kasuzuke (excluding those whose liquid oil has a melting point of 12 ° C or higher). The pickled processed food according to claim 1, wherein the liquid oil is at least one selected from soybean oil, rapeseed oil, cottonseed oil or corn oil, rice oil, sunflower oil, safflower oil, flaxseed oil, olive oil and sesame oil. The pickled processed food according to claim 1 or 2, wherein the surface of the raw meat is coated with liquid oil. The pickled processed food according to any one of claims 1 to 3, further comprising a thickener. The pickled processed food according to any one of claims 1 to 4, which is heated by a method other than the pressure heat treatment. The pickled processed food according to any one of claims 1 to 5, which is a frozen product. The heated body of the pickled processed food according to any one of claims 1 to 6. The heating body according to claim 7, wherein the heating body is heated by a method other than the pressure heat treatment. A method for producing a processed meat pickled food, in which raw fish and shellfish is immersed in a liquid containing yeast cells and an alkaline agent and then immersed in a mixture containing a seasoning and liquid oil. A method for producing a processed meat pickled food, which is at least one selected from Saikyo pickled, miso pickled, soy sauce pickled, shin pickled and kasuzuke pickled (excluding those having a melting point of 12 ° C. or higher). The method for producing a pickled processed food according to claim 9, wherein the amount of the liquid oil in the mixture containing the seasoning and the liquid oil is 1 part by mass or more and 20 parts by mass or less with respect to 100 parts by mass of the raw meat of the seafood. .. The method for producing a pickled processed food according to claim 9 or 10, wherein the mixture containing the seasoning and the liquid oil further contains a thickener.

Images