JP7155015B2 - Soft boiled fish and shellfish product and method for producing the same - Google Patents

Description

The present invention relates to a soft boiled fish and shellfish product and a method for producing the same. More specifically, the present invention relates to a soft boiled fish product and a method for producing the same. The present invention relates to a soft boiled fish and shellfish product retaining taste and a method for producing the same.

With the rapid increase in the number of elderly people in recent years, in addition to the provision of appropriate medical care and nursing care, maintaining and improving the quality of life of the elderly is attracting attention as an important issue. Above all, eating every day is not only a pleasure in itself, but taking in various nutrients through meals helps the elderly maintain physical strength and immunity, prevent deterioration of cognitive function, and prevent bone fractures. is said to be effective, and considering the quality of life of the elderly, it is extremely important to make daily meals delicious and enjoyable.

However, it is also true that masticatory and swallowing power declines with age. It is difficult to eat, and when opportunities to experience difficulty in chewing and swallowing increase, the amount of food taken in a day gradually decreases, the enjoyment of eating is lost, and as a result, malnutrition is invited. could become

In order to solve these problems, various treatments have been applied to food materials and raw materials to create foods that are soft and fluid enough to be chewed and swallowed even by elderly people with reduced chewing and swallowing power. Various proposals have been made to process it into food materials. For example, in Patent Document 1, food materials such as seafood, meat, and vegetables are processed into a paste and then molded into the shape of the original food material, so that even people with difficulty in chewing and those with dysphagia can easily eat it. Also, in Patent Document 2, a processed food material for nursing care food is processed into jelly by mixing a gelling agent such as mannan with a pasty food raw material. Proposed.

However, these processed foods for nursing care or processed food materials are basically processed food materials into paste or jelly, and although they are sufficient in terms of softness and fluidity, their shape, color tone, etc. The appearance is far from the original food material, lacking visual stimulation of appetite and the feeling of eating the food material itself, which is not sufficient from the point of enjoying the meal.

On the other hand, techniques have also been proposed for softening food materials while retaining their original appearance. For example, in Patent Documents 3 and 4, food materials such as meat, seafood, and cereals are treated with enzymes to soften them while maintaining the unique shape and appearance of the food materials. Soft foods for food are disclosed, and since these soft foods are soft and retain the shape, appearance, etc. peculiar to the food material, they are said to sufficiently stimulate the appetite through vision.

However, according to the findings independently obtained by the present inventors, when the food material is fish and shellfish, it is softened by enzymatic treatment and then heated in the presence of a boiling liquid to obtain a boiled product. often has a strong offensive taste and odor, and regardless of its appearance such as softness, shape, and appearance, it is not necessarily satisfactory from the viewpoint of the original taste of boiled seafood. there is a point

In view of such circumstances, the present applicant previously established a soft boiled fish product and a method for producing the same, and filed an application as Japanese Patent Application No. 2016-256813. However, as for soft boiled fish and shellfish products other than fish, there has not yet been proposed a soft boiled product having the original appearance shape of the boiled fish and shellfish products and the original taste of the boiled fish and shellfish products.

JP 2012-175934 A JP 2014-18129 A Japanese Patent Application Laid-Open No. 2015-23800 JP 2015-159753 A

The present invention has been made in view of the above-mentioned problems of the prior art, and is a soft boiled product that has a softness that can be sufficiently chewed even by those who have difficulty chewing, and has no offensive taste or offensive odor. and a method for manufacturing the same.

The present inventors have made intensive research efforts to solve the above problems, and as a result, the boiled product obtained by heating in the presence of the boiling liquid after enzymatically treating fish and shellfish often has an offensive taste and odor. Under the supposition that the use of commercially available enzyme preparations for enzymatic treatment of fish and shellfish may be the cause, maitake mushrooms are used for enzymatic treatment that does not rely on commercially available enzyme preparations. I came up with the idea of enzymatic treatment. Maitake is a type of mushroom belonging to the family Porcophyllaceae, and is known to contain multiple proteolytic enzymes. have a nature. However, as described in Japanese Unexamined Patent Application Publication No. 2003-250481, for example, the proteolytic enzyme contained in maitake is strong, and even though artificial cultivation methods have been established, maitake, which is a natural product, or its extract In addition, it is difficult to expect a stable and constant proteolytic enzyme activity value. It was completely unclear whether it could be used or not.

Under such circumstances, the present inventors have made intensive research efforts, and as a result, have established a method for preparing a maitake extract that can stably obtain a maitake extract with relatively stable physical properties. Furthermore, the present inventor preheated the seafood (excluding fish and crabs) prior to softening treatment using such a maitake extract, and used it for softening treatment. By regulating the concentration of the maitake mushroom extract, the immersion time, and the immersion temperature within a predetermined range, the boiled product obtained by heating the softened fish and shellfish in the presence of the simmering liquid has reduced chewing power. The inventors have found that it has a softness enough to be chewed even by humans, has no offensive taste and offensive odor, and retains the original appearance and shape of boiled fish and shellfish products, and completed the present invention.

That is, the present invention is a boiled fish and shellfish product other than fish and crabs, which has a softness of 350 gf or less under the temperature conditions at the time of eating, and a load required to push a metal ball with a diameter of 15 mm by 3 mm. The above problems are solved by providing a soft boiled fish and shellfish product free from offensive taste and offensive odor. The reason why "fish and shellfish excluding fish and crabs" is because, as mentioned above, the applicant of the present application has already established a soft boiled product and its manufacturing method and applied for Japanese Patent Application No. 2016-256813. As for crabs, as will be described later, at present, the desired soft boiled product cannot be produced by the production method of the present invention.

In a preferred embodiment, the soft boiled fish and shellfish of the present invention has a load of 100 gf or less required to push a metal ball with a diameter of 15 mm into 3 mm, and has no offensive taste and offensive odor. It is a soft boiled product of seafood except crabs.

According to the findings of the present inventor, the softness of 350 gf or less required to push a metal ball with a diameter of 15 mm into 3 mm is usually soft enough to be chewed with a weak force. corresponds to the softness of The softness of 100 gf or less required to push a metal ball with a diameter of 15 mm into 3 mm is usually hard enough to be crushed with the tongue, and corresponds to, for example, silken tofu or softer. In any case, the soft boiled fish and shellfish products according to the present invention are extremely soft compared to normal boiled fish and shellfish products that have not undergone softening treatment, and even people with reduced chewing power such as the elderly can sufficiently masticate. It is a soft boiled product with a softness that can be cooked.

It should be noted that "under the temperature conditions at the time of eating" means that the soft boiled fish and shellfish products according to the present invention are usually distributed and stored in a frozen state. The soft boiled product is not frozen or half-thawed, but is heated to the actual eating temperature, for example, normal temperature or higher and 100°C or lower, more preferably normal temperature or higher and 80°C or lower, further preferably normal temperature or higher and 60°C or lower. It means that it is in a state of Incidentally, in this specification, normal temperature means 15°C. That is, both the above-mentioned softness of 350 gf or less and 100 gf or less are obtained when the soft boiled seafood product according to the present invention is thawed or heated, for example, and its temperature is raised to the temperature at the time of eating. Softness in the frozen state does not mean softness when in a frozen or semi-thawed state.

The soft boiled fish and shellfish products according to the present invention have no offensive taste and offensive odor even after being subjected to a softening treatment of immersion in a maitake mushroom extract, and have the original taste of boiled fish and shellfish products. It should be noted that it is possible to easily confirm that there is no offensive taste or offensive odor by a sensory test using panelists. Using a taste recognition device "TS-5000Z" manufactured by Intelligent Sensor Technology Co., Ltd.), it is possible to quantitatively confirm the value as a relative value to the control product.

Incidentally, in a preferred example of the soft boiled fish and shellfish product according to the present invention, the bitterness and unfavorable taste measured by a taste recognition device using an artificial lipid membrane type taste sensor is measured by the same device. The relative value is less than ±2 (that is, more than -2 and less than +2) when the value of bitterness and miscellaneous taste of a normal boiled product is set to 0 as a reference value, and in a more preferred example, less than ±1 (i.e., more than −1 and less than +1). Corresponding normal boiled fish and shellfish products refer to boiled fish and shellfish products obtained by heat-treating the same kind of fish and shellfish in the presence of the same boiling liquid, and not softening. means.

In addition, when the relative value of taste measured by the taste recognition device is −2 or less or +2 or more, it is said that many people feel a difference in taste compared to the control product. A relative value of less than ±2 means that there is no difference in bitterness and off-flavour compared to the control product. The bitterness and off-taste measured by the above-mentioned taste recognition device is generally regarded as a taste corresponding to unpleasant bitterness, and the fact that the relative value of the bitterness and off-taste is less than ±2, more preferably less than ±1 means that It means that the soft boiled seafood product according to the present invention has no difference in bitterness and off-flavours compared to the corresponding normal boiled seafood product, which is the control product, and has no offensive taste.

Furthermore, the soft boiled fish and shellfish products according to the present invention have no offensive taste or offensive odor, retain the original taste of the boiled fish and shellfish products, and more preferably have the original appearance of the boiled fish and shellfish products. It also retains its shape. For this reason, the soft boiled fish and shellfish products according to the present invention have no difference in appearance from ordinary boiled fish and shellfish products that have not undergone softening treatment, and when lined up on the dining table, sufficiently stimulate the appetite of the eaters. It has the advantage of being able to By the way, retaining the original shape of the boiled fish and shellfish product means that the original shape of the boiled fish and shellfish product is maintained without any deterioration of the meat, dissolution of the surface, peeling of the skin, etc. is doing.

In the case of boiled products, for example, in the case of seafood with bones such as squid, it is desirable to remove the bones. However, even in the case of shellfish, it is desirable to remove the shell from the shell. In addition, depending on the type and size of the target seafood, in the case of squid and octopus, it is preferable to cut it into fillets of an appropriate size, and in the case of shrimp and shellfish, relatively small pieces can be used as they are, but it is preferable to cut them into pieces of appropriate size for large ones.

The soft boiled seafood product according to the present invention may be a boiled product obtained by heat treatment in the presence of a boiling liquid, and there are no particular restrictions on the taste of the boiled product or the cooking method. Typical boiled foods include, for example, normal boiled foods that are cooked in the presence of a mixture of sake or mirin, soy sauce, sugar, etc., boiled in miso, boiled in tomatoes, boiled in curry, etc. , and the soft boiled fish and shellfish products according to the present invention are not limited to these.

In addition, the seafood targeted by the present invention refers to seafood other than fish and crabs, and generally refers to all kinds of seafood that we usually eat as boiled foods, such as squid and octopus Examples include legumes, shellfish such as clams and scallops, and even shrimp.

The present invention also includes a pre-heating step of heating the seafood to be boiled at a temperature higher than the temperature at which the protein constituting the seafood is thermally denatured, and the seafood that has undergone the pre-heating step, A soaking step of soaking the squeezed juice of cut maitake mushrooms in a softening soaking solution diluted with water to 30 to 40% by mass at 6 to 22 ° C. for 4 to 24 hours, and the seafood that has undergone the soaking step is boiled. The above problem is solved by providing a method for producing soft boiled fish and shellfish, excluding fish and crabs, which includes a step of heating in the presence of a fermented soybean. According to such a production method, under the temperature conditions at the time of eating, the load required to push a metal ball with a diameter of 15 mm by 3 mm is soft enough to be 350 gf or less. It is possible to stably produce a soft boiled product of seafood excluding fish and crabs, while maintaining the appearance shape of .

The pre-heating temperature may be at least the temperature at which the proteins constituting the target fish and shellfish are thermally denatured, and is usually preferably 50°C or higher, more preferably 75°C or higher. The length of the heating time for pre-heating depends on the size of the target fish fillet or peeled fish, but the core temperature of the target fish reaches 50 ° C. or higher, preferably 75 ° C. or higher. It is preferable that the time be within 60 seconds at the longest, preferably within 30 seconds. Although it is not clear why the pre-heating allows the pre-heating to retain the original appearance of the pre-cooked fish and shellfish, the proteins that make up the target fish and shellfish, especially the proteins on the surface, are removed by the pre-heating. Even if the surface of the seafood is softened by being immersed in the maitake extract after undergoing heat denaturation, the surface of the seafood is prevented from melting too much. It is thought that it may contribute to holding.

In a more preferred aspect, the soaking step in the production method of the present invention is such that the mass ratio of the fish and shellfish to the softened soaking liquid in which the fish and shellfish are soaked (hereinafter sometimes simply referred to as "solid-liquid ratio") is It is preferably carried out within the range of 1:1.3 to 1:1.5. If the solid-liquid ratio is outside the above range, it is not that the boiled product of the present invention cannot be obtained, but it may not be possible to obtain a soft boiled product that retains the original external shape of the boiled fish and shellfish product. The solid-liquid ratio is preferably in the range of 1:1.3 to 1:1.5 from the viewpoint of more stably producing a soft boiled product that retains the original external shape of the boiled product.

In a further preferred embodiment, the immersion step in the production method of the present invention is a step of immersing the squeezed juice of the raw cut maitake mushroom in a softening immersion liquid diluted with water to 30 to 40% by mass at 22° C. for 24 hours. be. When the immersion step is performed under such conditions, the load required to push a metal ball of 15 mm in diameter by 3 mm is 100 gf or less under the temperature conditions at the time of eating. It is possible to stably produce a soft boiled product of cephalopods such as squid and octopus, which retains the original appearance shape of the boiled fish and shellfish product.

In this case also, from the viewpoint of more stably producing a soft boiled product that retains the original appearance of the boiled fish and shellfish product, the solid-liquid ratio in the immersion step should be 1:1.3 to 1:1. It is preferably in the range of 5.

In a preferred embodiment, the squeezed juice of the maitake mushroom is a squeezed juice obtained by squeezing a cut product obtained by cutting a raw maitake mushroom into pieces of 1 mm square or less. Since raw maitake contains water, it is possible to obtain the squeezed juice of the cut maitake by cutting it into a suitable size and squeezing it. can be used. The size of the cut maitake mushroom to be squeezed to obtain the juice is not particularly limited to 1 mm square or less, but the maitake mushroom cut into 1 mm square or less is more likely to be cut into pieces of about 3 mm square, for example. is preferable because a relatively large amount of squeezed juice can be stably obtained. Incidentally, maitake mushrooms cut into pieces of 1 mm square or less can be easily obtained by using, for example, a commercially available electric cutting machine such as a silent cutter.

The soft boiled seafood excluding fish and crabs of the present invention is not only soft enough to be chewed with a weak force, preferably to the extent that it can be crushed with the tongue, but also has no offensive taste and smell. , Boiled seafood retains its original appearance, so it looks delicious and appetizing, and even people with weak chewing power can eat it and enjoy seafood such as squid, octopus, shellfish, and shrimp. It has an excellent advantage that you can enjoy the original taste of boiled products of the same type. In addition, although the method for producing soft boiled fish and shellfish excluding fish and crabs according to the present invention uses an extract of maitake, which is a natural product, as a softening liquid instead of using chemicals etc. It has the advantage of being able to stably produce a large amount of soft boiled fish and shellfish excluding fish and crabs. According to the soft boiled fish and shellfish products of the present invention and the method for producing the same, squid, octopus, shellfish, shrimp, etc., which have a good appearance and taste and are sufficiently soft for people with reduced chewing power such as the elderly. It is possible to provide boiled fish and shellfish products and have them eat it, and it is possible to obtain the advantage that the quality of life of the elderly can be maintained and improved.

Fig. 2 is a photograph of the appearance of a stewed product obtained by softening preheated Japanese flying squid fillets at a dilution rate of 40% by mass with a softening liquid for 24 hours at 22°C and a solid-liquid ratio of 1:1. Fig. 4 is a photograph of the appearance of a stewed product obtained by softening preheated Japanese flying squid fillets at a dilution ratio of 40% by mass with a softening liquid for 24 hours at 22°C and a solid-liquid ratio of 1:1.3. Fig. 3 is an appearance photograph of a boiled product obtained by softening preheated Japanese flying squid fillets at a dilution rate of 40% by mass with a softening liquid for 24 hours at 22°C and a solid-liquid ratio of 1:1.5. Fig. 4 is an appearance photograph of a stewed product obtained by softening preheated Japanese flying squid fillets at a dilution ratio of 40% by mass with a softening liquid for 24 hours at 22°C and a solid-liquid ratio of 1:1.6. Fig. 4 is a photograph of the appearance of a boiled product obtained by softening preheated Japanese flying squid fillets at a dilution rate of 40% by mass with a softening liquid for 24 hours at 22°C and a solid-liquid ratio of 1:2. Fig. 3 is a photograph of the appearance of a stewed product obtained by softening unpreheated Japanese flying squid fillets at a dilution ratio of 30% by mass with a softening liquid for 24 hours at 22°C and a solid-liquid ratio of 1:1.3. Fig. 4 is a photograph of the appearance of a stewed product obtained by softening unpreheated Japanese flying squid fillets at a dilution ratio of 30% by mass with a softening liquid for 24 hours at 22°C and a solid-liquid ratio of 1:1.5. 1 is a radar chart showing the relative values of various tastes measured using a taste recognition device for preheated squid fillet stewed. Fig. 2 is an external photograph of a boiled product obtained by softening preheated pine squid fillets at a dilution rate of 30% by mass with a softening liquid for 24 hours at 22°C and a solid-liquid ratio of 1:1. Fig. 4 is a photograph of the appearance of a boiled product obtained by softening preheated pine squid fillets at a dilution rate of 30% by mass with a softening liquid for 24 hours at 22°C and a solid-liquid ratio of 1:1.3. Fig. 4 is a photograph of the appearance of a boiled product obtained by softening preheated pine squid fillets at a dilution rate of 30% by mass with a softening liquid for 24 hours at 22°C and a solid-liquid ratio of 1:1.5. Fig. 4 is a photograph of the appearance of a boiled product obtained by softening preheated fillets of pine squid with a softening liquid at a dilution rate of 30 mass% for 24 hours at 22°C and a solid-liquid ratio of 1:2. Fig. 4 is a photograph of the appearance of a boiled product obtained by softening preheated pine squid fillets at a dilution rate of 40% by mass with a softening liquid for 24 hours at 22°C and a solid-liquid ratio of 1:1. Fig. 4 is a photograph of the appearance of a boiled product obtained by softening preheated pine squid fillets at a dilution rate of 40% by mass with a softening liquid for 24 hours at 22°C and a solid-liquid ratio of 1:1.3. Fig. 4 is an appearance photograph of a boiled product obtained by softening preheated pine squid fillets at a dilution rate of 40% by mass with a softening liquid for 24 hours at 22°C and a solid-liquid ratio of 1:1.5. Fig. 2 is a photograph of the appearance of a boiled product obtained by softening preheated fillets of pine squid with a softening liquid at a dilution ratio of 40 mass% for 24 hours at 22°C and a solid-liquid ratio of 1:2. 1 is a radar chart showing the relative values of various tastes measured using a taste recognition device for pre-cooked pine squid fillets. Fig. 3 is a photograph of the appearance of stewed tomato obtained by softening preheated octopus fillet with a softening liquid at a dilution rate of 40 mass% for 24 hours at 22°C and a solid-liquid ratio of 1:1. Fig. 4 is a photograph of the appearance of stewed tomato obtained by softening preheated octopus fillets at a dilution rate of 40% by mass with a softening liquid for 24 hours at 22°C and a solid-liquid ratio of 1:1.3. Fig. 4 is a photograph of the appearance of boiled tomato obtained by softening preheated octopus fillets at a dilution rate of 40% by mass with a softening liquid for 24 hours at 22°C and a solid-liquid ratio of 1:1.5. Fig. 4 is a photograph of the appearance of stewed tomato obtained by softening preheated octopus fillets at a dilution rate of 40% by mass with a softening liquid for 24 hours at 22°C and a solid-liquid ratio of 1:1.6. Fig. 4 is a photograph of the appearance of boiled tomato obtained by softening preheated octopus fillets at a dilution rate of 40% by mass with a softening liquid for 24 hours at 22°C and a solid-liquid ratio of 1:2. 1 is a radar chart showing the relative values of various tastes measured using a taste recognition device for preheated octopus fillet simmered in tomato. Fig. 4 is a photograph of the appearance of boiled tomato obtained by softening fillets of Japanese flying squid that have not been preheated with a softening liquid at a dilution ratio of 30% by mass for 24 hours at 22°C and a solid-liquid ratio of 1:1.3. Fig. 3 is a photograph of the appearance of boiled curry obtained by softening fillets of Japanese flying squid that have not been preheated with a softening liquid at a dilution ratio of 30 mass% for 24 hours at 22°C and a solid-liquid ratio of 1:1.3. Fig. 3 is a photograph of the external appearance of simmered chili sauce obtained by softening preheated shelled shrimp with a softening liquid dilution rate of 40 mass% for 24 hours at 22°C and a solid-liquid ratio of 1:1.3. Fig. 3 is a photograph of the external appearance of boiled chili sauce obtained by softening preheated peeled shrimp with a softening liquid at a dilution ratio of 40 mass% for 24 hours at 22°C and a solid-liquid ratio of 1:1.5. Fig. 4 is a photograph of the appearance of boiled chili sauce obtained by softening preheated shelled shrimp with a softening liquid dilution rate of 40% by mass for 24 hours at 22°C and a solid-liquid ratio of 1:1.6. Fig. 4 is a photograph of the external appearance of simmered chili sauce obtained by softening preheated peeled shrimp with a softening liquid dilution rate of 40 mass% for 24 hours at 22°C and a solid-liquid ratio of 1:2.

Hereinafter, the soft boiled product of seafood excluding fish and crabs according to the present invention and the method for producing the same will be described.

<Preliminary experiment-Preparation of maitake mushroom juice->
200 g of commercially available raw maitake mushrooms are cut with a silent cutter for about 20 seconds to obtain cut pieces of 1 mm square or less, and the cut pieces are wrapped in a filter cloth and passed through a press to collect the squeezed juice. When the lot was changed and performed twice, about 120 g of squeezed juice could be recovered from each sample. The recovery rate of squeezed juice was a high rate of about 60% by mass with respect to the mass of raw maitake mushrooms used. Further, when the pH of the squeezed juice obtained was measured, it was found that the pH was distributed in the range of pH 5.51 to pH 6.12, and that the juice had stable physical property values.

On the other hand, the same process as above was performed except that a kitchen knife was used instead of the silent cutter to cut into pieces of 3 mm square, and about 73 to 75 g of squeezed juice was obtained. When the pH of the obtained squeezed juice was measured, it was distributed in the range of pH 5.08 to pH 5.15 and had stable physical properties, but the recovery rate of the squeezed juice was relative to the mass of the raw maitake used. It remained at about 37% by mass to 38% by mass, and it could not be said that the amount of squeezed juice obtained was sufficient compared to the amount of maitake used.

Further, about 35 g of raw maitake was loosened by hand and subdivided, soaked in 472 g of water or 135 g of water for 2 hours or 16 hours, and then filtered to remove maitake to obtain a maitake extract. 455 g and 449 g of extracts were obtained from those immersed in 472 g of water for 2 hours or 16 hours, respectively, and 123 g and 116 g of extracts were obtained from those immersed in 135 g of water for 2 hours or 16 hours, respectively. However, it was inevitable that maitake would absorb water and the amount of extract obtained would change and become unstable. Further, when the pH of the obtained extract was measured, it was distributed over a wide range from pH 4.97 to pH 6.85, and stable physical property values could not be obtained. Incidentally, the amount of water of 135 g is the amount that about 35 g of maitake that has been loosened by hand is soaked, and the amount of water of 472 g is the amount that about 35 g of maitake that has been loosened by hand is soaked in sufficient water. is the amount.

From the results of the above preliminary experiments, it was found that the squeezed juice obtained by squeezing the maitake mushroom cut into pieces of 1 mm square or less with a filter cloth is obtained at a relatively high rate relative to the raw maitake mushroom, and the physical properties indicated by pH Since the value is also stable, we have come to the conclusion that it is better to use this as a maitake extract for softening treatment. Using this maitake mushroom extract, a softening test was performed on various types of fish and shellfish.

A: Japanese flying squid <Softening test A1 (boiled Japanese flying squid)>
Using the body of Japanese flying squid, assuming normal production, distribution, and storage, we produced a boiled product of boneless fillet of the body of Japanese flying squid in the following steps. The Japanese flying squid used as a raw material may be a frozen fillet of the body cut into round slices after deboning in advance, or a frozen whole flying squid. In addition, when the whole flying squid used as a raw material is a frozen whole squid, following the thawing step (a) below, the heads and legs are separated, the bones are removed, and the slices are cut in a thawed or half-thawed state. It will be. In addition, bone-removed fillets of Japanese flying squid were subdivided into pieces of about 40 g each, and about 40 g of fillets were used as one sample.

A. Bringing in raw materials (frozen Japanese flying squid)
(a) Thawing (c) Pre-heating (d) Cooling (e) Immersion in softening liquid (softening treatment)
F. Draining g. Boiling liquid filling vacuum packaging g. Standing i.

In the pre-heating step of c, bone-collected fillets of flying squid were heated (boiled) so that the core temperature was 75° C. or higher for 10 seconds. In addition, for comparison, a fillet of common Japanese flying squid was also prepared by omitting the pre-heating step and performing the same treatment except that the pre-heating step was not performed.

In the softening liquid immersion step of E, the squeezed juice (pH 6.04) obtained by squeezing the cut raw maitake mushroom cut into 1 mm square or less in the same procedure as in the above preliminary experiment was added to normal tap water for 25 minutes. % by mass (hereinafter in this specification, unless otherwise specified, "% by mass" is simply referred to as "%"), or a diluted solution diluted to 40% is used as the softening solution, and these softening solutions are Each of the squid fillet specimens (preheated and unheated) subdivided into about 40 g units has a solid-liquid ratio of 1: 1, 1: 1.2, 1: Weigh out 1:3, 1:1.4, 1:1.5, 1:1.6, or 1:2 and add 24 of each sample to each of these weighed out softeners. soaked for hours. The temperature of the softening liquid was controlled so as to be maintained at 22°C.

After immersion in the softening liquid, the softening liquid is drained from each sample in the draining process, and then in the boiling liquid filling vacuum packaging process, the drained samples are packed together with the boiling liquid for each sample. filled inside and vacuum packed.

After the storage process of the fish, each sample was thawed at an appropriate time, and after returning to room temperature corresponding to the temperature at the time of eating, the fillet was opened, the fillet was taken out, and a commercially available load measuring device (Aikoh Engineering Co., Ltd. sales digital) Using a force gauge (MODEL RZ-5), the load required to push a metal ball with a diameter of 15 mm by 3 mm was measured. For the measurement, one fillet was randomly selected from each specimen, a kitchen knife was inserted into two places of the sliced fillet, and two strip-shaped fillets were cut. , the center, and the right side were measured at a total of six points on the front and back. For each softening liquid immersion condition, three specimens were manufactured and measured, and the largest load among a total of 18 measured values was taken as the hardness measurement value (gf). Table 1 shows the results.

As a control, using the same squid, a boiled squid fillet was produced in the same manner except that the softening liquid immersion (softening treatment) step (e) and the mosquito draining step were not performed, and processed in the same manner as above. The load (hardness) required to push a metal ball with a diameter of 15 mm by 3 mm was measured. Table 2 shows the results.

As can be seen in Table 1, when softening treatment is performed using a softening liquid obtained by diluting maitake mushroom juice to 25% or 40% with water, when immersed at 22 ° C. for 24 hours, when preheating is applied, Liquid ratios of 1:1, 1:1.2, 1:1.3, 1:1.4, 1:1.5, 1:1.6 and 1:2 The load required to push a metal ball of 15 mm in diameter by 3 mm was 350 gf or less, and a boiled squid fillet was obtained which was soft enough to be chewed with a weak force or more. As shown in Table 2, the hardness of boiled squid fillets produced in the same manner except that the softening liquid was not immersed was 835 gf (control 1: with preheating) or 584 gf (control). 2: No preheating), it is extremely soft.

Among them, when the softening treatment is performed using a softening liquid with a dilution rate of 40%, when preheating is performed at 22 ° C. for 24 hours, the diameter is reduced at a solid-liquid ratio of 1:1.3 or more. The load required to push the 15 mm metal ball 3 mm was 100 gf or less, and a boiled squid fillet that was so soft that it could be crushed with the tongue was obtained.

However, when the hardness was measured, the boiled squid fillets to be measured were observed with the naked eye. When immersed in the softening liquid under the conditions of 1, peeling is observed up to the second layer of thin skin under the brown skin of the squid, and the original appearance of the boiled squid fillet is maintained. It was something that could not be said.

Similarly, when the solid-liquid ratio is 1:1.6 or more, a phenomenon in which the flesh partially dissolves into granular form is observed regardless of whether the dilution ratio of the softening liquid is 25% or 40%. It cannot be said that the original appearance shape of the boiled product was maintained.

On the other hand, when the solid-liquid ratio is in the range of 1:1.2 to 1:1.5, peeling of the skin and No dissolution of the meat was observed, and the original appearance shape of the boiled squid fillet was retained.

As an example, using a softening liquid with a dilution ratio of 40%, the softening liquid can be Appearance photographs of the boiled squid obtained by the immersion treatment are shown in FIGS. 1 to 5, respectively. As shown in FIG. 1, the boiled squid obtained by immersion in softening liquid at a solid-liquid ratio of 1:1 shows peeling of the second layer of thin skin under the brown epidermis. In addition, as shown in FIGS. 4 and 5, in the boiled squid obtained by immersing the squid in the softening liquid at a solid-liquid ratio of 1:1.6 or 1:2, although the squid meat was partially Melted and broken into granules. On the other hand, as shown in Fig. 2 or 3, the boiled products obtained by immersing in the softening liquid at a solid-liquid ratio of 1:1.3 or 1:1.5 had no peeling of the skin, No granular dissolution of squid was observed, and the original appearance of the boiled squid fillet was retained.

When the hardness was measured, the boiled squid fillets to be measured were tasted. It had the original taste of the boiled product, and no offensive taste or offensive smell due to immersion in the softening liquid was felt.

On the other hand, as indicated by "*" in Table 1, the boiled squid fillet produced by immersion in the softening liquid without preheating was measured for the load required to push a metal ball with a diameter of 15 mm into 3 mm. It was so badly damaged that it was impossible to cook it, and it could not be said that it had the original appearance of boiled squid.

The above results are based on pre-heating, softening liquid with a dilution rate of 25% to 40%, 24 hours at 22 ° C., solid-liquid ratio of 1:1.2 or more and 1:1.5 or less. When immersed in the bottom, the load required to push a metal ball of 15 mm in diameter by 3 mm is soft enough to be 350 gf or less, and the soft squid has no offensive taste and smell and retains the original appearance shape of the boiled squid. It shows that it is possible to produce simmered food. In particular, when immersed in a softening liquid with a dilution rate of 40% for 24 hours at a temperature of 22°C and a solid-liquid ratio of 1:1.3 to 1:1.5, a metal ball with a diameter of 15 mm It shows that the soft boiled squid can be produced with a load of 100 gf or less required for pushing.

<Softening test A2 (boiled Japanese flying squid)>
In the softening test A1, good results were obtained at a softening liquid dilution rate of 25% and 40% under immersion conditions at 22°C for 24 hours. A boiled product with a more suitable softness of 100 gf or less was obtained in the range of : 1.3 to 1: 1.5, so the dilution rate of the softening liquid was changed to 30% or 50%, and the solid-liquid ratio was 1: A boiled squid fillet was produced in the same manner as in the softening test A1 except that the ratio was 1.3 or 1:1.5, and the load (hardness) required to push a metal ball of 15 mm in diameter into 3 mm was measured. did. Table 3 shows the results.

As shown in Table 3, even when softening immersion was performed using a softening liquid with a dilution rate of 30% or 50%, preheating was performed in the same manner as when a softening liquid with a dilution rate of 40% was used. In some cases, the load required to push a 15 mm diameter metal ball 3 mm under softening immersion conditions at 22°C for 24 hours at a solid-liquid ratio of 1:1.3 or 1:1.5, specifically It was possible to produce a soft boiled squid with an extremely soft weight of 85 gf or less.

In addition, when the hardness was measured, the boiled squid fillets to be measured were observed with the naked eye. In either case, at both the solid-liquid ratio of 1:1.3 and 1:1.5, peeling of the thin skin and dissolution of the meat were not observed, and the original appearance of the boiled squid fillet was maintained. It had been.

On the other hand, as indicated by "*" in Table 3, the boiled squid fillet produced by immersion in the softening liquid without preheating required the load required to push a 15 mm diameter metal ball 3 mm. The meat was so badly damaged that it was impossible to measure the weight of the squid, and it could hardly be said that the boiled squid had the original appearance shape. From these results, it was determined that pre-heating is essential to produce boiled squid that retains the original external shape of the boiled squid, at least when using a softening liquid with a dilution rate of 25% to 50%. .

As an example, without pre-heating, it is immersed in a softening liquid with a dilution rate of 30% at a solid-liquid ratio of 1:1.3 or 1:1.5 for 24 hours at 22 ° C. to manufacture. Appearance photographs of the boiled squid fillets are shown in FIGS. 6 and 7, respectively. As shown in FIGS. 6 and 7, the boiled squid fillets obtained by immersing in the softening liquid without prior heat treatment collapsed to the extent that the ring shape of the fillets could not be maintained. .

When the hardness was measured, the boiled squid fillets to be measured were tasted. No offensive taste or offensive odor due to immersion in the softening liquid was felt at all. However, when the squid fillet stewed in a softening liquid with a dilution rate of 50% was eaten, an off-flavour and offensive odor were felt that were attributed to the softening liquid used for the softening liquid immersion treatment. , The bitterness was particularly strong, and it could not be said that it was the original taste of boiled squid.

<Sensory test A1 (simmered squid)>
Using a total of 6 healthy men and women as panelists, a sensory test was conducted on the following stewed squid fillets produced in the softening test A1 or A2.

(Target boiled squid)
・ Boiled Japanese flying squid A (solid-liquid ratio 1:1.3 under the immersion conditions of #5 in Table 3)
Dilution rate of softening liquid: 30%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 85gf
・ Boiled Japanese flying squid B (solid-liquid ratio 1:1.5 under the immersion conditions of #5 in Table 3)
Dilution rate of softening liquid 30%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.5
Hardness 84gf
・ Boiled Japanese flying squid C (solid-liquid ratio 1:1.3 under the immersion conditions of #3 in Table 1)
Dilution rate of softening liquid 40%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 77gf
・ Boiled Japanese flying squid D (solid-liquid ratio 1:1.5 under the immersion conditions of #3 in Table 1)
Dilution rate of softening liquid 40%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.5
Hardness 81gf
・ Boiled Japanese flying squid E (solid-liquid ratio 1:1.3 under the immersion conditions of #7 in Table 3)
Dilution rate of softening liquid 50%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 53gf
・ Boiled Japanese flying squid F (solid-liquid ratio 1:1.5 under the immersion conditions of #7 in Table 3)
Dilution rate of softening liquid 50%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.5
Hardness 49gf

(Inspection item)
・Appearance shape (by the naked eye)
・ Appearance color tone (by the naked eye) (color of meat)
・Unpleasant taste (bitterness, harshness)
・Taste, offensive odor, maitake odor (maitake odor caused by the softening liquid)

Compared to the same boiled squid fillets that are not softened, the evaluation is "very good = 5" if it is equal or better than that, "good = 4" if it is almost equal, and "slightly good". Evaluation is performed on a five-point scale, with “Normal = 3” for bad but acceptable, “Poor = 2” for bad, and “Very bad = 1” for very bad, and the average of the evaluation points of each panelist is scored. and The results are shown in Tables 4 to 9 in the order of the boiled Japanese flying squid A to F, respectively.

As shown in Tables 4 to 7, boiled product A obtained by heating squid fillets softened with a softening liquid having a maitake mushroom juice dilution of 30% or 40% in the presence of the boiling liquid. ~ D is "good = 4" in any of the inspected items of "appearance shape", "appearance color tone", "off-taste (bitterness, harshness)", "taste", "off-odor", and "maitake odor" Or it was evaluated as "very good = 5", and it was an excellent boiled product that had the original appearance, color tone, and taste of boiled squid fillets, had no offensive taste and smell, and did not smell like maitake.

On the other hand, as shown in Tables 8 and 9, boiled products obtained by heating squid fillets softened using a softening liquid with a dilution rate of 50% of maitake juice in the presence of the boiling liquid. E and F were evaluated as “good = 4” or “normal = 3” for the appearance shape and appearance color tone, and although they retained the original appearance shape and color tone of the boiled squid fillet to some extent, they had an “unpleasant taste”. , "bad smell", and "maitake smell", the average score was below "bad = 2", and it was evaluated that there was a bad taste and smell and a strong maitake smell. As for "taste", the average score was 2.5 or 1.0, which was "bad" or "very bad" compared to the same boiled squid fillet without softening treatment. It was evaluated as

The results of these sensory tests are consistent with the results of visual observation and tasting performed by the tester each time the hardness of each boiled product was measured in the softening tests A1 and A2, and the softening tests A1 and A2 were performed. This confirms the objectivity and validity of the evaluation by human eye observation and tasting.

The results of the softening test A2 and the sensory test A1 confirm the results of the softening test A1. When immersed under conditions of a solid-liquid ratio of 1:1.1 or more and 1:1.5 or less, the load required to push a metal ball of 15 mm in diameter 3 mm is 350 gf or less. and that it is possible to produce a soft boiled squid that retains the original external shape of the boiled squid, and above all, it is solid-liquid in a softening liquid with a dilution rate of 30% to 40% at 22 ° C. for 24 hours. When immersed under conditions of a ratio of 1:1.3 to 1:1.5, a very soft boiled squid can be produced with a load of 100 gf or less required to push a metal ball with a diameter of 15 mm by 3 mm. is shown.

<Evaluation A1 by taste recognition device>
In order to more objectively confirm that the boiled squid fillets according to the present invention have no offensive taste or offensive odor, taste analysis using a taste recognition device was conducted by an external inspection agency (Ministry of Health, Labor and Welfare registered inspection agency Q'sai Analysis Co., Ltd.) research institute). The details are as follows.

(Sample for taste analysis)
Taste analysis was requested for the following comparative products and Sample 1.
・Comparison product: normal (not softened) boiled squid fillet (manufactured by Shin Tokyo Food Co., Ltd.)
・Sample 1: Squid fillet (about 40 g) was immersed in a softening liquid with a dilution rate of 40% at a solid-liquid ratio of 1:1.3 for 24 hours at 22 ° C. and heated in the presence of a boiling liquid. The resulting boiled fillet (equivalent to solid-liquid ratio 1:1.3 in immersion condition #3 in Table 1: hardness 77 gf)

(Used equipment)
Intelligent Sensor Technology Co., Ltd. Taste recognition device "TS-5000Z" (taste recognition device using artificial lipid membrane type taste sensor)

(Result of taste analysis)
Eight tastes of "sour", "bitterness", "astringent stimulus", "umami", "salty", "bitter", "astringent", and "umami richness" for sample 1 were compared. It was obtained as a relative value with the reference value of 0 being the measured value of a normal boiled squid fillet that had not been softened. Table 10 shows the results. Further, FIG. 8 shows the result expressed as a radar chart.

As shown in Table 10 and FIG. 8, the measured values of the taste of Sample 1, which corresponds to the soft boiled product according to the present invention, are the respective tastes of the control product, which is the normal boiled squid fillet that has not been softened. was within the range of less than ±2 (−2<measured value<+2) for all eight tastes measured, with the reference=0. In the taste analysis using a taste recognition device, if the measured value of taste is less than ±2 when the comparative product is set to 0, even if a human eats this, it is not recognized as a difference in taste from the comparative product. It is said that. Therefore, the measured values of "bitterness and miscellaneous taste", "astringency stimulus", "bitterness", and "astringency", which are considered to be recognized as "unusual taste" when eaten by humans, were all within ±2. The analysis results showed that when humans ate sample 1, they did not feel any offensive taste compared to the control product, which is a normal product, indicating that the product of the present invention is a boiled product that does not have offensive taste. there is In particular, the measured value of sample 1 for "bitterness and miscellaneous taste", which is said to be the strongest offensive taste, is within ±1 compared to the comparative product, and the soft boiled squid fillet of the present invention It can be said that it is a boiled product with no offensive taste.

As described above, even in the taste analysis by the taste recognition device, the soft boiled squid fillet according to the present invention does not have an offensive taste compared to the normal boiled squid fillet that has not been softened, and the squid fillet does not have an offensive taste. It was confirmed that the product had the original taste of the boiled product.

B: Matsui squid <Softening test B1 (boiled Matsui squid)>
Boil pine squid fillets in the same manner as in softening test A1 except that the Japanese flying squid was replaced with pine squid, the dilution rate of the softening liquid was 25%, 30%, 40%, or 50%, and all samples were preheated. A product was manufactured, and the load (hardness) required to push a metal ball with a diameter of 15 mm by 3 mm was measured. Table 11 shows the results.

As a control, using the same pine squid, a boiled squid fillet was produced in the same manner except that the softening liquid immersion (softening treatment) step (e) and the mosquito draining step were not performed, and processed in the same manner as above. The load (hardness) required to push a metal ball with a diameter of 15 mm by 3 mm was measured. Table 12 shows the results.

As can be seen in Table 11, when softening treatment is performed using a softening solution obtained by diluting maitake mushroom juice with water to 25%, 30%, 40%, or 50%, immersion at 22 ° C. for 24 hours pre- When heated, the solid-liquid ratio is any of 1:1, 1:1.2, 1:1.3, 1:1.4, 1:1.5, 1:1.6, and 1:2. Even in the case of , the load required to push the metal ball of 15 mm in diameter by 3 mm was 350 gf or less, and a boiled squid fillet that was soft enough to be chewed with a weak force or more was obtained. . This softness was 820 gf (control 3: with preheating) as shown in Table 12. In view of , it is extremely soft.

Among them, when the softening treatment is performed using a softening liquid with a dilution rate of 30%, 40%, or 50%, the ratio is 1:1.3 or more when preheating is performed at 22°C for 24 hours. At a solid-liquid ratio of , the load required to push a metal ball with a diameter of 15 mm by 3 mm was 100 gf or less, and a very soft boiled pine squid fillet that could be crushed with the tongue was obtained.

However, when the hardness was measured, the boiled pine squid fillet to be measured was observed with the naked eye, and when the dilution rate of the softening liquid was 25% or 30%, the solid-liquid ratio was 1:1. As in the case of the Japanese flying squid tested earlier, peeling was observed up to the second layer of thin skin under the brown skin of the squid, and it is said that the boiled squid fillet retains its original appearance. I couldn't.

In addition, when the dilution rate of the softening liquid is 40% or 50%, under the condition that the solid-liquid ratio is 1:1, the brown color of squid is obtained as in the case of using the softening liquid having a dilution rate of 25% or 30%. Peeling was observed up to the second layer of thin skin under the epidermis, and under the condition of a solid-liquid ratio of 1:2, a phenomenon was observed in which rings of fillets were partially melted and cut. When the dilution rate of the softening liquid is 40% or 50%, the boiled product obtained under the condition of the solid-liquid ratio of 1:1 or 1:2 retains the original external shape of the boiled squid fillet. It could not be said that there was.

On the other hand, when the solid-liquid ratio is in the range of 1:1.2 to 1:1.6, peeling of the thin skin and bruising of the body are observed in all cases where the dilution rate of the softening liquid is 25% to 50%. No breakage due to dissolution of squid was observed, and the original appearance of the boiled squid fillet was retained.

For example, a softening liquid having a dilution rate of 30% is used, and the solid-liquid ratio is 1:1, 1:1.3, 1:1.5, or 1:2. Figures 9 to 12 show photographs of the appearance of boiled pine squid, respectively. 13 to 16 show photographs of the appearance of pine squid boiled products obtained by immersion in softening liquid under the condition of 1:2, respectively.

When a softening liquid with a dilution rate of 30% is used, the boiled pine squid obtained by soaking in the softening liquid at a solid-liquid ratio of 1:1 has a brown subcutaneous layer as shown in FIG. Peeling up to the second layer of thin skin is observed, but the boiled pine squid obtained by immersing in the softening liquid at a solid-liquid ratio of 1: 1.3, 1: 1.5, and 1: 2, As shown in FIGS. 10 to 12, no peeling of the thin skin was observed, and no crumbling or melting of the meat was observed, and the original appearance of the boiled squid fillet was maintained.

On the other hand, when a softening liquid with a dilution ratio of 40% was used, the boiled pine squid obtained by immersing the pine squid in the softening liquid at a solid-liquid ratio of 1:1 had brown subcutaneous Peeling up to the second layer of thin skin was observed, and the boiled pine squid obtained by immersion in the softening liquid at a solid-liquid ratio of 1: 2, as shown in Fig. However, the boiled pine squid obtained by immersion in the softening liquid at a solid-liquid ratio of 1:1.3 and 1:1.5, as shown in Figs. No crumbling or melting of the flesh was observed, and the original appearance of the boiled squid fillet was preserved.

In addition, when the hardness was measured, the boiled pine squid fillets to be measured were tasted. The product had the original taste of boiled squid, and no offensive taste or offensive smell due to immersion in the softening liquid was felt. Regardless of the solid-liquid ratio at the time of immersion in the softening liquid, there was a strange taste, a strange smell, a bitter taste, and a maitake odor, which could be attributed to the softening liquid. It was impossible.

<Sensory test B1 (boiled pine squid)>
Using a total of 6 healthy men and women as panelists, sensory tests were conducted in the same manner as in sensory test A1 for the following boiled pine squid fillets G to L produced in softening test B1. The results are shown in Tables 13 to 18 in the order of pine squid boiled products G to L, respectively.

(Target boiled squid)
・Boiled pine squid G (solid-liquid ratio 1:1.3 under the immersion conditions of #10 in Table 11)
Dilution rate of softening liquid: 30%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 85gf
・ Boiled pine squid H (solid-liquid ratio 1:1.5 under the immersion conditions of #10 in Table 11)
Dilution rate of softening liquid 30%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.5
Hardness 79gf
・Boiled pine squid I (those with a solid-liquid ratio of 1:1.3 under the immersion conditions of #11 in Table 11)
Dilution rate of softening liquid 40%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 66gf
・Boiled pine squid J (solid-liquid ratio 1:1.5 under the immersion conditions of #11 in Table 11)
Dilution rate of softening liquid 40%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.5
Hardness 58gf
・Boiled pine squid K (solid-liquid ratio 1:1.3 under the immersion conditions of #12 in Table 11)
Dilution rate of softening liquid 50%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 58gf
・ Boiled pine squid L (with a solid-liquid ratio of 1:1.5 under the immersion conditions of #12 in Table 11)
Dilution rate of softening liquid 50%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.5
Hardness 51gf

As shown in Tables 13 to 16, boiled product G obtained by heating pine squid fillets softened with a softening liquid having a maitake mushroom juice dilution ratio of 30% or 40% in the presence of the boiling liquid. ~ J was "good = 4" in any of the inspected items of "appearance shape", "appearance color tone", "off-taste (bitterness, harshness)", "taste", "off-odor", and "maitake odor". Or it was evaluated as "very good = 5", and it was an excellent boiled product that had the original appearance, color tone, and taste of boiled squid fillets, had no offensive taste and smell, and did not smell like maitake.

On the other hand, as shown in Tables 17 and 18, boiled products obtained by heating pine squid fillets softened using a softening liquid with a dilution rate of 50% of maitake juice in the presence of a boiling liquid. K and L were evaluated as “good = 4” or “normal = 3” for the appearance shape and appearance color tone, and although they retained the original appearance shape and color tone of the boiled squid fillet, they had an “unpleasant taste”. ”, “off-flavor”, and “maitake odor”, the average score was evaluated as “bad = 2” or less, indicating offensive taste and offensive odor and strong maitake odor.

The results of these sensory tests are consistent with the results of the visual observation and tasting performed by the tester each time the hardness of each boiled product was measured in the softening test B1, and the visual observation by the tester of the softening test B1. And it supports that the evaluation by tasting is objective and appropriate.

The above results obtained for the boiled pine squid are in line with the results obtained for the boiled Japanese flying squid, although there are some deviations in the range of the preferred solid-liquid ratio. After heating, in a softening liquid with a dilution ratio of 25% to 40%, at 22°C for 24 hours, under conditions where the solid-liquid ratio is at least in the range of 1:1.2 or more and 1:1.5 or less Soft boiled squid that has a load of 350 gf or less required to push a metal ball with a diameter of 15 mm into 3 mm when immersed in, has no offensive taste and smell, and retains the original appearance shape of the boiled squid. It shows that it is possible to manufacture In particular, when immersed in a softening liquid with a dilution ratio of 30% to 40% for 24 hours at 22 ° C. under the conditions of a solid-liquid ratio of 1:1.3 to 1:1.5, a metal with a diameter of 15 mm To produce soft boiled squid which is soft enough to require a load of 100 gf or less to push a ball by 3 mm, has no offensive taste and odor, and retains the original external shape of the boiled squid. shows what you can do.

<Evaluation B1 by taste recognition device>
In order to more objectively confirm that the boiled squid fillet product according to the present invention has no offensive taste or offensive smell, the following comparative product and sample 2 and For 3, an external inspection agency (Q'sai Analysis Laboratory Co., Ltd., registered inspection agency of the Ministry of Health, Labor and Welfare) was requested to perform a taste analysis using a taste recognition device. The details are as follows.

(Sample for taste analysis)
・Comparison product: normal (not softened) pine squid fillet stewed product (manufactured by Shin Tokyo Food Co., Ltd.)
・Sample 2: A pine squid fillet (about 40 g) was immersed in a softening liquid with a dilution rate of 40% at a solid-liquid ratio of 1:1.3 for 24 hours at 22 ° C. and heated in the presence of a boiling liquid. The obtained boiled fillet (corresponding to the solid-liquid ratio of 1:1.3 in the immersion condition #11 in Table 11: hardness 66 gf)
・Sample 3: A pine squid fillet (about 40 g) was immersed in a softening liquid with a dilution rate of 40% at a solid-liquid ratio of 1:1.5 for 24 hours at 22 ° C. and heated in the presence of a boiling liquid. Boiled product of the obtained fillet (corresponding to solid-liquid ratio 1:1.5 of immersion condition #11 in Table 11: hardness 58 gf)

(Result of taste analysis)
Eight tastes of "sour", "bitterness", "astringent stimulus", "umami", "salty", "bitter", "astringent", and "umami richness" for samples 2 and 3 were It was determined as a relative value with the reference value=0 for the measured value of the normal boiled pine squid fillet that had not been softened, which was the comparative product. The results are shown in Table 19. Further, FIG. 17 shows the result expressed as a radar chart.

As shown in Table 19 and FIG. 17, the measured taste values of Samples 2 and 3, which correspond to the soft boiled product according to the present invention, are higher than those of the control product, which is a normal pine squid fillet that has not been softened. Taking each taste as a reference = 0, the "sourness" and "saltiness" were outside the range of ±2, but "bitterness", "astringent stimulation", "umami", "bitterness", and "astringency" were outside the range of ±2. Taste” and “umami richness” were within ±2 (−2<measured value<+2). In the taste analysis using a taste recognition device, if the measured value of taste is less than ±2 when the comparative product is set to 0, even if a human eats this, it is not recognized as a difference in taste from the comparative product. It is said that. Therefore, the measured values of "bitterness and miscellaneous taste", "astringency stimulus", "bitterness", and "astringency", which are considered to be recognized as "unusual taste" when eaten by humans, were all within ±2. The analysis results showed that when humans ate sample 2 or 3, they did not feel any offensive taste compared to the control product, which is a normal product, and it was confirmed that the product of the present invention is a boiled product that does not have offensive taste. showing. In particular, the measurement values of samples 2 and 3 for "bitterness and miscellaneous taste", which is considered to be the strongest offensive taste, are within ±1 compared to the comparative product, and the soft boiled squid fillet of the present invention. is a boiled product with no offensive taste.

<Softening test B2 (boiled pine squid)>
In the softening test A2 and the softening test B1, when the softening liquid with a dilution rate of 50% was used, a strange taste and smell were felt. 40%, the immersion time is 2 hours, 4 hours, 16 hours, 20 hours, or 24 hours, the immersion temperature is 4°C, 6°C, 10°C, or 22°C, and the solid-liquid ratio is 1:1.3 or 1. : Boiled pine squid fillets were produced in the same manner as in softening test B1 except that the hardness was 1.5, and the load (hardness) required to push a metal ball with a diameter of 15 mm into 3 mm was measured. (However, when the immersion time was 2 hours and the immersion temperature was 6°C, and when the immersion time was 4 hours and the immersion temperature was 4°C, the test was performed only under the condition of a solid-liquid ratio of 1:1.5. 1:1.3 was not tested.) Each specimen was subjected to the same preheating as in the softening test A1. Table 20 shows the results. However, the measured values of hardness under conditions of immersion at 22° C. for 24 hours at a dilution rate of 40% are transferred from Table 11. In addition, the hardness exceeding 350 gf is underlined.

As can be seen in Table 20, when the softening treatment was performed using a softening liquid with a dilution rate of 25%, the solid-liquid ratio In either case of 1:1.3 or 1:1.5, stewed pine squid fillets with a tenderness of less than 350 gf were obtained. When the obtained boiled product was observed with the naked eye, peeling of the thin skin and dissolution or collapse of the meat surface were not observed, and it had the original external shape of the boiled squid fillet. Moreover, when it was tasted, it had the original taste of boiled squid fillets, and no offensive taste or offensive odor due to immersion in the softening liquid was felt.

However, even if the soaking time is the same for 4 hours, when the soaking temperature is 4°C, the boiled squid fillet obtained is even when the solid-liquid ratio is 1:1.5, which has been the best result so far. The hardness of the product was 530 gf, greatly exceeding 350 gf. Moreover, even when the soaking temperature was 6° C., when the soaking time was 2 hours, the hardness of the boiled squid fillet obtained was 623 gf, similarly exceeding 350 gf.

Similar results were obtained when a softening liquid with a dilution rate of 30% or 40% was used for the softening treatment. That is, as shown in Table 20, even when the softening treatment was performed using the softening liquid with a dilution rate of 30% or 40%, the fillet was immersed in the softening liquid for 4 hours and the immersion temperature was 6 ° C. obtained a boiled pine squid fillet with a tenderness of less than 350 gf at either a solid-liquid ratio of 1:1.3 or 1:1.5. When these boiled squid products were observed with the naked eye, peeling of the thin skin and dissolution or collapse of the meat surface were not observed, and they had the original appearance of boiled squid fillets. Moreover, when it was tasted, it had the original taste of boiled squid fillets, and no offensive taste or offensive odor due to immersion in the softening liquid was felt.

However, when the soaking temperature is 4° C., even if the soaking time is 4 hours and the solid-liquid ratio is 1:1.5, the hardness of the boiled squid fillet obtained is 512 gf (at a dilution rate of 30%) or 496 gf. (when the dilution ratio is 40%), which greatly exceeds 350 gf. When the soaking time is 2 hours, even if the soaking temperature is 6°C, the hardness of the boiled squid fillet obtained is 535 gf (when the dilution rate is 30%) or 578 gf (when the dilution rate is 40%). ), which again exceeded 350 gf.

From the above results, in order to produce a soft boiled product of squid fillet with a load of 350 gf or less required to push a metal ball of 15 mm in diameter by 3 mm, the immersion time of the squid fillet in the softening liquid is It was determined that at least 4 hours were required and the temperature of the softening liquid needed to be 6°C or higher.

Further, as shown in Table 20, when the softening treatment is performed using a softening liquid with a dilution rate of 40%, when the temperature of the softening liquid reaches 6° C. or higher, the immersion time is 4 hours, 16 hours, 20 hours, or 24 hours. The hardness of the boiled squid fillet obtained was 350 gf or less at any time, and the boiled squid was soft enough to be "chewable with a weak force" or more. Above all, when the temperature of the softening liquid was 10° C. or higher, the hardness of the boiled squid fillet obtained after immersion for 24 hours was 350 gf or less, and the boiled product was soft enough to be “crushable with the tongue”.

When the hardness was measured, the boiled products with a hardness of 350 gf or less were observed with the naked eye, and no peeling of the thin skin, melting or crumbling of the meat surface was observed, and the original appearance of the boiled squid fillet was observed. had Moreover, when it was tasted, it had the original taste of boiled squid fillets, and no offensive taste or offensive odor due to immersion in the softening liquid was felt.

Combining the above results with the results of softening tests A1, A2, and softening test B1, after preheating, a softening liquid with a dilution rate of 25% to 40% was added for 4 to 24 hours at 6 ° C. When immersed at 22° C. under conditions where the solid-liquid ratio is at least 1:1.3 or more and 1:1.5 or less, the load required to push a metal ball with a diameter of 15 mm by 3 mm is 350 gf or less. It shows that it is possible to produce a soft boiled squid that is rich in flavor, has no offensive taste and smell, and retains the original appearance shape of the boiled squid. In particular, when immersed in a softening liquid with a dilution ratio of 30% to 40% for 24 hours at 22 ° C. under the conditions of a solid-liquid ratio of 1:1.3 to 1:1.5, a metal with a diameter of 15 mm To produce soft boiled squid which is soft enough to require a load of 100 gf or less to push a ball by 3 mm, has no offensive taste and odor, and retains the original external shape of the boiled squid. shows what you can do. The reason why the upper limit of the temperature of the softening liquid is 22° C. is that when the temperature of the softening liquid is 23° C. or higher, the propagation of microorganisms increases, and there is a concern that various bacteria increase and putrefaction odor is generated.

C: Octopus <Softening test C1 (octopus boiled in tomato)>
In the same manner as in the softening test B1, except that octopus was used instead of pine squid, and a boiling liquid for tomato simmering was used instead of the normal boiling liquid as the simmering liquid. Then, the load (hardness) required to push a metal ball with a diameter of 15 mm by 3 mm was measured. However, for the octopus, the head and legs were cut into pieces, and the fillet was divided into pieces of about 40 g each, and about 40 g of the fillet was used as one sample. The octopus used as a raw material may be a frozen body and leg cut into pieces, or a frozen whole octopus. When the octopus used as a raw material is a frozen whole octopus, following the thawing step in a. above, the head and legs are cut into pieces in a thawed or half-thawed state, and divided into approximately 40 g portions. You can use it.

For the measurement of hardness, one fillet was randomly taken from each specimen, and the hardness was measured at three positions each on the left side and the right side of the cut fillet, for a total of six positions. For each softening liquid immersion condition, three specimens were produced and the hardness was measured, and the largest load among the total 18 measured values was taken as the hardness measurement value (gf). Each specimen was subjected to the same preheating as in the softening test A1. The results are shown in Table 21. Hardnesses greater than 350 gf are underlined.

In addition, as a control, using the same octopus, octopus fillet boiled in tomato was produced in the same manner except that the above e softening liquid immersion (softening treatment) step and the mosquito draining step were not performed. , the load (hardness) required to push a metal ball with a diameter of 15 mm into 3 mm. The results are shown in Table 22.

As can be seen in Table 21, when softening treatment is performed using a softening solution obtained by diluting maitake mushroom juice to 25% with water, the solid-liquid ratio is 1: 1.3 and 1 after immersion at 22 ° C. for 24 hours. In the case of : 2, the load required to push a metal ball of 15 mm in diameter 3 mm was 350 gf or less, but the solid-liquid ratio was 1: 1, 1: 1.2, 1: 1.4, 1: In the case of 1.5 and 1:1.6, the load required to push a metal ball with a diameter of 15 mm into 3 mm exceeds 350 gf, and the softness of an octopus having a degree of "bite with a weak force" or more. It was not possible to stably produce fillet stewed in tomato.

On the other hand, when softening treatment is performed using a softening solution obtained by diluting maitake mushroom juice to 30%, 40%, or 50% with water, immersion at 22 ° C. for 24 hours is performed at any solid-liquid ratio tested. , the load required to push a metal ball of 15 mm in diameter into 3 mm was 350 gf or less, and octopus fillet boiled in tomatoes was stably obtained which was soft enough to be chewed with a weak force or more. This softness was 555 gf (control 4), as shown in Table 22, in the hardness of octopus fillet boiled in tomatoes, which was produced in the same manner except that it was not immersed in the softening liquid. It is extremely soft.

Among them, when the softening treatment is performed using a softening liquid with a dilution rate of 30%, 40%, or 50%, the ratio is 1:1.3 or more when preheating is performed at 22°C for 24 hours. At a solid-liquid ratio of , the load required to push a metal ball with a diameter of 15 mm by 3 mm was 100 gf or less, and an extremely soft tomato-simmered octopus fillet that could be crushed with the tongue was obtained.

However, when the octopus fillet boiled in tomato to be measured was observed with the naked eye when measuring the hardness, it was found that when the dilution rate of the softening liquid was 30% or 40%, the solid-liquid ratio was 1:1.6 and Under the condition of 1:2, the flesh collapsed and the surface of the fillet melted, and it could not be said that the original external shape of the octopus fillet boiled in tomatoes was maintained. On the other hand, when the solid-liquid ratio is in the range of 1:1 to 1:1.5, no collapse of the meat or melting of the surface of the fillet is observed, and the original appearance of the octopus fillet boiled in tomatoes is maintained. It had been. On the other hand, when the dilution rate of the softening liquid was 50%, a slight collapse of the meat and melting of the fillet surface were observed in the tomato boiled with the tested total solid-liquid ratio, and the original appearance shape of the tomato boiled octopus fillet was observed. It is difficult to say that the

As an example, using a softening liquid with a dilution ratio of 40%, the softening liquid can be Appearance photographs of tomato-simmered octopus obtained by the immersion treatment are shown in FIGS. 18 to 22, respectively.

As shown in FIG. 21, octopus boiled in tomato obtained by immersing octopus in a softening liquid at a solid-liquid ratio of 1:1.6 using a softening liquid with a dilution rate of 40% softened the fillets. The body has collapsed too much, and small fragments caused by the collapse of the body can be recognized. In addition, as shown in FIG. 22, the octopus boiled in tomato obtained by performing the softening liquid immersion treatment under the condition of the solid-liquid ratio of 1: 2, the surface of the fillet melted and became round, and the octopus fillet It is difficult to say that the original shape of boiled tomato is maintained.

On the other hand, as can be seen in FIGS. 18 to 20, using a softening liquid with a dilution rate of 40%, the solid-liquid ratio is 1:1 to 1:1.5. In the obtained octopus stewed in tomato, no collapse of the fillet or melting of the surface of the fillet was observed, and the original appearance shape of the octopus stewed in tomato was retained.

In addition, when measuring the hardness, the octopus fillets to be measured were tasted, and the tomatoes of the octopus fillets softened using a softening liquid with a dilution rate of 25%, 30%, or 40%. The simmered octopus had the original taste of tomato-simmered octopus, and no offensive taste or offensive odor due to immersion in the softening liquid was felt. However, octopus fillets softened in a softening liquid with a dilution rate of 50% and boiled in tomatoes have an offensive taste, odor, and bitterness that are thought to be caused by the softening liquid, regardless of the solid-liquid ratio at the time of immersion in the softening liquid. There was also a smell of maitake, and it could not be said that the original taste of octopus boiled in tomatoes was retained.

<Sensory test C1 (octopus boiled in tomato)>
A total of 6 healthy men and women were used as panelists, and sensory tests were conducted in the same manner as in sensory test A1 for the following octopus fillet stewed in tomato M to O produced in softening test C1. The results are shown in Tables 23 to 25 in the order of octopus fillet stewed in tomatoes M to O, respectively.

(target octopus simmered in tomatoes)
・ Octopus boiled in tomatoes M (solid-liquid ratio 1:1.3 under the immersion conditions of #33 in Table 21)
Dilution rate of softening liquid: 30%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 92gf
・ Octopus boiled in tomatoes N (solid-liquid ratio 1:1.3 under the immersion conditions of #34 in Table 21)
Dilution rate of softening liquid 40%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 93gf
・ Octopus boiled in tomatoes O (solid-liquid ratio 1:1.3 under the immersion conditions of #35 in Table 21)
Dilution rate of softening liquid 50%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 77gf

As shown in Tables 23 and 24, octopus fillets softened using a softening liquid with a maitake mushroom juice dilution ratio of 30% or 40% are heated in the presence of a boiling liquid for boiling tomatoes. Boiled tomato (boiled product) M and N are inspected for any of the items of “appearance shape”, “appearance color tone”, “unpleasant taste (bitterness, harshness)”, “taste”, “offensive odor”, and “maitake odor” Also, it is evaluated as “good = 4” or “very good = 5”, and has the original appearance shape, color tone, and taste of octopus fillets boiled in tomatoes, has no offensive taste, no offensive odor, and no maitake odor. It was an excellent stew.

On the other hand, as shown in Table 25, tomatoes obtained by heating octopus fillets softened using a softening liquid with a dilution ratio of 50% maitake juice in the presence of a boiling liquid for boiling tomatoes Boiled (boiled product) O had an average score of less than "normal = 3" in all inspected items including appearance and shape. In particular, for "bad taste", "bad smell" and "maitake odor", the average score was evaluated as 2.3 close to "bad = 2" or 1.8 below "bad = 2". It was evaluated as having a strong maitake odor.

The above results obtained for tomato-simmered octopus are in line with the results obtained for boiled Japanese flying squid and pine squid, although there are some deviations in the range of the preferred solid-liquid ratio. For cephalopods such as cephalopods, after preheating, they are added to a softening liquid with a dilution ratio of 30% to 40% for 4 hours to 24 hours at 6°C to 22°C and a solid-liquid ratio of at least 1:1. When immersed under conditions within the range of 3 or more and 1:1.5 or less, the load required to push a metal ball with a diameter of 15 mm by 3 mm is 350 gf or less. Alternatively, it is possible to produce a soft boiled squid or octopus that retains the original appearance of the boiled octopus. In particular, when immersed in a softening liquid with a dilution ratio of 30% to 40% for 24 hours at 22 ° C. under the conditions of a solid-liquid ratio of 1:1.3 to 1:1.5, a metal with a diameter of 15 mm A soft boiled squid or octopus that is soft enough to require a load of 100 gf or less to push a ball into 3 mm, has no offensive taste or odor, and retains the original external shape of the boiled squid or octopus. It shows that it can be manufactured.

<Evaluation C1 by taste recognition device>
In order to more objectively confirm that the boiled octopus fillets according to the present invention have no offensive taste or offensive odor, the following comparative products, sample 4 and For 5, an external inspection agency (Q'sai Analysis Laboratory Co., Ltd., registered inspection agency of the Ministry of Health, Labor and Welfare) was requested to perform a taste analysis using a taste recognition device. The details are as follows.

(Sample for taste analysis)
・Comparison product: normal (not softened) octopus fillet simmered in tomato (manufactured by Shin Tokyo Food Co., Ltd.)
・Sample 4: Octopus fillet (about 40 g) was immersed in a softening liquid with a dilution rate of 40% at a solid-liquid ratio of 1:1.3 for 24 hours at 22 ° C. In the presence of a boiling liquid for boiling tomatoes. Tomato boiled fillet obtained by heating at (corresponding to solid-liquid ratio 1: 1.3 of immersion condition # 34 in Table 21: hardness 93 gf)
・Sample 5: Octopus fillet (about 40 g) was immersed in a softening liquid with a dilution rate of 40% at a solid-liquid ratio of 1:1.5 for 24 hours at 22 ° C. In the presence of a boiling liquid for boiling tomatoes. Boiled product obtained by heating with (corresponding to solid-liquid ratio 1: 1.5 of immersion condition # 34 in Table 21: hardness 79 gf)

(Result of taste analysis)
The eight tastes of "sour", "bitterness", "astringent stimulus", "umami", "salty", "bitter", "astringent", and "umami richness" for samples 4 and 5 were It was calculated as a relative value with the reference value of 0 being the measured value of the normal octopus fillet simmered in tomato that had not been softened, which was the comparative product. The results are shown in Table 26. Further, FIG. 23 shows the result expressed as a radar chart.

As shown in Table 26 and FIG. 23, the measured values of the taste of samples 4 and 5, which correspond to the soft boiled products according to the present invention, are the same as the comparison product, which is a normal octopus fillet that has not been softened. Taking each taste as a reference = 0, the "sourness" and "saltiness" were outside the range of ±2, but "bitterness", "astringent stimulation", "umami", "bitterness", and "astringency" were outside the range of ±2. Taste” and “umami richness” were within ±2 (−2<measured value<+2). In the taste analysis using a taste recognition device, if the measured value of taste is less than ±2 when the comparative product is set to 0, even if a human eats this, it is not recognized as a difference in taste from the comparative product. It is said that. Therefore, the measured values of "bitterness and miscellaneous taste", "astringency stimulus", "bitterness", and "astringency", which are considered to be recognized as "unusual taste" when eaten by humans, were all within ±2. The analysis results showed that when humans ate sample 4 or 5, they did not feel any offensive taste compared to the control product, which is a normal product, and it was confirmed that the product of the present invention is a boiled product that does not have offensive taste. showing. In particular, the measured values of samples 4 and 5 for "bitterness and miscellaneous taste", which are said to be most strongly felt as an offensive taste, are within ± 1 compared to the comparative product, and the soft boiled octopus fillet of the present invention is a boiled product with no offensive taste.

D: Squid squid -Part 2-
<Softening test D1 (Squid boiled in tomato, boiled in yuzu miso, boiled in curry)>
The softening test was carried out except for using a softening liquid with a dilution rate of 30%, 40%, or 50% instead of the usual boiling liquid for boiling tomatoes, yuzu miso, or curry. In the same manner as in A2, squid simmered in tomato, yuzu miso, or curry was produced, and the load (hardness) required to push a metal ball with a diameter of 15 mm into 3 mm was measured. (However, no samples were prepared for “no preheating” for boiled yuzu miso.) The results are shown in Table 27.

As shown in Table 27, in any of the simmered tomatoes, simmered yuzu miso, or simmered curry, when the softening immersion was performed using a softening solution with a dilution rate of 30%, 40%, or 50%, the softening test Similar to the boiled Japanese flying squid fillets shown in A1 and A2, if preheated, softened and immersed for 24 hours at 22 ° C. and a solid-liquid ratio of 1:1.3 or 1:1.5. Thus, a very soft boiled squid was produced with a load of 100 gf or less required to push a metal ball with a diameter of 15 mm to 3 mm.

In addition, when measuring the hardness, the squid slices to be measured boiled in tomato, boiled in yuzu miso, or boiled in curry were observed with the naked eye. When the dilution rate is 30% or 40%, peeling of the thin skin and dissolution of the meat are not observed at both the solid-liquid ratio of 1:1.3 and 1:1.5. The original external shape was retained. However, when the dilution ratio of the softening liquid reached 50%, although there was no conspicuous crumbling or melting of the meat, slight crumbling of the meat was observed, and the color tone of the meat was poor. It was difficult to say that the external shape was maintained.

On the other hand, as indicated by "*" in Table 27, squid fillets produced by soaking in the softening liquid without preheating using a softening liquid with a dilution rate of 30% were boiled in tomatoes or boiled in curry. , The body collapsed so badly that it was impossible to measure the load required to push a metal ball with a diameter of 15 mm into the product by 3 mm. These results indicate that preheating is essential to produce a boiled squid that retains its original appearance regardless of the type of boiled squid.

As an example, without pre-heating, immersed in a softening liquid with a dilution rate of 30% at a solid-liquid ratio of 1:1.3 for 24 hours at 22 ° C. Appearance photographs of simmered tomatoes and simmered curry are shown in FIGS. 24 and 25, respectively. As shown in FIGS. 24 and 25, the slices of Japanese flying squid simmered in tomato and curry obtained by immersing them in the softening liquid without prior heat treatment were so thick that the ring-shaped shape of the slices could not be maintained. It was crumbling, and it could hardly be said that it had the original shape of the stewed squid fillet.

In addition, when measuring the hardness, squid fillets to be measured were tasted in tomato, yuzu miso, or curry. The squid simmered in tomato, yuzu miso, and curry had the original taste of squid simmered in tomato, yuzu miso, or curry, and no offensive taste or odor due to immersion in the softening liquid was felt. However, boiled squid fillets softened using a softening liquid with a dilution rate of 50% are all boiled in tomatoes, boiled in yuzu miso, and boiled in curry. A strange taste and odor expected to be caused by such a process were felt, and the bitterness was particularly strong.

<Sensory test D1 (Squid boiled in tomato)>
A total of 6 healthy men and women were used as panelists, and sensory tests were performed in the same manner as in sensory test A1 for the following tomato-simmered Japanese flying squid fillets P to R produced in softening test D1. The results are shown in Tables 28 to 30, respectively, in the order of tomato-simmered Japanese flying squid P to R.

(targeted squid simmered in tomatoes)
・ Simmered Japanese flying squid P (with a solid-liquid ratio of 1:1.3 under the immersion conditions of #36 in Table 27)
Dilution rate of softening liquid: 30%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 95gf
・Tomato-simmered Japanese flying squid Q (with a solid-liquid ratio of 1:1.3 under the immersion conditions of #38 in Table 27)
Dilution rate of softening liquid 40%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 68gf
・ Simmered Japanese flying squid R (with a solid-liquid ratio of 1:1.3 under the immersion conditions of #39 in Table 27)
Dilution rate of softening liquid 50%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 65gf

As shown in Tables 28 and 29, squid fillets softened using a softening liquid with a dilution ratio of 30% or 40% maitake juice are obtained by heating in the presence of a boiling liquid for boiling tomatoes. Boiled tomato (boiled product) P and Q are inspected for any of the items of “appearance shape”, “appearance color tone”, “unpleasant taste (bitterness, harshness)”, “taste”, “offensive odor”, and “maitake odor” Also, it was evaluated as “good = 4” or “very good = 5”, and has the original appearance shape, color tone, and taste of tomato-simmered Japanese flying squid fillets, and has no offensive taste, offensive odor, and no maitake odor. It was an excellent stew.

On the other hand, as shown in Table 30, tomatoes obtained by heating fillets of Japanese flying squid softened with a softening liquid having a maitake mushroom juice dilution ratio of 50% in the presence of a boiling liquid for boiling tomatoes Boiled (boiled product) R had an average score of less than "normal = 3" in all inspected items including appearance and shape. In particular, the average evaluation score for "bad taste", "bad odor" and "maitake odor" was below "bad = 2", and was evaluated as having a strong maitake odor as well as a bad taste and odor.

E: Matsuika -Part 2-
<Softening test E1 (pine squid simmered in tomato, yuzu miso simmered, curry simmered)>
Instead of the normal boiling liquid for boiling tomatoes, yuzu miso, or curry, use a softening liquid with a dilution rate of 30%, 40%, or 50%, and a solid-liquid ratio of 1. : 1.3 or 1:1.5, in the same manner as in softening test B1, to produce pine squid boiled in tomatoes, boiled in yuzu miso, or boiled in curry, and pushing a metal ball with a diameter of 15 mm into 3 mm The load (hardness) was measured. The results are shown in Table 31.

As shown in Table 31, in any of the simmered tomatoes, simmered yuzu miso, or simmered curry, when softening immersion was performed using a softening solution with a dilution rate of 30%, 40%, or 50%, the softening test Similar to the boiled pine squid fillets shown in B1 and B2, if preheated, softened and immersed for 24 hours at 22 ° C. with a solid-liquid ratio of 1:1.3 or 1:1.5. Thus, a very soft boiled squid was produced with a load of 100 gf or less required to push a metal ball with a diameter of 15 mm to 3 mm.

In addition, when measuring the hardness, the pine squid fillets to be measured were observed with the naked eye, simmered in tomato, yuzu miso, or curry. When the dilution rate is 30% or 40%, peeling of the thin skin and dissolution of the meat are not observed at both the solid-liquid ratio of 1:1.3 and 1:1.5. The original external shape was retained. However, when the dilution rate of the softening liquid was 50%, although conspicuous crumbling or melting of the meat was not observed, the color tone of the fillet was poor, and the original appearance shape of the boiled pine squid fillet was maintained. It was impossible.

In addition, when measuring the hardness, when tasting the pine squid fillets to be measured, simmered in tomatoes, boiled in yuzu miso, or boiled in curry, pine squid softened using a softening liquid with a dilution rate of 30% or 40%. The squid simmered in tomato, yuzu miso, and curry had the original taste of squid simmered in tomato, yuzu miso, or curry, and no offensive taste or odor due to immersion in the softening liquid was felt. However, the pine squid fillets that have been softened using a softening liquid with a dilution rate of 50% are boiled in tomatoes, boiled in yuzu miso, and boiled in curry. A strange taste and odor expected to be caused by such a process were felt, and the bitterness was particularly strong.

<Sensory test E1 (Matsuika simmered in tomatoes)>
A total of 6 healthy men and women were used as panelists, and sensory tests were performed in the same manner as in sensory test A1 for the following tomato-simmered pine squid fillets S to U produced in softening test E1. The results are shown in Tables 32 to 34 in the order of pine squid simmered in tomatoes S to U, respectively.

(target pine squid simmered in tomatoes)
・Matsuika simmered in tomatoes S (solid-liquid ratio 1:1.3 under the immersion conditions of #47 in Table 31)
Dilution rate of softening liquid: 30%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 88gf
・Matsuika simmered in tomatoes T (solid-liquid ratio 1:1.3 under the immersion conditions of #48 in Table 31)
Dilution rate of softening liquid 40%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 63gf
・ Matsuika simmered in tomatoes U (solid-liquid ratio 1:1.3 under the immersion conditions of #49 in Table 31)
Dilution rate of softening liquid 50%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 60gf

As shown in Tables 32 and 33, pine squid fillets softened using a softening solution with a maitake mushroom juice dilution ratio of 30% or 40% are heated in the presence of a boiling solution for boiling tomatoes. Boiled tomato (boiled product) S and T are inspected for any of the items of "appearance shape", "appearance color tone", "unpleasant taste (bitterness, harshness)", "taste", "offensive odor", and "maitake odor" Also, it is evaluated as “good = 4” or “very good = 5”, and has the original appearance shape, color tone, and taste of pine squid fillets boiled in tomatoes, and has no offensive taste, offensive odor, and no maitake odor. It was an excellent stew.

On the other hand, as shown in Table 34, tomatoes obtained by heating fillets of pine squid softened using a softening liquid with a dilution ratio of 50% of squeezed maitake juice in the presence of a boiling liquid for boiling tomatoes. Boiled (boiled product) U has an average score of less than “Normal = 3” in all items inspected, including appearance and shape, and is evaluated as having an offensive taste and smell and a strong maitake odor. It was something.

F: Octopus -Part 2-
<Softening test F1 (octopus boiled in yuzu miso, boiled in curry)>
Instead of the usual boiling liquid for simmering tomatoes, it is replaced with the boiling liquid for simmering yuzu miso or curry, and a softening liquid with a dilution rate of 30%, 40%, or 50% is used, and the solid-liquid ratio is 1. : The load (hardness ) was measured. The results are shown in Table 35.

As shown in Table 35, when softening immersion was performed using a softening liquid with a dilution rate of 30%, 40%, or 50% for either yuzu miso or curry, softening test C1 As with the octopus fillet boiled in tomatoes, when preheated, a metal with a diameter of 15 mm was soaked for 24 hours at 22 ° C. under the conditions of a solid-liquid ratio of 1:1.3 or 1:1.5. It was possible to produce a soft boiled octopus that required a load of 100 gf or less to push the ball 3 mm.

In addition, when measuring the hardness, the octopus fillets to be measured boiled in yuzu miso or boiled in curry were observed with the naked eye. % or 40%, at both the solid-liquid ratio of 1:1.3 and 1:1.5, no collapse of the meat or dissolution of the surface of the fillet was observed, and the original appearance of the boiled octopus fillet was observed. It retained its shape. However, when the dilution rate of the softening liquid was 50%, the meat crumbled and melted slightly, and the corners of the fillet melted and rounded, and the original appearance of the boiled octopus fillet was maintained. was difficult to say.

In addition, when the octopus fillet boiled in yuzu miso or simmered in curry to be measured was tasted when the hardness was measured, the octopus fillet softened using a softening liquid with a dilution rate of 30% or 40%. Miso-simmered and curry-simmered octopus fillets had the original taste of yuzu-miso-simmered octopus or curry-simmered octopus, and no offensive taste or odor due to immersion in the softening liquid was felt. However, the boiled octopus fillets softened using a softening liquid with a dilution rate of 50%, both boiled in yuzu miso and boiled in curry, have an offensive taste that is thought to be caused by the softening liquid used for soaking in the softening liquid. It had a strong odor and a particularly strong bitterness, and could not be said to have the original taste of boiled octopus.

As mentioned above, the above results obtained by changing the cooking method of simmering to normal simmering, tomato simmering, yuzu miso simmering, or curry simmering are all in good agreement. Regarding the type, regardless of the cooking method for boiling, pre-heat and soak in a softening liquid with a dilution rate of 30% to 40% for 4 to 24 hours at 6 ° C to 22 ° C, with a solid-liquid ratio of at least When immersed under conditions within the range of 1:1.3 or more and 1:1.5 or less, the load required to push a metal ball of 15 mm in diameter 3 mm is 350 gf or less. Furthermore, it was determined that a soft boiled squid or octopus that retains the original appearance of the boiled squid or octopus can be produced. In particular, when immersed in a softening liquid with a dilution ratio of 30% to 40% for 24 hours at 22 ° C. under the conditions of a solid-liquid ratio of 1:1.3 to 1:1.5, a metal with a diameter of 15 mm A soft boiled squid or octopus that is soft enough to require a load of 100 gf or less to push a ball into 3 mm, has no offensive taste or odor, and retains the original external shape of the boiled squid or octopus. It turned out that it can be produced.

G: Shrimp <Softening test G1 (boiled shrimp consommé)>
In the same manner as in the softening test A1, except that the Japanese flying squid was replaced with shrimp (black tiger) and the boiling liquid was replaced with the boiling liquid for consomme simmering. manufactured. In addition, the frozen shrimp (black tiger) brought in as a raw material was thawed, then the head, legs, and intestines were removed, and the shell was peeled and the meat was peeled. .

In addition, the load (hardness) required to push a metal ball of 15 mm in diameter into 3 mm was measured by randomly selecting one stripped fish from each sample, turning the head to the left, and measuring the left, center, and right sides. Measurements were taken at 6 points on the front and back of 3 points. For each softening liquid immersion condition, three specimens were manufactured and measured, and the largest load among a total of 18 measured values was taken as the hardness measurement value (gf). The results are shown in Table 36. Hardness exceeding 350 gf is underlined.

In addition, as a control, using the same peeled shrimp, in the same manner as above, except that the softening liquid immersion (softening treatment) step and the mosquito draining step were not performed, boiled shrimp consommé was produced. Similarly, the load (hardness) required to push a metal ball with a diameter of 15 mm by 3 mm was measured. The results are shown in Table 37.

As can be seen in Table 36, when the target is shrimp, when the dilution rate of the softening liquid is 25%, when immersed at 22 ° C. for 24 hours, even with preheating, regardless of the solid-liquid ratio The load required to push a metal ball with a diameter of 15 mm to 3 mm was more than 350 gf, and it was not possible to obtain boiled shrimp consommé that was soft enough to be chewed with a weak force or more. The same was true for the "no preheat" specimens tested only at solid-to-liquid ratios of 1:1.3 or 1:1.5.

On the other hand, when the dilution rate of the softening liquid is 30% and "with preheating", the load required to push a metal ball with a diameter of 15 mm by 3 mm is 350 gf at solid-liquid ratios of 1:1 and 1:1.2. However, when the solid-liquid ratio is 1:1.3 or more, the load required to push a metal ball with a diameter of 15 mm into the ball by 3 mm is less than 350 gf. A boiled consommé of peeled shrimp was obtained. This softness was 1116 gf (control 5) as shown in Table 37, which was produced in the same manner except that the shrimp was not immersed in the softening liquid. It is extremely soft.

On the other hand, when softening treatment is performed using a softening liquid with a dilution rate of 40% or 50%, in the case of immersion at 22 ° C. for 24 hours, in the case of "with preheating", regardless of the solid-liquid ratio, the diameter 15 mm The load required to push the metal ball 3 mm in was less than 350 gf, and boiled consommé of shelled shrimp having a degree of softness that could be "chewed with a weak force" or more was obtained.

However, even when softening immersion is performed under the immersion conditions of a dilution rate of 30%, 40%, or 50% and a solid-liquid ratio of 1:1.3 or 1:1.5, in the case of "no preheating" As shown in Table 36, the load required to push a metal ball with a diameter of 15 mm into 3 mm exceeds 350 gf, and it is possible to obtain consommé boiled shelled shrimp that is soft enough to be chewed with a weak force or more. I couldn't. This result is different from the case of squid and octopus, which collapsed to the extent that the load (hardness) could not be measured by the softening soaking treatment "without preheating", but the tendency of the shrimp is different. In this case, unlike cephalopods such as squid and octopus, in order to obtain a boiled product of peeled shrimp that has a softness of less than 350 gf when a metal ball with a diameter of 15 mm is pushed by 3 mm, Indicates that heating is essential. The reason for the difference in tendency as described above is not clear, but it is presumed that the difference in meat quality (meat quality) between squid or octopus and shrimp has an effect.

In addition, when the hardness was measured, when the consommé stew of the shelled shrimp to be measured was observed with the naked eye, it was found that the softness of 350 gf or less was obtained. Those with a solid-liquid ratio of 1:1.3 to 1:1.5, those with a solid-liquid ratio of 1:1.5 or less when the dilution rate of the softening liquid is 40%, and those with a dilution rate of the softening liquid of When the solid-liquid ratio of 50% is 1:1, no melting or crumbling that seems to be caused by the softening treatment was observed on the surface of the shelled shrimp, and the original shape and color of the shelled shrimp boiled in consommé were preserved. It was kept inclusive.

However, among specimens with a softness of 350 gf or less, when the softening treatment is performed using a softening liquid with a dilution ratio of 30% or 40%, those with a solid-liquid ratio of 1:1.6 or more, And when the softening treatment is performed using a softening solution with a dilution rate of 50%, if the solid-liquid ratio is 1:1.2 or more, the surface of the shelled shrimp will melt or soften due to the softening treatment. Sliminess was observed, and it cannot be said that the original appearance shape of consommé-simmered shelled shrimp was retained.

In addition, when measuring the hardness, when the consommé boiled shelled shrimp to be measured was tasted, the softness of the sample obtained was 350 gf or less. The boiled consommé obtained by the softening treatment had the original taste of consommé boiled shelled shrimp, and no offensive taste or offensive smell due to immersion in the softening liquid was felt. However, among the specimens with a softness of 350 gf or less, consomme stew obtained by softening treatment using a softening liquid with a dilution rate of 50% has a strong offensive taste and odor that are thought to be caused by immersion in the softening liquid. A maitake odor was felt along with a bitter taste. These results are in line with the results of previous softening tests on squid and octopus.

<Sensory test G1 (boiled shrimp consommé)>
A total of 6 healthy men and women were used as panelists, and sensory tests were conducted in the same manner as in sensory test A1 for the following consommé-simmered shrimp shells V to AA produced in softening test G1. The results are shown in Tables 38 to 43 in the order of consommé boiled shrimp V to AA, respectively.

(Shrimp cooked in consommé as the target)
・ Boiled shrimp consommé V (solid-liquid ratio 1:1.3 under the immersion conditions of #64 in Table 36)
Dilution rate of softening liquid: 30%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 241gf
・ Boiled shrimp consommé W (solid-liquid ratio 1:1.5 under the immersion conditions of #64 in Table 36)
Dilution rate of softening liquid 30%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.5
Hardness 236gf
・ Boiled shrimp consommé X (solid-liquid ratio 1:1.3 under the immersion conditions of #66 in Table 36)
Dilution rate of softening liquid 40%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 247gf
・Boiled shrimp consommé Y (solid-liquid ratio 1:1.5 under the immersion conditions of #66 in Table 36)
Dilution rate of softening liquid 40%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.5
Hardness 226gf
・ Boiled shrimp consommé Z (solid-liquid ratio 1:1.3 under the immersion conditions of #68 in Table 36)
Dilution rate of softening liquid 50%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 240gf
・ Boiled shrimp consommé AA (solid-liquid ratio 1:1.5 under the immersion conditions of #68 in Table 36)
Dilution rate of softening liquid 50%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.5
Hardness 310gf

As shown in Tables 38 to 41, boiled consommé V obtained by heating peeled shrimp softened with a softening liquid having a maitake mushroom juice dilution of 30% or 40% in the presence of a boiling liquid. ~ Y is the average value of the evaluation points in any of the inspected items of "appearance shape", "appearance color", "offensive taste (bitterness, acridity)", "taste", "offensive odor", and "maitake odor" was “good = 4” or higher, and it was evaluated as an excellent boiled product that has the original appearance, color, and taste of boiled consommé of shelled shrimp, has no offensive taste and smell, and does not have a maitake odor.

On the other hand, as shown in Tables 42 and 43, boiled consommé obtained by heating shelled shrimp softened using a softening liquid with a dilution ratio of 50% maitake juice in the presence of a boiling liquid. Z and AA were evaluated as “good = 4” or “normal = 3” for the appearance shape and appearance color tone, and although they retained the original appearance shape and color tone of consommé boiled shrimp peeled body, “offensive taste ”, “taste”, “off-odor”, and “maitake odor”, the average score is 2.5 or less, and the evaluation is closer to “bad = 2” rather than “normal = 3”. It was evaluated as having an offensive odor and a maitake odor.

The results of these sensory tests are consistent with the results of the visual observation and tasting performed by the tester each time the hardness of each boiled product was measured in the softening test G1, and the visual observation by the tester of the softening test G1. And it supports that the evaluation by tasting is objective and appropriate.

<Softening test G2 (boiled shrimp consommé)>
In the softening test G1, when a softening liquid with a dilution rate of 50% was used, a strange taste and smell were felt. Shrimp shelled consommé was produced in the same manner as in the softening test G1 except that the time, the immersion temperature was 4 ° C., 6 ° C., or 22 ° C., and the solid-liquid ratio was 1:1.5. The load (hardness) required to push the ball 3 mm was measured. The results are shown in Table 44.

As seen in Table 44, when the softening treatment was performed using a softening liquid with a dilution rate of 40%, when the fillet was immersed in the softening liquid for 4 hours and the immersion temperature was 6 ° C. or 22 ° C., At a solid-to-liquid ratio of 1:1.5, a consommé stew of shelled shrimp with a tenderness of less than 350 gf was obtained. When the resulting boiled consommé was observed with the naked eye, no melting or crumbling of the surface of the shrimp was observed, and the original appearance shape of the shelled shrimp boiled in consommé was retained. Moreover, when it was tasted, it had the original taste of boiled consommé of stripped shrimp, and no offensive taste or offensive odor due to immersion in the softening liquid was felt.

However, even if the soaking time is the same for 4 hours, when the soaking temperature is 4°C, even when the solid-liquid ratio is 1:1.5, which has achieved good results so far, the consommé boiled shelled shrimp can be obtained. has a hardness of 829 gf, greatly exceeding 350 gf.

From the above results, even when the object of boiling is shrimp, the load required to push a metal ball of 15 mm in diameter by 3 mm is 350 gf or less, as in the case of cephalopods such as squid and octopus. It was determined that the immersion time of the shelled shrimp in the softening liquid should be at least 4 hours and the temperature of the softening liquid should be 6°C or higher in order to produce a soft boiled product of peeled shrimp.

<Softening test G3 (boiled shrimp with chili sauce)>
Shrimp shelled chili sauce was produced in the same manner as in softening test G1 except that the boiling liquid was changed from the boiling liquid for consommé to the boiling liquid for chili sauce, and all specimens were preheated, and the diameter was 15 mm. was measured. The results are shown in Table 45.

In addition, as a control, using the same peeled shrimp, boiled shrimp peeled with chili sauce was produced in the same manner except that the softening liquid immersion (softening treatment) step and the mosquito draining step were not performed. Similarly, the load (hardness) required to push a metal ball with a diameter of 15 mm by 3 mm was measured. The results are shown in Table 46.

As can be seen in Table 45, when softening treatment is performed using a softening solution obtained by diluting maitake mushroom juice to 25% with water, even if preheating is performed, immersion at 22 ° C. for 24 hours Regardless of the solid-liquid ratio, the load required to push a metal ball with a diameter of 15 mm to 3 mm exceeds 350 gf, and it was not possible to obtain boiled shrimp with chili sauce that was soft enough to be chewed with a weak force or more. rice field.

On the other hand, when the softening treatment is performed using a softening solution obtained by diluting maitake mushroom juice to 30% with water, at a solid-liquid ratio of 1:1 and 1:1.2, a metal ball with a diameter of 15 mm Although the load required to push in exceeded 350 gf, when the solid-liquid ratio was 1:1.3 or more, the load required to push in a metal ball with a diameter of 15 mm to 3 mm was less than 350 gf, meaning that it could be bitten with a weak force. Shrimp peeled in chili sauce with a degree of tenderness or better was obtained. This softness was 1235 gf (control 6) as shown in Table 46. It is extremely soft.

On the other hand, as shown in Table 45, when the softening treatment was performed using a softening solution with a dilution rate of 40% or 50%, the immersion at 22 ° C. for 24 hours resulted in a metal with a diameter of 15 mm, regardless of the solid-liquid ratio. The load required to push the ball 3 mm was less than 350 gf, and the shelled shrimp boiled in chili sauce was obtained which had a level of softness that could be "chewed with a weak force" or more.

Also, when measuring the hardness, when the shelled shrimp boiled in chili sauce to be measured was observed with the naked eye, it was found that the softness of 350 gf or less was obtained. If the solid-liquid ratio is 1:1.3 or more, or if the softening liquid dilution is 40%, the solid-liquid ratio is 1:1.5 or less, the surface of the shelled shrimp is subjected to softening treatment. No dissolution or crumbling that could be expected was observed, and the original appearance shape of the shelled shrimp boiled in chili sauce was retained, including the color tone.

However, among specimens with a softness of 350gf or less, when the dilution rate of the softening liquid is 40%, those with a solid-liquid ratio of 1:1.6 or more and those with a softening liquid dilution rate of 50% In some cases, when the solid-liquid ratio is 1: 1 to 1: 2, melting and cracking that seems to be due to softening treatment are observed on the surface of the shelled shrimp, and the original appearance of the shelled shrimp boiled in chili sauce is lost. It could not be said that it was preserved.

As an example, using a softening liquid with a dilution rate of 40%, the softening liquid immersion treatment is performed under the conditions of a solid-liquid ratio of 1:1.3, 1:1.5, 1:1.6, or 1:2. 26 to 29 show photographs of the appearance of the shrimp boiled in chili sauce obtained by the method.

As shown in FIGS. 28 and 29, shelled shrimp obtained by immersion in a softening liquid at a solid-liquid ratio of 1:1.6 or 1:2 using a softening liquid with a dilution rate of 40%. In the boiled chili sauce, cracks and crumbles of the meat are observed, and the surface of the meat is slightly melted and rounded, and it is difficult to say that the original appearance of the shelled shrimp boiled in chili sauce is maintained. .

On the other hand, as shown in FIGS. 26 and 27, the softening liquid immersion treatment was performed using a softening liquid having a dilution rate of 40% and a solid-liquid ratio of 1:1.3 or 1:1.5. No cracking or crumbling of the meat was observed in the obtained boiled shrimp shelled with chili sauce, and the original appearance shape of the boiled shelled shrimp with chili sauce was retained.

In addition, when measuring the hardness, the shelled shrimp boiled in chili sauce to be measured was tasted. The simmered chili sauce obtained by the softening treatment had the original taste of shelled shrimp simmered in chili sauce, and no offensive taste or offensive odor due to immersion in the softening liquid was felt. However, among the specimens with a softness of 350 gf or less, the chili sauce obtained by softening treatment using a softening liquid with a dilution rate of 50% has a strong offensive taste and odor that may be attributed to immersion in the softening liquid. A maitake odor was felt along with a bitter taste. These results are consistent with previous softening test results.

<Sensory test G2 (Shrimp boiled in chili sauce)>
A total of 6 healthy men and women were used as panelists, and sensory tests were conducted in the same manner as in sensory test A1 for the following shelled shrimp boiled in chili sauce AB to AG produced in softening test G3. The results are shown in Tables 47 to 52, respectively, in the order of AB to AG of boiled shrimp in chili sauce.

(target shrimp boiled in chili sauce)
・ Shrimp boiled in chili sauce AB (solid-liquid ratio 1:1.3 under the immersion conditions of #74 in Table 45)
Dilution rate of softening liquid: 30%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 318gf
・ Shrimp boiled in chili sauce AC (with a solid-liquid ratio of 1:1.5 under the immersion conditions of #74 in Table 45)
Dilution rate of softening liquid 30%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.5
Hardness 318gf
・ Shrimp boiled in chili sauce AD (with a solid-liquid ratio of 1:1.3 under the immersion conditions of #75 in Table 45)
Dilution rate of softening liquid 40%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 327gf
・ Boiled shrimp with chili sauce AE (solid-liquid ratio 1:1.5 under the immersion conditions of #75 in Table 45)
Dilution rate of softening liquid 40%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.5
Hardness 303gf
・ Boiled shrimp with chili sauce AF (solid-liquid ratio 1:1.3 under the immersion conditions of #76 in Table 45)
Dilution rate of softening liquid 50%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 347gf
・ Shrimp boiled in chili sauce AG (solid-liquid ratio 1:1.5 under the immersion conditions of #76 in Table 45)
Dilution rate of softening liquid 50%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.5
Hardness 347gf

As shown in Tables 47 to 50, boiled chili sauce AB obtained by heating peeled shrimp softened using a softening liquid with a dilution ratio of 30% or 40% maitake juice in the presence of a boiling liquid ~ AG is "very good = 5” or “Good = 4”, and it is evaluated as an excellent boiled product that has the original appearance, color, and taste of boiled shrimp with chili sauce, has no offensive taste, offensive odor, and does not smell of maitake. It was something to be done.

On the other hand, as shown in Tables 51 and 52, boiled chili sauce obtained by heating peeled shrimp softened using a softening liquid with a 50% dilution ratio of maitake juice in the presence of a boiling liquid. AF and AG were evaluated as “good = 4” or “normal = 3” in terms of appearance shape and appearance color tone, and although they retained the original appearance shape and color tone of consommé boiled shrimp peeled meat, they had an “unpleasant taste”. ”, “Taste”, “Unusual odor”, and “Maitake odor”, the average evaluation score is 2.7 or less, which is lower than “Normal = 3”. was to be evaluated.

The results of these sensory tests are consistent with the results of the visual observation and tasting performed by the tester each time the hardness of each boiled product was measured in the softening test G3, and the visual observation by the tester of the softening test G3 And it supports that the evaluation by tasting is objective and appropriate.

Combining the above results with the results of the softening tests G1, G2, G3, and the sensory test G1, after preheating, the softening liquid with a dilution rate of 30% to 40% was applied for 4 to 24 hours for 6 hours. ℃ ~ 22 ℃, when immersed under conditions where the solid-liquid ratio is at least in the range of 1:1.3 or more and 1:1.5 or less, the load required to push a metal ball with a diameter of 15 mm 3 mm is 350 gf or less. It is determined that it is possible to produce a soft boiled shrimp peeled meat that has a softness of this, has no offensive taste and smell, and retains the original appearance shape of the boiled peeled shrimp meat product. The reason why the upper limit of the temperature of the softening liquid is 22° C. is that when the temperature of the softening liquid is 23° C. or higher, the propagation of microorganisms increases, and there is a concern that various bacteria increase and putrefaction odor is generated.

H: short-necked clams <Softening test H1 (boiled clams in cream)>
Shrimp is replaced with short-necked clams, the solid-liquid ratio is fixed at 1:1.3 or 1:1.5, all are preheated, and the boiling liquid is boiled for cream boiled instead of the boiled liquid for boiled consommé. Shelled short-necked clams boiled in cream were prepared in the same manner as in the softening test G1 except that the liquid was used, and the load (hardness) required to push a metal ball of 15 mm in diameter into the test by 3 mm was measured. For the short-necked clams, 20 clams (approximately 30 g) of the frozen clams with shells brought in as a raw material were thawed, the shells were removed, and the flesh was peeled, and tested as one sample.

The above load (hardness) measurement is performed by thawing each sample at an appropriate timing after the above storage process, returning it to normal temperature corresponding to the temperature at the time of eating, opening the package, and removing it from each sample. Six strips were randomly selected, and one side and one central portion of each strip were measured. For each softening liquid immersion condition, three specimens were manufactured and measured, and the largest load among a total of 18 measured values was taken as the hardness measurement value (gf). The results are shown in Table 53. Hardness exceeding 350 gf is underlined.

As a control, using the same peeled short-necked clams, boiled short-necked clams in cream were produced in the same manner except that the softening liquid immersion (softening treatment) step (e) and the liquid draining step (e) were not performed. Similarly, the load (hardness) required to push a metal ball of 15 mm in diameter into 3 mm was measured. The results are shown in Table 54.

As can be seen in Table 53, when softening treatment was performed using a softening liquid obtained by diluting maitake juice to 25% with water, even with "preheating", immersion at 22 ° C. for 24 hours did not solidify. At both liquid ratios of 1:1.3 and 1:1.5, the load required to push a metal ball with a diameter of 15 mm into the ball by 3 mm exceeds 350 gf. A cream-boiled clam peeled body was not obtained.

On the other hand, in the case of softening treatment using a softening liquid obtained by diluting maitake mushroom juice to 30%, 40%, or 50% with water, the solid-liquid ratio was 1:1.3 and 1:1. In any of 5, the load required to push a metal ball with a diameter of 15 mm to 3 mm was less than 350 gf, and cream-boiled shelled clams having softness to the extent that they could be "chewed with a weak force" or more were obtained. This softness was 682 gf (control 7) as shown in Table 54. It is extremely soft.

In addition, when the hardness of the clams boiled in cream was observed with the naked eye during the measurement of the hardness, it was found that the softness of 350 gf or less was obtained. In some cases, even when the solid-liquid ratio was 1:1.3 or 1:1.5, the surface of the shelled short-necked clams did not melt or crumble, probably due to the softening treatment. The original shape of the shelled clams boiled in cream was retained.

However, when the dilution ratio of the softening liquid was 50%, softening occurred on the surface of the shelled clams, regardless of whether the solid-liquid ratio was 1:1.3 or 1:1.5. Dissolution which seems to be due to processing was observed, and it cannot be said that the original external shape of the shelled clams boiled in cream was retained.

In addition, when the hardness of the shelled short-necked clams to be measured was sampled, the cream-simmered clams obtained by softening treatment using a softening liquid with a dilution rate of 30% or 40% were found to be It had the original taste of cream-boiled stripped meat, and no offensive taste or offensive smell due to immersion in the softening liquid was felt. However, the boiled cream obtained by softening treatment using a softening liquid with a dilution rate of 50% has a strong offensive taste and odor that are thought to be caused by immersion in the softening liquid, and has a bitter taste and a maitake smell. was taken. These results were consistent with the results of previous softening tests.

<Sensory test H1 (Clams boiled in cream)>
A total of 6 healthy men and women were used as panelists, and sensory tests were conducted in the same manner as in sensory test A1 for the following cream-simmered shelled short-necked clams AH to AM produced in softening test H1. The results are shown in Tables 55 to 60, respectively, in the order of cream-boiled short-neck clams AH to AM.

(target clams boiled in cream)
・Simmered short-necked clams in cream AH (solid-liquid ratio 1:1.3 under the immersion conditions of #78 in Table 53)
Dilution rate of softening liquid: 30%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 264gf
・ Clams boiled in cream AI (solid-liquid ratio 1:1.5 under the immersion conditions of #78 in Table 53)
Dilution rate of softening liquid 30%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.5
Hardness 333gf
・Clams boiled in cream AJ (solid-liquid ratio 1:1.3 under the immersion conditions of #79 in Table 53)
Dilution rate of softening liquid 40%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 148gf
・Clams boiled in cream AK (solid-liquid ratio 1:1.5 under the immersion conditions of #79 in Table 53)
Dilution rate of softening liquid 40%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.5
Hardness 246gf
・Simmered short-necked clams in cream AL (solid-liquid ratio 1:1.3 under the immersion conditions of #80 in Table 53)
Dilution rate of softening liquid 50%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 119gf
・Boiled short-necked clams in cream AM (solid-liquid ratio 1:1.5 under the immersion conditions of #80 in Table 53)
Dilution rate of softening liquid 50%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.5
Hardness 204gf

As shown in Tables 55 to 58, cream-boiled AH obtained by heating shelled short-necked clams softened with a softening liquid having a dilution ratio of 30% or 40% of maitake juice in the presence of a boiling liquid. ~ AK was "very good = 5” or “Good = 4”, and it is evaluated as an excellent boiled product that has the original appearance, color tone, and taste of boiled clams in cream, has no offensive taste, offensive odor, and does not smell of maitake mushrooms. It was something to be done.

On the other hand, as shown in Tables 59 and 60, boiled cream obtained by heating shelled short-necked clams softened using a softening liquid with a dilution rate of 50% of maitake juice in the presence of a boiling liquid. AL and AM were evaluated as "normal = 3" in appearance shape and appearance color tone. Regarding "bad odor" and "maitake odor", the average evaluation score was 2.7 or less, which is lower than "normal = 3". .

The results of these sensory tests are consistent with the results of the visual observation and tasting performed by the tester each time the hardness of each boiled product was measured in the softening test H1, and the visual observation by the tester of the softening test H1. And it supports that the evaluation by tasting is objective and appropriate.

Summarizing the results of the above softening test H1 and sensory test H1, shellfish, especially clams tested, as well as cephalopods such as squid and octopus and shrimp, were preheated and diluted at a dilution rate of 30. % to 40% softening liquid for 4 hours to 24 hours at 6° C. to 22° C. under conditions where the solid-liquid ratio is at least in the range of 1:1.3 to 1:1.5, Soft boiled shellfish which has softness such that a load required to push a metal ball of 15 mm in diameter by 3 mm is 350 gf or less, has no offensive taste and smell, and retains the original appearance shape of the boiled shellfish. is determined to be able to manufacture

J: Other seafood <Softening test J1 (crab, oyster, scallop, mussels boiled in tomato)>
The softening was carried out except that crab, oyster, scallops or mussels were used instead of octopus, the dilution ratio of the softening liquid was fixed at 40%, the best result obtained so far, and the solid-liquid ratio was fixed at 1:1.3. Crabs, oysters, scallops, or mussels boiled in tomato were produced in the above steps A to A in the same manner as Test C1, and the load (hardness) required to push a metal ball with a diameter of 15 mm by 3 mm was measured. .

However, crab legs were removed from the shell, and oysters, scallops, and mussels were all shelled and used as peeled meat. The hardness was measured at 3 points each on the left side and right side of the shrimp, and 3 points each on the upper and lower surfaces of the shellfish, for a total of 6 points. As will be described later, the crab was melted by immersion in the softening liquid, and the hardness could not be measured. For each type of fish and shellfish, 3 specimens were produced and the hardness was measured. Each specimen was subjected to the same preheating as in the softening test A1. The results are shown in Table 61.

As shown in Table 61, oysters, scallops, and mussels boiled in tomato, which are preheated and immersed in a softening liquid with a dilution rate of 40% for 24 hours at 22 ° C., are all 15 mm in diameter. The load required to push the metal ball 3 mm in was 100 gf or less, and a very soft boiled product was obtained.

Further, when these boiled products were observed with the naked eye when measuring the hardness, it was found that all of the oysters, scallops, and mussels boiled in tomatoes retained the original appearance of the raw materials. Furthermore, when these simmered tomatoes were tasted, no offensive taste or offensive odor was detected from any of the simmered tomatoes. I was able to enjoy the original taste of boiled tomatoes of each material.

On the other hand, as for crabs, as indicated by "*" in Table 61, by immersing them in a softening liquid with a dilution rate of 40% for 24 hours at 22°C, the meat melted to the extent that no shape remained, and the hardness was reduced. It was also impossible to measure

<Sensory test J1 (Other seafood boiled in tomatoes)>
Using a total of 6 healthy men and women as panelists, the following boiled tomato produced in the softening test J1 was subjected to a sensory test in the same manner as in the sensory test A1. The results are shown in Tables 62 to 64 for oysters, scallops and mussels, respectively.

(Simmered tomatoes targeted)
・ Oysters boiled in tomatoes AN (under the immersion conditions of #82 in Table 61)
Dilution rate of softening liquid 40%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 70gf
・Tomato-simmered scallops AO (under the immersion conditions of #83 in Table 61)
Dilution rate of softening liquid 40%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 43gf
・ Mussels boiled in tomatoes AP (under the immersion conditions of #84 in Table 61)
Dilution rate of softening liquid 40%
Immersion time 24 hours Immersion temperature 22°C
Solid-liquid ratio 1:1.3
Hardness 73gf

As shown in Tables 62 to 64, oysters, scallops, and mussels softened using a softening liquid with a dilution ratio of 40% maitake juice are heated in the presence of a boiling liquid for boiling tomatoes. Boiled tomatoes (boiled products) AN to AP were evaluated for any of the inspected “appearance shape”, “appearance color tone”, “offensive taste (bitterness, harshness)”, “taste”, “offensive odor”, and “maitake odor” In terms of items, it was evaluated as “good = 4” or “very good = 5”, and it has the original appearance shape, color tone, and taste of seafood boiled in tomatoes, and has no offensive taste, offensive odor, and maitake odor. It was a boiled product.

The above results of the softening test J1 and the sensory test J1, which were conducted with different types of fish and shellfish, show that the softening treatment conditions previously obtained for cephalopods such as squid and octopus, shrimp, and short-necked clams are widely used except for crabs. It shows that it is applicable to shellfish other than short-necked clams. Therefore, seafood other than fish and crabs, including cephalopods such as squid and octopus, shrimp, and shellfish, should be preheated and diluted at a dilution ratio regardless of the type of seafood or cooking method. When immersed in a softening liquid of 30% to 40% for 4 hours to 24 hours at 6°C to 22°C under conditions where the solid-liquid ratio is in the range of at least 1:1.3 to 1:1.5 Seafood which is soft enough to require a load of 350gf or less to push a metal ball of 15mm in diameter into 3mm, has no offensive taste and odor, and retains the original appearance and taste of the boiled fish and shellfish used as the raw material. It was determined that soft boiled products of the type could be produced.

In addition, although it depends on the type of seafood, at least cephalopods such as squid and octopus are soaked in a softening liquid with a dilution ratio of 30% to 40% for 24 hours at 22°C and a solid-liquid ratio of 1:1. When immersed under conditions of 3 to 1:1.5, the load required to push a metal ball with a diameter of 15 mm to 3 mm is 100 gf or less. It was determined that it is possible to produce a very soft boiled fish and shellfish product that retains the original appearance and taste of the boiled product.

<Comparative test 1 (boiled pine squid)>
As described above, it has been known before the filing of the present application that maitake contains multiple proteolytic enzymes. Therefore, using maitake mushrooms in a conventionally known manner, a test was carried out on boiled pine squid fillets to see if a soft boiled seafood product similar to that of the present invention could be obtained.

The following four softening solutions were prepared assuming a conventionally known method for softening food materials using maitake mushrooms.
・Softening liquid A: After immersing a commercially available maitake mushroom finely divided by hand in a ratio of 30 parts by mass of maitake to 70 parts by mass of water at 22 ° C (mass of maitake: 30%) for 30 minutes, maitake is added. It was taken out and used as a softening liquid A.
・Softening liquid B: After soaking for 30 minutes at a ratio of 30 parts by mass of maitake mushrooms to 70 parts by mass of water at 22 ° C. (mass of maitake mushrooms: 30%) without loosening commercially available maitake mushrooms, take out the maitake mushrooms and use softening liquid B. did.
· Softening liquid C: In the preparation process of softening liquid A, after immersing in water for 30 minutes, maitake mushrooms were left as they were without being taken out to obtain softening liquid C.
·Softening liquid D: In the process of preparing softening liquid B, the maitake mushrooms were left as they were after being immersed in water for 30 minutes to obtain softening liquid D.

While maintaining the softening liquids A to D at 22 ° C., the same pine squid fillets (total mass of the fillets: about 40 g) used in the softening test B1 are immersed in each of them for 24 hours without preheating, and then Four kinds of pine squid fillets boiled in different softening liquids (three specimens each for each softening liquid) were produced in the same manner as in softening test B1. The produced boiled product was subjected to hardness measurement in the same manner as in softening test B1, and the load required to push a metal ball of 15 mm in diameter into 3 mm was measured. The results are shown in Table 65.

As shown in Table 65, even when the pine squid fillets were immersed in any of the softening solutions A to D, the softening treatment at 22°C for 24 hours resulted in a minimum hardness of 403 gf. Although it was softer than a normal boiled pine squid that was not softened (its hardness was 820 gf as shown in Table 12), the softness of 350 gf or less exhibited by the boiled product of the present invention was It was far from it. This result shows that when using maitake mushrooms in a conventionally known manner, pine squid with a hardness of 350 gf or less, which corresponds to a degree of "bite with a weak force" or more softness, and furthermore, It indicates that it is not possible to obtain boiled fish and shellfish except fish and crab.

<Comparative test 2 (boiled shrimp consommé)>
Replace the pine squid fillet with the same shrimp (black tiger) peeled as used in the softening test G1, replace the boiling liquid from the normal boiling liquid to the boiling liquid for consommé, and preheat in the same way as in the softening test G1. In the same manner as in Comparative Test 1, the shelled shrimp was immersed in softening solutions A to D maintained at 22 ° C. for 24 hours at a solid-liquid ratio of 1:1.3, and then the same as in softening test G1. 4 types of consommé boiled shrimp peeled with different softening liquids (3 samples for each softening liquid) were produced. The boiled product thus produced was subjected to hardness measurement in the same manner as in the softening test G1, and the load required to push a metal ball with a diameter of 15 mm into the product by 3 mm was measured. The results are shown in Table 66.

As shown in Table 66, even when the shelled shrimp was immersed in any of the softening liquids A to D, the softening treatment at 22 ° C. for 24 hours resulted in a minimum hardness of 914 gf. Although it was softer than the usual boiled shrimp consommé product that was not softened (its hardness was 1116 gf, as shown in Table 37), the boiled product of the present invention had a softness of 350 gf or less. was far below. This result shows that shrimp with a hardness of 350 gf or less, which corresponds to a degree of softness that can be "chewed with a weak force" or more, when maitake mushrooms are used in a conventionally known manner, and furthermore, It indicates that it is not possible to obtain boiled fish and shellfish except fish and crab.

As described above, the soft boiled fish and shellfish product of the present invention has a softness that can be easily chewed even by people with reduced masticatory power, retains the original appearance shape of the boiled fish and shellfish product, and has an offensive taste and odor. It is a boiled product that has no flavor, looks appetizing, and is actually delicious to eat. The soft boiled fish and shellfish products and the method for producing the same according to the present invention can be used by people with reduced chewing power such as the elderly to enjoy their daily meals in the same way as those who have sufficient chewing power. It makes it possible to take in nutrients, contributes to the maintenance and improvement of the quality of life of the elderly, and has great industrial applicability.

Claims (9)

Soft boiled fish and shellfish, other than fish and crabs, softened with the juice of raw maitake cuts and not pierced (provided that pressure treated by pressure and/or vacuum) ), which has a softness of 350 gf or less under the temperature conditions at the time of eating, and the load required to push a metal ball with a diameter of 15 mm into 3 mm is 350 gf or less , and a comparison with the corresponding boiled seafood product without softening treatment. Soft boiled seafood, excluding fish and crabs, without bitterness, harshness, and maitake odor . When the bitterness and undesired taste measured by a taste recognition device using an artificial lipid membrane type taste sensor is the reference value = 0 for the bitterness and undesired taste of the corresponding boiled seafood measured by the same device. The soft boiled fish and shellfish excluding fish and crabs according to claim 1, wherein the relative value is less than ±2. 3. The stewed product of seafood other than fish and crabs according to claim 1 or 2 , wherein said stewed product is a stewed product of fillets of seafood. The soft boiled fish and shellfish excluding fish and crabs according to any one of claims 1 to 3 , wherein said seafood is squid or octopus. The soft boiled fish and shellfish excluding fish and crabs according to any one of claims 1 to 3 , wherein said seafood is shrimp or shellfish. Soft boiled fish and shellfish excluding fish and crabs according to claim 4 , wherein the softness is such that a load of 100 gf or less is required to push a metal ball with a diameter of 15 mm by 3 mm under the temperature conditions at the time of eating. . A pre-heating step of heating the fish and shellfish to be boiled at a temperature higher than the temperature at which the proteins that make up the fish and shellfish are thermally denatured, and squeezing the fish and shellfish that have undergone the pre-heating step into sliced raw maitake mushrooms. An immersion step of immersing in a softened immersion liquid obtained by diluting the juice to 30 to 40% by mass with water at 6 to 22° C. for 4 to 24 hours, and a step of heating the fish and shellfish that have undergone the immersion step in the presence of a boiling liquid. A method for producing a soft boiled product of seafood excluding fish and crabs , including Soft boiled fish and shellfish excluding fish and crabs according to claim 7 , wherein in said soaking step, the mass ratio of said fish and shellfish to said softening soaking solution is in the range of 1:1.3 to 1:1.5. manufacturing method . 9. The method for producing soft boiled fish and shellfish excluding fish and crabs according to claim 7 or 8 , wherein said cut maitake mushroom is cut into pieces of 1 mm square or less.

Images