JPS6146095B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing flakes of surface fish such as bonito, soda bonito, tuna, and mackerel, and more specifically to a method for producing flakes suitable as raw materials for flavor seasonings. Although knotweed is an excellent seasoning food with aroma and preservability, conventional manufacturing methods require complicated labor and a long time. In recent years, many methods have been discovered that improve the conventional knot production method and produce knots at the same time as conventional knots on an industrial scale in a short time (Japanese Patent Laid-Open No. 55-9719
JP-A-55-68242, JP-A-55-77856, JP-A-55-120739, JP-A-55-159749, etc.) The present inventors used the above-mentioned conventional methods and easily conceived As a result of further research while being fully aware of the problems with possible solutions, we found that by boiling or steaming the bones of the surface fish together, making them into fine grains, smoking, and drying them, we were able to create an even richer flavor seasoning. It has been found that fine granular knots with rich taste and flavor and high taste can be obtained. As a result of further studies on this method, the present inventors discovered a step of removing the internal organs and head of surface fish, and boiling or steaming the surface fish before, after, or during the removal step. The smoky aroma of the knots is further strengthened by roasting and drying the processed knotweed raw material, then finely granulating it, smoking it, and drying it. By doing this, they discovered that they could bring out the richness that was somewhat lacking in conventional knots, and thus completed the present invention. The raw material fish used in the present invention include bonito,
Surface fish such as soda bonito, tuna, and mackerel, and bonito are particularly suitable as raw materials for flavor seasonings. The size of these raw fish is extremely important in conventional methods, but in this method it is not important because the particles are reduced to an average particle size of 5 mm or less after being boiled or steamed. It can also be used for raw material fish. In addition, in the conventional method, it was difficult to produce high-quality knots using raw fish with a high oil and fat content, but in this method, the particles are reduced to fine particles after heating such as steaming. Afterwards, if necessary, the oil and fat content can be easily removed by solid-liquid separation, and such raw material fish can also be fully used. Fish meat and bones are used from these raw fish. In this case, it is possible to use the extract part contained in the bone or in the blood and meat part surrounded by the bone. The raw fish is heated by boiling or steaming at about 70 to 110°C after removing the internal organs and, if necessary, the head. The heating time varies depending on the temperature and the size of the raw meat pieces, but may be about 5 to 120 minutes. Effective use of fish meat that has broken down during the heating process has been one of the problems to be solved in conventional methods, but in the present method, it can be sent to the next step as it is, which is extremely suitable in terms of yield. If the head was not removed before heating, remove it at this point. The heated fish meat including bones thus obtained is heated to 80~
Roast at 130℃ for 1 to 15 hours. If the roasting time exceeds 15 hours, the meat will become too hard and difficult to cut, and if the roasting time is less than 1 hour, the degree of hardening of the fish meat will not be sufficient and scraps will easily come out when shredding, which is not preferred in practice. Furthermore, if the temperature is below 80°C, a raw odor will remain in the processed product after the next step, and if it is above 130°C, there will be an odor mainly consisting of a burnt odor, which is not practical. It is sufficient to roast and dry the fish until the water content in the fish meat, including bones, reaches 30% to 60%. JP-A No. 55-68242 also describes roasting and drying the meat before shredding, but in the case of fish meat containing bones like the one used in the present invention, it is important to avoid the generation of small pieces of scrap meat due to shredding during shredding. This was achieved by discovering that the effect of enhancing the taste and flavor by imparting smoky aroma and richness to the knots was achieved, rather than the effect of reducing the amount. The roasted bone-containing fish meat thus obtained is then pulverized. There is no need to specifically limit the degree of fineness, but generally the average particle size is 10 mm or less, preferably 5 mm.
It should be processed so that it becomes less than mm. Such processing can be easily carried out using a food cutter, mixer, or the like. If it is difficult to uniformly pulverize the fish meat and bone parts of fish meat that contains bones, separate the bone part in advance and crush it, then return it to the fish meat part and process the whole thing with a food cutter, mixer, etc. do it. To crush the separated bones, a food cutter or mixer may be used, but a crusher commonly used for crushing fish pieces, bones, etc., such as a hammer mill or a single roll crusher, may also be used. . If the water content of the bones is too high and the grinding efficiency is poor, the efficiency can be increased by drying the bones beforehand and then grinding. Since the particles are refined before the smoking process, it does not take a long time for the smoke components to penetrate into the fish meat during the smoking process, and drying can be completed in a short time. Furthermore, since the fish meat is finely granular, the distribution of smoked components is more uniform, making it possible to produce high-quality fish joints. Furthermore, in the conventional method, it was difficult to effectively utilize the extract that flows out when the raw material fish is boiled or steamed, but in this method, the fish meat and bones are roasted and dried after boiling or steaming. Since the particles are further finely divided, if the broth is concentrated and then added to the finely granulated product, the extract component can easily penetrate and a product with a stronger flavor can be obtained, which is advantageous. In this case, the extract can also be added without being particularly concentrated. When concentrating the extract, the solid content should be 30% or more.
The concentration is preferably 70%, and it may be carried out by ordinary concentration methods such as vacuum concentration and freeze concentration. Almost the same effect can be achieved whether the extract is added before or after the smoking process, but if it is added after the smoking process, it will have some raw fish texture. product may be obtained. It is also possible to mix and add various flavoring agents. There are no particular restrictions on the method of addition, and methods such as dipping or spraying are applicable. Furthermore, even when raw fish with high oil and fat content is used, heat-treated fish meat and bones may be roasted and further refined into fine grains, or after being squeezed, or after adding the broth produced during heat treatment. By pulverizing fish meat and bones and centrifuging them, it is possible to separate the extract containing a large amount of oil.The oil and fats are removed from this extract by standard methods such as static separation and centrifugation, and the extract is extracted. By adding only the above amount to the finely granulated product, it is possible to obtain a product with a low fat and oil content and a rich flavor. The finely granulated fish meat containing bones, or the fish meat containing extracts and bones, is then smoked to develop a bonito flavor. Equipment for smoking treatment includes:
Although it is possible to use the drying room (Muro) used for normal bonito flakes production, it is also possible to use a fluidized bed type smoking device that combines a fluidized bed dryer with a smoke generating device for smoking treatment, or a band dryer that generates smoke. The use of a smoking device that combines devices is industrially advantageous because smoking treatment and drying can be completed in a short time. This smoking process
It is carried out at 40°C to 100°C, preferably 70 to 95°C.
The time required depends on the smoke processing equipment, type of raw fish, moisture content,
Although it varies depending on the processing temperature, humidity, etc., it is dramatically shorter than conventional methods and is usually completed in 10 minutes to 5 hours. It is then dried to a moisture content of less than 20%. The drying temperature is 60-130°C, preferably 70-110°C to obtain a high quality product. As a drying method, known methods such as constant temperature drying and ventilation drying can be used, but ventilation drying is suitable for improving quality and shortening the drying time. The drying time varies depending on the drying method, temperature, and moisture content of the desired product, but since fine particles are dried, it can be much shorter than conventional methods, and can usually be completed in 10 minutes to 5 hours. In particular, ventilation drying using a fluidized bed method can be completed in 10 to 30 minutes, which is particularly advantageous industrially. When using the fluidized bed smoking device described above, the purpose of smoking and drying can be achieved quickly and easily by simply stopping the smoke generating device after smoking and continuing drying. Of course. In this way, the knots of the invention are obtained, but by ripening before drying as follows:
It is possible to make the quality of the product uniform, eliminate smoke and fishy smells, and improve the flavor. This aging process is a process in which the finely granulated product is left at -25°C to 15°C for 5 days or more. If it is left at a temperature lower than -25°C, it takes a long time to improve the quality, and it cannot be said to be industrially advantageous. Furthermore, if it is left at a temperature higher than 15°C, it loses its elegant aroma and tends to become undesirable with a strong fishy smell. Furthermore, if the ripening period is less than 5 days, it cannot be said that the ripening period is sufficient, as in some cases, undesirable smoke odor may remain as knots. As is clear from the above explanation, the product of the present invention had an enhanced smoky aroma and a rich flavor. Example 1 Pork tuna with its head and internal organs removed at 100℃
After steaming for 2.5 hours, it was placed in a roasting chamber (temperature: 85°C) that is used in the production of bonito flakes and roasted until the moisture content was 60%. Roasted fish pieces and bones were simultaneously ground in a hammer mill to an average particle size of about 2 mm, and the broth produced during steaming was added and thoroughly mixed. Next, using a band dryer equipped with a smoke generator, 90
After smoking at ℃ for 10 minutes, smoking was stopped and drying was continued until the moisture content was 13% to obtain fine granular knots. Then, it was stored and aged in a 5°C refrigerator for 10 days. Salt, monosodium glutamate,
A nucleic acid seasoning and granulated sugar were added and pulverized, followed by granulation and drying to obtain a bonito flavor seasoning (Product A). Conventional commercially available rough flakes (Product B) and fine-grained flakes produced without roasting before crushing (Product C) were treated in the same manner to obtain bonito-flavored seasonings. Above 3
Miso soup and clear soup were made using these seasonings, and a two-point discrimination sensory test was conducted by a panel of 21 experts. The results are shown in Table 1.

[Table] Example 2 Pork tuna whose heads and internal organs had been removed were steamed in a steam pot at 100°C for 2.5 hours, and then roasted in a drying room at 105°C until the moisture content was 45%. After removing the bones, process with a food cutter for 30 seconds to obtain an average particle size of approximately 3 mm.
It was pulverized into flakes. Next, the temperature was reduced to 100°C using a band dryer equipped with a smoke generator.
After smoking for 5 minutes, smoking was stopped and drying was continued until the moisture content was 12% to obtain fine granular knots. Salt, sodium glutamate, a nucleic acid seasoning, and granulated sugar were added to the finely granulated knots, which were pulverized, granulated, and dried to obtain a bonito-flavored seasoning (Product A). On the other hand, fine-grained flakes produced without roasting before crushing and commercially available rough flakes (Makurazaki, Kamigama Suisan) were treated in the same manner to obtain bonito-flavored seasonings (referred to as product B and product C, respectively). ). A two-point discrimination sensory test was conducted on the above three seasonings in the same manner as in Example 1. The results are shown in Table 2.

[Table] Example 3 Mackerel from which the head and internal organs have been removed is placed in a steam cooker.
After steaming at 100°C for 1.5 hours, it was roasted in a drying room at 120°C until the moisture content was 30%. Thereafter, the process was carried out in the same manner as in Example 1 to obtain fine granular knots with a water content of 11% and good body taste. Example 4 Bones were removed from the meat of a bluejacket obtained by removing the head and internal organs and steaming the meat in a steam pot for 2.5 hours.
The bones were then processed and crushed using a food cutter for about 2 minutes. On the other hand, oil floating on the surface of the broth produced during steaming was removed in layers and concentrated under reduced pressure to a solid content of 32%. This concentrated liquid and crushed bones were processed and mixed together with the fish meat part which had been roasted to 50% moisture in a roasting room at 80℃ for 1 minute using a food cutter.
After refining, it was treated in the same manner as in Example 1 to obtain fine granular knots with good body taste.

Claims (1)

[Scope of Claims] 1. A step of removing the viscera and head of the surface fish to obtain the fish flesh and bones of the surface fish, and before this step,
Alternatively, a method for producing knotweed, which comprises roasting and drying a knotweed raw material that has been subjected to a process of boiling or steaming surface fish after or during the step, followed by smoking and drying. 2. A step of removing the internal organs and head of the surface fish to obtain the fish flesh and bones of the surface fish, and before this step,
Alternatively, after or during this process, the raw material for joints that has been subjected to a process of boiling or steaming surface fish is separated into fish meat and bone parts, the bone part is crushed, then mixed with the fish meat part, and roasted and dried. 2. The manufacturing method according to claim 1, further comprising pulverizing, smoking, and drying.