JP6148308B2 - Grilled fish production method - Google Patents

Description

  The present invention relates to a method for producing grilled fish that can be eaten as a whole, including savory and juicy meat and bones and tails. More specifically, from raw fish instead of dried fish, there was no cracking, crumble, peeling, etc. after baking, no drip occurred in the distribution process, and it could not be tasted with conventional canned and retort foods The present invention relates to a method for producing grilled fish that has texture and flavor and can eat up to bone.

Canned foods and retort foods are known as marine foods that can eat even bones.
Canned foods are prepared by adding various seasoning liquids to fillets with bones and putting them in cans and cooking them by heating them at high pressure. However, it was in a state of fillet and was not able to taste the texture, flavor and texture of grilled fish. On the other hand, since the retort food is roasted after the fish is roasted, the fish body is retort-processed in a hermetically sealed state, so that the burnt skin of the grilled fish and the texture, flavor and texture of the grilled fish are impaired. The drip that exudes from the fish body due to the water wetting phenomenon of the grilled fish significantly deteriorates the commercial value of the grilled fish, significantly reducing the dry texture, flavor and appearance required of the grilled fish. In addition, when stored in a cold state after retorting, the packaging bag swelled due to a temperature difference or a pressure difference, and the fish body collapsed or peeled off, which significantly reduced the appearance.
The following prior art is disclosed as a solution to this problem.
Patent Document 1 states that “(1) A step of immersing fish in saline to give an appropriate salt content, (2) A step of coloring the surface, (3) A step of cooling the fish with a baked color , (4) a process of vacuum-packing a cooled grilled fish and a water-absorbing sheet in a retort pouch, and (5) a method of producing a retort-baked fish having a process of retorting a packaged product. .
Patent Document 2 states that “a whole animal is heated with a burr and burned to the extent that its surface is baked and can retain its shape, and then the baked fish is placed in a high-pressure kettle under a predetermined pressure. The technique of the "baked fish cooking method which can eat even the bone which consists of high-pressure heating for a predetermined time" is disclosed.
Patent Document 3 discloses a technique of “heating in a non-sealed packaging state, separating the drip exuded from the fish body during the treatment from the fish body, and freezing it while maintaining the shape of the original fish body”. Yes.
Patent Literature 4 states that “a seasoned fish is seasoned with a seasoning, and then the seasoned fish is cooled with hot air, cooled, vacuum-packed after the roasted fish is vacuum-packed, heated under pressure, and then cooled. The technique of “manufacturing method” is disclosed.

JP-A-8-9927 Japanese Patent Laid-Open No. 9-173023 JP 2002-335914 A JP 2007-104951 A

However, the above prior art has the following problems.
-Although the drip is absorbed by the water-absorbing sheet in the technology of Patent Document 1, the drip dirty absorbent sheet is contained in the packaging bag, so that the appearance is poor. There was a problem that the taste decreased and the juiciness was lacking as much as the lip of the umami component exuded.
-The technology of Patent Document 2 is that after roasting, when it is allowed to cool, refrigerate, or cryopreserved, moisture moves from the inside of the fish meat to the skin and the surface of the fish body, resulting in a crispy texture and juicy skin and fish body. There is a problem that the texture is deteriorated and the appearance is also deteriorated. Furthermore, when heated in a microwave oven or the like at home, there is a problem that the skin and the surface become a watery texture and the commercial value is lowered.
-The technology of Patent Document 3 separates the drip containing the umami component from the fish body after the heat treatment process, so that the taste is deteriorated without the umami characteristic of the fish, and the fish body rapidly freezes after the retort treatment. There was a problem that only a product that is far from the texture, feel and taste inherent to the fish can be obtained.
-The technology of Patent Document 4 is vacuum-packed after hot-air roasting, so that the dry texture, flavor, and appearance required for grilled fish are significantly impaired by the drip that exudes water from the grilled fish during retort processing and exudes from the fish body. There was a problem of reducing the product value.
・ In recent years, aging and nuclear families have progressed, and especially for elderly women, fish are reviewed as a good source of calcium with excellent absorbability in the body and as a source of DHA and EPA to prevent osteoporosis. In order to satisfy these needs, it is desired to eat whole fish.

  The present invention solves the above-mentioned problems and responds to demands, and can eat even the head, bones, skin, and tail that have been discarded, and the manufactured grilled fish has a texture, flavor, color, aroma of grilled fish, moderate It can produce high quality and high value commercial grilled fish that has high hardness of fish meat, is juicy when chewed, does not collapse or peel off, and does not flow out drip in the distribution process, so there is no need to enclose a water absorbent sheet The purpose is to provide a method for producing grilled fish

In order to achieve the above object, the method for producing grilled fish of the present invention has the following configuration.
The method for producing grilled fish according to claim 1 of the present invention includes (1) a sterilization and water washing step of sterilizing and washing the whole fish body or the internal organs removed, and (2) immersing the sterilized and water washed fish body in a seasoning liquid. A dipping process; (3) a drying process in which the fish body is taken out from the seasoning liquid and dried by 5 to 16% with a dryer; and (4) the fish bodies dried in the above process are placed in a packaging bag so as not to contact each other. and vacuum-packed step of degassing lightly said packaging bag, (5) then, the primary heating step of maintaining between the packaging bag with pressure-heating sterilizer 3-15 minutes at less than 90 ° C. to 105 ° C., (6 ) Subsequently, a secondary heating step of heating at 105 ° C. to 125 ° C. for 15 to 80 minutes, (7) a freezing step of freezing the heated packaging bag, and (8) taking out the frozen fish body from the packaging bag 220. A roasting step of roasting at 5 to 265 ° C. for 3 to 5 minutes. The has.

With this configuration, the following effects can be obtained.
(1) Since it is a grilled fish from which the whole or only the internal organs are removed, it can be eaten up to the head, bones and tail, and calcium, DHA, and EPA can be ingested efficiently.
(2) Unlike conventional vacuum packaging, it is deaerated packaging that is lightly deaerated to the extent that each fish is not in contact with each other in the packaging bag, so the fish frozen in the freezing process is removed from the packaging bag. Even if it is taken out, the skin does not come into close contact with the bag and peels off from the fish body, and the fish body with skin can be roasted.
(3) It is possible to produce grilled fish with a clean and high commercial value that does not peel off.
(4) Since it is frozen without bringing the fish bodies into contact with each other, when the frozen fish body is taken out of the packaging bag, it can be roasted while maintaining the original form of the fish (without causing a shortage of dorsal fins, etc.) .
(5) The heating process is a two-stage heating, and in the primary heating process, the treatment temperature is gradually increased from room temperature, and maintained at 90 ° C. to less than 105 ° C. for several minutes, so that the drip due to the rapid relaxation of the fish fiber tissue Can prevent spillage.
(6) Because there is no drip spillage, it can produce grilled fish that retains the umami components that the fish originally has, and since it does not drip during distribution, it can be provided as a side dish for food pack tray specifications without using a water-absorbing sheet. The person can eat as it is and is very convenient.
(7) Since the primary heating step is not rapid heating but slow heating, the fish fiber tissue can be prevented from being damaged, and the texture can be remarkably improved compared to grilled fish at home and retort products.
(8) Since the secondary heating step is pressurized and heated at a high temperature for 15 to 80 minutes compared to the primary heating step, the fish body can be sterilized and softened to the bones and head.
(9) Since it freezes in the freezing step after heat sterilization, it is possible to minimize the collapse of fish meat and skin that became soft during heating, and to improve the appearance of grilled fish.
(10) Since the roasting process has a lower temperature and shorter time than usual, the skin can be moderately burnt and has a fish body shape that is free from deformation compared to canned and retort products. It can be.
(11) Since the roasting is performed at a roasting temperature of 220 ° C. to 265 ° C. in a short time of 3 to 5 minutes, it is possible to impart the baked color and fragrance of the surface as if baked with charcoal.
(12) Since the head, bones, and tail can be eaten, waste can be greatly reduced.

Here, as raw fish species, fresh fish, frozen fish sword fish, horse mackerel, mackerel, herring, sardine, flounder, Thailand, salmon, cod, yellowtail, hamachi, sawara, sword fish, bonito, tuna, akao, red sea bream, hokke, It is possible to use barracuda, shishamo, samurai shisha, mochi, etc.
-Sakai fish, sea bream, barracuda, sea bream, sea bream, and hockey are used as round or internal organs, and salt water with a salt concentration of 3 to 15 wt% is used as a seasoning liquid. In addition, the salmon and the hockey may use a center cut or fillet.
・ For moths, moths, red beets, moths, etc., scales are taken, the stomach part is cut, the internal parts are removed, and then the product is provided for production.

-It can replace with the immersion for 10 to 60 minutes in the mixed solution of a citrate buffer solution and a saline solution at the time of washing with water. Thereby, especially for sword fish, salmon, salmon, salmon, shishamo, etc., the fish meat is tightened and can be prevented from collapsing when heated, and the raw odor can be removed.
-As the disinfectant, commonly used ones such as hypochlorite and sulfite are used.
・ As a seasoning liquid, salt, sugar, soy sauce, miso, mirin, sake, glutamic acid, inosinic acid, succinic acid, amino acid liquid, HVP, seafood extract, acidulant such as sudachi vinegar and rice vinegar, and boiled liquid Or a mixture thereof is used.
As the concentration of the seasoning liquid, it is preferable to use a salt or a seasoning mainly composed of salt in order to obtain the original texture and flavor of the grilled fish. In the case of salt baking, salt water containing 0.5 wt% to 20 wt%, preferably 1 wt% to 15 wt% salt is used. As the salt, seawater salt or rock salt containing a mineral is preferably used.
The immersion time in the seasoning solution may be a time that allows the taste of the seasoning solution to be moderately soaked, and the conditions vary depending on the type of fish and the size of the fish body.
-Drying is suitably selected in the range of 5 to 16% depending on the size of the fish body and the thickness of the fish meat. For example, 8-13% of sword fish and 20% of shishamo and cypress shishamo are dried and removed.
-Deaeration packaging is deaerated to such an extent that the fish contained in the packaging bag can be held by the packaging bag so that they do not contact each other. This prevents skin peeling due to close contact between the fish skin and the packaging bag during freezing, prevents adhesion between the fish bodies, and prevents the body from collapsing when removed from the packaging bag.
-Heating of primary heating or secondary heating is performed by a pressure heating sterilizer (retort).
A primary heating process and a secondary heating process are performed continuously. Thereby, the overlapping heating and cooling process can be omitted, and damage to the fish fiber structure can be minimized.
・ The roasting process is performed to the extent that the skin on the surface of the fish is burnt. Thereby, not only a baked color but fragrance can be given. Moreover, since the time of a baking process is short, the drip at the time of baking can be prevented and a high nutritional value can be maintained.

The method for producing grilled fish according to claim 2 of the present invention has a structure provided with a salting step of salting the sterilized and washed fish body in place of the dipping step in the invention of claim 1.
With this configuration, in addition to the effects obtained in the first aspect, the following actions can be obtained.
(1) Salted grilled fish such as red fish, flounder, yellowtail, hamachi, salmon, tuna, salmon, sawara, sword fish, and salmon shishamo can be manufactured because it is salted instead of being soaked in the seasoning liquid.
Here, when sugar, soy sauce, miso, glutamic acid, inosinic acid, succinic acid or an amino acid solution is added as an additive to the salted salt, it can be seasoned to taste. In addition, miso, sake, and seafood extract can provide a masking effect in addition to seasoning. Furthermore, sour seasonings such as sudachi vinegar and rice vinegar, and liquid smoke can improve shelf life in addition to seasoning.

The method for producing grilled fish according to claim 3 of the present invention is the structure according to claim 1 or 2, further comprising a packaging step of storing the fish body roasted in the roasting step in a food pack tray after cooling. have.
With this configuration, in addition to the effects obtained in the first or second aspect, the following actions can be obtained.
(1) Since it is stored in the food pack tray, the consumer can eat the product as it is after purchase or immediately after heating in the microwave.
(2) Since it is commercialized with a food pack tray, the contents of the conventional retort pouch products could only be judged as an image, but by making the top lid of the food pack tray transparent, the content and color of the burn can be visually recognized. So consumers can be motivated to purchase.

According to the present invention, the following effects can be obtained.
(1) Since the previously discarded head and bone can be eaten, a method for producing grilled fish that can be effectively used as a calcium source, a DHA, or an EPA source can be realized.
(2) A pre-treatment for cooking grilled fish, cooking, and whole fish can be eaten, so post-treatment is unnecessary, and a method for producing grilled fish can be realized that can provide grilled fish to elderly families and singles at any time.
(3) Since the bone can be eaten softly, it is possible to realize a method for producing grilled fish that can be eaten without worrying about small bones even by children who have difficulty removing bones themselves.
(4) It is possible to realize a method for producing grilled fish that can produce fragrant grilled fish that does not break down and does not peel off, has a baked color on the surface, and is burnt in the skin.
(5) It is possible to realize a method for producing grilled fish that is juicy when chewed, has a texture, has an appropriate hardness of fish meat, and has high quality and high added value without cracking or peeling.

  EXAMPLES Hereinafter, although this invention is demonstrated more concretely based on an Example and a comparative example, this invention is not limited to these Examples.

Example 1
Thirty domestic frozen sword fish (weight 130g-160g) were prepared as raw materials. After thawing, the abdomen was cut with a machine to remove the internal organs. Next, it was washed with water in a dedicated tank, placed in a sterilization tank in which a commercially available disinfectant was dissolved, sterilized, and then washed with water (sterilization / water washing step). Next, 4-10 wt% salt water was soaked in salt for 15-30 minutes (immersion step), and then 6-15 wt% of water was removed by drying in a drying cabinet (cold air drying) at a chamber temperature (drying step). . Next, the dried sword fish were put a little apart so that they would not come into contact with each other, and lightly deaerated so that the sword fish did not move (deaeration packaging process). The degassed packaging bag was accommodated in a pressure heat sterilizer (retort) and heated at 90 ° C. to 105 ° C. for 5 to 12 minutes (primary heating step). Subsequently, the temperature and pressure were increased, and the mixture was heated at 105 to 125 ° C. under pressure for 20 to 80 minutes (secondary heating step). Next, the heated packaging bag was put in a freezer and frozen at −18 ° C. or lower (freezing step). Next, the frozen sword fish was taken out of the packaging bag and baked in a roasting oven (230-260 ° C. for 3-5 minutes (roasting step). The roasted sword fish was then placed in a refrigerator and the surface temperature was −5 ° C. Cooled to the following: The cooled sword fish was placed in a food pack tray and wrapped to prepare a sample.

(Comparative Example 1)
Except for omitting the (primary heating step), 30 grilled sword fish were produced and used as samples in the same manner as in Example 1.

(Comparative Example 2)
Using the same 30 sword fish as in Example 1, salt scallops of sword fish were produced in the same manner as in Example 1 of JP-A-8-9927. Specifically, after thawing the sword fish, remove the head, built-in, and tail fins, then wash with water in a dedicated tank, sterilize in a sterilization tank in which a commercially available disinfectant is dissolved, wash with water, and then drain. It was. Next, it was immersed in 15% saline for 6 minutes, seasoned with salt, and fish-tightened. Next, roasting was performed at 280 ° C. for 80 seconds with a roasting machine, and then the roasted sword fish was put in a refrigerator and cooled to a surface temperature of 5 ° C. or lower. The cooled salted sword fish was put in a packaging bag together with a water-absorbing sheet, then vacuum-packed, and a salted grilled sword fish as a retort food was manufactured using a pressure heat sterilizer according to a conventional method, and used as a sample.

(Evaluation test)
Panelists of 25 men and women from the age of 5 to 70 years were asked to select one sample for each of the examples and comparative examples, and evaluated in five stages. The higher the number, the better the evaluation.

(Evaluation of the presence or absence of primary heating)
Comparison of the sample obtained in Example 1 having the heating step and the freezing step before the roasting step, the conventional heating step, and the direct roasting after soaking in salt water without the freezing step that freezes after the heating step The sample obtained in Example 1 was selected for each panelist one by one, and an evaluation test was performed on the evaluation items described in (Table 1). The results are shown in (Table 1).

この（表１）から明らかなように、コストや工数は嵩むが一時加熱工程を付加することにより、実施例１は、ドリップが焼き魚から流出しないため旨味成分を魚肉内に蓄えているので、高い評価が得られたと思われる。これは、低温の一次加熱工程により、魚肉の繊維組織の損傷を防いだため、筋肉の細胞からエキスが流出しなかったためと推定される。

As is clear from this (Table 1), the cost and man-hour increase, but by adding a temporary heating step, Example 1 is high because the drip does not flow out from the grilled fish, and the umami component is stored in the fish meat. It seems that an evaluation was obtained. This is presumably because the extract did not flow out from the muscle cells because the fiber tissue structure of the fish meat was prevented by the low-temperature primary heating process.

(External appearance evaluation of Example and Comparative Example 2)
Each panelist put the grilled fish that he had selected in a container, and observed the appearance, and the number of individuals corresponding to the following evaluation items was tabulated.

この（表２）から明らかなように、実施例１品で皮剥がれが認められなかったのは、脱気包装工程を備えているので、包装袋と魚体が密着して冷凍されず、皮が包装袋のフイルムに接着するのを防ぎ、包装袋から魚体を取り出す際に皮剥がれを防いだためである。また、身崩れが極めて少ないのは、低温の一次加熱工程により、魚肉の繊維組織の損傷を防いだため、筋肉の細胞からエキスが流出しなかったためと推定される。
また、残りの５匹をトレーに入れて放置していたところ、実施例１品ではドリップが認められなかったのに対し、比較例２品ではドリップが認められた。実施例１品にドリップが認められないのは前述したように加熱工程で二段加熱を行ったためと推定される。比較例２品は、焙焼時の急速加熱により魚肉の筋肉組織や皮組織が柔らかくなるため、弱い刺激でも皮剥がれや身崩れが生じたものである。また、焙焼後、放冷している間に温度の変化により、魚肉筋肉内のエキス成分等が魚肉内を移動し体外に流出しドリップが発生したものと思われる。

As is clear from this (Table 2), the peel-off was not recognized in the product of Example 1 because it was equipped with a deaeration packaging process, so that the packaging bag and the fish were not in close contact with each other and frozen. This is because adhesion to the film of the packaging bag was prevented and peeling was prevented when the fish body was taken out of the packaging bag. In addition, it is presumed that the collapse of the body was extremely small because the extract did not flow out from the muscle cells because the fiber tissue structure of the fish meat was prevented by the low-temperature primary heating process.
Further, when the remaining 5 animals were placed in a tray and left to stand, no drip was observed in the product of Example 1, whereas drip was observed in the product of Comparative Example 2. It is presumed that no drip was observed in the product of Example 1 because the two-stage heating was performed in the heating process as described above. In Comparative Example 2, the muscle tissue and skin tissue of the fish meat became soft due to rapid heating at the time of roasting, so that peeling or body collapse occurred even with a weak stimulus. Also, after roasting, the extract components in the fish muscle move inside the fish meat and flow out of the body due to a change in temperature while it is allowed to cool.

(Comprehensive evaluation)
The following evaluation items were entered from each panel in a five-step evaluation, and the total value was obtained.
Table 3 shows the overall evaluation of Example 1 and Comparative Example 2.

この（表３）から明らかなように、実施例１は、比較例２の焼き魚に比べ、ドリップが流出しない分ジューシー感があり、魚肉がしっとりとして柔らかく、骨が全く気にならないという感想を得た。また、香ばしさを有し、ジューシー感がありテクスチャーや風味等家庭で焼いて食べているのと変わらないという感想を得た。

As is clear from this (Table 3), compared to the grilled fish of Comparative Example 2, Example 1 has a juicy feeling that the drip does not flow out, the fish meat is moist and soft, and the impression that bones are not concerned at all. It was. In addition, I got the impression that it is fragrant, has a juicy feeling, and has the same texture and flavor as when baked and eaten at home.

  The present invention can eat bones, skins, heads and tails that have been discarded in the production of grilled fish. The grilled fish produced has texture, flavor, color, scent of grilled fish, and moderate hardness of fish meat. A method for producing grilled fish that can produce grilled fish of high quality and high commercial value that is succulent when chewed and that does not collapse or peel off.

Claims (3)

(1) Sterilization and water washing process for sterilizing and washing the whole or internal organs of the fish body, (2) Immersion process for immersing the sterilized and water washed fish body in the seasoning liquid, and (3) Taking out the fish body from the seasoning liquid and drying And (4) a deaeration packaging step for lightly deaeration of the packaging bag by placing it in a packaging bag so that the fish bodies dried in the step do not contact each other; 5) then, the primary heating step of maintaining between the packaging bag with pressure-heating sterilizer 3-15 minutes at less than 90 ° C. to 105 ° C., (6) followed by heating from 15 to 80 minutes at 105 ° C. to 125 ° C. A secondary heating step, (7) a freezing step for freezing the heated packaging bag, and (8) a roasting step for removing the frozen fish from the packaging bag and roasting at 220 ° C. to 265 ° C. for 3 to 5 minutes. And a method for producing grilled fish, comprising: 2. The method for producing grilled fish according to claim 1, further comprising a salting step of salting the sterilized and washed fish body in place of the dipping step. The method for producing grilled fish according to claim 1, further comprising a packaging step of cooling the fish body roasted in the roasting step and storing the fish body in a food pack tray.