JPH0471468A - Cooking and quality improvement of fish and shellfish - Google Patents
Cooking and quality improvement of fish and shellfishInfo
- Publication number
- JPH0471468A JPH0471468A JP2184352A JP18435290A JPH0471468A JP H0471468 A JPH0471468 A JP H0471468A JP 2184352 A JP2184352 A JP 2184352A JP 18435290 A JP18435290 A JP 18435290A JP H0471468 A JPH0471468 A JP H0471468A
- Authority
- JP
- Japan
- Prior art keywords
- seafood
- quality
- cooking
- seasoning
- improving
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、魚介類の調理・品質改良法に関するものであ
り、更に詳細には、油脂、調味油、ソース及び／又はく
ん液算各種の調味及び／又は品質改良材の存在下、魚介
類を加圧処理することにより、切り身やフィレーその他
各種魚介類の内部に調味及び／又は品質改良材を浸透さ
せ魚介類の品質を短時間に効率よく向上させることを特
徴とする魚介類の調理・品質改良法に関するものである
。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for cooking and improving the quality of seafood, and more specifically, it relates to a method for cooking and improving the quality of seafood, and more specifically, it relates to a method for cooking and improving the quality of seafood, and more specifically, By pressurizing seafood in the presence of a seasoning and/or quality improving agent, the seasoning and/or quality improving agent can penetrate into fillets, fillets, and other types of seafood to efficiently improve the quality of the seafood in a short time. This invention relates to a method for improving the cooking and quality of seafood, which is characterized by improving the quality of seafood.
魚介類の調理・品質改良は一般にフィレーあるいは切り
身に調味料をまぶしたり、調味液やキユアリング液に漬
は込んで行なっているが、まぶすだけでは内部まで浸透
しなかったり、漬は込みでも内部に浸透させるためには
、１〜２日程度必要である。Cooking and improving the quality of seafood are generally done by sprinkling seasonings on fillets or fillets, or by soaking them in seasoning liquid or curing liquid. It takes about 1 to 2 days for it to penetrate.
従来の魚介類の調理・品質改良法は、上記のように多く
の時間と労力がかかる割には、均一に品質がコントロー
ルされにくい等の問題があった。Conventional methods for cooking and improving the quality of seafood require a lot of time and effort as described above, and have problems such as difficulty in uniformly controlling quality.
本発明の目的は魚介類を原料とし、きわめて短時間に従
来の製法で得られたもの以上の品質のフィレーや切り身
を得る工業的製造法を提供することにある。An object of the present invention is to provide an industrial production method that uses seafood as a raw material and obtains fillets and fillets of higher quality than those obtained by conventional production methods in an extremely short period of time.
本発明は上記目的を達成するためになされたものであっ
て、各方面から鋭意研究した結果、調味油、油脂、ソー
ス等の存在下で魚介類を加圧処理したところ、全く予期
せざることに、魚介類の内部にまでこれら調味油等が浸
透すること、しかもその浸透が均一であり且つきわめて
短時間に行われるということが判明した。The present invention was made to achieve the above object, and as a result of intensive research from various fields, it was found that when seafood was pressure-processed in the presence of seasoning oil, fat, sauce, etc., a totally unexpected result was discovered. Furthermore, it has been found that these seasoning oils and the like permeate into the interior of seafood, and that the permeation is uniform and takes place in an extremely short time.
また、ブナサケのような品質の劣化した魚介類であって
も、油脂類の存在下で加圧処理を行なって油脂類を内部
に注入することにより、高品質のものを得ることができ
ることも判明した。It has also been found that even with degraded quality seafood such as bunasake, high-quality products can be obtained by pressurizing it in the presence of fats and oils and injecting the fats and oils inside. did.
本発明は、これらの有用な新知見に基づいてなされたも
のであって、調味材及び／又は品質改良材の存在下、魚
介類を加圧処理してこれらの材を魚介類に注入、浸透せ
しめる点を基本的技術思想とするものである。The present invention was made based on these useful new findings, and involves pressurizing seafood in the presence of seasonings and/or quality improving materials, injecting and permeating these materials into the seafood. The basic technical philosophy is to make the system more effective.
本発明に用いる魚介類原料としては、マダラ、スケソウ
ダラ、ヒラメ、タイ、カツオ、イワシ、サバ、サケ等の
魚肉、アサリ、ハマグリ、ホタテ、カキ、シジミ等の貝
類、エビ、カニ、オキアミ等の甲殻類内、イカ、タコ等
の軟体動物なら制限はなく広く使用することができる。Seafood raw materials used in the present invention include fish meat such as cod, pollock, flounder, sea bream, bonito, sardines, mackerel, and salmon, shellfish such as clams, clams, scallops, oysters, and freshwater clams, and shellfish such as shrimp, crab, and krill. Mollusks within the same species, squid, octopus, etc. can be used widely without any restrictions.
本発明においては、これら魚介類を、そのままあるいは
必要に応じて切り身にしたりフイレーにしたりして、調
味材及び／又は品質改良材の存在下で加圧処理する。そ
の態様としては、例えば、調味材等を含有せしめた液体
を入れたタンクに魚介類を収容し、これをタンクごと加
圧したり、また、パウチ等の容器に魚介類と調味材とを
充填して空気が入らないようにシールした後、これを加
圧したり、その他各種の加圧方法が適宜利用される。In the present invention, these seafoods are subjected to pressure treatment in the presence of seasonings and/or quality improving agents, either as they are or after being cut into fillets or fillets as needed. Examples of such methods include, for example, storing seafood in a tank containing a liquid containing seasonings and pressurizing the whole tank, or filling a container such as a pouch with seafood and seasonings. After sealing to prevent air from entering, it is pressurized, or various other pressurizing methods are used as appropriate.
ただし、本発明を有効に実施するには、加圧処理におい
て圧力をｌｏＯｋｇ／ａＪ以上、加圧時間を２〜６０分
とするのが好適である。However, in order to effectively carry out the present invention, it is preferable that the pressure in the pressurization treatment be at least loOkg/aJ and the pressurization time should be 2 to 60 minutes.
調味材、品質改良材としては、油脂、調味油、調味料、
調味液、ソース、醤油、味噌、スパイス、くん液、品質
改良剤等、魚介類を調味、風味材は及び／又はその品質
を改良したりする物質が広く使用できる。これらの材は
、液状ないしはペースト状とするのが良く、液状の場合
は溶液、懸濁液又はエマルジョン等の形態で使用するこ
とができる。したがって、固形油脂等も乳化することに
よって本発明において自由に使用することができる。Seasoning materials and quality improvement materials include fats and oils, seasoning oils, seasonings,
A wide range of substances can be used to season, flavor and/or improve the quality of seafood, such as seasonings, sauces, soy sauce, miso, spices, stock, and quality improvers. These materials are preferably in liquid or paste form, and when liquid, they can be used in the form of a solution, suspension, emulsion, or the like. Therefore, solid fats and oils can also be used freely in the present invention by emulsifying them.
本発明によれば、魚介類の処理において加圧処理と調味
・品質改良材処理とを有機的に結合したことにより、こ
れらの材を魚介類の内部に均−且つ迅速に注入、浸透せ
しめることができ、使用する材の種類及び使用景、使用
する魚介類の種類を選択することによって、魚介類の調
理や下ごしらえができるだけでなく、品質の劣化したも
のの品質を高め、高品質化することができ、また脱臭す
ることも可能である。更に本発明によれば、脱脂内の再
生や、サメやタラのようにそのままではあまり美味では
ない魚介類も美味なものに変化させることができ、水産
資源の有効利用にも本発明は大きく寄与するものである
。According to the present invention, by organically combining pressure treatment and seasoning/quality improving agent processing in the processing of seafood, these materials can be uniformly and quickly injected and penetrated into the interior of the seafood. By selecting the type of materials used, the environment in which they are used, and the type of seafood used, it is possible not only to cook and prepare seafood, but also to improve the quality of deteriorated products. It is also possible to deodorize. Furthermore, according to the present invention, it is possible to regenerate defatted fish and turn seafood that is not very tasty as it is, such as shark and cod, into something delicious, and the present invention greatly contributes to the effective use of marine resources. It is something to do.
以下、本発明を実施例により更に詳しく説明する。Hereinafter, the present invention will be explained in more detail with reference to Examples.
実施例１
パウチにマダラ切り身１００部を入れ、これにホワイト
ソース３０部を加え、空気が入らないようにシールした
。これを常温で１０００ｋｇ／ｃｄ −１０分の加圧処
理をした。Example 1 100 parts of cod fillet was placed in a pouch, 30 parts of white sauce was added thereto, and the pouch was sealed to prevent air from entering. This was subjected to a pressure treatment of 1000 kg/cd for 10 minutes at room temperature.
これを温めて食べたところ、内部にまでホワイトソース
がしみ込み大変美味であった。When I heated this up and ate it, the white sauce soaked into the inside and it was very delicious.
なおホワイトソースは、小麦粉１２部を同量のバターで
炒め、これに牛乳２００部とスープ１００部を少量ずつ
加えて調製したものを使用した。The white sauce used was prepared by frying 12 parts of wheat flour with the same amount of butter and adding 200 parts of milk and 100 parts of soup little by little.
実施例２
パウチにブナザケ切り身を入れ、これに調味済エマルジ
ョンを加え、空気が入らないようにシールした。これを
常温で３０００ｋｇ／ｃＪ・２０分間加圧処理した。Example 2 A salmon fillet was placed in a pouch, a seasoned emulsion was added thereto, and the pouch was sealed to prevent air from entering. This was subjected to pressure treatment at room temperature at 3000 kg/cJ for 20 minutes.
得られた処理物について、外観及び官能検査を行い第１
表の結果を得た。なお、未処理のブナサケをコントロー
ルとした。The obtained treated product was subjected to appearance and sensory tests.
Obtained the results in the table. In addition, untreated Buna salmon was used as a control.
第１表
第２表
このように未処理のブナサケと比べると、外観および食
感ともに加圧処理の方が優れていた。Table 1 Table 2 As can be seen, the pressure-treated salmon was better in both appearance and texture than the untreated salmon.
実施例３
イワシフィレーにみりん、複合調味料を入れ、パウチ詰
めにして、第２表に示すような条件（圧力、時間）で常
温での加圧処理を行い、イワシの脱臭検査を実施した。Example 3 Sardine fillets were filled with mirin and a composite seasoning, packed into pouches, and subjected to pressure treatment at room temperature under the conditions (pressure and time) shown in Table 2, and a sardine deodorization test was conducted.
第２表にその結果を示した。第２表の結果から明らかな
ように、加圧処理することによってイワシ臭が脱臭され
ることが確認された。なお、コントロールとしては、み
りん、複合調味料入りイワシフィレーを加圧処理しない
ものを用いた。The results are shown in Table 2. As is clear from the results in Table 2, it was confirmed that the sardine odor was removed by the pressure treatment. As a control, a sardine fillet containing mirin and a complex seasoning that was not pressure-treated was used.
×・・・未処理のものと同等の魚臭
△・・・未処理のものよりやや弱い魚臭Ｏ・・・未処理
のものより明らかに弱い魚臭〔発明の効果〕
本発明によれば簡単な操作によってしかも短時間に大量
処理することができるので、本発明は、魚介類の調味、
調理、品質改良、脱臭等の工業化にはじめて成功したも
のであり、水産資源の保護、有効利用にも大いに寄与す
るものである。×... Fishy odor equivalent to that of untreated one △... Fishy odor slightly weaker than that of untreated one O... Fishy odor clearly weaker than that of untreated one [Effect of the Invention] According to the present invention The present invention can be used to season seafood, as it can be processed in large quantities in a short time with simple operations.
This was the first successful industrialization of cooking, quality improvement, deodorization, etc., and greatly contributed to the protection and effective use of marine resources.
代理人 弁理士 戸 １）親 男Agent Patent Attorney 1) Parent Male
Claims (1)
処理することにより、魚介類の調理及び／又は品質改良
を短時間に効率よく行なうことを特徴とする魚介類の調
理・品質改良法。 ２、加圧処理の圧力が１００ｋｇ／ｃｍ＾２以上である
ことを特徴とする特許請求の範囲第１項に記載の改良法
。 ３、加圧処理の時間が２〜６０分であることを特徴とす
る特許請求の範囲第１項に記載の改良法。 ４、調味及び／又は品質改良剤が、油脂、調味油、ソー
ス、調味液、スパイス液及び／又はくん液であることを
特徴とする特許請求の範囲第１〜第３項のいずれか１項
に記載の改良法。[Claims] 1. The method is characterized in that cooking and/or improving the quality of seafood can be done efficiently in a short time by pressurizing the seafood in the presence of a seasoning and/or quality improving agent. Methods for cooking and improving the quality of seafood. 2. The improved method according to claim 1, wherein the pressure of the pressure treatment is 100 kg/cm^2 or more. 3. The improved method according to claim 1, wherein the pressure treatment time is 2 to 60 minutes. 4. Any one of claims 1 to 3, wherein the seasoning and/or quality improving agent is oil or fat, seasoning oil, sauce, seasoning liquid, spice liquid, and/or smoke liquid. Improved method described in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2184352A JP2521180B2 (en) | 1990-07-13 | 1990-07-13 | How to cook and improve seafood |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2184352A JP2521180B2 (en) | 1990-07-13 | 1990-07-13 | How to cook and improve seafood |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0471468A true JPH0471468A (en) | 1992-03-06 |
| JP2521180B2 JP2521180B2 (en) | 1996-07-31 |
Family
ID=16151755
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2184352A Expired - Fee Related JP2521180B2 (en) | 1990-07-13 | 1990-07-13 | How to cook and improve seafood |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2521180B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012130319A (en) * | 2010-12-24 | 2012-07-12 | Daiwa Can Co Ltd | Method for producing pickled sea food product |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5779846A (en) * | 1980-09-05 | 1982-05-19 | House Food Ind Co Ltd | Penetration of effective substance into food |
| JPS60237966A (en) * | 1984-05-12 | 1985-11-26 | Mitsuo Hanajima | Method for treating freshwater fish |
| JPS6465638A (en) * | 1987-09-07 | 1989-03-10 | Matsushita Electric Industrial Co Ltd | Rule application controller |
| JPH02117367A (en) * | 1988-10-27 | 1990-05-01 | Taiyo Fishery Co Ltd | Method for suppressing high-pressure denaturation of fish meat protein or animal meat protein |
-
1990
- 1990-07-13 JP JP2184352A patent/JP2521180B2/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5779846A (en) * | 1980-09-05 | 1982-05-19 | House Food Ind Co Ltd | Penetration of effective substance into food |
| JPS60237966A (en) * | 1984-05-12 | 1985-11-26 | Mitsuo Hanajima | Method for treating freshwater fish |
| JPS6465638A (en) * | 1987-09-07 | 1989-03-10 | Matsushita Electric Industrial Co Ltd | Rule application controller |
| JPH02117367A (en) * | 1988-10-27 | 1990-05-01 | Taiyo Fishery Co Ltd | Method for suppressing high-pressure denaturation of fish meat protein or animal meat protein |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012130319A (en) * | 2010-12-24 | 2012-07-12 | Daiwa Can Co Ltd | Method for producing pickled sea food product |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2521180B2 (en) | 1996-07-31 |
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