Method for producing dried fish powder

Abstract

To provide a method for producing fine cut piece-like powder of kneaded dried fish by which powder having good meltability in the mouth and flavor of dried fish is obtained even in a soup stock material used for Japanese soup such as miso soup.SOLUTION: A method for preparing kneaded fish flake powder, comprising the steps of: shaving kneaded fish to obtain kneaded fish flakes; and crushing the obtained kneaded fish flakes, wherein the thickness of the kneaded fish flakes used in the step of crushing the obtained kneaded fish flakes is in the range of 10-100 μm. By the step of sieving the crushed pieces of kneaded fish, the ratio of the powder in the form of finely cut pieces of kneaded fish obtained by sieving that passes through a 10-mesh sieve can be 90% by mass or more.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing finely sliced ​​powder of fish paste. [Background technology]

[0002] As a prior art, a method for producing a powder of dried fish, such as dried bonito flakes, has been proposed. According to this manufacturing method, high-quality, inexpensive joint powder can be obtained by bringing joints into contact with warm water, drying them, and then pulverizing them (Patent Document 1). Another method has been proposed in which at least one type of dried raw material, such as dried bonito flakes, produced by a conventional method is pulverized to an average particle size of 1 to 5 mm (Patent Document 2). In addition, a method for producing fish meal has also been proposed that includes a drying step for drying the sunfish, and a powdering step for powdering the sunfish to form a coarse powder after the drying step (Patent Document 3). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 9-271349 [Patent Document 2] Japanese Patent Application Laid-Open No. 2012-143163 [Patent Document 3] Japanese Patent Application Publication No. 2020-31630 Summary of the Invention [Problem to be solved by the invention]

[0004] Dried fish is used as a stock ingredient in Japanese soups such as miso soup. In the actual cooking process, shaved dried fish is used. After the dashi components are extracted from these shaved fish, they are usually discarded. From the viewpoint of reducing waste, it is preferable that dried fish be used as a stock ingredient and then consumed. However, when used as an ingredient in Japanese-style soups such as miso soup, dried fish remains in the mouth and has an unpleasant texture, so the actual use of dried fish is limited.

[0005] The powders obtained by the manufacturing methods disclosed in Patent Documents 1 and 2 introduced above have the problem of having a poor texture when used as ingredients in Japanese-style soups such as miso soup. Furthermore, the manufacturing method disclosed in Patent Document 3 involves powdering the sunfish itself, but does not disclose how the texture is improved when it is actually used as an ingredient in Japanese soups such as miso soup.

[0006] To provide a method for producing a powder of finely sliced ​​dried fish paste, which is a stock material used in Japanese soups such as miso soup, and which has a good melt-in-the-mouth texture and a flavor of dried fish. [Means for solving the problem]

[0007] In order to solve the above problems, the inventors conducted extensive research and found that, among manufacturing methods that include a step of shaving fish paste to obtain fish paste fragments and a step of crushing the obtained fish paste fragments, a method for manufacturing finely sliced ​​powder of fish paste fragments in which the thickness of the fish paste fragments used in the crushing step is in the range of 10 to 100 μm is suitable for the purposes of the present invention, and thus completed the present invention.

[0008] That is, the present invention is [1] A process of shaving a fish paste joint to obtain a fish paste joint piece; A step of crushing the obtained fish paste pieces; Including, The present invention provides a method for producing finely sliced ​​powder of fish paste flakes, characterized in that the thickness of the fish paste flakes used in the process of crushing the obtained fish paste flakes is in the range of 10 to 100 μm.

[0009] Another aspect of the present invention is [2] A process for sieving the crushed fish paste pieces, The present invention provides a method for producing finely sliced ​​fish paste powder as described in [1] above, in which the proportion of finely sliced ​​fish paste powder obtained by sieving that passes through a 10-mesh sieve is 90 mass% or more.

[0010] The present invention also provides [3] A step of grinding the fish paste joint to obtain a fish paste joint piece; A step of crushing the obtained fish paste pieces; Including, The present invention provides a method for forming finely sliced ​​powder of fish paste flakes, characterized in that the thickness of the fish paste flakes used in the process of crushing the obtained fish paste flakes is in the range of 10 to 100 μm.

[0011] Another aspect of the present invention is [4] A step of sieving the crushed fish paste pieces; The present invention provides a method for forming finely sliced ​​powder of fish paste as described in [3] above, in which the proportion of the finely sliced ​​powder of fish paste obtained by sieving that passes through a 10-mesh sieve is 90 mass% or more. [Effects of the Invention]

[0012] According to the manufacturing method of the present invention, it is possible to produce a finely sliced ​​powder of dried fish paste that does not need to be disposed of after use, melts easily in the mouth when used as an ingredient in Japanese-style soup, and has the flavor of dried fish. [Brief explanation of the drawings]

[0013] [Figure 1] FIG. 1 is a microscopic photograph of the dried bonito flakes used in Example 1. [Figure 2] Figure 2 is a microscopic photograph of commercially available dried bonito flakes manufactured by Marutomo Co., Ltd. [Figure 3] FIG. 3 is a photograph, shown as a drawing substitute, of the slice-shaped finely sliced ​​powder of fish paste obtained in Example 1, enlarged with a microscope. [Figure 4] FIG. 4 is a microscopic photograph of the powder obtained in Comparative Example 16. [Figure 5] FIG. 5 is a microscopic photograph of the powder obtained in Comparative Example 17. DETAILED DESCRIPTION OF THE INVENTION

[0014] First, a method for producing the dried fish paste used in the present invention will be described. The raw material fish for the fish paste used in the present invention can be, for example, at least one selected from the group consisting of bonito, mackerel, tuna, sardine, horse mackerel, flying fish, etc. Preferably, the raw material fish is bonito.

[0015] There are no particular limitations on the weight of the raw material fish, but it is usually in the range of 0.3 to 8 kg, preferably 0.5 to 6 kg, and more preferably 1 to 3 kg.

[0016] Next, the process of removing raw meat from raw fish will be described. Here, extracting raw meat means removing inedible parts such as the head, internal organs, and bones of the segments from the raw fish and extracting only the meat portion of the raw fish. The raw meat extracted from the raw fish obtained by the raw meat extraction step is preferably in a state that can be served as sashimi. The raw meat removal step included in the production method of the present invention is specifically carried out by removing bones, belly meat, internal organs, scales, etc. from the raw fish.

[0017] Next, we will explain the process of kneading the raw meat extracted from the raw fish into surimi. Typically, the process of kneading raw fish meat into surimi is carried out using a food processor. The food processor uses a rotating blade in a container to knead raw fish meat into surimi. Such food processors are commercially available for commercial use and are well known. The size and operation method of the food processor can be selected appropriately by referring to the recommended conditions for commercially available commercial food processors. The process of kneading raw fish meat into paste is carried out until the resulting paste-like fish meat reaches a state where it can be formed into any desired shape.

[0018] Specifically, for example, in the process of kneading raw fish meat into surimi, it is preferable to crush and knead the raw fish meat in a food processor to particles of 1 mm or less.

[0019] Next, the process of shaping the minced fish into raw material will be described. In the process of shaping the surimi-like raw fish, for example, the surimi obtained in the above-mentioned kneading process is sieved through a screen with a diameter of 1 to 5 mm, then placed in a bag made of a synthetic resin such as polyethylene and deaerated to form a three-dimensional shape. In the process of shaping the surimi-like raw fish, the three-dimensional shape is preferably shaped into a size ranging from 3 to 5 cm in width, 1 to 2 cm in thickness, and 4 to 8 cm in length.

[0020] Next, the process of cooking the formed raw fish will be described. In the simmering step, the dried fish is simmered at a temperature of 80 to 125°C for a period of time usually ranging from 30 to 180 minutes. The temperature range is preferably 85 to 100° C. The heating time is preferably 60 to 120 minutes. The temperature range is more preferably 95 to 95° C. The heating time is more preferably 5 to 10 minutes.

[0021] The cooking step can be carried out, for example, by immersing a synthetic resin bag filled with the minced fish in boiling water. Alternatively, the molded container filled with the minced fish can be placed in a heating oven. Alternatively, the cooking step can be carried out by introducing steam into the heating oven. The cooking step can also be carried out under a pressure of one atmosphere or more.

[0022] Next, the roasting and drying step will be described. The raw fish obtained from the cooking process is placed in a dedicated smoking chamber, and the minced fish is smoked using deciduous broad-leaved trees such as oak, Japanese oak, and oak as firewood. This smoking process is called roasting and drying. The roasting and drying is carried out appropriately depending on the type, amount, etc. of the raw material fish. To give one example, the raw material fish may be dried in a hot air dryer at a temperature in the range of 80 to 90°C for 15 to 20 hours, and then the minced fish may be smoked. The temperature in the smoking chamber can usually be set in the range of 50 to 100°C. The temperature of the smoking chamber is preferably in the range of 80 to 90°C.

[0023] In the production method of the present invention, the roasting and drying step may be combined with an ansumi step as needed. For example, after the roasting and drying step, the raw fish is left to stand overnight, whereby moisture from the inside of the raw fish seeps out onto the surface of the raw fish. This standing operation is called anmushi (steaming). After the steaming, the roasting is carried out. This roasting and steaming can usually be carried out alternately over a period of 5 days to 2 weeks.

[0024] In the manufacturing method of the present invention, a mold-making step can also be carried out as needed. The raw fish after the roasting step can be stored in a cool, dark place, and the surface can be scraped to remove tar and other substances before the mold-making step. The mold-making step is not particularly limited, and can be carried out by appropriately selecting a method that is usually carried out when producing dried bonito.

[0025] By the above-mentioned production method, dried fish paste can be obtained. The obtained dried fish paste preferably has a moisture content of 20% by weight or less. In the actual process, it is preferable to first check with a metal detector whether or not the fish paste used in the present invention contains any metal pieces or the like.

[0026] Next, the step of shaving the fish paste bonito flakes to obtain fish paste bonito flake pieces, which is included in the manufacturing method of the present invention, will be described. Methods for shaving fish paste include, for example, bringing the fish paste into contact with a rotating blade, and moving the fish paste while bringing it into contact with a device with a fixed blade, such as a plane. The method for shaving the dried fish paste can be selected appropriately from known methods used in producing dried bonito, for example.

[0027] The thickness of the fish paste flakes shaved into the fish paste flakes is preferably in the range of 10 to 100 μm. Within this range, a finely sliced ​​fish paste flake powder with good melt-in-the-mouth texture can be obtained. The thickness of the fish paste flakes shaved into the fish paste flakes is more preferably in the range of 40 to 80 μm.

[0028] Next, the step of crushing the obtained fish paste pieces, which is included in the manufacturing method of the present invention, will be described. The method for crushing the fish paste pieces can be carried out using one or more crushing devices such as a hammer mill, cutter mill, pin mill, etc.

[0029] With a hammer mill, for example, the fish paste pieces can be crushed into finely chipped powder by rotating a hammer at high speed. Furthermore, by using a cutter mill, for example, a cutter is attached to a rotating shaft, and while rotating the cutter, the fish paste pieces can be crushed into finely chipped powder by at least one of shearing and cutting actions. Furthermore, by using a pin mill, for example, claws are attached to a rotating shaft, and while the claws are rotated, the fish paste pieces can be crushed into finely chipped powder by the action of the impact force caused by contact with the claws. These crushing devices are commercially available, and an appropriate one can be selected and used from the commercially available products. By using these crushing devices, fish paste pieces can be crushed to obtain finely sliced ​​powder of fish paste pieces.

[0030] The resulting finely sliced ​​powder of fish paste can be sieved, for example, to have a particle size within a certain range. The particle size distribution of the finely sliced ​​powder of fish paste is preferably such that 90% or more of the mass of the particles passes through a 10-mesh sieve, and more preferably 95% or more. The finely sliced ​​powder of fish paste obtained by the present invention is preferably less than 1000 μm.

[0031] The present invention will be described below based on examples and comparative examples, but the present invention is not limited to the following examples in any way. [Example]

[0032] In Example 1, commercially available fish paste (Kintora Co., Ltd., standard name: Katsuobushi Ki) was used as the fish paste. The fish paste is made from bonito as the raw material.

[0033] FIG. 1 is a microscopic photograph of the dried bonito flakes used in Example 1. The microscope photographs were taken using a Keyence VH-5500 microscope at a magnification of 200x. The micrograph shown in Figure 1 confirms the absence of muscle fibers in the raw material fish. It can be seen that the bonito neribushi used in Example 1 has broken muscle fibers and a layered structure. Figure 2 is a microscopic photograph of commercially available dried bonito flakes manufactured by Marutomo Co., Ltd. The photograph shown in Figure 2 was taken under the same conditions as in Figure 1. You can see that bonito flakes contain muscle fibers.

[0034] Next, the dried bonito flakes were brought into contact with a commercially available rotary shaving machine and shaved to obtain dried bonito flake pieces. The rotary shaving machine used was a fish flakes shaving machine manufactured by FM Food Machinery. The rotary shaving machine has a rotating disk with many cutting blades attached, and bonito flakes are brought into contact with this rotating disk to obtain bonito flakes pieces.

[0035] The thickness of the resulting bonito flakes was adjusted to 30 μm by adjusting the attachment angle of the rotary cutting machine blade and the contact angle with the bonito flakes. The peripheral speed of the rotating disk was in the range of 3.91–5.76 m / s. The thickness data of the kneaded bonito pieces obtained in Example 1 are shown in Table 1. The unit is μm.

[0036] [Table 1] The bonito flakes obtained in Example 1 were thin, with a thickness of 100 μm or less and an average thickness of 77 μm. Table 1 also shows the thickness of the bonito flakes obtained when the device settings were changed.

[0037] The resulting kneaded bonito pieces were then crushed using a pin mill, a high-speed crusher HS-30 manufactured by Nishimura Kikai Co., Ltd., with a rotation speed of 3965 rpm. The mesh screen diameter used in the pin mill device was 2 mmφ. When the diameter of the bonito flakes becomes smaller than this screen diameter, the crushed bonito flakes are discharged to the outside.

[0038] When 20 g of the crushed bonito flakes obtained was passed through a 10-mesh sieve, the residue remaining on the sieve was less than 1.0 g.

[0039] By screening with a 10-mesh sieve, finely sliced ​​powder of fish paste flakes was obtained, which had passed through the sieve.

[0040] [Table 2] Table 2 shows the relationship between the mesh and sieve openings used in the present invention.

[0041] FIG. 3 is a photograph, shown as a drawing substitute, of the slice-shaped finely sliced ​​powder of fish paste obtained in Example 1, enlarged with a microscope. Since the grinding process is carried out before crushing, it can be seen that the finely sliced ​​powder of fish paste obtained by the present invention includes pieces in the shape of thin, flat slices. This is similar to how thin slices of bonito flakes can be obtained by shaving them with a plane. Without the shaving process, slices like those shown in Figure 3 cannot be obtained.

[0042] [Sensory test for melting in the mouth] Next, 15 g of dashi stock (Marutomo Co., Ltd., Shin-dashi Stock) and 120 g of miso (Hikari Miso Co., Ltd., Enjuku Miso) were added to 1.5 L of hot water at 95°C to prepare a reference solution. 3 g of the resulting finely sliced ​​fish paste powder was added to 150 mL of this reference solution, which was thoroughly stirred for about 10 seconds and then used for tasting. The miso soup containing the resulting finely sliced ​​powder of fish paste was tasted by 10 testers and evaluated using a five-point sensory test.

[0043] The evaluation criteria for the sensory test for melting in the mouth were as follows. The dried bonito powder of Comparative Example 25 (dried bonito powder manufactured by Marutomo Co., Ltd.) described below was rated as grade 3. Grade 1 was rated as poor, grade 2 as somewhat poor, grade 4 as somewhat good, and grade 5 as good. Grade 3 means that the dried bonito powder is equivalent to that of Comparative Example 17 (dried bonito powder manufactured by Marutomo Co., Ltd.).

[0044] The miso soup containing the finely sliced ​​powder of dried fish paste obtained in Example 1 was evaluated in a sensory test as 4.6 on a five-point scale.

[0045] [Bulk specific gravity test] The finely sliced ​​powder of fish paste flakes obtained in Example 1 was placed in a beaker having a volume of 90 ml and a mass of 31.09 g, and the weight was measured to determine the bulk specific gravity. The bulk density of the finely sliced ​​powder of fish paste obtained in Example 1 was 0.32 g / cm 3 Compared to the dried bonito powder of Comparative Example 17, the difference was less than plus or minus 0.09, and was equivalent.

[0046] [Color difference test] The color difference of the finely sliced ​​dried bonito powder obtained in Example 1 was 744, which was comparable to that of the dried bonito powder in Comparative Example 17. The color difference was measured using a CR-400 manufactured by KONICA MINORTA. After calibration using the attached white calibration plate, the sample was measured. Color difference is brightness (L * ) Saturation (C * ) was measured. Saturation is C * =[(a * ) 2 +(b * ) 2 ] 1 / 2 It was calculated by L * is the brightness, a * is redness, and b * indicates yellowness. Each value was measured according to the display of the measuring device. Details of the calculation of chroma were in accordance with the Japanese Industrial Standards JIS Z 8781.

[0047] [Examples 2 to 4 and Comparative Examples 1 to 15] Next, the same dried bonito flakes (manufactured by Kinkosha, standard name: dried bonito Ki) as in Example 1 were used. The experiment was carried out in the same manner as in Example 1. The hammer mill used in the experiment was a line impact (blade shape: flat blade) manufactured by Freund Turbo Co., Ltd. The cutter mill was also a line impact (blade shape: cutter) manufactured by Freund Turbo Co., Ltd.

[0048] [Sensory test for melting in the mouth] A sensory test for meltability in the mouth was carried out in the same manner as in Example 1. The results are shown in Tables 3 to 5. [Table 3]

[0049] [Table 4]

[0050] [Table 5]

[0051] [Comparative Example 16] In Comparative Example 16, the dried fish paste used in Example 1 was coarsely pulverized in a hammer mill with a screen diameter of 10 mm, and then finely pulverized in a cyclone mill. The resulting product was in powder form.

[0052] FIG. 4 is a microscopic photograph of the powder obtained in Comparative Example 16. Since no grinding process was carried out before crushing, it was not possible to confirm the shape of thin, flat slices.

[0053] [Comparative Example 17] Dried bonito powder was used as Comparative Example 17. This powder was generated when commercially available dried bonito flakes manufactured by Marutomo Co., Ltd. were shaved, and was in the form of flakes.

[0054] FIG. 5 is a microscopic photograph of the powder obtained in Comparative Example 17. Since a grinding process has been carried out, it is possible to confirm the shape of a thin, flat slice.

[0055] [Bulk specific gravity test] A bulk specific gravity test was carried out in the same manner as in Example 1. The results are shown in Table 6. The unit is g / cm 3 is. [Table 6]

[0056] [Color difference test] A color difference test was carried out in the same manner as in Example 1. The results are shown in Table 7. [Table 7]

[0057] [Particle size distribution measurement test] A particle size distribution measurement test was carried out in the same manner as in Example 1. The results are shown in Table 8. [Table 8]

[0058] The above results demonstrate that the melt-in-the-mouth texture is significantly improved when the thickness of the fish paste flakes obtained by shaving fish paste flakes is 10 to 100 μm. A thickness in the range of 40 to 80 μm is even more preferable. [Industrial Applicability]

[0059] According to the method for producing the finely sliced ​​powder of fish paste of the present invention, food ingredients that have previously been discarded after making soup stock can be used as ingredients as they are, and finely sliced ​​powder of fish paste that melts easily in the mouth can be obtained, so the present invention can be widely used in the food industry, especially in fields that use finely sliced ​​powder of fish paste.

Claims

1. A step of shaving the fish paste joint to obtain fish paste joint pieces; A step of crushing the obtained fish paste pieces; Including, A method for producing finely sliced ​​powder of fish paste flakes, characterized in that the thickness of the fish paste flakes used in the process of crushing the obtained fish paste flakes is in the range of 10 to 100 μm.

2. The method includes a step of sieving the crushed fish paste pieces, 2. The method for producing finely sliced ​​powder of claim 1, wherein the proportion of the finely sliced ​​powder of fish paste obtained by sieving that passes through a 10 mesh sieve is 90% by mass or more.

3. A step of grinding the fish paste joint to obtain a fish paste joint piece; A step of crushing the obtained fish paste pieces; Including, A method for forming finely sliced ​​powder of fish paste, characterized in that the thickness of the fish paste pieces used in the step of crushing the obtained fish paste pieces is in the range of 10 to 100 μm.

4. The method includes a step of sieving the crushed fish paste pieces, A method for forming finely sliced ​​powder of fish paste as described in claim 3, wherein the proportion of the finely sliced ​​powder of fish paste obtained by sieving that passes through a 10 mesh sieve is 90 mass% or more.

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