Method for manufacturing processed foods and straw-grilled bonito

Abstract

To provide a method for enhancing the characteristic aroma in the production of straw-grilled bonito or similar processed foods. [Solution] For example, this can be solved by a method for producing processed food, which includes the steps of: applying an aqueous solution containing 0.1% by mass or more of inorganic salts to the stems of grass plants; and burning the stems of grass plants to which the aqueous solution has been applied to incinerate mackerel.

Description

Technical Field

[0001] The present disclosure relates to a method for manufacturing processed foods and grilled bonito.

Background Art

[0002] Grilled bonito is a bonito dish obtained by a traditional cooking method in which straw or reeds are set on fire and the surface of the bonito is grilled with the rising flames. The stems of gramineous plants such as straw and reeds are hollow and contain air, so when set on fire, they burn up instantly and typically reach a temperature of 800°C or higher. By baking at such a high temperature, only the vicinity of the surface of the bonito is instantly baked, and a unique aroma derived from straw or reeds can be imparted to the bonito. A method for manufacturing such grilled bonito is described in, for example, Non-Patent Document 1.

Prior Art Documents

Non-Patent Documents

[0003]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] In processed foods such as grilled bonito, the unique aroma imparted to the fish meat is an important factor attracting consumers. The present disclosure relates to providing a method capable of enhancing the unique aroma in the production of grilled bonito or similar processed foods.

Means for Solving the Problems

[0005] A method for manufacturing a processed food according to an aspect of the present disclosure includes: a step of attaching an aqueous solution containing 0.1% by mass or more of inorganic salts to the stems of gramineous plants; The process includes burning the stems of grasses to which the aqueous solution has been applied, and then roasting mackerel.

[0006] Straw-grilled bonito according to another aspect of this disclosure is When fragrance components are extracted by the SPME method and analyzed by gas chromatography-mass spectrometry, the ratio B / A of the total peak areas B of 2-methylphenol, phenol, 2-ethylphenol, 4-methylphenol, 3-methylphenol, 4-ethylphenol, 3-ethylphenol, and 2-methoxy-4-vinylphenol to the peak area A of 2-acetylfuran is 2.5 or greater. [Modes for carrying out the invention]

[0007] The inventors have discovered that by attaching the stems of grasses such as straw or reeds to an aqueous solution containing inorganic salts, and then burning the stems to cook fish meat, it is possible to obtain a processed food with an enhanced "straw-grilled aroma." The reason why this effect is obtained by attaching the stems of grasses to an aqueous solution containing inorganic salts and then burning them is not entirely clear, but considering that grasses contain lignin in the form of lignocellulose, and that phenols are thought to be involved in the straw-grilled aroma, it is possible that the generation of phenols by the thermal decomposition of lignin is catalyzed by metal ions. All embodiments disclosed below are based on this novel finding.

[0008] [Adhesion process] A method for producing processed food according to one aspect of the present disclosure comprises the step of applying an aqueous solution containing 0.1% by mass or more of inorganic salts to the stem of a grass plant. Here, "applying the aqueous solution to the stem of a grass plant" means applying the aqueous solution to at least the surface of the stem of the grass plant. The method for applying the aqueous solution to the stem of a grass plant may be to immerse the stem of the grass plant in the aqueous solution, to pour the aqueous solution over the stem of the grass plant, to spray the aqueous solution onto the stem of the grass plant, or by any other method.

[0009] (Stem of a grass) The stems of grasses are used as fuel. Burning grass stems can impart a distinctive aroma to fish meat. The grass stems that can be used are not particularly limited as long as they have a hollow structure. Examples of grasses include, but are not limited to, rice, wheat, barley, reeds, and Japanese pampas grass. The grass stems may also be straw or thatch. The grass stems may be dried beforehand. The grass stems may also include parts other than the stem, such as leaves, roots, or fruits.

[0010] (aqueous solution) The aqueous solution used in this process contains 0.1% by mass or more of inorganic salts. Here, inorganic salts typically dissociate partially or completely in aqueous solutions to form anions and cations, but it should be noted that in this specification, the content is calculated including the mass of anions and cations derived from the inorganic salts. For example, in a 1% by mass aqueous solution of sodium chloride, in water all of the sodium chloride dissociates into chloride ions (Cl - ) and sodium ions (Na + Although they dissociate into ), in this specification, such aqueous solutions are also treated as "aqueous solutions containing 1% by mass of sodium chloride." In this specification, the inorganic salt content is calculated using the total content of all inorganic salts dissolved in the aqueous solution.

[0011] The aqueous solution used in this process may contain 0.5% by mass or more of inorganic salts, 1% by mass or more, 3% by mass or more, 5% by mass or more, 7% by mass or more, or 10% by mass or more. There is no particular upper limit to the concentration of inorganic salts in the aqueous solution used in this process. The aqueous solution used in this process may be a saturated aqueous solution of inorganic salts. The aqueous solution used in this process may contain 25% by mass or less of inorganic salts, or 20% by mass or less of inorganic salts.

[0012] In this specification, "inorganic salts" consist of inorganic anions and inorganic cations. The inorganic cations may be metal ions, alkali metal ions, or alkaline earth metal ions. The aqueous solution may contain at least one inorganic salt selected from the group consisting of alkali metal salts and alkaline earth metal salts. The aqueous solution may also contain at least one inorganic salt selected from the group consisting of sodium salts, potassium salts, magnesium salts, and calcium salts.

[0013] The aqueous solution may contain a sodium salt as an inorganic salt, and at least one selected from the group consisting of potassium salts, magnesium salts, and calcium salts. The aqueous solution may contain both a sodium salt and a magnesium salt as inorganic salts. The aqueous solution may contain both a sodium salt and a magnesium salt as inorganic salts, and at least one selected from the group consisting of potassium salts and calcium salts.

[0014] The aqueous solution may contain 30g or more of sodium (sodium ions) per 100g of inorganic salts, or 35g or more of sodium (sodium ions) per 100g of inorganic salts. The aqueous solution may contain 45g or less of sodium (sodium ions) per 100g of inorganic salts, or 40g or less of sodium (sodium ions) per 100g of inorganic salts. The lower and upper limits of the sodium (sodium ion) content per 100g of inorganic salts can be arbitrarily combined. For example, the aqueous solution may contain 30g to 45g of sodium (sodium ions) per 100g of inorganic salts, or 35g to 40g of sodium (sodium ions) per 100g of inorganic salts. The above amounts are determined based on the total mass of all inorganic salts contained in the aqueous solution.

[0015] The aqueous solution may contain 0.001g or more of potassium (potassium ions) per 100g of inorganic salts, 0.01g or more of potassium (potassium ions) per 100g of inorganic salts, 0.04g or more of potassium (potassium ions) per 100g of inorganic salts, or 0.07g or more of potassium (potassium ions) per 100g of inorganic salts. The aqueous solution may contain 1g or less of potassium (potassium ions) per 100g of inorganic salts, 0.5g or less of potassium (potassium ions) per 100g of inorganic salts, 0.2g or less of potassium (potassium ions) per 100g of inorganic salts, or 0.1g or less of potassium (potassium ions) per 100g of inorganic salts. The lower and upper limits of the potassium (potassium ion) content per 100g of inorganic salts can be any combination. For example, an aqueous solution may contain 0.001g to 1g of potassium (potassium ions) per 100g of inorganic salts, 0.01g to 0.5g of potassium (potassium ions) per 100g of inorganic salts, 0.04g to 0.2g of potassium (potassium ions) per 100g of inorganic salts, or 0.07g to 0.1g of potassium (potassium ions) per 100g of inorganic salts. The above amounts are determined based on the total mass of all inorganic salts contained in the aqueous solution.

[0016] The aqueous solution may contain 0.001g or more of magnesium (magnesium ions) per 100g of inorganic salts, 0.01g or more of magnesium (magnesium ions) per 100g of inorganic salts, 0.05g or more of magnesium (magnesium ions) per 100g of inorganic salts, or 0.08g or more of magnesium (magnesium ions) per 100g of inorganic salts. The aqueous solution may contain 2g or less of magnesium (magnesium ions) per 100g of inorganic salts, 1g or less of magnesium (magnesium ions) per 100g of inorganic salts, 0.5g or less of magnesium (magnesium ions) per 100g of inorganic salts, or 0.2g or less of magnesium (magnesium ions) per 100g of inorganic salts. The lower and upper limits of the magnesium (magnesium ion) content per 100g of inorganic salts can be any combination. For example, an aqueous solution may contain 0.001g to 2g of magnesium (magnesium ions) per 100g of inorganic salts, 0.01g to 1g of magnesium (magnesium ions) per 100g of inorganic salts, 0.05g to 0.5g of magnesium (magnesium ions) per 100g of inorganic salts, or 0.08g to 0.2g of magnesium (magnesium ions) per 100g of inorganic salts. The above amounts are determined based on the total mass of all inorganic salts contained in the aqueous solution.

[0017] The aqueous solution may contain 0.001g or more of calcium (calcium ions) per 100g of inorganic salts, 0.003g or more of calcium (calcium ions) per 100g of inorganic salts, or 0.005g or more of calcium (calcium ions) per 100g of inorganic salts. The aqueous solution may contain 0.05g or less of calcium (calcium ions) per 100g of inorganic salts, 0.03g or less of calcium (calcium ions) per 100g of inorganic salts, or 0.02g or less of calcium (calcium ions) per 100g of inorganic salts. The lower and upper limits of the calcium (calcium ion) content per 100g of inorganic salts can be any combination. For example, an aqueous solution may contain 0.001g to 0.05g of calcium (calcium ions) per 100g of inorganic salts, 0.003g to 0.03g of calcium (calcium ions) per 100g of inorganic salts, or 0.005g to 0.02g of calcium (calcium ions) per 100g of inorganic salts. The above amounts are determined based on the total mass of all inorganic salts contained in the aqueous solution.

[0018] The aqueous solution may, for example, contain a sodium salt as an inorganic salt, and the inorganic salt contained in the aqueous solution may contain 0.01 g or more of magnesium (magnesium ions) per 100 g.

[0019] The aqueous solution may contain sodium (sodium ions) in amounts of, for example, 0.1% to 10% by mass, 0.5% to 9% by mass, 1% to 8% by mass, 2% to 7% by mass, or 3% to 6% by mass.

[0020] The aqueous solution may contain potassium (potassium ions), for example, in an amount of 0.001% by mass or more and 1% by mass or less, 0.002% by mass or more and 0.1% by mass or less, 0.003% by mass or more and 0.05% by mass or less, or 0.004% by mass or more and 0.01% by mass or less.

[0021] The aqueous solution may contain magnesium (magnesium ions), for example, in an amount of 0.001% by mass or more and 1% by mass or less, 0.003% by mass or more and 0.1% by mass or less, or 0.005% by mass or more and 0.05% by mass or less.

[0022] The aqueous solution may contain calcium (calcium ions), for example, in an amount of 0.0001% by mass or more and 1% by mass or less, 0.0005% by mass or more and 0.1% by mass or less, or 0.0008% by mass or more and 0.01% by mass or less.

[0023] The sodium chloride equivalent (sodium chloride equivalent) of the inorganic salts contained in the aqueous solution may be 99% by mass or more, 95% by mass or more and less than 99% by mass, 80% by mass or more and less than 95% by mass, or 50% by mass or more and less than 80% by mass. The "sodium chloride equivalent" follows the usual definition in the food field. That is, it is obtained by converting the content of sodium ions to sodium chloride based on the mass of all inorganic salts contained in the aqueous solution. Therefore, the sodium chloride equivalent may not exactly match the content of sodium chloride. This is because the sodium ions may include those derived from salts combined with other anions. The sodium chloride equivalent of the inorganic salts contained in the aqueous solution may be 50% by mass or more and less than 99% by mass.

[0024] The aqueous solution containing inorganic salts can be obtained, for example, by dissolving edible salt in water. Examples of edible salt include refined salt, solar salt, sea salt, rock salt, lake salt, algal salt, bittern salt, etc. As the inorganic salts, it is preferable to use solar salt, sea salt, rock salt, lake salt, algal salt, or bittern salt, and more preferably to use algal salt or bittern salt.

[0025] Typically, when refined salt is used, the sodium chloride equivalent of inorganic salts in the aqueous solution tends to be 99% by mass or more. Typically, when rock salt, etc., is used, the sodium chloride equivalent of inorganic salts in the aqueous solution tends to be 95% by mass or more but less than 99% by mass. Typically, when sea salt, lake salt, seaweed salt, etc., the sodium chloride equivalent of inorganic salts in the aqueous solution tends to be 80% by mass or more but less than 95% by mass. Typically, when reduced-sodium salt, etc., the sodium chloride equivalent of inorganic salts in the aqueous solution tends to be 50% by mass or more but less than 80% by mass.

[0026] The aqueous solution may contain 0.001% by mass or more of carbohydrates, 0.01% by mass or more, or 0.1% by mass or more. The aqueous solution may contain 5% by mass or less of carbohydrates, 1% by mass or less, or 0.5% by mass or less. For example, when an aqueous solution containing inorganic salts is prepared by dissolving sea salt in water, the aqueous solution may contain carbohydrates.

[0027] Seawater may be used as the aqueous solution.

[0028] [Firing process] A method for producing processed food according to one aspect of this disclosure includes a step of burning the stems of grasses to which the above-mentioned aqueous solution has been applied, and then grilling mackerel. By burning the stems of grasses that contain moisture, it is possible to suppress the stems of grasses burning out excessively quickly, and it is also possible to add flavor by generating smoke.

[0029] (Fish of the mackerel family) As for fish of the Scombridae family, for example, fish belonging to the tribes Thunnus, Skipjack tuna, Mackerel, or Spanish mackerel can be used. In particular, it is preferable to use fish belonging to the tribes Thunnus or Skipjack tuna, which are often used in what is known as "straw-grilled" in Japan. As for fish belonging to the tribe Thunnus, for example, fish belonging to the genera Thunnus, Skipjack tuna, Bonito, Frigate mackerel, and Spratella can be used. As for fish belonging to the genus Thunnus, for example, albacore tuna, yellowfin tuna, Atlantic tuna, bigeye tuna, bluefin tuna, and southern bluefin tuna. As for fish belonging to the genus Skipjack tuna, for example, skipjack tuna. As for fish belonging to the genus Bonito, for example, skipjack tuna. As for fish belonging to the genus Spratella, for example, frigate mackerel and frigate mackerel. As for fish belonging to the genus Spratella, for example, Spratella. As for fish belonging to the tribe Spratjack, for example, fish belonging to the genera Dogtooth tuna and Skipjack tuna can be used. Fish belonging to the genus *Scomberomorus* include, for example, *Scomberomorus bonito*. Any of these fish can be used as members of the family Scombridae. In Japan, *Scomberomorus bonito*, *Frigate mackerel*, *Bonito*, *Scomberomorus bonito*, and *Scomberomorus leucomaenis* are sometimes collectively referred to as "bonito," and these fish can also be used.

[0030] The mackerel fish used for roasting may be in any form of meat. The fish may be, for example, round, semi-dressed, dressed, half, fillet, loin, or block. The mackerel may be used for roasting raw, frozen, or thawed.

[0031] (Firing) The roasting process may be carried out by any method that allows the surface of the fish meat to be seared by flames, heat, or smoke produced by burning the stems of grasses. The roasting process may be carried out using the same equipment that is normally used in the production of so-called "straw-roasted bonito." The roasting process may be carried out using, for example, a fixed furnace or a continuous tunnel furnace.

[0032] For example, dried grass stems may be immersed in an aqueous solution containing inorganic salts for several seconds or longer, then placed in a furnace and burned, and the surface of mackerel fish may be seared with the resulting flame. The searing temperature may be, for example, 800°C to 1200°C. The searing time may be, for example, several seconds to several minutes. If the heat is unstable when burning only grass stems, searing may be assisted with a gas flame or the like. In searing, it is preferable to set the distance from the heat source, the searing temperature, and the searing time so that only the area near the surface of the fish meat is seared, that is, so that the center of the fish meat is not overheated.

[0033] After baking, rapid freezing may be performed to prevent the center of the fish meat from overheating due to preheating. The method of rapid freezing is not particularly limited, but can be done by air blowing, cold air tunneling, ice water spraying, etc.

[0034] Subsequently, packaging processes such as vacuum packing or gas-filled packaging may be carried out as needed, and sterilization processes such as pasteurization or UV sterilization may be carried out. The product may be distributed in a chilled or frozen state, for example.

[0035] [Straw-grilled bonito] This specification also discloses novel straw-grilled bonito. "Straw-grilled bonito" as used herein includes bonito produced by burning straw, reeds, or the stems of other grasses mentioned above. In one embodiment of this disclosure, the straw-grilled bonito, when its aroma components are extracted by solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC / MS), has a ratio B / A of 2.5 or greater to the peak area A of 2-acetylfuran, where B is the sum of the peak areas B of 2-methylphenol, phenol, 2-ethylphenol, 4-methylphenol, 3-methylphenol, 4-ethylphenol, 3-ethylphenol, and 2-methoxy-4-vinylphenol. Such straw-grilled bonito is now available for the first time by the processing method described above.

[0036] The ratio B / A value may be 2.8 or higher, 3 or higher, or 3.2 or higher. Furthermore, the ratio B / A value may be 10 or lower, 8 or lower, 7 or lower, or 6 or lower. The upper and lower limits of the ratio B / A value can be any combination. For example, the ratio B / A value may be 2.5 or higher and 10 or lower, 2.8 or higher and 8 or lower, 3 or higher and 7 or lower, or 3.2 or higher and 6 or lower. Typically, the larger the ratio B / A value, the greater the content of phenols, known as smoky aromas, in the aroma components, and the stronger the straw-burned aroma.

[0037] The ratio B / A can be determined based on the following SPME extraction conditions and GC / MS measurement conditions.

[0038] • SPME extraction conditions SPME fiber: 50 / 30 μm, 2 cm, Divinylbenzene / Carboxene / Polydimethylsiloxane (DVB / CAR / PDMS) Sample volume: After mincing each sample, dispense 3g into a 20mL vial. Sample temperature: 60℃ Stirring speed: 250rpm Extraction time: 30 minutes Desorption time: 2 minutes

[0039] ·GC / MS measurement conditions Equipment: Gas chromatograph 7890A (Agilent Technologies), mass detector 5975C (Agilent Technologies) Column: InertCap FFAP (60m x 0.32mm x 0.50mm) (Manufactured by GL Sciences Co., Ltd.) Carrier gas, flow rate: Helium, 2.55 ml / min Oven program: 40°C (3 minutes) → 250°C (3°C / minute) → 250°C (10 minutes) Inlet temperature: 250℃ Transfer line temperature: 250℃ Ion source temperature: 230℃ Ionization voltage: 70 eV Measurement mode: Scan

[0040] In this specification, any specific feature described in any embodiment relating to any aspect of the present disclosure may be arbitrarily combined to form a new embodiment, and any new embodiment thus obtained may also be included in any aspect of the present disclosure. [Examples]

[0041] The technology of this disclosure will be described in more detail below with reference to examples, etc., but the technology of this disclosure is not limited in any way by these examples, etc.

[0042] [Preparing the bonito] The product used was frozen skipjack tuna caught by purse seine fishing and immediately brine-frozen. The frozen skipjack tuna, delivered whole, was processed into loins using a band saw while still frozen. The processed loins were stored in an ultra-low temperature storage facility at -40°C until subsequent processes.

[0043] [Preparation of aqueous solution] Aqueous solutions were prepared for each example and comparative example as follows. Example 1: 10% by mass aqueous solution of ordinary salt (product name: ordinary salt, manufactured by Nippon Kaiyo Co., Ltd.) Example 2: 5% by mass aqueous solution of seaweed salt (product name: Setouchi Seaweed Salt, manufactured by Tada Philosophy Co., Ltd.) Example 3: 10% by mass aqueous solution of seaweed salt (product name: Setouchi Seaweed Salt, manufactured by Tada Philosophy Co., Ltd.) Comparative Example 1: Not used (firing by gas flame only) Comparative Example 2: Tap Water

[0044] The component analysis values ​​of the ordinary salt and seaweed salt used in Examples 1 to 3 are shown in Table 1 below.

[0045] [Table 1]

[0046] [Grilling the bonito] (Examples 1-3, Comparative Example 2) Frozen bonito (loin) was placed on an automatic conveyor belt and introduced into the furnace. Of the total three minutes of roasting time, 2 minutes and 30 seconds were spent roasting with a gas flame, and the remaining 30 seconds were spent roasting with straw. The straw used was dried straw that had been soaked in various aqueous solutions for 10 to 30 seconds beforehand. By putting the soaked straw into the heat source of the furnace, the straw burned, and the surface of the bonito was roasted. The resulting straw-roasted bonito was then rapidly frozen.

[0047] (Comparative Example 1) Frozen bonito (loins) were placed on an automatic conveyor belt and introduced into a furnace. The bonito were seared over a gas flame for 3 minutes. The resulting seared bonito were then rapidly frozen.

[0048] [Sensory evaluation] • Evaluation method The sensory evaluation was conducted by a panel of five experts who eat fish at least twice a week (regardless of cooking conditions). The panel members ranged in age from 30 to 60 years old. The evaluation samples used were Comparative Example 2 (straw-grilled bonito cooked with straw soaked in tap water), Example 1 (straw-grilled bonito cooked with straw soaked in a 10% by mass aqueous solution of ordinary salt), and Example 3 (straw-grilled bonito cooked with straw soaked in a 10% by mass aqueous solution of seaweed salt). Each sample was cut into approximately 8mm thick slices while semi-frozen and then arranged on a plate. The samples were then fully thawed in this state. Thawing was performed using a fan. Samples were scored through independent evaluation after complete thawing. The sensory evaluation criteria for the aroma of straw-grilled food were based on a 7-point scale: -3: very weak, -2: weak, -1: slightly weak, 0: neither strong nor weak, +1: slightly strong, +2: strong, +3: very strong.

[0049] • Evaluation results The results of the sensory evaluation are shown in Table 2 below.

[0050] [Table 2]

[0051] In Example 1, which used a 10% by mass aqueous solution of ordinary salt, 4 out of 5 people rated the straw-burned aroma as stronger than in Comparative Example 2, which used tap water. Furthermore, in Example 3, which used a 10% by mass aqueous solution of seaweed salt, all 5 people rated the straw-burned aroma as stronger than in Comparative Example 2, which used tap water. Moreover, all 5 people rated Example 3 as having an even stronger straw-burned aroma than in Example 1, which used a 10% by mass aqueous solution of ordinary salt.

[0052] [Analysis of aroma components by gas chromatography] Under the following conditions, aroma components were extracted by solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC / MS). • SPME extraction conditions SPME fiber: 50 / 30 μm, 2 cm, Divinylbenzene / Carboxene / Polydimethylsiloxane (DVB / CAR / PDMS) Sample volume: After mincing each sample, dispense 3g into a 20mL vial. Sample temperature: 60℃ Stirring speed: 250rpm Extraction time: 30 minutes Desorption time: 2 minutes ·GC / MS measurement conditions Equipment: Gas chromatograph 7890A (Agilent Technologies), mass detector 5975C (Agilent Technologies) Column: InertCap FFAP (60m x 0.32mm x 0.50mm) (Manufactured by GL Sciences Co., Ltd.) Carrier gas, flow rate: Helium, 2.55 ml / min Oven program: 40°C (3 minutes) → 250°C (3°C / minute) → 250°C (10 minutes) Inlet temperature: 250℃ Transfer line temperature: 250℃ Ion source temperature: 230℃ Ionization voltage: 70 eV Measurement mode: Scan

[0053] To quantify the effect of enhancing the straw-burning aroma, 2-methylphenol, phenol, 2-ethylphenol, 4-methylphenol, 3-methylphenol, 4-ethylphenol, 3-ethylphenol, and 2-methoxy-4-vinylphenol were targeted as phenols known for their smoky aroma; and 2-acetylfuran was targeted as a furan known for its savory aroma. The compounds at each peak were identified from the obtained chromatograms, and the peak area of ​​each component was calculated. For the phenols, the peak areas of each component were then summed. The results are shown in Table 3 below.

[0054] [Table 3]

[0055] Examples 1, 2, and 3 all showed an increase in phenolic aroma components compared to Comparative Examples 1 and 2. Specifically, the ratio B / A of the total peak areas B of 2-methylphenol, phenol, 2-ethylphenol, 4-methylphenol, 3-methylphenol, 4-ethylphenol, 3-ethylphenol, and 2-methoxy-4-vinylphenol to the peak area A of 2-acetylfuran was approximately 1.8 in Comparative Example 1 and approximately 2.2 in Comparative Example 2, while it increased significantly to approximately 3.2 in Example 1, approximately 5.5 in Example 2, and approximately 4.3 in Example 3. Furthermore, the furan aroma components also increased in Example 3. The results of the aroma component analysis also confirmed that straw-grilled bonito, grilled with straw soaked in an aqueous solution containing inorganic salts, had an enhanced straw-grilled aroma compared to the conventional method.

[0056] Based on these results, it is considered that not only sodium ions in the aqueous solution, but also calcium ions, magnesium ions, and potassium ions each contribute to the enhancement of the straw-burning odor. If this effect is due to inorganic cations catalyzing the production of phenols by the thermal decomposition of lignin, then it is expected that similar effects can be obtained in aqueous solutions containing only sodium ions, only magnesium ions, only potassium ions, and only calcium ions, for example.

[0057] Exemplary embodiments of this disclosure are shown below. [1] A step of applying an aqueous solution containing 0.1% by mass or more of inorganic salts to the stem of a grass plant, The process involves burning the stems of the grass plants to which the aqueous solution has been applied, and then roasting the mackerel fish. A method for manufacturing processed foods, comprising: [2] The method for producing [1], wherein the aqueous solution contains at least one selected from the group consisting of sodium salts, potassium salts, magnesium salts, and calcium salts as the inorganic salts. [3] A method for producing [1] or [2], wherein the sodium chloride equivalent amount of the inorganic salts contained in the aqueous solution is 50% by mass or more and 99% by mass or less. [4] A method of production according to any one of [1] to [3], wherein the aqueous solution contains a sodium salt as the inorganic salt, and the inorganic salt contained in the aqueous solution contains 0.01 g or more of magnesium per 100 g. [5] A method of manufacturing any of [1] to [4], wherein the stem of the grass plant is straw or reeds. [6] A method of manufacturing any of [1] to [5], wherein the fish of the mackerel family is a fish belonging to the tribe Tuna or Skipjack. [7] Straw-grilled bonito in which aroma components are extracted by the SPME method and analyzed by gas chromatography-mass spectrometry, and the ratio B / A of the total peak areas B of 2-methylphenol, phenol, 2-ethylphenol, 4-methylphenol, 3-methylphenol, 4-ethylphenol, 3-ethylphenol, and 2-methoxy-4-vinylphenol to the peak area A of 2-acetylfuran is 2.5 or higher.

Claims

1. A step of applying an aqueous solution containing 1% by mass or more of inorganic salts to the stem of a grass plant, The process involves burning the stems of the grass plants to which the aqueous solution has been applied, and then roasting the mackerel fish. It has, A method for producing processed food, wherein the stem of the aforementioned grass plant contains straw or reeds.

2. The manufacturing method according to claim 1, wherein the aqueous solution contains at least one selected from the group consisting of sodium salts, potassium salts, magnesium salts, and calcium salts as the inorganic salts.

3. The manufacturing method according to claim 1, wherein the aqueous solution contains a sodium salt as the inorganic salt.

4. The manufacturing method according to claim 1, wherein the aqueous solution contains sodium chloride as the inorganic salt.

5. The manufacturing method according to claim 1 or 2, wherein the aqueous solution contains 30 g or more of sodium ions per 100 g of inorganic salts.

6. The manufacturing method according to claim 1 or 2, wherein the aqueous solution contains 0.5% by mass or more of sodium ions.

7. The manufacturing method according to claim 1 or 2, wherein the sodium chloride equivalent amount of the inorganic salts contained in the aqueous solution is 50% by mass or more.

8. The manufacturing method according to claim 1 or 2, wherein the sodium chloride equivalent amount of the inorganic salts contained in the aqueous solution is 50% by mass or more and 99% by mass or less.

9. The manufacturing method according to claim 1 or 2, wherein the aqueous solution contains a sodium salt as the inorganic salt, and the inorganic salt contained in the aqueous solution contains 0.01 g or more of magnesium per 100 g.

10. The manufacturing method according to claim 1 or 2, wherein the stem of the grass plant is straw or reeds.

11. The manufacturing method according to claim 1 or 2, wherein the fish of the family Scombridae is a fish belonging to the tribe Tuna or Skipjack.

12. Straw-grilled bonito in which aroma components are extracted by SPME method and analyzed by gas chromatography-mass spectrometry, and the ratio B / A of the total peak areas B of 2-methylphenol, phenol, 2-ethylphenol, 4-methylphenol, 3-methylphenol, 4-ethylphenol, 3-ethylphenol, and 2-methoxy-4-vinylphenol to the peak area A of 2-acetylfuran is 2.5 or higher.

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