JP2019004750A - Softening treatment method of middle bone of sardine - Google Patents

Abstract

To provide a softening treatment method of middle bone of sardine capable of effectively conducting a softening processing treatment of middle bone of sardine without injecting a prescribed solution, and hardly affecting fish meat.SOLUTION: Inside of heat treatment chamber into which sardine, which is fish to be treated, is put is heating controlled at ordinary pressure and 135°C, a gas liquid mixed body consisting of steam and hot water is produced by boiling water supplied at water supply pump rate of 185 spm and water supply rate of 77.10 g/min. at a prescribed temperature and a prescribed pressure, a heat treated atmosphere filled by a heated medium at a state that overheated steam and high temperature fine water drop exist in the heat treatment chamber is adjusted by jetting the gas liquid mixed body produced in the heat controlled heat treatment chamber via a heat medium injection part of which an inner pressure is controlled at 0.323 MPaA and an inside temperature is controlled at 138.5°C, and heat treatment is conducted for a prescribed time by controlling a temperature neighboring sardine, which is fish to be treated arranged in the heat treatment atmosphere at 120°C, and a central temperature of sardine at 100°C.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a middle bone softening treatment method for softening a middle bone of a heel.

  Traditionally, fish bone softening cooking methods using acidic foods such as vinegar and umeboshi are generally known. For example, when the food is a salmon dress (a state in which the head, internal organs and gills are removed), There was a method of heating by immersing in vinegar as it was. Patent document 1 is disclosing the technical idea which accelerates | stimulates the penetration | invasion to the bone of vinegar using the dehydration phenomenon by salt water immersion.

However, the technique disclosed in Patent Document 1 has a problem that the time required for the softening treatment is long and that the penetrated vinegar / salt content affects the taste.
In particular, the bones of the salmon are hard, and other than the method of softening using vinegar or salt as described above, there is still no technology to soften the middle bone until it can be eaten without feeling stress. There wasn't. In particular, there is a strong request from the nursing care medical industry, the school lunch industry, and the like to soften the inner bones of cocoons without using vinegar or salt.

  Therefore, the inventor of the present application has repeatedly conducted intensive research on the issue of whether the inner bone of the cocoon can be softened until it can be eaten without stress without injecting a predetermined aqueous solution or the like. The inventors of the present application have come to the conclusion that the core bone of the cocoon can be softened by using the “heating method using gaseous water” (see Patent Document 2) previously proposed.

JP2006-6121 Patent 4336244

The heating method using gaseous water disclosed in Patent Document 2 has a composition having a humidity of 95% or more and an oxygen concentration of 1% or less, and includes fine water droplets held in a temperature range of 90 to 180 ° C. and high-humidity moisture heat steam. In this method, food is heated in a heat treatment chamber filled with gaseous water (hereinafter referred to as a gas-liquid mixture).
According to the heating method disclosed in Patent Document 2, in the initial heating stage, condensation heat transfer by the gas-liquid mixture occurs on the surface of the food, and the release of latent heat is repeated. Condensed water evaporates into superheated steam due to reflection by collision. In the latter stage of heating, the condensed water on the surface of the food is not laminated due to agitation due to the collision of fine water droplets, and the skin surface is always kept in the condensed heat transfer until the latter half of the heating due to a new condensed heat transfer phenomenon. In this way, the surface of the food is always covered with a thin liquid film due to the impact of fine water droplets, and since this liquid film is replaced with a new one, heat conduction is fast and at the same time it does not cause alteration of the epidermis by heating. Since penetration into the food and elution from the food can be prevented, heat treatment can be performed without impairing the taste and aroma of the food. Therefore, this Patent Document 2 does not disclose that the fish bone can be softened until it can be eaten without stress, but according to the method disclosed in Patent Document 2, as described above, It was thought that heat treatment could soften even hard bones like cocoons without damaging the flesh.

However, many attempts have been made to soften the bones of the cocoon using the heat treatment method disclosed in Patent Document 2, but although the heat treatment can be performed without damaging the taste and aroma of the cocoon, It was not possible to provide a wrinkle with softened bone until it was eaten. Moreover, considering that the operating temperature in the retort is about 120 ° C., even if the temperature near the soot (liquid phase temperature) is controlled to 120 ° C. and controlled, the liquid phase is a fine water droplet, and the fine water droplet Since the surrounding is a gas phase of higher-temperature superheated steam, it is impossible to always detect the liquid phase temperature, and it is difficult to perform heat treatment with accurate temperature control.
Therefore, the inventors of the present application conducted further research, and as a result, the temperature in the heat treatment chamber, the water supply pump speed, the temperature in the vicinity of the heel, the core temperature of the heel (core temperature of the heel), and the gas-liquid mixing in the heat treatment chamber It can be seen that by controlling pinpoint pressure and internal temperature in the heating medium spraying section that sprays the body (also called heating medium), the inner bones of the salmon can be softened until they can be eaten without stress. It was.

  The present invention has been made in view of such problems of the prior art, and the object of the present invention is to focus on the hard bones of the heel, without injecting a predetermined aqueous solution, etc. An object of the present invention is to provide a method for softening the middle bones of corals that can efficiently perform the softening treatment and hardly affect the fish meat.

In order to achieve this object, the first aspect of the present invention is a treatment method for softening a bone of a salmon that is a fish to be treated by heat treatment in a heat treatment chamber,
The inside of the heat treatment chamber in which the fish to be treated is arranged is controlled at normal pressure and 135 ° C,
Water supplied at a water supply pump speed of 180 spm to 190 spm and a water supply speed of 75.00 g / min to 79.20 g / min is boiled at a predetermined temperature and pressure to produce a gas-liquid mixture composed of steam and hot water. And
The generated gas-liquid mixture is introduced into the heat-treated heat treatment chamber through a heating medium spraying unit controlled to an internal pressure of 0.321 MPaA to 0.324 MPaA and an internal temperature of 138.4 ° C to 138.6 ° C. By adjusting the heat treatment chamber to a heat treatment atmosphere filled with a heating medium in which superheated steam and high-temperature fine water droplets are mixed, the fish to be treated is disposed in the heat treatment atmosphere. The heat treatment is performed for a predetermined time by controlling the temperature in the vicinity of 120 ° C. and the center temperature of the heel to 100 ° C.

According to a second aspect of the present invention, in the first aspect of the present invention, the water supply pump speed is 185 spm,
The water supply speed of the water supply pump is 77.10 g / min,
The internal pressure of the heating medium injection unit is 0.323 MPaA,
The inner bone softening treatment method is characterized in that the internal temperature of the heating medium injection unit is controlled to 138.5 ° C.

  ADVANTAGE OF THE INVENTION According to this invention, without inject | pouring predetermined | prescribed aqueous solution etc., the softening process of a shark's skeleton can be performed efficiently, and the shark's skeleton softening process which does not affect fish meat easily can be provided.

It is a figure which shows the chamber | room temperature, the sardine vicinity temperature, and the sardine (core) sardine temperature which were left in the heating chamber for one hour after heating in the heat treatment chamber for one hour, respectively. It is a figure which shows the cutting force and the yield of the heel which carried out the softening process of the middle bone by the heel bone softening processing method of this invention, and the heel which carried out the softening process of the middle bone by another softening processing method. In the case of using a small heel, the cutting force before applying the method for softening the middle bone of the heel according to the present invention and when the bone is softened by the method for softening the middle bone of the heel according to the present invention It is a figure which shows a yield. It is a figure which shows each cutting force and yield of the heel which changed the speed | rate of the water supply pump in the heel bone softening processing method of this invention, and softened the skeleton. It is a figure which shows the water supply speed | rate, the nozzle internal pressure, the nozzle internal temperature, and a water droplet ratio at the time of each pump speed in the skeleton softening processing method of this invention. It is the schematic which shows one Embodiment of the heat processing apparatus to which the calcaneus bone softening processing method of this invention is applied.

  Hereinafter, one embodiment of the method for softening the inner bone of the heel according to the present invention will be described. In addition, this embodiment is only one embodiment of the heel bone softening treatment method of the present invention, and is not construed as being limited thereto, and the design can be changed within the scope of the present invention.

  The inner bone softening method in the present embodiment includes, for example, a predetermined heat treatment chamber 1, a treatment chamber heating mechanism 2 that is provided in the heat treatment chamber 1 and heats the heat treatment chamber 1 to a predetermined temperature, The present invention is applied to an apparatus that includes a heating medium generation mechanism 3 that injects a heating medium into the heat treatment chamber 1 and a water supply pump P that supplies water to the heating medium generation mechanism 3 at a predetermined speed (see FIG. 6). Note that the heat treatment apparatus described in the present embodiment is merely an embodiment of an apparatus that uses the rib bone softening method of the present invention, and is not construed as being limited thereto, and is within the scope of the present invention. Therefore, other device forms can be adopted as appropriate.

  The heat treatment chamber 1 is formed in a sealed shape provided with an opening / closing door, for example. The overall length and overall shape of the heat treatment chamber 1 can be changed within the scope of the present invention. Note that the heat treatment chamber 1 is formed by selecting a material capable of keeping heat in order to control the indoor space to be heated to a predetermined temperature or higher as described later.

The processing chamber heating mechanism 2 is, for example, a coiled heating unit as an indoor heater, and is disposed at a predetermined position in the heating processing chamber 1.
In the present embodiment, the entire inside of the heat treatment chamber 1 is controlled to be heated to 135 ° C. at normal pressure by the coiled heating section (treatment chamber heating mechanism) 2.
In the present embodiment, the processing chamber heating mechanism 2 will be described with a heating portion formed in a coil shape. However, the shape, structure, number of units, etc. of the processing chamber heating mechanism can be changed as appropriate. The present invention is not limited to this example.

In the present embodiment, the heating medium generating mechanism 3 employs a mechanism having the following configuration.
The heating medium generating mechanism 3 is provided outside the heat treatment chamber 1, and is formed of a heating chamber (heating unit) 5 formed in a cylindrical shape having a predetermined length, and a metal made partially inside the heating chamber 5. The heating pipe (pipe) 6 and the heating medium spray nozzle 7 disposed on the tip side of the heating pipe 6 and disposed in the heat treatment chamber 1 via a nozzle header are configured.

The heating pipe 6 is formed to have a predetermined inner diameter and length, and water supplied to the inside via a predetermined water supply pump (for example, an electromagnetic metering pump indicated by P in FIG. 6 is assumed). Can be heated to a predetermined temperature by the heating chamber 5.
The pump speed of the water supply pump (metering pump) P is controlled to 180 spm to 190 spm, preferably 185 spm, and the supplied water supply speed is controlled to 75.00 g / min to 79.20 g / min, preferably Is 77.01 g / min. The configuration of the heating chamber 5 and the diameter and length of the heating pipe 6 are not particularly limited and can be appropriately designed within the scope of the present invention.

  In the heating medium spray nozzle 7 in this embodiment, the nozzle internal pressure is controlled to 0.321 MPaA to 0.324 MPaA, and the nozzle internal temperature is controlled to 138.4 ° C to 138.6 ° C. The temperature inside the nozzle is 138.5 ° C. at 323 MPaA.

  Hereinafter, an example of a method for softening the heel bone using the heat treatment apparatus will be described. For the wrinkle to be softened, use the dressed red snapper.

First, in the heat treatment chamber 1 controlled to 135 ° C. by the treatment chamber heating mechanism 2, a predetermined number of dressed wrinkles (the true wrinkles with the head and the built-in removed) are not overlapped on the mesh tray. Are arranged side by side (not shown).
Water was supplied into the heating chamber 5 from a water supply source through a water supply pump (metering pump) P at a pump speed of 180 spm to 190 spm and a water supply speed of 75.00 g / min to 79.20 g / min. Water is boiled at a predetermined temperature and a predetermined pressure by the heating chamber 5 to generate a gas-liquid mixture composed of water vapor 50 and hot water 52 in the heating pipe 6.
Then, as described above, the heat treatment chamber 1 that is controlled to be heated to 135 ° C. through the heating medium spray nozzle 7 that is controlled to have a nozzle internal pressure of 0.321 MPaA to 0.324 MPaA and a nozzle internal temperature of 138.4 ° C. to 138.6 ° C. The gas-liquid mixture (water vapor 50 and hot water 52) is ejected into the heat treatment chamber 1 so that the heat treatment chamber 1 is filled with a heating medium in which superheated water vapor 60 and high-temperature fine water droplets 62 are mixed. 70. At this time, the temperature in the heating chamber 1 (gas phase temperature) is 135 ° C., but the temperature in the vicinity of the soot (liquid phase temperature) is 120 ° C. about 20 minutes after the start of the heat treatment, and the center temperature of the soot (core of the soot). The temperature is 100 ° C. (see FIG. 1). When the amount of water supplied from the water supply source to the heating pipe 6 via the water supply pump (quantitative pump) P exceeds the flow rate of the superheated steam 60 injected from the heating medium injection nozzle 7, the supply water amount is exceeded. The minute is injected from the heating medium injection nozzle 7 together with the superheated steam 60 as high-temperature fine water droplets 62, not as superheated steam.
In this state, heat treatment is performed for a certain period of time, for example, about 1 hour, and then the remaining heat is left as it is in the heating chamber 1 for a certain period of time, for example, about 1 hour (see FIG. 1). The heating time can be changed in design within the scope of the present invention, and is not limited to the present embodiment. In addition, although one embodiment in which the preheating is allowed to stand for a certain time after the heating has been described, the case where the preheating leaving step is not employed is also within the scope of the present invention.
As a result, the straw placed in the heating chamber 1 is softened to such an extent that the meat can be eaten without stress while the meat is firm. Therefore, it was possible to sufficiently respond to the strong request from the nursing care medical industry, the school lunch industry, etc., whether or not the skeleton and salinity can be softened without using vinegar or salt.
The temperature in the heating chamber 1 (gas phase temperature) is controlled to a set temperature of 135 ° C. by a temperature sensor (not shown), while the vicinity temperature of the soot (liquid phase temperature) can be controlled to 120 ° C. A temperature sensor (not shown) is separately provided.

When it was other than the set value (135 ° C.) of the temperature in the heating chamber 1 of this embodiment and the set value (180 spm to 190 spm) of the pump speed of the water supply pump P, the following effects were confirmed.
(1) When the temperature in the heating chamber 1 (gas phase temperature) is higher than the set value and the pump speed of the water supply pump P is slower than the set value (small amount of water supply), the liquid phase amount (fine water droplet amount) Since the amount of latent heat is reduced, the temperature in the vicinity of the heel cannot be set to 120 ° C., the center temperature of the heel (the core temperature of the heel) cannot be set to 100 ° C., and the middle bone can be eaten without stress. It cannot be softened to the extent possible.
(2) When the temperature (gas phase temperature) in the heating chamber 1 is higher than the set value and the pump speed of the water supply pump P is faster than the set value (the amount of water supply is large), the liquid phase amount (use of fine water droplets) Increases the temperature near the heel and lowers the temperature near the heel to 120 ° C, the center temperature of the heel (core temperature of the heel) to 100 ° C, and eats the middle bone without stress It cannot be softened to the extent that it can.
(3) When the temperature in the heating chamber 1 (gas phase temperature) is a set value and the pump speed of the water supply pump P is slower than the set value (the amount of water supply is small), the liquid phase amount (fine water droplet amount) decreases. However, since the amount of latent heat is insufficient, the temperature in the vicinity of the heel cannot be set to 120 ° C., the center temperature of the heel (the core temperature of the heel) cannot be set to 100 ° C., and the middle bone can be eaten without stress. It cannot be softened. Furthermore, the meat is also altered (dried).
(4) When the temperature in the heating chamber 1 (gas phase temperature) is a set value and the pump speed of the water supply pump P is faster than the set value (the amount of water supply is large), the liquid phase amount (fine water droplet amount) increases. However, since the temperature in the vicinity of the heel decreases, the temperature in the vicinity of the heel cannot be set to 120 ° C., the center temperature of the heel (the core temperature of the heel) cannot be set to 100 ° C., and the middle bone can be eaten without stress. It cannot be softened to the extent.
(5) When the temperature in the heating chamber 1 (gas phase temperature) is lower than the set value and the pump speed of the water supply pump P is slower than the set value (the amount of water supply is small), the liquid phase amount (fine water droplet amount) , The amount of latent heat is insufficient, and the temperature in the vicinity of the kite decreases, so that the temperature in the vicinity of the kite cannot be set to 120 ° C., and the core temperature of the kite (core temperature of the kite) cannot be set to 100 ° C. It cannot soften to the extent that bones can be eaten without stress.
(6) When the temperature (gas phase temperature) in the heating chamber 1 is lower than the set value and the pump speed of the water supply pump P is faster than the set value (the amount of water supply is large), the liquid phase amount (fine water droplet amount) However, since the temperature near the heel decreases, the temperature near the heel cannot be set to 120 ° C., the center temperature of the heel (core temperature of the heel) cannot be set to 100 ° C., and the middle bone is eaten without stress. It cannot be softened to the extent possible.
(7) When the temperature in the heating chamber 1 (gas phase temperature) is lower than the set value and the pump speed of the water supply pump P is the set value, the vicinity temperature of the soot is lowered. C., the center temperature of the heel (core temperature of the heel) cannot be 100.degree. C., and the inner bone cannot be softened to the extent that it can be eaten without stress.
(8) If the temperature (gas phase temperature) in the heating chamber 1 is higher than the set value and the pump speed of the water supply pump P is the set value, the amount of latent heat (the amount of fine water droplets) will be insufficient. The neighborhood temperature cannot be set to 120 ° C. and the center temperature of the heel (core temperature of the heel) cannot be set to 100 ° C., and the inner bone cannot be softened to the extent that it can be eaten without stress. Furthermore, the meat is also altered (dried).

The gas-liquid mixture (water vapor 50 and hot water 52) is jetted continuously during the heat treatment of the soot. The term “continuous” is a concept that includes a mode of intermittent injection at a slight interval.
"Example"

FIG. 2 shows data obtained by experimenting on cutting force and yield of a heel that has been subjected to softening of the middle bone by the method for softening the middle bone according to the present invention, and a heel that has been subjected to softening processing of the middle bone by another softening method. Show. The wrinkles used in each were dressed wrinkles (true spiders) with an average of 83 g / tail.
“A” indicates wrinkles before softening treatment.
“B” indicates the soot after heat treatment for 2 hours after the acetic acid soak treatment for 4 hours and the pump speed of 360 spm with the temperature near the soot controlled at 108 ° C. in the prior art.
“C” is the first embodiment, in which the pump speed is 180 spm, the temperature in the vicinity of the soot is controlled at 120 ° C. and heated for 1 hour, and then left in the heat treatment chamber 1 for another hour, Show.
“D” indicates the soot after heating for 1.5 hours (with no remaining heat) while the pump speed is 180 spm and the temperature in the vicinity of the soot is controlled to 120 ° C. in Embodiment 2.

According to this, the cutting force was 23.28 in the cocoon before softening (A in the case of A), whereas 2.1 in the case of B (heat treated after pickling with acetic acid) In the case of C (this embodiment 1), the shear force is 2.13, in the case of D (this embodiment 2) 2.32. It can be seen that it is.
Further, in terms of yield, when the heel for A is 100 (%), the heel for B is 73.5, the heel for C is 72.1, and the heel for D is 72.4. It can be seen that the yield is the same for the softened ridges.
Therefore, the treatment method according to the present embodiment provides a softness (medium softened state) and yield equivalent to those of conventionally known acetic acid pickling without using a predetermined aqueous solution such as acetic acid. It turns out that it is possible.

FIG. 3 shows a case in which a small sized (average 83 g / tail) dressed heel (true cocoon) is used, before the heel bone softening treatment method of the present invention, and the heel bone softening process of the present invention. The data which experimented each cutting force and the yield of the case where the softening process of the middle bone was carried out by the method are shown.
In this experiment, the pump speed was controlled to 180 spm, the temperature in the vicinity of the fish body was controlled to about 120 ° C. and heated for 1 hour, and then left in the heating chamber for 1 hour.
According to this, the cutting force was 16.53 in the scissors before processing, whereas in the scissors after applying the softening treatment method of the present invention, the cutting force was extremely weak, 1.83. I understand that it was.
Further, the yield was 64.6 when the pre-processing was 100 (%), but it is an allowable range. Therefore, it can be seen that if a small-sized ridge is heat-treated by the softening treatment method of the present invention, it becomes softer.

FIG. 4 shows data obtained by experimenting the cutting force and yield of each of the heels softened by changing the speed of the water supply pump P within the scope of the present invention in the heel bone softening treatment method of the present invention. Indicates.
In this experiment, an average 50 g / tail dressed shark (true cocoon) was used, the temperature near the fish body was controlled at about 120 ° C., heated for 1 hour, and then left in the heating chamber 1 for 1 hour.
When the pump speed is controlled to 180 spm, 185 spm, and 190 spm, respectively, as shown in FIG. 5, the respective water supply speed, nozzle internal pressure, nozzle internal temperature, and water droplet ratio are controlled.
According to this, when the pump speed is 190 spm (water supply speed: 79.02 g / min, nozzle internal pressure: 0.324 MPaA, nozzle internal temperature: 138.6 ° C., water droplet ratio: 11.53%), the cutting force is 4.04. The yield was 83.4.
When the pump speed is 185 spm (water supply speed: 77.10 g / min, nozzle internal pressure: 0.323 MPaA, nozzle internal temperature: 138.5 ° C., water droplet ratio: 9.40%), the cutting force is 2.52 and the yield is It was 82.6.
When the pump speed is 180 spm (water supply speed: 75.00 g / min, nozzle internal pressure: 0.321 MPaA, nozzle internal temperature: 138.4 ° C., water droplet ratio: 7.43%), the cutting force is 2.48 and the yield is It was 84.2.
As described above, according to the method for softening a middle bone of the present invention, since the cutting force is both weak and the yield is high, the meat of the middle bone can be eaten with enough meat and without stress. It can be seen that the softening treatment has been completed. In particular, when the pump speed is controlled to 185 spm, it can be seen that both the cutting force and the yield are good.

DESCRIPTION OF SYMBOLS 1 Heat processing chamber 2 Processing chamber heating mechanism 3 Heating medium production | generation mechanism P Water supply pump

Claims (2)

A treatment method for softening a bone of a salmon, which is a fish to be treated, by heat treatment in a heat treatment chamber,
The inside of the heat treatment chamber in which the fish to be treated is arranged is controlled at normal pressure and 135 ° C,
Water supplied at a water supply pump speed of 180 spm to 190 spm and a water supply speed of 75.00 g / min to 79.20 g / min is boiled at a predetermined temperature and pressure to produce a gas-liquid mixture composed of steam and hot water. And
The generated gas-liquid mixture is introduced into the heat-treated heat treatment chamber through a heating medium spraying unit controlled to an internal pressure of 0.321 MPaA to 0.324 MPaA and an internal temperature of 138.4 ° C to 138.6 ° C. By adjusting the heat treatment chamber to a heat treatment atmosphere filled with a heating medium in which superheated steam and high-temperature fine water droplets are mixed, the fish to be treated is disposed in the heat treatment atmosphere. A heat treatment of the heel bone, wherein the temperature near 120 ° C. is controlled to 120 ° C. and the center temperature of the heel is controlled to 100 ° C. for a predetermined time. The water supply pump speed is 185 spm,
The water supply speed of the water supply pump is 77.10 g / min,
The internal pressure of the heating medium injection unit is 0.323 MPaA,
The inner bone softening treatment method according to claim 1, wherein the internal temperature of the heating medium injection unit is controlled to 138.5 ° C.

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