EFFICIENT PRODUCTION METHOD OF DRIED FISH CONTAINING INOSINIC ACID MORE THAN CERTAIN AMOUNT

• Main Authors: FUJIWARA YOSHIFUMI, TOKURA TAKAYUKI, NIIDA SANAE, KUWATA MITSUSAKU, INOUE TAKEHITO, SEKI EIJI
• Format: Patent
• Language: English; Japanese
• Published: 23.05.2016
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a production method of a dried fish in which the variations of an inosinic acid (IMP) content of the dried fish are suppressed and the dried fish having the IMP content to be targeted can be produced in higher probability and efficiently.SOLUTION: A production method is provided for producing a dried fish in which the fish caught is cryopreserved, boiled and ripened after thawing, and then smoked and dried. The frozen fish is stored at -60°C to -20°C after being caught and subjected to brine freezing in a ship. The frozen fish within X days is calculated from the equation (1): Y≤-1.6X+1027, the equation (2): Y≤-1.5X+875, or the equation (3): Y≤-1.5X+810, when the storage days are 60 days or less and the IMP content is Y, and the days stored at -60°C to -20°C after being landed is X. Thus, the production method of the dried fish or a sorting method of sorting such the frozen fish is provided.SELECTED DRAWING: Figure 1 【課題】魚節のイノシン酸（ＩＭＰ）含有量のバラツキを抑え目的とするＩＭＰ含有量を有する魚節をより高い確率で且つ効率的に製造する魚節の製造方法の提供。【解決手段】捕獲した魚を冷凍保存し解凍後、煮熟し、その後くん乾して製造する魚節の製造方法において、前記冷凍魚は、捕獲した後船舶にてブライン凍結したのちに−６０〜−２０℃で保存し当該保存日数が６０日以下であり、ＩＭＰ含有量をＹとし、前記水揚げした後に−６０〜−２０℃で保存した日数をＸとしたときに式（１）：Ｙ≦−１．６Ｘ＋１０２７、式（２）：Ｙ≦−１．５Ｘ＋８７５、又は式（３）：Ｙ≦−１．５Ｘ＋８１０から算出されるＸ日以内の冷凍魚である、魚節の製造方法又はそのような冷凍魚を選別する選別方法。【選択図】図１