JP2017023089A - Quality improver, firming agent, quality improvement method and firming method for seafood - Google Patents
Quality improver, firming agent, quality improvement method and firming method for seafood Download PDFInfo
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- JP2017023089A JP2017023089A JP2015147259A JP2015147259A JP2017023089A JP 2017023089 A JP2017023089 A JP 2017023089A JP 2015147259 A JP2015147259 A JP 2015147259A JP 2015147259 A JP2015147259 A JP 2015147259A JP 2017023089 A JP2017023089 A JP 2017023089A
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- gluconic acid
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 24
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims abstract description 41
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000000174 gluconic acid Substances 0.000 claims abstract description 39
- 235000012208 gluconic acid Nutrition 0.000 claims abstract description 39
- 239000000243 solution Substances 0.000 claims abstract description 17
- 239000007864 aqueous solution Substances 0.000 claims abstract description 14
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 12
- 241000251468 Actinopterygii Species 0.000 claims description 6
- 235000015170 shellfish Nutrition 0.000 claims description 5
- 229940037003 alum Drugs 0.000 abstract description 53
- 230000000694 effects Effects 0.000 abstract description 36
- 235000019640 taste Nutrition 0.000 abstract description 15
- 241000257465 Echinoidea Species 0.000 abstract description 9
- 241000238413 Octopus Species 0.000 abstract description 9
- 241000242583 Scyphozoa Species 0.000 abstract description 9
- 210000001672 ovary Anatomy 0.000 abstract description 6
- 241000252203 Clupea harengus Species 0.000 abstract 1
- 235000019514 herring Nutrition 0.000 abstract 1
- 230000003449 preventive effect Effects 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- 238000012360 testing method Methods 0.000 description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 13
- 235000002639 sodium chloride Nutrition 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 9
- 150000007524 organic acids Chemical class 0.000 description 8
- 239000011780 sodium chloride Substances 0.000 description 8
- 239000002994 raw material Substances 0.000 description 7
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 5
- 235000019606 astringent taste Nutrition 0.000 description 5
- 206010040844 Skin exfoliation Diseases 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000238366 Cephalopoda Species 0.000 description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 3
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 description 3
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 description 3
- 229910000389 calcium phosphate Inorganic materials 0.000 description 3
- 239000001630 malic acid Substances 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- 235000019691 monocalcium phosphate Nutrition 0.000 description 3
- 235000012207 sodium gluconate Nutrition 0.000 description 3
- 239000000176 sodium gluconate Substances 0.000 description 3
- 229940005574 sodium gluconate Drugs 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 229920001661 Chitosan Polymers 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 239000001530 fumaric acid Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 2
- 235000019345 sodium thiosulphate Nutrition 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000005156 Dehydration Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000001364 causal effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- WPUMTJGUQUYPIV-JIZZDEOASA-L disodium (S)-malate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](O)CC([O-])=O WPUMTJGUQUYPIV-JIZZDEOASA-L 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229950006191 gluconic acid Drugs 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- -1 organic acid salt Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019265 sodium DL-malate Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 239000001394 sodium malate Substances 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は、タコ、ウニ、クラゲ、数の子およびその他の魚介類の品質改良剤、身締め剤、品質改良方法および身締め方法に関する。 The present invention relates to an octopus, sea urchin, jellyfish, numbiko and other fish and shellfish quality improvers, cinching agents, quality improving methods and cinching methods.
古くからミョウバンは特定の水産加工品には欠かせないものである。例えば、タコ等頭足類では、ぬめりを落とし、表面を身締めし、皮剥がれを抑制し、発色しやすくする効果がある。ミョウバンは、数の子やウニ等でも身締めや煮崩れ防止に用いられ、クラゲでは脱水処理（脱塩後の処理も含む）に用いられている。 For a long time, alum has been indispensable for certain processed fishery products. For example, cephalopods such as octopuses have the effect of removing slime, tightening the surface, suppressing peeling and facilitating color development. Alum is used for the prevention of cramping and simmering even in pups and sea urchins, and in a jellyfish it is used for dehydration treatment (including treatment after desalting).
しかし、ミョウバンに含まれるアルミニウムを多量に摂取すると、腎臓等への影響があることが問題となっている。また、一時期、アルミニウムにはアルツハイマー病との因果関係があるとの情報が流れ、消費者はミョウバンが含まれる商品を避ける傾向にある。さらに、ミョウバンは特有の収れん味がするため、本来の食味を落とす原因となる。 However, when a large amount of aluminum contained in alum is ingested, there is a problem that it affects the kidneys and the like. Also, for some time, information that aluminum has a causal relationship with Alzheimer's disease has flowed, and consumers tend to avoid products that contain alum. In addition, alum has a unique astringent taste, which causes it to lose its original taste.
このため、水産加工品において、ミョウバンに替わる品質改良剤がいくつか使用されている。一般的なミョウバン代替として有機酸等による処理方法がすでに公開されている（例えば、特許文献１〜５参照）。 For this reason, some quality improvement agents that replace alum are used in processed fishery products. A treatment method using an organic acid or the like has already been published as a general alum alternative (see, for example, Patent Documents 1 to 5).
しかしながら、特許文献１の処理方法では、有機酸が冷凍魚介類用のヌメリとり剤として用いられるが、タコ、ウニで皮剥がれや身崩れが生じてしまい、ミョウバン同様のぬめり除去効果や、身締め効果、身崩れ防止効果は得られないという課題があった。特許文献２の処理方法では、有機酸水溶液にキトサンを溶解したものが用いられるが、生ウニへの使用に限定されるという課題があった。また、有機酸はキトサンを溶解させる目的で用いられ、有機酸自体には効果がないとされていた。 However, in the treatment method of Patent Document 1, an organic acid is used as a slime removing agent for frozen seafood, but octopus and sea urchin are peeled off and crumbled, and the same slime removal effect as that of alum. There was a problem that an effect and an effect of preventing collapse were not obtained. In the treatment method of Patent Document 2, a solution obtained by dissolving chitosan in an organic acid aqueous solution is used, but there is a problem that it is limited to use for raw sea urchins. Moreover, the organic acid was used for the purpose of dissolving chitosan, and the organic acid itself was not effective.
特許文献３のタコの加工用複合製剤は、タコに実施したところ、皮剥がれ等が生じてしまい、ミョウバン同等の効果は得られなかった。特許文献４についても、同様の方法をタコに実施したところ、身締め効果はミョウバンと比較すると不十分であった。また、魚卵（数の子）への試験では、ミョウバン同等の効果が得られたが、食味の点で劣るという課題があった。特許文献５の方法では、有機酸と糖質類、アルコール類が用いられるが、十分な身締め効果は得られなかった。 When the composite preparation for processing octopus of Patent Document 3 was applied to octopus, peeling and the like occurred, and an effect equivalent to alum could not be obtained. As for Patent Document 4, when the same method was applied to the octopus, the effect of tightening was insufficient compared with alum. In addition, in the test on fish eggs (number of pups), the same effect as alum was obtained, but there was a problem that the taste was inferior. In the method of Patent Document 5, an organic acid, a saccharide, and an alcohol are used, but a sufficient tightening effect cannot be obtained.
本発明は、このような課題に着目してなされたもので、ミョウバンを使用せずに、ミョウバン同様のぬめり除去効果や、身締め効果、身崩れ防止効果を得ることができ、また、食味への影響が小さく、魚介類全般に適用することができる魚介類の品質改良剤、身締め剤、品質改良方法および身締め方法を提供することを目的としている。 The present invention has been made paying attention to such problems, and without using alum, it is possible to obtain a slime removal effect, a tightening effect, an anti-collapse effect similar to alum, and to taste It is an object of the present invention to provide a seafood quality improver, body tightening agent, quality improving method and body tightening method that can be applied to all seafood.
本発明者らは鋭意検討した結果、有機酸にはミョウバン同等のぬめり除去効果や、身締め効果、身崩れ防止効果があるものは少ないが、グルコン酸にはミョウバン同等の効果があり、魚介類全般に効果があることを発見し、本発明を完成するに至った。 As a result of intensive studies, the present inventors have found that there are few organic acids that have an alum-removing effect, tightening effect, and anti-collapse effect, but gluconic acid has the same effect as alum, It discovered that it was effective in general and came to complete this invention.
すなわち、本発明に係る魚介類の品質改良剤は、グルコン酸を含むことを特徴とする。
本発明に係る魚介類の身締め剤は、グルコン酸を含むことを特徴とする。
本発明に係る魚介類の品質改良方法は、生の魚介類をグルコン酸水溶液に浸漬することを特徴とする。
本発明に係る魚介類の身締め方法は、生の魚介類をグルコン酸水溶液に浸漬することを特徴とする。
本発明に係る魚介類の品質改良方法または本発明に係る魚介類の身締め方法において、前記グルコン酸水溶液の濃度は０．０３質量％以上１．５０質量％以下であることが好ましい。グルコン酸水溶液の濃度は、０．１４質量％より大きく０．２５質量％以下が特に好ましい。
That is, the quality improving agent for seafood according to the present invention includes gluconic acid.
The seafood tightening agent according to the present invention is characterized by containing gluconic acid.
The method for improving the quality of seafood according to the present invention is characterized in that raw seafood is immersed in an aqueous gluconic acid solution.
The seafood tightening method according to the present invention is characterized in that raw seafood is immersed in an aqueous gluconic acid solution.
In the method for improving the quality of seafood according to the present invention or the method for tightening seafood according to the present invention, the concentration of the aqueous gluconic acid solution is preferably 0.03% by mass or more and 1.50% by mass or less. The concentration of the gluconic acid aqueous solution is particularly preferably larger than 0.14% by mass and not more than 0.25% by mass.
グルコン酸水溶液の濃度は、使用対象の魚介類の種類によって、好ましい濃度が多少異なる。使用対象がタコの場合、０．１４質量％以上１．５０質量％以下が好ましく、０．１４質量％より大きく０．５０質量％未満が特に好ましい。使用対象がクラゲの場合、０．０３質量％以上０．２５質量％以下が好ましく、０．０６質量％以上０．１３質量％以下が特に好ましい。使用対象がウニの卵巣の場合、０．０７質量％以上０．５０質量％以下が好ましく、０．１４質量％以上０．２５質量％以下が特に好ましい。使用対象が数の子の場合、０．０７質量％以上０．５０質量％以下が好ましく、０．１４質量％以上０．２４質量％以下が特に好ましい。 The preferred concentration of the gluconic acid aqueous solution is slightly different depending on the type of seafood to be used. When the object of use is an octopus, the amount is preferably 0.14% by mass or more and 1.50% by mass or less, and more preferably 0.14% by mass and less than 0.50% by mass. When the target of use is jellyfish, it is preferably 0.03% by mass or more and 0.25% by mass or less, and particularly preferably 0.06% by mass or more and 0.13% by mass or less. When the target of use is a sea urchin ovary, it is preferably 0.07% by mass or more and 0.50% by mass or less, and particularly preferably 0.14% by mass or more and 0.25% by mass or less. When the object of use is a number child, it is preferably 0.07% by mass or more and 0.50% by mass or less, and particularly preferably 0.14% by mass or more and 0.24% by mass or less.
使用対象の生の魚介類は、冷凍後、解凍したものであってもよい。本明細書において、生の魚介類とは、加熱処理していない魚介類を意味する。生の魚介類の範囲には、血抜き処理したものや、塩蔵品が含まれる。魚介類としては、例えば、タコ、クラゲ、ウニの卵巣、数の子などが挙げられるが、他の魚介類であってもよい。 Raw fish and shellfish to be used may be frozen and thawed. In the present specification, raw seafood means seafood that has not been heat-treated. The range of raw seafood includes processed blood and salted products. Examples of seafood include octopus, jellyfish, sea urchin ovaries, and number offspring, but may be other seafood.
生の魚介類をグルコン酸水溶液に浸漬することにより、ミョウバン同等のぬめり除去効果や、身締め効果、身崩れ防止効果が得られる。グルコン酸と同じ有機酸であっても、クエン酸やフマル酸ではミョウバンと比較すると、身質はやわらかくなり、皮剥がれ、身崩れ、酸味を感じやすい。グルコン酸では呈味に優れ、通常使用されるミョウバンのような収れん味はなく、クエン酸やフマル酸のように酸味は強くない。また、ミョウバンは安価であることから使用用途が幅広いが、グルコン酸も同様に安価であるため、ミョウバン代替として置き換えることが容易であり、幅広い用途に使用可能である。 By immersing raw fish and shellfish in an aqueous gluconic acid solution, it is possible to obtain a slime removal effect equivalent to alum, a tightening effect, and a collapse effect. Even if it is the same organic acid as gluconic acid, citric acid and fumaric acid tend to be softer than the alum. Gluconic acid is excellent in taste, does not have an astringent taste like alum that is usually used, and is not so strong like citric acid or fumaric acid. In addition, alum is inexpensive and therefore has a wide range of uses. Gluconic acid is also inexpensive, so it can be easily replaced as an alum substitute and can be used in a wide range of applications.
本発明に係る魚介類の品質改良方法で処理した生の魚介類は、加熱調理されてもよい。
グルコン酸水溶液への浸漬時間は、５分〜１０時間が好ましい。
グルコン酸水溶液は、食塩・醤油・酢などの調味料、砂糖・蜂蜜・トレハロース・オリゴ糖などの甘味料、香料、保存料、着色料、その他の食品添加剤を含んでいてもよい。
The raw seafood processed by the method for improving the quality of seafood according to the present invention may be cooked.
The immersion time in the gluconic acid aqueous solution is preferably 5 minutes to 10 hours.
The gluconic acid aqueous solution may contain seasonings such as salt, soy sauce, and vinegar, sweeteners such as sugar, honey, trehalose, and oligosaccharide, flavorings, preservatives, coloring agents, and other food additives.
本発明によれば、ミョウバン同様のぬめり除去効果や、身締め効果、身崩れ防止効果を得ることができ、また、食味への影響が小さく、魚介類全般に適用することができる魚介類の品質改良剤、身締め剤、品質改良方法および身締め方法を提供することができる。 According to the present invention, it is possible to obtain a slime removal effect, a tightening effect, and a body collapse prevention effect similar to alum, and the quality of seafood that has little influence on taste and can be applied to all seafood An improving agent, a tightening agent, a quality improving method, and a tightening method can be provided.
水揚げ後に加熱せずに冷凍しておいたタコを使用して、実施した。
なお、以下の実施例１〜７において、「％」は「質量％」を示す。
解凍させたタコを５％塩化ナトリウム水溶液で満たした洗い機で３０分間塩もみを実施した後、コントロール区では生ミョウバン０．５％水溶液に１５分浸漬処理し、テスト区では各濃度０．０７％、０．１４％、０．２８％、０．５％、１．０％、１．５％のグルコン酸水溶液にそれぞれ１５分浸漬処理した。その後、各々、次亜硫酸ナトリウムを含むボイル剤（青葉化成（株）製品名「ＩＫＢ」）で蒸煮、ボイルした後、氷水冷却し、発色、皮剥がれ、身の締まり、ぬめりの有無等を評価した。
It was carried out using octopuses that had been frozen without being heated after landing.
In Examples 1 to 7 below, “%” indicates “mass%”.
After thawed octopus was filled with 5% aqueous solution of sodium chloride and salted for 30 minutes, the control group was immersed in a fresh 0.5% aqueous solution of alum for 15 minutes, and the test group had a concentration of 0.07%. , 0.14%, 0.28%, 0.5%, 1.0%, and 1.5% gluconic acid aqueous solution for 15 minutes. After that, each was boiled and boiled with a boil agent containing sodium hyposulfite (product name “IKB”, Aoba Kasei Co., Ltd.), then cooled with ice water, and evaluated for color development, skin peeling, tightness, sliminess, etc. .
＜官能評価方法および評価基準＞
５人で官能評価を実施した。評価基準は以下のとおりである。
ミョウバンよりも良好な効果が得られたもの…◎
ミョウバン同等の効果が得られたもの…○
ミョウバンに劣るが許容できるもの…△
ミョウバン同等の効果が得られなかったもの…×
<Sensory evaluation method and evaluation criteria>
Sensory evaluation was performed by five people. The evaluation criteria are as follows.
A better effect than alum… ◎
Those that have the same effect as alum… ○
Inferior to alum but acceptable… △
Those that did not achieve the same effect as alum… ×
その結果、グルコン酸０．２８％では生ミョウバン同等の評価となった。グルコン酸０．５％以上では、効果が得られたものの、ミョウバン同等の効果は得られなかった。 As a result, the evaluation was equivalent to raw alum at 0.28% gluconic acid. When gluconic acid was 0.5% or more, an effect was obtained, but an effect equivalent to alum was not obtained.
実施例１の生ミョウバンの代わりに、クエン酸０．２８％、リンゴ酸０．２８％、フマル酸一ナトリウム０．２８％、リン酸二水素カルシウム０．２８％、酸性ピロリン酸ナトリウム０．２８％、酸性ヘキサメタリン酸ナトリウム０．２８％、グルコン酸ナトリウム０．２８％を用いて、実施例１と同様の試験を行い、同様に評価した。
その結果、生ミョウバンとグルコン酸を用いたもの以外は、いずれも、皮剥がれが生じたり、身質がやわらかくなりすぎたりしてしまい、生ミョウバン同様の効果は得られなかった。有機酸塩であるグルコン酸ナトリウムにおいても同様の効果は得られなかった。
Instead of the raw alum of Example 1, citric acid 0.28%, malic acid 0.28%, monosodium fumarate 0.28%, calcium dihydrogen phosphate 0.28%, acidic sodium pyrophosphate 0.28 %, Sodium hexametaphosphate 0.28%, and sodium gluconate 0.28% were tested in the same manner as in Example 1 and evaluated in the same manner.
As a result, except for those using raw alum and gluconic acid, peeling occurred or the body became too soft, and the same effect as raw alum could not be obtained. Similar effects were not obtained with sodium gluconate, which is an organic acid salt.
塩蔵品のクラゲを使用して、実施した。
塩蔵品のクラゲを流水で３０分脱塩した。脱塩したクラゲを、次亜硫酸ナトリウムを含む製剤（青葉化成（株）製品名「ＩＫＢ」）で漂白した後、１５分間流水処理した。無処理区では、何も添加しない水、原料対比１：１に一晩浸漬処理した。コントロール区では、生ミョウバン０．５０％水溶液、原料対比１：１に一晩浸漬処理した。テスト区では、各濃度０．０３％、０．０６％、０．１３％、０．２５％のグルコン酸水溶液、原料対比１：１にそれぞれ一晩浸漬処理した。処理後のクラゲについて、実施例１と同様の評価基準で、ぬめり、身の締まり、味を評価した。
This was carried out using a salted jellyfish.
Salted jellyfish were desalted with running water for 30 minutes. The desalted jellyfish was bleached with a preparation containing sodium hyposulfite (Aoba Kasei Co., Ltd., product name “IKB”), and then treated with running water for 15 minutes. In the untreated section, immersion treatment was performed overnight in 1: 1 water and raw material to which nothing was added. In the control group, the raw alum 0.50% aqueous solution was immersed in a 1: 1 relative to the raw material overnight. In the test group, each was immersed overnight in a gluconic acid aqueous solution having a concentration of 0.03%, 0.06%, 0.13%, and 0.25%, respectively, relative to the raw material 1: 1. The jellyfish after the treatment were evaluated for slimeness, tightness and taste according to the same evaluation criteria as in Example 1.
その結果、グルコン酸０．０６％、０．１３％で処理したテスト区は、生ミョウバンで処理したコントロール区とぬめり、身の締まりでほぼ同等の効果となった。また、同様にグルコン酸０．２５％水溶液で一晩処理したものは効果が得られたものの、生ミョウバン０．５０％に比べて身質がやわらかくなった。食味に関しては、グルコン酸を使用した場合、生ミョウバンを使用した場合より、良好な結果となった。 As a result, the test group treated with 0.06% and 0.13% gluconic acid had almost the same effect as the control group treated with raw alum, and tightened. Similarly, treatment with an aqueous solution of 0.25% gluconic acid overnight gave an effect, but was softer than 0.50% fresh alum. Regarding taste, when gluconic acid was used, better results were obtained than when raw alum was used.
実施例３の生ミョウバンの代わりに、酢酸９０％水溶液０．５％、クエン酸０．５％、リンゴ酸０．５％を用いて、実施例３と同様の試験を行い、同様に評価した。
その結果、生ミョウバンとグルコン酸を用いたもの以外は、いずれも、生ミョウバンに比べて身質がやわらかくなりすぎ、生ミョウバン同様の効果は得られなかった。
In place of the raw alum of Example 3, the same test as in Example 3 was conducted using 0.5% acetic acid 0.5%, 0.5% citric acid, 0.5% malic acid, and evaluated in the same manner. .
As a result, except for those using raw alum and gluconic acid, all of them were too soft compared to raw alum, and the same effects as raw alum were not obtained.
ムラサキウニの卵巣を使用して、実施した。
ムラサキウニの卵巣を無添加区では、２％食塩水に１０分間浸漬処理した。コントロール区では、２％食塩水に生ミョウバン０．５％を溶解した溶液に１０分間浸漬処理した。テスト区では、２％食塩水にグルコン酸０．０７％、０．１４％、０．２５％、０．５０％をそれぞれ溶解した溶液に１０分間浸漬処理した。その後、処理した卵巣を１０℃以下で保存し、実施例１と同様の評価基準で、一晩後の軟化・身崩れ、食味を評価した。
This was performed using the sea urchin ovary.
The sea urchin ovary was immersed in 2% saline for 10 minutes in the non-added group. In the control group, it was immersed in a solution of 0.5% raw alum in 2% saline for 10 minutes. In the test group, immersion treatment was performed for 10 minutes in a solution in which 0.07%, 0.14%, 0.25%, and 0.50% gluconic acid was dissolved in 2% saline. Then, the processed ovary was preserve | saved at 10 degrees C or less, and the softening and crumble and the taste after one night were evaluated on the same evaluation criteria as Example 1.
その結果、グルコン酸０．１４％、０．２５％で処理したテスト区では、生ミョウバンと軟化・身崩れで同等の効果が得られ、特にグルコン酸０．１４％のテスト区ではミョウバンよりも良好な結果となった。食味に関しては、生ミョウバンは特有の収れん味がするのに対し、グルコン酸０．１４％のテスト区では食味の違和感は感じられず、良好な食味であった。 As a result, in the test plots treated with 0.14% and 0.25% gluconic acid, the same effects were obtained with soft alum and soft alum, especially in the test plot with 0.14% gluconic acid, compared to alum. Good results. In terms of taste, raw alum had a unique astringent taste, whereas in the test area of 0.14% gluconic acid, there was no sense of incongruity in taste, and the taste was good.
ロシア産の数の子を使用して、実施した。
冷凍したロシア産の数の子を解凍し、ボーメ５の塩化ナトリウム溶液と数の子を原料比１：１で混合し、５℃で一晩処理後、血抜きを行った。血抜きした数の子に対して、無添加区では、２０％塩化ナトリウム水溶液、原料対比１：１に一晩浸漬処理した。コントロール区では、２０％塩化ナトリウム水溶液に生ミョウバン０．５０％を溶解した溶液、原料対比１：１に一晩浸漬処理した。テスト区では、２０％塩化ナトリウム水溶液にグルコン酸０．０７％、０．１４％、０．２４％、０．５０％をそれぞれ溶解した溶液、原料対比１：１に一晩浸漬処理した。
Conducted using a number of Russian children.
A frozen number of Russian pups were thawed, a sodium chloride solution of Baume 5 and a number of pups were mixed at a raw material ratio of 1: 1, treated at 5 ° C. overnight, and then blood-bleeded. In the additive-free section, the blood-bleeded children were soaked overnight in a 20% aqueous sodium chloride solution and 1: 1 relative to the raw material. In the control group, the solution was immersed overnight in a solution prepared by dissolving 0.50% of raw alum in 20% aqueous sodium chloride solution and 1: 1 of the raw material. In the test group, immersion was carried out overnight in a solution prepared by dissolving 0.07%, 0.14%, 0.24%, and 0.50% gluconic acid in a 20% aqueous sodium chloride solution, and 1: 1 relative to the raw materials.
処理後の数の子について、実施例１と同様の評価基準で、身の締まり、味を評価した。
その結果、グルコン酸０．１４％、０．２４％のテスト区では、身の締まりで生ミョウバン同等の効果が得られた。また、グルコン酸０．２４％以下のテスト区では、生ミョウバン特有の収れん味がせず、違和感がなく、良好な食味であった。
The number of children after the treatment was evaluated for tightness and taste according to the same evaluation criteria as in Example 1.
As a result, in the test areas of gluconic acid 0.14% and 0.24%, the same effect as raw alum was obtained by tightening. Further, in the test group of 0.24% or less of gluconic acid, the astringent taste peculiar to raw alum was not given, there was no sense of incongruity, and the taste was good.
実施例６の生ミョウバンの代わりに、グルコン酸ナトリウム０．５０％、リンゴ酸０．５０％、リンゴ酸ナトリウム０．５０％、クエン酸０．５０％、クエン酸ナトリウム０．５０％、リン酸二水素カルシウム０．５０％を用いて、実施例６と同様の試験を行い、同様に評価した。 Instead of the raw alum of Example 6, sodium gluconate 0.50%, malic acid 0.50%, sodium malate 0.50%, citric acid 0.50%, sodium citrate 0.50%, phosphoric acid The same test as in Example 6 was performed using 0.50% calcium dihydrogen, and the same evaluation was performed.
その結果、生ミョウバンとグルコン酸とリン酸二水素カルシウムを用いたもの以外は、いずれも、生ミョウバンに比べて身質がやわらかくなりすぎ、生ミョウバン同様の効果は得られなかった。グルコン酸０．１４％のテスト区では、生ミョウバン特有の収れん味がせず、生ミョウバンやリン酸二水素カルシウムを用いたものより食味が優れていた。 As a result, except for those using raw alum, gluconic acid, and calcium dihydrogen phosphate, all of them were too soft compared to raw alum, and the same effects as raw alum were not obtained. In the test group of 0.14% gluconic acid, there was no astringent taste peculiar to raw alum, and the taste was superior to that using raw alum or calcium dihydrogen phosphate.
Claims (5)
The method for improving the quality of fish and shellfish according to claim 3 or the method for tightening fish and shellfish according to claim 4, wherein the concentration of the gluconic acid aqueous solution is 0.03% by mass or more and 1.50% by mass or less.
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