JP2922493B1 - Frozen processed food, its processing method and processing liquid used for processing this food - Google Patents
Frozen processed food, its processing method and processing liquid used for processing this foodInfo
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- JP2922493B1 JP2922493B1 JP9277998A JP9277998A JP2922493B1 JP 2922493 B1 JP2922493 B1 JP 2922493B1 JP 9277998 A JP9277998 A JP 9277998A JP 9277998 A JP9277998 A JP 9277998A JP 2922493 B1 JP2922493 B1 JP 2922493B1
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Abstract
【要約】
【課題】食品添加物として禁止されているガスを含むこ
ともなく、鮪等の魚肉の切り身の鮮度及び色調の変化を
抑制できる冷凍加工食品及びその加工方法並びにこの食
品の加工に用いる処理液を提供する。
【解決手段】例えば鮪を幅約５〜６ｃｍ、厚さ３〜４ｃ
ｍ、長さ約１５ｃｍの直方体状の冊状体Ｔを形成し、真
空度が４〜１０ｔｏｒｒで、脱水時間が８０秒〜３分の
条件のもと冊状体Ｔを真空状態で脱水処理する。このよ
うに脱水処理した冊状体Ｔに、一価不飽和脂肪酸である
オレイン酸を多く含む食用植物油脂としての９０重量％
のナタネ油と、天然乳化剤である４重量％前後のレシチ
ンと、１重量％未満のト・エステルと、約０．５重量％
の塩と、小量のオリーブ油との混合物から成る処理液を
塗布し、塗布した冊状体Ｔを包装袋に収容して真空包装
し、真空包装した冊状体Ｔを氷点下５０〜６０℃で急速
凍結する。Kind Code: A1 A frozen processed food which does not contain gas prohibited as a food additive and can suppress changes in freshness and color tone of a cut of fish meat such as tuna, a method for processing the same, and a process for processing the food Provide a processing solution. SOLUTION: For example, tuna is about 5 to 6 cm in width and 3 to 4 c in thickness.
A rectangular parallelepiped book T having a length of about 15 cm and a length of about 15 cm is formed, and the book T is dehydrated in a vacuum under the conditions of a degree of vacuum of 4 to 10 torr and a dehydration time of 80 seconds to 3 minutes. . The dehydrated booklet T contains 90% by weight of an edible vegetable oil / fat containing a large amount of oleic acid as a monounsaturated fatty acid.
Rapeseed oil, about 4% by weight of a natural emulsifier, lecithin, less than 1% by weight of ester and about 0.5% by weight
And a treatment liquid comprising a mixture of a small amount of olive oil, and the applied booklet T is housed in a packaging bag and vacuum-packaged, and the vacuum-packed booklet T is cooled to 50-60 ° C. below freezing. Quick freeze.
Description
【０００１】[0001]
【発明の属する技術分野】この発明は、魚肉を直方体の
冊状に切断した冊状体を急速凍結して成る冷凍加工食品
及びその加工方法並びにこの食品の加工に用いる処理液
に関し、特に鮪表面の赤色の劣化を防止できるようにし
たものに関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen food product obtained by rapidly freezing a fish meat cut into a rectangular parallelepiped book, a method for processing the same, and a processing solution used for processing the food, and particularly to a tuna surface. The present invention relates to a device capable of preventing the deterioration of the red color of the image.
【０００２】[0002]
【従来の技術】日本は世界でも有数の鮪消費国であり、
鮪の世界漁獲高の約半分が日本国内で消費されている。
そして、日本国内で消費される鮪のうち半分近く若しく
は半分強が海外の港で水揚げされ、その殆どは刺身とし
て消費されている。[Prior Art] Japan is one of the world's leading tuna consumers,
About half of the world's tuna catch is consumed in Japan.
Nearly half or more than half of tuna consumed in Japan are landed at overseas ports, and most of them are consumed as sashimi.
【０００３】ところで、鮪は特に変色しやすい非常にデ
リケートな魚であり、鮪を早い段階で切り身にすると、
切り身の表面が空気に触れることで酸化して変色し易い
ため、一匹の鮪のうち刺身に仕える部分は半分以下であ
るにもかかわらず、海外からの輸送の形態として、生鮮
ものは零度の氷蔵で空輸し、冷凍ものは氷点下６０℃以
下の超低温を保って輸送船で運ぶなど、刺身として利用
する部分以外の不要な部分も含む形で輸送することが通
常行われている。[0003] By the way, tuna is a very delicate fish that is particularly susceptible to discoloration.
Because the surface of the fillet is easily oxidized and discolored when exposed to air, less than half of a tuna serves sashimi, but as a form of transportation from overseas, fresh ones have zero degrees. It is common practice to transport by air in an ice storage, and to transport frozen items including unnecessary portions other than those used as sashimi, such as transporting them on a transport boat while maintaining an ultra-low temperature of 60 ° C. or below the freezing point.
【０００４】しかし、このような輸送形態の場合、鮮度
を維持するために一刻も早く輸送できるような設備や超
低温を保持するための設備等、非常に大掛かりな設備が
必要になり、しかも輸送コストが非常に高くなるといっ
た問題がある。[0004] However, in the case of such a transport mode, very large-scale facilities such as a facility capable of transporting the product as soon as possible to maintain freshness, a facility for maintaining an extremely low temperature, and the like are required, and the transport cost is high. Is very high.
【０００５】一方、水揚げされた鮪を海外において切り
身の状態にし、鮪の鮮度や色調を落とさずに輸送できれ
ば、大掛かりな設備が不要で安価な輸送を実現すること
が可能になる。On the other hand, if the landed tuna can be cut abroad and transported without deteriorating the freshness and color tone of the tuna, large-scale equipment is not required and inexpensive transportation can be realized.
【０００６】そこで従来、特殊な技術でチップの臭みを
除去した自然薫煙中において鮪の切り身をスモークする
という加工処理が提案されている。この手法によると、
切り身の状態であっても鮪の鮮度及び色調は殆ど変化す
ることがなく、通常の冷凍庫で３カ月の保存が可能にな
るため、海外で加工処理も行うことができ、しかも大掛
かりな設備も不要で、輸送コストを大幅に低減できると
いう効果が得られる。Therefore, there has been proposed a processing method of smoked tuna cuts in natural smoke in which the smell of chips has been removed by a special technique. According to this technique,
Even in the state of the fillet, the freshness and color tone of the tuna hardly change, and it can be stored for 3 months in a normal freezer, so that it can be processed overseas, and no large-scale equipment is required. Thus, the effect that the transportation cost can be significantly reduced can be obtained.
【０００７】[0007]
【発明が解決しようとする課題】しかし、上記したスモ
ークによる処理の場合、その薫煙中には食品添加物とし
て禁止されているＣＯ（一酸化炭素）ガス等も含まれて
おり、スモークの時間が長すぎるときには、このような
禁止ガスが鮪の切り身に所定量以上に取り込まれてしま
うことがあるため、スモーク時間や量の制御が非常に厳
密に行う必要があり、これらスモーク時間や量の制御、
管理が大変難しいという問題がある。However, in the case of the above-described smoke treatment, the smoke contains CO (carbon monoxide) gas, which is prohibited as a food additive, etc. If the length of the smoke is too long, such a prohibited gas may be taken into the tuna fillet in a predetermined amount or more, so it is necessary to control the smoke time and amount very strictly. control,
There is a problem that management is very difficult.
【０００８】また、サンプリングによる検査で、ロット
中のサンプルに上記したような禁止ガスが所定量以上検
出されたような場合には、そのサンプルを含む全ロット
が不適格と判断されてしまうことも考えられ、非常に大
きな損失を招く結果となる。[0008] Further, in the inspection by sampling, if the above-mentioned prohibited gas is detected in a sample in a lot in a predetermined amount or more, all the lots including the sample may be determined to be unsuitable. Possible, resulting in very large losses.
【０００９】この発明が解決しようとする課題は、食品
添加物として禁止されているガスを含むこともなく、魚
肉の切り身の鮮度及び色調の変化を抑制できる冷凍加工
食品及びその加工方法並びにこの食品の加工に用いる処
理液を提供することにある。The problem to be solved by the present invention is to provide a frozen processed food, a method of processing the same, and a method of processing the same, which do not contain a gas which is prohibited as a food additive and can suppress changes in the freshness and color tone of the cut fish meat. An object of the present invention is to provide a processing solution used for processing.
【００１０】[0010]
【課題を解決するための手段】上記した課題を解決する
ために、本発明にかかる冷凍加工食品は、魚肉を幅数ｃ
ｍ×厚さ数ｃｍ×長さ１０数ｃｍの直方体の冊状に切断
して冊状体を形成し、この冊状体を真空状態で脱水処理
し、脱水処理した前記冊状体の表面に酸化防止用の食用
植物油脂を主成分とする処理液を塗布して真空包装し、
真空包装した前記冊状体を急速凍結して成ることを特徴
としている。SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, a frozen processed food according to the present invention comprises a fish meat having a width c.
mx thickness of several cm x length of several tens of cm, cut into a rectangular parallelepiped book to form a book, dehydrated in a vacuum state, and applied to the surface of the dehydrated book. Applying a treatment liquid mainly composed of edible vegetable oils and fats for oxidation prevention and vacuum packaging,
The vacuum-packed book is rapidly frozen.
【００１１】また、本発明にかかる冷凍加工食品の加工
方法は、魚肉を幅数ｃｍ×厚さ数ｃｍ×長さ１０数ｃｍ
の直方体の冊状に切断して冊状体を形成する工程と、前
記冊状体を真空状態で脱水処理する工程と、脱水処理し
た前記冊状体の表面に酸化防止用の食用植物油脂を主成
分とする処理液を塗布する工程と、前記処理液を塗布し
た前記冊状体を包装袋に収容して真空包装する工程と、
前記包装袋内に真空包装された前記冊状体を急速凍結す
る工程とを備えていることを特徴としている。Further, the method for processing frozen food according to the present invention is characterized in that fish meat is prepared by several cm in width, several cm in thickness, and several tens cm in length.
A step of forming a book by cutting into a rectangular parallelepiped, a step of dehydrating the book in a vacuum state, and applying an edible vegetable oil for oxidation prevention to the surface of the dehydrated book. A step of applying a processing liquid as a main component, and a step of vacuum-packing the book-form body coated with the processing liquid by housing the book in a packaging bag,
And rapidly freezing the book-shaped material vacuum-packed in the packaging bag.
【００１２】このような構成によれば、魚肉の冊状体を
真空状態で脱水処理することで、冊状体の表面の水分が
効果的に除去され、そこに酸化防止用の食用植物油脂を
主成分とする処理液を塗布することによって、水分が除
去された冊状体表面にこの処理液が浸透し、特に鮪の場
合には劣化して黒っぽくなり易い冊状体表面の酸化を抑
制することができる。その後、処理液を塗布した冊状体
を真空包装して急速凍結することで、鮮度及び色調（特
に鮪の場合には赤み）の低下を抑えて長期間の保存が可
能になる。[0012] According to such a configuration, the water content of the surface of the fish body is effectively removed by dehydrating the fish body in a vacuum state, and the edible vegetable oil and fat for antioxidation is added thereto. By applying the treatment liquid as a main component, the treatment liquid permeates the surface of the book body from which water has been removed, and suppresses the oxidation of the surface of the book body, which is likely to be deteriorated and blackened, particularly in the case of tuna. be able to. Thereafter, the book-shaped body coated with the treatment liquid is vacuum-packaged and rapidly frozen, so that the freshness and color tone (particularly, in the case of tuna, redness) are suppressed, and long-term storage becomes possible.
【００１３】従って、従来の鮪のスモーク処理の場合の
ように、食品添加物として禁止されているＣＯガス等が
冊状体に取り込まれるおそれもなく、しかも処理液が酸
化防止用の食用植物油脂を主成分とすることから食用に
供しても何ら支障はなく安全であり、急速凍結した冊状
体を自然解凍すれば、この冊状体を適当な厚さにスライ
スするだけでそのまま刺身や寿司種用に利用することが
できる。[0013] Therefore, unlike the conventional smoke treatment of tuna, there is no danger that CO gas or the like, which is prohibited as a food additive, is taken into the book, and the treatment liquid is an edible vegetable oil or fat for preventing oxidation. Because it is the main component, it is safe and safe to use for food. If the rapidly frozen book is naturally thawed, it can be sliced to an appropriate thickness and sashimi or sushi Can be used for seeds.
【００１４】また、刺身や寿司種に利用する魚肉の必要
部分だけを冊状体として輸送することができるため、水
揚げされた魚を冊取りし、得られた冊状体をこのように
真空で脱水処理して表面に処理液を塗布し、真空パック
して急速凍結するという輸送までの一連の加工処理を海
外において小規模な設備で行うことが可能になり、従来
のような大掛かりな設備を必要とすることもなく、輸送
コストも従来よりも大幅に低減することができる。Further, since only the necessary portion of the fish meat used for sashimi and sushi can be transported as a book, the landed fish is collected in a book, and the obtained book is thus vacuumed. It is possible to perform a series of processing processes such as dehydration processing, applying a processing solution to the surface, vacuum packing and quick freezing, with a small facility overseas, and large equipment like the conventional one There is no need to do so, and transportation costs can be significantly reduced as compared with the conventional case.
【００１５】また、本発明にかかる冷凍加工食品の加工
方法では、前記脱水処理の真空度が４〜１０ｔｏｒｒで
あり、前記脱水処理の時間が８０秒〜３分であることを
特徴としている。Further, in the method for processing frozen processed food according to the present invention, the degree of vacuum in the dehydration treatment is 4 to 10 torr, and the time of the dehydration treatment is 80 seconds to 3 minutes.
【００１６】このようにすることで、魚肉の冊状体の表
面の水分を効果的に除去することができる。このとき、
真空度が数１０ｔｏｒｒを超える場合には、冊状体表面
の水分除去が不十分となり、脱水時間が８０秒より短い
場合にも同様である。一方、真空度が４ｔｏｒｒより低
い場合及び脱水時間が３分を超える場合には、冊状体表
面が乾燥状態となり、鮮度の低下につながる。In this manner, the water content on the surface of the fish meat book can be effectively removed. At this time,
When the degree of vacuum exceeds several tens of torr, the removal of water from the surface of the booklet becomes insufficient, and the same applies when the dewatering time is shorter than 80 seconds. On the other hand, when the degree of vacuum is lower than 4 torr and when the spin-drying time is more than 3 minutes, the surface of the book becomes dry, leading to a decrease in freshness.
【００１７】ところで、最適な脱水処理の条件として、
４〜６ｔｏｒｒの真空度で、約２分の時間であるのが望
ましい。By the way, as the optimum conditions for the dehydration treatment,
It is preferable that the time is about 2 minutes at a degree of vacuum of 4 to 6 torr.
【００１８】 また、本発明にかかる冷凍加工食品の加
工方法では、前記処理液が、一価不飽和脂肪酸を多く含
む９０重量％の食用植物油脂と、数重量％の乳化剤と、
１重量％以下のショ糖脂肪酸エステル、グリセリン脂肪
酸エステル、ソルビタン脂肪酸エステル及びレシチンエ
ステルを混合して成るエステルと、１重量％未満の塩と
の混合物から成ることを特徴としている。[0018] In the method for processing frozen processed food according to the present invention, the treatment liquid may contain 90% by weight of an edible vegetable oil and fat containing a large amount of monounsaturated fatty acids, and several% by weight of an emulsifier;
1% by weight or less of sucrose fatty acid ester, glycerin fat
Acid esters, sorbitan fatty acid esters and lecithin
It is characterized in that it comprises a mixture of an ester obtained by mixing stells and less than 1% by weight of a salt.
【００１９】この場合、食用植物油脂を主体として脂乳
化剤及び微量の塩により処理液が構成されており、これ
ら成分の全てが食品添加物として認められたものである
ため、食用に供しても何ら支障はなく安全である。ま
た、微量の塩を加えることで浸透圧作用により、塗布し
た処理液が冊状体の内部に有効に浸透し、処理液による
酸化防止効果を一層高めることができ、特に鮪の場合に
その黒っぽい変色を効果的に抑制できる。In this case, the treatment liquid is mainly composed of edible vegetable oils and fats, and is composed of a fat emulsifier and a trace amount of salt. Since all of these components are recognized as food additives, they can be used for food. It is safe without any problems. In addition, by adding a trace amount of salt, the applied processing liquid effectively penetrates into the inside of the book by the osmotic pressure effect, and the antioxidant effect of the processing liquid can be further enhanced. Discoloration can be effectively suppressed.
【００２０】従って、このような配合にすることで、冊
状体表面に塗布し易く、しかもその表面に均一に塗布す
ることが可能な処理液を容易に得ることができる。Therefore, by adopting such a composition, it is possible to easily obtain a treatment liquid which can be easily applied to the surface of the book-shaped material and can be uniformly applied to the surface.
【００２１】 尚、食用植物油脂には一価不飽和脂肪酸
であるオレイン酸を含むナタネ油が最も望ましく、乳化
剤には天然乳化剤であるレシチンが最も望ましい。ま
た、微量のオリーブ油を処理液の成分として加えてもよ
い。[0021] Incidentally, most preferably rapeseed oil containing oleic acid is a monovalent unsaturated fatty acids in edible vegetable oil, most desired arbitrary lecithin is a natural emulsifier in the emulsifier. Also, a small amount of olive oil may be added as a component of the treatment liquid.
【００２２】 また、本発明にかかる冷凍加工食品の加
工に用いられる処理液は、一価不飽和脂肪酸を多く含む
９０重量％の食用植物油脂と、数重量％の乳化剤と、１
重量％以下のショ糖脂肪酸エステル、グリセリン脂肪酸
エステル、ソルビタン脂肪酸エステル及びレシチンエス
テルを混合して成るエステルと、１重量％未満の塩との
混合物から成り、前記混合物を水相加温混合処理及び油
相加熱溶解処理により乳化し、乳化した前記混合物に殺
菌処理及び急冷熱合わせを施して製造され、魚肉を直方
体状に切断して得られる冊状体を真空状態で脱水処理し
た後であって真空包装及び急速凍結する前の工程におい
て、その冊状体表面に塗布されることを特徴としてい
る。The processing liquid used for processing the frozen processed food according to the present invention comprises 90% by weight of an edible vegetable oil / fat containing a large amount of monounsaturated fatty acids, several% by weight of an emulsifier,
Sucrose fatty acid ester, glycerin fatty acid of less than weight%
Esters, sorbitan fatty acid esters and lecithins
And a mixture of an ester obtained by mixing ter and a salt of less than 1% by weight. The mixture is emulsified by an aqueous-phase heating and mixing treatment and an oil-phase heating and dissolving treatment. It is manufactured by applying a combination, and is obtained by dehydrating a book obtained by cutting fish meat into a rectangular parallelepiped in a vacuum state, and then applying the book to the surface of the book in a step before vacuum packaging and quick freezing. It is characterized by that.
【００２３】このような処理液により、真空状態で脱水
処理された魚肉の冊状体表面の酸化や乾燥を防止でき、
その後冊状体を真空包装して急速凍結した場合における
その冊状体の鮮度及び色調（特に鮪の場合には赤み）の
低下を効果的に抑制することができる。With such a treatment liquid, oxidation and drying of the surface of the fish meat dehydrated in a vacuum state can be prevented,
After that, when the book is vacuum-packaged and quickly frozen, the freshness and color tone (in particular, redness in the case of tuna) of the book can be effectively prevented from lowering.
【００２４】[0024]
【発明の実施の形態】この発明の一実施形態について図
１及び図２を参照して説明する。本実施形態は、魚肉を
鮪とした場合の例である。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described with reference to FIGS. This embodiment is an example in which fish meat is used as tuna.
【００２５】図１は鮪を幅約５〜６ｃｍ、厚さ３〜４ｃ
ｍ、長さ約１５ｃｍの直方体状のいわゆる冊に冊取り
（冊状に切断）した状態を示し、このようにして冊状体
Ｔを形成することで、調理時に適当な厚さにスライスす
ればそのまま刺身や寿司種として利用できることから、
鮪の流通業界ではこのような冊状体Ｔを形成すること
（冊取り）が一般に行われる。FIG. 1 shows a tuna having a width of about 5 to 6 cm and a thickness of 3 to 4 c.
m, about 15 cm in length, in a rectangular parallelepiped so-called book, in a state where the book is cut (cut into a book), and by forming the book T in this manner, it can be sliced to an appropriate thickness during cooking. Because it can be used as sashimi and sushi as it is,
In the tuna distribution industry, forming such a book T (book picking) is generally performed.
【００２６】そして図２のフローチャートに示すよう
に、冊状体Ｔの形成後、得られた冊状体Ｔの表裏を真空
包装などに使用する周知のチャンバー式真空機に収容し
て真空状態で脱水処理を施す。As shown in the flow chart of FIG. 2, after forming the book T, the front and back of the obtained book T are housed in a well-known chamber vacuum machine used for vacuum packaging and the like, and are placed in a vacuum state. Dehydration treatment is performed.
【００２７】このとき、真空度が４〜１０ｔｏｒｒで、
脱水時間が８０秒〜３分であればよいが、最適な脱水処
理の条件として、４〜６ｔｏｒｒの真空度で、約２分の
時間であるのが最も好ましく、表側の脱水を４〜６ｔｏ
ｒｒの真空度で約１分間行った後この冊状体Ｔを裏返
し、裏側について同様に４〜６ｔｏｒｒの真空度で約１
分間の脱水を行うのがよい。At this time, when the degree of vacuum is 4 to 10 torr,
The dehydration time may be 80 seconds to 3 minutes, but the most preferable conditions for the dehydration treatment are a vacuum of 4 to 6 torr and a time of about 2 minutes.
After performing for about 1 minute at a vacuum of rr, the book body T is turned over, and the back side is similarly set at a vacuum of 4 to 6 torr for about 1 minute.
It is good to dehydrate for a minute.
【００２８】更に、図２に示すように、脱水処理した冊
状体Ｔの表面に酸化防止用の食用植物油脂を主成分とす
る処理液を塗布し、塗布した冊状体Ｔを包装袋に収容し
て上記したチャンバー式真空機に収容して真空包装す
る。Further, as shown in FIG. 2, a treatment liquid containing edible vegetable oils and fats as a main component for preventing oxidation is applied to the surface of the dehydrated book T, and the coated book T is placed in a packaging bag. It is housed and housed in the above-mentioned chamber vacuum machine and vacuum-packaged.
【００２９】このように、脱水処理と真空包装を、同一
のチャンバー式真空機により行うことが可能であるた
め、特に大掛かりな設備を必要とすることもなく、真空
包装機として市販されているチャンバー式真空機を用い
てこれらの処理を行うことができる。As described above, since the dehydration treatment and the vacuum packaging can be performed by the same chamber type vacuum machine, a chamber which is commercially available as a vacuum packaging machine is not required without particularly large-scale equipment. These processes can be performed using a vacuum machine.
【００３０】 ところで、この処理液は、一価不飽和脂
肪酸であるオレイン酸を多く含む食用植物油脂としての
９０重量％のナタネ油と、天然乳化剤である４重量％前
後のレシチンと、１重量％未満のショ糖脂肪酸エステ
ル、グリセリン脂肪酸エステル、ソルビタン脂肪酸エス
テル及びレシチンエステルを混合して成るエステルと、
約０．５重量％の塩と、小量のオリーブ油との混合物か
ら成る。By the way, this treatment liquid contains 90% by weight of rapeseed oil as an edible vegetable oil and fat containing a large amount of oleic acid as a monounsaturated fatty acid, about 4% by weight of a natural emulsifier, lecithin, and 1% by weight. Less than sucrose fatty acid esthetic
Glycerin fatty acid ester, sorbitan fatty acid ester
An ester obtained by mixing a ter and a lecithin ester ;
Consists of a mixture of about 0.5% by weight salt and a small amount of olive oil.
【００３１】 そして、この混合物を水相加温混合処理
及び油相加熱溶解処理によって乳化し、乳化した混合物
に殺菌処理及び急冷熱合わせを施すことで、処理液を製
造することができ、冷蔵庫で保管することが可能であ
る。 Then, the mixture is emulsified by an aqueous phase heating and mixing treatment and an oil phase heating and dissolving treatment, and the emulsified mixture is subjected to a sterilization treatment and a quenching heat combination, whereby a treatment liquid can be produced. Can be stored
You.
【００３２】このとき、天然乳化剤であるレシチンによ
り、オレイン酸を多く含むナタネ油と冊状体Ｔの細胞組
織に含まれる水分とが分離せずにうまく混ざり合うこと
になる。At this time, rapeseed oil containing a large amount of oleic acid and water contained in the cell tissue of the booklet T are mixed well without being separated by lecithin which is a natural emulsifier.
【００３３】また、包装袋は通常の真空パックに用いる
ものでよく、酸素の遮断性がよく耐熱、耐冷性に優れ、
ピンホールが形成され難い程度の強度を有し、しかもシ
ール性の良好な材質から成るものであればよく、外部か
ら鮮度や色調を確認できるように透明であるのが望まし
い。Further, the packaging bag may be used for a normal vacuum pack, and has good oxygen barrier properties, excellent heat resistance and excellent cold resistance.
Any material may be used as long as it has such a strength that a pinhole is not easily formed and is made of a material having a good sealing property, and is preferably transparent so that freshness and color tone can be confirmed from the outside.
【００３４】その後、図２に示すように、真空包装した
冊状体Ｔを氷点下３０〜４０℃で急速凍結（氷点下５０
〜６０℃が望ましい）することで、航空輸送或いは冷凍
船輸送できる状態となる。解凍は、真空包装した状態の
まま冷水や温水を使用した急速解凍も可能である。そし
て、解凍後は冊状体Ｔを適当な厚さにスライスするだけ
で、そのまま刺身や寿司種用に利用することができて非
常に便利である。Thereafter, as shown in FIG. 2, the vacuum-packed booklet T is rapidly frozen at 30 to 40 ° C. below freezing (50 ° C. below freezing).
が 60 ° C. is desirable), so that air transport or refrigerated ship transport is possible. For thawing, rapid thawing using cold water or hot water in a vacuum packed state is also possible. Then, after thawing, the book T can be used for sashimi or sushi just by slicing the book T to an appropriate thickness, which is very convenient.
【００３５】ところで、このようにして得られた冊状体
Ｔの真空パック冷凍食品は、氷点下２０℃以下の冷凍庫
において約３カ月保存してもその鮮度や色調（赤み）が
殆ど変化していないことが実験により検証されており、
氷点下２０℃以下での長期間の保存が可能であることが
確認されている。By the way, the freshness and color tone (redness) of the vacuum-packed frozen food of the book T obtained as described above hardly change even after being stored for about three months in a freezer at a temperature below freezing point of 20 ° C. or less. Has been verified by experiment,
It has been confirmed that long-term storage at a temperature below 20 ° C. below freezing is possible.
【００３６】従って、上記したように冊状体Ｔを脱水処
理してその表面に酸化防止用の食用植物油脂を主成分と
する処理液を塗布し、これを真空パックして急速凍結す
るため、従来のスモーク処理の場合のように、食品添加
物として禁止されているガスが冊状体Ｔに取り込まれる
おそれが全くなく、しかも処理液は食用に供しても何ら
支障はなく安全であり、所定条件下で長期間保存しても
鮮度や色調（赤み）が殆ど変化せず、刺身や寿司種用な
どに利便性よく使用することができる。Therefore, as described above, the booklet T is dehydrated, and the surface thereof is coated with a treatment liquid containing edible vegetable oils and fats as an antioxidant, and is vacuum-packed and rapidly frozen. As in the case of the conventional smoke treatment, there is no possibility that gas prohibited as a food additive is taken into the booklet T, and the treatment liquid is safe without any problem even if it is used for food. Even if stored for a long time under the conditions, the freshness and color tone (redness) hardly change, and it can be conveniently used for sashimi and sushi.
【００３７】また、刺身や寿司種などに利用する鮪肉の
必要部分だけを冊状体Ｔとして輸送することができるた
め、輸送までの一連の加工処理を海外において小規模な
設備で行うことが可能になり、従来のような大掛かりな
設備を必要とすることもなく、輸送コストも従来よりも
大幅に低減することが可能になる。Further, since only the necessary portion of tuna meat used for sashimi or sushi can be transported as a booklet T, a series of processing steps up to transport can be performed overseas with a small facility. As a result, the transportation cost can be significantly reduced as compared with the related art without requiring large-scale equipment as in the related art.
【００３８】更に、真空状態脱水した後に塗布する処理
液が冊状体Ｔの内部にまで浸透するため、冊状体Ｔに処
理液の成分によるうまみが浸み込み、鮪本来の鮮度及び
色調の保持に加えて処理液の成分によるうまみを与える
ことができる。Further, since the treatment liquid applied after dehydration in a vacuum state penetrates into the inside of the book T, the taste of the components of the treatment liquid penetrates into the book T, and the original freshness and color tone of the tuna are reduced. In addition to the retention, the taste of the components of the processing solution can be imparted.
【００３９】なお、上記した実施形態は魚肉を鮪とした
場合であり、鮪の場合には上記したように、鮮度を保持
できるほか、特に問題となりやすい色調（赤み）の変化
も効果的に抑制できるが、本発明は鮪以外の魚肉につい
ても実施することができるのは勿論であり、鮪以外の魚
肉についても上記した鮪の場合と同様に、鮮度は勿論の
こと色調の変化をも防止することが可能である。In the above-described embodiment, the fish meat is used as a tuna. In the case of a tuna, as described above, the freshness can be maintained and the change in the color tone (reddish), which is particularly problematic, can be effectively suppressed. Although it is possible, the present invention can of course be carried out for fish meat other than tuna, and also for fish meat other than tuna, as well as the case of the above-mentioned tuna, it prevents not only freshness but also change in color tone. It is possible.
【００４０】また、上記した実施形態では、冊状体Ｔの
大きさを幅約５〜６ｃｍ、厚さ３〜４ｃｍ、長さ約１５
ｃｍの直方体状とした場合について説明しているが、特
にこの大きさのものに限定されるものでないのは言うま
でもない。In the above-described embodiment, the size of the book body T is about 5 to 6 cm in width, 3 to 4 cm in thickness, and about 15 in length.
Although the case of a rectangular parallelepiped of cm has been described, it is needless to say that the size is not particularly limited.
【００４１】更に、脱水処理及び真空包装に使用するチ
ャンバー式真空機は上記したように市販のもので十分で
あり、少なくとも４〜１０ｔｏｒｒの真空度で８０秒〜
３分の時間、真空状態を維持、制御可能なものであれ
ば、本発明を実施することができる。Further, as described above, a commercially available chamber type vacuum machine used for the dehydration treatment and the vacuum packaging is sufficient, and at least a vacuum of 4 to 10 torr and a vacuum of 80 seconds to 80 seconds are sufficient.
The present invention can be implemented as long as the vacuum state can be maintained and controlled for three minutes.
【００４２】また、上記した処理液ではオリーブ油を混
合しているが、オリーブ油は特に不可欠なものではない
ため、これを使用しない場合であっても上記した実施形
態と同等の効果を達成することが可能である。Although olive oil is mixed in the above-mentioned treatment liquid, olive oil is not particularly indispensable. Therefore, even when olive oil is not used, the same effect as in the above-described embodiment can be achieved. It is possible.
【００４３】[0043]
【発明の効果】以上のように、請求項１に記載の発明に
よれば、従来のスモーク処理の場合のように、食品添加
物として禁止されているガスが魚肉の冊状体に取り込ま
れるおそれが全くなく、しかも使用する処理液は食用に
供しても何ら支障がなく安全であり、所定条件（例え
ば、−２０℃冷凍）下で長期間保存しても鮮度や色調
（特に鮪の場合には赤み）が殆ど変化しないため、刺身
や寿司種用などに使用するのに非常に便利でかつ安全な
冷凍加工食品を提供することができる。As described above, according to the first aspect of the present invention, the gas prohibited as a food additive may be taken into a fish meat booklet as in the case of the conventional smoke treatment. There is no treatment solution, and the processing solution used is safe without any problem even if it is used for food. Even if it is stored for a long time under predetermined conditions (for example, frozen at -20 ° C), its freshness and color tone (particularly in the case of tuna) (Reddish) hardly changes, so that it is possible to provide a frozen food which is very convenient and safe to use for sashimi and sushi.
【００４４】更に、刺身や寿司種などに利用する魚肉の
必要部分だけを冊状体として輸送できるため、輸送まで
の一連の加工処理を海外において小規模な設備で行うこ
とが可能になり、大掛かりな設備を必要とせず、しかも
大量の輸送が可能になり、輸送コストを従来よりも大幅
に低減できる冷凍加工食品を提供することが可能にな
る。Furthermore, since only the necessary portion of fish meat used for sashimi or sushi can be transported as a book, a series of processing up to transport can be performed overseas with small-scale equipment, and large scale Thus, it is possible to provide a frozen processed food which does not require any special equipment, and which can be transported in a large amount, and which can significantly reduce the transportation cost as compared with the conventional case.
【００４５】また、請求項２に記載の発明によれば、こ
のように刺身や寿司種用などに使用するのに非常に便利
かつ安全で、安価で大量の輸送が可能な冷凍加工食品
を、簡易な設備によって製造することができる加工方法
を提供することが可能になる。According to the second aspect of the present invention, a frozen processed food which is very convenient and safe to use for sashimi, sushi, etc., and which can be inexpensively transported in large quantities, It is possible to provide a processing method that can be manufactured by simple equipment.
【００４６】また、請求項３に記載の発明によれば、冊
状体の脱水効果を最も顕著に得ることができる。Further, according to the third aspect of the present invention, the most remarkable dehydration effect of the book can be obtained.
【００４７】また、請求項４に記載の発明によれば、食
用植物油脂を主体として脂乳化剤及び微量の塩により処
理液が構成され、これら成分の全てが食品添加物として
認められたものであるため、食用に供しても何ら支障を
生じるおそれがなく安全である。According to the fourth aspect of the present invention, the treatment liquid is composed mainly of edible vegetable oils and fats with a fat emulsifier and a trace amount of salt, and all of these components are recognized as food additives. Therefore, there is no danger of causing any trouble even if it is used for food and it is safe.
【００４８】更に、微量の塩を加えることで浸透圧作用
により、塗布した処理液を冊状体の内部に有効に浸透さ
せることができ、処理液による酸化防止効果を一層高め
ることが可能になる。Further, by adding a small amount of salt, the applied treatment liquid can be effectively penetrated into the inside of the book by the osmotic pressure effect, and the oxidation preventing effect by the treatment liquid can be further enhanced. .
【００４９】また、請求項５に記載の発明によれば、真
空状態で脱水処理された魚肉の冊状体表面に塗布するこ
とで、脱水された冊状体の酸化や乾燥を防止でき、その
後冊状体を真空包装して急速凍結した場合におけるその
冊状体の鮮度及び色調（特に鮪の場合には赤み）の低下
を効果的に抑制することができる。According to the fifth aspect of the present invention, oxidation and drying of the dehydrated fish body can be prevented by applying the dehydrated fish meat to the surface of the fish meat body in a vacuum state. When the book is vacuum-packaged and quickly frozen, it is possible to effectively suppress the freshness and color tone (particularly, redness in the case of tuna) of the book.
【図１】この発明の一実施形態における冊状体の斜視図
である。FIG. 1 is a perspective view of a book according to an embodiment of the present invention.
【図２】この発明の一実施形態の加工処理の手順を示す
フローチャートである。FIG. 2 is a flowchart showing a processing procedure according to an embodiment of the present invention.
Ｔ 冊状体 T booklet
Claims (5)
数ｃｍの直方体の冊状に切断して冊状体を形成し、この
冊状体を真空状態で脱水処理し、脱水処理した前記冊状
体の表面に酸化防止用の食用植物油脂を主成分とする処
理液を塗布して真空包装し、真空包装した前記冊状体を
急速凍結して成ることを特徴とする冷凍加工食品。Claims 1. A fish meat is prepared by several cm in width, several cm in thickness and 10 cm in length.
It is cut into a rectangular parallelepiped book of several cm to form a book, and the book is dehydrated under vacuum, and the surface of the dehydrated book contains edible vegetable oils and fats for antioxidation as a main component. A frozen processed food, wherein the processed liquid is applied and vacuum-packaged, and the vacuum-packed book is rapidly frozen.
数ｃｍの直方体の冊状に切断して冊状体を形成する工程
と、 前記冊状体を真空状態で脱水処理する工程と、 脱水処理した前記冊状体の表面に酸化防止用の食用植物
油脂を主成分とする処理液を塗布する工程と、 前記処理液を塗布した前記冊状体を包装袋に収容して真
空包装する工程と、 前記包装袋内に真空包装された前記冊状体を急速凍結す
る工程とを備えていることを特徴とする冷凍加工食品の
加工方法。2. A fish meat having a width of several cm × a thickness of several cm × a length of 10 cm.
A step of cutting into a rectangular parallelepiped book of several cm to form a book; a step of dehydrating the book in a vacuum state; and an edible plant for preventing oxidation on the surface of the dehydrated book. A step of applying a treatment liquid containing oil or fat as a main component, a step of storing the book-like body coated with the treatment liquid in a packaging bag and vacuum-packaging the book-like body, and a step of vacuum-packaging the book-like body inside the packaging bag. And a step of rapidly freezing the frozen food.
ｒであり、前記脱水処理の時間が８０秒〜３分であるこ
とを特徴とする請求項２に記載の冷凍加工食品の加工方
法。3. The degree of vacuum of the dehydration treatment is 4 to 10 torr.
3. The method for processing frozen processed food according to claim 2, wherein the dehydration time is 80 seconds to 3 minutes.
含む９０重量％の食用植物油脂と、数重量％の乳化剤
と、１重量％以下のショ糖脂肪酸エステル、グリセリン
脂肪酸エステル、ソルビタン脂肪酸エステル及びレシチ
ンエステルを混合して成るエステルと、１重量％未満の
塩との混合物から成ることを特徴とする請求項２又は３
に記載の冷凍加工食品の加工方法。4. The treatment liquid comprises 90% by weight of an edible vegetable oil / fat containing a large amount of monounsaturated fatty acid, several% by weight of an emulsifier, 1% by weight or less of a sucrose fatty acid ester and glycerin.
Fatty acid esters, sorbitan fatty acid esters and lecithin
4. A mixture of an ester obtained by mixing an ester and less than 1% by weight of a salt.
3. The method for processing frozen processed food according to item 1.
の食用植物油脂と、数重量％の乳化剤と、１重量％以下
のショ糖脂肪酸エステル、グリセリン脂肪酸エステル、
ソルビタン脂肪酸エステル及びレシチンエステルを混合
して成るエステルと、１重量％未満の塩との混合物から
成り、前記混合物を水相加温混合処理及び油相加熱溶解
処理により乳化し、乳化した前記混合物に殺菌処理及び
急冷熱合わせを施して製造され、魚肉を直方体状に切断
して得られる冊状体を真空状態で脱水処理した後であっ
て真空包装及び急速凍結する前の工程において、その冊
状体表面に塗布されることを特徴とする冷凍加工食品の
加工に用いる処理液。5. 90% by weight of rich monounsaturated fatty acids
Edible vegetable oils and fats, emulsifier of several weight%, sucrose fatty acid ester of 1% or less , glycerin fatty acid ester,
Mix sorbitan fatty acid ester and lecithin ester
A mixture of the ester and less than 1% by weight of a salt, emulsifying the mixture by an aqueous phase heating and mixing treatment and an oil phase heating and dissolving treatment, and then subjecting the emulsified mixture to sterilization treatment and quenching and heat treatment. After being dehydrated in a vacuum state and then vacuum-packed and rapidly frozen, a book obtained by cutting fish meat into a rectangular parallelepiped is manufactured to be applied to the surface of the book. Processing liquid used for processing frozen processed foods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9277998A JP2922493B1 (en) | 1998-03-20 | 1998-03-20 | Frozen processed food, its processing method and processing liquid used for processing this food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9277998A JP2922493B1 (en) | 1998-03-20 | 1998-03-20 | Frozen processed food, its processing method and processing liquid used for processing this food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2922493B1 true JP2922493B1 (en) | 1999-07-26 |
| JPH11266783A JPH11266783A (en) | 1999-10-05 |
Family
ID=14063915
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9277998A Expired - Lifetime JP2922493B1 (en) | 1998-03-20 | 1998-03-20 | Frozen processed food, its processing method and processing liquid used for processing this food |
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| ES2366407T3 (en) * | 2004-03-10 | 2011-10-20 | Institut De Recerca I Tecnologia Agroalimentaires | ACCELERATED METHOD OF DRYING AND MATURATION OF FOOD PRODUCTS CUT IN TAJADAS. |
| JP4917376B2 (en) * | 2006-07-26 | 2012-04-18 | 日本水産株式会社 | Frozen tuna sashimi, method for producing the same, and package with seasoning liquid |
| JP4565525B1 (en) * | 2010-02-12 | 2010-10-20 | 株式会社濱虎 | Defrosted easy sashimi tuna |
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1998
- 1998-03-20 JP JP9277998A patent/JP2922493B1/en not_active Expired - Lifetime
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| JPH11266783A (en) | 1999-10-05 |
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