JP3246125B2 - Pretreatment method for preventing food materials from boiling - Google Patents

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【０００１】[0001]

【産業上の利用分野】本発明は、野菜、魚介類等軟組織
の食品素材の煮崩れを防止する前処理方法に関するもの
である。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pretreatment method for preventing food materials of soft tissues such as vegetables and seafood from being boiled.

【０００２】[0002]

【従来の技術】食用に供される野菜、特に大根、人参、
じゃがいもなどや、魚介類とりわけ切身とした白身魚な
どの軟組織の食品素材は、家庭、料理店、食品販売業を
問わず適宜大きさ、形状に切断し、出し汁に砂糖、醤
油、塩などを加えた蒸・煮処理による加熱調理をするこ
とによつて軟かく味付け調理されて完成するが、該食品
素材が型崩れすなわち通称「煮崩れ」することは当然とさ
れている。2. Description of the Related Art Edible vegetables, especially radishes, carrots,
Soft tissue food materials such as potatoes and seafood, especially cut white fish, are cut into appropriate sizes and shapes regardless of the home, restaurant, or food sales industry, and sugar, soy sauce, salt, etc. are added to the broth. The food is softly seasoned and cooked by heating and cooking by steaming / boiling. The food material naturally loses its shape, that is, "boiled".

【０００３】また、現今の市場における食用の素材、加
工食品の流通は、おびただしい種類の食材を缶詰、箱詰
めその他多岐多様にわたる形態によつているが上記のよ
うな加熱、調理をされた食品は、迅速に消費者の食用に
供するためにそのほとんどがパックされ高温加熱殺菌し
てパック食品としあるいは、該加熱調理済み食品を特殊
な袋に詰めて加圧高温殺菌処理が施されたレトルトパウ
チ食品として流通している。The distribution of edible materials and processed foods in the current market is based on various types of foodstuffs, such as canned foods and boxed foods. Most of them are packed and packaged by high-temperature heat sterilization to make them ready for consumers' consumption, or as retort pouch foods that have been subjected to pressurized high-temperature sterilization by packing the cooked foods in special bags. It is in circulation.

【０００４】[0004]

【発明が解決しようとする課題】従来のパック食品やレ
トルトパウチ食品は、上記のように味付け加熱調理によ
つて煮崩れしあるいは煮崩れしやすくなつている食品に
さらにパック作業、高温加熱の殺菌処理や高圧、高熱の
レトルト加工処理を施されるので一層煮崩れが進みその
状態をパックや袋越しに露呈し、商品価値が損なわれて
いる。Conventional packed foods and retort pouch foods are further packaged and sterilized by high-temperature heating, as described above, to foods that have been broken or easily broken by seasoning and cooking. Since the treatment and the high pressure and high heat retort processing are performed, the boiling is further promoted, and the state is exposed through a pack or a bag, thereby deteriorating the commercial value.

【０００５】時には煮崩れ防止について料理専門家など
がテレビジョンの料理番組や料理の本などで、切断した
根菜類の面取りをしたり、醤油、砂糖その他の調味料の
加入時期や入れる順序を調節したりするなどの秘伝を説
明していることもあるが面取りの手間を要するうえ、素
材に無駄を生じたり食品素材ごとに調味料加入時期調節
表を用意する面倒があり、家庭はいざ知らず多品種を製
造する食品業者にとつては不経済で有効、決定的な解決
手段は見当たらなかつた。[0005] Occasionally, a cooking expert or the like for chamfering cut root vegetables and adjusting the addition time and order of soy sauce, sugar and other seasonings in a television cooking program or a cookbook, etc. Sometimes they explain secrets such as cooking, but it requires labor of chamfering, and it is troublesome to use waste materials and prepare a seasoning addition timing adjustment table for each food material, so households do not know No uneconomic, effective and definitive solution has been found for varieties of food producers.

【０００６】また、消費者が上記レトルトパウチ食品な
どを食した場合に煮崩れによつて歯ごたえや食感が良く
ないにもかかわらず迅速性からそのような状態が常識と
して通用していた。[0006] In addition, when a consumer eats the above-mentioned retort pouch food or the like, such a state has been accepted as common sense because of the promptness, despite the lack of chewyness and texture due to boiling.

【０００７】本発明者らは、キトサンの溶液を利用して
組織の軟い各種食品素材を調味・加熱調理する以前に適
切な前処理を施すことにより、従来の欠点を改善し煮崩
れを防止した商品価値、食感の優れた食品を提供しよう
とするものである。[0007] The present inventors have improved the conventional disadvantages and prevented the collapse by using a chitosan solution and applying appropriate pretreatment before seasoning and heating various kinds of food materials having soft tissues. It is intended to provide foods with excellent commercial value and texture.

【０００８】[0008]

【課題を解決するための手段】そこで本発明者らは、え
び、かになどの甲殻類の殻や昆虫の甲皮、きのこや酵母
などの真菌類などの細胞壁にタンパク質の複合体として
含まれており、生物により生産される天然高分子であり
植物界のセルロースのように生物体の骨格形成や外界か
ら生物体を防護する役割を果たしているキチンに注目
し、その脱アセチル化物であるキトサンも１部の真菌類
の細胞壁を構成する成分であつて天然物の１つであり、
高温、強アルカリにも安定な高分子の塩基性多糖類で、
優れた性能であることに着目した。The present inventors have found that the present inventors have found that a protein complex is contained in a cell wall of a crustacean shell such as shrimp or crab, an insect shell, or a fungus such as mushroom or yeast. Focusing on chitin, which is a natural polymer produced by living organisms and plays a role in protecting the organism from the skeleton formation and the outside world like cellulose in the plant kingdom, its deacetylated product, chitosan, A component of the cell wall of some fungi and one of the natural products,
A high-molecular-weight basic polysaccharide that is stable to high temperatures and strong alkalis.
We paid attention to its excellent performance.

【０００９】本発明は、キトサン溶液を利用し、大根、
人参、じゃがいもなどの根菜類、白身魚その他の組織の
軟い各種食品素材の加熱調理の前処理として、該食品素
材にキトサン溶液を塗布しあるいは含浸させることを特
徴とするものである。[0009] The present invention utilizes a chitosan solution,
As a pretreatment for heating and cooking of various food materials having soft tissues such as root vegetables such as carrots and potatoes, white fish and the like, a chitosan solution is applied to or impregnated with the food materials.

【００１０】また、キトサン溶液を上記の被処理食品素
材に塗布しあるいは含浸させる前に、アルカリイオン水
（以下、イオン水と呼ぶ。）を含浸させる前処理を併用
することを特徴とするものである。In addition, before applying or impregnating the above-mentioned food material with the chitosan solution, pretreatment for impregnating with alkaline ionized water (hereinafter referred to as ionized water) is also used. is there.

【００１１】該軟組織の各種食品素材を加熱調理する前
にアルカリイオン水の含浸処理を施しあるいは施こさず
にキトサン溶液を塗布しあるいは含浸させた前処理を施
してから味付け、加熱調理することによつて軟組織の各
種食品素材も煮崩れすることなく調理できるようになり
課題を解決できた。Prior to heating and cooking the various soft tissue food materials, a pretreatment of applying or impregnating a chitosan solution with or without impregnating with alkaline ionized water and then seasoning and cooking is performed. As a result, various soft tissue food materials can be cooked without being destroyed, thereby solving the problem.

【００１２】本発明方法の最も要旨とするキトサン溶液
は、食用として安全な有機酸の酢酸、乳酸、クエン酢
酸、リンゴ酸、酒石酸などでキトサンを溶解した市販の
キトサン溶液の溶解濃度(最大)１.０％程度、ｐＨ５.５
〜３.５のものを使用しても良いが、好ましくは本発明
者が開発した(１)特願平３―３５７９５３号、(２)同平
５―４６１２７号によつて製造したキトサン濃度１.０
〜３.０％、ｐＨ６.５〜７.０のキトサン溶液を使用す
るのが良好な結果が得られる。The chitosan solution which is the most important feature of the method of the present invention is a commercially available chitosan solution obtained by dissolving chitosan with edible safe organic acids such as acetic acid, lactic acid, citric acetic acid, malic acid and tartaric acid. About 0.0%, pH 5.5
3.5 to 3.5 may be used, but preferably, a chitosan concentration of 1 produced according to (1) Japanese Patent Application Nos. 3-357953 and 5-46127 developed by the present inventors. .0
Good results are obtained with chitosan solutions of ~ 3.0%, pH 6.5-7.0.

【００１３】該(１)のキトサン溶液は、プラズマ改質処
理による製造で化学的処理とは異なり高分子量のまま低
酸量で低粘化したもので、分子量約７０〜２０万と低分
子化しておらず、残留薬剤も含まれない。一般的な溶剤
としての「酸」の量が少なくて溶液化し、有機酸の乳酸
(市販の４５％のもの)の使用量としては市販のキトサン
Ｌ２０(株式会社アロンワールド社製品)の場合は、当該
処理したキトサン粉末２％に対し上記乳酸を１％(実効
０.４５％)を使用している。[0013] The chitosan solution (1) is produced by a plasma modification treatment, unlike a chemical treatment, and has a low molecular weight and a low acidity while maintaining a high molecular weight. No residual drug is included. As a general solvent, the amount of “acid” is small and it turns into a solution.
In the case of commercially available chitosan L20 (manufactured by Aron World Co., Ltd.), the amount of the above-mentioned lactic acid is 1% (effective 0.45%) with respect to 2% of the treated chitosan powder. You are using

【００１４】本発明の要旨の１つであるアルカリイオン
水(以下、イオン水という)は、市販のもの或いは従来公
知の電気(電子)分解式の整水器によつて得られるｐＨ１
０.０〜９.０のアルカリイオン水を使用してもよいが好
ましくは特開平２―１０２７８３号のイオン水を使用す
るのが良い。The alkaline ionized water (hereinafter referred to as "ionized water"), which is one of the gist of the present invention, has a pH of 1 which can be obtained by a commercially available or conventionally known electro (electro) lysis type water conditioner.
Alkaline ionized water of 0.0 to 9.0 may be used, but it is preferable to use ionized water of JP-A-2-102783.

【００１５】イオン水の含浸法としては容器内のイオン
水に被処理食品素材を浸漬する通常の手段か、公知の真
空含浸法によつてさらに多量のイオン水を含浸させると
該素材の組織は軟化する。As a method of impregnating the ionized water, a usual method of immersing the food material to be treated in the ionized water in the container or a further impregnation with a large amount of the ionized water by a known vacuum impregnation method, the structure of the material is changed. Softens.

【００１６】イオン水が植物繊維やタンパク質を軟化さ
せることは学理的にもまた、該整水器や電気透析法によ
る水の性能、作用、効果からも理解できる。このことに
よつて調理に要する加熱時間を短縮できるのである。The fact that ionized water softens plant fibers and proteins can be understood not only theoretically, but also from the performance, action and effect of water by the water conditioner and the electrodialysis method. As a result, the heating time required for cooking can be reduced.

【００１７】本来、キトサンは耐熱性を有し水に溶け難
く、キトサン溶液に含浸し、あるいはキトサン溶液を塗
布しておくと加熱調理の際に軟組織食品素材は高熱に耐
えその組織を維持する。イオン水に予め含浸した食品素
材をキトサン溶液処理すると、該素材はその中に残留し
ているイオン水の効果で充分軟くなつているが該イオン
水によりキトサンは中性化し、水に溶け難くなりその性
能によつて煮崩れが防止される。Originally, chitosan has heat resistance and is hardly soluble in water. When impregnated with a chitosan solution or coated with a chitosan solution, the soft tissue food material withstands high heat during heating and cooking, and maintains its structure. When a food material previously impregnated with ionized water is treated with a chitosan solution, the material is sufficiently softened by the effect of the ionized water remaining in the material, but the ionized water neutralizes chitosan, making it less soluble in water. Its performance prevents boiling collapse.

【００１８】パック食品の製造; じゃがいも、白身魚
など軟組織の食品素材を上記キトサン溶液による前処理
を施し、あるいはイオン水処理とキトサン溶液処理を施
して前処理を終えた後、味付け調理してＰＥ(ポリエチ
レン)、ＰＰ(ポリプロピレン)製の袋に収納し、脱気し
た後、シールを施して密閉し、この密閉袋のまま高温で
蒸・煮して殺菌処理してパック食品として市販する。Production of packed foods: A soft tissue food material such as potatoes and white fish is subjected to pretreatment with the above-mentioned chitosan solution, or is subjected to ion water treatment and chitosan solution treatment, followed by completion of pretreatment, followed by seasoning and cooking. (Polyethylene) or PP (polypropylene), and the bag is degassed, sealed and sealed. The sealed bag is steamed and boiled at a high temperature for sterilization to be marketed as a packed food.

【００１９】蒸・煮の高温はレトルト加工のような高熱
ではなく、常法の８５℃前後で約４５〜５０分で殺菌と
ブランチングの両効果が得られる。The high temperature of steaming / boiling is not as high as in retort processing, and both sterilization and blanching effects can be obtained in about 45 to 50 minutes at about 85 ° C. in a conventional manner.

【００２０】[0020]

【作用】所要の大きさ、形状に切断した大根、じゃがい
も白身魚などの組織の軟い各種食品素材に予め、キトサ
ン溶液を塗布しあるいは含浸させて浸透時間経過後、醤
油その他の調味料を加えて加熱調理する。該加熱調理に
よつて型崩れしない軟組織の食品素材をパックしあるい
は、専用の袋に収納して高圧、高熱のレトルト加工す
る。[Functions] Chitosan solution is applied or impregnated in advance to various food materials with soft tissues such as radish, potato white fish, etc., cut into required size and shape, and after soaking time, add soy sauce and other seasonings And cook. A soft tissue food material which does not lose its shape due to the cooking is packed or stored in a special bag and subjected to high pressure and high heat retort processing.

【００２１】予めアルカリイオン水含浸による前処理を
施すと該アルカリイオン水が浸透して一旦該素材は軟化
し、これにキトサン溶液を塗布しあるいは含浸させて浸
透時間を経過した後、所定の調味料を加えて加熱調理す
ることにより型崩れせずに速く調味料の浸透、味付けさ
れ、その後、パック作業あるいは高圧、高熱のレトルト
加工する。If a pretreatment with alkali ion water impregnation is performed beforehand, the alkali ion water permeates and the material is softened once, and then a chitosan solution is applied to or impregnated with the solution, and after the permeation time elapses, a predetermined seasoning is performed. By adding the ingredients and cooking, the seasonings can be quickly penetrated and seasoned without losing shape, and then packed or retorted with high pressure and high heat.

【００２２】[0022]

【実施例】【Example】

実施例１： おでん用の煮付け大根 １)食品素材として市販の生大根を使用し、水洗い、皮
むきをしたのち、約６０grの大きさに輪切りし、この輪
切り大根の約２倍容積のイオン水(ｐＨ１０.０〜９.５
に調整したもの)に浸漬し、約４時間３０分経過したと
ころ該イオン水のｐＨは中性域に近くなり、大根の身の
部分は透明化し、常法でボイルした程度の軟かさを示し
ていた。Example 1: Boiled radish for oden 1) Commercial raw radish is used as a food material, washed with water and peeled, then sliced to a size of about 60 gr, and ion water of about twice the volume of this sliced radish (pH 10.0 to 9.5
After about 4 hours and 30 minutes, the pH of the ionized water became close to the neutral range, the body of the radish became transparent, and it showed a degree of softness that was boiled by a conventional method. I was

【００２３】２)該軟かくなつた大根を、キトサン溶液
(株式会社アロンワールド社製のＬ―２０：キトサン濃
度が２％となるよう調整したもの)に約１分浸漬した
後、 ３)余剰液の滴下と、浸漬によつて素材に付着している
キトサン溶液の硬化(指先にベトつかなくなる状態)時間
経過後に水浴(水洗い)をした。2) The softened radish is mixed with a chitosan solution
(L-20 manufactured by Aron World Co., Ltd .: adjusted to a chitosan concentration of 2%) After immersion for about 1 minute, 3) Excess liquid is dropped and adhered to the material by immersion After a lapse of time of the hardening of the chitosan solution (a state in which the fingertips were not sticky), a water bath (washing with water) was performed.

【００２４】４)上記の大根の適量をＰＥまたはＰＰ製
の袋(大根の量は袋の容量によつて決定する)に収納し、
脱気してヒートシールし、袋のまま８５℃で約４５分
間、殺菌を兼ねてボイルした。4) An appropriate amount of the radish is stored in a bag made of PE or PP (the amount of the radish is determined by the capacity of the bag).
It was degassed and heat-sealed, and the bag was boiled at 85 ° C. for about 45 minutes as a sterilizer.

【００２５】ボイル後、袋中の輪切り大根を取り出した
が大根に煮崩れはなく、食感は常法のボイルの大根とな
んら変わるところはなかつた。After boiling, the sliced radish in the bag was taken out, but the radish was not boiled down, and the texture was not different from that of a conventional boiling radish.

【００２６】該袋入り蒸・煮のまま常温あるいは冷蔵で
数週間、保管したものは常法の袋入りレトルト加工法の
ものと比較して食味、食感、変敗等について有意の差は
認められなかつた。The bags stored in the steamed and boiled state at room temperature or refrigerated for several weeks have a significant difference in taste, texture, spoilage, etc. as compared with the conventional bagged retort processing method. It wasn't.

【００２７】上記１)、のイオン水浸漬時間を短縮し、
あるいは充分な含浸を希望する場合は常法の真空含浸処
理(約５０torrで１０分)で上記と同様の効果が得られ
た。The immersion time in the above 1) is shortened,
Alternatively, when sufficient impregnation is desired, the same effect as described above was obtained by a conventional vacuum impregnation treatment (about 50 torr for 10 minutes).

【００２８】上記２)、のキトサン溶液についても被処
理素材の内部に充分に該溶液を含浸させるのが好ましい
場合は、常法の真空含浸(５０〜３０torr、約５〜１０
分)を行うと良い。When it is preferable to sufficiently impregnate the chitosan solution of the above 2) into the material to be treated, a conventional vacuum impregnation (50 to 30 torr, about 5 to 10 torr) is used.
Minutes).

【００２９】実施例２： 切身鰈(かれい)の煮付け 食材として軟組織の白身魚で冷蔵のからすかれいの切身
のトレイ盛りを使用した。Example 2: Boiled sliced turbot As a food material, a tray plate of chilled garnished slices of soft tissue white fish was used.

【００３０】１)該切身をさっと水洗いして、イオン水
を真空含浸させた透明の切身はやや乳白化し肉質は軟化
していた。1) The cuts were quickly washed with water, and the transparent cuts impregnated with ion water in a vacuum were slightly milky and tender.

【００３１】２)実施例１と同様のキトサン溶液を切身
表面に塗布し、 ３)水浴した後味付けを行う。尚、味付けは砂糖、醤油
を用いて行った、 ４)実施例１と同様に適量をＰＥ、ＰＰ製袋に収納し脱
気、ヒートシール、殺菌を兼ねたボイルを施した。2) The same chitosan solution as in Example 1 is applied to the surface of the fillet, and 3) a seasoning is carried out after bathing in water. The seasoning was carried out using sugar and soy sauce. 4) As in Example 1, an appropriate amount was stored in a bag made of PE or PP, and subjected to degassing, heat sealing, and boiling which also served as sterilization.

【００３２】上記方法によつて得られた切身の煮付け
は、常法の鍋煮込みによる煮付けの切身とは比較になら
ない煮崩れのない整つた煮姿であつた。The boiled cuts obtained by the above method were in a regular boiled shape without collapse, which was incomparable to the boiled fillets obtained by the conventional method of boiling in a pot.

【００３３】該切身魚の場合にはイオン水の浸漬ではそ
の浸透が困難で、肉質の軟化に至るまで１昼夜以上の時
間を要し、その間に著しい鮮度低下を見たので真空含浸
が最良の手段であると思われる。In the case of the cut fish, it is difficult to penetrate the cut fish by immersion in ionic water, and it takes one day or more to reach the tenderization of meat quality. It seems to be.

【００３４】また、キトサン溶液については真空含浸処
理の効果は少なかつた。The effect of the vacuum impregnation treatment on the chitosan solution was small.

【００３５】上記実施例のほか、人参、じゃがいもの煮
ものに本発明の前処理を施したところ有意の効果が確認
された。When the pretreatment of the present invention was applied to boiled carrots and potatoes in addition to the above examples, a significant effect was confirmed.

【００３６】以上のように軟組織の素材でも煮崩れしな
い食品となつたのでこれらの食品にさらにパック作業や
高圧、高熱のレトルト加工を施しても型崩れがなくな
り、食味、食感も良くなったので従来の欠点は改善され
た。As described above, foods that do not crumble even with soft tissue materials are formed. Therefore, even if these foods are further subjected to pack work, high pressure and high heat retort processing, they do not lose their shape and their taste and texture are improved. The conventional disadvantages have been improved.

【００３７】[0037]

【発明の効果】以上のように本発明は、軟組織の食品素
材をキトサン溶液の利用によつて簡単な手段で高温加熱
のレトルト加工やパック作業によつても煮崩れ、型崩れ
することなく調理、加工ができるようになり、調理後の
食品にはＮaやＫなどの金属塩の残留が認められず、な
んらの毒性もなく、人体に有用であり、食品としての
味、食感も良く今日広く利用されているパック食品やレ
トルトパウチ食品の製造に極めて有用、有効な食品素材
の前処理方法である。As described above, according to the present invention, a soft tissue food material can be cooked by a simple means by using a chitosan solution without retorting or packing by high-temperature heating and packing. It can be processed, the food after cooking has no residual metal salts such as Na and K, has no toxicity, is useful to human body, and has good taste and texture as food. It is a very useful and effective pretreatment method of food materials for the production of widely used packed foods and retort pouch foods.

フロントページの続き (56)参考文献 特開 平４−190756（ＪＰ，Ａ) 特開 平１−124364（ＪＰ，Ａ) 特開 昭55−64752（ＪＰ，Ａ) (58)調査した分野(Int.Cl.⁷，ＤＢ名) A23L 1/212 (56) References JP-A-4-190756 (JP, A) JP-A-1-124364 (JP, A) JP-A-55-64752 (JP, A) (58) Fields studied (Int .Cl. ⁷ , DB name) A23L 1/212

Claims (2)

(57)【特許請求の範囲】(57) [Claims] 【請求項１】 軟組織の野菜、魚介類などの食品素材に
キトサン溶液を塗布あるいは含浸させることを特徴とす
る食品素材の煮崩れ防止用前処理方法。1. A pretreatment method for preventing collapse of food materials, which comprises applying or impregnating a chitosan solution to food materials such as soft tissue vegetables and seafood. 【請求項２】 軟組織の野菜、魚介類などの食品素材に
アルカリイオン水を含浸させたのち、キトサン溶液の塗
布あるいは含浸による前処理を施すことを特徴とする食
品素材の煮崩れ防止用前処理方法。2. A pretreatment for preventing collapse of a food material, wherein a food material such as soft tissue vegetables and seafood is impregnated with alkaline ionized water and then pretreated by applying or impregnating a chitosan solution. Method.