JP4469641B2 - Frozen food production method and obtained frozen food - Google Patents
Frozen food production method and obtained frozen food Download PDFInfo
- Publication number
- JP4469641B2 JP4469641B2 JP2004097598A JP2004097598A JP4469641B2 JP 4469641 B2 JP4469641 B2 JP 4469641B2 JP 2004097598 A JP2004097598 A JP 2004097598A JP 2004097598 A JP2004097598 A JP 2004097598A JP 4469641 B2 JP4469641 B2 JP 4469641B2
- Authority
- JP
- Japan
- Prior art keywords
- frozen food
- frozen
- hours
- bacteriostatic agent
- boiled
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000013611 frozen food Nutrition 0.000 title claims description 27
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 239000000022 bacteriostatic agent Substances 0.000 claims description 20
- 206010033546 Pallor Diseases 0.000 claims description 18
- 102000016943 Muramidase Human genes 0.000 claims description 15
- 108010014251 Muramidase Proteins 0.000 claims description 15
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims description 15
- 239000004325 lysozyme Substances 0.000 claims description 15
- 229960000274 lysozyme Drugs 0.000 claims description 15
- 235000010335 lysozyme Nutrition 0.000 claims description 15
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 11
- 239000000284 extract Substances 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 10
- 239000001814 pectin Substances 0.000 claims description 10
- 235000010987 pectin Nutrition 0.000 claims description 10
- 229920001277 pectin Polymers 0.000 claims description 10
- -1 glycerol fatty acid ester Chemical class 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 235000013311 vegetables Nutrition 0.000 claims description 8
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 7
- 102000002322 Egg Proteins Human genes 0.000 claims description 7
- 108010000912 Egg Proteins Proteins 0.000 claims description 7
- 239000004471 Glycine Substances 0.000 claims description 7
- 235000014103 egg white Nutrition 0.000 claims description 7
- 210000000969 egg white Anatomy 0.000 claims description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 229940116257 pepper extract Drugs 0.000 claims description 6
- 235000015170 shellfish Nutrition 0.000 claims description 6
- 241000251468 Actinopterygii Species 0.000 claims description 5
- 235000018102 proteins Nutrition 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 4
- 239000011575 calcium Substances 0.000 claims description 4
- 229910052791 calcium Inorganic materials 0.000 claims description 4
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 3
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 3
- 108010053775 Nisin Proteins 0.000 claims description 3
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 3
- 235000011054 acetic acid Nutrition 0.000 claims description 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 3
- 229930195729 fatty acid Natural products 0.000 claims description 3
- 239000000194 fatty acid Substances 0.000 claims description 3
- 229940010454 licorice Drugs 0.000 claims description 3
- 239000004309 nisin Substances 0.000 claims description 3
- 235000010297 nisin Nutrition 0.000 claims description 3
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 2
- 108010039918 Polylysine Proteins 0.000 claims description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 2
- 235000004279 alanine Nutrition 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 229920000656 polylysine Polymers 0.000 claims description 2
- 239000001632 sodium acetate Substances 0.000 claims description 2
- 235000017281 sodium acetate Nutrition 0.000 claims description 2
- 239000001540 sodium lactate Substances 0.000 claims description 2
- 229940005581 sodium lactate Drugs 0.000 claims description 2
- 235000011088 sodium lactate Nutrition 0.000 claims description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 238000003860 storage Methods 0.000 description 30
- 238000002360 preparation method Methods 0.000 description 22
- 230000000052 comparative effect Effects 0.000 description 18
- 238000012360 testing method Methods 0.000 description 12
- 241000894006 Bacteria Species 0.000 description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 9
- 238000010257 thawing Methods 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 7
- 239000007864 aqueous solution Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- 239000011780 sodium chloride Substances 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 239000004698 Polyethylene Substances 0.000 description 6
- 229920000573 polyethylene Polymers 0.000 description 6
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 5
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 5
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 5
- 241000238557 Decapoda Species 0.000 description 4
- 241000238413 Octopus Species 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000020639 clam Nutrition 0.000 description 4
- 235000021332 kidney beans Nutrition 0.000 description 4
- 239000006193 liquid solution Substances 0.000 description 4
- 235000002568 Capsicum frutescens Nutrition 0.000 description 3
- 241000238366 Cephalopoda Species 0.000 description 3
- 244000303040 Glycyrrhiza glabra Species 0.000 description 3
- 229960000583 acetic acid Drugs 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 241000237519 Bivalvia Species 0.000 description 2
- JVTAAEKCZFNVCJ-REOHCLBHSA-N L-lactic acid Chemical compound C[C@H](O)C(O)=O JVTAAEKCZFNVCJ-REOHCLBHSA-N 0.000 description 2
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 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
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 108010062877 Bacteriocins Proteins 0.000 description 1
- 241000255789 Bombyx mori Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000017443 Hedysarum boreale Nutrition 0.000 description 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000282376 Panthera tigris Species 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 101710089165 Protein white Proteins 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 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
- 229960003767 alanine Drugs 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
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000001354 calcination Methods 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000012527 feed solution Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000007914 freezing tolerance Effects 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 229960002449 glycine Drugs 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 229960000448 lactic acid Drugs 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 229960004249 sodium acetate Drugs 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Description
本発明は、解凍後の保存性に優れた冷凍食品の製造方法および保存性の向上した冷凍食品に関する。 The present invention relates to a method for producing a frozen food having excellent storage stability after thawing and a frozen food having improved storage stability.
近年、冷凍食品がコンビニエンスストア等の弁当惣菜に多く使われている。冷凍食品は、野菜や魚貝類では収穫期や水揚げ期が限定されるが、冷凍することにより年間を通じて供給できることと、管理された工場で品質の一定したものを生産できるという利点などからコンビニエンスストア等の弁当惣菜用から家庭用まで幅広く使われるようになってきている。 In recent years, frozen foods are often used in bento dishes such as convenience stores. Frozen foods, such as vegetables and fish shellfish, have limited harvest and landing periods, but they can be supplied throughout the year by freezing, and convenience stores can be used to produce products with consistent quality at a controlled factory. It has come to be widely used for lunch box side dish for home use.
冷凍食品は、生鮮野菜の場合、通常、収穫後カット調整され、塩水でブランチング後、個々に冷凍され、計量し袋詰めされている。冷凍時の変性防止や解凍後の食感向上を目的として、糖液に浸漬する方法（特開平５−１０３５８７号公報参照）や糖と無機塩類、糖とエタノール等の混合溶液に浸漬させる方法（特開平４−２７３７５号公報参照）、カルシウム溶液中で加熱する方法（特開平８−１４０５７０号公報参照）、あるいは尿素溶液に浸漬する方法（特開２００１−２２４３０４号公報参照）が提案されている。さらには、ブランチング工程や脱水工程、冷凍変性防止工程を順次行い、冷凍食品の品質を改善する方法（特開平８−２８０３２５号公報）も提案されている。 In the case of fresh vegetables, frozen foods are usually cut and adjusted after harvesting, blanched with salt water, individually frozen, weighed and packaged. For the purpose of preventing denaturation during freezing and improving the texture after thawing, a method of immersing in a sugar solution (see JP-A-5-103587) or a method of immersing in a mixed solution of sugar and inorganic salts, sugar and ethanol ( JP-A-4-27375), a method of heating in a calcium solution (see JP-A-8-140570), or a method of immersing in a urea solution (see JP-A-2001-224304) has been proposed. . Furthermore, a method of improving the quality of frozen food by sequentially performing a blanching step, a dehydration step, and a freeze denaturation prevention step (JP-A-8-280325) has also been proposed.
魚貝類では、イカの冷凍耐性を向上させるためにトレハロース、食塩と接触させ、pHを８．５〜１１．５に調整する方法（特開２００３−１４４１００号公報）が提案されている。エビやイカの甲殻類の突起群を通液可能な高強度弾性フィルムで被覆する方法（特開平７−３２７５８７号公報）も提案されている。 In order to improve the freezing tolerance of squid in fish and shellfish, a method (Japanese Patent Laid-Open No. 2003-144100) is proposed in which the pH is adjusted to 8.5 to 11.5 by contacting with trehalose and salt. A method of covering with a high-strength elastic film capable of passing a projection group of shrimp or squid crustaceans (JP-A-7-327587) has also been proposed.
しかしながら、冷凍食品の解凍後の微生物学的な日持ち向上に関する提案はなされていない。通常の加熱調理を施されただけの冷凍食品の場合、一般に、常温で1日程度しか日持ちしない。 However, no proposal has been made for improving microbiological shelf life after thawing of frozen foods. In general, frozen foods that have been cooked normally only last for about a day at room temperature.
現在、コンビニエンスストア向けの弁当においては、常温で２〜３日程度日持ちさせることを目的として、ブランチング時に静菌処理を行っている。ブランチング時に静菌処理がされていない冷凍食品では、解凍時に静菌剤を用いて再度ブランチング等の加熱調理を行って日持ち性を向上させている。このような冷凍食品においては、冷凍前と解凍後の２度にわたるブランチングで野菜のテクスチャーは損なわれることが問題となっている。また、冷凍前のブランチング時に静菌剤を用いて処理された冷凍食品においても、その後、解凍して開封後に、弁当等に使用した場合に、微生物による二次汚染が発生することがあり、２〜３日、日持ちさせることは難しく、問題となっている。
本発明は、冷凍食品の解凍後の日持ち性を向上させ、常温帯で２〜３日間程度、保存性を有する製造方法および保存性を有する冷凍食品を提供することを課題とする。 This invention makes it a subject to improve the shelf life after thawing | decompression of frozen food, and to provide the manufacturing method which has preservability, and the frozen food which has preservability for about 2 to 3 days at normal temperature.
本発明者らは、上記の課題を解決すべく鋭意研究を行なった結果、生鮮食品の野菜と魚貝類を、ブランチング時および冷凍時の２度、静菌剤で処理すると、解凍後に微生物による二次汚染が抑制でき、常温で鮮度を保ったまま保存することができることを見出し、本発明を完成させた。 As a result of diligent research to solve the above-mentioned problems, the present inventors treated fresh vegetables and fish shellfish with a bacteriostatic agent twice at the time of blanching and freezing. The present inventors have found that secondary contamination can be suppressed and can be stored while maintaining freshness at room temperature, and the present invention has been completed.
すなわち、本発明は、生鮮食品を、静菌剤を含有する高温水でブランチングし、水きり、冷却後、静菌剤水溶液と共に包装して密封した後、冷凍することを特徴とする冷凍食品の製造方法を提供するものであり、また、かかる処理を施された冷凍食品を提供するものである。 That is, the present invention is a frozen food characterized in that fresh food is blanched with high-temperature water containing a bacteriostatic agent, drained, cooled, packaged with a bacteriostatic agent aqueous solution, sealed and then frozen. A production method is provided, and a frozen food subjected to such treatment is provided.
本発明によれば、ブランチング時および冷凍時の２度の静菌剤処理により、解凍後に微生物が繁殖すること抑制でき、生鮮食品の鮮度を保持させることができ、常温で２〜３日程度の保存性を有する冷凍食品の製造方法を提供することができる。また、本発明の製造方法により、高温加熱を調理（ブランチング）時のみとした冷凍食品は、生鮮食品のテクスチャーの損傷が特に少ない。 According to the present invention, the bacteriostatic agent treatment at the time of blanching and freezing can suppress the propagation of microorganisms after thawing, can maintain the freshness of fresh food, and takes about 2 to 3 days at room temperature. The manufacturing method of the frozen food which has the preservability of this can be provided. In addition, frozen foods that are heated only at the time of cooking (branching) by the production method of the present invention have particularly little damage to the texture of fresh foods.
本発明において、生鮮食品としては、特に限定はないが、例えば、生鮮野菜類および魚貝類に好適である。生鮮野菜としては、例えば、ブロッコリー、キヌサヤ、インゲン、菜の花、グリンピース等、弁当やサラダによく用いられる野菜が挙げられる。魚貝類では、例えば、エビ、イカ、タコ、アサリ等が挙げられる。 In the present invention, the fresh food is not particularly limited, but is suitable for fresh vegetables and shellfish, for example. Examples of fresh vegetables include broccoli, quinusaya, green beans, rape blossoms, green peas, and other vegetables often used for lunch boxes and salads. Examples of fish shellfish include shrimp, squid, octopus, clams and the like.
静菌剤としては、食品の保存に用いられるものであれば特に制限なく使用できるが、好ましくは、しらこたん白、ポリリジン、ナイシン、分解ペクチン、ホップ抽出物、唐辛子抽出物、カンゾウ油性抽出物、卵白リゾチーム、酢酸、酢酸ナトリウム、乳酸、乳酸ナトリウム、グリシン、アラニン、焼成カルシウム、グリセリン脂肪酸エステルからなる群から選ばれる１種または２種以上である。 The bacteriostatic agent can be used without particular limitation as long as it is used for the preservation of food, but preferably shirako protein, polylysine, nisin, decomposed pectin, hop extract, chili extract, licorice oily extract , Egg white lysozyme, acetic acid, sodium acetate, lactic acid, sodium lactate, glycine, alanine, calcined calcium, or glycerin fatty acid ester.
これらの中で、しらこ蛋白としては鮭の白子から抽出精製された保存料としての白子タンパクを挙げることができる。ナイシンは乳酸菌Lactococcus lactis subsp. Lactisによって産生される抗菌性タンパクでバクテリオシンの一種であり、アプリンバレット社から市販されており、入手することができる。分解ペクチンとしては、柑橘由来のペクチンを酵素で分解した保存料としての分解ペクチンを上げることができる。 Among these, shirako protein includes white protein as a preservative extracted and purified from white silkworm. Nisin is an antibacterial protein produced by the lactic acid bacterium Lactococcus lactis subsp. Lactis and is a kind of bacteriocin, which is commercially available from Aprin Barrett. As degraded pectin, degraded pectin can be raised as a preservative obtained by degrading citrus-derived pectin with an enzyme.
ホップ抽出物としては、ビール製造に用いられるホップの毬花からアルコール抽出した抽出物を挙げることができる。唐辛子抽出物としては、ナス科唐辛子の果皮からの水性抽出物を挙げることができ、カンゾウ油性抽出物としては、マメ科カンゾウの根および根茎からエタノールまたは有機溶剤で抽出された抽出物を挙げることができる。 Examples of the hop extract include an extract obtained by alcohol extraction from hop spikelets used in beer production. As a chili extract, an aqueous extract from the peel of a solanaceae chili can be mentioned, and as an licorice oily extract, an extract extracted from legume licorice roots and rhizomes with ethanol or an organic solvent can be cited. Can do.
卵白リゾチームとしては、卵白から抽出精製された日持ち向上剤としての卵白リゾチーム（以下、単にリゾチームと称することがある）を挙げることができる。酢酸は氷酢酸、醸造酢を挙げることができ、乳酸としては、ｄ，ｌ−乳酸、発酵乳酸、乳酸菌発酵もろみを挙げることができる。また、焼成カルシウムとしては、貝殻や卵殻、あるいは獣骨を焼成して得られるものを挙げることができる。また、グリセリン脂肪酸エステルとしては油脂中の中鎖脂肪酸とグリセリンのエステルを挙げることができる。 Examples of the egg white lysozyme include egg white lysozyme (hereinafter sometimes simply referred to as lysozyme) as a shelf life extractant extracted and purified from egg white. Examples of acetic acid include glacial acetic acid and brewed vinegar. Examples of lactic acid include d, l-lactic acid, fermented lactic acid, and lactic acid bacteria fermented moromi. Examples of calcined calcium include those obtained by calcining shells, eggshells, or animal bones. Examples of glycerin fatty acid esters include esters of medium chain fatty acids and glycerin in fats and oils.
静菌剤の濃度は、静菌剤の種類により異なるので一概にいえないが、重量基準で、０．０００１〜１０％が好ましく、さらに好ましくは０．００１〜３％である。静菌剤の濃度が０．０００１％未満では十分な保存性が付与できず、一方１０％を超えると組織が軟弱になったり、味に影響がでる場合がある。 Although the concentration of the bacteriostatic agent varies depending on the type of bacteriostatic agent, it cannot be generally stated, but is preferably 0.0001 to 10%, more preferably 0.001 to 3% on a weight basis. If the concentration of the bacteriostatic agent is less than 0.0001%, sufficient preservability cannot be imparted. On the other hand, if it exceeds 10%, the tissue may become weak or the taste may be affected.
静菌剤としては、ブランチング時の高温水に添加するものと、冷凍前に使用する水溶液に添加するものとは、同じものが好ましいが、別の静菌剤であってもよい。高温水中の静菌剤濃度とさし水中の静菌剤濃度は、双方が同じ静菌剤であれば同じ濃度でもよいが、異なる静菌剤を使用する場合には、それぞれ濃度による静菌剤の効果は異なるので、適切な濃度で使用すればよい。 As the bacteriostatic agent, the same one as that added to the high temperature water during blanching and the one added to the aqueous solution used before freezing is preferable, but another bacteriostatic agent may be used. The bacteriostatic agent concentration in high-temperature water and the bacteriostatic agent concentration in the water may be the same as long as both are the same bacteriostatic agent. Since the effect is different, it may be used at an appropriate concentration.
本発明の冷凍食品の製造方法は、ブランチング時の高温水として静菌剤を含有する高温水を用いること、およびブランチング処理を施された食品を冷凍保存のために包装する際に、静菌剤水溶液を同時に包装することのほかは、従来の冷凍食品の製造方法と同様の操作により、冷凍食品を製造することができる。 The method for producing frozen food of the present invention uses high-temperature water containing a bacteriostatic agent as high-temperature water at the time of blanching, and when packaging the food subjected to blanching treatment for frozen storage, A frozen food can be produced by the same operation as the conventional method for producing a frozen food, except that the aqueous bacterial solution is packaged at the same time.
以下に実施例を挙げて本発明を更に具体的に説明するが、これにより本発明の範囲を制限するものではない。なお、実施例中、「％」は重量％である。 The present invention will be described more specifically with reference to the following examples. However, the scope of the present invention is not limited thereby. In the examples, “%” is% by weight.
［実施例１］
生ブロッコリーをカット・調整し、水洗後、しらこ製剤（インパクトA、アサマ化成(株)、しらこたん白４％含有）０．８％と食塩１％を添加した水を沸騰させた中に投入し、1分間再沸騰させてブランチングした後水切りした。粗熱を取った後、ポリエチレン袋に茹でたブロッコリーとしらこ製剤０．８％水溶液（差し液）を充填し密封し、冷凍した。冷凍品を凍ったまま、袋ごと1分間ボイルし、開封した後水切りして、解凍ブロッコリーを得た。解凍ブロッコリーを２５℃で2日間及び１５℃で3日間保存して、経時的に一般生菌数（cfu/g）を測定した。測定法は標準平板培養法によった。
その結果を表１に示す。
[Example 1]
After cutting and adjusting raw broccoli and washing with water, boiled water containing 0.8% shirako preparation (impact A, Asama Kasei Co., Ltd., 4% shirako protein white) and 1% salt It was added, boiled for 1 minute, boiled, and drained. After taking the rough heat, the polyethylene bag was filled with boiled broccoli and 0.8% aqueous solution (feed solution) of herb preparation, sealed and frozen. While the frozen product was frozen, it was boiled for 1 minute together with the bag, opened, drained, and thawed broccoli was obtained. The thawed broccoli was stored at 25 ° C. for 2 days and at 15 ° C. for 3 days, and the number of viable bacteria (cfu / g) was measured over time. The measurement method was a standard plate culture method.
The results are shown in Table 1.
［実施例２］
冷凍品をボイルせずに、解凍のみ行い、開封して水切りした以外は実施例１と同様にして保存試験を行った。結果を表１に併せて示す。
[Example 2]
A storage test was conducted in the same manner as in Example 1 except that the frozen product was not thawed, only thawed, opened and drained. The results are also shown in Table 1.
［比較例１］
ブランチング時の水にしらこ製剤を添加しない、しらこ製剤水溶液を充填しない、冷凍品のボイル水として１％食塩水を用いたこと以外は実施例１と同様にして保存試験を行った。結果を表１に併せて示す。
[Comparative Example 1]
A storage test was conducted in the same manner as in Example 1, except that the shirako preparation was not added to the water during blanching, the shirako preparation aqueous solution was not filled, and 1% saline was used as boiled water for the frozen product. The results are also shown in Table 1.
（表１）
（２５℃保存） 0時間 24時間後 48時間後
実施例１ <10 <10 3.8×102
実施例２ 3.7×10 5.5×102 9.1×106
比較例１ 1.2×10 2 2.9×10 6 腐敗
（１５℃保存） 0時間 24時間後 48時間後 72時間後
実施例１ <10 <10 <10 <10
実施例２ 3.7×10 4.2×10 1.8×102 6.9×103
比較例１ 1.2×10 2 2.1×10 3 4.1×10 6 腐敗
(Table 1)
(Storage at 25 ° C) 0 hours 24 hours later 48 hours later
Example 1 <10 <10 3.8 × 10 2
Example 2 3.7 × 10 5.5 × 10 2 9.1 × 10 6
Comparative Example 1 1.2 × 10 2 2.9 × 10 6 Corruption
(Storage at 15 ° C) 0 hours 24 hours 48 hours 72 hours
Example 1 <10 <10 <10 <10
Example 2 3.7 × 10 4.2 × 10 1.8 × 10 2 6.9 × 10 3
Comparative Example 1 1.2 × 10 2 2.1 × 10 3 4.1 × 10 6 Corruption
［実施例３］
すじ取りした生キヌサヤを水洗後、リゾチーム製剤（ＯＰ−５、アサマ化成(株)、卵白リゾチーム０．５％含有）１％と食塩１％を添加した水を沸騰させた中に投入し、1分間再沸騰させてブランチングした後水切りした。粗熱を取った後、ポリエチレン袋に茹でたキヌサヤとリゾチーム製剤１％水溶液を含有する差し液を充填し密封し、冷凍した。冷凍品を袋ごと1分間ボイルし、開封した後水切りして解凍キヌサヤを得た。解凍キヌサヤを２５℃で2日間及び１５℃で3日間保存して、経時的に一般生菌数を測定して保存性を評価した。結果を一般生菌数で表２に示す。
[Example 3]
The washed raw Kinusaya is washed with water, then poured into a boiled water containing 1% lysozyme preparation (OP-5, Asama Kasei Co., Ltd. containing 0.5% egg white lysozyme) and 1% salt. Boiled for a minute and then drained. After taking rough heat, the polyethylene bag was filled with a liquid solution containing boiled Kinusaya and 1% aqueous solution of lysozyme, sealed, and frozen. The frozen product was boiled for 1 minute together with the bag, opened, drained, and thawed Kinusaya was obtained. The thawed Kinusaya was stored at 25 ° C. for 2 days and at 15 ° C. for 3 days, and the viable count was measured over time to evaluate the storage stability. The results are shown in Table 2 as the number of general viable bacteria.
［実施例４］
冷凍品をボイルせずに、解凍のみ行い、開封して水切りした以外は実施例３と同様にして保存試験を行った。結果を表２に併せて示す。
[Example 4]
A storage test was conducted in the same manner as in Example 3 except that the frozen product was thawed only without being boiled, opened and drained. The results are also shown in Table 2.
［比較例２］
ブランチング時の水にリゾチーム製剤を添加しない、リゾチーム製剤水溶液を充填しない、冷凍品のボイル水として１％食塩水を用いたこと以外は実施例３と同様にして保存試験を行った。結果を表２に併せて示す。
[Comparative Example 2]
A storage test was conducted in the same manner as in Example 3 except that the lysozyme preparation was not added to the water during blanching, the lysozyme preparation aqueous solution was not filled, and 1% saline was used as the boiled water for the frozen product. The results are also shown in Table 2.
（表２）
（２５℃保存） 0時間 24時間後 48時間後
実施例３ <10 <10 7.7×104
実施例４ 2.5×10 8.4×103 9.9×106
比較例２ 9.1×10 2 2.9×10 6 腐敗
（１５℃保存） 0時間 24時間後 48時間後 72時間後
実施例３ <10 <10 <10 <10
実施例４ 2.5×10 5.2×10 4.6×102 8.1×103
比較例２ 9.1×10 2 8.0×10 3 1.2×10 7 腐敗
(Table 2)
(Storage at 25 ° C) 0 hours 24 hours later 48 hours later
Example 3 <10 <10 7.7 × 10 4
Example 4 2.5 × 10 8.4 × 10 3 9.9 × 10 6
Comparative Example 2 9.1 × 10 2 2.9 × 10 6 rot
(Storage at 15 ° C) 0 hours 24 hours 48 hours 72 hours
Example 3 <10 <10 <10 <10
Example 4 2.5 × 10 5.2 × 10 4.6 × 10 2 8.1 × 10 3
Comparative Example 2 9.1 × 10 2 8.0 × 10 3 1.2 × 10 7 Rot
［実施例５］
すじ取りし水洗後、２−３ｃｍにカットしたインゲンをグリシン製剤（Ｈ−１、アサマ化成(株)、グリシン６０％含有）２％と塩１％を添加した水を沸騰させた中に投入し、1分間再沸騰させてブランチングした後水切りした。粗熱を取った後、ポリエチレン袋に茹でたインゲンとグリシン製剤１％（対インゲン重量？）を含有する差し液を充填し密封し、冷凍した。冷凍品を袋ごと3分間ボイルし、開封した後水切りして解凍インゲンを得た。解凍インゲンをインゲンを２５℃で2日間及び１５℃で3日間保存して、経時的に一般生菌数を測定して保存性を評価した。結果を表３に一般生菌数で示す。
[Example 5]
After streaking and washing with water, the kidney beans cut to 2-3 cm were put into a boiled water containing 2% glycine preparation (containing H-1, Asama Kasei Co., Ltd., 60% glycine) and 1% salt. , Boiled for 1 minute and then drained. After taking rough heat, a polyethylene bag was filled with a liquid solution containing boiled kidney beans and 1% glycine preparation (vs. kidney weight?), Sealed and frozen. The frozen product was boiled for 3 minutes, opened, drained, and thawed kidney beans were obtained. The thawed kidney beans were stored at 25 ° C. for 2 days and at 15 ° C. for 3 days, and the viable count was measured over time to evaluate the storage stability. The results are shown in Table 3 as the number of general viable bacteria.
［実施例６］
冷凍品をボイルせずに、解凍のみ行い、開封して水切りした以外は実施例５と同様にして保存試験を行った。結果を表３に併せて示す。
[Example 6]
A storage test was conducted in the same manner as in Example 5 except that the frozen product was thawed only without being boiled, opened and drained. The results are also shown in Table 3.
［比較例３］
ブランチング時の水にグリシン製剤を添加しない、差し液にグリシン製剤を添加しない、冷凍品のボイル水として１％食塩水を用いたこと以外は実施例５と同様にして保存試験を行った。結果を表３に併せて示す。
[Comparative Example 3]
A storage test was conducted in the same manner as in Example 5, except that the glycine preparation was not added to the water during blanching, the glycine preparation was not added to the solution, and 1% saline was used as boiled water for the frozen product. The results are also shown in Table 3.
（表３）
（２５℃保存） 0時間 24時間後 48時間後
実施例５ <10 1.4×102 4.8×102
実施例６ 1.1×10 3.9×104 8.7×107
比較例３ 1.9×10 2 5.6×10 6 腐敗
（１５℃保存） 0時間 24時間後 48時間後 72時間後
実施例５ <10 <10 <10 <10
実施例６ 1.1×10 6.8×102 7.2×103 9.6×104
比較例３ 1.9×10 2 1.7×10 3 9.6×10 6 腐敗
(Table 3)
(Storage at 25 ° C) 0 hours 24 hours later 48 hours later
Example 5 <10 1.4 × 10 2 4.8 × 10 2
Example 6 1.1 × 10 3.9 × 10 4 8.7 × 10 7
Comparative Example 3 1.9 × 10 2 5.6 × 10 6 rot
(Storage at 15 ° C) 0 hours 24 hours 48 hours 72 hours
Example 5 <10 <10 <10 <10
Example 6 1.1 × 10 6.8 × 10 2 7.2 × 10 3 9.6 × 10 4
Comparative Example 3 1.9 × 10 2 1.7 × 10 3 9.6 × 10 6 Rot
［実施例７］
頭と足を取り殻をむいてさらに背腸を抜いたエビ（ブラックタイガー）をポリリン酸Na１％、食塩１％水溶液に４時間冷蔵庫で漬け込んだ。水切り後、リゾチーム製剤（ランチガードＡＰ、アサマ化成（株）、卵白リゾチーム０．５％含有）１％を添加した水を沸騰させた中に投入し、3分間再沸騰させてブランチングした後水切りした。粗熱を取った後、ポリエチレン袋にむきえびをリゾチーム製剤１％を含む差し液と共に充填し密封し、冷凍した。冷凍品を袋ごと3分間ボイルし、開封した後水切りして解凍むきえびを得た。得られた解凍むきえびを２５℃で2日間及び１５℃で3日間保存して、経時的に一般生菌数を測定し、保存性を評価した。結果を表４に示す。
[Example 7]
Shrimp (black tiger) with the head and feet taken off, the shell removed and the back intestine removed, was soaked in an aqueous solution of 1% sodium polyphosphate and 1% sodium chloride in a refrigerator for 4 hours. After draining, add water containing 1% lysozyme preparation (Lunchguard AP, Asama Kasei Co., Ltd., containing 0.5% egg white lysozyme) to the boil, boil for 3 minutes and boil for 3 minutes. did. After removing the rough heat, the mushroom was filled in a polyethylene bag with a liquid solution containing 1% of a lysozyme preparation, sealed, and frozen. The frozen product was boiled for 3 minutes, opened, drained, and thawed shrimp. The obtained thawed shrimp was stored at 25 ° C. for 2 days and at 15 ° C. for 3 days, and the number of general viable bacteria was measured over time to evaluate the storage stability. The results are shown in Table 4.
［実施例８］
冷凍品をボイルせずに、解凍のみ行い、開封して水切りした以外は実施例７と同様にして保存試験を行った。結果を表４に併せて示す。
[Example 8]
A storage test was conducted in the same manner as in Example 7 except that the frozen product was thawed only without being boiled, opened and drained. The results are also shown in Table 4.
［比較例４］
ブランチング時の水にリゾチーム製剤を添加しない、差し液にリゾチーム製剤を添加しない、冷凍品のボイル水として１％食塩水を用いたこと以外は実施例７と同様にして保存試験を行った。結果を表４に併せて示す。
[Comparative Example 4]
A storage test was conducted in the same manner as in Example 7, except that the lysozyme preparation was not added to the water during blanching, the lysozyme preparation was not added to the solution, and 1% saline was used as boiled water for the frozen product. The results are also shown in Table 4.
（表４）
（２５℃保存） 0時間 24時間後 48時間後
実施例７ <10 <10 <10
実施例８ 2.7×10 4.9×103 2.7×106
比較例４ 4.0×10 2 6.3×10 6 腐敗
（１５℃保存） 0時間 24時間後 48時間後 72時間後
実施例７ <10 <10 <10 8.6×10
実施例８ 2.7×10 5.1×10 3.3×102 6.5×104
比較例４ 4.0×10 2 5.5×10 4 1.1×10 7 腐敗
(Table 4)
(Storage at 25 ° C) 0 hours 24 hours later 48 hours later
Example 7 <10 <10 <10
Example 8 2.7 × 10 4.9 × 10 3 2.7 × 10 6
Comparative Example 4 4.0 × 10 2 6.3 × 10 6 rot
(Storage at 15 ° C) 0 hours 24 hours 48 hours 72 hours
Example 7 <10 <10 <10 8.6 × 10
Example 8 2.7 × 10 5.1 × 10 3.3 × 10 2 6.5 × 10 4
Comparative Example 4 4.0 × 10 2 5.5 × 10 4 1.1 × 10 7 Corruption
［実施例９］
真タコから内臓を除去し塩で充分にもんだ後、水洗した。水切り後、トウガラシ抽出物製剤（スパニッシュL、アサマ化成（株）、トウガラシ抽出物２％含有）１．２％を添加した水を沸騰させた中に投入し、1分間再沸騰させてブランチングした後水切りした。粗熱を取った後、スライスカットしポリエチレン袋にトウガラシ抽出物製剤１．２％を含む差し液と共に充填し密封し、冷凍した。冷凍品を袋ごと3分間ボイルし、開封した後水切りして、解凍タコスライスを得た。得られた解凍タコスライスを２５℃で2日間及び１５℃で3日間保存し、経時的に一般生菌数を測定して、保存性を評価した。結果を表５に示す。
[Example 9]
The viscera were removed from the true octopus, thoroughly soaked with salt, and washed with water. After draining, water containing 1.2% of pepper extract preparation (Spanish L, Asama Kasei Co., Ltd., containing 2% of pepper extract) was added to the boiled water and boiled for 1 minute. After draining. After taking the rough heat, the slice was cut, filled into a polyethylene bag with a solution containing 1.2% of the pepper extract formulation, sealed, and frozen. The frozen product was boiled for 3 minutes together with the bag, opened and drained to obtain a thawed octopus slice. The obtained thawed octopus slices were stored at 25 ° C. for 2 days and at 15 ° C. for 3 days, and the viable count was measured over time to evaluate the storage stability. The results are shown in Table 5.
［実施例１０］
冷凍品をボイルせずに、解凍のみ行い、開封して水切りした以外は実施例９と同様にして保存試験を行った。結果を表５に併せて示す。
[Example 10]
A preservation test was conducted in the same manner as in Example 9 except that the frozen product was not thawed, only thawed, opened and drained. The results are also shown in Table 5.
［比較例５］
ブランチング時の水にトウガラシ抽出物製剤を添加しない、差し液にトウガラシ抽出物製剤を添加しない、冷凍品のボイル水として１％食塩水を用いたこと以外は実施例９と同様にして保存試験を行った。結果を表５に併せて示す。
[Comparative Example 5]
Preservation test in the same manner as in Example 9 except that no pepper extract preparation was added to the water during blanching, no pepper extract preparation was added to the liquid, and 1% saline was used as boiled water for the frozen product. Went. The results are also shown in Table 5.
（表５）
（２５℃保存） 0時間 24時間後 48時間後
実施例９ <10 <10 <10
実施例１０ 2.2×10 3.6×103 7.1×106
比較例５ 1.0×10 2.4×10 6 腐敗
（１５℃保存） 0時間 24時間後 48時間後 72時間後
実施例９ <10 <10 <10 8.6×10
実施例１０ 2.2×10 8.0×10 3.5×102 4.1×103
比較例５ 1.0×10 5.8×10 6.9×10 2.1×10 5
(Table 5)
(Storage at 25 ° C) 0 hours 24 hours later 48 hours later
Example 9 <10 <10 <10
Example 10 2.2 × 10 3.6 × 10 3 7.1 × 10 6
Comparative Example 5 1.0 × 10 2.4 × 10 6 Corruption
(Storage at 15 ° C) 0 hours 24 hours 48 hours 72 hours
Example 9 <10 <10 <10 8.6 × 10
Example 10 2.2 × 10 8.0 × 10 3.5 × 10 2 4.1 × 10 3
Comparative Example 5 1.0 × 10 5.8 × 10 6.9 × 10 2.1 × 10 5
［実施例１１］
アサリを３％食塩水につけ、冷蔵庫で２〜３時間おいて砂だしした。貝の外側をよく水洗した後、分解ペクチン製剤（ノイペクチンL、アサマ化成（株）、分解ペクチン２８％含有）１％を添加した水を沸騰させた中に投入し、1分間再沸騰させてブランチングした後水切りした。粗熱を取った後、脱殻した剥き身をポリエチレン袋に分解ペクチン製剤１％を含む差し液と共に充填し密封し、冷凍した。冷凍品を袋ごと3分間ボイルし、開封した後水切りして解凍茹でアサリを得た。得られた解凍茹でアサリを２５℃で2日間及び１５℃で3日間保存して、経時的に一般生菌数を測定して、保存性を評価した。結果を表６に一般生菌数で示す。
[Example 11]
The clam was soaked in 3% saline solution, and left in the refrigerator for 2-3 hours. After washing the outside of the shell well with water, add 1% of the decomposed pectin preparation (Neupectin L, Asama Kasei Co., Ltd., 28% decomposed pectin) to the boil, and boil for 1 minute to boil And then drained. After taking the rough heat, the dehulled flesh was filled in a polyethylene bag with a liquid solution containing 1% of a degraded pectin preparation, sealed, and frozen. The frozen product was boiled for 3 minutes together with the bag, opened, drained, and a clam was obtained using a thaw cake. The clams were stored for 2 days at 25 ° C. and for 3 days at 15 ° C. with the obtained thaw cake, and the viable count was measured over time to evaluate the storage stability. The results are shown in Table 6 as the number of general viable bacteria.
［実施例１２］
冷凍品をボイルせずに、解凍のみ行い、開封して水切りした以外は実施例１１と同様にして保存試験を行った。結果を表６に併せて示す。
[Example 12]
A storage test was conducted in the same manner as in Example 11 except that the frozen product was thawed only without being boiled, opened and drained. The results are also shown in Table 6.
［比較例６］
ブランチング時の水に分解ペクチン製剤を添加しない、差し液に分解ペクチン製剤を添加しない、冷凍品のボイル水として１％食塩水を用いたこと以外は実施例１１と同様にして保存試験を行った。結果を表６に併せて示す。
[Comparative Example 6]
A storage test was conducted in the same manner as in Example 11 except that no decomposed pectin preparation was added to the water during blanching, no decomposed pectin preparation was added to the liquid, and 1% saline was used as boiled water for the frozen product. It was. The results are also shown in Table 6.
（表６）
（２５℃保存） 0時間 24時間後 48時間後
実施例１１ 4.4×10 7.2×102 2.5×104
実施例１２ 3.8×10 4.2×102 6.8×107
比較例６ 8.0×10 2 9.9×10 7 腐敗
（１５℃保存） 0時間 24時間後 48時間後 72時間後
実施例１１ 4.4×10 7.3×10 5.2×102 1.4×103
実施例１２ 3.8×10 7.1×102 8.5×103 2.3×104
比較例６ 8.0×10 2 2.1×10 3 4.1×10 6 腐敗
(Table 6)
(Storage at 25 ° C) 0 hours 24 hours later 48 hours later
Example 11 4.4 × 10 7.2 × 10 2 2.5 × 10 4
Example 12 3.8 × 10 4.2 × 10 2 6.8 × 10 7
Comparative Example 6 8.0 × 10 2 9.9 × 10 7 Corruption
(Storage at 15 ° C) 0 hours 24 hours 48 hours 72 hours
Example 11 4.4 × 10 7.3 × 10 5.2 × 10 2 1.4 × 10 3
Example 12 3.8 × 10 7.1 × 10 2 8.5 × 10 3 2.3 × 10 4
Comparative Example 6 8.0 × 10 2 2.1 × 10 3 4.1 × 10 6 Corruption
以上に示したとおり、本発明品において、二次ボイルしたものはいずれも２５℃、２日間及び１５℃、3日間の保存でも腐敗の目安とされる一般生菌数で１０5個／ｇ以下となっていた。また、二次ボイル時間が比較的短くても一般生菌数を抑えられるため、食感が損なわれることはなかった。 As shown above, in the product of the present invention, those that have undergone secondary boiling are 10 5 cells / g or less in terms of the number of general viable bacteria that are considered to be spoilage even when stored at 25 ° C., 2 days and 15 ° C. for 3 days It was. Moreover, since the number of general viable bacteria can be suppressed even if the secondary boil time is relatively short, the texture was not impaired.
また、二次ボイルしない場合においても、本発明はいずれも２５℃、１日間および１５℃、３日間の保存でも腐敗の目安とされる一般生菌数で１０5個／ｇ以下となっていた。このように、二次ボイルしなくても一般生菌数を抑えられるため、生鮮食品のままの食感により近かった。
In addition, even in the case where secondary boiling was not performed, the present invention had a number of viable bacteria of 10 5 / g or less as a measure of spoilage even when stored at 25 ° C., 1 day and 15 ° C. for 3 days. . Thus, since the number of general viable bacteria can be suppressed without secondary boiling, the food texture is closer to that of fresh food.
Claims (5)
The frozen food obtained by the manufacturing method of any one of Claims 1-4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004097598A JP4469641B2 (en) | 2004-03-30 | 2004-03-30 | Frozen food production method and obtained frozen food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004097598A JP4469641B2 (en) | 2004-03-30 | 2004-03-30 | Frozen food production method and obtained frozen food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2005278505A JP2005278505A (en) | 2005-10-13 |
| JP4469641B2 true JP4469641B2 (en) | 2010-05-26 |
Family
ID=35177558
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2004097598A Expired - Lifetime JP4469641B2 (en) | 2004-03-30 | 2004-03-30 | Frozen food production method and obtained frozen food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4469641B2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156621B (en) * | 2007-11-08 | 2011-04-13 | 慈溪市蔬菜开发有限公司 | A cauliflower dewatering processing method |
| CN101496534B (en) * | 2008-01-29 | 2011-01-19 | 郑州轻工业学院 | Composite biological bacteriostatic agent and method for controlling decomposition of cooled meat thereby cooperated with ultra-high pressure |
| CN102960436A (en) * | 2012-12-03 | 2013-03-13 | 福州大学 | Compound preservative applied to retaining freshness of supermarket chilled pork |
| JP2016178890A (en) * | 2015-03-24 | 2016-10-13 | マルハニチロ株式会社 | Method for storage property enhancement and decoloration prevention of frozen chilled salt boiled soybean |
| CN108013118B (en) * | 2017-09-21 | 2021-01-05 | 浙江海洋大学 | Method for preserving bonito fish meat by coupling application of ultrahigh pressure and polylysine |
| JP7479724B2 (en) | 2021-06-08 | 2024-05-09 | 浙江海洋大学 | How to extend the shelf life of chilled seafood |
-
2004
- 2004-03-30 JP JP2004097598A patent/JP4469641B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JP2005278505A (en) | 2005-10-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Rahman et al. | Food preservation by freezing | |
| CN100536692C (en) | Processing method for high quality vacuum packaged poultry products | |
| CN103876202B (en) | A kind of processing method of fresh Chinese chestnut packaging product | |
| AU2018200086A1 (en) | Low frequency ultrasound assisted and high temperature and pressure combined sterilization method for prolonging shelf life of red braised pork belly | |
| JP4469641B2 (en) | Frozen food production method and obtained frozen food | |
| JP2012165712A (en) | Method of processing chlorophyll-containing vegetable | |
| KR101359224B1 (en) | Method of Processing Cephalopoda of Mollusca including sugaring | |
| Jay et al. | Protection of foods by drying | |
| KR102035482B1 (en) | Method for manufacturing the chilled red snow crab meat | |
| JPH0453491B2 (en) | ||
| CN103622078A (en) | Processing method for ready-to-eat squilla | |
| JP5537075B2 (en) | Method for manufacturing pickles | |
| KR102106277B1 (en) | Method for manufacturing the chilled processed food of red snow crab including crab-shells | |
| CN103704779A (en) | Preparing method of barbecued horse mackerel fillet food | |
| US20110200722A1 (en) | Freshness-keeping liquid | |
| KR101465700B1 (en) | Non-heat Treatment Processing Method of Mackerel, Japanese Spanish mackerel or Squid using Chitooligosaccharide and Chitosan | |
| CN105851198A (en) | Preservation method for aquatic products | |
| JPS5867145A (en) | Preparation of chilled food of white or pale green vegetable | |
| CN109463675A (en) | A kind of Chinese Ixeris seasoned food processing method | |
| US20220061343A1 (en) | Process of texture improvement for canned small pelagic fish | |
| WO2016152467A1 (en) | Method for improving preservability of frozen/chilled green soybeans boiled in saltwater and preventing discoloration thereof | |
| JP4888664B2 (en) | Method for producing sushi sashimi, sushi sushi by sashimi, and soaking seasoning liquid and simmering sauce for sushi sashimi | |
| KR20170091284A (en) | a manufacturing method of retort soup and reort soup available for normal temperature distribution thereby | |
| KR101833284B1 (en) | Method for preparing of snow crab soup | |
| Nedić Tiban et al. | Minimale Verarbeitung von Lebensmitteln: Sous-Vide-Technik |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20070228 |
|
| RD02 | Notification of acceptance of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7422 Effective date: 20070626 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20090204 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20100205 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20100301 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130305 Year of fee payment: 3 |