JP4469641B2 - Frozen food production method and obtained frozen food - Google Patents
Frozen food production method and obtained frozen food Download PDFInfo
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- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 2
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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.
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