JP6353407B2 - Alkaline composition or aqueous solution for preventing discoloration - Google Patents
Alkaline composition or aqueous solution for preventing discoloration Download PDFInfo
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- JP6353407B2 JP6353407B2 JP2015115563A JP2015115563A JP6353407B2 JP 6353407 B2 JP6353407 B2 JP 6353407B2 JP 2015115563 A JP2015115563 A JP 2015115563A JP 2015115563 A JP2015115563 A JP 2015115563A JP 6353407 B2 JP6353407 B2 JP 6353407B2
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- 239000007864 aqueous solution Substances 0.000 title claims description 30
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- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 12
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 11
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- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- VUSHQLWDOJFSGF-UHFFFAOYSA-L disodium 3-carboxy-3,5-dihydroxy-5-oxopentanoate chloride Chemical compound [Na+].[Na+].Cl.[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O VUSHQLWDOJFSGF-UHFFFAOYSA-L 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000008151 electrolyte solution Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 150000003278 haem Chemical class 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 235000019692 hotdogs Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 210000002414 leg Anatomy 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 description 1
- 108010050846 oxymyoglobin Proteins 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000011181 potassium carbonates Nutrition 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000011127 sodium aluminium sulphate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- POECFFCNUXZPJT-UHFFFAOYSA-M sodium;carbonic acid;hydrogen carbonate Chemical compound [Na+].OC(O)=O.OC([O-])=O POECFFCNUXZPJT-UHFFFAOYSA-M 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Description
本発明は、酸化されて変色しやすい天然食品、例えばアボカド果肉及び畜肉魚肉の変色防止用水溶性組成物及び水溶液に関する。 The present invention relates to a water-soluble composition and an aqueous solution for preventing discoloration of natural foods that are easily oxidized and change color, such as avocado pulp and livestock meat and fish meat.
アボカドの果肉は、皮に近い表面側は濃い緑色、種に近い内側はクリーム乃至ベージュ色であり、この色味の美しさが、市場において重視されている。しかし、皮をむいたり果肉を切り分けると、果肉は短時間の中に褐変するため、様々な褐変を防ぐ方法が提案されている。 The avocado pulp is dark green on the surface side close to the skin and cream or beige on the inner side close to the seed, and the beauty of this color is emphasized in the market. However, if the skin is peeled or the pulp is cut, the pulp turns brown in a short time, and various methods for preventing browning have been proposed.
家庭でもよく行なわれる方法としては、レモン汁をかけることや、ポリ塩化ビニリデン製フィルムを果肉に密着させて、果肉を包装すること等がある。 Methods commonly used at home include applying lemon juice, or attaching a polyvinylidene chloride film to the pulp and packaging the pulp.
それでは、防止効果に限界があるため、フルーツを含む食品の品質劣化を防止するために、従来は、低温殺菌、酸素を除去するための加熱前にフルーツ果肉にクエン酸やアスコルビン酸等の酸味料を添加し、フルーツ果肉を約30乃至90℃の温度に加熱して実質的に活性な酵素を失活させる方法が提案されている(特許文献1)。他方、高真空状態での処理後に容器内の圧力を上昇させる際に、窒素や二酸化炭素等の不活性ガスを導入し、アボカドが酸素に接触することを防ぐ方法も提案されている(特許文献2)。さらに、トレハロース等の糖類、アミノ酸酵素及びアミノエキスの中の少なくとも一つを適量含有する水溶液をアボカドに浸透させる工程、加熱工程、冷凍工程、及び二酸化炭素をアボカド片の表面に浸透させる工程等を含む方法が提案されている(特許文献3)。 In order to prevent the deterioration of the quality of foods containing fruits, it has traditionally been difficult to pasteurize the fruit pulp before heating to remove oxygen, such as citric acid and ascorbic acid. Is added, and the fruit pulp is heated to a temperature of about 30 to 90 ° C. to deactivate the substantially active enzyme (Patent Document 1). On the other hand, a method has been proposed in which an inert gas such as nitrogen or carbon dioxide is introduced to prevent avocado from coming into contact with oxygen when the pressure in the container is increased after processing in a high vacuum state (Patent Literature). 2). Furthermore, a step of allowing an aqueous solution containing an appropriate amount of at least one of saccharides such as trehalose, amino acid enzyme and amino extract to penetrate into the avocado, a heating step, a freezing step, a step of causing carbon dioxide to penetrate into the surface of the avocado piece, etc. A method including this has been proposed (Patent Document 3).
さらにまた、アボカド果肉の加工にあたり、酵素を失活されるだけでなく、アボカドの果肉を実質的に酸素を含有しない雰囲気下で炭酸ガス及び/又はアンモニアガスと接触させ、実質的に酸素の供給がない状態で保存する方法も提案されている(特許文献4)。 Furthermore, in the processing of avocado pulp, not only the enzyme is deactivated, but the avocado pulp is brought into contact with carbon dioxide gas and / or ammonia gas in a substantially oxygen-free atmosphere to substantially supply oxygen. There has also been proposed a method of storing in a state without any (Patent Document 4).
他方、アボガド以外の変色防止法としては、有機酸の内、アスコルビン酸は野菜や果物の種類によっては変色、褐変等の品質劣化を進める場合があるとしてクエン酸ナトリウム、ミョウバン及びα―リボ酸の3成分を有効成分とし、それを含む水溶液に浸漬したり、水溶液を噴霧する方法も提案されている(特許文献5)。また、畜肉、魚肉等の変色防止として亜硝酸塩の代わりにガス発生能を有する化合物及び金属イオン遊離能を有する化合物を天然多糖類の存在下に加熱処理する方法も提案されている(特許文献6)。 On the other hand, as a method for preventing discoloration other than avocado, among the organic acids, ascorbic acid may promote quality deterioration such as discoloration and browning depending on the kind of vegetables and fruits, and sodium citrate, alum and α-riboic acid There have also been proposed methods in which three components are used as active ingredients and they are immersed in an aqueous solution containing them or sprayed with an aqueous solution (Patent Document 5). Further, a method for heat-treating a compound having a gas generating ability and a compound having a metal ion releasing ability instead of nitrite in the presence of a natural polysaccharide has been proposed to prevent discoloration of livestock meat, fish meat, etc. (Patent Document 6). ).
しかしながら、変色、褐変防止の天然食品対象が変われば、その処方が変わるが、その効果は未だ不十分である。その原因は、天然食品の変色、褐変の原因が一様でなく、果物、野菜などはタンニンに代表されるポリフェノール等が原因であるとされるのに対し、畜肉や魚肉はミオグロンビンという色素タンパク質のオキシミオグロンビンからのメトミオグロンビン化によるものであるといわれている。そこで、本発明の目的は、変色、褐変防止の対象が変わっても有効に変色、褐変を防止することができる水溶性組成物又は水溶液を提供することを目的とする。 However, if the target of natural foods for preventing discoloration and browning changes, the formulation changes, but the effect is still insufficient. The cause of the discoloration and browning of natural foods is not uniform. Fruits and vegetables are said to be caused by polyphenols such as tannin, while livestock meat and fish meat have a pigment protein called myoglobin. It is said to be due to metmyoglobulinization from oxymyoglobin. Then, the objective of this invention aims at providing the water-soluble composition or aqueous solution which can prevent discoloration and browning effectively even if the object of discoloration and browning prevention changes.
本発明者らは、上記課題を解決するために鋭意検討した結果、アルカリ性域での炭酸ガスでの還元状態の確保が有効で、色素をキレート効果で捕捉すると長時間ポリフェノール及びミオグロビンの酸化を抑制できることを見出し、下記の本発明を完成させた。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have been effective in securing a reduced state with carbon dioxide gas in an alkaline region, and suppressing oxidation of polyphenol and myoglobin for a long time when a dye is captured by a chelate effect. The present invention has been completed by finding out what can be done.
即ち、本発明はアルカリ領域で炭酸ガスの発泡を実現するにはアルカリまたはアルカリ土類金属炭酸塩を有機酸又はその塩の水溶液中に溶解させる。アルカリまたはアルカリ土類金属炭酸塩は有機酸イオンと接触して分解し、炭酸ガスを生成しながらアルカリ性となり、又はアルカリ性域で発泡し、還元性雰囲気を形成するものと思われ、そこにミョウバンが存在すると色素をキレート効果で捕捉しながら酸化されるのを防止するためと思われる。 That is, according to the present invention, alkali or alkaline earth metal carbonate is dissolved in an aqueous solution of an organic acid or a salt thereof in order to realize foaming of carbon dioxide in the alkaline region. Alkaline or alkaline earth metal carbonate decomposes in contact with organic acid ions, and becomes alkaline while producing carbon dioxide gas, or foams in the alkaline region, forming a reducing atmosphere. If present, it is considered to prevent oxidation while capturing the dye by the chelating effect.
したがって、本発明の変色防止水溶性組成物又は水溶液は(1)酢酸、アスコルビン酸、クエン酸、酒石酸等の有機酸、またはそのアルカリ金属又はアルカリ土類金属塩、(2)アルカリ金属又はアルカリ土類炭酸塩、(3)ミョウバンを有効成分とする水溶性組成物であって、有機酸又はその塩の水溶液中でアルカリ金属またはアルカリ土類金属炭酸塩を分解し、弱アルカリ性(pH8前後)領域で、炭酸ガスを生成させることを特徴とする炭酸ガス発泡性アルカリ組成物又は水溶液にある。好ましくは増粘剤は必須でないが、グルコマンナン等の食用増粘剤を添加するのが水溶液使用の場合、対象食品への付着性を向上させ、酸化防止を向上させるので好ましい。増粘材としてはグルコマンナンが好ましいが、その一部を寒天、カラギーナン、ペクチン、キサンタンガム、シクロデキストリン等で代用することができる。グルコマンナン等の食用増粘剤を添加すると冷凍保存される食品の保水性も維持させる効果も発揮する。 Accordingly, the color-change-preventing water-soluble composition or aqueous solution of the present invention comprises (1) an organic acid such as acetic acid, ascorbic acid, citric acid, tartaric acid, or an alkali metal or alkaline earth metal salt thereof, and (2) an alkali metal or alkaline earth. (3) A water-soluble composition containing alum as an active ingredient, which decomposes alkali metal or alkaline earth metal carbonate in an aqueous solution of an organic acid or a salt thereof, and is weakly alkaline (around pH 8) The carbon dioxide gas-foaming alkali composition or the aqueous solution is characterized by generating carbon dioxide gas. Preferably, a thickener is not essential, but it is preferable to add an edible thickener such as glucomannan when an aqueous solution is used because it improves the adhesion to the target food and improves the antioxidant. Glucomannan is preferred as the thickening material, but a part thereof can be substituted with agar, carrageenan, pectin, xanthan gum, cyclodextrin and the like. When an edible thickener such as glucomannan is added, the effect of maintaining the water retention of food stored frozen is also exhibited.
本発明によれば、ポリフェノールはミョウバンのキレート効果により捕捉されて、炭酸ガスによりアルカリ性の還元状態に置かれ、酸化が防止されるので、変色、褐変がなく保存される。また、畜肉、魚肉のミオグロビンもミョウバンのキレート効果により捕捉されて、炭酸ガスによりアルカリ性の還元状態に置かれ、酸化が防止されるので、褐変がない。さらに、褐変された畜肉、魚肉は一部がミトミオグロンビンとなり、暗褐色を呈していても本発明の炭酸ガスによりアルカリ性の還元状態に置かれると還元され、ヘムの鉄イオンが三価から二価に還元されるので、鮮赤色に戻る。 According to the present invention, polyphenols are captured by the chelating effect of alum and placed in an alkaline reduced state by carbon dioxide gas to prevent oxidation, so that they are stored without discoloration or browning. In addition, livestock and fish myoglobin is also captured by the chelating effect of alum and placed in an alkaline reduced state by carbon dioxide gas, preventing oxidation, so there is no browning. Furthermore, some of the browned meat and fish meat become mitomyoglobin, and even if they are dark brown, they are reduced when placed in an alkaline reduced state by the carbon dioxide gas of the present invention, and the iron ions of heme are reduced from trivalent to divalent. Because it is reduced to the value, it returns to bright red.
したがって、本発明によれば、美しい緑色を有し且つその色が保持されるアボカド果肉加工品、例えばパルプ、ピューレ、ペースト、スプレッド、ディップ、ジュース、ドレッシング、ケチャップ、ジャム等が提供される。また、本発明のアボカド果肉加工品は、長期に保存しても美しい緑色が保持されるのみならず、調理材料として使用された後、食されるまでの間も、褐変が生じ難い。従って、本発明のアボカド果肉加工品を使用すれば、料理の美しさが損なわれない。さらに、本発明のアボカド果肉加工品の中、有機酸はアルカリ金属又はアルカリ土類金属炭酸塩で中和されるので、実質的に酸味料を含有しないので、あらゆる料理に用いることができる。また、本発明によれば、魚肉、畜肉の変色を硝酸・亜硝酸系の発色剤を用いることなく、変色を防止することができるので、長く商品価値を保持することができる。さらに、種々の皮むき及びカット野菜の、果物の冷蔵、常温保管時の変色、褐変を抑制し、その色、みずみずしさを保持することができる。 Therefore, according to the present invention, processed avocado pulp products having a beautiful green color and retaining the color, for example, pulp, puree, paste, spread, dip, juice, dressing, ketchup, jam and the like are provided. In addition, the processed avocado pulp product of the present invention not only retains a beautiful green color even when stored for a long period of time, but also hardly undergoes browning until it is consumed after being used as a cooking material. Therefore, if the processed avocado pulp product of the present invention is used, the beauty of cooking is not impaired. Furthermore, since the organic acid is neutralized with an alkali metal or alkaline earth metal carbonate in the processed avocado pulp product of the present invention, it does not substantially contain an acidulant, and therefore can be used for any dish. Furthermore, according to the present invention, since the color change of fish meat and livestock meat can be prevented without using a nitric acid / nitrite color former, the commercial value can be maintained for a long time. Furthermore, various peels and cut vegetables can suppress the fruit refrigeration, discoloration at the time of normal temperature storage, and browning, and can maintain the color and freshness.
本発明の組成物は水溶液として対象物に噴霧または浸漬の形態で使用されるため、増粘剤を添加し、保湿性を持たせるのが効果的である。 Since the composition of the present invention is used as an aqueous solution in the form of spray or immersion on an object, it is effective to add a thickening agent to impart moisture retention.
以下に、本発明を、その実施のための最良の形態に基づいて説明する。
本発明の水溶性組成物は有機酸又はそのアルカリ金属塩又はアルカリ土類金属塩、ミョウバンを有効成分として含む水溶液中にアルカリ金属またはアルカリ土類金属炭酸塩を添加し、弱アルカリ領域で炭酸ガスを生成させることを特徴とする炭酸ガス発泡アルカリ性組成物にある。したがって、本発明組成物はそのまま又は希釈して、対象食品に混合してもよいが、添加通常、炭酸ガス発泡組成物を処理対象物重量の乾燥重量で0.5〜2.0%を10倍から30倍の希釈水で水溶液にして用いる。したがって、対象食品の含水量を考慮して組成物の0.1〜10%、好ましくは0.5〜5%、より好ましくは0.75〜3%(w/v)の水溶液となるように調製し、pH7.5から8.0の炭酸ガス発泡性アルカリ水溶液として使用するのがよい。
Hereinafter, the present invention will be described based on the best mode for carrying out the invention.
The water-soluble composition of the present invention comprises an organic acid or an alkali metal salt or alkaline earth metal salt thereof, an aqueous solution containing alum as an active ingredient, an alkali metal or alkaline earth metal carbonate added thereto, and carbon dioxide gas in a weak alkaline region. The carbon dioxide-foamed alkaline composition is characterized in that is produced. Therefore, the composition of the present invention may be mixed as it is or diluted with the target food. However, the carbon dioxide foamed composition is usually added in an amount of 0.5 to 2.0% by dry weight of the processing target weight. It is used as an aqueous solution with double to 30-fold diluted water. Therefore, the water content of the target food is taken into consideration so that the aqueous solution is 0.1 to 10%, preferably 0.5 to 5%, more preferably 0.75 to 3% (w / v) of the composition. It is preferable to prepare and use as a carbon dioxide-foaming alkaline aqueous solution having a pH of 7.5 to 8.0.
本発明で用いる有機酸としては、食品添加に用いられる酢酸、アスコルビン酸、クエン酸、酒石酸等が挙げられ、そのまま使用してもよいが、アルカリ金属塩又はアルカリ土類金属塩として配合使用されるのが好ましく、水溶液として調製される。 Examples of the organic acid used in the present invention include acetic acid, ascorbic acid, citric acid, tartaric acid and the like used for food addition, and may be used as they are, but are used as an alkali metal salt or alkaline earth metal salt. And is prepared as an aqueous solution.
有機酸と反応して炭酸ガスを発生する炭酸塩として反応後の水溶液を中性以上とするアルカリ金属またはアルカリ土類との炭酸塩が好ましく、炭酸ナトリウム塩、炭酸水素ナトリウム塩、炭酸カリウム塩、炭酸水素カリウム塩、炭酸カルシウム塩、炭酸水素カルシウム塩が挙げられるが、水に対する溶解度が大きいのが好ましい。炭酸ナトリウム(重曹)が好ましいが、酒石酸、クエン酸、リン酸カルシウムなどの助剤を加えて、少量の重曹で効率よく炭酸ガスが発生するように工夫するのがよい。その使用量は有機酸との接触によるガス発生量により決定される。 Preferred carbonates that react with organic acids to generate carbon dioxide gas are carbonates with alkali metals or alkaline earths that make the aqueous solution after the reaction neutral or more, sodium carbonate, sodium bicarbonate, potassium carbonate, Although potassium hydrogen carbonate salt, calcium carbonate salt, and calcium hydrogen carbonate salt are mentioned, it is preferable that the solubility with respect to water is large. Sodium carbonate (bicarbonate) is preferred, but it is better to add an auxiliary agent such as tartaric acid, citric acid, and calcium phosphate so that carbon dioxide gas is efficiently generated with a small amount of sodium bicarbonate. The amount used is determined by the amount of gas generated by contact with the organic acid.
ミョウバンは褐変の色素であるポリフェノール又はミオグロンビンを捕捉してキレート効果を発揮するもので、三価の金属と一価の金属の硫酸塩の複塩の総称で、三価の金属としてAl, Fe, Crが挙げられ、一価の金属としてK, NH4、Naのものを使用することがで
き、市販されている。ミョウバンは食品の色素量により決定される。、
Alum captures polyphenol or myoglobin, which is a browning pigment, and exerts a chelating effect. It is a generic name for double salts of trivalent metals and monovalent metals, and trivalent metals such as Al, Fe, Cr can be used, and monovalent metals such as K, NH4, and Na can be used and are commercially available. Alum is determined by the amount of pigment in the food. ,
有機酸又はその塩、アルカリ金属又はアルカリ土類金属炭酸塩、ミョウバンの重量混合比は、有機酸塩100重量部に対しアルカリ金属又はアルカリ土類金属炭酸塩30〜100重量部、ミョウバン5〜20重量部が適当である。有機酸塩の代わりに有機酸を使用する場合は有機酸水溶液がアルカリ領域になるまでアルカリ金属又はアルカリ土類金属炭酸塩を添加する必要がある。これらの水溶性組成物を水に対し0.1〜10%、好ましくは0.5〜5%、より好ましくは0.75〜3%(w/v)の濃度として用いるのが好ましい。 The weight mixing ratio of the organic acid or salt thereof, alkali metal or alkaline earth metal carbonate, and alum is 30 to 100 parts by weight of alkali metal or alkaline earth metal carbonate and 100 to 20 parts by weight of alum. Part by weight is appropriate. When using an organic acid instead of an organic acid salt, it is necessary to add an alkali metal or alkaline earth metal carbonate until the aqueous organic acid solution is in the alkaline region. These water-soluble compositions are preferably used at a concentration of 0.1 to 10%, preferably 0.5 to 5%, more preferably 0.75 to 3% (w / v) with respect to water.
したがって、本発明の組成物は、通常、少なくとも酢酸ソーダ又はクエン酸ソーダ30〜70重量部、重曹20〜50重量部、アスコルビン酸ナトリウム5〜15重量部、ミョウバン5〜20重量部、グルコマンナン0.5〜3重量部からなる組成物を用いる。酢酸ソーダは畜肉、魚肉及びその加工品、野菜に適し、クエン酸ソーダは果物及びその加工品に適する。 Therefore, the composition of the present invention usually contains at least 30 to 70 parts by weight of sodium acetate or sodium citrate, 20 to 50 parts by weight of sodium bicarbonate, 5 to 15 parts by weight of sodium ascorbate, 5 to 20 parts by weight of alum, and 0 glucomannan. A composition comprising 5 to 3 parts by weight is used. Sodium acetate is suitable for livestock meat, fish meat and processed products thereof, and vegetables, and sodium citrate is suitable for fruits and processed products thereof.
ここで、アボカド果肉加工品とは、アボカドの皮及び種を除いた果肉部分のみからなるものと、その果肉に他の成分を添加してなるものの両者を包含する。 Here, the processed product of avocado pulp includes both a product made only of a pulp part excluding avocado skin and seeds and a product obtained by adding other components to the pulp.
アボカドの果肉は、皮に近い表面側は濃い緑色、種に近い内側はクリーム乃至ベージュ色であり、これらを均一になるまですりつぶして混合すると、黄緑色となる。本発明の水溶性組成物を用いると、アボカド果肉加工品は、アボカドの果肉を単に均一になるまですりつぶして混合したものとは、若干異なる色調を有するもので若草色の色調のものとなる。 Avocado pulp is dark green on the surface close to the skin and cream or beige on the inside close to the seeds. When these are ground and mixed until uniform, they turn yellowish green. When the water-soluble composition of the present invention is used, the processed avocado pulp has a slightly different color tone from that obtained by simply grinding and mixing the avocado pulp until it becomes uniform, and has a light green color tone.
本発明ではアボカド果肉加工品は、アボカドの果肉を炭酸ガスを生成するアルカリ性水溶液と接触させ、上記のような色調とし、これを保持させる。本発明ではアボガドの果肉に何らかの添加物が加えられて使用されてもよく、特に限定されないがその例を挙げると、塩、酵母エキス、アミノ酸類等の調味料;各種香辛料;ビタミン類;ショ糖、トレハロース等の二糖類;アルギン酸、アルギン酸塩、カラギーナン、寒天、キサンタンガム、プルラン、カードラン、グルコマンナン、ペクチン等の多糖類;レシチン、ショ糖脂肪酸エステル類、脂肪酸モノグリセリド類、ソルビタン脂肪酸エステル類等の乳化剤等がある。 In the present invention, the processed avocado pulp is brought into contact with an alkaline aqueous solution that produces carbon dioxide gas to maintain the color tone as described above. In the present invention, some additives may be added to the avocado pulp, and it is not particularly limited. Examples thereof include seasonings such as salt, yeast extract and amino acids; various spices; vitamins; sucrose Disaccharides such as trehalose; polysaccharides such as alginic acid, alginate, carrageenan, agar, xanthan gum, pullulan, curdlan, glucomannan, pectin; lecithin, sucrose fatty acid esters, fatty acid monoglycerides, sorbitan fatty acid esters, etc. There are emulsifiers.
本発明では酸味料は、炭酸塩により中性以上弱アルカリ性として用いるのが特徴であり、各種添加物の添加量の例を挙げると、アボカドの果肉の重量を基準として、酸味料のほかはビタミンEの添加量は0.01乃至3.0重量%、多糖類の添加量は0.02乃至5.0重量%、、乳化剤の添加量は0.01乃至2.0重量%が適当である。 In the present invention, the acidulant is characterized by being used as neutral or weakly alkaline by carbonate, and examples of the amount of various additives added include vitamins other than acidulant based on the weight of avocado pulp. The addition amount of E is 0.01 to 3.0% by weight, the addition amount of polysaccharide is 0.02 to 5.0% by weight, and the addition amount of emulsifier is 0.01 to 2.0% by weight. .
本発明のアボカド果肉加工品は、実質的に酸味料及び/又は亜硫酸系の変色防止剤を含有しなくても、保存時の変色が抑制される。 The processed avocado pulp product of the present invention can be prevented from being discolored during storage even when it contains substantially no acidulant and / or sulfite-based discoloration inhibitor.
次に、本発明に係るアボカド果肉加工品の製造及び保存方法について説明する。 Next, a method for producing and storing the processed avocado pulp product according to the present invention will be described.
アボカドの果肉中に含まれている酵素、例えばポリフェノール酸化酵素を失活させるのが重要である。アボカドの果肉中に含まれているポリフェノールは、酸素の存在下でポリフェノール酸化酵素によってメラニンとなるからである。このため、アボカド果肉を、実質的にアルカリ性環境下に炭酸ガス発泡水溶液と接触させる。 It is important to inactivate enzymes contained in the avocado pulp, such as polyphenol oxidase. This is because the polyphenol contained in the avocado pulp becomes melanin by the polyphenol oxidase in the presence of oxygen. For this reason, the avocado pulp is brought into contact with the carbon dioxide foaming aqueous solution in a substantially alkaline environment.
以下に、実施例により、本発明を具体的に説明する。 Hereinafter, the present invention will be described specifically by way of examples.
〔実施例〕
実施例1: 添加物を含むアボカドパルプ(I)の製造とその利用
メキシコ産HASS種の完熟したアボカドを、皮剥きし且つ種取をして、果肉を得た。この果肉20kgを、チョッパー、パルパー及びフィニッシャーに通し、アボカドパルプを得た。このアボカドパルプを、容量40リットルの二重釜に移し、添加物(ビタミンC120g、レシチン40g、キサンタンガム20g、寒天100g)を加え、全体が均一となるまで混合した。得られた混合物に果肉の0.5重量%となる1%炭酸ガス発泡水溶液を添加して混合し、炭酸ガスを混合物と十分に接触させた。
〔Example〕
Example 1 Production of Avocado Pulp (I) Containing Additives and Their Use Ripe avocado of Mexican HASS species was peeled and seeded to obtain pulp. 20 kg of this pulp was passed through a chopper, a pulper and a finisher to obtain avocado pulp. This avocado pulp was transferred to a 40 liter double kettle, and additives (120 g vitamin C, 40 g lecithin, 20 g xanthan gum, 100 g agar) were added and mixed until the whole became uniform. A 1% carbon dioxide foaming aqueous solution, which is 0.5% by weight of the pulp, was added to and mixed with the obtained mixture, and carbon dioxide was brought into sufficient contact with the mixture.
重曹−クエン酸ソーダベースの炭酸ガス発泡アルカリ水溶液の調整
水1000mlに、クエン酸ソーダ30〜70重量部、重曹20〜50重量部、アスコルビン酸ナトリウム5〜15重量部、ミョウバン5〜20重量部、グルコマンナン0.5〜3重量部の炭酸ガス発泡組成物を全体として1.0〜1.5%(W/V)となるように添加し、pH7.5から8.0に調整する。
Sodium chloride-sodium citrate-based aqueous carbon dioxide-foamed alkaline water solution in 1000 ml of adjusted water, sodium citrate 30-70 parts by weight, sodium bicarbonate 20-50 parts by weight, sodium ascorbate 5-15 parts by weight, alum 5-20 parts by weight, Glucomannan 0.5 to 3 parts by weight of carbon dioxide foaming composition is added to 1.0 to 1.5% (W / V) as a whole, and adjusted to pH 7.5 to 8.0.
このようにして、添加物を含むアボカドパルプ(I)18.4kgを得た。アボカドパルプ(I)の色調は、若草色であった。 Thus, 18.4 kg of avocado pulp (I) containing the additive was obtained. The color tone of the avocado pulp (I) was young grass color.
(発明例1) アボカドパルプ(I)の密封、冷凍保存
上記の如く製造したアボカドパルプ(I)250gをアルミパックに充填し、袋内の空気を吸引除去して密封した。これを−25℃にて急速冷凍し、その後、−20℃に保存した。
(Invention Example 1) Sealing of Avocado Pulp (I) and Frozen Storage 250 g of avocado pulp (I) produced as described above was filled in an aluminum pack, and the air in the bag was removed by suction and sealed. This was snap frozen at −25 ° C. and then stored at −20 ° C.
(発明例2) アボカドピューレ(I)の製造及び密封、冷凍保存
上記の如く製造したアボカドパルプを、容量10リットルの真空濃縮機に移し、60℃にて濃縮を行ない、アボカドピューレを得た。得られたアボカドピューレ(I)250gをアルミパックに充填し、袋内の空気を吸引除去して密封した。これを−25℃にて急速冷凍し、その後、−20℃に保存した。
(Invention Example 2) Production, sealing and frozen storage of avocado puree (I) The avocado pulp produced as described above was transferred to a vacuum concentrator having a capacity of 10 liters and concentrated at 60 ° C. to obtain avocado puree. 250 g of the obtained avocado puree (I) was filled in an aluminum pack, and the air in the bag was removed by suction and sealed. This was snap frozen at −25 ° C. and then stored at −20 ° C.
(発明例3) アボカドピューレ(I)のレトルトパウチ包装品の常温保存
発明例2で製造したアボカドピューレ(I)250gを、レトルト食品包装用アルミパックに充填し、袋内の空気を吸引除去して密封した。これを110℃にて20分間加熱し、その後常温に保存した。
(Invention example 3) Room temperature preservation of avocado puree (I) retort pouch packaged product Avocado puree (I) 250 g produced in Invention Example 2 is filled in an aluminum pack for retort food packaging, and the air in the bag is removed by suction. And sealed. This was heated at 110 ° C. for 20 minutes and then stored at room temperature.
(発明例4) マヨネーズ様食品(I)の製造及び冷蔵保存
発明例2で製造したアボカドピューレ(I)350gを、容量2リットルの減圧式ミキサーに移し、次いで、このミキサーに、卵黄250g、砂糖75g、食塩1g、グルタミン酸ナトリウム2g、食酢420g、白胡椒2gを加えた。常温、13.3Pa(0.1Torr)の減圧下、1,000rpmで5分間撹拌を行ない、全体を均一化させた。アボカドの果肉は15乃至20%の油脂を含有しているので、食用油脂は添加せず、マヨネーズ様食品(I)を得、この250gをアルミパックに充填し、袋内の空気を吸引除去して密封した。これを冷蔵(5乃至10℃)保存した。
(Invention Example 4) Production of Mayonnaise-like Food (I) and Refrigerated Storage 350 g of avocado puree (I) produced in Invention Example 2 was transferred to a 2 liter vacuum mixer, and then 250 g of egg yolk, sugar 75 g, 1 g of sodium chloride, 2 g of sodium glutamate, 420 g of vinegar, and 2 g of white pepper were added. The whole was homogenized by stirring at 1,000 rpm for 5 minutes at room temperature under a reduced pressure of 13.3 Pa (0.1 Torr). Avocado pulp contains 15 to 20% fat, so no edible fat is added, and mayonnaise-like food (I) is obtained, 250 g is filled in an aluminum pack, and air in the bag is removed by suction. And sealed. This was stored refrigerated (5 to 10 ° C.).
(発明例5) アボカドドレッシング(I)の製造及び冷蔵保存
発明例2で製造したアボカドピューレ(I)350gを、容量2リットルの減圧式ミキサーに移し、次いで、このミキサーに、卵黄100g、砂糖100g、食塩1g、グルタミン酸ナトリウム2g、食酢420g、白胡椒2gを加えた。常温、13.3Pa(0.1Torr)の減圧下、1,000rpmで1分間撹拌を行ない、全体を均一化させた。その後、撹拌を続けながら、食用油脂545gを少量ずつ約5分間かけて添加し、全体が均一なアボカドドレッシング(I)を得た。得られたアボカドドレッシング(I)250gをアルミパックに充填し、袋内の空気を吸引除去して密封した。これを冷蔵(5乃至10℃)保存した。
(Invention Example 5) Production of Avocado Dressing (I) and Refrigerated Storage 350 g of Avocado Puree (I) produced in Invention Example 2 was transferred to a 2 liter vacuum mixer, and then 100 g of egg yolk and 100 g of sugar were transferred to this mixer. 1 g of sodium chloride, 2 g of sodium glutamate, 420 g of vinegar, and 2 g of white pepper were added. The whole was homogenized by stirring for 1 minute at 1,000 rpm under normal pressure and a reduced pressure of 13.3 Pa (0.1 Torr). Thereafter, 545 g of edible fats and oils were added in small portions over about 5 minutes while continuing stirring to obtain an avocado dressing (I) that was uniform throughout. 250 g of the obtained avocado dressing (I) was filled in an aluminum pack, and the air in the bag was removed by suction and sealed. This was stored refrigerated (5 to 10 ° C.).
(発明例6) アボカドケチャップ(I)の製造及び冷蔵保存
上記の如く製造したアボカドパルプ(I)1kgを、容量3リットルのスチームジャケット付き二重釜に移し、撹拌しながら加熱した。アボカドパルプ(I)が沸騰し始めたら砂糖150gを加え、その後濃縮を行なった。加熱終了間際にオニオンパウダー4gを加え、混合し、加熱を終了させた。このようにして、アボカドケチャップ(I)約800gを得た。得られたアボカドケチャップ(I)200gをアルミパックに充填し、袋内の空気を吸引除去して密封した。これを冷蔵(5乃至10℃)保存した。
(Invention Example 6) Production of Avocado Ketchup (I) and Refrigerated Storage 1 kg of avocado pulp (I) produced as described above was transferred to a double kettle with a steam jacket of 3 liters and heated with stirring. When the avocado pulp (I) began to boil, 150 g of sugar was added, followed by concentration. Just before the end of heating, 4 g of onion powder was added and mixed to finish heating. In this way, about 800 g of avocado ketchup (I) was obtained. 200 g of the obtained avocado ketchup (I) was filled in an aluminum pack, and the air in the bag was removed by suction and sealed. This was stored refrigerated (5 to 10 ° C.).
(発明例7) アボカドジャム(I)の製造及び冷蔵保存
上記の如く製造したアボカドパルプ(I)1kgを、容量2リットルの連続式低温濃縮器に移し、砂糖540gを加え、約60℃に保持しつつ撹拌した。このようにして、糖度65%のアボカドジャム(I)1kgを得た。得られたアボカドジャム(I)200gをアルミパックに充填し、袋内の空気を吸引除去して密封した。これを冷蔵(5乃至10℃)保存した。
(Invention Example 7) Production of Avocado Jam (I) and Refrigerated Storage 1 kg of avocado pulp (I) produced as described above was transferred to a continuous low-temperature concentrator with a capacity of 2 liters, added with 540 g of sugar and kept at about 60 ° C. And stirred. In this way, 1 kg of avocado jam (I) having a sugar content of 65% was obtained. 200 g of the obtained avocado jam (I) was filled in an aluminum pack, and the air in the bag was removed by suction and sealed. This was stored refrigerated (5 to 10 ° C.).
実施例2: 添加物を含まないアボカドパルプ(II)の製造とその利用
メキシコ産HASS種の完熟したアボカドを、皮剥きし且つ種取をして、果肉を得た。この果肉20kgを、チョッパー、パルパー及びフィニッシャーに通し、アボカドパルプ(II)を得た。アボカドパルプ(II)の色調は、ひわ萌葱色と柳葉色との中間の色調であった。
Example 2: Production of an avocado pulp (II) containing no additive and its use Ripe avocado of Mexican HASS species was peeled and seeded to obtain a pulp. 20 kg of this pulp was passed through a chopper, a pulper and a finisher to obtain avocado pulp (II). The color tone of avocado pulp (II) was an intermediate color tone between Hiwa Moe and Yanagi.
比較例1 アボカドパルプ(II)の密封、冷凍保存
上記の如く製造したアボカドパルプ(II)250gをアルミパックに充填し、袋内の空気を吸引除去して密封した。これを−25℃にて急速冷凍し、その後、−20℃に保存した。
Comparative Example 1 Sealing of Avocado Pulp (II) and Frozen Storage 250 g of avocado pulp (II) produced as described above was filled in an aluminum pack, and the air in the bag was removed by suction and sealed. This was snap frozen at −25 ° C. and then stored at −20 ° C.
比較例2 熱処理したアボカドパルプ(II)の冷凍保存
上記の如く製造したアボカドパルプ(II)250gをアルミパックに充填し、袋内の空気を吸引除去して密封した。これを、袋ごと沸騰水中に入れ、95乃至98℃にて30分間加熱した。袋を沸騰水から取り出し、放冷し、−25℃にて急速冷凍し、その後、−20℃に保存した。
Comparative Example 2 Cryopreservation of heat-treated avocado pulp (II) 250 g of avocado pulp (II) produced as described above was filled in an aluminum pack, and the air in the bag was removed by suction and sealed. The whole bag was put in boiling water and heated at 95 to 98 ° C. for 30 minutes. The bag was removed from boiling water, allowed to cool, quickly frozen at -25 ° C, and then stored at -20 ° C.
比較例3 アボカドパルプ(II)のレトルトパウチ包装品の常温保存
上記の如く製造したアボカドパルプ(II)250gを、レトルト食品包装用アルミパックに充填し、袋内の空気を吸引除去して密封した。これを110℃にて20分間加熱し、その後常温に保存した。
Comparative Example 3 Storage of Avocado Pulp (II) Retort Pouch Package at Normal Temperature 250 g of avocado pulp (II) produced as described above was filled in an aluminum pack for retort food packaging, and the air in the bag was removed by suction and sealed. . This was heated at 110 ° C. for 20 minutes and then stored at room temperature.
比較例4 マヨネーズ様食品(II)の製造及び冷蔵保存
上記の如く製造したアボカドパルプ(II)350gを、容量2リットルの減圧式ミキサーに移し、次いで、このミキサーに、卵黄250g、砂糖75g、食塩1g、グルタミン酸ナトリウム2g、食酢420g、白胡椒2gを加えた。常温、13.3Pa(0.1Torr)の減圧下、1,000rpmで5分間撹拌を行ない、全体を均一化させた。通常のマヨネーズは食用油脂を65%以上含有しているが、アボカドの果肉は15乃至20%の油脂を含有しているので、食用油脂は添加しなかった。
Comparative Example 4 Production of Mayonnaise-like Food (II) and Refrigerated Storage 350 g of avocado pulp (II) produced as described above was transferred to a 2 liter vacuum mixer, and then 250 g of egg yolk, 75 g of sugar, salt 1 g, 2 g of sodium glutamate, 420 g of vinegar, and 2 g of white pepper were added. The whole was homogenized by stirring at 1,000 rpm for 5 minutes at room temperature under a reduced pressure of 13.3 Pa (0.1 Torr). Ordinary mayonnaise contains 65% or more edible fats and oils, but since avocado pulp contains 15 to 20% fats and oils, edible fats and oils were not added.
得られたマヨネーズ様食品(II)250gをアルミパックに充填し、袋内の空気を吸引除去して密封した。これを冷蔵(5乃至10℃)保存した。 250 g of the obtained mayonnaise-like food (II) was filled in an aluminum pack, and the air in the bag was removed by suction and sealed. This was stored refrigerated (5 to 10 ° C.).
比較例5 アボカドドレッシング(II)の製造及び冷蔵保存
上記の如く製造したアボカドパルプ(II)350gを、容量2リットルの減圧式ミキサーに移し、次いで、このミキサーに、卵黄100g、砂糖100g、食塩1g、グルタミン酸ナトリウム2g、食酢420g、白胡椒2gを加えた。常温、13.3Pa(0.1Torr)の減圧下、1,000rpmで1分間撹拌を行ない、全体を均一化させた。その後、撹拌を続けながら、食用油脂545gを少量ずつ約5分間かけて添加し、全体が均一なアボカドドレッシング(II)を得た。
Comparative Example 5 Production of Avocado Dressing (II) and Refrigerated Storage 350 g of avocado pulp (II) produced as described above was transferred to a 2 liter vacuum mixer, and then 100 g of egg yolk, 100 g of sugar and 1 g of salt were transferred to this mixer. 2 g of sodium glutamate, 420 g of vinegar, and 2 g of white pepper were added. The whole was homogenized by stirring for 1 minute at 1,000 rpm under normal pressure and a reduced pressure of 13.3 Pa (0.1 Torr). Then, 545 g of edible fats and oils were added little by little over about 5 minutes, continuing stirring, and the whole avocado dressing (II) was obtained.
得られたアボカドドレッシング(II)250gをアルミパックに充填し、袋内の空気を吸引除去して密封した。これを冷蔵(5乃至10℃)保存した。 The obtained avocado dressing (II) (250 g) was filled in an aluminum pack, and the air in the bag was removed by suction and sealed. This was stored refrigerated (5 to 10 ° C.).
比較例6 アボカドケチャップ(II)の製造及び冷蔵保存
上記の如く製造したアボカドパルプ(II)1kgを、容量3リットルのスチームジャケット付き二重釜に移し、撹拌しながら加熱した。アボカドパルプ(I)が沸騰し始めたら砂糖150gを加え、その後濃縮を行なった。加熱終了間際にオニオンパウダー4gを加え、混合し、加熱を終了させた。このようにして、アボカドケチャップ(I)約800gを得た。得られたアボカドケチャップ(I)200gをアルミパックに充填し、袋内の空気を吸引除去して密封した。これを冷蔵(5乃至10℃)保存した。
Comparative Example 6 Production of Avocado Ketchup (II) and Refrigerated Storage 1 kg of avocado pulp (II) produced as described above was transferred to a double kettle with a steam jacket having a capacity of 3 liters and heated with stirring. When the avocado pulp (I) began to boil, 150 g of sugar was added, followed by concentration. Just before the end of heating, 4 g of onion powder was added and mixed to finish heating. In this way, about 800 g of avocado ketchup (I) was obtained. 200 g of the obtained avocado ketchup (I) was filled in an aluminum pack, and the air in the bag was removed by suction and sealed. This was stored refrigerated (5 to 10 ° C.).
比較例7 アボカドジャム(II)の製造及び冷蔵保存
上記の如く製造したアボカドパルプ(II)1kgを、容量2リットルの連続式低温濃縮器に移し、砂糖540gを加え、約60℃に保持しつつ撹拌した。このようにして、糖度65%のアボカドジャム(II)1kgを得た。得られたアボカドジャム(II)200gをアルミパックに充填し、袋内の空気を吸引除去して密封した。これを冷蔵(5乃至10℃)保存した。
Comparative Example 7 Production of Avocado Jam (II) and Refrigerated Storage 1 kg of avocado pulp (II) produced as described above was transferred to a continuous low-temperature concentrator with a capacity of 2 liters, added with 540 g of sugar, and maintained at about 60 ° C. Stir. Thus, 1 kg of avocado jam (II) having a sugar content of 65% was obtained. 200 g of the obtained avocado jam (II) was filled in an aluminum pack, and the air in the bag was removed by suction and sealed. This was stored refrigerated (5 to 10 ° C.).
実施例3: 保存後のアボカド果肉加工品の評価
実施例1及び2で製造し、保存したアボカド果肉加工品を、保存開始から1週間後に、その性状を評価した。冷凍したものは、流水で解凍し、その後常温に放置した。また、冷蔵したものは、常温に放置した。常温となったら、袋からアボカド果肉加工品を取り出し、色調と分離の有無を観察した。発明例は、何れも当初とほぼ同様の色調であったが、比較例は退色又は変色(褐変等)が生じていた。
Example 3: Evaluation of processed avocado pulp after storage The properties of the processed avocado pulp manufactured and stored in Examples 1 and 2 were evaluated one week after the start of storage. The frozen product was thawed with running water and then left at room temperature. The refrigerated ones were left at room temperature. When the temperature reached room temperature, the processed avocado pulp was removed from the bag, and the color tone and the presence or absence of separation were observed. The inventive examples had almost the same color tone as the original, but the comparative examples had fading or discoloration (browning or the like).
実施例4: アボカドパルプの製造
メキシコ産HASS種の完熟した完熟したアボカドを、皮剥きし且つ種取をして、果肉を得た。この果肉4kgを、チョッパー、パルパー及びフィニッシャーに通し、アボカドパルプを得た。上記のアボカドパルプ1kgに、0.5〜3%(w/v)の重曹−クエン酸ソーダベースの炭酸ガス発泡水溶液を調製し、10mlを添加して混合し、冷蔵保存した。他方、同様の処理を行なわず、得られたアボカドパルプを、ポリ塩化ビニリデンフィルムで隙間なく覆い、冷蔵保存した。
重曹−クエン酸ソーダベースの炭酸ガス発泡水溶液の調整
水1000mlに、クエン酸ソーダ30〜70重量部、重曹20〜50重量部、アスコルビン酸ナトリウム5〜15重量部、ミョウバン5〜20重量部、グルコマンナン0.5〜3重量部の炭酸ガス発泡組成物を全体として1.5%(W/V)となるように添加し、pH7.5から8.0に調整する。
Example 4: Manufacture of avocado pulp A ripe, fully-ripened avocado of Mexican HASS species was peeled and seeded to obtain a pulp. 4 kg of this pulp was passed through a chopper, a pulper and a finisher to obtain avocado pulp. To 1 kg of the above avocado pulp, 0.5 to 3% (w / v) sodium bicarbonate-sodium citrate-based carbon dioxide foaming aqueous solution was prepared, 10 ml was added, mixed, and stored refrigerated. On the other hand, without performing the same treatment, the obtained avocado pulp was covered with a polyvinylidene chloride film without gaps, and stored refrigerated.
Preparation of sodium bicarbonate-sodium citrate-based carbon dioxide foaming aqueous solution 1000 ml of water, 30-70 parts by weight of sodium citrate, 20-50 parts by weight of sodium bicarbonate, 5-15 parts by weight of sodium ascorbate, 5-20 parts by weight of alum, gluco Mannan 0.5 to 3 parts by weight of a carbon dioxide gas foaming composition is added to 1.5% (W / V) as a whole, and the pH is adjusted to 7.5 to 8.0.
実施例5: 保存後のアボカド果肉加工品の評価
実施例4で製造したアボカドパルプを、冷蔵室から取り出し、各々約100gをバットに厚さが約1乃至2cmとなるように塗り広げた。その直後の色調を評価した。その後、室温で空気に接触する状態における色調の変化を、8時間にわたって観察した。発明例は、緑色の退色はあったが褐変の程度は小さかった。これに対し、比較例は、著しく褐変した。
Example 5: Evaluation of processed avocado pulp after storage The avocado pulp produced in Example 4 was taken out of the refrigerator compartment, and about 100 g of each was spread on a vat so that the thickness was about 1 to 2 cm. The color tone immediately after that was evaluated. Thereafter, the change in color tone in contact with air at room temperature was observed over 8 hours. In the inventive examples, although there was green fading, the degree of browning was small. On the other hand, the comparative example browned remarkably.
本発明の第2の品質保持対象となる野菜・果物は、皮むき及び/又はカットされて各種食品等に使用される野菜・果物である。これらに限定されるものではないが、カットレタス(玉レタス、リーフレタス、コスレタス等をカットしたもの)、カットキャベツ、カット白菜、カット春菊、カットキノコ類、皮むき及び/又はカットアボカド、皮むき及び/又はカットバナナ、皮むき及び/又はカットジャガイモ、皮むき及び/又はカットサツマイモ、皮むき及び/又はカットゴボウ、皮むき及び/又はカットナス、皮むき及び/又はカットリンゴ、皮むき及び/又はカット長芋、皮むき及び/又はカットフキ、皮むき及び/又はカットレンコン、皮むき及び/又はカットトマト、皮むき及び/又はカット大根、皮むき及び/又はカット里芋、皮むき及び/又はカットナシ、皮むき及び/又はカットモモ、皮むき及び/又はカットスモモ、皮むき及び/又はカットパパイヤなどが例示される。本発明は生鮮品あるいは生鮮品を冷凍したものに対し処理するのが好適であるが、これらの加工処理品(煮蒸、焼成、味付などを行ったもの)を対象から完全に除外するものではない。 The vegetables and fruits to be the second quality preservation target of the present invention are vegetables and fruits that are peeled and / or cut and used for various foods. Although not limited to these, cut lettuce (cut from lettuce, leaf lettuce, cosletus, etc.), cut cabbage, cut Chinese cabbage, cut spring chrysanthemum, cut mushrooms, peeled and / or cut avocado, peeled And / or cut banana, peeled and / or cut potato, peeled and / or cut sweet potato, peeled and / or cut burdock, peeled and / or cut eggplant, peeled and / or cut apple, peeled and / or Cut long bean, peeled and / or cut base, peeled and / or cut lotus root, peeled and / or cut tomato, peeled and / or cut radish, peeled and / or cut taro, peeled and / or cut pear, peel Peel and / or cut peach, Peel and / or cut plum, Peel and / or cut puffy Etc. are exemplified. In the present invention, it is preferable to treat fresh products or fresh products that have been frozen, but these processed products (those that have been steamed, baked, seasoned, etc.) are completely excluded from the subject. is not.
(カットレタスの品質確認試験)
本発明のカットレタス品質保持効果を確認するため、以下の試験を実施した。
まず、レタスの葉を一枚づつはがし、水切りした後本発明の1%処理液1に10分間浸漬した。処理液は、重曹−酢酸ソーダベースの炭酸ガス発泡水溶液を使用した。この浸漬後に水切りして20℃で48時間保管し、保管開始時(スタート)、24時間後、48時間後のカットレタスの状態を確認し、評価した。「本発明品」では、保管開始から48時間後においても全く褐変が認められず、官能評価においてもその食感、風香味に変化はなかった。
以上より、本発明に係る品質保持剤でカットレタスを処理することにより、従来品よりも極めて高い褐変抑制効果、品質保持効果が発揮され、20℃という温度帯でも充分な効果を発揮することが明らかとなった。
(Cut lettuce quality confirmation test)
In order to confirm the effect of maintaining the cut lettuce quality of the present invention, the following tests were conducted.
First, lettuce leaves were peeled one by one, drained, and then immersed in 1% treatment solution 1 of the present invention for 10 minutes. The treatment solution used was a sodium bicarbonate-sodium acetate-based carbon dioxide foaming aqueous solution. After soaking, the sample was drained and stored at 20 ° C. for 48 hours, and the state of the cut lettuce at the start of storage (start), 24 hours and 48 hours later was confirmed and evaluated. In the “product of the present invention”, no browning was observed even after 48 hours from the start of storage, and the texture and flavor were not changed in sensory evaluation.
From the above, by treating cut lettuce with the quality-preserving agent according to the present invention, an extremely high browning inhibitory effect and quality-holding effect are exhibited compared to conventional products, and a sufficient effect can be exhibited even in a temperature range of 20 ° C. It became clear.
(各種カット野菜・果物の品質確認試験I)
本発明の皮むきカットゴボウ、皮むきカット長芋、皮むきカットリンゴ、カットナス、皮むきカットバナナ及び皮むきカットジャガイモに対する品質保持効果を確認するため、以下の試験を実施した。
まず、各野菜又は果物を皮むき及び/又はカットし、必要に応じて殺菌、洗浄処理を行った後、これらを本発明の1%重曹−酢酸ソーダベース処理液に10分間浸漬した。処理液は、重曹ークエン酸ソーダベースの炭酸ガス発泡水溶液を使用した。これらの浸漬後に水切りして20℃で最長5日間保管し、保管開始時(スタート)、1日後、3日後、5日後の各種野菜・果物の状態を確認し、評価した。ゴボウ、及びバナナでは、保管開始から1日後でも「本発明品」では褐変が認められない。ゴボウとバナナでは3日後でも褐変が認められ始めた。長芋では、保管開始から3日後に、リンゴでは、保管開始から5日後に褐変が認められ始めた。ジャガイモでは、保管開始から1日後には褐変は認められなかった。ナスでは、保管開始から3日後まで、5日後も褐変は認められず、同様であった。なお、保管温度を10℃として同様の試験を実施した場合では、褐変の進み方は20℃保管より緩やかではあったが、ほぼ同様の結果であった。
(Quality confirmation test I for various cut vegetables and fruits I)
In order to confirm the quality retention effect on the peeled cut burdock, peeled cut long bean, peeled cut apple, cut eggplant, peeled cut banana and peeled cut potato of the present invention, the following tests were carried out.
First, each vegetable or fruit was peeled and / or cut, sterilized and washed as necessary, and then immersed in a 1% sodium bicarbonate-sodium acetate base treatment solution of the present invention for 10 minutes. The treatment liquid used was a sodium bicarbonate-sodium citrate-based carbon dioxide foaming aqueous solution. After these immersions, drained and stored at 20 ° C. for a maximum of 5 days. At the start of storage (start), after 1 day, 3 days, and 5 days, the state of various vegetables and fruits was confirmed and evaluated. In burdock and banana, browning is not recognized in “the product of the present invention” even one day after the start of storage. Burdock and banana began to brown even after 3 days. In Nagatoro, browning began to be observed 3 days after the start of storage, and in apple, 5 days after the start of storage. In potatoes, no browning was observed one day after the start of storage. In eggplant, no browning was observed after 5 days from the start of storage and was the same. In addition, when the same test was carried out at a storage temperature of 10 ° C., the browning progressed more slowly than the 20 ° C. storage, but the results were almost the same.
(各種カット野菜・果物の品質確認試験II)
本発明の皮むきカットアボカド、皮むきカットナシ、皮むきカットリンゴ、皮むきカットバナナ、カットキャベツ、カットレタス、カット春菊、皮むきカット里芋、カットマッシュルーム、カットナス、皮むきカットごぼう、カット白菜、皮むきカット大根、皮むきカットジャガイモ、皮むきカット長芋及び皮むきカットレンコンに対する品質保持効果を確認するため、以下の試験を実施した。
まず、各野菜又は果物を皮むき及び/又はカットし、必要に応じて殺菌、洗浄処理を行った後、これらを本発明の処理液2に10分間浸漬した。処理液は、重曹−クエン酸ソーダベースの炭酸ガス発泡処理液を使用した。これらの浸漬後に水切りして20℃で24〜72時間保管し、各種野菜・果物の状態を確認、評価した。
いずれの野菜・果物においても、保管開始から24時間で「無処理」と「本発明処理」の品質の差が認められた。以上より、本発明に係る品質保持剤で処理することにより、上記の各種皮むき及び/又はカット野菜・果物について、極めて高い褐変抑制効果、品質保持効果が発揮され、20℃という温度帯でも充分な効果を発揮することが明らかとなった。
(Quality confirmation test II for various cut vegetables and fruits)
Peeled cut avocado, peeled pear, peeled cut apple, peeled cut banana, cut cabbage, cut lettuce, cut spring chrysanthemum, peeled cut taro, cut mushroom, cut eggplant, peeled cut burdock, cut Chinese cabbage, peel In order to confirm the quality retention effect on peeled radishes, peeled cut potatoes, peeled cut long bean and peeled cut lotus root, the following tests were conducted.
First, each vegetable or fruit was peeled and / or cut, sterilized and washed as necessary, and then immersed in the treatment liquid 2 of the present invention for 10 minutes. The treatment liquid used was a baking soda-sodium citrate base carbon dioxide foaming treatment liquid. After these immersion, drained and stored at 20 ° C. for 24-72 hours, and confirmed and evaluated the state of various vegetables and fruits.
In any of the vegetables and fruits, a difference in quality between “no treatment” and “invention treatment” was recognized 24 hours after the start of storage. From the above, by treating with the quality-preserving agent according to the present invention, the above-mentioned various peeled and / or cut vegetables / fruits exhibit a very high browning inhibitory effect and quality-preserving effect, and are sufficient even at a temperature of 20 ° C. It became clear that it exerted a good effect.
本発明の方法によれば、硝酸・亜硝酸系発色剤を用いることなく、食肉加工原料の変色を防止することができる。よって、硝酸及び亜硝酸、並びにそれらの塩を含有せず、且つ、赤色の発色に優れた、商品価値の高い食肉加工食品を製造することが可能となる。 According to the method of the present invention, discoloration of meat processing raw materials can be prevented without using a nitric acid / nitrous acid color former. Therefore, it is possible to produce a processed meat product that does not contain nitric acid and nitrous acid, and salts thereof, and is excellent in red coloration and has high commercial value.
実施例6
骨や毛等の不純物を除去した規格豚うで肉の赤味9.67kgを食肉加工原料として用いた。これを3mm目プレートのチョッパーに通してミンチ状とした後、別途用意した本発明の処理組成物(重曹−酢酸ソーダベースの炭酸ガス発泡組成物)を混和した。得られた混合物を常温(20℃前後)で24時間保持し、乾塩法による漬け込みを行なった。漬け込み後、この混合物を5mm目プレートのチョッパーでチョッピングし、豚脂肪1.6kg、粉末卵白300g、香辛料30g、砂糖20g、粉末燻製剤10gを加え、真空ブレンダーを用い、カッターでカッティングして混和して均一な混合物とした。得られた混合物を、充填機を用いて羊腸ケーシング(ホットドッグ用、長さ15cm、径18〜20mm)に詰め、200本の未加熱ウインナーソーセージを作製した。これらを70℃で30分間乾燥し、70℃で40分間スモークし、更に75℃で40分間加熱した。これらを各々真空パックし、85℃で1分間加熱殺菌した後、冷水シャワーで10分間冷却することにより、ウインナーソーセージ(実施例1のウインナーソーセージ)を製造した。
Example 6
9.67 kg of reddish pork boiled meat from which impurities such as bones and hair were removed was used as a raw material for meat processing. This was passed through a chopper of a 3 mm-thick plate to form a mince, and then separately prepared a treatment composition of the present invention (bicarbonate / sodium acetate-based carbon dioxide foaming composition) was mixed. The obtained mixture was kept at room temperature (around 20 ° C.) for 24 hours, and immersed in the dry salt method. After soaking, chop this mixture with a chopper on the 5mm plate, add 1.6kg of pork fat, 300g of powdered egg white, 30g of spices, 20g of sugar and 10g of powdered koji preparation, and mix by cutting with a cutter using a vacuum blender. A homogeneous mixture. The obtained mixture was packed in a sheep intestine casing (for hot dogs, length 15 cm, diameter 18 to 20 mm) using a filling machine to prepare 200 unheated wiener sausages. They were dried at 70 ° C. for 30 minutes, smoked at 70 ° C. for 40 minutes, and further heated at 75 ° C. for 40 minutes. Each of these was vacuum-packed, sterilized by heating at 85 ° C. for 1 minute, and then cooled in a cold water shower for 10 minutes to produce a wiener sausage (wiener sausage of Example 1).
比較例8
実施例6の操作において、豚赤身肉の乾塩法による漬け込み時に、本発明組成物を使用せず、食塩150gを使用した。また、乾塩法による漬け込み後、得られた処理物に対して、更に亜硝酸ナトリウム100gを加えた。その他は実施例6と同様の操作を行なうことにより、ウインナーソーセージ(比較例8のウインナーソーセージ)を製造した。
Comparative Example 8
In the operation of Example 6, 150 g of salt was used without using the composition of the present invention when the pork red meat was soaked by the dry salt method. Moreover, after the pickling by the dry salt method, 100 g of sodium nitrite was further added to the obtained processed product. Otherwise, the same operation as in Example 6 was performed to produce a Wiener sausage (Wiener sausage of Comparative Example 8).
比較例9
実施例6の操作において、豚赤身肉の乾塩法による漬け込み時に、本発明組成物を使用せず、食塩150gを豚赤身肉に加えた。その他は実施例6と同様の操作を行なうことにより、ウインナーソーセージ(比較例9のウインナーソーセージ)を製造した。
Comparative Example 9
In the operation of Example 6, 150 g of salt was added to the pork lean without using the composition of the present invention when the pork lean was soaked by the dry salt method. Otherwise, the same operation as in Example 6 was performed to produce a Wiener sausage (Wiener sausage of Comparative Example 9).
〔評価1〕
実施例6及び比較例8、9のウインナーソーセージを、8〜10℃の冷蔵庫で30日間保存し、保存前後の色調の変化を目視で観察した。
保存前の観察によれば、何れのウインナーソーセージも、赤色系の色調を呈していた。 一方、保存後の観察によれば、実施例6及び比較例8のウインナーソーセージは赤色系の色調を維持していたのに対し、比較例9のウインナーソーセージは茶褐色系の色調へと変化していた。
また、実施例6のウインナーソーセージの色と比較例8のウインナーソーセージの色をより具体的に比較したところ、前者は薄いピンク色であり、後者はやや赤色に近いピンク色であったが、顕著な色調の違いは見られなかった。
[Evaluation 1]
The wiener sausages of Example 6 and Comparative Examples 8 and 9 were stored in a refrigerator at 8 to 10 ° C. for 30 days, and changes in color tone before and after storage were visually observed.
According to the observation before storage, all the sausages had a red color tone. On the other hand, according to observation after storage, the wiener sausage of Example 6 and Comparative Example 8 maintained a red color tone, while the wiener sausage of Comparative Example 9 changed to a brownish color tone. It was.
Further, when the color of the wiener sausage of Example 6 and the color of the wiener sausage of Comparative Example 8 were compared more specifically, the former was a light pink color, and the latter was a pink color somewhat close to red, but notably No significant color difference was found.
実施例7
本発明の塩漬調味液(電解液)を調製した。食肉加工原料として豚もも肉96kg(40本)を用い、これらに前記の塩漬調味液をインジェクターを用いて注入した後、ロータリーマッサージ機を使用して6rpmで72時間回転させ、塩漬調味液を豚もも肉内に浸透させた。次に、これらの豚もも肉をケーシング内に整形充填し、75℃で30分間乾燥し、60℃で40分間スモークし、更に85℃で1分間加熱し、中心温度が68〜70℃に達したことを確認した後、冷蔵庫内で一晩保管し、ボンレスハム(実施例7のボンレスハム)を製造した。
Example 7
The salted seasoning liquid (electrolytic solution) of the present invention was prepared. Using 96 kg (40 pieces) of pork thighs as raw materials for meat processing, the above-mentioned salted seasoning liquid was injected into these using an injector, and then rotated at 6 rpm for 72 hours using a rotary massage machine. The pork leg was infiltrated into the meat. Next, these pork were also shaped and filled into a casing, dried at 75 ° C. for 30 minutes, smoked at 60 ° C. for 40 minutes, and further heated at 85 ° C. for 1 minute to reach a center temperature of 68-70 ° C. After confirming this, it was stored overnight in a refrigerator to produce Boneless ham (Bonless ham of Example 7).
比較例10
実施例7の操作において、本発明の塩漬調味液の組成を、水25kg、食塩150g、粉末卵白3.2kg、砂糖2.1kg、グルタミン酸ナトリウム900g、及び亜硝酸ナトリウム150gに変更した。その他は実施例7と同様の操作を行なうことにより、ボンレスハム(比較例10のボンレスハム)を製造した。
Comparative Example 10
In the operation of Example 7, the composition of the salted seasoning liquid of the present invention was changed to 25 kg of water, 150 g of sodium chloride, 3.2 kg of powdered egg white, 2.1 kg of sugar, 900 g of sodium glutamate, and 150 g of sodium nitrite. Otherwise, the same operation as in Example 7 was performed to produce a boneless ham (the boneless ham of Comparative Example 10).
比較例11
実施例7の操作において、本発明の塩漬調味液の組成を、水25kg、食塩150g、粉末卵白3.2kg、砂糖2.1kg、及びグルタミン酸ナトリウム900gに変更した。その他は実施例7と同様の操作を行なうことにより、ボンレスハム(比較例11のボンレスハム)を製造した。
Comparative Example 11
In the operation of Example 7, the composition of the salted seasoning liquid of the present invention was changed to 25 kg of water, 150 g of sodium chloride, 3.2 kg of powdered egg white, 2.1 kg of sugar, and 900 g of sodium glutamate. Otherwise, the same operation as in Example 7 was performed to produce a boneless ham (the boneless ham of Comparative Example 11).
[評価2]
実施例7及び比較例10,11のボンレスハムを、8〜10℃の冷蔵庫で30日間保存し、保存前後の色調の変化を目視で観察した。
保存前の観察によれば、何れのボンレスハムも、赤色系の色調を呈していた。
保存後の観察によれば、実施例7及び比較例10のボンレスハムは赤色系の色調を維持していたのに対し、比較例11のボンレスハムは茶褐色系の色調へと変化していた。
また、実施例7のボンレスハムの色と比較例10のボンレスハムの色をより具体的に比較したところ、前者は薄いピンク色であり、後者はやや赤色に近いピンク色であったが、顕著な色調の違いは見られなかった。
以上の結果から、本発明の方法により製造された実施例6のウインナーソーセージ及び実施例7のボンレスハムは、従来の硝酸・亜硝酸系発色剤を全く使用していないにも関わらず、これらの発色剤を使用した比較例8のウインナーソーセージ及び比較例10のボンレスハムとほぼ同様の色調を有することが明らかとなった。
[Evaluation 2]
Boneless hams of Example 7 and Comparative Examples 10 and 11 were stored in a refrigerator at 8 to 10 ° C. for 30 days, and changes in color tone before and after storage were visually observed.
According to observations prior to storage, all the Bonless hams exhibited a red color tone.
According to observation after storage, the Boneless ham of Example 7 and Comparative Example 10 maintained a red color tone, whereas the Boneless ham of Comparative Example 11 changed to a brownish color tone.
Further, when the color of the bonless ham of Example 7 and the color of the bonless ham of Comparative Example 10 were compared more specifically, the former was a light pink color, and the latter was a pink color somewhat close to red. The difference was not seen.
From the above results, the Wiener sausage of Example 6 and the Boneless ham of Example 7 produced by the method of the present invention did not use any conventional nitric acid / nitrite color formers, but developed these colors. It became clear that it had the color tone substantially the same as the Wiener sausage of the comparative example 8 which used the agent, and the bonless ham of the comparative example 10.
次に、本発明を魚肉について、適用した場合を以下の実施例により詳細に説明する。 Next, the case where the present invention is applied to fish meat will be described in detail with reference to the following examples.
実施例8
超低温(−40℃)で凍結され、保存された本マグロフィーレ2kgを、−10乃至−15℃の冷凍庫に放置して通常の冷凍状態とした。通常の冷凍状態となった本マグロフィーレを、食塩濃度10質量%の食塩水に入れ、約5分間浸漬した。この浸漬の間、食塩水は撹拌され、且つ、約25℃となるように加温された。
Example 8
2 kg of this tuna fillet frozen and stored at ultra-low temperature (−40 ° C.) was left in a freezer at −10 to −15 ° C. to obtain a normal frozen state. The tuna fillet in a normal frozen state was placed in a saline solution having a salt concentration of 10% by mass and immersed for about 5 minutes. During this immersion, the saline solution was stirred and warmed to about 25 ° C.
次に、本マグロフィーレを取り出し、水切り後、約2℃の冷蔵庫にて2時間、静置熟成させた。その後、この本マグロフィーレを柵状に切り、さらに、一片が10±2gとなるようにスライスした。 Next, this tuna fillet was taken out, drained, and aged for 2 hours in a refrigerator at about 2 ° C. Then, this tuna fillet was cut into a fence shape and further sliced so that one piece was 10 ± 2 g.
常温の水道水1Lに、酢酸ソーダ50g、重曹(炭酸水素ナトリウム)30g、アスコルビン酸ナトリウム10g、ミョウバン10g、グルコマンナン2.0gを溶解、分散させ、希釈して均一な1%溶液とした。この溶液に、上記のスライスした本マグロフィーレを投入し、浸漬させた。この工程は、5乃至10℃にて行った。15分後、スライスした本マグロフィーレを引き上げ、液切りを行い、真空包装した。この真空包装品を、超低温(−40℃)の冷凍庫にて再凍結した。 In 1 L of room temperature tap water, 50 g of sodium acetate, 30 g of sodium bicarbonate (sodium bicarbonate), 10 g of sodium ascorbate, 10 g of alum, and 2.0 g of glucomannan were dissolved, dispersed, and diluted to obtain a uniform 1% solution. The sliced tuna fillet was put into this solution and immersed. This step was performed at 5 to 10 ° C. After 15 minutes, the sliced tuna fillet was pulled up, drained and vacuum packaged. This vacuum packaged product was re-frozen in an ultra-low temperature (−40 ° C.) freezer.
比較例12
超低温(−40℃)で凍結され、保存された本マグロフィーレ2kgを、−10乃至−15℃の冷凍庫に放置して通常の冷凍状態とした。通常の冷凍状態となった本マグロフィーレを、柵状に切り、さらに、一片が10±2gとなるようにスライスした。
Comparative Example 12
2 kg of this tuna fillet frozen and stored at ultra-low temperature (−40 ° C.) was left in a freezer at −10 to −15 ° C. to obtain a normal frozen state. The present tuna fillet in a normal frozen state was cut into a fence shape and further sliced so that one piece was 10 ± 2 g.
常温の水道水3Lに食塩110gを溶解させ、均一な溶液とした。この食塩水に、上記のスライスした本マグロフィーレを投入し、浸漬させた。この工程は、5乃至10℃にて行った。15分後、スライスした本マグロフィーレを引き上げ、液切りを行い、真空包装した。この真空包装品を、超低温(−40℃)の冷凍庫にて再凍結した。 110 g of sodium chloride was dissolved in 3 L of room temperature tap water to obtain a uniform solution. The sliced main tuna fillet was put into this saline solution and immersed. This step was performed at 5 to 10 ° C. After 15 minutes, the sliced tuna fillet was pulled up, drained and vacuum packaged. This vacuum packaged product was re-frozen in an ultra-low temperature (−40 ° C.) freezer.
〔評価1〕
実施例8及び比較例12の本マグロのスライス冷凍品の色調を目視で観察し、その後冷凍庫で3日間保存し、保存後の色調も目視で観察した。
[Evaluation 1]
The color tone of the frozen sliced tuna slices of Example 8 and Comparative Example 12 was visually observed, then stored in a freezer for 3 days, and the color tone after storage was also visually observed.
保存前の観察において、実施例8のマグロは、赤色系の美しい色調を呈していた。比較例12のマグロは、赤色にやや退色が見られた。これは、原料から冷凍品を製造するまでの時間経過において、比較例12ではミオグロビンの酸化が生じたためと考えられる。一方、保存後の観察によれば、実施例8は赤色系の美しい色調を維持していたが、比較例12は茶褐色系であり、食材としての価値は大きく低下していた。 In the observation before storage, the tuna of Example 8 exhibited a beautiful red color tone. The tuna of Comparative Example 12 was slightly faded in red. This is thought to be due to the oxidation of myoglobin in Comparative Example 12 over the time elapsed from the production of the frozen product to the raw material. On the other hand, according to observation after storage, Example 8 maintained a beautiful reddish color tone, but Comparative Example 12 was brownish brown, and its value as a foodstuff was greatly reduced.
実施例9
本マグロフィーレの代わりに養殖ブリのフィーレ2kgを使用した以外は、実施例8と同様の操作を行い、真空包装された凍結ブリスライスを得た。
Example 9
Except for using 2 kg of cultured yellowtail fillet instead of this tuna fillet, the same operation as in Example 8 was performed to obtain a vacuum-packed frozen yellowtail slice.
比較例13
本マグロフィーレの代わりに養殖ブリのフィーレ2kgを使用した以外は、比較例12と同様の操作を行い、真空包装された凍結ブリスライスを得た。
Comparative Example 13
Except that 2 kg of cultured yellowtail fillet was used in place of this tuna fillet, the same operation as in Comparative Example 12 was performed to obtain a vacuum-packed frozen yellowtail slice.
〔評価2〕
実施例9及び比較例13のブリフィーレのスライス冷凍品の色調を目視で観察し、その後冷凍庫で3日間保存し、保存後の色調も目視で観察した。保存前及び保存後のいずれも、本マグロフィーレのスライス冷凍品についての観察結果と同様の結果であった。
[Evaluation 2]
The color tone of the sliced frozen products of Example 9 and Comparative Example 13 was visually observed, then stored in a freezer for 3 days, and the color tone after storage was also visually observed. Both the results before and after the storage were the same as the observation results for the frozen sliced tuna fillet.
実施例10
超低温(−40℃)で凍結され、保存されたカツオフィーレ3kg(1kg×3枚)を、−10乃至−15℃の冷凍庫に放置して通常の冷凍状態とした。通常の冷凍状態となったカツオフィーレを、食塩濃度10質量%の食塩水に入れ、約5分間浸漬した。この浸漬の間、食塩水は撹拌され、且つ、約25℃となるように加温された。次に、カツオフィーレを取り出し、水切り後、約2℃の冷蔵庫にて2時間、静置熟成させた。
Example 10
3 kg (1 kg × 3 sheets) of bonito fillet that was frozen and stored at ultra-low temperature (−40 ° C.) was left in a freezer at −10 to −15 ° C. to obtain a normal frozen state. The bonito fillet in a normal frozen state was placed in a saline solution having a salt concentration of 10% by mass and immersed for about 5 minutes. During this immersion, the saline solution was stirred and warmed to about 25 ° C. Next, the bonito fillet was taken out, drained, and aged for 2 hours in a refrigerator at about 2 ° C.
常温の水道水3Lに、本発明の重曹−酢酸ソーダベースの組成物を分散、溶解させ均一な1.5%水溶液とした。この溶液に、上記のカツオフィーレを投入し、浸漬させた。この工程は、5乃至10℃にて行った。30分後、カツオフィーレを引き上げ、液切りを行い、真空包装した。この真空包装品を、超低温(−40℃)の冷凍庫にて再凍結した。 The sodium bicarbonate-sodium acetate-based composition of the present invention was dispersed and dissolved in 3 L of room temperature tap water to obtain a uniform 1.5% aqueous solution. The bonito fillet was put into this solution and immersed. This step was performed at 5 to 10 ° C. After 30 minutes, the bonito fillet was pulled up, drained and vacuum packaged. This vacuum packaged product was re-frozen in an ultra-low temperature (−40 ° C.) freezer.
比較例14
超低温(−40℃)で凍結され、保存されたカツオフィーレ3kg(1kg×3枚)を、−10乃至−15℃の冷凍庫に放置して通常の冷凍状態とした。常温の水道水3Lに食塩110gを溶解させ、均一な溶液とした。この食塩水に、通常の冷凍状態となったカツオフィーレを投入し、浸漬させた。この工程は、5乃至10℃にて行った。30分後、カツオフィーレを引き上げ、液切りを行い、真空包装した。この真空包装品を、超低温(−40℃)の冷凍庫にて再凍結した。
Comparative Example 14
3 kg (1 kg × 3 sheets) of bonito fillet that was frozen and stored at ultra-low temperature (−40 ° C.) was left in a freezer at −10 to −15 ° C. to obtain a normal frozen state. 110 g of sodium chloride was dissolved in 3 L of room temperature tap water to obtain a uniform solution. The bonito fillet in a normal frozen state was poured into this saline solution and immersed. This step was performed at 5 to 10 ° C. After 30 minutes, the bonito fillet was pulled up, drained and vacuum packaged. This vacuum packaged product was re-frozen in an ultra-low temperature (−40 ° C.) freezer.
〔評価3〕
実施例10及び比較例14のカツオフィーレ冷凍品の色調を目視で観察し、その後冷凍庫で3日間保存し、保存後の色調も目視で観察した。
[Evaluation 3]
The color tone of the bonito fillet of Example 10 and Comparative Example 14 was visually observed, then stored in a freezer for 3 days, and the color tone after storage was also visually observed.
保存前及び保存後のいずれも、カツオフィーレ冷凍品の色調は、本マグロフィーレのスライス冷凍品及び養殖ブリフィーレのスライス冷凍品についての観察結果と同様の結果であった。 The color tone of the bonito fillet frozen product before and after the storage was the same as the observation result of the frozen sliced tuna fillet and the frozen sliced cultured briffille.
以上述べたとおり、本発明の方法により製造された実施例8のマグロ、実施例9のブリ、及び実施例10のカツオは、いずれも、硝酸・亜硝酸系発色剤を使用していないにも係わらず、冷凍保存3日後においても美しい赤色系の色調を維持していた。
以上、本発明の調理方法をまとめると次の通りである。
シャケ、まぐろ、魚卵等の保水及び赤色の工程(1)、(2)
ここで、本発明品は重曹‐酢酸ソーダベースの組成物をいい、本発明品の配合量は原材料100重量部としたときの1〜1.5%の粉を加水し、原材料を浸漬する場合をいう。シャケの加水量は刺身物に比して多くなる。
練り製品(ソーセージ)の工程(3)
ここで、本発明品は重曹‐酢酸ソーダベースの組成物をいい、本発明品の配合量は原材料100重量部としたときの1〜1.5%の粉を調味料とともに、原材料に練りこむ場合をいう。
練り製品(ハム・ベーコン・ローストビーフの処理工程)(4)
ここで、本発明品は重曹‐酢酸ソーダベースの組成物をいい、本発明品の配合量は原材料100重量部としたときの1〜1.5%の粉を調味料に配合し、原材料の10〜40%を注入する場合をいう。
As described above, the tuna of Example 8, the yellowtail of Example 9, and the skipjack of Example 10 manufactured by the method of the present invention all use no nitric acid / nitrite color former. Regardless, the beautiful red color tone was maintained even after 3 days of frozen storage.
The cooking method of the present invention is summarized as follows.
Water retention and red process (1), (2) such as salmon, tuna, fish egg
Here, the product of the present invention refers to a baking soda-sodium acetate-based composition, and the blended amount of the present product is 1 to 1.5% of powder when the raw material is 100 parts by weight, and the raw material is immersed Say. The amount of salmon added is greater than that of sashimi.
Kneaded product (sausage) process (3)
Here, the product of the present invention refers to a baking soda-sodium acetate-based composition, and the blended amount of the present product is 1 to 1.5% of the powder when the raw material is 100 parts by weight, together with the seasoning, kneaded into the raw material. Refers to cases.
Kneaded product (ham, bacon, roast beef processing process) (4)
Here, the product of the present invention refers to a baking soda-sodium acetate-based composition, and the blending amount of the product of the present invention is 1 to 1.5% of the powder when the raw material is 100 parts by weight. This refers to the case where 10 to 40% is injected.
Claims (4)
(1) an organic acid or an alkali metal salt of an organic acid or an alkaline earth metal salt of an organic acid; (2) an alkali metal carbonate or alkaline earth carbonate; (3) alum; and (4) an ascorbate. And (1) an organic acid or an alkali metal salt of an organic acid or an alkaline earth metal salt of an organic acid and (2) an alkali metal carbonate or an alkaline earth carbonate, in a neutral region of an aqueous solution or more A composition for generating carbon dioxide in a weakly alkaline region, and (3) an alkaline composition for preventing discoloration, wherein the dye adsorbed on alum is placed in a reduced state with carbon dioxide generated in an aqueous solution .
2. The alkali composition for preventing discoloration according to claim 1, comprising (5) glucomannan as a thickener.
The composition according to claim 2 , wherein at least sodium acetate or sodium citrate 30 to 70 parts by weight, sodium bicarbonate 20 to 50 parts by weight, sodium ascorbate 5 to 15 parts by weight, alum 5 to 20 parts by weight, glucomannan 0 .5 to 3 parts by weight, so that the carbon dioxide gas foam composition is 0.5 to 2.0% by dry weight of the object to be treated, and 0.5 to 10% by weight of the aqueous solution is diluted with water. An alkaline aqueous solution for preventing discoloration, having a pH of 7.0 to 8.0.
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