JPH0349643A - Weight maintenance of marine product without using phosphates - Google Patents
Weight maintenance of marine product without using phosphatesInfo
- Publication number
- JPH0349643A JPH0349643A JP1187039A JP18703989A JPH0349643A JP H0349643 A JPH0349643 A JP H0349643A JP 1187039 A JP1187039 A JP 1187039A JP 18703989 A JP18703989 A JP 18703989A JP H0349643 A JPH0349643 A JP H0349643A
- Authority
- JP
- Japan
- Prior art keywords
- aqueous solution
- salt
- salts
- marine products
- phosphates
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229910019142 PO4 Inorganic materials 0.000 title claims abstract description 21
- 235000021317 phosphate Nutrition 0.000 title claims abstract description 21
- 150000003013 phosphoric acid derivatives Chemical class 0.000 title claims abstract description 18
- 238000012423 maintenance Methods 0.000 title description 3
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 40
- 150000003839 salts Chemical class 0.000 claims abstract description 34
- 239000007864 aqueous solution Substances 0.000 claims abstract description 22
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- 238000007710 freezing Methods 0.000 claims abstract description 12
- 230000008014 freezing Effects 0.000 claims abstract description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 9
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 8
- 239000011780 sodium chloride Substances 0.000 claims abstract description 6
- 230000003381 solubilizing effect Effects 0.000 claims abstract description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 4
- 239000010452 phosphate Substances 0.000 claims abstract description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 4
- 235000017550 sodium carbonate Nutrition 0.000 claims abstract description 4
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract 4
- 239000001103 potassium chloride Substances 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 claims description 10
- 108090000623 proteins and genes Proteins 0.000 claims description 10
- 235000014102 seafood Nutrition 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 8
- 238000005057 refrigeration Methods 0.000 claims description 5
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 235000011164 potassium chloride Nutrition 0.000 claims 1
- 239000012266 salt solution Substances 0.000 claims 1
- 241000238557 Decapoda Species 0.000 abstract description 8
- 235000015170 shellfish Nutrition 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 4
- 241000251468 Actinopterygii Species 0.000 abstract description 3
- 235000019688 fish Nutrition 0.000 abstract description 3
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 abstract description 2
- 235000011121 sodium hydroxide Nutrition 0.000 abstract description 2
- 229910052938 sodium sulfate Inorganic materials 0.000 abstract description 2
- 235000011152 sodium sulphate Nutrition 0.000 abstract description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract 2
- 239000007832 Na2SO4 Substances 0.000 abstract 1
- 101710093543 Probable non-specific lipid-transfer protein Proteins 0.000 abstract 1
- 241000238371 Sepiidae Species 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 230000004580 weight loss Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 239000007788 liquid Substances 0.000 description 4
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 241000271566 Aves Species 0.000 description 2
- 241000238366 Cephalopoda Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229910000027 potassium carbonate Inorganic materials 0.000 description 2
- 235000011181 potassium carbonates Nutrition 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 241000519695 Ilex integra Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 229920006328 Styrofoam Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003116 impacting effect Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229910001392 phosphorus oxide Inorganic materials 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000008261 styrofoam Substances 0.000 description 1
- VSAISIQCTGDGPU-UHFFFAOYSA-N tetraphosphorus hexaoxide Chemical compound O1P(O2)OP3OP1OP2O3 VSAISIQCTGDGPU-UHFFFAOYSA-N 0.000 description 1
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 1
- 235000019798 tripotassium phosphate Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔所属の産業分野〕
本発明は、食品に係わるものであり、リン酸塩類を用い
ない水産物の重量維持法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial field to which it belongs] The present invention relates to foods, and relates to a method for maintaining the weight of marine products without using phosphates.
本発明は、リン酸塩類の処理を必要としない、新しい水
産物の重量維持法である。すなわち、水産物の冷凍、冷
蔵による保管、または加熱等の加工前に、減圧下で、そ
の水溶液がアルカリ性を示す塩、または塩溶性蛋白質を
可溶化する作用の大きい塩の中から選ばれる，一種以上
の塩の水溶液に、水産物を浸漬する事により、重１の維
持を可能とする、リン酸嘔類を用いない水産物の重量維
持法に関する．
〔発明の背景〕
日本において、水産物は、古来より重要な栄養資源であ
る事は言うまでもない．現在、水産物資源の供給は、遠
洋漁業および輸入により満たされており、特に、遠洋漁
業では、漁場保有国に対して入漁料を支払わねばならな
い場合が多く、水産物の蛋白質を含めた栄養物の確保は
、重大関心事である。The present invention is a new method for maintaining the weight of seafood that does not require treatment of phosphates. In other words, one or more salts selected from salts whose aqueous solutions are alkaline or salts that have a strong effect of solubilizing salt-soluble proteins are used under reduced pressure before freezing, storing under refrigeration, or processing marine products such as heating. This article relates to a method for maintaining the weight of marine products without using phosphates, which makes it possible to maintain the weight of marine products by immersing them in an aqueous solution of salts. [Background of the Invention] It goes without saying that marine products have been an important nutritional resource in Japan since ancient times. Currently, the supply of marine products is met through deep-sea fishing and imports, and in particular, in far-sea fishing, fishing fees must be paid to countries that own fishing grounds in many cases, and nutrients, including protein, are secured in marine products. is of great concern.
通常、水産物は、凍結されてから輸送される。解凍に際
しては、多かれ少なかれドリップの流逸はまぬがれない
。また解凍後、冷蔵庫等で保存される様なものについて
も、ウイープとして流逸する栄養戒分等が、非常に多い
。またここで、水産物の保管において、冷凍履歴がある
かどうかで、ウィーブの量が著しく異なってくる。更に
は、加熱の際の、例えば煮熟等による重量低下も、冷凍
履歴があると著しい。Seafood products are usually frozen before being transported. When defrosting, it is inevitable that some drips will escape. Furthermore, even in foods that are stored in a refrigerator or the like after being thawed, there are a large number of nutrients that are lost as wipes. Also, when storing marine products, the amount of weave varies significantly depending on whether or not there is a history of freezing. Furthermore, weight loss during heating, for example due to boiling, is significant if there is a history of freezing.
ドリップ、ウィーグおよび加熱による重量の減少は、す
なわち、蛋白質等の栄養分の減少と換言でき、これは重
大な栄養の損失であり、資源の有効利用の立場から、極
めて憂うべき事と言わざるを得ない。なおドリッフ゛、
ウィープおよび煮熟液中には、蛋白質をきめ多量の栄養
分が存在している事は、公知の事実である。後に、実施
例をもって詳しく述べるが、１００重量部の水産物が冷
凍、解凍、冷蔵保管、加熱に至る加工工程を経る事によ
り、４０〜５０重量部まで減少する。この経済的損失は
測り知れない
この様な現況を鑑み、水産物のドリップを可能な限り少
なくするための冷凍法や解凍法が考案されており、中で
も特にリン酸塩類が多用されている。しかしながら、厚
生省が毎年発行する国民栄養調査報告書に示されるごと
く、日本人は、依然としてカルシウム摂取量が少なく、
このため食品製造業者および消費者は、カルシウムの吸
収を阻害するリン酸塩類の食品への使用を、自粛するよ
う要求している。A decrease in weight due to dripping, weag, and heating can be translated into a decrease in nutrients such as protein, and this is a serious loss of nutrients, which is extremely worrying from the standpoint of effective resource utilization. do not have. Furthermore, Drift,
It is a well-known fact that weep and boiling liquid contain protein and a large amount of nutrients. As will be described in detail later with examples, 100 parts by weight of marine products is reduced to 40 to 50 parts by weight through processing steps including freezing, thawing, refrigerated storage, and heating. In view of the current situation, where the economic loss is immeasurable, freezing and thawing methods have been devised to minimize the dripping of marine products, and among them, phosphates are particularly frequently used. However, as shown in the National Nutrition Survey Report published every year by the Ministry of Health and Welfare, Japanese people still have low calcium intake.
For this reason, food manufacturers and consumers are demanding that they refrain from using phosphates, which inhibit calcium absorption, in foods.
従来の技術としては、リン酸塩、持に重縮合リン酸塩で
あるポリリン酸、メタリン酸、ピロリン酸等のナトリウ
ム塩またはカリウム塩の一種、あるいは数種混合組成物
の水溶液中に、エビ、イカ等の水産物を浸漬した後、冷
凍、冷蔵または加熱加工する事により、ドリップ、ウィ
ープの発生と加熱時の重量減耗を防いでいる。As a conventional technique, shrimp, shrimp, After soaking squid and other marine products, freezing, refrigerating, or heating processes prevents drips, weeps, and weight loss during heating.
特に、特許第１３７９１６８号のごとく、メタリン酸ナ
トリウム、リン酸三カリウムおよび酵主題の目的は達せ
られるが、これらリン酸塩類の使用により、水産物中の
リン酸塩類量が著しく多くなり、時には、五酸化リンと
して０．５％に及ぶ場合もある。前述のごとく、カルシ
ウムの摂取が少ない日本人にとって、これは公衆衛生上
、好ましくない。In particular, as in Patent No. 1379168, although the objectives of sodium metaphosphate, tripotassium phosphate, and fermentation themes are achieved, the use of these phosphates significantly increases the amount of phosphates in marine products, and sometimes In some cases, it can reach up to 0.5% as phosphorus oxide. As mentioned above, this is unfavorable from a public health standpoint for Japanese people, who have a low intake of calcium.
一方、リン酸塩類を用いない法としては、二価の金属イ
オンにより、蛋白質の架橋結合化による楕遣変化を計る
事で、重量を維持する法等が開示されている。しかし、
有効性に乏しく、必要以上に水産物のテクスチャーを不
良化してしまう。On the other hand, as a method that does not use phosphates, a method has been disclosed in which the weight is maintained by measuring the elliptical change due to cross-linking of proteins using divalent metal ions. but,
It is not very effective and causes the texture of seafood to deteriorate more than necessary.
またドリップ、ウィープの発生、加熱時の重量減耗を防
止する事は、水産物の保水性を高める事と同義であると
し、高濃度の食塩水を用いて塩浴性蛋白質を可溶化した
り、あるいはまた水産物のｐＨを、等電点から遠ざける
方法等が考案されている。しかしながら高濃度の食塩水
を用いた場合、水産物が塩辛くなる事によって食品とし
ての融通性を失う。In addition, preventing drips, weeps, and weight loss during heating is synonymous with increasing the water retention capacity of marine products. Also, methods have been devised to keep the pH of marine products away from the isoelectric point. However, when a highly concentrated saline solution is used, marine products become salty and lose their versatility as food.
またアルカリ剤等により、水産物のｐＨをアルカリ側に
、等電点から隔てさせる工夫もあるが、水産物の持つｐ
ＨＩ１衝作用等により，意図した効果が得られない場合
が多い
本発明者等は、この様な現況を鑑み，種々研究を重ねた
結果、水産物の冷凍、冷蔵または加熱加工する際、水産
物を冷凍、冷蔵または加熱加工する前に、減圧下にて、
炭酸ナトリウム等、その水溶液がアルカリ性を示す塩類
、あるいは食塩（塩化ナトリウム〉等の水産物の塩溶性
蛋白質を可溶化させる作用の大きい塩類の中から選ばれ
る一種以上の水溶漬で水産物を浸漬すれば、冷凍、解凍
、冷蔵、加熱の一連の加工工程における重量維持が、リ
ン酸塩類等によるものと比べて、同等であるのみならず
、更に高まる事実を見い出し、本発明に至った。There are also ways to use alkaline agents to shift the pH of seafood to the alkaline side, away from the isoelectric point, but
In view of the current situation, the inventors of the present invention have conducted various studies and found that when seafood is frozen, refrigerated, or heated, it is often not possible to obtain the intended effect due to HI1 bombardment. , under reduced pressure before refrigeration or heat processing.
If marine products are soaked in one or more types of water selected from salts whose aqueous solutions are alkaline, such as sodium carbonate, or salts that have a strong effect of solubilizing salt-soluble proteins in marine products, such as common salt (sodium chloride), The present inventors have discovered that the weight maintenance during a series of processing steps such as freezing, thawing, refrigeration, and heating is not only equivalent to, but even higher than, those using phosphates, etc., leading to the present invention.
〔発明の構成〕
本発明は、水産物の冷蔵、冷凍、または加熱製品を製造
する際、水産物を冷凍、冷蔵または加熱加工する前に、
減圧下にて、リン酸塩類でない塩類の水溶液に浸漬し、
その後、冷凍、冷蔵または加熱する事を特徴とする、水
産物の重量維持法である。[Structure of the Invention] The present invention provides a method for producing refrigerated, frozen, or heated marine products by:
immersed in an aqueous solution of salts other than phosphates under reduced pressure,
This is a method for maintaining the weight of marine products, which is characterized by freezing, refrigerating, or heating them afterwards.
ここで言う水産物とは、エビ類、貝類、イカ類、魚類等
を指すが、魚類は体表組織が強靭であるため、本発明に
は、皮等の体表組織を取り除いたもの、あるいはフィレ
、切り身等が好適である。The marine products mentioned here refer to shrimp, shellfish, squid, fish, etc. However, since fish have strong body surface tissues, the present invention includes those with body surface tissues such as skin removed, or fillets. , fillets, etc. are suitable.
塩類の水溶液に使用する塩は、その水溶液がアルカリ性
を示す物で、炭酸ナトリウム、重炭酸ナトリウム、水酸
化ナトリウム、炭酸カリウム、重炭酸カリウム等の非リ
ン酸の塩の中から、一種以上選ばれるものであり、時代
の判断により、食品添加物として認められたものが好適
である事は言うまでもない。水溶液の濃度は、選ばれた
塩によって異なってくるが、０．１重量％以上であれば
、本発明の主題の目的は達せられる。また、ρＨ［衝能
が充分発揮できる様、数種を混合した場合でも同様であ
る。なお、０，１重量％以上の濃度の場合、そのρＨは
９．０以上である。The salt used in the aqueous solution of salts is one that exhibits alkalinity and is selected from one or more non-phosphate salts such as sodium carbonate, sodium bicarbonate, sodium hydroxide, potassium carbonate, potassium bicarbonate, etc. It goes without saying that those approved as food additives according to the judgment of the times are suitable. The concentration of the aqueous solution will vary depending on the salt chosen, but if it is at least 0.1% by weight, the objective of the subject matter of the present invention will be achieved. In addition, the same applies when several types are mixed so that the ρH [impacting ability can be sufficiently exhibited. Note that when the concentration is 0.1% by weight or more, the ρH is 9.0 or more.
また、水産物に含まれる塩溶性蛋白質を、可溶化させる
作用の大きい塩としては、食塩（塩１ヒナトリウム）、
塩（ヒカリウム、硫酸ナトリウム等の中から選ばれる一
種以上であり時代の判断により、食品添加物として認め
られた物が好適である事は、言うまでもない。In addition, salts that have a strong effect of solubilizing salt-soluble proteins contained in marine products include common salt (salt 1 arsenic),
It goes without saying that salts (one or more selected from among hypotassium, sodium sulfate, etc.) that are approved as food additives according to the judgment of the times are suitable.
水溶液の濃度は、イオン強度μが、０．３以上をもって
本発明は成立する。The present invention is effective when the concentration of the aqueous solution has an ionic strength μ of 0.3 or more.
さらに、水溶液がアルカリ性を示す塩の群と、塩溶性蛋
白質を可溶化させる作用の大きい塩の群の各々より一種
以上を選び、これらを組合せて利用しても、本発明は戊
立する．しかし、この場合，ｐＨは９．０以上、または
イオン強度μは０．３以上である必要がある。Furthermore, the present invention can be accomplished by selecting one or more salts from each of the group of salts that make an aqueous solution alkaline and the group of salts that have a strong effect of solubilizing salt-soluble proteins, and using these in combination. However, in this case, the pH needs to be 9.0 or more, or the ionic strength μ needs to be 0.3 or more.
本発明の特徴は、減圧下にて、水産物を上述の水溶液に
浸漬させる事により、水産物の重量を維持する事を可能
せしめた方法であり水産物および塩類の水溶液を減圧に
導く設備としては、従来の技術を利用できる。すなわち
、本発明による主題が達せられるに充分な減圧用容器は
、開口部を有し、かつ２ ６ ０ ａｍＨｇ以下の真空
度に耐え得る構造のものであればよく、形状、材質等を
特に問うものではない。また、水産物と塩類の水溶液と
の接触機会を増加させる事等を意図して、容器を円同形
とし、いわゆるジャマ板または攪拌翼を配置し、回転ま
たは混合させても、本発明は成立する。なお、真空度は
１ ０ ｍｍＨｇ以下がより好適で、減圧下における浸
漬時間は、１時間以上をもって本発明は戒立する．また
、温度は＋５゜Ｃ前後が、衛生上、好適である。The feature of the present invention is a method that makes it possible to maintain the weight of marine products by immersing them in the above-mentioned aqueous solution under reduced pressure. technology can be used. In other words, a depressurizing container sufficient to achieve the subject matter of the present invention may have an opening and a structure capable of withstanding a degree of vacuum of 260 amHg or less, with particular considerations regarding shape, material, etc. It's not a thing. In addition, the present invention can also be achieved by making the container circularly shaped and installing so-called baffle plates or stirring blades to rotate or mix the containers in order to increase the chances of contact between the marine products and the aqueous solution of salts. In addition, the degree of vacuum is more preferably 10 mmHg or less, and the present invention is effective when the immersion time under reduced pressure is 1 hour or more. Further, a temperature of around +5°C is suitable from a sanitary standpoint.
以下に、実施例をあげて、本発明の優れた点を説明する
．
実施例１ 市販冷凍むきエビを流水解凍し各々１ ００
０グラムずつ、第１表に示す条件でｌ晩浸漬した．その
１＆，冷蔵庫内で１日静置保存し、次いで１００℃下で
５分間煮熟した。結果は、第１表に示すとおりである。The advantages of the present invention will be explained below with reference to Examples. Example 1 Commercially available frozen peeled shrimp were thawed under running water and 100 yen each
0 g each was soaked for one night under the conditions shown in Table 1. Part 1: It was stored in a refrigerator for one day, and then boiled at 100° C. for 5 minutes. The results are shown in Table 1.
なお重量維持率は、ことわりのない限り，材料重量〈本
例では１０００グラム）に対する百分率で算出した。Note that the weight retention rate was calculated as a percentage of the material weight (1000 grams in this example) unless otherwise specified.
第ｌ表で明らかなとおり、水溶液がアルカリ性を示す塩
類で濃度が０．１重量パーセント以上の水溶液、または
塩ｄ容性蛋白質を可店化させる作用の大きい塩類で、か
つその塩類の水溶液のイオン強度μが０．３以上で、さ
らに各々、２６０ｍｌ＋｝Ｉｇ以下の真空度で処理され
たムキエビは、従来技術である重縮合リン酸塩製剤水溶
液で処理されたものと比較し、静置保管中のウィープ量
が明らかに少なく、また加熱による重ｉ減耗率も、著し
く抑制されている。As is clear from Table 1, an aqueous solution of salts whose aqueous solution is alkaline and has a concentration of 0.1% by weight or more, or a salt that has a strong effect of making salt d-soluble proteins storeable, and the ion of the aqueous solution of the salt. Mukie shrimps with a strength μ of 0.3 or more and treated under a vacuum of 260 ml+}Ig or less each have a lower level of stability during static storage compared to those treated with a polycondensed phosphate preparation aqueous solution, which is the conventional technology. The amount of weep is clearly small, and the weight loss rate due to heating is also significantly suppressed.
第１表
※処理液温は＋５℃
実施例２ 漁獲直後の鮮クルマエビを、各々５００グラ
ム、第２表に示す条件で１晩渇漬した。その後、−２５
゜Ｃで凍結、１ケ月後室温下で解凍した。次いで、冷蔵
庫内にて１日静置保管した後、１ ０ ０ ’Ｃで５分
間煮慈した。Table 1 *Treatment liquid temperature is +5°C Example 2 500 grams of each freshly caught shrimp were soaked overnight under the conditions shown in Table 2. Then -25
It was frozen at °C and thawed at room temperature after one month. Next, the mixture was stored in a refrigerator for one day, and then boiled at 100'C for 5 minutes.
その結果を、第２表に示す。The results are shown in Table 2.
第２表
※処理液温は＋６゜Ｃ
第２表で明らかなとおり、当該発明により処理されたク
ルマエビは、冷凍、冷蔵、加熱に至る、クルマエビ加工
過程における重量減少が著しく抑制され、その効果は疑
う余地がない。Table 2 *Treatment liquid temperature is +6°C As is clear from Table 2, the weight loss of the shrimp processed according to the invention is significantly suppressed during the shrimp processing process, including freezing, refrigeration, and heating. There's no room for doubt.
実施例３ 新鮮トリ貝を、各々５００グラｌ，、第３表
に示す条件で漫漬した。その後、一２５℃下で凍結、１
ケ月後に室温下で解凍し、１００℃で３分間煮熟した。Example 3 Fresh avian shellfish were pickled at 500 grams each under the conditions shown in Table 3. Then, freeze at -25℃, 1
After several months, it was thawed at room temperature and boiled at 100°C for 3 minutes.
結果を、第３表に示す。The results are shown in Table 3.
第３表
※処理液温は＋５゜Ｃ
第３表で明らかなとおり、当該発明により処理されたト
リ貝は、冷凍および加熱処理によって生じる重量の減耗
が、無処理のものと比べ，著しく少ない。Table 3 *Treatment liquid temperature is +5°C As is clear from Table 3, the weight loss of the avian shellfish treated according to the invention caused by freezing and heating treatment is significantly lower than that of untreated shellfish.
実施例４ 塩｛ヒナトリウムによりイオン強度μを０．
１に調整し、これに炭酸カリウム０．２重量バーセント
を添加した溶液１００リットル（ｐＨ＝９．１．温度・
＋５゜Ｃ〉に鮮マダラのフィレ１００キログラムを浸漬
しハム・ソーセージ製造用のタンブラーにより真空度１
０開Ｈｇ下で１時間処理した。次いでこれを切り身に加
工し、市販の発泡スチロルトレイに入れ、各々５００グ
ラムをラゾビングし、−２０℃下で冷凍、そのまま２ケ
月間保管した。そのｊ炎、室温下にて解凍した。Example 4 Salt {Ionic strength μ was reduced to 0.
1, and added 0.2% by weight of potassium carbonate to 100 liters of solution (pH = 9.1.
100 kg of fresh cod fillets were immersed in +5°C and heated to a vacuum level of 1 using a tumbler for making ham and sausage.
It was treated under zero Hg for 1 hour. Next, the fillets were processed into fillets, placed in commercially available Styrofoam trays, 500 grams each were lazobbed, frozen at -20°C, and stored as such for 2 months. The flame was thawed at room temperature.
なお対照として、無処理の鮮マクラ切り身を、同様に冷
凍保管し、２ケ月後室温下にて解凍した。As a control, untreated fresh mackerel fillets were similarly stored frozen and thawed at room temperature after two months.
その結果、無処理のものは、ドリップ量がｔｏｏトレイ
平均で３ ７ ｍｌに達し、また著しく汚濁しており、
切り身商品として消費者に不快感を与えると、有識者に
評価された。As a result, the untreated ones had an average drip volume of 37 ml on too many trays, and were extremely polluted.
Experts judged that the fillet product caused discomfort to consumers.
方、当該発明の方法により処理されたマダラ切り身は、
ドリップ量が１００トレイ平均で２．５ｓ）に過ぎず、
本発明により、マダラ切り身の重ｆｆｉｉｌ！持が充分
に戒さている事が示された。On the other hand, cod fillet processed by the method of the invention,
The drip amount is only 2.5 seconds on average for 100 trays,
According to the present invention, heavy fillet of cod! It was shown that Mochi was sufficiently disciplined.
以上、実施例で明らかなとおり、当該発明によって、水
産物の重量維持はリン酸塩類による処理を行なわずとも
、それ以上の効果をもって安定的に計れる事が、容易に
理解できる。As is clear from the examples above, it is easy to understand that according to the present invention, the weight maintenance of marine products can be stably measured with even greater effects without treatment with phosphates.
Claims (2)
、水産物を冷凍、冷蔵または加熱する前に、減圧下で、
リン酸塩類でない塩類の水溶液中に浸漬した後、冷凍、
冷蔵または加熱する事を特徴とする、水産物の重量維持
法。(1) When producing frozen, refrigerated, or heated seafood products, the seafood products are under reduced pressure before being frozen, refrigerated, or heated.
After immersion in an aqueous solution of salts other than phosphates, freezing,
A method for maintaining the weight of seafood, which is characterized by refrigeration or heating.
く、炭酸ナトリウム、重炭酸ナトリウム、水酸化ナトリ
ウム等の、その水溶液がアルカリ性を示す塩、または食
塩（塩化ナトリウム）、塩化カリウム等の、水産物に含
まれる、塩溶性蛋白質を可溶化させる作用の大きい塩の
中から選ばれるもので、これらの一種以上の水溶液に浸
漬する、特許請求の範囲第一項記載のリン酸塩類を用い
ない水産物の重量維持法。(2) The salt used in the aqueous salt solution is not a phosphate, but a salt whose aqueous solution is alkaline, such as sodium carbonate, sodium bicarbonate, or sodium hydroxide, or a salt such as common salt (sodium chloride), potassium chloride, etc. , is selected from salts that have a strong effect of solubilizing salt-soluble proteins contained in marine products, and is immersed in an aqueous solution of one or more of these salts, and does not use the phosphates described in claim 1. How to maintain the weight of seafood.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1187039A JPH0349643A (en) | 1989-07-19 | 1989-07-19 | Weight maintenance of marine product without using phosphates |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1187039A JPH0349643A (en) | 1989-07-19 | 1989-07-19 | Weight maintenance of marine product without using phosphates |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0349643A true JPH0349643A (en) | 1991-03-04 |
Family
ID=16199106
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1187039A Pending JPH0349643A (en) | 1989-07-19 | 1989-07-19 | Weight maintenance of marine product without using phosphates |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0349643A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003144100A (en) * | 2001-11-12 | 2003-05-20 | Sanei Gen Ffi Inc | Method for processing squid |
| KR100519583B1 (en) * | 2003-07-16 | 2005-10-06 | 공주대학교 산학협력단 | Shoes adding layer for preventing sprain and the shoes comprising the same |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57102136A (en) * | 1980-12-16 | 1982-06-25 | Toyomichi Nagasaka | Fish roe processing for storage |
| JPS61247336A (en) * | 1985-04-24 | 1986-11-04 | Sakai Tadaaki | Quick freezing of cattle meat |
| JPS623736A (en) * | 1985-06-29 | 1987-01-09 | Sakai Tadaaki | Method of rapid freezing of fish and shellfish |
| JPS6314655A (en) * | 1986-07-04 | 1988-01-21 | 大竹 英子 | Method for cooking water of fresh fish and shellfishes |
| JPS63276441A (en) * | 1987-05-09 | 1988-11-14 | Yaizu Suisan Kk | Thawing of fish meat |
-
1989
- 1989-07-19 JP JP1187039A patent/JPH0349643A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57102136A (en) * | 1980-12-16 | 1982-06-25 | Toyomichi Nagasaka | Fish roe processing for storage |
| JPS61247336A (en) * | 1985-04-24 | 1986-11-04 | Sakai Tadaaki | Quick freezing of cattle meat |
| JPS623736A (en) * | 1985-06-29 | 1987-01-09 | Sakai Tadaaki | Method of rapid freezing of fish and shellfish |
| JPS6314655A (en) * | 1986-07-04 | 1988-01-21 | 大竹 英子 | Method for cooking water of fresh fish and shellfishes |
| JPS63276441A (en) * | 1987-05-09 | 1988-11-14 | Yaizu Suisan Kk | Thawing of fish meat |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003144100A (en) * | 2001-11-12 | 2003-05-20 | Sanei Gen Ffi Inc | Method for processing squid |
| KR100519583B1 (en) * | 2003-07-16 | 2005-10-06 | 공주대학교 산학협력단 | Shoes adding layer for preventing sprain and the shoes comprising the same |
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