JPS58141762A - Treatment for suppressing oxidation of fat of red-meat fish caught in large quantities - Google Patents
Treatment for suppressing oxidation of fat of red-meat fish caught in large quantitiesInfo
- Publication number
- JPS58141762A JPS58141762A JP57025483A JP2548382A JPS58141762A JP S58141762 A JPS58141762 A JP S58141762A JP 57025483 A JP57025483 A JP 57025483A JP 2548382 A JP2548382 A JP 2548382A JP S58141762 A JPS58141762 A JP S58141762A
- Authority
- JP
- Japan
- Prior art keywords
- fat
- fish
- water
- treating
- subcutaneous fat
- 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
Landscapes
- Processing Of Meat And Fish (AREA)
Abstract
Description
【発明の詳細な説明】
赤身魚を脂肪の酸化を抑制しつつ処理する方法に関する
。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for processing red fish while suppressing fat oxidation.
元来，沿岸において多獲されるさば，いわし。Traditionally, mackerel and sardines are often caught along the coast.
さんま等の赤身魚は鮮度低下が非常に早い。これら多獲
性魚の脂肪は沃度価がかなり高く、Ｊ１常に不安定な不
飽和脂肪酸が主体で構成されており、常温下では勿論の
こと％−１０℃， −２０℃の低温下においても酸素お
よび水の介在に於ては短時日で酸化され、過酸化物なら
びに酸化物価が上昇する。この傾向は多獲性の魚体のう
ち。Red fish such as saury loses its freshness very quickly. The fat of these highly caught fish has a fairly high iodine value and is mainly composed of unsaturated fatty acids, which are always unstable, and contains oxygen even at low temperatures of -10°C and -20°C, as well as at room temperature. In the presence of water, it is oxidized in a short time and the peroxide and oxide values increase. This tendency is among fish that are highly caught.
皮下に存在する皮下脂肪が特に著しい。The subcutaneous fat that exists under the skin is particularly noticeable.
の
しかるに従来この種の赤身魚から脂肪の採取＾
は、魚体を水煮して浮上油を分離する方法，魚体を蒸す
か煎るかして脂肪を分離する方法，魚体を圧搾して採る
方法，酵素または自己消化法により蛋白質を分解して，
脂肪を分離する方法。However, the conventional methods for extracting fat from this type of red fish are: boiling the fish in water to separate the floating oil, steaming or roasting the fish to separate the fat, squeezing the fish, Decomposes proteins using enzymes or autolysis,
How to separate fat.
炭酸ソーダならびに水酸化ナトリウムで魚肉蛋白を可溶
化して脂肪を分離する方法、溶媒を用いて脂肪を溶解し
て分離する方法、魚肉すり身製造時氷表面に浮上する脂
肪を分離する方法等があるが、いづれも常温または高温
下で処理され、且つ脂肪の酸化に対して空気遮断等の対
策がなされていなかった。There are methods to solubilize fish protein with soda carbonate and sodium hydroxide and separate fat, methods to dissolve and separate fat using a solvent, methods to separate fat that floats to the surface of ice during the production of fish paste, etc. However, all of them were processed at room temperature or high temperature, and no measures were taken to prevent fat oxidation, such as blocking air.
また魚肉の処理についても、不可食部分のカット、蒸煮
、落し身、開き、丸干等いづれも常温下または高温下で
処理されており、この場合／も脂肪の酸化防止対策とし
ては天然抗酸化剤および化学的抗酸化剤の添加ならびに
包装工程において遮光、空気遮断対策を行うことは実施
されていても、魚肉の初期酸化に対する処置としては低
温貯蔵程度しかなされてし１なかった。Fish meat is also processed at room temperature or high temperature, such as cutting inedible parts, steaming, dropping, opening, and drying. In this case, natural antioxidants are used to prevent fat oxidation. Although measures such as adding chemical antioxidants and blocking light and air during the packaging process have been implemented, the only measures against the initial oxidation of fish meat have been low-temperature storage.
以上述べたような公知の事実の処理方法では１：・：・
１
如何に原料の鮮度が良好であっても、短時間に進行する
脂肪の初期酸化を防止することは不可能である。The method of processing known facts as described above is 1:・:・
1 No matter how fresh the raw materials are, it is impossible to prevent the initial oxidation of fat that progresses in a short period of time.
本発明は、これらの欠点を解消するためになされたもの
で１秒速で魚体を処理し、表皮ならびに皮下脂肪の一部
を軟化させ、直ちに高圧シャワーにより表皮と皮下脂肪
の殆んどを除く一部。The present invention was developed to eliminate these drawbacks, and the fish body is processed at a speed of 1 second to soften the epidermis and a part of the subcutaneous fat, and then most of the epidermis and subcutaneous fat are immediately removed using a high-pressure shower. Department.
程と、この工程の廃水から脂肪を回収する工′程と表皮
と皮下脂肪を除いた後の魚体処理を不活性ガスの雰囲気
中または不活性ガスを溶存させた水中において行い、処
理中の脂肪酸の初期酸化を抑制して、鮮度が良好な魚肉
を得ると共に、酸化の少い脂肪の回収が可能な処理方法
を提供することを目的とするものである。The process of recovering fat from the wastewater of this process and the processing of the fish body after removing the epidermis and subcutaneous fat are carried out in an inert gas atmosphere or in water in which inert gas is dissolved. It is an object of the present invention to provide a processing method that suppresses the initial oxidation of fish meat, obtains fish meat with good freshness, and recovers less oxidized fat.
即ち本発明は、沿岸多獲魚のさば、いわし。That is, the present invention deals with mackerel and sardine, which are fish that are often caught on the coast.
さんま等を加工原料として処理する場合、フロ・１・５
・、、・
一チャートに示すように原料魚体を例えばａ −タリー
ワッシャー等の碗鱗手段１を用いて鱗を除き、次に浸漬
式の熱水処理手段２へ移送して９８〜１００℃の熱水中
で１〜３０秒間処理をして表、皮をき裂させ、且つ皮下
脂肪層を僅かに軟化させ、直ちに高圧シャワー付の表皮
、皮下脂肪除去手段３において、シャワー圧１〜４驚の
圧力水を魚体に浴びせると表皮が剥離されると共に皮下
脂肪が除かれ、魚体は刺身化し、皮下脂肪はシャワーの
廃水中に分散浮遊し、空気中では非常に酸化を起しやす
い状態となる。When processing saury etc. as processing raw materials, Flow 1.5
・・・・ As shown in a chart, scales are removed from the raw fish body using a bowl scale means 1 such as a-tally washer, and then transferred to an immersion type hot water treatment means 2 where it is heated at 98 to 100°C. Treat in hot water for 1 to 30 seconds to crack the epidermis and skin, and slightly soften the subcutaneous fat layer. When the fish body is exposed to pressure water, the epidermis is peeled off and the subcutaneous fat is removed, the fish body turns into sashimi, and the subcutaneous fat is dispersed and suspended in the waste water of the shower, making it highly susceptible to oxidation in the air. .
従って、この表皮と皮下脂肪を除く手段３を密閉可能な
処理室４内に納め、この処理室に予め水を送り込んで室
内を満水させることにより、処理室４内の空気を排除し
、その後に炭酸ガスまたは窒素ガス等の不活性ガスを処
理室４内へ送入しつつ水を排除するか、または処理室４
から真空ポンプを用いて空気を排除し、その後に前述し
た不活性ガスを送入して処理室４に不活性ガスを充満さ
せれば、刺身となった魚体も、廃水中に分散浮遊した皮
下脂肪も不活性ガスに包容されるために脂肪の酸化は進
行しにくい。Therefore, the means 3 for removing the epidermis and subcutaneous fat is housed in a sealable processing chamber 4, and the air in the processing chamber 4 is eliminated by filling the chamber with water by sending water into the processing chamber in advance. Either inert gas such as carbon dioxide gas or nitrogen gas is sent into the processing chamber 4 while water is removed, or the processing chamber 4
If air is removed from the chamber using a vacuum pump, and then the above-mentioned inert gas is introduced to fill the processing chamber 4 with the inert gas, the fish that has become sashimi can also be separated from the subcutaneous tissue dispersed in the wastewater. Since fat is also surrounded by inert gas, oxidation of fat is difficult to proceed.
刺身化された魚体は空気を遮断した送出手段５により、
水を張った受槽６へ送り出し、二〇受槽６から不可食部
分の除去手段７へ移して、速やかに頭、内臓１尾、必要
に応じて骨をも除去すれば魚肉可食部が得られる。この
ようにして得られた可食部は、速やかに凍結または加熱
処理し、これを包装羊膜９により空気と光を遮断する公
知の包装を行１ｂう。The sashimi-shaped fish body is transported by a delivery means 5 that blocks air.
The edible part of the fish is obtained by sending it to a receiving tank 6 filled with water, transferring it from the receiving tank 6 to the means 7 for removing inedible parts, and quickly removing the head, one internal organ, and if necessary, the bones. . The edible portion thus obtained is immediately frozen or heated, and is then packaged in a known manner 1b by wrapping amniotic membrane 9 to block air and light.
この場合、刺身といえども尚、僅かに残存する皮下脂肪
ならびに殆んど除去されていない筋肉脂肪の酸化を防止
して保存するために、金属缶または金属を介在させたプ
ラスチックス等の包装資材を用いて極力空気を排除した
包装をおこなうか、または不活性ガスを充填した包装を
することが好ましし１゜かくすることにより多獲性魚の
可食部は酸化が抑制され、鮮度良好な状態で長期間保持
出来る。In this case, even though it is sashimi, packaging materials such as metal cans or plastics with metal interposed are used to prevent oxidation and preserve the slight remaining subcutaneous fat and muscle fat that has hardly been removed. It is preferable to use packaging to exclude as much air as possible, or to use packaging filled with inert gas.By doing so, oxidation of the edible parts of highly caught fish is suppressed and the freshness is maintained. It can be maintained for a long period of time.
一方表皮と皮下脂肪の除去手段３において廃水中に分散
浮遊した脂肪は、処理室４においては不活性ガスに包容
され、酸化を防止されているから、この脂肪を含む廃水
から脂肪を分離回収する手段１０ａ 、 １０ｂ 、
１０ｃへ移送するとき。On the other hand, the fat dispersed and suspended in the wastewater in the epidermis and subcutaneous fat removal means 3 is enclosed in an inert gas in the processing chamber 4 to prevent oxidation, and therefore the fat is separated and recovered from the wastewater containing this fat. Means 10a, 10b,
When transferring to 10c.
廃水を空気と遮断した手段１１により前記脂肪の分離回
収手段１０ ａ 、 １０ ｂ 、 １０ ｃを納めて
、かつ内部を前述の表皮および皮下脂肪除去手段３の処
理室４と同様の操作により、炭酸ガス、窒素ガス等の不
活性ガスを充満さ昼た処理室１２へ送り、ロータリース
クリーン等の固形物除去手段１０ ａにより廃水から表
皮その他の固形物を除き次に脂肪と水を比重差により分
ける分離手段］Ｏｂ 。The fat separation and recovery means 10 a , 10 b , 10 c are housed in the means 11 that isolates the waste water from air, and the interior is carbonated by the same operation as the processing chamber 4 of the above-mentioned epidermal and subcutaneous fat removing means 3 . Gas, nitrogen gas, or other inert gas is sent to the processing chamber 12 filled with water, and the solid matter removal means 10a, such as a rotary screen, removes skin and other solid matter from the wastewater, and then separates fat and water based on the difference in specific gravity. Separation means] Ob.
遠心分離等により脂肪を回収する手段１０ ｃにより回
収して、空気と隔離した移送１手段１３により脂肪貯槽
１４に一時的に密封貯蔵する。The fat is recovered by a means 10c for recovering fat by centrifugation or the like, and is temporarily sealed and stored in a fat storage tank 14 by a transfer means 13 isolated from air.
この場合、脂肪貯槽１４は密閉式で予め槽内を真空とし
１次いで炭酸ガス、窒素ガス等の不活性ガスを導入して
常圧とし、この中に移送手段１３より送られた魚油を一
時貯蔵する。In this case, the fat storage tank 14 is a closed type, and the inside of the tank is evacuated in advance, and then an inert gas such as carbon dioxide gas or nitrogen gas is introduced to create a normal pressure, and the fish oil sent from the transfer means 13 is temporarily stored therein. do.
以上の処理により、空気中で最も酸化の進行しやすい皮
下脂肪を殆んど酸化を進ませないで回収することが出来
る。By the above treatment, subcutaneous fat, which is most easily oxidized in the air, can be recovered with almost no oxidation progressing.
このようにして回収した脂肪は、包装手段１５により空
気と光を遮断する金属缶または金属を介在させたプラス
チックス等を用いて真空状態か、不活性ガス充填状態で
包装するもので、この包装操作も空気に触れさせない手
段により町及的速やかにおこない、最終は凍結状態で貯
蔵することにより、殆んど酸化の進行しない良質の脂肪
を長期に保持することが出来る。The fat collected in this way is packaged in a vacuum state or filled with an inert gas using a metal can that blocks air and light, or plastics with metal interposed, etc., which blocks air and light. By carrying out the operation as quickly as possible using means that do not expose it to air, and finally storing it in a frozen state, it is possible to preserve high-quality fat for a long period of time, which hardly undergoes oxidation.
尚、この脂肪回収工程において廃水中の固形物除去手段
１０ ａにより分離された固形物は、大気中に排出する
と排出口から処理室１２へ空気が浸入するので、固形物
の排出は排出筒を水封させるか、排水筒の途中にＳトラ
ップを設ける等の手段により処理室１２と大気とを隔離
させ、空気の浸入を阻止して固形物排出が順調に行わ東
るようにする。In addition, when the solids separated by the solids removal means 10a from the wastewater in this fat recovery process are discharged into the atmosphere, air will enter the processing chamber 12 from the discharge port, so the solids must be discharged through the discharge pipe. The processing chamber 12 is isolated from the atmosphere by water sealing or by installing an S trap in the middle of the drainage pipe, thereby preventing air from entering and allowing solids to be discharged smoothly.
またこの方法によれば、表皮と皮下脂肪を除去する工程
と廃水中から脂肪を回収する工程とを不活性ガスを封入
した処理室内でおこなうため、これら処理室において用
いる処理水中に、前記不活性ガスが溶入して水中に溶存
する空気の活性を抑制し、水中酸素による脂肪の過酸化
物の生成の防止に役立つ。In addition, according to this method, the process of removing epidermis and subcutaneous fat and the process of recovering fat from wastewater are carried out in a treatment chamber filled with inert gas, so the inert gas is added to the treatment water used in these treatment chambers. The gas infiltrates and suppresses the activity of the air dissolved in the water, which helps prevent the formation of fat peroxides due to oxygen in the water.
前述の様に本発明に関する方法は、熱水処理を施した多
獲性赤身魚の表皮と皮下脂肪を高床シャワーにより除く
工程と、この工程の廃水から脂肪を回収する工程と表皮
と皮下脂肪を除いた後の魚体処理を不活性ガス雰囲気中
または不活性ガスを溶存させた水中において行わせ、魚
肉に耐着する脂肪ならびに回収された皮下脂肪の酸化を
抑制し、魚肉の品位向上と皮下脂肪の薬品および油脂製
品等への原料として利用ｆｉｌ［ｉ ｆｄｉの高い無酸
化脂肪の回収とに條有の効果が奏されるものである。As mentioned above, the method according to the present invention includes a step of removing the epidermis and subcutaneous fat of high-harvest red fish subjected to hydrothermal treatment using a raised shower, a step of recovering the fat from the wastewater of this step, and a step of removing the epidermis and subcutaneous fat. The processing of the fish body is carried out in an inert gas atmosphere or in water with an inert gas dissolved in it to suppress the oxidation of the fat that adheres to the fish meat and the recovered subcutaneous fat, thereby improving the quality of the fish meat and reducing the amount of subcutaneous fat. This is particularly effective in recovering unoxidized fats with high fil[ifdi] that can be used as raw materials for medicines, oil and fat products, etc.
尚、本発明の実施例とデーターについては研究段階のた
め追完いたします。Please note that the examples and data of this invention will be completed as it is still in the research stage.
１４面は本発明に関する方法の一実施例を示すフローチ
ャートである。Page 14 is a flowchart illustrating an embodiment of the method according to the present invention.
Claims (1)
から脂肪を回収する工程と、表皮と皮下脂肪を除去した
魚体処理を不活性ガスの雰囲気中または不活性ガスを溶
存させた水中において行わせることを特徴とした多獲性
赤身魚の脂肪の酸化を抑制した処理方法。The process of removing the epidermis and subcutaneous fat, the process of recovering fat from the wastewater of this process, and the processing of the fish body from which the epidermis and subcutaneous fat have been removed are carried out in an atmosphere of inert gas or in water in which inert gas is dissolved. A processing method that suppresses the oxidation of fat in red-fleshed fish, which is characterized by the fact that it is highly harvested.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57025483A JPS58141762A (en) | 1982-02-18 | 1982-02-18 | Treatment for suppressing oxidation of fat of red-meat fish caught in large quantities |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57025483A JPS58141762A (en) | 1982-02-18 | 1982-02-18 | Treatment for suppressing oxidation of fat of red-meat fish caught in large quantities |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS58141762A true JPS58141762A (en) | 1983-08-23 |
Family
ID=12167295
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57025483A Pending JPS58141762A (en) | 1982-02-18 | 1982-02-18 | Treatment for suppressing oxidation of fat of red-meat fish caught in large quantities |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58141762A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5554589A (en) * | 1993-05-28 | 1996-09-10 | Abbott Laboratories | Method of adding fish oil to an enteral nutritional product |
| CN107865341A (en) * | 2017-11-29 | 2018-04-03 | 荣成市飞创科技有限公司 | A kind of preparation method of silverfish dried fish |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53136553A (en) * | 1977-05-02 | 1978-11-29 | Kimie Miyazaki | Removing of subcutaneous fat and skin of fresh fish |
| EP0014685A1 (en) * | 1979-02-01 | 1980-08-20 | Haussener, Ernst | Process for the extraction and/or refining of animal fats |
| JPS569A (en) * | 1979-06-15 | 1981-01-06 | Nippon Gakki Seizo Kk | Arm driving control unit in player providing linear tracking arm |
-
1982
- 1982-02-18 JP JP57025483A patent/JPS58141762A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53136553A (en) * | 1977-05-02 | 1978-11-29 | Kimie Miyazaki | Removing of subcutaneous fat and skin of fresh fish |
| EP0014685A1 (en) * | 1979-02-01 | 1980-08-20 | Haussener, Ernst | Process for the extraction and/or refining of animal fats |
| JPS569A (en) * | 1979-06-15 | 1981-01-06 | Nippon Gakki Seizo Kk | Arm driving control unit in player providing linear tracking arm |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5554589A (en) * | 1993-05-28 | 1996-09-10 | Abbott Laboratories | Method of adding fish oil to an enteral nutritional product |
| CN107865341A (en) * | 2017-11-29 | 2018-04-03 | 荣成市飞创科技有限公司 | A kind of preparation method of silverfish dried fish |
| CN107865341B (en) * | 2017-11-29 | 2021-03-30 | 荣成市飞创科技有限公司 | Preparation method of dried whitebait |
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