CN108371209A - The bacteriostasis method and manufacturing method of heated seafood - Google Patents
The bacteriostasis method and manufacturing method of heated seafood Download PDFInfo
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- CN108371209A CN108371209A CN201810048718.6A CN201810048718A CN108371209A CN 108371209 A CN108371209 A CN 108371209A CN 201810048718 A CN201810048718 A CN 201810048718A CN 108371209 A CN108371209 A CN 108371209A
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- seafood
- heated
- food materials
- processing liquid
- antibacterial processing
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 78
- 238000000034 method Methods 0.000 title claims abstract description 64
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 71
- 238000012545 processing Methods 0.000 claims abstract description 70
- 230000000844 anti-bacterial effect Effects 0.000 claims abstract description 64
- 239000000022 bacteriostatic agent Substances 0.000 claims abstract description 60
- 239000007788 liquid Substances 0.000 claims abstract description 59
- 239000000463 material Substances 0.000 claims abstract description 51
- 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 abstract description 46
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 46
- 229940046240 glucomannan Drugs 0.000 claims abstract description 46
- 238000010438 heat treatment Methods 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 230000008569 process Effects 0.000 claims abstract description 13
- 238000001879 gelation Methods 0.000 claims abstract description 12
- 241000894006 Bacteria Species 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- 150000007524 organic acids Chemical class 0.000 claims description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 6
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 6
- 239000004471 Glycine Substances 0.000 claims description 5
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000001632 sodium acetate Substances 0.000 claims description 5
- 235000017281 sodium acetate Nutrition 0.000 claims description 5
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 239000001509 sodium citrate Substances 0.000 claims description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 4
- 239000003242 anti bacterial agent Substances 0.000 claims description 3
- 239000001530 fumaric acid Substances 0.000 claims description 3
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 2
- 239000000920 calcium hydroxide Substances 0.000 claims description 2
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 2
- 230000008859 change Effects 0.000 claims description 2
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 1
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 claims 1
- 229910000020 calcium bicarbonate Inorganic materials 0.000 claims 1
- -1 organic acid Salt Chemical class 0.000 claims 1
- 229910052760 oxygen Inorganic materials 0.000 claims 1
- 239000001301 oxygen Substances 0.000 claims 1
- 230000001629 suppression Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000012423 maintenance Methods 0.000 abstract description 2
- 241000238557 Decapoda Species 0.000 description 46
- 230000000694 effects Effects 0.000 description 15
- 244000005700 microbiome Species 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 8
- 230000001408 fungistatic effect Effects 0.000 description 8
- 238000012360 testing method Methods 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 230000035755 proliferation Effects 0.000 description 6
- 235000015170 shellfish Nutrition 0.000 description 6
- 238000001802 infusion Methods 0.000 description 5
- 238000002803 maceration Methods 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000004140 cleaning Methods 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 3
- 108010039918 Polylysine Proteins 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000019688 fish Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 210000004347 intestinal mucosa Anatomy 0.000 description 3
- 229920000656 polylysine Polymers 0.000 description 3
- 230000000717 retained effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 239000001384 succinic acid Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 241000554541 Crangon crangon Species 0.000 description 1
- 241000583629 Cypridopsis vidua Species 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 241000238413 Octopus Species 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 241001442210 Pleurogrammus monopterygius Species 0.000 description 1
- 241000269978 Pleuronectiformes Species 0.000 description 1
- 241000932075 Priacanthus hamrur Species 0.000 description 1
- 241000612182 Rexea solandri Species 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 241001460968 Sardinella zunasi Species 0.000 description 1
- 241001622901 Scomberomorus commerson Species 0.000 description 1
- 241000238371 Sepiidae Species 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241001125843 Trichiuridae Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001775 anti-pathogenic effect Effects 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005868 electrolysis reaction Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000004381 surface treatment Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The antibacterial processing liquid that the present invention provides the bacteriostasis method that the quality of seafood and the heated seafood of flavor can be further extended the shelf life and do not damaged by bacteriostatic agent and manufacturing method and uses in these methods.Pass through the bacteriostatic agent treatment process for making seafood food materials be contacted with liquid with the antibacterial processing comprising Glucomannan, bacteriostatic agent and water, and heating realizes the further maintenance extended with quality of the shelf-life of heated seafood to obtain the heating process of heated seafood at a temperature of gelation occurs for Glucomannan by the seafood food materials for maintaining antibacterial processing liquid.
Description
Technical field
The present invention relates to the bacteriostasis method of the heated seafood for extending the shelf life and maintaining quality and manufactures
Method and antibacterial processing liquid.
Background technology
For extending the shelf-life of food, the technology for controlling the proliferation of microorganism is necessary.In order to control microorganism
Proliferation, carry out antibacterial processing, it may be considered that microorganism removed from food, be attached to by heating kill by cleaning
Food either microorganism contained in food, using preservative, bacteriostatic agent inhibit to be attached to contained in food or food
The proliferation etc. of microorganism.
It is effective to clean the microorganism adhered on the surface of food for removing, if using electrolysis water, chlorine system sterilized water
It can expect the effect that bacterium number further decreases.However, for the microorganism for remaining on food product, the water of cleaning can not support
It reaches, therefore the removing of the microorganism of food product is more difficult.Especially for shrimp, flower clam (ア サ リ) etc internal organ part
For edible food, it is necessary to remove enteron aisle, internal contained microorganism, but cleaning can not remove the microorganism of internal organ part.
These biologies have the habit of the microorganism in predation mud, and there are many microorganisms in enteron aisle.Therefore, micro- as being removed out of enteron aisle
The method of biology carries out when delivery interrupting nourishment maintenance in clean water and grows the method for a few days or carry out removing enteron aisle in factory
Operation.However, these methods are both expensive and time consuming laborious, and mid intestinal gland (Zhong Intestinal Line can not be removed completely sometimes) in it is micro-
Biology and have residual.
Also have by carrying out the method that heating is allowed to dead to the remaining microorganism such as in enteron aisle, if but quotient in order to obtain
Available aseptic in industry and carry out high temperature for a long time if heating, the taste and flavor of food may reduce, quality can
It can deteriorate.If in addition, if not reducing the heating of the degree of food quality, exist microbial survival with heat resistance,
The risk of proliferation.
As use bacteriostatic agent improve fresh vegetables keeping quality method, disclose fresh vegetable in patent document 1
Dish is impregnated in the mixed liquor of the thickeners such as Glucomannan and bacteriostatic agent, and the table of fresh vegetables is coated with the mixed liquor comprising bacteriostatic agent
The method in face.
It is disclosed in patent document 2 by being added as the mix preparation of principal component using polylysine and gelatin with fungistatic effect
Add or carries out cooling method after being attached to food (including seafood).
Existing technical literature
Patent document
Patent document 1：Japanese Unexamined Patent Publication 2004-215544 bulletins
Patent document 2：Japanese Unexamined Patent Publication 9-98754 bulletins
Invention content
Technical problems to be solved by the inivention
Shrimp is sometimes not only on the surface but also internal there is also the microorganism including heat resistance bacterium in enteron aisle etc., because
This only surface cleaning and sterilization can not cleared microorganism, there are the risks of proliferation.Moreover, even if having carried out heat treatment
In the case of, if heat resistance bacterium survives and is proliferated the shelf-life shorten, this point become problem.Currently, in order to reduce the proliferation wind
Danger, after carrying out the prolonged heat treatment of high temperature, using the processing of addition bacteriostatic agent.However, these processing make shrimp sometimes
Body be hardened, mouthfeel and yield rate are deteriorated.In addition, have the method that shrimp is subjected to alkali steeping as the measure that yield rate improves,
Even if in the case where bacteriostatic agent is infiltrated into inside, bacteriostatic agent is flowed out with the outflow for being retained ingredient caused by heating,
Sometimes it is difficult to obtain the effect of bacteriostatic agent.
Moreover, identical as shrimp, in the case where heated processed goods is made, when presence of heat resistance bacterium, heating, is retained
The outflow of ingredient leads to the sea that the reduction of bacteriostasis, heating temperature cause reduction of the qualities such as mouthfeel and flavor etc. to become problem
Fresh the problem of also having as described above.
On the other hand, the mixed liquor of the thickeners such as Glucomannan disclosed in Patent Document 1 and bacteriostatic agent is fresh vegetables
Surface treatment use, about to heated seafood use, patent document 1 is completely without open or imply.
To it is disclosed in Patent Document 2 using polylysine and gelatin for the mix preparation of principal component, presumably for logical
It crosses and the raising of water activity is inhibited to play the mechanism of action of the fungistatic effect of polylysine, even if heated without sending out in gelatin
In the case that life cures and infiltrates into food product, bacteriostatic agent may also be flowed with the outflow for being retained ingredient caused by heating
Go out to outside.
The purpose of the present invention is to provide can further be extended the shelf life and the quality of lossless seafood by bacteriostatic agent
It is used with the bacteriostasis method and manufacturing method of the heated seafood of flavor and the antibacterial processing used in these methods
Liquid.
Means for solving the problems
The bacteriostasis method of heated seafood according to the present invention is characterized in that having：
Seafood food materials are made to handle work with the antibacterial processing comprising Glucomannan, bacteriostatic agent and water with the bacteriostatic agent that liquid contacts
Sequence, and
To maintain the seafood food materials of the antibacterial processing liquid at a temperature of gelation occurs for Glucomannan heating from
And obtain the heating process of heated seafood.
The manufacturing method of heated seafood according to the present invention is characterized in that,
It is the heat treatment comprising the seafood food materials added with bacteriostatic agent, heated seafood manufacturer
Method,
The antibacterial side that the heat treatment of the seafood food materials added with bacteriostatic agent passes through above-mentioned heated seafood
Method carries out.
Antibacterial processing liquid used in the antibacterial processing of heated seafood according to the present invention is characterized in that,
Including Glucomannan, seafood bacteriostatic agent and water.
Invention effect
The Glucomannan comprising bacteriostatic agent being added in seafood food materials is cured in the state of water conservation, therefore in sea
It will not be flowed out from seafood food materials when fresh food heating, fungistatic effect can be maintained in heated seafood.According to this
Invention, carrying out the improved water conservation processing of mouthfeel and antibacterial processing can be carried out at the same time, and by heated seafood
Bacteriostatic agent can maintain fungistatic effect.
Description of the drawings
Fig. 1 is the general viable count at each position for indicating shrimp and the figure of the measurement result of heat resistance bacterium number.
Fig. 2 is extended shelf-life agent the case where expression relative to extended shelf-life agent and Glucomannan is used individually
The figure of the improvement of the extended shelf-life come with the assemblage zone of Glucomannan.
Specific implementation mode
The antibacterial processing of heated seafood according to the present invention includes Glucomannan, seafood bacteriostatic agent with liquid
And water.
As the seafood food materials (hereinafter referred to as " food materials ") for manufacturing heated seafood, can directly use
Seafood or the processing food materials obtained using processing seafood.
As seafood, the aquatic products such as fish, shell-fish, siphonopods, shellfish can be enumerated.
As fish, lodwife, blue fine stern hake, Spanish mackerel, scad, atka mackerel, flatfish, blueness can be enumerated
Flower fish, salmon, sardine, madai, sciaenoid, Lizardfiss, hairtail, Sardinella zunasi, shark etc..As shell-fish, can lift
Go out each seed shrimp, crab.As siphonopods, various cuttlefishes, octopus etc. can be enumerated.As shellfish, colored clam, clam, scallop etc. can be enumerated.
As processing food materials mode, the meat piece of the bodies such as piece and block, the shellfish meat of shellfish and precious jade column can be enumerated, to they into
It is row cut-out, granulation or the processing such as powder, minced fillet food materials obtained from processing such as smash to pieces.
For food materials, it can be seasoned as desired by seasoning etc..Seasoning can in aftermentioned heating into
Row.
The bacteriostatic agent of antipathogenic composition as antibacterial processing liquid, as long as there is fungistatic effect to use seafood,
It is not particularly limited.In addition, bacteriostatic agent is water solubility, the water conservation that the gelation of Glucomannan is brought is not damaged further preferably
The substance of function.As the active ingredient of such bacteriostatic agent, glycine, the organic acid with bacteriostasis and organic can be enumerated
The salt etc. of acid.Bacteriostatic agent can be used as to use at least one kind of of them.
As organic acid, acetic acid, citric acid, fumaric acid, succinic acid and malic acid etc. can be enumerated, as the salt of organic acid,
Sodium acetate, sodium citrate and natrium malicum etc. can be enumerated.
Among these, at least one of glycine and sodium acetate are more preferably used.
As long as the concentration setting of bacteriostatic agent is to that can obtain target fungistatic effect in antibacterial processing liquid, without special
It limits.The content ratio of bacteriostatic agent is different due to the type of bacteriostatic agent in antibacterial processing liquid, be preferably selected from 0.001 mass %~
10 mass %, the range for being more preferably selected from 1.4 mass of mass %~4.2 %.
As long as the content ratio of Glucomannan is set to that can obtain target fungistatic effect in antibacterial processing liquid, do not have
It is particularly limited to.Antibacterial processing is preferably selected from 0.001 mass of mass %~5 %, more excellent with the content ratio of Glucomannan in liquid
Choosing is selected from 0.1 mass of mass %~0.15 %.
In addition, in antibacterial processing liquid the concentration of bacteriostatic agent and Glucomannan preferably according to the amount of the food materials of process object into
Row adjustment.Bacteriostatic agent is preferably set to relative to the range that food materials are 0.01 mass of mass %~5 %.Glucomannan is relative to food materials
It is preferably 0.04 mass of mass %~0.06 %, more preferably 0.04 mass of mass %~0.056 %, is more preferably
0.056 mass %.
These ingredients can pass through their concentration in antibacterial processing liquid, work relative to the adjustment of the dosage of food materials
Any one of amount (for example, being that food materials are put into the amount of maceration extract in infusion process) for the food materials of process object carries out.
Glucomannan is the ingredient of antibacterial processing liquid solidification (gelation), as long as can be used for the Glucomannan of food
It can use, there is no limit.It is, for example, possible to use the Glucomannan purified by conventional method by konjaku.In addition, can
To use commercially available purifying Glucomannan, for example, trade name FineMannan (Co., Ltd. reed open country shop), include alkali preparation
Glucomannan preparation (trade name Nowbest MX-1 (Na ウ ベ ス ト MX-1, the Japanese chemical drug food technology strain formula of (sodium bicarbonate)
Commercial firm) etc.).
As the liquid medium of antibacterial processing liquid, the liquid medium including at least water can be used.In addition to water, also
The various additives such as seasoning can be added into the liquid medium.Water in antibacterial processing liquid is constituted in antibacterial processing liquid
The surplus of above-mentioned each ingredient, content are more preferably selected from 80 matter preferably selected from 80 mass % less than 100 mass %
Measure % or more and 90 mass or less.
Generation gelation is antibacterial to effectively be fixed after antibacterial processing is imparted to the surface and inside of food materials with liquid
Effect is persistently possibly realized.Glucomannan has the property for being easy to happen gelation under alkaline condition, therefore antibacterial processing
It is preferably alkalinity, more preferably alkalescent with liquid.From such a viewpoint, the pH of antibacterial processing liquid is preferably selected from 8~12
Range.PH8~11, further preferably pH10 can be more preferably.
As needed from the viewpoint of the effect of above-mentioned Glucomannan, alkalization can also be added into antibacterial processing liquid
Agent is to adjust its pH.As basifier, as long as can be used for food, do not have on the effect of bacteriostatic agent it is influential as long as can make
With without limiting.As such basifier, calcium hydroxide, sodium bicarbonate, sodium carbonate, potassium carbonate etc. can be enumerated, it can be with
Use at least one kind of of them.
Temperature when antibacterial processing is prepared with liquid can be considered the ingredients such as Glucomannan and bacteriostatic agent dissolubility in water,
The gelation of Glucomannan is avoided to be selected.For example, temperature when being prepared with liquid as antibacterial processing, preferably from 10 DEG C~
Select each ingredient generation dissolving of antibacterial processing liquid and Glucomannan that the temperature of gelation does not occur in 70 DEG C of range.
Antibacterial processing liquid can be used for the bacteriostasis method of heated seafood and antibacterial processed heated
Bacteriostatic agent processing in the manufacturing method of seafood.
Bacteriostasis method using the heated seafood of antibacterial processing liquid has：
(I) the bacteriostatic agent treatment process for making food materials be contacted with liquid with the antibacterial processing comprising Glucomannan, bacteriostatic agent and water,
And
(II) heating process for heating the food materials for maintaining antibacterial processing liquid at 50 DEG C or more of temperature.
In addition, the bacteriostasis method can be used for being added to the seafood of bacteriostatic agent in the manufacturing method of heated seafood
The heat treatment of food materials.The manufacturing method can have process below.
(A) the bacteriostatic agent treatment process for making food materials be contacted with liquid with the antibacterial processing comprising Glucomannan, bacteriostatic agent and water.
(B) food materials for maintaining antibacterial processing liquid are heated at 50 DEG C or more of temperature, it is antibacterial to obtain
The heating process of processed heated seafood.
In bacteriostatic agent treatment process (I) and (A), as make food materials with comprising the antibacterial of Glucomannan, bacteriostatic agent and water
The method that processing is contacted with liquid is not particularly limited as long as the method that can add target antibacterial processing liquid to food materials.It can
To use for example, rubbing method, spray coating method, infusion process etc..For making antibacterial processing more fully be infiltrated into liquid inside food materials
Speech is, it is preferable to use infusion process.
In addition, temperature when antibacterial processing liquid to be applied to food materials, such as use maceration extract in the case of infusion process
Temperature is easy when being medium temperature (for example, 20 DEG C less than 50 DEG C) to food materials internal penetration, but in the case of impregnating for a long time
It is preferred that being carried out at low temperature (for example, 1 DEG C or more and 10 DEG C or less).The Glucomannan for being more preferably set in imparting food materials does not coagulate
The temperature of gelatinization, such as 1 DEG C less than 50 DEG C of range.
As long as antibacterial processing liquid is set to the imparting amount of food materials to can obtain target effect.Use infusion process
In the case of, the imparting amount to food materials can be adjusted by dip time.Dip time is preferably set at least 4 hours.When dipping
Between the upper limit be not particularly limited, but relationship that can be from the degree of saturation of target effect, with procedures efficiency carries out
Setting, such as can be set as 18 hours.
In heating process (II) and (B), the food materials for being added to antibacterial processing liquid can be heated, to obtain through
The seafood of heating.Heating temperature is set as being added to the temperature of the Glucomannan generation gelation of food materials together with bacteriostatic agent,
It is preferably set to 50 DEG C or more.The upper limit of the temperature of heat treatment considers heating temperature to the characteristics of food materials (such as qualities such as mouthfeel
And flavor) influence determine.Generally, it is preferred to which heating temperature is set as 80 DEG C or more and 100 DEG C or less.
The heat treatment for being applied with the food materials of antibacterial processing liquid can be boiled by hot water, is fried, using baking oven it is xeothermic,
The methods of damp and hot using steam carries out.
By heat treatment, gelation occurs for the Glucomannan for adhering to and/or infiltrating into food materials together with bacteriostatic agent, antibacterial
Agent is fixed in heated seafood, and fungistatic effect is maintained, it is possible thereby to realize guaranteeing the quality for heated food
The further extension of phase, keeping quality improve.In turn, moisture is maintained together with bacteriostatic agent in the Glucomannan of gelation, tool
There are viscosity and elasticity appropriate, can also maintain the qualities such as the mouthfeel of heated seafood.
The shelf-life of the heated seafood obtained in this way is excellent, in addition, the quality in preserving will not reduce, it can be with
It directly uses or is used as the product eaten after culinary art, the food materials for being also used as various processed food manufactures use.
Embodiment
Hereinafter, by embodiment and comparative example, the present invention is described in more detail.
(test example 1)
The distribution ＞ of ＜ bacterium
(a) method
Shrimp is divided into shell, mid intestinal gland, muscle (body).The phosphoric acid buffer life of 10 times of amounts (quality criteria) is added to each position
Reason saline solution (PBS Tablet (Takara Bio Co., Ltd.) are subject to the method that producer specifies to prepare) carries out
1 minute homogeneous (Stomacher) handle, and using dilution water 9mL PBS (3M Amada Co., Ltd.s) carry out segmentation dilution to
Measure general viable count.In addition, for heat resistance bacterium, the solution 3mL after homogenization is added in developmental tube, is added at 70 DEG C
(agar medium mixes interpretation of the law) measures bacterium number to temperature by conventional method after twenty minutes.
(b) result
Testing result is shown in FIG. 1.Fig. 1 (A) shows that the measurement result of general viable count, Fig. 1 (B) show heat resistance
The measurement result of bacterium number.
As shown in Figure 1, the not only shell and muscle of shrimp, there is also 10 inside mid intestinal gland6~107The general viable bacteria of CFU/g, bacterium
It counts more than other positions more than 1 order of magnitude, and has also detected that heat resistance bacterium.
(Examples and Comparative Examples)
＜ keeping qualities test ＞
(a) method
Into the slot of dipping, input is relative to Glucomannan (Glucomannan preparation, the system that shrimp weight is 0.04 mass %
The name of an article：Nowbest MX-1(ナウベストMX-1)；Japanese chemical drug food technology Co., Ltd.), the sodium bicarbonate of 0.91 mass %
And 1 mass % bacteriostatic agent (glycine：0.45%, sodium acetate：0.35%, sodium citrate：0.03%, natrium malicum：
0.02%, succinic acid：0.008%, citric acid：0.007%, other food materials：0.135%, quality criteria), further add
Add the tap water of the amount of submergence shrimp that them is made to dissolve to prepare the antibacterial processing liquid as maceration extract.Shrimp is added thereto,
Steeped overnight at 5 DEG C.Shrimp is taken out from antibacterial processing in liquid, is heated (80 DEG C or more, 15 minutes), is pressed down
The processed heated shrimp processed goods (shrimp processed goods 1) of bacterium.After the just heat treatment of shrimp processed goods 1, pass through conventional side
Method (agar medium mixes interpretation of the law) to saved at 20 DEG C 3 days, 5 days, the general viable counts of 7 days samples is measured.
In addition, other than being free of Glucomannan, prepare maceration extract in the same manner as described above, in the same manner as described above handle shrimp from
And obtain heated shrimp processed goods (the shrimp processed goods 2 as comparative example).In turn, and above-mentioned other than not bacteriostatic agent
Maceration extract is prepared in the same manner, and handling shrimp in the same manner as described above, (shrimp as comparative example adds to obtain heated shrimp processed goods
Work product 3).Also same as described above for these comparison other product, after just heating, (agar is trained by conventional method
Support base and mix interpretation of the law) to saved at 20 DEG C 3 days, 5 days, the general viable counts of 7 days samples is measured.
(b) result
The measurement result of general viable count is shown in FIG. 2.Even if as shown in Fig. 2, shrimp processed goods preserves 7 at 20 DEG C
It, does not observe that bacterium is proliferated yet.
＜ yield rates ＞
(a) method
By the weight meter before and after the heating of the shrimp processed goods 1 by testing the present invention that identical method obtains with keeping quality
Calculate yield rate.
In addition, being processed for the shrimp processed goods 2 and shrimp by testing the comparison other that identical method obtains with keeping quality
Product 3 are also calculated as product rate by heating front and back weight.
(b) result
The result of gained yield rate is shown in table 1.As shown in table 1, in shrimp processed goods 1 according to the present invention, that is, logical
The combination for crossing bacteriostatic agent and Glucomannan, 2 yield rate of shrimp processed goods relative to only bacteriostatic agent improve 16.5%.
[table 1]
Table 1
| Shrimp processed goods | Processing method | Heat yield rate (%) |
| Shrimp processed goods 1 | Bacteriostatic agent+Glucomannan | 64.7 |
| Shrimp processed goods 2 (comparative example) | Only bacteriostatic agent | 48.2 |
| Shrimp processed goods 3 (comparative example) | Only Glucomannan | 70.6 |
<Water activity>
(a) method
Raw material shrimp is measured by conventional method and is obtained using the raw material shrimp by testing identical method with keeping quality
Shrimp processed goods 1 water activity.
(b) result
The measurement result of water activity is shown in table 1.
[table 2]
Table 2
| Detect object | Processing method | Water activity |
| Shrimp processed goods 1 | Bacteriostatic agent+Glucomannan | 0.994 |
| Raw material shrimp | It is untreated | 0.994 |
As shown in table 2, raw material shrimp is identical as the water activity of shrimp processed goods 1, even if implementing with sweet comprising bacteriostatic agent and Portugal
The processing and heat treatment of the antibacterial processing liquid of glycan, their water activity also do not change.
<Sensory evaluation>
(a) method
Group member is to by testing the shrimp processed goods that identical method obtains with keeping quality, (shrimp according to the present invention adds
Work product 1) and by carried out at 100 DEG C as the shrimp of raw material 3 minutes processing ripe shrimp (comparative example) taste, according to following
Standard carries out sensory evaluation.
(evaluation criteria) zero：Well, △：Slightly deteriorate, ×：Apparent deterioration.
(b) result
Analyses Methods for Sensory Evaluation Results is shown in table 3.
[table 3]
Table 3
| Sensory evaluation project | Ripe shrimp (comparative example) | Shrimp processed goods 1 |
| Taste | ○ | ○ |
| Mouthfeel | × | ○ |
| Color | △ | ○ |
As shown in table 3, it is same degree for the taste evaluation of these products.For mouthfeel, formed not by ripe shrimp
The body for the treatment of region is hardened, and is wizened mouthfeel, and the Glucomannan formed by shrimp processed goods 1+bacteriostatic agent treatment region does not have
Hardness remains the mouthfeel of shrimp script.
Claims (18)
1. a kind of bacteriostasis method of heated seafood, which is characterized in that have：
The bacteriostatic agent treatment process for making seafood food materials be contacted with liquid with the antibacterial processing comprising Glucomannan, bacteriostatic agent and water, with
And
The seafood food materials for maintaining the antibacterial processing liquid are heated to obtain at a temperature of gelation occurs for Glucomannan
To the heating process of heated seafood.
2. the bacteriostasis method of heated seafood according to claim 1, wherein heat temperature in the heating process
Degree is 50 DEG C or more.
3. the bacteriostasis method of heated seafood according to claim 1 or 2, wherein the seafood food materials and institute
The contact of antibacterial processing liquid is stated to be carried out in liquid by the way that the seafood food materials are impregnated in the antibacterial processing.
4. the bacteriostasis method of heated seafood according to claim 3, wherein by the seafood food materials described
It is impregnated 4 hours or more in antibacterial processing liquid.
5. the bacteriostasis method of heated seafood according to any one of claim 1 to 4, wherein described antibacterial
Agent treatment process 1 DEG C less than 50 DEG C at carry out.
6. the bacteriostasis method of heated seafood according to any one of claim 1 to 5, wherein described antibacterial
Processing liquid is to include the bacteriostatic agent relative to the ratio that the seafood food materials are 0.01 mass of mass %~5 %.
7. the bacteriostasis method of heated seafood according to any one of claim 1 to 6, wherein described antibacterial
Agent includes at least one kind of as antibacterial validity ingredient in the salt selected from glycine, organic acid and organic acid.
8. the bacteriostasis method of heated seafood according to claim 7, wherein the organic acid and organic acid
Salt is selected from citric acid, fumaric acid, succinic acid, acetic acid, sodium acetate, sodium citrate and natrium malicum.
9. the bacteriostasis method of heated seafood according to any one of claim 1 to 8, wherein described antibacterial
Processing liquid is to include Glucomannan relative to the ratio that the seafood food materials are 0.04 mass of mass %~0.056 %.
10. the bacteriostasis method of heated seafood according to claim 9, wherein relative to the seafood food materials,
The ratio of Glucomannan is 0.056 mass %.
11. the bacteriostasis method of heated seafood according to any one of claim 1 to 10, wherein the suppression
Bacterium processing liquid includes basifier.
12. the bacteriostasis method of heated seafood according to claim 11, wherein the basifier includes hydrogen-oxygen
Change at least one of calcium and sodium bicarbonate.
13. a kind of manufacturing method of heated seafood, which is characterized in that it is comprising the seafood food added with bacteriostatic agent
The manufacturing method of the heat treatment of material, heated seafood,
The heat treatment of seafood food materials added with the bacteriostatic agent passes through heated described in any one of claim 1 to 12
The bacteriostasis method of seafood carry out.
14. a kind of antibacterial processing liquid of heated seafood, it includes Glucomannan, the bacteriostatic agents and water of seafood.
15. the antibacterial processing liquid of heated seafood according to claim 14, wherein the bacteriostatic agent includes
It is at least one kind of as antibacterial validity ingredient in salt selected from glycine, organic acid and organic acid.
16. the antibacterial processing liquid of heated seafood according to claim 15, wherein the organic acid and have
The salt of machine acid is selected from citric acid, fumaric acid, succinic acid, acetic acid, sodium acetate, sodium citrate and natrium malicum.
17. the antibacterial processing liquid of heated seafood is comprising alkalization according to claim 15 or 16
Agent.
18. the antibacterial processing liquid of heated seafood according to claim 17, wherein the basifier includes
At least one of calcium hydroxide and sodium bicarbonate.
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| CN111567764A (en) * | 2020-05-27 | 2020-08-25 | 浙江海洋大学 | Processing method of dried scallop |
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