JP2000300219A - Treatment of fishes and shellfishes - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for treating fishes and shellfishes by which Umami and flavor essential to the fishes and shellfishes are not deteriorated even when freezing and thawing the fishes and shellfishes or even after passing the fishes and shellfishes through processing and a good yield of the fishes and shellfishes is imparted even when simultaneously carrying out freezing and thawing treatments and to obtain a taste and yield improving agent used for the method for treatment. SOLUTION: This method for treating fishes and shellfishes is to dip the fishes and shellfishes in an aqueous solution of an edible metal salt of glycine or a mixture of the edible metal salt of glycine with glycine at pH 7.5-10 at 0.1-20 wt.% concentration expressed in terms of the glycine in an amount of 0.1-10 wt.% expressed in terms of the glycine based on the fishes and shellfishes and impregnate the fishes and shellfishes therewith. The taste and yield improving agent comprises the edible salt of the glycine or the mixture of the edible salt of the glycine with the glycine.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for treating fish and shellfish which improves the yield in the treatment thereof without impairing the flavor and texture of the fish and shellfish, and a taste / yield improving agent. More particularly, the present invention relates to a method for treating fish and shellfishes, particularly shrimps, crabs and shellfishes, and improving the taste and yield of the shellfishes without using polymerized phosphates.

[0002]

2. Description of the Related Art Japan is rich in abundant marine products, and has been an important part of Japan's diet since ancient times and has become indispensable. They are eaten as raw fish (sashimi), grilled, boiled, dried or kneaded. Paste is a good food as it is, but the true way to eat it, including the chewyness of seafood, is to eat cooked (including sashimi) food without breaking its shape.

[0003] Among these seafood, crustaceans and shellfish such as shrimps and crabs are imported by the Japanese people in large quantities as natural products and aquaculture products, which are not enough in Japan. Consumption is even said to be the best in the world. There are many types of shrimp widely eaten in Japan, and among the shrimp especially favored by Japanese people, in addition to high-class species such as car shrimp, Thai shrimp, button shrimp, lobster, etc. Due to the rapid development of shrimp cultivation in Southeast Asia, there are imported species such as black tiger. Above all, black tigers are inexpensive and most of them have been distributed to the market, making it possible for ordinary consumers to obtain shrimp at low cost. Heating black tiger makes it almost indistinguishable from domestic or foreign car shrimp, so it is used as a substitute for car shrimp as a processed food material for Japanese foods such as shrimp tempura and fried shrimp, as well as Chinese food and western food. It is often used as an ingredient in cooking.

[0004] Japanese crabs are also preferred by Japanese crabs. Currently, crabs are imported from all over the world, not enough, and shellfish are in a similar state. There is a shortage of aquaculture products alone, and a large amount of imported products are available. As the taste components of these shrimps, crustacean crustaceans and shellfish such as scallops, it is known that free amino acids, especially glycine, are extract components that determine the taste,
Among prawns, car prawns, lobsters, and shellfish have a glycine content of more than 1% in scallop, which is central to taste and flavor (NewFood lndu).
try Vol. 34, no. 7, 1992). Sea marine products were once only consumed near the production area (inshore or aquaculture). However, due to the development of freezing technology, especially the rapid freezing technology, except for raw food (sashimi), domestic products have been Most imported and imported products are transported and stored in a frozen state. During the distribution process until ordinary consumers obtain these fish and shellfish, thawing and processing (such as shrimp heading, shelling, (Sterilization, etc.) and frozen / thawed. In particular, imported products are often frozen and thawed repeatedly, including processing during import and distribution from the local area.

[0005] Taste components in the seafood are eluted during the drip of the frozen seafood during thawing or during washing with water during processing, or in the case of boiled food, during boiling, so that the taste components of the seafood are eluted. There is a high possibility that the taste will become thin. Especially for imported shrimp, some or all of the epidermis (shell) of headless or peeled shrimp is used to improve the storage efficiency except for the head which is easy to perish and to improve the transport efficiency. The outflow of umami components is remarkable. Farmed species, such as black tigers, which are mostly produced by aquaculture, generally have less taste extract components than natural species and have a light taste. Therefore, in the processing of these fish and shellfishes, it is presently devised to add a flavor by immersing in a seasoning liquid in which an amino acid such as glycine is arranged. In this case, it is known that the seasoning liquid is usually treated with an inorganic salt such as phosphate and sodium carbonate, particularly a salt of a polymerized phosphate in order to improve the yield and preservability of the fish and shellfish. Yes (for example,
181680, JP-A-7-155153).

However, in the conventional treatment with a seasoning solution or the like, the resulting seafood has an artificial taste and flavor due to phosphates and the like, which is different from the original taste of the seafood. In addition, the use of polymerized phosphate, which is widely used especially for its excellent yield improving effect, not only impairs the taste and flavor of fish and shellfish, but also inhibits calcium absorption from antagonizing calcium in recent years. Concerns about the effects on health have begun to appear. As described above, there is still no seafood processing method that simultaneously satisfies both the natural taste of fish and seafood, which is inevitable to lose the flavor components during freezing and thawing and processing, as well as improving the flavor and improving the yield. Not issued.

[0007]

SUMMARY OF THE INVENTION The present invention relates to a method of freezing and thawing fish, which is freezing or thawing, or even processing, without impairing the original taste and flavor of the seafood. It is an object of the present invention to develop a processing method for imparting a good yield of fish and shellfish and a taste / yield improving agent used in the processing method.

[0008]

The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, have found that the problem can be solved by adding an edible metal salt of glycine to fish and shellfish, and completed the present invention. Was. That is, the present invention
[1] A method for treating fish and shellfish, wherein the fish and shellfish are immersed and impregnated in an aqueous solution of an edible metal salt of glycine or a mixture of edible metal salt of glycine and glycine,

[2] An aqueous solution of an edible metal salt of glycine or a mixture of an edible metal salt of glycine and glycine has a pH of 7.5 to 10 and a glycine equivalent concentration of 0.1.
The above-mentioned [1], wherein an aqueous solution of 0.1 to 10% by weight in terms of glycine is used with respect to fish and shellfish.
[3] The method according to [1] or [2], wherein the ratio of the edible metal salt of glycine to the mixture of glycine in the aqueous solution is 99: 1 to 1:99. Of seafood processing, [4]
The method for treating fish and shellfish according to any one of the above [1] to [3], wherein the fish and shellfish are treated with the aqueous solution at a temperature of -5 to 30 ° C and a dipping time of 0.1 to 30 hours; The method for treating fish and shellfish according to any one of the above [1] to [4], wherein the fish and shellfish are contained in an amount of 0.1 to 10% by weight in terms of glycine; And the method for treating fish and shellfish according to any one of the above [1] to [5], which is any one of [1] to [5], and [7] wherein the shrimp is any of headless shrimp and peeled shrimp [6]. The method for treating fish and shellfish described in

[8] The above object has been achieved by developing an edible metal salt of glycine or a mixture of edible metal salt of glycine and glycine, which improves the taste and retention of fish and shellfish.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be specifically described below. Although there is no particular limitation on the fish and shellfish used in the present invention, crustacean shrimps, crabs and shellfish scallops are preferred, and more preferably, frozen and thawed repeatedly in the process of import and distribution in cultured species. It is a frozen shrimp such as black tiger. In addition, the present invention can be applied to any form of shellfish or shellfish in shellfish or shellfish as raw fish, shellfish and shellfish as a form of fish and shellfish, but the treatment effect is particularly high in headless shrimp or peeled shrimp. Used effectively.

As a method for incorporating the edible metal salt of glycine or a mixture of the edible metal salt of glycine and glycine into the fish and shellfish of the present invention, a general method using a treatment liquid for treating fish and shellfish as they are. Can be applied. That is, immersion treatment in an aqueous solution in which an edible metal salt of glycine or a mixture of an edible metal salt of glycine and glycine is dissolved (hereinafter, these aqueous solutions are also referred to as “immersion liquid”),
Alternatively, the immersion liquid can be contained in the fish and shellfish by various indirect and direct treatment methods, such as application to the surface of the fish and shellfish, direct injection into an individual, etc., in order to obtain the effect of the present invention more satisfactorily. Immersion treatment in an immersion liquid is most preferred.

The edible metal salts of glycine include alkali metal salts such as sodium or potassium, alkaline earth metal salts such as calcium or magnesium, and other edible metal salts such as iron and aluminum.
Preferred are alkali metal salts such as sodium and potassium. These edible metal salts may be used alone or in combination of two or more. The edible metal salt of glycine of the present invention has a taste / flavor improving effect derived from glycine by a treatment to be contained in fish and shellfish, and a yield of fish and shellfish due to its alkaline substance without using a polymerized phosphate. Both of the enhancement effects are simultaneously exhibited.

In order to make the present invention more effective, it is preferable to further use glycine in combination with the edible metal salt.
Glycine is known to have antibacterial activity against bacteria, but when used in combination with edible metal salts of glycine, the same effect as when used as glycine can be expressed at all. Can be expected. That is, it becomes easier to adjust the alkali component concentration and the glycine content as a taste component at the time of finishing the fish and shellfish,
According to each raw material, the natural flavor and flavor can be maintained and the yield can be improved. When the edible metal salt of glycine and glycine are used in combination, there is no limitation on the mixing ratio, but preferably the weight ratio of glycine / edible salt is from 1/99 to 99/1, more preferably 20/99.
The range is from 80 to 80/20.

Hereinafter, the practice of the present invention will be described more specifically in the case of immersion processing. When the edible metal salt of glycine or a mixture of the edible metal salt of glycine and glycine is dissolved in the immersion liquid to immerse the fish and shellfish, depending on the type and form (shelled or stripped, etc.) of the shellfish It should be changed, and appropriate conditions should be selected by adjusting the immersion time and the concentration of the aqueous solution. These conditions can be confirmed in advance by a simple test. Generally, the pH of the immersion liquid is 7.5 to 1
0, preferably in the range of pH 8-9. PH of aqueous solution
If the ratio is less than 7.5 or 10 or more, the flavor of the fish and shellfish is greatly reduced, which is not preferable.

The concentration of immersion liquid in terms of glycine (calculated by converting 1 mol of edible metal salt of glycine to 1 mol of glycine. For example, the concentration of 8% of sodium salt of glycine and 2% of glycine in terms of glycine is 8.2. %) Is about 0.1 to 20% by weight. When the concentration in terms of glycine is less than 0.1% by weight, the effect of improving taste and yield cannot be confirmed, and the concentration in terms of glycine in the immersion liquid is 2%.
If it exceeds 0% by weight, the flavor is greatly reduced. The temperature of the immersion liquid is -5 to 30C, preferably 0 to 10C. -5 ° C
When the temperature is lower, the treatment efficiency is reduced, the working environment or cooling energy is lost, and in some cases, the immersion liquid may freeze. On the other hand, when the temperature is higher than 30 ° C., the risk of spoilage increases. In particular, it is preferable to treat the perishable shrimp at 20 ° C. or less.

The immersion time is 0.1 to 30 hours, preferably 1 to 8 hours. When the time is shorter than 0.1 hour, the penetration of the immersion liquid decreases, and the immersion effect decreases. On the other hand, when the immersion time exceeds 30 hours, the working efficiency is reduced and the immersion liquid is excessively penetrated, resulting in a reduction in flavor. It is desirable to adjust the concentration of the aqueous solution and the immersion time so that the amount of the immersion liquid permeating the fish and shellfish is 0.1 to 10% by weight, preferably 0.5 to 5% by weight in terms of glycine. .

Not only the immersion method but also any of the treatment methods does not contain a polymeric phosphoric acid which inhibits umami only by using the edible metal salt of glycine of the present invention or the edible metal salt of glycine in combination with glycine. The natural flavor and flavor are greatly improved, and a yield improvement effect equivalent to or higher than that obtained when a conventional polymerized phosphate is used is obtained. In addition, it is expected that glycine exerts the antibacterial property against bacteria as in the past. Furthermore, in the treatment of shelled shrimps (including headless shrimps), it is noteworthy that the present invention has an excellent color development effect of shrimps, which is considered to be derived from the alkalinity of the edible metal salt of glycine. The effect is.

The treatment liquid of the present invention contains various substances used in the treatment of fish and shellfish with edible metal salt of glycine or a mixture of edible metal salt of glycine and glycine, for example, salt, carbonate, etc. No problem occurs even when used in combination with inorganic salts such as salts, organic acid salts such as acetate and lactate, amino acids such as alanine and sodium glutamate, and enzymes for food use. If necessary, the combined use with the polymerized phosphate can be used without any problem, and the effect of the present invention is exhibited.

[0020]

EXAMPLES The present invention will be specifically described below with reference to examples and comparative examples, but the present invention is not limited to these examples. <Sample> In this example and the comparative example, two types of frozen shrimp were used as samples. (1) Black tiger with frozen shell (headless) 40 fish / pound (2) 400 frozen frozen prawns / pound

(Criteria for judging color development) 良好 Good color development, natural color development. ○ There is color development, and the color feeling is slightly inferior. △ Weak coloring. × No color development. (Sensory criteria) ◎ Both taste and texture are good. ○ There is no unusual feeling in taste and texture. △ There is a problem in either taste or texture. × There is a problem in both taste and texture.

(Examples 1 to 6, Comparative Examples 1 to 3) After the frozen shrimp of (1) was thawed at 15 ° C. in running water for 120 minutes,
After draining for 10 minutes, the weight was measured, and the sample was immersed in an immersion solution of each of Examples and Comparative Examples at 5 ° C. ± 1 ° C. for 18 hours. The amount of immersion liquid was 150 g of sample shrimp, 75 g of aqueous solution and 7 g of ice.
The ratio was 5 g, and as a common drug in each Example and Comparative Example, 2% by weight of a sample shrimp (3 g of salt per 150 g of shrimp) was used by dissolving common salt. After immersion, the weight was measured after draining for 10 minutes, the yield after immersion was determined, and the degree of color development was evaluated from the appearance. After that, each sample shrimp was boiled (90 ° C. for 5 minutes) and subjected to a sensory evaluation. The results are summarized in Table 1.

[0023]

[Table 1]

(Examples 7 to 12 and Comparative Examples 4 to 6) After the frozen shrimp of (1) was thawed, the shells were removed to give a prawn.
The operation and evaluation were performed in the same manner as described above, except that the sample was immersed in the immersion liquid shown in Table 2 for 10 hours. The results are summarized in Table 2.

[0025]

[Table 2]

(Examples 13 to 18 and Comparative Examples 7 to 9) The same operation and evaluation as described above were carried out except that the frozen red shrimp of (2) was immersed in the immersion liquid shown in Table 3 for 6 hours. Was. The results are summarized in Table 3.

[0027]

[Table 3]

[0028]

The present invention provides a method for treating fish and shellfish which, when freezing and thawing of various fish and shellfish are required, improves the yield in the treatment without deteriorating the flavor and texture of the fish and shellfish. developed. Furthermore, we succeeded in developing a taste and retention improver to be used for it. In particular, shrimp, crab or shellfish are suitable as target fish and shellfish of the present invention, and this is a method for treating fish and shellfish which improves the taste and yield of the fish and shellfish without using polymerized phosphate. . As the processing method, when freezing and thawing the fish and shellfish, or after processing, the fish and shellfish can be simultaneously frozen and thawed without deteriorating the original taste and flavor of the seafood, and a good yield effect of the seafood is imparted. The processing method using the processing solution to be used and the processing solution used therefor exert a very effective taste and yield effect on fish and shellfish.

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Claims (8)

[Claims] 1. A method for treating fish and shellfish, comprising immersing fish and shellfish in an aqueous solution of an edible metal salt of glycine or a mixture of an edible metal salt of glycine and glycine. 2. An aqueous solution of an edible metal salt of glycine or a mixture of an edible metal salt of glycine and glycine, the pH of which is
The concentration is 7.5 to 10 and the glycine equivalent concentration is 0.1 to 20% by weight.
The method for treating fish and shellfish according to claim 1, wherein an aqueous solution of 1 to 10% by weight is used. 3. In the aqueous solution, the ratio of each of the edible metal salt of glycine and the mixture of glycine is 9%.
The method according to claim 1 or 2, wherein the ratio is from 9: 1 to 1:99. 4. A method wherein seafood is added to the aqueous solution at a temperature of -5 to 30.
The method of treating fish and shellfish according to any one of claims 1 to 3, wherein the treatment is performed at a temperature of 0.1 ° C for 0.1 to 30 hours. 5. Glycine-equivalent amount of 0.1 to seafood
The method for treating fish and shellfish according to any one of claims 1 to 4, wherein the content is from 10 to 10% by weight. 6. The method for treating seafood according to claim 1, wherein the seafood is any one of shrimp, crab, and shellfish. 7. The method for treating fish and shellfish according to claim 6, wherein the shrimp is one of a headless shrimp and a peeled shrimp. 8. An agent for improving taste and retention of fish and shellfish comprising an edible metal salt of glycine or a mixture of an edible metal salt of glycine and glycine.