JP2001037458A - Freshness retaining liquid for food and drip spill preventing liquid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To maintain freshness and color of foods, especially perishable foods often preserved by cooling and freezing, for a long period and in case of frozen foods, suppress generation of drip generated during preserving the foods by freezing or thawing. SOLUTION: A freshness retaining liquid consisting of 125 g of a smoke solution, 500 g of silk powder, 2625 g of Tetrup, 1750 g of sorbitol, 2500 g of synthetic sake and 2500 g of shochu (a white liquor) of the grade A containing 25 degree of ethanol and a drip spill-preventing liquid are used as a stock solution, mixed with 9 pts.wt. of ethanol specified as a food additive based on 1 pt.wt. of the stock solution and sprayed over tuna sashimi (slices of raw fish). The tuna sashimi stored at (-20)-(-26) deg.C has expressed no change both in freshness and color appearance after elapsing more than 6 months. Tuna tataki (chopped fish) treated in the same way has maintained the freshness and color after elapsing more than 6 months. In both cases, no drip flow out is observed in thawing them. Yong yellow tail sashimi is successfully frozen and thawed by the same method. Cabbage cut fine sprayed with the aforesaid mixture solution maintain freshness and color after elapsing more than 6 months when it is vacuum-packed.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention has been formulated to maintain the freshness and color of fresh food, which is often stored in a refrigerator or frozen storage, and at the same time, prevent the drip from flowing out when the frozen food is thawed. For liquids.

[0002]

2. Description of the Related Art In conventional technology, among fresh foods,
For example, tuna and the like are extremely difficult to maintain freshness and color when stored at room temperature or in a home freezer. It is difficult to keep the freshness and color of tuna for several months, even when stored in a normal home freezer at about -20 ° C. At present, the freshness and color of tuna are maintained at -50 ° C to -6 ° C.
Freezing storage at an ultra-low temperature of 0 ° C. or less is considered to be the most effective, but such storage is impossible in general households and micro enterprises in terms of facilities. Also, it is difficult to keep freshness and color of cut vegetables and the like in a refrigerator for two weeks or more using the conventional technology. For example, as freshness preservatives for vegetables, there are various types such as ethylene adsorbents, moisture regulators, coating agents, bactericides, etc. from the top, and each is commercialized. The ethylene adsorbent is mainly composed of potassium permanganate, activated carbon, iron and noble metals, and potassium bromate. The water regulator is composed of a superabsorbent resin, and the coating agent is composed of natural wax or morpholine fatty acid salt, or natural polysaccharide, protein, or fat,
The disinfectant is made of chlorine dioxide, sulfur dioxide, hinokitiol, etc. At present, ethylene adsorbents are most widely used, but some of these materials have safety problems, and it is said that the freshness retention effect differs considerably depending on the type of vegetables.

[0003] Furthermore, in the conventional technology, frozen food,
In particular, no solution has been found to eliminate almost no drip when thawing frozen meat or frozen fish meat. Most frozen meats and frozen fish meat, especially sliced products, tend to lose their moisture due to water separation during freezing storage and thawing, causing the dried product to lose its moisture and often lose its taste. . In addition, even if frozen sashimi is frozen, it has been almost impossible to thaw it to its original state due to the drip outflow. Freezing denaturation often occurs, such as deterioration of proteins, starch, and lipids.

[0004] According to the conventional technology, the freshness and color of fresh foods, especially refrigerated foods and frozen foods, are maintained for a long period of time, and at the same time, in the case of frozen foods, the drip is prevented from flowing out during thawing. Methods are not yet complete.

[0005]

The main enemy of fresh food, especially refrigerated food and frozen food, is oxidation and drying. At the same time, in the case of frozen foods, water separation during frozen storage or thawing becomes a problem. In addition, freeze denaturation such as deterioration of proteins, starch and lipids may occur. In order to maintain the freshness and color of fresh foods that are often stored in refrigerated or frozen storage, and to prevent drip from flowing out during frozen storage or thawing, oxidation and drying are prevented, and water separation is also prevented. Another problem is that freezing denaturation does not occur.

Accordingly, an object of the present invention is to simultaneously and comprehensively prevent oxidized and dried refrigerated food and frozen food, freeze denaturation, and water separation during freezing and thawing.

[0007]

In order to keep fresh food fresh, it is necessary to kill harmful fungi.
Therefore, the present invention employs a method for killing harmful bacteria adhering to the surface of food by using a material composed of components having good bactericidal action and antibacterial action.

[0008] Further, for example, in the case of tuna meat, for example, the color tone of the red color of the tuna meat is based on three ratios of oxymyoglobin, deoxymyoglobin, and metmyoglobin. The ratio of metmyoglobin is referred to as the methodization rate. The more methotified, the darker the tuna meat color becomes. In the present invention, in order to prevent methoxide, which is an oxidation reaction, a method of coating the surface of sashimi or the like by spraying or applying the freshness maintaining liquid according to the present invention is employed. In some cases, the food is soaked.

[0009] For drying foods during refrigerated storage or frozen storage, it is necessary that the foods themselves have water retention and moisture retention. In addition, although it is related to this drying, in order to prevent water separation during frozen storage of frozen foods and water separation during thawing, the food itself must have strong water retention and moisture retention. Is important. In the present invention, a liquid solution having a strong affinity for water, silk powder having extremely high moisture retention and water retention, Tetrap and sorbite also having excellent moisture retention, and alcohol for beverages also having high moisture retention and water retention. A method of spraying or applying a drip spill liquid made of a material having strong water retention and moisture retention properties, such as water, to foods. In some cases, a method of immersing the food is used.

[0010] It kills harmful bacteria adhering to the food surface, cuts off the supply of oxygen as much as possible, gives the food a strong water retention and moisture retention, and simultaneously controls the movement of free water existing inside the food. Since the water activity is extremely low by sealing, the food using the present invention hardly undergoes freeze denaturation during cold storage or frozen storage.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The product according to the present invention is a compounded liquid having various functions and effects of keeping freshness of food, maintaining color tone, preventing oxidation, preventing drying, preventing freezing denaturation, preventing water separation and improving water retention. Yes, its use for foods involves methods such as spraying, coating and dipping. In addition, when used directly for cooking, they have a masking action to eliminate, for example, the odor of fish and shellfish, and an action to improve the shelf life and umami. As described above, the compounded liquid according to the present invention has comprehensive performance, effects and effects, because it is a liquid consisting of various kinds of trace components, a silk powder containing a large number of natural amino acids, sugars and alcohols. This is probably because the ingredients are well-balanced. Amino acids, sugars and alcohols are also known as freeze denaturation inhibitors.

[0012]

Embodiments of the present invention will be described below. (1) Freshness keeping liquid and anti-drip outflow liquid 125 g of silk powder 500 g Tetrap 2625 g Sorvite 1750 g Synthetic sake 2500 g Shochu shellfish 25 degrees 2500 g More than 100 g of freshness maintaining liquid and drip outflow prevention liquid And their ratios. The solution, silk powder, tetrap, sorbitol, synthetic sake, and shochu shells are charged in advance in any order and stirred, and used as a stock solution. The liquid was measured at room temperature of 19 ° C., and the numerical values were not corrected, but the Brix of this liquid (1) was 41% and the pH was 486. The liquid used as the material here is 3-4
High quality with complete removal of harmful substances such as Benzpyrene
It is a high-purity product. Silk powder, which is a hydrolyzate of silk protein, contains an essential amino acid amount of about 6%. Others include glycine (45%), alanine (30%), serine (12%), and tyrosine (6%). Contains amino acids. Silk powder also contains dextrin, and has extremely high water absorption and water retention. According to Hayashibara, the manufacturer of Tetrap, Tetrap contains maltotetraose, dextrin, maltotriose, etc., and is said to have low sweetness and excellent moisturizing properties. Sorbit (D
-Sorbit solution) is 60% to 70% sweeter than sucrose
It is said that it has an effect of adjusting wetness, an effect of preventing drying and aging, and an effect of stabilizing vitamins and amino acids. Other sugars include, for example, protein denaturation prevention and
Trehaose (Hayashibara), which has various effects such as improved freezing resistance, improved drying resistance, heat resistance and acid resistance, can also be used. Needless to say, alcohols have high antiseptic and bactericidal effects, and also have strong moisturizing properties. As will be described in detail later in paragraph 0020, this stock solution itself has a bactericidal action and an antibacterial action, and a bactericidal action and an antibacterial action are also found in a 10-fold dilution of the stock solution with water. Therefore, the solution (1) can be diluted 10-fold with water from the beginning and used as a stock solution. However, in order to simplify the description, the stock solution (1) was used as a stock solution. As described above, this liquid has a bactericidal action and an antibacterial action even when used by diluting it 10 times with water, but (1) the combined use of the liquid and the ethanol specified as a food additive gives a comprehensive Effect doubles further. Fungi attached to food due to the immediate effect of ethanol are killed, and even after the alcohol content of ethanol is volatilized, the components of (1) liquid remain in food,
Sustains bactericidal and antibacterial effects. In this example,
Ethanol was prepared at a ratio of 9 with respect to the stock solution 1 of (1). The following foods were subjected to tests for maintaining freshness and color and preventing drip outflow.

(A) Tuna sashimi A mixture of the liquid of (1) and ethanol is put in a spray,
Slightly spray the tuna sashimi of ready-made tuna sashimi purchased at supermarkets and department stores, or tuna purchased from the wholesale market with blocks, so that the surface becomes slightly wet, and then sashimi in a -40 ° C quick freezer. Was frozen. A part was stored in a quick freezer as it was, and the remaining samples were stored in five freezer stockers. The temperature inside the freezer stocker is mainly -20 ° C to -26 ° C.
Range. Thawing experiments were performed after 1 month, 2 months, 3 months, 4 months, 5 months, and 6 months, respectively. Samples older than 6 months also had better freshness and tuna. The red color peculiar to meat was maintained as it was. The taste is the same as fresh. No water separation was observed during freezing and thawing. In short, there is no drip outflow due to thawing rigidity, and as a result, no shrinkage phenomenon of fish meat occurs. The frozen food treated by this method can be naturally thawed, or can be thawed by the full-thaw function or half-thaw function of the microwave oven.

(B) Tuna Taki "Frozen Tuna Taki", a processed fish product manufactured by Taiyo Co., Ltd., was used as a sample. Vegetable oils / fats, salt, seasonings (amino acids, etc.) are added to the tuna swatter. According to the manufacturer's description, the expiration date is 45 days, after which the methazation proceeds and the color becomes dark. It was coming. (1)
Spray the mixture of the liquid and ethanol into a spray and once freeze in a -40 ° C quick-freezer,
After that, they were frozen and stored in five freezing stockers. The temperature inside the refrigerator stocker ranges from -20C to -26C. After 3 months and 6 months, take out the sample,
The color tone and taste were examined, but none of them was the same as the product at the time of manufacture. When asked by the manufacturer for a sample that was more than 6 months old, it also had the same freshness and
The color and taste were remarkable. Thawing does not affect the quality at all, whether it is natural thawing, thawing by the full thawing function using a microwave oven, or thawing by the semi-thawing function.

(C) Frozen sushi material When re-freezing and re-thawing, the frozen sushi material becomes dry and crisp due to water separation, so that the sushi taste becomes poor and most of the sushi material cannot be commercialized. However, when the freshness retaining liquid and the drip outflow preventing liquid according to the present invention are used, water separation and drying due to water separation are obstructed, and the liquid can withstand three or four times of re-freezing and re-thawing. As a sample, using frozen sushi materials manufactured by several companies, the mixture of the liquid (1) and ethanol put in a spray is sprayed on the surface of the eel, salmon, octopus, squid and triggery once thawed, After freezing in a quick freezer at -40 ° C, -2
Stored in a freezer stocker at 0 ° C to -26 ° C. After 2 months, 4 months, and 6 months, each sample was evaluated.
The body was thawed softly without water separation. Also,
A sample that has been repeatedly re-frozen and re-thawed three or four times retains freshness and color while retaining moisture, without water separation, and can be thawed moistly. The frozen sushi material thus treated can be naturally thawed, or can be thawed by a full thawing function using a microwave oven or by a half thawing function.

(D) Vegetables, meat and fish bean sprouts, celery, mini tomatoes, tuna sashimi, pork,
Separating the freshness and color of the sample into the group that did not treat the hamachi as a sample and the group that sprayed the mixture of the freshness-retaining liquid and the drip spill-prevention liquid and ethanol in (1). I did it. In February, room temperature is between 7 ° C and 15 ° C
Range. Five days later, each sample was observed. In the untreated group, the sprouts blackened, the celery slightly deteriorated, the cherry tomatoes hardly changed, and the pork meat produced large molds, giving off bad smell and bad smell. did. On the other hand,
The group treated with the mixture of the liquid and ethanol in (1)
Even after the day, the bean sprouts did not change, the celery did not change, the cherry tomatoes did not change, and the tuna sashimi turned dark, but there was no bad smell and the pork did not change much in appearance. Does not smell bad. Hamachi felt a little foul.

(E) Eel-grip and cooked rice The eel-grip was divided into a group without any treatment and a group sprayed with a mixture of the liquid and ethanol of (1), and a simple shelf life test was performed. The untreated group emitted a thinner smell after several days, but the group treated with the mixture of the liquid (1) and ethanol showed no particular change. In addition, a spray of a mixture of the liquid of (1) and ethanol was sprayed with a fungicide using wasabi, and a test was conducted using both of them. Escherichia coli was killed, and the cooked rice in the sample became edible for 240 hours. Maintained.

(F) Hamachi sashimi Freezing and thawing of hamachi sashimi are considered to be difficult, because the sashimi enters the sashimi. Spray the liquid mixture of (1) and ethanol evenly on the surface of hamachi sashimi,
After freezing in a 40 ° C. quick-freezer, and naturally thawing 10 days and 1 month later, a test was performed to determine whether hamachi could be frozen. As a result, the hamachi sashimi was successfully thawed, and the texture was almost the same as that of a normal sashimi. Natural thawing is also possible, thawing by all thawing function by microwave oven,
Decompression by the semi-decompression function is also possible.

(G) Chopped cabbage Cabbage was minced and put into a spray (1)
The mixture of the liquid and ethanol was sprayed evenly.
Then, they were divided into a group placed in a regular plastic bag and a group packed in a vacuum, and placed in a refrigerator having a refrigerator temperature of 5 ° C. to 8 ° C., and each was subjected to a shelf life test. The group in ordinary plastic bags had no change for more than two weeks, while retaining freshness and color. In the vacuum-packed group, no change was observed even after one month with the freshness and color still being maintained. In a test conducted from January to February, a group left untreated at room temperature in the room and dried without any treatment dries within a few days, but (1) treated with a mixture of solution and ethanol and refrigerated. There is almost no drying in the group.

(H) Evaluation of antibacterial activity of freshness-retaining liquid and anti-drip outflow liquid The effects of the freshness-maintaining liquid and anti-drip outflow liquid of foods have been described so far.
An antibacterial activity evaluation test was also performed on the double-diluted solution.
The undiluted solution has the content described in (1), and is composed of a soup, tetrap, sorbit, silk powder, synthetic sake, and shochu shell 25 degrees. The antibacterial activity evaluation test was performed by adding Escherichia coli to stock solution 10
(ESC) was inoculated with 01, and 1 hour after inoculation of the bacterial solution, each test solution was collected to measure the number of viable bacteria. The initial bacterial count was determined by inoculating the phosphate buffer 10 with a bacterial count of 01 and counting the bacterial count. The number of surviving bacteria was determined by Mueller Hill
After culturing at 35 ° C. for 48 hours using ton2 medium, the number of colonies was counted. The results are as follows.

(I) Use as a seasoning liquid When the freshness preserving liquid and the anti-drip outflow liquid according to the present invention are used as a seasoning liquid, effects such as deodorizing effect, improvement of umami, and polishing can be expected. Here, the results of tests with mackerel, ooze and squid are described. [Method] A1. 1. Prepare a 5% seasoning solution with liquid (1) for water. 2. After soaking fish for 30 minutes, freeze. 3. Thaw under refrigeration for one day. Bake on grill and check taste B1. Froze without adding seasoning solution, and after thawing in the same manner, bake on the grill and check the taste. A-A Before baking on the grill, mix the same amount of sauce (mirin, oil, and light soy sauce 1:08) Bb on a grill, and check the taste B-B Put on the sauce, bake on the grill and check the taste [Results]

(2) Freshness maintaining liquid and anti-drip outflow liquid 125 g Tentrap 2625 g Sorbit 1750 g Silk powder 500 g Synthetic sake 800 g Glycine 300 g tap water 3900 g Above, in 100 g of undiluted liquid of freshness maintaining liquid and drip outflow prevention liquid (2) It is a prescription.

(3) Freshness Retention Solution and Drip Outflow Prevention Solution Tetrap 2700 g Sorbit 1800 g Silk Powder 1000 g Sake 770 g Glycine 300 g Trehaose 230 g Tap water 3200 g The above is a prescription of 100 g of the stock solution of the freshness retention solution and the drip outflow prevention solution (3). is there.

Hereinafter, the shelf life of fresh food was tested using the freshness preserving liquids (1), (2) and (3). Samples were chopped cabbage, raw eggs, pork, chicken, sprouts, tuna sashimi, strawberries, and tofu. Each group had no treatment, ethanol was sprayed, and the stock solution in (1) was 1: 9. A group sprayed with a mixture of ethanol at a ratio of 1; a group sprayed with a mixture of ethanol at a ratio of 1: 9 to the stock solution of (2);
The stock solution obtained by mixing the stock solution of (3) with ethanol at a ratio of 9 per body was divided into groups sprayed and observed. In winter, the room temperature is around 15 ° C. From the second to fourth day, the chicken meat of the untreated group had a foul odor, and the pork sample also had a foul odor. Similarly, the tofu began to smell as the water became very turbid. Sprouts were observed to grow in sprouts, and cabbage had a slightly darker green leaf. Since these were not processed at all, it was determined that growth was still continuing internally. The treated group did not show any changes indicating growth persistence. Sixteen days after the start of the experiment, as a result of comprehensive observation, it was found that the freshness maintaining solution and the drip outflow preventive solution (2) had the best freshness maintenance. However, this stock solution,
A few months after production, there is also the disadvantage of slightly fermenting alcohol.

(4) Freshness maintaining liquid and anti-drip outflow liquid Tetrap 55000 g Sorvite 19500 g Tap water 9000 g Sake 7700 g Silk powder 5000 g Glycine 2000 g Vinegar 1000 g Smoked liquid 200 g Citric acid 200 g Malic acid 200 g Tartaric acid 200 g Stock solution of prevention liquid 100
It is a prescription at 0 g (1 kg).

(J) The stock solution of frozen potato salad (1) contains 41% Brix.
In the example, Brix is 635 to increase the water retention and moisture retention.
% Is significantly larger. Thus, a trial production experiment of a frozen potato salad was performed. Use only potatoes for trial production, and boil and mash potatoes completely (4)
Were added in 3% and 5%, respectively, and frozen in a quick freezer at -40 ° C. Thawed several days later, the two samples had no water separation and had a good texture. Prototypes of frozen potato salad were made using almost the same material composition, and instead of tap water, a freshness preserving solution in which carbonated water of pH 364 was replaced and a drip outflow preventing solution were used. No water separation was observed at the time.

(5) Freshness Retention Solution and Drip Outflow Prevention Solution Tetrap 30000 g Sorbit 20000 g Silk Powder 10,000 g Synthetic Sake 7700 g Glycine 3000 g Trehaose 3000 g Tap water 26300 g Above, the freshness retention solution and the stock solution of drip outflow prevention solution (5) 1000 g (1 kg) ). Brix of the freshness maintaining liquid and the drip outflow prevention liquid (5) of this example is 540%.
In order to enhance the performance, the amount of silk powder with excellent moisture retention and water retention is increased. Using this, we made a prototype of frozen pudding and frozen thick-baked egg.

(K) Frozen pudding Eggs 2 pieces Granulated sugar 90 g Milk 360 Frozen puddings are the main ingredients, and the liquid (5) used in an amount of 10% of the total weight. After being packed in a pudding-type container containing 90 CC, it was frozen in a quick freezer at -40 ° C, and two days later, a freezing pudding spontaneous thawing experiment was performed. Compared with the control group not using the same solution, the water separation was extremely small, the texture was smooth, and the natural thawing was almost satisfactory.

(L) Frozen thick roasted eggs 10 eggs 560 g Sake 50 g Mirin 20 g Hime 5 g Dashinomoto 5 g Salt 5 g Thick roasted eggs are mainly made of these, and the liquid of (5) is 2% of the total amount. , Plus 5% of the total amount
Of Trehaose was added to produce a frozen thick roasted egg. After baking, it was allowed to cool and was placed in a quick freezer at -40 ° C and frozen. A thawing experiment was carried out two days later, and no spontaneous thawing was achieved even at a low temperature of 10 ° C or less without water separation.
From (1) liquid to (5) liquid, the ratio of the materials can be arbitrarily varied.

[0030]

EFFECT OF THE INVENTION Maintaining freshness / maintaining color in food
Prevention of freeze denaturation, prevention of oxidation, prevention of drying, prevention of drip spillage during frozen storage and thawing of frozen foods,
The conventional technology had to deal with each aspect by each method, but in the present invention, it is dealt with by one compounding liquid "Food freshness preservation liquid and drip spill prevention liquid" with various performances and effects It is intended to converge to a method that can be used, and to provide a method that is useful for comprehensive use in foods in general, regardless of animal foods and vegetable foods.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI theme coat ゛ (Reference) // A23B 4/08 A23B 4/08 CDF HJZ 5/05 5/04 B (72) Invention Moto Takahashi 6-5, Hoshigaoka-cho, Mizusawa-shi, Iwate F-term (reference) 4B016 LC03 LC06 LG06 LG10 LG11 LK03 LK04 LK08 LK10 LP11 LP13 4B022 LA01 LA05 LA06 LA07 LB01 LB05 LJ02 LJ04 4B023 LC08 LE13 LE14 LE17 LK03 LK04 LK04 LP20 4B069 CA02 CA06 CA08 HA04 HA07 HA09 KA02 KA07 KA10 KB01 KC23 KC24 KC28 KC29

Claims (6)

[Claims] 1. A freshness preserving liquid and a drip outflow preventing liquid of a food made of alcohol, sugar, etc. such as a fermented liquor, a distilled liquor, or a fermented liquor, a silk protein hydrolyzate, a cooked liquor. 2. A liquid for maintaining freshness of food and a drip spill-prevention liquid using vinegar such as brewed vinegar, silk protein hydrolysates, alcohols such as fermented liquor including distilled liquor or distilled liquor, and saccharides. 3. Fermented or distilled liquor, including soups, vinegars such as brewed vinegar, organic acids or organic acid salts, silk protein hydrolysates or protein hydrolysates, natural or synthetic amino acids, and cooked liquors. Food freshness preservation liquid and drip spill prevention liquid made from alcohols, sugars, etc. 4. The food freshness maintaining liquid and the drip outflow preventing liquid obtained by adding carbon dioxide to the food freshness maintaining liquid and the drip outflow preventing liquid according to claim 1, 2, or 3. 5. A food freshness maintaining liquid and a drip outflow preventing liquid obtained by adding ethanol for food to a food freshness maintaining liquid and a drip outflow preventing liquid according to claim 1, 2, 3, or 4. 6. The freshness preserving liquid and the drip outflow preventing liquid of the food of claim 1, 2, 3, 4 or 5 are mixed with water such as distilled water, purified water or tap water. Diluted food freshness preservation liquid and drip spill prevention liquid.