JP2001169718A - Method for packaging fish egg and packaged body - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for packaging fish eggs, capable of stopping or decelerating discoloration of color tone of fish eggs and further capable of preventing or delaying putrefaction of fish eggs due to aerobic bacteria when fish eggs such as salted cod roes or salted cod roes with red pepper are packaged at stores, and provide a packaged body of fish eggs. SOLUTION: This method for packaging fish eggs comprises putting a container 2 in which fish eggs 1 are put and a deoxidizer 3 into a hermetically sealed container composed of a film material having high gas barrier property and replacing air in the hermetically sealed container with nitrogen gas, carbon dioxide or ethanol gas or a mixture thereof and then hermetically sealing the container Z to reduce the internal residual oxygen amount to a trace amount.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and a package for packaging salted cod and fish eggs such as spicy mentaiko pickled with cod.

[0002]

2. Description of the Related Art In general,
The raw material of fish eggs such as salted cod, spicy mentaiko, mussels, and salmon roe is mainly the ovaries of fish such as walleye cod, salmon, and trout. The color tone changes to brown or black, or the color fades. The reason is that hemoglobin and myoglobin, which are blood pigments and muscle pigments contained in the ovaries, come into contact with oxygen in the air and are oxidized to be met. In particular, when small portions of fish eggs subjected to salting or the like are divided into small portions and sold over the counter, the fish eggs are placed on a tray made of styrofoam or the like, wrapped with a thin film, and wrapped. There was a disadvantage that the color tone deteriorated early.

[0003] Therefore, in the packaging of fish eggs, sodium nitrite is added to prevent or delay color deterioration and maintain a commercial value. By producing nitrosomyoglobin, the fish egg was kept bright red. However, this nitrosomyoglobin also gradually fades when exposed to oxygen, and is not sufficiently effective as a color tone maintaining method.

In order to prevent oxidation, sodium ascorbate, catechin, vitamin E and the like are added together with sodium nitrite as an antioxidant, but the effect has not been sufficient yet.

[0005] Furthermore, fish eggs are easily spoiled by aerobic bacteria, and it has been required that sufficient hygiene management be performed during the distribution process.

[0006] The present invention has been made in view of these points, and when the fish eggs such as salted cod and spicy mentaiko are wrapped in stores, etc., discoloration and fading of the color tone of the fish eggs are stopped or decelerated. It is another object of the present invention to provide a method and a package for packaging fish eggs that can prevent or delay decay by aerobic bacteria.

[0007]

Since the cause of fading or discoloration of fish eggs is mainly caused by oxidation by oxygen, oxygen in a sealed container made of a film material having high gas barrier properties and containing fish eggs is subjected to oxidation. Although it is conceivable to replace with a gas that cannot be obtained, the oxygen remaining in the fish egg or the sealed container after the replacement gradually exudes, so it is necessary to maintain an oxygen concentration that prevents or delays fading or the like. Have difficulty. In addition, the portion of the fish egg that is in close contact with the film material with high gas barrier properties that constitutes the sealed container is relatively longer because it does not come into contact with oxygen compared to other portions, and its discoloration and discoloration are delayed and the initial Although the color tone can be maintained, the parts that are in contact with other gases gradually discolor or discolor in contact with the remaining oxygen, causing uneven color between the parts that are in contact with the film material, It causes the value to decrease.
The inventor of the present invention has conducted intensive studies, and has put a deoxidizer in a sealed container to maintain the residual oxygen concentration in the sealed container at 1% or less, so that the color tone can be maintained for a long time without unevenness of color. The present inventors have found that the present invention can be maintained as it is and can prevent or delay decay by aerobic bacteria, thereby completing the present invention.

[0008] That is, in order to achieve the above object, a first aspect is provided.
The method of packaging a fish egg according to the present invention described in (1) is to put a container containing a fish egg therein and an oxygen absorber in a sealed container made of a film material having a high gas barrier property, and nitrogen gas in the sealed container, The method is characterized in that carbon dioxide gas or ethanol gas is replaced with a simple substance or a mixture thereof, and then the sealed container is sealed to minimize the amount of residual oxygen inside.

A package of fish eggs of the present invention according to claim 3 is a container in which fish eggs are placed, a deoxidizer, and these are sealed and the air inside is filled with nitrogen gas and carbon dioxide. It is a sealed container made of a film material having a high gas barrier property replaced by a simple substance or a mixture of gas and ethanol gas, characterized in that the amount of oxygen remaining in the sealed container is suppressed to an extremely small amount.

[0010] Further, the fish egg is preferably salted cod or spicy mentaiko.

As described above, since the fish egg package of the present invention is formed by the packaging method, the residual oxygen concentration in the sealed container is maintained at 1% or less by the oxygen scavenger in the sealed container. . Therefore, even if the oxygen remaining in the fish egg or the sealed container gradually exudes after the oxygen in the sealed container made of a film material having a high gas barrier property is replaced by a gas that cannot be subjected to oxidation, the deoxidizing agent However, in order to absorb the oxygen, even the part of the fish egg that is not in close contact with the film material with high gas barrier properties that constitutes the sealed container and is in contact with the gas may be in contact with the remaining oxygen Not
There is no fading or discoloration. Thereby, the fish eggs of the package of the present invention have no color unevenness, the color tone is maintained as it is over the long term, and the rot by the aerobic bacteria is surely prevented.

[0012]

FIG. 1 is a block diagram showing an embodiment of the present invention.
Will be described.

FIG. 1 shows an embodiment of the package of the present invention.

In this embodiment, a predetermined amount of fish egg 1 made of salted cod or spicy mentaiko is put together with a deoxidizer 3 in a tray-shaped container 2 such as styrene foam. Next, the fish egg 1, the container 2, and the oxygen absorber 3 are put into the bag-shaped sealed container 4 made of a film material having a high gas barrier property through the opening 5, and nitrogen gas and carbon dioxide are further inserted into the sealed container 4. The opening 5 is sealed by heat-sealing the heat-sealing portion 6 of the sealed container 4 while supplying a simple substance or a mixture of gas and ethanol gas to replace the air therein. The material of the oxygen absorber 3 may be any material that can absorb the oxygen that gradually exudes with the oxygen remaining in the fish egg 1 or the sealed container 4. For example, Sansocut WY, Sansocut FW (Nittetsu Corporation) Fine Products Co., Ltd.). The material of the sealed container 4 may be any material as long as it has a low oxygen permeability and can maintain the residual oxygen concentration in the sealed container 4 within 1% at least under environmental conditions in a product distribution process. , Eco Wrap BSS, BSS-T, BSS
-SV or the like (trade name, manufactured by Japan Eco Wrap Co., Ltd.) has an oxygen permeability of 10 cc / m ² · day · atm (5 ° C., 0% RH)

Next, the operation of the present invention will be described.

Since the package of fish eggs in this embodiment is formed by the above-described packaging method, the residual oxygen concentration in the sealed container 4 is 1% or less by the oxygen absorber 3 in the sealed container 4. Is held. Therefore, even if the oxygen remaining in the fish egg 1 or the sealed container 4 gradually exudes after the oxygen in the sealed container 4 made of a film material having a high gas barrier property is replaced by a gas that cannot be subjected to oxidation, Since the oxygen scavenger 3 absorbs the oxygen, even the portion of the fish egg 1 that is not in close contact with the film material having high gas barrier properties constituting the sealed container 4 and is in contact with the gas remains. No contact with oxygen and no fading or discoloration. Thereby, the fish egg 1 of the package of this embodiment is
It has no color unevenness, maintains its original color for a long period of time, and reliably prevents or delays rot by aerobic bacteria.

In the above embodiment, a bag is used as the sealed container 4, but it may be manufactured by heat sealing a film. Further, the deoxidizing material 3 may be placed anywhere as long as it is in the sealed container 4, and may be embedded in the container 2.

Next, the maintenance of color tone and prevention of decay according to the present invention will be described with reference to examples.

EXPERIMENT 1 Experiment on prevention of fading of uncolored cod Co., Ltd. Experiment contents In this experiment, a conventional product 1 subjected to ordinary air-containing packaging and a gas not using an oxygen scavenger were used as a comparative example for uncolored cod. The discoloration state and the oxygen concentration in the pack were observed and measured with time with respect to the conventional product 2 which had been subjected to the replacement packaging and the embodiment which had been packaged according to the present invention.

Product form in experiment a) Outline Spread water-absorbing paper on a tray, spread urethane foam on it,
Serve uncolored cod from the same lot on each,
Apply wrap packaging to cover the whole.

B) Materials of the conventional product 1, the conventional product 2 and the examples were as shown in Table 1 below.

[0022]

[Table 1]

Experimental results a) Fading condition The fading condition is as shown in Table 2 below.

[0024]

[Table 2]

According to Table 2, according to the embodiment of the present invention,
The color of the uncolored cod is red at the initial stage, and is still sufficiently red after 5 days, and has a commercial value, indicating that a sufficient fading preventing function is exhibited.

On the other hand, in the conventional product 1, the redness starts to decrease after one day, the color fades to almost disappear after two days, and the color changes to brown after three days and loses commercial value. there were.

Further, also in the conventional product 2, after one day, the portion other than the portion in contact with the film becomes reddish and color unevenness starts to occur, and after two days, the color unevenness further progresses and becomes noticeable. After three days, the color unevenness became more conspicuous and the commercial value was lost.

B) Oxygen concentration in pack The oxygen concentration in pack is as shown in Table 3 below.

[0029]

[Table 3]

As shown in Table 3, according to the embodiment of the present invention,
Even after 5 days, it was found that the oxygen concentration was maintained at less than 1% as at the beginning, and a sufficient low oxygen state capable of exhibiting the function of preventing fading was maintained.

On the other hand, in the conventional product 1, the oxygen concentration was about 21% immediately after the pack, and it was found that the discoloration preventing function could not be exhibited at all.

Further, also in the conventional product 2, the oxygen concentration was less than 1% immediately after the pack, but after one day, the oxygen concentration increased to about 5%, and the discoloration preventing function could not be sufficiently exhibited. I understood. 2 Experiment on Prevention of Rot to Non-colored Cod Experimental Content In this experiment, the non-colored cod was compared with the conventional product 1 as a comparative example and the example of packaging according to the present invention. The growth numbers of microorganisms such as bacteria and Escherichia coli were observed and measured over time.

Experimental Results a) The change in the number of microorganisms showing the spoilage is shown in Table 4 below.

[0034]

[Table 4]

According to Table 4, according to the embodiment of the present invention,
Even after the lapse of 5 days, the count of one general viable bacterium is maintained at substantially the same level as at the beginning, and the count of the other Escherichia coli is maintained at a negative level that is not changed at all from the initial level, and is low enough to exhibit the rot prevention function It was found that the number of microorganisms was maintained.

On the other hand, in the conventional product 1, it was found that after 3 days, the number of general viable bacteria greatly increased and putrefaction could not be prevented.

It should be noted that the present invention is not limited to the above-described embodiment, and can be changed as needed.

[0038]

As described above, since the method and the package for packaging fish eggs of the present invention are formed, the color of the fish eggs can be reduced when packaging the fish eggs such as salted cod and spicy mentaiko over the counter. It is possible to stop or slow down the discoloration and discoloration of, and also to prevent or delay rot by aerobic bacteria, and to provide an effect of providing fish eggs with extremely high commercial value.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view showing one embodiment of a fish egg package of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Fish egg 2 Container 3 Oxygen absorber 4 Sealed container 5 Opening 6 Heat seal part

Claims (4)

[Claims] 1. A container containing fish eggs therein and an oxygen scavenger are placed in a sealed container made of a film material having high gas barrier properties, and air in the sealed container is made of nitrogen gas, carbon dioxide gas, and ethanol gas alone. Alternatively, a method for packaging fish eggs, characterized by replacing the mixture with a mixture and then sealing the sealed container to minimize the amount of residual oxygen inside. 2. The method for packaging fish eggs according to claim 1, wherein the fish eggs are made of salted cod or spicy mentaiko. 3. A container containing a fish egg therein, a deoxidizer, and a hermetic seal, and the inside air is nitrogen gas,
A fish comprising a sealed container made of a film material having a high gas barrier property replaced with a simple substance or a mixture of carbon dioxide gas and ethanol gas, wherein the amount of oxygen remaining in the sealed container is minimized. Egg packaging. 4. The package for fish eggs according to claim 1, wherein the fish eggs are made of salted cod or mentaiko.