JP2002360218A - Common salt and bittern enhanced with inorganic salts and method of producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce the sea water including a high concentrations of inorganic nitrate and nitrite salts or nitrate, nitrite salts, and phosphate and treating meat or fish (meat) with the sea water to give meat or fish meat products having excellent combination of seasoning and chromogenic properties or season ing, chromogenic properties, and binding capacity. SOLUTION: At least one selected from inorganic ammonium salts, extracts of fishes and shells, extracts of meat, yeast extract and soybean milk is dissolved in marine solution and inorganic nitrate and nitrite salts are enhanced with nitrate forming bacteria under aerobic conditions to prepare the objective marine solution enhanced with inorganic nitrate and nitrite salts. The use of mono-ammonium phosphate and dimmonium phosphate can attain the enhancement of phosphate salt. The resulting marine solution is concentrated and the separated salts are separated to obtain the objective table salt and bitten.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention uses seawater as a main raw material and at least one selected from inorganic ammonium salts, fish and shellfish extracts, animal meat extracts, yeast extract and soymilk as an auxiliary raw material in seawater. Thereafter, seawater with enhanced inorganic nitrate and nitrite, or seawater with enhanced inorganic nitrate, nitrite and phosphate obtained by reacting nitrifying bacteria under aerobic conditions is produced. Next, the salt is concentrated to separate out the salts to be separated to obtain salt and bitter, or salt is added to a solution obtained by concentrating seawater in which the above-mentioned inorganic salts have been enhanced to 10 to 16 degrees. Is evaporated to dryness to obtain salt, and the above bitter is dehydrated and dried to produce a dried bitter, and is used in the production of animal meat or fish meat foods in terms of seasoning and coloring, or seasoning, coloring and drying. The purpose is to provide a material that also has good wearability.

[0002]

2. Description of the Related Art In the field of cooking or food processing,
Salt is the most basic seasoning ingredient and has an important meaning not only in flavor but also in nutrition and storage of food. From such a viewpoint, in recent years, natural sea salts containing many minerals in addition to sodium chloride, and bitter by-products during the production of natural sea salts have been spotlighted.

[0003] On the other hand, the taste of food is primarily required, but the color and texture of the food play a large role in inducing appetite, and are one of the important factors that affect the willingness to purchase. One. The color tone of seafood and animal meat is an index of freshness, and even in processed foods, for example, fish meat ham, fish meat sausage,
The amount of sodium nitrate, sodium nitrite, and potassium nitrate is recognized as a coloring agent in no matter how much, streak, meat ham, meat sausage, and the like. Also, use of various phosphates as a binder for enhancing the binding property, which is one of the major factors affecting the texture, has been recognized.

[0004] As described above, natural sea salt, bittern, sodium nitrate, potassium nitrate, sodium nitrite and various phosphates are widely used as food processing materials, but when used alone, they are seasoning and coloring. It cannot be used as a material having the properties, flavor, coloring and binding properties.

[0005] Further, no attempt has been made to use nitrite or nitrate generated in the circulating system of nitrogen compounds in the marine or soil natural world in food processing. In addition, nitrifying bacteria present in seawater or soil are hardly actively used for food production.

[0006]

DISCLOSURE OF THE INVENTION The present inventors have heretofore been able to improve the seasoning and coloring, or the seasoning, in food processing.
Focusing on materials that have both coloring and binding properties, R & D has been conducted. In this research and development, we investigated the use of concentrated nitrate, nitrite and phosphorous phosphorus present in seawater, but this method has limitations on the concentrations of nitrate, nitrite and phosphate phosphorus. Was. Also,
When organic food materials such as fish and shellfish and animal meat were used, the production of ammonia nitrogen was limited, and there was a problem in flavor, so that the object could not be achieved. For this reason, development of a material having both flavor and coloring, or flavor, coloring and binding properties, which can be used in food processing, has become an issue to be solved.

[0007]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems. As a result, inorganic ammonium salts, seafood extracts, animal meat extracts, After dissolving at least one selected from yeast extract and soy milk in seawater, producing seawater with enhanced inorganic nitrate and nitrite obtained by allowing nitrifying bacteria to act under aerobic conditions, and concentrating the seawater By separating out the salts that were precipitated, salt and bitter containing high concentrations of inorganic nitrate and nitrite could be obtained. Further, by using monoammonium phosphate and / or diammonium phosphate as the inorganic ammonium salt, salt and bitter containing high concentrations of inorganic nitrate, nitrite and phosphate could be obtained. Furthermore, this bittern was dehydrated and dried to make a bitter dry product convenient for use.

[0008]
In addition, salt is added to seawater in which the above-mentioned inorganic nitrate and nitrite have been enhanced, or seawater in which inorganic nitrate, nitrite and phosphate have been enhanced are concentrated to a volume of 10 to 33 °, and the salt is added. The calcium salt which is concentrated and removed is removed and evaporated to dryness to obtain salt containing inorganic nitrate and nitrite at a high concentration or salt containing inorganic nitrate, nitrite and phosphate at a high concentration. As a result, they have found that the above-mentioned problems can be solved, and have completed the present invention.

That is, in the present invention, seawater is used as a main raw material. Seawater contains many minerals in a well-balanced manner. Therefore, natural sea salt obtained by evaporating and concentrating sea water is very strong in seasoning, unlike purified salt. In addition, bitterness obtained by separating the salts that come out during the production of natural sea salt also contains many minerals. For this reason, natural sea salt and bitterness are widely used in various fields such as agricultural processing, marine processing, and livestock processing for the purpose of imparting flavor.

[0010] On the other hand, seawater contains ammonia nitrogen, nitrate nitrogen, nitrite nitrogen and phosphate phosphorus generated by the decomposition of various organisms and organic substances such as plankton. For example, in surface water, respectively, 0.0099 ppm, 0.0055 ppm, 0.005 ppm
5 ppm and 0.002 ppm, and -350
m of deep water is 0.0021 ppm and 0.2 respectively.
930 ppm, 0.0003 ppm and 0.065 p
pm. The total nitrogen is 0.3387 ppm of surface water,
0.7199 deep water (Toi et al .; Shizuoka Institute of Technology)
According to a report <1999>), at such a concentration, for example, even when concentrated to 28 ° C. for separating salt and bitter, both nitrate nitrogen and nitrite nitrogen only increase 30 to 35 times. , Can not achieve the purpose.

In seawater, the circulation of these nitrogen compounds is carried out by microorganisms. That is, after being decomposed from organic nitrogen to ammonia nitrogen, nitrite and nitrate,
It is converted into organic nitrogen which is ingested by microorganisms and constitutes the cells, or similarly to organic nitrogen by the reverse reaction. Nitrifying bacteria play an important role in this cycle. That is, Nitromonas and N
Itorosococ-cus is said to be involved in the conversion of ammonium nitrogen to nitrite, and Nitrobacter is involved in the conversion of nitrite to nitrate. Therefore,
By using these nitrifying bacteria present in seawater, and even nitrifying bacteria present in the soil, to efficiently decompose inorganic ammonium salts such as ammonium sulfate to nitrate via nitrite. Can be. In addition, inorganic nitrates and nitrites can be efficiently produced from food materials containing organic nitrogen, such as fish and shellfish extracts, animal meat extracts, yeast extracts, and soy milk via ammonia nitrogen. In addition, by using monoammonium phosphate or diammonium phosphate containing phosphoric acid phosphorus as an ammonium salt, inorganic nitrates, nitrites and phosphates can be efficiently produced simultaneously.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION As a secondary raw material for producing inorganic nitrate and nitrite from seawater as a main raw material according to the present invention, inorganic ammonium salts such as ammonium sulfate, fish and shellfish extract, animal meat extract, After adding and dissolving at least one selected from yeast extract and soy milk, the nitrifying bacteria can be acted on to increase inorganic nitrate and nitrite in seawater. Also, by using monoammonium phosphate or diammonium phosphate containing phosphoric acid phosphorus as the inorganic ammonium salt, inorganic nitrate, nitrite and phosphate can be simultaneously enhanced. continue,
By concentrating these seawaters as they are and separating out salts, salt and bitter containing high concentrations of inorganic nitrates and nitrites, or simultaneously containing high concentrations of inorganic nitrates, nitrites and phosphates Salt and bitter can be obtained.

Separately, seawater enriched with inorganic nitrates and nitrites, or inorganic nitrates, nitrites and phosphates, is concentrated to 10 to 33 degrees, preferably 15 to 28 degrees Baume. Salt is added and concentrated to remove the calcium which evolves and is evaporated to dryness to make salt and bitter containing high concentrations of inorganic nitrates and nitrites, or inorganic nitrates, nitrites and phosphates Can be obtained at a high concentration.

Further, by dehydrating and drying these bitters, granular or powdery dried bitters can be obtained.

[0015] If the seawater has a high degree of cleanliness, the surface water,
It may be any of deep water, and is used after removing suspended matter and sediment by physical filtration.

As an auxiliary material for producing inorganic nitrates and nitrites, ammonium sulfate is preferable, and in addition to those containing organic nitrogen such as inorganic ammonium salts, fish and shellfish extracts, animal meat extracts, yeast extracts and soymilk. Can be used. At least one or more of these auxiliary materials is dissolved in seawater and maintained in an aerobic state to cause nitrifying bacteria to act. Water temperature is 10 to 45 ° C, preferably 20 to 35
° C.

When ammonium sulfate is used as the inorganic ammonium salt, 20 to 500 pp
m, preferably 50 to 200 ppm. 10 to 300p for other ammonium salts
pm, preferably 30 to 150 ppm. In addition, materials containing organic nitrogen, such as seafood extract, animal meat extract, yeast extract, and soy milk, have a total nitrogen content of 2 to 100 pp.
m, preferably 5 to 15 ppm. Materials containing organic nitrogen exhibit an unpleasant flavor when the added concentration is too high.

When monoammonium phosphate or diammonium phosphate is used, 30 to 400
ppm, preferably 50 to 200 ppm. When a material containing an inorganic ammonium compound and organic nitrogen is used in combination, it is added so as to have a concentration of 2 to 200 ppm, preferably 5 to 20 ppm as total nitrogen.

When the concentration of inorganic ammonium salts or organic nitrogen is high, the rate of decomposition of nitrifying bacteria into nitrates, nitrites, phosphates and the like is reduced. Can be added continuously to further increase the concentration of nitrates, nitrites, phosphates and the like.

Nitrifying bacteria include Nit in seawater.
romonus, Nitroso-coccus, Ni
Trobacter and the like are present, and use the decomposition of inorganic ammonium salts or organic nitrogen into inorganic nitrites and nitrates by the action of the same. When monoammonium phosphate or diammonium phosphate is used, the fact that phosphates are formed simultaneously with inorganic nitrates and nitrites is used. In addition, nitrifying bacteria existing in soil or isolated nitrifying bacteria can be used, but all of them need to act in seawater.

The salt and bittern thus obtained contain high concentrations of inorganic nitrates and nitrites, or nitrates, nitrites and phosphates. Bitter juice is dried by vacuum freeze drying, spray drying or the like, and can be made into a granular or powdery dried product.

Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto.

Example 1 5 g of ammonium sulfate was dissolved in 100 liters of seawater, and aeration was carried out for 48 hours while maintaining the temperature of the water at 20 ° C. to thereby obtain 45.2 pN of nitrate.
pm, seawater containing 3.2 ppm of nitrite. This seawater is concentrated to 13 degrees in the sun by a shower method, transferred to a flat pot and heated, and concentrated to 28 degrees while removing the calcium salt that is protruded on the way. Then, 3.15 kg of salt containing 640 ppm of nitrate and 3.2 ppm of nitrite and 2.8 l of bittern containing 810 ppm of nitrate and 14.4 ppm of nitrite were obtained. No ammonia was detected in the salt and bitterness.

Example 2 10 g of ammonium sulfate and 2 g of skipjack fish meat extract were dissolved in 100 liters of seawater, and the water temperature was maintained at 20 ° C., and ventilation was carried out for 4 hours.
8 hours, 85.5ppm nitrate, 8.8p nitrite
Seawater containing pm was obtained. This seawater is concentrated to 13 degrees in a shower system in the sunshine, then transferred to a flat pot and heated to remove the calcium salt that is projected on the way.
The mixture was concentrated to 28 ° C to obtain 3.08 kg of salt containing 1,300 ppm of nitrate and 9.5 ppm of nitrite, and 2.9 l of bittern containing 1,670 ppm of nitrate and 4.2 ppm of nitrite. No ammonia was detected in the salt and bitterness.

Example 3 5 g of monoammonium phosphate and 5 g of diammonium phosphate were dissolved in 100 l of seawater, and the water temperature was maintained at 20 ° C. and aeration was carried out for 48 hours to give 88.1 ppm of nitrate, 4.1 ppm of nitrite and 20.0 liters of seawater containing 55.2 ppm of phosphate groups was obtained. 2.0 kg of salt was dissolved in this seawater concentrated at 16 ° C., transferred to a flat pot and heated, and the calcium salt that came out on the way was heated. Then, the residue was evaporated to dryness to obtain 22.3 kg of salt containing 330 ppm of nitrate, 1.1 ppm of nitrite and 196 ppm of phosphate. No ammonia was detected in this salt.

Example 4 Ammonium sulfate (10 g) was dissolved in 100 l of seawater, aeration was performed while maintaining the water temperature at 20 ° C., and thereafter, ammonium sulfate (5 g) was added every 12 hours. Seawater was obtained. This seawater is blown under sunshine by a shower method.
After concentrating to 3 degrees, it is transferred to a flat pot and heated, and concentrated to 28 degrees while removing calcium salts which are protruded on the way. The nitrate is 4,500 ppm and the nitrite is 129 pp.
pH 3.05 kg of salt containing pH 7.6 containing 8,100 ppm of nitrate and 500 ppm of nitrite
2.9 liters of 7.4 bitter was obtained. No ammonia was detected in the salt and bitterness.

Example 5 5 g of monoammonium phosphate, 5 g of diammonium phosphate and 1 g of yeast extract were dissolved in 100 liters of seawater, aeration was carried out while maintaining the water temperature at 20 ° C., and thereafter 5 g of ammonium monophosphate was taken every 12 hours. , 5 g of diammonium phosphate and 1 g of yeast extract, and after 72 hours, nitrate 32
0ppm, nitrite group 15.4ppm, phosphate group 350p
Seawater containing pm was obtained. This seawater was concentrated to 13 degrees in the sun by the shower method under sunshine, then transferred to a flat pot and heated, and concentrated to 28 degrees in the bowl while removing calcium salts that came out on the way. 3.08 kg of pH 7.5 salt containing 1.950 pm of nitrate, 70.2 ppm of nitrate and 2.340 ppm of phosphate, and 8.500 of nitrate
ppm, nitrite 240ppm, phosphate 8.650p
3.0 liters of bittern containing pH 7.3 were obtained. No ammonia was detected in the salt and bitterness.

Example 6 Nitrate 350 ppm, nitrite 9.7 obtained in Example 4
2 kg of salt containing 100 ppm of pork is mixed with 100 kg of pork meat, ground with a 6 mm chopper, mixed with spices such as black pepper and coriander, and 10 kg of cold water.
Mix with a mixer for minutes. This was filled in fibrous casing and sheep intestine, hung on a stainless steel rod, ripened at 45 ° C for 30 minutes in a smoke chamber, and dried at 60 ° C.
For 30 minutes, smoking at 65 ° C. for 15 minutes, and steaming at 75 ° C. for 45 minutes (clearing at a central temperature of 63 ° C. for 30 minutes). After quenching for 10 minutes with showering,
Cool in a refrigerator at 5 ° C until the product temperature drops to 10 ° C or less,
Finished as a meat product (sausage). This was sliced and subjected to sensory evaluation by 20 panelists.
The color tone and texture were extremely good. The measurement of nitrite showed an extremely low value of 3.7 ppm. (Pork was subjected to the same heat treatment with 2% of purified salt as it was, resulting in 4 ppm.)

Example 7 350 ppm of nitrate and 9.7 of nitrate obtained in Example 4
2.5 kg of salt containing ppm is mixed with 100 g of pork shoulder meat, immersed in a refrigerator at 4 ° C. for 120 hours, desalted with running water, filled in a fibrous casing, tied, and then bound at 65 ° C. Heat treatment was performed for 40 minutes, drying at 60 ° C. for 60 minutes, smoking at 65 ° C. for 15 minutes, and steaming at 80 ° C. for 120 minutes (clearing at a central temperature of 63 ° C. for 30 minutes). After quenching with a shower ring for 10 minutes, 5 ℃
In a refrigerator until the product temperature became 10 ° C. or less, and finished as a meat product (ham). When this was sliced and subjected to a sensory evaluation by 20 panelists, the flavor, color tone and texture were extremely good. When the measurement of nitrite was performed, the value was as extremely low as 5 ppm. (Pork was subjected to the same heat treatment with 2.5% purified salt as it was, resulting in 4 ppm.)

[0030]

Example 8 100 kg of pork meat was mixed with 2 kg of the salt obtained in Example 5 and 0.3 kg of bitter juice, and mixed seasonings such as black pepper and coriander, and sugar and seasonings, and 15 kg of cold water were added. The emulsion was mixed using a siren and a cutter until a sausage emulsion was obtained.
After filling this into sheep intestine and collagen casing, hanging it on a stainless steel rod, aging it in a smoke chamber.
30 minutes at 5 ° C., 30 minutes at 60 ° C.
For 15 minutes at 75 ° C for 45 minutes at a central temperature of 65 ° C.
(Clear at 30 ° C.) for 30 minutes. Thereafter, the mixture was quenched by a shower ring for 10 minutes, and then cooled in a refrigerator at 5 ° C. until the product temperature became 10 ° C. or less, and finished as a meat product (winner). This was boiled and the panel was subjected to a sensory evaluation by 20 persons. As a result, the flavor, color tone and texture were extremely good. In addition, as a control group, the one without added phosphoric acid using sodium salt 2.0% and sodium nitrite 0.01% had remarkably inferior binding power as compared with the test group.

[0031]

The present invention has the following effects.

At least one selected from inorganic ammonium salts, seafood extracts, meat storage extracts, yeast extracts and soy milk is dissolved in seawater, and nitrates and nitrites are concentrated in seawater by the action of nitrifying bacteria. It is possible to obtain seawater containing seawater and use it to obtain not only various minerals contained in seawater, but also salt and bittern containing high concentrations of nitrate and nitrite. It is possible to produce processed meat foods and processed fish meat foods that are excellent in flavor and coloring.

Further, by using monoammonium phosphate and / or diammonium phosphate as the inorganic ammonium salt, salt and bittern containing high concentrations of nitrate, nitrite and phosphate can be obtained. By using this, it is possible to produce a processed meat food and processed fish meat food having excellent seasoning, coloring and binding properties.

Further, by controlling the concentration of nitrogen-containing auxiliary raw materials such as inorganic ammonium salts or the like and inorganic phosphates added to seawater, sulfates and nitrites, or nitrates, nitrites and phosphorus having a required concentration can be obtained. Salts and bitters containing acid salts can be obtained.

In addition, salt and bitter containing high concentrations of nitrate and nitrite and salt and bitter containing high concentrations of nitrate, nitrite and phosphate are mixed at various ratios to obtain the desired nitrate and nitrite. By adjusting the salt and bitter and high concentration of phosphate and various flavors,
It is possible to produce processed meat and processed fish meat foods having coloring and binding properties.

[Procedure amendment]

[Submission date] June 26, 2001 (2001.6.2
6)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Full text

[Correction method] Change

[Correction contents]

[Document Name] Statement

Title of the Invention Salt and bitter with enhanced inorganic salts and method for producing the same

[Claims]

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention uses seawater as a main raw material and at least one selected from inorganic ammonium salts, fish and shellfish extracts, animal meat extracts, yeast extract and soymilk as an auxiliary raw material in seawater. Thereafter, seawater with enhanced inorganic nitrate and nitrite, or seawater with enhanced inorganic nitrate, nitrite and phosphate obtained by reacting nitrifying bacteria under aerobic conditions is produced. Next, the salt is concentrated to separate out the salts to be separated to obtain salt and bitter, or salt is added to seawater enriched with the above-mentioned inorganic salts concentrated to 10 to 33 degrees. Is evaporated to dryness to obtain salt, and the above bitter is dehydrated and dried to produce a dried bitter, and is used in the production of animal meat or fish meat foods in terms of seasoning and coloring, or seasoning, coloring and drying. The purpose is to provide a material that also has good wearability.

[0002]

2. Description of the Related Art In the field of cooking or food processing,
Salt is the most basic seasoning ingredient and has important meanings not only in flavor but also in nutrition and in food preservation. From such a viewpoint, in recent years, natural sea salts containing many minerals in addition to sodium chloride, and bitter by-products during the production of natural sea salts have been spotlighted.

[0003] On the other hand, the taste of food is primarily required, but the color and texture of the food play a large role in inducing appetite, and are one of the important factors that affect the willingness to purchase. One. The color tone of seafood and animal meat is an index of freshness, and even in processed foods, for example, fish meat ham, fish meat sausage,
It is recognized that a certain amount of sodium nitrate, sodium nitrite and potassium nitrate is used as a color forming agent in sashiko, shikoko, meat ham, meat sausage and the like. Also, use of various phosphates as a binder for enhancing the binding property, which is one of the major factors affecting the texture, has been recognized.

[0004] As described above, natural sea salt, bittern, sodium nitrate, potassium nitrate, sodium nitrite and various phosphates are widely used as food processing materials, but when used alone, they are seasoning and coloring. It cannot be used as a material having the properties, flavor, coloring and binding properties.

[0005] Further, no attempt has been made to use nitrite or nitrate generated in the circulating system of nitrogen compounds in the marine or soil natural world in food processing. In addition, nitrifying bacteria present in seawater or soil are hardly actively used for food production.

[0006]

DISCLOSURE OF THE INVENTION The present inventors have heretofore been able to improve the seasoning and coloring, or the seasoning, in food processing.
Focusing on materials that have both coloring and binding properties, R & D has been conducted. In this research and development, we investigated the use of concentrated nitrate, nitrite and phosphorous phosphorus present in seawater, but this method has limitations on the concentrations of nitrate, nitrite and phosphate phosphorus. Was. Also,
When organic food materials such as fish and shellfish and animal meat were used, the production of ammonia nitrogen was limited, and there was a problem in flavor, so that the object could not be achieved. For this reason, development of a material having both flavor and coloring, or flavor, coloring and binding properties, which can be used in food processing, has become an issue to be solved.

[0007]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems. As a result, inorganic ammonium salts, seafood extracts, animal meat extracts, After dissolving at least one selected from yeast extract and soy milk in seawater, producing seawater with enhanced inorganic nitrate and nitrite obtained by allowing nitrifying bacteria to act under aerobic conditions, and concentrating the seawater By separating out the salts that were precipitated, salt and bitter containing high concentrations of inorganic nitrate and nitrite could be obtained. Further, by using monoammonium phosphate and / or diammonium phosphate as the inorganic ammonium salt, salt and bitter containing high concentrations of inorganic nitrate, nitrite and phosphate could be obtained. Furthermore, this bittern was dehydrated and dried to make a bitter dry product convenient for use.

Further, salt is added to seawater in which the above-mentioned inorganic nitrate and nitrite are enhanced or seawater in which the inorganic nitrate, nitrite and phosphate are enhanced at a volume of 10 to 33 degrees. It is concentrated to remove the calcium salt, which is then separated out, and evaporated to dryness to contain inorganic nitrate and nitrite in a high concentration, or inorganic nitrate, nitrite and phosphate in a high concentration. The inventors have found that the above problems can be solved by obtaining salt, and have completed the present invention.

That is, in the present invention, seawater is used as a main raw material. Seawater contains many minerals in a well-balanced manner. Therefore, natural sea salt obtained by evaporating and concentrating sea water is very strong in seasoning, unlike purified salt. In addition, bitterness obtained by separating the salts that come out during the production of natural sea salt also contains many minerals. For this reason, natural sea salt and bitterness are widely used in various fields such as agricultural processing, marine processing, and livestock processing for the purpose of imparting flavor.

[0010] On the other hand, seawater contains ammonia nitrogen, nitrate nitrogen, nitrite nitrogen and phosphate phosphorus generated by the decomposition of various organisms and organic substances such as plankton. For example, in surface water, respectively, 0.0099 ppm, 0.0055 ppm, 0.005 ppm
5 ppm and 0.002 ppm, and -350
m of deep water is 0.0021 ppm and 0.2 respectively.
930 ppm, 0.0003 ppm and 0.065 p
pm. The total nitrogen is 0.3387 ppm of surface water,
Although the deep water is 0.7199 ppm (Toi et al .; Report of Shizuoka Institute of Technology <1999>), at such a concentration, for example, even when concentrated to 28 ° C. to separate salt and bitter, nitrate nitrogen , And nitrite nitrogen only increase 30 to 35 times, so that the purpose cannot be achieved.

In seawater, the circulation of these nitrogen compounds is carried out by microorganisms. That is, after being decomposed from organic nitrogen to ammonia nitrogen, nitrite and nitrate,
It is converted into organic nitrogen which is ingested by microorganisms and constitutes the cells, or similarly to organic nitrogen by the reverse reaction. Nitrifying bacteria play an important role in this cycle. That is, Nitromonas and N
Itorosococ-cus is said to be involved in the conversion of ammonium nitrogen to nitrite, and Nitrobacter is involved in the conversion of nitrite to nitrate. Therefore,
By using these nitrifying bacteria present in seawater, and even nitrifying bacteria present in soil or fresh water, inorganic ammonium salts such as ammonium sulfate can be efficiently converted to nitrate via nitrite. Can be disassembled. In addition, inorganic nitrates and nitrites can be efficiently produced from food materials containing organic nitrogen, such as fish and shellfish extracts, animal meat extracts, yeast extracts, and soy milk via ammonia nitrogen.
In addition, by using monoammonium phosphate or diammonium phosphate containing phosphoric acid phosphorus as an ammonium salt, inorganic nitrates, nitrites and phosphates can be efficiently produced simultaneously.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION As a secondary raw material for producing inorganic nitrate and nitrite from seawater as a main raw material according to the present invention, inorganic ammonium salts such as ammonium sulfate, fish and shellfish extract, animal meat extract, After adding and dissolving at least one selected from yeast extract and soy milk, the nitrifying bacteria can be acted on to increase inorganic nitrate and nitrite in seawater. Also, by using monoammonium phosphate or diammonium phosphate containing phosphoric acid phosphorus as the inorganic ammonium salt, inorganic nitrate, nitrite and phosphate can be simultaneously enhanced. continue,
By concentrating these seawaters as they are and separating out salts, salt and bitter containing high concentrations of inorganic nitrates and nitrites, or simultaneously containing high concentrations of inorganic nitrates, nitrites and phosphates Salt and bitter can be obtained.

Separately, seawater enriched with inorganic nitrates and nitrites, or inorganic nitrates, nitrites and phosphates, is concentrated to 10 to 33 degrees, preferably 15 to 28 degrees Baume. Salt is added and concentrated to remove the calcium that evolves, and evaporated to dryness to make salt containing inorganic nitrate and nitrite at a high concentration or inorganic nitrate, nitrite and phosphoric acid. A salt containing a high concentration of salt can be obtained.

Further, by dehydrating and drying these bitters, granular or powdery dried bitters can be obtained.

[0015] If the seawater has a high degree of cleanliness, the surface water,
It may be any of deep water, and is used after removing suspended matter and sediment by physical filtration.

As an auxiliary material for producing inorganic nitrates and nitrites, ammonium sulfate is preferable, and in addition to those containing organic nitrogen such as inorganic ammonium salts, fish and shellfish extracts, animal meat extracts, yeast extracts and soymilk. Can be used. At least one or more of these auxiliary materials is dissolved in seawater and maintained in an aerobic state to cause nitrifying bacteria to act. Water temperature is 10 to 45 ° C, preferably 20 to 35
° C.

When ammonium sulfate is used as the inorganic ammonium salt, 20 to 500 pp
m, preferably 50 to 200 ppm. 10 to 300p for other ammonium salts
pm, preferably 30 to 150 ppm. In addition, materials containing organic nitrogen, such as seafood extract, animal meat extract, yeast extract, and soy milk, have a total nitrogen content of 2 to 100 pp.
m, preferably 5 to 15 ppm. Materials containing organic nitrogen exhibit an unpleasant flavor when the added concentration is too high.

When monoammonium phosphate or diammonium phosphate is used, 30 to 400
ppm, preferably 50 to 200 ppm. When a material containing an inorganic ammonium compound and organic nitrogen is used in combination, it is added so as to have a concentration of 2 to 200 ppm, preferably 5 to 20 ppm as total nitrogen.

When the concentration of inorganic ammonium salts or organic nitrogen is high, the rate of decomposition of nitrifying bacteria into nitrates, nitrites, phosphates and the like is reduced. Can be added continuously to further increase the concentration of nitrates, nitrites, phosphates and the like.

Nitrifying bacteria include Nit in seawater.
romonus, Nitroso-coccus, Ni
Trobacter and the like are present, and use the decomposition of inorganic ammonium salts or organic nitrogen into inorganic nitrites and nitrates by the action of the same. When monoammonium phosphate or diammonium phosphate is used, the fact that phosphates are formed simultaneously with inorganic nitrates and nitrites is used. In addition, nitrifying bacteria existing in soil or isolated nitrifying bacteria can be used, but all of them need to act in seawater.

The salt and bittern thus obtained contain high concentrations of inorganic nitrates and nitrites, or nitrates, nitrites and phosphates. Bitter juice is dried by vacuum freeze drying, spray drying or the like, and can be made into a granular or powdery dried product.

Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto.

Example 1 10 g of ammonium sulfate was dissolved in 100 liters of seawater, and aeration was carried out for 48 hours while maintaining the water temperature at 20 ° C., and nitrate 45.2 was obtained.
ppm and 3.2 ppm of nitrite were obtained. This seawater is concentrated to 13 degrees in the sun by a shower method, transferred to a flat pot and heated, and concentrated to 28 degrees while removing the calcium salt that is protruded on the way. Then, 3.15 kg of salt containing 290 ppm of nitrate and 3.2 ppm of nitrite and 2.8 l of bittern containing 1,320 ppm of nitrate and 20.2 ppm of nitrite were obtained. No ammonia was detected in the salt and bitterness.

Example 2 20 g of ammonium sulfate and 2 g of skipjack fish meat extract were dissolved in 100 liters of seawater, and the water temperature was maintained at 20 ° C., and ventilation was carried out for 4 hours.
8 hours, 85.5ppm nitrate, 8.8p nitrite
Seawater containing pm was obtained. This seawater is concentrated to 13 degrees in a shower system in the sunshine, then transferred to a flat pot and heated to remove the calcium salt that is projected on the way.
Concentrate to 28 degrees, nitrate 540 ppm, nitrite
3.08 kg of salt containing 14.2 ppm, and nitrate
2.9 liters of bittern containing 2,540 ppm and 8.7 ppm of nitrite were obtained. No ammonia was detected in the salt and bitterness.

[0025] Example 3 seawater 100l to dissolve the ammonium phosphate monobasic 8 g and diammonium phosphate 8 g, nitrate 88.1ppm aerated for 48 hours while maintaining the water temperature 20 ° C., nitrite 4. 20.0 l of seawater containing 1 ppm and 55.2 ppm of phosphate groups were obtained. 2.0 kg of salt was dissolved in this seawater concentrated to 16 degrees, and the solution was transferred to a flat pot and heated, and evaporated to dryness while removing calcium salts that had protruded on the way. 22.3 kg of salt containing 1.1 ppm of nitrite and 196 ppm of phosphate were obtained. No ammonia was detected in this salt.

[0026] Example 4 seawater 100l to ammonium sulfate was dissolved 20 g, performed vent while maintaining the water temperature 20 ° C., the ammonium sulfate every subsequent 12 hours were added 5g increments, nitrate 5 after 72 hours
Seawater containing 40 ppm and 35.0 ppm of nitrite was obtained. This seawater is blown under sunshine by a shower method.
After concentrating to 3 degrees, it is transferred to a flat pot and heated, and concentrated to 28 degrees while removing calcium salts which are protruded on the way. The nitrate is 3,500 ppm and the nitrite is 97.3 p.
3.05 kg of pH 7.6 salt containing pm and nitrate 1
PH containing 3,300 ppm and 210 ppm of nitrite
2.9 liters of 7.4 bitter was obtained. No ammonia was detected in the salt and bitterness.

[0027] Example 5 seawater phosphoric acid 100l monoammonium 8 g, was dissolved phosphate diammonium 8 g and yeast extract 1g, performs aeration while maintaining the water temperature 20 ° C., thereafter phosphate monobasic every 12 hours Ammonium 10 g, diammonium phosphate 10
g and yeast extract 1 g, and after 72 hours, 320 ppm of nitrate, 15.4 ppm of nitrite, and 35 ppm of phosphate
Seawater containing 0 ppm was obtained. This seawater was concentrated to 13 degrees in the sun by the shower method under sunshine, then transferred to a flat pot and heated, and concentrated to 28 degrees in the bowl while removing calcium salts that came out on the way. Nitrate 1,950 p
m, nitrite 70.2 ppm, phosphate 2,340 pp
3.08 kg of pH 7.5 sodium chloride and nitrate 8,
500 ppm, nitrite 240 ppm, phosphate 8,6
3.0 l of bittern having a pH of 7.3 containing 50 ppm were obtained. No ammonia was detected in the salt and bitterness.

Example 6 Nitrate obtained in Example 4, 3,500 ppm, nitrite 9
2 kg of salt containing 7.3 ppm is mixed with 100 kg of pork meat, ground with a 6 mm chopper, black pepper,
Add mixed spices such as Koreanda and 10 kg of cold water, and add
Mix with a mixer for minutes. This was filled in fibrous casing and sheep intestine, hung on a stainless steel rod, ripened at 45 ° C for 30 minutes in a smoke chamber, and dried at 60 ° C.
For 30 minutes, smoking at 65 ° C. for 15 minutes, and steaming at 75 ° C. for 45 minutes (clearing at a central temperature of 63 ° C. for 30 minutes). After quenching for 10 minutes with showering,
Cool in a refrigerator at 5 ° C until the product temperature drops to 10 ° C or less,
Finished as a meat product (sausage). This was sliced and subjected to sensory evaluation by 20 panelists.
The color tone and texture were extremely good. The measurement of nitrite showed an extremely low value of 3.7 ppm. (Pork was subjected to the same heat treatment with 2% of purified salt as it was, resulting in 4 ppm.)

Example 7 Nitrate obtained in Example 4, 3,500 ppm, Nitrate 9
2.5 kg of salt containing 7.3 ppm was added to pork shoulder meat 100 k
g. , immersed in a refrigerator at 4 ° C. for 120 hours, desalted with running water, filled in a fibrous casing, tied, then aged at 45 ° C. for 40 minutes, and dried at 60 ° C. for 60 minutes. , Smoke at 65 ° C for 15 minutes and steam for 8 minutes
Heat treatment was performed at 0 ° C. for 120 minutes (clear at a central temperature of 63 ° C. for 30 minutes). Thereafter, the mixture was rapidly cooled by a shower ring for 10 minutes, and then cooled in a refrigerator at 5 ° C. until the product temperature became 10 ° C. or less, and finished as a meat product (ham). When this was sliced and subjected to a sensory evaluation by 20 panelists, the flavor, color tone and texture were extremely good. When the measurement of nitrite was performed, the value was as extremely low as 5 ppm. (Pork was subjected to the same heat treatment with 2.5% purified salt as it was, resulting in 4 ppm.)

Example 8 2 kg of salt obtained in Example 5 was added to 100 kg of pork meat.
Then, 0.3 kg of bitter and bitterness were mixed, and a mixed seasoning such as black pepper and coriander, a sugar and seasoning, and 15 kg of cold water were added, and emulsified and mixed using a silent cutter until a sausage emulsion was obtained. After filling this into a sheep intestine and a collagen casing, hanging it on a stainless steel rod, aging in a smoke chamber at 45 ° C for 30 minutes, drying at 60 ° C for 30 minutes, smoking at 65 ° C for 15 minutes, and steaming at 75 ° C. For 45 minutes (clear at a center temperature of 65 ° C. for 30 minutes). Thereafter, the mixture was quenched by a shower ring for 10 minutes, and then cooled in a refrigerator at 5 ° C. until the product temperature became 10 ° C. or less, and finished as a meat product (winner). This was boiled and the panel was subjected to a sensory evaluation by 20 persons. As a result, the flavor, color tone and texture were extremely good. As a control , those without the addition of phosphoric acid using 2.0% of sodium chloride and 0.01% of sodium nitrite had remarkably inferior binding power as compared with the test.

[0031]

The present invention has the following effects.

At least one selected from the group consisting of inorganic ammonium salts, fish and shellfish extracts, livestock meat extracts, yeast extracts and soy milk is dissolved in seawater, and nitrates and nitrites are concentrated in seawater by the action of nitrifying bacteria. It is possible to obtain seawater containing seawater and use it to obtain not only various minerals contained in seawater, but also salt and bittern containing high concentrations of nitrate and nitrite. A processed meat food and processed fish meat food having excellent seasoning and coloring can be produced.

Further, by using monoammonium phosphate and / or diammonium phosphate as the inorganic ammonium salt, salt and bittern containing high concentrations of nitrate, nitrite and phosphate can be obtained. By using this, it is possible to produce processed meat food and processed fish meat food having excellent seasoning, coloring and binding properties.

Further, by controlling the concentration of a nitrogen-containing auxiliary material such as an inorganic ammonium salt added to seawater or an inorganic phosphate, a required concentration of nitrate and nitrite, or nitrate, nitrite and phosphoric acid is required. Salt containing salt and bitter can be obtained.

In addition, salt and bitter containing high concentrations of nitrate and nitrite and salt and bitter containing high concentrations of nitrate, nitrite and phosphate are mixed at various ratios to obtain the desired nitrate and nitrite. Salt and bitter can be adjusted, and the concentration of phosphate can be adjusted.
Thus, processed meat food and processed fish meat food having various flavors, coloring properties and binding properties can be produced.

Continued on the front page F term (reference) 4B018 LB05 LB06 LE02 LE03 MB01 MC01 MD01 MD58 MD70 MD74 MD81 MD85 MF01 MF06 MF13 4B047 LB01 LB09 LE06 LE07 LF04 LG01 LG40 LG50 LG54 LG56 LP01 LP07 LP19 4B064 AA01 CA02 CD02 CD21 CE16 DA10

Claims (6)

[Claims] 1. An aerobic condition wherein at least one selected from the group consisting of inorganic ammonium salt, fish and shellfish extract, animal meat extract, yeast extract and soymilk is dissolved in seawater, using seawater as a main raw material and as an auxiliary material. Salt and bitter, characterized by obtaining seawater enriched in inorganic nitrate and nitrite obtained by the action of nitrifying bacteria under reduced pressure and separating out salts to be extracted, and a method for producing the same 2. Inorganic nitrate obtained by dissolving monoammonium phosphate and / or diammonium phosphate as seawater as a main raw material and as an auxiliary raw material in seawater and then reacting with nitrifying bacteria under aerobic conditions. Salt and bitter, characterized in that seawater enriched with nitrite and phosphate is concentrated and separated out to obtain salts, and a method for producing the same. 3. A salt and bitter and a method for producing the same, wherein mono-ammonium phosphate and / or di-ammonium phosphate are added to the auxiliary raw material according to claim 1. 4. The method according to claim 1, wherein the seawater having an enhanced inorganic nitrate and nitrite or the seawater having an enhanced inorganic nitrate, nitrite and phosphate according to claims 2 and 3 is used. Salt was added to what was concentrated to １６16 degrees, and this was concentrated to remove calcium salts which were to be deposited,
A salt and a method for producing the same, wherein the salt is obtained by evaporating to dryness. 5. A dried bitter obtained by dehydrating and drying the bitter according to claim 1. 6. The salt and bitter according to claim 1, wherein nitrifying bacteria existing in seawater and / or nitrifying bacteria existing in soil are used as the nitrifying bacteria.