JP2003274906A - Fishy smell-suppressed fish and shellfish, or processed food containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide fish and shellfish where fishy smell is sufficiently suppressed, or a processed food containing the fish and shellfish. <P>SOLUTION: The fish and shellfish or the processed food containing the fish and shellfish is packaged in a film or sheet-like oxygen-absorbing laminated package material comprising at least an oxygen barrier layer, an oxygen absorbing layer and a sealant layer which are laminated in the order from the outside as minimum components to tightly seal the package followed by heating the resultant fish and shellfish or processed food. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to fish and shellfish whose fishy odor is suppressed and processed foods containing them.

[0002]

2. Description of the Related Art Seafood such as fish, shellfish and shellfish is used in a wide variety of processed foods. However, when seafood with low freshness is used, or as the storage period after food processing becomes longer, a peculiar fishy odor is generated, which may impair the flavor of food. To prevent these problems,
It is conceivable to use seafood with a high degree of freshness and store it in a sealed container using a method such as nitrogen substitution so that oxidative deterioration does not occur, but it takes cost and labor for nitrogen substitution treatment. There was a drawback. Further, it is technically very difficult to perform nitrogen substitution in order to make the oxygen-free state completely. Also, the side dishes should be sealed in a packaging container or bag made of a deoxidizing multilayer body at 100 ° C or higher for 15
Disclosed is a method for preserving prepared foods that can be stored for a long period of time by heat sterilization at a temperature of 0 ° C. Is intended to be preserved and does not attempt to suppress fishy odor caused by raw seafood or seafood that is only undercooked without seasoning (see Patent Document 1).

[0003]

[Patent Document 1] Japanese Patent Laid-Open No. 10-248541

[0004]

SUMMARY OF THE INVENTION The object of the present invention is to obtain, from a seafood or a food containing them, a fish or seafood having a sufficiently suppressed fishy odor, without any special pretreatment such as nitrogen substitution treatment. To develop processed foods.

[0005]

Means for Solving the Problems As a result of intensive studies to solve this problem, the present inventors have found that in seafood or a processed food containing them, which is heat-treated after being sealed and stored in a packaging material, At least a part of the packaging material is a film-like or sheet-like oxygen-absorbing laminated packaging material whose outermost components are an oxygen barrier layer, an oxygen absorbing layer, and a sealant layer, and the packaging material is sealed and then heat-treated. By solving the above problem, the flavor of the contents,
They have found that the sensory aspects such as taste are also improved, and have completed the present invention.

[0006] That is, the first aspect of the present invention is that seafood, which is at least externally sealed and housed in an oxygen-absorbing laminated packaging material constituting an oxygen barrier layer / oxygen-absorbing layer / sealant layer, and which has been heat-treated to suppress fishy odor. Or a processed food containing them, the second of which is hermetically housed in at least an outer layer / oxygen barrier layer / nylon layer / oxygen absorbing layer / sealant layer in an oxygen absorbing laminated packaging material, and heat treated A fishery product or a processed food containing the same having a suppressed fishy odor, and the third one is a fishery product which is heat-treated by being housed in the packaging material in which the oxygen absorbing layer is present in a part of the oxygen absorbing laminated packaging material. The suppressed seafood or processed foods containing them, and the fourth is the so-called prepared fish from which the seafood has had its raw or internal organs removed, its fillets or shellfish, and the peeling of shellfish. , Seafood with shellfish or boiled, stir-fried, oiled or cooked without seasoning, stored in the packaging material in the state of shellfish, shellfish, etc. Alternatively, they are processed foods containing them.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The oxygen-absorbing laminated packaging material used in the present invention may be a conventionally known deoxidizing packaging material having a capability of absorbing oxygen existing in the packaging material. The layered structure of this packaging material may be at least an oxygen barrier layer / oxygen absorbing layer / sealant layer from the outside, and if necessary, other layers, for example, an outer layer on the outside of the oxygen barrier layer, and an oxygen barrier layer and an oxygen absorbing layer. A configuration in which a nylon layer or the like is provided between the layers may be used.

The packaging container, pouch, etc. for storing the seafood or the processed food containing them may be entirely composed of the oxygen-absorbing laminated packaging material, or may be a part thereof. The amount of the oxygen-absorbing layer of the oxygen-absorbing laminated packaging material can be empirically determined depending on the amount of the seafood contained in the food containing seafood. The oxygen-absorbing laminated packaging material is a film-like or sheet-like material having the oxygen barrier layer, the oxygen absorbing layer, and the sealant layer as the minimum constituent elements from the outside. With this configuration, an oxygen-free or low-oxygen atmosphere inside the packaging material is achieved by preventing oxygen from entering from the outside of the packaging material and absorbing oxygen inside as well.

Further, the outermost layer of the oxygen-absorbing laminated packaging material plays a role of protecting the oxygen barrier layer from external force and / or a role of printing, and the nylon layer is a compound existing in the oxygen-absorbing layer. It serves to protect the oxygen barrier layer from certain oxygen absorbers. By adopting this configuration, the oxygen barrier property of the oxygen barrier layer is unlikely to deteriorate even if heat treatment is performed.

The resin film forming the outermost layer is preferably a thermoplastic resin film such as a polyethylene terephthalate film, a stretched polypropylene film or a nylon film in view of heat resistance, strength physical properties, transparency, printability and moisture permeability. You can The thickness of the outermost layer is 5
˜50 μm, preferably 9˜30 μm.

The oxygen absorbing layer of the oxygen absorbing laminated packaging material is
There is no particular limitation as long as it has a function of absorbing oxygen. For example, a polyolefin resin layer in which fine iron powder coated with a metal halide such as calcium chloride is dispersed,
Examples thereof include polyester-based, polyolefin-based or vinyl-based polymers in which a polyolefin segment having a carbon-carbon unsaturated bond is bonded in the molecule.

The oxygen barrier layer is not particularly limited as long as the oxygen permeability before the heat treatment is 2.0 cc / m ² · D · atm or less as a single film. For example, metal foil such as aluminum foil,
A film obtained by baking and depositing a metal vapor deposition film such as a silica vapor deposition film or an alumina vapor deposition film, or a mixture of a poly (meth) acrylic acid-based polymer and a polyhydric alcohol on the surface of a heat-resistant resin film [for example, "Besera" (trade name) , A barrier film manufactured by Kureha Chemical Industry Co., Ltd.] is preferably used. The thickness of the oxygen barrier layer is about 3 to 50 μm, preferably about 6 to 30 μm. In the present invention, the greater the oxygen absorption performance of the oxygen-absorbing laminated packaging material and the higher the oxygen barrier property of the oxygen barrier layer, the greater the effect of suppressing the fresh odor.

Since the sealant film constituting the inner layer is disposed on the surface which comes into contact with seafood or processed foods thereof, it is naturally limited to a highly safe film, for example, general-purpose polyolefin, special A polyolefin film may be mentioned. Specifically, low density polyethylene (LDPE), medium density polyethylene (MDPE), high density polyethylene (HDPE), unstretched polypropylene (CPP), linear low density polyethylene (L-LDPE), ultra low density polyethylene ( VLDP
E), ethylene / vinyl acetate copolymer (EVA), ethylene / acrylic acid copolymer (EAA), ethylene / methacrylic acid copolymer (EMAA), ethylene / ethyl acrylate copolymer (EEA), ethylene / methyl It is a film of a methacrylate copolymer (EMMA), an ethylene / methyl acrylate copolymer (EMA), an ionomer (IO), or the like. The thickness of the inner layer is not generally specified depending on the type of sealant material used, but is usually 10 to 1
It is about 00 μm, preferably about 15 to 80 μm.

The details of the mechanism of suppressing the fishy odor are unknown, but the following hypotheses are conceivable. That is, amino compounds present in seafood, especially trimethylamine, produce amine oxides in the presence of oxygen.
This amine oxide is considered to be the cause of the fishy odor. Therefore, if seafood or foods containing them are sealed with an oxygen-absorbing laminated packaging material, the foods will be heat-treated in an oxygen-free or low-oxygen atmosphere. Under this atmosphere, the reaction of amine oxide formation is suppressed, so that the fishy odor is suppressed.

The method for producing a seafood-containing food product in which the fishy odor is suppressed according to the present invention is an oxygen-absorbing laminated packaging material that constitutes an oxygen barrier layer / oxygen-absorbing layer / sealant layer from at least the outside. It is carried out by heat-treating the products themselves after hermetically storing them in a usual manner. The heat treatment is not particularly limited in its condition as long as it plays a role of sterilization or processing and cooking, and the heat treatment may be performed at a temperature of 50 ° C. or higher for 1 minute or more. The upper limit of the heating temperature is not particularly limited as long as it is in a common sense range, and heating and pressurizing (retort) treatment at 120 ° C. or higher can be adopted.

The food of the present invention is not particularly limited as long as it is a seafood or a food containing the same and subjected to heat treatment. For example, fillets of various fish such as tuna, mackerel and white fish, with shells. Examples thereof include shrimp, clams, etc., their peeled meats and stewed dishes using them, or their pasta sauce, soup and the like.

[0017]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the examples.

[Reference Example 1] (Preparation of pouch 1) 5% of granular anhydrous calcium chloride was added to iron powder having an average particle size of 10 μm in terms of weight, and anhydrous was obtained using a vibrating mill whose inside was replaced with an inert gas. Oxygen absorbent was obtained by pulverizing calcium chloride and coating iron powder. Next, the obtained oxygen absorbent was kneaded with polypropylene by a side-feed method using a biaxial extrusion kneader with a vent so that the iron powder content was 20% by weight, and then the obtained strand was obtained. Was pelletized with a pelletizer to obtain an oxygen absorbent-containing resin composition.

Polyethylene terephthalate [PET] (12 μm) / aluminum foil (7 μm) / stretched nylon [ONY] (15 μm) / unstretched polypropylene [CPP] (30 μm) laminated with a urethane adhesive by a normal dry laminating method. ) And white unstretched polypropylene [CPPw] (30 μm) containing titanium oxide, the above oxygen absorbent-containing resin composition was extruded from a T-die using an extruder to form an oxygen absorbing layer (30 μm). Next, an oxygen-absorbing pouch was manufactured by bag-making the obtained oxygen-absorbing multilayer film with a bag-making machine (pouch 1). The layer structure is as follows.

The layer structure of the oxygen-absorbing laminated packaging material is PET (12 μm) / aluminum foil (7 μm) / ONY (15) from the outside.
μm) / CPP (30 μm) / oxygen absorption layer (30 μm) / C
It was PPw (30 μm).

(Preparation of Pouch 2) Polyethylene terephthalate [PET] (12 μm) / silica vapor-deposited PET (12 μm) laminated with a urethane adhesive by a normal dry laminating method (manufactured by Mitsubishi Kagaku Pants, “Tech Barrier”). T ") / stretched nylon [ONY] (15 μm)
/ Unstretched polypropylene [CPP] (30 μm) and titanium oxide-containing white unstretched polypropylene [CPPw] (30
The resin composition containing oxygen absorber was extruded from a T-die with an extruder to form an oxygen absorbing layer (30 μm). Next, an oxygen-absorbing pouch was manufactured by bag-making the obtained oxygen-absorbing multilayer film with a bag-making machine (pouch 2). The layer structure is as follows.

The layer structure of the oxygen-absorbing laminated packaging material is PET (12 μm) / silica vapor deposition PET (12 μm) / O from the outside.
NY (15 μm) / CPP (30 μm) / oxygen absorption layer (30
μm) / CPPw (30 μm).

(Preparation of pouch 3) Moreover, PET (12 μm) is formed by a urethane adhesive by an ordinary dry laminating method.
/ Aluminum foil (7 μm) / CPP (70 μm) was laminated. Then, the obtained multilayer film was formed into a bag in the same manner as above to produce a pouch without an oxygen absorbing layer (pouch 3).

[Example 1] 20 g of raw peeled shrimp was added to 0.
It was enclosed in a pouch 1 together with 3 g, and had an F ₀ value (index of bactericidal effect required to kill a certain number of bacteria at a certain temperature) of 8
Was sterilized by heating and pressing at 126 ° C. for 8 minutes so that the sensory evaluation was performed. The evaluation panel was conducted by 10 persons, and the degree of fishy odor was evaluated according to the scale of Table 1 below.

[0025]

[Table 1]

The results of sensory evaluation are shown in Table 2. The rating in the table is the average value of 10 panelists. The result was that the fresh odor was effectively suppressed, and the scent, flavor, taste and overall evaluation were good.

[0027]

[Table 2]

[Comparative Example 1] The same operation as in Example 1 was carried out except that the pouch 3 was used, and the results of a sensory test are also shown in Table 2. As compared with Example 1 using the oxygen-absorbing pouch, there was no effect of suppressing the fishy odor, and thus a strong fishy odor was confirmed.

Example 2 15 g of raw clams and 0.2 g of salt were sealed in a pouch 2 and sterilized by heating under pressure at 126 ° C. for 10 minutes so that the F ₀ value was 8.
The results of sensory evaluation of the contents by the panelists are shown in Table 3.

[Comparative Example 2] The same operation as in Example 2 was carried out except that the pouch 3 was used, and the results of the sensory evaluation thereof are also shown in Table 3.

[0031]

[Table 3]

The above results show that, in a seafood-containing food which is sealed in a packaging material and then heat-treated, the use of the oxygen-absorbing laminated packaging material as the packaging material suppresses the fishy odor effectively. Shows.

Results of Sensory Evaluation after Storage Test Pouch samples containing contents (sealed food samples) obtained in Examples 1-2 and Comparative Examples 1-2 were stored at 34 ° C. for 3 hours.
After storage for a month, sensory evaluation was performed in the same manner as each example. The respective results are shown in Tables 4 and 5.

[0034]

[Table 4]

[0035]

[Table 5]

As a result of the storage tests shown in Tables 4 and 5, the difference in taste and flavor between Examples and Comparative Examples is widened, and the food of the present invention has good storage stability. It could be confirmed.

[0037]

EFFECTS OF THE INVENTION According to the present invention, in a seafood or a processed food containing them, which is heat-treated after being sealed in a packaging material, at least a part of the packaging material is an oxygen barrier layer, an oxygen absorption layer from the outside, By using a film-like or sheet-like oxygen-absorbing laminated packaging material having a sealant layer as a minimum constituent element, it is possible to produce fish and shellfish whose processed odor is sufficiently suppressed or a processed food containing them.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁷ Identification code FI theme code (reference) B65D 81/24 A23B 4/00 A 81/26 CE (72) Inventor Toru Ikeda Kawasaki-ku, Kawasaki-shi, Kanagawa 1-1, Suzuki-cho Ajinomoto Co., Inc. Production Technology Development Center (72) Inventor Haruto Harada 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Ajinomoto Co., Inc. Food Research Laboratory F-term (reference) 3E067 AA11 AB02 BA12A BB14A BB25A BC03A CA06 CA30 FA01 FB20 FC01 GB13 GB15 GC01 3E086 AD01 BA04 BA13 BA15 BA35 BB05 BB15 BB41 BB62 BB85 BB90 CA25 4B021 LA05 LP01 LW03 MC08 MP10 MQ05 4B042 AC01 AC06 AP30 AW12 AP56 AG30 AG12 AP56 AG30

Claims (4)

[Claims] 1. Fish or seafood having a suppressed fishy odor and heat-treated, which is hermetically contained in an oxygen-absorbing laminated packaging material constituting an oxygen barrier layer / oxygen-absorbing layer / sealant layer from at least the outside and processed therein. Food. 2. Fish and shellfish which is heat-treated and hermetically sealed and stored in an oxygen-absorbing laminated packaging material constituting an outer layer / oxygen barrier layer / nylon layer / oxygen absorbing layer / sealant layer from at least the outside. Or processed foods containing them. 3. The fish and seafood with suppressed fishy odor according to claim 1 or 2, or the processed food containing them, wherein the oxygen absorbing layer is present in a part of the oxygen absorbing laminated packaging material. 4. A so-called prepared fish from which seafood has been removed or its internal organs have been cut, or its fillet or crustacean, shellfish peeled, shelled or boiled, fried or oiled without being seasoned. Fish, shellfish, shellfish, or shellfish whose fishy odor is suppressed or a processed food containing them according to claim 1.