JP2015181461A - Method of preventing water permeation into pickle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an effective means for reduction or the like of drying time required for removing moisture, in salted dry food production including salt-curing process of rinsing in salty water of making pickles, by reducing amount of "bloating with water" in which moisture in a soaking liquid moves into pickles, and thereby reducing moisture content which needs to be removed in a drying process.SOLUTION: In the salted dry food production including salt-curing process of rinsing in salty water of making pickles, the soaking liquid is made to contain organic acid singly or combination with organic salt to contain 0.25 wt.%-3.00 wt.% in terms of citric acid, thereby preventing moisture of the soaking liquid from moving into pickles.

Description

  The present invention relates to a method for preventing moisture transfer to an immersion product, and more specifically, in the production of a salted product including a salting step with standing salt that immerses the immersion product in the immersion solution, as a result, the moisture in the immersion solution is reduced. Reduced moisture removal by reducing the amount of so-called “wateriness” that represents an increase in the weight of the soaked product itself, and thus reducing the amount of water that needs to be removed in the drying process The present invention relates to a method for preventing moisture from being transferred to an immersion material, which is effective for shortening the drying time for the time required for the above.

For example, dried horse mackerel overnight is processed and washed with water, then washed again with a salting process, followed by a drying process to produce a processed product.
In the salting process here, there are "Furi-salt", where salt is sprinkled directly on seafood and salted, and "Stand-salt" where fish is soaked in salt water. It has become mainstream.

In the salting process with standing salt, the soaked fish meat is soaked in a soaking solution in which salt is dissolved, so that the salt content and moisture in the soaking solution are transferred to the fish meat, and at the same time, A phenomenon occurs in which the sex component is transferred to the immersion liquid.
At this time, the amount of transfer to fish meat is relatively large, but the increase in weight exceeds the amount of transfer of solutes such as salt, resulting in the occurrence of “wateriness” in which the water in the immersion liquid transfers to the immersion product. To do.

Due to this fattening phenomenon, the weight of the fish increases due to the amount of water taken in before and after the salting step with standing salt.
And in the subsequent drying process, it was necessary to remove not only the water contained in the raw fish itself but also the water transferred from the immersion liquid.

Patent Document 1 discloses a marine processed food that has a low salt content and is excellent in preservability and a method for producing the same. The marine processed food is characterized by immersing the marine food in an aqueous solution containing salt and fermented milk. The manufacturing method is described.
However, Patent Document 1 neither describes nor suggests a means for preventing the occurrence of “water thickening” in which moisture in the immersion liquid is transferred to the immersion product.

When a processed product such as overnight drying is produced using a conventional salting process with standing salt, a drying time is required to remove the moisture transferred from the immersion liquid.
Therefore, in order to shorten the drying time, a means that can reduce the amount of moisture transferred from the immersion liquid has been desired.

  That is, in the production of dried salt products, including the salting step with standing salt that immerses the immersion material in the immersion liquid, the water in the immersion liquid has moved to the immersion liquid, resulting in an increase in the weight of the immersion object itself. This reduces the amount of so-called “water fat” and reduces the amount of water that needs to be removed in the drying process, which is effective for shortening the drying time for the time required to remove the reduced water. Means were sought.

  As a result of intensive studies to solve the above problems, the present inventor has surprisingly found that the amount of “water thickening” can be reduced by adding an acid to the immersion liquid, and has completed the present invention.

That is, the means for solving the problems of the present invention are as follows.
First,
When manufacturing salted and dried products, including the salting process with standing salt that immerses the immersion material in the immersion liquid,
A method for preventing moisture from being transferred to an immersion material, wherein an acid is contained in the immersion liquid for preventing moisture from being transferred to the immersion material.
Second,
When manufacturing salted and dried products, including the salting process with standing salt that immerses the immersion material in the immersion liquid,
A method for preventing moisture transfer to an immersion material, comprising adding 0.25% to 2.00% by weight of an acid in terms of citric acid to prevent moisture transfer to the immersion material.
Third,
When manufacturing salted and dried products, including the salting process with standing salt that immerses the immersion material in the immersion liquid,
0.25% to 3.00% by weight in terms of citric acid and preferably 0.25% to 2.00% by weight of acid and 0.50% to 2.00% by weight for preventing moisture migration to the soaked material % Of acid salt is contained in the immersion liquid, and the method for preventing moisture transfer to the immersion product.
Fourth,
The method for preventing moisture transfer to the immersion product according to any one of the first to third aspects, wherein the acid is selected from substances approved as food additives.
Fifth,
The method for preventing moisture migration to the immersion product according to the fourth aspect, wherein the acid is an organic acid and is at least one selected from citric acid, lactic acid, and malic acid.
Sixth,
The method for preventing moisture migration to the immersion product according to the third aspect, wherein the acid salt is an organic acid salt.
Seventh,
The method for preventing moisture transfer to the immersion product according to any one of the first to sixth aspects, wherein the immersion product is fish meat.
Eighth,
An immersion liquid characterized by containing an acid for preventing moisture migration, which is used in the method for preventing moisture migration to the immersion product according to any one of the first to seventh embodiments.
Ninth,
0.25 wt% to 3.00 wt% organic acid in terms of citric acid and 0 for use in the method for preventing moisture migration to the immersion product according to any one of the first to seventh embodiments An immersion liquid containing 50 to 2.00% by weight of an organic acid salt.

When acid is added to the immersion liquid, the phenomenon in which the salt content excluding moisture from the immersion liquid is transferred to the immersion liquid, and the phenomenon in which water-soluble components are transferred from the immersion liquid to the immersion liquid, occurs in the same way as before. Since the phenomenon of moisture transfer from the liquid to the immersion product is suppressed, as a result, an increase in the weight of the immersion product itself is also suppressed.
The effect of suppressing the so-called “water thickening” in which the moisture in the immersion liquid is transferred to the immersion article and the weight of the immersion article itself is increased, the stronger the added amount of acid and the longer the immersion time. Demonstrated.
As the amount of acid added increases, the amount transferred from the immersion liquid to the immersion liquid increases from the amount of transfer from the immersion liquid to the immersion liquid.
As a result, the weight of the soup such as fish meat itself is reduced and dehydrated.

This phenomenon is thought to be caused by light acid modification of the fish meat surface due to the effect of the added acid, but it has been confirmed that the product is not affected much by adjusting the amount of acid added appropriately. .
Here, too much acid is added, the protein in fish meat is denatured, the color becomes white, the shape of the surface of the fish meat deteriorates, and the salty taste is added to the taste of the salted product. This is undesirable because it significantly damages the merchandise of dried products.

For example, when an organic acid is used alone, the amount of acid added to the immersion liquid is adjusted to a range of 0.25 wt% to 2.00 wt% in terms of citric acid.
In the case of using an organic acid salt having a buffer capacity for the purpose of suppressing the change in the pH of the immersion liquid before and after immersion in order to enable reuse of the immersion liquid, 0.50% by weight to 3.00% by weight in terms of citric acid. The amount of addition is preferably adjusted in consideration of the immersion time and the like.

  The immersion object which is the object of the present invention is not only fish meat but also livestock meat.

The drying step, which is the next step in the production of salted products, is a step of removing a certain amount of moisture from the soaked material after the salting step.
The drying step can be performed by a method such as a sun drying method, a hot air drying method, a cold air drying method, or a method using a dehydration sheet. For example, in the case of drying overnight, horse mackerel is dried until the water content is about 70%. .

According to the present invention, in the production of salted and dried products, including the salting step with standing salt that immerses the immersion material in the immersion liquid, the amount of “wateriness” in which the water in the immersion liquid is transferred to the immersion object is reduced. Thus, by reducing the amount of water that needs to be removed in the drying step, it is possible to provide an effective means for shortening the drying time for the time required to remove the reduced water.
As a result, the present invention makes it possible to shorten the drying time, thereby shortening the overall production time of salt-dried products and increasing the efficiency, and at the same time, reducing energy.

The graph which shows the relationship with a drying speed about a control plot and this invention plot Graph showing the relationship between drying time and control zone

  Hereinafter, although the form for implementing this invention is demonstrated with a test example, since description here is one form by which this invention is implemented, this invention is not limited to an applicable form.

In the following description, citric acid conversion was determined by the following example.
Since citric acid has a molecular weight of 192.125, a valence of 3 and a gram equivalent of 64.042, 1% ≈0.156148N.
Vitamin C (ascorbic acid) has a molecular weight of 176.13, a valence of 1 valence (divalent but essentially univalent), and a gram equivalent of 176.13, so 1% ≈0.056776N, 1% Of citric acid is 0.36%.
Since lactic acid has a molecular weight of 90.08, a valence of 1, and a gram equivalent of 90.08, 1% ≈0.111012N, and 1% citric acid equivalent is 0.71%.
Malic acid has a molecular weight of 134.09, a valence of 2 and a gram equivalent of 67.045, so 1% ≈0.149154N, and 1% citric acid equivalent is 0.96%.

The horse mackerel in the state of 3 sheets was immersed in a soaking solution containing only 12.0% salt for 40 minutes, so that it was salted with standing salt, and this test group was used as a control group.
Under the same conditions, 1.00% citric acid, 0.57% hydrochloric acid (1.00% in terms of citric acid), 0.51% phosphoric acid (citric acid) with respect to an immersion liquid containing 12.0% salt. 1.00% in terms of acid) and 20% kabosu fruit juice (1.00% in terms of citric acid) were added to make each test section.
And about each test section, the fish meat weight (g) before and behind immersion was measured, and the increase amount (g) was computed.
The results are shown in Table 1.

The horse mackerel in a state of 3 sheets was immersed in an immersion liquid containing 3.0% salt and vitamin C (0.25%) for 20 hours, and salted with standing salt.
At this time, 10% kabosu juice (0.59% in citric acid equivalent), tartaric acid 1.13% (1.06% in citric acid equivalent), malic acid 1.00% (in citric acid equivalent) 0.96%), 0.89% succinic acid (0.97% in terms of citric acid), 0.49% phosphoric acid (0.96% in terms of citric acid), and 0.96% citric acid. Each test area was selected.
And about each test section, the fish meat weight (g) before and behind immersion was measured, and the increase amount (g) was computed.
The results are shown in Table 2.

The horse mackerel in the state of 3 sheets was immersed in a soaking solution containing only 12.0% salt for 40 minutes, so that it was salted with standing salt, and this test group was used as a control group.
Under the same conditions, with respect to the immersion liquid containing 12.0% of salt, organic acid 0.25%, organic acid 0.50%, organic acid 0.75%, organic acid 1.00%, organic acid 1 .25% was added to each test group.
Citric acid was used as the organic acid.
And about each test section, the fish meat weight (g) before and behind immersion was measured, and the increase amount (g) was computed.
The results are shown in Table 3.

Moreover, about each test group shown in the said Table 3, the drying process was performed so that the weight after drying might be about 84% with respect to the fish meat weight before immersion.
And while measuring the time and the water | moisture content and salt content after a drying process, the taste test was done.
The results are shown in Table 4.

Regarding the fish meat of the present invention zone and the control zone according to each test zone shown in Table 3, the drying time when dried using a cold air dryer set at 20 ° C. and the weight ratio from the weight of fish after immersion were examined.
The result is shown in FIG.
As shown in FIG. 1, it was confirmed that there was not much difference in the drying speed between fish meat in which the water content was suppressed by the acid-added immersion liquid of the control group and the present invention group that were fattened.

Moreover, about the fish meat of this invention zone by each test zone shown in the said Table 4, and the control zone, using the cold air dryer set to 20 degreeC, when dried to about 84% of the fish meat weight before immersion by weight ratio The weight ratio from the drying time and the weight of the fish before immersion was examined.
The result is shown in FIG.
As shown in FIG. 2, it was confirmed that the fish meat of the present invention zone with less water thickness was shorter in drying time than the fish meat of the control zone with water thickness.

The horse mackerel in a state of 3 sheets is immersed in a dipping solution containing 12.0% salt and 1.0% organic acid salt for 40 minutes, and salted with standing salt, and this test group was used as a control group. .
Under the same conditions, 1.00% organic acid, 1.25% organic acid, 1.50% organic acid, 1.50% organic acid for an immersion liquid containing 12.0% salt and 1.0% organic acid salt 1.75% of acid and 2.00% of organic acid were added to obtain each test section.
In addition, citric acid was used as the organic acid, and sodium citrate was used as the organic acid salt.
And about each test section, the fish meat weight (g) before and behind immersion was measured, and the increase amount (g) was computed.
The results are shown in Table 5.

Moreover, about each test plot shown in the said Table 5, the drying process was performed so that the weight after drying might be about 84% with respect to the fish meat weight before immersion.
And while measuring the time and the water | moisture content and salt content after a drying process, the taste test was done.
The results are shown in Table 6.

The horse mackerel in a state of 3 sheets was immersed in an immersion liquid containing 12.0% of salt for 60 minutes, so that it was salted with standing salt, and this test group was used as a control group.
Vitamin C 1.00% (0.36% in terms of citric acid), Vitamin C 2.00% (0.73% in terms of citric acid) with respect to an immersion liquid containing 12.0% salt under the same conditions Lactic acid 0.8% and vitamin C 1.00% (0.93% in terms of citric acid), citric acid 0.6% and vitamin C 1.00% (in terms of citric acid 0.96%), malic acid 0. 6% and Vitamin C 1.00% (0.94% in terms of citric acid) were added to make each test section.
And about each test section, the fish meat weight (g) before and behind immersion was measured, and the increase amount (g) was computed.
The results are shown in Table 7.

Moreover, about each test group shown in the said Table 7, the drying process was performed so that the weight after drying might be about 84% with respect to the fish meat weight before immersion.
And while measuring the time and the water | moisture content and salt content after a drying process, the taste test was done.
The results are shown in Table 8.

The horse mackerel in a state of 3 sheets was immersed in an immersion liquid containing 12.0% of salt for 60 minutes, so that it was salted with standing salt to obtain a test section.
At this time, vitamin C 0.50% (0.18% in terms of citric acid), lactic acid 0.4% and vitamin C 0.50% (0.47% in terms of citric acid), lactic acid 0.2% and vitamin C0. Each test section was made by adding 50% (0.32% in terms of citric acid).
And about each test section, the fish meat weight (g) before and behind immersion was measured, and the increase amount (g) was computed.
The results are shown in Table 9.

Moreover, about each test plot shown in the said Table 9, the drying process was performed so that the weight after drying might be about 84% with respect to the fish meat weight before immersion.
And while measuring the time and the water | moisture content and salt content after a drying process, the taste test was done.
The results are shown in Table 10.

The horse mackerel in a state of 3 sheets was immersed in an immersion liquid containing 12.0% of salt for 60 minutes, so that it was salted with standing salt to obtain a test section.
At this time, vitamin C 1.25% (citric acid equivalent 0.45%), vitamin C 1.50% (citric acid equivalent 0.55%), vitamin C 1.75% (citric acid equivalent 0.64%) To each test section.
And about each test section, the fish meat weight (g) before and behind immersion was measured, and the increase amount (g) was computed.
The results are shown in Table 11.

Moreover, about each test group shown in the said Table 11, the drying process was performed so that the weight after drying might be about 84% with respect to the fish meat weight before immersion.
And while measuring the time and the water | moisture content and salt content after a drying process, the taste test was done.
The results are shown in Table 12.

The horse mackerel in a state of 3 sheets was immersed in an immersion liquid containing 12.0% of salt for 60 minutes, so that it was salted with standing salt to obtain a test section.
Vitamin C 0.50% (citric acid equivalent 0.18%), citric acid 0.50% and vitamin C 0.50% (citric acid equivalent 0.68%), citric acid 1.00% and vitamin C 0.50% (1.18% in terms of citric acid) was added to each test area.
And about each test section, the fish meat weight (g) before and behind immersion was measured, and the increase amount (g) was computed.
The results are shown in Table 13.

Moreover, about each test plot shown in the said Table 13, the drying process was performed so that the weight after drying might be about 84% with respect to the fish meat weight before immersion.
And while measuring the time and the water | moisture content and salt content after a drying process, the taste test was done.
The results are shown in Table 14.

Three pieces of horse mackerel are soaked in a soaking solution containing different amounts of 12.0% salt and citric acid and sodium citrate for 40 minutes. The test area was designated.
And about each test section, the fish meat weight (g) before and behind immersion was measured, and the increase amount (g) was computed.
Moreover, the taste test was done after the drying process.
The results are shown in Table 15.

Prepare sardines, mackerel, squid, hamachi, beef, pork, and chicken as the soaking products, and soak each soaking product in a soaking solution containing 3.0% salt for 20 hours. The test zone was used as a control zone.
Similarly, sardines, mackerel, squid, hamachi, beef, pork, and chicken are soaked in an immersion solution containing 3.0% salt, 0.50% citric acid and 0.25% vitamin C for 20 hours each. Therefore, it was salted with standing salt to make each test section.
And the weight (g) before and behind immersion was measured about each test division, and the increase amount (g) was computed.
The results are shown in Table 16.

Moreover, about each test group shown in the said Table 16, the drying process was performed so that the weight after drying might be about 84% as a standard with respect to the weight before immersion, and the time required for drying was measured.
The results are shown in Table 17.

JP-A-5-308895

Claims (9)

When manufacturing salted and dried products, including the salting process with standing salt that immerses the immersion material in the immersion liquid,
A method for preventing moisture from being transferred to an immersion material, wherein an acid is contained in the immersion liquid for preventing moisture from being transferred to the immersion material. When manufacturing salted and dried products, including the salting process with standing salt that immerses the immersion material in the immersion liquid,
A method for preventing moisture transfer to an immersion material, comprising adding 0.25% to 2.00% by weight of an acid in terms of citric acid to prevent moisture transfer to the immersion material. When manufacturing salted and dried products, including the salting process with standing salt that immerses the immersion material in the immersion liquid,
In order to prevent moisture transfer to the immersion material, 0.25 wt% to 3.00 wt% acid and 0.50 wt% to 2.00 wt% acid salt in terms of citric acid should be included in the immersion liquid. A method for preventing moisture from being transferred to an immersion material.   The method for preventing moisture transfer to an immersion product according to any one of claims 1 to 3, wherein the acid is selected from substances approved as food additives.   The method for preventing moisture transfer to an immersion product according to claim 4, wherein the acid is an organic acid and is at least one selected from citric acid, lactic acid, and malic acid.   The method for preventing moisture transfer to an immersion product according to claim 3, wherein the acid salt is an organic acid salt.   The method for preventing moisture transfer to the soaked product according to any one of claims 1 to 6, wherein the soaked product is fish meat.   An immersion liquid characterized by containing an acid for use in preventing moisture migration, which is used in the method for preventing moisture migration into an immersion product according to any one of claims 1 to 7.   The organic acid of 0.25 weight%-3.00 weight% in conversion of a citric acid used for the water | moisture-content transfer prevention method used for the water | moisture-content transfer prevention method as described in any one of Claims 1-7, and 0. An immersion liquid characterized by containing 50 to 2.00% by weight of an organic acid salt.