JP3001893B2 - Fresh seafood freshness preserving agent and method of preserving freshness - Google Patents
Fresh seafood freshness preserving agent and method of preserving freshnessInfo
- Publication number
- JP3001893B2 JP3001893B2 JP63141839A JP14183988A JP3001893B2 JP 3001893 B2 JP3001893 B2 JP 3001893B2 JP 63141839 A JP63141839 A JP 63141839A JP 14183988 A JP14183988 A JP 14183988A JP 3001893 B2 JP3001893 B2 JP 3001893B2
- Authority
- JP
- Japan
- Prior art keywords
- freshness
- preserving
- fresh seafood
- extract
- agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Description
【発明の詳細な説明】 (産業上の利用分野) 本発明は、魚介類の鮮度を長時間保持し、人体に対し
て安全性に優れた鮮度保持剤および鮮度保持方法に関す
るものである。Description: TECHNICAL FIELD The present invention relates to a freshness-maintaining agent and a freshness-maintaining method that maintain the freshness of fish and shellfish for a long time and are excellent in safety for the human body.
(従来の技術) 魚介類は、鮮度により食品としての価値が左右される
ものが多い。このため、輸送或いは貯蔵中に鮮度が低下
しないように種々の方策が採られている。一般的には、
漁獲直後に急速冷凍する方法が採用されているが、この
場合、大規模な装置を必要としたり、魚介類によって
は、冷凍が適さないものもある。また、凍結にともな
い、氷結晶の成長による組織の破壊などが問題となる。
よって、これまでに凍結しないで鮮度を保つ種々の方法
が試みられてきた。(Prior Art) In many cases, the value of fish and shellfish is influenced by freshness. For this reason, various measures have been taken so that freshness is not reduced during transportation or storage. In general,
A method of quick freezing immediately after catching is employed, but in this case, a large-scale apparatus is required, and some fish and shellfish are not suitable for freezing. In addition, with the freezing, the destruction of the tissue due to the growth of ice crystals becomes a problem.
Therefore, various methods for keeping freshness without freezing have been tried.
この方法の一つとして、鮮度保持剤の使用があり、こ
の鮮度保持剤として、没食子酸またはその塩と、アスコ
ルビン酸又はその塩とを有効成分としたものが提案され
ている(特開昭60−221032号公報)。As one of the methods, there is a use of a freshness preserving agent. As the freshness preserving agent, a method using gallic acid or a salt thereof and ascorbic acid or a salt thereof as active ingredients has been proposed (Japanese Patent Application Laid-Open No. Sho 60/1985). -221032 publication).
一方、茶葉の抽出物等とショウガ科植物の抽出物とを
含有させた物が抗微生物作用を有することが知られてい
る(特開昭61−34790号公報)が、これが鮮度保持能を
有することは知られていない。On the other hand, it is known that a product containing an extract of tea leaves and an extract of a ginger plant has an antimicrobial action (Japanese Patent Application Laid-Open No. 61-34790), but it has a freshness-retaining ability. It is not known.
(発明が解決しようとする課題) しかしながら、鮮度保持剤の使用において、上記没食
子酸或いはアスコルビン酸もしくはそれらの塩を用いる
方法も、未だ十分な鮮度保持効果を有しない等の問題点
があった。(Problems to be Solved by the Invention) However, the method using gallic acid, ascorbic acid or a salt thereof in the use of a freshness preserving agent also has problems such as not yet having a sufficient freshness preserving effect.
本発明者らは、鮮度保持剤のかかる問題を解決すべく
鋭意検討した結果、茶葉から抽出された抽出物およびこ
れに酸化防止剤を含有させたものが、消臭作用を有する
とともに、魚介類の鮮度をきわめて良く保持する作用を
有することを見い出した。The present inventors have conducted intensive studies to solve such a problem of the freshness preserving agent. As a result, the extract extracted from tea leaves and the one containing an antioxidant have a deodorizing effect, Have an effect of maintaining the freshness of the sushi very well.
本発明の目的は、生鮮魚介類の鮮度を良好に保持でき
る鮮度保持剤および鮮度保持方法を提供することであ
る。An object of the present invention is to provide a freshness preserving agent and a freshness preserving method capable of favorably maintaining freshness of fresh fish and shellfish.
(課題を解決するための手段) 本発明は、生鮮魚介類に対して直接接触させることに
よって生鮮魚介類の鮮度を保持するための鮮度保持剤で
あって、茶葉からの抽出物及び酸化防止剤を含有してい
ることを特徴とする、生鮮魚介類の鮮度保持剤に係るも
のである。(Means for Solving the Problems) The present invention relates to a freshness preserving agent for preserving freshness of fresh seafood by directly contacting the same with fresh seafood, comprising an extract from tea leaves and an antioxidant And a freshness maintaining agent for fresh seafood.
また、本発明は、生鮮魚介類の鮮度を保持する方法で
あって、茶葉からの抽出物及び酸化防止剤を含有する鮮
度保持剤を、生鮮魚介類に対して直接接触させることを
特徴とする、生鮮魚介類の鮮度保持方法に係るものであ
る。The present invention also relates to a method for preserving freshness of fresh seafood, wherein a freshness preserving agent containing an extract from tea leaves and an antioxidant is brought into direct contact with fresh seafood. And a method for maintaining freshness of fresh seafood.
本発明では、茶葉の主として生葉又は乾燥物をメタノ
ール、エタノール、プロパノール等のアルコール系、ア
セトン、メチルエチルケトン等のケトン系等の有機溶
剤、水、或いはこれらの混合溶剤等で抽出した抽出物を
用いる。これらの抽出物中には、フラボン系化合物、ア
ミン化合物、不飽和アルデヒド化合物及びタンニン酸等
の有機酸等、多種の化合物が含まれている。In the present invention, an extract obtained by extracting a fresh leaf or a dried product of tea leaves mainly with an organic solvent such as alcohols such as methanol, ethanol and propanol, ketones such as acetone and methyl ethyl ketone, water, or a mixed solvent thereof is used. These extracts contain various compounds such as flavone compounds, amine compounds, unsaturated aldehyde compounds, and organic acids such as tannic acid.
一方、酸化防止剤としては、トコフェノール、L−ア
スコルビン酸、没食子酸等を用いることが鮮度保持能の
面及び人体に対する安全性のため、特に好ましい。この
酸化防止剤は、単独若しくは2種以上混合して用いるこ
とができ、その量は抽出物に対し、0.1〜5倍量の範囲
で添加すれば十分である。On the other hand, as the antioxidant, tocophenol, L-ascorbic acid, gallic acid, and the like are particularly preferably used from the viewpoint of freshness retention ability and safety to the human body. These antioxidants can be used alone or in admixture of two or more. It is sufficient to add the antioxidant in an amount of 0.1 to 5 times the extract.
この抽出物及び酸化防止剤は、そのまま又は水やエタ
ノール等の溶媒に溶解して魚介類と接触させることによ
り、鮮度保持効果を発揮させることができる。接触方法
については、散布或いは浸漬等の何れの方法を用いても
良い。特には、本抽出物が水に可溶であるので、当該抽
出物を0.01〜10重量%の水溶液として用いることが好ま
しい。これは、0.01重量%未満であると鮮度保持の効果
が十分発揮できず、また10重量%を越えて用いてもその
効果に顕著な向上を認められず、経済的でないという理
由からである。例えば、当該水溶液に、魚介類を1〜30
分間程度浸漬した後、輸送或いは貯蔵しても良く、また
輸送或いは貯蔵期間中、当該水溶液に浸漬しておいても
良い。さらには、輸送或いは貯蔵期間中、魚介類表面に
当該水溶液を間欠的に又は連続的に散布しても良い。The extract and the antioxidant can exert a freshness maintaining effect by being brought into contact with fish and shellfish as it is or dissolved in a solvent such as water or ethanol. As a contact method, any method such as spraying or dipping may be used. In particular, since the present extract is soluble in water, it is preferable to use the extract as a 0.01 to 10% by weight aqueous solution. This is because if it is less than 0.01% by weight, the effect of maintaining freshness cannot be sufficiently exhibited, and if it exceeds 10% by weight, the effect is not remarkably improved, and it is not economical. For example, 1 to 30 fish and shellfish are added to the aqueous solution.
After being immersed for about a minute, they may be transported or stored, or may be immersed in the aqueous solution during the transportation or storage period. Further, the aqueous solution may be intermittently or continuously sprayed on the surface of the fish or shellfish during transportation or storage.
また、上記水溶液を氷結し、この氷を魚介類の周囲に
敷き詰めることにより、或いは凍結貯蔵においてグレー
ズ用水として使用することにより、低温による効果と相
まって、鮮度保持能力を高めることができ、特に好まし
い。In addition, by freezing the aqueous solution and laying the ice around fish and shellfish, or by using it as glaze water in frozen storage, it is possible to increase the freshness retention ability in combination with the effect of low temperature, which is particularly preferable.
(実施例) 次に本発明実施例により具体的に説明する。(Example) Next, an example of the present invention will be specifically described.
抽出物の製造例 茶樹の葉の乾燥粉末250gとエタノール600mlとをソッ
クスレー抽出器に仕込み、20時間加熱還流した。抽出液
より原料残渣を濾去し、濾液を減圧濃縮乾固することに
より濃緑色の抽出物78.0gを得た。Production Example of Extract 250 g of dry powder of tea tree leaves and 600 ml of ethanol were charged into a Soxhlet extractor and heated under reflux for 20 hours. The raw material residue was filtered off from the extract, and the filtrate was concentrated under reduced pressure to dryness to obtain 78.0 g of a dark green extract.
実施例1 上記抽出物及び酸化防止剤をそれぞれ50%のエタノー
ル水溶液に対し下記の第1表に示す組成で溶解し、捕獲
直後のマアジに、市販のハンドスプレーを用いて約1分
間スプレーし、2℃中に48時間保持した後、外観及びK
値を測定した。Example 1 The above extract and antioxidant were each dissolved in a 50% aqueous ethanol solution with the composition shown in Table 1 below, and the horse mackerel immediately after capture was sprayed for about 1 minute using a commercially available hand spray. After holding at 2 ° C for 48 hours, appearance and K
The value was measured.
K値の測定は、Bulletin Japanese Societvy Science
of Fish,24,749〜750(1959)に記載されたSaitoらに
よる魚類鮮度判定恒数により行った。K値は魚介類のタ
ンパク質の変性を表わし、K値の低い方が鮮度が良いこ
とを示す。The K value is measured by Bulletin Japanese Societvy Science
of Fish, 24 , 749-750 (1959). The K value indicates denaturation of the protein of fish and shellfish, and a lower K value indicates better freshness.
この結果を第1表に示す。 Table 1 shows the results.
実施例2 上記抽出物及び酸化防止剤をそれぞれ50%のエタノー
ル水溶液に対し下記の第2表に示す組成で溶解し、この
溶液に即殺直後の洋殖ハマチを約10分間浸漬し、2℃中
に48時間保存した後、外観及びK値測定した。この結果
を第2表に示す。 Example 2 The above extract and antioxidant were each dissolved in a 50% aqueous ethanol solution according to the composition shown in Table 2 below. After storing for 48 hours, the appearance and K value were measured. Table 2 shows the results.
これらの結果から明かなように、抽出物と酸化防止剤
を併用したものが、鮮度保持能が優れていることが分か
る。 As is clear from these results, it can be seen that the combination of the extract and the antioxidant has excellent freshness retention ability.
(発明の効果) 本発明によれば、鮮度保持剤として、茶葉からの抽出
物及び酸化防止剤を併用することによって、酸化防止剤
を単独で使用した場合と比べて、生鮮魚介類を運搬した
り、貯蔵したりした後の鮮度が著しく向上した。具体的
には、生鮮魚介類の外観が良好になり、例えば眼が透明
になり、エラが鮮明な赤色となり、測線が変色しない。
またK値が著しく減少することが判明した。(Effect of the Invention) According to the present invention, fresh fish and shellfish are transported by using an extract from tea leaves and an antioxidant in combination as a freshness preserving agent, as compared with a case where the antioxidant is used alone. After storage or storage, the freshness has been significantly improved. Specifically, the appearance of fresh seafood is improved, for example, the eyes are transparent, the gills are clear red, and the measurement lines do not change color.
It was also found that the K value was significantly reduced.
Claims (5)
よって生鮮魚介類の鮮度を保持するための鮮度保持剤で
あって、茶葉からの抽出物及び酸化防止剤を含有してい
ることを特徴とする、生鮮魚介類の鮮度保持剤。1. A freshness preserving agent for preserving the freshness of fresh seafood by direct contact with the fresh seafood, comprising an extract from tea leaves and an antioxidant. And a freshness maintaining agent for fresh seafood.
液からなることを特徴とする、請求項1記載の生鮮魚介
類の鮮度保持剤。2. The freshness maintaining agent for fresh seafood according to claim 1, comprising an aqueous solution containing 0.01 to 10% by weight of said extract.
液の氷結物からなることを特徴とする、請求項1記載の
生鮮魚介類の鮮度保持剤。3. The freshness preserving agent for fresh fish and shellfish according to claim 1, comprising a frozen product of an aqueous solution containing 0.01 to 10% by weight of said extract.
アスコルビン酸および没食子酸からなる群より選ばれて
いることを特徴とする、請求項1〜3のいずれか一つの
請求項に記載の生鮮魚介類の鮮度保持剤。4. The method according to claim 1, wherein the antioxidant is tocophenol, L-
The fresh seafood freshness preserving agent according to any one of claims 1 to 3, wherein the agent is selected from the group consisting of ascorbic acid and gallic acid.
て、茶葉からの抽出物及び酸化防止剤を含有する鮮度保
持剤を、生鮮魚介類に対して直接接触させることを特徴
とする、生鮮魚介類の鮮度保持方法。5. A method for preserving freshness of fresh seafood, wherein a freshness preserving agent containing an extract from tea leaves and an antioxidant is brought into direct contact with fresh seafood. A method for maintaining freshness of fresh seafood.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63141839A JP3001893B2 (en) | 1988-06-10 | 1988-06-10 | Fresh seafood freshness preserving agent and method of preserving freshness |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63141839A JP3001893B2 (en) | 1988-06-10 | 1988-06-10 | Fresh seafood freshness preserving agent and method of preserving freshness |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0231641A JPH0231641A (en) | 1990-02-01 |
JP3001893B2 true JP3001893B2 (en) | 2000-01-24 |
Family
ID=15301350
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP63141839A Expired - Fee Related JP3001893B2 (en) | 1988-06-10 | 1988-06-10 | Fresh seafood freshness preserving agent and method of preserving freshness |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3001893B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7679032B2 (en) | 2003-07-04 | 2010-03-16 | Hakko Corporation | Soldering or desoldering iron |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2002161042A (en) * | 2000-11-27 | 2002-06-04 | Soda Aromatic Co Ltd | Antioxidant |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6018383B2 (en) * | 1983-02-03 | 1985-05-10 | 白井松新薬株式会社 | Food flavor improver |
JPS60221032A (en) * | 1984-04-16 | 1985-11-05 | Nippon Oil & Fats Co Ltd | Freshness preserving agent for fish and shellfish |
-
1988
- 1988-06-10 JP JP63141839A patent/JP3001893B2/en not_active Expired - Fee Related
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7679032B2 (en) | 2003-07-04 | 2010-03-16 | Hakko Corporation | Soldering or desoldering iron |
Also Published As
Publication number | Publication date |
---|---|
JPH0231641A (en) | 1990-02-01 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
LAPS | Cancellation because of no payment of annual fees |