JP3051829B2 - Food processing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing food, a method for producing an immersion liquid for food processing, and an apparatus for producing the immersion liquid, and more particularly to fish such as salmon, trout, and cod, and other fish eggs and shellfish. , Raw foods such as seaweeds, meat, vegetables,
The present invention relates to a method for processing food, which is immersed in an immersion liquid containing seawater as a main raw material to infiltrate a salt, a method for manufacturing an immersion liquid used for the food processing, and a manufacturing apparatus.

[0002]

2. Description of the Related Art By impregnating foods with salt and processing them, the foods become firmer, and the foods are given a proper salty taste, so that the original taste of the foods is enhanced.
It is widely known that foods are given a rich texture and taste, and the action of impregnated salts suppresses the growth of bacteria and improves their preservability.

As a typical example of such processing, there has been "salting" since ancient times. The salting method in which salt is directly applied to the raw food and lightly pressed to penetrate the raw food into the salt is used. Various foods are processed by various salting methods such as a salting method in which a raw food is immersed and salt is infiltrated for the purpose of improving storage stability and flavor appearance.

[0004] By way of example, if a method of processing fish that is particularly familiar with salting is shown, fresh salmon is incorporated, gills are removed, and after washing with water, about 15% of super salt is applied. "Shin-maki salmon", which is soaked, and "Salt trout", in which the built-in trout is removed, and after washing, 40% of the fish inside and outside the fish are piled up while shaking and left for about a week to soak the salt. After removing the built-in and the head, wash with water, salt or shake salt, temporarily pickle for several days, then add more salt and make it full pickle. Generally about 5% salt content such as mackerel, hockey, cod There are salted foods with a content ratio.

[0005]

In the above-mentioned conventional processing method, a large amount of salt is added in order to improve the preservability of the raw material food. Therefore, in the processed food manufactured by the above method, a relatively high concentration of salt of about 5% is impregnated into the food, and the food is salty and unsuitable for edible use as it is. It is necessary to perform a so-called "salting out".

[0006] Further, even after the salting out, a large amount of salt remains in the food, so that the food is entirely salty and the umami inherent in the raw food is impaired. Not preferred.

[0007] Furthermore, in the present day when foods with a low saltiness are preferred, foods with such a large amount of salt added thereto tend to be avoided because they do not meet the tastes of consumers. On the other hand, raw foods that have not been processed at all by salt impregnation, etc. are damaged quickly, and fish and other raw foods are rapidly deteriorated in freshness due to spoilage and self-digestion due to the propagation of bacteria, and the commercial value is significantly reduced. I do.

The salt used in conventional food processing is generally an artificially synthesized chemical salt which is inexpensive and can be obtained stably in quantity. However, since chemical salts have been removed as much as possible from impurities such as bittern (magnesium chloride), which may improve the flavor of salt in order to increase the purity of sodium chloride, it is purified from seawater and rock salt, etc. The taste is inferior to a natural salt having a high content of components other than sodium.

On the other hand, natural salts that are excellent in taste are generally expensive compared to chemical salts, and if food processing is performed using natural salts, the processed foods produced by themselves become naturally expensive.

[0010] The main object of the present invention is to immerse a raw food product in an immersion liquid prepared from seawater, which is abundant and contains a large amount of natural minerals, as a main raw material, as an alternative to the conventional "salting". It is an object of the present invention to provide a salted processed food which has a low salt content, has a good taste, is relatively inexpensive, and has excellent preservability and cooking properties by impregnating the raw food with salt by a relatively simple method.

[0011]

Means for Solving the Problems To achieve the above object, a food processing method of the present invention filters seawater taken off the coast or offshore, and converts the filtered seawater from natural salt or the like. A step of adding a salt to adjust the salt concentration to produce an immersion liquid, and a step of immersing a raw material food such as cod fillet as a workpiece in the immersion liquid produced by the step. I do.

[0012] The filtration of the seawater is preferably performed using a microfiltration membrane having a filtration particle diameter of less than 0.3 µm, preferably 0.2 µm or less, more preferably 0.01 to 0.1 µm, such as a hollow fiber membrane. It is more preferable, and more preferably, prior to the filtration with the microfiltration membrane, filtration with a filter medium having a filtration particle size of 1 to 100 μm is performed.

Further, the immersion of the above-mentioned raw food depends on the raw material and the ambient temperature, but is lower than ordinary temperature, preferably 2 to 7 ° C, more preferably 2 to 5 ° C, and a salt concentration of 3 to 10%, preferably 4 to 4%.
Raw material food in immersion liquid of ５5% for 1 to 5 hours, preferably,
Salt content after immersion for 2-3 hours or after immersion of raw food
Is 0 . 5-2%, good Mashiku is immersed until 1 to 1.5%.

The immersion liquid may be cooled at the time of immersion of the raw food at room temperature or lower, preferably 2 to 7 ° C., but the filtered seawater is cooled to the above temperature, and the cooled immersion liquid is cooled. Salt is added to the filtered seawater to form an immersion liquid of a predetermined concentration,
It is more preferable to maintain the temperature until the production of the processed food is completed.

Further, in the method for producing an immersion liquid for food processing according to the present invention, a step of filtering seawater, and adding a salt such as a natural salt to the seawater that has passed through the filtering step to preferably reduce the salt concentration to 4 to 4%.
Adjusting to 10%, more preferably 4 to 5%.

More preferably, the filtered seawater is cooled to room temperature or lower, preferably 2 to 7 ° C, more preferably 2 to 5 ° C at the same time as or before and after the addition of the salt.

Further, an apparatus for producing an immersion liquid for food processing according to the present invention comprises a seawater filtration device for filtering seawater, and a stirring device for stirring the seawater filtered by the filtration device. , A raw seawater tank 20 for storing the extracted seawater, a filter for filtering the seawater, and a filtered seawater tank 5 for storing the seawater filtered by the filter.
0, and pipes 22 and 3 for feeding seawater in the raw seawater tank 20 to the filtered seawater tank 50 through the filter.
1, 49 and a pump 21 are provided.

The filter has a filtration particle size of 0.01 to 0.01.
It is preferable to provide a filter medium such as a 0.1 μm hollow fiber membrane, and more preferably, a first-stage filter 30 provided with a filter medium having a filtration particle diameter of 1 to 100 μm and a filtration particle diameter of 0.01 μm. ~ 0.1μ
The second-stage filter 40 provided with the filter medium is used in combination.

[0019]

BEST MODE FOR CARRYING OUT THE INVENTION The food processing method of the present invention comprises the steps of producing a dipping solution by adjusting filtered seawater to a predetermined salt concentration, and dipping a raw food product in the dipping liquid to produce a dipping solution. Comprises a step of impregnating salt, and further, depending on the type of the raw food, a size suitable for processing the raw food,
It includes a step of processing into a shape or the like.

1. Raw food to be processed by the food processing method of the present invention, the raw food, salmon, trout, cod, sardine, mackerel, saury, squid, as well as fish such as cod, kazunoko, sujiko, how much, fish eggs such as caviar, In addition to seafood such as shellfish and seaweeds, it can be applied to any food such as meat and vegetables. Apply as things.

In the following, examples will be described in which cod is used as a raw food, but the scope of the present invention is not limited to this.

2. Raw Food Processing Cod as raw material may be either raw or frozen, but if frozen, it is thawed beforehand. This cod can be processed as it is without any modification, but it does not contain auto-digestion, rot due to bacterial propagation, and promotes discoloration. It is desirable to use those that have been thoroughly washed with water after removing gills and the like that are apt to adhere and propagate. In addition, in consideration of uniformity of the salt penetration rate, reduction in size and weight during transportation and storage, ease of cooking, etc., in addition to the internal organs and gills, the fillet from which the head, tail, bone, and in some cases the skin has been removed is used. Use is more preferred.

The above-mentioned operation for producing the cod fillet can be performed manually. However, if the operation is performed manually, the operation takes a long time, which causes a decrease in the freshness of the cod, which is a raw material food, and also involves the use of fingers of the operator. Since it is unsuitable for hygiene, for example, there is a risk of adhesion of bacteria, etc.
ADER 200) (Japanese Patent Publication No. 7-102073).

As described above, by performing the above-described machine for the wholesale of three cod fillets during the production of the fillet, it is excellent in hygiene,
Work can be performed quickly, and bone is not easily left.

3. Step of Producing Immersion Liquid This step is a step of producing an immersion liquid having a desired concentration by further adding salt, preferably natural salt, to sterile seawater obtained by filtering seawater.

The immersion liquid used in the processing method of the present invention comprises:
The seawater taken off the coast or offshore is filtered once to remove suspended matter in the seawater, and microfiltration using a hollow fiber membrane, etc., removes Escherichia coli and general bacteria contained in the seawater, and the sanitary purity is comparable to that of waterworks. To a level that is as high as possible, and sterile natural seawater containing minerals such as inorganic salts and the like contained in the seawater, including the salt, in a natural state by a cooling device.
The mixture was cooled to ℃, and a natural salt was added thereto and stirred to form a liquid having a salt concentration of 4 to 5%.

3-1 Seawater Filtration Apparatus FIG. 1 shows a seawater filtration apparatus for producing an immersion liquid used in the food processing method of the present invention.

This seawater filtration device includes a seawater raw water tank 20 for storing seawater taken offshore or offshore by a vehicle or ship equipped with a tank for transferring seawater, and a first-stage filtration for filtering the seawater. Vessel 30 and second stage filter 40,
There is provided a filtered seawater tank 50 for storing the seawater filtered by the filters 30, 40.

The raw seawater tank 20 is connected to a first-stage filter 30 via a pipe 22 having a pump 21.
The first-stage filter 30 is connected to the second-stage filter 40, and the second-stage filter 40 is connected to the filtration seawater tank 20 with pipes 31, 49, respectively.
Are connected via Hereinafter, each of the components constituting the seawater filtration device of the present invention will be described.

[Seawater Raw Water Tank 20] The seawater raw water tank 20 stores seawater conveyed by a vehicle or the like having a seawater conveying tank.
t tank is used. This seawater raw water tank 20 has a first-stage filter 30 for conveying seawater, which will be described later.
A pipe 22 in which a pump is provided and which has a pump 21
The seawater in the raw seawater tank 20 is pumped up through the pipe 22 and is conveyed to the first-stage filter 30.

The bottom of the raw seawater tank 20 is
It is formed in an inverted conical shape to facilitate discharge of seawater from the tank 20, and unnecessary seawater in the tank 20 and sediment collected near the bottom of the tank 20 are formed at the lowermost end of the bottom. A drain pipe 23 for washing and discharging is connected. The seawater in the tank 20 can be discharged by opening and closing a valve or a cock provided in the drain pipe 23.

Further, the tank 20 is provided with a second
The other end of the pipe 44 whose one end is connected to the stage filter is connected, and a part of the seawater filtered by the second stage filter 40 is opened and closed by opening and closing a valve V5 such as a solenoid valve through the pipe 44. It is configured to be circulated again in the raw seawater tank 20.

The seawater raw water tank 20 is provided with a reed type liquid level switch 24. When a predetermined amount of seawater in the tank 20 is consumed and the liquid level is lowered, the reed switch 24 controls the liquid level to be lowered. Upon detection, the drive of the entire apparatus is stopped. Therefore, the idle operation of the filtration device can be prevented, and the failure of the device can be prevented.

[First-stage filter 30] Seawater pumped from the raw seawater tank 20 via a pump in the tank and a pump 21 of a pipe 22 is supplied to a first-stage filter 30 connected to the pipe 22. It is conveyed and filtered by the first-stage filter 30.

The first-stage filter 30 removes foreign substances such as dust and sand contained in seawater and the like.
In the embodiment, a filter material of a special synthetic fiber having a filtration particle size of 1 to 100 μ is provided. Further, in the embodiment, the pipe 22 from the raw seawater tank 20 is branched into two branches, and each of the branched pipes 22 is independently filtered by the filters 30a, 30a.
b are connected in parallel, and each of the filters 30a, 30
A pipe 31, which is a collection of pipes connected to the discharge port 0b, is connected to the inlet of the second-stage filter 40 via a valve V1.

By passing through the first-stage filter 30, foreign substances such as suspended matter in seawater are removed.
Foreign substances such as suspended matter smaller than the filtration particle size of the stage filter 30 and Escherichia coli, bacteria, mold, rust and the like in seawater are the first type.
It cannot be sufficiently removed by the stage filter 30,
The seawater containing foreign matters such as suspended matters and bacteria is conveyed to a second-stage filter 40 described below and further filtered.

Although the first-stage filter 30 is not essential in the present invention, it is necessary to extend the life of the filter medium of the second-stage filter 40 described later and to improve the filtration capacity. Is preferably attached.

[Second-stage filter 40] One end of a pipe 31 connected to the discharge port of the first-stage filter 30 is connected to the inlet 41 of the second-stage filter 40. Seawater from which foreign matter such as suspended matter in seawater has been removed by the first-stage filter 30 is introduced through 31.

The second-stage filter 40 is provided with a microfiltration membrane having a filtration particle diameter of about 0.01 to 0.1 μ such as a hollow fiber membrane as a filter medium. , Fungi, general bacteria including Escherichia coli, and halophilic bacteria which may cause the color of cod to turn red.

On the other hand, since the inorganic salts and the like contained in the seawater including the salt are not removed by the second-stage filter 40, they remain in the seawater filtered through the filter 40. Therefore, by passing the liquid through the second-stage filter 40, it is possible to obtain a liquid suitable as a raw material for the immersion liquid, which is sterile, but does not change in nature from natural seawater.

The filter medium clogged with foreign substances such as bacteria and suspended matter is backwashed by passing backwash water together with compressed air in a direction opposite to the seawater filtration direction.
The service life can be greatly extended. In this case, for example, a pipe 42 connected to a backwash water supply source (not shown) such as a water supply via a valve V3 and a pipe 45 connected to a compressed air supply source 43 are connected. Collected through the valve V4, the second
It is connected to the stage filter 40. A pipe 47 for introducing the backwash water passed through the second-stage filter 40 into a backwash water discharge tank 46 is connected via valves V9 and V10.
By this backwash, bacteria and the like collected in the filter medium of the second-stage filter 40 are discharged from the second-stage filter 40 together with the backwash water, and are sterilized in the backwash water discharge tank 46. .

In the backwash water discharge tank 46, a bactericide for removing the aforementioned bacteria and the like is stored.
This disinfectant causes a high-density current to flow through a chemical solution composed of a special electrolyte solution as a food additive supplied from a reservoir tank disposed adjacent to the backwash water discharge tank 46, and the activated oxygen in the nascent period and It generates hypochlorous acid and mixes it into the water supply.

By the way, the inspection result of the seawater filtration treatment was as follows: raw water (water temperature: 22 ° C., salt concentration: 3.2%, electric conductivity:
80.000 μs / cm, PH: 7.89, Escherichia coli: 6.0 × 10, general viable bacteria: 4.8 × 10 ² ), the treated water passed through the above filtration step has a pH of 7.62, a salt concentration of 2.9%, and an electric conductivity. : 6
0.000 μs / cm, (-) for both E. coli and general live bacteria, and was not detected.

[Filtered seawater tank]
The aseptic seawater that has passed through the stage filter 40 is passed through a pipe 49 connecting the outlet 48 of the second stage filter 40 and the filtered seawater tank 50 via valves V6 and V7 to the inside of the filtered seawater tank 50. Stored in.

In this embodiment, the filtered seawater tank 50 is
The reed type liquid level switch 54 having the capacity of t and similar to the above-described raw seawater tank 20 is provided. The reed type liquid level switch 54 is configured so that the amount of seawater in the tank 50 can be detected. When the reed type liquid level switch 54 detects that the amount of seawater in the tank 50 has reached the upper limit, the entire apparatus is stopped, and the supply of seawater exceeding the capacity of the filtered seawater tank 50 is performed. There is no.

The filtered seawater tank 50 may be provided with a cooling device for cooling the filtered seawater to room temperature or lower, preferably at 2 to 7 ° C., by cooling the filtered seawater to the above temperature by the cooling device. It is suitable because it can suppress the growth of bacteria and the like in the filtered seawater that has been sterilized.

A drain pipe 5 for discharging the filtered seawater in the tank 50 is provided at the bottom of the filtered seawater tank 50.
2 is connected, and the filtered seawater is discharged to the moving filtered seawater tank 60 through the discharge pipe 52 and cooled.

[Adjustment of Concentration] The salt concentration of seawater is about 3.
It is 3%, and the salt concentration of the above-mentioned filtered seawater discharged into the mobile filtered seawater tank 60 also shows substantially the same value. Therefore, the salt concentration is insufficient for use as the immersion liquid. Thereafter, the mixture is introduced into a stirring layer of a stirrer (not shown) to adjust the salt concentration. This salt concentration adjustment,
It is carried out at a temperature of 2 to 7 ° C. while maintaining the temperature of the filtered seawater cooled in the filtered seawater tank 50 or less, preferably in a filtered seawater tank 50, and adding salt to the filtered seawater and stirring for about 10 minutes to reduce the salt concentration. The immersion liquid is formed by adjusting the concentration so as to be 4 to 10%, and in the example, 4 to 5%.

The salt used for adjusting the salt concentration may be a chemical salt, but a natural salt is used in order to further enhance the taste of the raw material food. In this way, the use of the natural salt can sufficiently bring out the umami of the food immersed in combination with the use of the filtered seawater.

4 Immersion Step Cod fillet treated in the above step is immersed in the immersion liquid having a salt concentration of 4 to 5% obtained as described above.

The permeation of salt into cod fillets can be achieved in a shorter time as the temperature of the immersion liquid is higher.
The soaking is performed at a relatively low temperature in order to prevent discoloration and decay of the cod fillet and the growth of bacteria.

In the embodiment, after the filtration, while maintaining the temperature of the filtered seawater cooled to 2 to 5 ° C. in the filtered seawater tank 50, this is adjusted to a salt concentration to form an immersion liquid. Is immersed for 2 to 3 hours to make the finished salt content preferably 1 to 1.5%. Thus, by immersing the cod fillet in the immersion liquid, the attachment and propagation of aerobic bacteria such as halophiles can be suppressed, and the immersion liquid can be maintained at a low temperature as described above. By maintaining it, the growth of other bacteria can be suppressed, and discoloration and decay of the cod fillet can be prevented.

The finished salt content of the cod fillet by the immersion is from 1 to 1.5%, the salt concentration is relatively low, and a processed food impregnated with salt without impairing the original taste of the cod is obtained. Can be.

When the raw food other than cod fillet is immersed, the salt concentration of the immersion liquid, the immersion time in the immersion liquid and the like are appropriately changed according to the characteristics of the raw food to adjust the finished salt content. I do.

[0055]

The processed food produced by the method of the present invention described above has a low salt content and a good taste by a relatively simple method of immersing the raw food in an immersion liquid produced from seawater. A relatively inexpensive and well-preserved processed food could be produced.

Further, the immersion liquid produced from seawater has good familiarity with raw foods, particularly fish and shellfishes, and can be processed to further enhance the inherent taste of the raw foods, and the raw material is seawater. Inexpensive for.

In the case of using fish as a raw material, the use of a fillet from which the internal organs, head, tail, bones, skin, etc. of the fish have been removed will prevent autolysis and bacterial generation after processing as much as possible. It has good shelf life despite low salt content and is easy to cook.

Since the temperature of the immersion liquid is maintained at a low temperature, propagation of bacteria and the like can be prevented, which is sanitary.

[Brief description of the drawings]

FIG. 1 is a schematic diagram showing a seawater filtration device.

[Explanation of symbols]

 REFERENCE SIGNS LIST 20 seawater raw water tank 21 pump 22 pipe 23 discharge pipe 24 lead type liquid level switch 30 first-stage filter 30 a filter 30 b filter 31 pipe 40 second-stage filter 41 inlet port 42 backwash pipe 43 compressed air supply source 44 Piping 45 Piping (for compressed air) 46 Backwash water discharge tank 47 Backwash pipe 48 Outlet 49 Piping 50 Filtered seawater tank 52 Discharge pipe 54 Lead type liquid level switch 60 Filtered seawater tank for transfer

Claims (5)

(57) [Claims] 1. A step of filtering seawater and adding salt to the filtered seawater to adjust a salt concentration to produce an immersion liquid, and a raw material to be processed into the immersion liquid produced in the step. Soak the food, the salt content of the raw food is 0.5-2%
A method of processing food, comprising a step of infiltrating a salt to the extent possible. 2. The method of claim 1, wherein the filtration of the seawater has a filtration particle size of 0.01 to
The food processing method according to claim 1, wherein the method is performed using a 0.1 μ filter medium. 3. The raw food is prepared at 2 to 7 ° C. and a salt concentration of 4 to 4.
The food processing method according to claim 1, wherein the food is immersed in a 10% immersion liquid for 1 to 5 hours. Wherein said raw food claim 1, 2 or 3 food processing methods described is a fillet of cod. 5. A method of processing food of the salt added to the filtered seawater claim 1, 2, 3 or 4, wherein a natural salts.