JP3191210B2 - Spray liquid for suppressing oil burning and maintaining freshness of fish meat such as tuna - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention suppresses discoloration of fish meat such as tuna used as raw food in the distribution industry, the restaurant industry, and the like, and sterilizes and sterilizes microorganisms attached to fish meat to maintain freshness. The present invention relates to a spray liquid for suppressing discoloration of fish meat such as tuna used in the process.

[0002]

2. Description of the Related Art Conventionally, in the food service industry, a method of preventing discoloration of tuna and the like, which is handled as a raw food and served as a raw food to consumers, is to wipe fish meat with a clean, moist cloth after purchase, and to remove sac. Transfer to a clean container and keep it refrigerated,
With the primary focus on selling out while fresh, the ability to judge the amount purchased and the ability to identify freshness were considered part of the freshness preservation technology. Other methods for maintaining freshness include maintaining a clean cooking environment such as a refrigerator and cooking utensils at all times, wrapping in a film sheet for storage such as JP-A-5-130829, and adopting a hygiene concept regarding food handling so that microorganisms and the like do not newly enter from the outside. Attempting to spread it has been considered a common storage technology.

[0003] On the other hand, also in the distribution industry that supplies fish meat such as tuna for raw food to the food service industry, keeping freshness is the most important issue in business policy, and ice storage or freezing is performed by producers. Ice storage is a method of burying fresh tuna in ice to maintain its freshness.In longline fishing, some fish sometimes stay on a rope and suffer for a long time in the hot sea, and such tuna is freshly caught. This is why high freshness cannot be expected, and therefore, it is necessary to have eye power to see freshness when purchasing. Thawing is the process of thawing frozen tuna and reducing it back to the original fresh tuna, and the work is done in stages and proceeded carefully so as not to impair the beautiful red flesh color. Usually, the thawing operation is performed by a land-based distributor.

[0004] If fish meat can be supplied to consumers in the best condition, it sells at the highest price. In the case of high-grade fish, in particular, they are supplied in the best condition because the traders have learned to handle them based on many years of experience. The recent trend of keeping freshness has been changing from conventional anti-corruption / prevention prevention to quality improvement,
It is impossible to suppress the autoxidation reaction of fish meat containing many unsaturated fatty acids such as tuna. Therefore, if oil burning occurs during storage, the surface of the discolored fish meat is scraped off and sold. In the case of a raw material, this may be used, but if it is provided in the form of sushi or sashimi, there is no means for preventing fading or suppressing discoloration or maintaining freshness even with the lapse of time, so that discoloration is forced as a result. That is, "The conventional technology is ice storage,
Providing freshness centered on maintaining freshness by freezing and refrigeration ", and there is no reliable means to suppress discoloration at room temperature.

[0005] In recent years, with the development of the restaurant industry, sushi restaurants specializing in takeouts have appeared, and the discoloration of general sushi restaurants and folded sushi becomes remarkable with time only in tuna and other substances rich in unsaturated fatty acids. This is a common phenomenon. Also, when a large amount of sushi and sashimi is offered at parties and banquets at hotels and inns, etc., since food cooked several hours ago is served,
Freshness is reduced before eating, and the commercial value is significantly reduced due to discoloration, drying, and water separation.

[0006] These causes can be said to be due to the lapse of time as the greatest cause. There is no means for suppressing discoloration occurring over time and maintaining freshness, and the lipids coexisting in foods are oxidized. It can be said that it is the result of leaving it. In particular, foods that contain large amounts of fats and oils are susceptible to oxidation,
This is because there has been no way to prevent the food from gradually changing due to the action of ultraviolet rays, microorganisms, enzymes, and the like, and becoming unedible.

Until now, various proposals have been made on the prevention of oxidation which causes the discoloration of fish meat and the deterioration of freshness.
No. 5-102350), those comprising sodium hydrogen carbonate and sodium L-ascorbate (JP-A-5-284)
No. 902), derivatives derived from chitins and chitosans (JP-A-63-39569), and extracts of plantaceae and camphoraceous plant oils (JP-A-63-309165, JP-A-Hei-2).
31641), etc., but these are generally symmetrical for small and medium-sized fresh fish such as open aji or red salmon, and the only fermentation solution of Saccharomyces cerevisiae 7229 strain (Japanese Unexamined Patent Publication No. Hei 2-203738). Has been proposed as a freshness-preserving agent for preventing fading of fish meat such as tuna. Further, according to the method of use, 30 tuna fillets may be used.
It is described in the present invention that it can be used by immersion or spraying for 1 to 1 minute, and that it can be used similarly for those that show red by myoglobin such as skipjack other than tuna, beef, etc. And in that sense. However, in that example, after spraying on yellowfin tuna, bigeye tuna, and blackfin tuna (5 cm × 5 cm × 2 cm), the mixture was stored at 5 ° C. for 48 hours, and the degree of fading was visually observed.
It is a report that all bright red was retained, it does not prevent the situation where takeout sushi is forced to fade over time, and means to suppress discoloration of tuna etc. over time at normal temperature It's hard to say.

[0008]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a safe and easy method for suppressing discoloration, which can maintain the physical properties and flavor of fish meat in addition to conventional storage techniques in the food service industry and the like. Also, in the distribution industry that supplies fish meat (tuna etc.) to the restaurant industry, the use of the spray liquid in addition to the conventional technology can reduce the loss due to discoloration. An object of the present invention is to provide a spray liquid for suppressing discoloration of fish meat. That is,
Complement conventional storage techniques, such as to help prevent discoloration during storage of raw fish meat before cooking, while helping to prolong the good condition of sashimi and sushi fish meat used for cooking. Available to

[0009]

SUMMARY OF THE INVENTION An object of the present invention is to prevent the autoxidation of fish meat such as tuna, and to directly spray fish cooked on sushi and sashimi and fish meat before cooking to suppress discoloration. Therefore, it was considered that the physical properties and taste of cooked sushi and sashimi and fish meat for cooking did not change due to the spray liquid, but the formulation of the spray liquid was a concern, but the color and smell of the spray liquid did not add and the taste was not It can be seen that it does not change.
Reduces bacteriostatic and microbial growth, vitamin E and vitamin C
Prevents oxidation of fish meat sensitive to oxygen, and protects against oxidation by oxygen in the air by coating the surface of the fish meat with an emulsifier film, enabling discoloration suppression for 4 to 8 hours at room temperature without wrapping. This has led to the completion of the present invention.

[0010] The spray liquid for suppressing discoloration of fish meat such as tuna according to the present invention is characterized in that it can be sprayed directly on fish meat before and after cooking to achieve its purpose, if necessary, and contains vitamin E, vitamin C and ethanol. Further, a pH adjuster, an emulsifier and a fatty acid EPA / DHA can be blended.

Vitamin E is a naturally-occurring extracted tocopherol (mixed tocopherol, α-tocopherol, γ
-Tocopherol, δ-tocopherol) can be used,
In some cases, d1-α-tocopherol can be used.

As vitamin C, one or more selected from among ascorbic acid, sodium ascorbate, ascorbic acid stearic acid ester, erythorbic acid and sodium erythorbate can be used.

As the pH adjusting agent, one or more selected from citric acid, sodium acid, lactic acid and d1-malic acid can be used.

As the emulsifier, one of glycerin fatty acid esters (monoglyceride, monoglyceride acetate, monoglyceride lactic acid, monoglyceride citrate) can be used.

As ethanol, anhydrous ethanol of the Japanese Pharmacopoeia (alcohol content of 99.5 V% or more) is used. Ethanol is used in a proportion of 75% or less of the total amount, and purified water can be used as well.

The fish meat such as tuna which is an object of the present invention is:
For fresh fish and frozen fish, fish with good nutritional status are immediately killed and bled after catching, and fresh high-grade fish for raw eating that is kept on ice or frozen and kept at a low temperature is targeted. .

In practicing the present invention, about 75
% Tocopherol in 0.01% to 0.0%
Glycerin fatty acid ester in an amount of 0.02 to 0.3% or less.
A propylene glycol fatty acid ester is blended in an amount of not more than 05%. Next, ascorbic acid, sodium ascorbate, stearic acid ascorbate and palmitic acid ascorbate are added in an amount of about 0.1 to 1.0% or less, and erythorbic acid and sodium erysorbate are added to purified water having a total amount of about 25%. 0.1% or less, an organic acid or an organic acid salt is blended as a pH adjuster, and the mixture of the two is added to EPA 0.02-0.1%, DHA 0.01-
Add 0.09% to make a spray liquid.

The ethanol used is 99.5%. Ethanol slightly inhibits the growth of microorganisms at a concentration of about 1%, and is used for short-term storage of foods and the like, and its action is enhanced by the addition of sucrose or salt. 3-4% against molds and yeasts, 4--4% against Escherichia coli
At a concentration of 5%, it has a bacteriostatic effect, and at about 30% or more, it exerts a bactericidal effect on vegetative bacteria. The bactericidal power is strongest when the alcohol content is in the 70% range, and weakens when the alcohol content is 80% or more. The present invention may utilize the alcohol property of suppressing the growth of organisms such as bacteria and fungi and prolonging the shelf life of foods, instead of completely sterilizing with alcohol for long-term storage.

The method for suppressing discoloration of fish meat such as tuna using the spray liquid according to the present invention is as follows.
After spraying directly onto the surface of the fish meat from a distance,
If wrapped in film and stored refrigerated, it is effective for 48 to 72 hours. In the case of selling it for sale, if you spray and wrap the fish meat on both sides, or wrap the sprayed whole tray and display it in a refrigerated case, it will be effective for 48 hours. When sashimi is served on a plate, there are a method of spraying before serving on a plate and a method of spraying after serving on a plate, but the effect is not much different. In the case of Nigiri Sushi takeout,
Tests have shown that after holding the tuna sushi, spraying and folding it down, it can be controlled for 4 to 8 hours at room temperature. If sushi is individually wrapped and sold, the shelf life is further extended.

The meat color change of fish meat (such as tuna) is caused by the change of myoglobin or hemoglobin into metmyoglobin or methemoglobin. Tuna meat may appear reddish purple, which is said to be due to the lack of oxygen inside the fish meat after the death of the fish, resulting in reduced myoglobin. Beautiful bright red tuna meat will also change color if exposed to air for a long time. The suppression is due to the action of the reducing agent, and it is evaluated that discoloration is suppressed and freshness can be maintained for a long time. In addition to simply prolonging the shelf life, it is not enough to maintain the value of the product as long as possible so as not to impair the umami while maintaining beautiful colors.

The components of fish meat differ not only depending on the type, but also with the same type depending on the size, fishing season, fishing ground, gender, and the like. In particular, migrating fish have a large seasonal variation in lipid content, and the fat content of the bluefin tuna is much higher in comparison of lipid content.

There are two types of lipids: simple lipids (fats / wax), complex lipids (phospholipids / glycolipids), and derived lipids. In the case of fish meat, the major problems are fat in simple lipids and phosphorus in complex lipids. It is a lipid. Fats are also called fats and oils, and oils often refer to liquid oils such as soybean oil, and fats and oils refer to solid fats such as head and lard. Both have similar chemical compositions, with one being liquid and the other being solid, while liquid oils and solid fats have similar basic structures. Fatty acids are classified into saturated fatty acids and unsaturated fatty acids. Saturated fatty acids have a structure called a saturated bond, and the carbons are connected to each other. Heavy bond)
It has a very unstable bonding method called. Saturated fatty acids are generally solid at room temperature, and lards and butters containing a large amount thereof are solids, and those containing a large amount of unsaturated fatty acids are liquids such as salad oil. So-called solid fats contain a higher proportion of saturated fatty acids than unsaturated fatty acids, whereas liquid oils have the opposite proportion. Oils containing only saturated fatty acids without unsaturated fatty acids are like hard waxes.
Margarine is made by solidifying liquid oil, but this liquid oil becomes harder because the double bond disappears when hydrogen is added to the double bond of unsaturated fatty acid, and the saturated fatty acid becomes unsaturated fatty acid. As the amount of saturated fatty acids in the oil increases, the liquid oil turns into a solid fat. Fatty acids form not only adipose tissue as a high-calorie nutrient in living organisms, but also participate in important biological functions as components of phospholipids, which are components of biological membranes. Fatty acids have 16 or 18 carbon atoms
Fish oils also contain fatty acids with such a number of carbon atoms. Among them, 10% or more of fatty acids having a long chain of 20 or 22 carbon atoms are contained, and 5 to 6 double bonds are contained in one molecule. I have one. These are icosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are called polyunsaturated fatty acids, and are positioned as bioactive factors from marine lipids. The content by fish is as follows.

The rate of oxidation of unsaturated fatty acids, which are often contained in tuna fat, is not uniform, and the oxidation is initially very slow and is called the induction period required to generate some free radicals. At first, a hydrogen atom is extracted from the active methylene group in the unsaturated fatty acid for some reason, and a free radical is generated to generate a conjugated double bond. In addition, unstable hydroperoxide is produced as an intermediate product, the reaction is complicated, and as the oxidation proceeds further, the hydroperoxide is decomposed to produce carbonyl compounds, acids, alcohols, etc., of which the carbonyl compounds are ammonia and trimethylamine. It is said that it reacts with such volatile basic nitrogen to cause oil burning.

Tocopherol gives a hydrogen atom to free radicals generated when such fats and oils are oxidized to eliminate the radicals and prolong the oxidation induction period of fats and oils. This prolongs the induction period by oxidizing tocopherol itself, and does not completely prevent oxidation of fats and oils because tocopherol disappears at the end of the induction period. Antioxidants are effective in the early stage of the induction period of autoxidation of fats and oils, but their effects cannot be expected if used after the induction period. An object of the present invention is to provide a long-lasting freshness by suppressing the discoloration and discoloration over time, which is a cause of deteriorating the commercial value after cooking, of tuna and other fat sashimi seeds served as raw food. However, it is effective that tocopherol prolongs the induction period of oxidation. E that is stable under tocopherol
PA ・ DHA is blended and EPA ・ DH by auto-oxidation
A spray liquid was prepared to compensate for the disappearance of A.

[0025] Vitamin C is used because L-ascorbic acid and sodium L-ascorbic acid are used for the purpose of preventing oil scorching because marine foods contain a large amount of unsaturated fatty acids. This can prevent deterioration of the fish meat (oxidation of lipids). In general, erythorbic acid is used in combination with a phenolic antioxidant, and since the rate of oxidation of erythorbic acid is somewhat faster than that of L-ascorbic acid, it is necessary to prevent the oxidative decomposition of L-ascorbic acid and maintain a fresh flavor. Is recognized.
Erythorbic acid has been recognized for use as an antioxidant because of its strong reducing power. In general, a synergistic effect can be expected when used in combination with a phenolic antioxidant. It is said that.

Organic acids (citric acid, sodium, lactic acid, d1-malic acid) are used as pH adjusters. Citric acid is easily soluble in water and ethanol and is a vitamin C stabilizer. The sodium is used for the purpose of reducing the acidity of citric acid and uses a pH adjuster, a buffering action, and an emulsion stabilizing action. Lactic acid has an effect of preventing the propagation of various bacteria, and d1
Malic acid is used in combination with other organic acids and as a substitute for citric acid.

The emulsifier has a hydrophilic group and a lipophilic group in the molecule,
Monoglyceride is a lipophilic surfactant that dissolves in oil and hardly dissolves in water because it has emulsification, dispersion and other functions by lowering the interfacial tension by arranging it at the interface between water and oil. It is said that it is used as an edible coating agent for foods because it has the property of producing a thin and flexible film that is difficult for gas to permeate, and it is said that it functions as a barrier function to block air (oxygen). Increase.

The present invention relates to the antioxidant power of tocopherol and the reducing power of ascorbic acid and erythorbic acid, the presence of an organic acid as a synergist, the barrier function of an emulsifier, the bactericidal / bacteriostatic power of alcohol, and the advanced properties of EPA / DHA. It is a spray for fats that can be expected to have a synergistic effect by using the physiological activities of unsaturated fatty acids and these various actions as a total power.

[0029]

EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples. Since it was confirmed that one of the spray liquids was effective in suppressing the oil burning phenomenon which often occurs in the fat of tuna, the effect was obtained when this was used as a spray liquid for fat and EPA / DHA was added thereto. I worked to see what would change. That is, EPA / DHA is added to three kinds of liquids having different mixing ratios, but the amount is differentiated. A comparison test was performed by spraying a total of eight types of spray liquids on each of the practice groups. Basically left at room temperature, 4
Hours, 6 hours, 8 hours after each time test, tuna wrapped separately, refrigerated 24 hours and 48 hours
After a lapse of time, an aging test was performed. As a result, EPA / DH
It became clear that a favorable effect can be obtained by adding an appropriate amount of A.

[Embodiment 2] In recent years, as people's interest in health and social demands have increased, attention has been paid to marine lipids represented by fish oils, and especially advanced lipids having physiological functions such as EPA and DHA. It contains a large amount of unsaturated fatty acids, and various pharmacological effects such as improvement of cardiovascular diseases, anticancer action and prevention of aging have been confirmed. From these facts, EPA / DHA is expected to be obtained by adding EPA / DHA as a spray for fats, because EPA / DHA is expected to have a synergistic effect such as a physiological activity while minimizing the disappearance of unsaturated fatty acids due to autoxidation. When a compound exhibiting a preferable compounding ratio in relation to the compounding agent was obtained, it was found that Run No. 26 was the spray liquid showing the best results. That is, Ethanor
75.0% or less, tocopherol 0.02, monoglycol
Celide 0.3, purified water 25%, ascorbic acid 0.1,
Sodium ascorbate 1.0, erythorbic acid 0.
1, citric acid 0.3, EPA 0.04, DHA 0.02
(Each%) spray liquid shows the best results,
Shows no discoloration even after 10 hours at room temperature
We bought, raw sense in addition to improved piled further research to study
A spray liquid for fat having an active function was obtained .

Unlike tuna, lean tuna has a small amount of fat and, conversely, a large amount of water. It is generally said that the sum of fat and water is about 80%, and as the amount of fat increases, the amount of water decreases. It is said that the protein of fish meat has a lot of water because the hard protein consisting of collagen and elastin, which is a substrate protein, is too small, so the fish meat is soft and this will reduce freshness and decay quickly. Requires another discoloration-suppressing spray. The water contained in fish meat includes free water and bound water.Bound water is water that is strongly bound to proteins, carbohydrates, etc., and free water is not bound to components in fish meat. Keep the sashimi fish below freezing and freeze.
It also functions as a solvent for dissolving water-soluble components in fish meat. Therefore, the sashimi and sashimi seeds may be dried or water-separated or impair the appearance.

Now, the keywords of "freshly picked", "high freshness", "ripe", "delicious" and "health / safety" are important for fresh foods. It is not preferable to use food additives even for achieving high freshness. Generally, the quality of food includes basic quality, taste quality, and distribution functional quality. The notion of freshness and ripeness, which are measures of quality unique to fresh food,
It is a quality measure related to any of these qualities. At present, taste quality such as taste is emphasized, but a taste component, meat quality, moisture, and the like, which are highly correlated with taste, are used as the index.
Freshness and ripeness are a wide range of quality measures, but can be viewed as basically straddling both basic quality and taste quality. These two scales represent a state of quality that changes with time, and are scales from the viewpoint of human use. Freshness is the degree of freshness of a food, high freshness is new and viable, and ripeness is the degree of ripening of the food. Opportunities for accurately recognizing and understanding the level of freshness and maturity depend largely on information (knowledge and experience) from people who are familiar with it, but deepening awareness of food is not the same as food culture itself It is.

As long as all foods are made from animals or plants, they cannot be stored forever. It is destined to always degrade due to microbiological or chemical factors. For humanity, the loss of food resources due to such corruption and deterioration is a serious problem, and it is said that developing a storage technology to effectively and efficiently use food is the mission of food chemistry. Regardless of the salting method, sugar method, drying method that has been used as a method of preserving food since ancient times, and the freezing method that is currently used, the principle is to lower the water activity of food as well. Seawater meat and fish have a water activity of almost 0.99, which is -5 °
C becomes 0.9642 at 0.9526-15 ° C, and water activity decreases as the temperature decreases, thereby inhibiting the growth and growth of microorganisms. `` Supply freshly caught fresh tuna to the store while keeping it fresh '' Whether it is an ice storage method or a freezing method, it is an effort to reduce water activity to maintain `` freshly caught '' and `` high freshness '' Ripeness, deliciousness, and health and safety are consumers' desires. The present invention does not overlook the process in which fresh tuna provided by such conventional technology, after cooking, loses freshness and discolors and gradually loses its commercial value,
We are actively involved in maintaining freshness, preventing loss due to burning oil, etc., and wanting to contribute to deliciousness and safety.

[0033]

As described above, according to the present invention, the discoloration can be suppressed at room temperature for 4 to 8 hours by directly spraying the fat of fish such as tuna containing a large amount of polyunsaturated fatty acids. It becomes possible, because it does not change the taste, it has no odor or color and it has bacteriostatic action,
It has the effect of suppressing fading and discoloration over time of sashimi and the like cooked in large quantities for takeout nigiri sushi and banquets, and prolonging freshness. In the case of refrigerated storage, the effect is extended for more than 48 hours, so it is used for cold storage sales. This method can be used for meat preservation and sale in the same way.

Continuation of front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23B 4/00-4/32

Claims (1)

(57) [Claims] 1. A spray liquid for preventing oil scorching and discoloration of fish meat such as tuna, comprising a mixture of extracted tocopherol, vitamin C and ethanol, and a pH adjuster, an emulsifier and EPA / DHA.