JP3236379B2 - Production of salted goods - 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 producing salted products, and more particularly, to a simple treatment operation without a bactericide or heat treatment, and without losing flavor or quality. The present invention relates to a novel method for producing a salted product that can be stored for a long time.

[0002]

2. Description of the Related Art Salted foods are foods obtained by treating fish, shellfish, meat and vegetables with salt, and can enjoy the flavor of the raw materials and are in high demand.

[0003] However, since the salted products are not subjected to a heat treatment, and because of the low salt required in recent prevention of adult diseases, there is a problem in hygiene or preservation.

[0004] On the other hand, a pressure method is known as a method of sterilizing foods. Recently, particularly, a sterilization method by high-pressure treatment has been studied. Also in the patent aspect, the high-pressure sterilization treatment of food is highlighted, and a method using heat (JP-A-2-257864), a method using an antibacterial agent (JP-A-2-255068), a pH adjuster and A method using a preservative in combination (JP-A-3-290174) has been filed.

[0005]

In the prior art described above, heat-resistant bacteria do not die and do not stop the life activity by high-pressure treatment alone (Japanese Patent Application Laid-Open No. 3-290174). For example, it is necessary to process at a very high pressure.However, if the pressure is excessively high, not only is there a problem with the safety of equipment and work, but the protein in the food is denatured and the color becomes whitish, Product value and flavor decrease. Therefore, it is conceivable to use not only the high-pressure treatment alone but also other treatments.
Thermal denaturation of the protein occurs, resulting in whitening of the food, changes in components, and denaturation. Furthermore, a method of using an antibacterial agent treatment in combination with a pressure treatment in order to enhance the bactericidal effect has also been filed, but in foods such as salted products that enjoy the flavor of the material, the use of an antibacterial agent is originally unsuitable, In particular, in foods in which additives cannot be used, the use of antibacterial agents or the like is limited, so that only the pressurizing treatment has to be used, and sufficient sterilization cannot be performed with this. A method using a pH adjuster has also been filed, but if the pH is adjusted, the texture and flavor of the food may change or deteriorate.

[0006]

SUMMARY OF THE INVENTION The present invention solves the above-mentioned drawbacks of the prior art at once, and sterilizes and preserves foods, especially salted products, without altering or deteriorating the flavor and texture of the foods. This was done to develop a new system.

[0007] As a result of various studies to achieve the above object, the advantages of the pressure treatment cannot be neglected in order to prevent the deterioration of the quality of the salted product while preventing the deterioration thereof, and attention is paid to the pressure treatment again. In particular, attention was paid to relatively low-pressure treatment.

As a result of further intensive studies, when the pressure at the time of pressurization was set to 480 MPa or less, unexpectedly, not only was it possible not only to prevent protein whitening due to pressure denaturation but also to achieve a substantially sufficient sterilization treatment. An extremely useful new finding was obtained. Furthermore, after pressurized, it was refrigerated and stored, and not only bacteria that did not die by the pressurized process were killed, but also when the storage temperature was changed, the bactericidal effect was further enhanced. And useful new findings. The present invention has been made based on these new findings.

In order to carry out the present invention, it is necessary to carry out the treatment at a pressure lower than that of the conventional method, particularly at a pressure of 480 MPa or less and a pressure of 180 MPa or more. The pressure holding time is preferably 1 to 60 minutes, but usually 5 to 30 minutes sufficiently satisfies the intended purpose.

As the pressurizing machine used for the pressurizing process, all types of presses conventionally used for pressurizing foods can be used, but a device capable of isotropically pressurizing foods is preferable. As the pressure medium, water, oil, or the like can be appropriately used. Needless to say, it is advantageous to use materials having good thermal conductivity as the material of the pressure medium and the pressure vessel.

The container containing the salted product is preferably a container which can be deformed under pressure, and the gas in the container is preferably removed. Therefore, in particular, when the salted product is vacuum-packaged with a plastic film having an oxygen barrier property, the pressure treatment is efficiently performed, and the food contained therein is not oxidized.

In this way, a relatively low pressure, for example 180
A very good bactericidal effect can be obtained only by pressurizing the salted product at a pressure of ４480 MPa. However, if it is stored as it is after the pressure treatment, the sterilizing effect is further enhanced, and a temperature different from the temperature at the time of pressurization (the temperature may be higher or lower than the temperature at the time of pressurization) If you store it in), it may be due to heat shock stimulus,
Further, the bactericidal effect is enhanced, and bacteria that have not been killed by the pressure treatment can be completely killed.

In the present invention, the salted products include all products in which meat, fish, shellfish, vegetables and the like are preserved using salt.
The following may be mentioned as examples: salted vegetables, mulberry, ham, corned beef, salted salmon, salted cod, mussels, tarako, pickles and others.

Hereinafter, the present invention will be described in more detail with reference to examples by taking squid and salted fish as an example.
In general, it refers to seafood meat added with its internal organs and salt (in the Kyushu region, squid salted fish that does not use its internal organs is sometimes called squid salted fish) and matured. And the squid salty is generally manufactured as follows. First, the body of a squid (squid, squid, purple squid, etc.) is peeled, cut into pieces of squid of about 5 × 40 mm in size, and the squid entrails are added to this. About 20%), sugar and chemical seasonings, refrigerated (several days) and aged.
Products.

[Example 1] According to the above-mentioned conventional method, the following composition was used (80% of squid body (Tanzaku)):
%, Entrailed internal organs: 10%, salt: 8%, sugar: 1
%, Monosodium glutamate: 1%).

The obtained squid salted fish is put into a flexible container, and subjected to a pressure treatment using a press at a pressure of 180 to 600 MPa, a press temperature of 20 to 50 ° C., and a press time of 5 to 30 minutes. The quality of the salted meat was determined by determining the whiteness of squid meat (by visual inspection) and the storage water (by bacterial inspection), and the results shown in Tables 1 and 2 below were obtained.

[0017]

[Table 1]

[0018]

[Table 2]

As is evident from the results in Table 1, the squid meat was whitened when pressurized at normal temperature at a pressure of 500 to 600 MPa, but was extremely good at 200 to 400 MPa without whitening of the squid meat. , 180 to less than 500 MPa, it was satisfactorily satisfactory. Using these data as one index, 180-480MP
It has been found that good results can be obtained by treating at a pressure of a. However, at 40 to 45 ° C, whitening of squid meat was observed even at a pressure of 300 to 400 MPa. In addition, as shown in Table 2, the storage stability was almost satisfactory in any of the categories, but the storage stability was slightly lowered during the normal temperature treatment at 150 and 180 MPa.

Example 2 The salted squid produced in Example 1 was pressurized under the conditions of 300 MPa, 20 ° C. and 15 minutes, and then pressed at 5, 10, 25 and 35 ° C. for 17 minutes. After storage for days, the number of general viable bacteria of each stored sample was measured. At each of the above temperatures, storage days after pressurization 1
Table 3 below shows the measured values of the number of viable bacteria on days 5, 5 and 17.
Shown in

[0021]

[Table 3]

As is apparent from the above results, the storage after the pressurization treatment is expected to increase the number of viable bacteria according to the common general knowledge of the art. Was reduced, that is, further sterilization treatment was performed.

Furthermore, it was confirmed that when the temperature was raised to 25 ° C. after storage at 5 ° C. for 5 days in the above, the general viable cell count was reduced to 0 after only 2 days of storage. From this, it was found that by changing the storage temperature after the pressure treatment, the sterilizing effect was further enhanced.

Example 3 The squid salted spicy prepared in Example 1 was pressurized under the conditions of 400 MPa, 30 ° C. and 20 minutes, and stored at each temperature for 12 days in the same manner as in Example 2. Thereafter, the number of general viable bacteria of each stored sample was measured. Table 4 below shows the measured values of the number of viable bacteria on the storage days 1, 6 and 12 after pressurization.

[0025]

[Table 4]

As is evident from the above results, it was found that, even when the treatment was carried out under the above-mentioned pressurizing conditions, preservation was carried out in the same manner as in Example 2 to further enhance the sterilizing effect.

[0027]

According to the present invention, excellent preservability can be obtained even under a pressurized condition as low as 480 MPa or less, so that the cost of the apparatus is reduced and the operational safety is improved. On the other hand, when processing at a high pressure as in the past, the apparatus,
In particular, high-pressure piping became difficult, and as a result, a sudden increase in production machine cost was unavoidable.

According to the present invention, it is possible to sufficiently sterilize by low pressure treatment without using a preservative.
Not only does it reduce the quality, flavor and texture of the salted product, but it also has a better bactericidal effect by storing it at the same temperature as the pressurized temperature, or higher or lower after pressurization. And a new and outstanding effect that is obtained.

Continuation of the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/01 A23B 4/00-4/02 A23L 1/333 A23L 3/015

Claims (3)

(57) [Claims] 1. A method for producing squid squid, wherein squid squid is treated at a pressure of 180 to 480 MPa. 2. The method for producing squid squid according to claim 1, wherein the squid is preserved after the pressure treatment. 3. The method for producing squid and salted squid according to claim 2, wherein the squid is stored at a temperature different from that at the time of pressurizing.