JP4195501B2 - Process for producing modified whale meat and modified whale meat - Google Patents

Description

  The present invention relates to a method for producing modified whale meat having the performance suitable for improving the quality of raw whale meat and suppressing deterioration and storing it, and the thus obtained modified whale meat.

  A whale is a large fish in the shape of a fish that lives in the sea, but there are whales that do not have teeth and tooth whales that do not lose their teeth, and there are 79 types of whales, including dolphins. It is said that there is. Many kinds of whales live in the sea that surrounds Japan, and whale meat has been used for food by old-style whaling methods such as the cut-off method and the net-drawing method. However, since the middle of the 19th century, whaling with ships equipped with whaling guns spread to the world, mainly in Western countries, and when the industrial use of whale oil expanded in the 20th century, large whales Large-scale whale resources such as blue whales, semi-whales, and nagas whales have drastically decreased due to increased participation in commercial large-scale whaling in the Antarctic Ocean. Therefore, an international whaling control treaty was concluded in 1946 after the Second World War between major whaling countries. In 1948, for the purpose of “preservation and effective use of whale resources, and orderly development of the whaling industry” The International Whaling Commission (hereinafter abbreviated as IWC) has started its activities.

  Japan joined IWC in 1951, but IWC's resource management did not function sufficiently, and the resources such as large whales further decreased. Resource management, such as the ban on the capture of rare whale species, was strengthened. As a result, many Western whaling countries that have become unprofitable in the whaling industry have withdrawn from the whaling industry, and the number of countries that are unrelated to the whaling industry has increased to join the treaties. In 1982, a policy was decided to completely stop large-scale commercial whaling.

  However, in Japan, the Japanese Whale Research Institute, under the commission of the government, captures mink whales in the Antarctic Ocean and the Northwest Pacific in accordance with the International Whaling Control Convention. Surveys to observe the abundance of resources, behavior, migratory status, etc., and coastal small whaling that is not under the control of IWC, such as Nitto whales, sardine whales, mink whales, sperm whales, gondow whales that migrate around Japan Are continuously being implemented as managed whaling, which also captures a limited number of surveys. The whale meat obtained in the course of such research is shipped and sold on the market in order to recover part of the research costs.

  The whale meat obtained as a by-product of such research whaling, unlike whale meat that had been produced as food by commercial whaling in the past, was not able to directly compare the meat processing method and meat quality, but was captured. After investigating the necessary measurements on the whale body and the contents of the food by anatomy, the meat part is frozen while fresh, stored in the freezer of the mother ship and brought back to the country. It is stored. On the other hand, whales that were caught and caught on a day trip from a small whaling base in Japan were cooled by burying the lump of meat obtained by breaking up in crushed ice and removing drip liquid etc. Since it is often shipped, it is said that there is a large variation in quality compared to whale meat, which is a byproduct of research whaling, and the reliability of quality is low.

  However, even if it is fresh frozen meat, the characteristics of whale meat are almost the same in that the body fluid will drip and change its color and odor will be unavoidable, and at the same time the deterioration of taste will begin to progress. is there. For this reason, it is said that cooking of whale meat is preferably performed immediately after completion of thawing. Yes, it was thought that delicious whale meat dishes could not be made without going through the number of cooking places.

  Therefore, the present invention has been considered to be a defect of whale meat until now, both of deterioration of appearance color such as color and luster of raw meat during refrigerated storage, deterioration of taste, and generation of unpleasant odor, An object of the present invention is to provide a controlled modified whale meat, and further to provide a method for reliably and economically producing the modified whale meat.

The modified whale meat of the present invention has a hyaluronic acid in an amount of 0.03 to 0.08% by weight based on the purified raw whale meat that does not contain drip liquid at a temperature of 1 to 5 ° C. A modification treatment agent containing a compound as an active ingredient is contacted.

Further, modification whale meat of the present invention, the raw whale meat kept under 1 to 5 ° C. of cold saturated humidity environment by wiping to remove drip solution, cleaned cold raw whale without the drip solution A step of converting to meat, and a modification treatment step of bringing the modified treatment agent containing 0.03 to 0.08% by weight of a hyaluronic acid compound as an active ingredient into contact with the purified cold and warm raw whale meat And a step of refrigerated storage of the modified cold and warm raw whale meat in a cold and saturated humidity environment of 1 to 5 ° C.

  In the modified whale meat of the present invention, after the excess drip liquid contained in the raw whale meat is removed, the modified treatment containing a hyaluronic acid compound as an active ingredient is brought into contact with the whale meat. , Homogenization has progressed by maintaining a cold saturated humidity state near the freezing point such as 1 to 5 ° C., and the appearance of the whale meat, that is, the color and luster of the meat hardly deteriorate, and the taste is also kept well, Odor is less generated. Further, it is possible to further extend the deterioration preventing effect by adding a re-freezing process while maintaining the quality deterioration preventing effect for a long time.

  The modified whale meat of the present invention has been modified so that the quality, such as color, luster, taste and smell, of raw whale meat is less likely to deteriorate, but the whale meat used as the raw material is not special. If the meat is fresh and has good freshness and has not started to deteriorate, it should be used as a raw material regardless of the type of whale, whether it is frozen or ice-cold. Can do.

  In general, the shape of the raw material whale meat is essentially a lump, but in the modified whale meat of the present invention, the modified treatment agent is brought into contact with the surface so as to be substantially homogeneous. Each unit lump is preferably a plate having a substantially uniform thickness. Further, in order to equalize the amount of the modification treatment agent attached to the lump of raw whale meat, It is preferable that the shape and dimensions are substantially the same. If the shape of the raw whale meat mass is aligned in this way, the weight of one meat mass will be substantially equivalent, and coupled with the equalization of the amount of the modified treatment agent attached, the quality improvement degree of the modified whale meat product, It can be expected to be more even.

The modification treatment agent used to produce the modified whale meat of the present invention is a modification treatment agent containing a hyaluronic acid compound as an active ingredient. This hyaluronic acid compound is a known food , It consists of a polysaccharide having a molecular weight of 10 ⁴ to 10 ⁷ contained in connective tissue or the like. Such hyaluronic acid compound, or not extracted as an aqueous solution or the like animal connective tissue, or carbohydrates those were produced by fermentation as a starting material, hyaluronic acid, sodium hyaluronate, or there is a mixture thereof, either Although it is a material that is easily dissolved in water, it can be used as a dry powder agent or an aqueous agent .
However, it shows the effect of hyaluronic acid compound as such food modifying the whale meat is was not previously known.

  The modified treatment agent for modified whale meat of the present invention contains a hyaluronic acid compound as an active ingredient as a basic component, but the concentration of the hyaluronic acid compound contained in the modified treatment agent is particularly high. There is no limitation, and it is preferable to use it in the range of 0.03 to 0.08% by weight with respect to the weight of the treated whale meat as an effective usage amount for the modification treatment of the whale meat. weak. Further, if it exceeds this range, it is not economical and the effect becomes weak, which is not desirable. In addition, in order to facilitate uniform contact between the modifying treatment agent and the whale meat, a diluting bulking agent or the like may be added, and an appropriate food may be used as necessary unless contrary to the object of the present invention. It can also be used as a powdery formulation containing a flavourant, seasoning, food additive, or the like, or an aqueous composition.

  Moreover, a collagen compound can be mix | blended with the modification processing agent of this invention depending on the case. The collagen compound is one of the proteins constituting the extracellular matrix of multicellular animals, and includes 30 or more types of collagen proteins characterized by having a primary peptide chain structure called a collagen-like sequence. Gelatin made by heat-denaturing these collagen proteins to be water-soluble, collagen peptides whose molecular weight has been reduced by enzymatic treatment, and the like are also included.

(Raw whale meat)
In order to investigate the whale resources of the Japanese government, frozen red meat of sardine whales captured by research whaling conducted in the Antarctic Ocean and the Northwest Pacific, which are managed by IWC, are used for the modified whale meat of the present invention. It was decided to use it as a manufacturing raw material. This red meat is a lump of meat that has been selected and cut out from the muscle parts of the tissue that do not contain fat or tendons, such as the back meat and breast meat of whales, and quickly frozen in a polyethylene bag. It was stored at 25 ° C. A test piece of whale meat for contacting the whale meat with the modifying agent and examining its effect was prepared as follows. Using a band saw (Lexon Japan Co., Ltd., BS-10K2), a long plate-shaped meat with a thickness of 30 ± 1mm and a width of 50 ± 1mm was cut from the frozen meat block in the direction parallel to the muscle fibers. . Further, this frozen plate-like meat is cut into a length of 50 ± 1 mm to obtain a substantially square plate-like frozen whale meat test piece having a width of 50 ± 1 mm, a length of 50 ± 1 mm, and a thickness of 30 ± 1 mm. Were prepared and stored frozen at -25 ° C.

(Modifying agent)
On the other hand, as a modification treatment compound suitable for the present invention to be brought into contact with the surface of the whale meat test piece, hyaluronic acid compound A (mixture powder of hyaluronic acid and sodium hyaluronate, average molecular weight: 8 to 16 × 10 ⁵ ), and as compounds for comparison, dextrin B belonging to polysaccharide (molecular weight index: DE10-12), disaccharide trehalose C, monosaccharide sorbit D (D-glucitol), Monosaccharide glucose E and glycine F, which is an amino acid, were selected and prepared as modification additives A to F, respectively.

(Pretreatment of frozen whale meat specimens)
After measuring the weight of the frozen whale meat specimen of the shape prepared as described above on a tray provided with an insulator in which stainless steel wires with a diameter of 2 mm are arranged in parallel at intervals of 6 mm, they are arranged flatly. After covering with a wrap film, it was covered with aluminum foil and fixed at the periphery, and placed in a saturated humidity room at 4 ° C. for 48 hours to thaw. After that, clean the surface of the thawed cold and warm whale meat test piece alternately using a wet wiped nonwoven sheet and a dry wiped nonwoven sheet, and measure the weight. The cold and warm whale meat specimens were stored in the cold and saturated humidity room at 4 ° C. so that the powder additive could be attached according to the additive treatment procedure.

(Processing procedure for powder additives of whale meat)
Place a plastic bag with a bottom that can be placed horizontally in a cold / humidity chamber in the cold / humidity chamber and place it in a standing posture with the mouth open, and adhere to the whale meat. The calculated amount of powder additive to be allowed to spread is sprayed on the bottom surface in the bag while passing about 30% of the sieve through a 30 mesh screen. Next, place a cold and warm whale meat specimen horizontally on the powder additive layer in the bag, and then spray the remaining powder additive on the cold and warm whale meat specimen while passing through a sieve. Close the mouth and roll the cold and warm whale meat test piece together with the bag for 30 seconds to allow all additives to adhere to the entire surface of the cold and warm whale meat test piece. Thereafter, the bag is evacuated and allowed to stand in a saturated constant humidity room at 4 ° C. to finish the powder additive treatment in one hour.

(Whale meat modification treatment test)
Addition amount (w%) of the powder additives A to F shown in Table 1 to the cold and warm whale meat specimens stored in a saturated constant humidity room at 4 ° C. according to the powder additive treatment procedure. deposited so that, when the ends 1 hour powdered additive process, whale meat specimen removed from the plastic bag, whale meat slices smell and appearance (color and luster), and cut out from the specimen The taste was evaluated in accordance with the criteria described below . After that , it was placed on the above insulator and covered with a wrap film, covered with an aluminum foil from the top and fixed at the periphery, and placed in a saturated humidity room at 4 ° C. to start a cold storage test.

  The cold storage test described above was performed on a test piece of whale meat obtained by cold storage in a saturated humidity room at 4 ° C after 12 hours, 24 hours, 36 hours, and 72 hours from the end of the additive treatment. The progress of deterioration was investigated, and a sensory test similar to that described above was performed every time the above storage time passed. The evaluation results in these sensory tests are all displayed in the corresponding columns of Table 1.

(Sensory inspection standards for whale meat properties)
(a) Appearance (color and gloss) grade (5 levels) and its content: 5 points: Fresh blood color and surface moisture is maintained. (Excellent)
4 points: A bright red color is displayed, and the meat surface is not dried. (Excellent)
3 points: A dark red color is present, but the meat surface is not dried. (Good)
2 points: The thin part of the meat is dried and turned brown. (Yes)
1 point: More than half of the surface of the meat turns brown and the surface is dry. (Impossible)

(b) Taste rating (5 levels) and its contents: 5 points: The peculiarity of whale meat is suppressed and there is no off-flavor. (Excellent)
4 points: There are few peculiar habits to whale meat and there is almost no taste. (Excellent)
3 points: There is a habit peculiar to whale meat, but there is no taste due to chemicals or deterioration. (Good)
2 points: Deterioration and chemical taste. (Yes)
1 point: Discomfort due to deterioration and unusual taste due to chemicals are extremely strong. (Impossible)

(c) Odor rating (5 levels) and its contents 5 points: There is little animal odor peculiar to whales, and there is no off-flavor due to the chemicals used. (Excellent)
4 points: There is a slight smell peculiar to whale meat. (Excellent)
3 points: There is an animal odor peculiar to whale meat, but there is almost no fishy odor or foul odor. (Good)
2 points: Strong fishy odor and foul odor. (Yes)
1 point: Fish odor and deterioration odor due to deterioration are extremely strong. (Impossible)

In addition, considering the sensory evaluation results of the above whale meat and the length of the quality retention period, the product value as a modified whale meat is comprehensively evaluated, and evaluated in the following three stages. It was displayed in the column of overall evaluation.
A: Suitable for practical use, A: Applicable for practical use, X: Unsuitable for practical use.

  Looking at the results in Table 1 above, when a hyaluronic acid compound is used as a modification treatment agent for whale meat with excellent freshness, if the addition amount is appropriate, refrigeration until at least 36 hours It can be used for cooking with almost no degradation of meat quality, and no significant degradation occurs even after 72 hours of refrigeration, but with other carbohydrates, there is almost no improvement effect on whale meat. Recognize.

  In Example 2, an example in which the method of using the hyaluronic acid compound, which has been confirmed to have an effect of modifying the whale meat in Example 1 as a modifying treatment agent, was examined, is first described as Example 1 as the raw material whale meat. Using the same frozen sardine whale red meat as used, produce the desired number of cold and warm whale meat specimens with the same structure and shape as the cold and warm whale meat specimens used in Example 1, and cool and saturated humidity at 4 ° C. Stored indoors. On the other hand, as a modification treatment agent for treating the above-mentioned cold and warm whale meat test piece, the modification treatment compound selected in Example 1, that is, hyaluronic acid compound A, and physiological saline as a reference solvent for dissolving it. Water was prepared and stored in a refrigerator at 4 ± 2 ° C.

(Procedure for adding whale meat reforming solution)
A solution prepared by dissolving hyaluronic acid compound A in physiological saline in the cold, constant temperature and humidity chamber so as to have the concentration shown in the liquid concentration (mg / ml) of the additive column in Table 2 was prepared using Teflon ( (Registered trademark) Apply to the surface of the processing tray so that the amount of the modifying agent in the solution used is equal to the amount added to whale meat (w%), and then insert it into a stainless steel gold skewer. The surface of the prepared cold and warm whale meat test piece is brought into contact with the modified treatment solution. Then, after the modification treatment solution was added, the weight increase of the cold and warm whale meat test piece was measured, and the amount of the modification treatment agent, that is, the hyaluronic acid compound A was confirmed. Thus, if the total amount of the hyaluronic acid compound A adhering to the entire surface of the cold and warm whale meat test piece is within ± 5% of the target addition amount (w%), the additive treatment is completed, and the cold and warm storage test is started.

  In the cold storage test described above, when the addition treatment was completed so that the addition amount (w%) of the hyaluronic acid compound A shown in Table 2 was reached according to the modification treatment solution addition procedure, whale meat After the sensory test was performed on the appearance (color and gloss), taste and smell of the test piece according to the same standards as in Example 1, it was placed on an insulator and covered with a wrap film in the same manner as in Example 1, and further aluminum from above. Cover the foil and fix it at the periphery, put it in a saturated humidity chamber at 4 ° C and start a cold storage test. As in Example 1, 12 hours and 24 hours after the end of the additive treatment, This was an investigation of the progress of deterioration of whale meat specimens after cold storage in a constant humidity room at 4 ° C after 36 hours and 72 hours. Inspected. The evaluation results in these sensory tests are all displayed in the corresponding columns of Table 2.

  From the results shown in Table 2 above, it is possible to use an aqueous solution of hyaluronic acid compound A as a modification treatment agent for whale meat having excellent freshness. Until the time, it was found that it can be used for cooking with almost no deterioration in meat quality, and no significant deterioration occurs even after 72 hours of refrigerated storage.

Frozen red meat of sardine whale which is the same as the raw whale meat used in Example 1 was processed in the same manner as in Example 1 to prepare a frozen whale meat test piece having the same shape, and the powder used in Example 1 Additives selected from Additives A to F and Collagen Compound G (Collagen Peptide Powder, Average Molecular Weight: 5 × 10 ³ ) are used alone or in combination so as to have the addition amounts shown in Table 3, respectively. In addition, a modified powdery or aqueous solution treatment agent was prepared, and the whale meat was modified by the same method as in Example 1 or 2, except that the cold and warm whale meat test piece was contacted. Tests were conducted to investigate the progress of deterioration of the whale meat specimens after 36 hours of cold storage. And based on this investigation result, the product value of the whale meat processed with the modification | reformation processing agent from which the compounding composition differed was determined comprehensively, and the result of having performed the three-stage comprehensive evaluation as mentioned above is shown in Table 3. Is displayed in the corresponding column.

  Looking at the results in Table 3 above, the cold and warm stored whale meat to which the modifying agent containing the hyaluronic acid compound is attached has excellent commercial value in terms of overall evaluation of appearance, taste, smell, etc. If it is obvious that a combination of ingredients that may impair the quality of whale meat such as dextrin is avoided, food additives such as low-molecular weight sugars and amino acids can be added to bulking agents and seasonings. It was also found that it can be formulated and used as an additive for other purposes.

  The modified whale meat of the present invention is obtained by bringing clean raw whale meat in a cold state near the freezing point into contact with a modifying agent containing a specific compound and refrigeration, and storing it in a raw cold state. However, not only the deterioration of taste and odor but also the deterioration of appearance color and luster are suppressed, and the storage time until cooking can be greatly extended. In addition, there is no limitation on the type of whale meat used as a raw material, and modified whale meat produced using frozen whale meat has already been drip-removed when thawed. In addition to being easy to re-thaw, the effect of the reforming process is not lost, and it can be said that the product is easy to handle for consumers.

Claims (4)

A modification treatment comprising purified raw whale meat that does not contain drip liquid at a temperature of 1 to 5 ° C. and contains as an active ingredient a hyaluronic acid compound in an amount of 0.03 to 0.08% by weight based on the purified raw whale meat A modified whale meat characterized by contacting an agent.   The modified whale meat according to claim 1, wherein the hyaluronic acid compound is hyaluronic acid, sodium hyaluronate, or a mixture thereof.   The modified whale meat according to claim 1, wherein the modifying treatment agent comprises a collagen compound selected from collagen protein, gelatin, collagen peptide, or a mixture thereof. Raw whale meat kept under 1 to 5 ° C. of cold saturated humidity environment by wiping to remove drip solution, a step of converting the cleaned cold raw whale meat without the drip solution, the clean raw A modification treatment step of bringing a modified treatment agent containing 0.03 to 0.08% by weight of a hyaluronic acid compound as an active ingredient with respect to the whale meat into contact with the purified cold and warm raw whale meat; A method for producing modified whale meat, comprising a step of refrigerated storage in a cold, saturated humidity environment of 1 to 5 ° C.