JP5361035B2 - How to treat sea urchin - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a processed shallot reduced in smell peculiar to shallot, improved in antioxidation power, tasty for further more people, having high functionality, and increasing the amount of consumption of the shallot by solving the following problem that many consumers dislike to eat the shallot fresh because of smell peculiar to the shallot and strong bad breath drawn after eating and the shallot is scarcely processed with the exception of sweet pickled one which is common as the use of the shallot, so that the consumption of the shallot reaches a ceiling. <P>SOLUTION: The processed shallot is produced by making shallot free from the smell, and keeping the shallot warm in an atmosphere at 60-90&deg;C in temperature-controlled facilities for a prescribed period of time so as to improve antioxidation power. <P>COPYRIGHT: (C)2010,JPO&amp;INPIT

Description

The present invention relates to a method for treating raccoon. More specifically, the present invention relates to a method for treating rakkyo that reduces the odor peculiar to rakkyo and enhances antioxidant power.

The origin of rakkyo is China, and it is described in books from around the 9th century in Japan. Sea urchins contain water-soluble sulfur compounds and water-soluble dietary fiber fructans, etc., to eliminate harmful active oxygen, anti-thrombotic effects that make blood smooth, and suppress blood sugar levels Is attracting attention. However, raccoon has a peculiar odor, so it is not used much in cooking and processing other than pickling sweet vinegar, and the consumption of raccoon is at its peak.
In addition, sulfur compounds and fructans, which are functional components of rakkyo, are water-soluble, and depending on the method of pickling, all of the pickled solution is replaced, so these functional components are greatly lost. According to the 5th Amendment Japanese Food Standard Composition Table, the content of water-soluble dietary fiber in pickled processed rakkyo has decreased to 7.5% of raw rakkyo.
Therefore, in addition to vinegared processing, if a processing technology that can be eaten deliciously without odors while enhancing or maintaining functional ingredients can be established, it will bring vitality to various fields surrounding rakkyo, which is extremely beneficial to the industry. . In addition, it is expected to have a great positive impact on the daily life of people who benefit from maintaining their health through their functional ingredients.

  Here, although it differs from a rakkyo, in garlic, the technique for reducing an odor is disclosed by the following patent documents 1-4, for example. Similarly, a technique for increasing the content of a specific sulfur compound in garlic is disclosed, for example, in Patent Document 5 below.

Patent No. 4003217 JP 2004-121113 A JP 2005-341912 A JP 2006-149325 A JP 2005-278635 A Chloroplast DNA restriction analysis and the infrageneric grouping of Allium (Alliaceae) .Plant Systematics and Evolution, Volume 200, Numbers 3-4, 253-261, September 1996

As disclosed in these patent documents, techniques for reducing odor in garlic are known. However, these are all technologies limited to garlic and not related to rakkyo. Also, as described below, garlic and sea cucumber are different plants that differ greatly in various respects.
Specifically, garlic and rakkyo are genetically distantly related, garlic belongs to the Allium subgenus, and rakchi belongs to the Rhizirideum subgenus. For example, in Non-patent Document 1, dendrograms were prepared for 49 species of Allium, based on restriction enzyme polymorphism analysis of chloroplast DNA, and garlic belonging to the Allium subgenus and Raccoon belonging to the Rhizirideum subgenus It has been shown to be genetically distantly related.
Moreover, the tissue form of the site | part utilized is also different. A garlic bulb is a group of scales with a single leaf enlarged, while a bulbous bulb of raccoon is a group of scales with many leaves like an onion.
Furthermore, the component composition and content of the sulfur compound which is an odor component are also greatly different. The odor of garlic is mainly controlled by the sulfur compound alliin, which is 250 times the amount of the lacquer. On the other hand, the odor of sea urchin is controlled by the sulfur compound methine, and the nature of the odor is significantly different from that of garlic, which is controlled by alliin.
For this reason, the processing conditions etc. for reducing odor greatly differ between garlic and rakkyo. Since garlic has a large alliin content that is the basis of odor, as described in Patent Document 1 and Patent Document 4, high temperature treatment over a long period of about 30 days is required to reduce odor. On the other hand, raccoon contains almost no alliin and only methine needs to be reduced. Therefore, as will be described later, when treated at 90 ° C., it is almost non-brominated.

  On the other hand, as described above, raccoon has a unique odor and a strong bad breath after eating, so many consumers dislike eating raw food. For this reason, pickled sweet vinegar is a common use for raccoon, but there is almost no processing other than pickled sweet potato, and demand for raccoon is at its peak.

  The present invention solves the above-mentioned problems, reduces the odor peculiar to raccoon, enhances its antioxidant power, provides a more functionally-friendly processed raccoon, and increases raccoon consumption. The purpose is to make it.

In order to solve the above-mentioned problems, the method for treating raccoon of the present invention reduces the odor peculiar to raccoon by storing the raccoon at 60 to 90 ° C. in an atmosphere having a relative humidity of 90% RH for a predetermined period. And a method for treating raccoon that enhances antioxidant power.

This raccoon processing method can reduce the odor peculiar to raccoon. In addition, the antioxidant power can be enhanced. Furthermore, it is possible to provide sweet and easy to eat processed rakkyo. In addition, since this treatment method does not have a step of exchanging the pickling liquid as in the vinegar pickling process, the functional components (sulfur compound and fructan) of water-soluble rakkyo are difficult to dissolve. In addition, since the atmosphere is maintained at a relative humidity of 90% RH or more, the raccoon is less likely to dehydrate and carbonize, and the outer shape of the raccoon, which is a raw material, is substantially retained after the warming treatment.

At this time, it is preferable to use a method for treating raccoon, wherein the storage of radish is performed at 90 ° C. in an atmosphere having a relative humidity of 90% RH or more for 3 days or more.

  Thereby, it is possible to provide a non-brominated processed rakcho that hardly feels the odor peculiar to rakki. I don't mind bad breath after eating processed rakkyo. Moreover, the processed rakkyo which can fully feel sweetness can also be provided.

At this time, it is preferable to use a method of treating raccoon, wherein the storage of radish is performed at 90 ° C. in an atmosphere of 90% RH or more for 10 days or more.

Thus, the amount of methine that controls the odor of radish can be reduced to the maximum, and a non-brominated raccoon that does not feel the odor unique to radish can be provided.
In addition, it is possible to provide a processed rakcho whose antioxidant power is about 20 times that before treatment (raw raccoon) and whose antioxidant power is maximally enhanced.
In addition, we can provide processed rakcho that can feel very sweet when eaten.

  It is preferable to use a raccoon to be subjected to the warming treatment that has been harvested after May and has a dry matter rate of 25% or more, preferably 30% or more.

  As a result, the content of fructan, which is a functional component that occupies most of the dry matter weight, can be increased. In addition, the yield is improved due to the low water content. Furthermore, it is possible to provide a processed raccoon in which the outer shape of the raccoon is further maintained. It is preferable to use what was harvested from May to August, and most preferably from the June to July.

  It is preferable to use a raccoon that is refrigerated for 3 months or longer after harvest.

Thus, it is possible to prevent the occurrence of dry rot of raccoon that causes the rot to decay during storage. In addition, by refrigerated storage for a long period of time, it is possible to increase the content of isoariin that changes to highly functional cycloaliin after high-temperature treatment.

  In addition, in order to solve the above-mentioned problems, after the raccoon is stored in a 90 ° C atmosphere for one day, it is then stored in a 60 ° C atmosphere for a predetermined period to reduce the odor peculiar to raccoon. It is good also as a processing method of a raccoon which makes it increase an antioxidant power.

  When processing raccoon at 90 ° C. for a long time, unless strict temperature and humidity control is performed using expensive equipment, the raccoon may be dehydrated and carbonized, resulting in a loss of commercial value. On the other hand, in a relatively low temperature treatment at 60 ° C., such a phenomenon is unlikely to occur, but a long-term refrigeration treatment is necessary in order to sufficiently reduce the odor and enhance the antioxidant power. Therefore, by using the above-described treatment method, it is possible to provide a processed rakcho with reduced odor and enhanced anti-oxidant power at a low cost, in a simple manner, and with a relatively short time treatment without costing the equipment. .

According to the present invention, it is possible to provide a method for treating radish that can reduce the odor peculiar to radish and enhance the antioxidant power, and can bring out the sweetness of radish.

Hereinafter, the processing method of the raccoon of this invention is demonstrated in detail. The rakcho that is the target of the warming treatment can be adopted regardless of the variety, production area and harvest time. However, since the raccoon in the growing season has a high water content (high moisture content), the weight ratio of the processed raccoon to the raccoon input weight is low (yield is poor). On the other hand, sea urchins harvested after May have a low water content (low water content) and a dry matter rate of 25% or more. Therefore, in order to solve the above-mentioned problem, it is preferable to use a rakkyo harvested after May and having a dry matter rate of 25% or more, preferably 30% or more. Moreover, when the dry matter rate is 25% or more, when the whole raccoon is refrigerated, the outer shape of the raccoon is easily retained after processing.

  As for the properties and form of the harvested raccoon, it does not stick to the scale leaves (so-called whole raccoon), but for example, adopting a raw pearl oyster in paste form enhances the antioxidant power or The treatment for eliminating bromide is not a substantial left-right factor.

The storage temperature after harvesting can be adopted regardless of whether it is normal temperature or refrigerated. However, 5 shallot stored refrigerated at ℃ after high temperature treatment, since the content of Isoariin which varies highly functional cycloalkyl alliin is increased, it is preferable to use the refrigerated goods.

For the purpose of non-bromating raccoon, a high temperature treatment (storage process) period of 3 days or more is desirable at 90 ° C., and for the purpose of maximizing the antioxidant power, it is 10 days or more at 90 ° C. A high temperature treatment period is desirable. In addition, when processing at 90 degreeC for a long period of time, there is a case where a raccoon dehydrates and carbonizes and drops a commercial value, Therefore The installation which can manage strict temperature and humidity is required. In order to easily and inexpensively process equipment without cost, a short-term high-temperature treatment of about 90 ° C. and a long-term high-temperature treatment of 90 ° C. or lower to 60 ° C. or higher may be combined.

The following is the chemical structure of the major sulfur compounds contained in sea bream and related to odor. These types and contents govern the nature and intensity of the odor.

Prior to the specific examples, a preliminary experiment was conducted to compare the storage conditions before processing of raccoon and to compare the components related to the odor of raccoon and garlic.
The camellia cultivated in Fukube Town, Tottori City, Tottori Prefecture was used as the tested raccoon. The rakkyo harvested in June with a dry matter ratio of 30% or more was stored in a refrigerator, and a part was stored in a thermostat set at 20 ° C. For comparison, garlic (from China) was purchased at a supermarket in Tottori Prefecture. The raccoon and garlic used for component analysis were weighed for 1 bulb, then 300 ml of extract (50% methanol, 0.1N HCl) was added, and the mixture was crushed and extracted for 2 minutes with a laboratory blender (made by Waring, model 7010). . The extract was allowed to stand for about 10 minutes or longer, and 1 ml of the supernatant was dispensed into a 2 ml microtube. After centrifuging at 15,000 rpm for 5 minutes using a high-speed centrifuge with a cooling function (manufactured by Hitachi), 1 ml of the supernatant was collected with a 1 ml syringe and filtered with a 0.45 μm filter (Millipore, 13 mm diameter, PVDF membrane). .

The content of sulfur compounds in rakkyo and garlic was determined by the following HPLC method. A high-performance liquid chromatograph (manufactured by Hitachi, LaChrom Elite) was used, the analysis column was Asahipak Colum NH2P-50 (manufactured by Showa Denko, length 250 mm, diameter 4.6 mm), and the column temperature was set to 25 ° C. The outflow was analyzed using 84% acetonitrile and 0.2% phosphoric acid as the mobile phase at a flow rate of 1.5 ml / min. The standard solution for comparative quantification was prepared by obtaining a standard product and dissolving and diluting it.
In the component analysis, 10 μl of the filtered sample solution was injected into the HPLC apparatus, the peak was identified by the elution time, and the area of UV 210 nm was quantified. Samples were extracted in triplicate and subjected to HPLC analysis. The results are shown in Table 1. The content is indicated by the amount (mg) contained per 1 g of living weight. In the present specification, the living weight is also referred to as fresh weight, and indicates a raw weight that is not dried.

  In Table 1, the sulfur compounds of sea cucumber have little change compared to the control when stored at 20 ° C. for 3 months, but have an isoariin content of about 1.% compared to the control when stored refrigerated at 5 ° C. Increases 7 times. Isoallylin is a highly functional precursor of cycloallyin. The more isoaliin is contained, the more cycloaliin content increases after high temperature treatment.

  FIG. 1 shows a comparison of the content of major sulfur compounds in the freshly harvested raccoon and the garlic immediately after purchase shown in Table 1.

  In FIG. 1, 70% or more of garlic sulfur compounds are alliin, and the amount thereof is about 250 times that of sea cucumber, and the odor unique to garlic is dominated by this alliin. In addition, the total amount of these sulfur compounds is about four times that of sea bream. On the other hand, rachiyo contains almost no alliin, and about 65% of sulfur compounds are methine. Cycloallyin is a tasteless and odorless component produced from isoariin. Since isoariin is almost entirely changed to tasteless and odorless cycloallyin by high-temperature treatment, the odor unique to rakkyo is controlled by methine.

From the above, the odor of garlic is dominated by alliin, and the smell of raccoon is dominated by methine, so the odor properties of the two differ greatly. Moreover, since the total amount of these sulfur compounds is about 4 times as large as that of garlic in garlic, the odor intensity of garlic is very strong compared to that of radish.
Therefore, the above-described garlic non-bromide processing of the above-mentioned prior art is a technology targeting alliin, and the arabic-free bromide processing of the present invention is a technology targeting methine. In addition, since the odor intensity is weaker than that of garlic, the structure of the garlic and radish is not brominated.

Example 1 is intended to capture the change in methine content related to the odor of sea cucumber and clarify the high-temperature treatment conditions without bromide. The raccoon tested was the same as in the preliminary experiment, and raccoon harvested in June with a dry matter ratio of 30% or more was refrigerated at 5 ° C. for 3 months.
In the high-temperature treatment experiment for deodorizing the raccoon, after measuring the weight of each raccoon, put it in a thermostat set to 90 ° C or 60 ° C (Tytec's thermo-hygrostat) and pull out the raccoon being processed as appropriate. The component analysis was performed in the same manner as the preliminary experiment. In addition, assuming a simple and inexpensive treatment method, a treatment experiment was conducted in which a portion of a rakkyo placed in a 90 ° C. incubator was transferred to a 60 ° C. incubator one day after the treatment. The results are shown in Table 2. In any of the high temperature treatments, the relative humidity in the thermostatic chamber (constant temperature and humidity chamber) was maintained at 90% RH or more (90 to 98% RH).
Furthermore, the sample which carried out the high temperature process was sampled and the sensory survey was conducted. In the sensory survey, the odor after mastication was evaluated in four levels: strong odor, odor, almost no odor, no odor. Furthermore, the sweetness at the time of chewing was also evaluated in four levels: very sweet, sweet, a little sweet and not sweet. Three subjects sampled, and the evaluation that occupied the majority was the evaluation of the sample. The results are shown in Table 2.
In Table 2, an example in which the treatment period is not treated, an example in which the treatment temperature is 90 ° C. and the treatment period is one day, and an example in which each treatment period is 60 ° C. are reference examples.

In Table 2, iso alliin was not detected after high temperature treatment. In addition, cycloallyin reached the maximum value at the very initial stage of high-temperature treatment. This indicates that isoallylin was changed to cycloallyin in a short time by high-temperature treatment at 90 ° C or 60 ° C.
FIG. 2 shows the variation in methine content of each treatment in Table 2. In the case of the treatment at 90 ° C., the odor disappeared after 3 days, and the methine content decreased to 0.3 mg / g body weight, which is about 1/8 of the untreated. In the case of the treatment at 60 ° C. after the treatment at 90 ° C. for 1 day, the odor almost disappeared after 3 weeks, and the methine content was reduced to 0.36 mg / g body weight, which is about 1/7 of the untreated. In the case of the treatment at 60 ° C., it smelled a little even after 4 weeks, and the methine content was reduced only to 0.96 mg / g of body weight, which was about half of the untreated.
From the above results, it is necessary to reduce the methine content to about 0.3 mg / g of body weight in order to eliminate the smell of sea cucumber by high temperature treatment, and for that purpose, in the case of 90 ° C. treatment, 3 days or more, In the case of 60 ° C. treatment after 90 ° C. treatment for 1 day, it was found that a high temperature treatment period of 3 weeks or more was necessary.
Further, regarding the sweetness after the high temperature treatment, it was found that the treatment at 90 ° C. felt sweet after 3 days, and it felt very sweet after 10 days. In the case of 60 degreeC process, it turned out that it feels sweet after 4 weeks. In the case of 60 ° C. treatment after 90 ° C. for 1 day, it feels sweet after 2 weeks (after 90 day treatment at 90 ° C. and 13 days at 60 ° C.), after 4 weeks (after 90 ° C. treatment for 1 day, It was found that it was very sweet when treated at 60 ° C. for 27 days. This sweetness is caused by the fructan contained in sea cucumber being decomposed into fructose by high-temperature treatment.

Example 2 is intended to clarify the effect of high-temperature treatment of raccoon on the enhancement of antioxidant power. The raccoon tested was the same as in the preliminary experiment, and raccoon harvested in June with a dry matter ratio of 30% or more was refrigerated at 5 ° C. for 3 months. After the high-temperature treatment, an extract (50% methanol) of 100 times the weight of each lacquer measured before the treatment was added, and the mixture was crushed and extracted for 2 minutes with a laboratory blender. 1 ml of the extract was dispensed into a 2 ml microtube, centrifuged at 15,000 rpm for 5 minutes using a high-speed centrifuge with a cooling function, and then 1 ml of the supernatant was collected with a 1 ml syringe and a 0.45 μm filter (Millipore, 13 mm). (Diameter, PVDF membrane). In any high temperature treatment, as in Example 1, the relative humidity was maintained at 90% RH or higher (90 to 98% RH) in each high temperature treatment.
The antioxidant power was measured using the DPPH (2,2-diphenyl 1-picrylhydrazyl) method. To 0.4 ml of the extract diluted to 1/10, 1.6 ml of DPPH solution (250 μM DPPH, 0.1 N Tris, pH 7.4, 5% Triton X-100) was added and reacted for 30 minutes. After the reaction, the absorbance at 530 nm was measured using a spectrophotometer (manufactured by Hitachi). A calibration curve was obtained using ascorbic acid, which is an antioxidant substance, as a conversion standard reagent, and the reduced absorbance of each sample was converted to the ascorbic acid concentration. The results are shown in Table 3.
In Table 3, an example in which the treatment period is not treated, an example in which the treatment temperature is 90 ° C. and the treatment period is one day, and an example in which each treatment period is 60 ° C. are reference examples.

In Table 3, the antioxidant power (ascorbic acid equivalent concentration) of the extract of raccoon (1 g body weight / l) is 6.8 μM in raw raccoon. The antioxidant power was enhanced to 134.2 μM corresponding to 20 times. In the case of 60 ° C. treatment at 90 ° C. for 1 day, the antioxidant power was enhanced to 73.2 μM, which corresponds to about 11 times that of no treatment after 4 weeks. In the case of the treatment at 60 ° C., the antioxidant power was enhanced after 4 weeks to 43.6 μM corresponding to about 6 times that of no treatment. Here, 1 g living weight / l indicates that 1 l of rakkyo extract (sample extract) contains a component extracted from 1 g of living weight of rakkyo.

FIG. 3 shows the fluctuation of the antioxidant power in the case of high temperature treatment at 90 ° C. in Table 3. Antioxidant power increases steadily until 10 days after the 90 ° C. treatment period, but the antioxidant power after 13 days is almost the same as after 10 days and has reached its peak. Therefore, in order to increase the antioxidant power of raccoon to the maximum value, it is preferable to perform a high-temperature treatment at 90 ° C. for at least 10 days.

  When raccoon is processed at such a high temperature, the appearance changes from brown to black. This is called the Maillard reaction, and fructane and proteins contained in lacquer are decomposed by high-temperature treatment to produce fructose and amino acids, etc., and these chemically react to produce brown pigment melanoidin. To do. Since melanoidin has the ability to scavenge free radicals, the production of melanoidin is thought to be related to the enhancement of antioxidant power.

  Moreover, although the processed rakkyo after the high-temperature treatment changed from brown to black, almost no dehydration or carbonization was observed, and the outer shape of the raw rakki was almost retained. The same was true for those subjected to a long-term treatment for 13 days at a high temperature of 90 ° C. In this way, even under high-temperature treatment conditions of 90 ° C., almost no dehydration or carbonization is observed, and the outer shape of the raw raccoon is almost maintained mainly because of the incubator used for the storage process (constant temperature and humidity). This is probably because the relative humidity in the vessel is maintained at 90% RH or more (90 to 98% RH).

  The present invention has been described above with reference to specific embodiments. However, the present invention is not limited to the above embodiments, and claims attached to the application of the present application by a person skilled in the art or the like. It should be noted that various changes and modifications can be made without departing from the scope of the present invention.

It is a graph which compares the structure and content of the sulfur compound of rakkyo and garlic. It is a graph which shows the influence which each high temperature processing period has on methine content. It is a graph which shows the influence which a 90 degreeC high temperature process has on the antioxidant power of a rakkyo.

Claims (5)

A method for treating raccoon, wherein raccoon is stored at 90 ° C. in an atmosphere with a relative humidity of 90% RH or more for 3 days or more to reduce the odor peculiar to raccoon and enhance its antioxidant power. The method for treating raccoon according to claim 1 , wherein the storage of radish is performed at 90 ° C. in an atmosphere having a relative humidity of 90% RH or more for 10 days or more. The method for treating raccoon according to claim 1 or 2, wherein the radish that has been harvested in May to August and has a dry matter ratio of 25% or more is subjected to a warm storage treatment. The processing method of the rakkyo of any one of Claims 1-3 which heat-treats the rakkyo preserved refrigerated for 3 months or more after harvesting.   The raccoon is stored in a 90 ° C atmosphere for one day and then stored in a 60 ° C atmosphere for a predetermined period of time to reduce the odor of raccoon and enhance its antioxidant power. Processing method.