JP6283457B1 - Processed raw fish meat food containing myoglobin - Google Patents

Abstract

The processed food of red meat meat for raw consumption containing myoglobin of the present invention contains a phosphate and a salt of an organic carboxylic acid. The processed food further contains a reducing agent, and the myoglobin is preferably reduced myoglobin. The organic carboxylic acid is preferably citric acid, lactic acid or acetic acid, and is preferably a monovalent organic carboxylic acid. It is also preferable that the salt of the organic carboxylic acid is a sodium salt, a potassium salt or a calcium salt. It is also preferable that the red fish meat is composed of a mixture of a granular part and a paste-like part.

Description

  The present invention relates to a processed food of raw red fish meat containing myoglobin.

  Raw lean fish meat with low fat content such as tuna and bonito is processed into mince and mixed with fats such as salad oil, white squeezed oil, shortening, margarine, etc. to give the richness and flavor of fat Processed fish foods are known. For example, products made by adding fats and oils to tuna red meat are called `` negitro '' and `` tuna tuna '' and are widely used as they are, or for sushi rolls and rice cakes, and many of their production techniques have been reported. Yes.

  It is known that the color of red fish meat changes color due to changes in myoglobin, which is a chromoprotein contained in the fish meat. Generally, in meat, live muscle myoglobin is light red (also called bright red) oxymyoglobin (sometimes called "oxygen myoglobin"). After the killing, the supply of oxygen to the muscles is cut off, but oxygen is consumed because the metabolic system such as the electron transport system involved in breathing is still active, and the muscles are in an anaerobic state from an aerobic state Migrate to For this reason, oxygen molecules of oxymyoglobin are released to produce purple-red reduced myoglobin, and the inside of the muscle becomes a little dark. When reduced myoglobin comes in contact with air, it easily combines with oxygen in the air to produce oxymyoglobin again, and changes to a bright red color. In addition, myoglobin has heme iron in the molecule that reversibly binds oxygen, and the preferred color of oxymyoglobin produced when heme iron binds to oxygen is converted into brown metmyoglobin when heme iron is oxidized. Change.

  Therefore, when a consumer eats myoglobin-containing raw edible red meat and when it is sold in stores, the bright red state before the myoglobin in the red meat is combined with oxygen and converted to metmyoglobin It is desirable that

Regarding the change in the color of red fish meat, for example, Patent Document 1 discloses that myoglobin-containing raw red fish meat is sealed and packaged using a low oxygen-permeable packaging material in a state containing a reducing agent, and then subjected to a freezing treatment. In addition, processed foods of raw red fish meat containing myoglobin are described.
Patent Document 2 discloses that raw fish red meat contains ascorbic acid and / or erythorbic acid in an amount of 50 to 300 ppm in terms of weight as ascorbic acid and erythorbic acid, and oxygen permeability at 23 ° C. is 1000 to 2000 cc. A processed food of raw red fish meat, which is hermetically packaged using a packaging material within the range of / m ² · 24 hr · atm and then frozen, is described.

Japanese Patent Laid-Open No. 2006-212004 JP 2006-345797 A

  In recent years, against the backdrop of an increase in single and minority households and the advancement of women into society, there is an increasing need for “swift meals”, that is, processed foods that can be eaten immediately after opening. This need is the same in the food service industry and the prepared food industry that use myoglobin-containing raw red fish meat. For this reason, if the processed food of raw red fish meat containing myoglobin that is in stock is a dark, dull dark color, the raw red fish meat is provided to consumers more quickly in order to shorten cooking time. Therefore, for the purpose of allowing consumers to enjoy fresh red fish meat with a high freshness for a longer period of time, it is required to develop a color tone such as bright red as early as possible.

  On the other hand, Patent Document 1 describes a processed food described in the same document, “During frozen storage, oxygen partial pressure decreases due to the action of oxygen-impermeable packaging material, so oxygen is desorbed from oxymyoglobin and dull. Although it becomes flesh-colored, after thawing, opening, and exposure to air, myoglobin binds with oxygen in the air and returns to the state of oxymyoglobin, so the preferred bright red flesh color is restored in a short time. '' Has been. However, the processed food described in the document still has room for improvement in response to the recent demand for shortening the coloring time.

  The technique described in Patent Document 2 is a technique for maintaining a colored state in each stage from a frozen storage state to an unopened state after thawing to a state where the package is opened and the food is actually tasted. It did not solve the problem of shortening the coloring time of raw red fish meat.

  The subject of this invention is providing the processed food which can eliminate the various fault which the prior art mentioned above has.

  The present invention provides a processed food of red fish meat for raw consumption containing myoglobin containing a phosphate and a salt of an organic carboxylic acid.

  The present invention also provides a method for promoting color development of red fish meat in a processed food comprising myoglobin-containing raw red fish meat, wherein the red fish meat contains a phosphate and a salt of an organic carboxylic acid. Is.

  The present invention also provides the use of a combination containing a phosphate and an organic carboxylic acid in the myoglobin-containing raw red meat for promoting the color development of the red fish.

FIG. 1 is a graph showing the color development state of processed foods in Example 1 and Comparative Example 1. 2A is a photograph showing the colored state of the processed food in Comparative Example 1, and FIG. 2B is a photograph showing the colored state of the processed food in Example 1. FIG. FIG. 3 is a graph showing the color development state of processed foods in Examples 2 to 6 and Comparative Example 1.

  The processed food comprising the myoglobin-containing raw red fish meat of the present invention will be described below based on preferred embodiments thereof.

  The processed food (hereinafter also referred to simply as “processed food”) made of myoglobin-containing raw edible red fish meat of the present embodiment is made from raw edible red fish meat mainly containing myoglobin as a pigment component. Raw red fish meat is sometimes referred to as fresh red fish meat. Examples of typical fish species mainly containing myoglobin as a pigment component include tuna and bonito, but are not limited thereto. Of these fish species, it is particularly preferable to use tuna.

  The use site | part in these fish species will not be specifically limited if it is a site | part containing myoglobin. Specifically, it is possible to use a red part, a skimmed part, a small Toro part, a medium Toro part, a large Toro part, and the like. It is particularly preferable to use a lean part. In particular, it is preferable to use tuna red meat. In addition, the myoglobin-containing raw edible lean fish meat may be raw edible and may be either frozen meat or non-frozen meat. The term “frozen meat” as used herein means meat that has been subjected to one or more freezing treatments, and does not require that the processed food be frozen. However, when the processed food of this embodiment is in a frozen state, when the processed food is colored at the time of thawing, the effect of shortening the time required to develop a color tone such as bright red is further enhanced. preferable.

  The processed food of this embodiment is manufactured by using the above-described red fish meat as a raw material in a block-like state and processing it. The processed food of the present invention is preferably granular, pasty, or composed of a mixture of a granular part and a pasty part. The granular portion (granular red fish meat) is a small meat chunk obtained from the raw block-like red fish meat. The granular portion has a size that can be confirmed with the naked eye. The granular part is the maximum length of the block lump cross section that appears in the cross section of the processed food when the processed food is viewed in a cross section cut in any direction in its frozen state (of any line segment that crosses the block lump cross section). The length of the longest line segment) is preferably from 0.5 cm to 5.0 cm, more preferably from 0.8 cm to 3.5 cm. On the other hand, the paste-like part (paste-like red fish meat) is a raw material block-like red fish meat that is minced into a mince shape so as not to retain its original shape, and has a maximum length of 0.00. The block-shaped red fish meat is cut into pieces smaller than 5 cm, more preferably about 0.2 cm or less, and particularly preferably not visible to the naked eye. Fish meat processed foods having such paste-like parts, particularly tuna processed foods, are distributed in the market under trade names such as “negitro”, “toro tuna”, and “tuna tuna”. In addition, the form of the red fish meat in the processed food of this embodiment is not limited to a granular form or a paste form, For example, a skim form, a slice form, etc. may be sufficient.

  When the processed food of this embodiment consists of a mixture of a granular part and a paste-like part, the granular part and the paste-like part may be formed simultaneously by processing the same raw material. Or although it is the same raw material, it mixes the granular part obtained by the process of manufacturing a granular part exclusively, and the paste-like part obtained by the process of manufacturing a paste-like part, and the processed food of the present invention You can also Furthermore, using different kinds of separately prepared raw materials, a granular part obtained by a process of producing a granular part exclusively from one raw material, and a pasty part obtained by a process of producing a paste-like part exclusively from the other raw material And processed food of the present invention. When the processed food of this embodiment has a paste-like part, the whole processed food is exhibiting the paste form by this.

  When the processed food of this embodiment shall consist of a granular part and a paste-like part, the visual taste can be more enhanced by the difference in coloring of the granular part and the paste-like part at the time of coloring. In particular, in the case of containing fats and oils in addition to myoglobin-containing raw edible red fish meat, when the color develops, the fats and fats are located in the pasty part, so the red color of the granular part is more prominent than the pasty part. On the other hand, the pasty portion is more whitish, which is preferable because the consumer can feel a so-called “tro feeling”. Examples of the fats and oils include vegetable oils and fats such as salad oil and white squeezed oil, shortening and margarine, and the like. The amount of fat added to the myoglobin-containing raw red fish meat is preferably 1% by mass to 30% by mass and more preferably 7% by mass to 17% by mass in the processed food of the present embodiment.

  The inventors of the present invention have effectively reduced the time required for color development of the raw red meat meat containing myoglobin containing two specific salts compared to the processed food of raw red meat meat containing myoglobin. I found out that I can do it. The present invention is based on this finding, and is characterized in that the processed food contains a phosphate and a salt of an organic carboxylic acid.

Examples of the phosphate include orthophosphate, pyrophosphate, tripolyphosphate, and hexametaphosphate. As these salts, alkali metal salts and ammonium salts are preferably mentioned from the viewpoint of water solubility and availability, and sodium salts, potassium salts or ammonium salts are particularly preferable.
Orthophosphates include sodium dihydrogen phosphate, disodium hydrogen phosphate, ammonium dihydrogen phosphate, diammonium hydrogen phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, trisodium phosphate, trisodium phosphate. Examples include potassium, calcium dihydrogen phosphate, tricalcium phosphate, and trimagnesium phosphate.
Examples of pyrophosphates include sodium pyrophosphate and potassium pyrophosphate.
Examples of the tripolyphosphate include sodium tripolyphosphate and potassium tripolyphosphate.
Examples of hexametaphosphate include sodium hexametaphosphate and potassium hexametaphosphate.
Among these, in order to further enhance the effect of shortening the color development time when combined with an organic carboxylic acid salt, a normal salt of phosphoric acid is preferred, and tripolyphosphate or Orthophosphate is preferred, and orthophosphate is particularly preferred because it is highly safe and has a high effect of shortening the color development time. Particularly from these viewpoints, trisodium phosphate or tripotassium phosphate is preferable, and trisodium phosphate is most preferable. These can be used alone or in combination of two or more.

  It is preferable that the phosphate is contained in the processed food of this embodiment in an amount of 0.05% by mass or more from the viewpoint of enhancing the effect of shortening the color development time. In addition, the amount of phosphate is preferably 1.5% by mass or less in the processed food of the present embodiment, from the viewpoint of preventing the influence on the flavor and preventing fading. From the same viewpoint, the more preferable amount of phosphate is 0.10% by mass or more and 1.3% by mass or less, and particularly preferably 0.20% by mass or more and 1.0% by mass in the processed food of the present embodiment. % Or less.

  The organic carboxylic acid in the salt of the organic carboxylic acid is an acid containing one or more carboxyl groups. Therefore, compounds such as ascorbic acid and erythorbic acid described later that exhibit a carboxylic acid-like behavior but do not have a carboxyl group are not included in the organic carboxylic acid referred to in this specification. In addition, the organic carboxylic acid is preferably free of amino groups from the viewpoint of achieving a higher color development time shortening effect. Examples of the organic carboxylic acid include monovalent carboxylic acids, divalent carboxylic acids, and trivalent or higher carboxylic acids depending on the number of carboxyl groups. Examples of monovalent carboxylic acids include acetic acid, propionic acid, butyric acid, and lactic acid. Examples of divalent carboxylic acids include oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, pimelic acid, suberic acid, azelaic acid, maleic acid, methylmaleic acid, fumaric acid, methylfumaric acid, malic acid, tartaric acid, etc. Is mentioned. Examples of trivalent or higher carboxylic acids include citric acid and aconitic acid. The number of carbon atoms of the organic carboxylic acid is preferably 1 or more and 18 or less, more preferably 1 or more and 10 or less, from the viewpoint of enhancing the availability and the color development time shortening effect.

  Preferred examples of the organic carboxylic acid salt include alkali metal salts and alkaline earth metal salts from the viewpoint of water solubility, availability, and safety. In particular, sodium salts, potassium salts, and calcium salts are effective in shortening the coloring time. Is preferable because of high. As the salt of the organic carboxylic acid, a normal salt is preferable in terms of flavor.

  The organic carboxylic acid salt is preferably at least one selected from lactic acid, acetic acid, fumaric acid, succinic acid, and citric acid from the viewpoint of safety and high versatility, and easy color reduction effect. In particular, it is preferable to contain a monovalent or trivalent organic carboxylic acid salt, particularly preferably a monovalent organic carboxylic acid salt, from the viewpoint of high effect of shortening the color development time. In particular, a salt of an organic carboxylic acid containing a hydroxyl group is also preferable because it has a good effect on the flavor of myoglobin-containing raw red meat in addition to the effect of shortening the color development time. From these points, particularly preferred salts include acetate, citrate or lactate, and particularly preferred is acetate or lactate. For example, in the case of lactic acid, preferable lactate includes, for example, calcium lactate, sodium lactate, and potassium lactate.

  For example, when the processed food contains a monovalent organic carboxylic acid salt, it may be a monovalent organic carboxylic acid or an alkali metal salt, or may be an alkaline earth metal salt of a monovalent organic carboxylic acid. It may be a metal salt other than that, but is preferably at least one of an alkali metal salt and an alkaline earth metal salt. In particular, it is preferable to use an alkaline earth metal salt, and it is particularly preferable to use a combination of an alkali metal salt and an alkaline earth metal salt.

  It is also preferable to contain a divalent organic carboxylic acid salt as the organic carboxylic acid salt from the viewpoint of shortening the color development time and improving the flavor of red fish meat containing myoglobin. Preferable divalent organic carboxylic acid salts include sodium fumarate, monosodium fumarate, and sodium succinate.

  The organic carboxylic acid salt is preferably contained in the processed food of this embodiment in an amount of 0.09% by mass or more from the viewpoint of enhancing the effect of shortening the coloring time. In addition, the amount of the organic carboxylic acid salt in the processed food of this embodiment is 0.34% by mass or less, which increases the effect of preventing the influence on the flavor of red fish meat, the polishing, and the color development time. This is preferable. From the same viewpoint, the more preferable amount of the organic carboxylic acid salt is 0.10% by mass or more and 0.32% by mass or less, and particularly preferably 0.13% by mass or more and 0.002% by mass in the processed food of the present embodiment. 30% by mass or less.

  In particular, when the processed food contains a monovalent organic carboxylate, the amount of the monovalent organic carboxylate is preferably in the processed food of the present embodiment from the viewpoint of sufficiently exerting the above-described effects of this component. It is 0.02 mass% or more and 0.5 mass% or less, More preferably, it is 0.05 mass% or more and 0.27 mass% or less, Most preferably, it is 0.07 mass% or more and 0.24 mass% or less. . In addition, when the processed food contains a divalent organic carboxylate, the preferable amount of the divalent organic carboxylate in the processed food of the present embodiment is from the point that the above-described effects due to this component are sufficiently exhibited. It is 0.005 mass% or more and 0.3 mass% or less, More preferably, it is 0.01 mass% or more and 0.13 mass% or less, Most preferably, it is 0.02 mass% or more and 0.09 mass% or less. .

  Furthermore, when the processed food contains an alkaline earth metal salt of a monovalent organic carboxylic acid, its preferred content is 0.005% by mass or more and 0.4% by mass or less in the processed food of this embodiment, More preferably, it is 0.01 mass% or more and 0.20 mass% or less, Most preferably, it is 0.03 mass% or more and 0.15 mass% or less. Further, when the processed food contains an alkali metal salt of a monovalent organic carboxylic acid, the preferable content thereof is 0.005% by mass or more and 0.35% by mass or less in the processed food of the present embodiment, more preferably. It is 0.01 mass% or more and 0.17 mass% or less, Most preferably, it is 0.03 mass% or more and 0.15 mass% or less.

  When the processed food contains a combination of an alkaline earth metal salt of a monovalent organic carboxylic acid and an alkali metal salt of a monovalent organic carboxylic acid, 100 mass of an alkaline earth metal salt of a monovalent organic carboxylic acid The proportion of the alkali metal salt of the monovalent organic carboxylic acid is 20 parts by mass or more and 160 parts by mass or less, particularly preferably 35 parts by mass or more and 120 parts by mass or less.

  If necessary, the processed food may contain other various components other than myoglobin-containing raw red meat meat, phosphate, salt of organic carboxylic acid, reducing agent, and fats and oils. Such ingredients include, in addition to moisture, seasonings such as soy sauce and chili oil, processed vegetable products such as leek and radish; amino acid seasonings such as inosinate and glutamate; acidulants such as citric acid and succinic acid Preservatives such as glycine and ε-polylysine; emulsifiers such as sucrose fatty acid ester and glycerin fatty acid ester; pH adjuster; fragrance; thickening polysaccharide; swelling agent; protein; The addition amount of these components can be suitably set according to the specific use and product form of the processed food of the present invention. In processed foods, the amount of other ingredients other than myoglobin-containing raw red meat, phosphates, and organic carboxylic acid salts (excluding reducing agents, fats and oils, and water) is 10% by mass or less in the processed foods. It is preferable that it is 5 mass% or less. From the viewpoints of flavor, ease of handling, ease of color development, and the like of the processed food, the preferred amount of fat is 1% by mass or more and 40% by mass or less, and more preferably 5% by mass or more and 20% by mass or less. A preferable amount of water is 1% by mass or more and 40% by mass or less, and more preferably 5% by mass or more and 20% by mass or less.

  In the processed food of this embodiment, it is preferable that the myoglobin-containing red fish meat is a reduced myoglobin-containing red fish meat and contains a reducing agent. Such processed food is usually stored in a hermetically sealed red fish meat containing myoglobin in a hermetically sealed state with a packaging material in a state of containing a reducing agent, and is provided to the user. In that case, by opening the package, processed foods that have not been in contact with oxygen until then can be more freely contacted with oxygen, thereby changing reduced myoglobin to oxymyoglobin. Therefore, when color development occurs, the color development time shortening effect of the present invention is exhibited.

  Examples of the reducing agent include L-ascorbic acid or erythorbic acid, salts of these acids, or derivatives of these acids. Examples of these acid salts include alkali metal salts or alkaline earth metal salts such as sodium salts, potassium salts, and calcium salts. Examples of these acid derivatives include fatty acid esters and glycosides. The amount of the reducing agent is preferably determined in relation to the oxygen permeability of the packaging material described later. Specifically, when the packaging material is poorly oxygen permeable, the reducing agent is preferably 0.05% by mass or more and 1% by mass or less, more preferably 0.1% by mass or more and 0% in the processed food of the present invention. It is contained at a ratio of 6% by mass or less.

As described above, when the reduced myoglobin is contained as the myoglobin as described above, and the red fish meat contains the reducing agent, it is possible to use a poorly oxygen permeable packaging material, and color development by opening the packaging material. Is preferable in that it can be started at once. The oxygen poorly permeable packaging material preferably has an oxygen permeability at 23 ° C. of 500 cc / (m ² · 24 hr · atm) or less, and 50 cc / (m ² · 24 hr · atm) or less. More preferably it is. There is no particular lower limit to the value of oxygen permeability, and the closer to zero, the better. The oxygen permeability is measured according to JIS K 7126A, B method (23 ° C., 0% RH). The thickness of the poorly oxygen permeable packaging material is generally about 40 to 300 μm, although it depends on the material used.

  Examples of the oxygen poorly permeable packaging material include those obtained by appropriately molding a sheet-like or film-like packaging material having a single-layer or multi-layer structure having an oxygen barrier layer, which is used in ordinary processed fish meat products. The oxygen barrier layer is a conventionally known material, for example, metal foil such as aluminum foil, silica deposited film, inorganic deposited film such as alumina deposited film, stretched nylon (ONY) film, unstretched nylon film, stretched Layers including polypropylene (OPP) film, polyethylene terephthalate (PET) film, polyvinylidene chloride coated stretched nylon (KON) film, polyvinylidene chloride coated stretched polypropylene film, polyvinylidene chloride film, ethylene vinyl acetate copolymer saponified film, polyethylene, etc. Are preferably used. The oxygen barrier layer is preferably 5 μm or more and 200 μm or less.

  As the oxygen poorly permeable packaging material, a material having an oxygen absorbing layer having a function of absorbing oxygen may be used. Examples of the oxygen absorbing layer include a polyester resin layer in which fine iron powder coated with a metal halide such as calcium chloride is dispersed, and a polyolefin segment having a carbon-carbon unsaturated bond in the molecule. And polyolefin-based or vinyl-based polymer layers. In short, it is preferable that the poorly oxygen permeable packaging material is a packaging material that can block the supply of oxygen from the outside to the processed food as much as possible during the frozen storage of the processed food of the present invention.

As the sealant layer, a film having excellent sealing properties can be disposed on the inner layer of the poorly oxygen permeable packaging material. Examples of the film include a general-purpose polyolefin film and a special polyolefin film. Specifically, low density polyethylene, medium density polyethylene, high density polyethylene, unstretched polypropylene, linear low density polyethylene (LLDPE), ultra low density polyethylene, ethylene / vinyl acetate copolymer, ethylene / acrylic acid copolymer Films of coalescence, ethylene / methacrylic acid copolymer, polyamide and the like can be used. The sealant layer is used by being closely laminated with the oxygen poorly permeable packaging material on the inner surface side of the oxygen hardly permeable packaging material. The thickness of the sealant layer is preferably 5 μm or more and 200 μm or less.
The total thickness of the resin film is preferably 5 μm or more and 400 μm or less.

  In particular, it is preferable that the processed food of the present invention is directly packaged by the above-described oxygen poorly permeable packaging material having oxygen permeability. Directly packaged means that the processed food of the present invention is packaged in a state of being in direct contact with the above-mentioned oxygen-impermeable packaging material having oxygen permeability. Therefore, it is preferable that no packaging material is interposed between the processed food of the present invention and the poorly oxygen permeable packaging material.

Next, the suitable manufacturing method of the processed food of this embodiment is demonstrated.
The production method comprises a first step of mixing raw edible red fish meat with a salt of phosphate and organic carboxylic acid, and
A second step of hermetically packaging and freezing the mixture.
In the first step, it is preferable to mix raw edible red fish meat with a reducing agent in addition to a phosphate and a salt of an organic carboxylic acid, and use a non-oxygen-permeable material as a packaging material.

  In the first step of the production method, first, the myoglobin-containing raw red fish meat loined with dressed fish is made into block-like chunks. In addition, there is no restriction | limiting in particular in the shape of a block-shaped lump.

  Next, the prepared block-shaped lump is chopped. For the shredding, the same apparatus as used so far in the technical field can be used. Examples of such an apparatus include a silent cutter, a food cutter, a vacuum ball cutter, a chopper, a frozen cutter, and a die cutter. Among these apparatuses, it is preferable to use a silent cutter in particular, because the block-like lump cutting and mixing of the preparation liquid can be performed simultaneously.

  By chopping the block-shaped lump, the red fish meat can be uniformly mixed with the phosphate and the salt of the organic carboxylic acid. According to shredding, for example, a granular part, a paste-like part, or a mixture of a granular part and a paste-like part is obtained. The target processed food can be successfully obtained by appropriately controlling the size of the block-shaped lump described above and the time for shredding. In particular, with regard to the time for shredding, if this is too long, the size of the granular part tends to be small, and the proportion of the granular part tends to decrease. Moreover, it exists in the tendency for the redness of the processed food obtained to fall. On the other hand, if the time for shredding is too short, the size of the granular part tends to increase, and the proportion of the paste-like part tends to decrease. Moreover, it exists in the tendency for sufficient reddishness not to be provided to the processed food obtained.

  When the block-like lump is shredded, a phosphate and an organic carboxylic acid salt, and if necessary, a reducing agent, vegetable oil and other components can be added. Details of such components are as described above. The component may be added to the block mass prior to shredding, or may be added to the block mass simultaneously with shredding. Alternatively, it may be added while the block-like lump is being chopped.

  In this way, the intended processed food is obtained. Next, in the second step, the processed food is hermetically packaged in a packaging material. The sealed packaging is preferably vacuum packaging. At the time of vacuum packaging, it is preferable to increase the degree of vacuum in the packaging to exclude oxygen. For example, it is preferable to set the maximum reach of the degree of vacuum indicated by the vacuum suction device to −680 mmHg or less on the basis of atmospheric pressure (80 mmHg or less on the basis of absolute pressure), and to maintain this state for 1.5 seconds or more. It is preferable that the pressure is −730 mmHg or less (30 mmHg or less based on the absolute pressure) based on the atmospheric pressure, and this state is maintained for 1.5 seconds or more. The processed food after vacuum packaging is preferably stored frozen. Specifically, the packaged processed food is preferably frozen at −60 ° C. or higher and −30 ° C. or lower, and then frozen and stored at −25 ° C. or higher and −18 ° C. or lower. There is no limitation on the period from freezing the processed food to thawing, and it is usually one day or longer.

  The processed food of this embodiment is provided for various uses, for example, as a rolled sushi ingredient, rice seed, and side dish, as a frozen product, or in a thawed or raw state. In particular, among processed foods of raw red fish meat containing myoglobin, processed foods in the form of sticks that are used for the production of rolled sushi as such tend to have a slower recovery of color due to the smaller contact area with air compared to tapping. There is a need to accelerate the color change (hereinafter also referred to as “color development”) of such processed foods to a preferable color tone. On the other hand, the processed food of this embodiment is a case where coloring is difficult to occur because it is difficult to come into contact with air, such as being formed on stick-shaped sushi rolls and used for the production of rolled sushi immediately after opening. However, it is possible to develop a favorable color tone such as bright red in a short time. In this case, for example, what was conventionally required for 30 minutes or more to a good color development state can be shortened to about 10 to 15 minutes.

  In addition, as described above, the present invention provides a method for promoting the color development of red fish meat in a processed food comprising myoglobin-containing raw red meat, and in a processed food comprising myoglobin-containing raw red meat, There is provided the use of a combination of a phosphate and a salt of an organic carboxylic acid to promote the color development of the red fish meat. The promotion of color development includes, for example, shortening the color development time of myoglobin at the time of contact with oxygen. The color development time can be evaluated by the area ratio of a preferred color (for example, a strong, bright, dark or soft color) after a certain time (for example, 0 to 120 minutes) after contact with oxygen. It is evaluated that the color development time is shorter as the area ratio of the color after time is larger. For this evaluation, for example, a method described in Examples described later can be used.

As mentioned above, although this invention was demonstrated based on the preferable embodiment, this invention is not limited to the said embodiment.
For example, in the above-described embodiment, the myoglobin-containing red fish meat is a reduced myoglobin-containing red fish meat, and a processed food containing a reducing agent is preferred. However, the myoglobin in the myoglobin-containing red fish meat may be other than reduced myoglobin, for example, oxymyoglobin (oxygen myoglobin). Whether myoglobin is reduced myoglobin or oxymyoglobin varies reversibly according to the partial pressure of oxygen. For this reason, even if the myoglobin contained in the processed food is oxymyoglobin, the color development time shortening effect that is the effect of the present invention can be exerted if it is brought into contact with oxygen after being changed to a reduced form. . The processed food of the present invention containing a reducing agent and the myoglobin in the myoglobin-containing red fish meat is oxymyoglobin, for example, as described in Patent Document 2, ascorbic acid and / or erythorbic acid as ascorbic acid and erythorbic acid Packaging that contains salt of phosphate and organic carboxylic acid in raw edible red fish meat containing a total amount of 50 to 300 ppm by weight conversion, and oxygen permeability at 23 ° C. is in the range of 1000 to 2000 cc / m ² · 24 hr · atm It can manufacture by carrying out the freezing process, after sealing-packaging using a material.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, the scope of the present invention is not limited to such examples. Unless otherwise specified, “%” means “mass%”.

[Example 1]
The dressed frozen yellowfin tuna meat was loined and further cut into blocks of 10 cm to 150 cm. After this block lump tuna meat was half-thawed, 117.7 g of vegetable oil / kg, 4.1 g of sodium L-ascorbate, 147.1 g of water, 5.4 g of trisodium phosphate, 1. 0 g of calcium lactate, 0.8 g of sodium lactate and 0.6 g of monosodium fumarate were added, and these were subjected to shredding using a silent cutter (SC20-N, manufactured by Yana Gear Co., Ltd.). And a processed food which is a mixture of paste-like parts.

[Comparative Example 1]
A processed food was obtained in the same manner as in Example 1 except that trisodium phosphate, calcium lactate, sodium lactate and monosodium fumarate were not added in Example 1.

[Evaluation 1]
The processed food obtained in Example 1 and Comparative Example 1 was vacuum packaged in a packaging material. This packaging material consisted of a resin film having a two-layer structure having an oxygen permeability of 500 cc / (m ² · 24 hr · atm) or less. In this two-layer resin film, the outer layer was nylon (thickness 15 μm), and the inner layer was low-density polyethylene (thickness 40 μm). In vacuum packaging, the degree of vacuum was set to 80 mmHg on the basis of primary: absolute pressure, and secondary: 30 mmHg on the basis of absolute pressure.

  The vacuum-packed processed food was immediately frozen with an air blast freezer set at −30 to −60 ° C. and then stored in a freezer set at −30 ° C. for 6 months. Then, it took out from the freezer, opened for 20 to 30 minutes after thawing with running water at 5 to 15 ° C., and left the processed food in an atmosphere of approximately 23 ° C. The color after 0-5 minutes and 60 minutes after opening was evaluated by the following method. The results are shown in FIG.

<Evaluation method of color>
The measurement sample was irradiated with light from a light source in a room that was shielded from outside light other than irradiation light such as sunlight. The irradiation light was LED white light for evaluation reflecting human appearance. Under this condition, the measurement sample was photographed in color with a digital camera. The digital data of the photographed measurement sample was processed with image analysis software (Feelage Analyzer manufactured by Viva Computer Co., Ltd.), and the parts of the colors (a) to (g) in Table 1 below were extracted. Color extraction was performed in a 10 cm × 10 cm observation field. In addition, the color extraction was performed by setting the extraction region in the image analysis software to 350 system colors based on Japanese Industrial Standard (JIS) Z8102 “color name of object color”. The area of each color extracted in this way was divided by the area of the measurement visual field, and multiplied by 100 to obtain the target color ratio. The area of other colors (h) in Table 1 was determined by subtracting the ratio of colors (a) to (g) in Table 1 from 100. This measurement was performed for two different observation fields and the average value was obtained. The result is shown in FIG. Of the colors (a) to (g) listed in Table 1, (a) to (d) correspond to desirable color tones derived from oxymyoglobin. Moreover, the photograph for 60 minutes after opening of the processed food of Example 1 is shown in FIG.2 (b), and the photograph for 60 minutes after opening of the processed food of Comparative Example 1 is shown in FIG.2 (a). The results are shown in FIG.

  From the results shown in FIG. 1, the processed food of Example 1 is colored in a favorable color tone such as light red due to the reduced myoglobin changing to oxymyoglobin as compared to the conventional product of Comparative Example 1. It can be seen that the time required until the time is significantly shortened. In particular, in Example 1, compared with Comparative Example 1, the color development time of “bright red”, which is a typical example of bright red, is shortened. Although this example shows the effect of shortening the color development time when tuna tart is opened after thawing, the inventor did the same experiment by opening the stick-shaped product as it is without thawing with running water. Even when it is performed, it has been confirmed that the effect of shortening the color development can be obtained as in the present embodiment.

[Example 2]
In Example 1, processed food was obtained in the same manner as in Example 1 except that 1.8 g of calcium acetate per 1 kg of yellowfin tuna meat was added instead of calcium lactate, sodium lactate and monosodium fumarate.

Example 3
In Example 1, processed food was obtained in the same manner as in Example 1 except that 1.8 g of sodium succinate per 1 kg of yellowfin tuna meat was added instead of calcium lactate, sodium lactate and monosodium fumarate.

Example 4
In Example 1, processed food was obtained in the same manner as in Example 1 except that 1.8 g of sodium fumarate per 1 kg of yellowfin tuna meat was added instead of calcium lactate, sodium lactate and monosodium fumarate.

Example 5
In Example 1, processed food was obtained in the same manner as in Example 1 except that 1.8 g of calcium citrate per 1 kg of yellowfin tuna meat was added instead of calcium lactate, sodium lactate and monosodium fumarate.

Example 6
In Example 1, in place of trisodium phosphate, calcium lactate, sodium lactate and monosodium fumarate, 5.4 g of sodium tripolyphosphate and 1.8 g of calcium acetate were added per 1 kg of yellowfin tuna meat. Similarly, a processed food was obtained.

[Evaluation 2]
The processed foods obtained in Examples 2 to 6 and Comparative Example 1 were vacuum packaged and frozen in the same manner as in [Evaluation] in Example 1 and Comparative Example 1 above. After frozen storage for one month, the frozen processed food was taken out of the freezer and opened after thawing with running water at 5 to 10 ° C. The color of each processed food was evaluated by the same <color evaluation method> as described above, while being kept open at 10 ° C. in a cold box, after opening for 10 minutes, 30 minutes, 60 minutes, and 120 minutes. However, this time, with respect to the digital data obtained by color photographing the measurement sample, the colors extracted by the image analysis software according to the same setting as the evaluation 1 were classified into 6 groups in FIG. In this grouping, flesh colors are classified based on a difference in color tone on the assumption that the hue is red. Specifically, those that have the words “brilliant”, “bright”, “good” or “koi” are in the “strong” group, and colors that have the word “light” or “soft” are in the “soft” group In addition, those with the word “dull” are in the “dull” group, those with the word “dark” in the “dark” group, “very light”, “light ash”, “ash”, “dark ash” Those with the word “only” or “very dark” were classified into the “ash” group, and colors not falling under any of the above were classified into the “other” group. The results are shown in FIG. Of the six color tones described in FIG. 3, “strong” and “soft” are desirable color tones derived from oxymyoglobin.

  As shown in FIG. 3, even when an organic carboxylate different from Example 1 is used, the preferred color tone of meat eating is due to the reduced myoglobin changing to oxymyoglobin compared to the conventional product of Comparative Example 1. It can be seen that the time required for color development is significantly shortened.

<Sensory evaluation>
The processed foods of Example 2 and Comparative Example 1 were stored for 1 month, then removed from the freezer, opened after thawing with running water at 5 to 15 ° C., and left in an atmosphere of approximately 23 ° C. Three healthy test subjects (male, average age: 34.3 years old), 15 minutes after opening the processed food, (1) when tasting nothing, (2) tasting with soy sauce In the case, (3) each flavor when sampled with vinegared rice was evaluated according to the following evaluation criteria. The results are shown in Table 2 below. Table 2 also shows the presence or absence of leachate (drip) from the processed food. Evaluation criteria are shown below.
5: Flavor is good 4: Flavor is slightly good 3: Normal 2: Flavor is slightly bad 1: Flavor is bad

  From the results in Table 2, the processed food of Example 2 had a high evaluation of flavor and no leaching solution was observed, and a high evaluation was obtained. On the other hand, the processed food of Comparative Example 1 was inferior in flavor due to its strong acidity, and a leachate was observed. Therefore, it turns out that the palatability and storage stability of the processed food of this invention are favorable.

  The processed food of red meat for raw edible meat containing myoglobin according to the present invention has the time required for the carnivorous to develop a preferred color tone such as bright red due to the change of reduced myoglobin to oxymyoglobin. It can be shortened effectively compared to processed foods of edible red fish meat.

Claims (8)

It consists myoglobin containing for raw red meat, and orthophosphate in the red only fish, seen containing a calcium salt of a monovalent organic carboxylic acid, and a reducing agent, and is hermetically sealed package by an oxygen-impermeable packaging material , Processed food. Processed foods of Claim 1 Mi Ogurobin is reduced form myoglobin. Organic carboxylic acid is lactic acid, processed foods of Claim 1 or 2. During processed foods, the amount of orthophosphate is 1.5 wt% or less than 0.05 wt%, the amount of the calcium salt of a monovalent organic acid is 0.005% to 0.4 mass% The processed food according to any one of claims 1 to 3 , which is The processed food according to any one of claims 1 to 4 , wherein the red fish meat comprises a mixture of a granular part and a paste-like part. It is frozen cold, processed food according to any one of claims 1-5. In processed food made of myoglobin containing eaten raw lean meat, a method of accelerating the color of lean meat, in the red body fish, and orthophosphate, and calcium salts of monovalent organic carboxylic acids, a reducing agent A method of containing and hermetically packaging with a poorly oxygen permeable packaging material . In processed food is sealed packaging by Ri oxygen impermeable packaging material Do from myoglobin containing for raw red meat, to accelerate color of lean meat, and orthophosphate, calcium salt of a monovalent organic carboxylic acids And a combination of reducing agents .