JP7144053B2 - Hydrogen nanobubble water for manufacturing fish paste products - Google Patents

Description

TECHNICAL FIELD The present invention relates to hydrogen nanobubble water for producing fish paste products, which is used in the process of producing fish paste products.

Bubbles with a diameter of 500 nm or less generated by crushing bubbles (microbubbles) with a diameter of 50 μm or less (such bubbles are sometimes referred to as “ultra-fine bubbles”, but in this specification, “nanobubbles” It is possible to include gases such as ozone, oxygen, nitrogen, carbon dioxide, and hydrogen in the bubbles, and it is used in various fields such as sterilization / disinfection and instrument cleaning. . Furthermore, not only in such fields but also in recent years, depending on the gas contained in the nanobubbles, it is known to exhibit effects such as promoting or suppressing the growth of plants and cells, and research is progressing in all fields.

For example, Japanese Patent No. 5676051 (Patent Document 1) discloses an electrolyzed water generator containing nanobubbles containing hydrogen, that is, hydrogen nanobubbles. In Patent Document 1, examples show that the electrolyzed water containing hydrogen nanobubbles generated by the device exhibits sterilization of food, cleaning (washing) related to oil stains, and bleaching effect related to pigmentation caused by wine and the like. is disclosed as

In addition, based on the knowledge of nanobubbles as described above, the inventors of the present application have developed sterile fish paste products (kamaboko, etc.) using nanobubbles containing oxygen or ozone, that is, water containing oxygen nanobubbles or ozone nanobubbles. ) are disclosed in Japanese Patent No. 4044583 (Patent Document 2) and Japanese Patent Application Laid-Open No. 2007-097521 (Patent Document 3), respectively. The technology according to Patent Document 2 is to generate active oxygen species and the Manufacture of fish paste products that are not only sterilized but also sterilized for a certain period of time (including those below the standard values stipulated by the Food Sanitation Law, etc.) by contributing to the sterilization of fish meat by free radical species, etc. discloses a method. In the technique according to Patent Document 3, active oxygen species, free radical species, etc. generated by applying physical stimuli to ozone nanobubbles as in Patent Document 2 contribute to the sterilization of fish meat, thereby sterilizing the ozone nanobubbles. In addition, it discloses a method for producing a fish paste product that has been kept aseptic for a certain period of time. Furthermore, Patent Document 3 also discloses a method of thawing a raw material (frozen surimi) of a fish paste product in a frozen state using water containing ozone nanobubbles.

By the way, fish paste products such as kamaboko are manufactured at a store or factory. It is generally known that it can be roughly divided into two stages, such as the stage of processing into hanpen, etc.). Here, in the stage up to the production of raw fish paste products such as surimi and minced meat, there is a step of soaking in water to remove stains such as blood adhering to the slaughtered fish. In addition, in the stage of processing the surimi into the desired fish paste product, there is a step of removing excess water-soluble protein and water stretching for imparting a unique texture to the fish paste product (sukimizu step). In other words, it is no exaggeration to say that water is an important key to the production of fish paste products.

In the step of water exposure, hard water is mainly used, and in the step of water stretching, tap water, pure water, and ultrapure water are generally used. It is already known to add additives such as thickeners, elasticity agents, etc. in addition to water and seasonings in the process of water stretching, aside from the process of soaking in water. In addition, in the water stretching step, a hydrogen ion concentration (pH) adjuster, an antioxidant, etc. are also added, albeit in small amounts (below the reference value). Here, in either soaking or stretching, the removal of excess fat from the fish meat must also be considered. Japanese Patent Application Laid-Open No. 2015-127301 (Patent Document 4) discloses a technique using hydrogen nanobubble water for such fat removal. In Patent Document 4, the main purpose is to reduce human visceral fat and suppress lipid synthesis, but it is also described that it can be used to remove excess fat from fish meat, which is a raw material for processed marine products (Patent Document 4, paragraph 4). [0026]).

Japanese Patent No. 5676051 Japanese Patent No. 4044583 JP 2007-097521 A JP 2015-127301 A Japanese Patent No. 6431954

In view of the above, when manufacturing a fish paste product, it is necessary to sterilize, sterilize, and store it for a long time, as well as to examine the water during manufacturing and processing. Feelings must be considered. Also, the so-called free state, in which additives are not used as much as possible, must be considered.

However, as described above, the main purpose of Patent Document 1 is sterilization and cleaning, and there is no disclosure or suggestion of consideration of elasticity, which controls the texture of the fish paste product, or long-term storage. In addition, Patent Documents 2 and 3 are mainly aimed at sterilization and sterilization of fish paste products, and are not intended for consideration of elasticity or aesthetic appearance that governs the texture of fish paste products.

In addition, in Patent Document 4, it is described that it can be used to remove excess fat from fish meat, which is a raw material for processed marine products, as described above. It is unclear whether

Therefore, in view of the actual situation as described above, the present invention provides a method for producing a fish paste product that is additive-free, has long-term storage, aesthetic appearance, and moderate elasticity of texture, and has uniform fish meat quality. discloses a method for producing a fish paste product using hydrogen nanobubble water as Japanese Patent No. 6431954 (Patent Document 5). In the production method described in Patent Document 5, hydrogen nanobubble water is used in both the water soaking step and the water squeezing step in the production of fish paste products, resulting in additive-free, long-term storage, aesthetic appearance, and moderate elasticity of texture. To obtain a fish paste product which has properties and has uniform quality of fish meat.

However, in Patent Document 5, when the hydrogen nanobubble water is used in the process, the hydrogen nanobubble water production apparatus is used for the production of fish paste products so that it can be used immediately when produced by the method described in Japanese Patent No. 4166449, for example. It is necessary to install a tank (container) side by side so that it can be incorporated into the line or used immediately in the production line, and the pH (hydrogen ion concentration) of the hydrogen nanobubble water is pH 7.5 to 8.9. Therefore, in consideration of pH stability and storage stability, it has been necessary to rely on pH adjusters and stabilizers.

In view of the above, it is an object of the present invention to provide hydrogen nano-bubble water for producing fish paste products in consideration of pH stability and long-term storage.

The purpose of the hydrogen nanobubble water for producing fish paste products according to the present invention is hydrogen nanobubble water used in the water soaking step in the process of producing the raw material of the fish paste product and in the water filtering step in the process of producing the fish paste product. The hydrogen nanobubbles have an average particle diameter of 80 to 220 nm, a mode diameter of 90 to 150 nm, and a particle concentration of 1.50×10 ⁸ to 4.50×10 ⁹ /mL, and The hydrogen nanobubble water has a hydrogen ion concentration of pH 7.5 to 8.9, a reduction potential of −800 mV to −300 mV, and an electrical conductivity of 100 to 300 μS/cm. , sodium ions, and potassium ions are added.

The hydrogen nanobubble water for producing a fish paste product according to the present invention is also characterized in that the raw material of the fish paste product is surimi , or the fish paste product is boiled fish paste, fish cake, hanpen, datemaki, tsumire, satsumaage, This can be achieved more effectively by selecting either sasa-kamaboko or fish cake.

According to the hydrogen nano-bubble water for producing fish paste products according to the present invention, by using hydrogen nano-bubble water, it is possible not only to expose the surimi to water prior to the production of surimi, but also to process the surimi into a molded product (fish paste product). There is no need for various additives (for example, synthetic preservatives such as sorbic acid) in the water stretching (squeezing water) process, and the quality of the fish meat is uniform without impairing the elasticity and beauty of the fish meat. It has become possible to manufacture a modified fish paste product. In addition, since no additives are required, various additives (especially synthetic preservatives such as sorbic acid) are expected to contribute to safety and security of food, such as countermeasures against allergies. In addition, long-term storage of the fish paste product has become possible.

In addition, according to the hydrogen nanobubble water for producing fish paste products according to the present invention, it is possible to store hydrogen nanobubble water for a long period of time. It is now possible to use it on a large scale.

1 is a schematic diagram of an apparatus for producing hydrogen nanobubble water for producing fish paste products according to the present invention. FIG. FIG. 2 is a diagram showing a general stabilization mechanism of nanobubbles. It is a flowchart which shows the general manufacturing method of the raw material (surimi) of a fish paste product. 1 is a flow chart showing a method for producing a fish paste product using hydrogen nanobubble water according to the present invention. FIG. 2 is a diagram showing the particle size distribution of hydrogen nanobubble water for fish paste product production according to the present invention, which was used (produced) in this example. It is an image showing the appearance of each test piece used in the present example.

Hereinafter, the hydrogen nanobubble water for producing fish paste products according to the present invention will be described in detail.

For the method of generating hydrogen nanobubbles in water to obtain hydrogen nanobubble water for producing fish paste products according to the present invention, for example, the method and apparatus described in Patent Document 3, the apparatus disclosed in Japanese Patent No. 4802154, And/or a known technique such as the method for producing nanobubbles described in Japanese Patent No. 4166449 may be used.

FIG. 1 is a schematic diagram of an apparatus for producing hydrogen nanobubble water for producing fish paste products according to the present invention. Hydrogen microbubbles are produced by the microbubble generator 2 , the water intake 31 and the microbubble-containing aqueous solution outlet 32 , and the hydrogen microbubbles are sent into the container 1 . A circulation pump 4 for partially circulating the aqueous solution containing microbubbles in the container 1 is connected to the container 1, and the pipe (circulation pipe) in which the circulation pump 4 is installed has a large number of holes. An orifice (perforated plate) 5 is connected and coupled with the container 1 . The aqueous solution containing microbubbles in the container 1 is caused to flow in the circulation pipe by the circulation pump 4, and when it passes through the orifice (perforated plate) 5, it is compressed, expanded, and vortexed to generate hydrogen nanobubbles. be.

First, hydrogen microbubbles are generated using the microbubble generator 2 in a container 1 containing pure water. The microbubble generator 2 is provided with a collection port (not shown) capable of collecting hydrogen gas generated by electrolysis of water in a container different from the container 1 .

Next, the circulation pump 4 is operated to partially circulate the aqueous solution containing the hydrogen microbubbles. An aqueous solution containing hydrogen microbubbles is pushed out by the circulation pump 4, and compression, expansion, and swirl are generated in the pipe before and after passing through the orifice (perforated plate) 5. FIG. Due to the compression and expansion of the hydrogen microbubbles during passage, and the eddy current generated in the piping, the charged hydrogen microbubbles generate an eddy current, causing the hydrogen microbubbles to shrink rapidly and stabilize as hydrogen nanobubbles. The order of the circulation pump 4 and the orifice (perforated plate) 5 in the channel may be reversed.

Although the orifice (perforated plate) 5 is single in FIG. 1, a plurality of orifices may be provided, and the circulation pump 4 may be omitted as necessary. In that case, it is also possible to utilize the driving force of the microbubble generator 2 for the aqueous solution, the flow of the aqueous solution due to the height difference, and the like.

Hydrogen nanobubble water was produced by the procedure described above, but as described above, hydrogen nanobubble water itself can be produced by other known techniques other than the addition of electrolyte ions (inorganic ions), which will be described later. .

Incidentally, the hydrogen ion concentration (pH) of the hydrogen nanobubble water is preferably around pH 7.5 to 8.9. When the pH is 7.5 to 8.9, it is compatible with the protein of fish meat and can be stored for a long period of time. If the pH is outside the range of 7.5 to 8.9, the fish meat may deteriorate, or the addition of additives such as antioxidants and preservatives should be considered. Note that the zeta potential of hydrogen nanobubbles may be between −100 and 100 mV.

As for the water to be used, that is, the water for generating hydrogen nanobubbles, ultrapure water, pure water, distilled water, tap water, spring water, etc. may be used as long as bacteria and viruses are sterilized. As for adjusting the pH of the hydrogen nanobubble water, if necessary, a commercially available pH adjusting agent (for example, a weakly basic sodium salt such as sodium citrate) may be used. However, the pH of the hydrogen nanobubble water is maintained within the range of 7.5 to 8.9 even without adding the pH adjuster. Incidentally, when the pH of hydrogen nanobubble water is 7.5 to 8.9, the reduction potential at that time is -800 mV to -300 mV.

In addition, the average particle diameter of hydrogen nanobubble water for fish paste product production is 80 to 220 nm, the mode diameter (particle diameter of the mode value) is 90 to 150 nm, and the particle concentration is 1.50×10 ⁸ to 4.0 nm. 50×10 ⁹ cells/mL are preferred respectively.

First, if the average particle diameter, mode diameter, and particle concentration are less than this numerical limit range, sterilization, elasticity, and beauty (whiteness) cannot be maintained, and conventional hard water and tap water It is no different from producing a fish paste product using The same is true when the average particle diameter, mode diameter, and particle concentration are larger than the numerical limits.

At least one electrolyte ion selected from iron ions, calcium ions, sodium ions, and potassium ions is an important key in the hydrogen nanobubble water for producing fish paste products according to the present invention. Regarding these ions, the nanobubbles in the hydrogen nanobubble water have a bubble diameter of 100 nm or less, and can exist in the hydrogen nanobubble water for an extremely long period of time. The existence mechanism is shown in FIG. In the case of normal microbubbles, the smaller the bubble, the higher the dissolution efficiency of the internal gas, and the more unstable the existence, the more instantaneously it disappears. In the case of nanobubbles, an extremely high concentration of electric charges is concentrated at the gas-liquid interface, so when the bubble (sphere) shrinks, the electrostatic repulsive force acting between the charges at the gas-liquid interface (for example, hydrogen ions adsorbed on the gas-liquid interface and hydroxide ions) prevent the spheres (bubbles) from shrinking.

In addition, by the action of a concentrated high electric field, an inorganic shell consisting mainly of electrolyte ions such as iron ions, calcium ions, sodium ions, and potassium ions is formed around the bubbles, which prevents the internal gas from escaping. Since this shell is different from surfactants or organic shells, the shell itself tends to collapse easily due to the deviation of the charge around the nanobubbles when they come into contact with other substances such as bacteria. When the shell collapses, the hydrogen contained inside is easily released into the aqueous solution. As long as the hydrogen nanobubbles do not come into contact with other substances such as bacteria, the hydrogen nanobubbles do not burst for about a month.

As a physical property of microbubbles, microbubbles in an aqueous solution have a surface potential depending on the pH of the aqueous solution. This is because the hydrogen bonding network of water at the gas-liquid interface requires more hydrogen ions and hydroxide ions as its constituent factors. Moreover, the hydrogen ions and hydroxide ions at the gas-liquid interface are not in a quantitative balance, and as a result, the interface is charged. Since this phenomenon is peculiar to the gas-liquid interface, the surface potential is a constant value regardless of the bubble diameter. In addition, since an electrostatic force acts due to charging on the surface, ions having opposite charges are attracted to the vicinity of the gas-liquid interface as counter ions. As a result, an electric double layer is formed and electrically stabilized.

Since the charging of microbubbles is a characteristic of the air-liquid interface, no difference in potential due to bubble diameter is observed under balanced conditions. However, if the microbubbles are allowed to contract for a short period of time, charge concentration will occur. If the contraction speed is further accelerated and the bubble diameter is further reduced, the charge amount per unit area increases in inverse proportion to the square of the bubble diameter.

Since the microbubbles are surrounded by the gas-liquid interface, the inside of the microbubbles is self-pressurized under the influence of surface tension. The pressure rise inside the microbubble with respect to the environmental pressure is theoretically estimated by the Young-Laplace equation: ΔP=4σ/D. Here, ΔP is the degree of pressure rise, σ is the surface tension, and D is the bubble diameter (particle size). In the case of distilled water at room temperature, a microbubble with a diameter of 10 μm results in a pressure increase of about 0.3 atmospheres, and a microbubble with a diameter of 1 μm results in a pressure increase of about 3 atmospheres. The gas inside the self-pressurized microbubble dissolves in water according to Henry's law. That is, the increase in pressure makes it easier for the gas inside the bubble to dissolve, thus accelerating the rate of shrinkage of the bubble diameter. As a result, bubbles with a diameter of 1 μm or less are completely dissolved almost instantly. In other words, from the point of view of common physics, nano-level bubbles are nothing more than a momentary existence.

In contrast, in the production of hydrogen nanobubble water according to the present invention, hydrogen microbubbles with a diameter (particle size) of 10 μm to 50 μm are forcibly and rapidly reduced by physical stimulation. In that case, the gas-liquid interface is charged due to the imbalance in the existence balance of hydrogen ions and hydroxide ions localized at the gas-liquid interface. is reduced and the electrostatic repulsive force due to the charge begins to act. This effect acts as a factor that inhibits the contraction of bubbles. In addition, when the aqueous solution contains electrolyte ions such as iron ions, calcium ions, sodium ions, and potassium ions so that the electrical conductivity is 100 μS/cm or more (<300 μS/cm), the shrinkage of the bubbles The concentration of these counterion groups located outside the electric double layer increases sharply. As a result, a salting-out effect acts to significantly limit the dissolution of gas into the aqueous solution. The bubble shrinks by dissolving the internal gas into the surrounding aqueous solution, but the rapid increase in electrolyte ion concentration in the aqueous solution near the gas-liquid interface acts as a shell that prevents the dissolution of the gas. As a result, the shrinkage of the bubbles is suppressed, and the bubbles are stabilized as extremely fine bubbles. The bubble diameter when stabilized varies somewhat depending on the concentration and type of electrolyte ions, but is usually 200 nm or less. These stabilized nano-sized bubbles are called nanobubbles.

A feature of nanobubbles is that they not only keep the gas in a pressurized state inside, but also form an extremely strong electric field due to concentrated surface charges. These are stored as a kind of energy source, and are one of the origins of the properties of nanobubbles, such as various effects on living organisms and chemical reactivity.

The hydrogen nanobubble water according to the present invention produced as described above is stored in advance in a container such as a plastic tank, and is used as needed when producing fish paste products.

Next, the "fish paste product" referred to in the present invention refers to kamaboko, chikuwa, hanpen, datemaki, tsumire, satsumaage, sasa-kamaboko, naruto, and the like. In addition, the term "raw material for fish paste products" refers to minced fish (or minced fish) unless otherwise specified. It does not matter whether the surimi is frozen or not. In addition, the surimi fish (raw fish) includes white fish such as Kichiji, Alaska pollack, Pacific cod, Guchi, sea bream, and shark, as well as other types of fish, such as the “Industry Voluntary Guidelines for Names of Fish Meat Ingredients in Fish Meat Paste Products,” Japan Cannery Association. And, it is possible to use the fish disclosed in the joint work of the National Federation of Kamaboko Seafood Processing Industry Cooperative Associations (August 2010).

Here, a general method for producing raw materials for fish paste products will be described based on the flowchart shown in FIG. Here, an example of surimi as a raw material for the fish paste product will be explained.

First, raw fish such as Kichiji (Kinki), Alaska pollack, Pacific cod, Guchi, sea bream, shark, etc. are selected (step S100). The process of step S100 is commonly referred to as the receiving process. As for the receiving step (step S100), the present invention may use a known technique as in the conventional art.

Next, the raw fish accepted (sorted) in step S100 are washed (step S101). The process of step S101 is generally called a washing process. This washing step (step S101) is mainly for washing with water, and is performed for the purpose of removing slime and dirt from raw fish. By the way, this washing process is divided into primary washing, secondary washing, and tertiary washing in detail, but there is no particular regulation, and it is simply washing the number of times divided. Also, the washing method is not particularly limited or stipulated except that water (tap water, etc.) or seawater is used in combination with raw fish, and conventional techniques can be used in the present invention. After the washing process, water is drained (step S102). The conventional technique may also be used for this drainage.

After draining (step S102), the raw fish is cut to remove the head, internal organs, and core bones, and the meat (fish meat) is taken out (step S103). The process of step S103 is generally called a meat removal process, a fish meat extraction process, or the like. In the process of step S103, it can be appropriately selected depending on the manual work by a machine or craftsman and the scale of fish paste product production, and any known technique can be adopted in the present invention.

The meat (fish meat) collected in step S103 is exposed to water (step S104). The process of step S104 is generally called a water exposure process. This water exposure process is a process performed for the purpose of removing excess fat and blood by exposing the collected body to water. Conventionally, hard water or tap water with relatively high hardness is used in this water exposure step. Here, in the present invention, instead of hard water or tap water having a relatively high hardness, hydrogen nanobubble water that has been produced and pH-controlled in advance is used in the water exposure step. The reasons for using hydrogen nanobubble water in the process of step S104 are not only to remove excess fat and blood as in the conventional method, but also to sterilize, sterilize, and store for a long period of time, maintain the appearance of the fish paste product after molding, and The purpose is to make the quality of fish meat uniform. The homogenization of the quality of the fish meat referred to here means that by using hydrogen nano-bubble water with a controlled hydrogen ion concentration, the fish meat raw materials (raw fish) in the state up to step S103 vary (for example, even if it is as good as fresh). However, in the process of step S104, the quality (elasticity, color, etc.) of the raw fish meat (meat) becomes uniform throughout. Incidentally, the hydrogen nanobubble water used in the present invention preferably has a hydrogen ion concentration of pH 7.5 to 8.9 and a reduction potential of −800 mV to −300 mV, as described above. Here, regarding the description of "sterilization/sterilization (state)" in the present invention, it should be added that (fungi) include the state below the measurement limit or the standard value stipulated by the Food Sanitation Law. In this water exposure step, the amount of hydrogen nanobubbles to be added is not particularly limited, and can be changed as appropriate.

After the process of step S104, that is, the water soaking process, the meat is preliminarily dehydrated through a rotating sieve (step S105), and further dehydrated by compression pressure (step S106). By the way, there is no particular limitation on the type and method of the rotary sieve, and conventional technology can be used. Here, in step S106, the reason why the body is dehydrated by the compression pressure is that the hydrogen nanobubbles in the hydrogen nanobubble water are crushed. The crushing of the hydrogen nanobubbles generates hydrogen ions and hydrogen radicals that permeate the meat (fish meat), which is a factor in sterilization, sterilization, long-term storage, and maintenance of the appearance of the fish paste product after molding. Even if all the hydrogen nanobubbles are crushed at the stage of step S106, they will be added again at step S2 (see FIG. 2), which will be described later. It is possible to retain the appearance of the product.

After step S106, the dehydrated meat is strained (step S107). This step S107 is for removing excess skin and scales attached to the fish meat, and in the present invention, conventional techniques can be used. Further, after step S107, the pureed meat is agitated with a mixer or the like (step S108), filled in a suitable storage container (step S109), frozen and stored (step S110). It should be noted that stirring (step S108), filling (step S109), and freezing and storage (step S110) are possible with conventional techniques.

Next, the production of the fish paste product itself from the raw materials of the fish paste product will be described based on the flow chart shown in FIG. As a raw material for the fish paste product, an example of surimi will be explained.

First, according to the flow shown in FIG. 3, surimi is prepared from fish in advance (step S200).

Next, salt (salt), seasonings and/or binders are added to surimi, and the surimi is ground (step S201). This grinding step is the same in both the present invention and the prior art. It consists of a salt-grinding step (step S2012) of grinding fish meat (surimi), and a main-grinding step (step S2013) of adding seasonings such as sugar and mirin, and binders such as starch and egg white. In addition, when adding additives other than seasonings and binders, that is, thickeners, elastic agents, hydrogen ion concentration (pH) adjusters, antioxidants, etc., in the process of step S2013 or in step S202 described later. Added. Of course, the present invention is established even if such additives are not added.

Further, in the crushing process of step S201, the crushing speed is preferably 10 to 20 cm/s, and the crushing time is preferably 20 to 60 minutes. The reason for setting the speed and time within these ranges is that, in step S202, which will be described later, when water (hydrogen nanobubble water) is added at the same time as step S201, not all of the hydrogen nanobubbles but part of them are crushed. is. In this way, a fish paste product that can be stored for a long period of time is obtained. Of course, in step S202 described later, when water (hydrogen nanobubble water) is added after step S201, it does not depend much on the crushing speed and the crushing time.

Next, water is added to the fish meat (surimi) after or at the same time as the crushing step of step S201 (step S202). Conventionally, this process is performed for the purpose of tightening the fish meat with water and making it elastic, and is also called the water stretching process or the water-squeezing process. In the prior art, the water used in this step is pure water or ultrapure water. However, as mentioned above, small amounts of additives such as thickeners, elastic agents, hydrogen ion concentration (pH) adjusters, and antioxidants must be used. Therefore, in the present invention, hydrogen nanobubble water is used also in the step S2 of water filtering.

As described above, the hydrogen nanobubble water preferably has a pH of 7.5 to 8.9 (its reduction potential is −800 mV to −300 mV). In addition, if the pH is within the range of 7.5 to 8.9, elasticity and aesthetic appearance are maintained, and a sterile state (measurement limit or a state below the standard value specified by the Food Sanitation Law) including) and can be stored for a long time. If the pH is outside the range of 7.5 to 8.9, long-term storage becomes difficult even in a sterile state, and the elasticity and appearance of the fish paste product as a product are impaired. The amount of hydrogen nanobubble water to be added in step S202 can be changed as appropriate depending on the manufacturing process, but is preferably about 10 times or more the amount of fish meat (surimi). Moreover, there is no particular limitation on the immersion time of the fish meat (surimi) in the hydrogen nanobubble water in step S2.

Regarding the method of adding hydrogen nanobubble water, as described above, if hydrogen nanobubble water is prepared in advance and stored in a container such as a tank, it can be poured from the container or sprayed via a sprayer. There is no particular limitation on the method of adding the salt and it can be selected as appropriate. As for the pH adjustment, as in the water exposure step (step S104) described above, a pH controller is used to adjust the pH to 7.5 to 8.9 (the reduction potential is -800 mV to - 300 mV). Regarding pH adjustment, if necessary, a commercially available pH adjuster (for example, a weakly basic sodium salt such as sodium citrate) may be used. The pH of the hydrogen nanobubble water is maintained at 7.5-8.9. In other words, the present invention is fully realized without adding a pH adjuster.

Next, the hydrogen nano-bubble water used in the water filtering process of step S202 is removed, and the product is formed into a desired fish paste product shape (step S203). A known technique may be used for this step.

The fish paste product formed in step S203 is left at a predetermined temperature and time (step S204). This step is generally called a sitting (sitting) step, and is a step performed for the purpose of further imparting elasticity to the fish paste product raw material (surimi) to which elasticity was added in step S202. In step S204, the temperature (air temperature) and time settings differ depending on the season of manufacture and the target fish paste product. If it is 40°C, leave it for 60 to 90 minutes. If the temperature and time are less than the lower limit, the protein in the fish meat does not form a network structure, and if the temperature and time are higher than the upper limit, there is not much difference in elasticity, or in some cases. Depending on the condition, the protein network may be gradually degraded.

After step S204, the fish paste product is heated (step S205). Heating here means, for example, if the fish paste product is crab-flavored kamaboko, it is steamed; Such work. In this step, a known technique may be used as appropriate.

After step S205, the fish paste product is cooled and packaged (step S206). Regarding cooling, various means are possible as long as the fish paste product can be cooled to 10°C or lower (0°C or higher). As for packaging, known techniques may be used as appropriate.

The fish meat paste product using hydrogen nanobubble water produced along the flow of the flow charts shown in FIGS. Because of the weakly basic region, the reducibility is high, and since hydrogen is contained in the nanobubbles, the permeability of the hydrogen itself is high, so that long-term storage is possible. In addition, it is also possible to use oxygen or ozone nanobubble water in combination, for example, as described in Patent Documents 2 and 3 (both of which are related to the inventors of the present application).

The embodiments of the hydrogen nanobubble water for producing fish paste products according to the present invention have been described above. It goes without saying that it is possible.

The above-described embodiment will be further described with an example. It should be noted that the examples and the like to be described below are merely examples, and as with the above-described embodiments, various examples can be adopted without departing from the matters described in the claims, the specification, the drawings, and the like. is. Also, the description will be made with reference to the flow charts of FIGS. 1, 3 and 4 according to the description.

[Example 1] Production of hydrogen nanobubble water Production of hydrogen nanobubble water was performed based on the method described in Japanese Patent No. 4,166,449.

It was manufactured mainly using the apparatus shown in FIG. Hydrogen microbubbles are produced by the microbubble generator 2 , the water intake 31 and the microbubble-containing aqueous solution outlet 32 , and the hydrogen microbubbles are sent into the container 1 . A circulation pump 4 for partially circulating the aqueous solution containing microbubbles in the container 1 is connected to the container 1, and the pipe (circulation pipe) in which the circulation pump 4 is installed has a large number of holes. An orifice (perforated plate) 5 is connected and coupled with the container 1 . The aqueous solution containing microbubbles in the container 1 is caused to flow in the circulation pipe by the circulation pump 4, and when it passes through the orifice (perforated plate) 5, it is compressed, expanded, and vortexed to generate hydrogen nanobubbles. be.

First, hydrogen microbubbles are generated using the microbubble generator 2 in a container 1 containing pure water. The microbubble generator 2 is provided with a collection port (not shown) capable of collecting hydrogen gas generated by electrolysis of water in a container different from the container 1 .

Next, the circulation pump 4 is operated to partially circulate the aqueous solution containing the hydrogen microbubbles. An aqueous solution containing hydrogen microbubbles is pushed out by the circulation pump 4, and compression, expansion, and swirl are generated in the pipe before and after passing through the orifice (perforated plate) 5. FIG. Due to the compression and expansion of the hydrogen microbubbles during passage, and the eddy current generated in the piping, the charged hydrogen microbubbles generate an eddy current, causing the hydrogen microbubbles to shrink rapidly and stabilize as hydrogen nanobubbles. The order of the circulation pump 4 and the orifice (perforated plate) 5 in the channel may be reversed.

Although the orifice (perforated plate) 5 is single in FIG. 1, a plurality of orifices may be provided, and the circulation pump 4 may be omitted as necessary. In that case, it is also possible to utilize the driving force of the microbubble generator 2 for the aqueous solution, the flow of the aqueous solution due to the height difference, and the like.

Hydrogen nanobubble water was produced by the procedure described above. The hydrogen nanobubble water generator used in Example 1 is not limited to the mode shown in FIG.

Then, for the hydrogen nanobubble water produced in Example 1, using NanoSight LM10V-HS manufactured by Nippon Quantum Design Co., Ltd., the average particle diameter, mode diameter (mode of particle diameter), and particle concentration of hydrogen nanobubbles was measured, average particle diameter = 138.0 ± 8.2 (nm), mode diameter 114.0 ± 3.2 (nm), particle concentration = 1.39 × 10 ⁹ ± 3.50 × 10 ⁸ ( number of particles/mL). The pH (hydrogen ion concentration) was 8.6 to 8.8. FIG. 5 shows a particle size distribution diagram in which the vertical axis is the particle concentration (number of particles×10 ^* /mL) and the horizontal axis is the particle diameter (nm).

[Example 2] Manufacture of fish paste product Next, regarding the fish paste product (sasa-kamaboko), "target piece 1", "target piece 2", "test piece 1", "test piece 2", and "test piece 3" ” and “Test piece 4” were manufactured according to the flow charts of FIGS. 3 and 4 . Incidentally, the heating process of step S205 in the flow chart of FIG. The target pieces 1 and 2 referred to here are the fish paste products produced by the conventional technology, and the test pieces 1, 2, 3 and 4 produced by the production method of the present invention are compared. It is for control (comparative example). All percentages are by weight unless otherwise specified.

First, as a common matter for the target piece 1, the target piece 2, the test piece 1, the test piece 2, the test piece 3 and the test piece 4, the fish of the raw material is Kichiji (kinki), the salt is used as the adhesive, and the egg white is used as the binder. Using. The salt content was 2% by weight with respect to the weight of the minced Kichiji.

Next, in the target piece 1 and the target piece 2, hydrogen nanobubble water is not used in both the water exposure step (step S104) shown in FIG. 3 and the water filtering step (step S202) shown in FIG. of water was used. Also, for the object piece 2, sorbic acid (about 0.15% per piece of bamboo fish paste) was used as a synthetic preservative, but for the object piece 1, no additive containing sorbic acid was used. No additives other than sorbic acid were used for the target piece 2 . Regarding the target piece 1, when the hydrogen ion concentration was measured after production, it was pH=7.0, and when the hydrogen ion concentration of the target piece 2 was measured similarly, it was pH=7.0.

On the other hand, in the test piece 1, the test piece 2, the test piece 3, and the test piece 4, hydrogen nanobubbles were generated in both the water exposure step (step S104) shown in FIG. 3 and the water filtering step (step S202) shown in FIG. used water. Incidentally, for all test pieces 1 to 4, 40% hydrogen nanobubble water of Kichiji raw material was used for the water exposure and water squeezing steps. In addition, when the hydrogen nanobubble water used in test piece 1 was measured with a pH controller, the reduction potential was -400 mV (equivalent to pH = 7.8), and the hydrogen nanobubble water used in test piece 2 was measured with a pH controller. By the way, the pH was 8.6. Furthermore, when the hydrogen nanobubble water used in test piece 3 was measured with a pH controller, the reduction potential was pH=8.6, and when the hydrogen nanobubble water used in test piece 4 was measured with a pH controller, the reduction potential was was −400 mV (corresponding to pH=7.8). In addition, the test piece 1, the test piece 2, the test piece 3, and the test piece 4 do not use preservatives or additives such as sorbic acid.

[Example 3] Results of shelf life inspection for 6 types of fish paste products For each test piece, the shelf life test when stored at a constant temperature, that is, the number of general bacteria was measured for each storage day. Table 1 shows the case where each test piece was stored at 10°C, and Table 3 shows the case where each test piece was stored at 18°C.

As shown in Table 1, when the six specimens were stored at 10°C, the number of bacteria could not be measured, that is, no bacteria were detected until the first day of storage and the third day of storage. Then, the number of viable bacteria on the target piece 1 was 30 on the 5th day, about 28,000 on the 7th day, and 100,000 or more on the 10th day. didn't. Next, regarding the test piece 2 and the test pieces 1 to 4, almost no bacteria were detected from the first day to the 20th day. The number of bacteria in test pieces 1 and 4 was measured on the 11th day.

On the other hand, as shown in Table 2, when stored at 18 ° C., viable bacteria (bacteria) were detected from the 3rd day on the target piece 1 and from the 4th day on the target piece 2, whereas the test piece In 1 to 4, viable bacteria were not detected from 1 to 4 days, and in test pieces 1, 2, and 4, viable bacteria were detected from 5 days to 8 days, but again 9 days. No viable bacteria were detected after the second eye.

From at least the above results, it is suggested that the use of hydrogen nanobubble water is more difficult to increase the number of bacteria than the addition of a preservative such as sorbic acid, that is, it is suitable for long-term storage. Based on the above results, it is believed that the use of hydrogen nanobubble water will enable the production of additive-free fish paste products that can be stored for a long period of time.

[Example 4] Color tone comparison of 4 types of fish paste Next, color tone comparison is performed for a total of 4 types of test pieces, namely, the target piece 2, the test piece 2, the test piece 3 and the test piece 4 produced in Example 2 above. gone. The results are shown in Table 3. As a color difference meter, a color difference meter CR-200b (manufactured by Minolta Camera Co., Ltd.) was used for each test piece.

In Table 3 above, the L ^* a ^* b ^* (Elster-Aester-Biestar) color system (JIS Z8781-4:2013) was used for color tone comparison. Incidentally, L ^* represents lightness (whiteness), and a ^* and b ^* represent chromaticity indicating hue and saturation. Further, a ^* and b ^* form an a ^* -b ^* plane, and the more positive a ^* is, the darker the red becomes, and the more negative a* is, the darker the green. On the other hand, the more positive the b ^* is, the darker the yellow becomes, and the more negative the b* becomes, the darker the blue.

When compared with the object piece 2, all the three test pieces tended to have higher L ^* lightness values and b ^* values than the object piece 2 on average. FIG. 6 is an image showing the appearance of the object piece 2, the test piece 2, and the test piece 3. FIG. Referring to FIG. 6, compared to control piece 2, specimens 2 and 3 are whiter. When compared with Tables 1 and/or 2, the lower the number of viable bacteria, the higher the lightness L ^* , ie, it depends on the whiteness of the fish meat raw material. In addition, it is to be said that the whiteness and beauty of the fish meat raw material supports the freshness and high quality of Kichiji's meat (fish meat), which is the raw material (raw fish) of the fish paste product. This also indicates that when hydrogen nanobubble water is used for the production of fish paste products, it is possible to produce fish paste products that are additive-free and can be stored for a long period of time. Furthermore, the fact that Kichiji's freshness and high texture can be maintained for a long period of time without additives suggests that it is possible to maintain the elasticity of Kichiji's meat, which is the raw material. be

According to the hydrogen nanobubble water for producing fish paste products of the present invention, it not only maintains and improves the aesthetic appearance and maintains the elasticity that governs the texture, but also makes the fish paste products sterilized, sterilized, and stored for a long time, and furthermore, provides elasticity. It can be used for surimi products and processed products other than fish meat, such as sausages that need to retain their properties.

1 container 2 microbubble generator 31 water intake 32 microbubble-containing aqueous solution outlet 4 circulation pump 5 orifice (perforated plate)

Claims (3)

Hydrogen nanobubble water used in the water soaking step in the process of producing the raw material of the fish paste product and the water filtering step in the process of producing the fish paste product , wherein the hydrogen nanobubbles have an average particle size of 80 to 220 nm. , a mode diameter of 90 to 150 nm, and a particle concentration of 1.50×10 ⁸ to 4.50×10 ⁹ particles/mL, and the hydrogen nanobubble water has a hydrogen ion concentration of pH 7.5 to 8.0. 9, and at least one electrolyte ion selected from iron ions, calcium ions, sodium ions, and potassium ions is added so that the reduction potential is −800 mV to −300 mV and the electrical conductivity is 100 to 300 μS/cm. Hydrogen nanobubble water for producing fish paste products, characterized by: The hydrogen nanobubble water for producing a fish paste product according to claim 1, wherein the raw material of the fish paste product is surimi. 3. The hydrogen nanobubble water for producing a fish paste product according to claim 1 or 2, wherein the fish paste product is selected from any of kamaboko, chikuwa, hanpen, datemaki, tsumire, satsumaage, sasa-kamaboko, and salmon.

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