JPH02291225A - Storage of food - Google Patents

Abstract

PURPOSE:To enable to preserve for a long period the initial color, taste and nutrition of a collected food to be stored such as fish, shellfish or meat by dipping into a solution dissolving a specific compound, following partial dehydration and by storage under a frozen state. CONSTITUTION:Foods to be stored are put to dipping or spraying treatment with a dipping solution A described below, and part of the water contained in the foods is dehydrated followed by storage under a frozen state. [A] Said dipping solution can be prepared by dissolving >=0.0002wt.% of at least one compound selected from L-ascorbic acid, its sodium and potassium salts, etc., and citric acid, its sodium and potassium salts, etc., into an aqueous solution dissolving >=0.0005wt.% of at least one compound selected from bicarbonates such as sodium bicarbonate and potassium bicarbonate and carbonates such as sodium carbonate and potassium carbonate.

Description

[Detailed Description of the Invention] [Object of the Invention] (Field of Industrial Application) The present invention provides a simple and hygienic method for storing fresh foods such as seafood and meat (hereinafter referred to as stored foods in the present invention). Furthermore, it is toxic and carcinogenic to the human body (conventional technology). Conventionally, when stored food is thawed after being frozen, the color is much lower than its original reddish color. This was accompanied by a certain amount of discoloration, and in addition, the original flavor and nutrients of the stored food were also washed away, resulting in an undeniable bland taste from the standpoint of taste.

By the way, as a means of color preservation treatment to compensate for this discoloration, there is a dye-dissolving immersion method that combines the glazing and coloring of the stored food, and a method that reduces the discoloration by artificially reducing the surface of the stored food in advance. - Ascorbic acid immersion method, citric acid immersion method, carbon monoxide treatment method in which the surface of stored food is stabilized by using carbon monoxide to dye the food, and bag-shaped sheets are treated with oxygen and Commonly used methods include the gas bag method in which a mixed gas of carbon dioxide is sealed, the ammonia method in which a liquid containing ammonia is sprayed into a mist, and the nitrate method in which nitrate is added to meat as a processing method limited to livestock meat. .

On the other hand, as a means to eliminate the bland feeling after thawing stored foods,
Instead of adopting the commonly called water thawing method, we have been dealing with methods such as natural thawing or using a thawing warehouse equipped with programs and equipment that approximate natural thawing, and recently we have been using methods such as dehydrating and sorting. It has become common for stored foods to be stored frozen after some excess moisture has been removed using absorbent materials.

(Problems to be Solved by the Invention) However, in the dye dissolving immersion method described above, the dyes and coloring agents used include quite a few substances that are toxic and carcinogenic. If a natural coloring agent is used instead, even if it is safe in terms of toxicity and carcinogenicity, it is less effective in terms of gloss and coloring, and it is difficult to use the L-asfulvic acid immersion method or the citric acid immersion method. Although the liquid method has the effect of suppressing discoloration, discoloration (or partial decolorization of the pigment) can be observed after treatment, and the commercial value of the stored food may be lost. Although these methods are effective in stabilizing food pigments, they have their own problems, such as being extremely inconvenient to handle, highly toxic to the human body, and not a life-safe method. .

Furthermore, in the gas bag method, a bag made of a film-like sheet with high gas barrier properties is used to hold the gas in a certain space, and a sealing process such as heat sealing is separately performed to seal the opening of the bag. Not only was the bag cost high and processing inefficient, but the packaged items were bulky, so storage considerations had to be taken into account.The ammonia method also left the entire working ring tomb with an ammonia odor and ammonia-specific smells. Because it is constantly irritating, it is not good for the human body, especially for the eyes.Although the nitrate method has sufficient effects in terms of color development and color retention, the nitroso groups contained in the ingredients are harmful to the human body. It has been pointed out that there is a high possibility that it will have a considerable negative impact.

Furthermore, if the food to be stored is thawed using a natural thawing method, it is certainly effective as a means of eliminating the bland taste of the food to be stored. While thawing in a thawing cabinet equipped with a program and equipment similar to thawing allows for the thawing of multiple pieces of stored food at once, the initial investment is huge and the handling is difficult. A considerable amount of specialized knowledge was required.

In the case of methods that use absorbent materials such as dehydrating sheets, it is possible to reduce the occurrence of tripping during thawing of stored foods, but it does not exhibit any color retention effect against discoloration during thawing. It was something I couldn't expect.

In short, the conventional techniques described above have only been used independently, and although they show excellent effects within the range of hardness, they are Even after undergoing storage treatment, it has not been possible to maintain the color, flavor, and nutrients of the stored food for a long period of time at the time of harvest.

(Means for Solving the Problems) The present invention has been developed as a result of various studies to solve the above-mentioned problems. Sodium bicarbonate is completely non-toxic and safe to the human body, and can achieve effects that can maintain the condition for a long period of time. Bicarbonates such as potassium carbonate, carbonates such as sodium carbonate, potassium carbonate, etc. alone or in mixtures thereof, L- monoascorbic acid, sodium L-ascorbate, potassium L-ascorbate, etc.
Ascorbate or citric acid or sodium citrate. A single citrate such as potassium citrate or a mixture of these components is used as a dipping liquid for the stored food, or the dipping liquid is sprayed onto the stored food (using an air stream). ), or water or alcohol (ethyl alcohol) alone or a mixture thereof, or water or alcohol (ethyl alcohol) alone or a mixture thereof, and further bicarbonate, carbonate, L -Ascorhinic acid, citric acid, L
- Using ascorbate, citrate, natural tocopherol alone or a mixture of multiple of these components mixed with carbon dioxide as a dipping liquid for the stored food; Alternatively, after spraying the solution and carbon dioxide gas or a gas stream containing carbon dioxide gas onto the food to be stored, part of the water (free water) in the food to be stored is naturally dried over an open fire, etc., forced drying at low temperature, The food is dehydrated using a dehydrating agent, a dehydrating sheet, etc., and then the stored food is frozen and stored.

Furthermore, the food to be stored after the above-mentioned soaking liquid treatment and dehydration treatment is tightly packaged with a film-like sheet, etc., and then frozen and preserved.
During cryopreservation, care should be taken to suppress the volatilization of the necessary moisture in stored food after dehydration, or should food be frozen after dehydration and then covered with a film-like sheet? r. By using a method that minimizes the volatilization of the necessary moisture in the stored food during the subsequent storage in a frozen state, when the stored food is thawed, the storage at the time of harvesting of the stored food can be reduced. This provides a storage method that can maintain color, flavor, and nutrients for a long period of time.

(Function) The bicarbonates and carbonates used in the present invention, singly or in total, are at least 0. 0005 m In a solution containing 2% or more of f, ■, monoascorbic acid, citric acid, and L-
Ascorbate and citrate alone or in total at least 0. 0002% by weight or more of dissolved foods jf? By immersing the stored food in the liquid or spraying the immersion liquid onto the stored food using an air stream, it is possible to maintain the color of the stored food, especially to develop and stabilize its reddish color, for a long period of time. or water or alcohol (ethyl alcohol) alone or in combination, or water or alcohol (ethyl alcohol) alone or in combination, and in addition, bicarbonate or carbonate. The dissolved concentration of each is at least 0. 0005 &ffi% or more, the dissolved concentration of each of L-ascorbic acid, citric acid, L-ascorbate, and citrate is at least 0.
Carbon dioxide gas is mixed into a solution containing at least 0.02% by weight or more of natural tocopherols, or a solution containing at least 0.01i% of natural tocopherols, or a solution containing a mixture of these components, either alone or in a turbid state. Carbon dioxide gas can be used as an immersion solution for stored food by immersing the stored food, or by spraying the solution and carbon dioxide gas or a gas flow containing carbon dioxide gas onto the stored food. It dissolves in the water in food to become carbonate, and the carbonate enables the preservation of the color of stored food, especially the development and stabilization of its reddish color, for a long period of time.

Thereafter, the treated stored food may be dried naturally under a sun or in the shade, or at low temperatures (preferably below 5°C). Part of the free water in the stored food (approximately 5 to 10%, preferably 7% ffif
By performing a process to release water from the stored food to the outside so that the volume of water in the stored food decreases, even if the freezing process is performed in the next step, the stored food will not be affected by the volume expansion of water in the stored food. cell destruction can be almost suppressed, there is almost no dripping during thawing when cooking the stored food, and it is possible to prevent or suppress the loss of nutrients and flavor of the stored food into the dripping. At the same time, the color preservation of the stored food at the time of harvest based on the above-mentioned color preservation treatment is reproduced, and even during cooking, the stored food retains its softness and juiciness, and the color retention is maintained before and after cooking. The food to be stored is frozen and preserved after being processed to produce an effect that causes almost no change in shape.

Furthermore, after undergoing the above-mentioned color preservation treatment and dehydration treatment, and before cryopreservation, the food to be stored may be wrapped in a film-like notebook made of cellophane paper, paraffin paper, vinyl chloride sheet, polyethylene sheet, etc. The food to be stored is packaged in a hermetically sealed manner, preferably by exhausting all the air existing in the space so that no space is created between the sort and the food to be stored. , to suppress volatilization of the effective moisture in the stored food to the outside during the frozen storage period, and to obtain the effect of further enhancing the softness and juiciness during cooking, and further. Rather than packaging immediately after the color preservation treatment and dehydration treatment described above, the stored food is sealed and packaged in the film-like sheet described above after the cryopreservation treatment described above is performed. Preferably, all the air present in the space is exhausted so that no space is created between the sheet and the food to be stored, and the food to be stored is tightly packaged, and then frozen and preserved again. Effects equivalent to those described above can be obtained.

By taking out the stored food that has been frozen and preserved through the above-mentioned treatments from storage as necessary and thawing it using an appropriate processing method, the color preservation of the stored food at the time of harvest can be reproduced. In addition, there is almost no dripping during thawing, which prevents or suppresses the loss of nutrients and flavor of the stored food into drips, and also maintains the softness of the stored food at the time of harvest, even during cooking. It is expected that the juiciness of the pods will be sufficiently maintained and the shape of the pods will hardly change before and after cooking.

Below c, extra white (fruit Execution example) Example-1 An immersion liquid with the following composition was prepared.

Using this soaking solution (maintained at 20°C), we prepared the following food using approximately 120 g of open horse mackerel (raw) and approximately 190 g of beef (sirloin steak: thickness = 151 Il + 1) as a storage food in Table 1. After carrying out the processing under each processing condition shown in (a), the thawing state and heating cooking state of the stored food was examined by a sensory test.

The results are shown in Table-2.

Example-2 An immersion liquid with the following composition was prepared.

Using this soaking liquid (maintained at 20°C), as food to be stored, approximately 120 g of horse mackerel (raw) and approximately 190 g of beef (sirloin steak; thickness: 15 mm) were prepared.
After carrying out the processing under each processing condition shown in 3, the thawing state and heating cooking state of the stored food were examined by a sensory test.

The results are shown in Table 4.

Example-3 An immersion liquid with the following composition was prepared.

Using this soaking liquid (maintained at 20°C), we used about 120 g of horse mackerel (raw) and about 190 g of beef (sirloin steak; thickness: 15 m) as food to be stored.
After carrying out the processing under each processing condition shown in 5, the thawing state and heating cooking state of the stored food were examined by a sensory test.

The results are shown in Table-6.

Display the results 8.

Example-4 An immersion liquid with the following composition was prepared.

Using this soaking solution (maintained at 20℃) (Table 7), use approximately 120 g of horse mackerel (raw) and approximately 190 g of beef (sirloin steak: thickness 151 lI1) as food to be stored. After carrying out the processing under each processing condition shown in (a), the thawing state and heating cooking state of the stored food was examined by a sensory test.

Example-5 An immersion liquid with the following composition was prepared.

Using this soaking liquid (maintained at 20°C), we used approximately 120 g of open horse mackerel (raw) and approximately 190 g of beef (sirloin steak; thickness: 15 mm) as food to be stored.
After carrying out the processing under each processing condition shown in 9, the thawing state and heating cooking state of the stored food were examined by a sensory test.

The results are shown in Table-10.

Example 6 An immersion liquid having the following composition was prepared based on the B5 immersion liquid shown in Example 5.

Furthermore, Pour the soaking liquid. Bl shown in Example-4 as the immersion liquid Prepare the following composition using Ta.

Using this soaking liquid (maintained at 20°C), one horse mackerel (raw) weighing approximately 120 g and approximately 190 g of beef (sirloin steak; thickness = 15 fflrm) were prepared as food to be stored.
After performing the treatment under each treatment condition shown in Table II using
The thawing and cooking conditions of stored foods were investigated using sensory tests.

The results are shown in Table-12.

[Below, remainder white]

The present invention is not limited to the examples described above, and as a result of carrying out various demonstrations in addition to the examples described above, it was found that the stored foods were rich in reddish color other than the opening of mackerel (raw). It is fully applicable to seafood and meat other than beef, and almost no difference was observed in the degree of reddish color retention even after each treatment of the present invention.

bicarbonate for use in immersion solutions without carbon dioxide;
carbonate, L-ascorbic acid, L-ascorbate,
Regarding the concentration of citric acid and citrate salts, the minimum concentration of bicarbonate and carbonate is 0.0000000000000000000000000000000. 0005% by weight or more, and for L-ascorbic acid, L-ascorbate, citric acid, and citrate, the minimum amount is 0.0005% by weight or more, whether the acids or salts are used alone or in combination. 0002 weight X or more is necessary, and even if it falls below either of the ranges, the effect of adding any of the acids and salts described above cannot be obtained.

Furthermore, if sulfethyl alcohol is mixed with water and used in an immersion solution that involves the use of carbon dioxide gas, a minimum of 40%
When using carbon dioxide alone, the concentration must be 100% by volume, and when mixed with air, the concentration must be at least 50% by volume, and when using natural tocopherol alone. Or when mixed with other ingredients, the concentration should be at least 0. It is necessary to use at least 0.0% by weight for bicarbonates and carbonates. 0005% by weight or more, and for L-ascorbic acid, L-ascorbate, citric acid, and citrate, the minimum amount is required whether the acids or salts are used alone or mixed with other components. 0
．． 0,002% by weight or more is required, and if it is less than either of these ranges, the effect of adding any of the acids and salts mentioned above cannot be obtained.

On the other hand, the upper limit varies somewhat depending on the processing conditions of the immersion liquid, especially its temperature conditions (including seasonal temperature fluctuations), but even if the concentration of the acid or salt exceeds the solubility of the immersion liquid at the temperature of the immersion liquid used, It was also confirmed that there were no problems with preserving the reddish color of stored foods and with the human body.

The temperature of the dipping liquid is not limited to 20°C, and may be in any temperature range as long as the food to be stored is not subjected to heat treatment or freezing treatment. Regarding the time, in addition to instant immersion or spray treatment, short-time immersion may be used, but if immersed for more than 30 minutes, there will be no problem from the perspective of preserving the reddish color of the food to be stored; It is not very desirable from the viewpoint of maintaining freshness.

Regarding the dehydration treatment, it is sufficient to release the free water in the stored food to the outside by an appropriate method so that the weight of the stored food is reduced by 5 to 10%, preferably about 7%, from the original weight of the stored food.

Furthermore, the packaging material used to tightly package the stored food before and after the freezing process should be one that can be maintained for a long period of time so that the effective water content after the dehydration process in the stored food is not released to the outside as much as possible during the frozen storage period. As long as it is a thing, its material does not matter.

The freezing process is not limited to -20℃, but can be set arbitrarily depending on the freshness of the stored food, etc. For stored foods that require quick freezing, a low temperature of about -80℃ Even if the area is used, the effects of the present invention are not impaired at all.

In addition, regarding the storage period of stored foods after freezing, 3.
It has also been confirmed that there is no adverse effect on the quality of seafood even if it is stored for a long period of time, such as approximately 6 months or more for seafood and approximately 1 year or more for meat products. did.

〔Effect of the invention〕

As described in detail above, the present invention provides a method for soaking and
Bicarbonate, carbonate, L-ascorbic acid, which has a long history and a track record of use as a food additive since ancient times as jI liquid.
By using L-ascorbate, citric acid, citrate, natural tocopherol, ethyl alcohol, carbon dioxide gas, etc. in combination, it is not only safe for the human body, but also reduces the reddish color of stored foods. By maintaining the color retention for a long period of time without causing discoloration, and by subsequently performing dehydration treatment, some of the native water in the stored food is released to the outside, so that when the stored food is frozen, It is possible to almost suppress cell destruction caused by the volume expansion of excess water, and furthermore, by selectively packaging the stored food before and after the freezing process, it is possible to prevent the dehydration of the stored food. It has the added effect of being able to maintain the effective moisture content for a long period of time without releasing as much of it as possible to the outside during the frozen storage period. The color retention of the stored food at the time of harvest is reproduced, which has a great effect on increasing the commercial value of the food, and there is almost no dripping during thawing, and the nutrients and flavor in the stored food are retained in the dripping process. Since the food can be prevented or suppressed from being washed away, the softness and juiciness of the stored food at the time of harvest can be reproduced even during cooking, and there is almost no change in shape before and after cooking. It is possible to obtain remarkable effects that cannot be obtained by other treatments.

[Hereafter Up〕

Claims (4)

[Claims] (1) Foods to be stored such as seafood and livestock meat are dissolved in at least 0.0005% by weight of bicarbonates such as sodium bicarbonate and potassium bicarbonate, or carbonates such as sodium carbonate and potassium carbonate, either singly or in total. The solution contains at least 0 L-ascorbic acid, citric acid, L-ascorbate salts such as sodium L-ascorbate and potassium L-ascorbate, or citrate salts such as sodium citrate and potassium citrate, either singly or in total. .0
002% or more by weight of the food is immersed in an immersion solution or sprayed with the immersion solution, a part of the water in the wave-stored food is dehydrated, and then frozen and preserved. storage method. (2) Foods to be stored, such as seafood and meat, are treated with a solution of water or ethyl alcohol alone or in a mixture thereof, or with a bicarbonate such as sodium bicarbonate or potassium bicarbonate, or a solution such as sodium carbonate or potassium carbonate. Dissolve at least 0.0005% by weight of each carbonate, L
- ascorbic acid, citric acid, L-ascorbate salts such as sodium L-ascorbate and potassium L-ascorbate, or citrate salts such as sodium citrate and potassium citrate, each at least 0.0002
At least 0% by weight of natural tocopherols dissolved
．． 0.01% by weight or more of dissolved or turbid solutions individually or in combination, and further mixed with carbon dioxide gas; immersion treatment in a food immersion solution, or the solution containing carbon dioxide gas or carbon dioxide gas. A method for storing food, which comprises spraying the food with a gas stream, dehydrating a portion of the moisture in the food, and then freezing and preserving the food. (3) After the food to be stored is immersed in or sprayed with the immersion liquid according to claim 1 or 2, a part of the moisture in the food to be stored is dehydrated, and the food to be stored is subjected to dehydration treatment. 1. A method for storing food, which comprises tightly packaging the stored food using a film-like sheet or the like, and then storing the food in a frozen state. (4) After the food to be stored is immersed in or sprayed with the immersion liquid according to claim 1 or 2, a part of the moisture in the food to be stored is dehydrated, and A method for storing food, which comprises first subjecting the stored food to freezing treatment, then tightly packaging it with a film-like sheet, etc., and then preserving the stored food in a frozen state again.