JPH0315371A - Freeze-protection agent - Google Patents

Abstract

PURPOSE:To prevent the drying or denaturation of fish or shellfish in freezing by treating powder of KONJAK (tuberous root of devil's tongue) with water and basic amino acid, etc., and using the obtained KONJAK jelly as a freeze- protection agent. CONSTITUTION:KONJAK powder, water and a basic amino acid (e.g. arginine or lysine) or a basic salt (e.g. sodium citrate or sodium polyphosphate) or their mixture are mixed with each other in arbitrary order, heated and cooled to obtain a KONJAK jelly. The jelly is used as a freeze-protection agent optionally after diluting with 10-100 times volume of water.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a cryoprotectant containing konjac jelly as an active ingredient. More specifically, the present invention relates to a cryoprotectant that is applied before freezing seafood and the like.

If a film is formed on fish, shellfish, etc. using the cryoprotectant of the present invention, drying and freeze denaturation due to freezing can be prevented when these are frozen.

Therefore, it is expected that the cryoprotectant of the present invention will be used extensively in the seafood industry and the cold storage industry.

(Prior Art and Problems) In general, seafood such as fish and shellfish is frozen for long-term preservation. However, if fish and shellfish are frozen as they are, there are drawbacks to frozen preservation, such as moisture near the surface evaporating as the relative humidity decreases during storage, resulting in oxidation of the surface and degeneration of the flesh. It is.

Conventionally, in order to prevent such freezing denaturation of seafood,
Fish and shellfish are immersed in a phosphate solution, tocopherol solution, ascorbic acid solution, or starch solution, or a film of ice is attached to the surface of the fish and shellfish, and then frozen and preserved. However, even with these conventional methods. It is extremely difficult to prevent the surface of seafood during frozen storage from drying out, and sometimes the ice film peels off and loses its anti-drying effect. (Means for Solving the Problems) The present inventors conducted intensive research in search of a cryoprotectant that moisturizes seafood stored frozen for a long period of time and prevents degeneration of the flesh quality. The present invention relates to a cryoprotectant containing konnyaku jelly as an effective ingredient. The konjac jelly used in the present invention can be made by adding water to konjac powder to swell and dissolve it, then adding and mixing basic amino acids, basic salts, or a mixture of both; or adding basic amino acids, basic salts, or a mixture of both in advance. Add the mixed water to konjac flour; or pre-mix konjac flour with basic amino acids, basic salts, or a mixture of both, then add water to the mixture and heat the mixture to swell and dissolve. Manufactured by cooling.

The konjac flour used here can be any of konjac potatoes, dried and crushed konjac potatoes, or purified konjac potatoes.

Further, the basic amino acids used usually include arginine, histidine, lysine, citrulline, ornithine, etc. alone or in combination.

Particularly preferred are arginine or lysine.

The amount of basic amino acids to be used is 1.5 liters per konnyaku flour. 2
5 to 15% by weight is preferable.

By using basic amino acids, it is possible to take advantage of the fact that basic amino acids have high ρH and I1 properties, resulting in a stable pH and stable quality of the jelly. It is possible to obtain the advantage that konnyaku jelly with good taste can be obtained without any waste.

In addition, as a basic substance, sodium citrate l1,
Organic acid salts such as sodium tartrate, sodium malate, sodium acetate, sodium lactate, sodium succinate, and sodium polyphosphate, sodium pyrophosphate,
Phosphates such as sodium metaphosphate, 2-3 sodium phosphate, potassium polyphosphate, potassium pyrophosphate, potassium metaphosphate, 2-3 potassium phosphate. and carbonates such as sodium carbonate, sodium bicarbonate, strength carbonate, calcium carbonate, and magnesium carbonate, and sulfates such as potassium sulfate, sodium sulfate, calcium sulfate, and magnesium sulfate, and sodium hydroxide, potassium hydroxide, etc. Includes single or mixed substances. As shown in these examples, any basic food-grade salt can be used as the basic salt of the present invention.

In addition, in order to have a buffer effect, each acid or acidic salt may be combined and used in a combination that ultimately makes ρH alkaline. In that case, examples of acid and basic salts include citric acid, tartaric acid, phosphoric acid, acetic acid, lactic acid,
Phosphoric acid, monosodium phosphate, monopotassium phosphate, etc. are used. The amount used is preferably 0.01 to 5% by weight based on konjac flour. By using salt-based amino acids and basic salts together,
Basic amino acid p}l! High impact resistance and stable ρ11
On the other hand, it is difficult to set the Pll value arbitrarily, and the buffering ability of basic salts is low, but the pH can be adjusted arbitrarily by selecting the substance. This makes it easy to reduce P by raw materials and water
This made it possible to suppress the variation in H and produce uniform konnyaku jelly.

The konjac jelly used in the present invention is different from the so-called konjac paste, which is made by swelling konjac powder with water. It is also different from konnyaku gel, which is obtained by adding alkali and heating. This konnyaku jelly has properties that are exactly between the two.

Therefore, this konjac jelly can be used as a cryoprotectant of the present invention by adjusting its viscosity and hardness to an appropriate level and diluting it as it is or diluting it 10 to 100 times with water.

Next, a method for producing konnyaku jelly will be explained. First, add 20 to 40 times as much water to konnyaku powder to swell and dissolve. Add basic amino acids, basic salts, or a mixture of both to this konjac paste and mix well. Alternatively, a basic amino acid, a basic salt, or a mixture of both is mixed and dissolved in 20 to 40 times as much water as the konjac flour, and the konjac flour is swollen and dissolved by this dissolution. Furthermore, as an alternative method, basic amino acids, basic salts, or a mixture of both are mixed in advance with konjac flour, and then 20 to 40 times as much water as the konjac flour is added and mixed to swell and dissolve; swell and dissolve to form konjac paste. The desired konjac jelly can be obtained by heating under alkaline conditions and then cooling. The heating temperature and time are adjusted depending on the concentration of the salts used, the pH, and the desired physical properties of the konnyaku jelly. If the pH of the konjac paste is high, the heating time will be short. If the pH is low, the heating time will be long.

This konnyaku jelly needs to be heated under alkaline conditions, and the ρH of the konnyaku jelly obtained after cooling is 8.
in the range of 0 to 10.5, preferably 8.2 to lO. It is desirable to heat the pll while adjusting it so that it falls within the range of 0.

In addition, in this case, the heating temperature is 60 to 95°C, and the heating time is 5
A combination of conditions of ~210 minutes is selected. In addition.
pH. A preferable combination of temperature and time is such that the ρH of the konjac jelly obtained after cooling is 8.0-10.5. It is preferable to select such that ρ{I falls within the range of 8.2 to 10.0, and for this purpose, it is desirable to find the optimum combination conditions in a preliminary experiment.

This heating is finished before the konjac paste gels.

If the proper heating conditions are exceeded, the konjac paste turns into a gel and loses its ability to mix with other ingredients, which is a characteristic of the konjac jelly of the present invention. Furthermore, if the heating conditions are low, gelling ability cannot be obtained by reheating, and the product remains pasty forever, resulting in a food material that is simply the same as konjac paste swollen in water.

After heating, it is necessary to quickly cool the product to stop the reaction; if this step is omitted, the konnyaku paste will turn into a gel. The pH of the obtained konnyaku jelly is 8.0 to 10.5,
Preferably from 8.2 to 10.0, p}! 10.5
If the pH exceeds 8.0, it will become ordinary konnyaku, making it difficult to mix with other foods, and if the pH is below 8.0, it will remain glue-like and will not solidify, reducing the product value, which is undesirable. ．． The obtained konnyaku jelly can be applied as a cryoprotectant as it is or diluted with water. The cryoprotectant may be applied by any means such as dipping, spraying, or scattering.

A preferred treatment method is to dissolve konjac jelly in water for 10-10 minutes.
An example of this method is to immerse fish, shellfish, etc. in a cryoprotectant diluted 100 times, take them out, and freeze them at -30°C to -50°C. In the cryoprotectant for which the konjac jelly of the present invention is effectively used, thickening agents such as starch, denaturation prevention agents such as phosphates, tocopherols, ascorbic acid, antioxidants, etc. may be added as necessary. You can also do it.

Frozen bodies of fish, shellfish, etc. treated with the cryoprotectant of the present invention are
The surface is protected by konnyaku jelly, which prevents moisture from evaporating even in ultra-dry atmospheres, and can prevent fish, shellfish, etc. from drying out or deteriorating. Next, examples of the present invention will be shown.

Example 1 A 0.5% sodium carbonate solution 1Q was added to 28 g of konjac powder, and after swelling, the mixture was heated at 80° C. for 30 minutes and then cooled to produce konjac jelly. 100 g of this konnyaku jelly was taken, 5 Q of water was added thereto, and the mixture was stirred with a mixer to prepare a diluted solution.

5 kg of washed scallop shell was immersed in this diluted solution and then frozen at -30°C. There was no decrease in frozen denaturation yield of this scallop even after frozen storage.

Example 2 Add 1% baking soda solution IQ to 16.5 g of konjac powder,
After swelling, the mixture was heated at 70° C. for 20 minutes and then cooled to prepare konjac jelly. 100g of this konjac jelly was taken and stirred with a wooden paddle while adding a small amount of water and spread out. A total of 3Q of water was added to create a homogeneous diluted konjac jelly solution. This stuff contains 3kg of shrimp shell.
Put it in a 5x15x25cm container and -30
Frozen shrimp blocks were created by freezing at ℃. There was no freezing denaturation or decrease in yield of this shrimp. Example 3 Take 300g of the konnyaku jelly used in Example 2 and add 300g of water.
A diluted solution was prepared by adding Q and stirring with a mixer. Frozen salmon was immersed in this diluted solution to form an ice film. This ice film was stable and difficult to peel off, effectively preventing drying during refrigerated storage.

Example 4 Add 5Q of water to 250g of the konnyaku jelly used in Example 2,
5 g of tocopherol was added and stirred with a mixer to prepare tocopherol dispersion and diluted konjac jelly liquid. Immerse a sardine whose head has been removed and washed with water in this diluted solution.
It was placed in a 5aa container and frozen at -30°C to create a frozen block. This frozen sardine is dried during frozen storage,
It was good in preventing oxidation.

Claims (2)

[Claims] (1) Freeze protectant containing konjac jelly as an active ingredient. (2) Konjac jelly is produced by adding water to konjac powder to swell and dissolve it, and then adding and mixing basic amino acids, basic salts, or a mixture of both; or basic amino acids,
Either add basic salts or a mixture of both to the konjac flour and add water to it; or premix konjac flour with a basic amino acid, a basic salt, or a mixture of both, and then add water to the mixture to swell and dissolve. The cryoprotectant according to item 1, which is obtained by heating and cooling a cryoprotectant.