JPH0358740A - Method for salting food - Google Patents
Method for salting foodInfo
- Publication number
- JPH0358740A JPH0358740A JP1194821A JP19482189A JPH0358740A JP H0358740 A JPH0358740 A JP H0358740A JP 1194821 A JP1194821 A JP 1194821A JP 19482189 A JP19482189 A JP 19482189A JP H0358740 A JPH0358740 A JP H0358740A
- Authority
- JP
- Japan
- Prior art keywords
- food
- salt
- reduced pressure
- salting
- packaged
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 62
- 238000009938 salting Methods 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- 239000012528 membrane Substances 0.000 claims description 10
- 235000002639 sodium chloride Nutrition 0.000 abstract description 25
- 238000007710 freezing Methods 0.000 abstract description 11
- 230000008014 freezing Effects 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 229920000298 Cellophane Polymers 0.000 abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 3
- 230000006866 deterioration Effects 0.000 abstract description 3
- 239000011780 sodium chloride Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 229920002978 Vinylon Polymers 0.000 abstract 1
- 230000002542 deteriorative effect Effects 0.000 abstract 1
- 235000021485 packed food Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 241000972773 Aulopiformes Species 0.000 description 5
- 235000019515 salmon Nutrition 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 208000035404 Autolysis Diseases 0.000 description 2
- 206010057248 Cell death Diseases 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000028043 self proteolysis Effects 0.000 description 2
- 229920006266 Vinyl film Polymers 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000004745 nonwoven fabric Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
Description
【発明の詳細な説明】
〔発明の目的〕
（産業上の利用分野）
本発明は食品の塩漬け方法に係り、とりわけ食品本来の
風味を損うことなくかつ短時間に行なうことができる食
品の塩漬け方法に関する。[Detailed Description of the Invention] [Object of the Invention] (Industrial Application Field) The present invention relates to a method for salting food, and particularly to a method for salting food that can be carried out in a short time without impairing the original flavor of the food. Regarding the method.
（従来の技術）
食品、例えば魚等の塩漬けは、食品の水分活性の低下と
食塩の抗菌作用を組合わせたものであり、食品の保存お
よび味付け方法として、従来から広く使用されている。(Prior Art) Salting foods, such as fish, combines the reduction of water activity of foods with the antibacterial effect of common salt, and has been widely used as a method for preserving and flavoring foods.
食品の塩漬け方法としては、■食品に食塩をまぶして乾
燥させる方法か、または■食品を食塩水に浸漬して、乾
燥させる方法が一般的である。Common methods for salting foods are: (1) sprinkling the food with salt and drying it, or (2) immersing the food in salt water and drying it.
しかし、乾燥にはある程度の加熱が必要であり、乾燥工
程での自己消化、蛋白の変成、酵素による旨み成分の分
解は避けられないものであった。また乾燥工程での品質
の劣化を防止するために乾燥温度を低下させることも考
えられるが、このように乾燥温度を低下させると処理時
間が大幅に延長されることになり好ましくなかった。However, drying requires a certain amount of heating, and autolysis, denaturation of proteins, and decomposition of flavor components by enzymes are unavoidable during the drying process. It is also conceivable to lower the drying temperature in order to prevent quality deterioration in the drying process, but lowering the drying temperature in this way would significantly lengthen the processing time, which was not preferred.
（発明が解決しようとする課題）
上述のように、従来の食品の塩漬け方法においては、乾
燥工程が必要であるが、加熱して乾燥させると、品質の
低下を引起こすという問題がある。(Problems to be Solved by the Invention) As described above, conventional food salting methods require a drying step, but there is a problem in that drying by heating causes a decrease in quality.
また乾燥温度を低下させると処理時間が大幅に延長され
るという問題がある。There is also the problem that lowering the drying temperature significantly lengthens the processing time.
本発明はこのような点を考慮してなされたちのであり、
食品本来の風味を損うことなく、かつ短時間で行なうこ
とができる食品の塩漬けｈ法を提供することを目的とす
る。The present invention has been made with these points in mind.
To provide a method for salting food which can be carried out in a short time without impairing the original flavor of the food.
（課題を解決するための千段）
本発明は、食品を食塩で覆って塩漬けする食品の塩漬け
方法において、食品を１１′透膜で包装し、この包装さ
れた食品の回りを食塩で覆うとともに、減圧下でかつ氷
温状態に維持して塩漬けにすることを特徴とする食品の
塩漬１ラ方法である。(1000 Steps to Solve the Problem) The present invention is a food salting method in which food is covered with salt and salted, in which the food is packaged with a 11' permeable membrane, the wrapped food is covered with salt, and This is a one-time method for salting foods, which is characterized by salting under reduced pressure and maintaining the temperature at an ice temperature.
（作用）
半透膜で包装された食品を減Ｌ１：下でかつ水温状態に
維持することにより、食品中の水分と食塩とが置換され
、食品が塩漬け処理される。この場音、氷温状態で処理
を行なうので、食品の品質ｆ氏下を防１１．することか
できるとともに凍粘による細胞組織の破壊を防止できる
。また減圧状態とすることにより、迅速に塩漬け処岬を
行なうことかできる。(Operation) By maintaining the food packaged with the semipermeable membrane at reduced L1 and at water temperature, the water in the food is replaced with salt, and the food is salted. 11. Since the processing is carried out at low temperatures and at freezing temperatures, the quality of the food can be reduced by 11. It is possible to prevent cell tissue from being destroyed by freezing and viscosity. Also, by reducing the pressure, salting can be carried out quickly.
（尖施例） 以下、図面を参照して本発明の丈施例に一ついて３ 説明する。(Tip example) Hereinafter, three length examples of the present invention will be explained with reference to the drawings. explain.
第１図および第２図は本発明による食品の塩７Ｊ’２け
方法の−夫施例を示す図である。FIGS. 1 and 2 are diagrams showing an example of the method for adding salt to foods according to the present invention.
昂１図において、まず例えば魚ご９の食品１２を４備し
７、この食品１２を半透膜］ｌ↓て包伎する。In Figure 1, first, four foods 12, such as fish 9, are prepared 7, and the foods 12 are wrapped in a semi-permeable membrane.
続いて、このように包装された食品１２を、予め密閉容
器１０内に充填された食塩１６中に配置する。Subsequently, the food 12 packaged in this manner is placed in the salt 16 that has been filled in the airtight container 10 in advance.
本実施例において、４′透膜］４として（１１通水性の
ある月料であれば特に限定されず、セロハンビニ口ンフ
ィルム、微細孔をｉＴするフィルム、不織布等を使用す
ることかできるか、４２ｊにセロハン、ビニ口ンフィル
ムが望ましい。In this example, 4' permeable membrane] 4 (11) is not particularly limited as long as it is water-permeable, and cellophane vinyl film, film with micropores, non-woven fabric, etc. can be used. 42j is preferably cellophane or vinyl pouch film.
続いて、密閉容器１０を氷温下で減圧状態にし、例えば
１時間保持して食品１２の塩漬けを行八う。Subsequently, the airtight container 10 is brought into a reduced pressure state at ice temperature and held for, for example, one hour to salt the food 12.
減圧状態の程度としては、例えは１ ０ ０ ｍｍｌｌ
ｇ程度が考えられる。For example, the degree of reduced pressure is 100 mmll.
It is possible that the
ここで氷温とは０゜Ｃから食品の氷結点までの温度帯を
いう。第２図に示すように、食品を徐々に冷凍していく
と、食品は破線に不ずよラな温度文４
化をおこす。Here, freezing temperature refers to the temperature range from 0°C to the freezing point of food. As shown in Figure 2, when food is gradually frozen, it undergoes a uniform temperature change as shown by the broken line.
すなわち、食品を冷凍すると、まず急速に温度低下か生
じ、次に温度かイっずかに上青し氷桔点てｌ１１度が維
持され、その後再び温度が低下する。That is, when food is frozen, the temperature first rapidly drops, then the temperature suddenly rises to the top and is maintained at 111 degrees, and then the temperature drops again.
木実施例においては、」二連のようにＯ℃と氷結点の間
の氷温状態に約１時間保持する（第２図実線）。In the wood example, the sample was kept at a freezing temperature between 0° C. and the freezing point for about 1 hour in a double series (solid line in Figure 2).
このように、半透膜］４で包装された食品］２を食塩１
６中に所定時間保持することにより、〉ト透膜１４を境
として食品］２中の水分と食塩とか置換して食品１２の
塩漬けか行なわれる。In this way, food packaged with a semi-permeable membrane] 2 is mixed with 1 part salt.
By holding the food in the food 2 for a predetermined period of time, the food 12 is salted by replacing the moisture in the food 2 with salt, using the permeable membrane 14 as a boundary.
本実施例によれば、次のような効果が発揮される。According to this embodiment, the following effects are achieved.
■ 氷温下で処理を行うため、食品１２を（１ ’Ｃ以
下に維持することができるので、自己消化、蛋白の変戊
、酵素による旨み戒分の分解等の化学的な変化による品
質の低下が防止できる。また、食品］−２を氷結点以上
に維持することができるので、食品は凍結されず、凍結
による細胞組織の破壊を防止することかでぎる。■ Because the processing is carried out at freezing temperatures, food products can be maintained at temperatures below (1'C), thereby preventing quality changes due to chemical changes such as autolysis, denaturation of proteins, and decomposition of umami components by enzymes. In addition, since the food product]-2 can be maintained above the freezing point, the food product will not be frozen, and destruction of cell tissue due to freezing can be prevented.
■ 食品］２を半透膜］−４で包装しているため、食品
１２中の旨み戊分は食品］２中に残留するので、食品本
来の味を損なうことなく効果的に水を食塩に置換できる
。■ Because Food] 2 is packaged with a semi-permeable membrane - 4, the flavor of Food 12 remains in Food 2, effectively turning water into salt without impairing the original taste of the food. Can be replaced.
■ 減圧下で処理するため、処理１１、７間か鳩い。■ Because the processing is carried out under reduced pressure, there is a gap between processing 11 and 7.
すなわち、脱水速度は゛１′．透膜１４を壕として、内
側（食品］２側）と外側（食塩１６側）のｄ透圧の差に
依存するが、減圧下で処理することにより、食品］２側
から食塩］６側への水分の移行速度か速くなり、短■ｌ
間で塩漬けを作成することかｉｊｆ能となる。In other words, the dehydration rate is ``1''. Using the permeable membrane 14 as a trench, it depends on the difference in d permeability between the inside (food) 2 side) and the outside (salt 16 side), but by processing under reduced pressure, from the food] 2 side to the salt] 6 side. Moisture transfer speed becomes faster and shorter
It will be possible to create a salt pickle in between.
なお、上記実施例において、密閉容器１０内の圧力を１
−００……Ｉｇとした例を示したか、処理圧力は品質、
処理時間およびコス１・′″．９を考慮して１モ意に定
めることができ、大気圧以下であれば特に眼定されない
。In addition, in the above embodiment, the pressure inside the closed container 10 is set to 1
-00... Did you show an example of Ig? Processing pressure is quality,
It can be arbitrarily determined by considering the processing time and the cost of 1·′″.9, and is not particularly determined if the pressure is below atmospheric pressure.
次に本発明の具体例について説明する。Next, specific examples of the present invention will be explained.
（具体例１）
食品として生鮭の切身１．５０ｇ（初期含水率７５％）
を用い、これをセロハン（３００ｍ＋ｎＸ３００ｍｍ）
で包装した。次にこの生鮭を食塩で覆って、密閉容器で
ある真空デシケータ中に入れた。(Specific example 1) 1.50g of raw salmon fillet as food (initial moisture content 75%)
using cellophane (300m+nX300mm)
It was packaged in Next, this raw salmon was covered with salt and placed in a vacuum desiccator, which is a closed container.
続いて、真空デシケータ内を、真空ポンプを用いて約６
０ ０ ｍｍＨｇの減圧状態にし、この真空デンケタ
を−１ ’Ｃの氷温冷蔵庫中に入れて１ １１４；間保
持し、生鮭の塩漬けを行なった。Next, the inside of the vacuum dessicator was heated using a vacuum pump for about 6 hours.
The pressure was reduced to 0.00 mmHg, and the vacuum container was placed in an ice-cold refrigerator at -1'C and kept there for 114 minutes to salt the raw salmon.
次に比較例として次のものを準備した。Next, the following was prepared as a comparative example.
（比較例）
生鮭の切身１５０ｇ（初期含水弔 ７５％）に１． Ｏ
ｇの食塩を均一にまぶし、２４時間放置した後、２０
゜Ｃの冷風環境下で２４時間乾燥させ、鮭の脱水を行っ
た。(Comparative example) 1.5 g of raw salmon fillet (initial moisture content 75%). O
Sprinkle evenly with 20 g of salt and leave for 24 hours.
The salmon was dehydrated by drying in a cold air environment at °C for 24 hours.
（比較実験）
具体例および比較例の含水率および食塩ｌ農度を測定し
表−１に示した。食塩濃度はサンプルを′Ｎ５・量の水
と混合し、ホモジナイザーで粉砕処理したものを冫戸過
し、Ｂｒｉｘメーターで測定したものである。Ｂｒｉｘ
％欄に記載の数値は、Ｂｒｉｘメーターの数値を２倍し
たものである。(Comparative Experiment) The water content and salt content of specific examples and comparative examples were measured and shown in Table 1. The salt concentration was determined by mixing the sample with 15 N5 of water, pulverizing it with a homogenizer, passing it through a sieve, and measuring it with a Brix meter. Brix
The numerical value written in the % column is twice the value of the Brix meter.
表
１
表−１から明らかなように、本発明の方法によれば、短
時間でしかも食品の風味を損なうことなく塩漬けを行う
ことができる。Table 1 As is clear from Table 1, according to the method of the present invention, salting can be carried out in a short time without impairing the flavor of the food.
以上説明したように、本発明によれば、食品の化学変化
による品質の低下を防止することかでき、また凍結によ
る細胞組織の破壊を防Ｉトすることかできるので、食品
本来の風味を維持しながら迅速かつ簡単に食品の塩漬け
を行なうことができる。As explained above, according to the present invention, it is possible to prevent deterioration in quality of food due to chemical changes, and also to prevent destruction of cell tissue due to freezing, thereby maintaining the original flavor of food. Foods can be salted quickly and easily.
第１図は本発明による食品の塩漬け方法の一丈施例を示
す側断面図であり、第２図は塩漬け処理中の食品の温度
変化を示す図である。
１０・・密閉容器、
１２・・・食品、
１４・・・半透膜、
１６・・・食塩。FIG. 1 is a side sectional view showing an embodiment of the food salting method according to the present invention, and FIG. 2 is a diagram showing temperature changes of the food during salting. 10... Airtight container, 12... Food, 14... Semipermeable membrane, 16... Salt.
Claims (1)
て、食品を半透膜で包装し、この包装された食品の回り
を食塩で覆うとともに、減圧下でかつ氷温状態に維持し
て塩漬けにすることを特徴とする食品の塩漬け方法。In the food salting method, food is wrapped in a semipermeable membrane, the wrapped food is covered with salt, and the food is salted under reduced pressure and maintained at ice temperature. A method for salting foods characterized by:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1194821A JPH0358740A (en) | 1989-07-27 | 1989-07-27 | Method for salting food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1194821A JPH0358740A (en) | 1989-07-27 | 1989-07-27 | Method for salting food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0358740A true JPH0358740A (en) | 1991-03-13 |
Family
ID=16330814
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1194821A Pending JPH0358740A (en) | 1989-07-27 | 1989-07-27 | Method for salting food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0358740A (en) |
-
1989
- 1989-07-27 JP JP1194821A patent/JPH0358740A/en active Pending
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