JPH049502B2 - - Google Patents
Info
- Publication number
- JPH049502B2 JPH049502B2 JP57173010A JP17301082A JPH049502B2 JP H049502 B2 JPH049502 B2 JP H049502B2 JP 57173010 A JP57173010 A JP 57173010A JP 17301082 A JP17301082 A JP 17301082A JP H049502 B2 JPH049502 B2 JP H049502B2
- Authority
- JP
- Japan
- Prior art keywords
- activated carbon
- seafood
- freshness
- ice
- frozen
- 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.)
- Expired - Lifetime
Links
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 18
- 235000014102 seafood Nutrition 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 11
- 108091005804 Peptidases Proteins 0.000 claims description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- 229920000049 Carbon (fiber) Polymers 0.000 claims description 2
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 12
- 239000004365 Protease Substances 0.000 description 10
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical class C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 8
- 241000251468 Actinopterygii Species 0.000 description 5
- 241000238557 Decapoda Species 0.000 description 5
- 108090000526 Papain Proteins 0.000 description 5
- 238000009835 boiling Methods 0.000 description 5
- 235000019419 proteases Nutrition 0.000 description 5
- 229940055729 papain Drugs 0.000 description 4
- 235000019834 papain Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 238000001179 sorption measurement Methods 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 229920000098 polyolefin Polymers 0.000 description 3
- 235000015170 shellfish Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 238000004321 preservation Methods 0.000 description 2
- 241000238366 Cephalopoda Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 239000004952 Polyamide Substances 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
- 239000004372 Polyvinyl alcohol Substances 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 229920002647 polyamide Polymers 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920002223 polystyrene Polymers 0.000 description 1
- 229920002451 polyvinyl alcohol Polymers 0.000 description 1
- 229920000915 polyvinyl chloride Polymers 0.000 description 1
- 239000004800 polyvinyl chloride Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Description
【発明の詳細な説明】
本発明は鮮魚介類の新鮮さを長時間保証し得る
冷凍保存法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a frozen preservation method that can guarantee the freshness of fresh seafood for a long period of time.
従来は、陸揚げされた魚介類等は一旦普通の熱
水でボイルされた後冷やし冷凍車に収納し、搬送
されている。この場合鮮度を保持するために普通
氷が使われているが運送するには魚介類とほゞ同
重量の氷が必要で魚介類の搬送スペースが著しく
制限されていた。例えば10トンの冷凍車なら５ト
ンの氷を運んでいることになり、５トンの氷分の
スペースは全くいかされていないことになつてい
た。 Conventionally, landed seafood and the like are once boiled in ordinary hot water and then stored in refrigerated trucks and transported. In this case, ice is normally used to maintain the freshness of the fish, but transport requires ice weighing almost the same as the fish and shellfish, which severely limits the space available for transporting the fish and shellfish. For example, a 10-ton refrigerated truck would be carrying 5 tons of ice, and the space for the 5 tons of ice would be completely unused.
本発明者は従来の効率の悪い冷凍保存搬送の改
良について鋭意検討した結果、陸揚げされた鮮魚
介類をまずプロテアーゼ液中に浸漬し、さらに引
き揚げた魚介類を活性炭若しくは活性炭素繊維と
共にフイルムで包装することにより大量の氷を何
等必要とせず長期間の冷凍保存を可能にすること
ができた。 As a result of intensive research into improving the conventional inefficient frozen storage and transportation method, the present inventor first immersed landed fresh seafood in a protease solution, and then wrapped the salvaged seafood in a film together with activated carbon or activated carbon fiber. By doing so, we were able to make long-term frozen storage possible without the need for large amounts of ice.
即ち、本発明は鮮魚介類をプロテアーゼ含有液
中に浸漬した後、該魚介類を引き揚げこれを活性
炭若しくは活性炭素繊維と共にフイルムで包装し
て冷凍保存するものである。 That is, the present invention involves immersing fresh seafood in a protease-containing solution, then pulling the seafood out, wrapping it in a film together with activated carbon or activated carbon fibers, and storing it frozen.
以下本発明を具体的に説明する。 The present invention will be specifically explained below.
まず鮮魚介類についてであるが、特にその種族
を限定するものでない。例えばカニ、エビ、イカ
等が挙げられる。陸揚げされたこれら魚介類はプ
ロテアーゼ含有液中に浸漬される。植物性酵素と
して好適に用いられるものは動物あるいは植物か
ら採取されるプロテアーゼであつて具体的には植
物から採取されるパパイン等が挙げられるがこれ
らに限定されるものでない。浸漬液はかかる植物
性酵素を0.1〜５％含有する水溶液もしくは塩水
溶液であつて、温度は常温〜ボイル迄任意に選ぶ
ことができる。処理時間は１〜30分程度でよい。 First, regarding fresh seafood, there is no particular restriction on the type of seafood. Examples include crab, shrimp, squid, etc. These landed fish and shellfish are immersed in a protease-containing solution. Preferably used plant enzymes are proteases collected from animals or plants, and specific examples include, but are not limited to, papain and the like collected from plants. The dipping solution is an aqueous solution or a salt aqueous solution containing 0.1 to 5% of the plant enzyme, and the temperature can be arbitrarily selected from room temperature to boiling. The processing time may be about 1 to 30 minutes.
このようにプロテアーゼ処理した魚介類はこの
後引き揚げ包装する。この際魚介類と共に活性炭
あるいは活性炭素繊維を入れてフイルムで包装す
ることが鮮度を長時間保証し得る上で必須であ
る。これには魚介類を活性炭あるいは活性炭素繊
維含有シート状物で予備包装するか、あるいはフ
イルム包装内へ活性炭あるいは活性炭素繊維含有
シート状物を内挿する等の手段が採用され、これ
によりプロテアーゼ処理による鮮度保持効果の寿
命が保証される。活性炭又は活性炭素繊維は
BET表面積500〜2000m2／ｇで、ベンゼン吸着量
20〜50重量％の性能を有するものであり、就中
BET表面積900〜1500m2／ｇ、かつベンゼン吸着
量30〜45重量％の範囲のものが好ましい。 The seafood treated with protease in this way is then salvaged and packaged. At this time, it is essential to package the seafood with activated carbon or activated carbon fiber in a film to ensure its freshness for a long time. For this purpose, methods such as pre-packaging the seafood with activated carbon or activated carbon fiber-containing sheet material, or inserting activated carbon or activated carbon fiber-containing sheet material into the film packaging, are used to treat the seafood with protease. The longevity of the freshness retention effect is guaranteed. Activated carbon or activated carbon fiber
BET surface area 500-2000m 2 /g, benzene adsorption amount
It has a performance of 20 to 50% by weight, especially
A BET surface area of 900 to 1500 m 2 /g and a benzene adsorption amount of 30 to 45% by weight are preferred.
外装材であるフイルムシートはポリ塩化ビニ
ル、ポリエチレン、ポリスチレン、ポリオレフイ
ン、ポリエステル、ポリアミド、ポリビニルアル
コール等より形成されたものが使用でき、防曇
性、ガスバリヤー性の高いもので冷凍時に強力低
下を惹起しないものが好適である。 The film sheet used as the exterior material can be made of polyvinyl chloride, polyethylene, polystyrene, polyolefin, polyester, polyamide, polyvinyl alcohol, etc., and has high anti-fog and gas barrier properties, causing strength loss during freezing. Preferably, it does not.
フイルム包装法は外気との遮断ができる方法で
あればよくその手段については限定されない。 The film packaging method is not limited in any way as long as it can isolate it from the outside air.
このように本発明の方法によれば陸揚げされた
鮮魚介類を遠隔地へ運送する際、大量の氷を必要
とせず長期間に亘り鮮度が保証でき、しかも従来
の運送手段に比べて運送量の増大が見込め実用性
に富むものである。 As described above, according to the method of the present invention, when transporting landed fresh seafood to a remote location, it is possible to guarantee freshness over a long period of time without requiring a large amount of ice, and moreover, the transport volume is lower than that of conventional transport methods. This is highly practical as it is expected to increase the number of people.
以下本発明の実施例を記載するが本発明はこれ
ら実施例に何等限定されるものでない。 Examples of the present invention will be described below, but the present invention is not limited to these Examples in any way.
実施例 １
魚港にて陸揚げされた生蟹を水洗後直ちに植物
から採取された酵素パパイン0.5％水溶液（常温）
中に10分浸漬した後、引き揚げこの生蟹を活性炭
素繊維（BET表面積1200m2／ｇ、ベンゼン吸着
量40％）含有シートに包み、さらにこれをポリオ
レフインフイルム（25μ厚み）にて包装して直ち
に冷凍保存した。Example 1 Enzyme papain 0.5% aqueous solution (room temperature) collected from plants immediately after washing raw crabs landed at a fish port with water.
After being immersed in the water for 10 minutes, the raw crabs were salvaged and wrapped in a sheet containing activated carbon fiber (BET surface area 1200 m 2 /g, benzene adsorption amount 40%), which was then wrapped in polyolefin film (25μ thick) and immediately Stored frozen.
この方法によれば従来の氷詰め法に比較して鮮
度が20倍以上保証でき、しかも運送量も約２倍確
保できた。 This method guarantees 20 times more freshness than the conventional ice packing method, and also allows for about twice the amount of transportation.
実施例 ２
甘エビについてパパイン0.2％に代えるほかは
実施例１と同様な処理を行なつた。Example 2 Sweet shrimp was treated in the same manner as in Example 1, except that papain was used at 0.2%.
その結果従来の氷詰め法に比して10倍の鮮度保
持が達成できた。 As a result, we were able to maintain 10 times the freshness compared to the conventional ice packing method.
実施例 ３
蟹を陸揚げ後ボイル処理する際、ボイル処理槽
中にパパインを0.5％添加した。蟹をボイル処理
後引き揚げ冷凍冷蔵保存するとき活性炭素繊維
（BET表面積1400m2／ｇ、ベンゼン吸着量42％）
シートを包装体内に内挿した。この場合も従来の
ボイル処理のみでは考えられない鮮度保持効果が
得られた。Example 3 When boiling crabs after landing, 0.5% papain was added to the boiling tank. Activated carbon fiber (BET surface area 1400 m 2 /g, benzene adsorption amount 42%) when crab is salvaged after boiling and stored in a refrigerator.
The sheet was inserted into the package. In this case as well, we were able to obtain a freshness preservation effect that would be unimaginable with conventional boiling alone.
比較例
実施例１のパパイン処理を行なつた後活性炭素
繊維シートで包まず直ちにポリオレフインフイル
ムで包装した。この場合酵素処理による鮮度保持
効果の寿命が短かく従来の氷詰め法と大差はなか
つた。Comparative Example After the papain treatment of Example 1, the product was immediately wrapped in a polyolefin film without being wrapped in an activated carbon fiber sheet. In this case, the longevity of the freshness-keeping effect due to enzyme treatment was short, and there was no significant difference from the conventional ice packing method.
Claims (1)
した後、該魚介類を引き揚げこれを活性炭若しく
は活性炭素繊維と共にフイルムで包装して冷凍保
存することを特徴とする魚介類の冷凍保存法。1. A method for frozen preserving seafood, which comprises immersing fresh seafood in a protease enzyme-containing solution, then pulling out the seafood, wrapping it in a film together with activated carbon or activated carbon fibers, and storing it frozen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57173010A JPS5963132A (en) | 1982-09-30 | 1982-09-30 | Refrigeration and preservation of fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57173010A JPS5963132A (en) | 1982-09-30 | 1982-09-30 | Refrigeration and preservation of fish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5963132A JPS5963132A (en) | 1984-04-10 |
| JPH049502B2 true JPH049502B2 (en) | 1992-02-20 |
Family
ID=15952519
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57173010A Granted JPS5963132A (en) | 1982-09-30 | 1982-09-30 | Refrigeration and preservation of fish |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5963132A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1989011227A1 (en) * | 1988-05-20 | 1989-11-30 | Regents Of The University Of Minnesota | Inhibition of enzymatic browning |
| CN112537538A (en) * | 2020-11-26 | 2021-03-23 | 王靖 | Hydrogen-rich active carbon fiber freshness protection package and preparation method thereof |
-
1982
- 1982-09-30 JP JP57173010A patent/JPS5963132A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5963132A (en) | 1984-04-10 |
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