JPH0566084B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a quality preserving agent for marine products such as fresh seafood and processed marine products. [Problems to be Solved by the Prior Art and the Invention] Typical causes of deterioration in the quality of marine products include deterioration and putrefaction of the product due to proliferation of microorganisms and oxidation of lipid components. Methods to inhibit microbial growth include drying, salting, smoking, heating, freezing or refrigeration, CA storage,
These include radiation irradiation, vacuum packaging, gas exchange packaging, oxygen absorber packaging, and the addition of disinfectants or preservatives. On the other hand, methods for preventing oxidation of fat components include freezing or refrigeration, vacuum packaging, gas exchange packaging, packaging with deoxidizing materials, and addition of antioxidants.
Oxidation of lipid components causes changes in odor and taste, changes in color, destruction of vitamins, and denaturation of proteins, so preventing oxidation of lipid components is extremely important to maintain quality and nutritional value. be. As mentioned above, there are various methods for preventing oxidation of lipid components, but a simple and effective method is to use an antioxidant. Although various antioxidants have been used, they have not been fully satisfactory in terms of the antioxidant effect itself, the durability of the effect, and the effects on color and odor.
In other words, it is well known that tea leaf extracts are used to preserve the freshness of marine products (Japanese Patent Publication No. 1973-
39058, Japanese Patent Application Laid-open No. 59-45385), for example, if the target marine food or the water used contains a large amount of iron, not only will it not be effective at all, but the marine food will It has a serious defect that causes it to be colored blue-black. In addition, this aqueous solution of tea leaf extract is prone to browning, and the browning deepens over time, and depending on the degree of browning, the freshness preservation effect on marine foods decreases, making it extremely difficult to use for practical use. It did not reach the point where it became a reality. [Means for solving the problem] In view of these circumstances, the present inventors have been conducting research on suitable antioxidants for marine products for many years, and found that tea leaf extract components are excellent antioxidants. Focusing on the properties of tea leaves, we conducted extensive studies on its application to marine products, and found that by using tea leaf extract components in combination with a specific group of compounds,
The present invention was completed after discovering that overall satisfactory results could be obtained. That is, the present invention provides one or two tea leaf extract components.
It is a quality preservation agent for marine products, which is composed of one or more kinds of polyhydroxy compounds, one or more kinds of organic acids, and water. The tea leaf extract component used in the present invention is a crude extract obtained by extracting tea leaves with hot water, an aqueous medium containing a polyhydroxy compound, alcohol or hydrous alcohol, acetone or hydrous acetone, etc., or a dried product thereof, or a purified extract. Or its dried product. Polyhydroxy compound refers to a compound having two or more hydroxyl groups in the molecule, such as propylene glycol, glycerin, xylitol, sorbitol, maltitol, xylose, glucose, fructose, sucrose, maltose, lactose, starch hydrolyzate, and Examples include hydrogen additives. Suitable examples of organic acids include citric acid, malic acid, tartaric acid, succinic acid, lactic acid, phytic acid, ascorbic acid, and adipic acid. In the present invention, preferred methods for treating marine products with the quality-preserving agent of the present invention include the following methods, which may be applied depending on the situation. Namely, there are two methods: a method in which a quality preserving agent is directly added to and mixed with a seafood product such as processed fish paste; a method in which a marine product such as fish fillet or opening is immersed in a solution of the quality preserving agent; There are methods such as spraying a quality preservation agent solution directly onto the whole fish, fillets, surimi, etc. Addition amount of tea leaf extract components in the quality preservation agent or in the case of immersion method: The concentration is 1 mg/100 g or more, preferably 10 mg/100 g, in the target marine products or the solution to be immersed.
It is desirable that the amount is more than 40 mg/100 g, more preferably 40 mg/100 g or more. The time for soaking is
20 seconds or more, especially 5 minutes or more is desirable. When spraying a quality preservation agent onto marine products, it is preferable that the concentration of the solution is high, and the tea leaf extract component content should be 50mg/
It is more preferably 200mg/100g or more than 100g. The polyhydroxy compound is blended in order to increase the osmotic pressure of the extraction solvent itself or the quality preserving agent for marine products of the present invention, inhibit the growth of microorganisms, and ensure preservability. The concentration of addition is 1 kg of coexisting water.
preferably 12 mol or more. Organic acids have a metal deactivating effect (chelating effect)
Formulated as a synergist based on the following: to enhance antioxidant effects, to prevent coloring reactions between tea leaf extract components and iron in marine products and used water, to lower hydrogen ion concentration, and to stabilize tea leaf extract components. However, the amount added is preferably about 0.2 to 100 mg/100 g, more preferably about 2 to 40 mg/100 g, to the marine product or aqueous solution for dipping.
In fact, if the quality of the marine products to be maintained or the water used contains a large amount of iron or is slightly alkaline, the absence of organic acids will prevent the tea leaf extract from maintaining the quality of the marine products. Not only are the functions not expressed at all, but the adverse effect is that the marine products themselves or the water used are colored blue-black or dark brown. Examples of marine products suitable for the present invention include fresh fish such as horse mackerel, mackerel, saury, sardines, herring, yellowtail, salmon, mackerel, and fish fillets, as well as salted and dried products and smoked products thereof. dried sardines, salted products such as salted salmon, salted mackerel, salted mackerel and kazunoko, horse mackerel, mackerel, sardine, sea bream, bonito and tuna pickled in lees or soy sauce, chikuwa, kamaboko, hanpen, fish ham and sausage, etc. Examples include fish paste products such as dried squid, sea urchin, and sea urchin paste. [Examples] Next, the present invention will be explained in more detail with reference to Examples and Reference Examples, but the present invention is not limited thereto. Example 1 After thawing frozen horse mackerel in fresh water, the abdomen was opened,
The incision surface was washed with water. Then add about 30% to 17% saline.
Soaked for 1 minute and washed twice with water. This mackerel opening was immersed for 5 minutes in an aqueous solution prepared by diluting 1 part of a quality preservation agent consisting of 10 parts of tea leaf extract, 28 parts of water, 60 parts of glycerin, and 2 parts of citric acid with 100 parts of water, and then drained for 5 minutes. , and dried for 90 minutes in a heavy oil burner dryer. Place the dried salted horse mackerel one by one in a styrofoam tray, wrap it with polyethylene film, store it in the refrigerator (2-5℃), and perform sensory evaluation over time, measure it with a meat-colored colorimeter, and measure the fat content. Measurements such as peroxide value were carried out. As a result, dried horse mackerel treated in this way retains its external quality immediately after production, that is, taste, aroma, and color, even 12 days after production, compared to untreated products, and is less likely to develop mold. It was delayed by 1-2 days. On the other hand, in the untreated product (control group), an oxidized odor had already occurred on the 8th day from the production date, the yellowness had become stronger, and the taste had deteriorated. Next, we will show the results of measurements over time of the cut pieces of meat using a color difference meter.

[Table] From this table, calculate the redness/yellowness.
Over time, the treated area changed from 1.10 to 1.00, and the control area changed from 0.97 to 0.49, and this value also shows that the treated area had more redness and better apparent freshness. . Next, the change over time in the peroxide value of the ether-extracted oil of dried horse mackerel is shown.

[Table] From this table, it is thought that in the case of dried horse mackerel, oil content begins to oxidize as early as during production, especially during the drying process, but it is clear that this is suppressed in the treated area. It is. The oxidation at this point can be regarded as oxidation in the induction period, indicating that suppressing the peroxide value at this point is the key to suppressing the subsequent oxidation rate. Example 2 Quality preservation agent 1 for tea leaf extract components similar to Example 1
Boil 20 kg of an aqueous solution consisting of 4 parts of salt, 4 parts of salt, and 95 parts of water, add about 1 kg of hard sardines to it, boil for about 5 minutes, remove the water, drain, and dry in an electric ventilation dryer until the moisture content is about 15%. The dried sardines were dried until they were dry and dried to produce dried sardines. This was stored in a polyethylene bag at room temperature, and sensory evaluation and peroxide value of the fatty acid content were measured over time. As a result, the treated dried sardines had less yellowing of the abdomen and less raw grass odor on the 10th day of production compared to the untreated ones. In addition, the peroxide value immediately after production differs depending on the treatment area.
While it was 50meq/Kg, the untreated area
It was clearly lower in the treated area at 100meq/Kg. Example 3 Quality preservation agent 1 for tea leaf extract components similar to Example 1
Raw cow fillets were immersed for 5 minutes in an aqueous solution consisting of 99 parts of water and 99 parts of water, and then drained for 5 minutes. Place this raw mackerel fillet in a styrofoam tray, wrap it with polyethylene film, and place it in the refrigerator for 2 to 30 minutes.
The meat was stored at 5°C), and sensory evaluation and flesh color measurement were performed over time using a colorimeter. As a result, while the untreated mackerel fillets had already changed color on the first day of refrigeration, the raw mackerel fillets treated as in this example still retained their red color even on the fourth day of refrigeration. There was little apparent loss of freshness and the taste after cooking was good. Example 4 Quality preservation agent 2 for tea leaf extract components similar to Example 1
Add raw fillets to an aqueous solution consisting of 1.5 parts and 98 parts of water.
After soaking for 10 minutes, the water was drained for 5 minutes. Place this raw fillet in a Styrofoam tray, wrap it with polyethylene film, and refrigerate it for 2 to 5 minutes.
℃), and sensory evaluation and flesh color measurement using a colorimeter were performed over time. As a result, the untreated raw yellowtail fillet decreased in red color on the first day of refrigeration, and yellowing of the ventral part was observed from around the third day of refrigeration, but when treated with the treatment of this example. The fillet sufficiently retained its red color even after 4 days of refrigeration, had little yellowing on the ventral side, and had good taste after cooking. [Comparative example] Same as Example 1, that is, tea leaf extract component 10
part, 28 parts water, 60 parts glycerin, and 2 parts citric acid.
A quality preservative consisting of 10% of tea leaf extract and 10% of this preparation minus citric acid and glycerin, i.e. 10% of tea leaf extract ingredients.
The quality retention effect of each salted and dried horse mackerel product was compared using the following method for a mixed preparation consisting of 90 parts of water and 90 parts of water. As for the raw material, frozen mackerel was used, which was partially thawed under running water, opened, removed the gills and internal organs, and thoroughly washed the cut surface with water. Add 1 part of the above two types of mixed preparation to 17% saline solution.
After immersing in an aqueous solution diluted with 100 parts for 30 minutes,
Washed with water and drained for 5 minutes. Hereinafter, a salt-dried product was produced in the same manner as in Example 1. The immersion treatment in the mixed preparation should be carried out immediately after preparing the diluted solution and after 24 hours.
Two methods were compared after being left at room temperature for an hour.
A diluted solution of the mixed preparation excluding citric acid and glycerin turns dark brown when left at room temperature for 24 hours.
A significant decrease was also observed in the active ingredients epigallocatechin gallate and epicatechin gallate. On the other hand, in those containing citric acid, almost no coloration or decrease in active ingredients was observed. Next, the change over time in the peroxide value of the ether-extracted oil of dried horse mackerel is shown.

【table】

[Table] Reference example 1 Tea leaf extract components Methanol 901 was added to 30 kg of Kuzucha, a by-product during Sencha production, and the mixture was heated and extracted at approximately 60°C for approximately 3 hours, then filtered, and the remaining solids were washed with Methanol 301. A methanol extract of approximately 901 was obtained. Add and mix 1.5 kg of soybean oil and 6.0 kg of water to this extract, distill methanol off at a vacuum level of 80 mmHg, bath temperature of 60°C, and cooling water temperature of 10°C. Got Kg. Vacuum degree 20mmHg, bath temperature 70°C
After concentrating at a cooling water temperature of 10°C until the solids content is about 80%, transfer it to a separate container and vacuum at 0.5°C.
It was vacuum dried for about 18 hours at mmHg and a shelf temperature of 60°C. By pulverizing the obtained solid, 4.5 kg of powder of tea leaf extract components was obtained. The catechin purity in this powder was about 47%, and the caffeine content was about 8%. [Effects of the Invention] According to the present invention, it is possible to effectively prevent the oxidation of marine products, and also to suppress the deterioration of odor, color change, and growth of microorganisms, thereby improving the taste immediately after production. , aroma, and color were preserved for a long time, and the shelf life was extended.

Claims (1)

[Claims] 1 Tea leaf extract component, one or more polyhydroxy compounds, one or more organic acids,
A quality preservation agent for marine products consisting of water and water.