JPH06217681A - Processed products of fish or shellfish - Google Patents

Abstract

PURPOSE:To provide a fish or shellfish processed product capable of being preserved even in a prescribed low temperature range without being frozen, not causing a softening collapsing phenomenon, and excellent in texture, appearance and labor saving by subjecting the raw material, etc., of a fish or shellfish to a water-washing process, etc., and subsequently immersing the treated raw material, etc., in a specific immersion solution for a prescribed time. CONSTITUTION:The fish or shellfish processed product is characterized by subjecting the fresh raw material, dried raw material, salted raw material or frozen raw material of a fish or shellfish such as cod roe or cuttlefish to a water-washing, water-restoring, desalting or thawing process, dehydrating the treated material, and subsequently immersing the dehydrated material in an immersing solution comprising 20-60wt.% D-sorbitol, 10-30wt.% sodium lactate, and 3-10wt.% ethanol for a prescribed time to obtain the product capable of being preserved even in a low temperature region of -10 to -35 deg.C without being frozen.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed seafood product, and more particularly, it can be held without freezing even in a low temperature range of -10 ° C to -35 ° C and can be eaten as it is without thawing. Regarding processed seafood products.

[0002]

2. Description of the Related Art Conventionally, processed seafood products, for example, raw seafood delicacies, have been produced by immersing seafood in a seasoning liquid to season it, and mixing or draining the seasoning liquid. And
When it is stored for a relatively long period of time, it is usually distributed after being frozen or salted.

In the case of salted products, depending on the salt concentration, they can be stored at room temperature or at a temperature range of + 10 ° C. or lower for a long period of time. However, along with the recent increase in health consciousness, consumers are becoming more and more conscious of low salt content, and salty products with high salt content are being shunned. In addition, salty products require complicated desalination treatment before being used for food. Has the problem of being required.

On the other hand, in the case of frozen products, it is necessary to perform a thawing process before being served. Then, this thawing process requires a long time, a softening collapse phenomenon of cells occurs at the time of thawing, the drip flows out by this softening collapse phenomenon, the texture is softened, and the yield and quality are deteriorated, and further thawing is performed. It has the problem of being susceptible to secondary pollution.

Therefore, in order to solve this problem, in recent years, 0
A method of storing in a low temperature region of ℃ or less without freezing has been proposed. For example, JP-A-62-143670 describes a method of using salt alone or a freezing point adjusting agent to hold the cod roe in a low temperature region of -0.5 ° C to -10 ° C without freezing. There is.

Further, Japanese Patent Laid-Open No. 62-201566 discloses an extract of natural agricultural and livestock products and one or two substances having a freezing point lowering action selected from salt, ethyl alcohol and the like.
A method of storing foods in the low temperature region of −2.0 ° C. to −20 ° C. without freezing is described by using the above species.

[0007]

However, in the method described in the above-mentioned conventional Japanese Unexamined Patent Publication No. 62-143670, the lower limit temperature at which freezing does not occur is -10 ° C., and therefore the frozen product distribution currently in the mainstream. At a temperature of -18 [deg.] C., it freezes and requires a thawing process before being used for food.

Further, the above-mentioned conventional Japanese Unexamined Patent Publication No. 62-20156.
The method described in Japanese Patent No. 6 does not achieve storage in an unfrozen state in a temperature range lower than -20 ° C. However, if the product is stored at -20 ° C for a long period of time, quality will be deteriorated due to oxidation or the like. Therefore, in order to store the product for a long period of time without deteriorating the quality, it is necessary to store in a temperature range lower than -20 ° C. Moreover, JP-A-62-2015
In the Japanese Patent Publication No. 66, the experimental data, which is said to be able to be stored at −10 ° C. or lower without freezing, is limited to the one to which salt is added, which is contrary to the consumer's tendency to reduce salt.

The present invention has been made in view of the above-mentioned problems, and it can be held without freezing even in a low temperature range of -10 ° C to -35 ° C without using salt, and does not require thawing work. It is an object of the present invention to provide a processed seafood product that can be eaten as it is and can prevent the drip outflow and secondary contamination during thawing.

[0010]

The processed fish and shellfish product according to claim 1 is obtained by dehydrating raw, dried, salted or frozen raw materials of seafood after washing, rehydrating, desalting and thawing. 20% to 60% by weight of D-sorbitol, 10 to 30% by weight of sodium lactate and 3 to 10% of ethanol.
By immersing in a dipping solution consisting of wt% for a predetermined time,
It can be stored without freezing even in a low temperature range of -10 ° C to -35 ° C.

According to the second aspect of the present invention, the processed fish and shellfish product is dehydrated by washing, rehydrating, desalting and thawing raw seafood, dry raw material, salted raw material or frozen raw material, respectively, and then dehydrating the raw material. 60% by weight, sodium lactate 10
30% by weight, ethanol 3 to 10% by weight and seasoning 3
By soaking in a seasoning liquid consisting of -40% by weight for a predetermined time, it can be stored without freezing even in a low temperature range of -10 ° C to -35 ° C, and can be directly used for food.

[0012]

According to the first aspect of the present invention, the raw material for fish and shellfish is subjected to pretreatment such as washing with water and then dehydrated in advance, and then 20 to 60% by weight of D-sorbitol, 10 to 30% by weight of sodium lactate, and 3 to 10 of ethanol. By immersing in a dipping solution consisting of wt% for a predetermined time, a considerable part of water in the body of fish and shellfish is replaced with D-sorbitol, sodium lactate, and ethanol which are freezing point depressants that constitute the dipping solution. Since the freezing point depressant is increased in place of water with a high freezing point, the freezing point of seafood is greatly lowered, and processed fish products are -1
Even in a low temperature range of 0 ° C to -35 ° C, it can be retained for a long period of time without freezing. Moreover, it is considered that the freezing point of seafood is considerably lowered by selecting the composition of the immersion liquid and the ratio thereof as described above.

Since the freezing point depressant has high permeability, it is considered that it also replaces a part of the water remaining in the body of the seafood after dehydration.

According to the second aspect of the present invention, the raw material for fish and shellfish is subjected to a pretreatment such as washing with water, and then dehydrated in advance, and then 20 to 60% by weight of D-sorbitol and 10 to 3 of sodium lactate.
0% by weight, ethanol 3 to 10% by weight and seasoning 3 to
By dipping in a seasoning liquid consisting of 40% by weight for a predetermined time, seasoning is performed with the seasoning contained in the seasoning liquid, and the freezing point of the seafood is reduced by the action of the freezing point depressant contained in the seasoning liquid. Drastically descend. Therefore, the obtained processed seafood product can be retained for a long time without freezing even in a low temperature range of -10 ° C to -35 ° C, and can be directly used for edible food because it is seasoned.

[0015]

EXAMPLE An example of the processed seafood product of the present invention will be described below.

The processed fish and shellfish products of the present invention refer to various processed fish and shellfish products that are preserved and distributed, such as raw seafood delicacies.

As raw materials used in the present invention, seafood such as cod roe, squid, shishamo egg, and skipped egg are used. In addition to raw fish, dried, salted, frozen, etc. What has been done can be used. When fish roe is used, a roe roe or a roe may be used.

The immersion liquid used in the present invention is a combination of an edible freezing point depressant having high permeability and imparting antifreeze,
That is, it is composed of 20 to 60% by weight of D-sorbitol, 10 to 30% by weight of sodium lactate, and 3 to 10% by weight of ethanol. Further, sodium lactate is preferably used in the state of an aqueous solution. The immersion liquid is used when the antifreezing property and the seasoning are separately provided.

The seasoning liquid used in the present invention is the above dipping liquid to which a seasoning for imparting umami and flavor is added. The seasoning liquid contains 20 to 60% by weight of D-sorbitol and 10 to 30% by weight of sodium lactate. , 3-10 wt% ethanol and 3-40 wt% seasoning. The seasoning liquid is used when antifreeze and seasoning are performed at the same time.

Next, the manufacturing method will be described.

First, a manufacturing method using the immersion liquid will be described.

(1) Pretreatment Step First, the raw material of fish and shellfish is pretreated until it can be used for food except that it is not seasoned. For example, the raw material is washed with water, the dry material is rehydrated, the salted material is desalted, and the frozen material is thawed. Then, if necessary, it is cut into a predetermined size, washed with water, and sterilized.

(2) Dehydration step Next, the pretreated raw material is dehydrated. That is,
Using a dehydrator such as a centrifugal dehydrator or a pressure dehydrator, the raw material is dehydrated to, for example, 60 to 90% (% by weight) within a range where it can be easily dehydrated.

(3) Immersion Step Next, the dehydrated raw material is immersed in the immersion liquid for a predetermined time. The soaking time varies depending on the type of raw material, but for example, soaking is performed for 3 to 6 days, and roe is soaking for 10 to 36 hours to obtain a semi-finished product or a processed seafood product. At this time,
The highly osmotic freezing point depressant that composes the immersion liquid easily penetrates and is absorbed by the fish and shellfish raw material, and the freezing point of the fish and shellfish is greatly lowered, so the resulting semi-finished product (or processed seafood product) −
Even in a low temperature range of 10 ° C to -35 ° C, it can be retained for a long time without freezing.

(4) Seasoning Step The semi-finished product obtained in the above-mentioned dipping step (3) is seasoned by immersing it in a solution of seasoning for a predetermined time to obtain a processed seafood product.

Since the semi-finished product obtained in the dipping step (3) can be held for a long time without freezing, seasoning can be performed at any time during storage, and this step (4) includes the above step. A person different from the manufacturer who performed (3),
For example, it can be performed by a distributor or a seller, and seasoning can be performed according to preference.

When the soaking step (3) is not a semi-finished product, but a processed seafood product such as sashimi that can be used as it is without seasoning, this seasoning step (4) It is unnecessary.

Next, a manufacturing method using the above seasoning liquid will be described.

The pretreatment step (1 ') and the dehydration step (2') are respectively performed in the same manner as the pretreatment step (1) and the dehydration step (2). Next, the dipping step (3 ') is performed as follows.

(3 ') Immersion step A processed seafood product is obtained in the same manner as in the immersion step (3) except that a seasoning solution is used instead of the immersion solution. At this time, since the seasoning liquid contains the seasoning together with the immersion liquid, the seasoning liquid can be held for a long time without freezing even in a low temperature region of −10 ° C. to −35 ° C., and at the same time, because the seasoning is completed, It is ready to be used as it is.

The above step (2) and the above step are carried out for the purpose of enhancing the efficiency of substitution of freezing point depressant with water in the body of fish and shellfish.
Between (3) and (3 ′), a step of performing a dehydration treatment by immersing in a low-concentration sodium lactate aqueous solution for a predetermined time can be added.

The present invention will be described below based on specific examples.

Example 1 A frozen crab squid was thawed. Then, with a cutting machine, 5-1
After cutting to a width of 0 mm, the cuttings were washed with water and sterilized, and then dehydrated by a centrifugal dehydrator to 65 to 85% by weight of the raw material.

Then, 50 parts by weight of D-sorbitol and 50% by weight are added to 100 parts by weight of the dehydrated water.
Immerse in a dipping solution containing 25 parts by weight of sodium lactate and 10 parts by weight of ethanol so as to sufficiently immerse it in water for 3 to 6 days at a low temperature of 1 to 10 ° C.,
After draining, it was packaged.

Next, as shown in Table 1, -10 ° C and -1
5 ° C, -20 ° C, -25 ° C, -30 ° C, -35 ° C, -4
Five samples were kept at 0 ° C. for 90 days, and the frozen state was visually inspected. The results are shown in Table 1.

Example 2 A frozen crab squid was thawed. Then, with a cutting machine, 5-1
After cutting to a width of 0 mm, the cuttings were washed with water and sterilized, and then dehydrated by a centrifugal dehydrator to 65 to 85% by weight of the raw material.

Then, 50 parts by weight of D-sorbitol and 50% by weight are added to 100 parts by weight of dehydrated water.
It is adjusted to 25 parts by weight of sodium lactate and 10 parts by weight of ethanol, and a seasoning liquid containing 5 parts by weight of a seasoning is added to the seasoning solution so that it is sufficiently immersed in the seasoning solution, and the amount is 3 to 6
On the day, it was soaked at a low temperature of 1 to 10 ° C, drained, and then packaged.

Next, the frozen state was inspected by holding for 90 days under the same conditions as in Example 1. The results are shown in Table 1.

EXAMPLE 3 Frozen shishamo egg roe was thawed and then
It was washed with water and sterilized.

Then, using a centrifugal dehydrator,
Dehydration treatment was performed up to 85% by weight.

Next, the dried spinach was soaked in a 2 to 5% by weight sodium lactate solution at a low temperature of 1 to 10 ° C. for 14 to 24 hours, and the centrifugal dehydrator was again used. Was dehydrated to 70 to 90% by weight of the raw material.

With respect to 100 parts by weight of rosette of shishamo egg which has been subjected to the second dehydration treatment, 50 parts by weight of D-sorbitol, 25 parts by weight of 50% by weight sodium lactate, and 10 parts by weight of ethanol are adjusted, and seasonings are added to this. In a seasoning liquid containing 35 parts by weight, the roses are sufficiently dipped,
It was soaked at a low temperature of 1 to 10 ° C. for 36 hours, drained, and then packaged.

Next, the frozen state was inspected by holding for 90 days under the same conditions as in Example 1. The results are shown in Table 1.

Example 4 Frozen eggs of frozen shishamo eggs were used after thawing,
It was washed with water and sterilized.

Then, using a centrifugal dehydrator,
Dehydration treatment was performed up to 85% by weight.

Next, 50 parts by weight of D-sorbitol and 50% by weight are added to 100 parts by weight of dehydrated rosette.
Sodium lactate was adjusted to 25 parts by weight and ethanol to 10 parts by weight, and the dehydrated spinach was sufficiently dipped in a seasoning liquid containing 35 parts by weight of a seasoning.
It was soaked at a low temperature of 1 to 10 ° C for ~ 36 hours, drained, and then packaged.

Next, the frozen state was examined by holding for 90 days under the same conditions as in Example 1. The results are shown in Table 1.

[0048]

[Table 1] From Table 1 above, in Examples 1 to 4, −40 ° C.
In some samples, freeze solidification was observed, but at -10 ° C
It can be seen that none of the samples was freeze-solidified in the range of -35 ° C.

In Examples 1 to 4, -1
All of the specimens held at 0 ° C to -35 ° C had no deformation, had a good appearance, and had a good texture.

[0050]

According to the invention of claim 1, the processed fish and shellfish product can be retained without freezing even in a low temperature range of -10 to -35 ° C without using salt. For this reason, after dipping treatment, by seasoning at any time, complicated thawing, washing, desalting, reconstitution with water, etc. are not required, and only the necessary amount is used as it is when needed. You can

Since the freezing and thawing steps are unnecessary,
The softening and collapsing phenomenon of cells does not occur, it is possible to prevent the drip outflow and the softening of the texture due to the softening and collapsing phenomenon, and it is possible to prevent the yield and quality from deteriorating. Further, since the thawing step is unnecessary, it is possible to prevent the secondary contamination that may occur during thawing.

Furthermore, since the seafood is immersed in the seasoning liquid after dehydration and the seasoning liquid is allowed to penetrate into the seafood, there is little loss of shape due to dehydration, good quality can be maintained, good texture and good appearance. Can be maintained.

Since the seasoning is performed after the dipping treatment,
It is also possible for a person different from the manufacturer to perform seasoning at any time during storage according to taste.

According to the invention of claim 2, the effect of the invention of claim 1 can be obtained, and since the seasoning liquid contains the seasoning together with the freezing point depressant, one dipping treatment is required. The antifreeze property can be imparted and the seasoning can be performed at the same time, the processing process can be shortened, and labor can be saved.

Claims (2)

[Claims] 1. Raw raw material, dry raw material, salted raw material or frozen raw material of seafood is washed with water, rehydrated, desalted and thawed, and then dehydrated, which is 20 to 60% by weight of D-sorbitol and 10 to 10% of sodium lactate. A processed seafood product, which can be stored without freezing even in a low temperature range of -10 ° C to -35 ° C by immersing it in a dipping solution containing 30% by weight of ethanol and 3 to 10% by weight of ethanol for a predetermined time. 2. Raw raw material, dry raw material, salted raw material or frozen raw material of seafood is washed with water, rehydrated, desalted and thawed, and then dehydrated, and 20 to 60% by weight of D-sorbitol and 10 to 10% of sodium lactate are added. 30% by weight, ethanol 3 to
By immersing in a seasoning liquid consisting of 10% by weight and seasoning of 3 to 40% by weight for a predetermined period of time, -10 ° C to-
A processed fish and seafood product, which can be stored without freezing even in a low temperature range of 35 ° C. and can be used as it is.