JPH06225688A - Method for ultra-high-pressure treatment of fishery fermented food - Google Patents

Abstract

PURPOSE:To obtain a method for treatment in which microorganisms such as lactic acid bacteria or yeasts are sterilized and enzymes can simultaneously be inactivated without impairing the flavor of a fishery fermented food. CONSTITUTION:This method for treating a fishery fermented product under an ultra-high pressure is characterized by fermenting the fishery product by the action of an enzyme or a microorganism, providing the fishery fermented product, then treating the fermented product at <=60 deg.C temperature under an ultrahigh pressure of >=200MPa, sterilizing microorganisms contained in the fishery fermented product and simultaneously inactivating enzymes. Thereby, the microorganisms such as lactic acid bacteria or can be sterilized and enzymes can simultaneously be inactivated without impairing the flavor of the fishery fermented food. As a result, the flavor of the moderately fermented and aged fishery fermented food can be held for a long period.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for preserving seafood fermented foods such as salted squid and bonito, sea urchins and seafood pickles, and retains the flavor of the seafood fermented foods for a long period of time without using heat or chemicals. About possible technology.

[0002]

2. Description of the Related Art A fermented marine product such as salted squid has a flavor that is increased by adding ingredients such as enzymes and microorganisms contained in the aquatic material itself or sake lees and aging and fermenting. However, aging more than necessary causes deterioration of flavor. Therefore, in order to prevent excessive ripening, an appropriately aged fermented marine product is heat-treated at about 90 ° C. for several minutes or mixed with a drug such as alcohol to sterilize microorganisms and inactivate enzymes to prevent excessive aging. Suppresses aging.

[0003]

However, in order to suppress excessive ripening, heat treatment of aquatic fermented food,
When a chemical such as alcohol is mixed, there is a problem that the flavor of the marine fermented food is deteriorated. In particular, for those that discolor or harden due to heating, or those that deteriorate in taste when a chemical such as alcohol is added, strong heat treatment or mixing of chemicals may be difficult, so only heat treatment under mild conditions can be performed. However, there is a problem that the flavor deteriorates quickly and the shelf life is short. Also, if the frozen fermented seafood is stored frozen, it is possible to prevent the bacterial growth and excessive aging due to residual enzymes, but when the frozen fermented seafood is returned to room temperature, the water content will separate and the texture will deteriorate. However, the product value will be reduced.

The present invention has been made in view of the above circumstances, and it is an object of the present invention to provide a storage method capable of maintaining the flavor of a marine fermented food for a long period of time without using heat or chemicals.

[0005]

The present invention provides a fermented marine product obtained by fermenting a marine product by the action of enzymes and microorganisms,
An ultrahigh-pressure treatment method for a fermented seafood product, which comprises subjecting the microorganisms contained in the aquatic fermented food to sterilization and deactivating the enzyme by performing an ultrahigh-pressure treatment at a pressure of 200 MPa or higher at a temperature of 60 ° C or lower. Further, the present invention, the marine fermented foods fermented marine products by the action of enzymes and microorganisms are hermetically packaged in a flexible container, and this package is subjected to ultra-high pressure treatment for pressurizing the marine fermented foods at 200 MPa or more. And sterilize the microorganisms contained in the fermented marine product and deactivate the enzyme.

[0006]

[Function] A fermented seafood product is maintained at a temperature of 60 ° C or lower for 200
By performing the ultra-high pressure treatment at MPa or higher, it becomes possible to sterilize the microorganisms contained therein and deactivate the enzyme without changing the flavor of the marine fermented food. Therefore, according to this ultra-high pressure treatment method, it is possible to maintain the best flavor for a long period of time without impairing the flavor of the fermented seafood.

[0007]

Example: The ultrahigh pressure treatment method according to the present invention is an ultrahigh pressure treatment of a marine fermented food product obtained by fermenting a marine product by the action of an enzyme or a microorganism, such as salted squid, processed sea urchin products, and seaweed pickles. This sterilizes the microorganisms contained in the fermented marine product and deactivates the enzyme. The conditions of this ultrahigh pressure treatment are a temperature of 60 ° C. or lower and a pressure of 200 MPa or higher.

If the temperature in the ultra-high pressure treatment is higher than 60 ° C., the good flavor of the fermented seafood is deteriorated, which is not preferable. Further, in order to maintain a good flavor, it is desirable that the treatment temperature is 45 ° C. or lower. When the pressure is less than 200 MPa, sterilization of microorganisms such as lactic acid bacteria and yeasts contained in the fermented seafood and yeasts and inactivation of enzymes such as protease are insufficient, resulting in poor storage stability and room temperature. It becomes unbearable for long-term storage at. On the other hand, the processing pressure may be 200 MPa or more, and there is no particular upper limit of the processing pressure, but if the processing pressure is set too high, the size and cost of the ultra-high pressure processing apparatus will increase, so the upper limit of the processing pressure is about 600 MPa. Is desirable.

The pressurizing time in the ultra-high pressure treatment is determined by the treatment temperature and the treatment pressure. The treatment temperature is high, and if the treatment pressure is increased, sufficient sterilization and enzyme deactivation can be performed within 15 minutes. Further, even if the treatment temperature is set to about 25 ° C. and the treatment pressure is set to about 200 MPa, it is possible to sterilize the microorganism and inactivate a part of the enzyme by performing the pressure treatment for 10 minutes or more.

FIG. 1 shows an example of an ultrahigh pressure processing apparatus suitable for the ultrahigh pressure processing method of the present invention. This ultrahigh pressure processing apparatus includes a cylinder 1 having a pressure resistant structure and a piston 2 that is press-fitted into the cylinder 1. The piston 2 is adapted to move back and forth in the cylinder 1 by a drive device (not shown). In the cylinder 1, a pressure medium 3 such as water, and a pressurized object 4 formed by sealing a fermented marine product in a flexible container are housed. Further, the pressure medium 3 and the pressurized object 4 are kept at a predetermined processing temperature of 60 ° C. or lower.

In order to perform ultra-high pressure treatment of aquatic fermented foods using this ultra-high pressure treatment apparatus, first, the fermented aquatic foods that have undergone fermentation (aging) treatment are hermetically packaged in a container and the pressurized object 4 is applied. To make. The start time of this ultra-high pressure treatment is squid salted seafood, processed sea urchin products, during the production of fermented seafood such as pickle, when the fermentation and aging are moderate and the taste and aroma become good, or from that time The material at a time point slightly before is used. A flexible synthetic resin bag or a bag made of a laminate material of an aluminum foil and a synthetic resin film is preferably used as a container for filling the fermented seafood.
When filling and sealing the seafood fermented food in these bags,
It is desirable to seal in a state that does not contain air as much as possible. In addition, the inner volume and the filling amount of the bag body used are not particularly limited, and various volume packages from several tens of grams suitable for one person when eating and a large volume can be applied.

Next, the pressurized object 4 in which the fermented seafood is hermetically packaged and the pressure medium 3 such as water are put into the cylinder 1. Here, the pressure medium 3 is adjusted in temperature to a predetermined processing temperature and kept in advance. Next, the piston 2 is moved in the press-fitting direction, and the piston 2 is pressurized in a state of being in direct contact with the pressure medium 3, and the object 4 to be pressurized is pressurized at 200 MPa or more via the pressure medium 3 (applied by isotropic pressure). Pressure treatment). As described above, this ultrahigh pressure treatment has a treatment temperature of 60 ° C. or lower, preferably 0 ° C. to 45 ° C., and a treatment pressure of 200 to 6 ° C.
It is set to about 00 MPa. This ultra-high pressure treatment may take about 15 minutes, and when the treatment temperature is high and the treatment pressure is high, a shorter treatment time may be used.

By this ultra-high pressure treatment, bacteria such as lactic acid bacteria and microorganisms such as yeast contained in the fermented seafood are completely sterilized, and at least a part of enzymes such as protease is deactivated. Therefore, according to the ultra-high pressure treatment method of the present invention, it is possible to inactivate the enzyme while sterilizing microorganisms such as lactic acid bacteria and yeast without impairing the flavor of the marine fermented food, and appropriately fermented and aged marine products. The flavor of the fermented food can be retained for a long period of time. Furthermore, in this example, after the seafood fermented food is hermetically packaged in a flexible container and subjected to an ultra-high pressure treatment, the hermetically sealed seafood fermented food package can be stored for a long time as it is and easily used. It is possible to inexpensively produce bag-type seafood fermented foods such as salted squid and processed sea urchin products. Further, the hermetically-sealed fermented seafood can be refilled in another container such as a glass container for use, but it is desirable to employ an aseptic filling method during the refilling.

(Experimental Example 1) As an example of a fermented marine product,
Using squid salted squid, moderately fermented squid salted sardine was subjected to ultra-high pressure treatment, and its change in flavor and preservability were investigated. As the squid salted squid, raw squid was cut, salted and added, and aged appropriately, and this was vacuum-packed in an aluminum retort bag to prepare a package. This package was placed in a cylinder of the ultrahigh pressure processing apparatus shown in FIG. 1 together with water as a pressure medium, and a piston was press-fitted in the cylinder to perform ultrahigh pressure processing for a predetermined time. As shown in Table 1, this ultrahigh pressure treatment condition is a treatment pressure of 200 to 500 MPa and a treatment temperature of 25 to 4
The treatment time was 5 ° C. and the treatment time was 15 minutes. The sample subjected to this ultra-high pressure treatment was compared with the untreated product to examine the appearance and smoothness of the salted squid, taste, and storability. The storability was evaluated by storing the ultra-high-pressure-processed package and the untreated product in an atmosphere at a temperature of 25 ° C, and examining the time period during which the appearance and odor changed, with time if the change occurred within 1 week. × 1 week ~
The case where there was a change in one month was marked with Δ, and the case where there was no change over one month was marked with ◯. The results of these comparisons are shown in Table 1.

[0015]

[Table 1]

As shown in Table 1, the squid salted salt which has been subjected to ultra-high pressure treatment at a pressure of 200 MPa or more has improved storage stability as compared to the untreated product, and in particular, if treated at a pressure of 300 MPa or more, the pressure of conventional heating. The shelf life equivalent to that in the case of sterilization or addition of alcohol was obtained. In addition, the change in the state and the change in the flavor due to the ultra-high pressure treatment are smaller than those in the case of the conventional heat sterilization or the addition of alcohol, and the treatment temperature is 45 ° C or less, preferably 35 ° C or less, which is comparable to the untreated product. It was confirmed that the product had no flavor and had a flavor.

(Experimental Example 2) The sea urchin product was subjected to the same comparative test as in the previous experimental example. The processed sea urchin product is
Fresh sea urchin was added with sodium chloride, soaked, and aged appropriately, and this was vacuum-packed in an aluminum retort bag to prepare a package. This package was placed in a cylinder of the ultrahigh pressure processing apparatus shown in FIG. 1 together with water as a pressure medium, and a piston was press-fitted in the cylinder to perform ultrahigh pressure processing for a predetermined time. As shown in Table 2, this ultrahigh pressure treatment condition is a treatment pressure of 200-
The treatment temperature was 500 MPa, the treatment temperature was 25 to 45 ° C., and the treatment time was 15 minutes. By comparing the sample that has been subjected to this ultra-high pressure treatment with the untreated product, the appearance and smoothness of the sea urchin product,
The flavor and storability were examined. The results of this comparative test are shown in Table 2.

[0018]

[Table 2]

As shown in Table 2, the sea urchin processed product subjected to ultra-high pressure treatment at a pressure of 200 MPa or more has improved storage stability as compared with the untreated product, and in particular, if the ultra-high pressure treatment at a pressure of 300 MPa or more is performed, it is possible to obtain The same storage stability as in the case of heat sterilization or addition of alcohol was obtained. In addition, the change in the state and the change in the flavor due to the ultra-high pressure treatment are smaller than those in the case of the conventional heat sterilization or the addition of alcohol, and the treatment temperature is 45 ° C or less, preferably 35 ° C or less, which is comparable to the untreated product. It was confirmed that the product had no flavor and had a flavor.

[0020]

INDUSTRIAL APPLICABILITY As described above, according to the present invention, a marine fermented food obtained by fermenting a marine product by the action of an enzyme or a microorganism is treated at an ultrahigh pressure of 200 MPa or more at a temperature of 60 ° C. or less. , Sterilizes microorganisms contained in fermented seafood and deactivates enzymes. Therefore, according to the ultra-high pressure treatment method of the present invention, it is possible to inactivate the enzyme while sterilizing microorganisms such as lactic acid bacteria and yeast without impairing the flavor of the fermented marine product, and appropriately fermented and aged marine products. The flavor of the fermented food can be retained for a long period of time. Furthermore, after the seafood fermented food is hermetically packaged in a flexible container and subjected to ultra-high pressure treatment, the sealed seafood fermented food package can be stored for a long time as it is, and is a bag that can be easily used. It is possible to inexpensively produce seafood fermented foods such as stuffed squid salted seafood and processed sea urchin products.

[Brief description of drawings]

FIG. 1 is a schematic diagram showing an example of an ultrahigh pressure processing apparatus suitable for carrying out the ultrahigh pressure processing method of the present invention.

[Explanation of symbols]

1 ... Cylinder, 2 ... Piston, 3 ... Pressure medium,
4 ... Pressurized object (packaging of marine fermented food).

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kiyosuke Yamagishi 3-2-16 Toyosu, Koto-ku, Tokyo Ishikawajima Harima Heavy Industries Ltd. Toyosu General Office (72) Inventor Eiichi Kato 3-2, Toyosu, Koto-ku, Tokyo No. 16 Ishikawajima Harima Heavy Industries Co., Ltd.Toyosu General Office (72) Inventor Tetsuya Murakami 559-6 Kitano-cho, Hachioji-shi, Tokyo Japan Fisheries Co., Ltd. Central Research Institute (72) Ikuo Kimura 559 Kitano-cho, Hachioji-shi, Tokyo 6 Japan Fisheries Co., Ltd. Central Research Institute

Claims (2)

[Claims] 1. A fermented marine product obtained by fermenting a marine product by the action of an enzyme or a microorganism at a temperature of 60 ° C. or lower at 20 ° C.
An ultra-high pressure treatment method for a fermented seafood product, which comprises sterilizing microorganisms contained in the marine fermented food product and deactivating an enzyme by performing an ultra-high pressure treatment at 0 MPa or more. 2. A marine fermented food obtained by fermenting a marine product by the action of an enzyme or a microorganism is hermetically packaged in a flexible container, and the package is kept at a temperature of 60 ° C. or lower at 200 MPa or higher and the marine fermented food. Ultrahigh-pressure treatment of marine fermented foods, characterized by sterilizing microorganisms contained in the marine-fermented foods and deactivating enzymes by treating the fermented marine foods with ultrahigh pressure.