JPH0638716A - Treatment of raw fish for fishery processing and treating agent therefor - Google Patents

Abstract

PURPOSE:To provide a method for treating a raw fish for processing and an agent therefor assuredly enabling fish meat to be bleached and decolored without declining in fish meat quality even in the case of any kind of fish. CONSTITUTION:Edible portions taken from a raw fish to be processed are treated with an aqueous solution containing 1X10<-3> to 50ppm of ozone and 10 to 1X10<5>ppm of hypochlorous acid or a salt thereof.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a treatment method applicable to raw fish for fishery processing used in fish paste products, frozen foods, prepared foods and the like, and a treatment agent therefor.

[0002]

2. Description of the Related Art Conventionally, cod such as walleye pollack and southern cod, hake, herring, mackerel, sardines,
Multi-fishing fish such as horse mackerel and salmon are widely used as raw fish for surimi, for example. In addition, the surimi using these as raw materials is used as raw surimi and frozen surimi for fish paste products, frozen foods, fish ham, fish sausages, prepared foods and the like.

Here, an example of a method for treating a raw material fish for marine products currently being carried out will be briefly described with reference to FIG. Usually, the raw material fish 1 captured by a fishing boat or the like is once frozen and stored in the boat. Then, after the raw fish 1 is thawed, it undergoes a pretreatment step of removing inedible parts such as the head and internal organs to become a dress or fillet 2. After this, the dress or fillet 2 is placed on a roller-type or stamp-type meat mining machine. Through this meat-collecting process, granular fish meat pieces (loose meat) 3 having a size of about several millimeters are manufactured.

Further, the flesh 3 is exposed to water once or several times, and blood, fat and the like in the fish meat are removed by the step of exposing to water. In addition, after the water exposing step, the flesh 3
Is dehydrated by a rotary sieve, a screw press or the like. Then, the fish meat to which the additive has been added becomes a surimi product P1 or frozen surimi product P2 after undergoing processes such as crushing, salting, and finishing. The process after the bleaching with water is generally called surimi processing.

[0005]

However, in order to bleach (decolorize) fish meat by exposing it to water, it is necessary to treat the fish meat for a long time with a large amount of water containing a small amount of ions. Therefore, it is disadvantageous in terms of manufacturing cost and manufacturing efficiency. Further, it is extremely difficult technically and costly to secure a large amount of deionized water necessary for the water exposure in the fish boat.

Further, in recent years, as a method other than the above-mentioned method of exposing to water, there has been proposed a method of bleaching fish meat with a chemical agent, a method of combining chemical treatment and water exposure, and the like. And as this kind of drug, for example,
Known are emulsifiers such as fatty acid esters, sugar alcohols, fats and oils, and oxidants such as ozone, hypochlorous acid, and hydrogen peroxide.

However, the treatment of this kind of drug is relatively effective for white fish such as cod, but is not so effective for herrings, sardines, mackerels and the like. Therefore, a large amount of chemicals must be used to surely bleach fish meat, which is a cost disadvantage.

However, when a large amount of a chemical such as hypochlorous acid is used, the quality of fish meat is significantly impaired, such as yellowing of fish meat, deterioration of texture or residual chlorine odor. In addition, hydrogen peroxide may cause cancer, and therefore, there is a circumstance that its use is actually prohibited from the viewpoint of food safety. Furthermore, ozone does not cause problems such as yellowing of fish meat and residual chemical odor, but there is a problem that handling is difficult.

[0009] In view of the above circumstances, the inventors of the present invention have conducted extensive studies, and as a result, by using a specific chemical agent in combination, it is possible to surely produce fish meat regardless of the type of fish without deterioration of the quality of the fish meat. The result is that it can be bleached and decolorized. Moreover, it has been found that particularly preferable results can be obtained by treating fish meat with a treatment agent containing a predetermined concentration of ozone and a predetermined concentration of hypohalous acid or a salt thereof. Therefore, the present inventors have completed the present invention based on this finding.

[0010]

In the present invention, ozone and hypohalous acid (HXO, where X is a halogen) are used in the present invention.
Alternatively, it is used as a treatment agent for raw material fish for fishery processing containing a salt thereof (MeXO, where Me is a metal).

Further, the edible portion of the raw fish collected from the raw fish for fishery processing is treated with ozone and hypohalous acid (HX).
O, where X is a halogen) or a salt thereof (MeXO, where Me is a metal) is treated with an aqueous solution.

According to the present invention, nascent oxygen, which may be derived from the above-mentioned drug, oxidizes and removes impurities such as blood and fat in the edible portion, so that bleaching and decolorization of fish meat can be surely performed. it can. In this case, some chemical interaction between the two drugs prevents deterioration of fish meat quality such as yellowing of fish meat, deterioration of texture, and residual drug odor. Further, since the bleaching property is improved, the amount of water required for water exposure can be reduced as compared with the conventional method.

Further, the treatment method and treatment agent of the present invention can be applied to mackerel, cod, sardine, saury, yellowtail, salmon, trout, herring, horse mackerel, hake and the like. it can. That is, it is not applicable only to a specific fish species as in the past, and can be applied to both white fish and blue fish.

The method for treating raw fish for fishery processing and the treating agent therefor according to the present invention will be described in more detail below. Ozone and hypohalous acid (HX
O, provided that X is a halogen) or a salt thereof (MeXO, provided that Me is a metal).

Ozone is a gas that is soluble in water and has an extremely strong oxidizing power, and can be obtained, for example, by discharging in dry oxygen. Further, the hypohalous acid means hypochlorous acid (HClO), hypobromite (HBr).
O), hypoiodic acid (HIO), and the like, and the hypohalous acid salt is a metal compound thereof. Examples of the metal Me that constitutes the hypohalite include alkali metals such as K and Na, alkaline earth metals such as Ca, Sr, and Ba.

For example, hypochlorous acid (HClO), which is a typical example of this kind, exists only as an aqueous solution, and the aqueous solution has a strong oxidizing action. The hypochlorous acid is obtained, for example, by suspending mercury oxide in carbon tetrachloride, passing it through chlorine, and then treating it with water. In addition, its calcium salt, calcium hypochlorite, has an extremely strong bleaching action and bactericidal action, and is generally known as a main component of bleaching powder.

Each of the above substances is preferably dissolved in water (soft water) that does not contain a large amount of ions, and more preferably dissolved in deionized water. This is to prevent fish meat from being affected by various ions contained in water.

Then, in the aqueous solution of this treating agent, 1 ×
10 ^-3 ppm to 50 ppm ozone and 10 ppm to 1
It is desirable to contain x10 ⁵ ppm of hypohalous acid or its salt (to be exact, effective chlorine concentration).

If the content of these substances is less than the above range, the fish meat cannot be bleached and decolorized sufficiently.
On the other hand, when the amount exceeds the above range, the cost of the treating agent increases, which is not preferable. The concentration of ozone is 0.05 ppm
More preferably, the concentration of hypohalous acid or a salt thereof is about ⁵ ppm and about 100 ppm to 1 × 10 ⁴ ppm.

Next, the method of treating the aqueous solution and the treatment timing will be described with reference to FIG. 1 described above. As shown in FIG. 1, the raw fish 1 is subjected to a pretreatment process, so that only the inedible portion is removed and the raw fish 1 becomes a dress or fillet 2. Then, after the pretreatment, the treatment of the aqueous solution with respect to fish meat is possible at any stage.

[0021] In this case, it is preferable that the fish meat that has been dropped into the flesh 3 through the meat-collecting step is treated rather than the dress or fillet-like fish meat. The reason is that when the fish meat is dropped into the body 3, the surface area becomes larger than that of the dress or fillet 2, and the aqueous solution acts efficiently. Therefore, even if the treatment is performed at a relatively low concentration for a short time, the bleaching / bleaching action can be sufficiently obtained. Further, it is possible to prevent the occurrence of processing unevenness.

The treatment of the aqueous solution is carried out by immersing the fish meat in the aqueous solution for a certain time or by spraying the fish meat with the aqueous solution. Further, a treatment method of adding an aqueous solution when mixing the additives is also preferable. The liquid temperature during the aqueous solution treatment is preferably kept as high as possible within the range that does not impair the meat quality of fish meat.

Further, the pH of the aqueous solution is 5.
It is preferably set within the range of 0 to 11.0. The reason is that when the pH is less than 5.0, the fish meat is likely to be discolored, and when the pH is more than 11.0, uneven treatment is likely to occur.

Further, in order to maintain the pH within a suitable range, it is preferable to impart a buffering action to the aqueous solution. For that purpose, there is a method in which an inorganic acid or a salt thereof or an organic acid or a salt thereof is appropriately combined and added to the aqueous solution.

[0025]

[Embodiments] Each embodiment embodying the present invention and each comparative example will be described in detail below. [Example 1] In Example 1, a mackerel fillet was bleached and decolorized and then a raw surimi product similar to kamaboko was produced. Next, the procedure will be described.

In Example 1-1, a treatment agent containing ozone and sodium hypochlorite (manufactured by Sankei Co., Ltd., trade name: Powerful Pure Ace) was used as a treatment agent for bleaching and decolorization. Then, this treating agent was previously diluted with a predetermined amount of deionized water to adjust the treating agent to an aqueous solution having a concentration shown in Table 1.

Then, inedible parts such as the head and internal organs were removed from the horse mackerel which was the raw material fish, and the fish meat was washed with water, and then the fish meat was cut into fillets. Then, immerse 200 parts by weight of the fillet in 1000 parts by weight of the aqueous solution, and
Hold for 4 hours. The liquid temperature of the aqueous solution at this time is 10 ° C.

After taking out the fillet from the above-mentioned aqueous solution and washing it with water, the fillet was put into a slicing body of several millimeters size by applying it to a roller type meat collecting machine. The flesh was exposed to water three times with 5 times the amount of deionized water, and then was passed through a rotary sieve to give dehydrated meat. The dehydrated meat was crushed using a silent cutter, then 2.7 parts by weight of salt was added to 100 parts by weight of the dehydrated meat, and salted for 15 minutes. Further, 5 parts by weight of potato starch was added to the dehydrated meat, and finishing shearing was performed for 10 minutes. The dehydrated meat was filled in a synthetic resin tube and boiled at 90 ° C. for 50 minutes to obtain a raw fish paste product like kamaboko.

Further, in Example 1-2, a treatment agent containing ozone and calcium hypochlorite (manufactured by Sankei Co., Ltd., trade name: New Beautiful Pure Ace) was used as a treatment liquid for bleaching and decolorization. I was there. Then, this treating agent was diluted with a predetermined amount of deionized water to adjust the treating agent to an aqueous solution having a concentration shown in Table 1. Next, the fillet was bleached and decolorized according to the above procedure, and then the same process as in Example 1-1 was applied to produce a raw surimi product.

Further, as a comparative example 1-1 to the above-mentioned Examples 1-1 and 1-2, an ozone water production apparatus (manufactured by Shin Nippon Giken Co., Ltd., trade name: PALSON ACE D.0-40 AOC-30F)
Was used to prepare an ozone gas aqueous solution having a concentration as shown in Table 1.

In Comparative Example 1-2, sodium hypochlorite (Asahi Glass Co., Ltd., trade name: Asahilac) was dissolved in deionized water to prepare an aqueous solution having a concentration shown in Table 1.
In addition, as Comparative Example 1-3, a section containing only deionized water was set.

Next, the fillet was bleached and decolorized using the above-mentioned aqueous solution and deionized water, respectively, and the above-mentioned Example 1 was followed.
Raw surimi products were produced in the same manner as in -1.

Table 1 shows the results of a sensory test conducted using the above five types of raw surimi products. In this sensory test, three points were evaluated: (1) bleachability of the product, (2) presence or absence of chlorine odor, and (3) texture. Regarding (1) and (3) above, the quality was evaluated based on Comparative Example 1-3, which is a control section.

[0034]

[Table 1]

As is clear from Table 1, as a result of comparing the bleaching properties of the raw surimi products, the bleaching properties of Examples 1-1 and 1-2 were extremely superior to those of Comparative Examples. On the other hand, Comparative Example 1-1 using ozone showed almost no difference from Comparative Example 1-3, and it was hard to say that it was excellent in bleaching property.

In Comparative Example 1-2 using sodium hypochlorite, the color of the fish meat was light as a whole. On the other hand, the product had a yellowish tint and was not suitable. In Comparative Example 1-2, chlorine derived from sodium hypochlorite remained in the product, and the product had an unpleasant pungent odor characteristic of chlorine. Regarding the texture, no particular difference was observed among the products, and the textures were good.

From the above results, each of Examples 1-1 and 1-2
It was found that the raw surimi product of No. 1 was totally superior in quality to the comparative examples, and that the bleaching treatment performed in each of Examples 1-1 and 1-2 was effective. [Example 2] In Example 2, after bleaching and decolorizing the mackerel flesh, a raw surimi product similar to kamaboko was produced. Further, as shown in Table 2, the types of chemicals used for treating fish meat are basically the same as those in Example 1 above.
Is the same as. However, in Example 2, the concentrations of sodium hypochlorite, calcium hypochlorite, and ozone in the aqueous solution were lower than those in Example 1. Next, the procedure for producing raw surimi products will be described.

First, the fillet-shaped fish meat in Example 1 was put on a roller-type meat mining machine to make flesh of several millimeters. 200 parts by weight of the dropped meat was dipped in 1000 parts by weight of each aqueous solution and kept for 24 hours. The liquid temperature of the aqueous solution at this time is 10 ° C.

The desired raw surimi product was manufactured by performing the steps following the step of exposing to water according to the procedure of Example 1 described above. Table 2 shows the results of the sensory test using the above 5 kinds of raw surimi products. The evaluation items and the evaluation method are the same as those in the first embodiment.

[0040]

[Table 2]

As is clear from Table 2, in this sensory test, a tendency similar to the result obtained in the sensory test of Example 1 was recognized. Further, in Comparative Example 2-2, the yellow tint of the product was stronger than that in Comparative Example 1-2.

On the other hand, the products of Examples 2-1 and 2-2 are
The bleaching property was superior to any of the comparative examples, and the texture was satisfactory. In addition, no unpleasant chlorine odor remained on the product.

Therefore, the products of Examples 2-1 and 2-2 are overall superior to Comparative Examples 2-1 2-2 and 2-3, and the bleaching performed in each Example. It turned out that the treatment was effective.

It has been proved that the concentration of the aqueous solution when the bleaching treatment is performed on the fish meat in the deceased state is lower than that when treating the fish meat in the fillet state. [Example 3] In Example 3, a mackerel fillet-like raw surimi product was produced after bleaching and decolorizing treatment of mackerel fillet. Further, as shown in Table 3, the types of chemicals used in the treatment of fish meat are basically the same as in Example 1 above. However, in Examples 3-1 and 3-2, 12
A buffering action is imparted to each aqueous solution by adding 00 ppm of sodium hydrogen carbonate.

In this Example 3, first, raw fish was cut into fillets, and then 200 parts by weight of the fillets were immersed in 1000 parts by weight of the aqueous solution. At this time, the liquid temperature of the aqueous solution is 1
The temperature was 0 ° C. and the immersion time was 24 hours.

After taking out the fillet from the aqueous solution and washing it with water, various steps after the meat collecting step were carried out according to the procedure of Example 1 to produce a desired raw surimi product. Table 3 shows the results of the sensory test using the above 5 kinds of raw surimi products.
The evaluation items and the evaluation method are the same as those in the first embodiment.

[0047]

[Table 3]

As is clear from Table 3, in this sensory test, a tendency similar to the result obtained in the sensory test of Example 1 was recognized. Further, in Comparative Example 3-2, the yellow tint of the product was stronger than that in Comparative Example 1-2.

On the other hand, the products of Examples 3-1 and 3-2 are
The bleaching property was superior to any of the comparative examples, and the texture was satisfactory. In addition, no unpleasant chlorine odor remained on the product.

Therefore, these products are comparative examples 3-1 and 3
Comprehensively superior to −2 and 3-3, and each Example 3
It was found that the processing of -1, 3-2 was effective.
Incidentally, in Examples 3-1 and 3-2, the fluctuation of the pH of the aqueous solution was smaller than that in Comparative Examples 3-1 3-2 and 3-3.
Therefore, in Examples 3-1 and 3-2, the pH of the aqueous solution was
It was suggested that the values remain in the preferred range throughout the bleaching process. [Example 4] In Example 4, after the flesh of mackerel was bleached and decolorized, a raw surimi product similar to kamaboko was produced. Further, as shown in Table 4, the types of chemicals used for treating fish meat are basically the same as those in Example 3 above.
Is the same as. However, in Examples 4-1 and 4-2, unlike sodium hydrogencarbonate, potassium hydrogen carbonate (100 ppm) imparts a buffering action to each aqueous solution.

In the fourth embodiment, first, fillet-like fish meat was put on a roller-type meat collecting machine to make flesh of several millimeters. Then, this deceased meat was exposed to water 3 times with 5 times the amount of deionized water, and then passed through a rotary sieve to give dehydrated meat. Then, the aqueous solution was sprayed onto the dehydrated meat for a predetermined time.

Then, various steps such as mashing were performed according to the method of Example 1 to produce a desired raw surimi product. Table 4 shows the results of the sensory test using the above 5 kinds of raw surimi products. The evaluation items and evaluation methods are described in Example 1 above.
Is the same as

[0053]

[Table 4]

Also in this sensory test, a tendency similar to the result obtained in Example 1 was recognized. In addition, Comparative Example 4
In the products of −1 and 4-2, the texture was worse than in Comparative Example 4-3.

On the other hand, the products of Examples 4-1 and 4-2 were
The bleaching property was superior to any of the comparative examples, and the texture was satisfactory. In addition, no unpleasant chlorine odor remained on the product. Therefore, these products were comprehensively superior to Comparative Examples 4-1, 4-2, and 4-3, and the effectiveness of the bleaching treatment in each of Examples 4-1 and 4-2 was proved. It was [Example 5] In Example 5, white-faced Alaska pollack was used as a raw material fish. Then, the fillet was bleached and decolorized, and then a raw surimi product similar to kamaboko was manufactured. Moreover, in Examples 5-1 and 5-2,
As shown in Table 5, sodium hypobromite was used instead of sodium hypochlorite.

Then, after the raw material fish was cut into fillets, the fillets were immersed under the same conditions and methods as in Example 1. After taking out the fillet from the aqueous solution and washing it with water, various steps after the meat-collecting step were carried out according to the procedure of Example 1 to produce a desired raw surimi product. Table 5 shows the results of the sensory test using the above five kinds of raw surimi products.
The evaluation items and evaluation methods are as described above. Since the aqueous solutions of Examples 5-1 and 5-2 did not contain chlorine, the presence / absence of bromine odor was investigated.

[0057]

[Table 5]

In this sensory test, a tendency similar to the result of the sensory test was recognized. That is, Example 5-1
5-2 was excellent in the bleaching property of the product, and the texture was also satisfactory. Further, no unpleasant bromine odor remained on the product. Therefore, these products are comparative examples 5-1 and 5
Comprehensively superior to -2 and 5-3, and Example 5-
The effectiveness of the bleaching treatment at 1,5-2 was proved. [Example 6] In Example 6, the flesh of pollack pollack was bleached and decolorized, and then a raw surimi product similar to kamaboko was produced. Further, as shown in Table 6, the types of chemicals used in the treatment of fish meat are basically the same as in Example 5 above. However, this embodiment 6-1 and 6-2
Then, the concentration of ozone in the aqueous solution is lower than that in the case of Example 5. Next, the procedure for producing raw surimi products will be described.

First, the filleted fish meat in Example 5 was put into a slicing body of several millimeters size by applying it to a roller type meat collecting machine. After the exposed meat was exposed to water according to the procedure of Example 1, dehydrated meat was obtained. The aqueous solution was appropriately added to this dehydrated meat, and the dehydrated meat was crushed using a silent cutter.

The desired raw surimi product was manufactured by carrying out the steps after the salted meat according to the procedure of Example 1 above.
Table 6 shows the results of the sensory test using the above five kinds of raw surimi products.
Shown in. The evaluation items and the evaluation method are as described in Example 6.

[0061]

[Table 6]

In this sensory test, a tendency similar to the result of the sensory test was recognized. That is, Example 6-1
6-2 was excellent in the bleaching property of the product and the texture was also satisfactory. Further, no unpleasant bromine odor remained on the product. Therefore, these products are comparative examples 6-1 and 6
-2, 6-3 is superior overall, and Example 6-
The effectiveness of the bleaching treatment in 1 and 6-2 was proved.

Considering the results of each of the above Examples 1 to 6, it is concluded that the treating method and treating agent of the present invention are extremely superior to the conventional ones. It is also concluded that the present invention is effective regardless of fish species.

The present invention is not limited to the above embodiment, but can be modified as follows.
For example, (a) the application of the present invention is not limited to the surimi product P1 and the frozen surimi product P2. As shown in FIG. 1, the present invention can be applied as a bleaching / bleaching treatment method or a treating agent when producing a fallen product P3 and a frozen fallen product P4. (B) In addition, after treating the treatment liquid of the present invention, a reducing agent such as hyposulfite may be treated. (C) The bleaching / bleaching treatment using the treating agent of the present invention may be performed in plural times in the steps after the pretreatment step. According to such a treatment, the concentration of the treating agent in one treatment can be lowered. (D) When the fish meat is dipped in the treatment agent, it is preferable to stir the treatment agent or to apply ultrasonic vibration or the like to both. The reason is that the processing time can be shortened by performing the above physical processing in parallel. Further, even if the processing density is lowered, there is an advantage that processing unevenness hardly occurs.

[0065]

As described in detail above, according to the method for treating raw material fish for processing of the present invention and the treating agent therefor, it is possible to ensure that no matter what kind of fish the quality of fish meat is deteriorated. It has an excellent effect of being able to bleach and decolorize fish meat. Further, it also has an excellent effect of being able to save the water required for the water exposure.

[Brief description of drawings]

FIG. 1 is an explanatory view showing a process of processing raw material fish for processing.

[Explanation of symbols]

 1 Raw material fish.

Claims (3)

[Claims] 1. A treatment agent for raw fish for fisheries processing, which comprises ozone and hypohalogen acid (HXO, where X is halogen) or a salt thereof (MeXO, where Me is a metal). 2. Raw material fish collected from raw material fish for processing (1)
Is treated with an aqueous solution containing ozone and hypohalous acid (HXO, where X is a halogen) or a salt thereof (MeXO, where Me is a metal). Processing method. 3. The aqueous solution contains 1 × 10 ⁻³ ppm to 5 ppm.
The method for treating raw fish for fishery processing according to claim 2, wherein 0 ppm of ozone and 10 ppm to 1 × 10 ⁵ ppm of hypohalogen acid or a salt thereof are contained.