JPH0787936A - Cuttlefish raw material for processing and method for decreasing harsh taste ingredient of dosidicus gigas - Google Patents

Abstract

PURPOSE:To efficiently decrease harsh taste ingredient and obtain cuttlefish raw material for processing by treating a meat part of Dosidicus gigas with an aqueous solution of a mixture of common salt, etc. CONSTITUTION:A meat part of Dosidicus gigas cut into proper size is treated with e.g. 2% aqueous solution of a mixture of common salt and an organic acid sodium salt such as sodium ascorbate, sodium citrate or sodium malate to decrease harsh ingredient of Dosidicus gigas due to volatile basic nitrogen(VBN).

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to the American squid (Dosidicus gigas), which does not feel any off-taste.
The present invention relates to a squid raw material for processing and a method for reducing off-flavor components of the American cuttlefish. More specifically, the present invention can be used as a squid raw material for processing by treating the American squid that has not been used so far due to its off-taste component with an aqueous solution of a mixture of sodium chloride of an organic acid and salt. Regarding the American giant squid that does not feel any off-flavor.

The above-mentioned American giant squid (Dosidi)
cus gigas) is taxonomically mollusc MO
LLUSCA gate, cephalopod CEPHALOPODA class,
The squid Teuthoidea, the eye-opening Oeg
Suborder Opsida, squid Ommastreph
It is a squid belonging to the family Idae.

[0003]

2. Description of the Related Art Fried foods such as fried foods and tempura are the mainstream of frozen frozen seafood products, especially shrimp,
The raw materials are marine products such as squid, oyster, horse mackerel, mackerel, salmon, flounder, and hake. As a raw material for squid for processing, purple squid has been frequently used. But,
The purse seine fishing of purple squid is banned, and the stock of frozen products will soon run out, so it is expected that the raw material of squid for processing will decrease sharply. Now, making large-scale undeveloped resources such as American giant squid available as raw materials for squid for processing is an essential issue for the survival of the squid processing industry.

[0004] Since the American squid is a foreign substance,
When I ate it, I felt a kind of acrid taste and could not be used as a raw material for squid for processing. The off-flavor component of squid is ammonium chloride (NH ₄ Cl) because it contains a large amount of volatile basic nitrogen (VBN) and chlorine as compared to other types of squid.
Is said to be. In addition, it is said that this component is due to the production of ammonium gas because squid has buoyancy. This component is contained in a larger amount as the squid has a larger circumference. Until now, large numbers of blue squid have been caught, so the technology for reducing and processing the off-flavor components of American giant squid has not yet been established.

[0005]

DISCLOSURE OF THE INVENTION The present invention is directed to the edible use of the giant squid, American squid. Specifically, the present invention is
An object of the present invention is to provide a method for making edible squid that has not been used up to now usable by reducing or removing the off-taste components of American squid.

[0006]

[Means for Solving the Problems] The basic process of adjusting raw material of squid for processing into processed raw material is to perform half-thawing, pretreatment, defrosting with running water, stirring / washing, draining,
It consists of the steps of soaking, seasoning, and surface dehydration. The above-mentioned pretreatment step is a step of performing processing such as sushi picking, peeling, two-sheet wholesale, and finely chopping according to the application. When using American squid as a raw material for squid for processing, it is necessary to reduce or remove off-taste components in the step of adjusting the processing material before processing.

The present inventor has conducted diligent research as a means for solving this problem. As a result, the off-flavor component (astringent taste) is water-soluble, so stirring and washing with water in the above-mentioned step is performed, and salt and organic acid sodium salt are added. It was found that the off-flavor components of the American giant silkworm can be reduced and removed by immersing it in an aqueous solution. That is, if the mixture is stirred only with water, the off-flavor components can be removed by washing with water and stirring, but since it takes a long time, the meat swells and the original quality of the squid is impaired. To solve this, it is necessary to increase the processing speed. Therefore, after peeling, it is shredded according to the application, washed with water and stirred to increase the surface area and to treat it uniformly. In order to prevent the meat quality from being softened by the stirring process, it is necessary to adjust the frequency and speed of stirring to the minimum.

Further, in order to reduce swelling due to water absorption, an attempt was made to remove it by osmotic pressure using saline. The 3% solution was complete after 4 hours and the 5% solution was complete after 2 hours. From this, it was found that the removal of off-flavor substances by osmotic pressure was effective, but at 5%, it was effective in terms of time but slightly salty.

Seasoning and pickling with salt in food processing prevents swelling of meat and imparts a salty taste, but it has a unique salt angle. It is a well-known technique to use sodium salts of organic acids such as sodium ascorbate, sodium citrate and sodium malate together in order to make the salt angle mellow. Focusing on this point, the present inventor found that when salt water was used in combination with sodium malate capable of relaxing salty taste while maintaining osmotic pressure, it could be removed in the same time as 5% saline solution and had a slight salty taste. It was Therefore, the present invention uses sodium ascorbate, sodium citrate, sodium malate, etc., alone or in combination as the sodium salt of an organic acid. In the present invention, sodium malate (hereinafter sometimes referred to as Na malate) is preferably used as the sodium salt of an organic acid.

The present invention can be used as an alternative processing raw material for purple squid and the like by immersing the American giant squid in an aqueous solution containing salt and an organic acid sodium salt. Since the original taste of the squid was lost after the removal of the off-taste substances, the squid was soaked for seasoning as a secondary treatment, the taste was restored and the desired product was obtained.
The intended product can be obtained even if the seasoning treatments are simultaneously performed.

[0011]

The details of the present invention will be described with reference to examples. The present invention is in no way limited by the examples. Test Example 1 When removing off-flavor ingredients by washing with water / agitating, the agitation / water washing equipment under different conditions was used as A, B, C, and D, and changes in meat quality and off-flavor ingredients with each equipment were examined.

Basic process Raw material → semi-thawing → pretreatment (Depending on the application
(Wholesale, shredded, etc.) → Thawing under running water → Stirring / washing → Draining → Soaking / seasoning → Surface dehydration → Processing material → Processing

Stirring / Water Washing Device Device A Static Washing (Put squid and solution in container and let stand still) Device B Power supply → Stirring device (Power source is directly connected to stirrer, squid and solution are put and continuous stirring is performed. ) Device C power supply → timer → stirring device (set a timer on device B and intermittently stir at a normal speed for 10 seconds for 10 minutes.) Device D power supply → timer → inverter → stirring device (set an inverter on device C further) , 3 rotations per second at the operation interval of the device C.)

The raw material properties are shown in Table 1.

[0015]

[Table 1]

The results are summarized as follows. Device A It took a long time to remove the off-taste substance, and the variation was large and the meat swelled. Apparatus B The stirring degree was too strong due to continuous stirring, and the meat quality became weak in a short time due to the impact of the stirrer, and the original quality of the squid was damaged. Device C The impact on meat was slightly less than that of device B, but the stirring speed was too fast and the meat quality became soft. Device D Mechanical impact was slight and meat quality was good even after stirring for a long time. From the above results, it became clear that it is preferable to use the device D as the removing device.

Test Example 2 From the results of Test Example 1, in order to examine the method for removing the off-taste substance using the device D, an open carcass (size: 1 to 10, thickness: about 3 cm) of frozen American oak squid was examined. -3- ~-
After half-thawing to about 4 ℃, put a mesh-like stag beetle on the outside and 6 cm
The following tests were conducted by cutting into width and wholesale into 2 pieces to make a sample sample. 1. Stirring with water only When stirring with water only, it took overnight to remove off-taste substances, but swelling due to water absorption softened the meat. 2. Stirring with saline As a result of attempting to remove by osmotic pressure using saline, it was completed after 4 hours for the 3% solution and within 2 hours for the 5% solution. From this, it was found that the removal of off-flavor substances by osmotic pressure was effective, but at 5%, it was effective in terms of time but slightly salty. 3. Agitation by using salt and sodium malate together Sodium malate, which can reduce saltiness while maintaining osmotic pressure, can be removed in the same time as 5% saline solution.
The saltiness was also slight.

4. Seasoning after treatment Since the original taste of squid was lost after the removal of the off-taste substances, soaking it for seasoning as a secondary treatment restored the taste and the desired product could be obtained. It was Moreover, when the seasoning was performed at the same time as the treatment, the intended product could be obtained.

5. Content of off-flavours and sensory test Ammonium chloride (NH ₄ C
When a sensory test was conducted while measuring l) with volatile basic nitrogen (VBN), no off-taste (astringent taste) was felt when dropped to about 30 mg / 100 g. The above experimental results are shown in Table 2.
(Washing / stirring and changes in VBN, etc.) It should be noted that depending on the application, the thinner and smaller the pieces, the better the removal conditions.

[0020]

[Table 2]

[0020]

EFFECTS OF THE INVENTION It is possible to provide an American giant squid that does not feel any off-taste. By reducing or removing the off-taste component of the American giant squid, it is possible to provide a method for making available the American giant squid that has not been used up to now due to the off-taste component.

Claims (3)

[Claims] 1. A squid raw material for processing, which is made of American giant squid that does not feel any off-flavor components. 2. A method for reducing the off-taste components of American cuttlefish, which comprises treating the meat portion of American cuttlefish with an aqueous solution of a salt mixture of sodium salts of organic acids. 3. The method for reducing the off-taste components of American cuttlefish according to claim 2, wherein the meat part of American cuttlefish is cut into an appropriate size.