JPH09299062A - Low-temperature preservable food improved in quality and pretreating agent for low-temperature preservation - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject food improved in flavor, taste, etc., without causing freezing obstacles such as reduction in meat quality, occurrence of drip and tissue destruction, by pretreating fishes and shellfishes or animal meat with a pretreating agent for low-temperature preservation having a specific composition and freezing. SOLUTION: This low-temperature preservable food improved in quality is obtained by treating fishes and shellfishes with a treating agent comprising (A) 70-97wt.% of a glucide consisting essentially of trehalose and (B) 30-3wt.% of salts consisting essentially of sodium chloride or potassium chloride and freezing. Preferably the treating agent comprises 80-93wt.% of the component A and 20-7wt.% of the component B. The treating agent can be mixed with a natural antioxidant such as an amino acid, a bacteriostatic agent such as kojic acid, a chelating agent, a salt, etc. The pretreatment can be carried out, for example, by a method for sprinkling the treating agent in a powdery state on the fishes and shellfishes or the animal meat and allowing it to stand for several hours or a method for making the treating agent into an aqueous solution, immersing the fishes and shellfishes or the animal meat in the aqueous solution at 5 deg.C for 1 hour and dehydrating.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention is a cryopreserved food product of fresh seafood or livestock meat, which does not show freezing damage due to tissue destruction or the like, and is rather low temperature preservation in terms of taste and meat quality. The present invention relates to a food product, and a cryopreservation pretreatment agent for obtaining such a cryopreservation food product.

[0002]

2. Description of the Related Art Once fresh seafood, meat, etc., to be served on a sliced meat, etc., is frozen once, the quality of the meat deteriorates due to tissue destruction during freezing and thawing, resulting in deterioration of meat quality, drip, deterioration of taste due to oxidization over time, nutritional deterioration. , Microbial pollution, appearance deterioration,
It is said that so-called freezing disorders such as aroma reduction are unavoidable. There are some cases in which the quality is improved to some extent by rapid freezing with liquid nitrogen, but the effect is not sufficient.

Therefore, a method is adopted in which various treatments are performed according to each product, and then frozen and freeze-dried. For example, in the case of frozen pickpocket, it is possible to store it for a long period of time by subjecting it to a water exposure treatment, adding a polymeric phosphate and a saccharide, and then freezing.

In the case of dry meat, it is also known to obtain a dry meat product by immersing the meat in a pickle solution containing salt, sodium pyrophosphate and sugars such as glucose and sucrose to obtain a dried meat product (Journal of Japan Food Industry Society). Volume 37, Fifth
No., pp. 363-368, 1990). Furthermore, in the case of freeze-dried foods, cyclodextrin is also added to maintain the quality (Food and Science, 27, 11).
No., pp. 82-84, 1985).

As described above, it has been attempted to suppress the denaturation of proteins and the like and suppress the deterioration of quality by adding various sugars when freezing and freeze-drying fish meat, livestock meat or processed products thereof.

However, the quality retention effect differs depending on the saccharide, and which saccharide is effective for which product does not go beyond trial and error, and the addition amount of saccharide and the quality retention effect generally tend to be proportional, and therefore the quality retention effect. It was pointed out that the frozen and freeze-dried products would be too sweet if they were to be emphasized.

In order to make up for such drawbacks of frozen foods, a sugar containing maltotetraose and / or a reduced product thereof as a main component, a sugar containing maltotriose and / or a reduced product thereof as a main component, or It has been proposed and proposed to add a sugar containing cyclodextrin and an oligosaccharide having a degree of polymerization of 3-10 as a main component as a denaturation-inhibiting substance (Japanese Patent Publication No. 7-75515). It is said that these sugars have a low sweetness and a low osmotic pressure, so that the flavor of the product is kept good and the denaturation of the protein is effectively suppressed.

However, since these sugars have low osmotic pressure, even if they are applied in the form of powder or an aqueous solution to fresh seafood or non-minced livestock meat to be used for sashimi, fish meat,
Since it does not penetrate into meat and a sufficient effect cannot be expected, the desired degeneration suppressing effect can only be achieved by a method such as kneading in minced meat.

Trehalose, which is one of the non-reducing sugars that are bound to two glucose, has also been attracting attention as a substance that has a low sweetness and suppresses the denaturation of biological components such as proteins in tissues. It is a physiologically active substance, cell, enzyme or virus. , Storage and stabilization of hemoglobin, erythrocyte, ribosome preparation, etc .; water retention agent in cosmetics field; used as a high temperature drying denaturing protectant for milk, egg, juice, coffee, etc., and also added to surimi, kamaboko, sprinkle, etc. There is. However, since trehalose has a relatively low osmotic pressure like other sugars, it does not penetrate so much into fish meat or meat even when applied in the form of powder or aqueous solution to fresh seafood or non-minced meat that is used for sashimi. The effect of suppressing denaturation of proteins and the like cannot be fully expected.

Further, particularly in the case of fresh seafood such as sashimi, even if suppression of denaturation of proteins and the like in frozen storage is achieved to some extent, changes in taste unavoidable due to changes in water content and the like, and the flavor of fresh seafood is preserved. It is inevitable to be damaged.

[0011]

Therefore, a treating agent containing a sugar as an active ingredient, which is low in sweetness and has an excellent effect of suppressing denaturation of proteins and the like and which is safe as a food, is not kneaded but is sprayed or dipped in a liquid. It can be effectively introduced into meat tissue within a relatively short time, and even if it is subjected to low temperature treatment, freezing and freeze drying,
There is no deterioration of meat quality, drip generation, freezing disorders such as oxidation with time, therefore, there is no deterioration of taste, nutritional deterioration, microbial contamination, deterioration of appearance, deterioration of aroma, etc. It is an object of the present invention to provide a cryopreserved food having an improved taste and flavor rather than that of fish meat or livestock before the low temperature treatment. It is also one of the objects of the present invention to provide a low-temperature pretreatment agent capable of providing such a low-temperature preservation food product with improved quality.

[0012]

According to the present invention, the above-mentioned object is substantially trehalose-based saccharide 70-97.
This can be achieved by a low temperature preservation food obtained by pre-treating seafood or livestock meat with a treating agent composed of 30% by weight of a salt containing 30% by weight of sodium chloride or potassium chloride and then subjecting it to low temperature treatment.

The term "cryopreservation" used in the present invention is 3 ° C to -30, which is generally accepted in domestic refrigerators and freezers.
From chilled at about ℃, it means partial freezing, freezing or frozen storage at about −20 to -60 ° C. in a commercial freezer, and ultra-low temperature storage using liquefied gas or the like. The cryopreserved foods to be treated in the present invention are raw fresh fish and shellfish such as sashimi, fillets and scallops, fresh fish and shellfish for low temperature transportation, sliced raw meat or sashimi, and thick-cut meat. Of course, it can be suitably used for general cooking in terms of freshness. The present inventor has conducted research on a method for low temperature preservation treatment by adding trehalose, which is known to have a low sweetness and a protective effect of biological components such as proteins, to these fresh seafood or meat. Although it was effective against minced fish and shellfish or livestock meat, it had little effect on fresh seafood such as fillets or sliced livestock meat in the form of powder or aqueous solution. It was found that trehalose was caused by the fact that it could not be effectively incorporated into meat tissue.

[0014] As a result of further research, the protective sugars, which mainly consist of trehalose, are combined with salts as penetrants or absorption promoters, so that the protective sugars can be extremely efficiently produced in the meat tissue in a short time. In consideration of the incorporation, the permeation rate of the protective sugar into fresh seafood or meat, the effect of suppressing protein denaturation during low temperature storage and freezing, and the effect on flavor, etc., the protected sugar 70-9
It has been found that the treating agent consisting of 7% by weight and 30-3% by weight of salt is the most useful in practice, which is the basis of the present invention.

The cryopreservation pretreatment agent used in the present invention is substantially a trehalose-based carbohydrate 70-9.
It is a treatment composition comprising 7% by weight and 30 to 3% by weight of a salt mainly composed of sodium chloride or potassium chloride. As the protective sugar, trehalose thus accounts for 50% by weight or more of the sugar and is used as the main component. Optionally with trehalose other D-sorbitol, erythritol, maltose, maltitol, inositol, sucrose,
It is also possible to appropriately add oligosaccharides, cyclodextrin and the like.

In the present invention, salts such as sea salt, rock salt, salt, potassium chloride and the like are used as the penetrant together with such a protected sugar. These are mainly composed of sodium chloride or potassium chloride. As described above, the ratio of the protective sugar and the salt to be used is 70-97% by weight of the former, 30-3% by weight of the latter, preferably 80-93% by weight of the former.
On the other hand, the latter is in the range of 20-7% by weight. 30 salt
If it exceeds 5% by weight, the salty taste becomes strong and the meat quality tends to change, and if it is less than 3% by weight, sweetness is produced and the penetrating power tends to be poor, such being undesirable.

If desired, the low-temperature storage pretreatment agent of the present invention includes natural antioxidants such as amino acids, vitamin E, vitamin C, etc., and synthetic antioxidants which are acceptable for food additives such as dibutyloxytoluene and butyloxyanisole. Etc., bacteriostatic agents such as kojic acid, polylysine, poariphenol and bacteriostatic agents for food additives, chelating agents, salts, seasonings such as sodium glutamate, sodium inosinate, guanyl soda, and natural seasonings, film forming agents such as alginic acid. Soda, CMC, MC, MPC, etc., and other penetrants such as alcohols such as ethanol, glycerin, polyglycerin, etc., surfactants such as sugar ester, organic acids such as acetic acid, citric acid, sodium acetate, sodium citrate, etc. It can be added as appropriate.

The above-mentioned pretreatment agent for low-temperature preservation is sprinkled on seafood or livestock meat in the form of powder, left for several hours and then subjected to low-temperature preservation treatment, or in an aqueous solution dissolved in water for a relatively short time, for example at about 1 ° C at about 1 ° C. The desired low-temperature-preserved food can be obtained by immersing for a long time, removing water, and then subjected to low-temperature preservation treatment.
It is also preferable to continue from low temperature storage to freeze-drying.

Alternatively, in the case of fish and shellfish, after the livelihood is bred for 1 hour to several days in a water tank in which the treatment agent of the present invention is dissolved, and the treatment agent is introduced into the meat tissue orally or dermally. Alternatively, live fish can be directly or immediately killed, and then stored at low temperature and frozen.

The inventors of the present invention use the treatment agent of the present invention to remove water in meat tissue to the outside under osmotic pressure, and instead of sugars and salts mainly containing trehalose, the reason is not clear. Is synergistically introduced into the meat tissue extremely easily, so-called freezing damage is effectively suppressed when stored at low temperature or frozen, meat quality deterioration, drip occurrence, because there is no freezing, taste, nutrients, color,
The deterioration of quality such as shape can be prevented very effectively, and the material does not become sweet due to the low sweetness of trehalose,
Furthermore, they have found that the quality is improved from the beginning in terms of color, luster or texture, taste, etc., and that there is an unexpected effect, and that the thawing time is shortened.

Therefore, the cryopreserved food of the present invention is useful not only in terms of long-term preservation of fresh seafood and meat and transportation at low temperature, but also in terms of taste improvement. Hereinafter, the present invention will be described with reference to examples.

[0022]

Example 1 0.1% by weight of kojic acid was added to a main material consisting of 85% by weight of trehalose dihydrate (white crystalline powder having a water content of 1.5% or less and a purity of 98% or more) and 15% by weight of a natural salt. A powdery cryopreservation pretreatment agent was prepared, and the tuna fillet was sprinkled with the treatment agent at a ratio of about 5% by weight, and after lapping, the mixture was allowed to stand at 5 ° C. for about 2 hours. Then, it was frozen at -30 ° C.

[0023]

[Comparative Example 1] A comparative treatment agent comprising 100% by weight of trehalose dihydrate and 0.1% by weight of kojic acid was prepared, and the tuna fillet was treated in the same manner as in Example 1 to prepare a cold-preserved food.

Low-temperature preservation foods of Example 1 and Comparative Example 1,
Also, as a control, foods stored at low temperature without any treatment were thawed spontaneously after about 2 months, and the appearance, texture, taste and aroma of the foods were monitored by a panel of 20 men and women aged 18-50. The test was conducted and the following results were obtained. As is clear from the table, it was confirmed that the original fillets had improved quality in terms of texture, color, and taste.

[Table 1]

[0025]

Example 2 The treatment agent powder of Example 1 was diluted 5 times with fresh water to prepare an aqueous solution. After placing the live clams in this aqueous solution for about 2 hours, drain them and wrap them, then -3
Frozen in a home freezer room at 0 ° C. After storing for about 2 months, it was thawed and the clams were extremely fresh and had a good taste.

[0026]

Example 3 A low-temperature storage pretreatment agent having the following composition was prepared. Trehalose Anhydrous 50% by weight D-sorbitol 35% by weight Ethanol 5% by weight Natural salt 5% by weight Potassium chloride 5% by weight

[0027]

Comparative Example 2 For comparison purposes, a low-temperature storage pretreatment agent having the following composition was prepared. Trehalose anhydrous 50 parts by weight D-sorbitol 35 parts by weight

About 50 scallop scallops M size were immersed in a 20% by weight aqueous solution of the treating agent of Example 3 at 7 ° C. for 2 hours. Next, the excess liquid was cut off, wrapped, and frozen and stored at -20 ° C for 6 months. Thaw this with running water, then sashimi with 18-
It was evaluated by a panel test by 20 monitors of 50-year-old men and women. When the treatment agent of Comparative Example 2 was used and when the treatment agent was not used at all, the same evaluation was performed on the sashimi after frozen storage and thawing. The results are shown in Table 2.

[0029]

[Table 2]

Claims (5)

[Claims] 1. A seafood or livestock meat is pretreated with a treating agent consisting essentially of 70-97% by weight of trehalose-based sugar and 30-3% by weight of a salt mainly containing sodium chloride or potassium chloride. Also, frozen foods with improved quality obtained by freezing. 2. The cryopreserved food according to claim 1, wherein the pretreatment is a treatment in which the powder of the treating agent is applied to seafood or livestock meat. 3. The cryopreserved food according to claim 1, wherein the pretreatment is a treatment of immersing seafood or livestock meat in an aqueous solution of the treating agent. 4. The cryopreserved food according to claim 1, wherein the pretreatment is to raise the fish and shellfish livestock in an aqueous solution of the treating agent at a suitable time and to introduce the treating agent orally or dermally into the fish and shellfish. 5. A low-temperature pretreatment agent for low-temperature storage of seafood or meat, which comprises substantially 70-97% by weight of a sugar containing trehalose as a main component and 30-3% by weight of a salt mainly containing sodium chloride or potassium chloride.