JPH1146676A - Processing for distributing foods of high freshness and high quality - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food processing process that can not only keep the high-freshness, high-quality and safety of perishable food products after production, harvesting, and fishing but also increase the aging effect of the perishable foods and their processed products by keeping the temperature zone lower than 0 deg.C but higher than their freezing point to inhibit the proliferation of microorganisms causing the deterioration of the quality. SOLUTION: Relating to a method for delivering and processing perishable food products such as livestock products, farm products and marine products that are produced, harvested and fished or their processed products, these fresh products are cooled lower than 0 deg.C but higher than their freezing points immediately after they are produced, harvested or fished and they are treated in the same temperature range during a part or the whole of the delivery and processing steps including transportation, storage, processing and/or preservation.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of distributing and processing perishable food products such as livestock products, agricultural products, marine products, or processed products thereof, which have been produced, harvested and caught, while maintaining their high freshness and quality. More specifically, in the process of pre-cooling the fresh food from the place of production to the place of consumption, and in the subsequent distribution process such as transportation, storage, processing, and preservation, at least one of the pre-cooling and subsequent processes The present invention relates to a novel distribution and processing method for fresh food, which can be distributed without lowering its freshness and quality by treating a part or all of it at an unfreezing temperature of 0 ° C. or less.

[0002]

2. Description of the Related Art Generally, conventional food distribution and processing technology has been used for storage, processing, distribution and distribution after collection, which is located in a so-called downstream area in a series of distribution processing systems such as production, processing, distribution and sales. Mainly on sales, there is a history of developing as a unique technology in each process. In general, for fresh foods, environmental management immediately after harvesting (agricultural products), catching (fishery products), and production (livestock products) is not always sufficient. Storage, using fresh food that is inferior to
At present, processing, distribution, and sales are in progress. In such a situation, the present inventors have accumulated various researches on a new system for maintaining and processing fresh foods with high freshness and high quality and carrying out various researches. “Unfreezing temperature below 0 ° C” (ie “ice temperature”) consistent with the process from upstream to downstream
(Ice temperature: registered trademark)) as a core, applying the advanced temperature control distribution system to maintain the freshness and quality of fresh and high-quality fresh food stably, It has been found that it is possible to construct a system capable of distribution processing without lowering the performance. In addition, we have found that such a consistent “0”
Among the advanced temperature control distribution processing systems with the core of "freezing temperature below ℃ ℃", it is especially important to pre-cool fresh food at the freezing temperature below 0 ℃ immediately after production, harvesting, catching or processing. Even if the distribution, processing and preservation temperature control, etc. are rough to some extent, and then connected to normal distribution, preservation and processing, supply of high freshness and high quality fresh food It was found that the method was sufficiently feasible, and succeeded in establishing a new high-freshness / high-quality food distribution processing method, and completed the present invention.

[0003]

DISCLOSURE OF THE INVENTION The present invention distributes and processes perishable products such as livestock products, agricultural products, marine products, or processed products produced, harvested and caught while sufficiently maintaining their high freshness and high quality. The aim is to provide a method. Another object of the present invention is to provide a high-freshness / high-quality fresh food product obtained by the above-mentioned distribution processing method and a processed product thereof.

[0004]

The present invention for solving the above problems provides the following method. (1) Livestock products, agricultural products, marine products,
A method of distributing and processing fresh foods such as processed products thereof while maintaining high freshness and high quality, wherein the fresh foods are cooled to an unfreezing temperature of 0 ° C. or less immediately after the production, harvesting and catching, Subsequently, a part of or the whole of the process of transportation, storage, processing and / or preservation distribution processing is processed at an unfreezing temperature of 0 ° C. or less, and a method of high freshness distribution processing of fresh food. (2) Pre-cool the fresh fish caught to an unfrozen temperature of 0 ° C or less, and then process a part or all of the process of transport, storage, processing and / or distribution processing at an unfrozen temperature of 0 ° C or less. The high freshness distribution processing method according to the above (1). (3) Pre-cooling of the live fish caught using seawater cooled below the freezing point until the fish body temperature becomes close to 0 ° C, instantaneously brought into a stationary state (hibernation state), and then an unfreezing temperature below 0 ° C Alternatively, the high freshness distribution processing method according to the above (1), wherein the method is transported under refrigerated conditions. (4) Immediately after the primary processing, the fresh food is pre-cooled to an unfreezing temperature of 0 ° C or less, and then a part or all of the process of transportation, storage, processing and / or storage is performed at an unfreezing temperature of 0 ° C or less. Alternatively, the high freshness distribution processing method according to the above (1), wherein the treatment is performed under refrigerated conditions. (5) Immediately after production, harvesting and catching, fresh food is pre-cooled to an unfreezing temperature of 0 ° C. or lower, frozen, and then partially or entirely part of the process of transport, thawing, processing, and / or storage. The high freshness distribution processing method according to the above (1), wherein the processing is performed at an unfreezing temperature of 0 ° C. or lower. (6) A method for producing a food, comprising using the high-freshness fresh food obtained in the steps (1) to (5) as a raw material and subjecting it to a secondary processing at an unfreezing temperature of 0 ° C. or lower.

[0005]

Next, the present invention will be described in more detail. In the present invention, so-called fresh foods such as livestock products, agricultural products, marine products, processed products thereof, and the like, which are produced, harvested, and caught, are applicable regardless of their types. Representative examples thereof include those described below and those described in Examples. The present invention relates to production and production of the above fresh food.
During the course of a series of distribution processing of harvesting / fishing, storage, transportation, processing and / or preservation, the perishable food is produced / harvested / processed.
Unfrozen temperature below 0 ° C immediately after catch, ie "ice temperature"
(Ice temperature: registered trademark), and then a part or all of the subsequent process of storage, transportation, processing and / or storage is treated at an unfreezing temperature of 0 ° C. or lower. The pre-cooling is most preferably performed substantially simultaneously with the production, harvesting, and catching. However, in practice, it may be performed immediately after the production, harvesting, and catching. In addition, the present invention provides a method for pre-cooling the fresh food immediately after the primary processing to an unfreezing temperature of 0 ° C. or lower, and then performing a part or all of the process of transportation, storage, processing and / or storage at 0 ° C. or lower. It is characterized in that the treatment is performed at an unfreezing temperature or refrigerated condition. Here, as the pre-cooling means, liquid ice (mixture of jelly-like amorphous ice particles and cooling water), gel ice (ice supported on a gel carrier), supercooled water (unfrozen water below the freezing point),
Although seawater ice and the like are exemplified as suitable ones, the present invention is not limited to this, and those having the same function and action can be used in the same manner.

[0006] The pre-cooling is required to perform each fresh food at an unfreezing temperature of 0 ° C or lower until the food tissue reaches the temperature. For example, fresh fish mackerel (freezing point: about -1.8 ° C,
(Fresh weight; 800-900 g), the fish body temperature is previously cooled to about 3 ° C with seawater ice, and then the seawater temperature is reduced to -1.0 ° C using seawater cooled to -2.0 ° C. An example is a method of cooling for about one hour until the cooling. In addition, live fish flounder (freezing point: about -1.5 ° C, fish weight; 900-1
In the case of 000 g), a method is used in which seawater cooled to -2.0 ° C is used to cool the fish body temperature to around 0 ° C and instantaneously comes to a standstill (hibernation takes about 20 minutes). Is exemplified. In addition, agricultural onion white onion (freezing point; about -1.
3 ° C.), the harvested white leek is immediately pre-cooled (-1.
(Set to 0 ° C.). In the case of livestock beef cattle (freezing point: about -2.5 ° C),
Immediately after disassembly, a method of cooling to an unfreezing temperature of 0 ° C. or less (for example, −1.0 ° C.) by air cooling and pre-cooling is exemplified. In this case, a method of rapidly cooling with cooling water at the above temperature is also effective. Similarly, a method in which fresh food is cooled and pre-cooled immediately after primary processing, for example, immediately after cutting processing of fruits, vegetables, fish, etc. (processing of cut vegetables, fish fillets, etc.) is exemplified. In the case of frozen food, for example,
Horse mackerel (freezing point; about -1.6 ° C, fresh weight; 200-30
0g) immediately after catching, using seawater cooled to -2.0 ° C, cool the fish body temperature to -1.0 ° C in about 1 hour until the fish body temperature reaches -1.0 ° C, pre-cool, and place it in a -55 ° C stocker. And a method of freezing. Thawing of frozen food is based on, for example, a method of thawing at about −1.0 ° C. Also, in the case where high-quality distribution processing is performed using frozen raw materials such as marine products and livestock products, thawing and distribution processing in the non-freezing temperature region of 0 ° C. or less are extremely effective.

Further, by processing the fresh food as a raw material at a non-freezing temperature of 0 ° C. or less, it is possible to obtain a processed food of appropriate freshness and quality. In particular, the above method is useful as a method for producing processed products such as aging, drying, fermentation, and concentration under the above temperature conditions.

[0008] For example, these methods are also similar to dried laver, dried seaweed, dried kelp, processed fish egg (Mentaiko, Tarako, Muscle, Ikura, Tobiko, Caviar, etc.), Tsukudani (fish, laver, crustacean) , Shrimp, shellfish, etc.), squid, bonito, and the like are also useful as a method for enabling high quality thereof. In addition, this method includes pickles, juices (juices, jams, pastes, purees, etc.), dried persimmons, dried potatoes, pressed flowers, dried flowers, prepared dishes, sesame products such as sesame seeds, sesame seeds, processed peanuts, coffee , Green tea, black tea, tochu tea,
Teas such as oolong tea and processed foods utilizing cereals (bread, ramen, udon, buckwheat, noodles such as noodles, rice crackers, rice cakes, red bean jam, tofu, natto, Takano tofu,
Fried foods), beer, sake, shochu, wine, whiskey, brandy, and other alcoholic beverages, and vinegar, soy sauce, miso, and other seasonings, and the like. .

[0009] Furthermore, ham, sausages, roast meat, raw meat beaten, fishery products, curry, stews, oden and other stewed foods are also exemplified as those which can improve the quality. However, the present invention is not limited to this. In addition, following pre-cooling treatment at an unfreezing temperature of 0 ° C. or lower, by storing and storing at the same temperature, the taste and flavor of the food become mellow and mild,
Quality (umami, sweetness, chewyness, etc.) can be improved (aged).

[0010] Subsequent to the pre-cooling, the perishable food is subjected to a process of distribution processing, ie, subsequent transportation, storage,
The processing and / or preservation process is carried out at 0 ° C.
It is important to treat under the following unfreezing temperature or refrigerated condition, whereby a product having high freshness and high quality can be obtained. In this case, for example, if the period of the process of distribution processing is long, it is difficult to maintain high freshness and high quality only by refrigeration. Is desirable. As shown in the examples described below, it is desirable that the above series of flow processing steps be similarly performed at an unfreezing temperature of 0 ° C. or lower, but by applying the temperature conditions to at least a part of the steps. Thus, a special effect not obtained in conventional products can be obtained.

[0011]

EXAMPLES The present invention will be specifically described below based on examples, but the present invention is not limited to the examples. Example 1 (1) Fresh fish 1) Test method As a test material, freshwater mackerel caught in Tosashimizu, Kochi (freezing point: -1.8 ° C, fresh weight; 800 to 900)
g) was previously cooled with seawater ice until the fish body temperature reached about 3 ° C. First, the pre-cooling at the “unfreezing temperature of 0 ° C. or less” is performed using seawater cooled to −2.0 ° C. by a cooling chiller, and the fish body temperature of the freshwater mackerel, which has been cooled in advance, is −
It was further cooled to 1.0 ° C. (required time: 1 hour). In addition, transport from the fishing port to the storage warehouse was compared by transporting at “unfreezing temperature below 0 ° C” (-1.0 ° C setting) and refrigerated transport (+ 5.0 ° C setting) (required). Time 2 hours). Furthermore, the storage in the storage warehouse is performed by “unfreezing temperature of 0 ° C. or less” (set at −1.3 ° C.) and refrigeration (+
(Set at 5.0 ° C.) (required time: 55 hours). Subsequent transportation to the market or the processing factory was compared and studied by "unfreezing temperature of 0 ° C or less" (set at -1.0 ° C) and refrigerated transport (set at + 5.0 ° C) (required). Time 2 hours). In addition, various analyzes (freshness; K value, umami; IMP (inosinic acid) amount), sensory test (5: very good, 4: good, 3: somewhat bad, 2: bad, 1: very bad; Paneler 15 (Average value of human) was performed using a sample 60 hours after the catch.

2) Test area catch → Pre-cooling at “unfreezing temperature below 0 ° C” → “0 ° C
Transportation at the following unfreezing temperature → Storage at the “unfreezing temperature below 0 ° C” → Transportation at the “unfreezing temperature below 0 ° C” (processing at the “unfreezing temperature below 0 ° C”) → No pre-cooling → Transport at “0 ° C or below freezing temperature” → Storage at “0 ° C or below freezing temperature” → Transport at “0 ° C or below freezing temperature” (“0 ° C or below freezing” Processing at temperature) Catch → No pre-cooling → Refrigerated transport → Storage at “0 ° C or lower freezing temperature” → Transport at “0 ° C or lower unfreezing temperature” (“0 ° C or lower unfreezing temperature” Processing) Catch → No pre-cooling → Refrigerated transport → Refrigerated storage → Transport at “unfreezing temperature below 0 ° C” (Processing at “unfreezing temperature below 0 ° C”) Catch → No pre-cooling → Refrigerated transport → Refrigerated storage → Refrigerated transportation (processing) Catch → Pre-cooling at “unfreezing temperature below 0 ° C” → Refrigerated transportation → Storage at “unfreezing temperature below 0 ° C” → Refrigerated transportation

3) Results

[0014]

[Table 1]

From the results of component analysis and sensory tests in each test plot, it is impossible to maintain high freshness simply by introducing a “freezing temperature of 0 ° C. or less” in a fresh food distribution system. It has been found that long-term maintenance of freshness and maintenance / improvement of umami can be achieved by consistently controlling “unfreezing temperature of 0 ° C. or less” such as pre-cooling and transportation.
When freshwater mackerel is distributed within 48 hours after catching, only pre-cooling is performed at “unfreezing temperature of 0 ° C. or less”, and the K value is maintained even if all subsequent transportation and storage are controlled by refrigeration. 15 ~
It was 20%, indicating that freshness after catching can be kept high. In addition, seawater fish such as flounder, flounder, tuna, hamachi, salmon, saury, horse mackerel, Thai, flying fish, kiss, skipjack, yellowtail, herring, sayori, freshwater fish such as ayu, yamame, eel, oyster, red shellfish, swordfish, clam A similar test result is obtained for shrimp, lobster, lobster, lobster, shrimp, shrimp, octopus, squid, or fish egg, such as shrimp, crab, clam,
It turned out to be a highly versatile system. However,
Although the distribution system of these fresh fish and shellfish may be considered in the same manner, it is important to appropriately adjust the processing conditions and the storage temperature conditions according to the breed, the fishing season, the freezing point of the fresh fish and shellfish, and the like.

(2) Live fish 1) Test method As a test material, flounder from Tottori prefecture (freezing point: -1.5
℃, fresh weight; 900-1000g), pre-cooling (frying treatment: 0 ° C or less freezing temperature) using seawater cooled to -2.0 ° C by a cooling chiller, fish temperature around 0 ° C Then, it was hibernated immediately (instantaneous hibernation process; required time: 20 minutes / however, if the body temperature of the flounder fish before the treatment was high, it took 30 minutes to 1 hour).
In addition, transportation after the instantaneous hibernation process includes transportation at “unfreezing temperature of 0 ° C. or less” (setting at −1.0 ° C. under irradiation with far-infrared rays), refrigerated transportation 1 (setting at +2.0 to 3.0 ° C.), Refrigerated transport 2 (+
(5.0 to 10.0). In addition, the transportation form shall be polyethylene sealed packaging (oxygen enclosed),
In the transportation at the “unfreezing temperature of 0 ° C. or less” and the refrigerated transportation, the temperature was raised appropriately. The results of life and death judgment are shown below.

2) Test section: Instantaneous hibernation processing → Transportation at “unfreezing temperature below 0 ° C.” Instantaneous hibernation processing → refrigerated transportation 1 Instant hibernation processing → refrigerated transportation 2

3) Result

[0019]

[Table 2]

As a result of examining the preservability of the flounder after the hibernating treatment of flounder by the flying technique, it was found that the viability differs depending on distribution conditions. 90% or more of them survive even after 20 hours due to distribution at "unfreezing temperature below 0 ° C" after the instantaneous hibernation process, but distribution at "unfreezing temperature below 0 ° C" is difficult. In the case of, if only the instantaneous hibernation processing of the flounder by the flying technique is performed, +
80% survival is possible even after 40 hours by rough refrigeration temperature control of 2.0 to 3.0. In addition, saltwater fish such as flounder, flounder, Thailand, puffer fish, kochi, etc., freshwater fish such as carp, crucian carp, eel, rainbow trout, oysters, red shellfish, swordfish, clams, shellfish such as sazae, clam, bai, lobster, lobster, car Similar test results were obtained for shrimp, turf shrimp and other shrimp, octopus, squid, sea urchin and the like.

Example 2 1) Test method This test was carried out on agricultural products. The test material used was white onion (freezing point: -1.3) harvested in Yasugi City.
° C). The harvested white onion was pre-cooled in a “non-freezing temperature of 0 ° C. or lower” pre-cooled refrigerator (−1.0 ° C. setting). For subsequent storage, storage at "unfreezing temperature of 0 ° C. or less" (-0.8 ° C. setting), refrigeration (+ 5.0 ° C.)
And compared. Furthermore, the subsequent transportation to the market or the processing factory was compared by transporting at “unfreezing temperature below 0 ° C” (-0.8 ° C setting) and refrigerated transport (+ 5.0 ° C setting). . Various analyzes (vitamin C content, sugar content), sensory tests on freshness and taste (5: very good, 4: good, 3: somewhat bad, 2: bad, 1: very bad; average value of 15 panelists ) Was performed using a sample 7 days after harvest.

2) Test plot Harvesting → Pre-cooling at “unfreezing temperature below 0 ° C.” → “0 ° C.
Storage at the following unfrozen temperature → Transportation at the “Unfrozen temperature below 0 ° C.” (Processing at the “Unfrozen temperature below 0 ° C.”) Harvesting → No pre-cooling → “Unfrozen temperature below 0 ° C.” Storage at → Unfreezing temperature below 0 ° C (Processing at unfreezing temperature below 0 ° C) Harvesting → No pre-cooling → Refrigerated storage → Transportation at unfreezing temperature below 0 ° C (Processing at “freezing temperature below 0 ° C”) Harvesting → no pre-cooling → refrigerated storage → refrigerated transport (processing) Harvesting → pre-cooling at “unfreezing temperature below 0 ° C” → refrigerated storage → refrigerated transport

3) Result

[0024]

[Table 3]

From the above results, storage in a “non-freezing temperature of 0 ° C. or less” storage or “unfreezing temperature of 0 ° C. or less”
It has been found that high-freshness and high-quality white onion can be provided by a consistent “freezing temperature of 0 ° C. or less” management system instead of transporting containers alone. In addition, agricultural products other than white onions, green onions, spinach, broccoli, lettuce, cabbage, salad vegetables, celery, asparagus, green beans, potatoes, bamboo shoots, vegetables such as matsutake, enoki mushroom, radish, turnip, garlic, ashitaba, strawberry, melon ,watermelon,
Fruits such as oysters, pears, apples, peaches, grapes, tea leaves such as Japanese tea, eucommia tea, oolong tea, black tea, and flowers such as roses, carnations, chrysanthemums, gentian, gypsophila, and trees such as azaleas, shikimi and beech , Rice,
Similar test results were obtained for cereals such as wheat, soybeans, adzuki beans and sesame, beans such as coffee beans, peanuts, bean nuts and ginkgo, and seeds and the like, indicating that the system is highly versatile. Furthermore, cut fruits, vegetables (papaya, apple, pear, oyster, watermelon, cucumber, melon,
Effective for potatoes, cabbage, lettuce, tomatoes, Chinese cabbage, bamboos, shungiku, onion, green onion, bean sprouts, Japanese radish, carrots, cucumber, celery, etc.) It is also possible.

Example 3 1) Test method This test was carried out on agricultural products / cereals. The test was conducted using Yonago-shi rice as a test material. Pre-cool rice after harvesting (paddy or brown rice state) in a “freezing temperature below 0 ° C” storage (0 ° C setting) and a low temperature storage (13 ° C setting).
Stored for months. The stored rice was further aged for 10 days in an “unfreezing temperature of 0 ° C. or lower” aging storage (−5.0 ° C.), and then a rice polishing treatment was performed. The environmental temperature during rice polishing is “0
℃ below freezing temperature (-2.0 ℃) and normal temperature (+19
° C), the taste value is measured with a taste meter, and the resulting polished rice is cooked, and the quality of each cooked rice is sensory tested (color,
Gloss, elasticity, odor, and taste).

2) Harvesting of test plot → Pre-cooling and storage at “unfreezing temperature below 0 ° C.” →
Aging at “Unfreezing temperature below 0 ° C” → Rice milling at “Unfreezing temperature below 0 ° C” → Cooking rice harvesting → Pre-cooling / storage at “Unfreezing temperature below 0 ° C” →
Aging at "0 ° C or lower freezing temperature" → Rice milling at normal temperature → Cooking rice harvesting → Pre-cooling / storage at “0 ° C or lower freezing temperature” →
No ripening → Rice milling at “0 ° C or lower freezing temperature” → Cooking rice → Low temperature storage → Aging at “0 ° C or lower unfreezing temperature” → Rice milling at “0 ° C or lower unfreezing temperature” → Cooking rice harvesting → Pre-cooling and storage at “freezing temperature below 0 ° C” →
No ripening → normal temperature rice → rice harvesting → low temperature storage → no aging → rice polishing at “unfreezing temperature below 0 ° C” → rice cooking → low temperature storage → aging at “unfreezing temperature below 0 ° C” → normal temperature rice → Rice cooking Harvesting → Low temperature storage → No aging → Normal temperature rice polishing → Rice cooking

3) Result

[0029]

[Table 4]

As shown by the above results, immediately after harvesting, 0 ° C.
Cooling to the following unfrozen temperature, and then processing a part or all of the entire process of the subsequent distribution processing at the unfrozen temperature of 0 ° C or less to enhance the quality of rice in terms of taste value. There was found. Further, it was revealed that the obtained cooked rice has an increased sweet taste, is excellent in luster, transparency and elasticity, and suppresses aging due to cooling of the cooked rice. In addition, other cereals (wheat, soybean, adzuki beans, sesame, etc.) showed the same results as the above rice.

Example 4 1) Test method This test was carried out on livestock products. As test materials, beef cattle from Tottori prefecture (freezing point -2.5 ° C) were used.
Immediately after disassembly, a process of immediately cooling to an unfreezing temperature of 0 ° C. or less by air cooling (the following test result was −1.0 ° C.)
Was pre-cooled at an “unfreezing temperature of 0 ° C. or less” (required time: 7 hours). However, in some cases, a rapid cooling method using cooling water is also effective. In addition, transport from the slaughterhouse and demolition plant to the storage warehouse was compared by transporting at an unfreezing temperature of 0 ° C or less (set at -1.5 ° C) and refrigerated transport (set at + 5.0 ° C). (Time required 2 hours). Furthermore, storage in the storage warehouse was compared with storage at "unfreezing temperature of 0 ° C. or less" (set at -1.5 ° C.) and refrigeration (+ 5.0 ° C.) (required time: about 14 days). . Subsequent transportation to the market or the processing factory was compared and studied by “unfreezing temperature of 0 ° C or less” (set at -1.5 ° C) and refrigerated transport (set at + 5.0 ° C) (required). Time 2 hours). In addition, various analyzes (weight loss rate, methoxide conversion rate, volatile basic nitrogen <VBN
Abbreviated as>), sensory test (5: very good, 4: good,
3: Somewhat bad 2: Bad, 1: Very bad; Panelist 1
(Average of 5 persons) was performed using the sample 14 days after sacrifice.

2) Slaughter in test section → Pre-cooling at “unfreezing temperature below 0 ° C.” → “0 ° C.
Transportation at the following unfreezing temperature → Storage at the “unfreezing temperature below 0 ° C” → Transportation at the “unfreezing temperature below 0 ° C” (processing at the “unfreezing temperature below 0 ° C”) Slaughter → No pre-cooling → Transport at “0 ° C or below freezing temperature” → Storage at “0 ° C or below freezing temperature” → Transport at “0 ° C or below freezing temperature” (“0 ° C or below freezing” Processing at temperature) Slaughter → no pre-cooling → refrigerated transportation → storage at “0 ° C or lower unfreezing temperature” → transportation at “0 ° C or lower unfreezing temperature” (“0 ° C or lower unfreezing temperature” Processing) Slaughter → no pre-cooling → refrigerated transport → refrigerated storage → transportation at “unfreezing temperature below 0 ° C.” (processing at “unfreezing temperature below 0 ° C.”) Slaughter → no pre-cooling → refrigerated transport → refrigerated storage → Refrigerated transportation (processing) Slaughter → Pre-cooling at “unfreezing temperature below 0 ° C” → Refrigerated transportation → Storage at “unfreezing temperature below 0 ° C” → Refrigerated transportation

3) Result

[0034]

[Table 5]

The effect of the raw material on the quality of the raw material at the “unfreezing temperature of 0 ° C. or less” was examined.
Immediately after production, meat that has a high freshness and is processed at a “freezing temperature of 0 ° C. or less” and processed at “an unfreezing temperature of 0 ° C. or less” has a significantly higher freshness and quality retention effect. It turns out. This is clear from the comparison of the results of the component analysis and the sensory test between the test plot and the test plot or the test plots in Table 4, and the relative content of glutamic acid and aspartic acid was significantly higher in the test plot than the free amino acid analysis, This indicates that ripening under high freshness and high quality was promoted. Therefore, the present method enables not only the enhancement of the quality of raw meat materials, but also the enhancement of the quality of processed meat foods such as ham, sausages, and beef jerky using these meats. In the case of short-term distribution within 14 days, only pre-cooling at “unfreezing temperature of 0 ° C. or less” is performed, and subsequent transportation and storage are all controlled by refrigeration. It was clarified that it can be kept low and freshness and quality can be kept high. In addition, according to the present method, not only beef but also pork, chicken, mutton, venison, boar or eggs, milk and other livestock products such as milk, and similar effects are obtained, and the method is versatile. System.

Example 5 1) Test method This test was performed on frozen foods. It is a technology that can be applied to seafood, meat, or some agricultural products,
Here, as a test material, horse mackerel caught off the coast of San'in (freezing point: -1.6 ° C, fresh weight: 200 to 300 g)
Was used. First, the pre-cooling at the “unfreezing temperature of 0 ° C. or less” was performed using seawater cooled to −2.0 ° C. by a cooling chiller, and the fish body of the horse mackerel was cooled to −1.0 ° C. (time required) 1 hour). In the freezing method, a freezing treatment was performed using a stocker at -55 ° C (required time: 2 weeks). Thaw at -1.0 ° C “Unfreezing temperature below 0 ° C”
The conventional method was compared with the running water thawing method. Further, storage (aging) in a storage warehouse after thawing is performed by storing at “unfreezing temperature of 0 ° C. or less” (−1.0
C.) and refrigeration (+ 5.0 ° C.) (required time: 48 hours). Subsequent transportation to the market or the processing factory was compared and studied by "unfreezing temperature of 0 ° C or less" (set at -1.0 ° C) and refrigerated transport (set at + 5.0 ° C) (required). Time 2 hours). In addition, various analyzes (freshness; K value, umami; IMP (inosinic acid) amount), sensory test (5: very good, 4: good, 3: somewhat bad, 2: bad, 1: very bad; Paneler 15 (Mean value of human) was performed using a sample 60 hours after thawing.

2) Test area Catch and slaughter → Pre-cooling at “unfreezing temperature below 0 ° C.”
Freezing → Thawing at “freezing temperature below 0 ° C” → “0 ° C
Aging at the following unfrozen temperature → Transportation at the “unfrozen temperature below 0 ° C” (processing at “unfrozen temperature below 0 ° C”) Catch / Slaughter → No pre-cooling → Frozen storage → “0 ° C or below” Thawing at “unfreezing temperature of 0 ° C or less” → ripening at “unfreezing temperature of 0 ° C or less” → transportation at “unfreezing temperature of 0 ° C or less” (processing at “unfreezing temperature of 0 ° C or less”) Slaughter → No pre-cooling → Freezing storage → Thawing in running water → “0
Aging at an unfreezing temperature of 0 ° C or less → Transportation at an unfreezing temperature of 0 ° C or less (processing at an “unfreezing temperature of 0 ° C or less”) Catch and slaughtering → No pre-cooling → Freezing storage → Thawing in running water → Refrigerated storage → Transport at “0 ° C or lower freezing temperature” (Processing at “0 ° C or lower freezing temperature”) Catch and slaughter → No pre-cooling → Freezing storage → Freezing in running water → Refrigerated storage → Refrigerated transport (processing) Catch and slaughter → Pre-cooling at “freezing temperature below 0 ° C” →
Frozen storage → thawing in running water → ripening at “freezing temperature below 0 ° C” → refrigerated transport Catch and slaughter → no pre-cooling → frozen storage → thawing at “unfreezing temperature below 0 ° C” → “not below 0 ° C” Aging at "freezing temperature" → refrigerated transport

3) Result

[0039]

[Table 6]

In order to preserve and improve the quality of marine products, livestock products and the like after freezing, and to maintain and improve the quality after thawing, pre-cooling at “unfreezing temperature of 0 ° C. or less” immediately before freezing, that is, immediately after catching or slaughter. It is effective to carry out the treatment, and high quality can be maintained or the quality can be improved even if the distribution is rough, such as temperature control thereafter.

Example 6 (1) Processing Suitability and Food Safety Using fresh raw materials of high freshness and high quality obtained by a circulation processing system at an “unfreezing temperature of 0 ° C. or less”, “0 ° C. or less” When processed at a temperature of “freezing temperature” (ripening, drying, fermenting, concentration, etc.), it is possible to make use of freshness, freshness and freshness, and further improve umami.
For example, in the case of marine products, using these raw materials, paste products, dried fish, pickled fish were prototyped, texture,
It has also been found that excellent processed products with excellent color tone, no fishy odor, and natural umami can be produced. As a typical processed product, flounder was caught, and the same processing (see Example 1) as mackerel was performed to produce a flat-dried flounder overnight using each raw material (24 hours, set at -1.0 ° C). Table 7 shows the results of sensory tests (5: very good, 4: good, 3: somewhat bad, 2: bad, 1: very bad; average of 15 panelists).

[0042]

[Table 7]

By using high-freshness and high-quality raw materials obtained by pre-cooling at an unfreezing temperature of 0 ° C. or less, a processed product excellent in the conventional processing can be obtained. Is further performed in the region of “unfreezing temperature of 0 ° C. or less” (processing at “unfreezing temperature of 0 ° C. or less”), whereby a food having a remarkably high level of quality can be obtained. On the 14th day, the number of general viable bacteria was suppressed as low as 10 ³ to 10 ⁴ or less in the test plot, but was 10 ⁵ to 10 ⁶ in the test plot and
In addition, in the test plot and in the test plot, it was significantly higher than 10 ⁸ ,
This method was found to be useful as a safe food processing method having an effect of suppressing bacterial growth.

(2) Distribution processing system of processed food at "unfreezing temperature of 0 ° C or less" Furthermore, the distribution processing system of "unfreezing temperature of 0 ° C or less" can also be applied to primary processed food. It is. For example, immediately after processing of foods that have been subjected to primary processing such as cut fruits, vegetables, fish fillets, and beaten fish, use packaging materials as necessary, and use a pre-cooling agent, supercooled water, etc. to set the temperature to "freezing temperature of 0 ° C or less". Pre-cooling treatment and subsequent low-temperature distribution (“unfreezing temperature below 0 ° C.” or refrigeration around 0 ° C.) to provide freshness and quality significantly superior to conventional production and distribution. It has been found that particular effects such as the ability to be achieved and the level of the number of general viable bacteria can be suppressed are obtained.

[0045]

As described above, the method for processing and processing fresh food of fresh food according to the present invention not only enables fresh food to be kept at high freshness after production, harvesting and catching, but also fresh food and fresh processing thereof. Increase the aging effect of the product at an unfreezing temperature of 0 ° C or less, further suppress the growth of bacteria that cause quality deterioration,
It has a special effect that enables the provision of high freshness, high quality and safe food.

Claims (6)

[Claims] Claims: 1. Livestock products, agricultural products produced, harvested and caught.
A method of distributing and processing fresh foods such as marine products or their processed products while maintaining high freshness and high quality, and cooling the fresh foods to an unfreezing temperature of 0 ° C or lower immediately after the production, harvesting, and catching. Then, a part of or the whole of the distribution process of transport, storage, processing and / or preservation is processed at an unfreezing temperature of 0 ° C. or less, and a method for high freshness distribution processing of fresh food. 2. Pre-cooling the caught fresh fish to an unfrozen temperature of 0 ° C. or less, and then partially or entirely carrying out the transportation, storage, processing and / or preservation distribution processing to an unfrozen temperature of 0 ° C. or less. The high freshness distribution processing method according to claim 1, wherein 3. The live fish caught is pre-cooled using seawater cooled below the freezing point until the fish body temperature becomes close to 0 ° C., instantaneously brought into a still state (hibernation state), and then uncooled below 0 ° C. 2. The high freshness distribution processing method according to claim 1, wherein the high freshness distribution processing is carried out under a freezing temperature or refrigerated condition. 4. The fresh food is immediately treated with 0 after the primary processing.
Pre-cool to an unfreezing temperature below ℃, then transport, storage,
The high freshness distribution processing method according to claim 1, wherein a part or all of the processing and / or preservation process is processed at an unfreezing temperature of 0 ° C or less or under refrigerated conditions. 5. The fresh food is immediately pre-cooled to an unfrozen temperature of 0 ° C. or lower after production, harvesting and catching, and then frozen, and then part of the process of transport, thawing, processing, and / or storage. The high freshness distribution processing method according to claim 1, wherein the whole is processed at an unfreezing temperature of 0 ° C or less. 6. A method for producing a food, characterized in that a high-freshness fresh food obtained in the steps 1 to 5 is used as a raw material and is subjected to secondary processing at an unfreezing temperature of 0 ° C. or lower.