JPH1175678A - Spraying liquid for inhibiting oil discoloration of fish such as tuna and for retaining its freshness - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a spraying liquid capable of suppressing the discoloration of a fish even at the ordinary temperature. SOLUTION: This spraying liquid for suppressing the oil discoloration and discoloration of the fatty portion of tuna or the like is obtained by adding a pH-controlling agent, an emulsifying agent and EPA.DHA to a composition comprising extracted tocopherol, vitamin C and ethanol. The spraying liquid for suppressing the oil discoloration and discoloration of the red meat of tuna or the like is also obtained by adding ethanol, a pH-controlling agent and a thickening agent to a composition comprising an amino acid, a condensed phosphate salt and vitamin C. The free radical group chain-stopping actions of the antimicrobial ethanol and tocopherol, the reduction power of the vitamin C and the buffering action of the pH-controlling agent persistently suppress the deterioration of unsaturated fatty acids causing the discoloration of the fatty meat. The spraying liquids are directly sprayed on the meat of a fish such as tuna to prevent the autoxidation of unsaturated fatty acids, and the effect can be persisted especially at the ordinary temperature.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention suppresses discoloration of fish meat such as tuna used as raw food in the distribution industry, the restaurant industry, and the like, and sterilizes and sterilizes microorganisms attached to fish meat to maintain freshness. The present invention relates to a spray liquid for suppressing discoloration of fish meat such as tuna used in the process.

[0002]

2. Description of the Related Art Conventionally, in the food service industry, a method of preventing discoloration of tuna and the like, which is handled as a raw food and served as a raw food to consumers, is to wipe fish meat with a clean, moist cloth after purchase, and to remove sac. Transfer to a clean container and keep it refrigerated,
With the primary focus on selling out while fresh, the ability to judge the amount purchased and the ability to identify freshness were considered part of the freshness preservation technology. Other methods for maintaining freshness include maintaining a clean cooking environment such as a refrigerator and cooking utensils at all times, wrapping in a film sheet for storage such as JP-A-5-130829, and adopting a hygiene concept regarding food handling so that microorganisms and the like do not newly enter from the outside. Attempting to spread it has been considered a common storage technology.

[0003] On the other hand, also in the distribution industry that supplies fish meat such as tuna for raw food to the food service industry, keeping freshness is the most important issue in business policy, and ice storage or freezing is performed by producers. Ice storage is a method of burying fresh tuna in ice to maintain its freshness.In longline fishing, some fish sometimes stay on a rope and suffer for a long time in the hot sea, and such tuna is freshly caught. This is why high freshness cannot be expected, and therefore, it is necessary to have eye power to see freshness when purchasing. Thawing is the process of thawing frozen tuna and reducing it back to the original fresh tuna, and the work is done in stages and proceeded carefully so as not to impair the beautiful red flesh color. Usually, the thawing operation is performed by a land-based distributor.

[0004] If fish meat can be supplied to consumers in the best condition, it sells at the highest price. In the case of high-grade fish, in particular, they are supplied in the best condition because the traders have learned to handle them based on many years of experience. The recent trend of keeping freshness has been changing from conventional anti-corruption / prevention prevention to quality improvement,
It is impossible to suppress the autoxidation reaction of fish meat containing many unsaturated fatty acids such as tuna. Therefore, if oil burning occurs during storage, the surface of the discolored fish meat is scraped off and sold. In the case of a raw material, this may be used, but if it is provided in the form of sushi or sashimi, there is no means for preventing fading or suppressing discoloration or maintaining freshness even with the lapse of time, so that discoloration is forced as a result. That is, "The conventional technology is ice storage,
Providing freshness centered on maintaining freshness by freezing and refrigeration ", and there is no reliable means to suppress discoloration at room temperature.

[0005] In recent years, with the development of the restaurant industry, sushi restaurants specializing in takeouts have appeared, and the discoloration of general sushi restaurants and folded sushi becomes remarkable with time only in tuna and other substances rich in unsaturated fatty acids. This is a common phenomenon. Also, when a large amount of sushi and sashimi is offered at parties and banquets at hotels and inns, etc., since food cooked several hours ago is served,
Freshness is reduced before eating, and the commercial value is significantly reduced due to discoloration, drying, and water separation.

[0006] These causes can be said to be due to the lapse of time as the greatest cause. There is no means for suppressing discoloration occurring over time and maintaining freshness, and the lipids coexisting in foods are oxidized. It can be said that it is the result of leaving it. In particular, foods that contain large amounts of fats and oils are susceptible to oxidation,
This is because there has been no way to prevent the food from gradually changing due to the action of ultraviolet rays, microorganisms, enzymes, and the like, and becoming unedible.

Until now, various proposals have been made on the prevention of oxidation which causes the discoloration of fish meat and the deterioration of freshness.
No. 5-102350), those comprising sodium hydrogen carbonate and sodium L-ascorbate (JP-A-5-284)
No. 902), derivatives derived from chitins and chitosans (JP-A-63-39569), and extracts of plantaceae and camphoraceous plant oils (JP-A-63-309165, JP-A-Hei-2).
31641), etc., but these are generally symmetrical for small and medium-sized fresh fish such as open aji or red salmon, and the only fermentation solution of Saccharomyces cerevisiae 7229 strain (Japanese Unexamined Patent Publication No. Hei 2-203738). Has been proposed as a freshness-preserving agent for preventing fading of fish meat such as tuna. Further, according to the method of use, 30 tuna fillets may be used.
It is described in the present invention that it can be used by immersion or spraying for 1 to 1 minute, and that it can be used similarly for those that show red by myoglobin such as skipjack other than tuna, beef, etc. And in that sense. However, in that example, after spraying on yellowfin tuna, bigeye tuna, and blackfin tuna (5 cm × 5 cm × 2 cm), the mixture was stored at 5 ° C. for 48 hours, and the degree of fading was visually observed.
It is a report that all bright red was retained, it does not prevent the situation where takeout sushi is forced to fade over time, and means to suppress discoloration of tuna etc. over time at normal temperature It's hard to say.

[0008]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a safe and easy method for suppressing discoloration, which can maintain the physical properties and flavor of fish meat in addition to conventional storage techniques in the food service industry and the like. Also, in the distribution industry that supplies fish meat (tuna etc.) to the restaurant industry, the use of the spray liquid in addition to the conventional technology can reduce the loss due to discoloration. An object of the present invention is to provide a spray liquid for suppressing discoloration of fish meat. That is,
Complement conventional storage techniques, such as to help prevent discoloration during storage of raw fish meat before cooking, while helping to prolong the good condition of sashimi and sushi fish meat used for cooking. Available to

[0009]

SUMMARY OF THE INVENTION An object of the present invention is to prevent the autoxidation of fish meat such as tuna, and to directly spray fish cooked on sushi and sashimi and fish meat before cooking to suppress discoloration. Therefore, it was considered that the physical properties and taste of cooked sushi and sashimi and fish meat for cooking did not change due to the spray liquid, but the formulation of the spray liquid was a concern, but the color and smell of the spray liquid did not add and the taste was not It can be seen that it does not change.
Reduces bacteriostatic and microbial growth, vitamin E and vitamin C
Prevents oxidation of fish meat sensitive to oxygen, and protects against oxidation by oxygen in the air by coating the surface of the fish meat with an emulsifier film, enabling discoloration suppression for 4 to 8 hours at room temperature without wrapping. thing. Also, in the lean meat of fish such as tuna, the bacteriostatic properties of glycine and bacteriostasis by ethanol, prevention of oxidation by vitamin C, prevention of browning by condensed phosphate, thickeners and emulsifiers coat the surface of the fish meat, and fat such as tuna 4 to 8 as in the case of
It has been found that time discoloration can be suppressed, and the present invention has been completed.

The spray liquid for suppressing discoloration of fish meat such as tuna according to the present invention is characterized in that it can be sprayed directly on fish meat before or after cooking, if necessary, to achieve its purpose. Add ethanol and add pH
A regulator, an emulsifier, and fatty acid EPA / DHA can be blended. For lean meats, amino acids, condensed phosphates, vitamin C and ethanol can be blended, and a pH adjuster, an emulsion stabilizer, a quality preservative and a sweetener can be blended.

Vitamin E is a naturally-occurring extracted tocopherol (mixed tocopherol, α-tocopherol, γ
-Tocopherol, δ-tocopherol) can be used,
In some cases, dl-α-tocopherol can be used.

As vitamin C, one or more selected from among ascorbic acid, sodium ascorbate, ascorbic acid stearic acid ester, erythorbic acid and sodium erythorbate can be used.

As the pH adjusting agent, one or more selected from citric acid, sodium acid, lactic acid and dl-malic acid can be used.

As the emulsifier, one of glycerin fatty acid esters (monoglyceride, monoglyceride acetate, monoglyceride lactic acid, monoglyceride citrate) can be used. Further, sodium alginate and propylene glycol alginate can be used, and propylene glycol fatty acid ester can be used. Can be used.

As the ethanol, anhydrous ethanol of the Japanese Pharmacopoeia (an alcohol content of 99.5 V% or more) is used. Ethanol is 75% or less of the total amount for fat and 50% of the total amount for lean
Purified water can be used in addition to the following ratio.

Glycine can be used as an amino acid.

As the condensed phosphate, sodium pyrophosphate, sodium metaphosphate (tri-hexa), and sodium polyphosphate (tri-tetra) can be used.

Propylene glycol can be used as a quality maintaining agent.

Sorbitol can be used as a sweetener.

The fish meat such as tuna which is the object of the present invention is
For fresh fish and frozen fish, fish with good nutritional status are immediately killed and bled after catching, and fresh high-grade fish for raw eating that is kept on ice or frozen and kept at a low temperature is targeted. .

In practicing the present invention, tocopherol is added to about 75% of the total amount of ethanol by adding tocopherol to 0.01%.
0.03% or less, glycerin fatty acid ester
2 to 0.05% or less of provylene glycol fatty acid ester is blended. Next, ascorbic acid, sodium ascorbate, stearic acid ascorbate and palmitic acid ascorbate are added in an amount of about 0.1 to 1.0% or less, and erythorbic acid and sodium erysorbate are added to purified water having a total amount of about 25%. ~ 0.1% or less, p
An organic acid or an organic acid salt is blended as an H adjustor, and a mixture of the two is added to EPA 0.02-0.1%, DHA
Add 0.01 to 0.09% to make a spray liquid. For lean, 2-4% of glycine, 2-4% of condensed phosphate, 0.5-1.0% or less of sodium alginate and propylene glycol alginate, 0.05-0% of ascorbic acid and sodium ascorbate 0.1% or less, propylene glycol, sorbitol, and a pH adjuster are mixed with purified water, and further, 50% or less of ethanol is added to prepare a spray liquid in which the total amount is 100. Purified water and ethanol have a negative correlation.

The ethanol used is 99.5%. Ethanol slightly inhibits the growth of microorganisms at a concentration of about 1%, and is used for short-term storage of foods and the like, and its action is enhanced by the addition of sucrose or salt. 3-4% against molds and yeasts, 4--4% against Escherichia coli
At a concentration of 5%, it has a bacteriostatic effect, and at about 30% or more, it exerts a bactericidal effect on vegetative bacteria. The bactericidal power is strongest when the alcohol content is in the 70% range, and weakens when the alcohol content is 80% or more. The present invention may utilize the alcohol property of suppressing the growth of organisms such as bacteria and fungi and prolonging the shelf life of foods, instead of completely sterilizing with alcohol for long-term storage.

The method for suppressing discoloration of fish meat such as tuna using the spray liquid according to the present invention is as follows.
After spraying directly onto the surface of the fish meat from a distance,
If wrapped in film and stored refrigerated, it is effective for 48 to 72 hours. In the case of selling it for sale, if you spray and wrap the fish meat on both sides, or wrap the sprayed whole tray and display it in a refrigerated case, it will be effective for 48 hours. When sashimi is served on a plate, there are a method of spraying before serving on a plate and a method of spraying after serving on a plate, but the effect is not much different. In the case of Nigiri Sushi takeout,
Tests have shown that after holding the tuna sushi, spraying and folding it down, it can be controlled for 4 to 8 hours at room temperature. If sushi is individually wrapped and sold, the shelf life is further extended. The same amount is sprayed in the same manner for both fat and lean.

The change in the meat color of fish meat (such as tuna) is caused by the change of myoglobin or hemoglobin into metmyoglobin or methemoglobin. Tuna meat may appear reddish purple, which is said to be due to the lack of oxygen inside the fish meat after the death of the fish, resulting in reduced myoglobin. Beautiful bright red tuna meat will also change color if exposed to air for a long time. The suppression is due to the action of the reducing agent, and it is evaluated that discoloration is suppressed and freshness can be maintained for a long time. In addition to simply prolonging the shelf life, it is not enough to maintain the value of the product as long as possible so as not to impair the umami while maintaining beautiful colors.

The components of fish meat differ not only depending on the type, but also with the same type, depending on the size, fishing season, fishing ground, sex and the like. In particular, migrating fish have a large seasonal variation in lipid content, and the fat content of the bluefin tuna is much higher in comparison of lipid content. As a method to cope with such a difference, two types of spray liquids with different components are prepared, and one for a piece or fat is used for lean,
The use of any suitable spray liquid can respond to the suppression of discoloration.

There are two types of lipids: simple lipids (fats / wax), complex lipids (phospholipids / glycolipids), and derived lipids. In the case of fish meat, the major problems are fat in simple lipids and phosphorus in complex lipids. It is a lipid. Fats are also called fats and oils, and oils often refer to liquid oils such as soybean oil, and fats and oils refer to solid fats such as head and lard. Both have similar chemical compositions, with one being liquid and the other being solid, while liquid oils and solid fats have similar basic structures. Fatty acids are classified into saturated fatty acids and unsaturated fatty acids. Saturated fatty acids have a structure called a saturated bond, and the carbons are connected to each other. Heavy bond)
It has a very unstable bonding method called. Saturated fatty acids are generally solid at room temperature, and lards and butters containing a large amount thereof are solids, and those containing a large amount of unsaturated fatty acids are liquids such as salad oil. So-called solid fats contain a higher proportion of saturated fatty acids than unsaturated fatty acids, whereas liquid oils have the opposite proportion. Oils containing only saturated fatty acids without unsaturated fatty acids are like hard waxes.
Margarine is made by solidifying liquid oil, but this liquid oil becomes harder because the double bond disappears when hydrogen is added to the double bond of unsaturated fatty acid, and the saturated fatty acid becomes unsaturated fatty acid. As the amount of saturated fatty acids in the oil increases, the liquid oil turns into a solid fat. Fatty acids not only form adipose tissue as a high-calorie nutrient in living organisms, but also participate in important biological functions as components of phospholipids, which are components of biological membranes. Fatty acids have 16 or 18 carbon atoms
Fish oils also contain fatty acids with such a number of carbon atoms. Among them, 10% or more of fatty acids having a long chain of 20 or 22 carbon atoms are contained, and 5 to 6 double bonds are contained in one molecule. I have one. These are icosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are called polyunsaturated fatty acids, and are positioned as bioactive factors from marine lipids. The content by fish is as follows. EPA and DHA content per 100 g of edible portion of fish (g) Fish name EPA DHA Bluefin tuna (lean) 0.03 0.12 〃 (fat) 1.29 2.88 Bonito (raw) 0.080 .31 Mackerel (raw) 1.21 1.78 Sardine (raw) 1.38 1.14 Samma (raw) 0.84 1.40 Asia (raw) 0.40 0.75 Science and Technology Agency Resources From the Japan Society of Fatal Ingredients List

The rate of oxidation of unsaturated fatty acids, which are abundant in tuna fat, is not uniform, and the oxidation is initially very slow and is called the induction period required to generate some free radicals. At first, a hydrogen atom is extracted from the active methylene group in the unsaturated fatty acid for some reason, and a free radical is generated to generate a conjugated double bond. In addition, unstable hydroperoxide is produced as an intermediate product, the reaction is complicated, and as the oxidation proceeds further, the hydroperoxide is decomposed to produce carbonyl compounds, acids, alcohols, etc., of which the carbonyl compounds are ammonia and trimethylamine. It is said that it reacts with such volatile basic nitrogen to cause oil burning.

Tocopherol gives a hydrogen atom to free radicals generated when such fats and oils are oxidized to eliminate the radicals and prolong the oxidation induction period of fats and oils. This prolongs the induction period by oxidizing tocopherol itself, and does not completely prevent oxidation of fats and oils because tocopherol disappears at the end of the induction period. Antioxidants are effective in the early stage of the induction period of autoxidation of fats and oils, but their effects cannot be expected if used after the induction period. An object of the present invention is to provide a long-lasting freshness by suppressing the discoloration and discoloration of fat and red meat such as tuna that are served as raw foods over time, which is a cause of deterioration in commercial value after cooking. It is effective that tocopherol prolongs the oxidative induction period. Also, EPA / DHA which is stable under tocopherol is blended,
-A spray was used to compensate for the disappearance of DHA.

[0029] Vitamin C is used because L-ascorbic acid and sodium sodium are used for the purpose of preventing oil scorching because marine products contain a large amount of unsaturated fatty acids. This can prevent deterioration of the fish meat (oxidation of lipids). In general, erythorbic acid is used in combination with a phenolic antioxidant, and since the rate of oxidation of erythorbic acid is somewhat faster than that of L-scorbic acid, oxidative decomposition of L-ascorbic acid is prevented and the flavor is kept fresh. This is because it is recognized.
Erythorbic acid has been recognized for use as an antioxidant because of its strong reducing power. In general, a synergistic effect can be expected when used in combination with a phenolic antioxidant. It is said that.

An organic acid (citric acid, sodium, lactic acid, dl-malic acid) is used as a pH adjuster. Citric acid is easily soluble in water and ethanol and is a vitamin C stabilizer. The sodium is used for the purpose of reducing the acidity of citric acid and uses a pH adjuster, a buffering action, and an emulsion stabilizing action. Lactic acid has the effect of preventing the growth of various bacteria,
Malic acid is used in combination with other organic acids and as a substitute for citric acid.

The emulsifier has a hydrophilic group and a lipophilic group in the molecule,
Monoglyceride is a lipophilic surfactant that dissolves in oil and hardly dissolves in water because it has emulsification, dispersion and other functions by lowering the interfacial tension by arranging it at the interface between water and oil. It is said that the property of producing a thin and flexible film that is difficult to permeate gas is used as an edible coating agent for food, and it is said that it functions as a barrier function to block air (oxygen). The effect increases. Sodium alginate is also highly viscous and is used as a thickener and stabilizer, but has the disadvantage of being acidic and unstable. In that respect, propylene glycol alginate also has lipophilicity and is excellent as an emulsion stabilizer in an acidic region.

As a characteristic common to condensed phosphates, it binds to metal ions, so it is effective in preventing the oxidation of foods.
The effect of suppressing browning and fading can be expected. Propylene glycol is a stabilizing solvent for vitamins as a quality preservative and has a bacteriostatic effect on bacteria. Sorbitol, a sweetener, suppresses lipid oxidation, non-browning,
Has a function of stabilizing vitamin C.

The present invention relates to the antioxidant power of tocopherol and the reducing power of ascorbic acid and erythorbic acid, the presence of an organic acid as a synergist, the barrier function of an emulsifier, the bactericidal / bacteriostatic power of alcohol, and the advanced properties of EPA / DHA. It is a spray for fats that can be expected to have a synergistic effect by using the physiological activities of unsaturated fatty acids and these various actions as a total power. In the case of lean spray, the composition of fish meat is different from that of fat, such as the content of lipids and unsaturated fatty acids, so glycine is a safe preservative. , Prevention of browning due to the ion-blocking action of metaphosphoric acid, antioxidant power of vitamin C, masking with propylene glycol alginate as an emulsion stabilizer, shelf-life effect of propylene glycol, suppression of lipid oxidation of sorbitol, blending them in purified water, Further, alcohol was suppressed to 50% or less, and a relatively soft discoloration inhibitor different from that for fats was used.

[0034]

EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples. Since it was confirmed that one of the spray liquids was effective in suppressing the oil burning phenomenon which often occurs in the fat of tuna, the effect was obtained when this was used as a spray liquid for fat and EPA / DHA was added thereto. I worked to see what would change. That is, EPA / DHA is added to three kinds of liquids having different mixing ratios, but the amount is differentiated. A comparison test was performed by spraying a total of eight types of spray liquids on each of the practice groups. Basically left at room temperature, 4
Hours, 6 hours, 8 hours after each time test, tuna wrapped separately, refrigerated 24 hours and 48 hours
After a lapse of time, an aging test was performed. Sensory evaluation, ◎ No change over time, no change in product value. ○ There is a commercial value even though it changes over time. △ Product value decline with time. × Remarkable deterioration of product value over time. XX Not suitable for food. Tests 1 to 8 were for southern bluefin tuna and 9 to 16 were for bigeye tuna. As a result, in the southern bluefin tuna test, 3 and 4 performed the best, and then 1-2 and 7-8 achieved almost the same results.
In the case of bigeye tuna, 9 and 10, 14 and 15 performed well and led others. As can be seen from the results, there was no adverse effect due to the addition of EPA / DHA, but rather the tendency that the added value fluctuated depending on the amount and the amount added.

[Embodiment 2] In recent years, as people's interest in health and social demands have increased, attention has been paid to marine lipids represented by fish oils, and especially advanced lipids having physiological functions such as EPA and DHA. It contains a large amount of unsaturated fatty acids, and various pharmacological effects such as improvement of cardiovascular diseases, anticancer action and prevention of aging have been confirmed. Based on these facts, whether the method of adding EPA / DHA to other tuna is suitable as a spray for fat is based on the possibility of compensating for the loss while minimizing the loss of unsaturated fatty acids due to autoxidation. When the liquid mixture of Example 14 was used, the results were disappointing for the fat of hon-tuna. However, the spray obtained by adding 0.1% ascorbic acid to this blended solution showed the best results among the examples. Since no discoloration was observed even after the lapse of 10 hours, further studies were carried out to improve the physiologically active function. A liquid spray for fat was obtained.

Tuna lean, unlike fat, has a small amount of fat and, conversely, a large amount of water. It is generally said that the sum of fat and water is about 80%, and as the amount of fat increases, the amount of water decreases. It is said that the protein of fish meat has a lot of water because the hard protein consisting of collagen and elastin, which is a substrate protein, is too small, so the fish meat is soft and this will reduce freshness and decay quickly. Requires another discoloration-suppressing spray. The water contained in fish meat includes free water and bound water.Bound water is water that is strongly bound to proteins, carbohydrates, etc., and free water is not bound to components in fish meat. Keep the sashimi fish below freezing and freeze.
It also functions as a solvent for dissolving water-soluble components in fish meat. Therefore, the sashimi and sashimi seeds may be dried or water-separated or impair the appearance.

Example 3 It was confirmed that the results differed depending on the fish species even when the compounded liquid having the same pattern was sprayed. By doing so, further improvements were made based on 36 cases, 40 cases and 44 cases, which had good results on average, and a safe, effective and easily usable lean spray was completed.

Now, the keywords of "freshly picked", "high freshness", "ripe", "delicious" and "health / safety" are important for fresh foods. It is not preferable to use food additives even for achieving high freshness. Generally, the quality of food includes basic quality, taste quality, and distribution functional quality. The notion of freshness and ripeness, which are measures of quality unique to fresh food,
It is a quality measure related to any of these qualities. At present, taste quality such as taste is emphasized, but a taste component, meat quality, moisture, and the like, which are highly correlated with taste, are used as the index.
Freshness and ripeness are a wide range of quality measures, but can be viewed as basically straddling both basic quality and taste quality. These two scales represent a state of quality that changes with time, and are scales from the viewpoint of human use. Freshness is the degree of freshness of a food, high freshness is new and viable, and ripeness is the degree of ripening of the food. Opportunities for accurately recognizing and understanding the level of freshness and maturity depend largely on information (knowledge and experience) from people who are familiar with it, but deepening awareness of food is not the same as food culture itself It is.

As long as all foods are made from animals or plants, they cannot be stored forever. It is destined to always degrade due to microbiological or chemical factors. For humanity, the loss of food resources due to such corruption and deterioration is a serious problem, and it is said that developing a storage technology to effectively and efficiently use food is the mission of food chemistry. Regardless of the salting method, sugar method, drying method that has been used as a method of preserving food since ancient times, and the freezing method that is currently used, the principle is to lower the water activity of food as well. The water activity of raw meat and fish meat is almost 0.99, which is 0.9642 at 0.9526-15 ° C at -5 ° C, the water activity decreases as the temperature decreases, and the growth and growth of microorganisms are inhibited. Is done. `` Supply freshly caught fresh tuna to the store while keeping it fresh '' Whether it is an ice storage method or a freezing method, it is an effort to reduce water activity to maintain `` freshly caught '' and `` high freshness '' Ripe, delicious, and healthy and safe
Is the desire of consumers. The present invention actively relates to maintaining freshness without overlooking the process in which fresh tuna provided by such conventional technology decreases freshness and discolors after cooking and gradually loses its commercial value. We want to prevent loss due to burning oil and to help with taste and safety.

[0038]

As described above, the present invention suppresses discoloration of fish such as tuna containing a large amount of polyunsaturated fatty acids at room temperature for 4 to 8 hours by directly spraying the fat or lean body of the fish. It does not change the taste and has no odor or color and has a bacteriostatic effect, so fading and discoloration of sashimi and other sashimi cooked in large quantities for takeout nigiri sushi and banquets And has the effect of prolonging freshness. Of the two sprays having different composition, even when the spray for fat is used for lean and the spray for lean is used for lean, a considerable part can be substituted. In the case of refrigerated storage, the effect is extended for more than 48 hours, so it is used for cold storage sales. This method can be used for meat preservation and sale in the same way.

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[Procedure amendment]

[Submission date] June 30, 1998

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0011

[Correction method] Change

[Correction contents]

Vitamin E is a naturally-occurring extracted tocopherol (mixed tocopherol, α-tocopherol, γ
-Tocopherol, δ-tocopherol) can be used,
Preferably, one having a high δ-tocopherol content is used.

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0012

[Correction method] Change

[Correction contents]

As vitamin C, two or more of ascorbic acid, sodium ascorbate, ascorbic acid stearate, ascorbic acid palmitate, erythorbic acid and sodium erythorsenate can be used.

[Procedure amendment 3]

[Document name to be amended] Statement

[Correction target item name] 0015

[Correction method] Change

[Correction contents]

As the ethanol, anhydrous ethanol of the Japanese Pharmacopoeia (an alcohol content of 99.5 V% or more) or a brewed alcohol of a proprietary alcohol (the first grade of 95 degrees) is used. The alcohol concentration is set at 81 V% as standard, and purified water is used for dilution.

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0021

[Correction method] Change

[Correction contents]

In practicing the present invention, about 7
Tocopherol 0.01 to 5 wt% ethanol
1.0% or less, 0.01 to glycerin fatty acid ester
1.0% or less, a propylene glycol fatty acid ester is blended. Next, ascorbic acid, sodium ascorbate, stearic acid ascorbate and palmitic acid ascorbate are added to about 22 vol% of purified water in an amount of 0.05 to 0.3%, and erythorbic acid and sodium erythorbate in 0.05 to 0%. 0.3% or less, citric acid 0.2-0.5% is blended as a pH adjuster, and EPA is added 0.02-0.1% and DHA
Add 0.01 to 0.09% to make a spray liquid. For lean use, alcohol with a frequency of 66.0 to 75.0 and glycine in 2
4%, condensed phosphate 2-4%, sodium alginate and propylene glycol alginate 0.05-0.
1% or less, ascorbic acid, 0.05 to 0.1% or less of ascorbic acid, propylene glycol, sorbitol and a pH adjuster are mixed and melted to form a spray liquid.

[Procedure amendment 5]

[Document name to be amended] Statement

[Correction target item name] 0022

[Correction method] Oath

[Correction contents]

Ethanol uses brewed alcohol produced by a fermentation method from natural products, and uses anhydrous alcohol having a concentration of 99.5% or more and hydrous alcohol having a concentration of 95% or more, and does not use synthetic alcohol. The present invention does not aim at sterilization by alcohol and long-term storage,
The purpose is to utilize the alcohol property of suppressing the growth of organisms such as bacteria and mold and prolonging the life of food.

Claims (2)

[Claims] An oil spray for preventing fat burning of fish meat such as tuna, comprising a mixture of extracted tocopherol, vitamin C and ethanol, and a pH adjuster, an emulsifier, and EPA / DHA. 2. An oil-burn prevention and discoloration suppression spray for red meat of tuna such as tuna, comprising a mixture of an amino acid, a condensed phosphate, and vitamin C with an ethanol, a pH adjuster, and a thickener.