JPS5847466A - Preparation of food raw material from krill - Google Patents

Abstract

PURPOSE:To prepare a food raw material free from krill smell, by grinding krills together with spawn held by the krill, thereby suppressing the autodigestion of krill, deodorizing the krill smell, and decomposing chitin. CONSTITUTION:The whole body of fished krill, thawed or frozen krill, gutted krill, or waste or stripped meat of krill is ground together with the spawn held by krill. By this process, the component of the krill can be homogenized, the mixture is foamed and emulsified with the krill component, the autodigestion of krill is suppressed, and the crust of krill is decomposed by the enzymatic action. The ground product is used as it is or after quick freezing as a raw material of food.

Description

DETAILED DESCRIPTION OF THE INVENTION The term "krill" used in the specification of the present invention includes the order Krillia and the order Myridae, and mainly refers to Antarctic krill belonging to the order Krill, inshore krill, and crustaceans other than krill. set to target. In addition, krill and crustaceans are (a) krill immediately after landing, (b) immediately frozen after landing, and (c) krill that has been thawed. and whole crustacean fish, (b
) Internal organs removed, (c) Sukimi (sukimi), (d)
Refers to peeled meat.

It has been 10 years since major fisheries companies, led by the Agriculture, Forestry and Fisheries Agency's Resource Development Center, began fishing in Antarctica or nearby waters to capture krill, the last source of marine protein for humankind, to turn it into food as a national project. However, at present, the krill brought back home does not end up on the consumer's table, and is mostly consumed as bait for aquaculture and recreational fishing.

The biggest obstacle to this still being accepted by the public as a food is that krill, both raw and boiled, can be processed as a food, and when used as a food, it has great nutritional value, but the rapid self-sustainability of krill It has the disadvantage of having a characteristic odor due to digestion and leaving an unpleasant feeling in the mouth, so it has not been able to be put to practical use as a food product to date.

The present invention solves these drawbacks and commercializes krill food (made into a paste) that has excellent flavor and nutritional value, and also uses crustaceans (shrimp, shrimp, etc.) that live in the sea, freshwater, swamps, rivers, etc.
The aim is to provide a manufacturing method that can also use crab, etc.

The gist of the present invention is believed to be in the body of krill, either unpulverized or crushed and stirred, as a main component.

Emulsification (an emulsification effect similar to that of whole eggs or fish eggs, egg whites and yolks present during incubation) allows them to be raw or
During freezing and pulverization to form a sherbet, the molecules of each of the main components are crushed into fine particles. During the process, the component molecules present in various parts of the krill body are homogenized by the above-mentioned treatment, creating a condition that accepts the emulsification phenomenon.

Using raw or frozen krill, air is applied to pastes and sherbet, or freezing action acts on the processed krill to promote self-digestion (emulsification, etc.). It is presumed that it was suppressed, deodorized, and decomposed.

This is the main component of egg yolk in all kinds of whole eggs (egg whites and yolks).Egg yolk lipids are characterized by containing a large amount of phospholipids, and their composition is 62.3% glycerides and 32.8% phospholipids.
, the sterol content is 4.9%.

Phospholipids consist of 58% desitin and 42% cephalin, and are mostly bound to proteins in the egg yolk.

The fatty acids that make up these are mostly unsaturated fatty acids and are highly susceptible to oxidation.

The emulsifying properties of egg yolk are primarily due to riboproteins and their constituent desitin.

These phospholipids contained in egg yolk (such as desitin) are thought to be contained in large amounts in living krill, and these phospholipids are important constituents of biological membranes, which have two layers. It is thought to have a structure in which proteins are intertwined with phospholipids in a sandwich-like structure, and therefore it is always present in biological membranes, but its content is particularly high in the brain and nervous tissues.

Phospholipids (such as desitin) found in various parts of cell membranes in the body of krill and general fat are made into ultrafine particles (preferably at a low temperature below ℃) by raw or frozen methods, so that the molecules emulsify. It is estimated that it stimulates and acts.

It is thought that during this treatment, lytic enzymes in krill proliferate and decompose chitin, and other unknown factors such as the main components of krill act to create an emulsifying effect.

Among the above-mentioned actions, it is thought that enzyme action plays a major role in suppressing autolysis and deodorizing krill odor. When added, these oils or fats create a large emulsifying effect, making the krill food even better.

By elucidating these physical properties, it is also possible to use synthetic additives industrially manufactured as additives for krill.
In addition, by mixing fish, meat, plants, etc. with these physical properties, it has become possible to use it as a food additive.

Among them, the enzymatic action is largely assumed to be a mystery that has not yet been clarified by research, and the only way to estimate it is through manipulation experiments, and further research is being pursued under these conditions.

Each process will be explained below. Landed krill may be immediately subjected to the manufacturing process of the present invention. After being rapidly frozen, after the required time, thaw it on board the ship or in the ground factory. Then, it is transferred to the manufacturing process of the present invention while still frozen.

Freshly landed, thawed or frozen krill are (a) whole fish (b) with internal organs removed (c)
(D) When the shelled body is left in the form of shelled flesh, or when these are exposed to the forms of (a) to (D), enzyme activity occurs in a chain reaction and the krill incubates eggs. Therefore, it is thought that the autolysis of krill is suppressed by the main components during incubation, egg white ovomucoid protease, and an inhibitor.

Through these enzymatic treatments, krill shells (chitin) are decomposed and solubilized. Chitin is decomposed by lysozyme, and the decomposition of proteins is suppressed by the main component of krill and whole egg treatment during incubation. Examining the activities of the enzymes responsible for the odor of krill, it is thought that these enzyme activities are directly or indirectly involved in the deodorization phenomenon of krill odor.

Hexylaldehyde dehydratase Hexyl alcohol dehydratase I checked them and found the above status. Therefore, it is thought that the enzyme activity deodorized the krill odor.
It is also thought that the action of caproic acid is generated, and the acid absorbs and decomposes plant odors and other substances.

Furthermore, by incubating krill eggs, we were able to measure lysozyme (a lytic enzyme) in the albumen of whole krill eggs.

It is desirable that the temperature of the krill in these processed conditions be below -0°C, and it is assumed that the enzyme action temperature is accelerated by the heat generated by rapidly heating the krill.
Based on these processes, the sherbet-like krill paste that has been subjected to the primary treatment to address the problems of krill is mixed with vegetable oil, animal fat (including fish oil), and fats according to the weight depending on the purpose of processing and use of the food. By mixing at a ratio of 1% to 200% and stirring for 10 to 15 minutes,
Contained as a main component of krill and in the incubation of eggs.

The enzyme components of egg white and egg yolk and the various enzymes and enzyme auxiliaries contained in the main component of krill can solve the above-mentioned problem of krill into a foaming emulsification through secondary treatment, but depending on the condition of the krill, the emulsification phenomenon can be prevented. If you add whole eggs or fish roe to strengthen it, you can get even better results with the enzymatic treatment, which deodorizes the unique odor of krill and suppresses autolysis.
This produces paste-like or plate-like krill food materials, seasonings, and deodorizing materials.

The unique odor of krill is also deodorized, and the strong deodorizing effect is used to deodorize and decompose and adsorb the raw unpleasant odors of other foods. It decomposes and deodorizes the various fats that cause unpleasant odors such as green plant odor and meaty meat odor.
For the raw materials you want to deodorize (fish meat, plants, livestock meat, etc.)
A deodorizing material can be freely added at a ratio of 1 to 100% depending on the purpose of food processing, and has a deodorizing effect that clearly brings out the flavor of the food and improves the taste.

Adding other solid substances to the ground mixture produces a wide variety of results.

Due to the comprehensive action of enzymes, these things reduce fats (those that are easily oxidized and deteriorated) that are the source of odors in each food.
Glutamine soda, sugar,
Salt and other ingredients are added to stabilize the foamed emulsion, and the product itself can be used as a variety of processed foods, or it can be quickly frozen and stabilized as a foamed emulsion by adding vinegar or heating to activate its activity. You can use it or quickly freeze it, and you can use it for a wide variety of purposes as needed, and you can mold it into any shape you want, or use raw sashimi instead of frozen deep-sea fish such as fish meat, shumai, or hamburgers.
It is now possible to produce new fish meat such as hoki and cod that does not have to be exposed to water (in this case, we use a product that does not activate deodorizing agents), resulting in products with excellent nutritional value.

By combining various other food materials in the same way as meat, a new seameat material was created, which can be used as ingredients in all kinds of instant foods, all kinds of sauces, seasonings, dry powders, etc.
It can be used with fish, etc., and can be used in Japanese, Western, and Chinese dishes.

The above-mentioned processing method greatly enhances the antibacterial effect of the lytic enzyme (lysozyme), and these combination foods are made from a combination of natural raw materials used in daily diet, so the food safety is high. Furthermore, the frozen foods were made to have excellent freeze resistance, and had excellent water retention without syneresis, yielding favorable results.

As described above, according to the present invention, the characteristic odor of krill is eliminated, rapid autolysis is suppressed, chitin is decomposed, krill is turned into food, the characteristic odor of other foods is also eliminated, and it is increasingly used. Not only has it been put into practical use with a highly efficient system, but it has also been used to produce paste-like products with high nutritional value and excellent flavor, which can be made into plate-like shapes, frozen or dried pellets, or powdered foods. It is thought that technology will allow people who dislike fish to enjoy eating it, and create a market for easy new ways to use fish meat.This will naturally pave the way for fish dishes, allowing for the effective use of high-catch fish, deep-sea fish, etc., and reducing costs. It can provide people with a variety of cheap fish and meat products.

This krill food processing technology can also be applied to crustaceans (shrimp, crab, etc.).

The present invention will be explained below with reference to drawings (A)-1, (A)-2, and (B). (A)-1 (1) Krill immediately after capture (2)
) Immediately quickly freeze this (3)-1 Thaw naturally (preferably below 5°C) for processing, (4)-1
Pulverize into fine particles, (5)-1 Incorporate air and process into pellets, (6) Suppress the self-digestion of krill, deodorize it, and decompose chitin (7)-1 Immediately use it for processed foods, ( 8) Krill becomes processed food (A)-2 (1) Krill immediately after capture (2) Immediately quickly freezes this (3)
)-2 Grind this into pellets (4)-2 Pulverize fine particles (
5)-2 Air is mixed in and processed into a sherbet-like state (
6) Suppress the autolysis of krill, deodorize it, and decompose chitin (7)-2 Rapidly freeze this (8) Krill food material (B) (1) Krill immediately after capture (2) Raw processing (washing with water) ) (3) Rapidly crushed into ultra-fine particles (preferably below 5°C) (4) Air is trapped to form a paste (5) Suppresses the self-digestion of krill, eliminates odors, and decomposes chitin (6)-1 Immediately For processed foods (6)-2 Rapid freezing (7) Krill processed foods and krill food material drawings (A
)-1(A)-2 Drawing (B)

Claims (1)

[Scope of Claims] Raw or frozen krill, or krill egg incubation (other egg yolks and egg whites) by not crushing or crushing and stirring the fallen or shelled krill, or foaming emulsification phenomenon (enzymatic action) due to the main components of krill. ), which suppresses the autolysis of krill, and other effects related to the main components such as freezing, microparticles, etc. are thought to have the effect of suppressing autolysis, which can eliminate the unique odor of krill and improve the mouthfeel. It turned out good. It can be used immediately for food, or by quickly freezing it, it becomes an easy-to-use material for krill food. On the other hand, the deodorizing material that was able to deodorize the peculiar odor of krill was created through the process mentioned above, and by applying its deodorizing power, it is a seasoning additive material that deodorizes the peculiar odor of various foods that are difficult to eat. This can be used to remove only fishy, plant, and raw meat odors, and is added to these foods and stirred to create a foaming emulsification phenomenon (enzymatic action).
Also, it is easy to eat or eat raw due to freezing, fine particles, and other effects related to the main ingredients. There are three types of processing and manufacturing methods that can be used to produce various food material products with excellent seasoning power that remove unpleasant odors and bring out the flavor, and can be used to create products with a wide range of uses. The product is made. The same food material manufacturing method can also be used when using crustaceans (shrimp, crab).