JPS6048132B2 - Seafood freshness preserving agent and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a freshness-preserving agent for seafood and a method for producing the same.

Conventionally, in order to maintain the freshness of fish, fish was stored in a cooler filled with ice, or frozen and placed in a freezer.

However, even if you preserve fish in this way, the former can only be stored for a short time, and the freshness decreases over time.
It's starting to smell fishy. In addition, if the latter type of fish is frozen and stored in the freezer, it can be preserved for a long time, but it is not possible to completely prevent the activity of the group of hormones contained in the fish. However, not only the flavor components are destroyed by frozen crystals and the color is lost, but also the oxidation phenomenon of fatty acids occurs, resulting in oil burns and a decrease in taste.
In view of the above-mentioned conventional drawbacks, the present invention significantly reduces the activity of enzymes contained in the blood of seafood, thereby preserving the freshness of seafood for a long period of time, and also prevents the oxidation of fatty acids. To provide a freshness-preserving agent for seafood that can prevent oil burns and a method for producing the same.

Hereinafter, the present invention will be explained in detail with reference to embodiments shown in the drawings.

In the example shown in FIG.
After mixing at a ratio of 1:1, about 12% or more of common salt 4 is added to produce a raw material for fermentation, that is, a fermentation raw material 5.

The pH of the fermented raw material 5 made in this way is about 6.8 ~
7.2, fat is around 6.0-9.0. In addition, the chili pepper 3 may be a fresh chili pepper or a chili pepper whose stems, leaves, and seeds have been cut. You may also put 2 parts of seafood broth, 3 parts of chili pepper, and 4 parts of salt into a container and then mix them together. 6 is a step of fermenting the fermentation raw material 5 to produce a fermentation agent 7.

This fermentation has a Baume degree of 8 to 13. Temperature is 27C to 37C
1. This is carried out for about 10 days under aeration and stirring. In addition, the fermentation agent 7 has a pH of about 5.2 to 6, and a fat content of about 0.1 to 0.3. 8 is a step in which the fermentation agent 7 is heated to form a lees 9 and a liquid 10 and separated by filter cloth filtration.

Step 11 is a step of adding equal amounts of citric acid 12 and cosmetic salt 13 to the liquid 10 to form a freshness preserving agent 14 for seafood.

The ingredients of the cosmetic salt 13 are at least 94.0% sodium chloride, 1.4% ash (0.16% potassium chloride, 0.2% magnesium chloride, 0.35% magnesium sulfate, 0.21% calcium sulfate, phosphoric acid) Sodium 0.20%, other 0.23%), carbohydrates 2.1%, crude protein 1.8%, water. 0.5%, hereinafter 0.2% natural antioxidant.

The freshness preservation agent 14 for seafood made in this way is prepared by dissolving a predetermined amount of the freshness preservation agent 14 in water or seawater, for example, 50g of freshness preservation agent 14 in water 2e. All you have to do is put it in. If the fish is already dead, leave it on for about 1 to 2 hours. By doing this, the seafood freshness preserving agent 1 is added to the fish body, especially the blood.
4 can stop the activity of enzymes and also prevent fatty acid oxidation. Next, different embodiments of the present invention shown in FIGS. 2 to 4 will be explained.

In the description of these embodiments, the same parts as those of the embodiments of the present invention are given the same reference numerals and redundant explanations will be omitted. In the embodiment shown in FIG. 2, the main difference from the embodiment of the present invention is that equal amounts of citric acid 12, glutamic acid 15, sugar 16, and cosmetic salt 13 are added to liquid 10, and seafood freshness preservation agent 14A is added. Similar effects can be obtained in this way as well. In the embodiment shown in FIG. 3, the main difference from the embodiment of the present invention is that an equal amount of citric acid 12 is added to the liquid 10 to form a seafood freshness preserving agent 14B. Forms freshness preserving agent 14B
However, it is possible to stop the activity of enzymes contained in the fish body, especially in the blood. In the embodiment of FIG.
The main difference from the above embodiment of the present invention is that after adding and mixing 12 citric acid, 15 glutamic acid, and 16 sugar to liquid 10,
In that a predetermined amount of cosmetic salt 13 is added to these to form the seafood freshness preserving agent 14C, the same effects as in the embodiment shown in FIG. 2 can be obtained in this manner.

As is clear from the above description, the present invention has the following effects. (1) For seafood that has been kept in water or seawater containing a specified amount of seafood freshness preserving agent, the cooking time is short, or for already dead but still fresh raw seafood, it is about 1 to 2 hours.
By giving it time, you can stop the activity of the enzymes contained in the body of seafood.

Therefore, it is possible to prevent the fishy odor from coming out and maintain the same freshness as when it was alive for a long period of time. (2
) According to (1) above, the oxidation phenomenon of fatty acids in the body of seafood can be prevented, so that it is possible to efficiently prevent fatty acids from oxidizing and causing oil burns due to long-term frozen storage as in the past.

(3) It is easy to handle live seafood or just-after-death seafood because it can be immersed in water or seawater containing a predetermined amount of a seafood freshness-preserving agent.

(4) It is made using seafood broth, chili pepper, salt, citric acid, glutamic acid, sugar, and cosmetic salt, so it is harmless and does not contain any substances that have a negative effect on the body.

(5) Production is simple because there is a mixing process other than fermenting the fermentation raw materials and heating and separating the fermentation agent.
Does not require expensive equipment.

According to the inventor's experiments, a treatment solution prepared by dissolving the seafood freshness preserving agent (amino vinegar brand name) of the present invention in seawater at a ratio of 0.3%, or the seafood freshness preserving agent of the present invention, fragrance After immersing semi-dressed semi-dressed fresh white salmon in a treatment solution prepared by dissolving a mixture of salt and cosmetic salt in water and forming the same solution as the above-mentioned treatment solution, after freezing,
After soaking the treated product stored at -25°C for about 3 months and semi-dressed fresh white salmon in normal salt,
As a result of sensual observation of the target treated product which had been stored at -25°C for about 3 months after freezing, the flesh color of the processed product of the present invention was red and clearly different from the target treated product.

In addition, TBA (1 g of meat), which has an antioxidant effect,
medium) and POV (peroxide) for the product treated in this application is 0.797.
and 4.28, whereas the target treated products had values of 1.045 and 18.07, and clearly the antioxidant effect of the treated product was greater.

Furthermore, the VBN (Mg%) [volatile base nitrogen], which means that the lower the value is, the better the freshness, is 12.74 for the processed product, while it is 13.59 for the target processed product, so it is clearly better for the processed product. It has been found that the value is smaller than that of the target processed products, and the freshness is better.

[Brief explanation of the drawing]

FIG. 1 is a process diagram showing one embodiment of the present invention, and FIGS. 2 to 4 are process diagrams each showing different embodiments of the present invention. 1... Process of making fermentation raw materials, 2... Seafood broth, 3... Chili pepper, 4... Salt,
5... Fermentation raw materials, 6... Step of making fermentation agent, 7... Fermentation agent, 8... Step of heat separation, 9...・lees, 10...liquid, 11・
...Step of adding citric acid etc. to the liquid, 13...
...Cosmetic salt, 14, 14A, 14B, 14C...
- Freshness preservation agent for seafood, 15...Glutamic acid, 16...Sugar, 12...Citric acid.

Claims (1)

[Claims] 1. A fermentation raw material is prepared by adding about 12% or more salt to a mixture of seafood broth and chili pepper in a ratio of about 9:1, and this fermentation raw material is fermented to produce a fermentation agent. A freshness-preserving agent for seafood made by adding at least citric acid to the liquid removed by heating and separating a fermentation agent. 2. The freshness-preserving agent for seafood according to claim 1, wherein the seafood broth is made using pollack as a main ingredient. 3. The freshness-preserving agent for seafood according to claim 1, wherein the seafood broth is made mainly from fish such as sardines and mackerel. 4. The freshness-preserving agent for seafood according to any one of claims 1 to 3, characterized in that citric acid and cosmetic salt are added to the liquid obtained by heating and separating the fermentation agent. 5 The process of mixing seafood broth and chili pepper in a ratio of approximately 9:1, and the mixture of seafood broth and chili pepper being mixed with approximately 12:1
% or more of salt to produce a fermentation raw material; a process of producing a fermentation agent to ferment this fermentation raw material under aeration and agitation;
A step of separating this fermentation agent into lees and liquid by heating separation,
A method for producing a freshness-preserving agent for seafood, comprising the step of adding at least citric acid to the liquid. 6. The fermentation raw material has a pH of about 6.8 to 7.2 and a fat content of about 6.8 to 7.2.
Claim 5 characterized in that the range is 0 to 9.0.
A method for producing a freshness-preserving agent for seafood as described in Section 1. 7 Fermentation agent has a pH of about 5.2 to 6, and fat has a pH of about 0.1 to 0.
．． 3. The method for producing a freshness-preserving agent for seafood according to claim 5 or 6, characterized in that: 8. The method for producing a freshness-preserving agent for seafood according to any one of claims 5 to 7, characterized in that equal amounts of citric acid, glutamic acid, sodium chloride, and sugar are added to the liquid. 9. The method for producing a freshness-preserving agent for seafood according to any one of claims 5 to 7, characterized in that equal amounts of citric acid and cosmetic salt are added to the liquid.