JPS62158472A - Production of plain boiling processed marine food - Google Patents

Abstract

PURPOSE:To prevent weight loss of a marine product by plain boiling treatment and produce a plain boiling processed marine food having improved color, gloss, sense of eating and taste, by adding carboxymethyl cellulose having a high average substitution degree to a plain boiling solution. CONSTITUTION:A marine product, e.g. octopus, cuttlefish, shellfish, etc., is boiled in a plain boiling solution by a conventional method. In the process, an aqueous solution of carboxymethyl cellulose having >=1.5, preferably >=2.0 average substitution degree in <=2wt%, preferably 0.1-1.5wt% concentration is used to carry out boiling treatment.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a method for producing a specific boiled processed food consisting of octopus, squid, shellfish, whitebait, and scorpionfish. By adding carboquine methylcellulose with an average degree of substitution of L5 or higher to the boiling liquid during boiling, the weight of marine products can be reduced by boiling.
The purpose is to prevent quality deterioration.

Prior art) In addition to fresh produce, marine products are distributed in sealed and heated formats for long-term storage and cooking seasoning (e.g., canned goods, jars, bags, etc.), and pickled products ( For example, miso pickles, salt pickles, vinegar pickles, etc.), flavored processed products (
For example, there are various types of seasoned simmered foods, denbu'', etc.) and dried fish forms.

On the other hand, water of specific marine products such as crabs, shrimps, octopuses, squids, shellfish, whitebaits, and scorpionfish, etc., differs in the type, condition, purpose, processing method, and effect of the target marine products. There is a form of boiled processed food (boiled food). This water boiling process is applied to the specific marine products mentioned above, and by simply applying the extremely simple method of water boiling, it retains its original flavor for a relatively short period of time, and It is unique in that it provides seafood products to consumers in an instant form.

(Problems to be Solved by the Invention) However, such boiling in water has the drawback that the water boiling process causes a considerable weight loss of the marine products and impairs the flavor and texture. As a method to improve these drawbacks, attempts have been made to add silver powder and various gums to the boiling liquid. was considered.

(An unsuccessful means to solve the problem) However, while the average degree of substitution of conventional carboxymethyl cellulose was in the range of 0.4 to L5, in recent years carboxycellulose with an average degree of substitution of 2.5 or more has been developed. It began to be industrially manufactured, developed and sold.

As a result of intensive studies using various carboquine methylcelluloses with different average degrees of substitution, the present inventors discovered that by adding carboquine methylcellulose with an average degree of substitution of L5 or more to the boiling liquid, octopus, squid, etc. The present invention was completed after discovering that the present invention has excellent effects on specific marine products such as fish, shellfish, whitebait, and crabfish.

In carrying out the present invention, it is basic to use carboxyne methylcellulose having an average degree of substitution of L5 or more, but the other gums mentioned above can also be used in combination.

Next, the degree of substitution is 15 or more carboxymethy)V ce/L
/ Boiling process using loin include octopus (still octopus, octopus, etc.), squid (fish squid, starfish, squid, etc.), shellfish (clam, freshwater clam, tanishi, akagai, etc.)
Although it is effective against crabs, whitebait species, and limpets, it is not expected to be effective against crabs and shrimps, as it actually reduces the weight of the edible meat.

To carry out the present invention, 2% by weight of carboxymethyl cellulose having an average degree of substitution of L5 or more, preferably 2.0 or more is used.
Below, preferably 0. l.

The above marine products are boiled in a conventional manner using an aqueous solution of ~L5% by weight.

In this case, small amounts of other gums, salt, etc. can be used together.

Further, carboxymethyl cellulose having an average degree of substitution of L5 or more has excellent heat resistance, and this boiling liquid can be used repeatedly.

The following points can be mentioned as effects obtained by the present invention.

(1) Weight loss (flow of water and flavor components) of marine products due to boiling is prevented.

(2) Deterioration in the quality of marine products due to boiling (deterioration in flavor and texture due to denaturation of flesh quality and leakage of flavor components) is prevented.

The present invention will be explained below with reference to Examples.

Example 1 Part 1 (Massage the ``Madako'' with salt in the usual way,
After washing with water, the weight was measured and used as experimental material. Approximately 5 times the amount of the experimental material, a boiled liquid prepared using carboxymethylcellulose with an average degree of substitution of 2.5 (the composition is shown in Table 1), was boiled at 100°C to make "Madako". After boiling for 10 minutes, remove and boil for 1o to drain water.
It was left to stand for a minute and its weight was measured. In addition, a control experiment was conducted under the same conditions as in the case where carboquine methylcellulose was added, except that it was not added.

Table-1 The experimental results are shown in Table-2.

Table 2 The yield rate was 6.7% higher on average than the 74.6% without.

Moreover, the obtained product was excellent in color, gloss, texture, and taste.

Example 2 The same evaluation was performed under the same conditions as in Examples -4+ and -+01 1, except that carboxymethyl cellulose with an average degree of substitution of 16 was used, and the average yield rate was 814%. A yield effect of 68% was achieved compared to when carboxymethylcellulose was not added.

Moreover, the obtained product was excellent in color, gloss, texture, and taste.

Example 3 Average degree of substitution as carboxymethylcellulose is 2.0
As a result of conducting the same evaluation under the same conditions as in Example 1, except that carboxymethylcellulose was used, the average yield rate was 82.2%, which was 7.6% higher than when carboxymethyl cellulose was not added. I was able to give it to you.

Comparative Examples 1 to 4 Carboxymethylcellulose with an average degree of substitution of 0.9, carboxymethylcellulose with an average degree of 1N substitution of 0.6, tamarind gum, and guar gum were added to carboxymethylcellulose glue with an average degree of substitution of 2.5, respectively. The same evaluation was performed under the same conditions as in Example 1 except that it was used alone. The results are shown in Table-5.

Table 5 In Examples 1 to 3 using carboquine methylcellulose with an average degree of substitution of 15 or more, there was a yield effect of 6% or more, whereas the average degree of substitution was 0.9 and 0.6. Almost no yield effect was observed for carboxymethyl cellulose, tamarind gum, and guar gum.

Example 4 Boil 1,000 ml of boiling liquid having the composition shown in Table 1 of the example, and add about 2 ounces of "Namakamasuto" to it.
009 was added and boiled for 4 minutes, poured into a colander, washed with water, left at room temperature for 10 minutes, and then weighed.

Further, a symmetric experiment was conducted under the same conditions as the addition experiment except that carboxymethyl cellulose was not added. The results are shown in Table-6.

Table 6 As is clear from Table 6, by adding carboxymethylcellulose with a degree of substitution of 2.5, the yield rate was 5.5%.
Improved by 1%. In addition, products with excellent gloss, color, and taste were obtained.

Claims (1)

[Claims] A method for producing a boiled processed food of marine products (octopuses, squid, shellfish, whitebait, and barley), which is characterized by boiling in a boiling liquid to which carboxymethylcellulose having an average degree of substitution is 1.5 or more is added.