JPS62210945A - Frozen krill - Google Patents
Frozen krillInfo
- Publication number
- JPS62210945A JPS62210945A JP61055291A JP5529186A JPS62210945A JP S62210945 A JPS62210945 A JP S62210945A JP 61055291 A JP61055291 A JP 61055291A JP 5529186 A JP5529186 A JP 5529186A JP S62210945 A JPS62210945 A JP S62210945A
- Authority
- JP
- Japan
- Prior art keywords
- krill
- frozen
- emulsified fat
- amount
- thawed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000239366 Euphausiacea Species 0.000 title claims abstract description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 239000004094 surface-active agent Substances 0.000 claims abstract description 4
- 239000003925 fat Substances 0.000 abstract description 25
- 235000019658 bitter taste Nutrition 0.000 abstract description 13
- 239000003921 oil Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 235000019197 fats Nutrition 0.000 description 21
- 238000010257 thawing Methods 0.000 description 8
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- -1 glycerin fatty acid Chemical class 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、品質の改良された冷凍オキアミ、詳しくは、
解凍離水量が少なく、苦味やニゲ味のない冷凍オキアミ
に関するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention provides frozen krill with improved quality, specifically:
This relates to frozen krill that has a small amount of thawed water and has no bitter or bitter taste.
、オキアミ、特に南極オキアミは、南極大陸の周一
近海域に総量１０億トンから２０億トンともその生息量
が推定される人類に残された最大の未利用蛋白資源であ
り、既に生冷凍品、蒸煮冷凍品、生剥身冷凍品等の食品
として販売されているが、食用向けの需要は拡大してお
らず、漁獲量の大部分は、依然として飼餌料向けに消費
されている。, krill, especially Antarctic krill, are found throughout Antarctica.
It is the largest unused protein resource left to mankind, with an estimated total amount of 1 billion to 2 billion tons living in nearby seas, and food such as fresh frozen products, steamed frozen products, raw peeled frozen products, etc. However, demand for human consumption has not increased, and the majority of the catch is still consumed as feed.
また、オキアミの冷凍ブロックについては、海老に似た
風味及び食感に近付けることのできる生剥身ブロックが
研究され、生剥身に直ちに添加物を混合することが試み
られたが、水分が多過ぎ、蛋白質の変性や解凍離水（ド
リップ）ｇｉが多過ぎるため、食感の低下が著しかった
。そこで、添加物の混合前に糖液浸漬工程及び水切り工
程を加えて解凍離水量を減少させることが試みられてい
る（藤井豊：食品工業、１土、Ｐ２Ｏ−２７（１９８１
））。Regarding frozen blocks of krill, research has been conducted into raw flaked krill blocks that can approximate the flavor and texture similar to shrimp, and attempts have been made to immediately mix additives into raw flaked krill, but this method has a high water content. Due to overcooking, protein denaturation and thawing water (drip) GI was too large, the texture deteriorated significantly. Therefore, an attempt has been made to reduce the amount of thawing water by adding a sugar solution immersion process and a draining process before mixing the additives (Yutaka Fujii: Food Industry, 1st Earth, P2O-27 (1981
)).
しかしながら、上述の如く、糖液浸漬工程及び水切り工
程を加えることは作業効率が悪く、又、このような工程
を加えたとしても、解凍離水量を充分には減少させるこ
とができず、しかも苦味、ニゲ味も充分には抑えること
ができなかった。However, as mentioned above, adding the sugar solution immersion step and the draining step is inefficient, and even if such steps are added, the amount of thawing and separation water cannot be sufficiently reduced, and moreover, the bitterness However, the bitter taste could not be suppressed sufficiently.
従一つで、本発明の目的は、解凍離水量が掻めて少なく
、苦味、ニゲ味のない新規な冷凍オキアミを提供し、以
て、食用向けのオキアミの需要を著しく拡大することに
ある。A further object of the present invention is to provide a new frozen krill with a significantly small amount of thawed water and no bitter or bitter taste, thereby significantly expanding the demand for edible krill.
本発明者らは、上記の目的を達成すべく種々検討した結
果、凍結に先立ってオキアミ剥身に乳化脂を添加すると
、得られた冷凍オキアミは、解凍離水量が極めて少なく
、苦味、ニゲ味がないことを知見した。As a result of various studies to achieve the above object, the present inventors found that when emulsified fat is added to krill flakes prior to freezing, the resulting frozen krill has an extremely small amount of thawed water, and has a bitter and bitter taste. I found out that there is no.
本発明は、上記の知見に基づきなされたもので、オキア
ミに乳化脂を添加して凍結してなることを特徴とする冷
凍オキアミを提供することによって上記の目的を達成し
たものである。The present invention has been made based on the above findings, and has achieved the above object by providing frozen krill, which is produced by adding emulsified fat to krill and freezing it.
以下、本発明の冷凍オキアミについて詳述する。Hereinafter, the frozen krill of the present invention will be explained in detail.
本発明の冷凍オキアミに用いられる原料オキアミとして
は、生オキアミ剥身、凍結オキアミ剥身を解凍又は半解
凍したちのユ凍結オキアミを解凍又は半解凍して剥身と
したもの等が挙げられる。The raw material krill used for the frozen krill of the present invention includes fresh shelled krill, thawed or semi-thawed frozen krill, and shelled frozen krill obtained by thawing or half-thawing frozen krill.
また、本発明の冷凍オキアミに用いられる乳化脂として
は、油脂１〜９９重量％、水１〜９９重量％及び界面活
性剤０．１〜２０重量％からなるものを用いるのが好ま
しい。油脂としては、獣浦、魚油等の動物性油脂、及び
大豆油等の植物性油脂のいずれか一方又は双方を用いる
ことができる。Further, as the emulsified fat used in the frozen krill of the present invention, it is preferable to use one consisting of 1 to 99% by weight of oil and fat, 1 to 99% by weight of water, and 0.1 to 20% by weight of a surfactant. As the oil or fat, one or both of animal fats and oils such as animal oil and fish oil, and vegetable oils and fats such as soybean oil can be used.
又、界面活性剤としては、グリセリン脂肪酸エステル−
蔗糖脂肪酸エステル、ソルビタン脂肪酸エステル、大豆
リン脂質、プロピレン脂肪酸エステル等を好適に用いる
ことができる。In addition, as a surfactant, glycerin fatty acid ester-
Sucrose fatty acid ester, sorbitan fatty acid ester, soybean phospholipid, propylene fatty acid ester, etc. can be suitably used.
而して、本発明の冷凍オキアミは、上記オキアミに上記
乳化脂を添加して凍結してなるものである。オキアミに
対する乳化脂の配合割合は、オキアミ （オキアミ剥身
）１００重量部に対し、好ましくは１〜５０重量部、更
に好ましくは、３〜３０ｆｆｉＨ部である。乳化脂の配
合割合が上記範囲未満であると、解凍離水量を減少し難
く、且つ苦味、ニゲ味も抑え難い。反対に、乳化脂の配
合割合が上記範囲超であると、乳化脂特をのカード状を
形成し、オキアミの風味が損なわれ、オキアミとしての
価値を失ってしまう６．又、オキアミへの乳化脂の添加
に際しては、攪拌等を行ってオキアミと乳化脂が良く混
合されるようにするのが好ましいが、特に半解凍状態で
オキアミに乳化脂を添加する場合には、ミンチ等にかけ
るのが好ましい。The frozen krill of the present invention is obtained by adding the emulsified fat to the krill and freezing the mixture. The blending ratio of emulsified fat to krill is preferably 1 to 50 parts by weight, more preferably 3 to 30 parts by weight, per 100 parts by weight of krill (krill flakes). If the blending ratio of the emulsified fat is less than the above range, it will be difficult to reduce the amount of thawed water, and it will also be difficult to suppress bitterness and bitter taste. On the other hand, if the blending ratio of emulsified fat exceeds the above range, the emulsified fat will form a curd-like shape, impair the flavor of krill, and lose its value as krill.6. Furthermore, when adding emulsified fat to krill, it is preferable to mix the krill and emulsified fat well by stirring, etc., but especially when adding emulsified fat to krill in a semi-thawed state, It is preferable to use it on mince etc.
又、乳化脂添加後の凍結は常法により行うことができる
。Further, freezing after addition of emulsified fat can be carried out by a conventional method.
上述の如く構成された本発明の冷凍オキアミは、解凍離
水量（解凍ドリップ量）が極めて少なく、苦味、ニゲ味
がないもので、食用向けのオキアミの需要を著しく拡大
することができるものである。The frozen krill of the present invention configured as described above has an extremely small amount of thawed separation water (thawed drip amount) and has no bitter or bitter taste, and can significantly expand the demand for edible krill. .
次に、実施例を挙げ、本発明の冷凍オキアミを更に具体
的に説明する。Next, the frozen krill of the present invention will be explained in more detail with reference to Examples.
実施例１
オキアミ剥身肉〔ホール（糖液浸漬工程等の前処理が施
されていないもの）〕を解凍後、第１表に示すように乳
化脂を添加しドリップ（解凍離水量）と共に攪拌し、し
かる後凍結させて冷凍オキ解凍ドリップ量を測定した。Example 1 After thawing krill flaked meat [whole (not subjected to pre-treatment such as sugar solution soaking process)], emulsified fat was added as shown in Table 1 and stirred with drip (amount of thawed syneresis water). After that, it was frozen and the amount of frozen oki thawed and dripped was measured.
その結果を第２表に示す。The results are shown in Table 2.
第２表（解凍ドリップ量とその歩留り）注）歩留り−〔
固形量（ｇ）／総量（ｇ））ｘｌＯＯ％第２表の結果か
ら、乳化脂の添加された冷凍オキアミ （本発明品）■
及び■は、乳化脂の添加されていない冷凍オキアミ （
比較品）■に比べて、著しく解凍ドリップ量が減少して
おり、歩留りが極めて高いことが判る。Table 2 (Thaw drip amount and its yield) Note) Yield - [
Solid amount (g) / total amount (g))
and ■ are frozen krill without added emulsified fat (
Compared to Comparative Product) ■, the amount of thawed drips is significantly reduced, and it can be seen that the yield is extremely high.
また、解凍後の冷凍オキアミ■、■及び■をそのまま生
で１７人のパネラ−による官能検査により比べたところ
、１７人全員が冷凍オキアミ （本発明品）■及び■は
冷凍オキアミ （比較量）■に比べて苦味、ニゲ味が消
えていると答えた。In addition, when the frozen krill ■, ■, and ■ after thawing were compared raw as they were in a sensory test by 17 panelists, all 17 panelists answered that the frozen krill (product of the present invention) and the frozen krill (comparative amount). Respondents answered that the bitterness and bitter taste had disappeared compared to ■.
実施例２
オキアミ剥身肉（ホール）を半解凍の状態で第３表に示
すように乳化脂を添加し、ミンチ（目皿の直径５（１）
１））にかけた後、凍結させて冷凍オキアミを得、得ら
れた冷凍オキアミを解凍してその解凍ドリップ量をサン
プル３０００ｇ （ミンチの際等に全量回収できないた
め）から測定した。その結果を第４表に示す。Example 2 Krill peeled meat (whole) was semi-thawed, emulsified fat was added as shown in Table 3, and minced meat (perforated plate diameter 5 (1)
1)), the krill was frozen to obtain frozen krill, the obtained frozen krill was thawed, and the amount of the thawed drip was measured from 3000 g of the sample (because the entire amount could not be recovered during mincing, etc.). The results are shown in Table 4.
第４表（解凍ドリップ量とその歩留り）第４表の結果か
ら、実施例１と同様に、乳化脂の添加された冷凍オキア
ミ （本発明品）■及び■は、乳化脂の添加されていな
い冷凍オキアミ （比較量）■に比べて、著しく解凍ド
リップ量が減少しており、歩留りが極めて高いことが判
る。Table 4 (Thaw drip amount and its yield) From the results in Table 4, it can be seen that similar to Example 1, frozen krill to which emulsified fat was added (products of the present invention) ■ and ■ to which no emulsified fat was added Compared to frozen krill (comparison amount) ■, the amount of thawed drips is significantly reduced, indicating that the yield is extremely high.
また、解凍後の冷凍オキアミ■、■及び■を沸騰した湯
で５分間ボイルした後１７人のパネラ−による官能検査
により比べたところ、１７人全員が冷凍オキアミ （本
発明品）■及び■は冷凍オキアミ （比較量）■に比べ
て苦味、ニゲ味が消えていると答えた。In addition, after thawing frozen krill ■, ■, and ■ were boiled in boiling water for 5 minutes, a sensory test was conducted by 17 panelists. Frozen krill (comparative amount): Compared to ■, the bitterness and bitter taste were gone.
（発明の効果〕
本発明の冷凍オキアミは、上述の如く、オキアミに乳化
脂を添加して凍結してなるもので、解凍できるものであ
る。(Effects of the Invention) As described above, the frozen krill of the present invention is obtained by adding emulsified fat to krill and freezing it, and can be thawed.
Claims (3)
特徴とする冷凍オキアミ。(1) Frozen krill, which is made by adding emulsified fat to krill and freezing it.
重量部添加されている、特許請求の範囲第（１）項記載
の冷凍オキアミ。(2) Emulsified fat is 1 to 50 parts by weight per 100 parts by weight of krill.
The frozen krill according to claim (1), wherein parts by weight are added.
％及び界面活性剤０．１〜２０重量％からなる、特許請
求の範囲第（１）項記載の冷凍オキアミ。(3) The frozen krill according to claim (1), wherein the emulsified fat consists of 1 to 99% by weight of oil and fat, 1 to 99% by weight of water, and 0.1 to 20% by weight of a surfactant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61055291A JPH074159B2 (en) | 1986-03-13 | 1986-03-13 | Frozen krill |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61055291A JPH074159B2 (en) | 1986-03-13 | 1986-03-13 | Frozen krill |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62210945A true JPS62210945A (en) | 1987-09-17 |
| JPH074159B2 JPH074159B2 (en) | 1995-01-25 |
Family
ID=12994475
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61055291A Expired - Lifetime JPH074159B2 (en) | 1986-03-13 | 1986-03-13 | Frozen krill |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH074159B2 (en) |
-
1986
- 1986-03-13 JP JP61055291A patent/JPH074159B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH074159B2 (en) | 1995-01-25 |
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