JPS6232910B2 - - Google Patents
Info
- Publication number
- JPS6232910B2 JPS6232910B2 JP513183A JP513183A JPS6232910B2 JP S6232910 B2 JPS6232910 B2 JP S6232910B2 JP 513183 A JP513183 A JP 513183A JP 513183 A JP513183 A JP 513183A JP S6232910 B2 JPS6232910 B2 JP S6232910B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- room temperature
- frozen
- food
- solidified
- 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.)
- Expired
Links
- 239000003921 oil Substances 0.000 claims description 35
- 235000019198 oils Nutrition 0.000 claims description 35
- 235000013305 food Nutrition 0.000 claims description 11
- 241000251468 Actinopterygii Species 0.000 claims description 9
- 241001465754 Metazoa Species 0.000 claims description 6
- 238000002844 melting Methods 0.000 claims description 6
- 230000008018 melting Effects 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 241000270295 Serpentes Species 0.000 claims description 5
- 241001233061 earthworms Species 0.000 claims description 4
- 235000013611 frozen food Nutrition 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 235000015170 shellfish Nutrition 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 208000002193 Pain Diseases 0.000 claims description 3
- 241000270666 Testudines Species 0.000 claims description 3
- 239000010775 animal oil Substances 0.000 claims description 3
- 235000019688 fish Nutrition 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 230000007774 longterm Effects 0.000 description 9
- 239000000463 material Substances 0.000 description 7
- 238000004321 preservation Methods 0.000 description 5
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 239000003925 fat Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000015961 tonic Nutrition 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 229960000716 tonics Drugs 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003048 aphrodisiac agent Substances 0.000 description 1
- 230000002509 aphrodisiac effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000002316 solid fats Nutrition 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Description
【発明の詳細な説明】
この発明は、油による食料の長期保存方法に関
するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for long-term preservation of food using oil.
従来、新鮮魚肉、その他種々の食料対象物とな
るものを、長期保存する方法としては、特開昭54
−160773号公報、特開昭51−7141号公報、及び特
開昭54−143535号公報等に開示されているよう
に、液状の油中に食品を浸漬したり、或は固型油
脂を液状にした中に凍結食品を浸漬した後引き上
げて、油脂によるコーテイングを行う、という方
法が採られている。ところが、かかる方法では、
食料対象物中の水分、或は凍結溶解水分によつ
て、長期保存中に同食料対象物の味覚の鮮度が低
下するという不具合を生じていた。 Conventionally, there is a method for long-term preservation of fresh fish meat and other various food items, as described in Japanese Unexamined Patent Application Publication No. 1973.
As disclosed in Japanese Patent Application Laid-open No. 160773, Japanese Patent Application Laid-open No. 51-7141, and Japanese Patent Application Laid-open No. 54-143535, foods are immersed in liquid oil, or solid fats and oils are liquefied. The method used is to immerse the frozen food in a molten liquid, then pull it out and coat it with oil or fat. However, with this method,
Due to moisture in the food object or frozen/dissolved water, there has been a problem in that the freshness of the taste of the food object decreases during long-term storage.
そこで、本発明では、新鮮魚肉類、野菜類、動
物魚貝類、ミミズ、へび類、スツポン類等の食料
対象物を凍結し、常温で固型化すべき融点を有し
た動物油又は植物油を常温以上の温度で溶融化
し、同溶融油中に凍結した食料対象物を浸漬し、
次いで、同油を常温にて固型化し、固型化した油
中に凍結食料対象物を浸漬封入して保存すること
を特徴とした油による食料の長期保存法を提供せ
んとするものである。 Therefore, in the present invention, food objects such as fresh fish and meat, vegetables, animals, fish and shellfish, earthworms, snakes, and stinging turtles are frozen, and animal or vegetable oils having a melting point that should be solidified at room temperature are heated to temperatures above room temperature. melting at a temperature and immersing a frozen food object in the same molten oil;
Next, it is an object of the present invention to provide a method for long-term food preservation using oil, which is characterized by solidifying the same oil at room temperature and storing frozen food objects by immersing and enclosing them in the solidified oil. .
この発明の実施例を詳説すれば、本発明による
処理対象物としては、食料に適したものであり、
新鮮魚肉類、野菜類、動物・魚貝類等以外に、精
力剤原料又は強壮剤原料となるようなもの例え
ば、ミミズ、ヘビ類、スツポン類等も含まれるも
のであり、これらの処理対象物の長期保存を油に
より行うことを要旨とするものである。 To explain the embodiments of the present invention in detail, the objects to be treated according to the present invention are those suitable for food;
In addition to fresh fish, vegetables, animals, fish and shellfish, etc., materials that can be used as raw materials for aphrodisiacs or tonics, such as earthworms, snakes, and stinging turtles, are also included. The gist of this is to use oil for long-term storage.
すなわち、保存に使用する油としては、植物
油、動物油等を使用するものであり、例えば、ラ
ード、ヘツドを使用する。なお、油は常温にて固
型化状態の融点の油を使用し、融点よりやや高い
温度にて溶融化した油中に、要保存物を浸漬し、
常温にて固型化させて、固型油中に浸漬状態とす
るものである。 That is, as the oil used for preservation, vegetable oil, animal oil, etc. are used, and for example, lard and head are used. In addition, use an oil with a melting point that is solidified at room temperature, and immerse the item to be preserved in the oil that has been melted at a temperature slightly higher than the melting point.
It is solidified at room temperature and immersed in solid oil.
油中に浸漬する前処理工程として、要保存物を
凍結するものであり、これは、要保存物の組織中
に含有された水分を凝固させて、水分の体積を膨
脹せしめるものであり、細胞組織中の含有水分が
凍結凝固により膨脹すると、水分含有部分の組織
が拡大されて凝固水分により多数の空洞が形成さ
れ空洞中に凍結凝固水分が充填されている状態と
なる。 As a pre-treatment step for immersing in oil, the material to be preserved is frozen. This solidifies the water contained in the tissue of the material to be preserved and expands the volume of the water. When the water contained in the tissue expands due to freezing and coagulation, the tissue in the water-containing portion is expanded and a large number of cavities are formed by the coagulated water, and the cavities are filled with the frozen and coagulated water.
かかる状態の要保存物を、油中に浸漬すると、
凍結された水分は解凍されていき、解凍溶解した
水分は組織から滲出して油中で下方に沈澱してい
き、水分の凍結により形成された組織中の空洞、
気孔中には油が侵入して、凍結した水分と油との
置換作用が行われ、要保存物の組織内部に油がゆ
きわたるものである。 When items requiring preservation in such a state are immersed in oil,
The frozen water thaws, and the thawed and dissolved water oozes out from the tissue and precipitates downward in the oil, causing cavities in the tissue formed by the freezing of water.
Oil enters the pores and replaces frozen water with oil, causing the oil to spread inside the structure of the object to be preserved.
そして、かかる状態で溶融油を常温にて固型化
して固型化した油中に要保存物を浸漬封入して空
気との接触を全く断つておくと、同要保存物の各
組織変化が油によつて抑圧され、組織の安定化が
なされると共に、油の殺菌作用で要保存物の長期
保存を可能とするものである。 Then, if the molten oil is solidified at room temperature in such a state and the material to be preserved is immersed and sealed in the solidified oil and completely cut off from contact with air, various structural changes of the material to be preserved will occur. The oil suppresses this and stabilizes the tissue, and the oil's bactericidal action allows for long-term preservation of items that need to be preserved.
なお、要保存物としては、とくにスツポン類、
ヘビ類等の精力剤、強壮剤等の原料となるものの
長期保存に適しており、予め分断状態として凍結
し、凍結状態のものをそのまま油中に浸漬し、或
は、分断、凍結した後粉砕して粉沫状にして、油
中に浸漬しておくこともできるものであり、油種
は、ヘツド、ラード等を利用して、融点が室温よ
りやや高いものすなわち15℃〜20℃の室温におい
て、固型化するものを利用する。 In addition, items that need to be preserved are especially stupa,
Suitable for long-term storage of raw materials for energizing agents and tonics such as snakes, etc., by freezing in a divided state in advance, immersing the frozen state in oil as it is, or crushing after being divided and frozen. It can also be made into a powder form and immersed in oil.The oil type can be prepared using head, lard, etc., and the melting point is slightly higher than room temperature, i.e., room temperature of 15℃ to 20℃. In this case, use a material that solidifies.
この発明によれば、油中に、新鮮魚肉類、野菜
類、動物・魚貝類、ミミズ、ヘピ類、スツポン類
を浸漬することにより、油と動物性要保存物中に
含有された油脂分とは、混合置換することがな
く、要保存物中の油脂分を温存しつつ、長期保存
が可能となり、とくに、油中浸漬前に凍結処理を
するために、水分と油との置換作用が充分に行わ
れて、味覚の鮮度等が確保されたまま長期保存の
効果を上げうるものである。 According to this invention, by immersing fresh fish and meat, vegetables, animals, fish and shellfish, earthworms, snakes, and stupa in oil, the fats and oils contained in the oil and animal preserves are removed. This means that there is no mixing and displacement, allowing long-term storage while preserving the oil and fat content in the materials that need to be preserved. If done sufficiently, the effect of long-term storage can be improved while maintaining the freshness of the taste.
Claims (1)
へび類、スツポン類等の食料対象物を凍結し、常
温で固型化すべき融点を有した動物油又は植物油
を常温以上の温度で溶融化し、同溶融油中に凍結
した食料対象物を浸漬して溶融した油中で食料対
象物を解凍し、次いで、同油を常温にて固型化
し、固型化した油中に解凍した食料対象物を浸漬
封入して保存することを特徴とした油による食料
の長期保存方法。1 Fresh fish and meat, vegetables, animals, fish and shellfish, earthworms,
A food object such as a snake or a stinging turtle is frozen, an animal oil or vegetable oil having a melting point that should be solidified at room temperature is melted at a temperature above room temperature, and the frozen food object is immersed in the molten oil. An oil-based method characterized by thawing a food object in molten oil, then solidifying the same oil at room temperature, and storing the thawed food object by immersing it in the solidified oil. How to preserve food for a long time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58005131A JPS59130172A (en) | 1983-01-13 | 1983-01-13 | Long-term preservation of food with oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58005131A JPS59130172A (en) | 1983-01-13 | 1983-01-13 | Long-term preservation of food with oil |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59130172A JPS59130172A (en) | 1984-07-26 |
| JPS6232910B2 true JPS6232910B2 (en) | 1987-07-17 |
Family
ID=11602755
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58005131A Granted JPS59130172A (en) | 1983-01-13 | 1983-01-13 | Long-term preservation of food with oil |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59130172A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB201510540D0 (en) | 2015-06-16 | 2015-07-29 | Shah Caviar Ltd | Roe sack presentation for caviar production |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS517141A (en) * | 1974-07-01 | 1976-01-21 | Irifune Kk | Reikyaku mataha toketsushokuhinno hozonhoho |
| JPS54143535A (en) * | 1978-04-26 | 1979-11-08 | Nissin Food Products Ltd | Soluble instant food and production |
| JPS54160773A (en) * | 1978-06-06 | 1979-12-19 | Michiyo Masashiro | Preventing of discoloration and maintaining of freshness of raw horse meat |
-
1983
- 1983-01-13 JP JP58005131A patent/JPS59130172A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS517141A (en) * | 1974-07-01 | 1976-01-21 | Irifune Kk | Reikyaku mataha toketsushokuhinno hozonhoho |
| JPS54143535A (en) * | 1978-04-26 | 1979-11-08 | Nissin Food Products Ltd | Soluble instant food and production |
| JPS54160773A (en) * | 1978-06-06 | 1979-12-19 | Michiyo Masashiro | Preventing of discoloration and maintaining of freshness of raw horse meat |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59130172A (en) | 1984-07-26 |
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