JPS6317429B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for softening the flesh of fish, shellfish, meat, and poultry using a food processing agent that contains at least a portion of alginic acid or an acidic alginate. , water-insoluble alginate, acidic sodium alginate, acidic magnesium alginate, or acid-treated products of brown algae, etc., as they are or dissolved or suspended in liquid seasonings (typified by soy sauce, mirin, vinegar, alcoholic beverages, etc.) or solid seasonings (represented by miso, sake lees, salts, sugars, sodium glumitate, mixed seasonings, etc.)
Foods, ie, fish and shellfish meat, animal meat, and poultry meat, are brought into contact with a food processing agent used alone or in combination, such as mixed therein, to soften the food. Contact with the above-mentioned treatment agent is carried out by means such as dipping, coating, and spraying. Next, details of the present invention will be explained more specifically. The alginic acid and acidic alginate used in the present invention are as follows. ○Alginic acid Commercially available alginic acid is divided into powder, dry granule, and hydrated form. Purity is on average over 90% as anhydrous. Purity is not an issue in the present invention.
(Solved by increasing the amount used) Solubility in water varies depending on molecular weight. Generally, it dissolves in cold water. (The Encyclopedia of Chemistry states that it is insoluble in cold water and soluble in hot water.) The method of use in the present invention is to first use alginic acid alone or in combination with water, various aqueous solutions, liquid seasonings, or solid seasonings. (hereinafter simply referred to as "combined mixture"), etc. Alginic acid is used as a powder or gel, or it is added to a combination mixture, and alginic acid is used in combination with sodium bicarbonate or sodium carbonate to adjust the PH to less than 3.5;
There are methods such as using a powder, a gel, or an aqueous solution alone or in combination in a mixture in a state where it is adjusted to less than 7. - Slightly Acidic Water-Soluble Alginates The alginates used in the present invention include calcium alginate, aluminum alginate, iron alginate, and the like. Sulfuric acid, hydrochloric acid, citric acid and tartaric acid, etc. are added to the above alginate to generate the required amount of acid groups. Also, compounds such as calcium, aluminum, iron, etc. that react with alginic acid are added to the alginic acid to leave a necessary amount of acid groups. The method of use in the present invention can be classified into using the poorly water-soluble alginate with residual acid groups alone, or using it mixed in water, various aqueous solutions, or combination mixtures. In addition, the poorly water-soluble alginate in which the acid group remains is used as a dry or hydrated powder or gel, or it is used by adding it to a combination mixture. Acidic Sodium Alginate and Acidic Magnesium Alginate Sodium alginate used in the present invention can be used in both commercially available crude and refined forms as long as there is no problem in adding it to food. For reference, the quality of commercially available sodium alginate is illustrated below. Purity 50% or more 90% or more 98% or more Particle size 40 mesh to 150 mesh Viscosity (CPS) (1% aqueous solution) 40 to 1100 In order to avoid complexity in the description of the present invention, purity of 98% is used.
Above, particle size is around 80 mesh, viscosity (1% aqueous solution)
CPS) 400-900 is used as standard. Magnesium alginate is generally not commercially available, so the compound obtained by metathesis of the above-mentioned sodium alginate with magnesium chloride is used in the present invention. Acidic sodium alginate has two types: solid and liquid.
Can be classified.

[Note] Gel-like substances are also classified as solids in the present invention. Solid acidic sodium alginate can be obtained by spraying solid sodium alginate with a diluted solution of sulfuric acid or hydrochloric acid, or by mixing citric acid or tartaric acid powder to perform a solid phase reaction, or by performing a solid phase reaction by mixing powdered citric acid or tartaric acid. One method is to add the required amount of sulfuric acid, hydrochloric acid, citric acid, etc. to an aqueous solution and then dry the powder, but the former two methods are easier if starting from solid sodium alginate. Another method is to neutralize alginic acid with sodium. Acidic magnesium alginate is divided into solid and liquid 2
Can be classified.

[Note] Gel-like substances are also classified as solids in the present invention. When magnesium chloride is applied to solid or liquid acidic sodium alginate, acidic magnesium alginate is easily produced. The purpose can also be achieved by obtaining magnesium alginate by metathesis of sodium alginate and magnesium chloride, followed by acid treatment, or by treating alginic acid with basic magnesium carbonate. The method of using acidic sodium alginate or acidic magnesium alginate (hereinafter simply referred to as "acidic alginate") in the present invention is to use the acidic alginate alone as a solid, or to add it to water or various aqueous solutions or combination mixtures. It can be organized by mixing and using. In addition, as the method of the present invention, acidic sodium alginate, calcium or acidic sodium alginate,
Magnesium or acidic sodium alginate,
Uses include aluminum, acidic sodium alginate, iron or acidic magnesium alginate, calcium or acidic magnesium alginate, aluminum or acidic magnesium iron alginate, and the like. Although the above ratio can be variously adopted, since it would be unnecessary and cumbersome, examples will be explained in which 2/3 of the salts excluding residual acid groups are sodium salts. This also applies to slightly acidic water-soluble alginates, but in the description of the present invention, they will be included in the water-soluble salt side. ○Acid-treated brown algae Commercially available brown algae, such as Macomb, Arame, Kajime, Wakame, Sargassum, etc., are acid-treated by immersing or contacting them in acids such as sulfuric acid, hydrochloric acid, citric acid, citric acid, or tartaric acid. The method of use in the present invention can be classified into using the acid-treated brown algae in the form of pieces, grains, or powder alone or by mixing them in water or various aqueous solutions or combination mixtures. . In addition, the acid-treated brown algae can be dried or hydrated pieces,
In addition to being used in granule and powder form, it is also used in gel form. The above is an overview of the food processing agent at least partially containing alginic acid or acidic alginate used in the present invention. The above details used in the present invention, i.e., the usage fee for food as a taste modifier of alginic acid, acidic poorly water-soluble alginate, acidic sodium alginate, acidic magnesium alginate, or acid-treated brown algae, its acidity adjustment and usage time, specific details. The usage method will be explained in detail below. In the method of using the above-mentioned food processing agent according to the present invention, that is, the method of using a food additive containing at least a part of alginic acid or acidic alginate as a taste modifier for fish, shellfish, meat, and poultry, the present general Due to advancements in freezing and freezing technology, considerable amounts of fish, shellfish, meat, and poultry go through a process of cryopreservation before being adjusted and supplied to the market. This is a significant change. In particular, softness, softness, elasticity, flavor, etc. have been greatly affected. Physical, chemical,
Biochemical treatments, such as pressure heating, phosphate treatment, and digestive enzyme treatment, are performed. However, as a result, there are advantages and disadvantages, and there is also a problem in its economic efficiency due to loss of weight and the like. The present invention was developed to solve these problems in a more favorable manner, namely, by bringing the meat into contact with a food processing agent containing at least a portion of alginic acid or an acidic alginate, the meat becomes more tender. The aim is to effectively improve the taste of these foods. Next, the contents will be explained in detail step by step. ○Various foods used to explain the present invention (Those used in Examples) Since there are too many different types of meat, representative ones were selected and used in the explanation of the present invention. Fish and shellfish (1) Bonito fillet (8) Squid (2) Cod fillet (9) Abalone (3) Conger eel (10) Swordfin tuna (4) Eel (11) Sawara (5) Dojiyo (12) Shimaji (6) Horse mackerel (13) Salmon (7) Mackerel (1) Beef (shoulder) (2) Pork (shoulder) (3) Mutton (shoulder) Poultry (1) Chicken (thigh) (2) Duck (thigh) ○ Combination mixtures used to explain the present invention (also used to explain examples) (a) () The numbers in parentheses are the abbreviations used hereafter (b) The numbers in circles are the mixing volume ratio (1) Soy sauce (light) (soy) 〓 ( 2) Soy sauce + mirin (soy sauce) 〓 〓 (3) Soy sauce + mirin + sake (soy sauce) (4) Soy sauce + vinegar + mirin (soy vinegar) (5) Miso (called Shinshu) (flavor) ( 6) Sake lees (lees) (7) Salt (salt) (8) Sugar (sugar) (9) Sodium glutamate (G) (10) Powdered soy sauce (Konasho) (11) Powdered miso (Powder taste) (12) Water (Water) (13) Various aqueous solutions Salt water (salt water) Sugar water (sugar water) Soup (su) ○Method for contacting the food processing agent of the present invention with fish, shellfish meat, animal meat, and poultry meat.

[Note] The abbreviations in parentheses are used in the description of examples. (1) (Immersion) When food is immersed in a liquid mixture of liquid combination mixture and food processing agent. Therefore, as an example, if alginic acid is dispersed in soy sauce and fish meat is immersed in it, the fish meat (soy)
Summarize into the abbreviation (immersion). (2) (Pickled) When food is soaked or embedded in a solid mixture of a solid compound and a food processing agent. Therefore, as an example, if alginic acid is mixed with miso and pork is marinated in it, the abbreviations are summarized as pork (aji) (zuke). (3) (Coating) When food is coated with a food processing agent alone or a mixture of a liquid-solid mixture and a food processing agent. Therefore, as an example, when alginic acid is dispersed in salt water and applied to fish meat, the abbreviation is summarized as fish meat (salt water) (coating). When alginic acid is applied alone to the surface of fish meat, it is summarized in the abbreviation ``Fish meat (coating)''. ○Fish and shellfish, meat and meat of the food processing agent in the present invention,
The amount used for poultry meat, etc. (hereinafter simply referred to as "each food" or "each meat in food"), its acidity adjustment, adjustment method, contact time, etc. can be summarized as follows. It is natural that the amount of processing agent used varies depending on the desired flavor and tenderness of each food, and at the same time, even within the same type of food, there are significant differences depending on growth conditions, type, and, for example, meat quality. Therefore, it is difficult to make a uniform decision. Also, the softness of the taste is not just soft, but also has to be accompanied by flavor. As an example, the preferred softness of fish meat and the preferred softness of animal meat are completely different, so the comparison of softness is
Relative ratios shall be calculated for the same meat type. The acidity of the treatment agent, acidic poorly water-soluble alginate, acidic sodium alginate, acidic magnesium alginate, or acid-treated brown algae, each plays an important role in improving the taste of foods. This means that the amount and concentration of processing agent used per unit weight of each food product are also in an important relationship. ○When alginic acid is used for each food In the case of bonito fillets (soy sauce) (soaked) as an example of fish and shellfish,
Even if alginic acid is simply added to soy sauce, the alginic acid will precipitate, and even if fish meat is soaked in it, no effect can be expected. Therefore, when alginic acid is added to water or various aqueous solutions or liquid seasonings, there are three main methods: (1) Sprinkle alginic acid on the bonito fillets in advance and immerse them in the liquid. (2) Add a thickener to the liquid to increase the viscosity of the liquid until alginic acid does not precipitate, then mix with alginic acid and soak the bonito fillets. (3) Neutralize at least a portion of the acid groups of alginic acid with sodium bicarbonate or sodium carbonate to give it gelling property or water solubility, add it to the liquid, mix it, and then soak the bonito fillets. do. In addition, alginic acid powder or the like may be simply mixed into a mixture of other solids. Based on the above situation, taking the case of making bonito fillets pickled in soy sauce as an example, there is a large difference in the amount of alginic acid used depending on the soaking method, and there is also a large difference between the actual effective amount and the amount used. There is.
There are also individual differences in taste. For example, to describe an actual example of the present invention, a bonito fillet with a body length of 50 cm, a thickness of 2 cm, and an area of one side of approximately
Soy sauce 200 c.c., alginate dry powder 0.2 for 105 cm ²
g. After immersion for 3 hours, the hardness of the control sample was 10, while the alginic acid treated sample had a hardness of 8.

[Note] Hardness comparison method A length of 20 cm with a bottom surface of diameter α mm on the fleshy surface.
A steel round bar is stood at a right angle, the bottom is evenly in contact with the flesh, a load is applied to the top of the steel round bar, and the bottom of the round bar breaks through the flesh at a load point, and the hardness of the flesh is measured. Find the ratio of The load is set to 10 for the instantaneous load, and as the load becomes softer, the value becomes less than 10. Change the bottom diameter depending on the meat quality. Fish meat α = 5 mm Shellfish α = 1 mm Animal meat α = 1 mm α = 2 mm Poultry meat α = 2 mm According to another example, a commercially available ``bonito'' fillet, 12 mm thick and approximately 120 cm <sup>2</sup> on one side, requires 150 c.c. of soy sauce. When immersed in 0.10g of alginic acid dry powder for 3 hours, the hardness of the control was 10, while the hardness of the alginic acid treated product was 7.
It becomes the ratio of From the above, it is difficult to clearly specify the amount of alginic acid to be used and the soaking time, so it is preferable to decide the amount to be used and the soaking time on a case-by-case basis depending on the situation (conditions such as fish quality and mixture used). In addition, when some of the acid groups of alginic acid are neutralized with sodium hydrogen carbonate etc. to make it water-soluble, the acidity will vary depending on the combination ratio with the combination mixture, but for example, alginic acid in the combination mixture concentration as
PH3.5-6.0 is effective as 0.1%-3.0%. However, depending on the situation, its optimum concentration and PH
Since the conditions vary, it is preferable to determine the conditions by small experiments each time. For example, if the pH is below 3.0, it will turn into a gel, but this is more effective when pickling with acid. ○ When using slightly acidic water-soluble alginate in each food The method of using slightly acidic water-soluble alginate is almost the same as handling alginic acid powder. However, although alginic acid has the property of acting directly and for a short time, depending on the degree of acidity, acidic water-insoluble alginate acts indirectly for a long time. Therefore, it is effective for long-term pickling, and is suitable for the production of miso-zuke, kasu-zuke, salt pickles, etc. The amount to be used is preferably determined each time by small experiments, as described in the section on alginic acid. The acidity of the slightly acidic water-soluble alginate is, as a standard, 1/2 mole or less of acid groups remaining in the alginic acid, but it is preferably determined each time by small experiments. For reference, as an example of implementing the present invention,
For meat in each food, 1/4 of alginic acid
Slightly water-soluble alginate with mol of acid groups remaining 5
120g of beef mixed with 100g of Shinshu miso
(1 sheet) Apply enough to one surface of about 100 cm <sup>2</sup> and leave it for 5 days. Hardness test with control is treated with control 10.
Shows a value of 7.6. ○ When using acidic sodium alginate or acidic magnesium alginate in each food The usage of solid sodium alginate or acidic magnesium alginate is almost the same as that of alginic acid or acidic sparingly water-soluble alginate. However, this effect is more effective than the first two. That is, the usage of this method is simply to use alginic acid after making it slightly water-soluble, so that the sour taste remaining in each food is lower than when alginic acid is used, and the rate of taste loss is also low. The amount used can generally be kept low compared to alginic acid or acidic water-insoluble alginates. The usage of acidic sodium alginate or acidic magnesium alginate in aqueous liquids is slightly different from the usage to date. Examples 1 and 2 will be explained below. Dissolve 0.5% by weight of sodium alginate in water, and once it is homogeneously dissolved, adjust the pH with sulfuric acid, hydrochloric acid, citric acid, or tartaric acid, preferably hydrochloric acid or citric acid from the viewpoint of economy and safety. The pH to be adjusted varies depending on the food, but for example, eel or conger eel.
(Water) (immersion) conditions generally range from PH3.5 to 5.0. Depending on the type, a pH of 3.0 or less or around 6.0 may be preferable, so it is more preferable to determine the PH range through a small experiment. The amount used as sodium alginate powder is:
Taking the above-mentioned "eel" and "conger eel" as an example, the amount is generally in the range of 0.1% to 3.0% of the weight of "eel", depending on the concentration of the aqueous solution and the molecular weight of alginic acid.
Preferably, the amount to be used is determined by small experiments. How to use liquid acidic magnesium alginate:
The usage, pH adjustment range, and usage amount of acidic sodium alginate are almost the same as described above. However, since there are cases where acidic magnesium alginate is appropriate and cases where acidic sodium alginate is appropriate for the swelling properties of the flesh in each food, it is preferable to determine the appropriate one through a small experiment. Based on the above contents, dissolve 0.5% sodium alginate in water and PH it with citric acid.
After adjusting the eel to around 3.5% and adding frozen white grilled eel to it and treating it for over 10 hours, the hardness of the eel becomes 3 or less compared to the control value of 10. "Conger eel" was also treated under the same conditions with the control being 10, resulting in a score of 3 or less. After the above-mentioned immersion treatment of eel, etc., it is possible to prevent weight loss and leakage of umami by immersing the eel in an aqueous calcium chloride solution, even if only slightly, or by heat treatment. Therefore, some sodium salts of alginic acid, that is, foods treated with acidic sodium alginate, are (soaked).
Foods can be effectively treated by insolubilizing the attached or contained sodium alginate after treatments such as (pickling) and (coating). So, taking ``eel'' as an example, for example, a white grilled ``eel'' is immersed in a 0.5% acidic sodium alginate aqueous solution, then taken out, immersed again in 0.1% calcium chloride (for a few seconds), and then steamed. By performing the kabayaki treatment, it is possible to obtain ``eel'' kabayaki that retains its softness and is highly flavorful. The concentration of acidic sodium alginate aqueous solution is 0.1
%, 0.01%, or 1%, all you have to do is adjust the length of the immersion time. Also, the concentration of the immersed calcium chloride aqueous solution is inversely proportional to the immersion time, for example, 2 seconds for 1%, 5 seconds for 0.5%,
If it is 0.1%, it will take 15 seconds. ○ When using acid-treated brown algae in each food The method of using acid-treated brown algae is almost the same as that of alginic acid or alginates that are sparingly soluble in acidic water. However, the amount used is 2 to 4 times the average amount, but it varies greatly depending on the appearance, particle size, and quality of the acid-treated brown algae.Although it is a hassle since it is a natural product, sulfuric acid, hydrochloric acid, citric acid , tartaric acid, etc., and the acid treatment conditions are preferably determined sufficiently through small experiments. However, the smell of seaweed remains compared to other methods, so the method of use must be considered appropriately. To explain one example of the present invention regarding meat in foods, Macombe powder (dry product, moisture 5%)
Add 200g to 2000c.c. of water and let it swell sufficiently.
Add 2 c.c. of 35% concentrated hydrochloric acid, stir thoroughly, and leave to stand for about 3 hours, then wash with water and drain. And about 150g
``Abalone'' 1/2 and soak. After about 48 hours,
Comparing the hardness with the previous 1/2 as a control, the contrast is 10.
On the other hand, the processed one becomes 8 or less. The contents of the present invention have been described in detail above, and the features of the present invention are as follows. (1) Characteristics of the effective use of the action of alginic acid groups on proteins. (2) Specifically, the swelling properties and taste of each food can be improved by contacting the food with a food processing agent containing at least a portion of alginic acid or acidic alginate, that is, contact such as dipping or soaking, coating, or spraying. Characteristics of modification by. (3) The food processing agent according to the method of the present invention is safe and economical, and is an effective method of using marine resources. The above can be organized. Next, detailed examples of the present invention will be explained.

[Note] (1) Use the usage and abbreviations of (immersion), (soaking), and (coating) in the contact conditions in the examples and the contact methods described in the text. (2) For the combined treatment agents in the examples, the abbreviations of the combined treatment agents described in the text are used. (3) The foods used in the examples are mainly those listed in the main text, but exceptional foods not listed are also included. (4) Hardness values are as stated in the text. (5) The operations from Example 5 onwards are almost the same as those up to Example 4, so to avoid complication, Examples 5 through 35 will be summarized and explained in a table. Example 1 (Marinating) 100 g of cod fillet was soaked in a mixture of 15 g of alginic acid, 400 g of sake lees, and 80 c.c. of sake. 120
After a period of time, take out the marinated fillets, steam them for about 10 minutes, heat them, and make steamed cod fillets. Hardness: Fillet of cod treated with alginic acid 6 Fillet of cod without treatment 10 Example 2 (Soaking) Add 3% sodium alginate aqueous solution to hydrochloric acid.
After adjusting the pH to 3.5 to 4.0, add to 500 c.c. (soy sauce) and mix well. Approximately 110 g of bonito fillets.
After about 24 hours of soaking, the soaked fillets are taken out and steamed for about 10 minutes to complete the heat treatment and serve as steamed bonito fillets. Hardness Bonito fillets treated with acidic sodium alginate 5.2 Bonito fillets without treatment 10 Example 3 (Soaking) After adjusting 500 c.c. of 0.1% sodium alginate aqueous solution to citric acid to pH 3.5 to 5.4, eel About 190g of Shirayaki was immersed, and after about 6 hours, the soaked Shirayaki was taken out, immersed in a 0.1% calcium chloride aqueous solution for about 5 seconds, steamed for about 10 minutes, and after the steaming process was finished, it was soaked in water 2 to 3 times. After finishing the heat treatment, the eel is grilled.

[Note] For Shirayaki, we used raw eel that was heat-treated on both sides and had slightly browned marks on the skin side. Hardness Kabayaki eel treated with acidic sodium alginate 3.0 Kabayaki eel without treatment 10 Example 4 (Coating) Approximately 5 g of calcium alginate with approximately 1/4 mole acid group remaining on the surface of 200 g of chicken meat and 2 g of salt After being sprinkled separately and refrigerated for 15 hours, steam steaming is performed to complete the heat treatment and use as steamed chicken. Hardness Chicken meat treated with acidic water-insoluble calcium alginate 8 Chicken meat without treatment 10

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Claims (1)

[Claims] 1. A method for processing meat, fish and shellfish, which comprises bringing fish and shellfish meat, animal meat and poultry meat into contact with a processing agent containing alginic acid or an acidic alginate to soften the meat.