WO2003059073A1 - Method for preventing squid or octopus from becoming brown or black - Google Patents

Method for preventing squid or octopus from becoming brown or black Download PDF

Info

Publication number
WO2003059073A1
WO2003059073A1 PCT/JP2002/000192 JP0200192W WO03059073A1 WO 2003059073 A1 WO2003059073 A1 WO 2003059073A1 JP 0200192 W JP0200192 W JP 0200192W WO 03059073 A1 WO03059073 A1 WO 03059073A1
Authority
WO
WIPO (PCT)
Prior art keywords
squid
aqueous solution
carbonate
alkaline
evening
Prior art date
Application number
PCT/JP2002/000192
Other languages
French (fr)
Japanese (ja)
Inventor
Kenichi Hiraoka
Original Assignee
Japantechno Ltd., Co.
Hiraoka, Yukie
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Japantechno Ltd., Co., Hiraoka, Yukie filed Critical Japantechno Ltd., Co.
Priority to AU2002219618A priority Critical patent/AU2002219618A1/en
Priority to CN02826915.2A priority patent/CN1279830C/en
Priority to PCT/JP2002/000192 priority patent/WO2003059073A1/en
Publication of WO2003059073A1 publication Critical patent/WO2003059073A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a method for preventing browning or blackening of raw rice or yellow rice, or to a method for preparing squid or yellow rice in which such browning or blackening is prevented.
  • the present invention relates to a method for preparing a strength or a rice cake with improved storage stability and a method for preparing a strength or a rice grain with improved storage stability.
  • the squid or evening squid captured at a fishing ground is then sold to a supermarket or a fish shop, etc.
  • it is usually sterilized with sodium hypochlorite or treated with a chemical such as phosphate to improve water retention, and then wholesaled to restaurants and the like.
  • the squid has a transparent color in the living state, causing a change in color for a protective color.
  • the squid changes color from transparent to white and, over time, changes color from white to gray.
  • the white part of the body surface on the side that is not visible and the cross section of the body part such as the amputated leg change to gray over time after death.
  • This change in color is associated with a change or alteration in the material, producing an unpleasant odor from the body surface in response to a change in color from white to gray. This is thought to be caused by the degradation of proteins from the body surface by the bacteria attached to the surface of the captured squid or squid.
  • these squids or evening squids need to be retailed or wholesaled as fresh as possible to maintain their freshness.
  • an object of the present invention is to provide a squid or a squid having a fresh color at or near the time of capture, which effectively prevents browning or blackening. It is also an object of the present invention to prevent deterioration and to provide squid or squid with excellent storage stability.
  • the present inventor has conducted intensive studies to solve the above-mentioned problems, and as a result, treating raw squid or squid with an alkaline aqueous solution, and then washing or neutralizing the alkaline aqueous solution, Have been found to be able to be effectively achieved, and have reached the present invention.
  • squids such as hinika, mizuika, squid, kensekii power, koi squid, hoyu iri power, dos watermelon, daio squid, surumei power, sodii power, mongo squid and the like are preferably used.
  • Various kinds of evening balls can be used without particular limitation.
  • octopus, octopus, octopus, octopus and the like are preferably mentioned.
  • the squid or squid to which the present invention is applied may be alive or dead. Especially when applied to dead squid or squid, it is very effective. If it is alive, it is unlikely that discoloration will occur, but if it is highly likely that it will die during transportation, it is appropriate to perform the above processing while alive. However, squid or squid may die during this process, but since the above process is performed, there is little problem with subsequent discoloration.
  • the force or evening water applied to the present invention may be one obtained by freezing or thawing once frozen or chilled immediately after capture on a ship or the like. However, it is most preferable to apply immediately to those caught on board.
  • squid or squid is first treated in an alkaline aqueous solution.
  • This treatment can be performed, for example, by immersing in an alkaline aqueous solution or by spraying an alkaline aqueous solution.
  • alkaline aqueous solution to be used for example, a solution in which an alkaline agent is dissolved in water can be used.
  • an alkali agent various alkali agents can be used as long as they can impart alkalinity to the aqueous solution.
  • examples of such an alkali agent include sodium hydroxide, potassium hydroxide, calcium hydroxide, disodium hydrogen phosphate, trisodium phosphate, dipotassium hydrogen phosphate, tripotassium phosphate, diammonium hydrogen phosphate, and sodium polyphosphate.
  • the aqueous solution of sodium hydroxide, sodium hydroxide is an aqueous solution of an alkaline agent selected from the group consisting of calcium, calcium oxide, magnesium carbonate, ammonium carbonate, sodium carbonate, potassium carbonate, calcium carbonate, sodium bicarbonate and lithium bicarbonate.
  • the squid or the squid may be frozen or frozen with the solution immersed in the solution.
  • the subsequent washing or neutralization can be carried out by immersing in water or an acidic solution when thawing at a factory or the like after freezing or freezing and transporting.
  • the pH of the alkaline aqueous solution may be greater than 7.0.
  • a higher pH value is preferable.
  • the pH value is usually 7.5 to 13.0, preferably 8.5 to 13.0, particularly preferably 9.5 to 12.0.
  • the treatment time with the alkaline aqueous solution usually varies depending on the treatment temperature.
  • the processing time is usually 1 minute to 24 hours, preferably 15 minutes to 1 hour.
  • the processing temperature is usually 0 to 10 ° C, preferably 0 to 5 ° C. If the treatment temperature is lower than 0 ° C, the squid or squid is less likely to be contaminated by various bacteria, but the treatment time is longer. On the other hand, if the treatment temperature exceeds 10 ° C, the change or deterioration of the protein is accelerated, and there is a problem that the body is easily lost.
  • saccharides or salts may be added to the alkaline aqueous solution in order to improve the permeability of the alkaline aqueous solution into the material.
  • saccharide various saccharides can be used, and examples thereof include pudose sugar, reduced maltose, sorbitol, and sucrose.
  • the washing time varies depending on the alkali treatment time, but is usually 1 minute to 24 hours, preferably 30 minutes to 3 hours. Washing can be performed with tap water or with salt water, for example, 1 to 6%, preferably 1 to 4%. In the latter case, the squid or squid to be treated is firm and preferable, and is also effective as a pretreatment for boiling.
  • the neutralization treatment can be performed, for example, by spraying an acidic solution onto the alkali-treated material or by immersing it in an acidic solution.
  • an aqueous solution of an inorganic acid such as hydrochloric acid, sulfuric acid, or nitric acid, or an organic acid such as acetic acid, sulfonic acid, or citric acid can be used.
  • Preferred acids are, for example, acetic acid, citric acid and the like.
  • the pH is usually between 4.0 and 6.6, preferably between 5.0 and 6.5.
  • the pH of the acidic solution for immersion is, for example, 4.0 to 6.8, and preferably 5.5 to 6.5.
  • Neutralization may be carried out acidic in salt water.
  • the salt water concentration is, for example, 1 to 10% by mass, and preferably 3 to 8% by mass.
  • the neutralization temperature is preferably, for example, in the range of about 5 to 15 ° C.
  • the neutralization time can fluctuate depending on the alkali treatment time, but is usually from 10 minutes to 2 hours, preferably from 30 minutes to 1 hour. It may be weakly acidic, as measured by the force after neutralization or the pH of the water on the body surface of the rice.
  • the squid or the squid that has been washed or neutralized in this way can then be packaged, and can be frozen or chilled in the packaged state.
  • the squid or squid that has been washed or neutralized may be further boiled in salt water or the like.
  • squid or evening squid is treated with an aqueous alkali solution, and then washed or neutralized, so that the squid or the squid can be browned or preserved even when stored for a long time in a frozen or chilled state. Blackening can be effectively prevented, and a squid or evening product having a color close to that at the time of fresh capture can be prepared.
  • the above processing The boiled squid or the squid can retain the color after the treatment for a long period of time without causing browning or darkening even if boiled or dried in the sun.
  • the squid or evening squid treated in this way has very little alteration, so that even when stored for a long period of time, the generation of offensive odors is reduced.
  • the bacteria attached to the squid or the squid can be substantially killed. Therefore, the squid or the squid treated according to the present invention does not substantially lose its body during storage, or the time required for the squid or the squid to be treated is greatly extended. Even if the squid or squid can be easily transported to a distant place, and the treated squid or evening squid can be stored for a longer period of time, the yield is greatly improved and It will be possible to eat fresh food or dinner in a fresh form.
  • Raw watermelon (from Sanin Senzaki) (body color: transparent) was purchased at a supermarket and immediately immersed in the above alkaline aqueous solution at about 5 ° C for 1 hour with appropriate stirring. Next, take out the immersed watermelon, wash it once with running water, and then It was immersed in water at about 5 ° C for 30 minutes and washed with water. The water-washed watermelon is then drained, put in a polypropylene bag, evacuated, closed the opening, refrigerated at 5 to 10 ° C (Case A 1), and 26 to At room temperature at 33 ° C (case B 1), changes in body color and degree of deterioration were observed.
  • a comparative watermelon product was prepared and placed in a polypropylene bag in the same manner as in Example 1 except that the above-mentioned aqueous solution treatment and the washing or neutralization treatment were not performed, and the product was evacuated. After that, close the opening and perform refrigerated storage at 5 to 10 ° C (Case AC1) and normal temperature storage at 26 to 33 ° C (Case BC1). Similarly, the degree of color change and deterioration was observed.
  • Case BC 1 the color of the storage was slightly yellowish at the beginning of storage, and as the storage period elapsed, yellow gradually turned gray and its size began to expand. In the first year, the whole became gray. In addition, fine bubbles are generated from the beginning of storage, the size of the bubbles increases with time, the amount of gas gradually increases, and on the 5th day, the gas in the bag is about twice the thickness of the squid. On the ninth day, the amount of gas became 3 to 4 times the thickness of the squid. Furthermore, in this case, after the fifth day, the squid It broke out and grew, and when I pressed it with my finger, I collapsed.
  • Example 1 was repeated except that raw Kensakii power (from Hakodate) (the body color was transparent) was used.
  • a comparative Kensaki force was prepared by treating in the same manner as in Example 2 except that the alkali treatment and the water washing treatment were not performed.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A method for preventing squid or octopus from becoming brown or black, which comprises treating a raw squid or octopus with an aqueous alkali solution and then washing or neutralizing the aqueous alkali solution remaining on the raw squid or octopus. The method can be used for storing squid and octopus for a long period of time while maintaining them to have a fresh color.

Description

明細書  Specification
イカ又は夕コの褐変若しくは黒化防止方法 技術分野  Method for preventing browning or blackening of squid or evening squid
本発明は、 生のィ力又は夕コの褐変若しくは黒化防止方法又はそのような褐変 若しくは黒化の防止されたイカ又は夕コの調製方法に関する。 また、 本発明は、 保存性が改善されたィ力又は夕コの調製方法及び保存性が改善されたィ力又は夕 コの調製方法に関する。 背景技術  TECHNICAL FIELD The present invention relates to a method for preventing browning or blackening of raw rice or yellow rice, or to a method for preparing squid or yellow rice in which such browning or blackening is prevented. In addition, the present invention relates to a method for preparing a strength or a rice cake with improved storage stability and a method for preparing a strength or a rice grain with improved storage stability. Background art
イカ又は夕コは、 例えば、 漁場において船上で捕獲した後、 市場を経由して、 卸され、 スーパ一や、 魚屋等で小売りされたり、 又は、 漁場において捕獲された イカ又は夕コを、 工場等において、 次亜塩素酸ナトリウム等で殺菌したり、 リン 酸塩等の薬剤で処理して保水性を改善した後、 料理屋等に卸売りされるのが普通 である。  For example, after catching squid or evening squid on a boat at a fishing ground, the squid or evening squid captured at a fishing ground is then sold to a supermarket or a fish shop, etc. In general, it is usually sterilized with sodium hypochlorite or treated with a chemical such as phosphate to improve water retention, and then wholesaled to restaurants and the like.
イカは、 生きている状態では、 透明な色彩を有し、 保護色のための色彩の変ィ匕 を生じる。 しかしながら、 死後、 イカは、 透明色から、 白色に変ィ匕するとともに、 時間とともに、 白色から、 灰色へと色彩が変化する。 また、 夕コも同様に、 視認 されない側の体表面の白色部分や、 切断した足部等の身体部分の断面は、 死後、 経時的に、 灰色へと変化する。 この色の変化は、 素材の変化又は変質と関連して おり、 白色から、 灰色への色彩の変化に応じて、 体表面から不快な臭気を発生す る。 これは、 捕獲されたイカ又は夕コの表面に付着している細菌によって、 体表 面から蛋白質の分解にともなって生じるものと考えられる。褐変若しくは黒化し ないできるだけ新鮮な色彩を保持したイカ又は夕コ （生きているか、 死んでいる かを問わず） を食したいとする要望が強いのに対して、 従来、 褐変若しくは黒ィ匕 することなく、 生きたままで入手する場合等を除いては、 新鮮な形でイカ又は夕 コを提供することは不可能であつた。 The squid has a transparent color in the living state, causing a change in color for a protective color. However, after death, the squid changes color from transparent to white and, over time, changes color from white to gray. In the same way, the white part of the body surface on the side that is not visible and the cross section of the body part such as the amputated leg change to gray over time after death. This change in color is associated with a change or alteration in the material, producing an unpleasant odor from the body surface in response to a change in color from white to gray. This is thought to be caused by the degradation of proteins from the body surface by the bacteria attached to the surface of the captured squid or squid. While there is a strong desire to eat squid or sardines (whether alive or dead) that retain the freshest possible color that does not brown or blacken, It was not possible to provide fresh squid or squid unless it was obtained alive without doing it.
従って、 これらのイカ又は夕コは、 新鮮さを保持するためには、 できるだけ生 きた状態で小売りや卸売りする必要がある。 しかしながら、 捕獲したイカ又は夕 コをそのまま輸送し、 販売時まで、 このような生きた状態で保存することは困難 であるとともに、 そのための設備が必要であり、 その状態に保つのに煩雑な作業 が要求される場合が多い。  Therefore, these squids or evening squids need to be retailed or wholesaled as fresh as possible to maintain their freshness. However, it is difficult to transport the captured squid or squid as it is and keep it alive until it is sold, and equipment is required for such a squid or squid. Is often required.
このため、 従来より、 簡易にかつそれでいて、 捕獲時の新鮮なイカ又は夕コの 色彩を保持できる方法が望まれていた。 発明の開示  For this reason, there has been a demand for a method that is simple and capable of retaining the color of fresh squid or squid at the time of capture. Disclosure of the invention
従って、 本発明は、 褐変若しくは黒化を効果的に防止し、 捕獲時又はそれに近 いの新鮮な色彩を有するイカ又は夕コを提供することを目的とする。 また、 変質 の防止を図り、 保存性に優れたイカ又は夕コを提供することを目的とする。  Accordingly, an object of the present invention is to provide a squid or a squid having a fresh color at or near the time of capture, which effectively prevents browning or blackening. It is also an object of the present invention to prevent deterioration and to provide squid or squid with excellent storage stability.
本発明者は、 上記課題を解決するために鋭意研究を行った結果、 生のイカ又は 夕コをアルカリ水溶液で処理し、 次いで、 アルカリ水溶液を洗浄するか、 又は中 和することにより、 上記課題を効果的に達成できることを見出し、 本発明に到達 したものである。 発明を実施するための形態  The present inventor has conducted intensive studies to solve the above-mentioned problems, and as a result, treating raw squid or squid with an alkaline aqueous solution, and then washing or neutralizing the alkaline aqueous solution, Have been found to be able to be effectively achieved, and have reached the present invention. BEST MODE FOR CARRYING OUT THE INVENTION
以下、 本発明を詳細に説明する。  Hereinafter, the present invention will be described in detail.
本発明が適用されるイカには、 例えば、 ヒナイカや、 ミズイカ、 ャリイカ、 ケ ンサキイ力、 コゥイカ、 ホ夕ルイ力、 ドスイカ、 ダイォゥイカ、 スルメイ力、 ソ ディ力、 モンゴゥイカ等の各種のイカが好適に挙げられる。 また、 夕コとしては、 各種の夕コを特に制限なく使用することができる。 このような夕コとしては、 例 えば、 マダコや、 イイダコ、 ミズダコ、 テナガダコ等が好適に挙げられる。 As the squid to which the present invention is applied, for example, various squids such as hinika, mizuika, squid, kensekii power, koi squid, hoyu iri power, dos watermelon, daio squid, surumei power, sodii power, mongo squid and the like are preferably used. No. Various kinds of evening balls can be used without particular limitation. For example, For example, octopus, octopus, octopus, octopus and the like are preferably mentioned.
本発明が適用されるイカ又は夕コは、 生きたものであっても、 死んだものであ つてもよい。 特に、 死んだイカ又は夕コについて適用すると効果が大きい。 生き ているものであれば、 変色等は生じにくいが、 搬送途中で死亡する可能性が高い 場合には、 生きている内に上記処理を行っておくことが適当である。 但し、 この 処理の過程でイカ又は夕コが死亡することはあるが、 上記処理を行つているので、 その後の変色等の問題は少ない。  The squid or squid to which the present invention is applied may be alive or dead. Especially when applied to dead squid or squid, it is very effective. If it is alive, it is unlikely that discoloration will occur, but if it is highly likely that it will die during transportation, it is appropriate to perform the above processing while alive. However, squid or squid may die during this process, but since the above process is performed, there is little problem with subsequent discoloration.
本発明に適用されるィ力又は夕コは、 船上等の捕獲直後に一旦冷凍保存又はチ ルドしたものを解凍したものでもよい。 但し、 船上で捕獲したものに対してその 場で直ちに適用することが最も好ましい。  The force or evening water applied to the present invention may be one obtained by freezing or thawing once frozen or chilled immediately after capture on a ship or the like. However, it is most preferable to apply immediately to those caught on board.
本発明においては、 イカ又は夕コを、 まず、 アルカリ水溶液中で処理する。 こ の処理は、 例えば、 アルカリ水溶液中に浸潰するか、 アルカリ水溶液を吹きつけ ることによって行うことができる。  In the present invention, squid or squid is first treated in an alkaline aqueous solution. This treatment can be performed, for example, by immersing in an alkaline aqueous solution or by spraying an alkaline aqueous solution.
使用するアルカリ水溶液としては、 例えば、 アルカリ剤を水中に溶解したもの を使用することができる。 アルカリ剤としては、 水溶液にアルカリ性を付与する ことができるものであれば、 各種のアルカリ剤を使用することができる。 このよ うなアルカリ剤としては、 例えば、 水酸化ナトリウムや、 水酸化カリウム、 水酸 化カルシウム、 燐酸水素ニナトリウム、 燐酸三ナトリウム、 燐酸水素二カリウム、 燐酸三カリウム、 燐酸水素二アンモニゥム、 ポリ燐酸ナトリウム、 ポリ燐酸カリ ゥム、 酸化カルシウム、 燐酸カルシウム、 炭酸マグネシウム、 炭酸アンモニゥム、 炭酸ナトリウム、 炭酸カリウム、 炭酸カルシウム、 炭酸水素ナトリウム、 炭酸水 素カリウム等が挙げられる。 これらのアルカリ剤は、 単独で使用してもよく、 ま た、 混合物として使用してもよい。 これらのアルカリ剤としては、 容易に入手可 能な材料である、 例えば、 炭酸カルシウムや、 炭酸ナトリウム等が挙げられる。 好ましくは、 アル力リ水溶液は、 水酸化ナトリウム、 水酸化力リゥム、 水酸化力 ルシゥム、 酸化カルシウム、 炭酸マグネシウム、 炭酸アンモニゥム、 炭酸ナトリ ゥム、 炭酸カリウム、 炭酸カルシウム、 炭酸水素ナトリウム及び炭酸水素力リウ ムからなる群から選択されるアル力リ剤の水溶液である。 As the alkaline aqueous solution to be used, for example, a solution in which an alkaline agent is dissolved in water can be used. As the alkali agent, various alkali agents can be used as long as they can impart alkalinity to the aqueous solution. Examples of such an alkali agent include sodium hydroxide, potassium hydroxide, calcium hydroxide, disodium hydrogen phosphate, trisodium phosphate, dipotassium hydrogen phosphate, tripotassium phosphate, diammonium hydrogen phosphate, and sodium polyphosphate. , Potassium polyphosphate, calcium oxide, calcium phosphate, magnesium carbonate, ammonium carbonate, sodium carbonate, potassium carbonate, calcium carbonate, sodium hydrogen carbonate, potassium hydrogen carbonate and the like. These alkaline agents may be used alone or as a mixture. These alkaline agents are readily available materials, such as calcium carbonate and sodium carbonate. Preferably, the aqueous solution of sodium hydroxide, sodium hydroxide, It is an aqueous solution of an alkaline agent selected from the group consisting of calcium, calcium oxide, magnesium carbonate, ammonium carbonate, sodium carbonate, potassium carbonate, calcium carbonate, sodium bicarbonate and lithium bicarbonate.
アル力リ水溶液による処理は、 その溶液にイカ又は夕コを浸潰した状態で凍結 又は冷凍してもよい。 そのような場合、 その後の水洗又は中和は、 冷凍又は凍結 輸送した後、 工場等において、 解凍する際に水又は酸性溶液等に浸漬することに よって行うこともできる。  In the treatment with the aqueous solution, the squid or the squid may be frozen or frozen with the solution immersed in the solution. In such a case, the subsequent washing or neutralization can be carried out by immersing in water or an acidic solution when thawing at a factory or the like after freezing or freezing and transporting.
アルカリ水溶液は、 pHが、 7.0 よりも大きければよい。 例えば、 処理の迅速性 を担保するためには、 pH値が高い方が好ましい。 例えば、 pH値は、 通常、 7.5〜1 3.0、 好ましくは、 8.5〜13.0、 特に好ましくは、 9.5 〜12.0が好適である。  The pH of the alkaline aqueous solution may be greater than 7.0. For example, in order to ensure prompt processing, a higher pH value is preferable. For example, the pH value is usually 7.5 to 13.0, preferably 8.5 to 13.0, particularly preferably 9.5 to 12.0.
アルカリ水溶液による処理時間は、 通常、 処理温度に依存して変動する。 通常、 処理時間は、 通常、 1分〜 24時間、 好ましくは、 15分〜 1時間である。  The treatment time with the alkaline aqueous solution usually varies depending on the treatment temperature. Usually, the processing time is usually 1 minute to 24 hours, preferably 15 minutes to 1 hour.
処理温度は、 通常、 0〜； 10°C：、 好ましくは、 0〜5°Cが適当である。 なお、 処理 温度が、 0°Cよりも低い場合には、 イカ又は夕コが雑菌により汚染され難くなる が、 処理時間が長くなる。 一方、 処理温度が 10°Cを越える場合には、 蛋白質の変 成又は劣化が加速され、 身くずれを起し易い問題が生じる。  The processing temperature is usually 0 to 10 ° C, preferably 0 to 5 ° C. If the treatment temperature is lower than 0 ° C, the squid or squid is less likely to be contaminated by various bacteria, but the treatment time is longer. On the other hand, if the treatment temperature exceeds 10 ° C, the change or deterioration of the protein is accelerated, and there is a problem that the body is easily lost.
なお、 アルカリ水溶液には、 必要に応じて、 例えば、 糖類や、 塩類 （例えば、 塩化ナトリウム等） を、 アルカリ水溶液の材料への浸透性を向上するために配合 してもよい。使用される糖類には、 各種の糖類が使用でき、 例えば、 プドウ糖や、 還元麦芽糖、 ソルビトール、 蔗糖等を挙げることができる。  In addition, if necessary, for example, saccharides or salts (for example, sodium chloride) may be added to the alkaline aqueous solution in order to improve the permeability of the alkaline aqueous solution into the material. As the saccharide used, various saccharides can be used, and examples thereof include pudose sugar, reduced maltose, sorbitol, and sucrose.
このようにアル力リ処理した材料に対して、 直ちに又は任意の処理を行った後、 そのイカ又は夕コの表面に付着したアルカリ水溶液を水で洗浄するか、 又は中和 する。  Immediately or after optional treatment of the material thus treated, wash or neutralize the alkaline aqueous solution adhering to the surface of the squid or squid.
水洗時間は、 アルカリ処理の時間によっても変動するが、 通常、 1分〜2 4時 間、 好ましくは、 30分〜 3時間が適当である。 水洗は、 水道水によって行うこともできるし、 塩水、 例えば、 1〜6%、 好まし くは、 1〜4%の塩水で行ってもよい。 後者の場合には、 処理するイカ又は夕コの 身が締まり、 好ましく、 更には、 ボイルする前処理としても効果的である。 The washing time varies depending on the alkali treatment time, but is usually 1 minute to 24 hours, preferably 30 minutes to 3 hours. Washing can be performed with tap water or with salt water, for example, 1 to 6%, preferably 1 to 4%. In the latter case, the squid or squid to be treated is firm and preferable, and is also effective as a pretreatment for boiling.
中和処理は、 例えば、 酸性溶液をアルカリ処理材料に吹きつけるか、 酸性溶液 中に浸漬することによって処理することにより行うことができる。  The neutralization treatment can be performed, for example, by spraying an acidic solution onto the alkali-treated material or by immersing it in an acidic solution.
酸性溶液としては、 例えば、 塩酸や、 硫酸、 硝酸等の無機酸や、 酢酸、 スルホ ン酸、 クェン酸等の有機酸の水溶液を使用することができる。 好ましい酸は、 例 えば、 酢酸や、 クェン酸等である。  As the acidic solution, for example, an aqueous solution of an inorganic acid such as hydrochloric acid, sulfuric acid, or nitric acid, or an organic acid such as acetic acid, sulfonic acid, or citric acid can be used. Preferred acids are, for example, acetic acid, citric acid and the like.
吹き付ける場合には、 p Hは、 通常、 4 . 0〜6 . 6、 好ましくは、 5 . 0〜 6 . 5である。  When sprayed, the pH is usually between 4.0 and 6.6, preferably between 5.0 and 6.5.
浸漬用の酸性溶液の pHは、 例えば、 4 . 0〜6 . 8、 好ましくは、 5 . 5〜6 . 5が適当である。  The pH of the acidic solution for immersion is, for example, 4.0 to 6.8, and preferably 5.5 to 6.5.
中和は、 塩水中で酸性として行ってもよい。 この場合、 塩水濃度は、 例えば、 1〜1 0質量％、 好ましくは、 3〜8質量％が好適である。 中和温度は、 例えば、 5〜1 5 °C程度の範囲が好適である。  Neutralization may be carried out acidic in salt water. In this case, the salt water concentration is, for example, 1 to 10% by mass, and preferably 3 to 8% by mass. The neutralization temperature is preferably, for example, in the range of about 5 to 15 ° C.
中和時間は、 アルカリ処理時間に依存して変動し得るが、 通常、 10分〜 2時間、 好ましくは、 30分〜 1時間が適当である。 中和後のィ力又は夕コの体表面の水分 の p Hで測定して、 弱酸性となっていてもよい。  The neutralization time can fluctuate depending on the alkali treatment time, but is usually from 10 minutes to 2 hours, preferably from 30 minutes to 1 hour. It may be weakly acidic, as measured by the force after neutralization or the pH of the water on the body surface of the rice.
本発明においては、 このようにして水洗又は中和処理したイカ又は夕コは、 次 いで、 包装し、 また、 包装した状態で凍結保存又はチルド保存することができる。 また、 水洗又は中和処理したイカ又は夕コは塩水中等で更にボイルしてもよい。 本発明によれば、 イカ又は夕コをアルカリ水溶液で処理し、 次いで、 水洗又は 中和処理することによって、 冷凍保存や、 チルド保存、 更には、 包装した状態で 長期保存した場合でも、 褐変若しくは黒化を効果的に防止することができ、 新鮮 な捕獲時に近い色彩を有するイカ又は夕コ製品を調製できる。 また、 上記処理を したイカ又は夕コは、 その後にボイルしたり、 天日乾燥等しても、 褐変若しくは 黒ィ匕等を生じることなく、 長期にわたって、 処理後の色彩を保持することができ る。 また、 このように処理したイカ又は夕コは、 変質が非常に少ないため、 長期 に保存した場合でも、 異臭の発生が低下する。 In the present invention, the squid or the squid that has been washed or neutralized in this way can then be packaged, and can be frozen or chilled in the packaged state. The squid or squid that has been washed or neutralized may be further boiled in salt water or the like. According to the present invention, squid or evening squid is treated with an aqueous alkali solution, and then washed or neutralized, so that the squid or the squid can be browned or preserved even when stored for a long time in a frozen or chilled state. Blackening can be effectively prevented, and a squid or evening product having a color close to that at the time of fresh capture can be prepared. In addition, the above processing The boiled squid or the squid can retain the color after the treatment for a long period of time without causing browning or darkening even if boiled or dried in the sun. In addition, the squid or evening squid treated in this way has very little alteration, so that even when stored for a long period of time, the generation of offensive odors is reduced.
なお、 イカ又は夕コをアルカリ水溶液処理することによって、 イカ又は夕コに 付着している細菌を実質的に死滅させることができるものと考えられる。 そのた め、 本発明の処理をしたイカ又は夕コは、 保存中に身くずれを実質に起こさず又 は起こすまでの時間が大幅に延長されるため、 例えば、 処理したイカ又は夕コを 死んだ状態であっても、 遠方まで容易に輸送することができたり、 処理イカ又は 夕コを従来よりも更に長期に保存することができるので、 歩留りが大幅に向上す るとともに、 一般需要者にとって新鮮な形態でィ力又は夕コを食することが可能 となる。 実施例  By treating the squid or the squid with an alkaline aqueous solution, it is considered that the bacteria attached to the squid or the squid can be substantially killed. Therefore, the squid or the squid treated according to the present invention does not substantially lose its body during storage, or the time required for the squid or the squid to be treated is greatly extended. Even if the squid or squid can be easily transported to a distant place, and the treated squid or evening squid can be stored for a longer period of time, the yield is greatly improved and It will be possible to eat fresh food or dinner in a fresh form. Example
以下、 実施例により本発明について更に詳細に説明する。  Hereinafter, the present invention will be described in more detail with reference to examples.
実施例 1 (ミズィ力の褐変又は黒化防止） Example 1 (Prevention of browning or blackening of Mizzi force)
以下の組成を有するアル力リ性処理液を準備した。  An alkaline processing solution having the following composition was prepared.
酢酸ナトリウム (緩衝剤） 38%  Sodium acetate (buffer) 38%
酸化カルシウム（アルカリ剤） 30%  Calcium oxide (alkali agent) 30%
ブドウ糖 (浸透剤） 32%  Glucose (penetrant) 32%
上記アルカリ性処理液、 10gを、 水に溶解して、 酸ィ匕カルシウム 0.3%、 H 11 の 1000mlのアル力リ水溶液を調製した。  10 g of the above-mentioned alkaline treatment solution was dissolved in water to prepare a 1000 ml aqueous solution of 0.3% of sodium chloride and H11.
生ミズイカ （山陰仙崎産） （体色は、 透明） をスーパ一にて購入した後、 直ち に、 上記のアルカリ水溶液に、 約 5 °Cにて、 適宜攪拌しながら、 1時間浸漬した。 次いで、 浸潰したミズイカを取り出し、 一旦、 流水で洗浄した後、 2 0 0 0mlの 水に約 5°Cで 3 0分間浸漬し、 水洗した。水洗ミズイカは、 次いで、 水を切った 後、 ポリプロピレン製の袋に入れ、 真空引きした後、 開口部を閉じて、 5〜1 0 °Cでの冷蔵保存 （ケース A 1 ) 、 及び 2 6〜3 3 °Cでの常温保存 （ケース B 1 ) を行い、 体色の変化及び変質の程度を観察した。 Raw watermelon (from Sanin Senzaki) (body color: transparent) was purchased at a supermarket and immediately immersed in the above alkaline aqueous solution at about 5 ° C for 1 hour with appropriate stirring. Next, take out the immersed watermelon, wash it once with running water, and then It was immersed in water at about 5 ° C for 30 minutes and washed with water. The water-washed watermelon is then drained, put in a polypropylene bag, evacuated, closed the opening, refrigerated at 5 to 10 ° C (Case A 1), and 26 to At room temperature at 33 ° C (case B 1), changes in body color and degree of deterioration were observed.
比較例として、 上記アル力リ水溶液処理及び水洗又は中和処理をしなかったこ とを除いて、 実施例 1と同様にして、 比較ミズイカ製品を調製し、 ポリプロピレ ン製の袋に入れ、 真空引きした後、 開口部を閉じて、 5〜1 0 °Cでの冷蔵保存 (ケース A C 1 ) 、 及び 2 6〜3 3 °Cでの常温保存 （ケース B C 1 ) を行い、 実 施例 1と同様に、 色変化及び変質の程度を観察した。  As a comparative example, a comparative watermelon product was prepared and placed in a polypropylene bag in the same manner as in Example 1 except that the above-mentioned aqueous solution treatment and the washing or neutralization treatment were not performed, and the product was evacuated. After that, close the opening and perform refrigerated storage at 5 to 10 ° C (Case AC1) and normal temperature storage at 26 to 33 ° C (Case BC1). Similarly, the degree of color change and deterioration was observed.
その結果、 ケース A 1では、 イカは、 保存開始当初の白色を 9日間に渡って、 保持しており、 ガスの発生による気泡の形成も観察されなかった。 これに対して、 ケース A C 1では、 保存開始当初の白色は、 保存後 3日目には、 やや灰色を帯び るようになり、 その変ィ匕は徐々に増大し、 9日目には、 全体が灰色となった。 ま た、 6日目には、 細かい気泡が発生し始め、 経時的に気泡の大きさが増大し、 ガ スの量が増えた。 そして、 経時的に 9日目には、 かなりのガスが袋内に溜まった。 また、 ケース B 1では、 保存開始時の白色は、 5日目まで保持され、 その後、 やや黄色味を帯びるようになつたが、 その後の色の変化は 9日目まで観察されな かった。 また、 ガスの発生は、 5日目ごろから、 細かい気泡として観察されるよ うになつたが、 その後の変化は全く観察されなかった。 これに対して、 ケース B C 1では、 保存開始当初で既にやや黄色味を帯びており、 保存期間の経過に伴つ て、 黄色に灰色が徐々に入り、 その大きさも拡大し始め、 9日目には、 全体が灰 色となった。 また、 保存開始当初から細かい気泡が発生し、 経時的に気泡の大き さも増大し、 ガスの量も徐々に増大し、 5日目には、 イカの厚みの 2倍程度にガ スが袋内に溜まり、 更に、 この量も多くなり、 9日目には、 ガスの量は、 イカの 厚みの 3〜4倍程度となった。 更に、 この場合、 5日目以降は、 イカの身だれが 発生し、 かつ増大し、 指で押すと、 身が崩れた。 As a result, in case A1, the squid retained the white color at the beginning of storage for 9 days, and no formation of bubbles due to gas generation was observed. On the other hand, in Case AC 1, the white color at the beginning of storage became slightly gray on the third day after storage, and the change gradually increased, and on the ninth day, The whole became gray. On the sixth day, fine bubbles began to form, and the size of the bubbles increased over time, and the amount of gas increased. And on the ninth day over time, considerable gas accumulated in the bag. In case B1, the white color at the start of storage was retained until the fifth day, and then slightly yellowish, but no color change was observed until the ninth day. From about the fifth day, gas generation began to be observed as fine bubbles, but no change was observed thereafter. On the other hand, in Case BC 1, the color of the storage was slightly yellowish at the beginning of storage, and as the storage period elapsed, yellow gradually turned gray and its size began to expand. In the first year, the whole became gray. In addition, fine bubbles are generated from the beginning of storage, the size of the bubbles increases with time, the amount of gas gradually increases, and on the 5th day, the gas in the bag is about twice the thickness of the squid. On the ninth day, the amount of gas became 3 to 4 times the thickness of the squid. Furthermore, in this case, after the fifth day, the squid It broke out and grew, and when I pressed it with my finger, I collapsed.
実施例 2 (ケンサキイ力の褐変防止） Example 2 (Prevention of browning of Kensakii power)
生のケンサキイ力 （函館産） （体色は、 透明色） を使用したことを除いて、 実 施例 1を繰り返した。  Example 1 was repeated except that raw Kensakii power (from Hakodate) (the body color was transparent) was used.
比較例として、 アルカリ処理及び水洗処理を行なわないことを除いて、 上記実 施例 2と同様に処理することによって、 比較ケンサキイ力を調製した。  As a comparative example, a comparative Kensaki force was prepared by treating in the same manner as in Example 2 except that the alkali treatment and the water washing treatment were not performed.
処理ケンサキイ力及び未処理ケンサキイ力に関する色及び異臭の変化は、 実施 例 1の絰時変化の進行に比べて約 1日早いことを除いては、 ほぼ実施例 1の場合 のミズイカと同様であった。  The changes in color and off-flavor of the treated and untreated kensakii powers were almost the same as those of the watermelon in Example 1, except that the change in color and off-flavor was about one day earlier than the temporal change in Example 1. Was.
上記の各実施例 1及び 2では、 イカを使用した場合の例を示したが、 イイダコ を使用した場合でも、 特に足の断面の白色の変化や、 異臭の発生は、 上記実施例 1及び 2の場合と同様の変化を生じた。  In each of Examples 1 and 2 above, an example in which squid was used was shown. However, even in the case of using octopus, the change in white color of the cross section of the foot and the generation of unpleasant odors were observed in Examples 1 and 2 above. A similar change occurred.
本発明の方法によれば、 生のィ力又は夕コをアル力リ水溶液により処理した後、 アル力リ処理材料に付着したアル力リ水溶液を洗浄するか、 又は中和することに より、 イカ又は夕コの褐変若しくは黒化を効果的に防止することができる。 また、 このような処理によって、 イカ又は夕コの長期保存性が大幅に改善された。従つ て、 これまで不可能と考えられていた、 死後においても、 新鮮な色彩の状態での イカ又は夕コの長期保存が可能となった。  According to the method of the present invention, after treating raw liquor or rice husk with an aqueous liquor solution, washing or neutralizing the aqueous liquor solution adhering to the liquor treated material, It is possible to effectively prevent browning or blackening of squid or evening squid. In addition, such treatment significantly improved the long-term storage of squid or squid. Therefore, long-term preservation of squid or squid in fresh colors has become possible even after death, which was previously considered impossible.

Claims

請求の範囲 The scope of the claims
1 . 生のイカ又は夕コをアルカリ水溶液で処理し、 次いで、 処理したイカ又は夕 コに付着したアル力リ水溶液を洗浄するか、 又は中和することを特徴とするイカ 又は夕コの褐変若しくは黒化防止方法。  1. Treatment of raw squid or evening squid with an alkaline aqueous solution, and then washing or neutralizing the aqueous solution of the squid or evening squid adhering to the treated squid or evening squid; Or a method for preventing blackening.
2 . 前記アルカリ水溶液での処理が、 前記むき身をアルカリ水溶液中に浸漬する か、 又は前記むき身にアル力リ水溶液を吹きつけることにより行われる請求項 1 に記載の方法。  2. The method according to claim 1, wherein the treatment with the alkaline aqueous solution is performed by immersing the bark in an alkaline aqueous solution or by spraying an aqueous solution on the bark.
3 . 前記アルカリ水溶液が、 水酸化ナトリウム、 水酸ィ匕カリウム、 水酸化カルシ ゥム、 酸ィ匕カルシウム、 炭酸マグネシウム、 炭酸アンモニゥム、 炭酸ナトリウム、 炭酸カリウム、 炭酸カルシウム、 炭酸水素ナトリウム及び炭酸水素カリウムから なる群から選択されるアル力リ剤の水溶液である請求項 1に記載の方法。  3. The alkaline aqueous solution is sodium hydroxide, potassium hydroxide, calcium hydroxide, calcium oxide, magnesium carbonate, ammonium carbonate, sodium carbonate, potassium carbonate, calcium carbonate, sodium hydrogen carbonate, and potassium hydrogen carbonate. The method according to claim 1, which is an aqueous solution of an alkaline agent selected from the group consisting of:
4 . 前記アルカリ水溶液が、 7.5〜； 13.0の pH値を有する請求項 1に記載の方法。 4. The method according to claim 1, wherein the aqueous alkaline solution has a pH value of 7.5 to 13.0.
5 . 前記アルカリ水溶液が、 8.5〜13.0の pH値を有する請求項 4に記載の方法。5. The method according to claim 4, wherein the aqueous alkaline solution has a pH value of 8.5 to 13.0.
6 . 前記アルカリ水溶液が、 更に、 ブドウ糖、 還元麦芽糖、 ソルビトール、 蔗糖 及び澱粉分解物からなる群から選択される糖類を含有する請求項 1に記載の方法。6. The method according to claim 1, wherein the alkaline aqueous solution further contains a saccharide selected from the group consisting of glucose, reduced maltose, sorbitol, sucrose, and starch degradation products.
7 . 生のイカ又は夕コをアルカリ水溶液で処理し、 次いで、 処理したイカ又は夕 コに付着したアル力リ水溶液を洗浄するか、 又は中和することを特徴とする褐変 若しくは黒化が防止されたィ力又は夕コ。 7. Prevent browning or blackening, characterized by treating raw squid or evening skewer with an alkaline aqueous solution, and then washing or neutralizing the aqueous solution of squid or squid attached to the treated squid or evening squid The power or the evening.
8 . 前記アルカリ水溶液での処理が、 前記むき身をアルカリ水溶液中に浸漬する か、 又は前記むき身にアル力リ水溶液を吹きつけることにより行われる請求項 7 に記載のイカ又は夕コ。  8. The squid or squid according to claim 7, wherein the treatment with the alkaline aqueous solution is performed by immersing the bark in an alkaline aqueous solution or by spraying the bark with an aqueous solution.
9 . 前記アルカリ水溶液が、 水酸化ナトリウム、 水酸ィ匕カリウム、 水酸化カルシ ゥム、 酸化カルシウム、 炭酸マグネシウム、 炭酸アンモニゥム、 炭酸ナトリウム、 炭酸カリウム、 炭酸カルシウム、 炭酸水素ナトリウム及び炭酸水素カリウムから なる群から選択されるアル力リ剤の水溶液である請求項 7に記載のイカ又は夕コ。 9. The alkaline aqueous solution comprises sodium hydroxide, potassium hydroxide, calcium hydroxide, calcium oxide, magnesium carbonate, ammonium carbonate, sodium carbonate, potassium carbonate, calcium carbonate, sodium hydrogen carbonate and potassium hydrogen carbonate. 8. The squid or squid according to claim 7, which is an aqueous solution of an alcoholic agent selected from the group.
10. 前記アルカリ水溶液が、 7.5〜13.0の1>11値を有する請求項7に記載の方法。10. The method according to claim 7, wherein the aqueous alkaline solution has a 1> 11 value of 7.5 to 13.0.
11. 前記アルカリ水溶液が、 8.5〜： 13.0の pH値を有する請求項 10に記載のィ 力又は夕コ。 11. The iron or silver paste according to claim 10, wherein the aqueous alkaline solution has a pH value of 8.5 to 13.0.
12. 前記アルカリ水溶液が、 更に、 プドウ糖、 還元麦芽糖、 ソルビトール、 蔗 糖及び澱粉分解物からなる群から選択される糖類を含有する請求項 7に記載のィ 力又は夕コ。  12. The method according to claim 7, wherein the alkaline aqueous solution further contains a saccharide selected from the group consisting of pudose sugar, reduced maltose, sorbitol, sucrose and starch decomposed products.
0 0
PCT/JP2002/000192 2002-01-15 2002-01-15 Method for preventing squid or octopus from becoming brown or black WO2003059073A1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
AU2002219618A AU2002219618A1 (en) 2002-01-15 2002-01-15 Method for preventing squid or octopus from becoming brown or black
CN02826915.2A CN1279830C (en) 2002-01-15 2002-01-15 Method for preventing squid or octopus from becoming brown or black
PCT/JP2002/000192 WO2003059073A1 (en) 2002-01-15 2002-01-15 Method for preventing squid or octopus from becoming brown or black

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2002/000192 WO2003059073A1 (en) 2002-01-15 2002-01-15 Method for preventing squid or octopus from becoming brown or black

Publications (1)

Publication Number Publication Date
WO2003059073A1 true WO2003059073A1 (en) 2003-07-24

Family

ID=11738126

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2002/000192 WO2003059073A1 (en) 2002-01-15 2002-01-15 Method for preventing squid or octopus from becoming brown or black

Country Status (3)

Country Link
CN (1) CN1279830C (en)
AU (1) AU2002219618A1 (en)
WO (1) WO2003059073A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114982818A (en) * 2022-03-28 2022-09-02 广西农业职业技术大学 Banana pulp browning inhibition method

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH067075A (en) * 1992-06-27 1994-01-18 Soushiyou:Kk Method for developing color of crustaceans, other fishes and shellfishes
JP2000106849A (en) * 1998-10-06 2000-04-18 Ueda Oils & Fats Mfg Co Ltd Treatment of shellfishes before drying
JP2000287617A (en) * 1999-04-30 2000-10-17 Japan Techno:Kk Prevention for browning or melanization of fishes

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH067075A (en) * 1992-06-27 1994-01-18 Soushiyou:Kk Method for developing color of crustaceans, other fishes and shellfishes
JP2000106849A (en) * 1998-10-06 2000-04-18 Ueda Oils & Fats Mfg Co Ltd Treatment of shellfishes before drying
JP2000287617A (en) * 1999-04-30 2000-10-17 Japan Techno:Kk Prevention for browning or melanization of fishes

Also Published As

Publication number Publication date
CN1279830C (en) 2006-10-18
AU2002219618A1 (en) 2003-07-30
CN1612692A (en) 2005-05-04

Similar Documents

Publication Publication Date Title
JP2002034519A (en) Method for preventing cuttlefish or octopus from browning or blackening
AU4145300A (en) Antibacterial agents and method for keeping freshness
WO2003059073A1 (en) Method for preventing squid or octopus from becoming brown or black
JP3135540B2 (en) How to prevent browning or blackening of fish
JPH11243853A (en) Discoloration preventive agent for fruit and vegetable
JP3668352B2 (en) Green vegetable processing method
WO2011151878A1 (en) Method for preventing browning or blackening of crustacean carapace or shell without causing red color development of crustacean meat
JP4049944B2 (en) Crustacean blackening inhibitor and blackening prevention method
JP3083821B1 (en) Foods containing raw small fish
WO2003059074A1 (en) Method of preevnting browning or blacking of stripped shellfish
KR100762499B1 (en) Method of preventing browning or darkening of fish and method of treating browned or darkened fish
JP3135541B2 (en) Method for treating browned or blackened small fish
JPH11178545A (en) Production of floating food having improved floating properties
JP2002017249A (en) Method for preventing browning or blackening of stripped shellfish
JP2002017308A (en) Method for preventing carapace or shell of crustacean from browning or blackening
JP3813947B2 (en) Bacteriostatic method of cut vegetables
JP2962463B2 (en) Method for preserving fresh yam and method for producing frozen yam
JP2002320466A (en) Raw sea cucumber product having prolonged best-before- date and method for producing the same
JP3713485B2 (en) Processing method of fresh fish
JP2866873B2 (en) Food processing methods
JP2002320465A (en) Raw sea urchin product having prolonged best-before- date and method for producing the same
JPH08112073A (en) Production of squeezed juice of chlorophyll-containing vegetable
JP2677487B2 (en) How to prevent discoloration of green vegetables
JP2001095476A (en) Preservative for root vegetable
JPS633581B2 (en)

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE ES FI GB GD GE GH GM HR HU ID IL IN IS KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NO NZ OM PH PL PT RO RU SD SE SG SI SK SL TJ TM TN TR TT TZ UA UG US UZ VN YU ZA ZM ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GH GM KE LS MW MZ SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE CH CY DE DK ES FI FR GB GR IE IT LU MC NL PT SE TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
WWE Wipo information: entry into national phase

Ref document number: 20028269152

Country of ref document: CN

WWE Wipo information: entry into national phase

Ref document number: 1200400698

Country of ref document: VN

122 Ep: pct application non-entry in european phase