WO2003059073A1 - Procede destine a empecher les calmars ou les poulpes de devenir bruns ou noirs - Google Patents

Procede destine a empecher les calmars ou les poulpes de devenir bruns ou noirs 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
English (en)
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/zh
Priority to PCT/JP2002/000192 priority patent/WO2003059073A1/fr
Publication of WO2003059073A1 publication Critical patent/WO2003059073A1/fr

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

L'invention concerne un procédé destiné à empêcher les calmars ou les poulpes de devenir bruns ou noirs, qui consiste à traiter des calmars ou des poulpes crus avec une solution alcaline aqueuse, puis à enlever par lessivage la solution restant sur les bras crus du calmar ou du poulpe ou à la neutraliser. Ledit procédé peut être utilisé pour le stockage de calmars ou de poulpes sur une longue durée tout en conservant une couleur vive.
PCT/JP2002/000192 2002-01-15 2002-01-15 Procede destine a empecher les calmars ou les poulpes de devenir bruns ou noirs WO2003059073A1 (fr)

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 (zh) 2002-01-15 2002-01-15 防止乌贼或章鱼褐变或者黑化的方法
PCT/JP2002/000192 WO2003059073A1 (fr) 2002-01-15 2002-01-15 Procede destine a empecher les calmars ou les poulpes de devenir bruns ou noirs

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2002/000192 WO2003059073A1 (fr) 2002-01-15 2002-01-15 Procede destine a empecher les calmars ou les poulpes de devenir bruns ou noirs

Publications (1)

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

Family

ID=11738126

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2002/000192 WO2003059073A1 (fr) 2002-01-15 2002-01-15 Procede destine a empecher les calmars ou les poulpes de devenir bruns ou noirs

Country Status (3)

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

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114982818A (zh) * 2022-03-28 2022-09-02 广西农业职业技术大学 一种香蕉果肉褐变抑制方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH067075A (ja) * 1992-06-27 1994-01-18 Soushiyou:Kk 甲殻類その他魚介類の発色方法
JP2000106849A (ja) * 1998-10-06 2000-04-18 Ueda Oils & Fats Mfg Co Ltd 貝類の乾燥前の処理方法
JP2000287617A (ja) * 1999-04-30 2000-10-17 Japan Techno:Kk 魚の褐変若しくは黒化防止方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH067075A (ja) * 1992-06-27 1994-01-18 Soushiyou:Kk 甲殻類その他魚介類の発色方法
JP2000106849A (ja) * 1998-10-06 2000-04-18 Ueda Oils & Fats Mfg Co Ltd 貝類の乾燥前の処理方法
JP2000287617A (ja) * 1999-04-30 2000-10-17 Japan Techno:Kk 魚の褐変若しくは黒化防止方法

Also Published As

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

Similar Documents

Publication Publication Date Title
JP2002034519A (ja) イカ又はタコの褐変若しくは黒化防止方法
AU4145300A (en) Antibacterial agents and method for keeping freshness
WO2003059073A1 (fr) Procede destine a empecher les calmars ou les poulpes de devenir bruns ou noirs
JP3135540B2 (ja) 魚の褐変若しくは黒化防止方法
JPH11243853A (ja) 青果物の変色防止剤
JP3668352B2 (ja) 緑色野菜の加工法
WO2011151878A1 (fr) Procédé de prévention du brunissement ou du noircissement d'une carapace ou d'une coquille de crustacé sans provoquer le développement de couleur rouge au niveau de la chair du crustacé
JP4049944B2 (ja) 甲殻類の黒変防止剤および黒変防止法
JP3083821B1 (ja) 生小魚を含有する食品
WO2003059074A1 (fr) Procede de prevention du brunissement ou du noircissement de mollusques a tentacules
KR100762499B1 (ko) 생선의 갈변 또는 흑화 방지법 및 갈변 또는 흑화된생선의 처리방법
JP3135541B2 (ja) 褐変若しくは黒化した小魚の処理方法
JPH11178545A (ja) 浮遊性の改良された浮身製品の製造方法
JP2002017249A (ja) 貝のむき身の褐変又は黒化防止方法
JP2002017308A (ja) 甲殻類の甲羅又は殻の褐変若しくは黒化防止方法
JP3813947B2 (ja) カット野菜の静菌方法
JP2962463B2 (ja) 生鮮長芋の保存方法及び生鮮長芋冷凍品の製造方法
JP2002320466A (ja) 賞味期間の延長されたナマコ生製品及びその製造方法
JP3713485B2 (ja) 鮮魚の処理方法
JP2866873B2 (ja) 食品の処理方法
JP2002320465A (ja) 賞味期間の延長されたウニ生製品及びその製造方法
JPH08112073A (ja) クロロフィル含有野菜の搾汁液製造方法
JP2677487B2 (ja) 緑色野菜の変色防止方法
JP2001095476A (ja) 根菜類用保存剤
JPS633581B2 (fr)

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