WO2013027610A1 - Method for producing heat-treated fish or shellfish or heat-treated meat - Google Patents

Abstract

A method for producing heat-treated fish or shellfish or heat-treated meat, said method being characterized by comprising immersing fish or shellfish or meat in immersion water, which contains one or more members selected from among full-fat soy flour, defatted soy flour, powdered soy milk and powdered soy whey, and then heat-treating the fish or shellfish or meat.

Description

Method for producing heat-treated seafood or heat-treated livestock meat

The present invention relates to a method for producing heat-treated seafood or heat-treated livestock meat, a seafood or livestock meat shrinkage inhibitor, and a method for suppressing the shrinkage of seafood or livestock meat due to heat treatment. This application claims priority based on Japanese Patent Application No. 2011-179924 for which it applied to Japan on August 19, 2011, and uses the content here.

It is known that when seafood or livestock meat is heat-treated, the seafood shrinks due to the outflow of moisture, resulting in deterioration in appearance and texture. As a solution to this problem, various seafood surface color improvers and quality improvers have been studied.

For example, Patent Document 1 discloses a method for processing shrimp or fish meat characterized by allowing a solution containing separated soy protein and edible salt to penetrate into shrimp or fish meat for the purpose of increasing the volume of shrimp or fish meat. ing.
Patent Document 2 includes potassium carbonate, calcium oxide, tripotassium citrate, trisodium citrate, salt (salt) and sodium glutamate, the content of sodium glutamate is 0.01 to 2.0% by mass, and pH A surface color improving composition for shrimps characterized by being used by mixing with water so as to be 11.0 to 13.0 is disclosed.
Similarly, Patent Document 3 discloses a pH of 10 containing at least one selected from the group consisting of sodium carbonate, sodium bicarbonate and potassium carbonate, trisodium citrate, a divalent alkaline earth metal salt, and water. A method for improving the texture and transparency of shrimps by contacting shrimp with an alkaline solution of 25 to 10.96 (Examples 1 to 3) is described.

On the other hand, soybean whey is produced in large quantities as a by-product in the process of producing soy protein. However, most of them are treated as waste, and it has been desired to develop an effective utilization method of soybean whey.
As an effective utilization method of soybean whey, Patent Document 4 discloses a method for producing a peptide mixture suitable for uses such as special nutrition food from soybean whey.

JP-A-55-135570 JP 2003-235520 A JP 2002-51693 A JP-A-61-254153

However, in Patent Document 1 described above, a solution containing separated soy protein is infiltrated into shrimp and fish meat by performing a massaging and tumbling process, and only by immersing the shrimp in the solution without performing the process. Shrimp volume up has not been achieved. That is, in order to apply the method described in Patent Document 1 to fish and shellfish and livestock meat in general, a massaging or tumbling process is essential, but in such a method, a special device is used for processing fishery products or livestock meat. There was a problem that it took time and effort.
Moreover, in the said patent documents 2 and 3, in order to improve the food texture of shrimp, it was not examined at all about using soybean whey or full-fat soybean flour.
Furthermore, the improving agent and the improving method described in Patent Documents 2 and 3 have the effect of improving the surface color and suppressing the shrinkage by using an alkaline solution having a pH of 10 or more. In the case where it is necessary to consider the prevention of hand-working, it is considered preferable to use immersion water having a pH in the vicinity of neutral to weak alkalinity.

The present invention has been made in view of the above circumstances, and uses not only alkaline soaking water having a pH of 10 or more but also soaking water having a pH in the vicinity of neutral to weakly alkaline, without impairing the flavor of seafood. It aims at providing the manufacturing method of heat processing seafood or heat processing livestock meat which can be processed.
Specifically, a method for producing a heat-treated seafood or heat-treated livestock meat using a soybean-derived material, a seafood or livestock meat shrinkage inhibitor using a soybean-derived material, and the fish or livestock meat shrinkage inhibitor It aims at providing the method of suppressing shrinkage | contraction of the used seafood or livestock meat.

As a result of intensive studies, the present inventors have used an alkaline substance having a pH of 10 or more by using one or more selected from the group consisting of full-fat soybean powder, defatted soybean powder, soymilk powder, and soybean whey powder. It was found that not only the immersion water but also the immersion water having a pH in the vicinity of neutral to weak alkalinity is used, the shrinkage of the heat-treated seafood or livestock meat is suitably suppressed, and the present invention is It came to be completed.

That is, the first aspect of the present invention is a fish or shellfish or livestock meat in immersion water containing one or more selected from the group consisting of full fat soybean powder, defatted soybean powder, soybean milk powder and soybean whey powder. Then, the fishery product or livestock meat is heat-treated, and then the heat-treated fishery product or heat-treated livestock meat production method.

That is, the present invention relates to the following.
[1] After immersing fishery products or livestock meat in immersion water containing one or more selected from the group consisting of full-fat soybean powder, defatted soybean powder, soymilk powder and soybean whey powder, the fishery products Alternatively, a method for producing heat-treated seafood or heat-treated livestock meat, characterized by heat-treating livestock meat.
[2] Production of heat-treated seafood or heat-treated livestock meat according to [1], wherein the immersion water contains one or more selected from the group consisting of carbonate, citrate and phosphate. Method.
[3] The method for producing heat-treated seafood or heat-treated livestock meat according to [1] or [2], wherein the immersion water contains salt.
[4] The method for producing heat-treated seafood or heat-treated livestock meat according to [2] or [3], wherein the carbonate is sodium hydrogen carbonate.
[5] The method for producing heat-treated seafood or heat-treated livestock meat according to any one of [2] to [4], wherein the citrate is trisodium citrate.
[6] The heat-treated seafood or heat-treatment according to any one of [2] to [5], wherein the phosphate is one or more selected from the group consisting of disodium phosphate and sodium polyphosphate. Production method of livestock meat.
[7] The heating according to [2] or [3], wherein one or more selected from the group consisting of carbonate, citrate and phosphate are sodium hydrogen carbonate and trisodium citrate. Process for producing processed seafood or heat-treated livestock meat.
[8] The method for producing heat-treated seafood or heat-treated livestock meat according to [7], wherein a mass ratio of the sodium bicarbonate and trisodium citrate is 90:10 to 97: 3.
[9] The heat-treated fish and shellfish according to [2] or [3], wherein one or more selected from the group consisting of the carbonate, citrate, and phosphate are sodium hydrogen carbonate and sodium carbonate. Or a method for producing heat-treated livestock meat.
[10] The method for producing heat-treated seafood or heat-treated livestock meat according to [9], wherein the mass ratio of sodium bicarbonate and sodium carbonate is 25:75 to 45:55.
[11] The content of one or two selected from the group consisting of full fat soybean powder, defatted soybean powder, soybean milk powder and soybean whey powder in the immersion water is 0.1 to 5% by mass. The method for producing heat-treated seafood or heat-treated livestock meat according to any one of [10] to [10].
[12] The method for producing heat-treated seafood or heat-treated livestock meat according to any one of [1] to [11], wherein the immersion water has a pH of 6 or more and less than 10.
[13] A seafood or livestock meat shrinkage inhibitor comprising one or more selected from the group consisting of full-fat soybean powder, defatted soybean powder, soymilk powder and soybean whey powder.
[14] The seafood or livestock meat contraction inhibitor according to [13], comprising one or more selected from the group consisting of carbonates, citrates and phosphates.
[15] The seafood or livestock meat contraction inhibitor according to [13] or [14], which contains salt.
[16] The fish and shellfish according to [14] or [15], wherein one or more selected from the group consisting of carbonate, citrate and phosphate are sodium hydrogen carbonate and trisodium citrate. Or meat shrinkage inhibitor.
[17] The seafood or livestock meat contraction inhibitor according to [16], wherein a mass ratio of the sodium hydrogen carbonate and the trisodium citrate is 90:10 to 97: 3.
[18] The fish or shellfish according to [14] or [15], wherein one or more selected from the group consisting of carbonate, citrate and phosphate are sodium hydrogen carbonate and sodium carbonate Livestock meat shrinkage inhibitor.
[19] The seafood or livestock meat contraction inhibitor according to [18], wherein a mass ratio of the sodium bicarbonate and sodium carbonate is 25:75 to 45:55.
[20] In the immersion water prepared by mixing the seafood or livestock meat contraction inhibitor according to any one of [13] to [19] and water, the seafood or livestock meat before the heat treatment is added. A method for producing heat-treated seafood or heat-treated livestock meat, wherein the seafood or livestock meat is heat-treated after being immersed.
[21] It is characterized by immersing the seafood or livestock meat before the heat treatment in the immersion water containing the fishery products or livestock meat shrinkage inhibitor described in any one of [13] to [19] A method for suppressing shrinkage of seafood or livestock meat by heat treatment.

According to the present invention, by using a soybean-derived material that is a natural material, not only immersion water having an alkaline pH of 10 or more, but also immersion water having a pH from about neutral to weak alkaline can be used easily. The shrinkage of seafood or livestock meat can be suppressed.
In addition, one or more selected from the group consisting of full fat soybean powder, defatted soybean powder, soy milk powder and soybean whey powder, or one or more selected from the group consisting of carbonate, citrate and phosphate By using in combination with two or more kinds (hereinafter, these may be collectively referred to as “shrinkage-suppressing soybean material”), the shrinkage-suppressing effect of seafood or livestock meat can be further enhanced.
Furthermore, when soy whey is used as a material for suppressing the shrinkage of seafood according to the present invention, by-products can be used effectively because by-products in the soybean production process are used.
Also, one or more selected from the group consisting of full fat soybean powder, defatted soybean powder, soy milk powder and soybean whey powder, and one selected from the group consisting of carbonate, citrate and phosphate Or the immersion water containing the component effective in shrinkage | contraction suppression can be easily prepared by using the seafood or livestock meat shrinkage | contraction inhibitor containing 2 or more types.

It is a figure which shows the fracture | rupture deformation | transformation (cm) and the fracture | rupture stress (g) of heat-processed seafood (Baname shrimp) in Example 8. FIG. It is a figure which shows the fracture | rupture deformation | transformation (cm) and the fracture | rupture stress (g) of heat-processed seafood (Akaika) in Example 8. It is a figure which shows the fracture | rupture deformation (cm) and the fracture stress (g) of heat-processed seafood (water octopus) in Example 8. In Example 8, it is a figure which shows the fracture | rupture deformation (cm) and the fracture | rupture stress (g) of heat-processed seafood (scallop). The figure which shows the fracture | rupture deformation (cm) and the fracture | rupture stress (g) of heat processing seafood (Baname shrimp) at the time of using the shrinkage | contraction inhibitor (16) of this invention for immersion water, and using only salt in immersion water. It is. The figure which shows the fracture | rupture deformation | transformation (cm) and fracture | rupture stress (g) of heat processing seafood (Baname shrimp) at the time of using the shrinkage | contraction inhibitor (17) of this invention for immersion water, and using only salt in immersion water. It is. The figure which shows the fracture | rupture deformation (cm) and the fracture | rupture stress (g) of heat processing seafood (Baname shrimp) at the time of using the shrinkage | contraction inhibitor (18) of this invention for immersion water, and using only salt in immersion water. It is. The figure which shows the fracture | rupture deformation | transformation (cm) and fracture | rupture stress (g) of heat processing seafood (Baname shrimp) at the time of using the shrinkage | contraction inhibitor (19) of this invention for immersion water, and using only salt in immersion water. It is. The figure which shows the fracture | rupture deformation | transformation (cm) and fracture | rupture stress (g) of heat processing seafood (Baname shrimp) at the time of using the shrinkage | contraction inhibitor (20) of this invention for immersion water, and using only salt in immersion water. It is. The figure which shows the fracture | rupture deformation | transformation (cm) and the fracture | rupture stress (g) of heat processing seafood (Baname shrimp) at the time of using the shrinkage | contraction inhibitor (21) of this invention for immersion water, and using only salt in immersion water. It is.

[First aspect]
The method for producing heat-treated seafood or heat-treated livestock meat according to the first aspect of the present invention (hereinafter sometimes simply referred to as “manufacturing method”) includes full-fat soy flour, defatted soy flour, soymilk flour and soy whey. After immersing fishery products or livestock meat in immersion water containing one or more selected from the group consisting of powder, the fishery products or livestock meat is heat-treated.

The full-fat soybean powder in the first aspect of the present invention is not particularly limited as long as it can be eaten, but can be produced by drying and crushing dried soybeans after molting. . Moreover, you may heat or heat-deodorize after the peeling process as needed. The full-fat soy flour produced in this way contains fractions other than soybean seed coat, such as fats and oils, okara, sugar components, and proteins.
The particle size of the whole fat soy flour used is preferably 10 to 50 μm.
Here, domestic soybeans, US soybeans such as IOM, genetically modified soybeans, genetically non-recombinant soybeans, and the like can be used as soybeans used as raw materials. Moreover, soybeans of varieties such as lipoxygenase-deficient soybean and allergen-deficient soybean (7S-deficient soybean) can also be used.

Water-soluble nitrogen index (NSI) is mentioned as a physical property parameter | index of soybean origin raw materials, such as a whole fat soybean powder. NSI is an index indicating the percentage (%) of water-soluble nitrogen in the total nitrogen contained in the sample, and the amount of nitrogen contained in the water extract of the sample when the total nitrogen contained in the sample is 100 Is expressed as a relative quantity. In general, the stronger the raw material is subjected to heating during the production of soybean powder, the lower the value of NSI, and the higher the value of NSI, the less heated. NSI can be measured by the analysis method described later in Examples of the present specification.
The NSI of the full fat soy flour in the first aspect of the present invention is not particularly limited, and may be a full fat soy flour having an NSI of less than 70, for example, a full fat soy flour having an NSI of 70 or more. There may be. Moreover, the whole fat soybean powder which has such a high NSI value that NSI exceeds 93 may be sufficient.
It should be noted that full fat soy flour having an NSI of less than 70 can be obtained by heating or heating deodorization treatment at the time of manufacture, and whether full fat soy flour having an NSI of 70 or more is heated or deodorizing by heating at the time of manufacture. Alternatively, it can be obtained by heating or deodorizing under mild conditions during production.
In this invention, even if it is a case where the whole fat soybean powder which has any NSI value is used, the shrinkage | contraction by heating of seafood or livestock meat can be suppressed favorably, but NSI is 70 at the point of flavor. Less than full fat soy flour is more preferred.

In addition, as the full fat soy flour in the first aspect of the present invention, a commercially available product can be used. Examples of commercially available products include full-fat soy flour (trade name “Alpha Plus HS-600”, trade name “Soya Flower NSA”) manufactured by Nisshin Oilio Group. Alpha Plus HS-600 is a product with a relatively low NSI, and Soya Flower NSA is a product with a relatively high NSI.

The defatted soybean powder according to the first aspect of the present invention is not particularly limited as long as it is edible, but is produced by dehulling dried soybeans, degreased, dried and pulverized. be able to. The defatted soybean powder produced in this manner contains fractions other than soybean seed coat and fat, that is, okara components, sugar components, and soybean protein components.

The NSI of the defatted soybean powder in the first aspect of the present invention is not particularly limited, and may be, for example, a defatted soybean powder having an NSI of less than 70, or a defatted soybean powder having an NSI of 70 or more. Good. Moreover, the defatted soybean powder which has such a high NSI value that NSI exceeds 93 may be sufficient.
In this invention, even if it is a case where the defatted soybean powder which has any NSI value is used, the shrinkage | contraction by heating of seafood or livestock meat can be suppressed favorably, but NSI is less than 70 at the point of flavor. The defatted soybean powder is more preferable.

In addition, as the defatted soybean powder in the first aspect of the present invention, a commercially available product can be used. Examples of commercially available products include defatted soybean powder (trade name “Soya Flower A”) manufactured by Nisshin Oilio Group.

In the present specification and claims, “soy milk powder” refers to powdered soy milk, which may be whole fat soy milk powder or defatted soy milk powder.
The soy milk powder in the first aspect of the present invention is not particularly limited as long as it can be eaten, but after pulverizing soybeans or defatted soybeans into water and extracting the okara, It can manufacture by drying the obtained solution. Specifically, 6 times the amount of water is added to soybean or defatted soybean, and extraction is performed at 40 ° C. with stirring for 1 hour. Subsequently, the solid content (okara) is removed by a horizontal continuous centrifuge (main 4000 rpm, back 3000 rpm), and the resulting solution is spray-dried (inlet 180 ° C., outlet 90 ° C.) to obtain a whole fat soymilk powder. Alternatively, defatted soymilk powder can be produced. Moreover, about the full-fat soymilk powder | flour, it can also manufacture by pulverizing commercially available full-fat soymilk by spray drying.

The NSI of the soymilk powder in the first aspect of the present invention is not particularly limited, and may be, for example, a soymilk powder having an NSI of less than 70, or a soymilk powder having an NSI of 70 or more.
Moreover, the soymilk powder | flour which has a high NSI value that NSI exceeds 93 may be sufficient.
The NSI of soy milk powder is affected by the NSI of the ground soybean or defatted soybean used as the raw material.
In this invention, even if it is a case where the soymilk powder which has any NSI value is used, the shrinkage | contraction by heating of seafood or livestock meat can be suppressed favorably, but NSI is less than 70 at the point of flavor. Soymilk powder is more preferred.

The soybean whey powder in the first embodiment of the present invention is a powder obtained by drying soybean whey produced as a by-product in the process of producing soybean protein, and contains sugar, soybean protein, and other components.
The soybean whey powder can be produced, for example, as follows.
First, defatted soybeans are placed in an aqueous solution having a pH of 7 to 8 and mixed with stirring to extract proteins, then the okara is removed and the supernatant is recovered. The resulting supernatant is adjusted to pH 4-5, and then the precipitate is removed to obtain soybean whey as the supernatant. By neutralizing the obtained soybean whey and drying it, soybean whey powder can be produced. Here, okara removal and sediment removal can be performed using, for example, a centrifugal separator, and drying can be performed by a known and common method such as a spray drying method (spray drying method).
Moreover, after obtaining soybean whey as a washing liquid obtained when washing defatted soybean with a 60 to 85% by mass ethanol solution, soybean whey powder can also be produced by subjecting the obtained soybean whey to vacuum drying treatment. Can do.
The method for producing soybean whey is also described in Patent Document 4 (Japanese Patent Laid-Open No. 61-254153).

In the first aspect of the present invention, the whole fat soybean powder, defatted soybean powder, soy milk powder, and soybean whey powder may be used alone or in combination of two or more selected from the group consisting of these. May be.

As water used for immersion water, tap water, groundwater, river water, seawater, etc. can be used.
The content of one kind or two or more kinds (shrinkage-suppressing soybean material) selected from the group consisting of whole fat soybean powder, defatted soybean powder, soybean milk powder and soybean whey powder in immersion water is not particularly limited, It can be appropriately determined in view of the shrinkage-suppressing effect and cost of seafood or livestock meat.
Specifically, the content of the shrinkage-suppressing soybean material in the immersion water is preferably 0.1 to 5% by mass, more preferably 0.1 to 3% by mass, and 0.1 to 2% by mass. % Is most preferred.

Further, the immersion water can contain salt. The immersion water containing salt can be produced by a method such as adding salt to the immersion water, or adjusting salt content by adding salt or water to seawater. Moreover, it can also be used as immersion water (immersion water with which salt was mix | blended) containing salt with the seawater as it is.
The content of sodium chloride in the immersion water is preferably 0.05 to 5% by mass, more preferably 0.1 to 4% by mass, still more preferably 0.1 to 3% by mass, and most preferably. Is 0.1 to 2% by mass. Within such a range, the shrinkage-suppressing effect of seafood or livestock meat can be further improved, and it is also preferable from the viewpoint of the taste of the seafood or livestock meat to be produced.
In the first aspect, the content of the shrinkage-suppressing soybean material in the immersion water is preferably 0.1 to 5% by mass, and the content of the salt is preferably 0.05 to 5% by mass. More preferably, the content of the material is 0.1 to 3% by mass and the content of the salt is 0.1 to 4% by mass, and the content of the shrinkage-suppressing soybean material in the immersion water is 0.1 to 2% by mass. It is even more preferable that the content of sodium chloride is 0.1 to 3% by mass, the content of the shrinkage-suppressing soybean material in immersion water is 0.1 to 2% by mass, and the content of sodium chloride is 0.1. Most preferably, it is 1 to 2% by mass.

In addition, the immersion water contains a pH adjuster, seasoning, polysaccharide, flavor, thickener, antioxidant, emulsifier, etc. in addition to the above-described shrinkage-suppressing soybean material and salt, as long as the effects of the present invention are not impaired. Can be blended.

In the first embodiment of the present invention, a plurality of types of salts can be used as in Patent Documents 2 to 3, and the pH can be set to 8.5 to 13.0. Moreover, in the manufacturing method of the 1st aspect of this invention, even if it is a case where only a shrinkage | contraction suppression soybean material is used for immersion water, since the shrinkage | contraction suppression effect of fishery products or livestock meat is fully exhibited, it uses. It is also possible to use immersion water with few kinds of salt, immersion water with low salt concentration, or immersion water without using salt.
Among them, from the viewpoint of preventing the operator's rough hand, etc., in the production method of the first aspect of the present invention, only the shrinkage-suppressed soybean material is used, or only the shrinkage-suppressed soybean material and salt are used, and the pH of the immersion water is Is preferably in the vicinity of neutral to weakly alkaline (specifically, pH 6 or more and less than 10) that is gentle to the skin.

The seafood in the first aspect of the present invention is not particularly limited, and examples thereof include white fish such as walleye pollock, hake, salmon, red fish such as salmon, bonito, and sardine, and crustacean such as shrimp and crab. Cephalopods such as octopus, octopus and squid, scallops, scallops, red oysters, oysters, clams, swordfish, clams, and mussels. Preferably there is. Among these, in particular, one or more selected from crustaceans and shellfish are more preferable.

The livestock meat in the first aspect of the present invention is not particularly limited, and examples thereof include chicken, pork, beef, mutton, horse meat and the like, and one or more selected from the group consisting of these Preferably there is.
Further, the fishery products or livestock meat to which the production method of the first aspect is applied may be raw fishery products or livestock meat products, or may be fishery products or livestock meats that have been refrigerated or frozen. Raw, refrigerated or frozen preserved seafood or livestock meat can be used with seasonings (for example, salt etc.).
In the present invention, “raw seafood” refers to seafood that has not been subjected to heat treatment, and the seafood may be subjected to processing such as chopper shredding.
Moreover, in this invention, "raw livestock meat" is livestock meat which is not heat-processed, and livestock meat may be processed, such as chopper shredding.
In particular, when producing heat-treated seafood and heat-treated livestock meat using frozen and preserved seafood or livestock meat, the outflow of water and the shrinkage of seafood or livestock meat are significant. When producing heat-treated seafood or heat-treated livestock meat by the production method of the present invention using fishery products or livestock meat that has been stored frozen, it is preferable because an excellent shrinkage suppression effect can be exhibited.

The form of seafood or livestock meat used in the present invention is not particularly limited, but in the case of seafood, for example, the form of seafood as it is or the form of shredded by chopper shredding, for livestock meat For example, the form shredded by chopper shredding, the shape of a slice, and the shape of a lump are mentioned.

In the production method of the first aspect, the method for immersing fishery products or livestock meat in the immersion water is not particularly limited. For example, the entire fishery products or livestock meat is immersed in an appropriate container. The method of leaving seafood or livestock meat in the state which contacted. In the present invention, fish and shellfish or livestock meat can be impregnated with immersion water without performing operations such as tumbling as in the invention described in Patent Document 1.

The amount of immersion water when immersing seafood or livestock meat in immersion water is not particularly limited as long as the entire seafood or livestock meat is immersed in immersion water.
The temperature of the immersion water and the immersion time when immersing the seafood or livestock meat in the immersion water are not particularly limited and can be appropriately determined in view of the type and size of the seafood or livestock meat to be used. It is preferable to immerse in immersion water in the range of 0 to 20 ° C. for 0.5 to 24 hours. For example, it can be immersed in immersion water at 0 to 15 ° C. for 1 to 18 hours, more specifically, immersed in immersion water at 3 ° C. for 16 hours, immersed in immersion water at 6 ° C. for 3 hours, It can be immersed in immersion water at 15 ° C. for 2 hours.

The heat treatment in the production method of the first aspect is not particularly limited, and treatments such as boiling, steaming, baking, boiling, frying, frying, cooking, heating with electromagnetic waves using a microwave oven, etc. Can be mentioned.
Examples of the boiling method include a method of boiling seafood or livestock meat that has been dipped in boiling water for 2 to 5 minutes. Further, as a method of steaming, a method of steaming seafood or livestock meat that has been subjected to immersion treatment for 10 to 20 minutes with a steamer can be mentioned. Moreover, as a baking method, the seafood or animal meat which carried out the immersion process is mounted on a tray or a metal net, and the method of baking with an oven, a gas burner, or a charcoal fire is mentioned. Moreover, as a method to fry, the method which puts the seafood or livestock meat which carried out the immersion process on a frying pan, and stirs it, heating with a gas stove is mentioned. Examples of the method of frying include a method of adding fish dust, batter, and bread crumbs to the fish and shellfish that have been subjected to immersion treatment, and frying with oil at 170 ° C. to 185 ° C. for 1 minute to 3 minutes. In addition, as a method of heating with electromagnetic waves using a microwave oven or the like, there is a method in which fish or meat that has been soaked is placed in a microwave oven and heated with electromagnetic waves at 500 to 1000 watts for 1 minute to 5 minutes.
The seafood or livestock meat subjected to the heat treatment may be the seafood or livestock itself soaked in the immersion water, and after being immersed in the immersion water, washed, shredded, dried, etc. Seafood or livestock meat that has been subjected to the above-mentioned treatment, or seafood or livestock meat that has been cooked such as mixed with other ingredients.
In addition, the seafood or livestock subjected to the heat treatment has a good appearance, texture and flavor because it is frozen and reheated with a microwave oven or the like to suppress shrinkage due to reheating. .

The heat-treated fish and shellfish or heat-treated livestock meat obtained by the production method of the first aspect of the present invention has a good appearance and texture because shrinkage due to heating is suppressed, and shrinkage suppression Since there is no deterioration of the flavor by a process, it is preferable.

[Second embodiment]
The production method of the second aspect of the present invention includes one or more selected from the group consisting of full fat soybean powder, defatted soybean powder, soy milk powder and soybean whey powder, and carbonate, citrate and phosphoric acid. After immersing fishery products or livestock meat in immersion water containing one or more selected from the group consisting of salts, the fishery products or livestock meat is heated.
According to the production method of the second aspect of the present invention, the shrinkage inhibiting effect can be further improved by using a specific salt in addition to the shrinkage inhibiting soybean material.

In the second aspect, full-fat soybean powder, defatted soybean powder, soymilk powder and soybean whey powder are the same as in the first aspect. Accordingly, the content of the shrinkage-suppressing soybean material in the immersion water is also preferably 0.1 to 5% by mass, more preferably 0.1 to 3% by mass, and 0.1 to 2% by mass. Most preferred.

The carbonate, citrate and phosphate in the second aspect of the present invention are not particularly limited, but may be carbonate, citrate and phosphate which are usually used as food additives. preferable.
Specific examples of the carbonate include sodium hydrogen carbonate, sodium carbonate, potassium carbonate, and the like. One of these can be used alone, or two or more can be used in combination. Of these, sodium hydrogen carbonate is particularly preferable because of its high ability to enhance the shrinkage suppression effect.
Specific examples of the citrate include trisodium citrate, monopotassium citrate, tripotassium citrate and the like, and one of these can be used alone, or two or more can be used in combination. Of these, trisodium citrate is particularly preferable because of its high ability to enhance the contraction inhibitory effect.
Specific examples of the phosphate include disodium phosphate, tripotassium phosphate, dipotassium phosphate, monopotassium phosphate, monosodium phosphate, trisodium phosphate, potassium polyphosphate, and sodium polyphosphate. These can be used alone or in combination of two or more. Among them, since it has a high ability to enhance the shrinkage suppression effect, it is preferably at least one selected from the group consisting of disodium phosphate and sodium polyphosphate, and it is particularly preferable to use a combination of disodium phosphate and sodium polyphosphate. preferable.

As the carbonate, citrate, and phosphate, only one selected from the group consisting of these may be used, or two or more may be used in combination.
In particular, a combination of sodium hydrogen carbonate and trisodium citrate, or a combination of sodium hydrogen carbonate and sodium carbonate is preferable.
The total content of carbonate, citrate and phosphate in the immersion water is preferably 0.05 to 5% by mass, more preferably 0.1 to 4% by mass, and even more preferably 0. 0.1 to 3% by mass, most preferably 0.1 to 2.5% by mass. Within such a range, the effect of suppressing the shrinkage of seafood or livestock meat can be further improved, and it is also preferable to be within this range in terms of the flavor of the seafood or livestock meat to be produced.
When sodium bicarbonate and trisodium citrate are used as components of immersion water, the mass ratio of sodium bicarbonate and trisodium citrate in the immersion water is preferably 90:10 to 97: 3, and 93: 7 More preferably, it is ˜97: 3.
When sodium bicarbonate and sodium carbonate are used as components of immersion water, the mass ratio of sodium bicarbonate and sodium carbonate in immersion water is preferably 25:75 to 45:55, and 30:70 to 40 : 60 is more preferable.
In addition, as described above, in order to prevent the rough hand of the operator, it is preferable that the pH of the immersion water is about 6 to 8 which is gentle to the skin. It is also preferable to adjust the kind and amount of the salt so that the pH does not exceed 8, or to prepare the pH using a known pH adjusting agent or the like.

The immersion water in the second aspect of the present invention is not limited to carbonate, citrate, and phosphate, within the range not impairing the effects of the present invention, salt, pH adjuster, seasoning, polysaccharide, flavor, Thickeners, antioxidants, emulsifiers and the like can be blended. Especially, since shrinkage | contraction suppression effect becomes further favorable as mentioned above in the 1st aspect, it is preferable to use salt. The content of sodium chloride in the immersion water is preferably 0.05 to 5% by mass, more preferably 0.1 to 4% by mass, still more preferably 0.1 to 3% by mass, and most preferably. Is 0.1 to 2% by mass. Within such a range, the shrinkage-suppressing effect of seafood or livestock meat can be further improved, and it is also preferable from the viewpoint of the taste of the seafood or livestock meat to be produced.
In the second embodiment, the content of the shrinkage-suppressing soybean material in the immersion water is 0.1 to 5% by mass, and the total content of carbonate, citrate and phosphate is 0.05 to 5% by mass. ,
The salt content is preferably 0.05 to 5% by mass, the content of the shrinkage-suppressing soybean material in the immersion water is 0.1 to 3% by mass, and the total of carbonate, citrate and phosphate More preferably, the salt content is 0.1-4% by mass, the salt content is 0.1-4% by mass, and the content of the shrinkage-suppressing soybean material in the immersion water is 0.1-2% by mass. More preferably, the total content of carbonate, citrate and phosphate is 0.1 to 3% by mass, and the content of sodium chloride is 0.1 to 3% by mass. The content of the shrinkage-suppressing soybean material is 0.1 to 2% by mass, the total content of carbonate, citrate and phosphate is 0.1 to 2.5% by mass, and the salt content is 0. Most preferably, it is 1 to 2% by mass.

In the production method of the second aspect of the present invention, seafood or livestock meat, immersion water, immersion method, immersion water temperature and immersion time, and heat treatment are the same as those described above in the first aspect. .

The heat-treated fishery products or heat-treated livestock meat obtained by the production method of the second aspect of the present invention has a good appearance and texture because shrinkage due to heating is suppressed, and shrinkage suppression Since there is no deterioration of the flavor by a process, it is preferable.

[Third embodiment]
The seafood or livestock meat shrinkage inhibitor of the third aspect of the present invention (hereinafter sometimes simply referred to as “shrinkage inhibitor”) comprises full-fat soybean powder, defatted soybean powder, soymilk powder, and soybean whey powder. One type or two or more types (shrinkage-suppressing soybean material) selected from the group is contained.
The full-fat soybean powder, defatted soybean powder, soymilk powder and soybean whey powder in the shrinkage inhibitor of the third aspect, and the seafood or livestock meat using the shrinkage inhibitor are the same as in the first aspect.
The content of the shrinkage-suppressing soybean material in the seafood or livestock meat shrinkage inhibitor of the third aspect is preferably 20 to 80% by mass.
The animal meat shrinkage inhibitor of the third aspect contains salt, a pH adjuster, a seasoning, a polysaccharide, a fragrance, a thickener, an antioxidant, an emulsifier and the like as long as the effects of the present invention are not impaired. Among them, it is preferable to contain sodium chloride. The content of sodium chloride is preferably 1 to 150 parts by mass, and more preferably 10 to 100 parts by mass with respect to 100 parts by mass of the shrinkage-suppressing soybean material.
In the third aspect, the content of the shrinkage-suppressing soybean material in the seafood or livestock meat shrinkage inhibitor is 20 to 80% by mass, and the salt content is 1 to 150 parts per 100 parts by mass of the shrinkage-suppressing soybean material. The mass is preferably 10 parts by mass, and more preferably 10 to 100 parts by mass.

The shrinkage inhibitor of the third aspect is, for example, by immersing the seafood or livestock meat before the heat treatment in immersion water containing the shrinkage inhibitor, without damaging the flavor, simply and safely, Shrinkage of seafood or livestock meat by heat treatment can be suppressed. In addition, by using the shrinkage inhibitor of the third aspect, shrinkage can be suppressed not only using alkaline immersion water having a pH of 10 or higher, but also using immersion water having a pH in the vicinity of neutral to weak alkaline.
Therefore, the shrinkage | contraction inhibitor of a 3rd aspect can be used suitably for the manufacturing method of a 1st or 2nd aspect. That is, the immersion water used for the manufacturing method of the 1st or 2nd aspect can be prepared by mixing the shrinkage | contraction inhibitor of 3rd aspect and water. In this case, the amount of the shrinkage inhibitor of the third aspect added to water is preferably such that the content of the shrinkage-suppressed soybean material in the obtained immersion water is the content described in the first aspect. .
When used in the production method of the second aspect, separately from the shrinkage inhibitor of the third aspect, one or more kinds selected from the group consisting of carbonate, citrate and phosphate are immersed. By making it contain in water, the manufacturing method of a 2nd aspect can be performed. In this case, the amount of carbonate, citrate and phosphate added to the immersion water is such that the total content of these salts in the resulting immersion water is the content described in the second embodiment. It is preferable.

[Fourth aspect]
The shrinkage inhibitor of the fourth aspect of the present invention is one or more selected from the group consisting of full-fat soybean powder, defatted soybean powder, soymilk powder and soybean whey powder (shrinkage-suppressing soybean material), carbonate , One or more selected from the group consisting of citrate and phosphate.
Whole fat soybean powder, defatted soybean powder, soybean milk powder and soybean whey powder, carbonate, citrate and phosphate, and seafood or livestock meat using the shrinkage inhibitor in the shrinkage inhibitor of the fourth aspect are The same as in the first or second aspect.
The content of the shrinkage-suppressed soybean / BR> F material in the seafood or livestock meat shrinkage inhibitor of the fourth aspect is preferably 5 to 60% by mass, and more preferably 5 to 40% by mass. Most preferably, it is 5 to 20 mass.
The total amount of carbonate, citrate and phosphate is preferably 30 to 800 parts by weight, more preferably 200 to 800 parts by weight, based on 100 parts by weight of the shrinkage-suppressing soybean material. Most preferred is 300 to 800 parts by weight.
As the 1 type (s) or 2 or more types selected from the group consisting of carbonate, citrate and phosphate, a combination of sodium hydrogen carbonate and trisodium citrate or a combination of sodium hydrogen carbonate and sodium carbonate is particularly preferable.
When sodium bicarbonate and trisodium citrate are blended, the mass ratio of sodium bicarbonate and trisodium citrate in the fishery product or livestock meat contraction inhibitor is preferably 90:10 to 97: 3, and 93 : 7 to 97: 3 is more preferable.
When sodium bicarbonate and sodium carbonate are blended, the mass ratio of sodium bicarbonate and sodium carbonate in the fishery product or livestock meat shrinkage inhibitor is preferably 25:75 to 45:55, and 30:70 More preferably, it is ˜40: 60.

In addition to carbonates, citrates, and phosphates, the shrinkage inhibitor of the fourth aspect includes salt, pH adjuster, seasoning, polysaccharides, fragrance, and thickening, as long as the effects of the present invention are not impaired. May contain an agent, an antioxidant, an emulsifier, etc., and among them, it is preferable to contain sodium chloride. The content of sodium chloride is preferably 20 to 200 parts by mass, more preferably 30 to 150 parts by mass, and most preferably 50 to 100 parts by mass with respect to 100 parts by mass of the shrinkage-suppressing soybean material. .
In the fifth aspect, the content of the shrinkage-suppressing soybean material in the seafood or livestock meat shrinkage inhibitor is 5 to 60% by mass, and the total amount of carbonate, citrate and phosphate is the shrinkage inhibitor. Preferably, the amount of salt is 30 to 800 parts by weight with respect to 100 parts by weight of the soybean material, and the salt content is 20 to 200 parts by weight with respect to 100 parts by weight of the shrinkage-suppressed soybean material. The content of the shrinkage-suppressing soybean material is 5 to 40% by mass, and the total amount of carbonate, citrate and phosphate is 200 to 800 parts by mass with respect to 100 parts by mass of the shrinkage-inhibiting soybean material. More preferably, the salt content is 30 to 150 parts by mass with respect to 100 parts by mass of the shrinkage-suppressing soybean material, and the content of the shrinkage-suppressing soybean material in the fish or meat shrinkage inhibitor is 5 to 20 % By weight, carbonate, citrate and phosphorus The total blending amount of salt is 300 to 800 parts by mass with respect to 100 parts by mass of the shrinkage-suppressing soybean material, and the salt content is 50 to 100 parts by mass with respect to 100 parts by mass of the shrinkage-inhibiting soybean material. Most preferred.

The shrinkage inhibitor of the fourth aspect is similar to the shrinkage inhibitor of the third aspect, for example, by immersing fish and shellfish before heat treatment in immersion water containing the shrinkage inhibitor. The shrinkage of seafood or livestock meat due to heat treatment can be suppressed easily and safely without impairing the flavor.
Therefore, the shrinkage | contraction inhibitor of a 4th aspect can be used suitably for the manufacturing method of a 2nd aspect. That is, the immersion water used for the manufacturing method of the second aspect can be prepared by mixing the shrinkage inhibitor of the fourth aspect and water. In this case, the amount of addition of the shrinkage inhibitor of the fourth aspect to the water is such that the content of the shrinkage-suppressing soybean material in the resulting immersion water is the content described in the first aspect, and It is preferable that the total content of carbonate, citrate and phosphate in the immersion water to be obtained is the amount described in the second embodiment.

[Fifth aspect]
The method for suppressing the shrinkage of seafood or livestock meat by the heat treatment according to the fifth aspect of the present invention is carried out by subjecting the immersion water containing the seafood or livestock meat shrinkage inhibitor of the third or fourth aspect to a heat treatment. The previous seafood or livestock meat is immersed.

In the method for suppressing shrinkage of the fifth aspect, the immersion water, the immersion method, the temperature and immersion time of the immersion water, and the heat treatment are the same as those described above in the first or second aspect.
When the fishery products or livestock meat processed by the method for suppressing shrinkage of the fifth aspect is heat-treated, the shrinkage of the fishery products and livestock meat can be suppressed.

EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example. Hereinafter, unless otherwise specified, “%” and “part” mean “% by mass” and “part by mass”, respectively.
In addition, the “yield rate” in this specification is “yield rate (mass%) = mass of seafood or livestock meat after heat treatment (g) / mass of seafood or livestock meat before heat treatment ( g) × 100 ”.

The full-fat soy flour used in this example is as follows.
Whole fat soy flour (1): [trade name] Alpha Plus HS-600 (Nisshin Oilio Group, NSI = 54).
Full fat soy flour (2): Full fat soy flour (NSI = 70) obtained by pulverizing 100 g of soy at 90 ° C. for 5 minutes.
Full-fat soy flour (3): Full-fat soy flour (NSI = 60) obtained by pulverizing 100 g of soy at 100 ° C. for 15 minutes.
Full-fat soy flour (4): Full-fat soy flour (NSI = 50) obtained by pulverizing 100 g of soybeans at 100 ° C. for 25 minutes.
Full fat soy flour (5): Full fat soy flour (NSI = 5) obtained by further heating 50 g of the above full fat soy flour (4) at 120 ° C. for 10 minutes.
Isolated soy protein (1): [trade name] Solpy 4000 (Nisshin Oilio Group, NSI = 95).

The water-soluble nitrogen index (NSI) of the full fat soy flour used in this example was calculated as follows.
After shaking 2.5 g of investigation samples with 100 mL of water at 40 ° C. for 1.5 hours, the mixture is filtered to obtain a filtrate. The obtained filtrate is centrifuged (3000 g, 5 minutes), 20 mL of the separated supernatant is transferred to a cracking distillation tube, and the total nitrogen content in the supernatant is measured by the Kjeldahl method. Specifically, 3.5 g of a decomposition accelerator, 10 mL of concentrated sulfuric acid, and 8 mL of hydrogen peroxide water are added to the decomposition distillation tube, and the mixture is thermally decomposed at 420 ° C. for 1 hour, allowed to cool, and then distilled. Measurement was carried out by Similarly, total nitrogen contained in the sample was measured, and NSI was calculated.

[Production Example 1]
The soybean whey powder used in this example was produced as follows.
First, 60 parts of water was added to 10 parts of defatted soybeans, adjusted to pH 7.2 with sodium hydroxide, and then mixed with propeller stirring for 3 hours. Okara was removed from the resulting mixture by continuous centrifugation (rotation speed: 6000 rpm), and the supernatant was recovered. After adding hydrochloric acid to the obtained supernatant liquid and adjusting pH to 4.5, it isolate | separated with the horizontal centrifuge (rotation speed: inner 3500rpm, outer 4500rpm), and supernatant liquids were collect | recovered. Sodium hydroxide was added to the resulting supernatant to adjust the pH to 7 to obtain a soybean whey solution. The obtained soybean whey solution was spray-dried (inlet temperature: 180 ° C., outlet temperature: 85 ° C.) to obtain soybean whey powder.

[Production Example 2]
The shrinkage inhibitors (1) to (15) used in this example were produced by mixing raw materials having a blending ratio shown in Tables 1 to 3, respectively.

[Example 1]
In vaname shrimp, the shrinkage | contraction inhibitory effect at the time of using the shrinkage | contraction inhibitor containing soybean powder or soybean powder and salt was examined.
First, frozen vaname shrimp (about 10 to 13 g / piece) was thawed, and 100 g of vaname shrimp was immersed in 100 mL of immersion water to which the amount of materials shown in Table 4 was added at a temperature of 6 ° C. for 16 hours. Thereafter, the banana shrimp was lightly washed once and then boiled with boiling water for 3 minutes to obtain heat-treated lobster shrimp.
Table 4 shows the results of the yield rate of the heat-treated vana shrimp obtained. In addition, the pH of the immersion water before immersing the shrimp is shown in Table 4 as “immersion water pH”.

From the above results, it was confirmed that when the immersion water containing soybean powder was used, the effect of suppressing the shrinkage of seafood was obtained. Moreover, when the immersion water containing a soybean powder and salt was used, it has confirmed that the shrinkage | contraction suppression effect of seafood further improved. On the other hand, it could be confirmed that the immersion water containing only sodium chloride cannot obtain the shrinkage suppressing effect.
Further, the immersion water in the present invention has a pH in the range of 6 to 8, and has an effect for preventing the rough hand of the operator. In addition, the heat-treated vaname shrimp produced by the production method of the present invention had a good flavor.

[Example 2]
In shrimp shrimp, we examined the shrinkage-inhibiting effect when various soybean-derived materials were used.
Except having used the material shown in Table 5, it carried out similarly to Example 1, and obtained the heat-treatment vanamae shrimp.
Table 5 shows the results of the yield rate of the obtained heat-treated vanamae shrimp.

From the above results, it was confirmed that when the whole fat soybean powder or soybean whey and the immersion water containing salt were used, the effect of suppressing the shrinkage of seafood was obtained. On the other hand, it was also confirmed that when only isolated soybean protein, which is an extract of only soybean protein, or salt was used, the shrinkage suppression effect could not be obtained.
Moreover, the heat-treated vanamae shrimp produced by the production method of the present invention had a good flavor.

[Example 3]
In vaname shrimp, the shrinkage | contraction inhibitory effect at the time of using various soybean origin materials, carbonate, and salt was examined.
Except having used the material shown in Table 6, it carried out similarly to Example 1, and obtained the heat-treatment vanamae shrimp.
Table 6 shows the results of the yield rate of the obtained heat-treated vanamae shrimp.

From the above results, when using soaking water containing full fat soy flour or soy whey, sodium bicarbonate, and salt, compared to the case of using soaking water not containing sodium bicarbonate in Example 2 above, It was confirmed that the effect of suppressing the shrinkage of seafood was further improved.
On the other hand, it was also confirmed that the shrinkage suppression effect could not be obtained when the soaking water containing the separated soybean protein, sodium bicarbonate, and sodium chloride was used.

[Example 4]
In the lobster shrimp, the shrinkage | contraction suppression effect at the time of using various soybean origin materials, carbonate and / or citrate, and salt was examined.
Except having used the material shown in Table 7, it carried out similarly to Example 1, and obtained the heat-treatment vanamae shrimp.
Table 7 shows the results of the yield rate of the heat-treated vana shrimp obtained.

From the above results, it was confirmed that when a shrinkage inhibitor containing full-fat soy flour, carbonate or citrate, and sodium chloride was used, the shrinkage-suppressing effect of seafood was satisfactorily obtained. Moreover, it has confirmed that the shrinkage | contraction inhibitory effect improved more by using carbonate and a citrate together.
On the other hand, when carbonate or citrate was used without using full-fat soy flour, it was also confirmed that the shrinkage suppression effect was weak.

[Example 5]
In vaname shrimp, the shrinkage | contraction inhibitory effect at the time of using various soybean origin materials, a phosphate, and salt was examined.
Except having used the material shown in Table 8, it carried out similarly to Example 1, and obtained the heat-treatment vanamae shrimp.
Table 8 shows the results of the yield rate of the heat-treated vannamei shrimp.

From the above results, it was confirmed that when the shrinkage inhibitor containing full-fat soybean powder, phosphate, and sodium chloride was used, the shrinkage-suppressing effect of seafood was excellently obtained. Moreover, it has confirmed that the shrinkage | contraction inhibitory effect improved more by using a phosphate and carbonate together.
On the other hand, it was also confirmed that the shrinkage suppression effect was weak when phosphate and sodium chloride were used without using full-fat soy flour.

[Example 6]
In vaname shrimp, the shrinkage | contraction inhibitory effect at the time of using various full-fat soybean powder was examined.
Except having used the material shown in Table 9, it carried out similarly to Example 1, and obtained the heat-treatment vanamae shrimp.
Table 9 shows the results of the yield rate of the obtained heat-treated vanamae shrimp. Moreover, the pH of the immersion water before immersing the vanilla shrimp is also shown in Table 9 as “immersion water pH”.

From the above results, no correlation was observed between the NSI value of full-fat soy flour and the yield, and the same shrinkage suppression effect was observed when any full-fat soy flour was used. Further, the immersion water in the present invention has a pH in the range of 6 to 8 and has an effect of preventing the rough hand of the operator.

[Example 7]
The shrinkage-suppressing effect of the present invention on various seafood was examined.
First, frozen sea squid, water octopus, scallops and hake were thawed as seafood. The squid was cut into 2.5 cm squares, the water octopus was cut into 2 cm pieces (mass: about 10 g), and the hake was cut into 100 g pieces. Subsequently, 100 g of each seafood was immersed in 100 mL of immersion water to which the amount of materials shown in Table 11 was added for 16 hours under a temperature condition of 6 ° C. The “quality improver” in Table 11 is a quality improvement of the formulation of Example 3 of Patent Document 2 (Japanese Patent Laid-Open No. 2003-235520), which is said to have a yield improving effect at a pH of 12.21. The agent was used. Table 10 shows the composition of the quality improver.
Thereafter, each seafood was lightly washed once, then boiled squid, water octopus, and scallop for 3 minutes with boiling water, and hake for 15 minutes to obtain heat-treated seafood.
Table 11 shows the results of the yield rate of the obtained heat-treated seafood.

As can be seen from the above results, when the quality improver or the shrinkage inhibitor of the present invention was used, the shrinkage-inhibiting effect was observed in any seafood. And the shrinkage | contraction inhibitor of this invention has a shrinkage | contraction inhibitory effect further than the conventional quality improvement agent.

[Example 8]
The physical properties of the heat-treated seafood produced according to the present invention were examined.
Regarding the heat-treated banana shrimp and the heat-treated fish and shellfish obtained in Example 7 (Acaica, water octopus, scallop), Texture Analyzer TA. Breaking deformation (cm) and breaking stress (g) were measured using Xtplus (manufactured by Stable Micro Systems).
The heat-treated vaname shrimp was produced in the same manner as in Example 1 except that the materials shown in Table 12 were used. Table 12 shows the composition of the additives in the immersion water used for the shrimp, squid, water octopus, and scallops. The “quality improver” in Table 12 is a quality improver having the composition shown in Table 10.
FIG. 1A shows the result of the lobster, FIG. 1B shows the result of the squid, FIG. 1C shows the result of the water octopus, and FIG. 1D shows the result of the scallop.

As shown in FIG. 1A to FIG. 1C and Table 12, in the case of shrimp shrimp, squid and water octopus in which only salt is added to the immersion water, the breaking deformation is small and the breaking strength is large. It is thought that it tends to be stiff due to lack of flexibility and elasticity when biting.
In addition, fish and shellfish in which a conventional quality improver is added to the immersion water have a small breaking strength and breaking deformation, so that it is considered that the texture tends to be poor.
On the other hand, the seafood obtained by adding the shrinkage inhibitor of the present invention to the immersion water has moderate breaking strength and breaking deformation, so that it is considered that the texture has moderate hardness and moderate elasticity.

[Example 9]
The texture and flavor of the shrimp produced using the shrinkage inhibitor of the present invention were examined.
Heat-treated fish and shellfish were obtained in the same manner as in Example 1 except that the materials shown in Table 13 were used.
In addition, the “quality improver” in Table 13 is a quality improver having the composition shown in Table 10.
Table 13 shows the yield rate of the obtained heat-treated seafood and the sensory test results on the texture and flavor.

As can be seen from the above results, when the quality improver or the shrinkage inhibitor of the present invention was used, the shrinkage inhibitory effect was observed in the shrimp. And the shrinkage | contraction inhibitor of this invention has a shrinkage | contraction inhibitory effect further than the conventional quality improvement agent.
Moreover, the seafood using the shrinkage | contraction inhibitor of this invention had the original taste, taste, and sweetness of seafood.

[Example 10]
The shrinkage suppression effect of the present invention on various livestock meats was examined.
First, chicken fillet or pork chopped into 1.5 cm square cubes was prepared, and 100 g of the livestock was added to 100 mL of immersion water to which the amount of ingredients shown in Table 14 was added under a temperature condition of 6 ° C. Soaked for hours. The “quality improver” in Table 14 is a quality improver having the composition shown in Table 10.
Thereafter, each livestock meat was lightly washed once and then boiled with boiling water for 5 minutes to obtain heat-treated livestock meat.
Table 14 shows the results of the yield rate of the obtained heat-treated livestock meat. Further, the pH of immersion water before immersing livestock meat is also shown in Table 14 as “immersion water pH”.

As can be seen from the above results, when the quality improver or the shrinkage inhibitor of the present invention was used, the shrinkage-inhibiting effect was recognized in any livestock meat. And the shrinkage | contraction inhibitor of this invention has a shrinkage | contraction inhibitory effect further than the conventional quality improvement agent.

[Production Example 3]
The shrinkage inhibitors (16) to (18) and (19) to (21) used in this example were produced by mixing raw materials having the blending ratios shown in Table 15 and Table 16, respectively.

Next, the shrinkage-suppressing effect on the lobster shrimp when the shrinkage inhibitors (16) to (18) of the present invention were used in immersion water was examined. The same soybean whey powder as in Production Example 1 was used. Further, the content of sodium chloride in the immersion water (0.6% by mass saline solution) to which 3 g of the shrinkage inhibitor is added is 0.9% by mass.

[Example 11]
The physical properties of vaname shrimp when the shrinkage inhibitors (16) to (18) of the present invention were used in immersion water were examined.
Three types of immersion water were prepared by adding 3 g of the shrinkage inhibitor (16), (17), or (18) shown in Table 15 to 100 mL of 0.6 mass% saline. Next, frozen vaname shrimp (about 10 to 13 g / piece) was thawed, and 100 g of the thawed vaname shrimp was immersed in each immersion water at a temperature of 3 ° C. for 16 hours. The soaked shrimp was lightly washed once and then boiled with boiling water for 3 minutes to obtain heat-treated shrimp. About the obtained heat-treated vannamei shrimp, Texture Analyzer TA. Breaking deformation (cm) and breaking stress (g) were measured using Xtplus (manufactured by Stable Micro Systems) to examine the physical properties.
The results when the shrinkage inhibitors (16) to (18) are used in the immersion water are shown in FIGS. 2A to 2C, respectively.

As shown in FIGS. 2A to 2C and Table 15, it can be seen that the heat-treated banana shrimp obtained by immersing with immersion water to which only salt is added has low elasticity due to small fracture deformation. On the other hand, the heat-treated vanamae shrimp obtained by the immersion treatment with the immersion water to which the shrinkage inhibitors (16) to (18) according to the present invention are added has a larger breaking deformation than the comparative example, and therefore is more It can also be seen that the elasticity is high.

[Example 12]
In addition, the soaked shrimp was fried in oil (heat treatment) to make shrimp fries, the yield rate of the obtained shrimp fries was measured, and the texture and flavor were also evaluated.
The immersion water adhering to the soaked shrimp was lightly wiped with paper and the weight was measured. Next, the shrimp was crushed with powder, batter and bread crumbs. The shrimp with breadcrumbs was fried with soybean white squeezed oil at 175 ° C. for 1 minute and 30 seconds to obtain fried shrimp (heat-treated vaname shrimp).
The yield rate of fried shrimp was calculated by the formula “yield rate (mass%) = mass of shrimp after heat treatment (g) / mass of shrimp before heat treatment (g) × 100”. Shrimp were weighed with all their clothes on.
Table 17 shows the yield measurement results and sensory evaluation results. Table 17 also shows the pH of the immersion water before immersing the vanilla shrimp as “immersion water pH”.

As can be seen from the above results, the banana shrimp soaked using the immersion water using the shrinkage inhibitor of the present invention had a high yield and good texture and flavor of fried shrimp. On the other hand, the shrimp shrimp treated with soaking water containing only salt had a low yield and poor texture and flavor. Therefore, the shrinkage-suppressing agent of the present invention has a high shrinkage-suppressing effect on heat-treated fish and shellfish. Further, when the shrinkage-inhibiting agent of the present invention is used, heat-treated fish and shellfish having a good texture and flavor can be obtained. It was. *

Next, the shrinkage-suppressing effect on the lobster shrimp when the shrinkage inhibitors (19) to (21) of the present invention were used in immersion water was examined. In addition, Nisshin Oilio Group Co., Ltd. product: Alpha Plus HS-600 (NSI = 54) was used as the full fat soybean powder. Further, the content of sodium chloride in the immersion water (0.6% by mass saline solution) to which 3 g of the shrinkage inhibitor is added is 0.9% by mass.

[Example 13]
The physical properties of vaname shrimp when the shrinkage inhibitors (19) to (21) of the present invention were used in immersion water were examined.
3 g of the shrinkage inhibitor (19), (20), or (21) shown in Table 16 was added to 100 mL of 0.6 mass% saline to prepare three types of immersion water. Next, frozen vaname shrimp (about 10 to 13 g / piece) was thawed, and 100 g of the thawed vaname shrimp was immersed in each immersion water at a temperature of 3 ° C. for 16 hours. The soaked shrimp was lightly washed once and then boiled with boiling water for 3 minutes to obtain heat-treated shrimp. About the obtained heat-treated vannamei shrimp, Texture Analyzer TA. Breaking deformation (cm) and breaking stress (g) were measured using Xtplus (manufactured by Stable Micro Systems) to examine the physical properties.
The results when the shrinkage inhibitors (19) to (21) are used in the immersion water are shown in FIGS. 2D to 2F, respectively.

As shown in FIGS. 2D to 2F and Table 16, it can be seen that the heat-treated banana shrimp obtained by immersing with immersion water to which only salt is added has low elasticity due to small fracture deformation. On the other hand, the heat-treated banana shrimp obtained by immersing with the immersion water to which the shrinkage inhibitor of the present invention is added has a higher rupture deformation than the comparative example, indicating that the elasticity is higher than that of the comparative example. .

[Example 14]
In addition, fried shrimp shrimp (heat treatment) was made to make shrimp fries, the yield rate of the obtained shrimp fries was measured, and the texture and flavor were also evaluated.
The immersion water adhering to the soaked shrimp was lightly wiped with paper and the weight was measured. Next, the shrimp was crushed with powder, batter and bread crumbs. Shrimp with bread crumbs were fried with soybean white oil at 175 ° C. for 1 minute and 30 seconds to obtain fried shrimp (heat-treated shrimp).
The yield rate of fried shrimp was calculated by the formula “yield rate (mass%) = mass of shrimp after heat treatment (g) / mass of shrimp before heat treatment (g) × 100”. Shrimp were weighed with all their clothes on.
Table 18 shows the yield measurement results and sensory evaluation results. Moreover, the pH of the immersion water before immersing the vanilla shrimp is also shown in Table 18 as “immersion water pH”.

As can be seen from the above results, the banana shrimp soaked using the immersion water using the shrinkage inhibitor of the present invention is frozen (after heat treatment), frozen, and reheated in a microwave oven before freezing. Although the yield rate was slightly lower than that of the fried shrimp, the yield rate was higher than that of the comparative example, and good texture and flavor were maintained. On the other hand, the banana shrimp that was soaked using soaking water containing only salt was frozen (heated), frozen, and reheated in a microwave oven, resulting in a low yield and poor texture and flavor. .

[Comparative Examples 1, 2, 3 and Examples 15, 16, 17]
Comparative Example 1
The shrinkage inhibitor (a) capable of preparing the immersion water of Example 1 in Patent Document 3 and the shrinkage inhibition effect on the lobster shrimp when using the immersion water prepared using this shrinkage inhibitor were examined.
Example 15
The shrinkage-suppressing effect on vaname shrimp when using immersion water prepared using a shrinkage-suppressing agent (22) in which the magnesium chloride in the shrinkage-suppressing agent of Comparative Example 1 was replaced with full-fat soy flour was examined. In addition, Nisshin Oilio Group Co., Ltd. product: Alpha Plus HS-600 (NSI = 54) was used as the full fat soybean powder.
Comparative Example 2
In the shrinkage inhibitor (b) capable of preparing the immersion water of Example 1 in Patent Document 3, when using immersion water prepared using a shrinkage inhibitor in which potassium carbonate and trisodium citrate are replaced with sodium hydrogen carbonate Was examined for the contraction inhibitory effect on shrimp.
Example 16
The shrinkage-suppressing effect on the lobster shrimp when using immersion water prepared using a shrinkage inhibitor (23) in which the magnesium chloride of Comparative Example 2 was replaced with full-fat soybean powder was examined. In addition, Nisshin Oilio Group Co., Ltd. product: Alpha Plus HS-600 (NSI = 54) was used as the full fat soybean powder.
Comparative Example 3
The shrimp shrimp in which the immersion water prepared using the shrinkage inhibitor which replaced potassium carbonate and sodium carbonate with sodium hydrogencarbonate is the shrinkage inhibitor (c) which can prepare the immersion water of Example 1 in the said patent document 3. The shrinkage-suppressing effect was investigated.
Example 17
The shrinkage-suppressing effect on the lobster shrimp when using the immersion water prepared using the shrinkage inhibitor (24) in which the magnesium chloride of Comparative Example 3 was replaced with full-fat soybean powder was examined. In addition, Nisshin Oilio Group Co., Ltd. product: Alpha Plus HS-600 (NSI = 54) was used as the full fat soybean powder.

The shrinkage inhibitors (a) to (c) used in Comparative Examples 1 to 3 and the shrinkage inhibitors (22) to (24) used in Examples 15 to 17 have the blending ratios shown in Tables 19 to 21, respectively. Produced by mixing raw materials. Since the formulations of Comparative Examples 1 to 3 contained a relatively large amount of sodium chloride, in Examples 15 to 17, a part thereof was replaced with dextrin which did not affect the effect.

The shrinkage inhibitors (22) to (24) of the present invention, the shrinkage inhibitors (a) to (c) based on Example 1 of Patent Document 3, and the production of immersion water using them, and the shrinkage inhibiting effect are: It carried out as follows.
First, 6.35 g of various shrinkage inhibitors (22) to (24) and (a) to (c) were dissolved in 93.65 g of water to prepare immersion water. Next, frozen vaname shrimp (about 10 to 13 g / piece) was thawed, and 100 g of the thawed vaname shrimp was immersed in each immersion water at a temperature of 3 ° C. for 16 hours. The soaked shrimp was fried in oil (heat treatment) to make fried shrimp, and the yield was measured. In addition, the texture and flavor of the obtained fried shrimp were evaluated. Specifically, the immersion water adhering to the soaked shrimp was gently wiped with paper and the weight was measured. Next, the shrimp was crushed with powder, batter and bread crumbs. Shrimp with bread crumbs were fried with soybean white oil at 175 ° C. for 1 minute and 30 seconds to obtain fried shrimp (heat-treated shrimp).
The yield rate of fried shrimp was calculated by the formula “yield rate (mass%) = mass of shrimp after heat treatment (g) / mass of shrimp before heat treatment (g) × 100”. Shrimp were weighed with all their clothes on. Table 22 shows the yield rate results and sensory evaluation results of the heat-treated vanamae shrimp. Table 22 also shows the pH of the immersion water before immersing the vanilla shrimp as “immersion water pH”.

As can be seen from the above results, vannamei shrimp treated with soaking water having a pH of less than 10 using the shrinkage inhibitor of the present invention had a high yield and good texture and flavor. In addition, vana shrimp soaked using immersion water having a pH of 10 or more using the shrinkage inhibitor of the present invention had a relatively high yield and good texture, but the flavor was slightly inferior. On the other hand, vaname shrimp soaked using the immersion water of Comparative Examples 1 to 3 not containing full-fat soy flour had a low yield rate and poor texture and flavor.
Therefore, the shrinkage-suppressing agent of the present invention has a shrinkage-inhibiting effect on heat-treated fish and shellfish with a good texture even when the pH of the immersion water is less than 10 or pH 10 or more. It was found that can be manufactured. In particular, it was found that when the shrinkage inhibitor of the present invention is used in immersion water having a pH of less than 10, heat-treated fish and shellfish having not only a texture but also a good flavor can be obtained.

The method for producing heat-treated seafood or heat-treated livestock meat of the present invention can be used in the food processing field.

Claims (21)

1. After immersing seafood or livestock meat in immersion water containing one or more selected from the group consisting of full-fat soy flour, defatted soy flour, soy milk powder and soy whey powder, the above-mentioned seafood or livestock meat A method for producing a heat-treated seafood or heat-treated livestock meat, characterized in that the food is heat-treated.
2. The method for producing heat-treated seafood or heat-treated livestock meat according to claim 1, wherein the immersion water contains one or more selected from the group consisting of carbonate, citrate and phosphate.
3. The method for producing heat-treated seafood or heat-treated livestock meat according to claim 1 or 2, wherein the immersion water contains salt.
4. The method for producing heat-treated seafood or heat-treated livestock meat according to claim 2 or 3, wherein the carbonate is sodium hydrogen carbonate.
5. The method for producing heat-treated seafood or heat-treated livestock meat according to any one of claims 2 to 4, wherein the citrate is trisodium citrate.
6. The method for producing heat-treated seafood or heat-treated livestock meat according to any one of claims 2 to 5, wherein the phosphate is at least one selected from the group consisting of disodium phosphate and sodium polyphosphate. .
7. The one or more selected from the group consisting of the carbonate, citrate and phosphate are sodium hydrogen carbonate and trisodium citrate, or the heat-treated seafood or heat according to claim 2 or 3 Manufacturing method of processed livestock meat.
8. The method for producing heat-treated seafood or heat-treated livestock meat according to claim 7, wherein a mass ratio of the sodium bicarbonate and trisodium citrate is 90:10 to 97: 3.
9. The heat-treated seafood or heat-treated meat according to claim 2 or 3, wherein one or more selected from the group consisting of carbonate, citrate and phosphate are sodium hydrogen carbonate and sodium carbonate. Manufacturing method.
10. The method for producing heat-treated seafood or heat-treated livestock meat according to claim 9, wherein the mass ratio of sodium bicarbonate and sodium carbonate is 25:75 to 45:55.
11. The content of one or two selected from the group consisting of full fat soybean powder, defatted soybean powder, soy milk powder and soybean whey powder in the immersion water is 0.1 to 5% by mass. The manufacturing method of the heat-processed seafood or heat-processed livestock meat as described in any one.
12. The method for producing heat-treated seafood or heat-treated livestock meat according to any one of claims 1 to 11, wherein the immersion water has a pH of 6 or more and less than 10.
13. A seafood or livestock meat shrinkage inhibitor comprising one or more selected from the group consisting of full-fat soybean powder, defatted soybean powder, soymilk powder and soybean whey powder.
14. 14. The seafood or livestock meat contraction inhibitor according to claim 13, comprising one or more selected from the group consisting of carbonate, citrate and phosphate.
15. The seafood or livestock meat contraction inhibitor according to claim 13 or 14, comprising salt.
16. The seafood or meat contraction according to claim 14 or 15, wherein one or more selected from the group consisting of carbonate, citrate and phosphate are sodium bicarbonate and trisodium citrate. Inhibitor.
17. The seafood or livestock meat contraction inhibitor according to claim 16, wherein a mass ratio of the sodium bicarbonate and trisodium citrate is 90:10 to 97: 3.
18. The seafood or livestock meat contraction inhibitor according to claim 14 or 15, wherein one or more selected from the group consisting of carbonate, citrate and phosphate are sodium hydrogen carbonate and sodium carbonate. .
19. The seafood or livestock meat contraction inhibitor according to claim 18, wherein the mass ratio of sodium hydrogen carbonate and sodium carbonate is 25:75 to 45:55.
20. After immersing the seafood or animal meat before heat treatment in immersion water prepared by mixing the seafood or animal meat shrinkage inhibitor according to any one of claims 13 to 19 and water, A method for producing heat-treated seafood or heat-treated livestock meat, which comprises heat-treating seafood or livestock meat.
21. A seafood by heat treatment, characterized by immersing the seafood or livestock meat before the heat treatment in the immersion water containing the seafood or livestock meat shrinkage inhibitor according to any one of claims 13 to 19. Or the method of suppressing shrinkage | contraction of livestock meat.

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