JP5882792B2 - Preparations for processing marine products or livestock meat, and methods for processing marine products or livestock meat using the same - Google Patents

Description

  The present invention relates to a preparation for processing marine products or livestock meat, a method for processing marine products or livestock meat using the same, and a marine product or livestock meat.

  Marine products such as shrimp, octopus, squid, shellfish and fish, and livestock meat such as beef, pork and chicken are either raw as needed or once thawed after freezing and cooked by heating. Regarding such a processing method, FIG. 1 shows a typical processing flow in each case, with regard to marine products, divided into frozen ones and raw ones. FIG. 3 shows a typical processing flow in each case for livestock meat divided into frozen and raw.

  When marine products and livestock meat are frozen, thawed, heated, etc., they exhale moisture, resulting in problems such as weight loss and contraction. This is particularly noticeable with raw materials that have a very large amount of water discharge due to heating such as shrimp.

  In order to solve such a problem, as shown in FIG. 2, means for improving the water retention capacity of the raw material by immersing the raw material in an immersion liquid made of phosphate or the like is used. In addition, FIG. 4 shows an example of a processing flow using a meat hydrolyzing process for soft meat and small meat pieces, and FIG. 5 shows a processing flow using a meat hydrolyzing process for hard meat and large meat pieces. Examples of

  Various types of immersion liquids have been researched and developed in the past. For example, in Patent Document 1, by using a sodium metaphosphate or tripotassium phosphate solution as an immersion liquid, A method for preventing drip such as oil is disclosed.

  Further, in Patent Document 2, by using an aqueous solution of sodium carbonate, sodium hydrogen carbonate, sodium hydroxide or the like other than phosphate as an immersion liquid, drip such as moisture and oil during heating is performed as in Patent Document 1. A method of preventing is disclosed.

  Patent Document 3 discloses a method for improving the texture, taste and surface color by using an immersion liquid containing carbonate or bicarbonate, trisodium citrate, and alkaline earth metal salt. Yes.

  Patent Document 4 discloses a method for improving the texture and improving the immersion yield by using an alkaline immersion agent containing sodium gluconate and potassium gluconate.

Japanese Patent No. 1379168 Japanese Patent Laid-Open No. 3-49463 Japanese Patent No. 3590615 Japanese Patent No. 3798391

However, when dipped in the dipping solution described in Patent Document 1, the muscle protein is dissolved, resulting in a uniform texture without a feeling of fibers. Moreover, although the weight reduction at the time of heating can be prevented to some extent, it cannot be said that it is satisfactory.
Moreover, in order to obtain a sufficient drip prevention effect in Patent Document 2, it is necessary to increase the pH of the aqueous solution by increasing the amount of carbonate, bicarbonate, or the like. However, when the pH is raised, the texture with the original fiber feeling is impaired. Moreover, when it eats, the flavor and taste peculiar to an alkali will come out, and it is unpreferable.
Similarly, when dipped in the dipping solution described in Patent Document 3, the texture with a fiber feeling is similarly impaired, and an unnatural texture is not preferable.
Moreover, in patent document 4, although the pH of 1% aqueous solution of immersion liquid is limited to between 9.0-10.5, in this case, although the food texture is improved, prevention of weight reduction is achieved. In preventing shrinkage, the effect is not sufficient unless the pH is further increased.

  Therefore, the present invention maintains a food texture with a fiber feel of the object to be treated, suppresses weight reduction and shape shrinkage, and does not cause off-taste due to the preparation, or a preparation for processing meat or livestock meat, and the same It is an object to provide a method for processing marine products or livestock meat, and to provide marine products or livestock meat.

  The present inventor has intensively studied to solve the above problems, and uses a preparation containing gluconate, calcium lactate and an alkali agent in a predetermined composition for an immersion liquid, etc., thereby suppressing weight reduction and shape shrinkage. And it has been found that it is possible to prevent the occurrence of off-flavors due to the preparation.

The present invention completed on the basis of the above knowledge includes, in one aspect, a gluconate, calcium lactate and an alkaline agent, wherein the composition ratio of the gluconate to the calcium lactate is 1: 0.1 by mass ratio. To 1: 3, and the composition ratio of the gluconate and calcium lactate to the alkaline agent is 1: 0.1 to 1: 3 in terms of mass%, and a 1 mass% aqueous solution of the preparation is prepared. It is a marine product or livestock meat preparation that has a pH of 11.07 to 13.0 when prepared.

  In one embodiment of the fishery product or livestock meat preparation according to the present invention, the gluconate is sodium gluconate and / or potassium gluconate.

In another embodiment of the fishery product or livestock meat preparation according to the present invention, the alkaline agent is the following (A) or (B): The preparation according to claim 1 or 2:
(A) sodium carbonate,及 beauty, one or two species selected from the group consisting of calcined calcium,
(B) Trisodium citrate and (A) above.

  In still another embodiment, the marine product or livestock meat preparation according to the present invention is a powder or a liquid.

  In another aspect, the present invention is a method for treating marine products or livestock meat comprising a step of allowing the preparation of the present invention to penetrate into the seafood or livestock meat.

  In yet another aspect, the present invention is a marine product or livestock meat processed by the method of the present invention.

  ADVANTAGE OF THE INVENTION According to this invention, the marine product or livestock meat processing formulation which maintains the food texture with the fiber feeling of a process target object, suppresses the weight reduction and shape shrinkage | contraction, and does not generate | occur | produce the taste by a formulation, it was used. A method for processing marine products or livestock meat and marine products or livestock meat can be provided.

It is an example of the processing flow of a marine product. It is an example of the processing flow of the marine product provided with the immersion process by immersion liquid. It is an example of the processing flow of livestock meat. It is an example of the processing flow using the hydration process of livestock meat about the thing which has soft meat quality, and a small piece of meat. It is an example of the processing flow using the hydration treatment of livestock meat with a hard meat quality or a large piece of meat.

(Processing object)
The marine product or livestock meat to be processed by the marine product or livestock meat preparation of the present invention is not particularly limited, and examples thereof include the following.
Seafood: Arthropods such as shrimps, crabs, and giant clams, shellfish, octopus, squid, clams, scallops, abalone, tocobushi, tuna, and solitary molluscs; : Chordata gates such as beef, pork, chicken, lamb, horse, ostrich, and whale meat

(Formulation)
The fishery product or livestock meat preparation of the present invention contains gluconate, calcium lactate and an alkaline agent. The present inventor has found that when gluconate and calcium lactate are used in combination, a fiber-like texture can be obtained by a synergistic effect. Thus, by combining gluconate and calcium lactate with an alkali agent, In addition, a new formulation has been developed that maintains the texture of the treated object with a fiber feel, suppresses weight loss and shape shrinkage, and does not cause off-taste from the formulation.
In addition, in the composition of the preparation, a more fibrous texture is likely when the gluconate is added more than calcium lactate. When the ratio of calcium lactate is extremely (more than 3 times) higher than that of gluconate, it is difficult to obtain a fiber texture, and bitterness (egg taste) due to calcium may occur, which is not preferable. From such knowledge, it discovered that the said effect could be improved by adjusting the composition ratio of another component mainly with gluconate. Specifically, the composition of the preparation for better realizing the above-described effect is such that the composition ratio of gluconate to calcium lactate is 1: 0.1 to 1: 3 in terms of mass%, and 1: 0 It is preferably 5 to 1: 2. Moreover, the composition ratio of the total of gluconate and calcium lactate and the alkali agent is 1: 0.1 to 1: 3 by mass%, and preferably 1: 0.5 to 1: 2.
Moreover, the pH of the said aqueous solution when producing 1 mass% aqueous solution of a formulation is 10.5-13.0. A 1% by weight aqueous solution of the preparation serves as an index for evaluating the yield effect of the preparation. According to such a configuration, a higher yield effect can be obtained, and when eating the processed food, a texture with a fiber feeling is maintained, weight reduction and shape shrinkage are suppressed, and depending on the formulation A food with no off-taste is obtained. On the other hand, if the pH is less than 10.5, a high yield effect cannot be obtained. On the other hand, if it is more than 13.0, the processed food will have a remarkable alkaline odor or abundant taste. The pH of the aqueous solution when a 1% by mass aqueous solution of the preparation is prepared is more preferably 10.5 to 12.00.

  The gluconate that can be used in the present invention is approved for use in foods, such as sodium gluconate, calcium gluconate, potassium gluconate, ferrous gluconate, copper gluconate and the like. It is done. Moreover, since the food texture with a fiber feeling is acquired notably, it is more preferable to use sodium gluconate and potassium gluconate.

Alkaline agents that can be used in the present invention are approved for use in foods, and include one or more selected from the group consisting of basic substances and salts that exhibit alkalinity when dissolved in water. For example,
(A) One or more selected from the group consisting of sodium carbonate, sodium bicarbonate, calcium oxide (calcined calcium), sodium hydroxide, calcium hydroxide, potassium hydroxide,
(B) calcium carbonate, disodium succinate, magnesium carbonate, magnesium oxide, tripotassium citrate, potassium gluconate, sodium tartrate, sodium pantothenate and the like (A),
Or what combined the said (A), the said (B), and trisodium citrate is mentioned. Moreover, since a high yield effect is remarkably obtained, one or two or more selected from the group consisting of sodium carbonate, sodium hydrogen carbonate and calcined calcium, or a combination of these with trisodium citrate It is more preferable to use

  The fishery product or livestock meat preparation of the present invention may be used as a powder, or may be dissolved in a solvent such as water and used as a liquid.

(Processing method)
Next, the processing method of the marine product or livestock meat using the marine product or livestock meat processing formulation of this invention is demonstrated. Hereinafter, although not particularly limited, as an example, a method for treating marine products according to the flow shown in FIG. 2 will be described in detail.
First, a marine raw material to be treated is prepared. The marine raw material may be frozen or raw. Thaw the frozen product by a known means.
Next, the preparation of the present invention is dissolved in water to form an immersion liquid, and a marine raw material is immersed in the immersion liquid to allow the preparation to penetrate into the marine raw material. At this time, in order to maintain the food texture of the treatment object, suppress weight reduction and shape shrinkage, and realize the effect of the invention that there is no occurrence of off-taste due to the formulation, The concentration of the preparation in the immersion liquid is preferably 0.1 to 5.0% by mass, and more preferably 0.5 to 2.0% by mass. Further, the weight ratio of the marine raw material and the immersion liquid is not particularly limited as long as it is a ratio that allows almost the entire surface of the marine raw material to be wetted by the immersion liquid. can do. The immersion time depends on the concentration of the preparation and the desired degree of the effect of the invention, but for example, it can be immersed for several seconds to 48 hours, preferably 30 minutes to 24 hours.

Moreover, a formulation can also be used with a powder instead of using it as an immersion liquid as mentioned above. When using the powder as it is, after adding the preparation to the surface of the marine raw material, lightly mix in the mixer so that the preparation uniformly adheres to the surface of the marine raw material and penetrates inside. In this case, it is preferable that the addition amount of a formulation shall be 0.1-3.0 mass% with respect to a fishery raw material. In addition, after the preparation is added, the raw material surface may be wetted by pouring water onto the surface of the fishery raw material so that the preparation can easily penetrate. The amount of water injected in this case is preferably 0.1 to 3.0% by mass with respect to the marine raw material. After adding the preparation and mixing with a mixer, it can be transferred to the next step as it is, but preferably allowed to stand for several minutes to 48 hours, more preferably 30 minutes to 24 hours so that the preparation penetrates the raw material.
In addition, even if it is a case where a formulation is used as an immersion liquid or it is a case where it uses as a powder, in any case, you may use raw materials, such as salt, sodium glutamate, starch, protein, saccharides, together with a formulation.

  Next, the marine raw material into which the preparation has penetrated is processed by appropriately combining processing into a cutlet and the like, freezing, and heating to obtain a marine product after cooking. The marine products treated in this way maintain a texture with a feeling of fibers even after secondary heating as well as after primary heating, and there is little weight loss and shape shrinkage. There is no occurrence.

  Examples of the present invention are shown below, but these examples are provided for better understanding of the present invention and its advantages, and are not intended to limit the invention.

(Fisheries trial production process)
Examples and Comparative Examples were produced by the following steps (1) to (8).
(1) First, preparations having the compositions described in Tables 1 and 2 were dissolved in water, and 200 g of a 1% by mass immersion liquid exhibiting the pH described in Tables 1 and 2 was prepared. In addition, the unit of the numerical value regarding each composition of Table 1 and 2 is the mass%, respectively.
In addition, the following were used for each compounding component in Table 1.
Sodium carbonate: Purified sodium carbonate (Taiyo Chemical Co., Ltd.)
Trisodium citrate: Purified trisodium citrate (manufactured by Fuso Chemical Industry Co., Ltd.)
Sodium gluconate: Hercious A (manufactured by Fuso Chemical Industry Co., Ltd.)
Potassium gluconate: Hercious K (manufactured by Fuso Chemical Industry Co., Ltd.)
Calcium lactate: Calcium lactate SS (manufactured by Fuso Chemical Industry Co., Ltd.)
Calcium carbonate: Mama Caruso (manufactured by Nitto Flour Chemical Co., Ltd.)
Dextrin: Max 1000 (Matsuya Chemical Co., Ltd.)
Calcined calcium: calcined calcium shell (manufactured by NC Corporation)
Mung Bean Starch: Mung Bean Starch (Matsuya Chemical Co., Ltd.)
DL-sodium malate: sodium malate KK3 hydrate (manufactured by Fuso Chemical Co., Ltd.)

(2) Next, frozen mussel (white 100-200) was thawed with running water and thoroughly drained using a colander.
(3) The 200 g of shrimp and the above immersion liquid were provided in an immersion container at a ratio of 1: 1 by weight ratio, and allowed to stand overnight (18 hours) for immersion treatment.
(4) Next, it drained fully using the colander.
(5) Next, the shrimp was boiled for 2 minutes with hot water maintained at 90 ° C. or higher.
(6) Next, after draining sufficiently using the colander, it was allowed to cool for 15 minutes.
(7) Next, the shrimp was frozen in a -25 ° C quick freezer.
(8) Next, the frozen rice shrimp was heated at 500 W for 2 minutes using a microwave oven to obtain examples and comparative examples.

(Evaluation)
The fiber feeling, yield, appearance, and taste of Examples and Comparative Examples were evaluated by the following methods.

A. Fiber feeling After the step (8), the fiber feeling was evaluated by tasting.
A scoring method was adopted as an evaluation method.
As panelists, 15 persons were selected as sensory examiners.
The following five scales were used.
5: A feeling of fiber is quite strong 4: A feeling of fiber is a little strong 3: Normal 2: A feeling of fiber is a little weak 1: A feeling of fiber is a little weak

B. Yield Shrimp weight was measured immediately after step (2) and step (8) during the above-described prototype process, and the change in weight immediately after (8) relative to the weight immediately after (2) was taken as the yield change rate (%). evaluated. The yield change rate indicates that the larger the value, the smaller the weight decrease.

C. Appearance During the trial production process, the appearance of shrimp was visually evaluated after step (8).
A scoring method was adopted as an evaluation method.
As panelists, 15 persons were selected as sensory examiners.
The following four scales were used.
4: not out of shape 3: slightly out of shape 2: out of shape 1: very out of shape

D. Off-taste During the trial production process, after the step (8), the off-taste (flavor) of the shrimp was evaluated by tasting. Here, the “shrimp flavor” indicates a flavor different from the original flavor of shrimp, such as an ammonia flavor or an alkaline flavor.
A scoring method was adopted as an evaluation method.
As panelists, 15 persons were selected as sensory examiners.
The following four scales were used.
4: Does not feel a strange taste 3: Feels a little strange taste 2: Feels a strong taste 1: Feels a very strong taste The above evaluation results are shown in Tables 3 and 4.

(Trial production process for livestock meat)
Examples and Comparative Examples were produced by the following steps (1) to (7).
(1) First, preparations having the compositions described in Tables 5 and 6 were dissolved in water, then various seasonings were added, and a pickle liquid (condiment liquid) described in Table 7 was prepared. In addition, the unit of the numerical value regarding each composition of Tables 5-7 is the mass%, respectively.

(2) Next, the frozen chicken (chicken fillet) was thawed and drained using a colander.
(3) Cut the drained chicken into a size of fried chicken.
(4) Thawed 500 g of chicken fillet and the above 100 g pickle solution were placed in a tumbler container made of HOLLYMATIC CORP and tumbled at 30 rpm for 1 hour in a vacuum state.
(5) Next, steam oven heating was performed at 170 ° C. for 5 minutes using a MARUZEN convection oven.
(6) Next, after cooling, it was frozen.
(7) Next, using a microwave oven, heating was performed at 500 W for 1 minute for 30 seconds to obtain Examples and Comparative Examples.

(Evaluation)
The fiber feeling, yield, appearance, and taste of Examples and Comparative Examples were evaluated by the following methods.

A. Fiber feeling During the trial production process, after the step (7), the fiber feeling was evaluated by tasting.
A scoring method was adopted as an evaluation method.
As panelists, 15 persons were selected as sensory examiners.
The following five scales were used.
5: A feeling of fiber is quite strong 4: A feeling of fiber is a little strong 3: Normal 2: A feeling of fiber is a little weak 1: A feeling of fiber is a little weak

B. Yield During the prototype process, the weight of chicken was measured immediately after step (2) and step (7), and the change in weight immediately after (7) relative to the weight immediately after (2) was defined as the yield change rate (%). evaluated. The yield change rate indicates that the larger the value, the smaller the weight decrease.

C. Appearance The appearance of the chicken was visually evaluated after the step (7) during the trial production process.
A scoring method was adopted as an evaluation method.
As panelists, 15 persons were selected as sensory examiners.
The following four scales were used.
4: not out of shape 3: slightly out of shape 2: out of shape 1: very out of shape

D. Off-taste During the trial production process, the off-taste (flavor) of chicken was evaluated by tasting after step (7). Here, the “taste of chicken” indicates a flavor different from the original flavor of chicken such as ammonia-based flavor and alkaline flavor.
A scoring method was adopted as an evaluation method.
As panelists, 15 persons were selected as sensory examiners.
The following four scales were used.
4: Does not feel a strange taste 3: Feels a little strange taste 2: Feels a strong taste 1: Feels a very strong taste The above evaluation results are shown in Tables 8 and 9.

Claims (5)

Including gluconate, calcium lactate and alkaline agent,
The composition ratio of the gluconate and the calcium lactate is 1: 0.1 to 1: 3 in mass% ratio,
The composition ratio of the total of the gluconate and calcium lactate and the alkali agent is 1: 0.1 to 1: 3 in mass% ratio,
A fishery product or livestock meat preparation in which the aqueous solution has a pH of 11.07 to 13.0 when a 1 mass% aqueous solution of the preparation is prepared.   The preparation according to claim 1, wherein the gluconate is sodium gluconate and / or potassium gluconate. The preparation according to claim 1 or 2, wherein the alkaline agent is the following (A) or (B):
(A) sodium carbonate,及 beauty, one or two species selected from the group consisting of calcined calcium,
(B) Trisodium citrate and (A) above.   The preparation according to any one of claims 1 to 3, which is a powder or a liquid.   The processing method of the marine product or livestock meat provided with the process of making the formulation in any one of Claims 1-4 penetrate | invade in marine product or livestock meat.

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