JPH07107899A - Method for freezing raw cod roe - Google Patents

Abstract

PURPOSE:To prevent deterioration in quality of raw cod roe and to uniform taste of raw cod roe after thawing by freezing raw cod roe in a refrigerant containing ethyl alcohol under a specific condition. CONSTITUTION:Raw cod roe is immersed in a circulating refrigerant containing ethyl alcohol cooled to <=-10 deg.C, preferably -15 to -155 deg.C and frozen. The concentration of ethyl alcohol is preferably >=35V/V%, preferably 50-90V/V% and the flow rate of the refrigerant is >= l/minute, preferably about 30-50l/minute based on 100 l of the refrigerant.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for freezing raw octopus.

[0002]

2. Description of the Related Art As a method for refrigerating raw cod roe, air blast method, liquid nitrogen method, packaged brine method (using calcium chloride), carbon dioxide method and the like have been conventionally used.

[0003]

However, since each larva of the tarako is fragile, it is not easy to prevent quality deterioration due to freezing, such as prevention of water separation and improvement of tension, by the conventional method. There wasn't. Moreover, when raw octopus is processed by a conventional freezing method, it is difficult to make the taste uniform after thawing. An object of the present invention is to develop a method for refrigerating raw octopus with less deterioration in quality.

[0004]

As a result of intensive studies by the present inventors, the method of the present invention developed as a method far superior to the conventional air blast method and the like is (1) , A method of refrigerating raw cod roe, characterized by immersing in a circulating refrigerant containing ethyl alcohol cooled to -10 ° C or lower, (2) the temperature of ethyl alcohol is -15 to -55 ° C. , The concentration is 35 V / V% or more, (1) the refrigerating method, (3) the flow rate of the refrigerant is the refrigerant 10.
(1) The freezing method of 1 liter / min or more per 0 liter.

To carry out the method of the present invention, for example, ethyl alcohol is placed as a refrigerant in a refrigerant circulation type quick freezing device, and then the refrigerant is cooled to -10 ° C or lower, preferably -15 ° C or lower.
The temperature is set to -55 ° C, more preferably about -15 ° C to -50 ° C, and while maintaining this temperature, while circulating the refrigerant, raw octopus for about 1 to 60 minutes, preferably about 5 to 40 minutes. It may be immersed in the refrigerant. In addition, it is more effective to pre-cool (eg, about 15 ° C. to −5 ° C.) the raw cod roe in advance. Further, when dipping the cod roe, it may be vacuum-packed or directly dipped.

In the present invention, ethyl alcohol used as a refrigerant is preferably water-containing one, and its concentration is 35.
V / V% or more, preferably 35 to 95 V / V%, more preferably about 50 to 90 V / V%. Further, other additives such as organic acids and salts thereof, surfactants such as monoglycerides, spice extracts, amino acids and the like may be added to ethyl alcohol.

Organic acids such as lactic acid, citric acid, malic acid,
Examples thereof include tartaric acid and phytic acid, with lactic acid being most preferred from the viewpoint of taste and the like. Examples of organic acid salts include sodium salts of organic acids. The amount of these organic acids or salts added is 0.01 to the solvent.
15 W / W%, preferably about 0.05 to 10 W / W%. The amount of other additives added is 0.01 W / W with respect to the solvent
% To 10 W / W%, preferably 0.01 W / W% to 5 W / W%
The degree is good. The pH of ethyl alcohol added with this additive is in the range of 2 to 10, and it is necessary to control it according to the properties of the tarako.

In the apparatus used in the present invention, the temperature of the refrigerant is always the same, and the heat may temporarily rise immediately after the food is immersed. In order to suppress the temperature rise as much as possible, the refrigerant is circulated. It is necessary to have a function to make it possible, and since the refrigerant needs to be constantly cooled,
An external circulation type refrigeration system is preferred. In this case, the flow velocity of the refrigerant is not particularly limited and is, for example, 0.1 m / sec or more, preferably 0.4 m / sec or more, more preferably 0.8 m / sec or more, and in some cases 1 m / sec or more. Is not particularly limited, but from the viewpoint of economy, it is preferably 5 m / sec or less, preferably 3 m / sec or less, and more generally about 2 m / sec or less. Although the flow rate of the circulating refrigerant varies depending on the size of the refrigerating device, for example, it is usually 1 liter / min or more per 100 liters, preferably 3 to 70 liters / min.
Minutes, more preferably about 30 to 50 liters / minute. As such a refrigerant circulation type quick freezing device, for example, an ultra freezer (trade name, manufactured by Ube Industries, Ltd.)
Can be given.

[0009]

[Experimental example] As the raw egg, Mako which was caught in the East Kamchatka area from January 31st to February 1st, 1993 by a north transhipment vessel and was hungry from Alaska pollack landed in Kushiro on February 4th was used. 1) Test section and freezing method Control section: Block-shaped with a thickness of about 10 cm was air-blasted and frozen at -35 ° C. Present Invention Freezing at -20 ° C: Raw eggs were vacuum packed one by one, and immersed in alcohol brine at -20 ° C using an ultrafreezer to freeze. Present Invention Frozen at -25 ° C: Same as the group except frozen at -25 ° C alcohol brine. The present invention: -30 ° C frozen group: same as the group except frozen with alcohol brine at -30 ° C. The alcohol brine used here is about 68 alcohol.
%, Lactic acid 0.5%, and sodium lactate 0.1% were used.

2) Thaw method Each sample frozen as described above was carried out from the refrigerator the day before soaking and thawed at 15 ° C to room temperature (12 to 13 ° C). In the control area, the center of the block remained frozen, so only the thawed portion was used for the subsequent salting test. Even in the frozen section of the present invention, only the thawed sample was used for the subsequent salting test, excluding some unthawed portions.

3) Salting method 1 kg of raw egg, 100 ml of added water, 90 g of salt,
To 0.0174 g of sodium nitrite and 1.9 g of sodium ascorbate, a colorant, a seasoning, a pH adjuster, a sweetener, a sugar and the like were added, placed in a plastic bag, and soaked at room temperature. At this time, the first hour is every 15 minutes, the next 2 hours is every 30 minutes, and the hourly thereafter, every 6 minutes.
Salted for hours. After salting, it was shaped and drained overnight.

4) Quality evaluation method a) Quality of salted octopus immediately after production-Yield: Obtained from the weight difference before and after salting. -Sensory evaluation: Five senses were evaluated for tightness, egg grain feeling, appearance (luster), and the like.・ Microscopic observation of egg grain: A small amount of egg grain in the center of the ovary is placed in a petri dish, and water droplets are dropped and dispersed.
×) and photographed at appropriate times. b) Quality change during frozen storage of salted cod roe-Stability during product quality storage: Stability of quality during freezing after frozen storage of the salted product in a household refrigerator (-18 to -20 ° C, 3 months) Thawing was performed overnight at room temperature.

5) Test result and device a) Quality of salted cod roe just after production 5-1) At the time of thawing, only the thawed egg was salted while the whole sample egg was not thawed. The drip was measured. Almost no drip was seen because each section was before complete thawing. Microscopic observation of raw eggs after thawing showed that the frozen grain of the present invention had a clean spherical shape of the egg grain, but the egg grain of the control group was broken to a small part or distorted egg grain was observed. It was The results of the quality evaluation of the salted cod roe are shown in Table 1.

[0014]

As shown in Table 1, a clear difference in quality appeared in the yield. That is, the control group had a decrease in the raw egg weight before pickling, and the frozen groups of the present invention had a larger weight than the raw egg weight. Nonetheless, the tightness was clearly poor in the control group, giving a tingling feel, and the frozen sections of the present invention all gave a tight feel. Judging from the yield, it is inferred that the control plot was dehydrated and the frozen plot of the present invention absorbed water on the contrary, and the water content was low in the former and high in the latter. On the other hand, in the tightness state, the control section that should have a low water content is gnats, and the frozen section of the present invention that should have a high water content gave a firm and tight texture. It shows that it has a great influence on sex (power). That is, it is shown that the ovarian protein is damaged in the control air blast. In addition, no difference was observed in egg grain feeling, luster and taste. After these products were stored at around + 5 ° C. for 2 days and examined for quality, the color tone which was not different immediately after the production faded in the control group and showed a clear difference from the frozen group of the present invention. . Since this color is due to nitrosation of hemoglobin in the ovary, it is presumed that the cause is that hemoglobin in the raw egg was changed by the freezing method.

B) Change in quality during frozen storage of salted tarako The results are shown in Table 2.

[0017]

As described above, there was a clear difference in color tone, luster and tightness between the control group and the frozen section of the present invention, and in particular, the control group showed a lean feel. The taste of eggs at the time of tasting was excellent in the -20 ° C group of the present invention and was not so good in the -30 ° C group of the present invention. This is because there were many individual differences in egg quality even in the same test group. There seems to be no obvious difference between the frozen areas.

[0019]

[Effect] As described above, a salting test was performed on a frozen product of the raw egg according to the present invention for the purpose of improving the quality of raw tarako (raw tarako) and salted cod roe, and the following results were obtained in comparison with the frozen product of air blast. 1. In the production of salted cod roe for raw eggs with different freezing methods, the most obvious difference appeared in product yield, which was 5-9% higher for frozen products according to the invention. 2. In addition, the frozen area of the present invention, which has a high yield, was favorable for tightening. 3. Differences in color tone, luster, etc. in each test section, which were not observed immediately after production, became clear after storage at + 5 ° C. for 2 days or after frozen storage for 3 months, and the frozen section of the present invention was excellent. 4. Regarding the freezing temperature of the frozen section of the present invention, no difference in quality was observed between -20 and -30 ° C.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Shigetori Kaikawa 8-2, Toko-cho, Ebetsu-shi, Hokkaido (72) Inventor Yasumi Shimizu 10-6, Nanyodai, Yoshii-cho, Tano-gun, Gunma Prefecture (72) Inventor Kuni Homma Yoshi 2-8-27, Mae, Otaru-shi, Hokkaido (72) Inventor, Shoji Chimatsu, 2 in 737, Tsumazaki, Ube City, Yamaguchi Prefecture (72) Inventor, Zenra Nakamura, 6-1, Kita 4 West, Chuo-ku, Sapporo-shi, Hokkaido Hokkaido Seafood Processing Cooperative Association

Claims (3)

[Claims] 1. A method for freezing raw cod roe, which comprises immersing the raw cod roe in a circulating refrigerant containing ethyl alcohol cooled to -10 ° C. or lower. 2. The temperature of ethyl alcohol is -15 to -5.
5. The temperature is 5 ° C., and the concentration is 35 V / V% or more.
Freezing method described. 3. The flow rate of the refrigerant is 1 per 100 liters of the refrigerant.
The freezing method according to claim 1, which has a rate of at least 1 liter / minute.