JP2851299B2 - Processing method - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to a method for treating ovaries for natural preservation.

(Prior art) Raw mulch is prized for its sushi variety and taste and delicacy.

However, immediately after being removed from the shell of the raw sea urchin, it retains its shape, but if collected and left at a temperature higher than the chilled temperature, the water will flow out and it will not be possible to maintain the shape of the sea urchin Therefore, there is a problem that storage in a raw state is difficult.

This property is not so problematic for mud or bottled mud mixed with salt or salt / alcohol, or roasted salted water, drained for a short time, dried in the sun for a short time, and then kneaded on a plate. This was inconvenient for use in cooking while maintaining the shape. For this reason, a method of steam-treating the protein on the surface to alter and harden the protein before the shape of the raw material collapses, or 0.5-5% of alum
A method of immersing in an aqueous solution for 10 to 30 minutes and then storing it in a frozen state has been adopted.

(Problems to be Solved by the Invention) However, the above-described method of steam treatment has a problem that the taste due to protein alteration and the unique bitter taste in the mouth remain on the tongue after eating, and the original taste is affected. There has been a strong need for a method that allows for the retention of the natural form without giving.

(Means for Solving the Problems) In view of such a situation, the present inventors have earnestly studied a method capable of retaining the form of the birch without affecting the original taste of the birth. The present inventors have found that the above-mentioned object can be achieved by treating with a treating agent containing a sulfated polysaccharide having gelling properties as a main component, and reached the present invention.

That is, the gist of the present invention resides in a method for producing a cucumber, wherein an aqueous solution containing a sulfated polysaccharide having gelling properties as a main component is attached to and penetrated into the surface.

(Function) Examples of the sulfated polysaccharide having gelling properties used in the present invention include furceleran and carrageenan, and carrageenan in which both can be used in combination has gelling power, water retention, freezing resistance and texture. To κ and ι carrageenan are preferably used. When a sulfated polysaccharide is used in the method of the present invention, the native protein is partially bound to a sulfate group or the like in the sulfated polysaccharide, and furthermore, the form of the polysaccharide is effectively retained due to the gelling property of the polysaccharide. be able to. The concentration of the sulfated polysaccharide in the aqueous solution for treatment used in the present invention is preferably 0.05 to 1% by weight.

In the present invention, the aqueous solution containing a gelling sulfated polysaccharide as a main component may be a solution obtained by simply dissolving a gelled sulfated polysaccharide in water. The pH is preferably lower than the isoelectric point of the protein within a range that does not cause protein denaturation, since the binding between the sulfated polysaccharide and the protein becomes strong. The pH is more preferably 3 to 5.

In order to improve the dispersibility and solubility of the sulfated polysaccharide in water, cyclodextrin, disaccharide, oligosaccharide, and cold water-soluble polysaccharide may be added. Disaccharides are sucrose, maltose, oligosaccharides are maltooligosaccharides, isoligosaccharides,
Examples of balatinose, fructooligosaccharides, lactulose, xylo-oligosaccharides, agarooligosaccharides, chitin / chitosan oligosaccharides, inulooligosaccharides, soybean oligosaccharides, and the like, and cold-water-soluble polysaccharides include xanthan gum, pullulan, gum arabic, arabinogalactan, polydextrose, and the like. it can. When these are added, the concentrations in these aqueous solutions are determined by the cyclodextrin and the cold water-soluble polysaccharide, respectively.
It is preferable that 0.05 to 1% by weight, and that each of the disaccharide and the oligosaccharide is 0.2 to 4% by weight.

In the method of producing pulp of the present invention, an aqueous solution containing a sulfated polysaccharide having a gelling property as a main component is allowed to adhere to the surface of the pulp, and the aqueous solution of the sulfated polysaccharide is sprayed onto the surface of the pulp. Although it may be carried out by adhering, the pulp produced in the aqueous solution of sulfated polysaccharide is 5 to 5.
It is suitable to carry out by immersing for 30 minutes, preferably for 10 to 20 minutes. More specifically, the shelled raw barley is washed with a saline solution or the like, then immersed in a sulfated polysaccharide aqueous solution for a predetermined time, and then, if desired, washed with an organic acid such as malic acid.
5 to 30 minutes, preferably 10 to 20 in an aqueous solution adjusted to pH 5
After soaking for a minute, or reversely, treating with an aqueous acid solution, then treating with a sulfated polysaccharide aqueous solution. The treatment with an acid aqueous solution is effective for strengthening the binding between the sulfated polysaccharide and the protein, and thus it is preferable to use the treatment in combination. Instead of the two immersion treatments, 5 to 30 aqueous solutions obtained by adding an organic acid such as malic acid to an aqueous solution mainly containing a sulfated polysaccharide having a gelling property are added.
The treatment may be performed by immersion for 10 minutes, preferably 10 to 20 minutes. Even if left untreated at a temperature higher than the chilled temperature, the morphology of the raw water that has undergone such treatment does not collapse, but it is usually stored in a chilled or frozen state.

In order to prepare the aqueous solution used in the present invention, a sulfated polysaccharide having gelling properties and cyclodextrin, or a mixture obtained by mixing disaccharide, oligosaccharide, polysaccharide soluble in cold water, etc., into a powder is used as a treating agent. It is convenient to add the necessary amount to water or an organic acid aqueous solution at the time of treatment and to dissolve it. Such a treating agent may contain 0.05 to 4% by weight of a sulfated polysaccharide having a gelling property, 0 to 4% by weight of cyclodextrin, and, if necessary, may further contain 0 to 20% of disaccharide, oligosaccharide and cold water soluble polysaccharide. % By weight, 0 to 10% by weight, and 0 to 20% by weight are added and dissolved, and the powder obtained by spray drying is excellent in solubility in water, so that it is convenient to use.

(Examples) Hereinafter, the present invention will be further described using examples.

Example 1 Cold water soluble κ-carrageenan extracted from Eucuma cotoni was dispersed in ion-exchanged water, and this was dispersed at 85 ° C. for 15 minutes.
The mixture was heated and dissolved for 2 minutes to prepare a 0.2% by weight aqueous solution and a 0.5% by weight aqueous solution, and malic acid was added thereto to adjust the pH to 3.8.

Next, the skin was removed from the sea urchin, washed with 3% saline, and immersed in a 0.2% by weight aqueous solution of κ-carrageenan and a 0.5% by weight aqueous solution of κ-carrageenan to which malic acid was added to adjust the pH to 3.8, for 15 minutes each. Separately, the sea urchin peeled similarly washed with a saline solution was immersed in an aqueous solution of malic acid for 15 minutes, and then immersed in a 0.2% by weight aqueous solution of κ-carrageenan and a 0.5% by weight aqueous solution for 15 minutes. When left in this state for 6 hours, the shape did not collapse in any case. When the former was thawed and the latter was eaten as it was after being thawed for two weeks, each of which was frozen and chilled for two weeks, it had no bitterness and had almost the same flavor as fresh raw meat.

Example 2 Soluble soluble in cold water extracted from Eucuma spinosam
An aqueous solution of pH 4.0 to which malic acid was added was prepared in the same manner as in Example 1 except that carrageenan was used, and the concentration was changed to 0.3% by weight. . For comparison, the puffed sea urchin was treated with a 0.5% alum aqueous solution for 15 minutes.
The peeled sea urchin treated only with the H4.0 malic acid aqueous solution was similarly frozen and stored for 3 weeks. These are naturally thawed,
Changes in flavor, color and form of the raw sea urchin after thawing were compared. As a result, the one treated with alum had a stable form, but a lot of water separation, fading color and strong bitterness. Further, those treated only with malic acid showed little change in color, but had the largest amount of water separation and the lowest form stability. In contrast, those treated with carrageenan and malic acid had no bitterness, had a stable form, and had the least water separation.

Example 3 Cold water soluble i- extracted from Eucuma spinsum
20 parts by weight of carrageenan, 20 parts by weight of β-cyclodextrin and 60 parts by weight of dextrin are added to 900 parts by weight of water,
After stirring, the mixture was heated and dissolved at 85 ° C. for 15 minutes, and the obtained aqueous solution was spray-dried to obtain a white powder.

10 g of this white powder was dissolved in 990 g of ion-exchanged water to make a homogeneous solution, but the solubility in water was good and easily dissolved. Except for using the above-mentioned aqueous solution using this white powder instead of carrageenan, the peeling of the buffalo sea urchin was treated in the same manner as in Example 2 and then stored frozen for 3 weeks. On the other hand, for comparison, the untreated bafunen sea urchin and the same kind of sea urchin treated with a 0.5% alum aqueous solution for 15 minutes were also combined.
Stored frozen for weeks. After thirty-three training sessions, they were naturally thawed and tested for their appearance and flavor. Those treated with white powder had significantly less water separation than the other two, and the appearance was similar to that of the treated product using white powder. The alum-treated product was excellent in form stability, and the untreated product did not retain its form. In terms of flavor, alum-treated products have strong bitterness,
The one treated with the white powder had a better taste than the untreated one and had almost the same taste as fresh sea urchin.

(Effect of the Invention) The method of the present invention does not affect the taste of raw sea urchin,
It has an excellent feature that it can maintain its shape well in frozen or chilled storage and subsequent thawing.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Tadashi Ishikawa 2-3-1 Kyobashi, Chuo-ku, Tokyo Inside Mitsubishi Rayon Co., Ltd. (72) Inventor Shoji Suzuki 3 Kaigan-dori, Toyama City, Toyama Prefecture Mitsubishi Rayon Co., Ltd. Inside the company (72) Inventor Kazumi Sugibayashi 3 in Kaigan-dori, Toyama City, Toyama Prefecture Inside Mitsubishi Rayon Co., Ltd. (72) Inventor Takeshi Inomata 1-36-5 Nihonbashi Kakigara-cho, Chuo-ku, Tokyo Kyotarunai ( 72) Inventor Haruhiko Machida 4-10-7 Nakaochiai, Shinjuku-ku, Tokyo Inside the limited company Machida Opto Giken (58) Field surveyed (Int. Cl. ⁶ , DB name) A23B 4/00-4/32 A23L 1 / 325-1/337

Claims (1)

(57) [Claims] 1. A method for treating raw mulberry, which comprises adhering and permeating an aqueous solution mainly comprising a sulfated polysaccharide having a gelling property onto the surface of the raw mulberry.