JP3269896B2 - Raw material for processing squid and method for reducing off-flavor components of red squid - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a Humboldt squid
(Dosidicus gigas) how to reduce off-flavor components
It is better than the squid squid that does not feel the law and off-flavor components
And a method for producing a raw material for processing squid . More specifically, the present invention can be used as a raw material for squid for processing by treating a red squid, which has not been used before because of its off-flavor component, with an aqueous solution of a mixture of salt and a sodium salt of an organic acid. It relates to the production of a giant red squid that does not feel off-flavor components.

The above-mentioned American squid (Dosidi)
cus gigas) is a taxonomically, mollusc MO
LLUSCA Gate, Cephalopod CEPHALOPODA Class,
Watermelon Teutoidea eyes, eye opener Oeg
Opsida suborder, Red squid Ommastreph
It is a squid belonging to the family Idae.

[0003]

2. Description of the Related Art Frozen foods such as fries and tempura have become the mainstream of cooked and frozen foods for marine products.
Raw materials such as squid, oysters, horse mackerel, mackerel, salmon, flounder, and hake are used as raw materials. Purple squid has been widely used as a raw material for processing squid. But,
Draft net fishing for purple squid is banned, and the stock of frozen products will soon bottom out, so it is expected that the raw material for processing squid will drop sharply. At present, making large-scale undeveloped resources such as red squid available as raw materials for processing squid has become an essential issue for the squid processing industry to continue.

[0004] Due to the off-flavor components of the American squid,
When eaten, a kind of astringent taste was felt, and it could not be used as a raw material for squid for processing. The off-flavor component of this squid contains volatile basic nitrogen (VBN) and chlorine in larger amounts than other types of squid, so ammonium chloride (NH ₄ Cl)
It is supposed to be. This component is also attributed to the generation of ammonium gas because squid has buoyancy. This component is contained in large amounts as the perimeter of the squid is large. Until now, a large amount of purple squid was caught, and no technology has been established so far to reduce and process the off-flavor components of the red squid.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to make a red squid edible. Specifically, the present invention
It is an object of the present invention to provide a method for making edible squid, which has not been used before, available by reducing or removing off-flavor components of the squid.

[0006]

[Means for Solving the Problems] The basic process of preparing squid raw materials for processing into processed raw materials consists of half-thawing, pre-treatment, running water thawing, stirring / washing, draining, and freezing raw materials that have been frozen and preserved after catching.
It consists of pickling, seasoning, and dehydrating the surface. The above pre-treatment step is a step of performing processing such as fawning, peeling, wholesale, shredder, etc. according to the application. In the case of using a red squid as a raw material for processing squid, it is necessary to reduce or remove off-flavor components in the process of adjusting the processed material before processing.

The inventor of the present invention has conducted intensive studies as a means for solving this problem, and since the off-flavor component (egum taste) is water-soluble, it is stirred and washed in the above-mentioned step to contain salt and organic acid sodium salt. By immersing it in an aqueous solution, it has been found that off-flavor components of the red squid can be reduced and removed. In other words, when stirring with water alone, the off-flavor component can be removed by washing and stirring, but since it takes a long time, the meat swells and spoils the original meat quality of the squid. To solve the problem, it is necessary to increase the processing speed. For this purpose, after peeling, it is finely sliced according to the intended use, washed with water and stirred to increase the surface area and to uniformly treat it. In order to prevent flesh softening due to the stirring process, it is necessary to minimize the frequency and speed of stirring.

Further, in order to reduce swelling due to water absorption, an attempt was made to remove the swelling by osmotic pressure using a saline solution. The 3% solution was completed after 4 hours and the 5% solution was completed after 2 hours. From this, it was found that the removal of off-flavor substances by osmotic pressure was effective, but at 5%, it was temporally effective but slightly salty.

[0009] Seasoning and pickling with salt in food processing prevents swelling of meat and imparts saltiness, but has a specific salt angle. It is a well-known technique to use a sodium salt of an organic acid such as sodium ascorbate, sodium citrate, and sodium malate in order to make the salt angle round. Focusing on this point, the present inventor has found that when sodium salt malate, which can alleviate saltiness while maintaining osmotic pressure, is used in combination with salt solution, it can be removed in the same time as 5% salt solution and saltiness is slight. Was. Therefore, in the present invention, sodium ascorbate, sodium citrate, sodium malate, etc. are used alone or in combination as a sodium salt of an organic acid. The present invention preferably uses sodium malate (hereinafter sometimes referred to as sodium malate) as a sodium salt of an organic acid.

The present invention can be used as an alternative raw material for purple squid or the like by immersing the red squid in an aqueous solution containing salt and an organic acid sodium salt. After the off-flavor substance removal treatment, the original taste of the squid was impaired. Therefore, when the squid was immersed for seasoning as a secondary treatment, the taste was restored and the expected target product was obtained.
Even if the seasoning processing is performed at the same time, the intended object can be obtained.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail with reference to embodiments. The present invention is not limited by the examples. Test Example 1 When the off-flavor component was removed by washing and stirring, the stirring and washing devices with different conditions were designated A, B, C, and D, respectively, and changes in meat quality and off-flavor component by each device were examined.

Basic process Raw material → half-thaw → pre-treatment
(Sheet wholesale, shredder, etc.) → Thawing in running water → Stirring / washing → Draining → Pickling and seasoning → Surface dehydration → Processing material → Processing

Stirring / Washing Device Device A Static cleaning (Put the squid and the solution in the container and let it stand still) Device B Power → Stirring device (Connect the power supply directly to the stirrer, put the squid and the solution and stir continuously. ) Device C Power → Timer → Stirring device (Set a timer in Device B and stir intermittently at a normal speed for 10 seconds for 10 minutes.) Device D Power → Timer → Inverter → Stirring device (Set an additional inverter in Device C) , Three rotations per second at the operation interval of the device C.)

The raw material properties are as shown in Table 1.

[0015]

[Table 1]

The results are summarized as follows. Apparatus A It took a long time to remove off-flavor substances, and there was large variation, and the meat swelled. Apparatus B The degree of stirring was too strong due to continuous stirring, and the meat quality was weakened in a short time due to the impact of the stirrer, impairing the original meat quality of the squid. Apparatus C Although the impact on the meat was slightly reduced than that of apparatus B, the meat quality was softened because the stirring speed was too high. Apparatus D Even with long stirring, the mechanical impact was slight and the meat quality was good. From the above results, it is clear that the use of the device D is preferable as the removing device.

Test Example 2 From the results of Test Example 1, in order to examine a method for removing off-flavor substances using the apparatus D, an open torso (size: 1 to 10; wall thickness: about 3 cm) of frozen American squid was used. -3 to-
After half thawing to about 4 ° C, add a mesh fawn outside and 6cm
The following test was performed by cutting to width and wholesale to two sheets to make test samples. 1. Stirring with water only When stirring with water alone, it took one night to remove off-flavor substances, but meat was softened by swelling due to water absorption. 2. Stirring with saline solution Attempts to remove by osmotic pressure using saline solution resulted in completion after 4 hours for 3% solution and 2 hours for 5% solution. From this, it was found that the removal of off-flavor substances by osmotic pressure was effective, but at 5%, it was temporally effective but slightly salty. 3. Stirring with a combination of salt and sodium malate Sodium malate, which can reduce saltiness while maintaining osmotic pressure, can be removed in the same time as 5% saline,
The saltiness was also slight.

4. Seasoning after treatment The original taste of squid was impaired after the off-flavor substance removal treatment, so the squid was soaked for seasoning as a secondary treatment, and the taste was restored and the desired target product could be obtained. Was. In addition, when the seasoning was performed simultaneously with the treatment, the intended product could be obtained.

5. Content and sensory test of off-flavor component Ammonium chloride (NH ₄ C) which is the main component of off-flavor component
When l) was subjected to a sensory test while measuring with volatile basic nitrogen (VBN), no unpleasant taste (egut taste) was felt when dropped to about 30 mg / 100 g. Table 2 shows the above experimental results.
(Changes in water washing / stirring and VBN etc.) Note that, depending on the application, the thinner and smaller the piece, the better the removal conditions.

[0020]

[Table 2]

[0020]

According to the present invention, a red squid that does not feel an off-flavor component can be provided. By reducing or removing the off-flavor component of the red squid, it is possible to provide a method of using the red squid that has not been used because of the off-flavor component.

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Claims (3)

(57) [Claims] 1. A method for reducing off-flavor components of a red squid, which comprises treating a meat portion of a red squid by an aqueous solution of a mixture of salt and a sodium salt of an organic acid. 2. The method according to claim 1, wherein the meat portion of the red squid is cut into a suitable size. 3. The method according to claim 1, wherein a raw material of squid for processing is obtained.