JPS6041568B2 - Coating agent for brine freezing treatment - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a coating material for brine freezing treatment comprising a highly viscous natural polysaccharide mucilage or synthetic thickening agent and a starch decomposition product or a hydrophilic derivative thereof.

In recent years, direct brine immersion freezing has been reviewed for the purpose of energy saving.

As is well known, direct immersion freezing in brine is a method in which freshly caught raw seafood is immersed in a straight line in a brine solution such as calcium chloride solution or salt solution. It only needs to be directly immersed in brine solution at a temperature between -15°C and -55°C, and it has the advantage of shortening freezing time and saving the energy required for freezing, so it is especially suitable for use onboard ships. This is considered a freezing treatment method. However, this brine direct immersion freezing
Because seafood comes into direct contact with the brine solution, the seafood may become salty or bitter due to leaching of the brine solution, and when using a brine solution with extremely low temperature such as calcium chloride. Another disadvantage of this method is that the seafood may crack due to the rapid exposure to low temperatures. The inventor of the present invention has understood the conventional direct brine immersion freezing as described above, and came up with the idea of preliminarily coating raw seafood before freezing the seafood by immersing it in a brine solution. As a result of further research, we have arrived at a coating material for brine freezing treatment that is sufficient to realize the method conceived above.

That is, an object of the present invention is to provide a coating agent for brine freezing treatment, which is used to preliminarily coat raw seafood before immersing the seafood in a brine solution and freezing the seafood. do. Therefore, coating agents that can be easily separated from seafood before or during the immersion process in brine solution, coating agents that can be formed on the surface of seafood only by complicated operations, and coating agents that have high Any coating agent that cannot be expected to adhere to raw seafood unless it is prepared as a coating liquid with a high concentration, is uneconomical, and requires time and effort to prepare as a coating liquid is inappropriate as the object of the present invention. It is something.

From this point of view, the present inventor first developed a natural polysaccharide mucilage as a substance for forming a coating on raw seafood.
We tentatively decided on a synthetic thickening agent, and investigated various types using it in combination with conventional direct immersion in brine.

As a result, the natural polysaccharide mucilage/synthetic glue alone has no noticeable effect no matter what type of glue is used.In other words, the process of coating with a coating agent such as a natural polysaccharide mucilage We have come to the conclusion that there are no new effects that are sufficient to compensate for the drawbacks of the increase in , and as a result of further study we have arrived at the present invention. That is, the present invention combines 100 parts by weight of a starch decomposition product or a hydrophilic derivative thereof, which has a viscosity of 100 centipoise or less when a 10% aqueous solution is 10'C, and a natural polyester, which has a viscosity of 100 centipoise or more when a 1% aqueous solution has a viscosity of 25°C. The present invention relates to a coating material for brine freezing treatment comprising 5 to 30 parts of sugar mucilage or synthetic mucilage.

Examples of the natural polysaccharide mucilage of the present invention include locust bean gum (265), tracanth gum (322),
Karaya powder gum (690), guar gum (1240), xanthan gum (790), konjac powder (3100), sodium alginate (1200), carrageenan (34)
0), etc., and synthetic glues such as carboxymethyl cellulose (820) and methyl cellulose (740).
), sodium polyacrylate (1800), etc.

[The values in parentheses are examples of viscosity (centipoise) measurements of a 1% aqueous solution at 25°C. ] Similarly, starch decomposition products include acid-decomposed starch and enzymatically decomposed starch, which are candy whose main components are glucose and dextrin (1.8) and candy whose main components are maltose and dextrin (2.1). can be,
Cultured dextrin (3.1) also falls under this category.

Furthermore, as a hydrophilic derivative of starch decomposition products, multituto (2
．． 0) can be exemplified. The natural polysaccharide mucilage or synthetic glue (hereinafter referred to as mucilage) in the present invention is an aqueous solution or a seawater solution (hereinafter referred to as mucilage) containing the target coating material of the present invention.
Below is the coating liquid. ), and when raw seafood is immersed in the coating liquid or sprayed with the coating liquid, it functions to form a film of the coating liquid on the surface of the raw seafood. do.

However, the film of the coating liquid containing only mucous substances becomes stronger before and after freezing! Not only is it weak, but it is also insufficient in its ability to prevent the brine from penetrating the seafood, the evaporation of water from the seafood after freezing, and the drying of the seafood. White powder may be generated. The starch decomposition products or hydrophilic derivatives thereof (hereinafter referred to as starch decomposition products) in the present invention are those that organically combine with mucilage substances and exhibit the function of eliminating the drawbacks of the above-mentioned coating materials consisting of mucus substances alone. It is.

Also, although mucilage substances alone have poor solubility, adding starch decomposition products makes them easier to dissolve. The viscosity of mucilage substances and starch decomposition products and the blending ratio of mucus substances and starch decomposition products are determined based mainly on experimental results to determine the coating material for brine freezing treatment that is compatible with achieving the above-mentioned objectives of the present invention. This is a specified value and does not necessarily mean a critical value.

Therefore, although it is difficult to clarify the meaning of all of the above provisions, at least the following can be said.

In other words, if a mucilage substance with a viscosity lower than the above-mentioned value is used, even if the coating liquid is prepared at a high concentration, the adhesion to the surface of seafood will not improve; as a starch decomposition product, Higher viscosity than the above. In the case of using a coating liquid, the water retention effect does not improve even if the coating liquid is prepared at a high concentration.Furthermore, in any case, as the viscosity increases away from the specified viscosity value, , the disadvantages only increase.

When using the above-mentioned coating material according to the present invention to brine-freeze seafood, the coating material should be diluted with water or seawater in a range of 0.5 to
After preparing a coating liquid at a concentration of 10% by weight, preferably 1 to 3% by weight, seafood is immersed in this coating liquid or the coating liquid is sprayed on the seafood to coat the surface of the seafood. A coating may be deposited followed by a conventional brine soak.

According to the brine freezing treatment using the coating material according to the present invention, the above-mentioned effects that could not be achieved by conventional brine direct immersion can be achieved without significantly impairing the advantages of conventional brine direct immersion. It is achievable. In addition, in addition to mucilage substances and starch decomposition products, the coating agent according to the present invention contains monosaccharides, sucrose, sorbitol, propylene glycol, glycerin, etc. for the purpose of promoting their solubility in water or seawater. It is also possible to add ethanol or the like.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 2k9 of a coating material for brine freezing treatment consisting of 2.5k9 of guar gum and 7.5k9 of powdered candy made of maltose and dextrin is weighed out and dissolved in 100k9 of water.

When a tuna of approximately 7k9 size is dipped in this and pulled out, the coating agent adheres to the surface. It is also possible to spray the coating liquid onto the surface of the fish body. This immediately -4
It was frozen by immersing it in a calcium chloride brine solution cooled to 5°C. The frozen Amethyst tuna did not have any cracks in the fish body.
When I thawed this and ate it as sashimi, I did not notice any off-taste such as bitterness. Example 2 A coating agent for brine freezing treatment was obtained by mixing 6 kg of powdered candy containing tracanth gum 2k9, karaya powder gum 2k9, and glucose and dextrin as components.

50 e of water was added to 1 kg of this coating material to dissolve it, and the bonito was immersed in the solution and taken out. The bonito was immersed in a -40° C. calcium chloride brine solution and frozen. There were no cracks in this frozen fish, and when I thawed it and tried it, I didn't notice any bitterness. Example 3 A coating material for brine freezing treatment was prepared by mixing 2 kg of xanthan gum, 2 kg of locust bean gum, and 6K9 powdered candy containing maltose and dextrin as main components.

80' of water was added to 1 kg of this coating material to dissolve it, the Epi was immersed in the solution and taken out, and the Epi was immersed in a -20'C salt brine solution and frozen. There were no cracks in the frozen Epi, and when I thawed it and tried it again, I could only taste the slightest saltiness. Examples 4 and 9 Coatings consisting of mucilage and finely decomposed products shown in Table 1 were dissolved in the same manner as in Example 2, and mackerel was immersed in the solution and taken out. The mackerel was immersed in a calcium chloride brine solution and frozen.

There were no cracks in the frozen mackerel, and when I thawed it, boiled it, and tried it, I didn't notice any bitterness. Example 10 Guar gum 4k9, 2 kg of powdered candy containing maltose and dextrin as main components, Sorbit 2k9, and 2 kg of glucose are mixed to obtain a coating material for brine freezing treatment.

Claims (1)

[Claims] 1 100 parts by weight of a starch decomposition product or a hydrophilic derivative thereof whose viscosity of a 10% aqueous solution is 100 centipoise or less at 10°C, and a natural polysaccharide mucilage or synthetic glue whose viscosity of a 1% aqueous solution is 100 centipoise or more at 25°C A coating agent for brine freezing treatment consisting of 5 to 30 parts by weight of a raw material.