JPS6043094B2 - ice glaze agent - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an ice glaze comprising a starch decomposition product or a hydrophilic derivative thereof, calcium chloride, a natural polysaccharide mucilage, or a synthetic thickening agent.

Among fish and shellfish, squid such as common squid have spotted chromatophores on the body surface and are blackish brown or brown in color immediately after being caught, but this color fades over time and becomes white. When a fish is brought ashore, its freshness is judged by the color tone, such as the depth and sharpness of its body surface, and the buying and selling price is also influenced by these color tones. The pigment in the squid's epidermis is ommochrome, which is a pigment produced from tryptophan.
It is roughly divided into low-molecular omatin and high-molecular omine. The pigment of Japanese common squid, etc., is called omine, and it binds proteins in living organisms. However, since this dye is prone to fading, various efforts have been made to improve its binding. In other words, various theories have been proposed regarding the concentration of salt water, such as that it is better to soak squid that has been caught in seawater. Among them, Hidetoshi Omori and others found that Ca11 is effective in preserving the body color of Japanese common squid, while Mg11 has a negative effect. It states that it is best to immerse it in seawater that has added calcium. On the other hand, the fishing grounds for squid are wide-ranging, from the coast to the distant sea, and large ships sometimes take a long time to return to port after fishing, and as a result, many squid are frozen on board. However, even with this method, the squid may discolor where the squids overlap, or the surface may dry and discolor during frozen storage, resulting in a decrease in freshness, which is undesirable. The present invention is a newly developed ice glaze agent that is effective in preventing discoloration and maintaining quality of frozen squid.

Therefore, frozen squid treated with this glaze retains its freshness and body color immediately after being caught for a long period of time, and is a new ice glaze that prevents dryness and oil burns during frozen storage. This is related to drugs. When using the ice glaze of the present invention, it is necessary to apply it to raw squid immediately after it is caught.

That is, 1% of the glazing agent of the present invention is added to seawater, salt water, or fresh water.
Dissolve it to a concentration of 5% to 5%, preferably 2 to 3% to make a "glaze solution" and spray the solution on raw squid before freezing,
Alternatively, the squid before freezing is immersed in the liquid so that the glaze liquid adheres to the surface of the squid, and then frozen. At this time, make sure that the glaze is sufficiently attached to the surface of the fish body, that the glaze does not rise or scatter during frozen storage, and that the pigment on the squid's body surface is retained sufficiently for a long period of time. In order to make the
As a result of various studies, we have discovered the following combination. The ice glaze of the present invention has a viscosity of 10% aqueous solution of 10 parts or a hydrophilic derivative thereof, and
It consists of 20 to 10 parts by weight of calcium chloride and 10 to 20 parts by weight of a natural polysaccharide mucilage or synthetic thickening material whose viscosity in a 1% aqueous solution is 50 centipoise or more at 10°C.

The starch decomposition products used are acid-decomposed starch or enzymatically decomposed starch, saccharides whose main components are glucose and dextrin (1.8), and saccharides whose main components are maltose and dextrin (2.1). , roasted dextrin (3.1
) etc. fall under this category.

In addition, multituto (2
．． 0) can be exemplified. [Numbers within 0 are 10℃
This is an example of a measured value showing the viscosity of a 10% aqueous solution in centipoise]. These low-viscosity starch decomposition products and their hydrophilic derivatives have excellent water retention properties when coated and frozen, and form a film even when dried during freezing, making them highly effective as glaze agents. . On the other hand, a 10% aqueous solution with a viscosity of more than 100 centipoise at 10°C has poor water retention, and if dried during refrigeration, it will not form a film but will form a white powder, resulting in a poor glaze effect. . Next, the reason for using 20 to 10 parts of calcium chloride is to achieve the most effective concentration when this glaze is dissolved at a concentration of 1 to 5%.
This range is specified. The reason for using natural polysaccharides or synthetic thickeners is as follows.

This glaze agent was applied as a 1 to 5% glaze solution and coated around raw squid immediately after being caught. It is necessary to have an appropriate viscosity in order to
It has been found that an aqueous solution having a viscosity of 50 centipoise or more is suitable. In addition, in order to use it at a concentration of 1 to 5%, natural polysaccharide or polysaccharide is added to 100 parts by weight of starch decomposition product, etc. The suitable thickening agent was in the range of 10 to 200 parts by weight. Examples include, but are not limited to, guar gum (1240), karaya gum (690), and tragacanth gum (322). ), locust bean gum (265), konjac flour (3100), gala ginan (70), xanthan gum (790), carboxymethyl cellulose (820), and methyl cellulose (740). [Numbers within 0 are 10
This is an example of a measured value showing the viscosity of a 1% aqueous solution in centipoise at ℃. These may be used alone or in any combination. As described above, the present invention consists of three components: a starch decomposition product or a hydrophilic derivative thereof, a calcium chloride component, and a natural polysaccharide mucilage or synthetic thickening material, but none of these components is present. However, the expected effect is not obtained.

Note that there is no problem in adding potassium chloride to the glazing agent of the present invention.

Experimental results showed that products in which potassium chloride was added at a ratio of 5 to 20% to calcium chloride had a good anti-fading effect. In addition, saccharides such as sorbitol, glucose, fructose, and sugar, and polyhydric alcohols such as propylene glycol and glycerin can be used as adjuvants to increase the solubility of the glaze of the present invention and as humectants to suppress freeze-drying. There is nothing wrong with adding . The addition range is 20 to 200 per 10 parts of starch decomposition product, etc.
Parts by weight are appropriate. Furthermore, if necessary, an alkaline agent or an acid agent may be added to adjust the pH. 1
A suitable pH of the ~5% glaze solution is 6-9.5.

The results of the use test of the ice glaze of the present invention were as follows. This glaze was dissolved in seawater to a concentration of 2.5% and 3%, and squid caught on a trawler was immediately sprayed with the glaze and frozen, and the other was frozen without being treated with this glaze. A comparison was made between the ice glaze treated with Ca++-free ice glaze and the ice glaze treated with Ca++-free ice glaze. In the squid, the parts where the squid had been frozen had faded to white, and the chromatophores on the squid's body surface were generally blurred and the color had also faded. However, in the case of the squid treated with this glaze, the color did not fade even in the areas where the squid overlapped, and the chromatophores were independent and clear, and the chromatophores on the entire body surface were also clear and did not fade. The color retention effect was extremely excellent. Next, the present invention will be explained in more detail with reference to Examples.

Example 1 A glaze agent was prepared by thoroughly mixing 69y of starch decomposition product (3) with 19y of calcium chloride and 12y of guar gum.

This glaze was dissolved in seawater to prepare a 3% glaze solution, and squid were instantly immersed in the solution, placed on frozen bread, and frozen.
After 4 months, the squid had enough chromatophores remaining and the squid was still fresh.

Example 2 A glaze agent was prepared by thoroughly mixing 70 y of starch decomposition product (5) with 30 y of sorbitol, 80 y of calcium chloride, 8 y of potassium chloride, 40 y of gum tragacanth, and 40 y of powdered gum of Karaya.

This glaze was dissolved in 3% saline to make a 2% solution, then sprayed on squid, and frozen by placing it in frozen bread. When the sample was thawed after 5 months, sufficient dye remained and the quality was good.

Example 3 50 fl of calcium chloride and 50 V of methyl cellulose were thoroughly mixed in Malt 100' to prepare a glaze.

Dissolve this glaze agent in water to make a 2% glaze liquid,
400 ml of the liquid was sprayed onto squid arranged on frozen bread and frozen. When the squid was thawed four months later, there was still plenty of squid pigment left.

Examples 4 to 6 Each glaze agent, which is a mixture of the formulations shown in Table 1, is dissolved in seawater to make a 3% solution.Squids are immersed in each glaze liquid and arranged on frozen bread. Frozen.

When the squid was thawed after 4 months, sufficient squid chromatophores remained and the freshness was good. Example 7 Starch decomposition product 60f1 Calcium chloride 10y1 Potassium chloride 2y1 Carboxymethyl cellulose (820) 28
q was mixed well and dissolved in water to make a 2% glaze liquid.

The squid was placed on a frozen bread lined with poly sheet, the glaze was sprinkled on it, and the bread was wrapped in poly sheet and frozen. When the squid was thawed after 5 months, sufficient pigment remained and the quality was good.

Claims (1)

[Claims] 1 100 parts by weight of a starch decomposition product or its hydrophilic derivative whose viscosity in a 10% aqueous solution is 100 centipoise or less at 10°C, 20 to 100 parts by weight of calcium chloride, and a natural starch whose viscosity in a 1% aqueous solution is 50 centipoise or more at 10°C An ice glaze comprising 10 to 200 parts by weight of a polysaccharide mucilage or a synthetic thickener.