JPS6214264B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention is a method for maintaining fresh foods such as raw seafood, vegetables, and fruits or processed products thereof at low temperatures during the distribution process or storage to maintain quality and improve shelf life. This invention relates to improvements in low-temperature preservation methods for processed products. There are two ways to preserve food at low temperatures: refrigeration, which stores food at temperatures between 0°C and 10°C without freezing it, and freezing, which stores food at temperatures below 0°C after freezing. Some types of storage include freezing temperature storage, which stores food at freezing temperatures around 0°C. It is effective to preserve food at as low a temperature as possible, but depending on the food, if you freeze it at a low temperature below 0°C, it may cause the drip phenomenon in which water separates and flows out when thawed, or it may become porous. There are some substances that cause a spongy phenomenon that causes the quality to deteriorate significantly.
It is desirable to store it at a low temperature below ℃, and
Even when frozen and stored, it is desirable to minimize the dripping and sponging phenomena that occur after thawing. However, in the past, salt was used to lower the freezing point and to suppress the dripping and sponging phenomena that occur during thawing. This is because no other suitable material could be found that satisfies the requirements of being non-toxic and not causing any harm to the taste. By the way, in the conventional means using this salt, the taste of salt is extremely strong, and if the amount added is too large, the salt becomes dull and the taste becomes unbearable, so the amount added is limited to about 2 to 3%. Since it is not possible to add more than that amount, and because consuming salt can lead to too much sodium and harm your health, there is a need to further reduce the amount of salt used.
There is a problem in that it is not possible to sufficiently lower the freezing point and suppress the drip phenomenon. The method of the present invention was made to solve this problem, and does not use salt, and
The purpose is to propose a new means that can reduce the freezing point and suppress the dripping phenomenon without harming the taste or toxicity of food by reducing the amount used. It is. However, in order to solve the above-mentioned problems, the method of the present invention has revealed that the suppressing effect of the dripping phenomenon caused by the salt used in the past is not due to the concentration of the added salt, but rather due to the salt concentration. This is due to the osmotic pressure caused by the addition of solutes, and the same effect can be obtained by creating the same osmotic pressure with another substance, and when multiple solutes are present in the solution, the osmotic pressure It was found that the sum of the osmotic pressures of the solutes was sufficient, and when making a high osmotic solution (soaking solution) with multiple solutes, potassium chloride, ethanol, sorbitol, and glycerin were combined. When adjusted, it not only lowers the freezing point of the solution and the food soaked in it in approximately proportion to the osmotic pressure without affecting the taste, but also adds viscosity to the food and suppresses the dripping phenomenon. This is because it has been found to be even more effective. Therefore, in the present invention, fresh foods such as raw seafood, vegetables, and fruits, or processed products thereof, are soaked in a solution containing potassium chloride, ethanol, sorbitol, and glycerin. The present invention proposes a means of pre-treating the liquid by adding a solution thereof and storing it by refrigerating or freezing. Next, an example will be described. Example 1 Low-temperature preservation of Nozawa pickled vegetables. A solution with high osmotic pressure is prepared by blending 120 g of potassium chloride, 120 ml of alcohol, 20 g of sorbitol, and 10 g of glycerin, and this is used as the stock solution of the pickling solution (preservation solution). According to inventor Toshio Ogawa's calculation formula (reference: Tokyo Agricultural Test Report No. 8, p. 4), the partial pressure of the osmotic pressure of each solute is approximately 70 atm with 12% alcohol and 12% potassium chloride. 69 atm, sorbitol 20%
The osmotic pressure is 30 atm, 28 atm with 10% glycerin, and the total osmotic pressure is 197 atm. This osmotic pressure value is much higher than the osmotic pressure of 152 atm for a 25% solution of salt, which is close to saturation. Moreover, the preservation solution has a high osmotic pressure, which compensates for the disadvantage of deteriorating taste due to the single use of high concentrations of each solute. Next, this undiluted solution is diluted to a ratio of 4% to 8% and added in the same amount as Nozawana to the sachets of Nozawana, which are packed with salt added at a ratio of 2% to the total amount. After processing, seal it in this state and store it in the refrigerator at a low temperature around zero degrees. The osmotic pressure values of the pickled solutions of Nozawana sachets packed in sachets treated in this way are as shown in the following table, and the freezing point decreases in each case.

【table】 The conditions after storage were as follows.

[Table] Example 2 Low-temperature preservation of shrimp The preservation solution (undiluted solution) shown in Example 1 above was diluted three times with water to make a pickling solution, and raw shrimp were soaked in this pickling solution for about 10 minutes. After that, remove it from the soaking liquid and refrigerate it at a low temperature of about 5℃, or quickly freeze it at about -35℃ and freeze it at about -10℃. The preservation conditions of the raw shrimp in this manner were as follows.

【table】

【table】

[Table] Example 3 Lightly pickled vegetables were sealed in a bag together with a pickling solution, and the preservation solution (undiluted solution) used in Example 1 was added to the pickling solution at a ratio of 5% to 10%, and then frozen. or store at low temperatures without freezing. The results were good. Example 4 Either pass raw seafood through the preservation solution (undiluted solution) used in Example 1, or immerse it in a solution diluted 3 to 5 times the preservation solution for about 10 minutes, and then freeze it. Or store at low temperature without freezing. The results were good. As explained above, in the method of the present invention, when fresh foods or processed products thereof are refrigerated or frozen, the food is treated with a highly permeable compound containing potassium chloride, ethanol, sorbitol, and glycerin. By immersing it in a high-pressure solution or adding this solution, and then refrigerating or freezing it, the high osmotic pressure resulting from the sum of the partial pressures of each osmotic pressure of multiple solutes in this solution, This is because we are trying to reduce the freezing point and suppress the drip phenomenon during thawing.
By not using salt at all, or by using only a small amount of salt, it is possible to preserve the quality of food at a lower temperature than when using salt. Moreover, since each solute in the preservation solution is present in a small amount, it does not impair the taste, and furthermore, since it imparts viscosity to the food to be preserved, the dripping phenomenon is effectively suppressed.

Claims (1)

[Claims] 1. Fresh foods such as raw seafood, vegetables, fruits, etc. or their processed products are treated with potassium chloride, ethanol,
Low-temperature preservation of fresh foods or processed products thereof, characterized in that they are pretreated by soaking in or adding a solution containing sorbitol and glycerin, and then stored under refrigeration or freezing. Method.