JPS646737B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for preserving eel kava-yaki. [Prior Art] Eel is a highly nutritious food rich in fat and vitamin A, and there is no better way to eat it than kabayaki. It is widely popular as eel rice (unadon, unaju), which is made by dipping sauce over Shirayaki and eating it as grilled kabayaki, or by putting it on top of rice and pouring sauce on it (unadon/unaju), or eel chazuke with green tea. ing. Nowadays, distribution formats have diversified, and Kaba-yaki is not just eaten at restaurants;
It is sold at supermarkets and other stores, and is also prized as a souvenir from overseas due to its delicious taste. In order to do this, it is necessary to preserve the kava-yaki for a certain period of time without losing its deliciousness. Vacuum packing has traditionally been used to maintain the quality of kava-yaki, but this method requires expensive equipment and maintenance costs, and is important for kava-yaki because it creates a vacuum inside the system. There was a drawback that the visible meat thickness was lost, and the quality deteriorated, making it impossible to maintain the original taste of freshly made meat. [Problem to be Solved by the Invention] An object of the present invention is to overcome the drawbacks of the above-mentioned prior art, and to solve the problem without requiring expensive equipment and maintenance costs.
To preserve eel kabayaki for a long period of time without losing the fillet and spoiling the appearance, without deteriorating the quality, and maintaining the original taste of freshly made eel. [Means for solving the problem] The means for solving the above problem is to add sauce to eel shirayaki and grill it to make kava-yaki, and to make a plastic tray equipped with an oxygen absorber storage section. The kava-yaki is placed in the container, and an oxygen absorber formed by sealing an oxygen absorber composition in an air-permeable packaging material is placed in the oxygen-absorber housing, and the kava-yaki and the oxygen absorber come into contact with each other. It should be stored in a substantially air-impermeable packaging material or in an airtight container at a temperature of 0 to 20°C. In the above-mentioned solution, sauce is added to the eel shirayaki, which is then grilled to make kavayaki and preserved in the state of kavayaki.Specifically, shirayaki is made by cutting the eel open on the back or the belly, and then cooking it with a bamboo stick. It is manufactured by methods such as pounding and grilling using charcoal, gas, electric heating, etc. An oxygen scavenger is a composition that has an oxygen scavenging ability (a "composition that has an oxygen scavenging ability" may be referred to as an "oxygen scavenger composition" herein) sealed in a breathable packaging material. be. As the oxygen scavenger composition, those known per se can be used. For example, those based on iron powder such as iron or iron carbide, those based on inorganic salts such as dithionite, sulfite, and ferrous salts, hydroquinone, catechol, pyrogallol, gallic acid, and butylated hydroxyanisole. Examples include polyphenols such as exemplified by Polyphenols, saccharides such as glucose, ascorbic acid, erythorbic acid, or salts thereof as a main ingredient, among which those containing iron powder as a main ingredient are preferred. Furthermore, a material having functions other than deoxidizing, such as a material that absorbs oxygen and generates carbon dioxide gas, may also be used. As a packaging material for wrapping the oxygen scavenger composition, for example, a material obtained by laminating a perforated plastic film to a cellulose packaging material such as paper is suitably used.
Furthermore, in order to avoid contact between moisture in the sealed system and the oxygen scavenger composition, it is preferable that part or all of the packaging material for the oxygen scavenger be made of a microporous film. The birch ware and the oxygen absorber are stored in a plastic tray, and the oxygen absorber is stored in an oxygen absorber storage section provided in the plastic tray. It is then sealed and stored in a substantially air-impermeable packaging material or airtight container. Non-breathable packaging materials typically have an oxygen permeability of 50ml/ ^m2 .
ATM・d or less is used. For example, vinylidene chloride or a film coated or laminated with vinylidene chloride is preferably used. From the viewpoint of strength, the film is preferably biaxially stretched or laminated. The non-breathable packaging is usually sealed by heat sealing (see Figure 2), but a sealant may also be used. The airtight container consists of a plastic tray and a lid that can be molded and heat-sealed, and the lid is hermetically sealed with an air-impermeable film or sheet (see Figure 3), or a plastic or metal hermetic container is used. It's okay. It is appropriate that the airtight container has an oxygen scavenger storage section and is structured so that it does not come into contact with the kava-yaki. When sealed in a non-breathable packaging material or an airtight container, place the kava-yaki in a plastic tray equipped with an oxygen absorber storage area so that it does not come into contact with the oxygen absorber placed in the oxygen absorber storage area. It is appropriate to seal it as shown in Figure 1. In the solution described above, it is preferable to use an oxygen detection agent in combination in order to confirm the airtightness within the sealed system. Oxygen detection agents can be used in a closed system, such as by packaging a solid detection agent in a breathable packaging material, or packaging it in a non-breathable packaging material with ventilation holes, and placing it in a closed system. Various methods can be adopted, such as printing an agent on the surface of the packaging material of the oxygen scavenger to make the sealed container transparent, or making the sealed container transparent and printing a detection agent on the inside thereof. In the above solution, the kava yaki is stored at 0-20°C after being sealed together with an oxygen absorber. Protein denaturation occurs at temperatures lower than 0°C, and storage is difficult at temperatures higher than 20°C. When the edible period is about one week, it is possible to store it at about 20°C, or for a longer period of time, it is preferable to store it at 0 to 5°C. For storage, storage is usually used, especially temperature-controlled storage. It is convenient for distribution if the storage is a container that can be operated at all times. [Operation] The above solution operates as follows. In the present invention, by employing the above solution, the oxygen scavenger and the grilled eel do not come into contact with each other.
The oil from the kava yaki does not adhere to the surface of the oxygen absorber, and the oxygen absorber's oxygen scavenging ability is not inhibited.
The inside of the system is suitably deoxidized. It is also possible to prevent protein deterioration during storage. [Description of an embodiment according to the drawings] Fig. 1 is a cross-sectional view and a plan view showing an embodiment in which kava-yaki eel is placed in a plastic tray. A partition plate 11 formed at the bottom of the plastic tray 10 divides the inside of the tray into an oxygen absorber storage section 20 and a birch storage section 40, and the oxygen absorber stored in the oxygen absorber storage section is divided into two parts. 22 and the Kaba-yaki 42 stored in the Kaba-yaki storage section are prevented from coming into contact with each other. Here, the kava-yaki 42 is stored in the kava-yaki storage section 40 so that the kava-yaki skewers 44 rest on the upper end of the partition plate 11, and the oxygen absorber storage section 20 stores the sauce pouch 24 together with the oxygen absorber 22. ing. It is sufficient for the partition plate 11 to have a height that is at least half the thickness of the kava-yaki 42, but it is preferable that the height is such that when the skewer 44 is placed on the upper end of the partition plate 11, the kava-yaki 42 is slightly lifted. FIG. 2 shows an example of a plastic tray of the embodiment shown in FIG. 1 being sealed in an air-impermeable packaging material. The plastic tray 10 stores an oxygen absorber (not shown) and grilled eel (not shown), etc., and is then sealed with a non-breathable packaging material 60. In this example, the ends of the packaging material are heat sealed and sealed. As shown in FIG. 3, if the plastic tray 10 is made of a material with an oxygen permeability of 50 ml/m ² ·day · atm or less and can be heat-sealed, a non-breathable lid material 70 can be used. It can also be hermetically sealed. In this case, make sure that the lid material 70 and the partition plate 11 do not come into close contact (the
It is preferable that the height of the partition plate is lower than the height of the upper end of the tray minus half the thickness of the Kaba-yaki (so as not to block the ventilation between the Kaba-yaki and the Kaba-yaki storage section 40). Examples will be described below. [Example] Example 1 200g of eel was opened on the back and grilled on a gas stove using a bamboo skewer. Next, add soy sauce to this Shirayaki.
It was grilled with eel sauce made from mirin, eel extract, etc. This was mixed with an oxygen absorber (Mitsubishi Gas Chemical Co., Ltd., AGELESS S-500, an oxygen absorber composition containing iron powder as the main ingredient sealed in a breathable packaging material) and vinylidene chloride coated stretched nylon film (20μ). /Packaged in non-breathable material made of polyethylene (80μ). At this time, the Kava yaki was placed in a plastic tray equipped with an oxygen absorber storage area to prevent it from coming into contact with the oxygen absorber. (See Figures 1 and 2.) At the same time, an oxygen detector (Ageless Eye, manufactured by Mitsubishi Gas Chemical Co., Ltd.) was placed in the oxygen scavenger housing and sealed with an electric heat sealer. The samples were stored in a refrigerator at 5° C., and the changes in gas composition over time during storage were measured, and the quality was determined based on appearance and sensory perception. The results are shown in Tables 1 and 2. Comparative Example 1 Example 1 except that no oxygen absorber was used and air-containing packaging was used.
I did the same thing. The results are also listed in Tables 1 and 2. Comparative Example 2 Example 1 except that vacuum packaging was performed without using an oxygen absorber
I did the same thing. The results are also listed in Tables 1 and 2. Even after storing Example 1 for 30 days, there was no generation of carbon dioxide gas indicating deterioration, the appearance was normal, and when it was steamed and eaten with sauce, it was extremely delicious. On the other hand, Comparative Example 1 (air-containing packaging had mold and was unpalatable) and Comparative Example 2 (vacuum packaging).
There was no meat filling, the appearance had progressed to browning, and the taste had deteriorated.

【table】

[Table] Example 2 200g of grilled eel was mixed with an oxygen absorber (Ageless S-500, manufactured by Mitsubishi Gas Chemical Co., Ltd.) and non-porous material made of polyvinylidene chloride coated stretched nylon film (20μ)/polyethylene (80μ). Packed in material. At this time, the kava-yaki was placed in a plastic tray provided with an oxygen scavenger storage section and sealed so as not to come into contact with the oxygen scavenger stored in the oxygen scavenger storage section of the tray. (See Figures 1 and 2.)
The gas composition was stored in a refrigerator, and the quality was determined based on changes in gas composition over time, appearance, and sensory evaluation. The results are shown in Table 3. Comparative Example 3 In Example 2, instead of placing the grilled eel in a plastic tray to prevent contact between the grilled eel and the oxygen scavenger, the oxygen absorber and grilled kava were placed in the packaging material using a 5 mm wide sewing machine seal. Storage, testing, and measurements were carried out as in Example 2, except that a packaging method for isolated storage was used. The results are listed in Table 3 together with the results of Example 2. Comparative Example 4 In Example 2, the same storage, testing, and measurements as in Example 2 were carried out, except that the eel kava-yaki and the oxygen scavenger were simply enclosed in the non-breathable material without using a plastic tray. The result is the third
The results of Example 2 are also listed in the table. As is clear from Table 3, in Example 2, the quality was maintained normally even after 20 days, but in Comparative Example 3, a blockage occurred at the sewing machine seal part of the packaging material, and oxygen remained in the packaging bag. However, it was impossible to maintain quality. Furthermore, in Comparative Example 4, oil adhered to the surface of the oxygen scavenger packaging material, and the oxygen concentration could not be sufficiently lowered, making it impossible to maintain quality as in Comparative Example 3.

[Special effects]

According to the present invention, kava-yaki can be stored while maintaining the original taste of freshly made kava-yaki without causing deterioration of proteins or lipids, and the kava-yaki after storage is extremely delicious. Further, according to the present invention, the overlay of Kaba-yaki is maintained, and there is no oily appearance or discoloration during storage, and the commercial value of Kaba-yaki can be increased. Further, according to the present invention, there is an advantage that kava-yaki with good taste can be easily preserved without requiring expensive vacuum packing equipment.

[Brief explanation of the drawing]

FIGS. 1 and 2 are a sectional view and a plan view showing an example of an embodiment in which eel kava-yaki is placed in a plastic tray. FIG. 2 is a sectional view showing an example of a plastic tray of the embodiment shown in FIG. 1 being sealed in an air-impermeable packaging material. FIG. 3 is a sectional view showing an example of an embodiment in which a plastic tray with low oxygen permeability is hermetically sealed with an air-impermeable lid. In the drawing, 10 is a plastic tray, 11 is a partition plate provided inside the tray, 20 is an oxygen absorber storage area, 22 is an oxygen absorber, 24 is a sauce bag, 40 is an eel storage area, 42 is eel kavayaki, 44 is eel kabayaki skewer, 60
70 represents a non-breathable packaging material, and 70 represents a non-breathable lid material.

Claims (1)

[Claims] 1. Add sauce to eel shirayaki, grill it to make kava-yaki, place the kaba-yaki in a plastic tray provided with an oxygen scavenger storage section, and add an oxygen scavenger composition. A substantially non-breathable package is obtained by placing an oxygen scavenger formed in a sealed manner in a breathable packaging material in the oxygen scavenger housing, and preventing contact between the kava yaki and the oxygen scavenger. A method for preserving eel kavayaki, which is characterized by storing it in a sealed container or an airtight container at 0 to 20°C. 2. The method according to claim 1, wherein the oxygen absorber is sealed with a packaging material laminated with a perforated plastic film. 3. The method according to claim 1, wherein the oxygen absorber is sealed with a microporous film or a packaging material partially made of a microporous film. 4 Non-breathable packaging material has an oxygen permeability of 50ml/ ^m2・atm・
2. The method according to claim 1, wherein the plastic film is d or less. 5. The method according to claim 1, wherein the birch roast and oxygen scavenger are stored in an air-impermeable packaging material and then sealed and stored by heat sealing. 6. The method according to claim 1, wherein the kava yaki and the oxygen absorber are stored in an air-impermeable packaging material and then sealed and stored using a sealing tool. 7. The method according to claim 1, wherein a solid oxygen detecting agent is sealed in a transparent non-breathable packaging material at the same time as the birch roast and the oxygen scavenger. 8. The method according to claim 1, wherein the oxygen absorber has an oxygen detecting agent printed on the surface of its packaging, and a transparent packaging material is used as the non-breathable packaging material. 9. The method according to claim 1, wherein the non-breathable packaging material is transparent and has an oxygen detection agent printed on its inside. 10. The method according to claim 1, wherein the storage temperature is 0 to 5° C. for long-term storage. 11 Claim 1 in which storage is performed in a storage
The method described in section. 12. The method according to claim 11, wherein the storage is temperature adjustable. 13. The method according to claim 11, wherein the storage is a container that can be transported at all times. 14. The method according to claim 1, wherein the airtight container is composed of a plastic tray provided with a moldable and heat-sealable oxygen scavenger storage part and a lid, and the lid is hermetically sealed using an impermeable film. . 15 The oxygen permeability of the tray material is 50ml/ ^m2 .
15. The method according to claim 14, wherein the plastic sheet is atm.d or below. 16. The method according to claim 1, wherein a plastic sealed container is used as the sealed container for storage. 17. The method according to claim 1, in which a closed metal container is used as the closed container for storage.