JPH0254072B2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to ice coating for frozen foods, and its purpose is to create an aqueous liquid for industrially and easily forming a stable and robust ice coating. .

It is a well-known fact that an ice coating is formed around frozen foods in order to prevent oxidation of frozen foods, improve their stability, and increase their shelf life. It is also well known that in order to make this ice coating layer thinner, harder to peel off, and more durable, a viscous aqueous solution is used, which is made by adding viscous substances such as carbohydrates, propylene glycol, and glycerin to the ice coating water system. It's about. However, despite their expectations, these conventional methods currently do not have the desired effects, such as a small amount of ice coating and a large amount of ice coating dissipated.
Furthermore, Katsupa-shaped carrageenan has been used for a long time as an ice coating for frozen products.

This carrageenan is a sulfated galactan contained in red algae, and depending on the content of sulfate radicals or the content of anhydrogalactose units, it can be
They are roughly divided into three types: iota (i) and lambda (λ), and differ in basic properties such as gelation performance, protein reactivity, viscosity, and solubility. Moreover, these properties are widely used in the food industry, cosmetics industry, etc. because of their unique properties, which differ depending on the type of counter cation bonded to the ester sulfate group. However, in Katsupa-type carrageenan, types with relatively high melting temperatures such as ammonium ions and potassium ions are used as counter cations of the ester sulfate group.
In particular, it is extremely difficult to prepare an aqueous ice solution onboard a ship in the Northern Ocean because it has poor solubility in cold water, and it essentially becomes a swollen product.
Even after the ice coating is formed by spraying onto frozen products, the stability of the ice coating is poor, and improvements have been desired.

As a result of intensive research into methods for repairing these defects in carrageenan ice coating, the present inventors found that the most effective measure was to improve the solubility in the ice coating agent aqueous solution. This is what we have reached.

That is, the present invention resides in a material for ice-coating frozen foods containing sodium carrageenan as a main component.

Examples of objects that can be used as frozen foods include fish, meat, fruits, and vegetables.

The ice coating material used in this invention is mainly composed of cold water-soluble sodium carrageenan, and in addition to conventionally used glycerin and propylene glycol, polysaccharide viscosity such as guar gum and locust bean gum Substances, phosphates, etc. may be added.

As the sodium carrageenan, either Katsupa type carrageenan or Iota type carrageenan can be used, but from the viewpoint of stability in ice coating, it is preferable to use Katsupa type carrageenan with sodium as the counter ion.

In other words, as a preparation for ice-coating frozen products, the object to be used is frozen products, the temperature of the ice-coating liquid sprayed onto the frozen products should be as low as possible, and the shape and stability of the formed ice-coat should be taken into account. It is desirable that the dissolution be uniform. On the other hand, carrageenan, especially katsupa-type carrageenan, has protein reactivity and
It has excellent binding power due to interaction with protein substances in livestock meat, and complete dissolution of ice coating liquid is desired. It is already well known that carrageenan becomes cold water soluble when sodium is selected as the counter cation of the ester sulfate group bond. After investigating ice coating formation, we found that an effective and stable ice coating could be obtained. Sodium carrageenan may be used alone, but to further enhance binding stability and antioxidant function, it may be used with cold water-soluble viscous polysaccharides such as low-viscosity locust bean gum, guar gum, xanthan gum, propylene glycol, glycerin, other higher alcohols, or phosphoric acid. Preferably, salts are added. It is more preferable to spray an aqueous solution of a salt such as potassium phosphate or potassium chloride after the ice-coating solution has been applied by spraying or dipping, as this is more effective in increasing the binding and stability of carrageenan.

The present invention will be specifically explained below using examples.

Example 1 12 parts of sodium carrageenan (produced by Mitsubishi Acetate) and 0.5 part of dipotassium phosphate were added to 4°C water.
It was stirred and dissolved in 1000 parts. The liquid was clear and no undissolved matter or swelling was observed. Frozen salmon was soaked in this solution and refrigerated (the adhesion rate was 6.5%), and long-term storage stability was investigated. The clothes were in good condition with no scattering.

Example 2 10 parts of sodium carrageenan (trial produced by Mitsubishi Acetate), 2 parts of cold water-soluble locust bean gum (Maybro CR), and 0.5 part of monopotassium phosphate were dissolved with stirring in 1000 parts of water at 10°C. The liquid was clear and free of undissolved matter. When this ice coating liquid was sprayed onto frozen trout and refrigerated, the adhesion rate was 5.2%, and the moisture dissipation during refrigeration for 10 months was 3.5%, and the ice coating remained stable with no dissipation during refrigeration.

Example 3 10 parts of sodium carrageenan and 20 parts of propylene glycol were mixed and dissolved in 1000 parts of water.
The mixture was cooled to 10° C. to form an ice-coated liquid and sprayed on trout in the same manner as in Example 2. The liquid was clear and free of undissolved carrageenan. The adhesion amount was 4.8%.

The water dispersion loss after 10 months of frozen storage was 3.6%.
A stable frozen product that can withstand long-term storage was obtained.

Example 4 15 parts of sodium carrageenan was stirred and dissolved in 4°C seawater, frozen salmon was immersed, and then cold water containing 2% potassium chloride was sprayed.The total amount of adhesion at this time was 6.9%, and it remained for 10 months. The amount of moisture volatilized after freezing was 3.1%, and a stable frozen product with impact resistance was obtained.

Comparative Example The same treatment as in Example 1 was carried out, except that a commonly used ice coating composition consisting of 6 parts of propylene glycol and 12 parts of sodium alginate was used. The amount of adhesion is 3.5% and the amount of moisture volatilized during refrigeration is 8.8
%, the ice coating dissipated severely during that time, and did not satisfactorily fulfill its role as oxidation prevention.

Claims (1)

[Claims] 1. A material for ice-coating frozen foods whose main ingredient is sodium carrageenan.