JPH0775514B2 - Frozen jellyfish manufacturing method and frozen jellyfish - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen jellyfish production method and frozen jellyfish which can be stored for a long time by freezing, are prevented from being altered during thawing, and can be easily pretreated during cooking.

[0002]

2. Description of the Related Art Jellyfish are cut into strips and put into the distribution process in a state where they can be stored for a long period of time. Then, this jellyfish is subjected to pretreatment in a general household and the like, and seasonings are added to it to cook it as a favorite product such as vinegar jellyfish. Since such jellyfish as a favorite product is not consumed in large quantities, it is essential to put it in the distribution process so that it can be stored for a long period of time. The most common method for long-term storage of jellyfish is the salting method, which is a method of adding 20% by weight of salt to jellyfish to make salt jellyfish.

Although this salting method is simple and reliable,
When a large amount of salt is contained in the food, it cannot be completely opened when it is cooked as food, so it is necessary to remove the salt by exposing the salt jellyfish to water. However, salt removal of jellyfish having a solid structure cannot be performed in a short time, and usually 30 minutes are required. In other words, this salt jellyfish is a very time-consuming food to cook,
That is why the cooking of jellyfish is shunned.

Therefore, there has been a demand for the distribution of jellyfish that can be cooked by a simple pretreatment such as washing with water and can be stored for a long period of time. For that purpose, it is necessary to devise a long-term storage in the desalted state. Normal seafoods other than jellyfish are frozen and stored at -50 ° C or below, but if you freeze jellyfish, the texture (fibrous tissue) deteriorates due to significant water separation when thawing.
The crispness unique to jellyfish is lost. Therefore, as a storage method instead of the salting method, remove the salted jellyfish from 0 to 1
Conventionally, it has been attempted to store it in a chilled state in which it does not freeze at 0 ° C. and put it in a distribution process.

[0005]

However, in the conventional method of refrigerating and storing salt-free jellyfish in a chilled state, the jellyfish in a salt-free state is not frozen, and therefore, it suffers deterioration by microorganisms. It has a problem that it has a limited shelf life of about one month and has a long-term storage limit.

The present invention has been made in view of the above problems of the prior art, and its object is to enable long-term storage, prevent deterioration during thawing, and prevent cooking. The present invention aims to provide a frozen jellyfish production method and a frozen jellyfish that can be easily pretreated.

[0007]

In order to solve the above-mentioned object, the method of the present invention comprises demineralizing a salted jellyfish and then adding an organic acid and one or more kinds of sugars and alcohols.
It is a method in which the jellyfish is soaked in an aqueous solution containing soybeans as the main solute and the jellyfish after soaking is frozen as it is. Also, the resulting frozen jellyfish is desalted and contains 0.3-0.0 organic acids.
5% of 4% by weight, one or more of sugars and alcohols
It contains 0.5% by weight and is frozen.

[0008]

[Function] Desalted jellyfish are treated with organic acids, sugars, and
By immersing in an aqueous solution containing at least one of the rucors as the main solute, the tissue of the jellyfish has organic acid and sugar.
A predetermined amount of one or more kinds of alcohols and alcohols will be contained. Organic acids regulate PH and change the structure of proteins, which are the main components of jellyfish, increase the hydrophilicity of jellyfish, improve water absorption, and prevent significant water separation during thawing. Sugars, a
One or more of the rucors prevents the water in the jellyfish from freezing and reduces texture alteration. This organic acid
And, by the synergistic action of one or more kinds of sugars and alcohols, it maintains an appropriate water content and tissue even after thawing, and maintains the crispness peculiar to jellyfish. By freezing, the salt-free jellyfish is prevented from spoilage by microorganisms and can be stored for a long time.

[0009]

EXAMPLES Examples of the present invention will be described below. First, the method of the present invention will be described, and then the frozen jellyfish according to the method will be described.

The method for producing frozen jellyfish of the present invention is salted
Mainly the process of removing salt from jellyfish and the jellyfish that has been desalted
Mainly contains organic acid and one or more kinds of sugars and alcohols
Soaking in an aqueous solution as a solute and soaking in an aqueous solution
Frozen jellyfish. Below are the steps
Details will be described.

[0011] The jellyfish after being caught is salted as it is and imported in a state where the meat thickness is reduced to about 4 to 5 mm. This salted jellyfish is cut into strips with the same size and shape, washed well with water, and exposed to water for about 1 hour to remove the salt. Then, the strip-shaped salt removing jellyfish is sufficiently drained to complete the salt removing step.

This salt-free jellyfish was treated with an organic acid and sugar.
It is dipped in an aqueous solution containing at least one of alcohols and alcohols as the main solute. And the pH of the jellyfish after pickling is 4.
1 to 4.4, the pH of the aqueous solution is adjusted to 3.2 to 3.7 with an organic acid to enhance the hydrophilicity of the desalted jellyfish and improve the absorption of water. , Citric acid, fumaric acid, lactic acid, tartaric acid, glucono delta lactone, etc. are used alone or in combination in combination, and acetic acid is particularly preferable because it has a high water absorption rate. The organic acid is mixed with the pickling solution in an amount of 0.6 to 0.08% by weight. If less than 0.08% by weight, PH of jellyfish after pickling
Is higher than 4.4, and the improvement in water absorption rate is small. If it exceeds 0.6% by weight, PH of jellyfish after pickling
Is lower than 4.1, the water absorption rate is too high and it becomes too soft, and the organic acid concentration is high, which deteriorates the taste.
The proper value of the pH of the jellyfish after pickling depends on the elasticity of the jellyfish itself, the place of origin of the jellyfish, and the quality of the jellyfish. Even if the pH of the jellyfish after pickling is 3.9 to 4.7, it may have good crispness. is there.

One or more types of sugars and alcohols are used for refining water crystals to reduce deterioration of texture due to freezing. Sugar, ethyl alcohol, sorbitol, maltose, reduced maltose, reduced starch syrup, propylene glycol and the like are used. Those used alone or in combination as appropriate are used. Particularly, ethyl alcohol is preferable because it has a good influence on the storage stability after thawing in addition to the taste. One or more of these sugars and alcohols are mixed in the pickling solution in an amount of 10 to 1% by weight. If it is less than 1% by weight, the texture is remarkably deteriorated, and if it exceeds 10% by weight, the concentration is high and the taste is deteriorated. The ratio of the above-mentioned aqueous solution to jellyfish is preferably 1: 1. When the jellyfish after draining is soaked for about 15 hours, it becomes saturated and the soaking step is completed.

The step of freezing the jellyfish soaked in the aqueous solution is a step for preventing deterioration of the desalted jellyfish by microorganisms and enabling long-term storage. Only the jellyfish from which the aqueous solution has been cut is packed and frozen. But jellyfish 1 is preferred
On the other hand, if the above aqueous solution is packaged together in a ratio of 1 to 0.1 and frozen, the uniformity of the components is maintained.

In the frozen jellyfish produced by the above process, about 1/2 of the solute contained in the aqueous solution penetrates into the desalted jellyfish. Is an organic acid of 0.3 to 0.04
5 to 0.5 % by volume, one or more of sugars and alcohols
% By weight. Because a suitable aqueous solution is an organic acid
0.6 to 0.08% by weight of sugars and alcohols
This is because it contains 10 to 1 % by weight of one or more kinds .
The frozen jellyfish can be thawed and then the desired seasoning can be directly added to the cut aqueous solution, which facilitates cooking and is expected to further spread the jellyfish as a favorite product.

Next, organic acids such as acetic acid, sugars, and
The results of specific examples of the present invention using a mixed aqueous solution of ethyl alcohol as one or more of the rucols will be described with reference to Table 1. In Table 1, as Comparative Examples, Comparative Example 2 using an aqueous solution containing only ethyl alcohol, Comparative Example 3 using an aqueous solution containing only acetic acid, and jellyfish after desalting are not soaked in the aqueous solution. Table 1 also shows the results of Comparative Example 1, which was frozen and thawed as it is.

Table 1 summarizes the effects of the aqueous solutions of the above-mentioned Examples on the concentration of acetic acid and ethyl alcohol. The desalted jellyfish frozen in the above step were thawed, and the water content, P
H, 3 points of taste test by panelists are evaluated. Unit of concentration in aqueous solution: 100% by weight of aqueous solution
It shows how many g it contains. Moisture content unit:%
Except for Comparative Example 1, the water content is 100 when the desalted jellyfish is immersed in water only. The panel test was conducted by 20 people. 0 or more and less than 5 people feel that it is not good ⊚, 5 or more and less than 10 people o or ●, 10 or more and less than 15 people are Δ, and 15 or more and 20 people or less are x. ●
Has a slightly soft crispness. PH is the PH value of the jellyfish after immersion.

[0018]

[Table 1]

In Comparative Example 1, the jellyfish after desalting were not soaked in an aqueous solution but frozen and thawed as they were, and the water content was compared with that before freezing. Its water content is 74
As a result, the panel test shows that the taste is impaired.

Comparative Example 2 uses an aqueous solution containing only ethyl alcohol as a solute, and Comparative Example 3 uses an aqueous solution containing only acetic acid as a solute. A good effect is exhibited in crispness, but in taste, Poor, overall evaluation of the panelist is bad. The reason is that the original taste of jellyfish is impaired because the concentration of ethyl alcohol and acetic acid in the aqueous solution are high.

Therefore, in Examples 1 to 10 of the present invention, the concentration of each of them was reduced by using ethyl alcohol and acetic acid together, so that the original taste of jellyfish was not impaired.
That is, it was performed in the range of 0.6 to 0.08% by weight for acetic acid and 10 to 1% by weight for ethyl alcohol. Example 2 shows the minimum concentration of acetic acid and ethyl alcohol in the aqueous solution, and Example 9 shows the maximum concentration. It can be seen that, except for Examples 5, 7, and 9, the overall evaluation of the panel test is also good. Examples 5, 7, and 9 have a water content of 130% by weight or more,
It seems that the crisp becomes too soft because the water content is too high.

By the way, when the content of the components of the frozen jellyfish produced in Example 6 of the present invention in Table 1 was analyzed, it contained about 2% by weight of ethyl alcohol and about 0.04% by weight of acetic acid. It can be seen that, when is immersed in a mixed aqueous solution of ethyl alcohol and acetic acid, about half of the concentration contained in the aqueous solution penetrates into the desalted jellyfish.

[0023]

INDUSTRIAL APPLICABILITY The frozen jellyfish production method and frozen jellyfish of the present invention are prepared by removing salt-free jellyfish with organic acid, sugars, and
Soaking in an aqueous solution containing at least one of the coals as the main solute, adjusting the pH of the aqueous solution with an organic acid to enhance the hydrophilicity of the desalted jellyfish and improve the absorption of water, sugars and alcohols.
The texture of the salt-free jellyfish is prevented from deteriorating by freezing, and the synergistic action of the organic acid and one or more of sugars and alcohols prevents remarkable water separation during thawing. By maintaining and refrigerating the salt-free jellyfish to prevent deterioration of the salt-free jellyfish due to microorganisms and improving the preservability, long-term storage is possible and the umami unique to the jellyfish is not impaired. As a result, it can be stored for a long time in the freezer of the refrigerator,
When jellyfish is cooked, it is possible to add the seasoning directly after thawing, making it easy to cook, and further spread of jellyfish can be expected.

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Claims (2)

[Claims] [Claim 1] After the salted jellyfish was desalted, Yes
A method for producing a frozen jellyfish, which comprises immersing a soybean oil in an aqueous solution containing solute of organic acid and one or more kinds of sugars and alcohols, and freezing the jellyfish after the immersion. 2. Desalted, 0.3 to 0.04 of organic acid
5 to 0.5% by weight, one or more of sugars and alcohols
Frozen jellyfish containing 5 % by weight and frozen.