JPH0779667B2 - Cryoprotectant - Google Patents

Description

TECHNICAL FIELD The present invention relates to a cryoprotective agent containing konjac jelly as an active ingredient.

More specifically, the present invention relates to a cryoprotectant applied before freezing seafood or the like.

If a film is formed on fish, shellfish, etc. using the cryoprotective agent of the present invention, when these are frozen, it is possible to prevent drying and freeze denaturation due to freezing.

Therefore, it can be expected that the cryoprotective agent of the present invention will be used in the industries such as seafood and the refrigeration industry.

(Prior Art and Problems) Generally, seafood such as fish and shellfish is frozen and stored for long-term storage.

However, if fish and shellfish are frozen as they are, water near the surface during storage evaporates with a decrease in relative humidity, and the surface is oxidized, resulting in denaturation of meat quality, which is a drawback of frozen storage. Of.

Conventionally, in order to prevent freezing denaturation of such seafood,
BACKGROUND ART Fish and shellfish are immersed in a phosphate solution, a tocopherol solution, an ascorbic acid solution, or a starch solution, or an ice film is attached to the surface of the seafood, and then frozen and stored.

However, even with these conventional methods, it is very difficult to prevent the surface of seafood from being dried during cryopreservation, and the ice film may peel off to prevent the effect of preventing drying.

(Means for Solving Problems) The inventors of the present invention have conducted earnest studies for a cryoprotective agent that moisturizes fish and shellfish stored for a long period of time and prevents denaturation of meat quality. It has come to be found to be extremely effective as.

The present invention relates to a cryoprotective agent containing konjac jelly as an active ingredient.

In the konjak jelly used in the present invention, water is added to konjak powder to swell and dissolve it, and then basic amino acid, basic salts or a mixture of both are added and mixed; or basic amino acid, basic salts or a mixture of both are added in advance. It is produced by adding mixed water to konjak flour; or by premixing konjak flour with basic amino acid, basic salt or a mixture of both, and then adding water to the mixture, swelling and dissolving, and heating and cooling. It

The konjak powder used here may be konjak potato, dried konjak potato, crushed, or purified konjak potato.

The basic amino acid to be used usually includes arginine, histidine, lysine, citrulline, ornithine, etc., alone or in combination. Particularly preferred is arginine or lysine.

The amount of basic amino acid used is 1.25 to konjac flour
15% by weight is good.

By using a basic amino acid, it is possible to take advantage of the fact that the basic amino acid has a high pH buffering property and is stable.
pH is obtained, and jelly with stable quality is obtained,
It is possible to obtain the advantage that konjak jelly that is alkaline but has no alkaline taste and has a good taste can be obtained.

As the basic substance, organic acid salts such as sodium citrate, sodium tartrate, sodium malate, sodium acetate, sodium lactate and sodium succinate are usually used, and sodium polyphosphate, sodium pyrophosphate, sodium metaphosphate and phosphoric acid 2 ~ 3 sodium,
Phosphates such as potassium polyphosphate, potassium pyrophosphate, potassium metaphosphate, and 2-3 potassium phosphate, and carbonates such as sodium carbonate, sodium, sodium hydrogen carbonate, potassium carbonate, calcium carbonate, magnesium carbonate, and the like,
And potassium sulfate, sodium sulfate, calcium sulfate,
Sulfates such as magnesium sulfate and sodium hydroxide,
A single or a mixture of potassium hydroxide and the like is included.
As in these examples, any basic food grade salts can be used as the basic salts of the present invention.

In addition, in order to have a buffer effect, each acid or acid salt may be combined and used in a combination where the pH finally becomes alkaline. In that case, as the acid or basic salt, citric acid, tartaric acid, ring acid, acetic acid, lactic acid, phosphoric acid, monosodium phosphate, 1 potassium phosphate or the like is used. The amount used is preferably 0.01 to 5% by weight based on the konjac flour.

By using basic amino acids and basic salts in combination,
Although the basic amino acid has a high pH buffering property and a stable pH can be obtained, it is difficult to set the pH value arbitrarily and the pH buffering property of the basic salt is low, but the pH can be arbitrarily adjusted by selecting the substance. It was possible to manufacture a uniform konjak jelly by facilitating the setting of pH, facilitating the pH setting, suppressing the fluctuation of pH depending on the raw material and water used.

The konjak jelly used in the present invention is different from the so-called konjak paste obtained by swelling konjak powder with water. It is also different from konjac gel obtained by adding alkali and heating. This konjac jelly has an intermediate property between the two.

Therefore, this konjak jelly has an appropriate viscosity and hardness, and is used as the cryoprotective agent of the present invention as it is or after being diluted 10 to 100 times with water.

Next, a method for producing konjac jelly will be described. First, 20-40 times water is added to konjak flour to swell and dissolve. Add the basic amino acid, basic salt, or a mixture of both, of this konjak paste and mix well. Alternatively, a basic amino acid, a basic salt, or a mixture of both are mixed and dissolved in 20 to 40 times as much water as konjak flour, and the konjak flour is swollen and dissolved by this dissolution. Further, as an alternative method, konjak flour is premixed with a basic amino acid, a basic salt or a mixture of both, and then 20 to 40 times water of konjak flour is added and mixed to swell and dissolve; swelling and konjak paste Is heated under alkaline conditions and then cooled to obtain the intended konjac jelly.

The heating temperature and time are adjusted according to the concentration of salt used, pH, and the desired physical properties of konjac jelly. If the pH of konjac paste is high, the heating time is short, and if the pH is low, the heating time is long.

This konjak jelly needs to be heated under alkaline conditions, and the pH of the konjak jelly obtained after cooling is 8.0-1.
PH to be in the range of 0.5, preferably 8.2-10.0
It is desirable to adjust and heat.

Also, in this case, the heating temperature is 60 to 95 ° C, and the heating time is 5 to 21 ° C.
A combination of conditions of 0 minutes is selected.

The preferred combination of pH, temperature and time is that the konjak jelly obtained after cooling has a pH of 8.0 to 10.5, preferably pH.
Should be selected so as to fall within the range of 8.2 to 10.0. Therefore, it is desirable to find the optimum combination of them in preliminary experiments.

This heating is finished before the konjac paste gels.
If it exceeds the proper heating conditions, the konjak paste becomes a gel and loses the compatibility with other components, which is a characteristic of the konjak jelly of the present invention. Further, if the heating conditions are low, the gelation ability by reheating cannot be obtained, and the paste is in the pasty form forever, and the food material is the same as that obtained by swelling konjac paste in water.

After heating, it is necessary to cool rapidly to stop the reaction, and if this operation is omitted, the konjac paste will turn into a gel.

The konjak jelly obtained has a pH of 8.0 to 10.5, preferably 8.2 to 10.0. When the pH exceeds 10.5, it becomes normal konjak, which makes it difficult to mix it with other foods, and it has a pH of 8.
When it is less than 0, it is not preferable because when it is mixed with other foods, it remains as a paste and does not harden, which lowers the commercial value.

The obtained konjak jelly is applied as a cryoprotectant as it is or diluted with water.

The cryoprotective agent may be applied by any means such as dipping, spraying, or spraying.

The preferred treatment is konjac jelly with water for 10 to 10
One method is to immerse fish, shellfish, etc. in a 0-fold diluted cryoprotectant, pull it up, and freeze at -30 ° C to -50 ° C.

If necessary, a sizing agent such as starch, a denaturing inhibitor such as phosphate, tocopherol, and ascorbic acid, an antioxidant, etc. may be added to the cryoprotective agent that effectively uses konjac jelly of the present invention. You can also

Frozen bodies such as fish and shellfish treated with the cryoprotective agent of the present invention,
The surface is protected by konjak jelly to prevent evaporation of water even in an ultra-dry atmosphere, and to prevent fish or shellfish from drying or denaturing.

Next, examples of the present invention will be described.

Example 1 A konjak jelly was prepared by adding 0.5% sodium carbonate solution 1 to 28 g of konjak flour, swelling, heating at 80 ° C. for 30 minutes and then cooling. 100 g of this konjac jelly was taken, 5 l of water was added, and the mixture was stirred with a mixer to prepare a diluted solution. After immersing 5 kg of scallop Muki that had been washed in water in this diluted solution, it was frozen at -30 ° C. This scallop did not show a decrease in frozen denaturation yield even after frozen storage.

Example 2 A 1% sodium bicarbonate solution 1 was added to 16.6 g of konjak flour, swelled, heated at 70 ° C. for 20 minutes, and then cooled to prepare konjak jelly. Take 100 g of this konjak jelly and stir it with a wooden duck while adding a small amount of water and spread it out.
A total of 3 l of water was added to make a homogeneous konjac jelly dilution. Dip 3kg of shrimp meat into this product 5 × 15 × 25c
It was put in a container of m and frozen at −30 ° C. to prepare a frozen shrimp block. This shrimp did not undergo freezing denaturation or yield reduction.

Example 3 300 g of konjac jelly used in Example 2 was taken, 3 l of water was added, and the mixture was stirred with a mixer to prepare a diluted solution. Frozen salmon was immersed in this diluted solution to form an ice film. This ice film is stable and hard to peel off, and prevents drying during cold storage.

Example 4 To 250 g of konjak jelly used in Example 2, 5 l of water and 5 g of tocopherol were added, and the mixture was stirred with a mixer to disperse tocopherol to prepare a konjak jelly diluted solution. A sardine that had its head washed and washed with water was immersed in this diluted solution, placed in a container of 5 × 15 × 25 cm and frozen at −30 ° C. to prepare a frozen block. This frozen sardine was good in preventing drying and oxidation during frozen storage.

Claims (2)

[Claims] 1. A cryoprotective agent containing konjac jelly as an active ingredient. 2. A konjak jelly is prepared by adding water to konjak flour to swell and dissolve it, and then adding and mixing a basic amino acid, a basic salt or a mixture of both; or a basic amino acid, a basic salt or a mixture of both. Water that has been added and mixed in advance is added to konjak flour; or konjak flour is premixed with a basic amino acid, a basic salt, or a mixture of both, and then water is added to the mixture and swelled and dissolved, and then heated and cooled. The cryoprotective agent according to item 1, which is