JP2000354454A - Retention of freshness of fish or the like - Google Patents

Abstract

PROBLEM TO BE SOLVED: To retain the freshness of fish or the like irrespective of its size without impairing its taste in an inexpensive and simple way by making ice made from a salt solution containing sodium chloride in a specific concentration coexist in a directly contacting state with the fresh fish or the like. SOLUTION: This method is to make ice made from a salt solution containing sodium chloride in a concentration of 0.1-10 wt.% coexist in a directly contacting state with fresh fish or the like. Ice made from a salt solution where minerals in addition to salt are dissolved preferably is used and the ice preferably contains an antioxidant ingredient. The fresh fish may be the crustacea. The size of ice especially is not limited, but the ice may have such a shape as a 20-50 kg square-shaped block, chipped ice each having dozens to several hundred grams or shaved ice made by an ice-maker and preferably has the size of the chipped ice or the shaved ice.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for maintaining freshness of fish and the like.

[0002]

[Prior art]

Heretofore, as a method for maintaining freshness of fish and the like, a method for maintaining freshness such as a method of immediately freezing fish caught on a ship, a method of storing fish in a frozen state, and a method of coexisting fish and ice have been used.

Depending on the quantity of fish, a method of putting fish in a wooden box or a box of styrofoam and storing them in a refrigerator, a method of coexisting ice and fish in a box, and the like have been used.

[0005] In particular, in a method in which fish and ice coexist in a state where they can be brought into direct contact with each other, which is used as an inexpensive method for maintaining freshness of fish, the umami component of the fish elutes into the water in which the ice is melted,
Water is absorbed by fish, and there is a problem that the freshness of the fish can be maintained to a certain extent, but the original taste of the fish cannot be maintained, especially in large fish, which significantly reduces the value of the fish There was such a problem.

[0006]

However, the conventional method of maintaining fish freshness, which is used as an inexpensive method for maintaining freshness of fish, in which fish and ice coexist in a state where they can come into direct contact, cannot maintain sufficient fish freshness. Accordingly, it is an object of the present invention to provide a method that can maintain freshness with a similar inexpensive method for maintaining freshness of fish.

[0007]

Means for Solving the Problems The present inventors have conducted intensive studies to achieve the above object, and as a result, by using ice made of saline, the difference between the osmotic pressure of fish and the osmotic pressure has been reduced. It has been found that by keeping the melting temperature of ice close to the ice temperature of the fish, freshness can be maintained without impairing the taste of the fish, and the present invention has been achieved.

[0008] That is, the present invention provides a method for maintaining the freshness of fish, characterized by coexisting ice made of saline having a sodium chloride concentration of 0.1 to 10% by weight in a state of being in direct contact with fresh fish.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The purity of the salt used in the present invention is not limited. For example, if the sodium chloride content is 99.0
Weight percent or more that is marketed as normal salt, natural salt containing sodium chloride content of 88 weight% or more, 85% by weight
And the like. Preferably, it is a natural salt having a relatively large amount of mineral components.

The water or salt water in which salt is dissolved is not limited as long as it does not harm the human body by drinking. For example, tap water, groundwater, mineral water, seawater, deep water and the like can be mentioned. Preferably, it is cheap and easily available tap water.

The ice making method used in the present invention is not limited. For example, an ice making method in which a salt aqueous solution is stored in a container and cooled from the outside, a method in which the salt aqueous solution is brought into direct contact with a cooling plate to make ice, and an ice making method in which a container containing salt water is evacuated to vacuum and self-freezes can be exemplified. A preferred method is to put salt water in a container and cool it from the outside.

The size of the ice used in the present invention is not limited. For example, a square block of 20 to 50 kg, several tens g to several hundred g of each crushed block, each block or an ice maker shaving ice and the like can be used. Preferably, the latter two sizes are used.

The salt water ice used in the present invention may have a sodium chloride content in the range of 0.1 to 10% by weight.
Preferably, the salt concentration is in the range of 1 to 5% by weight, which can lower the melting temperature of ice and reduce the osmotic pressure difference with fish.

In the present invention, in addition to salt, one of salts such as sodium, potassium, magnesium, calcium such as acetic acid, lactic acid, malic acid, citric acid, tartaric acid, gluconic acid, phytic acid, phosphoric acid, hydrochloric acid, sulfuric acid and carbonic acid. A combination of the above can be used.

In addition to the above salts, ascorbic acid, vitamin E, rosemary extract, catechins, rutin,
One or more natural antioxidants such as quercetin, kojic acid and ferulic acid can be contained.

In the freshness maintaining method of the present invention, the condition in which the salt water ice and the fish come into direct contact with each other means that the fish and the crushed ice are directly mixed in a container or a cloth is laid on an ice block, It refers to a state in which fish is placed thereon, a state in which ice is put in a cloth or a resin-made bag with holes, and is mixed with fish. In other words, it refers to a mixed state in which the salt water solution in which the salt water ice is melted directly touches the fish.

In the mixed state of salt water ice and fish, the scale is not limited. For example, the hold of a fishing boat,
Examples thereof include a 1 to 5 ton resin container, a toro box, and a foamed resin container.

[0018]

EXAMPLES Examples and comparative examples are shown below. Unless otherwise specified,% is based on weight.

Example 1 Comparative Example 1 20 kg of sodium chloride (sodium chloride 99.
(0% or more) was melted, put in a rectangular container having a capacity of 50 kg, and immersed in a brine tank at -40 ° C to obtain salt water ice. (Example 1) Ice without salt water was obtained in the same manner. (Comparative Example 1)

The ice is crushed by an ice crusher and 30 to 100 g.
Crushed ice was obtained. 8 kg of the crushed ice and 10 kg of the horse mackerel taken from the coastal sea are placed in a styrene foam toro box, covered and left at room temperature for 2 days. These horse mackerel are taken out, and the horse mackerel is beaten and tasted by ten panelists. Was evaluated.

As a result of the evaluation, that of Comparative Example 1 was 8 out of 10
While the person felt tasteless and five of them felt fishy odor, all those of Example 1 had no fishy odor and were delicious. evaluated.

Example 2 Comparative Example 2 30 kg of common salt (sodium chloride 99.
(0% or more) was melted, put in a rectangular container having a capacity of 50 kg, and immersed in a brine tank at -40 ° C to obtain salt water ice. Example 2 Ice without salt was obtained in the same manner. (Comparative Example 2) Further, these ices were placed on an icebreaker to
10 g of crushed ice were obtained.

Using 5 kg of the crushed ice, 2-3 K
g of hamachi so that the whole is buried in ice, put it in a styrofoam box and leave it at room temperature for 2 days.
As in Example 1, hazel sashimi was evaluated by 10 panelists.

As a result, in the case of Comparative Example 2, eight out of ten persons felt watery, whereas in the case of Example 2, ten out of ten persons did not feel watery, It was rated as delicious.

Example 3 Comparative Example 3 1 kg of tap water and 30 kg of natural salt (sodium chloride 8
8.0% or more) and 500 g of green tea catechin (manufactured by ITO EN) are melted, and then put into a 50 kg capacity rectangular parallelepiped container.
It was immersed in a brine tank at 40 ° C. to obtain salt water ice. Example 3 Ice without salt was obtained in the same manner. (Comparative Example 3) These ices were further placed in an ice crusher to obtain 20 to 50 g of crushed ice.

Using these crushed ice, 5 kg of mackerel and 5 kg of crushed ice taken in the coastal water are placed in a styrene foam toro box, covered, and left for 2 days. Five fish traders are evaluated. Was.

As a result, Example 3 was judged to have good freshness, whereas Comparative Example 3 was evaluated as having no commercial value, with the gloss and color of the surface of the skin peculiar to mackerel being reduced. Was done.

Example 4 Comparative Example 4 20 kg of common salt (sodium chloride 99.
0% or more), green tea catechin (manufactured by ITO EN) 500 g, water-soluble rutin (manufactured by Toyo Sugar) 500 g, magnesium sulfate 5
After dissolving 0 g and 1 kg of potassium chloride, the mixture was placed in a rectangular container having a capacity of 50 kg and immersed in a brine tank at -40 ° C to obtain salt water ice. Example 4 Ice without salt was obtained in the same manner. (Comparative Example 4) These ices were further applied to an ice crusher to obtain 20 to 50 g of crushed ice.

Using these crushed ice, 10 kg of sardine and 8 kg of crushed ice taken from the coastal water were put into a styrene foam toro box, and 10 boxes each with a lid were made. , And confirmed the shipping status.

As a result, all of Example 4 was shipped, whereas all of Comparative Example 4 could not be shipped.

Example 5 Comparative Example 5 20 kg of common salt (99% sodium chloride) was added to 1 ton of tap water.
After dissolving 500 g of kojic acid (manufactured by Kansai Paint) and 100 g of sodium sulfite, the mixture was placed in a rectangular container having a capacity of 50 kg and immersed in a brine tank at -40 ° C to obtain salt water ice. Example 5 Ice without salt was obtained in the same manner. (Comparative Example 5) These ices were further applied to an ice crusher to obtain 20 to 50 g of crushed ice.

The ice was loaded on a fishing boat, and after catching sweet shrimp, 10 kg of shrimp and 8 kg of crushed ice were put in a styrene foam toro box, and the condition and taste were evaluated two days after catching.

As a result of the evaluation, all of the comparative examples were black and had a poor taste, but the examples had no black and had a good taste.

[0034]

According to the present invention, it has become possible to easily and inexpensively maintain the freshness of fish without affecting the taste of the fish regardless of the size of the fish, which has not existed conventionally.

Claims (4)

[Claims] 1. A method for preserving the freshness of fish and the like, characterized by coexisting ice consisting of saline having a sodium chloride concentration of 0.1 to 10% by weight in a state of being in direct contact with fresh fish and the like. 2. An ice obtained by dissolving minerals other than salt in the salt solution according to claim 1.
The method for keeping freshness of fish or the like as described. 3. The method according to claim 1, wherein the ice contains an antioxidant component. 4. A method for maintaining the freshness of a fish according to claim 1, wherein the fresh fish is a crustacean.