JPH03277228A - Miso-pickled shrimp method and miso-pickled shrimp packaging - Google Patents

Abstract

PURPOSE:To obtain prawns preserved in MISO in good appearance without damaging flavor of characteristic prawn by placing boiled prawns with shell through a specific water-absorbing sheet on a tray, putting MISO on the prawns and aging the prawns in a frozen state. CONSTITUTION:Boiled prawns with shell are arranged through a water-absorbing sheet described later on a tray and MISO covered with nonwoven fabric is placed on the prawns. An internally packaged material thus obtained is packed into a pouch and aged in a frozen state to give the objective prawns preserved in MISO. A powdery highly water-absorbing resin laid in a plane state as the above-mentioned water absorbing sheet is maintained in a sandwiched state by sheets placed on and under the powdery highly water absorbing resin and a water-absorbing sheet made of nonwoven fabric or paper is used at least as the sheet arranged on the powdery highly water-absorbing resin.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention provides food that can be eaten immediately without being cooked;
Moreover, the present invention relates to a method for miso-pickled shrimp that has a long shelf life, and a package of miso-pickled shrimp using the method.

[Foods marinated with conventional miso are 1) Foods with good flavor because miso's sweet, sour, spicy, bitter, and umami flavors are added in a balanced manner. becomes.

2) The enzymes contained in miso break down proteins and lipids, producing sugars, amino acids, fatty acids, etc.
The tissue of the food becomes soft, making it a food that is easily digested and absorbed.3) Miso has a high osmotic pressure, which dehydrates the water in the food and reduces the water activity in the food, increasing its shelf life.4) Due to the action of the colloidal particles contained in a large amount in miso, malodors originating from food are adsorbed by miso, resulting in effects such as improving the flavor of the food.

[Problems to be Solved by the Invention] Although miso-pickled foods have the various effects described above, shrimp are generally not pickled in miso.

The reason for this is, for example, when peeled shrimp are pickled in miso, the shrimp's tissues are soft, so dehydration is significant and the texture deteriorates, and the taste of the shrimp is bland. Therefore, there are drawbacks such as the loss of the original flavor when marinated in miso.Also, when marinating shrimp with shells in miso, the shape of the shrimp is complicated, so when eating it, it becomes difficult to eat.
This is because it is difficult to remove the miso, and the legs, whiskers, etc. often fall off, spoiling the appearance.

On the other hand, the miso-pickled shrimp method and the miso-pickled shrimp package of the present invention do not impair the original flavor of the shrimp and have a good appearance. and a package of miso-marinated shrimp.

[Means for Solving the Problems] The method of miso-pickled shrimp according to the invention of Wooden Tablet 1 includes the steps of placing a water-absorbing sheet on the top of a tray, and placing the shrimp with the shells, which are boiled with the shells still attached, on the sheet. a first stage step consisting of obtaining an inner body in which shrimp and miso are set in the tray by placing miso coated with a non-woven fabric on top of the tray; This process consists of a second step in which the inner body obtained in the first step is loaded into a pouch and aged in a refrigerated state.

The method for miso-pickled shrimp according to the invention of wooden tablet 1 is that a powdery super absorbent resin spread in a flat shape is used as a water absorbent sheet placed on the top of the tray. It utilizes a sheet-like material sandwiched between sheets placed above and below the resin, and in the water-absorbent sheet made of the sheet-like material, a powdered super absorbent resin is used. At least the sheet disposed above is formed of nonwoven fabric or paper.

The method for the shrimp pickled in miso according to the invention in Wooden Tablet 2 is that the method for the shrimp pickled in miso according to the invention in Wooden Tablet 1 includes metal ions that have an antibacterial effect in a powdered super absorbent resin that is spread on a flat surface. Zeolite solid particles having a specific surface area of 150 m2/g or more and a SiO2/AI2□08 molar ratio of 14 or less, which are maintained by ion exchange, are mixed.

The method for the shrimp pickled in miso according to the invention of Wooden Tablet 3 is the method for the shrimp pickled in miso according to the invention given in Wooden Tablet 1. As particles, type A zeolite, type X zeolite,
Use Y-type zeolite or mordenite.

The method for the shrimp pickled in miso according to the invention of wooden tablet 4 is the method for the shrimp pickled in miso according to the invention according to wooden tablet 2 or the third invention. As the zeolite-based solid particles, those in which the metal ions having an antibacterial effect in the zeolite-based solid particles are composed of one or more metal ions selected from silver, copper, and zinc are used.

The method for miso-pickled shrimp according to the invention of wooden tablet 5 is the invention of wooden tablet 2.
The miso-pickled shrimp of the third invention or the fourth invention is characterized in that the amount of zeolite solid particles mixed in the powdered super absorbent resin spread on a flat surface is the same as that of the water absorbent sheet. It is said to be 0.01% by weight or more of the water absorption capacity of.

The method for miso-pickling shrimp according to the sixth invention includes the method for miso-pickling shrimp according to any one of the first to fifth inventions.
A powdered super absorbent resin spread on a flat surface is sandwiched between sheets placed above and below the powdered super absorbent resin to form a water absorbent sheet. A sheet-like material is used in which sheets placed above and below the superabsorbent resin are bonded together by heating and pressure.

The method for miso-pickling shrimp according to the seventh invention includes the method for miso-pickling shrimp according to any one of the first to sixth inventions.
Graft polymer of starch acrylate, crosslinked carboxymethyl cellulose, vinyl alcohol acrylate copolymer, polyacrylonitrile hydrolyzate, crosslinked polyacrylate, modified polyvinyl alcohol, acrylate polymer, acrylic acid A powdered resin made of one or more of a salt/acrylamide copolymer and an isobutylene/maleic anhydride copolymer is used as a super absorbent resin in a water absorbent sheet.

Furthermore, the method for miso-pickling shrimp according to the eighth invention is as follows:
~ In the method for miso-pickling shrimp according to any one of the seventh invention, the amount of the powdered super absorbent resin spread on a flat surface is within the range of 0.1 to 200 g/m''. It is something.

The miso-marinated shrimp package of the ninth invention is boiled with the tray, the water absorbent sheet placed on the top of the tray, and the shells placed on the sheet attached. An inner body consisting of shrimp with shells and miso covered with a non-woven fabric placed on the top of the shrimp with shells is loaded in a separate pouch, and the above-mentioned The water-absorbing sheet placed on the top of the tray absorbs the powdered super-absorbent resin laid out in a flat shape by the sheets placed above and below the powdered super-absorbent resin.
The sheet is formed of sheet materials held in a sandwich-like manner, and the sheet disposed at least above the powdered super absorbent resin is formed of nonwoven fabric or paper.

Moreover, the miso-marinated shrimp package of the tenth invention is the miso-marinated shrimp package of the ninth invention, which is made of a powdered super absorbent resin spread on a flat surface. A specific surface area of 150 m"/g or more and 14
Zeolite solid particles having the following SiO□/Aβ202 molar ratio are mixed.

In the actual invention having the above configuration, the shrimp to be pickled in miso are shrimp that are boiled with the shell on, and any type of shrimp can be used as long as it is edible.

In addition, the miso that is coated and packaged with non-woven fabric is regular rice miso, barley miso, soybean miso, etc., and even if it is a combination of two or more types of miso, it may also be a blend of koji or sake lees. Miso is also good.

If you used koji or sake lees instead of miso, would you pick the shrimp in koji or sake lees instead of miso? Every year (gets).

Furthermore, the amount of nonwoven fabric used to cover the miso that is placed on top of the boiled shrimp with the shell on is usually 8 to 100 g/
A material having a basis weight of approximately 10 g/m2, preferably 10 to 300 g/m" is used, such as resin bonded nonwoven fabric, needle punched nonwoven fabric, stitch bonded nonwoven fabric, thermal bonded nonwoven fabric, and spunlace nonwoven fabric. , non-woven fabrics produced by wet papermaking, and melt-blown non-woven fabrics.

Any material such as spunbond nonwoven fabric can be used.

The water-absorbent sheet interposed between the tray and the shrimp placed on the tray consists of a powdery superabsorbent resin laid flat, a powdery superabsorbent resin on top of the powdery superabsorbent resin, The powdered super absorbent resin laid flat is formed by the sheets placed above and below the powdered super absorbent resin. It is held in a sandwich-like state.

Note that among the sheets arranged above and below the powdered superabsorbent resin and sandwiching the superabsorbent resin powder, at least one sheet is arranged above the powdered superabsorbent resin. The sheet must be made of nonwoven fabric or paper, and it goes without saying that the sheet may be used in a two-layered state.

As the nonwoven fabric in this case, the same nonwoven fabric as the nonwoven fabric described for covering and packaging miso can be used.

The sheet located below the powdered super absorbent resin spread on a flat surface may be made of nonwoven fabric or paper, or may be made of polyolefin, similar to the sheet located above the powdered super absorbent resin. It may also be a synthetic resin film made of polyester, polyamide, or the like.

Furthermore, the upper and lower sheets are positioned with the powdered super absorbent resin laid in a flat shape interposed therebetween, that is, the powdered super absorbent resin spread in a flat shape is placed between the upper and lower sheets. The sheets sandwiched from below are bonded to each other by appropriate means, but it is convenient to use means by heating and pressurizing.

The powdered super absorbent resin used in the water absorbent sheet includes, for example, a graft polymer of starch/acrylate, a crosslinked product of carboxymethyl cellulose, a vinyl alcohol acrylate copolymer, and a hydrated polyacrylonitrile. Decomposed products, crosslinked polyacrylates, modified polyvinyl alcohol, acrylate polymers, acrylate/acrylamide copolymers, isobutylene/maleic anhydride copolymers, etc., with particle sizes of 0.1 to several thousand microns. It may be a mixture of two or more types.

The powdered super absorbent resin spread on a flat surface is 0.1
~200g/m', preferably 1~100g/m'
It is sufficient if it is used at a ratio of about n''.

The zeolite solid particles, which are optionally mixed into the powdered superabsorbent resin, retain metal ions that have an antibacterial effect through ion exchange, and have a specific surface area of 150 m"/g or more and 14 or less. Particles having a molar ratio of SiO□/Aρ of 201 (hereinafter referred to as antibacterial zeolite) are used, for example, as described in JP-A-58-7361, with particle diameters of O1 to several hundred μ. Ru.

Zeolite is generally an aluminosilicate having a three-dimensionally developed skeleton structure, and is Aρ203.
Based on the formula % formula % (where M... is an ion-exchangeable metal ion, usually a monovalent or divalent metal ion, n... is a metal atom expressed as M) Antibacterial zeolite is expressed by the same number as the valence, X: coefficient of metal oxide, y: coefficient of silica, Z: number of crystallized water, The ion-exchangeable portion of the natural or synthetic zeolite made of the aluminosilicate retains one or more metal ions that exhibit an antibacterial effect.

Preferred specific examples of metal ions exhibiting an antibacterial effect in antibacterial zeolite include silver, copper, zinc, tin, lead, bismuth, cadmium, chromium, mercury, etc., particularly one or more of silver, copper, and zinc. A material that retains metal ions is suitable.

Furthermore, there are many types of zeolite with different composition ratios, pore diameters, specific surface areas, etc., but the antibacterial zeolite used as desired in the present invention has a solid particle specific surface area of 150 m''/g ( (based on anhydrous zeolite), and the SiO,/Af2ass molar ratio of the zeolite constituents is 14 or less, preferably 11 or less.

For example, a pouch for loading the inner body in which shrimp and miso are set in a tray is made of a thermoplastic resin film made of polyolefin, polyester, polyamide, etc., or a paper or aluminum film is used for the thermoplastic resin film.
A pouch formed of a packaging material made of laminated foil or the like is used.

After the inner body with shrimp and miso set in the tray is loaded into the pouch, aging is carried out under refrigeration at a temperature of about 0 to 10 degrees Celsius. It is preferable to put it in a "nare" state.

[Operation of the invention] In the miso-pickled shrimp method and miso-pickled shrimp package of the present invention, since boiled shrimp with shells are pickled in miso, the structure of the shrimp to be miso-pickled is Moreover, since a non-woven fabric is interposed between the shrimp and the miso to be pickled in miso, only the extract in the miso is supplied to the shrimp through the non-woven fabric.

Therefore, the miso does not stick directly around the shrimp, and excessive dehydration due to the miso does not occur, so the plain taste of the shrimp is not spoiled by the miso.

Furthermore, since the miso does not directly adhere to the area around the shrimp, there is no need to remove the miso from around the shrimp before eating.

Furthermore, between the tray and the shrimp, a powdered super absorbent resin is spread in a flat shape and is sandwiched between sheets placed above and below the powdered super absorbent resin. Since a water-absorbent sheet made of a sheet-like material made of a 30% water-absorbing material is interposed, the extract leached from the miso and the drip leached from the shrimp are located above the powdered super-absorbent resin in the water-absorbent sheet. After passing through the non-woven fabric or paper, it is firmly held by the powdered super absorbent resin in the water absorbent sheet, so it will not return back.

Therefore, the miso extract does not accumulate at the bottom of the tray, and the shrimp can be marinated in miso with uniform flavor.

The action of preventing the extract leached from the miso and the drip leached from the shrimp from returning is due to the fact that the water absorption performance of the powdered super absorbent resin in the water absorbent sheet is due to the paper, which is conventionally used as a water absorbent material. This is achieved reliably because it has a much higher water retention capacity than materials such as non-woven fabrics and sponges, and has an extremely large water retention capacity.

Furthermore, antibacterial zeolite, which is mixed and added to the powdered super absorbent resin as desired, has the effect of preventing bacteria from propagating on the water absorbent sheet.

[Example] Hereinafter, the method for miso-pickling shrimp of the present invention and the specific structure of the miso-pickled shrimp package will be described based on Examples.

Example 1 Paper with a basis weight of 25 g/m" and a width of 240 mm (manufactured by Maetel:
MSP25) on the top surface of a highly water-absorbent resin powder (Sumitomo Seika Co., Ltd.: Aqua Keep 103I (P) 20g/
m” and binder resin (Toshi Co., Ltd.: Chemit R
272S) with a basis weight of 25 g/a'' are uniformly spread on the top surface.

Paper having a width of 240 mm (manufactured by Maetel Co., Ltd.: MSP25) was placed thereon, and the whole was integrated with a heated embossing roll to obtain a sheet.

Then, the obtained sheet was 240 mm x 240
After cutting into o++n, it is sent out intermittently,
Non-woven fabric with a width of 270 sun (Kuraray Co., Ltd.: NA240)
The sheet was placed on the central portion of JP20961, and the nonwoven fabric protruding below the sheet was folded upward.

Furthermore, after placing a nonwoven fabric (Kuraray Co., Ltd.: NA240JP2096+) having a width of 240IIITl from above, the side parts of the obtained stacked body were engaged with a gear roll, and the end parts were heat-sealed with a seal bar, and further, Pass the whole thing through a heated embossing roll,
Integrated clamping, 24On++ at the end part
By cutting n x 250 ml,
A water-absorbent sheet, that is, a powdery superabsorbent resin spread on a flat surface, is sandwiched between paper and nonwoven fabric placed above and below the powdery superabsorbent resin, respectively. A water-absorbing sheet made of a sheet-like material obtained by

The water-absorbing sheet obtained above was spread on the inner circumferential surface of a tray made of expanded polystyrene (width: 260 mm, length: 260 mm, height: 40 mm), and on top of it was placed the boiled shelled rice cake with the shell still attached. Ten prawns were placed.

Furthermore, above the prawns, 260 mm x 540
II1m nonwoven fabric (Kuraray Co., Ltd.: NA240JP2
096+ was placed, and 500 g of miso (Saito miso/koji: 1/l) was filled on top of it, matching the shape of the inner circumferential surface of the tray. The nonwoven fabric was rolled up upward to obtain an inner body in which shrimp and miso were set inside the tray.

The obtained inner body was packed into a pouch (300+n+++ x 3
A miso-pickled shrimp package was obtained by placing the shrimp in a container (Japanese), sealing the mouth with a heat seal, and aging for 12 hours in a refrigerator at 5°C.

Example 2 Paper with a basis weight of 25 g/m" (MSP25 manufactured by Maetel)
On the top surface, super absorbent resin powder (Sumitomo Seika Co., Ltd.: Aqua Keep 105HP) 20 g/m'' and antibacterial zeolite (Kanebo Co., Ltd. Bactekira-BM501A I) were added.
Ig/m" and 10 g/m" of binder resin (Nikamit R272S, Toshi Co., Ltd.) were uniformly sprinkled on each, and then paper with a basis weight of 25 g/a" (manufactured by Maetel Co., Ltd.: MSP25) was placed thereon, and the whole was integrated with a heated embossing roll to obtain a sheet.

Thereafter, using the obtained sheet, the same process as the corresponding process of Example 1 was performed to obtain a packaged shrimp pickled in miso.

Comparative Example 1 Ten prawns with their shells, which had been boiled with their shells still attached, were placed on the inner surface of a tray made of expanded polystyrene (width: 260 mm, length: 260 m, use: 40 mm). On top, 500g of miso (Saito miso/koji: 1/1)
was filled so as to match the shape of the inner peripheral surface of the tray.

This was set in a pouch (300 mm x 300 mm) made of a composite film of nylon/unstretched polypropylene, the opening was sealed by heat sealing, and further,
By aging the shrimp in a refrigerator at 5° C. for 12 hours, a packaged shrimp marinated in miso was obtained for comparison.

Comparative Example 2 10 boiled tiger prawns with their shells still attached were placed on the inner circumferential surface of a tray made of expanded polystyrene (width: 260 mm, length: 260+nII'l, height + 40 mm), and the whole For comparison purposes, a pouch (300 mm x 300 mm) made of a composite film of nylon/unstretched polypropylene was placed inside, the mouth was sealed with a heat seal, and the pouch was left in a refrigerator at 5°C for 12 hours. A package of boiled shrimp was obtained.

Experiment 1 Prawns were taken out from the packages obtained in Examples 1 and 2 and Comparative Examples 1 and 2.

Further, only the sample of Comparative Example 1 was washed with water.

The shapes of the prawns after each type of refrigeration were compared.

In addition, a sensory test was conducted on the texture when eating.

The results are shown in Table 1.

Table 1 (*1) The taste of miso is strong, the meat is dry, and the miso is uneven.

Experiment 2 Each of the packages obtained in Examples 1 and 2 and Comparative Examples 1 and 2 was further left in a room at 10°C for 7 days, and the general viable bacteria generated per gram of tiger prawns in the package was The average value of the numbers was determined.

The results are shown in Table 2.

Table 2 [Effects of the Invention] In the miso-pickled shrimp method and package of the present invention, the appearance of the miso-pickled shrimp is good, and the miso-pickled shrimp retains the original flavor of the food. In addition, the original flavor of the shrimp is maintained, and high-quality miso-pickled shrimp can be obtained.

Also, since the boiled shrimp is pickled in miso,
There is no need to cook the shrimp again before eating (furthermore, in the case of shrimp of the size of tiger prawns or Japanese tiger prawns, they can be eaten with their shells on, making them easier to handle.

Furthermore, when stored in a refrigerator, the flavor period lasts for about 1 week to 10 days, and it is also effective in terms of preservability.

Claims (10)

[Claims] 1. A step of placing a water absorbent sheet on the top of the tray, placing boiled shrimp with shells on the sheet, and placing miso covered with a non-woven fabric on top of the sheet. After obtaining an inner body in which shrimp and miso are set in a tray by a step, the inner body obtained in the step is loaded into a pouch and aged in a refrigerated state. As a water-absorbent sheet placed on the upper part of the tray, a powdery superabsorbent resin spread in a flat shape is formed by sheets placed above and below the powdery superabsorbent resin. Shrimp miso characterized by using a water absorbent sheet sandwiched in a sandwich shape and arranged at least above a powdered super absorbent resin, which is made of nonwoven fabric or paper. Pickling method. 2. A ratio of 150 m^2/g or more in which the powdered super absorbent resin spread on a flat surface retains metal ions that have an antibacterial effect through ion exchange in the powdered super absorbent resin. Surface area and 14 or less SiO_2/Al_2O_
3. The method for pickling shrimp in miso according to claim 1, which contains zeolite solid particles having a molar ratio of 3. 3. 3. The method for pickling shrimp in miso according to claim 2, wherein the zeolite solid particles are A-type zeolite, X-type zeolite, Y-type zeolite, or mordenite. 4. The method for pickling shrimp in miso according to claim 2 or 3, wherein the metal ion having an antibacterial effect in the zeolite solid particles is one or more metal ions selected from silver, copper, and zinc. 5. The method for pickling shrimp in miso according to claim 2, 3, or 4, wherein the amount of the zeolite solid particles is 0.01% by weight or more of the water absorption capacity of the water absorbent sheet. 6. On the powdered super absorbent resin in the water absorbent sheet,
The method for pickling shrimp in miso according to any one of claims 1 to 5, wherein the sheets arranged below are bonded together by heating and pressure. 7. Powdered super absorbent resins include graft polymers of starch/acrylates, crosslinked carboxymethyl cellulose, vinyl alcohol acrylate copolymers, polyacrylonitrile hydrolysates, crosslinked polyacrylates, and modified polyvinyl alcohols. , acrylate polymers, acrylate-acrylamide copolymers, and isobutylene
7. A method for pickling shrimp in miso according to any one of claims 1 to 6, wherein one or more types of maleic anhydride copolymers are used. 8. Claim 1, wherein the amount of powdered super absorbent resin spread on a flat surface is 0.1 to 200 g/m^2.
The method for pickling shrimp in miso according to any one of items 7 to 7. 9. A tray, a water-absorbent sheet placed on the top of the tray, shrimp with the shells boiled with the shells placed on the sheet, and a non-woven fabric on the top of the shrimp with the shells. In a miso-marinated shrimp package in which an inner body consisting of miso placed in a covered state is loaded into a pouch, the water-absorbing sheet placed on the top of the tray is , is formed by a sheet-like material made by sandwiching a powdery superabsorbent resin spread in a flat shape with sheets placed above and below the powdery superabsorbent resin. A package of shrimp marinated in miso, characterized in that the sheet disposed at least above the powdered super absorbent resin is made of nonwoven fabric or paper. 10. Powdered super absorbent resin is spread on a flat surface.
SiO_2/Al_2O with a specific surface area of 150 m^2/g or more and 14 or less, which holds metal ions that exhibit an antibacterial effect through ion exchange in the powdered superabsorbent resin.
The packaged shrimp pickled in miso according to claim 9, which contains zeolite solid particles having a molar ratio of _3.