JPH0451844A - Preservative for salted dried fish and its preservation - Google Patents

Abstract

PURPOSE:To provide the title preservative capable of suppressing the freshness degradation of salted dried fish and esp. preventing its discoloration, fungus development and flavor degradation, consisting of a combination of iron powder and at least one of chlorates, chlorites and hypochlorites. CONSTITUTION:The objective preservative consisting of a combination of (A) at least one kind of compound selected from chlorates, chlorites and hypochlorites and (B) iron powder. Because the salted dried fish is, in general, of low moisture content, the above composition is pref. further incorporated with a hydrous carrier (e.g. silica, alumina, zeolite). The amount of the compo nent A to be used is pref. 0.1-50 pts.wt. based on 100 pts.wt. of the component B. And it is preferable that the amount of the present preservative to be used, although depending on the size of a container for the preservation, be normally about 1-80g per kg of the salted dried fish to be preserved.

Description

[Detailed description of the invention] Industrial use! 1. Field of the Invention The present invention relates to a preservative and a preservation method for dried fish, and more particularly to a preservative and a preservation method for maintaining the commercial value of dried fish for a longer period of time.

BACKGROUND OF THE INVENTION Conventional techniques for dried fish have traditionally been carried out by drying the fish in a round oven and storing it as a salt-dried product. However, general salt-dried products have denatured proteins or low freshness)
In addition, during storage, exposure to air causes discoloration called ``oil burn'' due to oxidation of oil and fat, and the fish meat loses its transparency, which significantly reduces the product value. Ta. In addition, during the packaging process, there is secondary contamination due to bacteria, mold, etc. in the air.
There were drawbacks such as easy quality deterioration. Therefore,
Attempts have been made to add preservatives to prevent spoilage, and to add antioxidants to prevent lipid deterioration. However, using such additives to prevent food deterioration is not preferable from the viewpoint of food hygiene. Additionally, alcohol is said to have a bacteriostatic effect on mold at low concentrations, but when treated with alcohol, dried fish smells and smells like alcohol and loses its flavor. On the other hand, methods for preserving dried fish have been proposed and partially implemented, such as using oxygen scavengers based on iron powder and electrolytes, nitrogen filling, and vacuum packaging, but these methods have problems in preventing oxidation. Although this is effective, it is insufficient in terms of maintaining flavor.

At present, none of the methods is sufficient to prevent the deterioration of freshness, and a solution to this problem is desired.

Problems to be Solved by the Invention The present invention aims to provide a method for suppressing the deterioration in freshness of the above-mentioned dried fish, particularly a method for preventing discoloration, mold, and deterioration in flavor, and a preservative therefor.

Means for Solving the Problems Against this background, the present inventors investigated storage methods for dried fish, and found that when dried fish are stored refrigerated or at room temperature, chlorate, chlorite, and The present invention was completed based on the discovery that deterioration in freshness can be prevented by sealing in an airtight container together with a preservative containing at least one selected from the group consisting of chlorites and iron powder. That is,
The present invention (1) A preservative for dried fish characterized by containing at least one selected from the group consisting of chlorates, chlorites, and hypochlorites and iron powder.

(2) A preservative for dried fish, characterized by containing at least one selected from the group consisting of chlorates, chlorites, and hypochlorites, iron powder, and a water-containing carrier.

(3) A method for preserving dried fish, which comprises storing the dried fish in a sealed state together with the preservative described in (1) or (2) above.

Regarding.

As mentioned above, although it is possible to suppress deterioration due to oxidation using ordinary oxygen scavengers based on iron powder and electrolyte, it is difficult to maintain flavor. The gist of the invention is that chlorate as an electrolyte,
By using at least one selected from the group consisting of chlorite and hypochlorite, it has become possible not only to prevent oxidation but also to maintain flavor.

The preservative of the present invention contains at least one selected from the group consisting of chlorate, chlorite and hypochlorite, and the details are as follows. Although chlorate, chlorite, and hypochlorite are not particularly limited, preferred examples include alkali metal salts, alkaline earth metal salts, and the like. The ratio of these compounds to the iron powder is arbitrary, but is preferably 0.1 to 50 parts by weight, more preferably 0.5 to 30 parts by weight per 100 parts by weight of the iron powder. To further improve its performance, this preservative contains oxides, chlorides, and sulfates of iron, titanium, zirconium, molybdenum, tungsten, copper, silver, zinc, manganese, germanium, magnesium, calcium, strontium, barium, etc. It is possible to contain one or more compounds selected from the following. Particularly preferred are iron, copper, silver, zinc, titanium,
Examples include one or more of oxides, chlorides, and sulfates of manganese, calcium, magnesi, and rum. The amount of these used is not particularly limited, but 0 to 1 per 100 parts by weight of iron powder.
A range of OO parts by weight is preferred, and a range of 1 to 50 parts by weight is particularly preferred. Furthermore, this preservative is preferably supported on or mixed with a commonly used porous carrier.

Preferred carriers include silica, alumina, silica alumina, natural zeolite, synthetic zeolite, talc, diatomaceous earth, Kanuma earth, white clay, clay minerals, activated carbon, etc., but are not particularly limited thereto. These carriers are preferably used in an amount of 0 to 250% by weight, particularly preferably 5 to 150% by weight, based on the preservative.

If the target dried fish contains a lot of water, the above-mentioned composition may be used as a preservative, but since dried fish generally have a low water content, it is necessary to add a water-containing carrier to the above-mentioned composition. is preferred.

The water-containing carrier is not particularly limited, but includes silica, alumina, silica alumina, zeolite, diatomaceous earth, white clay,
Examples include common porous carriers such as clay minerals and activated carbon, and water-absorbing polymers impregnated with water.

When using a water-containing carrier, the amount used is not particularly limited, but usually, the water-containing carrier containing 5 to 50% by weight, especially 10 to 40% by weight of water is used in an amount of 1 to 1 to 100 parts by weight of iron powder.
It is preferable to use 500 parts by weight, especially 50 to 300 parts by weight.

The preservative of the present invention can be prepared by mixing each component, and if necessary, granular or
It can be obtained by molding into granules or the like. In each component used to obtain the preservative of the present invention, the water-containing carrier can be in various forms such as powder, granules, etc., but chlorate, chlorite, hypochlorite, Compounds such as iron, titanium, zirconium, etc., which are added as necessary, are preferably used in powder form.

In carrying out the present invention, the temperature at which dried fish are stored is usually 0°C to room temperature, but is not particularly limited. At each temperature, it is possible to see the effect of preserving the freshness of dried fish, such as suppressing oxidation, discoloration, and mold growth, but it goes without saying that lower temperatures allow for longer storage. For dried fish, keep the oxygen concentration in the sealed container at 5 vol. % or less, particularly preferably 3vol. % or less.

In addition, in the present invention, dried fish are stored in a sealed state together with the above-mentioned preservative; however, as a container used for sealing, a container such as plastic wrap can also be used to some extent, and is not particularly limited. It can be of any shape. Preferred materials for the container include polyethylene, nylon, polypropylene, polyvinyl chloride, vinylidene chloride copolymer, ethylene-vinyl acetate copolymer, polystyrene, and the like.

In the present invention, the amount of preservative used for dried fish varies depending on the type of container, but is usually 1 to 1 kg for 1 kg of dried fish.
Preferably, 80 g is used.

Any dried fish can be used, such as whitebait, sardines, porgy, flounder, horse mackerel, barracuda, mackerel, saury, shishamo, cod, herring, butterfish, atka mackerel, abalone, and scallops. Examples include drying, drying with sardines, drying with salt, and seasoning.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to these Examples. In the examples, "part J" indicates "part by weight."

Example 1 Approximately 2 kg of dried whitebait was mixed with 30 g of a preservative (mixture of each component in powder form) consisting of 300 parts of iron powder, 15 parts of calcium hypochlorite, and 75 parts of activated carbon in a polyethylene bag with a thickness of 50 microns (oxygen Permeation amount 3500ml/co'/
ATM /24hrs) and stored it at o 0c. The results are shown in Table 1 in comparison with the case where no preservative was used.

Table 1 Example 2 Ikg of dried sardines was mixed with 300 parts of iron powder, 15 parts of powdered calcium hypochlorite, 75 parts of powdered activated carbon, and 3
Preservative 1 obtained by mixing 400 parts of 0% water-containing granular activated clay
It was sealed in a 50 micron thick polyethylene bag with 5 g and stored at 0°C. The results are shown in Table 2.

Table 2 Example 3 Approximately 350 g of dried Ibodai with 10 g of the same preservative as Example 2
and sealed in a 50 micron thick polyethylene bag.
It was stored at room temperature. The results are shown in Table 3.

Table 3 Examples 4-5 In Example 1, sodium chlorite (Example 4) or potassium chlorate (
Exactly the same test was conducted except that Example 5) was used, and almost the same results were obtained in all cases.

vinegar.

Examples 6-7 In Example 2, sodium chlorite (Example 6) or potassium chlorate (
Exactly the same test was conducted except that Example 7) was used, and almost the same results were obtained in all cases.

Example 8 Approximately 1200 g of dried flounder was mixed with 300 parts of iron powder, 15 parts of powdered calcium hypochlorite, 15 parts of powdered zinc oxide, 70 parts of powdered activated carbon, and 400 parts of 30% water-containing granular activated clay. It was sealed in a 50 micron thick polyethylene bag with 15 g of preservative and stored at 5°C. The results are shown in Table 4. Example 9 Approximately 400 g of dried horse mackerel was mixed with 300 parts of iron powder, 15 parts of powdered calcium hypochlorite, 15 parts of powdered ferric oxide, 70 parts of powdered activated carbon, and 30% water-containing granules. It was sealed in a polyethylene bag with a thickness of 50 microns together with 5 g of a preservative obtained by mixing 400 parts of activated clay, and the bag was stored at 5°C. The results are shown in Table 5.

Table 5 Effects of the invention Until now, various methods have been used to prevent dried fish from deteriorating in freshness, such as directly adding additives such as preservatives and antioxidants, using oxygen scavengers, and treating with alcohol. have been tried, but no good solution has been found yet. The preservative for dried fish that we proposed this time not only suppresses spoilage and prevents "oil burn" caused by oxidation of fats and oils, which can be solved with oxygen absorbers, but also preserves flavor, which cannot be done with simple oxygen absorbers. At the same time, it was possible to maintain the commercial value of dried fish for a longer period of time.

Claims (1)

[Claims] 1. A preservative for dried fish, characterized by containing at least one selected from the group consisting of chlorates, chlorites, and hypochlorites and iron powder. 2. A preservative for dried fish, characterized by containing at least one selected from the group consisting of chlorates, chlorites, and hypochlorites, iron powder, and a water-containing carrier. 3. A method for preserving dried fish, which comprises preserving the dried fish together with the preservative according to claim 1 or 2 in a sealed state.