JPH0523103A - Water absorbing sheet for food - Google Patents

Abstract

PURPOSE:To obtain the title sheet, specifically acting, avoiding dehydration of foods, especially fishes and shellfishes and edible meat, change in color and wateriness of foods caused by oxidation during thawing, capable of preserving foods for a long period of time, comprising a semipermeable membrane part, a food part having high osmotic pressure and a paste part. CONSTITUTION:The objective sheet comprising plural sheets of a semipermeable membrane part (made of a flexible material such as polyvinyl alcohol for food) 4-1 and 4-2 passing through only water and a fishiness component from a food a food part (made of an edible saccharide such as thick malt syrup) 6 having high osmotic pressure to absorb water from the food by osmotic pressure laid between the semipermeable membrane parts 4-1 and 4-2, a paste part (made of food additive paste such as sea tangle composition, etc.) 8 to retain absorbed water and optionally an alcohol.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a water-absorbent sheet for foods, particularly for draining foods such as seafood and meat, avoiding discoloration and wateriness due to oxidation of foods during thawing, and long-term The present invention relates to a water absorbent sheet for food that can be stored.

[0002]

2. Description of the Related Art Generally, foods such as seafood and meat are refrigerated or frozen depending on the storage period.

In some cases, the seafood may be processed without being frozen, such as canned food, dried food, and salted food.

[0004]

By the way, in the conventional food, when the food is stored in a freezer and then thawed for reuse, for example, in a tuna for sashimi, it is oxidized and discolors blackish, There are disadvantages that the tuna becomes watery, the appearance and quality deteriorate, and the product value significantly decreases.

Further, meat becomes watery after being thawed, and the odor peculiar to the meat, especially the odor of the liver, which is often disliked, cannot be eliminated, which is disadvantageous in practical use.

[0006] Furthermore, in the salted product in which salted egg which is a salmon egg is primarily processed, the salted product has a narrow range of use in cooking and is subjected to a secondary salt reduction treatment when used in various dishes. Moreover, even if the salt-reducing treatment is performed, the silkworms become watery, and it is difficult to make a raw diet or a seasoned state of preference, which is inconvenient.

[0007]

Therefore, in order to eliminate the above-mentioned inconvenience, the present invention provides a plurality of semipermeable membrane portions that allow only water and fishy smell components from foods to pass through, and water from foods due to osmotic pressure. In order to absorb water, a water-absorbent sheet comprising a high osmotic pressure food portion interposed between the semipermeable membrane portions and a glue portion holding water absorbed from the food is constituted.

[0008]

According to the invention as described above, when the food is surrounded by the water absorbing sheet, only the water and the fishy smell component from the food are permeated through the semipermeable membrane part due to the osmotic pressure of the high osmotic pressure food part. In addition to preventing deterioration in appearance and quality, it eliminates fishy odor components and enables long-term storage.

[0009]

Embodiments of the present invention will be described in detail below with reference to the drawings.

1 to 15 show an embodiment of the present invention. 1 to 3, 2 is a water absorbent sheet for food.

The water-absorbent sheet 2 is interposed between a plurality of semipermeable membrane portions 4 that allow only water and fishy odor components from food to pass therethrough, and the semipermeable membrane portion 4 to absorb water from food by osmotic pressure. It comprises a high osmotic pressure food section 6 and a paste section 8 for holding water absorbed from food.

More specifically, as shown in FIG. 3, the semipermeable membrane portion 4 is formed of, for example, two sheets of first and second semipermeable membrane portions 4-1 and 4-2.
And the first and second semipermeable membrane parts 4-1 and 4
-2 is formed of a flexible member such as a polyvinyl alcohol film for food or a vinylon film.

Then, the first and second semipermeable membrane portions 4-1 and 4-
No. 2 has a function of allowing only water and fishy odor components from foods to pass through, but not allowing amino acids serving as umami components to pass through.

Further, in general, various enzymes work by using water as a medium, and by removing water from food, the enzyme is removed together with water, and the food spoilage rate by the enzyme can be delayed.

Between the first and second semipermeable membrane parts 4-1 and 4-2, as shown in FIG. 3, a high osmotic pressure food part 6 made of edible sugars such as starch syrup and foods such as kelp and the like. A paste portion 8 made of a paste paste, and alcohols if necessary,
The film-shaped water absorbing sheet 2 is formed.

As shown in FIG. 1, the water-absorbent sheet 2 surrounds the food and absorbs the water from the food due to the osmotic pressure of the high osmotic pressure food part 6, and the water absorbed from the food is applied to the paste part 8 as well.
Is to be retained by.

First, the flow of a schematic usage example of the water absorbing sheet 2 will be described.

The case of fish will be described as a first use example.

After the fish have been landed, they are left as they are, in a fillet state, or in an open state. After each state, they are wrapped with a water absorbing sheet and water absorbing work is performed.

Then, the product is chilled in the state of being wrapped with the water absorbing sheet or is taken out from the water absorbing sheet and frozen.

The case of meat will be described as a second use example.

[0022] The meat piece that has been meat-polished or the meat with bones of a broiler (young chicken) is wrapped with a water-absorbing sheet, and water-absorbing work is performed.

Then, like fish, it is chilled in the state of being wrapped with a water absorbing sheet, or taken out from the water absorbing sheet and frozen.

Next, an example of processing a super low-salt edible streak using the water absorbent sheet 2 will be described.

First, as shown in FIG. 4, fish 10 such as salmon and trout.
The roe 102, which is an egg of 0, is taken out of the body of the fish 100. Then, as shown in FIG. 5, the roe 102 is immersed in cold water or deoxidized water contained in the container 104 for a predetermined time.

Next, as shown in FIG. 6, the roe 102 is thoroughly washed with water, and then the blood line 106 is removed from the roe 102 as shown in FIG. 7, and as shown in FIG. The fish egg 102 is drained by the draining device 108.

Then, as shown in FIG. 9, the fish egg 102 is wrapped in the water absorbing sheet 2 and stored for about 12 to 36 hours and at a low temperature of 3 to 5 degrees C to perform the water absorbing work.

After this water absorption work, the fish eggs 102 are taken out from the water absorption sheet 2, packed in a container 110 for transportation of various sizes, as shown in FIG. 10, and frozen at a temperature of -10 ° C. or less.

An example of processing salt-free dried products will be described.

First, as shown in FIG. 11, the fish 200 is opened, for example, from the ventral side, and the head is cut off to form an open-cut 202. Then, as shown in FIG. 12, the open air 202 is immersed in cold water or deoxidized water contained in a container 204 for a predetermined time,
As shown in FIG. 13, the open air 202 is washed with water.

After that, as shown in FIG. 14, the open cut 202 is drained by a draining tool 206 such as a net or a basket.
Then, as shown in FIG. 15, the cypress 202 is wrapped with the water absorbing sheet 2, and 10 to 24 wraps are formed depending on the type of fish and the size of the fish body.
Let it sit for about an hour to absorb water.

When the open leaf 202 is taken out from the water absorbing sheet 2 after the water absorbing work and put in a container for transportation or storage, the container is frozen at a temperature of about -10 to -30 degrees.

As a result, the water-absorbing function of the high osmotic pressure food portion 6 and the water-retaining function of the paste portion 8 constituting the water-absorbing sheet 2 can prevent discoloration due to oxidation of food, such as tuna for sashimi, during thawing. At the same time, it can be prevented from becoming watery, deterioration of appearance and quality can be prevented, and reduction of product value can be avoided.

In addition, in foods such as meat, the water absorbing sheet extracts water and fishy odor components together with water, so that the odor of the liver, which is often disliked, can be reliably eliminated, and amino acids, which are umami components, can be used as meat. It can be retained inside, which is practically advantageous.

Further, in the processing of ultra-low-salt edible strains, it is possible to prepare salt-free strains that eliminate the peculiar fishy odor component, so that the secondary salt reduction process becomes unnecessary, and the range of use of cooking Can be expanded and
It becomes possible to eat raw food, and since it is salt-free, it can be seasoned easily and can be stored for a long time with a large proportion of fat.

Furthermore, in the processing of salt-free dried goods,
Being able to make salt-free dried foods eliminates the need for salt reduction treatment, facilitates seasoning during cooking, and enables long-term storage of dried foods.

The present invention is not limited to the above-mentioned embodiment, but various application modifications are possible.

For example, in the embodiment of the present invention, the high osmotic pressure food portion and the paste portion are respectively interposed between the two semipermeable membrane portions constituting the water absorbent sheet, but three or more semipermeable membrane portions are provided. It is also possible to form a water-absorbent sheet by stacking the same on each other and interposing the high osmotic pressure food portion and the adhesive portion between each semipermeable membrane portion.

Further, in the embodiment of the present invention, only the processing of the ultra-low-salt food strainer was described, but the water-absorbent sheet can also be used for the ultra-low-salt food processing of kazunoko, salmon roe and the like.

Further, in the embodiments of the present invention, as dried goods, in addition to mackerel, scallions, squid, sea bream, eel,
It is possible to use squid, etc., and in addition to belly-opening, it is also possible to use it with back-opening and wholesale into two or three pieces.

[0041]

As described in detail above, according to the present invention, a plurality of semipermeable membrane portions that allow only water and fishy odor components from food to pass through, and semipermeable membranes that absorb water from food by osmotic pressure. Since the water-absorbing sheet is composed of the high-osmotic pressure food part interposed between the membrane parts and the glue part that holds the water absorbed from the food, the drainage function and the glue of the high-osmotic food part forming the water-absorbing sheet Due to the water-retaining function of the food part, it is possible to prevent oxidative discoloration at the time of thawing of food, and also to prevent it from becoming watery, preventing deterioration of appearance and quality and avoiding deterioration of product value. In addition, the water-absorbent sheet removes the fishy odor component as well as the water in the food, so that the amino acid as the umami component can be retained in the meat and can be stored for a long period of time.

[Brief description of drawings]

FIG. 1 is a schematic perspective view of a water absorbent sheet for food according to an embodiment of the present invention in use.

FIG. 2 is a schematic perspective view of a water absorbent sheet for food.

FIG. 3 is a schematic enlarged cross-sectional view of a water absorbent sheet for food.

FIG. 4 is a schematic diagram showing a state where fish roe is taken out from the body of a fish.

FIG. 5 is a schematic view of a state where fish roe is immersed in cold water or deoxygenated water.

FIG. 6 is a schematic view of a state where fish eggs are washed with water.

FIG. 7 is a schematic view of a state where blood lines are removed from fish eggs.

FIG. 8 is a schematic view of a state in which fish eggs are drained by a draining device.

FIG. 9 is a schematic perspective view of a state where fish eggs are wrapped in a water absorbing sheet.

FIG. 10 is a schematic view of a state where fish eggs are packed in a container for transportation.

FIG. 11 is an explanatory diagram when opening a fish to make an open leaf.

FIG. 12 is a schematic view of a state where the oyster tree is immersed in cold water or deoxygenated water.

FIG. 13 is a schematic view of a state in which the Japanese cypress is washed with water.

FIG. 14 is a schematic view of a state in which the water of a hiraki is drained by a draining device.

FIG. 15 is a schematic perspective view showing a state in which an open leaf is wrapped with a water absorbing sheet.

[Explanation of symbols]

 2 Water-absorbent sheet 4 Semi-permeable membrane part 4-1 1st semi-permeable membrane part 4-2 2nd semi-permeable membrane part 6 High osmotic pressure food part 8 Adhesive part

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification number Office reference number FI technical display location B32B 27/00 K 7717-4F B65D 81/26 H 7191-3E

Claims (1)

Claims: 1. A plurality of semipermeable membrane portions that allow only water and fishy odor components from food to pass through, and intervene between the semipermeable membrane portions to absorb water from food by osmotic pressure. A water absorbing sheet for food, comprising a water absorbing sheet comprising a high osmotic pressure food portion and a glue portion for holding water absorbed from the food.