JPS646736B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a new storage method for grilled eel. [Conventional technology] Eel is a highly nutritious food, and its meat is rich in fat and vitamin A. Domestic consumption has reached 60,000 to 70,000 a year, and it has been enjoyed as Kaba-yaki since ancient times, especially around the Doyou no Ushi Day. Demand reaches its peak. Cutting eel into raw skewers requires a high level of skill, but there are very few craftsmen today who have this skill. For this reason, our eel industry has been responding to this demand by tearing eel into pieces, making raw skewers, and freezing them as shirayaki for two to six months before this Ushi-no-hi (Doyou no Ushi no Hi). However, this preservation causes significant quality deterioration, such as loss of fillet (the thickness of the meat when grilled) and deterioration of appearance, as well as loss of fat and fibers becoming crumbly. This is due to freezing denaturation of proteins due to freezing for long-term preservation. [Problems to be Solved by the Invention] An object of the present invention is to overcome the drawbacks of the above-mentioned conventional techniques, and to solve the problem without losing the overlay and impairing the appearance, without degrading quality such as loss of lipid content, and without denaturing proteins. Without,
The goal is to preserve grilled eel for a long time. [Means for Solving the Problem] A means for solving the above problem is to tear the eel into pieces, make raw skewers, grill them, roast them, and place them on a plastic tray provided with an oxygen scavenger storage section. and placing an oxygen absorber formed by sealing an oxygen absorber composition in an air-permeable packaging material into the oxygen absorber housing, preventing contact between the white baking and the oxygen absorber, It should be sealed in a substantially air-impermeable packaging material or an airtight container and stored at -5 to 5°C. In the solution, the eel is cut into raw skewers;
Shirayaki is a method of grilling eel and preserving it in a white-grilled state. Specifically, eel is prepared by cutting open the back or belly, pounding the eel with a bamboo skewer, and grilling it with charcoal, gas, electric heat, etc. be done. An oxygen scavenger is a composition that has an oxygen scavenging ability (a "composition that has an oxygen scavenging ability" may be referred to as an "oxygen scavenger composition" herein) sealed in a breathable packaging material. be. As the oxygen scavenger composition, those known per se can be used. For example, those based on iron powder such as iron or iron carbide, those based on inorganic salts such as dithionite, sulfite, and ferrous salts, hydroquinone, catechol, pyrogallol, gallic acid, and butylated hydroxyanisole. Examples include polyphenols such as exemplified by Polyphenols, saccharides such as glucose, ascorbic acid, erythorbic acid, or salts thereof as a main ingredient, among which those containing iron powder as a main ingredient are preferred. Furthermore, a material having functions other than deoxidizing, such as a material that absorbs oxygen and generates carbon dioxide gas, may also be used. As a packaging material for wrapping the oxygen scavenger composition, for example, a material obtained by laminating a perforated plastic film to a cellulose packaging material such as paper is suitably used.
In order to avoid contact between moisture in the sealed system and the oxygen scavenger composition, it is preferable that part or all of the packaging material for the oxygen scavenger be made of a microporous film. The white baking powder and the oxygen absorber are stored in a plastic tray, and the oxygen absorber is stored in an oxygen absorber storage section provided in the plastic tray.
It is then sealed and stored in a substantially air-impermeable packaging material or airtight container. Non-breathable packaging materials typically have an oxygen permeability of 50ml/ ^m2 .
ATM・d or less is used. For example, vinylidene chloride or a film coated or laminated with vinylidene chloride is preferably used. From the viewpoint of strength, the film is preferably biaxially stretched or laminated. The non-breathable packaging is usually sealed by heat sealing (see Figure 2), but a sealant may also be used. The airtight container consists of a plastic tray and a lid that can be molded and heat-sealed, and the lid is hermetically sealed with an air-impermeable film or sheet (see Figure 3), or a plastic or metal hermetic container is used. You can. It is appropriate for the airtight container to have an oxygen scavenger storage section and to have a structure that prevents it from coming into contact with the white charcoal. When sealing in a non-breathable packaging material or an airtight container, place the white porcelain in a plastic tray equipped with an oxygen scavenger storage area to prevent it from coming into contact with the oxygen absorber placed in the oxygen absorber storage area. (See Figure 1). In the solution described above, it is preferable to use an enzyme detection agent in combination to confirm the airtightness within the sealed system. Oxygen detection agents can be used in a closed system, such as by packaging a solid detection agent in a breathable packaging material, or packaging it in a non-breathable packaging material with ventilation holes, and placing it in a closed system. Various methods can be adopted, such as printing an agent on the surface of the packaging material of the oxygen scavenger to make the sealed container transparent, or making the sealed container transparent and printing a detection agent on the inside thereof. In the solution, the white charcoal is sealed together with an oxygen absorber and then stored at -5 to 5°C. Denaturation of proteins occurs at temperatures lower than -5°C, and storage is difficult at temperatures higher than 5°C. Edible period is 1 week~
For about 20 days, a temperature of 0 to 5°C is sufficient; for long-term storage, a temperature of -5 to 2°C, preferably -3±0.5°C is usually employed. Storage usually involves
Storage, especially temperature-controlled storage, is used. It is convenient for distribution if the storage is a container that can be operated at all times. [Operation] The above solution operates as follows. In the present invention, by employing the above solution, the oxygen absorber and the grilled eel do not come into contact with each other, and the oil content of the grilled eel does not adhere to the surface of the oxygen absorber.
The inside of the system is suitably deoxidized without inhibiting the oxygen scavenging ability of the oxygen scavenger. It is also possible to prevent protein deterioration during storage. [Explanation of an Embodiment with Drawings] FIG. 1 is a sectional view and a plan view showing an embodiment in which grilled eel is placed in a plastic tray. A partition plate 11 formed at the bottom of the plastic tray 10 divides the interior of the tray into an oxygen absorber storage section 20 and a white baking storage section 40, and an oxygen absorber 22 stored in the oxygen absorber storage section. The white ware 42 stored in the white ware storage portion is prevented from coming into contact with each other. Here, the white roast 42 is stored in the white roast storage part 40 so that the white roast skewer 44 rests on the upper end of the partition plate 11, and the oxygen absorber storage part 20 stores the sauce pouch 24 together with the oxygen absorber 22. Partition plate 1
1 is sufficient if the height is more than half the thickness of the white grill 42, but it is preferable that the height is such that when the skewer 44 is placed on the upper end of the partition plate 11, the white grill 42 will be slightly lifted. FIG. 2 shows an example of a plastic tray of the embodiment shown in FIG. 1 being sealed in an air-impermeable packaging material. The plastic tray 10 stores an oxygen absorber (not shown) and grilled eel (not shown), and then is sealed with an air-impermeable packaging material 60. In this example, the ends of the packaging material are heat sealed and sealed. As shown in FIG. 3, if the plastic tray 10 is made of a material with an oxygen permeability of 50 ml/m ² ·day · atm or less and can be heat-sealed, a non-breathable lid material 70 can be used. It can also be sealed. In this case, the height of the partition plate is adjusted so that the lid material 70 and the partition plate 11 do not come into close contact with each other (so that the ventilation between the oxygen absorber storage section 20 and the white baking storage section 40 is not blocked). It is preferable that the height is lower than the height obtained by subtracting half the thickness of the white yaki from the height of . Examples will be described below. Examples Example 1 230 g of eel was cut open on the back, placed on a bamboo skewer, and grilled in a gas range until white. This was mixed with an oxygen absorber (Mitsubishi Gas Chemical Co., Ltd., AGELESS S-500, an oxygen absorber composition containing iron powder as the main ingredient sealed in a breathable packaging material) and vinylidene chloride coated stretched nylon film (20μ). /Packaged in non-breathable material made of polyethylene (80μ). At this time, the white charcoal was placed in a plastic tray equipped with an oxygen scavenger storage area so as not to come into contact with the oxygen absorber in the oxygen scavenger storage area. At the same time, an oxygen detector (Ageless Eye manufactured by Mitsubishi Gas Chemical Co., Ltd.) was placed in the oxygen scavenger storage compartment, heat-sealed, and stored in a refrigerator at -3℃ and 5℃, and the change in gas composition over time during storage was measured. The quality was also evaluated by sensory evaluation. The results are shown in Tables 1 and 2.

【table】

【represent. Comparative Example 1 Example 1 except that no oxygen absorber was used and air-containing packaging was used.
I did the same thing. The results are shown in Tables 1 and 2. In Example 1, even after 16 days at a storage temperature of 5° C., there was no generation of carbon dioxide gas, which is a sign of deterioration in white grilling, and the meat remained thick and the taste was extremely delicious as kava-yaki. On the other hand, in Comparative Example 1, carbon dioxide gas, which indicates protein deterioration, increased over time, and the enzymes in the container were also consumed accordingly, giving off a putrid odor and making it unpalatable. Even when stored at -3°C for the purpose of long-term storage, Example 1 had normal taste even after 60 days, whereas Comparative Example 1
It was rotten and inedible. Example 2 200g of eel was cut open on the back, placed on a bamboo skewer, and grilled in a gas range until shirayaki. This was mixed with a vinylidene chloride coated stretched nylon film (20μ/
It was packaged in non-breathable material consisting of polyethylene (80μ). At this time, the white porcelain was placed in a plastic tray provided with an oxygen scavenger storage section and sealed so as not to come into contact with the oxygen scavenger stored in the oxygen scavenger storage section. This was stored in a refrigerator at 5° C., and the quality was evaluated based on changes in gas composition over time during storage, appearance, and sensory evaluation. The results are shown in Table 3. Comparative Example 2 In Example 2, instead of placing the grilled eel in a plastic tray to prevent contact between the grilled eel and the oxygen absorber, the oxygen absorber and the grilled eel were separated by a 5 mm wide sewing machine seal provided on the packaging material. Storage, testing, and measurements were carried out in the same manner as in Example 2, except that a packaging method was used for storage. The results are listed in Table 3 together with the results of Example 2. Comparative Example 3 In Example 2, the same storage, testing and measurements as in Example 2 were carried out, except that the eel white roast and the oxygen scavenger were simply enclosed in the non-breathable material without using a plastic tray. The result is the third
The results of Example 2 are also listed in the table. As is clear from Table 3, in Example 2, the quality was maintained normally even after 20 days, but in Comparative Example 2, a blockage occurred at the sewing machine seal part of the packaging material, and oxygen remained in the packaging bag. However, it was impossible to maintain quality. Furthermore, in Comparative Example 3, oil adhered to the surface of the deenzyme agent packaging material, and the oxygen concentration could not be sufficiently lowered, making it impossible to maintain quality as in Comparative Example 2.

[Special effects]

According to the present invention, shirayaki can be stored for a long period of time without causing deterioration of proteins and lipids. Therefore, it is possible to provide consumers with kava-yaki with excellent taste that has not been previously available.

[Brief explanation of drawings]

FIGS. 1 and 2 are a cross-sectional view and a plan view showing an example of an embodiment in which white-grilled eel is placed in a plastic tray. FIG. 2 is a sectional view showing an example of a plastic tray of the embodiment shown in FIG. 1 being sealed in an air-impermeable packaging material. FIG. 3 is a sectional view showing an example of an embodiment in which a plastic tray with low oxygen permeability is hermetically sealed with an air-impermeable lid. In the drawing, 10 is a plastic tray, 11 is a partition plate provided inside the tray, 20 is an oxygen absorber storage area, 22 is an oxygen absorber, 24 is a small bag of sauce, 40 is a storage area for white grilled eel, 42 44 represents a skewer of white grilled eel, 60 represents a non-breathable packaging material, and 70 represents a non-breathable lid material.

Claims (1)

[Scope of Claims] 1 Eel is torn into raw skewers, grilled and grilled, placed in a plastic tray provided with an oxygen absorber storage section, and an oxygen absorber composition is added to the air-permeable packaging material. Place an oxygen absorber formed in a sealed manner in the oxygen absorber storage section, and place it in a substantially non-air permeable packaging material or airtight container so that the white baking and the oxygen absorber do not come into contact with each other. A method for preserving shirayaki eel, which is characterized by storing it in a sealed container at -5 to 5°C. 2. The method according to claim 1, wherein the oxygen absorber is sealed with a packaging material laminated with a perforated plastic film. 3. The method according to claim 1, wherein the oxygen absorber is sealed with a microporous film or a packaging material partially made of a microporous film. 4 Non-breathable packaging material has an oxygen permeability of 50ml/ ^m2・atm・
2. The method according to claim 1, wherein the plastic film is d or less. 5. The method according to claim 1, wherein the white baking and oxygen scavenger are housed in a non-breathable packaging material and then sealed and stored by heat sealing. 6. The method according to claim 1, wherein the white baking and oxygen scavenger are stored in an air-impermeable packaging material and then sealed and stored using a sealing tool. 7. The method according to claim 1, wherein a solid oxygen detecting agent is sealed in a transparent non-breathable packaging material at the same time as the whitening and oxygen absorbing agent. 8. The method according to claim 1, wherein the oxygen absorber has an oxygen detecting agent printed on the surface of its packaging, and a transparent packaging material is used as the non-breathable packaging material. 9. The method according to claim 1, wherein the non-breathable packaging material is transparent and has an oxygen detection agent printed on its inside. 10. The method according to claim 1, wherein storage is carried out for a short period of time at a storage temperature of 0 to 5°C. 11. The method according to claim 1, wherein the storage temperature is -3±0.5°C for long-term storage. 12 Claim 1 where storage is carried out in a storage
The method described in section. 13. The method according to claim 12, wherein the storage is temperature adjustable. 14. The method according to claim 12, wherein the storage is a container that can be transported at all times. 15. The method according to claim 1, wherein the airtight container is composed of a plastic tray provided with a moldable and heat-sealable oxygen scavenger storage section and a lid material, and the lid material is hermetically sealed using an impermeable film. . 16 The oxygen permeability of the tray material is 50ml/ ^m2 .
16. The method according to claim 15, wherein the plastic sheet is atm.d or below. 17. The method according to claim 1, wherein a plastic sealed container is used as the sealed container for storage. 18. The method according to claim 1, in which the food is stored using a metal hermetically sealed container as the hermetically sealed container.