JP2005312375A - Method for processing frozen foodstuff and frozen foodstuff - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for processing a frozen foodstuff safely eatable while sustaining raw palate feeling. <P>SOLUTION: The method for processing the frozen foodstuff comprises a step of preparing at least one kind of frozen foodstuff selected from the group consisting of fishery foodstuff, edible meat and agricultural product foodstuff, a step (S1) of heating the surface of the frozen foodstuff, a step (S2) of completing heating the surface of the frozen foodstuff and stopping heating in a condition of retaining the frozen condition of flesh excluding the surface, and a step (S3) of cooling the frozen foodstuff for which the heating is stopped. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a frozen food processing method and a frozen food. In particular, it relates to frozen foods such as crabs and shrimps. The present invention also relates to dishes using frozen ingredients.

  Crabs and shrimps are eaten raw by sashimi, or baked or boiled. Or you often eat boiled food.

Raw crabs are preferred by the Japanese as sushi and other foods because of their trolley and sweet texture, but eating raw food as it is is a problem of freshness, preservation, and raw processing quality. If it is not good, there is a high risk of causing food poisoning. In addition, raw crabs and shrimps turn black when their blood enzymes come into contact with air, so it is necessary to strictly manage the storage after thawing (temperature and time management). Examples of crab and shrimp processing methods include Patent Documents 1 to 6.
JP-A-8-205763 JP 2000-175619 A JP-A-6-7075 JP-A 63-129773 JP 61-242565 A JP 2000-31570 A

  The inventor of the present application has examined whether there is a safer way to eat crabs and shrimps while maintaining the raw texture and taste, but such a method has not been easily found. The reason for this is that when a heat treatment (for example, boiling) that is normally performed on crabs or the like is performed, the crab body contracts and the protein that constitutes the body heat denatures, resulting in a so-called boiled taste. In other words, you cannot get a raw texture.

  On the surface of crabs, miscellaneous bacteria are attached at the time of catching and processing, and the provision of raw food will use the one that is contaminated with bacteria, so there is a problem in terms of safety. . For example, if it is more than ten years ago, in recent years, it is necessary to pay full attention to safety and hygiene without raising problems such as O-157. Then, a large cost is required for the neglected management after thawing, and inevitably, the price tends to be high when eating raw food.

  This invention is made | formed in view of this point, The main objective is to provide the frozen foodstuff processing method which enabled it to eat safely, maintaining raw texture. Another object of the present invention is to provide a frozen food obtained by such a frozen food processing method and a dish using the frozen food.

  The frozen food processing method of the present invention includes a step of boiling at least one frozen food selected from the group consisting of crab, shrimp and octopus, the surface of the frozen food is heated, and the inside other than the surface is frozen. And a step of stopping the boil while maintaining the state.

  It is preferable to execute a step of rapidly freezing the frozen food after stopping the boil.

  After stopping the boil, a step of chilling the frozen food may be performed.

  In a preferred embodiment, the contents of the frozen food material after the boil is stopped are in a state in which a raw texture is maintained.

  Another frozen food processing method of the present invention includes a step of preparing at least one frozen food selected from the group consisting of aquatic food, edible meat, and agricultural food, a step of heating the surface of the frozen food, and the freezing It includes a step of stopping heating in a state where the heating of the surface of the food is completed and the contents other than the surface are kept frozen, and a step of cooling the frozen food that has stopped the heating.

  In a preferred embodiment, the cooling step is a step of rapidly freezing the frozen food.

  The step of cooling may be a step of chilling the frozen food.

  In a preferred embodiment, the frozen food is a frozen food that is reddish when heated among marine foods, edible meat, and agricultural foods.

  The frozen food is preferably a crustacean frozen food.

  In a preferred embodiment, the frozen food is frozen at a surface temperature of minus 10 ° C. or lower.

  In a preferred embodiment, the step of heating the surface of the frozen food includes a step of placing the frozen food in boiled water at 50 ° C. or higher.

  In a preferred embodiment, the temperature of the boiled water is 95 ° C. or higher, and the center temperature of the frozen food put in the boiled water is −20 ° C. or lower.

  In a preferred embodiment, the contents of the frozen food after cooling are in a state in which a raw texture is maintained.

  The frozen food of the present invention is at least one frozen food selected from the group consisting of aquatic food, edible meat, and agricultural food, and the surface of the frozen food is heat-treated, and the surface of the frozen food The inner part is a frozen food that is kept frozen.

  The contents of the frozen food are preferably in a state in which a raw texture is maintained.

  In a preferred embodiment, the heat treatment is performed by a boil process, a steam process, or a fire process.

  The number of general bacteria (cells / gram) on the surface of the frozen food is preferably 1/10 or less before the heat treatment.

  The number of general bacteria (cells / gram) on the surface of the frozen food is preferably 100 or less.

  In a preferred embodiment, the frozen food material is a crab, shrimp or octopus food material.

  The dish of the present invention is a dish using the frozen food.

  It is preferable that the frozen food is a crab.

  According to the present invention, the frozen food is boiled, the surface of the frozen food is heated, and the surface is heated and sterilized by stopping the boil while the inside other than the surface is kept frozen. The internal refrigeration state can be maintained. Therefore, since the inside is not thermally denatured, it is possible to provide a frozen food processing method that can be eaten safely while maintaining a raw texture.

  If the frozen food is rapidly frozen after the boil is stopped, the subsequent neglect management (for example, temperature and time management) is facilitated, which is convenient for transportation and storage. Even if it is quickly frozen, the inside of the frozen state is not thermally denatured, and the raw texture after thawing is not impaired. Instead of quick freezing, it is also possible to chilled frozen food.

  In the case where the frozen food of the present invention is made of a foodstuff that is reddish when heated, the foodstuff looks better and the commercial value can be improved. Examples of such foods include crustaceans such as crabs and shrimps, and octopus.

  The present inventor does not heat-treat raw crabs, but quickly freezes the raw crabs and heats the surface of the frozen crabs. After conceiving and experimenting with it, the present invention was successfully completed and led to the present invention. Raw crabs can be either shelled crabs, crab shells made easy to eat, or raw shrimp.

  Bacteria that contaminate crabs and shrimps are attached to the surface more, and there are few bacteria in the contents. Therefore, it was found that sufficient safety can be ensured by heat-treating the surface. O-157 usually dies when heated at 75 ° C. for 1 minute. However, when such heating is performed, the crab and shrimp are naturally denatured by heating, and the raw texture and taste are lost. Using the technique devised by the inventor of the present application, it was found that, for example, a frozen crab of minus 20 ° C. can be heated for 1 minute or more while maintaining the raw characteristics. That is, food safety can be sufficiently ensured while being a raw crab.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. In addition, this invention is not limited to the following embodiment.

  The frozen food processing method according to the embodiment of the present invention will be described with reference to FIG. FIG. 1 is a flowchart for explaining a frozen food processing method according to an embodiment of the present invention.

  In this embodiment, first, a frozen food material is prepared, and the frozen food material is heated (step S1). In step S1, the surface of the frozen food is heated. The prepared frozen food is a raw frozen food, for example, a marine food. As an example of marine foodstuffs, the thing which frozen raw marine foodstuffs, for example, raw crab, shrimp, octopus, squid, tuna, etc. can be mentioned. The raw fishery material here does not mean a live fishery material, but means that it is not thermally denatured (for example, it has not been subjected to a treatment such as boiling). Of course, it is also possible to use a marine product that is obtained by rapidly cooling live foods.

  When the heating of the surface of the frozen food is completed by the heating in step S1, the heating is stopped (step S2). In step S2, heating is stopped while the frozen state of the contents other than the surface of the frozen food is maintained. At the stage of step S2, the bacteria adhering to the surface of the frozen food (bacteria contaminating the frozen food) are killed and sterilization is completed. Moreover, since the frozen state of the contents of the frozen food is kept, the heat denaturation of the contents does not occur, and the raw texture and taste can be kept.

  Thereafter, the frozen food is cooled as necessary (step S3). In order to maintain the freshness of the frozen food, it is preferable to quickly freeze immediately after step S2. In a frozen state, bacterial growth can be suppressed, long-term storage is possible, and transportation is convenient. The quick freezing can be performed, for example, by moving the frozen food after step S2 to a freezer at −20 ° C. or lower. In addition, you may preserve | save the frozen food which step S2 finished by not only quick-freezing but the chilled refrigeration at around 0 degree | times.

  The frozen food material in step S3 is appropriately thawed during cooking and used as raw food material. When chilled refrigeration is performed in step S3, a natural thawing process can be performed simultaneously.

  According to the frozen food processing method of the present embodiment, the surface of the frozen food is heated and the heating is stopped in a state in which the inside (the contents) is kept frozen. The internal frozen state can be maintained. Accordingly, since the inside is not heat denatured, it is possible to provide a frozen food (raw food after thawing) that has a raw texture and taste so that it can be eaten safely while maintaining a raw texture. it can.

  As the frozen food, it is preferable to use a food that is reddish when heated. This is because when the foodstuff is reddish, the appearance as a foodstuff is improved and there are many products that increase the commercial value. Examples of such foods include crustaceans such as crabs and shrimps, and octopus. In addition, many crustaceans such as crabs and shrimps exhibit, for example, dark red, blue, purple, and green in a fresh state, and develop a bright red color when heated at a high temperature. Dark crabs, shrimps, etc. often develop a bright red color and increase their taste. Color development by heating of crab, shrimp, etc., pigments such as astaxanthin, which is a carotenoid pigment, combine with proteins, exhibiting various color tones, coloring is released by heating, and it develops a bright red color It is believed that.

  As the heating method, for example, a method such as boiling (boiling), steam or fire (direct fire, oven, etc.) can be employed. Among these, heating by boiling is suitable for both small-scale processing and large-scale processing and is convenient. In the case of boiling, for example, frozen food is put in a container such as a basket, and after it is dipped in a boil tank, it is pulled up in a predetermined time, and the container can be rapidly cooled or transported. Further, it is possible to flexibly cope with a case where the amount of processing is large or small, and furthermore, it is possible to easily manage the heating temperature and the heating time.

  In the case of heating using steam, there are a method of heating the processed frozen food in batch mode and a method of heating in continuous mode. The batch method is suitable for a small amount, and the continuous method is suitable for a large amount of processing. In some cases, the method using steam can complete heating in a shorter time than boiling. Moreover, you may use any of a batch type and a continuous type also as the method of heating on fire. It is also possible to use a heating method by steam baking using high temperature steam.

  Next, an example of this embodiment in which crab and shrimp crustaceans are heated by boiling will be described with reference to FIG.

  First, as shown to Fig.2 (a), the frozen food material 10 (for example, crab) is put in the container 20, and it arrange | positions so that the container 20 can be thrown into the boil tank 30. FIG. The boil tank 30 is filled with water (boil water) 32. The temperature of the boiled water 32 is, for example, 50 ° C. or higher. In this embodiment, the boiled water 32 is 95 ° C. or higher.

  The frozen food material 10 of this embodiment is a raw crab. Raw crabs can be either shelled crabs or crab shells that are easy to eat. The raw crab that becomes the frozen food 10 is preferably a quick-frozen crab with good freshness. The surface temperature of the frozen food material 10 is, for example, −10 ° C. or lower.

  Next, as shown in FIG. 2 (b), the container 20 containing the frozen food material 10 is put into a boil tank 30, and the frozen food material 10 is boiled with boiled water 32. When the heating of the surface of the frozen food 10 is completed, the container 20 is taken out of the boil tank 30 and the heating is stopped. In this embodiment, the container 20 is taken out from the boil tank 30 when the shell of the surface of the crab 10 turns red and the entire crab body is kept frozen. In other words, the crab body is taken out until it becomes soft.

  Since the frozen food 10 taken out from the boil tank 30 is kept in a frozen state, the raw texture is therefore kept. Here, the state in which the raw texture is maintained means that heat denaturation has not occurred and a raw food is obtained when the frozen food 10 is thawed. On the other hand, the normal boiled food has undergone thermal denaturation and is no longer raw.

  If an antioxidant is used at the time of boiling as shown in FIG. 2B, the quality of the frozen food 10 can be further improved. In addition, the lower the freezing temperature of the frozen food 10 (for example, −40 ° C. or lower), the longer the heating temperature and the heating time can be, and the safer food processing is performed from the viewpoint of sterilization. Can do.

  In addition, when the frozen food material 10 is put into the boil layer 30, if there is a concern that the temperature of the boil water 32 is lowered, a means for continuously heating the boil water 32 is provided, or the refrigeration to be fed is added. What is necessary is just to fully increase the capacity | capacitance of boil water with respect to the foodstuff 10. If the fluctuation of the temperature of the boiled water 32 is reduced, temperature management and time management at the time of boiling become easier.

  The frozen food material 10 that has been boiled is then quickly frozen and stored or transported. As described above, the frozen food 10 can be chilled (eg, about −2 ° C. to about 10 ° C.).

  By virtue of the boil treatment (heat treatment) of the present embodiment, the number of general bacteria (cells / gram) on the surface of the frozen food material 10 is short (for example, within 1 minute, preferably within 30 seconds), 1 / It can be made 10 or less. Further, the number of general bacteria (cells / gram) on the surface of the frozen food 10 can be reduced to 100 or less.

  The heating time (minutes) required to reduce the number of bacteria to 1/10 before heating is referred to as “D value”, and heating can be performed with approximately five times the D value as a guide. Bacteria that do not have spores, such as E. coli and staphylococci, die by heating at 60 ° C. for about 10 to 30 minutes. For example, staphylococci are lactic acid bacteria and E. coli have D values of 0.43 to 7.9 minutes (staphylococci), 0.11 to 2.86 minutes (lactic acid bacteria), and 0. It is 3 to 0.6 minutes (Escherichia coli), and the D value of Salmonella is 0.75 to 31 minutes at 57 ° C. In the case of using the method of the present embodiment, when heating at 90 ° C. is applied, the value becomes smaller than the D value, and almost all die within 30 seconds.

  The general bacterial count refers to the number of various germs in food. In general, a standard agar medium is used for culturing, and the cells are cultured at 35 ° C. for 48 hours. ), A mesophilic aerobic bacterium, and the number of bacteria per gram (or 1 ml) of food. It is an indicator for sashimi, fresh seafood and processed products.

Next, examples of the frozen food processing method according to the embodiment of the present invention performed by the present inventors will be described. Table 1 below shows examples of crabs and shrimps. Moreover, the external appearance of the processed product of crab and shrimp is shown in FIG. 3 and FIG. 4, respectively. In Table 1, FIG. 3, and FIG. 4, raw crab and raw shrimp are also shown for reference. As for the boil conditions in the examples, the boil water temperature was 95 ° C., the center temperature of the frozen food was −20 ° C., and the boil time was 30 seconds. The foodstuffs examined here are those of the comparative raw food ingredients (raw crab etc.) and the foodstuffs of each example that were thawed from the frozen state.

  The raw crabs in Table 1 and the crab of Example 1 are snow crab. The number of general bacteria in live crabs was 3600 / g, whereas the number of general bacteria in crabs (half-ripe boiled crabs) in Example 1 was 60. Actually, it decreased to 1/50 or less (in this example, 1/60). On the other hand, the general bacterial count of raw shrimp was 6800 / g, whereas the general bacterial count of shrimp (half-boiled boiled shrimp) of Example 2 was 90 / g, similarly, 1/50 or less (this In the example, it decreased to about 1/75). The number of general bacteria (number / g) was also 100 or less.

  The upper crab in FIG. 3 is a raw crab, and the lower crab is the crab of Example 1 (half-boiled boiled crab). Both show two crab legs with some shells removed. The color and appearance of the raw crabs were dark pink, and the color and appearance of the crabs of Example 1 were enhanced by pink and improved in appearance. When both were eaten, there was a feeling of trolley and a raw texture. The raw crab had a raw taste (odor), whereas the crab of Example 1 had a thin raw odor and a good taste.

  The shrimp in the left container in FIG. 4 is raw shrimp, and the shrimp in the right container is the shrimp of Example 2 (half-boiled boiled shrimp). Two shrimps are lined up in each container, and the front and back are copied. In the case of shrimp as in the case of crabs, the color and appearance of raw shrimp were dark pink, and the color and appearance of shrimp in Example 2 were enhanced by pink and improved in appearance. When both were eaten, there was a feeling of trolley and a raw texture. The raw shrimp had a raw taste (smell), whereas the shrimp of Example 2 had a thin, raw taste and a good taste.

  Since boiling was performed for a short time, the yield (weight) was 98% in both cases of Example 1 and Example 2, and the weight was slightly reduced. Here, the yield is the ratio of the weight after processing to the weight before processing. In the case of raw crabs / shrimp, the progress of blackening was not observed at room temperature for 3 hours in both cases of Example 1 and Example 2.

The inventor of the present application also conducted experiments on octopus and tuna sashimi. It is shown in Table 2 below. The conditions such as boil are the same as in Examples 1 and 2.

  Although the number of general bacteria was not measured for the octopus, its color and appearance are shown in FIG. The upper octopus in FIG. 5 is a raw crab, and the lower octopus is the octopus of Example 3 (half-boiled boiled octopus). The color and appearance of the raw octopus was dark pink, but the color and appearance of the octopus of Example 3 was enhanced by pink and improved in appearance. When eating raw octopus, there was a raw odor with a sticky texture. On the other hand, when the octopus of Example 3 was eaten, there was a feeling of a lump, a boiled flavor, and a good taste. The yield (weight) of Example 3 was 96%.

  The general bacterial count of raw tuna sashimi was 4300 / g, whereas the general bacterial count of tuna sashimi (half-boiled boiled tuna) of Example 4 was 20 / g. Even in this case, the number of general bacteria decreased to 1/50 or less (in this example, about 1/200). The number of general bacteria (number / g) was also 100 or less. Regarding the color and appearance, the raw tuna sashimi was red, but the one in Example 4 was gray. In addition, the texture and yield were not confirmed.

  Since the frozen food obtained by the technique of the present embodiment is a frozen food, it has been subjected to heat treatment, and therefore a name such as a semi-ripe food (for example, a half-crab) may be given. Moreover, since the frozen food processing method in this embodiment processes a frozen food and produces a new frozen food, it may be called the production method of frozen food (or processed frozen food). When the frozen food of this embodiment is thawed, there is a difference in that the heat treatment is applied to the surface as compared with the thawed normal frozen food. One example is that the surface is sterilized as described above. Moreover, as shown in FIGS. 3-5, depending on foodstuff, it can be made chromatically vivid.

  The frozen food material (semi-cooked food material) of this embodiment can be used as a dish. For example, it can be provided as a dish for hot pot or a dish for sashimi. Because of its high safety, it is also suitable as a material for rotating sushi. Moreover, there is a use as a pack (for example, pot food set) for supermarkets and mail order sales as well as for providing at restaurants.

  When the frozen food is a crab, any of the crab, snow crab, hair crab, red snow crab, blue crab, etc. can be used. The crab (boiled crab) of this embodiment can be used as a crab pot or crab sashimi. Of course, the crab of this embodiment may be steamed, boiled and eaten, or used as a food ingredient for crab. In addition, Korean cuisine includes a crab dish called kejang. If the crab (half-ripe crab) of this embodiment is used, it is possible to provide an appetizing dish with a red color.

  I explained about crabs, but the same goes for shrimp. As shrimp, for example, black tiger, button shrimp, car shrimp and the like can be suitably used. In particular, the raw shrimp has poor color, and when the technique of this embodiment is applied to a kind of reddish when heated, the effect is great. It is also possible to use sweet shrimp.

  The technique of the present embodiment can be applied not only to crab and shrimp crustaceans, but also to molluscs such as octopus and squid (for example, cephalopods) and animals such as sea cucumbers. Since octopus and squid are also eaten raw, such as sashimi, it is very preferable to increase safety by the technique of this embodiment. Similarly, it can also be suitably applied to marine products for shellfish such as abalone, turban shell, scallop, and shellfish. In particular, since scallops have a lot of germs attached during processing, it is very beneficial to perform sterilization by the technique of this embodiment.

  From the viewpoint of safety, the technology according to the embodiment of the present invention can be widely applied, and is not limited to fish such as tuna and other fish (for example, white fish such as salmon). can do. The salmon is a reddish fish when heated with hot water or the like, which is also preferable in this respect. Furthermore, the frozen food processing method of this embodiment can also be applied to edible meat such as beef, pork, chicken, and lamb. In addition, you may apply to agricultural foodstuffs (For example, broccoli, leek, mushrooms such as shiitake mushrooms, etc.). Leeks and the like are often eaten raw, and the technique of this embodiment can be suitably used.

  As mentioned above, although this invention was demonstrated by suitable embodiment, such description is not a limitation matter and of course various modifications are possible.

  ADVANTAGE OF THE INVENTION According to this invention, the frozen foodstuff processing method which enabled it to eat safely, maintaining raw food texture can be provided.

It is a flowchart for demonstrating the frozen foodstuff processing method of embodiment of this invention. It is process drawing for demonstrating the frozen foodstuff processing method of embodiment of this invention. It is a drawing substitute photograph showing the form (form of living organism | raw_food) of the foodstuff which concerns on embodiment of this invention. It is a drawing substitute photograph showing the form (form of living organism | raw_food) of the foodstuff which concerns on embodiment of this invention. It is a drawing substitute photograph showing the form (form of living organism | raw_food) of the foodstuff which concerns on embodiment of this invention.

Explanation of symbols

10 Frozen food 20 Container 30 Boil tank 32 Boil water

Claims (21)

Boiling at least one frozen food selected from the group consisting of crabs, shrimps and octopus;
The frozen food processing method, comprising: heating the surface of the frozen food and stopping the boil in a state where the inside other than the surface is kept frozen.   The frozen food processing method according to claim 1, wherein after the boil is stopped, a step of rapidly freezing the frozen food is executed.   The frozen food processing method according to claim 1, wherein after the boil is stopped, a step of chilling the frozen food is performed.   The frozen food processing method according to any one of claims 1 to 3, wherein a content of the frozen food after the boil is stopped is in a state in which a raw texture is maintained. Preparing at least one frozen food selected from the group consisting of marine foods, edible meat and agricultural foods;
Heating the surface of the frozen food;
Heating the surface of the frozen food is completed, and stopping heating in a state where the frozen state of the contents other than the surface is maintained;
And a step of cooling the frozen food after the heating is stopped.   The frozen food processing method according to claim 5, wherein the cooling step is a step of rapidly freezing the frozen food.   The frozen food processing method according to claim 5, wherein the cooling step is a step of chilling the frozen food.   The frozen food processing method according to claim 5, wherein the frozen food is a frozen food that is reddish when heated among marine foods, edible meat, and agricultural foods.   The frozen food processing method according to claim 5, wherein the frozen food is a crustacean frozen food.   The frozen food processing method according to claim 5, wherein the frozen food is frozen at a surface temperature of −10 ° C. or lower.   The method for processing a frozen food according to claim 5, wherein the step of heating the surface of the frozen food includes a step of putting the frozen food in boiled water at 50 ° C or higher. The temperature of the boiled water is 95 ° C. or higher,
The frozen food processing method according to claim 11, wherein a central temperature of the frozen food put in the boiled water is −20 ° C. or lower.   The frozen food processing method according to any one of claims 5 to 12, wherein a content of the frozen food after cooling is in a state in which a raw texture is maintained. At least one frozen food selected from the group consisting of marine foods, edible meat and agricultural foods,
The surface of the frozen food is heat treated,
A frozen food in which the inside inside the surface of the frozen food is kept frozen.   The frozen food according to claim 14, wherein the content of the frozen food is in a state in which a raw texture is maintained.   The frozen food material according to claim 14 or 15, wherein the heat treatment is performed by a boil process, a steam process, or a process applied to fire.   The frozen foodstuff according to claim 14, wherein the number of general bacteria (cells / gram) on the surface of the frozen foodstuff is 1/10 or less before the heat treatment.   The frozen foodstuff according to claim 14, wherein the number of general bacteria (cells / gram) on the surface of the frozen foodstuff is 100 or less.   The frozen food according to any one of claims 14 to 18, wherein the frozen food is made of crab, shrimp or octopus.   A dish using the frozen food material according to any one of claims 1 to 19.   21. A dish according to claim 20, wherein the frozen food is a crab.