JP2008199939A - Manufacturing method for crab processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a manufacturing method for a new crab processed food using raw crab meat incomparable to the conventional crab processed food. <P>SOLUTION: This manufacturing method for a raw crab processed food is characterized by using raw meat of crabs which is immersed in a trehalose solution, preferably, a trehalose solution of 1-6 weight% and adds a dehydrator made of eatable components when raw meat of crabs is uniformly kneaded with a solution of a seasoning liquid containing red pepper in which soy sauce is a principal ingredient, preferably, a solution of a compound including fermented seasoning, glucose fructose liquid sugar, sugar, plant protein hydrolysate other than soy sauce and red pepper. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing a new processed food for crabs using raw crab meat. In addition, the crabs in this invention refer to the crabs generally caught by the sea, for example, a king crab, a crab crab, a snow crab, a crayfish, a Japanese crab, a thorn crab, etc. are contained.

  As the salted salt used for sake lees, squid salted and amizuke have been widely known. In recent years, crab salt has been distributed in the market, for example, using at least bonito, shiitake mushrooms, and kombu as raw materials, but mixing soup, saline and kombu soy sauce with a salt concentration of about 2.8 degrees to There is a salty crab that is characterized by being soaked and ripened in a pickled soup that is at least 40% by weight of raw crab meat and 10% by weight of raw crab shell. Patent Document 1).

By the way, Mentaiko is famous as a processed food of seafood using chili. Mentaiko is added to the basic ingredients such as red pepper, salt, mirin, sugar, etc. in addition to kombu, shiitake, pepper, glutamic acid, etc. as umami ingredients according to the manufacturer's original formula, and it is kept in pickled barrels for 2-3 months. After being aged for a long time, it is subdivided from pickled barrels, packed in predetermined amounts and shipped widely throughout the country, making it a popular food for many people.
The deciding factor for Mentaiko's taste is the method of blending good ingredients and seasonings, and the period of soaking. The preparation method of the seasoning liquid and the soaking period vary depending on the manufacturing company, but it is usually kept secret as know-how. However, there is a great need for mentaiko-flavored foods. For example, pickled juice after mentaiko ripening should be treated with a proteolytic enzyme produced by Bacillus subtilis and a proteolytic enzyme produced by Aspergillus oryzae. Proposed a mentaiko-flavored food seasoning that contains many umami components such as essential amino acids and has a high nutritional value (Patent Document 2).
JP-A-10-155460 JP 2003-180290 A

  The freshness of the crabs was easy to lose freshness, and when it was not processed, it was only refrigerated for about 1-2 days. Further, when raw meat is frozen as it is, there is a problem that the proteolytic enzyme acts strongly at the time of thawing, and the flavor is significantly impaired by self-digesting the active ingredients of each part in the meat. For this reason, processed foods of crabs were mainly processed boiled crab meat. However, there is a problem in that low molecular umami effective nutrients such as extracts are impaired during boiling, and the yield is reduced.

  In view of the above-described problems, an object of the present invention is to provide a new method for producing processed foods of crabs, which is not found in the past, using raw crab meat.

  The present invention relates to an aqueous solution of a seasoning solution containing chili peppers containing raw crab meat as a main component, preferably soy sauce, chili, fermented seasoning, glucose fructose liquid sugar, sugar, plant protein hydrolyzate A crab characterized by using crab raw meat that has been soaked in a trehalose aqueous solution, preferably a 1 to 6% by weight trehalose aqueous solution, and added with a dehydrating agent consisting of edible components. The summary is a method for producing processed foods.

  The process of adding a dehydrating agent comprising an edible component comprises a treatment step of adding a dehydrating agent comprising an edible component, refrigeration at 10 ° C. or lower for 10 to 15 hours, and draining the liquid. When mixing uniformly with an aqueous solution of a seasoning solution containing chili that contains soy sauce as a main component, preferably a soy sauce and a composition containing fermented seasoning, glucose fructose liquid sugar, sugar and plant protein hydrolyzate in addition to soy sauce and chili, It is possible to use raw crab meat that has been soaked in an aqueous trehalose solution, preferably 1 to 6% by weight of trehalose, and to which an edible component dehydrating agent has been added, and an edible component dehydrating agent can be added. The gist of the present invention is a method for producing processed foods for crabs characterized by comprising a treatment step of adding a dehydrating agent comprising food ingredients, refrigeration at 10 ° C. or lower for 10 to 15 hours, and draining.

  The dehydrating agent comprising an edible component is a composition containing at least an organic acid used as a food additive and a sodium salt of the organic acid, and more specifically, at least DL-sodium malate, sodium gluconate, glycine , Trehalose, DL-malic acid, phytic acid, and the present invention is a fermented seasoning in addition to an aqueous solution of a seasoning liquid containing chili, which is mainly made of soy sauce, and preferably soy sauce and chili. A dehydrating agent comprising an edible component immersed in a trehalose aqueous solution, preferably 1-6 wt% trehalose aqueous solution, when uniformly kneaded with an aqueous solution of a composition containing glucose fructose liquid sugar, sugar and plant protein hydrolysate Use crab raw meat that has been subjected to addition treatment, and if necessary, addition treatment of a dehydrating agent consisting of edible ingredients will add a dehydrating agent consisting of edible ingredients. A composition comprising a processing step of refrigeration at 10 ° C. or lower for 10 to 15 hours and draining, wherein the dehydrating agent composed of edible components includes at least an organic acid used as a food additive and a sodium salt of the organic acid. And more specifically, a method for producing a processed food for crabs characterized in that it is a composition containing at least DL-sodium malate, sodium gluconate, glycine, trehalose, DL-malic acid, and phytic acid. To do.

  The present invention provides a step of immersing in an aqueous solution of trehalose, adding a dehydrating agent composed of edible ingredients, then immersing it in an aqueous solution of a lactic acid preparation and an ethanol preparation, bacteriostatically treating it and draining it. The raw meat is mixed with an aqueous solution of a seasoning solution containing chili pepper mainly composed of soy sauce, preferably with an aqueous solution of a composition containing fermented seasoning, glucose fructose liquid sugar, sugar and plant protein hydrolyzate in addition to soy sauce and chili. In so doing, it is immersed in an aqueous trehalose solution, preferably 1-6% by weight of an aqueous trehalose solution, followed by addition of a dehydrating agent comprising edible ingredients, and then immersed in an aqueous solution of a lactic acid preparation and an ethanol preparation for bacteriostatic treatment. Use the raw meat of the drained crab, and if necessary, add the dehydrating agent consisting of edible ingredients, add the dehydrating agent consisting of edible ingredients, and cool at 10 ° C. or lower for 10 to 15 hours. A dehydrating agent comprising an edible component, preferably a composition containing at least an organic acid and a sodium salt of the organic acid, which are used as food additives, The gist is a method for producing a processed food for crabs characterized by being a composition containing at least DL-sodium malate, sodium gluconate, glycine, trehalose, DL-malic acid, and phytic acid.

  It is characterized by being immersed in a trehalose aqueous solution, frozen, thawed, and then added with a dehydrating agent consisting of edible ingredients, and the present invention is an aqueous solution of a seasoning liquid containing chili that contains raw crab meat as a main component of soy sauce Preferably, in addition to soy sauce and pepper, fermented seasoning, glucose fructose liquid sugar, sugar, an aqueous solution of trehalose, preferably 1 to 6% by weight of trehalose, when kneaded uniformly with an aqueous solution of a composition containing plant protein hydrolyzate After being immersed in an aqueous solution, frozen, thawed, and then added with a dehydrating agent consisting of edible ingredients, and then if necessary, immersed in an aqueous solution of lactic acid preparation and ethanol preparation, bacteriostatically treated and drained, Use raw meat and add dehydrating agent consisting of edible ingredients as needed. Add dehydrating agent consisting of edible ingredients, refrigerate at 10 ° C or lower for 10-15 hours and drain. Preferably a dehydrating agent comprising an edible component is a composition comprising at least an organic acid used as a food additive and a sodium salt of the organic acid, more specifically at least DL-sodium malate, The gist is a method for producing a processed food for crabs characterized by being a composition containing sodium gluconate, glycine, trehalose, DL-malic acid and phytic acid.

According to the present invention, an unprecedented new processed food of crabs having the following characteristics can be provided.
1. It has a unique texture by changing its character.
2. Because crab meat is seasoned raw, you can taste the original flavor of crab.
3. It can be stored for more than a week when refrigerated and for more than a few months when frozen.

  The production method of the present invention improves the quality by immersing crab raw meat in a trehalose aqueous solution and draining it to prevent quality retention and protein denaturation during freezing, and a dehydrating agent comprising edible ingredients in the raw meat , Refrigerated at 10 ° C. or lower for 10-15 hours and drained, the raw meat is immersed in an aqueous solution of lactic acid preparation and ethanol preparation, bacteriostatically treated, and soy sauce as the main ingredient It consists of a step of uniformly kneading with a seasoning liquid containing chili. The trehalose aqueous solution is preferably a 1 to 6% by weight trehalose aqueous solution. If the trehalose content in the aqueous solution is too low, the above effect is not obtained, and if it is too high, the osmotic pressure becomes too high or the fish meat is sweetened, so a range of 1 to 6% by weight is suitable. .

  The dehydrating agent composed of edible components is a composition containing at least an organic acid used as a food additive and a sodium salt of the organic acid. As the organic acid, citric acid, gluconic acid, acetic acid, lactic acid, tartaric acid, fumaric acid, malic acid and the like widely used as food additives can be used, but malic acid is preferred. Malic acid is produced by extracting from fruit juice or fermenting saccharides as a raw material using koji mold. In foods, it is mainly used as a sour agent and a pH adjuster, and also as a material for salt-free soy sauce. Currently, a food additive acidulant, DL-malic acid, which is a crystalline powder, is commercially available. If the content of the organic acid is too small, the pH will be too high, and the above effect will be lost. If it is too large, the pH will be too low. Using at least DL-malic acid, DL-sodium malate, and adding them to sodium gluconate, glycine, trehalose, phytic acid, to exert an appropriate dehydrating effect, especially adding the dehydrating agent The texture is improved by refrigeration at 10 ° C. or lower for 10 to 15 hours and draining.

  A step of immersing in an aqueous solution of trehalose, adding a dehydrating agent composed of edible ingredients, and then immersing it in an aqueous solution of a lactic acid preparation and an ethanol preparation to perform bacteriostatic treatment and draining is provided. Lactic acid preparations and ethanol preparations may be commercially available, and are sterilized by suppressing the growth of general live bacteria, coliforms, and the like.

  The processed food of crabs obtained by the above production method is stored in a sealed container such as a retort pouch, a bottle, or a plastic container and distributed in a chilled or frozen state. It is delicious when eaten as it is, but it can also be used as an ingredient for sushi material (Gunkan Maki).

  Hereinafter, details of the present invention will be described with reference to examples, but the present invention is not limited to the examples.

  In this embodiment, processed foods using king crab are produced. As shown in FIG. 1, first, as a primary treatment, 5% by weight of a trehalose (registered trademark) preparation is added to fresh water twice as much as raw raw meat such as king crab legs and shoulder meat, The raw material is immersed for 30 minutes and then drained (STEP 1).

Next, the primary processed king crab meat is frozen at -40 ° C. or lower (STEP 2), and then the frozen king crab meat is thawed at 10 ° C. or lower for 24 hours or naturally thawed for 10 hours (STEP 3). Here, the freezing and thawing process is required in order to perform the primary process and the subsequent process in different places, that is, to transport the king crab meat from the capture site to the factory. When a series of operations are performed in close proximity, a freezing / thawing process is not necessary.
As a secondary treatment, 5% by weight of dehydrating agent D having the following composition is added to the raw weight of king crab meat thawed in STEP 3, and refrigerated at 10 ° C. or lower for 10 to 15 hours (STEP 4). By applying the secondary treatment, quality improvement (texture improvement) can be obtained.

[Table 1: Mixing of dehydrating agent D]
DL-sodium malate 26.0%
Sodium gluconate 15.0%
Glycine 10.0%
Trehalose 10.0%
DL-malic acid 0.6%
Phytic acid 0.1%
Food material (*) 38.3%
[※ Food ingredients]
Food materials other than food additives such as salt, sugar, sugar, starch, and protein breakdown products

  Secondary-treated king crab meat is drained and immersed in an aqueous solution of a lactic acid preparation and an ethanol preparation for bacteriostatic treatment (STEP 5). For bacteriostatic treatment, 1% by weight of lactic acid preparation (Brix 36.0 to 40.0%) with the following composition and 2% by weight of ethanol preparation with the following composition are added to fresh water, and king crab meat is added for 20 to 30 seconds. This is done by dipping. By the treatment, sterilization and sterilization can be performed, and thus the storage period can be extended.

[Table 2: Formulation of lactic acid preparation]
Lactic acid 60.0%
Glycerin fatty acid ester 0.1%
Ethyl alcohol 5.0%
Purified water 34.9%

[Table 3: Ethanol formulation]
Ethanol 67.9%
Glycine 0.1%
Glycerin fatty acid ester 0.05%
Purified water 31.95%

The boiled king crab meat is drained, 50% by weight of the following composition M-2 is added to the king crab meat and kneaded uniformly (STEP 6).
[Table 4: Mixing of seasoning liquid M-2 (100% in total)]
Soy sauce 30.0%
Fermented seasoning 25.0%
Glucose fructose liquid sugar 10.0%
Sugar 3.0%
Plant protein hydrolyzate 3.0%
Chili 1.5%
Seasoning (*) 8.0%
Sweetener (stevia, licorice) 0.02%
Water remaining
[※seasoning]
Sodium L-glutamate, glycine, 5′-ribonucleotide disodium, sodium acetate

  The processed king crab food obtained through the above steps can be eaten as it is, but is frozen again for distribution (STEP 7). In addition, when consumed in a short period of about one week, it is possible to distribute it as it is refrigerated.

The processed food of king crab obtained in the present example has the characteristics shown in Table 1 below.

  When the product of this example was stored at 10 ° C. for 14 days and tested for bacteria, it was confirmed that both the general viable cell count and the coliform group had no problem.

2 is a flowchart of a method for manufacturing a product according to the first embodiment. 2 is a photograph of a product according to Example 1.

Claims (8)

  It is characterized by using crab raw meat that has been soaked in an aqueous trehalose solution and added with a dehydrating agent consisting of edible ingredients when uniformly mixing crab raw meat with a chili-containing seasoning liquid mainly composed of soy sauce. To make crab processed food.   The method for producing a processed food for crabs according to claim 1 or 2, wherein the aqueous trehalose solution is a 1 to 6% by weight aqueous trehalose solution.   3. The crab according to claim 1 or 2, wherein the chili-containing seasoning liquid mainly comprising soy sauce is an aqueous solution of a composition containing fermented seasoning, glucose fructose liquid sugar, sugar, and plant protein hydrolyzate in addition to soy sauce and chili. Process for producing processed foods.   The crab according to any one of claims 1 to 3, wherein the addition treatment of the dehydrating agent comprising the edible component comprises a treatment step in which the dehydrating agent comprising the edible component is added, refrigerated at 10 ° C or lower for 10 to 15 hours, and drained. Process for producing processed foods.   The method for producing a processed food for crabs according to any one of claims 1 to 4, wherein the dehydrating agent comprising an edible component is a composition containing at least an organic acid used as a food additive and a sodium salt of the organic acid.   The method for producing a crab processed food according to claim 5, wherein the dehydrating agent comprising an edible component is a composition containing at least DL-sodium malate, sodium gluconate, glycine, trehalose, DL-malic acid, and phytic acid.   7. The method according to claim 1, further comprising a step of immersing in an aqueous solution of trehalose, adding a dehydrating agent composed of edible ingredients, and then immersing in an aqueous solution of a lactic acid preparation and an ethanol preparation to perform bacteriostatic treatment and draining. A method for producing processed foods for crabs.   The method for producing a processed food for crabs according to any one of claims 1 to 7, characterized in that after being immersed in an aqueous trehalose solution, frozen, thawed, and then subjected to a treatment for adding a dehydrating agent comprising edible components.