JP2010004883A - Method for producing high-quality white dried scallop - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a high-quality product without carrying out secondary cooking when producing a white dried scallop by salting and drying the adductor muscle of the scallop. <P>SOLUTION: The method for producing the white dried scallop and containing much flavor components includes soaking the adductor muscle of the scallop in an aqueous solution at a NaCl concentration of from 0.5 wt.% to the saturated concentration at a temperature of from -5°C to 40°C for 1 or more hour to impart salty taste, drying the resultant adduct muscle with smoke without carrying out the secondary cooking, and leaving the dried adduct muscle in a steamy condition. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing high-quality white dried at a low cost with good productivity using a scallop shell.

  Since long ago, scallops have been used for edible sashimi and other dried scallops called “white dried”.

  Conventionally, such white scallop dried products (hereinafter simply referred to as “white dried”) are, for example, as described in Japanese Patent Application Laid-Open No. 11-42051 (Patent Document 1), raw shell washing → Ichiban-boiled → It is generally produced through each process of scallop extraction → second boiled → roasting (ventilation drying) → steaming (drying) → selection, weighing and packaging (see FIG. 1). However, since there is a problem that it takes a lot of time to sequentially perform these steps, the present inventor previously performed the drying with superheated steam in JP-A-2005-137340 (Patent Document 2). Proposed a method to greatly reduce the production time and improve the quality of the dried white.

  However, all of these methods are based on the premise that second cooking is performed in saline. That is, the role of Niban in the production of white dried fish is as follows: 1) imparting salty taste, 2) preliminary dehydration (improvement of drying efficiency), 3) excessive browning due to elimination of substances causing browning or inactivation of related enzymes The second boiled process is considered to be essential for producing white dried fish.

  However, according to the study of the present inventor, it has been found that the nutritive component and umami component (also referred to as taste component) of the scallop are missing in this second cooking. For example, when the total sugar content and protein mass of the liquid is measured after the second cooking, a total of about 600 to 800 mg of total sugar and protein is detected per scallop, and the amount equal to or higher than that in the second cooking step. It was found that sugar and protein were missing. This tendency is particularly noticeable when white dried food is produced using frozen frozen scallops.

  Japanese Patent Laid-Open No. 11-42051   JP 2005-137340 A

  One object of the present invention is to provide a method for producing a white dried product of good quality without the second cooking step in which the nutritive components and umami components in the scallops are removed and reduced as described above. Another object of the present invention is to provide a method for producing a white dried product of good quality at a lower cost than the conventional method by eliminating the second cooking step. It is another object of the present invention to provide a method capable of producing a white dried product of good quality even when a frozen frozen scallop that has been hardly used in the production of white dried is used.

  The present inventor scallop scallops are immersed in a specific NaCl-containing aqueous solution, roasted on the scallops, and subsequently fumigated, thereby increasing the umami component and improving the appearance. As a result, the present invention has been completed.

That is, according to the present invention, high-quality white scallops are produced without second cooking by the following method.
(1) After scallop shells are soaked in an aqueous solution having a NaCl concentration of 0.5% by weight to a saturated concentration and a temperature of -5 to 40 ° C. for 1 hour or longer, secondly boiled. A method for producing scallop white-dried products characterized in that the scallops are dried and then steamed.
(2) The above-mentioned, characterized in that it is fumigated under temperature and humidity adjustment after roasting by superheated steam so that the weight of the scallop is reduced to 1/5 to 4/5 before roasting. A method for producing a scallop white dried product as described in 1).
(3) The scallop white-dried as described in (1) or (2) above, wherein the salinity of the scallop after immersion is 0.5 to 2.5% by weight, preferably 1.2 to 2%. Product production method.
(4) The method for producing a scallop white dried product according to any one of the above (1) to (3), wherein the scallop is a scallop obtained by heating shelling such as first cooking.
(5) The method for producing a scallop white-dried product according to any one of (1) to (4), wherein the scallop is a frozen scallop frozen after shelling.
(6) After thawing the frozen scallop by immersing it in an aqueous solution having a NaCl concentration of 0.5 to 10 (weight)% and a temperature of -5 to 10 ° C. for 12 hours or more, it is overheated without second cooking. The method for producing a scallop white-dried product according to (5) above, wherein the product is roasted with steam and then steamed.
(7) The method for producing a scallop white-dried product according to any one of (1) to (6) above, wherein the drying is performed with superheated steam at a temperature of 110 to 250 ° C. for 3 to 30 minutes.
(8) The method for producing a scallop white-dried product according to any one of the above (1) to (7), wherein the drying and the fumigation with superheated steam are performed once in this order.
(9) The high-quality scallop according to any one of (1) to (8) above, wherein the treatment atmosphere is adjusted to 5 to 50 ° C. and 20 to 80% RH from the beginning in the fumigation step. How to produce white dried fish.
(10) The above-described (1) to (1), characterized in that, in the fumigation step, fumigation is initially performed at room temperature, and after 2 to 7 days from the start, the atmosphere is adjusted to 20 to 80% RH at 5 to 70 ° C. (9) The production method of the high quality scallop white dried as described in any one of (9).

  According to the method of the present invention as described above, as shown in FIG. 2, white dried food is produced without passing through the second cooking step. There is an advantage that a product with an improved taste is obtained. Moreover, compared with the white dried product produced through the second boiled product, it has a high product quality (gloss) and an excellent appearance in terms of appearance.

  Furthermore, in the method of the present invention, since the second cooking step is not performed, energy, equipment, and the like are not required, and as a result, production costs are greatly reduced. In addition to ordinary heat-dehulled scallops, frozen frozen scallops can be used as raw material scallops, so it is always possible to produce white dried products of a certain quality, even during periods other than the scallop fishing season and in areas other than scallop production areas. It becomes possible.

  Process diagram showing the production process of conventional white dried   Process chart showing the production process of white dried by the method of the present invention   A graph showing the relationship between browning during production and water activity values in treated samples when fumigated under certain conditions from the beginning   Graph showing the effect of temperature / humidity control fumigation on the color of dried white   A graph showing the results of an experiment in which a shell pillar that had been unshelled by the first boil was immersed in saline or deep sea water

<Scallops as raw material>
As scallops (scallops) used as a raw material in the method of the present invention, heated scallops obtained by a conventional method (most boiled), frozen products thereof, fresh scallops or frozen scallops which are frozen products are used. As a method of extracting the scallop from the shelled shellfish, a method of extracting the scallop such as manual work, a method of extracting the scallop by opening the shell by water-boiled (most boiled) or steam treatment, etc. are appropriately employed. . The method of opening and unshelling with superheated steam proposed by the present inventor in Japanese Patent Application Laid-Open No. 2006-280348 can efficiently open and unshell the frozen raw shellfish, not only from fresh raw shellfish but also from frozen raw shellfish. Since a scallop can be obtained, it can be effectively employed in the present invention. In the method of the present invention, a frozen scallop called “tama-cooled”, which is taken out of the raw shellfish by hand and frozen as it is, can also be used.

<Immersion treatment in NaCl-containing aqueous solution>
In the method of the present invention, scallop scallops are washed with water as necessary, and then the NaCl concentration is 0.5 wt% to the saturated concentration, preferably 1.0 to 10.0 wt%, and the temperature is −5. Saltiness is imparted by immersing in an aqueous solution (eg, saline) at -40 ° C, preferably -1-10 ° C, for 1 hour or longer.
If the NaCl concentration of the aqueous solution used for dipping is lower than the above range, not only the salty taste necessary for white drying of the product will be insufficient, but also the moisture content of the scallop will be reduced to the required level by subsequent drying with superheated steam. It becomes difficult. On the other hand, if the temperature of the immersion liquid exceeds the above range, the umami component in the scallop may escape during the immersion, which is not preferable.
In addition, depending on the use of the white drying, the scallop to be supplied to the immersion treatment may be divided (cut) into a plurality of small pieces in advance, and the immersion treatment may be performed in that state, in which case the immersion treatment time should be shortened. Can do.
Under the present circumstances, it is preferable to perform immersion treatment in the atmosphere pressurized so that 1 atmosphere may be exceeded, and it is possible to reduce processing time significantly by employ | adopting immersion treatment under this pressurization. A particularly preferred pressure is 1.5 to 3 atmospheres.
When performing the immersion treatment in the NaCl-containing aqueous solution, it is possible to add a seasoning liquid to the aqueous solution.

When using frozen scallops (eg, ball-cooled) in a frozen state, immerse them in defrosted water under the following specific conditions, and simultaneously thaw and salt. As a solution used for thawing, it is desirable to use an aqueous solution having a NaCl concentration of 0.5 to 10% by weight (preferably 1.0 to 10.0% by weight) and a temperature in the range of −5 to 10 ° C. .
When thawing within this temperature range, thawing can be performed smoothly while suppressing decomposition of ATP (adenosine triphosphate) -related substances, which are umami components in scallops.
It is sufficient that the immersion time is 1 hour or more. When salting is imparted simultaneously with thawing, it is usually preferable to immerse for 12 to 24 hours. By this soaking, the frozen scallop is thawed and at the same time an appropriate salty taste is imparted.
In addition, since the scallops that have been subjected to heat shelling such as the most boiled scallops have already been heat-denatured, decomposition of ATP-related substances does not proceed.
As the aqueous solution, salt water, deep sea water, sea water, or the like having a NaCl concentration within the above range can be used.

  In any case, a taste component such as an amino acid or a sugar may be added to the NaCl aqueous solution, and a drip (which contains a taste component) generated at the time of roasting, which will be described later, is collected. The recovered liquid may be added by reuse. In these cases, not only salty taste but also umami taste can be simultaneously imparted to the scallop.

<Roasting>
In the method of the present invention, a scallop that has been dipped in the above NaCl-containing aqueous solution concentration under the specific conditions as described above is dried without second cooking. Although roasting may be performed by a normal method, it is preferably roasted with superheated steam (SHS). Specifically, it is preferable to supply the scallop into the superheated steam roasting apparatus to remove the water until the water activity in the scallop is 0.9 or less. For the water activity measurement, it is appropriate to use a measuring device (Hygro Palm) manufactured by Rotronic. It is preferable to reduce the weight of the scallop to 1/5 to 4/5 before roasting by this superheated steam roasting.
In this superheated steam roasting, it is appropriate to heat for 3 to 30 minutes with superheated steam (SHS) having a temperature of 110 to 250 ° C, preferably 120 to 180 ° C. In order to maintain the surface component of white dried and give the surface gloss (gloss), in the present invention, the drying with superheated steam is only required once, but it may be performed several times, for example, 5 Minute x 4 times may be sufficient. However, the roasting process needs only one day. In any case, before entering the fumigation process, roasting is performed once or a plurality of times so that the shell weight becomes 1/5 to 4/5.
In addition, when performing the drying with this superheated steam, it is possible to divide the shells to be processed into a plurality of small pieces and to dry them.

Conventionally, pre-dehydration is performed together with salting by second boiled (boiled in salt water), and this process is indispensable for producing white dried, but according to the research of the present inventors, the above conditions By using superheated steam roasting, scallops that have been soaked (provided with a salty taste) can be efficiently dehydrated and dried without second cooking, and the moisture content in the scallops is removed and reduced to the desired moisture content. I found out that
In addition, about the specific conditions of the superheated steam process in a roasting process, the conditions as described in Unexamined-Japanese-Patent No. 2005-137340 which the inventor proposed previously can be referred.
In the present invention, since the second cooking is not performed as described above, the umami component is not detached in the second cooking step.
In addition,

<Anger>
The scallops dried with superheated steam under the above conditions are subsequently fumigated in a space where the temperature and humidity are controlled. In this fumigation, the color of the product can be controlled by selecting the temperature and time conditions. The present inventor previously proposed a fumigation method that achieves a suitable color tone for the scallop that has been boiled in Japanese Patent Application No. 2007-165625, but this method is also applicable to the present invention.
In this method, scallops that have been dried with superheated steam are arranged on a net in an aeration device (a constant temperature and humidity chamber), and air with adjusted temperature and humidity is circulated through the device. Is controlled as follows.

  According to the present invention, in producing white dried without a second cooking step, by immersing in an aqueous solution having a NaCl concentration of 0.5 wt% to a saturated concentration and a temperature of -5 ° C to 40 ° C for 1 hour or more. What was roasted with 110-250 ° C. superheated steam on the scallops that had been given a salty taste should be performed in an atmosphere in which the temperature and humidity conditions are controlled at least from the middle of the process in the next fumigation process, In particular, in the fumigation process, the treatment atmosphere is adjusted to 5 to 50 ° C. and 20 to 80% RH from the beginning, or initially fumigated at room temperature, and the atmosphere is changed after 2 to 7 days from the start. It is preferable to adjust to 20 to 80% RH at 5 to 70 ° C.

In the fumigation process of the dried scallops, sun and ventilation drying has been mainly performed so far. However, in the method of the present invention, a temperature and humidity chamber or a temperature and humidity chamber that can actively control the temperature and humidity in the tank. Perform temperature and humidity control fumigation using Although it has not been known in the past to adjust the color tone of the white dried product by adjusting the temperature and humidity in the fumigation, the temperature and humidity of the atmosphere are intentionally adjusted in this step as shown in the examples described later. As a result, a product of candy color (a ^* value around 2.0) which is highly evaluated is obtained.

As specific conditions for the fumigation, for example,
(A) A method carried out in an atmosphere adjusted to a temperature of 5 to 50 ° C. and a relative humidity of 20 to 80% RH from the beginning, or
(B) Initially performed at room temperature, and after 2 to 7 days from the start, the atmosphere is adjusted to a temperature of 5 to 70 ° C. and a relative humidity of 20 to 80% RH, and is carried out,
One of these is adopted.

  If the moisture content of the scallop is 16% (by weight) or less due to the above-mentioned fumigation process, the product is used as a product. If the moisture content is higher than that, it will continue until the moisture content reaches 16%. Repeat the fumigation. That is, in the present invention, roasting with superheated steam may be performed only once, but the above-mentioned fumigation may be repeated twice or more with the above temperature and humidity condition control as one set. In particular, when the moisture content of the scallop does not decrease to 16% by weight or less in one fumigation, it is desirable to perform it twice or more. It is recommended to perform UV (ultraviolet) irradiation during fumigation for the purpose of suppressing the growth of germs during the fumigation process.

In production with the adjustment of the color tone of the product in mind, it seems that the point is that the moisture content is relatively high after drying. In this case, the risk of fungal growth increases, but SHS, which is known to be useful as a surface sterilization method, is effective, and in particular, the fumigation method that combines this with UV (ultraviolet) irradiation produces high-quality white dried food. It is suitable as a method.
Scallops may cause excessive browning in white dried production, but in the present invention, the manufacturing period is about 5 to 10 days by combining the above steps and fumigation under temperature and humidity control. While shortening from the conventional 35 days to 40 days to 1/4 to 1/7, it becomes possible to produce a product having a preferable color tone and taste.
In the method of the present invention, even when performing the fumigation, the dried scallop may be divided into a plurality of small pieces and supplied to the fumigation process.

<Seasoning>
In practicing the method of the present invention, the taste of white-dried can be improved or adjusted by immersing the scallops that have been subjected to the above-described roasting step or fumigation step in a seasoning liquid.

<Packaging and commercialization>
The white dried product produced by the above method is inspected as needed, and is packed one by one with a film or the like, and stored in a container for each suitable number of products to be the final product.

  As described above, according to the method of the present invention, it becomes possible to produce high quality white dried without second cooking, no elution of nutritional components and umami components by the second cooking step, and the product color. Because it has a dull appearance without “dullness”, it is possible to produce high quality white dried products with high commercial value.

  In addition, as is apparent from FIG. 2, the method of the present invention does not require the second cooking step, so the facilities and energy required for the second cooking are unnecessary, and can be produced in about 5 to 10 days. Therefore, not only the productivity is increased, but also the efficiency is increased and the production cost can be reduced.

Examples of the present invention will be described in detail below, but the scope of the present invention is not limited thereto. In the examples, “%” means “% by weight” unless otherwise specified.
[Example 1]
Experiments were performed using frozen scallops (S size ball cooling) purchased from the Hokkaido Tokoro Fisheries Cooperative Frozen Factory.
Fifteen frozen scallops were immersed in a saline solution having a NaCl concentration of 0.9% to 6% and a temperature of −1 to 0 ° C. for 24 hours, and were thawed and simultaneously salted.

  Subsequently, roasting was performed without performing the second boil. In the drying, the shell pillar was heated with superheated steam at 150 ° C. for 4 minutes and 30 seconds using a small superheated steam device (K · SO-0935S) manufactured by Kiyomoto Seiko Co., Ltd. The roasting was performed once, and the fumigation was continued in the range of 40 to 60 ° C. and 40 to 75% RH until the water activity of the product became 0.65 or less. The water activity measurement was performed using a Rotronic measuring device (Hygro Palm). In the measurement, 10 out of 15 sample shell pillars were randomly selected and measured.

In addition, the L ^* a ^* b ^* value of the surface was measured with a Konica Minolta color difference meter (CR-400) for five predetermined samples immediately before roasting, and the L ^* value was brightness (brightness) and a ^* value. Was evaluated as the degree of browning. According to the Hokkaido Fisheries Experiment Station, the a ^* value is 4.5 or less and the L ^* value is 40 or more as a standard condition.

Subsequently, in steaming the dried scallops, the steaming method was carried out by leaving the dried net at room temperature (15 to 20 ° C., RH about 30%). Annealing was repeated until the scallop moisture was 16%.
In addition, for comparison, what was previously boiled was roasted and steamed in the same manner to produce white dried.

The sugar content (Brix) and salt content (Salt) contained in each condition and the roasting drip were quantified, and the results shown in Table 1 were obtained. In addition, the amount of eluted reducing sugar, the amount of total eluted sugar, the average degree of polymerization of the eluted sugar (the amount of eluted total sugar / the amount of eluted reducing sugar), and the amount of eluted protein were determined for the treatment solution after immersion or second cooking. The results are shown in Table 2. Furthermore, the total amount of the eluate per scallop in the production process was determined from the treatment liquid after immersion or second cooking and the drip at the time of drying. The results are shown in Table 3.
From these results, it can be seen that in the method of the present invention in which the second cooking is not performed, there is little elution of umami components such as sugar and protein.

  Moreover, the weight change of each test section was investigated. The results are shown in Table 4. Further, the content of each salt (NaCl) content was measured for each of the white dried pieces obtained. The results are shown in Table 5.

製品１個を２０ｍｌの水に一晩浸漬後、溶液について測定
ただし、製品塩分量％＝〔（製品重量＋２０）×食塩分重量％〕／製品重量

One product is immersed in 20 ml of water overnight and measured for the solution. However, product salt content% = [(product weight + 20) × salt weight%] / product weight

  Next, a total of 5 men and women of each white-drying were subjected to a sensory test. Compared with commercial white-drying, 1 (bad), 2 (somewhat bad), 3 (normal), 4 (somewhat good), 5 (very good) The result shown in Table 6 was obtained as a result of evaluation in five stages. In the evaluation, it is divided into 1 (defect), 2 (slightly bad), 3 (normal), 4 (slightly good), and 5 (very good) compared to the commercial whitewash, and the average of 5 people is rounded off. displayed. The entire test area is 150 ° C, 4.5 minutes x 1 time of drying, and the solid content is about 3.5 / 5, so there is a lot of moisture. It was easy to cause deformation. However, this problem could be solved by carrying out roasting until the weight of the scallop after roasting was about 3/5 or less.

[Example 2]
In Example 1, the same test was conducted by changing the method of using a constant temperature and humidity machine (KCL-2000A) manufactured by Tokyo Rika Co., Ltd. in which the fumigation was set to a predetermined temperature and humidity.

(Condition and color adjustment of white dried anemone)
As a model experiment for browning, salting was performed using a saline solution to which each solution of Glu (glucose) and G6P (glucose-6-phosphate) in which browning was observed was added as an immersion liquid, and after drying with superheated steam , Steamed and white dried.
When the fumigation with the temperature and humidity adjustment (50 ° C, 60% RH) is carried out from the beginning, it will become the predetermined moisture (16% or less) in 6 days, and the browning of the white dried during production will be excessively increased, especially Glu treatment showed a high value. However, G6P, in which browning was observed in the model experiment, had no difference in color tone from the saline treatment that was the control, and did not affect the browning of the dried white. Since the change in G6P content was observed when the scallop component was browned, its involvement in browning was presumed, but even when G6P was actually added during white drying, the effect on the color tone was not seen much Gave interesting results.

After carrying out the annealing at room temperature and adjusting the temperature and humidity (50 ° C, 60% RH), the browning progressed with an increase in the anemone temperature, but there was no difference between the Glu treatment and the control. In 7 days, it became a product with a ^* value of around 2 which is the color tone of the first grade product. That is, it was found that this method is an fumigation method in which excessive browning does not occur even in a situation where browning easily occurs such as Glu treatment.

  The relationship between water activity and browning is shown in FIG. As the production progressed, the water activity of the product decreased and the browning tended to increase, and the browning value increased largely around the water activity of 0.8.

FIG. 4 shows the color tone of the products manufactured by changing the temperature and humidity control fumigation and the implementation timing. As a result, it has been found that when the temperature of the mist is about 40 ° C., a favorable product color tone with an a ^* value of about 2 is obtained even if the temperature / humidity adjustment mist is performed from the beginning after roasting. On the other hand, at a temperature of 50 ° C., in order to obtain a preferable product color tone, room temperature aeration must be carried out for 2 to 3 days, and then temperature and humidity adjustment aeration must be introduced. When it considers together, it turns out that the possibility that a browning will advance will be large if the fumigation temperature is high at the time of the water activity of a scallop around 0.8-0.7. In addition, all the white drying of the test area which implemented the temperature and humidity adjustment fumigation of 40 degreeC and 80% RH obtained the first grade evaluation in the actual processing field.

[Example 3]
Fresh shellfish with shells are heated in boiling water for 15 minutes (most boiled) to unshell the shells, and using scallop shells from which the internal organs have been removed, NaCl solution of 6% NaCl (1 ° C) or NaCl concentration of 3% Salt water immersion treatment was performed in deep ocean water (temperature 1 ° C.). In each experiment, the immersion time was changed to 6 hours, 24 hours, and 48 hours, and the content of ATP-related substances in each shell was measured. The result was as shown in FIG.

  According to the method of the present invention, it is possible to produce a high quality scallop white dried fish with good productivity and efficiency at a low cost without second cooking. It is a useful technology for

Claims (10)

  After scallop shells were soaked in an aqueous solution having a NaCl concentration of 0.5 wt% to a saturated concentration and a temperature of -5 to 40 ° C. for 1 hour or more, the scallop was dried without second cooking. Next, a method for producing a scallop white-dried product, characterized by performing steaming.   The steaming is performed under temperature and humidity adjustment after being dried so that the weight of the scallop is reduced to 1/5 to 4/5 before being dried by superheated steam. Production method for white scallops.   The method for producing a scallop white-dried product according to claim 1 or 2, wherein the salinity of the scallop after immersion is 0.5 to 2.5% by weight, preferably 1.2 to 2%. .   The method for producing a scallop white-dried product according to any one of claims 1 to 3, wherein the scallop is a scallop obtained by heating shelling such as first cooking.   The method for producing a scallop white dried product according to any one of claims 1 to 4, wherein the scallop is a frozen scallop frozen after shelling.   After thawing the frozen scallop by immersing it in an aqueous solution having a NaCl concentration of 0.5 to 10 (weight)% and a temperature of -5 to 10 ° C. for 12 hours or more, it is heated with superheated steam without performing the second boil. The method for producing a scallop white-dried product according to claim 5, wherein the scallop is dried and then steamed.   The method for producing a scallop white-dried product according to any one of claims 1 to 6, wherein the drying is performed with superheated steam at a temperature of 110 to 250 ° C for 3 to 30 minutes.   The method for producing a scallop white-dried product according to any one of claims 1 to 7, wherein the drying and the fumigation with superheated steam are performed once in this order.   9. The production of high-quality scallop white dried according to claim 1, wherein the treatment atmosphere is adjusted to 5 to 50 ° C. and 20 to 80% RH from the beginning in the fumigation step. Method.   10. The fumigation step is carried out by fumigation at room temperature initially, and after 2-7 days from the start, the atmosphere is adjusted to 20-80% RH at 5-70 [deg.] C. The production method of the high quality scallop white dried in any one.

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