JP2010088320A - Method for producing processed food of smoked crab meat, and processed food of smoked crab meat - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a processed food of smoked crab meat which is produced by adding smoked fragrance to crab meat-originated taste having taste, flavor and scent specific to the crab meat, and which is free from deterioration in meat quality of the crab meat and has juicy palate feeling specific to the crab meat; and to provide a method for producing the processed food. <P>SOLUTION: The processed food of smoked crab meat is produced by the method for producing the processed food of smoked crab meat including: soaking the crab meat taken out of the shell of a boiled or steamed crab in seasoning in cold storage; draining the seasoning liquid; and subjecting the drained crab meat to hot-smoking. Preferably, the cold soaking is carried out at 5-20°C for 45 min to 2 hours, and the hot smoking is carried out at 30-80°C for 1 min and a half to 4 min. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing a new sense of crab meat smoked processed food using crab meat and a crab meat smoked processed food obtained thereby.

Conventionally, as smoke production methods, there are a hot smoked smoke, a hot smoked smoke, a cold smoked smoke, and a liquid smoked soaked in a smoke liquid (smoked liquid) is known. In general, hot smoking is a method of simmering at a temperature of 80 ° C. or more, most of which is 120 to 140 ° C. with high temperature smoke for several tens of minutes to 4 hours, and hot smoking is a method of simmering at 30 to 80 ° C. for about 2 to 12 hours. There is a method of chilling at a low temperature of 15 to 30 ° C. (average of about 25 ° C.) for 1 to 3 weeks, or 1 to 2 months when it is long. Liquid smoke is a method in which food is dipped in a smoked liquid (smoked liquid) and then dried.
And, smoked seafood and meat are mainly made of cold smoked rice and hot smoked rice. The product made from cold smoked fish is used for fish that are eaten as they are without cooking like smoked salmon. For example, the fish from which the internal organs are taken out is soaked in salt water, hung in a clean place, dried, and then sprinkled at a temperature of 30 ° C or lower. is there. In addition, hot-boiled rice, which is said to be suitable for seafood such as mackerel, eel, masu, etc., is washed with water, soaked in salt water, dried, and then smoked at a low temperature of 30 ° C. It is common to smoke over time. Thus, the conventional smoke manufacturing method is mainly intended for preservation, and a drying step is essential.

  As for crabs, Patent Document 1 describes a method for smoking with a drying process. That is, Patent Document 1 relates to “a shell product of a shellfish with a shell, and at least the shell has a fox color unique to smoke, and the core of the shellfish is whitened”, It is obtained by “a method for producing a crustacean cocoon product that undergoes a process of smoking until the center of the body turns white after the surface of the material is dried”. However, crab meat has a flavor with delicate characteristics, and if shelled crustaceans are dried and smoked only with smoked smoke until it has a smoked moderate flavor, the bitterness of smoked smoke etc. As a whole, there was a drawback that the taste of crab meat was lost, that is, the taste and unique flavor and aroma of crab meat were defeated by the bitterness and astringency peculiar to smoke and the original taste of crab meat was erased. Patent Document 1 also discloses a method of performing high-temperature and high-pressure sterilization after liquid smoke production. In the case of liquid smoke, the flavor unique to smoke is thin, and the one made solely of liquid smoke is not a “smoked” on the quality label. There was a disadvantage that the texture and texture peculiar to the kind were lost.

JP 2000-31555 A

  Due to the bitterness and smell caused by salt and smoked, it was generally considered that smoked is not suitable for crab meat with a delicate characteristic flavor. The present invention provides a crab meat-smoked processed product that adds a scent of smoked to the original scent of scented crab meat, and has a characteristic texture of juicy crab meat without any modification of crab meat, and a method for producing the same. This is the issue.

  The inventor, after many studies, trial and error, refrigerated crabs meat taken from the shell of boiled or steamed crab chilled in the seasoning liquid blended with liquid smoke, then drained and cooked hot It has been discovered that a succulent processed smoked crab meat with the unique flavor and crunchy flavor of the crab meat and avoiding the denaturation of the crab meat can be produced.

More specifically, the gist of the present invention is a method for producing a crab meat-processed processed food described in (1) to (12) below.
(1) A method for producing a crab meat smoked processed food, characterized in that crab meat taken out of boiled or steamed crab shells is refrigerated and soaked in a seasoning liquid blended with a liquid smoke, then drained and cooked in a hot-boiled form.
(2) The method for producing a crab meat-processed processed food according to (1), wherein the refrigerated soaking is performed at 5 ° C to 20 ° C for 45 minutes to 2 hours.
(3) The method for producing crab meat smoked processed food according to (1) or (2), wherein the hot-boiled product is smoked at 30 to 80 ° C for 1 and a half to 4 minutes.
(4) The method for producing a crab meat smoked processed food according to (1), (2) or (3), wherein there is a step of removing excess moisture with a dehydrating sheet after the draining and before the smoked smoke.
(5) The method for producing a crab meat smoked processed food according to any one of (1) to (4), which is packaged and pasteurized by low temperature heat sterilization or packaged after low temperature heat sterilization following the production of hot rice.
(6) The method for producing a crab meat smoked processed food according to (5), wherein the low temperature heat sterilization is a step performed at a central temperature of crab meat of 60 ° C for 30 to 32 minutes.
(7) The method for producing crab meat smoked processed food according to any one of (1) to (6), wherein the crab meat smoked processed food is a food that has undergone a freezing step.
(8) The boiled or steamed crab is a crab that has been chilled or frozen after boiling or steaming the raw crab at around 100 ° C. for 20 to 25 minutes, according to any one of (1) to (7) Of crab meat smoked processed food.
(9) The method for producing a crab meat smoked processed food according to any one of (1) to (8), wherein the crab meat is unshelled leg meat.
(10) Any of (1) to (9), wherein the seasoning liquid of the dipping liquid is 90 to 100% by weight based on the weight of the crab meat, and the liquid smoke is 6 to 10% by weight based on the weight of the crab meat The manufacturing method of crab meat smoked processed food of description.
(11) The method for producing a crab meat smoked processed food according to any one of (1) to (10), wherein the seasoning liquid further contains a quality improver.
(12) The method for producing a crab meat smoked processed food according to (11), wherein the quality improver is 1.5 to 2.5% by weight based on the weight of the crab meat.

Furthermore, this invention makes a summary the crab meat-processed processed food as described in the following (13).
(13) A crab meat-processed processed food produced by the method according to any one of (1) to (12) above.

ADVANTAGE OF THE INVENTION According to this invention, the novel new crab meat-boiled processed food which has the following characteristics can be provided.
1. There is no scorching appearance, and it has a reddish natural and fresh feel.
2. It has a juicy and unique texture.
3. You can enjoy the crab flavor of a new sensation by adding fragrance to the crab flavor.
4). Refrigerate (less than 10 ° C) for about 1 week, frozen (less than -18 ° C) for 6 months.

  Preferred embodiments of the method for producing crab meat-processed processed food of the present invention are as follows: a: boiled or steamed raw crabs and then refrigerated or frozen; b: refrigerated crabs or frozen A step of chilling and immersing the meat of the thawed crabs in a dipping solution containing a seasoning liquid and a sap, c: draining after dipping, and further removing excess water with a dehydrated sheet; d: 1 minute and a half to 4 It is the aspect which performs the process of carrying out a hot-boil for a minute, and the process of e: low-temperature heat sterilization sequentially.

  The crabs in the present invention generally refer to what is generally called crabs in industries such as fishing and distribution. Among these crabs, king crab, crab, snow crab, crab , Japanese crabs and thorn crab are exemplified as preferable examples.

  In the present invention, these raw crabs are boiled or steamed, and crab meat taken out from the crab shells is used. The raw meat of crabs tends to drop in freshness, and usually only refrigerated for about 1-2 days. In addition, if the raw meat is frozen as it is for preservation, the proteolytic enzyme acts strongly at the time of thawing and self-digests the active ingredients of each part in the meat, so that there is a problem that the flavor is significantly impaired. In addition, crab meat has a lot of moisture (for example, snow crab has a moisture value of 82.2%), so if the raw meat is heated directly by heating other than boiling or steaming, for example, smoke, a large amount of drip is produced. Together, umami comes out, the crab body becomes thin and the juiciness and umami are impaired. For these reasons, in the present invention, raw crab is boiled or steamed as a starting material. In this boiling or steaming process, the crab is boiled or steamed for a short time, preferably about 100 ° C. for 20 to 25 minutes.

  After boiling or steaming raw crabs, the crab shell is removed and refrigerated or frozen, or after boiling or steaming raw crabs and then refrigerated or frozen before use. In the case of a frozen product, thawing is performed after thawing. When refrigerated or frozen with the shell removed, it can be done with the juice that is produced in the boil or steaming process. As a result, the umami is soaked in the meat and the umami is not impaired.

The freezing (freezing) and thawing steps are required when the steps such as boiling and the subsequent steps are performed at different places or at different times. When a series of operations are continuously performed in close proximity, the boil and the like are used directly or refrigerated, and the freezing / thawing process is not necessary.
In recent years, these high-grade edible crabs have been caught in relatively deep waters in the North Sea, but have been difficult to catch in the sea near Japan, particularly within 200 nautical miles. Large crab such as king crab and snow crab are caught and the shell is removed, and the rest is boiled or steamed with the shell. This is called a section. As the crab meat raw material of the present invention, crabs caught in Japan can use frozen (refrigerated) or frozen sections, but crabs caught in the United States, Canada, and Russia have frozen sections in Japan. Imported and use it. For example, in the present invention, the sections are separated as they are in the case of refrigeration and are thawed in the case of frozen products, and separated into one leg. The legs are then cut into shoulder, first leg, second leg, and third leg parts by removing each joint using a knife or scissors. After this, the crab meat is taken out from the crab shells of each of these parts.

[Seasoning liquid mixture]
The seasoning liquid is used to reinforce the umami of the crab meat, and the smoked liquid is used to impart smoked fragrance and to shorten the time for the subsequent smoke. Thereby, seasoning and preliminary scenting are performed together.
As the seasoning liquid, for example, a seasoning such as sugar, salt, amino acid, sorbitol, water or the like is used. If the seasoning liquid is 90% by weight or more of the crab meat, it can be seasoned, and if it is too much, the portion becomes a loss and is not economical.
As the sap, sap (for food) obtained from broad-leaved trees such as oak, cherry, beech and maple is used. The amount of the liquid smoke is preferably 6 to 10% by weight of the crab meat. The optimum blending amount is adjusted according to the type of crab meat, for example, 8% by weight is the standard for king crab, but the blending ratio is low for delicate crab like snow crab. Is better. And if the liquid smoke exceeds 10% by weight, the musk becomes too strong, and the flavor of the crab meat is lost.

You may mix | blend a quality improving agent with the seasoning liquid mix | blended with a glaze.
As the quality improver, for example, a mixture of glycine and sodium acetate as a pH adjuster is used. The amount of the quality improver is preferably 1.5 to 2.5% by weight of the crab meat. If the amount of the quality improver is large, the shelf life of the product is prolonged, but the pH becomes strong, so the acidity and sweetness become strong, which is not preferable.

  As described above, the preferred embodiment of the seasoning liquid blended with the liquid smoke used in the method for producing the crab meat smoked processed food of the present invention, the seasoning liquid contains sugar, salt, amino acid, sorbitol, and water, The sap is a sap obtained from natural hardwood, and the quality improver to be blended is composed of glycine and sodium acetate.

[Refrigerated immersion]
The condition of refrigerated immersion in a seasoning liquid blended with a smoked liquid and a seasoning liquid further blended with a quality improver as needed (hereinafter sometimes referred to as “immersion liquid”) is 45 minutes at an immersion temperature of 5 to 20 ° C. ~ 2 hours are preferred. If the soaking temperature is too low, it is difficult for the liquid to penetrate, but conversely, if the temperature is high, there is a problem in terms of hygiene and quality because bacteria tend to propagate. The soaking time is adjusted to balance with the taste of crab meat. It should be noted that the frozen crab meat that has been boiled is undesirably turned into a spongy flesh and becomes a fibrous structure, but on the other hand, these phenomena also have the effect that the immersion liquid is likely to penetrate.

[Liquid draining]
After immersion, drain the liquid. Remove excess water with a dehydrating sheet. One feature of the present invention is that excess water is removed by a dehydrating sheet without performing a drying treatment. Use a dehydrating sheet to remove excess moisture while leaving the umami component. Crab meat contains water in a state of constant free water and bound water, and the freshness is maintained depending on how the water in this free water state is dehydrated, and the quality is stabilized. Dehydration and drying to stabilize quality is not only time consuming, but also takes time, and because of dehydration simply by evaporation, there is a limit in terms of maintaining freshness due to the correlation between temperature, humidity, and time. Is also lost. The present invention is a dehydration method that can be dehydrated even in an environment of 0 ° C to 5 ° C, which is a low temperature zone, and is suitable for mass production. Use a sheet. Therefore, a dehydrated sheet that effectively absorbs excess water from the drained crab meat and does not dry the crab meat itself is used. Non-woven fabric (pp type), pulp (pp type), water-absorbing paper (pulp), etc. can be used for the dewatering sheet. It is important to select and use a dehydrating sheet with an appropriate water absorption capacity, such as one with a lot of excess water or one with a small amount of moisture. In the present invention, the umami is lost together with the moisture by the drying treatment, and the crab meat is prevented from becoming crunchy. Only the excess moisture is removed by the dehydrating sheet, so that the umami peculiar to the crab meat can be condensed.

[Made of hot potato]
In the present invention, hot-boiled for 1 minute and a half to 4 minutes. The hot-salting is performed at 30 to 80 ° C. for 1 and a half to 4 minutes depending on the size of the crab meat and the thickness of the crab leg. Smoked flavor is increased by this process, but the time to cook the hot smoke is generally 1 minute and a half to 4 minutes compared to the time generally used for seafood and meat (2 to 12 hours). is there. Under these conditions, a strawberry product that has moderate bitterness and astringency and does not denature the crab meat is obtained. In the temperature range where the temperature is made of cold smoke, the flavor is insufficient, and at a high temperature such as hot smoke, the crab meat is denatured and is not suitable.

[Low temperature heat sterilization]
The low temperature heat sterilization is performed at a central temperature of crab meat of 60 ° C. for 30 to 32 minutes, and preferably at a central temperature of 60 ° C. for 30 minutes. When heating at a central temperature of 60 ° C. for less than 30 minutes, the sterilization state is uneasy. Further, heating for longer than 32 minutes or heating at a center temperature higher than 60 ° C. is not preferable because the crab is denatured like a shark. By this low-temperature heat sterilization, a processed crab product with good storage stability and good taste without color, quality and quality changes can be obtained.
Note that the crab may first be packaged, such as packaged, and then sterilized at low temperature.

  The crab meat smoked processed food of the present invention obtained by the above manufacturing method is stored in a sealed container such as a retort pouch, bottle, plastic container, etc., if necessary, and distributed as it is or as a refrigerated product or a frozen product. Is done. It is delicious even if you eat it as it is, but it can also be used as an ingredient for sushi material (such as Gunkanmaki).

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

A present Example is a manufacture example of the crab meat-cracked processed food using a red crab.
After removing the raw king crab shell, boil the entire shell for 20 minutes at around 100 ° C and cut the front and back of each joint of one leg with a kitchen knife, shoulder, first leg, second leg, The first leg was cut into a length of 8 cm to 9 cm. Crab meat was taken out from the shells of the first leg 100 cut out and then frozen (frozen) at -40 ° C or lower. The frozen king crab leg meat is then thawed at 10 ° C. or lower for 24 hours or naturally thawed for 10 hours. Next, the thawed crab leg meat is seasoned with the same weight as the crab meat (sugar 12.5%, salt 5.0%, amino acids (glycine, sodium L-glutamate, 5'-ribonucleotide disodium) 10 0.0%, sorbitol 3.0%, balance water), 8% crab meat hardwood sap, and 2% crab meat quality improver (glycine 60.0% and sodium acetate 40.0% %) Was immersed in a dipping solution for 1 hour in a refrigerator (10 ° C. or lower), drained, and excess water was removed with a dehydrating sheet (water absorbent paper) to condense the taste. After that, it was cooked in hot-boiled rice (30 ° C. to 80 ° C., 2 minutes), then packed in bags and pasteurized at a center temperature of 60 ° C. for 30 minutes, and then processed into crab leg meat-boiled processed food. 20 of them were packaged (boxed).
The crab leg meat smoked processed food obtained by the above process can be eaten as it is, but is frozen for distribution. In addition, when it is consumed in a short period of about one week, it is possible to distribute it as it is refrigerated.

The processed food made from crab leg crab obtained in this example has the following characteristics.
(Color tone): There is no scorch etc., and it is excellent in a reddish natural feeling and freshness.
(Food texture): Juicy and unique texture.
(Scent): There is a smoked scent.
(Taste): There is a new sense of crab flavour, with smoked fragrance added to the flavor of king crab.
(Storage): Refrigerated (less than 10 ° C.) for about 1 week, frozen (−18 ° C.) for about 6 months, and the frozen product has excellent taste after thawing.

  Next, in order to examine the effect of the present invention, (Comparative Example 1); a product in which there is no smoking process by smoke only with the immersion liquid, (Comparative Example 2); Comparative Example 3): A comparison was made between a conventional hot-boiled product and the processed food of Japanese king crab leg meat.

[Comparative Example 1]
(Product with no soaking process by smoke only with immersion liquid)
The processed food of the king crab leg meat manufactured by the same method as in Example 1 except that the step of hot-cooking the king crab leg meat is omitted.

[Comparative Example 2]
(Smoked smoked products only)
King crab leg meat processed food produced by the same method as in Example 1 except that the step of refrigerated king crab leg meat in a dipping solution was excluded.

[Comparative Example 3]
(Conventional hot-dried product after drying)
Without drying the king crab leg meat in the dipping solution and removing the excess water with a dehydrating sheet, dry until the surface of the king crab leg meat dries at room temperature. C. for 2 hours. Other than that, the sea bream leg meat processed food manufactured by the method similar to Example 1. FIG.
About the above-mentioned comparative examples 1 to 3 and the processed food for king crab leg meat cake of the present invention (Example 1), the sensory test is performed for the color tone, texture, fragrance and taste, respectively, The results are shown in Table 1, with ◎ being superior, ◯ being equivalent, and × being inferior.

  As is clear from the results in Table 1, as in the examples of the present invention, a: a step of boiling or steaming raw crabs and then refrigeration or freezing; b: refrigerated crab meat or frozen and thawed crab meat A step of refrigerated immersion in a dipping solution containing seasoning liquid and liquid smoke, c: a step of draining after immersion and further removing excess water with a dehydrated sheet, d: a step of producing hot-boiled for 1 minute and a half to 4 minutes, And e: Smoked crab meat with a unique texture that has the umami of crab meat and the savory aroma, and avoids the degeneration of the crab meat, by sequentially performing the low temperature heat sterilization process It has been proved that processed products can be manufactured.

  The present invention preserves by sequentially carrying out the manufacturing process characterized by chilling immersion of the crab meat taken from the shell of boiled or steamed crab into a seasoning liquid blended with liquid smoke, then drained, and cooked Industrially useful to provide succulent smoked processed products with a unique texture, giving the flavor of smoked to the unique flavor of crab meat and avoiding the denaturation of crab meat It has an effect.

Claims (13)

  A method for producing a crab meat smoked processed food, characterized in that crab meat taken out of a boiled or steamed crab shell is chilled and soaked in a seasoning liquid blended with a liquid smoke, then drained and cooked.   The manufacturing method of the crab meat smoked processed food of Claim 1 which immerses in refrigeration at 5 degreeC-20 degreeC for 45 minutes-2 hours.   The method for producing crab meat smoked processed food according to claim 1 or 2, wherein the hot-boiled product is smoked at 30 ° C to 80 ° C for 1 minute and a half to 4 minutes.   The method for producing crab meat smoked processed food according to claim 1, 2 or 3, wherein there is a step of removing excess moisture with a dehydration sheet after liquid drainage and before hot smoked.   The method for producing crab meat smoked processed food according to any one of claims 1 to 4, which is packaged and pasteurized by low-temperature heat sterilization or packaged after low-temperature heat sterilization after hot-smoked.   The manufacturing method of the crab meat smoked processed food of Claim 5 which is a process which low temperature heat sterilization performs for 30 to 32 minutes at the center temperature of crab meat of 60 degreeC.   The method for producing crab meat smoked processed food according to any one of claims 1 to 6, wherein the crab meat smoked processed food is a food that has undergone a freezing step.   The crab meat-smoked process according to any one of claims 1 to 7, wherein the boiled or steamed crabs are crabs that have been boiled or steamed at around 100 ° C for 20 to 25 minutes and then refrigerated or frozen. A method for producing food.   The method for producing a crab meat-processed processed food according to any one of claims 1 to 8, wherein the crab meat is unshelled leg meat.   The crab meat according to any one of claims 1 to 9, wherein the seasoning liquid of the dipping liquid is 90 to 100% by weight with respect to the weight of the crab meat, and the liquid smoke is 6 to 10% by weight with respect to the weight of the crab meat. Process for producing smoked processed foods.   The method for producing crab meat-processed processed food according to any one of claims 1 to 10, wherein the seasoning liquid further contains a quality improver.   The method for producing a crab meat smoked processed food according to claim 11, wherein the quality improver is 1.5 to 2.5% by weight based on the weight of the crab meat.   A crab meat-processed processed food produced by the method according to any one of claims 1 to 12.