JP2011092170A - Scallop paste food material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a scallop paste food material raising usefulness of scallops by liquefying its internal organs followed by pasting the liquefied internal organs. <P>SOLUTION: The scallop paste food material is obtained such that water is added to the internal organs of a scallop followed by addition of a protease, one of protein hydrolases, to effect liquefaction, further, a thickening agent is then added to the liquefied product to be made into a pasty form. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

The present invention relates to a food material obtained by liquefying scallops and internal organs of scallops and further pasting them.

Scallops are produced in the form of raw scallops that are raw, chilled eggs that are frozen only, voile shells that are boiled only, and dried scallops that are dried only.

In the past, a lot of gonads (hereinafter referred to as orchids) landing cold have been exported to the EU, but in recent years this export has almost disappeared. Also, many dried scallops are exported to Southeast Asia, but conversely, Chinese scallops are also cheaply circulating in Japan as dry scallops, and dry scallops in Hokkaido are traded at high prices in Southeast Asia. However, in terms of the amount of scallops produced, it is in a small quantity.

Also, the production of ball cooling is mainly made of scallops, and many of scallops, orchids, etc. are treated as waste, and scallops were once used for delicacy, etc. This amount is too small to be disposed of together with Uro.

In addition, dry scallops are cracked during the drying process, which is sold at low cost.

Currently, no scallop liquefied paste-like food has been proposed.

As mentioned above, the increase in demand for scallops, which has been decreasing in recent years, and the idea that scallops built-in treated as waste can be used even a little, in combination with scallops alone or scallop shells and eggs It was invented from the idea that the range of use of scallops can be expanded by dissolving and further forming a paste.

In addition, although many expenses are spent in processing the scallop internal organs which are discarded, it can also contribute to this expense reduction.

This invention is made | formed in view of the present subject mentioned above, and aims at providing the foodstuff including the internal organs of a scallop.

The means of the present invention configured to solve the above-described problems is characterized in that scallops are liquefied with a protein hydrolase protease (hereinafter simply referred to as an enzyme) and further pasted with a thickener.

By adding the ingredients produced by the above-described method as seasonings for various dishes, a scallop-flavored dish is produced, resulting in a very delicious dish.

In addition, the demand for scallop internal organs to be disposed of increases, the cost for disposal processing is reduced, and an economic effect can be achieved.

The scallop to be used may be raw, boiled or dry, and the site can be any of scallops, mantle, orchid alone or mixed in any proportion, excluding the midgut gland (uro).

The scallop is roughly crushed with a mixer, etc., and adjusted to a concentration of 5% to 40% per scallop dry weight with water, and 0.05% to 1% of enzyme is added at pH 5.5 to 8.0. In addition, the enzyme decomposition treatment is performed at 40 to 60 ° C. for 2 to 4 hours with stirring. Thereafter, the solution is passed through a 100-mesh filter and heated at 80 ° C. to 90 ° C. for 15 minutes to kill the enzyme and make a liquefied solution.

A thickening agent is added to the above liquefied solution in an amount of 0.5 to 3%, and the mixture is heated while stirring at 60 to 80 ° C. to produce a pasty product.

As the above-mentioned thickener, CMC, tamarin dough gum, xanthan gum, locust bean gum, guar gum or the like may be used.

Add fresh scallops to 100 g of dry weight and add 1 kg of water. 0.5 g of enzyme Yakult Pharmaceutical Co., Ltd., Aloase AP10 was added thereto, and the mixture was treated at 50 ° C. with slow stirring for 3 hours. After completely liquefied, the enzyme was alive at 80 ° C. to 90 ° C. for 15 minutes. Thickener Tamarin Dougum Shikibo Co., Ltd. Food Made TA-115 was added 1.5% to increase the viscosity to obtain a product. This was added to the soup to give a subtle fragrance.

200 g of scallop crushed crushed water is added to 1 kg, and 0.7 g of enzyme Yakult Yakuto Kogyo Co., Ltd., Aloase AP10 is added thereto, treated at 50 ° C. for 3 hours with gentle stirring, completely liquefied, 100 After passing through a mesh filter, the enzyme was alive at 80 ° C. to 90 ° C. for 15 minutes, cooled to room temperature, and then added with 2% of echo gum (xanthan gum) to obtain a paste. When this was added to dumplings and shumai, it was possible to obtain very delicious dumplings and shumai compared to those without additives.

After crushing scallops, 150 g of orchid is added to 50 g of run (as an absolutely dry amount) to make 1 kg, 0.5 g of enzyme Yakult Yakuto Kogyo Co., Ltd. Aroase AP10 is added, and the mixture is treated with slow stirring for 3 hours, and then passed through a 100 mesh filter. After that, the enzyme was killed at 80 ° C. to 90 ° C. for 15 minutes and cooled to room temperature, and 1.5 g of echo gum (xanthan gum) was added to produce a soft paste. Add 2% of this to udon (handmade) in the form of a wheat paste and when you eat it, it smells like a scallop.

After scallop pulverization, 150 g (as an absolutely dry amount) was added with water to 1 kg, 0.5 g of enzyme Yakult Pharmaceutical Co., Ltd. Aroase AP10 was added and treated at 50 ° C. with slow stirring for 3 hours to completely liquefy. After passing through a 100-mesh filter, the enzyme was killed by treating at 80 ° C. to 90 ° C. for 15 minutes, then added with 1.5% Tamarin Dougum Shikibo Co., Ltd. Food Made TA-115 and heated to 70 ° C. to increase. It was made into a sticky paste, 10 g of product was added to 2 go of rice, and a small amount of scallop was added to make scalloped rice, which was delicious.

After crushing scallops, add 200 g of water to 1 kg, add 0.7 g of enzyme Yakult Pharmaceutical Co., Ltd., Aloase AP10, treat at 50 ° C. with slow stirring for 3 hours, completely liquefy, then 80 ° C. to 90 ° C. Treated at 15 ° C. for 15 minutes, and after activating the enzyme, filtering through a 100 mesh filter, adding 1% of echo gum (xanthan gum) to make a soft paste, adding 5% to the soy milk during the production of tofu. Delicious tofu could be produced.

As mentioned above, although it implemented in Japanese food in the Example, it thinks that it can utilize widely especially for Chinese food.

Claims (1)

Scallops and / or scallop viscera are dispersed in water at a concentration of 5 to 40% as an absolute dry weight concentration, and neutral protease is added to the substrate concentration of 0.05% to 1% at a pH of 5.5 to 8.0. Ingredients that are liquefied at 40 ° C. to 55 ° C. and pasted into a thickener 0.05% to 3%.