JP2016005450A - Manufacturing method of seasoning sauce of shellfish or sea squirt and seasoning sauce of shellfish or sea squirt manufactured by the method - Google Patents

Manufacturing method of seasoning sauce of shellfish or sea squirt and seasoning sauce of shellfish or sea squirt manufactured by the method Download PDF

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JP2016005450A
JP2016005450A JP2015107510A JP2015107510A JP2016005450A JP 2016005450 A JP2016005450 A JP 2016005450A JP 2015107510 A JP2015107510 A JP 2015107510A JP 2015107510 A JP2015107510 A JP 2015107510A JP 2016005450 A JP2016005450 A JP 2016005450A
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shellfish
sea squirt
sea
squirt
sauce
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渡 久 師 石
Hisashi Ishiwatari
渡 久 師 石
野 恭 典 高
Kyosuke Takano
野 恭 典 高
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Ishiwata Shoten Co Ltd
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Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of seasoning sauce of shellfish or sea squirt, such as oyster sauce, having the original flavor and taste of the shellfish or the sea squirt as if the shellfish such as oyster or the sea squirt becomes the seasoning, and provide the seasoning sauce.SOLUTION: A manufacturing method comprises: a quick freezing step 3 of freezing quickly shelled shellfish or sea squirt; a frozen product crushing step 4 of crushing the provided frozen products; an enzymolysis step 5 of performing enzymolysis at a temperature of 10-30°C by adding a degrading enzyme to the provided crushed products; a foreign matter removal step 6 of removing foreign matters from the provided liquid product; a chief material sterilization step 7 of sterilizing the provided liquid product; a cooking step 8 of adding secondary materials to the liquid product after the chief material sterilization and cooking it; and a packing and sterilization step 9 of packing the provided cooked product in a container and sterilizing it. A sauce is obtained with the manufacturing method.

Description

本発明は、風味を改良した貝又はホヤの調味ソースの製造方法及びその製造方法による貝又はホヤの調味ソースに関する。   TECHNICAL FIELD The present invention relates to a method for producing a seasoning sauce for shellfish or sea squirt with improved flavor, and a seasoning sauce for shellfish or sea squirt by the production method.

牡蠣、あさり、ハマグリ、ホタテ貝などの貝類は、風味のある独特の旨味を有し、その煮汁は、古くからオイスターソースなどの調味ソースとして用いられてきている。また、貝類と同様、ホヤについてもその独特の風味と食感が好まれ、各種料理に用いられている。
オイスターソースなどの調味ソースは、料理の味を決める重要な役割を果たしているが、例えば、オイスターソースは、中国を発祥の地とする塩漬けした牡蠣を発酵させた上澄み液であるが、現在では、牡蠣の煮汁を煮詰めたものや牡蠣の抽出液を濃縮したエキスに糖類、糊料などを加えて作られるのが一般的になっている。
Shellfish such as oysters, clams, clams, and scallops have a unique flavor and flavor, and the soup has been used as a seasoning sauce such as oyster sauce for a long time. Like shellfish, squirts also have a unique flavor and texture and are used in various dishes.
Seasoning sauces such as oyster sauce play an important role in determining the taste of dishes, but for example, oyster sauce is a supernatant liquid fermented with salted oysters that originated in China, It is generally made by adding saccharides, glue, etc. to an extract obtained by simmering oyster broth or concentrating oyster extract.

このようなオイスターソースは、独特のコクと風味を有し、中華料理、ことに広東料理には欠かせない調味料であるが、近年、このオイスターソースを中華料理ばかりではなく、フレンチやイタリアンといった幅広い範囲の料理に用いたいという要望が高まってきており、牡蠣によるオイスターソースに限らず、その他の貝やホヤによる調味ソースに対する要望も高まっている。
従来より、このような調味ソースは、材料を加熱した煮汁や、濃縮した抽出エキスが用いられている。
Such oyster sauce has a unique richness and flavor and is an essential seasoning for Chinese cuisine, especially Cantonese cuisine, but in recent years this oyster sauce is not only Chinese food but also French and Italian etc. There is an increasing demand for use in a wide range of dishes, and there is an increasing demand not only for oyster sauce made of oysters but also for seasoning sauces made of other shellfish and sea squirts.
Conventionally, boiled juice obtained by heating ingredients and concentrated extract are used as such seasoning sauces.

特許文献1には、オイスターソースを中華料理の風味づけとしてだけでなく、繊細な風味付けを有する種々の料理に幅広く利用するために、カキエキスを主原料とし、100gあたりタウリンを50mg以上含み、カルシウム及びマグネシウムの総量の割合が30重量%以下である調味組成物が提案され、国内産の生牡蠣を牡蠣打ちにて殻を除去し、洗浄し、熱水で15分ボイルした後、煮汁は、100メッシュスクリーンを通すことにより夾雑物を除去し後、常圧濃縮し(100℃、20分)、100℃で加熱殺菌して製造したカキ煮汁濃縮物を30%用いて作製したオイスターソースの製造例が示されている。   Patent Document 1 discloses that oyster sauce is used not only as a flavor of Chinese food but also for various dishes with delicate flavors. As a main ingredient, oyster extract is used as a main ingredient and contains 50 mg or more of taurine per 100 g, calcium. And a seasoning composition in which the ratio of the total amount of magnesium is 30% by weight or less is proposed, and after removing shells from domestically grown oysters with oysters, washing, boiling for 15 minutes with hot water, Production of oyster sauce produced using 30% oyster juice concentrate produced by removing impurities by passing through a 100 mesh screen, concentrating at normal pressure (100 ° C, 20 minutes) and sterilizing by heating at 100 ° C An example is shown.

また、特許文献2には、ホヤから温熱水による抽出やアルコールと反応させての抽出によるホヤエキスを用いた健康食品が記載されている。
しかしながら、このような牡蠣やホヤのむき身を加熱した煮汁や、濃縮した抽出エキスを用いたソースでは、特定成分の味が強調されて、生で食べた時の牡蠣やホヤの本来の旨味、風味をそのままソースにしたような深みのある味わいは得られなかった。
Patent Document 2 describes a health food using a sea squirt extract from sea squirt by extraction with hot hot water or by reaction with alcohol.
However, in such sauces using oysters and sea squirts that have been heated, or sauces that use concentrated extracts, the taste of certain ingredients is emphasized, and the original taste and flavor of oysters and sea squirts when eaten raw A deep flavor like that was used as a sauce was not obtained.

特許文献3には、殻を剥いたホヤを粉砕したホヤの乾燥粉末が開示され、ホヤの乾燥粉末を添加した煮汁をソースとして利用することが記載されている。
しかしながら、特許文献3に記載された乾燥粉末は、単にホヤを粉末化したものであるため、ホヤの旨みを引き出すために料理の段階で煮出す工程が必要となり、ソース材料としては使い勝手が悪いものとなっている。
そのため、生で食べた時の牡蠣やホヤの旨味、風味を強く感じながら、貝類やホヤをそのまま調味ソースとしたような深みのある味わいの調味物が求められている。
Patent Document 3 discloses dry powder of sea squirts obtained by pulverizing shelled sea squirts, and describes that a broth containing dried sea squirt powder is used as a sauce.
However, since the dry powder described in Patent Document 3 is simply powdered sea squirt, a process of cooking at the cooking stage is necessary to extract the taste of sea squirt, and it is inconvenient as a sauce material. It has become.
Therefore, there is a demand for a deep-flavored seasoning that uses shellfish and sea squirts as a seasoning sauce as it is, while feeling the umami and flavor of oysters and sea squirts when eaten raw.

特開2011−182723号公報JP 2011-182723 A 特開2004−298161号公報JP 2004-298161 A 国際公開第2000/044246号公報International Publication No. 2000/044246

本発明は、上記従来技術の課題に鑑みてなされたものであって、本発明の目的は、牡蠣などの貝類やホヤをそのまま調味物にしたような貝類やホヤ本来の旨味、風味を有するオイスターソースなどの貝又はホヤの調味ソースの製造方法及びその製造方法によるオイスターソース等の貝又はホヤの調味ソースを提供することにある。   The present invention has been made in view of the above-mentioned problems of the prior art, and the object of the present invention is to provide shellfish such as oysters and sea oysters as they are seasoned, shellfish and oysters having the original umami taste and flavor. The object is to provide a seasoning sauce for shellfish or squirts such as sauce, and a seasoning sauce for shellfish or squirts such as oyster sauce by the method.

上記目的を達成するためになされた本発明の一態様による貝又はホヤの調味ソースの製造方法は、殻から外した貝又はホヤのむき身を急速冷凍する急速冷凍工程と、前記急速冷凍工程で得られた貝又はホヤのむき身の冷凍物を粉砕する冷凍物粉砕工程と、前記冷凍物粉砕工程で得られた貝又はホヤのむき身粉砕物に分解酵素を添加して、10℃〜30℃の温度で酵素分解する酵素分解工程と、前記酵素分解工程で得られた貝又はホヤのむき身流動化物から異物を除去する異物除去工程と、前記異物除去工程を通過した貝又はホヤのむき身流動化物を殺菌する主材料殺菌工程と、前記主材料殺菌工程後の貝又はホヤのむき身流動化物に副材料を添加して調理し貝又はホヤの調味ソースとする調理工程と、前記調理工程後の貝又はホヤの調味ソースを容器に充填し、殺菌する充填殺菌工程と、を有することを特徴とする。   In order to achieve the above object, a method for producing a seasoning shellfish or sea squirt according to one aspect of the present invention is obtained by a quick freezing step of rapidly freeing a shell or sea squirt peeled off from the shell, and the quick freezing step. A frozen material pulverizing step for pulverizing a frozen shellfish or sea squirt peeled product, and a cracking enzyme added to the shell or sea squirt peeled material obtained in the frozen material pulverizing step, and a temperature of 10 ° C. to 30 ° C. Enzymatic digestion step for enzymatic degradation, a foreign matter removal step for removing foreign matter from the shell or squirt peeled fluidized product obtained in the enzyme digestion step, and a shell or squirt peeled fluidized product that has passed through the foreign matter removal step A main material sterilization step, a cooking step in which a secondary material is added to the shellfish or sea squirt peel fluidized product after the main material sterilization step to prepare a seasoning sauce for shellfish or sea squirt, and a shell or sea squirt after the cooking step Seasoning saw It was filled in a container, and having a filling sterilization step of sterilizing.

前記酵素分解工程は、分解酵素としてプロテアーゼを用い、10℃〜30℃の温度で攪拌しながら酵素分解を行う、貝又はホヤのむき身の均一酵素分解のための分解工程と、15〜25℃の温度で行う、内容物の混合状態の安定化のための熟成工程を有し、前記分解工程と熟成工程の間に、大形固形分を除去するための分離工程を有することが好ましい。   In the enzymatic decomposition step, protease is used as a decomposing enzyme, and enzymatic decomposition is performed with stirring at a temperature of 10 ° C to 30 ° C. A decomposition step for uniform enzymatic decomposition of shellfish or sea squirt peeled and 15-25 ° C It is preferable to have a aging step for stabilizing the mixed state of the contents, which is performed at a temperature, and to have a separation step for removing large solids between the decomposition step and the aging step.

前記殺菌工程は、プレート式殺菌装置を用い、殺菌温度130℃、10秒間で行い、前記異物除去工程は、60メッシュストレーナー及び11000ガウスのマグネットフィルターを通過させて、貝又はホヤのむき身流動化物中の異物除去を行うことで行うことが好ましい。   The sterilization process is performed using a plate-type sterilizer at a sterilization temperature of 130 ° C. for 10 seconds, and the foreign matter removal process is performed by passing a 60-mesh strainer and a 11000 gauss magnet filter in the shelled or squirted body fluidized product. It is preferable to carry out by removing the foreign matter.

前記分解工程と熟成工程の間に行う分離工程は、200メッシュのスクリーンを用いて濾過するものであることが好ましい。   The separation step performed between the decomposition step and the aging step is preferably performed using a 200 mesh screen.

本発明の一態様による貝又はホヤの調味ソースは、殻から外した貝又はホヤのむき身を急速冷凍する急速冷凍工程と、前記急速冷凍工程で得られた貝又はホヤのむき身の冷凍物を粉砕する冷凍物粉砕工程と、前記冷凍物粉砕工程で得られた貝又はホヤのむき身粉砕物に分解酵素を添加して、10℃〜30℃の温度で酵素分解する酵素分解工程と、前記酵素分解工程で得られた貝又はホヤのむき身流動化物から異物を除去する異物除去工程と、前記異物除去工程を通過した貝又はホヤのむき身流動化物を殺菌する主材料殺菌工程と、前記殺菌工程後の貝又はホヤのむき身流動化物に副材料を添加し調理する調理工程と、前記調理工程後の貝又はホヤの調味ソースを容器に充填し、殺菌する充填殺菌工程と、を有する製造方法によって製造されることを特徴とする。   A seasoning source of shellfish or squirts according to one aspect of the present invention is a quick-freezing step of rapidly freezing shellfish or sea squirt peeled off from the shell, and a frozen product of shellfish or sea squirt peeled in the quick freezing step A frozen material pulverizing step, an enzyme decomposing step of degrading an enzyme at a temperature of 10 ° C. to 30 ° C. by adding a degrading enzyme to shellfish or sea squirt peeled pulverized material obtained in the frozen material pulverizing step, A foreign matter removing step for removing foreign matter from the shell or sea squirt peeled fluidized product obtained in the process, a main material sterilizing step for sterilizing the shell or sea squirt peeled fluidized product that has passed through the foreign matter removing step, and It is manufactured by a manufacturing method having a cooking process of adding a secondary material to a shellfish or sea squirt peel fluidized product and cooking, and a filling sterilization process of filling the container with the seasoning sauce of shellfish or sea squirt after the cooking process and sterilizing it. Ru And wherein the door.

本発明の貝又はホヤの調味ソースの製造方法によれば、貝又はホヤのむき身を低温で酵素分解して流動化させた貝又はホヤのむき身の流動化物を用いて貝又はホヤの調味ソースを製造するので、貝又はホヤの栄養分も旨味、風味も損なうことなく、貝又はホヤをそのまま貝又はホヤの調味ソースにしたような貝又はホヤ本来の食感を有する貝又はホヤの調味ソースを製造することができる。   According to the shellfish or sea squirt seasoning manufacturing method of the present invention, the shellfish or sea squirt seasoning sauce is obtained by using the shellfish or sea squirt peel fluidized by hydrolyzing the shellfish or sea squirt peel at low temperature. Manufactures shellfish or sea squirt seasoning sauce that has the original texture of shellfish or sea squirt as if it were a seasoning source of shellfish or sea squirt without losing the nutrients, umami, and flavor of the sea shell or sea squirt. can do.

また、本発明の製造方法による貝又はホヤの調味ソースは、加熱抽出や加熱濃縮の工程を経ていないので、新鮮な生の貝又はホヤの旨味、風味を有し深みのある食感の貝又はホヤの調味ソースとなっており、中華はもちろんのことフレンチ、イタリアン、和食にも適した貝又はホヤの調味ソースとなっている。   In addition, the seasoning sauce for shellfish or sea squirt by the production method of the present invention has not undergone the process of heat extraction or heat concentration, so the shellfish or seafood with a deep texture with the taste and flavor of fresh raw shellfish or sea squirt It is a seasoning source for sea squirts, and it is a seasoning source for shellfish or sea squirts that is suitable for Chinese, French, Italian and Japanese dishes.

本発明の一実施形態に係る貝又はホヤの調味ソースの製造方法を説明するためのフロー図である。It is a flowchart for demonstrating the manufacturing method of the seasoning sauce of a shellfish or a sea squirt which concerns on one Embodiment of this invention.

本発明の貝又はホヤの調味ソースの製造方法は、貝又はホヤの殻を外した貝又はホヤのむき身を急速冷凍し、凍結状態で粉砕したうえ、低温で酵素分解を行い、その後短時間の加熱殺菌処理した貝又はホヤのむき身の流動化物を用いて貝又はホヤの調味ソースを製造することを特徴とし、殺菌処理のための短時間の加熱を除き、30℃を超える温度の加熱工程を経ずに貝又はホヤのむき身の流動化物を調製するところに特徴を有する。
以下、本発明による貝又はホヤの調味ソースの製造方法を実施するための形態の具体例を、図を参照しながら詳細に説明する。
The method for producing a seasoning sauce of shellfish or sea squirt according to the present invention is a method of rapidly freezing shellfish or sea squirt peeled off shells or sea squirts, pulverizing them in a frozen state, performing enzymatic decomposition at a low temperature, and then It is characterized by producing a seasoning sauce of shellfish or sea squirt using a fluidized shellfish or sea squirt that has been heat sterilized, and a heating process at a temperature exceeding 30 ° C. except for a short time heating for sterilization. It is characterized in that a fluidized product of shellfish or sea squirt is prepared without passing through.
Hereinafter, the specific example of the form for implementing the manufacturing method of the seasoning sauce of a shellfish or a sea squirt by this invention is demonstrated in detail, referring a figure.

本実施形態に係る貝又はホヤの調味ソースの製造方法は、貝又はホヤの殻の除去を行った後、洗浄した貝又はホヤのむき身を急速冷凍する急速冷凍工程、一定時間冷凍して凍結させた貝又はホヤのむき身を粉砕する冷凍物粉砕工程、粉砕された貝又はホヤのむき身に分解酵素を添加して10℃〜30℃の低温で酵素分解させる酵素分解工程、酵素分解した貝又はホヤのむき身流動化物から異物を除去する異物除去工程、貝又はホヤのむき身流動化物を短時間の殺菌をする主材料殺菌工程、貝又はホヤのむき身流動化物に副材料を添加して調理する調理工程、調理工程を経て出来上がった貝又はホヤの調味ソースを容器に充填し、殺菌する充填・殺菌工程を有する。 The method for producing a seasoning sauce of shellfish or squirts according to the present embodiment is a quick freezing step of quickly freezing the shelled shell or squirt shells after removing the shell or squirt shells, and freezing and freezing for a certain period of time. Frozen material crushing step for crushing the shellfish or sea squirt peel, enzymatic decomposition step for degrading enzyme to the ground shell or sea squirt peel and decomposing at a low temperature of 10 ° C. to 30 ° C., enzymatically digested shell or sea squirt Foreign matter removal process for removing foreign matter from peeled body fluidized product, main material sterilizing process for sterilizing shellfish or sea squirt peeled body fluidized product for a short time, cooking process for adding auxiliary material to shelled or sea squirt peeled fluidized product and cooking It has a filling and sterilizing step of filling a container with a seasoning source of shellfish or sea squirt made through the cooking step and sterilizing it.

図1は、本発明の一実施形態に係る貝又はホヤの調味ソースの製造方法を説明するためのフロー図である。以下、図1を参照して貝又はホヤの調味ソースの製造方法の各ステップについて説明する。
本発明に係る貝又はホヤの調味ソースの製造方法に用いる貝又はホヤは、食用に供することのできるものであれば、特に種類、産地、季節を問うものではないが、例えば、貝としては、牡蠣、あさり、ハマグリ、ツブ、タイラギ、ホッキ、ホタテなどが挙げられ、ホヤとしては、マボヤ、アカボヤ、シロボヤ、イタボヤなどが挙げられるが、貝としては牡蠣が好ましく、ホヤとしてはマボヤが好ましい。
牡蠣は、オイスターソースとして和洋中いずれの料理にも用いることができるので好ましく、特に、三陸海岸などで3〜4月に採れる、完熟牡蠣と呼ばれる産卵を控え栄養をたっぷりと蓄えた牡蠣を用いることは、特に風味豊かなオイスターソースとすることができるので好ましい。
また、夏場のホヤは甘みと旨みが増して、風味豊かな調味ソースとすることができるので好ましい。
FIG. 1 is a flowchart for explaining a method for producing a seasoning sauce of shellfish or sea squirt according to an embodiment of the present invention. Hereinafter, with reference to FIG. 1, each step of the manufacturing method of the seasoning sauce of a shellfish or a sea squirt is demonstrated.
As long as the shell or squirt used in the method for producing the seasoning sauce of the shell or squirt according to the present invention can be used for food, the type, place of origin, and season are not particularly questioned. Examples include oysters, clams, clams, camellias, scallops, hokkito, scallops, etc. Examples of squirts include maboya, red oysters, white squirrels, and scallops.
Oysters are preferred because they can be used as an oyster sauce in both Japanese and Western cuisines. Especially, use oysters with plenty of nutrients, which are called ripe oysters, collected in March and April on the Sanriku Coast. Is preferable because it can be a particularly flavorful oyster sauce.
In addition, sea squirts in the summer are preferable because sweetness and umami increase and a seasoning sauce rich in flavor can be obtained.

貝又はホヤが水揚げされると、貝又はホヤの殻の除去をする作業が行われる(ステップ1)。
殻を除去した貝又はホヤのむき身は、洗浄(ステップ2)後に、急速冷凍される(ステップ3)。
ステップ1の貝又はホヤの殻の除去からステップ3の急速冷凍までの工程は、貝又はホヤが水揚げされた即日に行なわれることが貝又はホヤのむき身の鮮度を保つ上で好ましい。
急速冷凍するための冷凍機の機種及びその運転条件は、貝又はホヤのむき身が十分な凍結状態になる条件であれば、特に特定するものではないが、−40℃〜−20℃で行うことが、貝又はホヤの鮮度と風味を保つ上で好ましい。
When the shellfish or sea squirt is landed, an operation of removing the shell of shellfish or sea squirt is performed (step 1).
The shells or sea squirts from which the shells have been removed are quickly frozen (step 3) after washing (step 2).
In order to maintain the freshness of the shell or sea squirt, it is preferable that the process from the removal of the shell or sea squirt in step 1 to the quick freezing in step 3 be performed on the same day that the sea shell or sea squirt is landed.
The model of the refrigerator for quick freezing and its operating conditions are not particularly specified as long as the shells or sea squirts are sufficiently frozen, but should be performed at -40 ° C to -20 ° C. Is preferable for maintaining the freshness and flavor of shellfish or sea squirts.

急速冷凍した貝又はホヤのむき身の凍結物は、次の冷凍物粉砕工程において粉砕機にかけて貝又はホヤのむき身の粉砕物とする(ステップ4)。
貝又はホヤのむき身を冷凍状態で粉砕することにより、粉砕直後の粉砕物は粒状となるが、この貝又はホヤのむき身の粉砕物は、1mm以下程度の大きさまで粉砕することが、次工程の酵素分解工程を効率的に進めるうえで好ましい。
貝又はホヤのむき身の粉砕物は、30℃を越える温度になると鮮度が低下し易くなるため、冷凍物粉砕工程においては、貝又はホヤのむき身の粉砕物の温度を30℃以下にすることを要す。
温度上昇の激しい粉砕装置を用いる場合には、内容物の温度が30℃を越える温度となることを抑止するため、内容物の冷却設備を備えることや、ドライアイス等の冷却剤と共に粉砕するなどを行うことが好ましい。
The frozen product of the quick-frozen shell or sea squirt is subjected to a pulverizer in the next frozen product pulverization step to obtain a ground product of shell or sea squirt (step 4).
By crushing the shell or sea squirt peeled in a frozen state, the crushed product immediately after grinding becomes granular, but this shell or sea squirt peeled product may be ground to a size of about 1 mm or less in the next step. This is preferable for efficiently carrying out the enzymatic decomposition step.
Since the freshness of crushed shell or squirt peels tends to decrease when the temperature exceeds 30 ° C., the temperature of the crushed shell or squirt peels should be set to 30 ° C. or less in the frozen product grinding step. I need it.
When using a pulverizer with a high temperature rise, to prevent the temperature of the contents from exceeding 30 ° C., the contents are equipped with a cooling facility, or pulverized with a coolant such as dry ice. It is preferable to carry out.

冷凍物粉砕工程において粉砕された貝又はホヤのむき身の粉砕物は、酵素分解工程(ステップ5)に送られる。内容物の鮮度低下の抑止、貝又はホヤの風味維持のために、酵素分解工程は30℃以下に制御することを要し、特には10℃〜30℃の範囲で制御することが、鮮度低下防止、貝又はホヤの風味維持及び酵素分解の進行の面から好ましい。その為、酵素分解反応を行う分解槽、熟成槽は、温水ラインや冷却水ラインと接続したジャケット等の温度調節設備を備え、30℃以下に制御可能な温度調節装置を備えていることが好ましい。   The crushed product of shellfish or sea squirt that has been crushed in the frozen material pulverization step is sent to the enzymatic decomposition step (step 5). In order to suppress the decrease in freshness of the contents and maintain the flavor of shellfish or sea squirt, it is necessary to control the enzymatic decomposition step to 30 ° C. or lower, and in particular, to control in the range of 10 ° C. to 30 ° C. is a decrease in freshness. It is preferable in terms of prevention, flavor maintenance of shellfish or sea squirt, and progress of enzymatic degradation. Therefore, it is preferable that the decomposition tank for carrying out the enzyme decomposition reaction and the aging tank are equipped with a temperature adjusting device such as a jacket connected to the hot water line or the cooling water line, and a temperature adjusting device that can be controlled to 30 ° C. or less. .

酵素分解工程において使用する分解酵素としては、プロテアーゼ、ペプチダーゼ等の蛋白質をアミノ酸及びペプチドに分解する酵素、アミラーゼ、グルカナーゼ、セルラーゼ等のでんぷん、セルロース等の多糖類をオリゴ糖に分解する酵素、リパーゼ等の脂肪を分解する酵素が挙げられる。このうち特にプロテアーゼを用いることが、貝又はホヤに含まれる蛋白質を分解するうえで好ましい。   Degradative enzymes used in the enzymatic degradation step include enzymes that degrade proteins such as proteases and peptidases into amino acids and peptides, starches such as amylases, glucanases, and cellulases, enzymes that degrade polysaccharides such as cellulose, to oligosaccharides, lipases, etc. Enzymes that break down fat. Among these, it is particularly preferable to use a protease in order to decompose a protein contained in shellfish or sea squirt.

また、酵素分解工程は、10℃〜30℃の温度で低速撹拌しながら行う分解工程(ステップ5−1)と、15℃〜25℃の温度で行う熟成工程(ステップ5−3)の2段階で行うことが好ましい。   In addition, the enzymatic decomposition step is a two-stage process including a decomposition step (step 5-1) performed at a temperature of 10 ° C. to 30 ° C. with low speed stirring and an aging step (step 5-3) performed at a temperature of 15 ° C. to 25 ° C. It is preferable to carry out with.

分解工程は、貝又はホヤのむき身の粉砕物を均一に酵素分解するための工程であり、通常10時間〜15時間の間行う。
熟成工程は、更なる酵素分解とソース主材料を熟成し、内容物の混合状態を安定化させてコクを出すための主材料の熟成のための工程であり、15℃〜25℃の温度で12時間〜24時間の間行うことが好ましい。
熟成工程は、上記温度範囲を維持できれば、無攪拌の静置状態でもよく、低速撹拌を行ってもよい。
The decomposition step is a step for uniformly enzymatically decomposing crushed shellfish or sea squirt, and is usually performed for 10 to 15 hours.
The aging process is a process for aging of the main material for further digestion and aging of the source main material, stabilizing the mixed state of the contents and producing a rich body, at a temperature of 15 to 25 ° C. It is preferable to carry out for 12 hours to 24 hours.
As long as the temperature range can be maintained, the aging step may be a stationary state without stirring or low-speed stirring.

酵素分解工程において、分解工程と熟成工程の間に形状の大きな未分解物や貝又はホヤの殻の残渣、異物などを除くための分離工程(ステップ5−2)を設けることが、貝又はホヤの調味ソースとしたときの食感の面から好ましい。
分解を終了した貝又はホヤのむき身の粉砕物は、流動性を有する固液混合物となるが、分解が不十分で形状の大きな固形物や原料の貝又はホヤから混入した貝又はホヤの殻片、異物等を含む。
これらの大形状物を除くための分離工程は、メッシュフィルター等の濾過装置を用いることができ、メッシュフィルターを用いる場合のスクリーンは150メッシュ〜250メッシュであることが好ましく、特には200メッシュとすることが、貝又はホヤの調味ソースとしたときの舌触り感の点で特に好ましい。
酵素分解工程の途中に分離工程を設けることによって、分解工程で分解しきれずに残った大型固形分を除去できるので、貝又はホヤのむき身の粉砕物は、メッシュを通過できる程度の小型の固形分のみとなり、次の熟成工程においてそれが更に酵素分解され、良好な食感を与える貝又はホヤのむき身流動化物となる。
In the enzymatic decomposition process, it is possible to provide a separation process (step 5-2) for removing undegraded products having large shapes, residues of shells or squirt shells, foreign substances, etc. between the decomposition process and the aging process. From the aspect of texture when used as a seasoning sauce.
Shells or sea squirts that have been disassembled become a solid-liquid mixture that has fluidity, but are not sufficiently decomposed and have a large shape, or shells or sea squirts mixed from raw shells or sea squirts , Including foreign matter.
In the separation step for removing these large-sized objects, a filtration device such as a mesh filter can be used, and the screen in the case of using the mesh filter is preferably 150 mesh to 250 mesh, particularly 200 mesh. It is particularly preferable from the viewpoint of touch when used as a seasoning source for shellfish or sea squirts.
By providing a separation step in the middle of the enzymatic decomposition step, large solids that could not be completely decomposed in the decomposition step can be removed, so the crushed shellfish or sea squirt peeled off should be small enough to pass through the mesh. In the next ripening step, it is further enzymatically decomposed to give a shell or sea squirt fluidized product that gives a good texture.

酵素分解工程を終了した貝又はホヤのむき身流動化物は、濃縮工程を行わずに次工程の異物除去工程(ステップ6)に送られる。濃縮工程を行わないのは、濃縮のための長時間の高温加熱による貝又はホヤの風味劣化を防止するためである。
製造過程で混入した異物や金属を除くための異物除去工程は、メッシュストレーナー及びマグネチックストレーナーを備え、貝又はホヤのむき身流動化物から異物や金属を除去する。
The shellfish or sea squirt peeled fluidized product that has been subjected to the enzymatic decomposition process is sent to the next foreign substance removal process (step 6) without performing the concentration process. The reason for not performing the concentration step is to prevent the flavor deterioration of the shellfish or sea squirt due to prolonged high-temperature heating for concentration.
The foreign matter removal step for removing foreign matter and metal mixed in the manufacturing process includes a mesh strainer and a magnetic strainer, and removes foreign matter and metal from the shelled or squirted body fluidized product.

異物除去工程を終了した貝又はホヤのむき身流動化物は、原料段階の殺菌処理を行うための主材料殺菌工程(ステップ7)に送られる。主材料殺菌工程で用いることのできる設備は、流動物を連続的に殺菌処理できる公知の液体連続殺菌装置を用いることができるが、プレート式熱交換器を用いたプレート式殺菌装置は、短時間の熱処理で殺菌能力も高く、風味を損なうことが少ないので好ましい。   The shellfish or sea squirt peeled fluidized product that has finished the foreign matter removing step is sent to the main material sterilizing step (step 7) for performing the sterilization treatment in the raw material stage. The equipment that can be used in the main material sterilization process can use a known liquid continuous sterilization apparatus that can continuously sterilize a fluid, but a plate type sterilization apparatus that uses a plate heat exchanger requires a short time. This heat treatment is preferable because the sterilizing ability is high and the flavor is hardly impaired.

主材料殺菌工程における殺菌条件は、85℃〜135℃の温度で2秒〜100秒間の殺菌で行なうことができるが、ノロウィルスが85℃、1分程度で死滅すること、長時間の殺菌はソースの風味を損ねることから120℃〜135℃の温度で5〜15秒間の殺菌条件で行うことが好ましく、特には、130℃、10秒間で行うことが好ましい。
主材料殺菌工程における加熱により、酵素分解工程において添加された分解酵素の失活もなされる。殺菌と分解酵素の失活を同時に行うことで、貝又はホヤのむき身流動化物を加熱する時間が短縮され、貝又はホヤの風味を損なうことをなくすことができる。
Sterilization conditions in the main material sterilization process can be performed by sterilization at 85 ° C to 135 ° C for 2 seconds to 100 seconds. Norovirus dies at 85 ° C for about 1 minute. Since it impairs the flavor of the sauce, it is preferably carried out at a temperature of 120 ° C. to 135 ° C. under sterilization conditions for 5 to 15 seconds, particularly preferably at 130 ° C. for 10 seconds.
Due to the heating in the main material sterilization process, the degrading enzyme added in the enzymatic decomposition process is also deactivated. By simultaneously carrying out sterilization and deactivation of the degrading enzyme, the time for heating the shell or sea squirt peeled fluidized product can be shortened and the flavor of the shell or sea squirt can be prevented from being impaired.

主材料殺菌工程において殺菌を終えた貝又はホヤのむき身流動化物は、貝又はホヤの調味ソースの味、粘度、色調等を調整するための調理工程(ステップ8)に送られる。
調理工程は、殺菌を終えた貝又はホヤのむき身流動化物に味、粘度、色調等を調整するための副材料を添加し調理する工程である。
The shellfish or sea squirt peeled fluidized product that has been sterilized in the main material sterilization process is sent to a cooking process (step 8) for adjusting the taste, viscosity, color tone, etc. of the seasoning sauce of the shellfish or sea squirt.
A cooking process is a process which adds and cooks the auxiliary material for adjusting a taste, a viscosity, a color tone, etc. to the shellfish or sea squirt fluidization thing which finished sterilization.

調理工程で用いることのできる副材料としては、XO醤、醤油、魚醤、マヨネーズ、各種動植物油脂、各種乳製品、野菜、肉、魚等のペースト、海水、海藻や貝類のペーストやエキスなどが挙げられる。
調理工程では、調味、粘度調整のために、通常、50〜90℃の温度で5〜20分間の加熱調理が行われる。
Secondary materials that can be used in the cooking process include XO soy sauce, soy sauce, fish sauce, mayonnaise, various animal and vegetable fats and oils, various dairy products, vegetables, meat, fish pastes, seawater, seaweed and shellfish pastes and extracts, etc. Can be mentioned.
In the cooking process, cooking is usually performed at a temperature of 50 to 90 ° C. for 5 to 20 minutes for seasoning and viscosity adjustment.

調理工程を終了した貝又はホヤの調味ソースは、充填殺菌工程(ステップ9)において、充填機によって容器に充填され、その後100〜130℃の温度で、60〜120分間加熱殺菌される。   The seasoning sauce of shellfish or sea squirt after finishing the cooking process is filled into a container by a filling machine in a filling sterilization process (step 9), and then heat sterilized at a temperature of 100 to 130 ° C. for 60 to 120 minutes.

本実施形態の製造方法により製造された貝又はホヤの調味ソースは、貝又はホヤ本来の旨み、風味を十分に感じさせ、他の食材の風味を打ち消すことがなく、中華料理はもとより、フレンチ、イタリアン、和食など種々の料理の調味材料として適するものとなっている。   The seasoning sauce of shellfish or sea squirt manufactured by the manufacturing method of the present embodiment, the flavor and flavor of shellfish or sea squirt are sufficiently felt, and the flavor of other ingredients is not canceled out. It is suitable as a seasoning material for various dishes such as Italian and Japanese.

[実施例1]
気仙沼湾で水揚げした牡蠣を、水揚げした日のうちに牡蠣打ち(殻の除去)、洗浄を行い、牡蠣のむき身を−30℃で急速冷凍した。次いで、凍結させた牡蠣のむき身を凍結状態のまま粉砕機にかけて牡蠣のむき身の粉砕物を作製した。粉砕後の牡蠣のむき身の粉砕物の温度は10℃であった。
作製した牡蠣のむき身の粉砕物を攪拌機、温度調節用ジャケット付きの分解槽に投入し、投入量に対し1重量%相当のプロテアーゼを添加して、低速で撹拌しながら内温を15℃〜25℃の温度に調整し、15時間酵素分解反応を行わせ、牡蠣のむき身流動化物を得た。
次に、分解槽の牡蠣のむき身流動化物を200メッシュスクリーンのメッシュフィルターにかけて大形固形分を除き熟成槽に移送し、20〜30℃の温度で20時間の間、間欠的に低速撹拌混合して熟成した。熟成槽での熟成工程を終了した牡蠣のむき身の流動化物は、60メッシュストレーナー及び11000ガウスのマグネットフィルターを通過させて大形異物及び金属異物を除去した後、プレート式殺菌装置に移送し、殺菌温度130℃で10秒間の殺菌処理を行った。殺菌処理を行った主材料の牡蠣のむき身流動化物に副材料として、醤油、魚醤、マヨネーズを添加して、90℃で10分間の加熱調理を行ってオイスターソースを調製し、ガラス製の容器に詰め、殺菌機で112℃、80分間加熱殺菌して試作品Aを得た。
[Example 1]
Oysters landed in Kesennuma Bay were oystered (shell removal) and washed on the day they were landed, and the oysters were rapidly frozen at -30 ° C. Next, the frozen oyster peel was crushed in a frozen state to produce a ground oyster peel. The temperature of the pulverized oysters after pulverization was 10 ° C.
The pulverized peeled oysters were put into a decomposition tank equipped with a stirrer and a jacket for temperature control, protease corresponding to 1% by weight was added to the input amount, and the internal temperature was 15 ° C. to 25 ° C. while stirring at low speed. The temperature was adjusted to 0 ° C., and the enzymatic decomposition reaction was carried out for 15 hours to obtain a fluidized oyster peel.
Next, the oyster peel fluidized product in the cracking tank is passed through a 200 mesh screen mesh filter to remove large solids, transferred to an aging tank, and intermittently mixed at a low speed for 20 hours at a temperature of 20-30 ° C. And matured. After the aging process in the aging tank is finished, the oyster body fluidized product is passed through a 60 mesh strainer and a 11,000 gauss magnet filter to remove large foreign objects and metal foreign objects, and then transferred to a plate sterilizer for sterilization. Sterilization treatment was performed at a temperature of 130 ° C. for 10 seconds. A oyster sauce is prepared by adding soy sauce, fish sauce and mayonnaise as auxiliary materials to the oyster peel fluidized product of the main material which has been sterilized, and cooked at 90 ° C. for 10 minutes to prepare an oyster sauce. And was sterilized by heating at 112 ° C. for 80 minutes with a sterilizer to obtain a prototype A.

[比較例]
実施例同様にして牡蠣打ち、洗浄した牡蠣のむき身を80℃の熱水で15分間煮だした後、煮だし液を100メッシュスクリーンで濾過し、100℃、20分間常圧濃縮して牡蠣エキスを作製した。得られた牡蠣エキスを実施例同様に異物除去、殺菌処理を行い、実施例と同量の副材料を用いてオイスターソースを調製して容器に充填し、実施例と同様の条件で殺菌処理を行い、比較品Bを得た。
[Comparative example]
The oyster peeled and washed oyster peel was boiled in hot water at 80 ° C. for 15 minutes in the same manner as in the examples, and then the boiled liquid was filtered through a 100 mesh screen and concentrated at 100 ° C. for 20 minutes at normal pressure to extract the oyster extract. Was made. The obtained oyster extract was subjected to foreign matter removal and sterilization treatment in the same manner as in the example, and an oyster sauce was prepared using the same amount of auxiliary material as in the example and filled in the container, and sterilization treatment was performed under the same conditions as in the example. Comparative product B was obtained.

[オイスターソースを用いた料理による官能評価]
上記試作品A、比較品Bのオイスターソースを用いて、タコとアスパラガスのペペロンチーノ(パスタ料理の味付け)、鳥もも肉と野菜のグリル(グリル料理の肉の下処理)、牛肉とクレソンのサラダ(サラダ料理のドレッシング材料)筑前煮(和食料理の味付け)の4種の料理を調理し、高度に訓練されたパネラー10名による官能評価を行った。
[Sensory evaluation by cooking using oyster sauce]
Using oyster sauce from Prototype A and Comparative Product B above, octopus and asparagus peperoncino (seasoned with pasta dishes), grilled chicken leg and vegetables (prepared meat from grilled dishes), beef and watercress salad ( Four types of dishes were prepared: salad dressing material Chikuzenni (seasoned Japanese cuisine) and sensory evaluation was conducted by 10 highly trained panelists.

評価基準
項目 マッチング:オイスターソースが料理の旨味を引き立たせているか
旨味:牡蠣の旨味が感じられるか
風味:牡蠣の風味が感じられるか
評点 3点:非常に良い
2点:良い
1点:やや良い
0点:良くない
結果を下表に示した。
Evaluation criteria Item Matching: Does the oyster sauce enhance the taste of cooking?
Umami: Can you feel the umami of oysters?
Flavor: Can you feel the flavor of oysters? Rating: 3 points: Very good
2 points: good
1 point: Somewhat good
0 points: Bad results are shown in the table below.

Figure 2016005450
Figure 2016005450

本発明の貝又はホヤの調味ソースの製造方法による試作品Aは、パスタ料理、グリル料理、サラダ料理、和食料理のいずれの料理においても、その料理に対するマッチング性、牡蠣の風味・旨味において、従来からの製造方法による比較品Bに比べ評点が大きく上回る結果であった。
これにより、本発明の貝又はホヤの調味ソースの製造方法によるオイスターソースは、従来からの製造方法によるオイスターソースに比べ、牡蠣の旨味・風味に優れ、各種料理と優れた相性を有することが分かる。
The prototype A according to the method for producing a seasoning sauce of shellfish or sea squirt of the present invention is conventionally used in pasta dishes, grilled dishes, salad dishes, and Japanese dishes in terms of matching to the dishes, flavor and umami of oysters. Compared to comparative product B produced by the manufacturing method of
Thus, it can be seen that the oyster sauce produced by the method for producing the seasoning sauce of the shellfish or the sea squirt of the present invention is superior in the oyster sauce and flavor of oysters and has excellent compatibility with various dishes, compared to the oyster sauce produced by the conventional production method. .

[実施例2]
気仙沼湾で採れたホヤを、水揚げした日のうちに殻剥き(殻の除去)、洗浄を行い、ワタを付けたままのホヤのむき身を−30℃で急速冷凍した。次いで、凍結させたホヤのむき身を凍結状態のまま粉砕機にかけてホヤのむき身の粉砕物を作製した。粉砕後のホヤのむき身の粉砕物の温度は5℃であった。
作製したホヤのむき身の粉砕物を攪拌機、温度調節用ジャケット付きの分解槽に投入し、投入量に対し1重量%相当のプロテアーゼを添加して、低速で撹拌しながら内温を15℃〜25℃の温度に調整し、15時間酵素分解反応を行わせ、ホヤのむき身流動化物を得た。
次に、分解槽のホヤのむき身流動化物を200メッシュスクリーンのメッシュフィルターにかけて大形固形分を除き熟成槽に移送し、20〜30℃の温度で20時間の間、間欠的に低速撹拌混合して熟成した。熟成槽での熟成工程を終了したホヤのむき身の流動化物は、60メッシュストレーナー及び11000ガウスのマグネットフィルターを通過させて大形異物及び金属異物を除去した後、プレート式殺菌装置に移送し、殺菌温度130℃で10秒間の殺菌処理を行った。殺菌処理を行った主材料のホヤのむき身流動化物に副材料として、醤油、魚醤、マヨネーズを添加して、90℃で10分間の加熱調理を行ってホヤの調味ソースを調製し、ガラス製の容器に詰め、殺菌機で112℃、80分間加熱殺菌して試作品Cを得た。
[Example 2]
The sea squirts harvested in Kesennuma Bay were shelled (shell removed) and washed on the day they were landed, and the peeled sea squirts were fast frozen at -30 ° C. Subsequently, the frozen sea squirt peel was applied to a pulverizer while it was frozen to produce a ground sea squirt peel. The temperature of the ground squirt of the sea squirt after pulverization was 5 ° C.
The prepared ground squirrel pulverized product is put into a decomposition tank equipped with a stirrer and a jacket for temperature control, and 1% by weight of protease is added to the amount added, and the internal temperature is 15 ° C. to 25 ° C. while stirring at low speed. The temperature was adjusted to 0 ° C., and the enzymatic decomposition reaction was carried out for 15 hours to obtain a sea squirt flesh fluidized product.
Next, the fluidized product of sea squirt in the cracking tank is passed through a mesh filter of 200 mesh screen to remove large solids, transferred to an aging tank, and intermittently mixed at a low speed for 20 hours at a temperature of 20 to 30 ° C. And matured. After the ripening process in the ripening tank, the fluidized squirt of the sea squirt is passed through a 60 mesh strainer and a 11000 gauss magnet filter to remove large foreign objects and metal foreign objects, and then transferred to a plate type sterilizer for sterilization. Sterilization treatment was performed at a temperature of 130 ° C. for 10 seconds. Add the soy sauce, fish sauce and mayonnaise as secondary materials to the squirted squirted flesh fluidized main material, and cook it at 90 ° C for 10 minutes to prepare a seasoned squirt sauce. And sterilized by heating at 112 ° C. for 80 minutes with a sterilizer to obtain a prototype C.

[ホヤの調味ソースを用いた料理による官能評価]
上記試作品Cのホヤの調味ソースを用いて、アスパラガスのペペロンチーノ(パスタ料理の味付け)、炊き込みご飯(和食料理の味付け)の2種の料理を調理し、高度に訓練されたパネラー10名による官能評価を行った。
その結果、試作品Cのホヤの調味ソースは、ホヤの調味ソースが料理の旨味を引き立たせているかのマッチングチェック、ホヤの旨味が感じられるかの旨味チェック、ホヤの風味が感じられるかの風味チェックのいずれにおいても、各パネラーの平均点が2.8以上となり、ホヤの旨味・風味に優れ、各種料理と優れた相性を有することが分かった。
[Sensory evaluation by cooking with sea squirt seasoning sauce]
By using the seasoned sauce of the sea squirt of Prototype C above, we cooked two kinds of dishes: asparagus peperoncino (seasoned with pasta dishes) and cooked rice (seasoned with Japanese dishes) by 10 highly trained panelists Sensory evaluation was performed.
As a result, the squirt seasoning sauce of Prototype C is a matching check that the squirt seasoning enhances the umami of the dish, a savory check to determine if the squirt is savory, and a flavor that indicates the squirt flavor. In any of the checks, the average score of each paneler was 2.8 or more, and it was found that the taste and flavor of the sea squirt was excellent, and that it had excellent compatibility with various dishes.

以上、本発明の実施形態について説明したが、本発明は、上述の実施形態に限られるものではなく、本発明の技術的範囲から逸脱しない範囲内で多様に変更実施することが可能である。   Although the embodiments of the present invention have been described above, the present invention is not limited to the above-described embodiments, and various modifications can be made without departing from the technical scope of the present invention.

Claims (5)

殻から外したむき身の貝又はホヤを急速冷凍する急速冷凍工程と、
前記急速冷凍工程で得られたむき身の貝又はホヤの冷凍物を粉砕する冷凍物粉砕工程と、
前記冷凍物粉砕工程で得られたむき身の貝又はホヤの粉砕物に分解酵素を添加して、10℃〜30℃の温度で酵素分解する酵素分解工程と、
前記酵素分解工程で得られたむき身の貝又はホヤの流動化物から異物を除去する異物除去工程と、
前記異物除去工程を通過したむき身の貝又はホヤの流動化物を殺菌する主材料殺菌工程と、
前記主材料殺菌工程後のむき身の貝又はホヤの流動化物に副材料を添加して調理する調理工程と、
前記調理工程後の調理物を容器に充填し、殺菌する充填殺菌工程と、
を有することを特徴とする貝又はホヤの調味ソースの製造方法。
A quick freezing process for rapidly freezing the peeled shell or sea squirt;
A frozen material pulverizing step for pulverizing a frozen shellfish or sea squirt obtained in the quick freezing step;
An enzymatic decomposition step in which a degrading enzyme is added to the ground shellfish or squirt pulverized product obtained in the frozen material pulverization step and the enzyme is decomposed at a temperature of 10 ° C to 30 ° C;
A foreign matter removing step for removing foreign matter from the shelled shellfish or fluid of sea squirts obtained in the enzymatic decomposition step;
A main material sterilization step of sterilizing the fluidized product of the shellfish or sea squirt that has passed through the foreign matter removal step;
A cooking step of adding a secondary material to the fluidized product of shellfish or sea squirt after the main material sterilization step, and cooking,
A filling sterilization step of filling a container with the cooked product after the cooking step and sterilizing;
A method for producing a seasoning sauce of shellfish or sea squirt, characterized by comprising:
前記酵素分解工程は、分解酵素としてプロテアーゼを用い、10℃〜30℃の温度で撹拌しながら酵素分解を行う、むき身の貝又はホヤの均一酵素分解のための分解工程と、15℃〜25℃の温度で行う、内容物の食感を高めるための熟成工程を有し、前記分解工程と熟成工程の間に、大形固形分を除くための分離工程を有することを特徴とする請求項1に記載の貝又はホヤの調味ソースの製造方法。   In the enzymatic decomposition step, protease is used as a decomposing enzyme, and enzymatic decomposition is performed with stirring at a temperature of 10 ° C to 30 ° C. A decomposition step for uniform enzymatic decomposition of peeled shellfish or sea squirt, and 15 ° C to 25 ° C 2. A ripening step for enhancing the texture of the contents, which is performed at a temperature of 1. The method further comprises a separation step for removing large solids between the decomposition step and the ripening step. The manufacturing method of the seasoning sauce of a shellfish or a sea squirt as described in 2. 前記主材料殺菌工程は、プレート式殺菌装置を用い、殺菌温度130℃、10秒間で行うことを特徴とする請求項1に記載の貝又はホヤの調味ソースの製造方法。   The method for producing a seasoning sauce of shellfish or sea squirt according to claim 1, wherein the main material sterilization step is performed using a plate-type sterilizer at a sterilization temperature of 130 ° C for 10 seconds. 前記分解工程と熟成工程の間に行う分離工程は、200メッシュのスクリーンを用いて濾過するものであることを特徴とする請求項2に記載の貝又はホヤの調味ソースの製造方法。   The method for producing a seasoning sauce of shellfish or sea squirt according to claim 2, wherein the separation step performed between the decomposition step and the aging step is performed by filtration using a 200-mesh screen. 請求項1乃至4に記載の貝又はホヤの調味ソースの製造方法によって製造されることを特徴とする貝又はホヤの調味ソース。   A shellfish or sea squirt seasoning sauce produced by the method of manufacturing a shellfish or sea squirt seasoning sauce according to claim 1.
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JPS61257167A (en) * 1985-05-10 1986-11-14 Toyo Seikan Kaisha Ltd Canned shellfish soup
JPH0376559A (en) * 1989-08-18 1991-04-02 Nisshin Flour Milling Co Ltd Soup
JPH11206335A (en) * 1998-01-29 1999-08-03 Senmi Extract Kk Antiallergic natural seasoning
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JP2000236854A (en) * 1999-02-19 2000-09-05 Nisshin Flour Milling Co Ltd Production of shellfish-containing sauce contained in vessel
JP2003189818A (en) * 2001-12-27 2003-07-08 Dotto:Kk Functional food containing powdery sea-squirt
JP2003219841A (en) * 2002-01-30 2003-08-05 Maruichi Suisan Kk Frozen and processed product of raw shellfishes, frozen concentrate and method for producing the same
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