JP2021153577A - Non-heating treatment method of fresh swift's nest and fresh swift's nest - Google Patents
Non-heating treatment method of fresh swift's nest and fresh swift's nest Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
本発明は、生鮮食の燕の巣の非熱加工方法及び生鮮食の燕の巣に関し、食品高付加価値加工の技術分野に属する。 The present invention relates to a non-thermal processing method for bird's nest of fresh food and a bird's nest of fresh food, and belongs to the technical field of high value-added food processing.
天然の燕の巣には、さまざまな水溶性タンパク質、炭水化物、カルシウム、鉄、リン、ヨウ素等の微量元素、ビタミンＡ、Ｃ、Ｄ等のビタミンの栄養素が豊富に含まれている。さらに、燕の巣には、細胞の成長を促進する表皮成長因子ＥＧＦ、免疫力を高めるシアル酸など、さまざまな効果的な有効成分も含まれている。そのため、燕の巣は広く愛好されており、携帯しやすい即食製品として徐々に開発されてきた。現在、市販されているすべての燕の巣製品は、燕の巣の賞味期限を確保するために高温で長時間処理による蒸し物や煮物であるが、その栄養素、食感、および風味は熱による影響を受けている。特に、ほとんどの燕の巣製品には外部から添加された糖が含まれ、これらの還元糖は高温の煮込みプロセス中に燕の巣の豊富な種類のアミノ酸とメイラード反応を起こし、その栄養成分を分解し、その栄養価及び消化性に影響を与える。さらに、従来の燕の巣について使用されている高温蒸煮方法は、工業生産において加熱、保温、冷却の段階が長く、多くのエネルギーを消費し、製造コストを高くしている。したがって、栄養素を効果的に保持する環境に優しくて新型の燕の巣の作り方の開発は、従来の燕の巣の欠点を改善することに寄与する。 Natural bird's nest is rich in various water-soluble proteins, carbohydrates, trace elements such as calcium, iron, phosphorus and iodine, and vitamin nutrients such as vitamins A, C and D. In addition, swallow's nest also contains various effective active ingredients such as epidermal growth factor EGF, which promotes cell growth, and sialic acid, which enhances immunity. Therefore, swallow's nest is widely loved and has been gradually developed as an easy-to-carry ready-to-eat product. Currently, all bird's nest products on the market are steamed or boiled foods that have been treated for a long time at high temperature to ensure the expiration date of the bird's nest, but their nutrients, texture, and flavor are affected by heat. Is receiving. In particular, most bird's nest products contain externally added sugars, and these reducing sugars undergo a Maillard reaction with a wide variety of bird's nest amino acids during the high-temperature boiling process to provide their nutritional value. It decomposes and affects its nutritional value and digestibility. Furthermore, the high-temperature steaming method used for the conventional bird's nest has a long stage of heating, heat retention, and cooling in industrial production, consumes a lot of energy, and increases the manufacturing cost. Therefore, the development of an environment-friendly and new type of swallow's nest that effectively retains nutrients will contribute to improving the shortcomings of conventional swallow's nests.
超高圧技術（ｈｉｇｈ ｐｒｅｓｓｕｒｅ ｐｒｏｃｅｓｓｉｎｇ、ＨＰＰ）は、食品の非熱加工方法であり、室温または室温（２５−６０℃）より僅かに高い温度で、１００−１０００ＭＰａの圧力で一定時間処理することにより、食品中の微生物の死滅と内因性酵素の不活性化を実現する。ＨＰＰ技術処理は、生体高分子の水素結合、疎水性結合、イオン結合などの非共有結合にのみ作用し、それらの共有結合を破壊しないため、食品中の有効成分や風味物質などの小分子には大きな影響を与えず、食品の元の色、風味、栄養等の品質をよりよく維持しながら、微生物を殺すことができる。さらに、ＨＰＰ技術製品では、１トンあたりの電力と水の消費量は、従来の熱加工の約１５％と５０％に過ぎず、低エネルギー消費の環境に優しい加工技術と言える。現在、ＨＰＰ技術は、果物や野菜製品、肉製品、シーフードなど、さまざまな食品加工産業で広く使用されている。既存の研究では、ＨＰＰ技術が、硬さ、レオロジー特性、粘度、粒度などの果物や野菜製品のテクスチャ特性に影響を与え、それらの感覚品質を向上させることができることが示されている。さらに、果物や野菜のジュースに含まれるアスコルビン酸、カロテノイド、Ｂビタミンなどの抗酸化物質は、ＨＰＰ処理後の安定性が高く、損失が少なくなる。ＨＰＰ技術は、タンパク質のコンフォメーション変化を変化させることにより、その触媒能力に影響を与え、酵素に対する不活化効果を実現することで、食品の品質をより良く維持することができる。現在、燕の巣にはＨＰＰ処理製品は未だになく、その豊富なタンパク質と有効成分はＨＰＰ処理下でより効果的に維持される可能性がある。 Ultra-high pressure technology (HPP) is a non-thermal processing method for foods, which is a method of processing food at room temperature or slightly higher than room temperature (25-60 ° C.) at a pressure of 100-1000 MPa for a certain period of time. Achieves the killing of microorganisms in food and the inactivation of endogenous enzymes. HPP technology treatment acts only on non-covalent bonds such as hydrogen bonds, hydrophobic bonds, and ionic bonds of biopolymers, and does not break those covalent bonds, so it can be used as small molecules such as active ingredients and flavor substances in foods. Can kill microorganisms while maintaining better quality of food such as original color, flavor, nutrition, etc. without significant impact. Further, in the HPP technology product, the consumption of electric power and water per ton is only about 15% and 50% of the conventional thermal processing, and it can be said that it is an environment-friendly processing technology with low energy consumption. Currently, HPP technology is widely used in various food processing industries such as fruit and vegetable products, meat products and seafood. Existing studies have shown that HPP technology can affect the texture properties of fruit and vegetable products such as hardness, rheological properties, viscosity, particle size and improve their sensory quality. Furthermore, antioxidants such as ascorbic acid, carotenoids and B vitamins contained in fruit and vegetable juices are highly stable after HPP treatment and have less loss. HPP technology can better maintain food quality by altering the conformational changes of proteins, affecting their catalytic capacity and achieving inactivating effects on enzymes. Currently, there are no HPP-treated products in Swallow's Nest, and its abundant proteins and active ingredients may be maintained more effectively under HPP treatment.
上記の技術的課題を考慮して、本発明は、生鮮食の燕の巣の非熱加工方法を提供することを目的とする。燕の巣の風味と栄養価を維持しながら、燕の巣製品の加工時間を効果的に短縮し、生鮮食の燕の巣製品の貯蔵寿命を延ばすことができ、食感は滑らかで弾力性と靭性がある。 In view of the above technical problems, it is an object of the present invention to provide a method for non-thermal processing of swallow's nest of fresh food. While maintaining the flavor and nutritional value of the swallow's nest, the processing time of the swallow's nest product can be effectively shortened, the shelf life of the fresh swallow's nest product can be extended, and the texture is smooth and elastic. And tough.
本発明は、上記の非熱加工方法によって調製された生鮮食の燕の巣を提供することを別の目的とする。 Another object of the present invention is to provide a swallow's nest of fresh food prepared by the above-mentioned non-thermal processing method.
上記の目的を達成するために、本発明は以下の技術的解決手段を提供する。 In order to achieve the above object, the present invention provides the following technical solutions.
生鮮食の燕の巣の非熱加工方法であって、
毛や羽を摘み出して洗浄した清潔な燕の巣を容器に入れ、燕の巣が完全浸透して膨張するように、それを完全に沈めるように純水を加え、室温で８−１０時間置き、その元体積と浸透膨張体積との比率が１：５−６である浸漬ステップ（１）と、
適切な量の蔗糖、キシリトール、またはグルカンを秤取し、それを特定の割合の純水に加えて、糖溶液の糖度を４−５にする糖溶液の調製ステップ（２）と、
ステップ１で浸透膨張した燕の巣とステップ２で調製した糖溶液を混合して、耐熱・耐圧包装袋に入れ、真空密封し、浸透膨張した燕の巣と糖溶液の質量比が３：５〜２：３である真空包装ステップ（３）と、
真空包装した燕の巣を８０−９０℃のウォーターバスに１０−２０ｍｉｎ入れておく熱水浴処理ステップ（４）と、
水浴後の燕の巣を常温において、圧力が２００−６００ＭＰａ、時間が３−２０ｍｉｎの条件下において処理して、最終的な生鮮食の燕の巣の製品を取得する超高圧処理ステップ（５）と、を含む。
It is a non-heat processing method for swallow's nest of fresh food.
Put a clean bird's nest that has been plucked and washed with hair and wings into a container, add pure water to completely submerge it so that the bird's nest completely penetrates and expands, and at room temperature for 8-10 hours. In the immersion step (1), the ratio of the original volume to the permeation expansion volume is 1: 5-6.
A sugar solution preparation step (2), in which an appropriate amount of sucrose, xylitol, or glucan is weighed and added to a specific proportion of pure water to bring the sugar content of the sugar solution to 4-5.
The swallow's nest that has penetrated and expanded in step 1 and the sugar solution prepared in step 2 are mixed, placed in a heat-resistant and pressure-resistant packaging bag, vacuum-sealed, and the mass ratio of the bird's nest that has penetrated and expanded and the sugar solution is 3: 5. The vacuum packaging step (3), which is ~ 2: 3, and
A hot water bath treatment step (4) in which the vacuum-packed bird's nest is placed in a water bath at 80-90 ° C for 10-20 minutes, and
Ultra-high pressure treatment step (5) to obtain the final fresh food swallow's nest product by treating the swallow's nest after bathing at room temperature under the conditions of a pressure of 200-600 MPa and a time of 3-20 min. And, including.
前記燕の巣は燕の巣カップまたは燕の巣ストリップの少なくとも何れか一方である。 The swallow's nest is at least one of a swallow's nest cup or a swallow's nest strip.
前記蔗糖は氷砂糖である。 The sucrose is rock candy.
前記包装袋の材質はナイロンポリエチレンである。 The material of the packaging bag is nylon polyethylene.
前記ステップ３において、一定量のナッツ類を、浸透膨張した燕の巣と糖溶液と一緒に、耐熱耐圧包装袋に入れ、真空密封する。 In step 3, a certain amount of nuts is placed in a heat-resistant and pressure-resistant packaging bag together with the permeated and expanded swallow's nest and a sugar solution, and vacuum-sealed.
前記ステップ４の熱水浴処理時間が１５−２０ｍｉｎである。 The hot water bath treatment time in step 4 is 15 to 20 min.
前記ステップ５の超高圧処理時の圧力が２５０−５００ＭＰａであり、時間が５−１７ｍｉｎである。 The pressure during the ultra-high pressure treatment in step 5 is 250-500 MPa, and the time is 5-17 min.
従来技術と比較して、本発明の有益な効果は以下の通りである。 Compared with the prior art, the beneficial effects of the present invention are as follows.
本発明は、原料を精選して前処理することにより、良く浸透膨張した燕の巣を得て、短期間の低温処理と圧力が２００−６００ＭＰａ、時間が３−２０ｍｉｎの条件下における超高圧処理を組み合わせることにより、燕の巣製品保管中の水和と包装袋の膨張の問題を効果的に防止することができ、その栄養素と良好な感覚品質を維持している。本発明によって製造される燕の巣は、絹のようではっきりして、食感が滑らかで弾力性があり、高含有量のシアル酸を有し、微生物学的指標は、ＧＢ ７０９８−２０１５中国国家食品安全基準缶詰食品規制に準拠している。該燕の巣製品は、より良い食感、栄養素、風合い、風味を維持している。 In the present invention, a well-permeated and swollen bird's nest is obtained by carefully selecting and pretreating the raw materials, and short-term low-temperature treatment and ultra-high pressure treatment under the conditions of a pressure of 200-600 MPa and a time of 3-20 min. The combination of these can effectively prevent the problems of hydration and swelling of the packaging bag during bird's nest product storage, maintaining its nutrients and good sensory quality. The swallow's nest produced by the present invention is silky and clear, has a smooth texture and elasticity, has a high content of sialic acid, and the microbiological index is GB 7098-2015 China. Complies with the National Food Safety Standards Canned Food Regulations. The swallow's nest product maintains a better texture, nutrients, texture and flavor.
本発明は、ＨＰＰ技術を燕の巣製品の製造プロセスに適用し、生鮮食の燕の巣の非熱加工方法を確立し、従来の燕の巣の製造方法と比較して、操作時間が短く、エネルギー消費が少なく、貯蔵寿命が長いため、燕の巣の栄養と品質が最適化される。 The present invention applies the HPP technique to the manufacturing process of swallow's nest products, establishes a non-thermal processing method for swallow's nest of fresh food, and shortens the operation time as compared with the conventional method for manufacturing swallow's nest. Due to its low energy consumption and long shelf life, swallow's nest nutrition and quality are optimized.
従来の即食燕の巣製品は、高温で長時間、通常は９５℃で３５ｍｉｎ以上煮込むため、燕の巣の風味が大きく変化し、栄養価が低下するおそれがあった。本発明による燕の巣の前処理温度は８０−９０℃であり、時間は１０−２０ｍｉｎである。これは従来の燕の巣の加工温度より低く、さらに加工時間も短いため、栄養素が破壊されないようによくすることができ、風味やテクスチャなどの感覚品質、特に燕の巣の弾力性と靱性などへの影響を受けないようにすることができる。 Since the conventional swallow's nest product is boiled at a high temperature for a long time, usually at 95 ° C. for 35 minutes or more, the flavor of the swallow's nest may change significantly and the nutritional value may decrease. The pretreatment temperature of the swallow's nest according to the present invention is 80-90 ° C., and the time is 10-20 min. This is lower than the conventional swallow's nest processing temperature, and the processing time is short, so it is possible to improve the nutrients from being destroyed, and the sensory quality such as flavor and texture, especially the elasticity and toughness of the swallow's nest, etc. Can be unaffected by.
本発明の実施形態について、図面を参照しながら説明する。 An embodiment of the present invention will be described with reference to the drawings.
本発明は、図１に示すように、生鮮食の燕の巣の非熱加工方法であって、毛や羽を摘み出して洗浄した清潔燕の巣を容器に入れ、燕の巣が完全に浸透して膨張するように、燕の巣を完全に沈めるように純水を加えて、室温で８−１０時間置き、元の体積と浸透膨張後の体積との比率が１：５−６であり、前記燕の巣は燕の巣カップまたは燕の巣ストリップの少なくとも何れか一方である浸漬ステップ１と、
糖度計を使用して測定すれば糖液の糖度が４−５になるように、適切な量の蔗糖、キシリトール、またはグルカンを秤取し、それを特定の割合の純水に入れて、前記蔗糖は氷砂糖である糖溶液の調製ステップ２と、
ステップ１で浸透膨張した燕の巣とステップ２で調製した糖溶液を、耐熱・耐圧包装袋に混入し、真空密封し、浸透膨張した燕の巣と糖溶液の質量比が３：５〜２：３であり、前記包装袋の材質はナイロンポリエチレンである真空包装ステップ３と、
真空包装した燕の巣を８０−９０℃のウォーターバスに１０−２０ｍｉｎ入れておく熱水浴処理ステップ４と、
水浴後の燕の巣を常温において、圧力が２００−６００ＭＰａ、時間が３−２０ｍｉｎの条件下において処理して、最終的な生鮮食の燕の巣の製品を取得する超高圧処理ステップ５と、を含む。
As shown in FIG. 1, the present invention is a non-thermal processing method for bird's nest of fresh food, in which a clean bird's nest that has been washed by removing hair and wings is placed in a container, and the bird's nest is completely formed. Pure water is added so that the bird's nest is completely submerged so that it permeates and expands, and the mixture is left at room temperature for 8-10 hours, and the ratio of the original volume to the volume after permeation expansion is 1: 5-6. Yes, the swallow's nest is at least one of the bird's nest cup and the bird's nest strip in immersion step 1.
Weigh an appropriate amount of sucrose, xylitol, or glucan so that the sugar content of the sugar solution is 4-5 as measured using a sugar content meter, and place it in a specific proportion of pure water. Preparation step 2 of sugar solution in which sucrose is rock candy,
The swallow nest that has penetrated and expanded in step 1 and the sugar solution prepared in step 2 are mixed in a heat-resistant and pressure-resistant packaging bag, vacuum-sealed, and the mass ratio of the swallow nest that has penetrated and expanded and the sugar solution is 3: 5 to 2. : 3 and the material of the packaging bag is nylon polyethylene in vacuum packaging step 3 and
Hot water bath treatment step 4 in which the vacuum-packed bird's nest is placed in a water bath at 80-90 ° C for 10-20 minutes, and
The ultra-high pressure treatment step 5 of treating the swallow's nest after the water bath at room temperature under the conditions of a pressure of 200-600 MPa and a time of 3 to 20 min to obtain the final fresh food swallow's nest product. including.
好ましくは、前記ステップ３において、一定量のナッツ類を、浸透膨張した燕の巣と糖溶液と一緒に、耐熱耐圧包装袋に入れ、真空密封する。 Preferably, in step 3, a certain amount of nuts is placed in a heat-resistant and pressure-resistant packaging bag together with the permeated and expanded swallow's nest and a sugar solution, and vacuum-sealed.
好ましくは、前記ステップ４の熱水浴処理時間が１５−２０ｍｉｎである。 Preferably, the hot water bath treatment time in step 4 is 15 to 20 min.
好ましくは、前記ステップ５の超高圧処理時の圧力が２５０−５００ＭＰａであり、時間が５−１７ｍｉｎである。 Preferably, the pressure during the ultra-high pressure treatment in step 5 is 250-500 MPa, and the time is 5-17 min.
〔実施例１〕
インドネシアの生鮮食の燕の巣カップまたは燕の巣ストリップのうち１種類または２種類を主原料として選択し、蔗糖と水を補助材料として選択し、主原料の１種類又は２種類を容器に入れ、純水を噴霧し、拡大鏡などの装置を使って手作業で毛や羽を摘み出して、毛や羽を摘み出した後の燕の巣を純水で何度も洗浄して不純物を取り除いた。
[Example 1]
Select one or two of Indonesia's fresh food swallow's nest cups or swallow's nest strips as the main ingredients, select sugar and water as auxiliary materials, and put one or two of the main ingredients in a container. , Spray pure water, manually remove hair and wings using a device such as a magnifying glass, and wash the swallow's nest after removing the hair and wings with pure water many times to remove impurities. Removed.
（１）浸漬：洗浄した燕の巣を容器に入れ、燕の巣が完全に浸透して膨張するように、燕の巣を完全に沈めるように純水を加え、室温で８−１０時間置いた。元の体積と浸透膨張後の体積との比率は１：５−６であった。
（２）糖溶液の調製：糖度計を使用して測定し、蔗糖溶液の糖度が４になるように適切な量の氷砂糖を秤取し、それを特定の割合の純水に入れた。
（３）真空包装：耐熱耐圧ナイロンポリエチレン包装袋に、浸透膨張した燕の巣約２０ｇと適切な量の蔗糖溶液を混合して袋に個装し、包装済みの各袋は、総重量が５０ｇになるように秤取した。
（４）熱水浴処理：包装した燕の巣を９０℃のウォーターバスに１５ｍｉｎ入れておいた。
（５）超高圧処理：水浴後の燕の巣を常温において、５００ＭＰａの圧力で５ｍｉｎ処理した。
(1) Immersion: Put the washed bird's nest in a container, add pure water to completely submerge the bird's nest so that the bird's nest completely penetrates and expands, and leave it at room temperature for 8-10 hours. rice field. The ratio of the original volume to the volume after osmotic expansion was 1: 5-6.
(2) Preparation of sugar solution: Measured using a sugar content meter, an appropriate amount of rock candy was weighed so that the sugar content of the sucrose solution was 4, and it was placed in a specific ratio of pure water.
(3) Vacuum packaging: Approximately 20 g of permeated and expanded swallow's nest and an appropriate amount of sugar solution are mixed in a heat-resistant and pressure-resistant nylon polyethylene packaging bag and individually packaged in a bag. Each packaged bag has a total weight of 50 g. Weighed so that
(4) Hot water bath treatment: The packaged swallow's nest was placed in a water bath at 90 ° C. for 15 minutes.
(5) Ultra-high pressure treatment: The swallow's nest after the water bath was treated at room temperature for 5 minutes at a pressure of 500 MPa.
製品が損傷していないかどうかを確認し、製品の各バッチをオゾンでランダムに検査して、微生物学的指標、物理的および化学的指標、品質指標、および官能評価を確認した。 The product was checked for damage and each batch of product was randomly inspected with ozone to confirm microbiological, physical and chemical indicators, quality indicators, and sensory assessments.
上記の方法で得られた燕の巣は、絹のようではっきりして、栄養の損失が少なく、食感が滑らかで柔らかな味があり、微生物学的指標は、ＧＢ ７０９８−２０１５中国国家食品安全基準缶詰食品規制を満たし、その貯蔵寿命は４℃で１ヶ月に達した。 The swallow's nest obtained by the above method is silky and clear, has little nutritional loss, has a smooth texture and a soft taste, and the microbiological index is GB 7098-2015 China National Foods. It meets the safety standard canned food regulations and has a shelf life of 1 month at 4 ° C.
〔実施例２〕
インドネシアの生鮮食の燕の巣カップまたは燕の巣ストリップのうち１種類または２種類を主原料として選択し、蔗糖と水を補助材料として選択し、主原料の１種類又は２種類を容器に入れ、純水を噴霧し、拡大鏡などの装置を使って手作業で毛や羽を摘み出して、毛や羽を摘み出した後の燕の巣を純水で何度も洗浄して不純物を取り除いた。
[Example 2]
Select one or two of Indonesia's fresh food swallow's nest cups or swallow's nest strips as the main ingredients, select sugar and water as auxiliary materials, and put one or two of the main ingredients in a container. , Spray pure water, manually remove hair and wings using a device such as a magnifying glass, and wash the swallow's nest after removing the hair and wings with pure water many times to remove impurities. Removed.
（１）浸漬：洗浄した燕の巣を容器に入れ、燕の巣が完全に浸透して膨張するように、燕の巣を完全に沈めるように純水を加え、室温で８−１０時間置き、元の体積と浸透膨張後の体積との比率は１：５−６であった。
（２）糖溶液の調製：糖度計を使用して測定すれば、蔗糖溶液の糖度が４〜５になるように適切な量のキシリトール又はグルカンを秤取し、それを特定の割合の純水に入れた。
（３）真空包装：耐熱耐圧ナイロンポリエチレン包装袋に、浸透膨張した燕の巣約２０ｇと適切な量の蔗糖溶液を混合して袋に個装し、包装済みの各袋は、総重量が５０ｇになるように秤取した。
（４）熱水浴処理：包装した燕の巣を８０℃のウォーターバスに２０ｍｉｎ入れておいた。
（５）超高圧処理：水浴後の燕の巣を常温において、２５０ＭＰａの圧力で１７ｍｉｎ処理した。
(1) Immersion: Put the washed swallow's nest in a container, add pure water to completely submerge the swallow's nest so that the swallow's nest completely penetrates and expands, and leave it at room temperature for 8-10 hours. The ratio of the original volume to the volume after permeation expansion was 1: 5-6.
(2) Preparation of sugar solution: When measured using a sugar content meter, an appropriate amount of xylitol or glucan is weighed so that the sugar content of the sucrose solution is 4 to 5, and a specific ratio of pure water is used. I put it in.
(3) Vacuum packaging: Approximately 20 g of permeated and expanded swallow's nest and an appropriate amount of sugar solution are mixed in a heat-resistant and pressure-resistant nylon polyethylene packaging bag and individually packaged in a bag. Each packaged bag has a total weight of 50 g. Weighed so that
(4) Hot water bath treatment: The packaged swallow's nest was placed in a water bath at 80 ° C. for 20 minutes.
(5) Ultra-high pressure treatment: The swallow's nest after the water bath was treated at room temperature for 17 minutes at a pressure of 250 MPa.
製品が損傷していないかどうかを確認し、製品の各バッチをオゾンでランダムに検査して、微生物学的指標、物理的および化学的指標、品質指標、および官能評価を確認した。 The product was checked for damage and each batch of product was randomly inspected with ozone to confirm microbiological, physical and chemical indicators, quality indicators, and sensory assessments.
上記の方法で得られた燕の巣は、絹のようではっきりして、栄養の損失が少なく、食感が滑らかで弾力性があり、微生物学的指標は、ＧＢ ７０９８−２０１５中国国家食品安全基準缶詰食品規制を満たし、その貯蔵寿命は４℃で１ヶ月に達した。 The swallow's nest obtained by the above method is silky and clear, has little nutritional loss, has a smooth texture and elasticity, and the microbiological index is GB 7098-2015 China National Food Safety. It meets the standard canned food regulations and has a shelf life of 1 month at 4 ° C.
〔比較例〕
従来の燕の巣の加工プロセスは、原材料の浸漬→選出→洗浄→半製品個装→充填→シーリング→煮込み（１００℃、１７ｍｉｎ）／滅菌（１２１℃、１７ｍｉｎ）であった。ここで、工業生産では熱加工温度が高く、熱加工時間が長く、エネルギー消費量が多かった。
[Comparative example]
The conventional swallow's nest processing process has been soaking of raw materials → selection → washing → semi-finished product individual packaging → filling → sealing → boiling (100 ° C., 17 min) / sterilization (121 ° C., 17 min). Here, in industrial production, the heat processing temperature was high, the heat processing time was long, and the energy consumption was high.
実施例１および実施例２では、熱加工温度は９０℃以下であり、熱加工時間は２０ｍｉｎ以下であった。さらに、従来の加工技術により製造された市販の燕の巣製品と実施例１および実施例２の燕の巣製品についてシアル酸含有量を検出した結果、本発明の生鮮食の燕の巣の非熱加工方法により製造された燕の巣製品は、シアル酸保持率も９５％以上を保持できた。詳細は表１に示す。 In Examples 1 and 2, the thermal processing temperature was 90 ° C. or lower, and the thermal processing time was 20 min or less. Furthermore, as a result of detecting the sialic acid content in the commercially available bird's nest products manufactured by the conventional processing technique and the bird's nest products of Examples 1 and 2, the fresh food of the present invention has no swallow's nest. The bird's nest product produced by the heat processing method was able to retain a sialic acid retention rate of 95% or more. Details are shown in Table 1.
実施例１の燕の巣について６５人のボランティアが選出されその官能評価を行って、６５人のボランティアは計１１人の男性と５４人の女性であり、そのうち２７人は２０〜２５歳、１９人は２６〜３０歳、１８人は３１〜４０歳、１人は４１〜５０歳であった。官能評価には、主に燕の巣の外観、風味、食感、全体的な品質等が含まれる。詳細は表２から表５に示す。 Sixty-five volunteers were selected for the swallow's nest of Example 1 and their sensory evaluation was performed. The 65 volunteers were a total of 11 males and 54 females, 27 of whom were 20 to 25 years old and 19 years old. One was 26 to 30 years old, 18 was 31 to 40 years old, and one was 41 to 50 years old. The sensory evaluation mainly includes the appearance, flavor, texture, overall quality, etc. of the swallow's nest. Details are shown in Tables 2 to 5.
上記の表から、実施例１で得られた超高圧燕の巣製品は、透明な色、卵白の風味、柔らかく歯ごたえのある食感を有し、したがって良好な官能評価結果を有することが分かる。 From the above table, it can be seen that the ultra-high pressure swallow's nest product obtained in Example 1 has a transparent color, an egg white flavor, a soft and chewy texture, and therefore has a good sensory evaluation result.
同時に、実施例１と実施例２の燕の巣のテクスチャ分析を行い、詳細は表６に示す。２種類の燕の巣のテクスチャインデックスを測定することにより、結果は、２種類の燕の巣の硬さ、粘度、弾力性、凝集性、接着性、歯ごたえ、および復元力に一定の違いがあることを示している。 At the same time, the texture analysis of the swallow's nest of Example 1 and Example 2 was performed, and the details are shown in Table 6. By measuring the texture index of the two bird's nests, the results show that there are certain differences in the hardness, viscosity, elasticity, cohesion, adhesiveness, texture, and restoring force of the two bird's nests. It is shown that.
実施例１および実施例２の燕の巣製品におけるコロニーの総数およびカビの数を検出および分析した結果を表７に示す。 Table 7 shows the results of detecting and analyzing the total number of colonies and the number of molds in the swallow's nest products of Examples 1 and 2.
上記の実施例は、本発明の技術的解決手段を説明するためにのみ使用され、それらを限定するものではないことに留意されたい。本発明は、好ましい実施例を参照して詳細に説明されていたが、当業者は、本発明の技術的解決手段に対して、本発明の技術的解決手段の精神および範囲から逸脱することなく、修正または同等の置換を行うことができ、それらのすべては、本発明の特許請求の範囲に含まれるものとする。 It should be noted that the above examples are used only to illustrate the technical solutions of the invention and are not limiting them. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art will appreciate the technical solutions of the invention without departing from the spirit and scope of the technical solutions of the invention. , Modifications or equivalent substitutions may be made, all of which are within the scope of the claims of the present invention.
Claims (8)
毛や羽を摘み出して洗浄した清潔な燕の巣を容器に入れ、燕の巣が完全に浸透して膨張するように、燕の巣を完全に沈めるように純水を加え、室温で８−１０時間置き、元の体積と浸透膨張後の体積との比率が１：５−６である浸漬ステップ（１）と、
糖溶液の糖度を４−５にするように、適切な量の蔗糖、キシリトール、またはグルカンを秤取し、それを特定の割合の純水に入れる糖溶液の調製ステップ（２）と、
ステップ１で浸透膨張した燕の巣とステップ２で調製した糖溶液を混合して、耐熱・耐圧包装袋に入れて、真空密封し、浸透膨張した燕の巣と糖溶液との質量比が３：５〜２：３である真空包装ステップ（３）と、
真空包装した燕の巣を８０−９０℃のウォーターバスに１０−２０ｍｉｎ入れておく熱水浴処理ステップ（４）と、
水浴後の燕の巣を常温において、２００−６００ＭＰａの圧力で３−２０ｍｉｎの時間処理して、最終的な生鮮食の燕の巣の製品を取得する超高圧処理ステップ（５）と、を含むことを特徴とする方法。 It is a non-heat processing method for swallow's nest of fresh food.
Put a clean bird's nest that has been cleaned by picking out hair and feathers in a container, add pure water so that the bird's nest is completely submerged so that the bird's nest completely penetrates and expands, and at room temperature 8 In the immersion step (1), where the ratio of the original volume to the volume after permeation expansion is 1: 5-6 after leaving for -10 hours,
A sugar solution preparation step (2), in which an appropriate amount of sucrose, xylitol, or glucan is weighed and placed in a specific proportion of pure water so that the sugar content of the sugar solution is 4-5,
The swallow's nest that has permeated and expanded in step 1 and the sugar solution prepared in step 2 are mixed, placed in a heat-resistant and pressure-resistant packaging bag, vacuum-sealed, and the mass ratio of the swallow's nest that has permeated and expanded to the sugar solution is 3. Vacuum packaging step (3) of: 5 to 2: 3 and
A hot water bath treatment step (4) in which the vacuum-packed bird's nest is placed in a water bath at 80-90 ° C for 10-20 minutes, and
The ultra-high pressure treatment step (5) of treating the swallow's nest after the water bath at room temperature at a pressure of 200-600 MPa for 3 to 20 minutes to obtain the final fresh food swallow's nest product is included. A method characterized by that.
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| JPH0775508A (en) * | 1993-09-10 | 1995-03-20 | Ikeda Shiyokuken Kk | Cooked food and production thereof |
| CN101889602A (en) * | 2010-07-02 | 2010-11-24 | 中国农业大学 | Non-thermal processing method for soft fruit and vegetable cans |
| CN102696751A (en) * | 2012-06-26 | 2012-10-03 | 福建农林大学 | Processing method of canned loquat |
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