JP2691257B2 - Method for producing dried shellfish - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing dried shellfish used as an ingredient for instant soup, miso soup and the like.

[Conventional technology]

As a method for producing dried shellfish, a method in which steamed shellfish shellfish is deep-fried in a vacuum is known. However, the dried shellfish obtained by this method takes time from pouring hot water to restoring water absorption, especially clams, clams and the like have poor restorability of the feet, and when eating as instant soup, miso soup, soup etc. In addition, there is a drawback in that the ingredients are not sufficiently restored by absorbing water.

[Structure and Description of the Present Invention]

The present inventors have completed the present invention as a result of conducting research to improve the water absorption restoration properties of dried shellfish used as ingredients for instant foods.

In the present invention, peeled shellfish is soaked in a protease solution having a concentration of 0.01 to 0.1%, and then the degree of vacuum is 5 to 60 Torr.
r), a method for producing dried shellfish, which comprises deep-frying under reduced pressure at an oil temperature of 80 to 120 ° C.

Examples of the shellfish used in the present invention include bivalves such as clams, clams, scallops and snails such as snails. As the peeled shellfish, those obtained by steaming the shellfish and then removing the shell may be used, or the raw shellfish from which the shell is removed may be used without steaming.

In carrying out the present invention, first, the shellfish shellfish is dipped in a protease solution having a concentration of 0.01 to 0.1%.

As the proteolytic enzyme, for example, pepsin, trypsin, chymotrypsin, cathepsin, papain, promerin, fiucin and the like, as well as enzymes derived from microorganisms such as bacteria, yeast and fungi are used. You may use together 2 or more types of proteolytic enzymes. The concentration of proteolytic enzyme solution is 0.01-0.1%
It is. If the solution concentration is higher than this, shellfish may be dissolved. On the other hand, if it is lower than the above range, the water absorption recovery of dried shellfish is insufficient. The amount of solution used is 0 for 1 part by weight of shellfish.
5 to 2 parts by weight is preferable.

The immersion temperature is 0 ° C. to room temperature, preferably 0 to 10 ° C., but may be relatively high when the immersion treatment is performed under aseptic conditions so that the shellfish do not decompose. The immersion time varies depending on the type of shellfish, the concentration of the proteolytic enzyme solution, the immersion temperature, etc., but is usually 6 to 12 hours. It may be frozen and stored after the immersion treatment.

The proteolytic enzyme-containing shellfish thus obtained was drained and then decompressed with edible oil at a pressure reduction degree of 5 to 60 Torr and an oil temperature.
When the oil is fried under reduced pressure at 80 to 120 ° C, the target dried shellfish is obtained.

As the edible oil, for example, soybean oil, cottonseed oil, rapeseed oil and the like are used. Deep frying should be done at a reduced pressure of 5-60 torr. If the decompression degree is higher than 60 torr, the drying efficiency will be poor,
The quality of the dried shellfish obtained is also inadequate. Further, it is technically difficult to reduce the degree of pressure reduction to less than 5 torr, and no remarkable improvement in the effect can be observed. Oil temperature is 80-120
° C. If the oil temperature is higher than 120 ° C,
The dried shellfish obtained has a reduced flavor, and if the temperature is lower than 80 ° C, it takes a long time to dry. Fried fish usually finish in 15 to 30 minutes. After the frying is finished, it is preferable to remove the shellfish from the oil tank and hold it under reduced pressure for several minutes or centrifuge in a hot atmosphere to remove the oil.

According to the method of the present invention, it is possible to obtain dried shellfish which is excellent in water absorption restoration property and has a good texture. It is thought that this is because the enzyme that penetrated the shellfish mainly acts during the pressure frying.
The dried shellfish obtained by the method of the present invention is used as an ingredient for instant food such as soup and miso soup.

Example Papain W40 (manufactured by Amano Pharmaceutical Co., Ltd.) was used as a proteolytic enzyme to prepare a 0.05% solution. 50 clams of steamed clams
Soak 0 g in 500 g of 0.05% papain solution,
Refrigerated for hours. After the immersion, the drained clams were fried under a reduced pressure of 10 Torr and an oil temperature of 90 ° C. for 20 minutes to obtain dried clams.

Comparative Example Using the same clam as in the example, without immersing in the proteolytic enzyme solution, fried under reduced pressure under the same conditions as in the example to obtain dried clam.

Test Example Using the dried clams obtained in Examples and Comparative Examples, the water absorption restoration properties were compared. 1.5 g of dried clams and 5.5 g of consommé soup powder were put in a container, 150 ml of boiling water at about 95 ° C was poured, and the restored state of the clams after stirring for 30 seconds, 60 seconds, 90 seconds and 120 seconds was examined. . The results are shown in the following table.

Claims (1)

(57) [Claims] 1. A shellfish shell is dipped in a protease solution having a concentration of 0.01 to 0.1%, and then the degree of vacuum is 5 to 60 torr and the oil temperature is 80.
A method for producing dried shellfish, which comprises deep-frying under reduced pressure at ~ 120 ° C.