JP2989034B2 - Manufacturing method of processed shellfish - Google Patents
Manufacturing method of processed shellfishInfo
- Publication number
- JP2989034B2 JP2989034B2 JP3127839A JP12783991A JP2989034B2 JP 2989034 B2 JP2989034 B2 JP 2989034B2 JP 3127839 A JP3127839 A JP 3127839A JP 12783991 A JP12783991 A JP 12783991A JP 2989034 B2 JP2989034 B2 JP 2989034B2
- Authority
- JP
- Japan
- Prior art keywords
- shell
- shellfish
- raw
- present
- processed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Description
【０００１】[0001]
【産業上の利用分野】本発明は、新規な加工貝の製造法
に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel method for producing a processed shellfish.
【０００２】[0002]
【従来の技術】殻付の生の貝、例えばカキなどは、殻を
開けるのにかなり困難を伴うことは従来からよく知られ
ている。2. Description of the Related Art It is well known that shelled raw shellfish, such as oysters, can be quite difficult to open.
【０００３】[0003]
【発明が解決しようとする課題】すなわち、殻付の生の
貝の殻を開くにはかなりの力が要るだけでなく、熟練し
た人でないと殻を壊してしまうなど、通常作業上かなり
の技巧を必要とする。それ故、生の貝の殻を容易に、よ
り具体的には単に人の手で開けることができるならば作
業上益することは多大である。よって、本発明は、生の
貝の殻が人の手で容易に開けられるような加工貝を製造
する方法を提供することを目的とする。That is, in order to open a shell of a raw shell with a shell, not only a considerable amount of power is required but also a considerable amount of work is required in normal work, such as breaking the shell unless a skilled person is used. Requires skill. Therefore, it would be of great benefit to work if the raw shell could be opened easily, more specifically simply by hand. Accordingly, an object of the present invention is to provide a method for producing a processed shellfish in which a raw shell can be easily opened by a human hand.
【０００４】[0004]
【課題を解決するための手段】本発明者らは鋭意研究の
結果、上記の目的は、高圧処理手段を利用することによ
り達成されることを見出し、本発明を完成するに至っ
た。本発明は、殻付の生の貝に高圧をかけることを特徴
とする加工貝の製造法を提供するものである。Means for Solving the Problems As a result of earnest studies, the present inventors have found that the above object can be achieved by using high-pressure processing means, and have completed the present invention. The present invention provides a method for producing a processed shellfish, which comprises applying high pressure to a raw shellfish with a shell.
【０００５】以下、本発明を詳しく説明する。本発明に
おいて殻付の生の貝とは、殻の付いたままの未だ生きて
いる貝をいう。貝の種類によって限定されるものではな
いが、代表的にはカキ、ハマグリ、アサリなどを挙げる
ことができる。Hereinafter, the present invention will be described in detail. In the present invention, the term “shelled raw shellfish” refers to a shellfish that is still alive while still shelled. Although not limited by the type of shellfish, representative examples thereof include oysters, clams, clams and the like.
【０００６】本発明の方法によれば、このような殻付の
生の貝に高圧をかける。ここにおいて「高圧」とは、一
般的に大気圧の１千倍以上の圧力をいう。実用的には１
〜４千気圧（１気圧は約１Ｋｇ／ｃｍ2 ）程度でよい。
また、「高圧をかける」とは、殻付の生の貝をこのよう
な気圧下に一定時間保持することをいう。具体的には２
千気圧の場合は３〜１０分間、３千気圧の場合は０．５
〜５分間、４千気圧の場合は０．５〜３分間程度を目安
とすればよい。保持時間があまり短いと本発明の所期の
目的は達成し難く、また、保持時間があまり長くても、
上記の保持時間程度で殻は既に人の手で容易に開けられ
ることから不経済であるだけでなく、貝の蛋白質成分が
変質し易くなる傾向が生じる。According to the method of the invention, such shelled raw shellfish is subjected to high pressure. Here, “high pressure” generally refers to a pressure of 1,000 times or more the atmospheric pressure. Practically 1
It may be about 4,000 atm (1 atm is about 1 kg / cm 2 ).
Further, "applying high pressure" means that the raw shellfish with a shell is kept under such atmospheric pressure for a certain period of time. Specifically, 2
3 to 10 minutes for 1000 atm, 0.5 for 3000 atm
In the case of 4,000 atmospheres for about 5 minutes, about 0.5 to 3 minutes may be used as a standard. If the retention time is too short, the intended purpose of the present invention is difficult to achieve, and even if the retention time is too long,
At the above-mentioned holding time, the shell is already easily opened by human hands, which is not only uneconomical, but also tends to deteriorate the protein component of the shellfish.
【０００７】高圧のかけ方は、特に限定されるものでは
ないが、実際には、例えばプラスチック製の容器に殻付
の生の貝を海水と共に収容、密封後、これを高圧加工装
置（例えば、三菱重工業（株）製のＭＣＴ−１５０型）
に配置して所定の高圧をかければよい。[0007] The method of applying high pressure is not particularly limited, but in practice, for example, a raw shell with a shell is accommodated together with seawater in a plastic container, sealed, and then put into a high-pressure processing device (eg, (Mitsubishi Heavy Industries MCT-150)
And apply a predetermined high pressure.
【０００８】上記したような本発明の方法により製造さ
れた加工貝は、人の手で容易にその殻を開けることがで
き、よって従来の殻開けに比べて作業性の極めて高いも
のである。[0008] The processed shellfish manufactured by the method of the present invention as described above can be easily opened by a human hand, and therefore, the workability is extremely high as compared with the conventional shelling.
【０００９】[0009]
【作用】殻付の生の貝に高圧をかけると、おそらく、貝
柱の部分の筋肉が何らかの影響を受け、殻を閉じる作用
がし難くなり、よって人の手によりその殻を容易に開け
ることができるようになるのではないか、と考えられ
る。[Action] When high pressure is applied to a raw shell with a shell, the muscles in the part of the scallop are probably affected in some way, making it difficult for the shell to close, and the shell can be easily opened by human hands. It may be possible to do so.
【００１０】[0010]
【実施例】以下、本発明を実施例および試験例でもって
更に詳しく説明する。実施例１ 殻付の生のカキ２個をプラスチック製の袋にほぼ同容量
の海水と共に収容、密封後、三菱重工業（株）製の高圧
加工装置ＭＣＴ−１５０型内に配置して３千気圧で３分
間高圧をかけて、本発明の加工カキを製造した。The present invention will be described below in more detail with reference to Examples and Test Examples. Example 1 Two raw oysters with shells were housed in a plastic bag together with almost the same volume of seawater, sealed, and then placed in a high pressure processing apparatus MCT-150 manufactured by Mitsubishi Heavy Industries, Ltd., and 3,000 atm. For 3 minutes to produce a processed oyster of the present invention.
【００１１】実施例２ 殻付の生のハマグリ４個をプラスチック製の袋にほぼ同
容量の海水と共に収容、密封後、上記実施例１で用いた
高圧加工装置内に配置して４千気圧で２分間高圧をかけ
て、本発明の加工ハマグリを製造した。 Example 2 Four shelled raw clams were stored in a plastic bag together with seawater of approximately the same volume, sealed, placed in the high-pressure processing apparatus used in Example 1 above, and placed at 4,000 atm. High pressure was applied for 2 minutes to produce the processed clam of the present invention.
【００１２】試験例 上記実施例１で得られた本発明の加工カキと、対照とし
て高圧処理をしてない殻付の生のカキに対して、人の手
による殻の開き具合を比較試験したところ、結果は以下
の通りであった。 註１：〇は人の手で貝の殻が容易に開けうることを意味
し、 ×は人の手では貝の殻が簡単には開けられないことを意
味する。 ２：本発明の加工カキは殻を開けてみたところ、実質上
生のカキと何ら変らない状態であった。 Test Example A comparison test was conducted between the processed oyster of the present invention obtained in Example 1 above and a raw oyster with a shell not subjected to high-pressure treatment as a control, in which the degree of opening of the shell by a human hand was compared. However, the results were as follows. Note 1: 〇 means that the shell of the shell can be easily opened by human hands, and × means that the shell of the shell cannot be easily opened by human hands. 2: When the shell of the processed oyster of the present invention was opened, it was in a state substantially the same as a raw oyster.
【００１３】[0013]
【発明の効果】本発明の方法により、貝の殻の極めて開
け易い、しかも身は実質上生の状態のままである加工貝
が提供される。According to the method of the present invention, there is provided a processed shellfish in which the shell of the shell is extremely easy to open and the body remains substantially in a raw state.
Claims (1)
（１気圧＝１Ｋｇ／ｃｍ2 ）の高圧をかけることを特徴
とする加工貝の製造法。1. A method for producing a processed shellfish, which comprises applying a high pressure of 1000 to 4000 atm (1 atm = 1 kg / cm 2 ) to a raw shelled shell.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3127839A JP2989034B2 (en) | 1991-05-30 | 1991-05-30 | Manufacturing method of processed shellfish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3127839A JP2989034B2 (en) | 1991-05-30 | 1991-05-30 | Manufacturing method of processed shellfish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04356156A JPH04356156A (en) | 1992-12-09 |
| JP2989034B2 true JP2989034B2 (en) | 1999-12-13 |
Family
ID=14969943
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3127839A Expired - Fee Related JP2989034B2 (en) | 1991-05-30 | 1991-05-30 | Manufacturing method of processed shellfish |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2989034B2 (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6426103B2 (en) | 1998-01-20 | 2002-07-30 | Innovatit Seafood Systems Llc | Process of elimination of bacteria in shellfish and of shucking shellfish |
| US6537601B1 (en) | 1998-01-20 | 2003-03-25 | Innovatit Seafood Systems, Llc | Process of elimination of bacteria in shellfish and of shucking shellfish |
| US20030161917A1 (en) | 1998-01-20 | 2003-08-28 | Ernest A. Voisin | Process of elimination of bacteria in shellfish of shucking shellfish and an apparatus therefor |
| AU4663000A (en) * | 1999-04-29 | 2000-11-17 | Ernest A. Voisin | A process of elimination of bacteria in shellfish and of shucking shellfish |
| US6564533B1 (en) | 1999-06-25 | 2003-05-20 | Innovatit Seafood Systems, Llc | Method of retaining closure of shelled Bi-valve mollusks and an apparatus therefor |
| US7220381B2 (en) | 2001-06-15 | 2007-05-22 | Avure Technologies Incorporated | Method for high pressure treatment of substances under controlled temperature conditions |
| CA2548237C (en) | 2003-12-09 | 2008-01-15 | Clearwater Seafoods Limited Partnership | Method for shucking lobster, crab or shrimp |
| JP4543215B2 (en) * | 2005-03-31 | 2010-09-15 | 学校法人東京農業大学 | Method for shelling and unshelling scallops |
| US11154080B2 (en) | 2007-06-27 | 2021-10-26 | Jcr Technologies Llc | High pressure frozen sterilization process |
| FR2957227B1 (en) * | 2010-03-12 | 2013-05-24 | Alexis Tauge | METHOD FOR PROCESSING HIGH PRESSURE SEAFOODS AND CORRESPONDING SYSTEM |
-
1991
- 1991-05-30 JP JP3127839A patent/JP2989034B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH04356156A (en) | 1992-12-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2989034B2 (en) | Manufacturing method of processed shellfish | |
| CA2449227A1 (en) | Tissue biopsy and processing device | |
| AU704001B2 (en) | Process for preparing to open bivalves, particularly oysters, and device for performing it | |
| NZ543155A (en) | An apparatus and method for the treatment of wine using ultrasonic cavitations | |
| US20060205332A1 (en) | Method to remove meat from crabs | |
| WO2005055731A1 (en) | Method for shucking lobster, crab or shrimp | |
| CN109527055A (en) | A kind of processing method of haliotis discus hannai Ino mucus | |
| JP2000157157A (en) | Method of opening bivalve | |
| EP0093744B1 (en) | Process for shucking and eviscerating scallops | |
| JP2003219841A (en) | Frozen and processed product of raw shellfishes, frozen concentrate and method for producing the same | |
| JP4210380B2 (en) | How to remove foreign matter from shellfish | |
| Herman | Squamous cell carcinoma in rainbow smelt Osmerus mordax | |
| JP2006280348A (en) | Method for opening/removing shell of scallop | |
| JP3624343B2 (en) | A method for manufacturing peeled shrimp. | |
| AP9701167A0 (en) | Preserving soya beans for human consumption. | |
| CA2001905C (en) | Process for the production of surimi | |
| Luckenbach et al. | Non-toxic" dinoflagellate bloom effects on oyster culture in Chesapeake Bay: Preliminary results | |
| CN108811583A (en) | Fruits and vegetables seed extractor and extraction and the method for handling seed | |
| CN212754066U (en) | Abalone device that shells | |
| JP2002338430A (en) | Method for obtaining pearl layer powder of pinctada martensii | |
| Guerra-García et al. | Parvipalpus onubensis, a new species (Crustacea: Amphipoda: Caprellidea) from the Atlantic coast of Southern Spain | |
| GB1376348A (en) | Method of feeding crabs | |
| JPH05137489A (en) | Production of fishing bait | |
| JPS60227629A (en) | Canned crab or fish having hard shell or bone as it is | |
| KR100484355B1 (en) | A method for preparing a salt using yellow soil-dissolved seawater |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313113 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| LAPS | Cancellation because of no payment of annual fees |