JP3177314B2 - Seaweed processing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing sea cucumber. More particularly, the present invention relates to a method for processing a sea turtle that can be stored for a long period of time and has an excellent texture.

[0002]

2. Description of the Related Art Although sea cucumber has a unique texture, it has not been widely distributed as a commercial product because it cannot be stored. The reason why sea cucumber cannot be preserved is that among the typical storage methods of frozen storage, refrigerated storage, salted storage, candied storage, dried storage, and pickled storage, the storage method other than dry storage loses its commercial value Because. The product obtained by drying and storage is used as "Kinko" in Chinese cuisine, but its texture is far from the original one of Namako. In addition, in frozen storage, cell destruction after thawing becomes remarkably gel-like, and when pickled in vinegar, raw meat hardens and loses texture. In addition, refrigerated storage, salt storage,
Even when preserved in a candied state, it becomes a gel, the appearance of the raw fish is not maintained, the texture is significantly different from the original one, and the commercial value is completely lost.

[0003] Therefore, as a method of processing and storing sea cucumber,
Various methods have been proposed so far. For example, a method of soaking sea cucumber with its internal organs removed in two tablespoons of vinegar or three tablespoons of vinegar and freezing it in two tablespoons or three tablespoons of vinegar (Japanese Unexamined Patent Publication No. Sho 62-6)
No. 5,663) and the application of contact stimulus to fresh sea cucumber promotes physiological contraction of its body tissue, and then removes the epidermis by shaking friction or the like before the physiological contraction relaxes. Characterized sea cucumber processing method (Japanese Patent Publication No. 51-5460), furthermore, after degumming the raw sea cucumber, place it in hot water, boil and wash it, then immerse it in warm water and expose it to sea cucumber. Sea cucumber, ripened under pressure, frozen and stored frozen (Japanese Patent Publication No. 57-17500)
Etc. have been proposed. However, although these conventional methods can preserve sea cucumber, there is a problem that the unique texture of sea cucumber is lost and the appearance of the sea cucumber is considerably different from the original sea cucumber. Therefore, without spoiling the original appearance of Namako,
There is a demand for a processing and preservation method that can leave a slick texture and can be stored for a long time.

[0004]

Means for Solving the Problems In the course of intensive research to obtain a method for processing a sea turtle in which the above-mentioned problems have been solved, the present inventors first considered the components of the sea turtle. It is a component of sea cucumber.
Moisture is more than a percent, the texture is very strong, and it has a texture unique to lumps and sea cucumber. Ingredients other than water are
Acid mucopolysaccharide and collagen are the main components, which are thought to influence the texture of sea cucumber. In other words, hardening of sea cucumber muscle is a phenomenon that occurs as a result of the complex intertwining of this acidic mucopolysaccharide and collagen, and the strength is increased by boiling, acetic acid treatment, etc., and even under physiological conditions due to external stimulation. Greatly increase. In addition, sea cucumber rapidly undergoes softening after death and becomes gel-like, which is considered to be due to dissociation of the acidic mucopolysaccharide and collagen, as opposed to hardening. Therefore, the present inventor believes that if it becomes possible to control the hardening and softening phenomena of the sea cucumber, it will be possible to preserve it for a long period of time while retaining the texture of the sea cucumber. Was.

That is, in the present invention, at least (A) a step of immersing sea cucumber in an aqueous solution of calcium salt having a concentration of 0.5 to 10% (W / W) or (A) a step of immersing sea cucumber in an aqueous solution comprising acetic acid and sodium salt It is intended to provide a method of processing a sea cucumber characterized by including a step.

The method of the present invention may include at least the above steps (A) or (A). Usually, first, a beach raising / mud spitting step is carried out, and then (A) sea cucumber is reduced to a concentration of 0. After performing a step of immersing in a 0.5 to 10% (W / W) calcium salt aqueous solution, a cut / visceral removal step is performed, then a boiling / cooling step is performed, and a draining step is performed. A step of immersing the sea cucumber in an aqueous solution comprising acetic acid and a sodium salt is carried out, and a freezing step is carried out for a longer storage. In particular, claim 2
As described above, at least (a) the sea cucumber has a concentration of 0.5 to 1
After performing a step of immersing in a 0% (W / W) calcium salt aqueous solution, a cut / visceral removal step is performed, then a boiling / cooling step is performed, and then (a) sea cucumber is treated with an aqueous solution comprising acetic acid and a sodium salt. It is more preferable to perform a step of immersion in the substrate.

Hereinafter, an example of a preferred manufacturing method of the present invention will be described in the order of steps. First, a beach raising and mud spitting process is performed. Sea cucumber obtains as fresh as possible and spits mud in a cage for about 3 days. Since sea cucumber consumes a large amount of oxygen, it is sufficient to supply oxygen reliably or to use an underwater cage.

Next, the step of immersing in a calcium salt aqueous solution, which is the above-mentioned step (a), is performed. By immersing in the aqueous solution of calcium salt, the sea cucumber is fixed and its elution is prevented. That is, the biological function of mucopolysaccharide is considered to stabilize and maintain the fibrous and cellular components of the tissue and impart the tissue with the property of withstanding the surface load. Further, since this mucopolysaccharide has a carboxyl group and a sulfate group, it captures a cation such as calcium. Sea cucumber epidermis is dominated by this mucopolysaccharide and is associated with collagen fibers. When the freshness of sea cucumber is reduced, collagen fibers are loosened and mucopolysaccharide is released, and the sea cucumber epidermis is dissolved in appearance, and the commercial value is reduced. The cation calcium is provided to form a calcium salt in the polysaccharide to make it insoluble, thereby preventing the polysaccharide from being eluted. Examples of the calcium salt used in this step include calcium chloride, calcium lactate, calcium acetate and the like, and it is particularly preferable to use calcium chloride. This is because calcium chloride is recognized as a food additive, is relatively inexpensive, and is excellent in fixing polysaccharides.

The concentration of the aqueous calcium salt solution used is related to the immersion time, so it is very difficult to determine the concentration uniquely, but it is usually 0.5 to 10%.
(Weight / weight = W / W), preferably 1 to 10% (W / W
W), particularly preferably 3 to 5% (W / W). If the concentration of the aqueous calcium salt solution is less than 0.5% (W / W), the fixation of the polysaccharide becomes unstable regardless of the immersion time, which is not preferable in terms of the product. On the other hand, when the concentration of the calcium salt aqueous solution is 1
If it exceeds 0% (W / W), a unique astringent taste of calcium chloride usually used as a calcium salt aqueous solution remains, which is also undesirable in terms of products. Next, it is ideal that the immersion time is shorter from the viewpoint of work efficiency,
Regardless of the concentration, immersion for less than 10 minutes is uncertain in preventing the elution of polysaccharides, while immersion for more than 60 minutes leaves the unique savory taste of calcium chloride that is usually used as a calcium salt aqueous solution. Not preferred. Therefore, the immersion time may be generally 10 to 60 minutes, preferably 30 to 45 minutes.

From the above results, usually, sea cucumber that has been muddy for about 3 days in an aqueous solution in which calcium chloride is adjusted to a concentration of 0.5 to 10% (W / W) as described above is used.
Soak for 60 minutes. During the immersion, it is preferable to stir at a rate of about once every 10 minutes so that the top and bottom are well mixed. The amount of the immersed soybean may be approximately equal to the amount of the aqueous calcium salt solution.

Further, a cutting / visceral removal step is performed.
That is, after the sea cucumber is immersed in the calcium salt aqueous solution as described above, the sea cucumber is taken out from the aqueous solution, and the head and tail are cut and removed (cut). When cutting the head,
Try to remove the teeth completely. After cutting, all the internal organs in the body are pushed out using a stick or the like. By performing this cutting and internal organ removal process,
Prevent quality deterioration.

In general, connective tissues of echinoderms often become very hard even when alive, and this phenomenon is caused by catch movement (energy-saving strong contraction for a long time) of the molluscan closed muscle. This is called the connective tissue catch mechanism. Sea cucumber greatly increases its strength under physiological conditions due to external stimulation, because the neurotransmitter acetylcholine acts on the connective tissue catching mechanism of the sea cucumber body wall to increase the strength. For example, when a sea cucumber is touched or the epidermis is damaged, its length is significantly reduced, and the body wall strength is significantly increased. However, thereafter, if no stimulus is given, the shape returns to the original shape in a blink of an eye, and the strength of the body wall decreases. Sea cucumber is preferred because it has a unique texture that is lumpy, and if the connective tissue catching mechanism does not work and body wall strength is reduced, the sea cucumber texture is not observed. Therefore, when processing the sea cucumber, it is necessary to maintain a state where the sea wall strength of the sea cucumber is increased to some extent. By removing the head or tail of the fish, the strength of the body wall can be maintained. Furthermore, mixing of the head and tail portions into a product is not preferable in terms of product appearance. For these reasons,
Cut the head and tail of the sea cucumber. Also, if the fish internal organs remain in the body, it may be denatured during frozen storage and lead to deterioration of the product, and at the time of secondary processing,
It is preferable that all internal organs in the body be discharged after cutting, since mud in the organ may lead to damage to the device or contamination of the product with foreign substances. Therefore, after being immersed in an aqueous solution of calcium salt, the sea cucumber is taken out of the aqueous solution, the head and tail are cut off, and all the internal organs are pushed out with a stick. Because the body wall starts to contract when the head and tail are cut,
Immediately remove internal organs.

After the head and tail are cut as described above and the internal organs are removed, a boiling and cooling step is performed. In this boiling / cooling process, boiling
Is performed for the following reason. That is, when the cells are frozen for long-term storage, the cells are frozen at a relatively high rate during the freeze storage, and when ice crystals are generated in the cytoplasm of the cells, the ice crystals grow rapidly and the plasma structure becomes It is trapped between concentrated and growing ice crystals and is destroyed mechanically.
Even if these cells that have undergone intracellular freezing are thawed, the original cytoplasmic structure and the ultrastructure inside the cell are almost destroyed, so that they do not return to their original state and the cell dies without exception. Since 90% or more of the sea cucumber wall component is water, freezing the sea cucumber individual as it is will almost destroy the protoplasmic structure, and after thawing, the body wall will become gel-like and lose its commercial value completely. Therefore, by adding a boiling step, the destruction of the protoplasmic structure due to the formation of ice crystals can be prevented. The protein having the second highest content next to water has collagen as its main component. It has also been recognized that collagen is degraded by the protease collagenase present in the body wall, and that the body wall strength is slightly reduced. Therefore, boiling is performed to solve the above two problems. By boiling, the air in the cell tissue is expelled, and the tissue is softened so that it can easily withstand freezing and swelling. In addition, collagenase is inactivated. Moreover,
After the boiled sea cucumber swells in appearance, it becomes possible to produce a uniform product when cut.

The boiling temperature is usually between 95 and 100 ° C. and the boiling time is usually between 1 and 5 minutes. If the boiling temperature is less than 95 ° C., the body wall protein tends to turn black due to denaturation of the body wall protein. If the boil time is less than 1 minute, the effect is insufficient,
On the other hand, if the boiling time exceeds 5 minutes, water separation from the seagull body wall is remarkable, and the product yield is deteriorated. In addition, the cause of blackening of the sea cucumber body wall has not been elucidated yet. Since there is a possibility that heat conduction may be uneven in the boiling, stirring is performed well. The appearance of the fish is maintained by such a short boil.

In the boiling / cooling step, cooling is performed as follows. If the forced cooling is not performed in this step, the texture is likely to be lost, so that the forced cooling is usually performed. That is, the sea cucumber after boiling is cooled by, for example, immediately exposing it to running water. Note that the cooling time may be about 5 minutes. Since the remaining heat affects the deterioration of the texture, it is preferable to disperse the heat quickly.

The sea cucumber boiled and cooled as described above is subjected to a draining step. That is, the sea cucumber after cooling is put in a basket or the like and well drained. The draining time may usually be about 5 minutes.

Further, the dried sea cucumber is immersed in an aqueous solution comprising acetic acid and a sodium salt, which is the above-mentioned step (a). Since the texture has a remarkable difference between solids, it is necessary to eliminate the solid difference and control the texture as uniformly as possible. By performing this step, the difference between the solids in the fish is eliminated, and a fish with a uniform texture is obtained. With respect to the body wall component of sea cucumber, water accounts for 90% or more of the water content, followed by proteins, minerals and carbohydrates, and the texture of sea cucumber is greatly influenced by carbohydrates, especially acid mucopolysaccharide. The body wall is a “viscoelastic body” having both physical properties of elasticity and viscosity. It is known that viscosity greatly affects the change in hardness of the body wall. The viscosity of this acidic mucopolysaccharide increases linearly with the concentration of divalent cations such as calcium ions and magnesium ions, but the increase in the concentration of sodium ions among monovalent cations is conversely viscous. Lower. It is well known that acetic acid causes protein denaturation and increases body wall strength, but this is not limited to acetic acid, and similar results can be obtained with other organic acids. That is, the body wall tends to be softened by sodium ions and hardened by acetic acid or the like. Therefore, it was thought that the texture of the sea cucumber could be controlled by finding the antagonistic point between acetic acid and sodium ion (usually using sodium chloride). The texture of the sea cucumber was measured with a rheometer while changing the acidity and the salt content. As a result, the acidity was in the range of 1 to 5% (W / W), particularly 1 to 3% (W / W), and the salt content was 1 to 5% ( W
/ W), especially in the range of 2-5% (W / W). From these results, it was found that by immersing the sea cucumber in an aqueous solution in which the acidity and the salt content were adjusted to the above range, a favorable texture was obtained, and furthermore, by refrigeration, long-term storage was possible. It is.

In this step, acetic acid is used because acetic acid is excellent in bactericidal action. Usually, vinegar is used, and acetic acid for food additives can also be used. Therefore, the final product obtained by subjecting the sea cucumber obtained by the method of the present invention to secondary processing usually takes the final form of "sea cucumber vinegar". On the other hand, as the sodium salt, for example, sodium chloride, sodium pantothenate, sodium L-ascorbate and the like can be used. However, sodium chloride is usually used because of its low price. Thus, an aqueous solution composed of acetic acid and a sodium salt (hereinafter sometimes referred to as a preservation solution).
And soak the sea cucumber in it. Normally, sea cucumber may be packed together with the preservative solution in a one-toed can or the like. That is, vinyl is put in a can, etc., and the prepared preservative solution and the drained sea cucumber are put in equal amounts, stirred well up and down, closed with a rubber band, covered with a lid, and sealed.

The sea cucumber, which has been subjected to the step of immersing it in an aqueous solution (storage solution) comprising acetic acid and a sodium salt as described above, is then subjected to a freezing treatment for long-term storage. Normally, the one-ton can covered with the lid as described above may be frozen and stored in a freezer at about -30 to -40 ° C. The sea cucumber processed in this manner is used as a material, and is subjected to secondary processing such as seasoning, shredding, and container accommodation by a conventional method, and becomes a final product. Also,
Further, the frozen sea cucumber is thawed by the usual method,
A secondary processing can be performed in the same manner as described above to obtain a product.

[0020]

Next, the present invention will be described with reference to examples. Test Example 1 The effect of the concentration of the calcium salt aqueous solution and the immersion time on the quality of the sea cucumber was examined. That is, 20 kg of the raised sea cucumber was placed in a stake cage and mud spitted for 3 days was prepared. On the other hand, a predetermined amount of calcium chloride is dissolved in a predetermined amount of water, and an aqueous solution 2 having a predetermined concentration shown in Table 1 is dissolved.
0 Kg was prepared. Into 20 kg of this aqueous solution having a predetermined concentration, 20 kg of sea cucumber, which had been muddy as described above, was immersed for a predetermined time shown in Table 1. After soaking for a predetermined time, all the sea cucumbers were taken out, and a sensory test was performed on the following three points by 50 panelists. In the sensory test, the degree of peeling of the skin, the hardness of the body, and the residual taste were evaluated on a three-point scale. First, as to the degree of peeling of the skin, 1 was set for those that were easily peeled, 2 was set for those that were slightly loose, and 3 was set for those that were difficult to peel. Next, regarding the hardness of the body, A is assumed to be soft and B is assumed to be just good.
And the hard one was C. Regarding the residual taste, those that did not remain were evaluated as ○, those that slightly remained were evaluated as Δ, and those that remained were evaluated as x. Table 1 shows the conditions and results.

[0021]

[Table 1]

From the results shown in Table 1, the concentration of the aqueous calcium salt solution used is 0.5 to 10% (W / W), preferably 1 to 10% (W / W), and particularly preferably 3 to 5%. (W
/ W), and the immersion time was found to be 10 to 60 minutes, preferably 30 to 45 minutes.

Test Example 2 20 kg of sea cucumber raised on the beach was placed in a sacrificial cage and spit for 3 days to prepare mud. On the other hand, calcium chloride 1K
g was dissolved in 19 kg of water, and a 5% strength aqueous solution 20 was prepared.
Kg was prepared. 20 kg of sea cucumber, which had been muddy as described above, was immersed in 20 kg of this aqueous solution for 30 minutes. After soaking for 30 minutes, all the sea cucumber was taken out. The head and butt of the 20 kg sea cucumber taken out in this way were cut, and 12 kg of the sea cucumber after extruding the internal organs with a stick was added to 1 kg.
Boiled for 60 seconds in a boiling bath at 00 ° C. In the boil, since there was a possibility that heat conduction might be uneven, the mixture was well stirred with a stick. After boiling, 10 kg of dehydrated sea cucumber,
It was immediately exposed to running water and cooled. Sea cucumber after cooling 10K
g in a basket and drained. The draining time was about 5 minutes. On the other hand, a predetermined amount of commercially available high acidity vinegar with an acidity of 15% and a predetermined amount of sodium chloride are dissolved in a predetermined amount of water,
7 Kg of a preservative solution having a predetermined acidity and salt concentration shown in Table 2 was prepared, and 10 kg of the dried sea cucumber was immersed in the preservative solution as described above.
The texture of the sea cucumber was measured. Table 2 shows the measured values (unit: Kg) of the rheometer. As a result of the sensory test, the preferred texture was a rheometer measurement value of between 1.2 and 1.6 kg.

[0024]

[Table 2]

From the results shown in Table 2, the acidity is 1 to 5% (W /
W), ideally in the range of 1 to 3% (W / W), especially in the range of salt concentration of 1 to 5% (W / W), especially 2 to 5% (W / W). (A rheometer measurement of between approximately 1.2 and 1.6 kg) was obtained.

Example 1 20 kg of sea cucumber raised on the beach was placed in a fish cage and mud spitted for 3 days was prepared. On the other hand, 1 kg of calcium chloride
Was dissolved in 19 kg of water to prepare 20 kg of an aqueous solution having a concentration of 5% (W / W). 20 kg of sea cucumber, which had been muddy as described above, was immersed in 20 kg of this aqueous solution for 30 minutes. After soaking for 30 minutes, all the sea cucumber was taken out. The head and butt of the 20 kg sea cucumber taken out in this way are cut, and the sea cucumber is extruded with a stick.
g was boiled in a boiling bath at 100 ° C. for 60 seconds. In the boil, since there was a possibility that heat conduction might be uneven, the mixture was well stirred with a stick. After boiling, dehydrated sea cucumber 10
Kg was immediately exposed to running water to cool. 10 kg of the sea cucumber after cooling was put in a basket and drained. The draining time was about 5 minutes. Next, high acidity vinegar 0.9% with an acidity of 15%
3Kg and 0.21Kg of sodium chloride in 5.86K of water
g, acidity 2% (W / W), salt concentration 3% (W / W)
/ W) of a stock solution (7.00 kg) was prepared and placed in a container together for one day. As described above, a processed product of the raw fish of the present invention was obtained. When the processed product of this sea cucumber was subjected to secondary processing, that is, seasoning, it was delicious with the same texture as cooked raw fish.

Example 2 20 kg of sea cucumber raised on the beach was placed in a fish cage and mud spouted for 3 days was prepared. On the other hand, 1 kg of calcium lactate
Was dissolved in 19 kg of water to prepare 20 kg of an aqueous solution having a concentration of 5% (W / W). 20 kg of sea cucumber, which had been muddy as described above, was immersed in 20 kg of this aqueous solution for 30 minutes. After soaking for 30 minutes, all the sea cucumber was taken out. The head and butt of the 20 kg sea cucumber taken out in this way are cut, and the sea cucumber is extruded with a stick.
g was boiled in a boiling bath at 100 ° C. for 60 seconds. In the boil, since there was a possibility that heat conduction might be uneven, the mixture was well stirred with a stick. After boiling, dehydrated sea cucumber 10
Kg was immediately exposed to running water to cool. 10 kg of the sea cucumber after cooling was put in a basket and drained. The draining time was about 5 minutes. Next, a commercially available grain vinegar 2.7 having an acidity of 5%.
9Kg and 0.21Kg of sodium chloride were added to 4.00K of water.
g, acidity 2% (W / W), salt concentration 3% (W / W)
/ W) of a stock solution (7.00 kg) was prepared and placed in a container together for one day. The processed sea cucumber obtained as described above was stored in a freezer at −40 ° C. and frozen for long-term storage. The frozen sea cucumber obtained in this way was thawed, seasoned, and tasted according to a conventional method, and while maintaining the original sea cucumber appearance, a sea cucumber vinegar was obtained in which the sea husk original texture remained sufficiently. .

[0028]

According to the method of the present invention, sea cucumber can be stored for a long period of time without deteriorating the original appearance of sea cucumber and leaving a proper texture / texture.

Claims (3)

(57) [Claims] Claims 1. At least (a) sea cucumber having a concentration of 0.5 to
A method for processing sea cucumber, comprising the step of immersing in a 10% (W / W) calcium salt aqueous solution or (a) immersing sea cucumber in an aqueous solution comprising acetic acid and a sodium salt. 2. A sea cucumber having a concentration of 0.5 to 10% (W
/ W), after performing the step of immersing in an aqueous solution of calcium salt, performing the step of cutting and removing internal organs, then performing the step of boiling and cooling, and then (i) the step of immersing sea cucumber in an aqueous solution comprising acetic acid and sodium salt Claim 1.
The method of processing the egg as described. 3. The method according to claim 1, wherein the acetic acid is vinegar.