JP3362880B2 - Production method of raw frozen sea urchin - 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 producing fresh frozen sea urchin which does not collapse due to freezing and which can be preserved for a long period of time while maintaining a sufficient raw flavor.

[0002]

2. Description of the Related Art Raw sea urchins (the gonad of sea urchins) are in high demand as raw seafood products, but their freshness is rapidly deteriorated and their shelf life is low. Therefore, prompt distribution of products is essential. It was For this reason, the market price fluctuates significantly, and it has been considered to freeze and store raw sea urchins as a solution to these problems.

However, if raw sea urchin is frozen as it is,
It is known that the product value of the product is extremely lowered due to the collapse of the body when the product is thawed. Therefore, conventionally, when freezing sea urchin, it has been frozen by steaming to make sea urchin or salting to make sea urchin. However, frozen sea urchins produced by these methods are no longer valuable as raw food products and their applications are limited.

[0006] As a measure against the above-mentioned point, technical development has been carried out to prevent crushing during thawing while maintaining the quality of raw sea urchin that can be used for raw eating. A method in which raw sea urchin is treated with a moisturizing agent and then frozen (Japanese Patent Laid-Open No. 62-14740).
JP-A-62-138133, JP-A-62-138133, and JP-A-63-214164 have been proposed. Furthermore, it is also known that when hydrostatic pressure is applied to frozen raw sea urchins, no collapse occurs when thawing.

[0005]

However, even in the above-mentioned method, the drug used adversely affects the taste of raw sea urchin,
There was a problem that the appearance and raw flavor were impaired by heating. When hydrostatic pressure is applied to the frozen raw sea urchin, it is necessary to vacuum-pack the frozen raw sea urchin before the pressure treatment in order to prevent the frozen raw sea urchin from directly contacting the pressure medium. Therefore, there is a drawback that the packaging material comes into contact with the frozen raw sea urchin during pressurization, resulting in damage to the surface of the frozen raw sea urchin.

[0006] As described above, according to the above-mentioned conventional manufacturing method, it is possible to obtain only a product having a deteriorated appearance and flavor as raw sea urchin. The present invention solves the above-mentioned problems and provides a method for producing fresh frozen sea urchin that does not collapse due to thawing after frozen storage and has the same quality as fresh sea urchin currently on the market. The purpose is to do.

[0007]

[Means for Solving the Problems] In order to achieve the above object, the inventors of the present invention have conducted extensive studies, and as a result, prior to vacuum packaging of frozen raw sea urchin before pressure treatment, the surface of the frozen raw sea urchin was cleaned. The present inventors have found that covering with a coating film made of an edible material is extremely effective in preventing crumbled body after thawing and surface damage, and have completed the present invention.

That is, according to the present invention, a raw frozen sea urchin is characterized in that a film made of an edible material is applied to the surface of frozen raw sea urchin, which is vacuum-packaged and isotropically pressure-treated. The main point is law. As the coating, gelatin, plant-derived polysaccharides such as mannan, seaweed-derived polysaccharides such as alginic acid and carrageenin, microorganism-produced polysaccharides, synthetic polysaccharides such as carboxymethylcellulose, and those obtained by chemically modifying the above substances are used. It is possible to form a coating, and it is also a gist to treat these at -40 to 60 ° C. and a temperature and pressure of 500 to 10,000 kg · cm ⁻² .

[0009]

The raw raw sea urchin which is the subject of the production method of the present invention is not particularly limited in variety and origin as long as it can be used for food, and any one may be used. For example, examples of the variety include bafun sea urchin, red sea urchin, purple sea urchin, and the like. In addition, examples of the production area include the sea near Japan, Southeast Asia, North America, South America, and the like.

In the present invention, the pressure treatment must be isotropic. Here, isotropic means that pressure is uniformly applied to the substance to be pressurized from any direction, which means that the substance to be pressurized is put into a liquid and the pressure is applied to the liquid. It can be carried out. At this time, the type of liquid used is not particularly limited. In such isotropic pressurization, the substance to be pressed is uniformly compressed, so that it is not physically destroyed.

On the other hand, when the pressure treatment is not isotropic, for example, in the method used in a press molding machine used for metal processing, the substance to be pressurized is not uniformly compressed, and thus it is susceptible to physical damage. . In this type of pressurization, naturally, the raw sea urchin or the like, which is the pressurizing object of the present invention, is destroyed or damaged by a slight pressurization. The method for producing fresh frozen sea urchin of the present invention is characterized in that a film made of an edible material is applied to the surface of frozen fresh sea urchin, which is vacuum packed and isotropically pressurized.

When the frozen raw sea urchin is vacuum-packaged and pressure-treated without applying the above-mentioned coating, the uneven structure on the surface of the sea urchin is damaged by contact with the packaging material, and the commercial value thereof is significantly reduced. . On the other hand, avoiding damage to the uneven structure on the surface of the raw sea urchin as described above is possible by subjecting the frozen raw sea urchin to pressure treatment without packaging at all. However, if this method is used, the frozen raw sea urchins and the pressure medium will come into direct contact, so it is necessary to use a pressure medium that does not adversely affect the quality of the frozen raw sea urchins, or a liquid that can be used for food. is there. However, when pressurizing below freezing so that frozen raw sea urchin does not thaw, it is of course necessary to use a liquid that does not freeze below freezing as the pressure medium. There is currently no pressure medium liquid that meets the requirements of being edible without adverse effects. Therefore, in order to pressurize the frozen raw sea urchin at this stage, it is necessary to perform some packaging.

In the present invention, the surface damage of raw sea urchin due to the pressure treatment can be avoided by coating the surface of frozen raw sea urchin with a film made of an edible material prior to vacuum packaging. The edible coating material used in the present invention includes gelatin, plant-derived polysaccharides such as mannan, seaweed-derived polysaccharides such as alginic acid and carrageenin, microorganism-produced polysaccharides, synthetic polysaccharides such as carboxymethylcellulose, and chemical modification of the above substances. Any of those that can be used for food, such as those that have been applied, can be used.

Further, as a pressure medium that does not freeze below freezing, an aqueous solution of an inorganic compound such as sodium chloride and potassium chloride, an aqueous solution of sugar such as glucose, fructose and sugar,
Any alcohol solution such as ethanol and ethylene glycol and an aqueous solution thereof that can be used for food can be used. The pressure range used in the pressure treatment of the present invention may be in several hundreds to several tens of thousands of kg · cm ^-2, but it is particularly preferably a 500~10,000kg · cm ^-2. If the pressure is less than 500 kg · cm ⁻² , the intended effect cannot be obtained, or a pressure treatment for a very long time is required, which is not industrially practical. On the other hand, 10,000
If it exceeds kg · cm ^-2 , the quality of raw sea urchin may be adversely affected.

Further, the pressurizing time is preferably several seconds to 60 minutes, usually 5 to 20 minutes in the above pressure range.
The freezing condition of the raw sea urchin before the pressure treatment is not particularly limited, but it is preferable to freeze more quickly.
Although it depends on the packaging form, the object can be sufficiently achieved by a general method of freezing by blowing at -10 to -30 ° C.

There is no particular limitation on the time for performing the pressure treatment after freezing the raw sea urchin. That is, the object can be sufficiently achieved even if pressure treatment is carried out immediately after freezing or if pressure treatment is carried out after freezing for a long period of time after freezing. The cryopreservation temperature at this time is not limited, but better quality can be obtained by storing at a low temperature as much as possible. The temperature at the time of pressurization is not more than the temperature at which raw sea urchin is not subjected to heat denaturation, preferably 0 to 10 ° C, when it may be in a thawed state after pressurization
It may be carried out at a temperature of the order. On the other hand, when it is necessary to maintain the frozen state even after pressurization, the temperature may be lower than 0 ° C. The lower the temperature at this time, the better the quality obtained,
Usually, the purpose is sufficiently achieved at a temperature of 0 to -40 ° C.

[0017]

EXAMPLES The present invention will be described in more detail with reference to Examples and Test Examples, but these do not limit the scope of the present invention. (Example 1) Fresh sea urchins arranged in a row on a wooden shallow box and having good freshness were blow-frozen at -30 ° C, and then a 10% gelatin solution was used to form a film on the surface of the frozen fresh sea urchins. gave. After putting this in a polyethylene bag and vacuum packaging,
Place in a high-pressure container with a cooler at -20 ° C for 20 minutes, 3,000 kg ・
cm ^-2 isotropic pressure treatment was performed, and after the pressure was completed, it was opened and the gelatin coating was peeled off to produce fresh frozen sea urchin.

Although this product is frozen, it does not collapse due to thawing, and the texture of the surface is kept in a natural state. It was a sea urchin. Test Example 1 Two types of fresh frozen sea urchins were produced using the same lot of fresh sea urchin by the same method as in Example 1 except that only the surface coating treatment was changed. (A) Production method of frozen raw sea urchin-Sea urchin A: Production was carried out by the same method as in Example 1. That is, after applying a coating on the surface of fresh frozen sea urchin using 10% gelatin solution, pressure treatment was performed. Sea urchin B: Produced in the same manner as in Example 1 except that the coating treatment using a 10% gelatin solution was not performed. (B) Quality test The above-mentioned two types of fresh frozen sea urchin were stored at -30 ° C for one month and then naturally thawed, and a sensory test was conducted. In other words, 20 panelists try it out, and the uneven structure of the surface, crumbs, texture, drip,
Each item of taste was evaluated.

The evaluation is 5: very good, 4: good, 3:
The average was taken for each panelist, which is usually 2: bad, 1: fairly bad. (C) Test results The results of this test are shown in Table 1.

[0020]

[Table 1]

As is clear from the results shown in Table 1, by providing a gelatin coating on the surface of frozen raw sea urchin, the uneven structure of the surface can be kept as it is even after pressure treatment after vacuum packaging. It became clear. Test Example 2 Raw sea urchins of the same lot were produced in the same manner as in Example 1 except that the pressurizing conditions were changed to prepare three types of raw frozen sea urchins. A control product) was also manufactured and a quality test was conducted for each. (A) Production method of raw frozen sea urchin-Sea urchin C: Produced by the same method as in Example 1. That is, the pressurizing condition is "immediately after freezing, -20 ° C, 3,000 kg · cm.
^-2 , 20 minutes ". Sea urchin D: the same as Example 1 except that the pressurizing condition was changed to "-10 ° C, 2,000 kg · cm ^-2 , 10 minutes after storage at -30 ° C for 1 month after freezing". It was manufactured in the same manner.・ Sea urchin E: Pressurized condition "immediately after freezing, store at -30 ° C for 1 month, then -5 ° C, 3,000kg ・ cm ^-2 , 5 minutes"
The same procedure as in Example 1 was carried out except for the above. Control product: manufactured in the same manner as in Example 1 except that the pressure treatment was omitted. (B) Quality test Immediately after production of each of the above four types of fresh frozen sea urchins,-
After storing at 10 ° C. for 1 month and at −30 ° C. for 1 month, natural thawing was performed, and the same sensory test as in Test Example 1 was performed. (Evaluation of surface irregularities was excluded.) (C) Test results The results of this test are shown in Table 2.

[0022]

[Table 2]

As is clear from the results in Table 2, all of the fresh frozen sea urchins C, D and E produced according to the present invention maintained good quality after thawing as compared with the control product. . Also, the timing of the pressure treatment is not limited to immediately after freezing,
Similar to sea urchin E, the object could be achieved sufficiently even if it was stored under pressure for 3 months after freezing. Furthermore, it became clear from the results of this test that it is possible to store frozen after pressurization.

Test Example 3 The same lot of raw sea urchin was subjected to the same method as in Example 1 except that only the freezing conditions were changed to prepare three types of raw frozen sea urchin, and a quality test was conducted for each. (A) Production method of fresh frozen sea urchin-Sea urchin F: Production was carried out by the same method as in Example 1. That is, the freezing condition is “−30 ° C. blast freezing”. Sea urchin G: manufactured in the same manner as in Example 1 except that the freezing condition was changed to "-10 ° C blow-freezing". Sea urchin H: manufactured in the same manner as in Example 1 except that the freezing condition was changed to "-20 ° C brine freezing". (B) Quality test The above-mentioned three types of fresh frozen sea urchins were naturally thawed immediately after the pressure treatment, and the same sensory test as in Test Example 1 was performed. (Evaluation of surface irregularities was excluded.) (C) Test results The results of this test are shown in Table 3.

[0025]

[Table 3]

As is clear from the results shown in Table 3, when the fresh frozen sea urchin is produced according to the present invention, the freezing conditions before the pressure treatment are not particularly influenced. However, it has been found that better freezing results in better quality, if possible.

[0027]

EFFECTS OF THE INVENTION Since the present invention is configured as described above, it is possible to provide a fresh frozen sea urchin which does not collapse due to thawing and retains a good fresh flavor.
Furthermore, the effect of being able to freeze and store fresh sea urchin and facilitate its distribution is extremely useful in industry.

─────────────────────────────────────────────────── ─── Continued Front Page (51) Int.Cl. ⁷ Identification Code FI A23L 3/015 A23L 3/015 3/36 3/36 A (58) Fields surveyed (Int.Cl. ⁷ , DB name) A22C 25/00

Claims (3)

(57) [Claims] 1. A frozen sea urchin is coated on its surface with an edible material, vacuum-packed, and then 500 to 10,000 kg.
-A method for producing fresh frozen sea urchins, which is characterized by isotropically pressurizing at a pressure of cm ^-2 . 2. The coating material comprises gelatin, plant-derived polysaccharides such as mannan, seaweed-derived polysaccharides such as alginic acid and carrageenin, microorganism-produced polysaccharides, synthetic polysaccharides such as carboxymethylcellulose, and the above substances chemically modified. The method for producing fresh frozen sea urchin according to claim 1, which is edible. 3. The method for producing fresh frozen sea urchin according to claim 1, wherein the pressure treatment is carried out at -40 to 60 ° C.