JP3703070B2 - Processed shrimp and crab and manufacturing method - Google Patents

Description

【００１６】
各カニ身が互いに略均一に分布する状態に混練された時点でこの作業を終了し、錬成カニ身の氷結点近傍の非氷結低温域である例えば０℃〜−４℃位の低温雰囲気下で約３時間程度熟成させた後、真空パックや脱酸素置換シュリンク包装等によりパック包装して冷凍出荷又はチルド出荷する。これらの包装処理により生のカニ身の酸化による黒変の防止や一般生菌の増殖を防止できる。
【００１７】
上記カニ身としては、全体の食感を向上させるために、高品質で比較的高価な第一間接棒肉等を使用し得るが、コスト面からは爪肉や爪下肉等の中級品質のものに安価な第二間接以上の俗に崩れ肉と称されるものや、肩肉等を使用することが有利である。また生のカニ身はカニ身独特の「とろみ」の食感、味覚を出すのに有用である。上記第二間接以上の崩れ肉はカニ本来の持つ色素が多いので、製品全体を自然のカニ肉色（赤身）を強調するのに特に有用である。
また上記カニ身の配合比率は製品に求める味や食感等の品質と価格との兼ね合いで適宜設定できるもので、上質身が多ければ高価格になり、低質身が多い場合は低廉にできる。
【００１８】
上記カニ身をミキサーで練って粘性を持たせることにより、米飯類との組み合わせが容易になり多目的な使用、例えばカニトロ軍艦巻き、巻き寿司、カニ丼、サラダ、サンドイッチ、天ぷら、おにぎりの具、たたき刺身風、中華かにたま、中華風養杯、野菜サラダのトッピング等への使用が可能となり、コスト的にも通常の上質身と比較して低廉である。またこれらのカニ身は練りに使うので繊維の細かいカニ身の使用が可能である。
【００１９】
また添加する調整材は、加工後の使用目的に適合するように、各材料が一定の流動性や粘性等の形態上の親和性（違和感のない混合）又はつなぎ効果をもち、あるいはカニ身のもつ欠点である風味の改善、生のカニ身の生臭さの解消等食感や味覚上の親和性の付与、改善効果を得るために使用するものであり、食塩は調味目的の他肉質のしまりを与える。
【００２０】
上記調整材の機能は表１に示す通りであるが、具体的には異なる種類のカニ身を違和感なくミックスさせるために植物性の油脂と、カニ味噌から抽出した油脂とをつなぎとして添加しており、カニ味噌抽出油を混合することによりつなぎの効果に加えてそれぞれのカニ身の持つ欠点である風味も全体を均質に改善するものである。例えば、生のカニ身は「とろみ」の味覚を出すために必要であるが生臭さがでるために、カニ味噌脂を利用することにより生の臭みを除去している。また上記油脂分は水分を主体とするカニ身の氷結点を低下させるため、０℃〜−５℃位の範囲の温度下での非氷結状態での加工及び貯蔵、搬送その他の取扱いを可能にするほか、この範囲下での熟成を可能にするため、一般生菌数の増殖を抑制して食品衛生上の利点を生じるとともに、味覚等の向上に資する処が大きい。
【００２１】
調整材のうち、カニ味噌抽出油脂はカニ味噌を加熱することにより抽出した液状体の油性エキスであり、カニエキスはカニより抽出した濃縮液を熟成させたもので、一般の市販品を使用した。その他カニのボイル液より濃縮抽出したエキスの利用も可能である。
また植物性油脂は主原料菜種より抽出した半固形状のもので、上記同様一般の市販品を使用した。植物性油脂は、これ以外にオリーブ油その他の食用油の使用が可能であるが、生臭さや、強い個性のある味のものは、材料の風味等を損なうので望ましくない。
【００２２】
加工工程中の熟成保管は、常温域で行うことも可能であり、この場合は流通、保管中に自然熟成によることもできるが、添加された油脂分を含んだカニ身の低い氷結点近傍の非氷結温度（例えば−２℃）で行う方が、いわゆる「氷温効果」により、より一層の旨味の増大をもたらす。ちなみに「氷温」とは水の氷結点である０℃近傍で、当該食材等が氷結しない限界点迄の温度を云い、食材等の糖分が多くなる程低下し、一般に食材の凍結による組織破壊がなく、生菌増殖を抑制しながらの保存が実現できるほか、この温度帯での保管はアミノ酸の増加と分子の活性化をもたらし、旨味が増すことが明らかにされている。
さらにこの熟成保管は調味料とカニ身をなじませ（浸透させ）、旨味を製品全体に均一になじませる作用がある。
【００２３】
上記実施例では、カニ身としてズワイガニ、紅ズワイガニを用いたが、カニ身はこれらに限られることなく、生の紅ズワイ、タラバ、ズワイ等のカニ身等を各０〜３０％、ボイルされたズワイ、タラバ等を各５〜７０％、ボイル紅ズワイを各５〜７０％等のように組み合わせて製造することも可能であり、他の種類のカニ身も利用できることは云うまでもない。これらの場合も調整材は前述した種類のものを同範囲で添加すれば足りるが生タラバを用いる場合は、前述の製法で抽出されたタラバのカニ味噌油脂を使用することが、生の臭みを除去する上で望ましい。
【００２４】
また、タラバの場合、生身は粘り感（とろ感）はあるが、臭みや節，筋等が硬く粘る等の欠点があり、ボイル身では繊維質、歯ごたえの面で優れている反面繊維質が太く、繊維質の細かいカニ身とのなじみが悪い等の欠点がある処、調整材との混合や低温加工及び保存、パック等で欠点の改善や解決ができる。
【００２５】
さらに、既述のように本発明はエビ身に対しても適用が可能であり、この場合例えば生のエビとボイルエビ、伊勢エビ等のような硬質なエビと甘エビのような軟質で「とろみ」のあるエビ、中型大型のエビとオキアミ等のような小型のエビ等々の組み合わせがある。エビ身の場合は製品に粘性を与える調整材としては前述した植物性油脂の他オキアミ等の油脂分の多いエビから抽出した油脂類、エビ味噌抽出油脂（抽出方法は概ねカニ味噌抽出油脂と同様で、エビ身に対する風味改善等にも作用する）、エビ身抽出エキス等が、カニ身の場合と同様な趣旨で利用可能である。その他食塩の添加についても同様なことが云える。
【００２６】
【発明の効果】
本発明は以上のように構成されるので、従来エビ又はカニ身の肉質の種類により経験的な食材造りによって決められていた食材としての用途に、多種多様の共通の広がりを持たせることができ、それぞれの肉質や種類のもつ欠点を他の種類のカニ身や調整材の長所で補うことにより、全体の付加価値の向上に資することが大きい。
【００２７】
また漁獲の時期や場所、年成長度合等によって異なるエビ又はカニの味、風味、歯ざわり、色、食感等の肉質の差をより均一化できるとともに、原料の市場相場に左右され難く、製品価格の安定、低廉化、安定供給等が実現できる利点がある。
【００２８】
その他、非凍結状態で低温保存や取扱いができるので、食品衛生上も好ましく、流通も容易になる他、味覚の向上も実現できる（図２参照、但しカニ身の場合）等の利点がある。
【図面の簡単な説明】
【図１】 本発明方法の一実施例を示すフロー図である。
【図２】本発明の加工品の官能評価表である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method of manufacturing a shrimp and crab processed body obtained by mixing and processing a plurality of kinds of different crabs or a plurality of kinds of shrimp having different qualities.
[0002]
In general, there are king crab, snow crab, red snow crab, crabs, etc., which are widely used in the Japanese market as raw materials for crab meat processing, and each is used as a product divided into raw and boiled.
[0003]
Conventionally, foods using crab meat are mostly used as individual crabs. For example, raw king crab sticks, claws, boiled crab sticks, claws, under-nail meats, crumbled meats, etc., are distinguished in terms of quality, grade and price. In addition, each crab has a different quality, color, and taste, so that each crab has little in common in the cooking method and how to eat and its usage range is narrow.
[0004]
On the other hand, crabs that are inferior in terms of quality, grade, taste, etc., and are forced to circulate at low prices, have crab flavor and taste, but the crab itself Due to the poor affinity when mixing with each other, it was impossible to technically mix high-quality bodies in order to increase added value.
[0005]
In order to solve the above-mentioned problems, the present invention mixes different kinds of crabs and provides synergistic effects of the good characteristics of each of them to provide foods with an unprecedented taste and a wide range of uses. In addition, in order to mix different kinds of crabs and crab bodies without any sense of incongruity, each ingredient can be added in addition to the effect of bridging by adding and mixing conditioning materials consisting of vegetable oils and fats extracted from crab miso. It also improves the flavor of the flaws of the body.
[0006]
For example, the raw crab is necessary to give a taste of “Thorimi”, but the raw odor comes out, but the use of the above-mentioned adjusting material is intended to remove the raw odor.
In addition, for shrimp, it is not generally done to separate different meats from a single shrimp into different foods, but the catch time, location or growth between different types of shrimp or the same species of shrimp Among shrimp with different degrees, there is something in common with the above problem in the case of crabs.
[0007]
[Means for Solving the Problems]
The processed crab body of the present invention is a processed crab body that maintains the texture and taste of the crab body, and the processed crab body acts as a connecting material between the crab body and the crab body. The crab body includes two or more kinds of crab bodies, and the two or more kinds of crab bodies are formed by kneading with a regulator composed of a semi-solid vegetable oil. , At least one selected from the group consisting of different types of crabs, different flesh of the same crabs, and raw and boiled crabs.
In a preferred embodiment, the crab body includes a raw crab body.
It is preferable that, in addition to the vegetable oils and fats, miso extracted fats and oils are mixed in the adjusting agent.
In a preferred embodiment, the crab body consists only of the two or more kinds of crab bodies.
In a preferred embodiment, the different types are selected from the group consisting of snow crab, red snow crab and king crab.
In a preferred embodiment, the different meat quality is selected from the group consisting of a first joint meat stick, a claw meat, a subnail meat, a crumble meat of a second joint or more, and a shoulder meat.
In a preferred embodiment, the raw and boiled crabs comprise a combination of raw and boiled crabs.
In a preferred embodiment, the crab body is made of raw snow crab, boiled crab, and boiled red crab.
In a preferred embodiment, the mixing ratio of the semi-solid vegetable oil is 5% by weight to 20% by weight with respect to the processed crab.
In a preferred embodiment, the processed crab body further includes salt and a crab extract.
In a preferred embodiment, the two or more kinds of crabs are compatible with each other and are kneaded and aged with the adjusting agent.
In a preferred embodiment, the kneading and aging is performed under an ice temperature that is 0 ° C. or lower and reaches a freezing point of the crab body.
The processed shrimp of the present invention is a processed shrimp that maintains the texture and taste of the shrimp, and the processed shrimp acts as a connecting material between the shrimp and the shrimp However, it is formed by kneading a regulator composed of a semi-solid vegetable oil, and the shrimp body contains two or more kinds of shrimp, and the two or more kinds of shrimp are , At least one selected from the group consisting of different kinds of shrimp, different flesh of the same kind of shrimp, and raw and boiled shrimp.
The method for producing a processed crab body according to the present invention includes a step of kneading a crab body containing two or more kinds of crab and a semi-solid vegetable oil that acts as a connecting material for the crab body, Aging the kneaded meat, wherein the two or more kinds of crabs are from the group consisting of different kinds of crabs, different flesh of the same crabs, and raw and boiled crabs It is at least one selected.
In a preferred embodiment, the miso-extracted fat / oil is mixed in addition to the semi-solid vegetable fat / oil.
In a preferred embodiment, the aging step is performed under an ice temperature that is 0 ° C. or lower and reaches a freezing point of the crab body.
In a preferred embodiment, the vegetable oil / fat content is 5 wt% to 20 wt% with respect to the processed crab.
In a preferred embodiment, the processed crab body further includes salt and a crab extract.
In a preferred embodiment, the crab body consists only of the two or more kinds of crab bodies.
The method for producing shrimp processed meat according to the present invention comprises a step of kneading a shrimp meat containing two or more kinds of shrimp and a semi-solid vegetable oil that acts as a connecting material for the shrimp meat, Aging the kneaded meat, wherein the two or more kinds of shrimp are from a group consisting of different kinds of shrimp, different kinds of shrimp of the same kind, and raw and boiled shrimp It is at least one selected.
The shrimp and crab processed meat of the present invention is a combination of one or more of different kinds of shrimp and crab, different kinds of shrimp and crab, raw or boiled shrimp and crab The shrimp and crab body and the above-mentioned multiple types of shrimp and crab bodies are mixed with each other, and the adjusting material composed of the oil and fat extracted from the plant or animal material is kneaded and aged, It is characterized by maintaining its texture and taste.
[0008]
In addition, the method for producing crab meat of the present invention firstly includes one or more of different kinds of shrimp and crabs, different kinds of shrimp and crabs of the same kind, raw or boiled shrimp, and crab meat. Shrimp and crab meat that is a combination of two or more kinds of crab meat is added and kneaded with a conditioning material consisting of oils and fats extracted from plant or animal materials that are compatible with the two or more kinds of crab meat.・ It is characterized by aging the crab.
[0009]
Secondly, the above ripening is carried out at a non-freezing low temperature near the freezing point of the shrimp crab.
[0010]
Thirdly, the shrimp and crab body is characterized by its superior quality and grade and other low quality and low quality.
[0011]
Fourthly, the conditioner is characterized in that it contains vegetable oil that acts as a connecting material for a plurality of kinds of shrimp crabs and realizes a decrease in the freezing temperature of the shrimp crabs.
[0012]
Fifth, it is characterized that the conditioner contains a shrimp / crab miso extract oil that acts as a bridging material for multiple types of shrimp / crabs and removes the smell of raw shrimp / crabs.
[0013]
Sixth, the conditioner is characterized by containing a shrimp and crab extract that is extracted from shrimp and crab meat and promotes the flavor of the shrimp and crab meat.
[0014]
DETAILED DESCRIPTION OF THE INVENTION
The embodiment of the present invention will be described in detail below. FIG. 1 is a flow chart showing an example in which the method of the present invention is carried out on crabs, and Table 1 shows materials used in the steps shown in FIG. (Weight ratio), blending range, and the role or characteristics of each material.
As shown in FIG. 1 and Table 1, in this example, raw crab, boiled crab, and boiled red crab are introduced into a mixer usually referred to as a kneader at a ratio shown in the blending range of Table 1 and kneaded. During the kneading, an adjustment material composed of crab miso extract oil, vegetable oil, salt, crab extract and the like was added in the range of the blending ratio shown in Table 1.
[0015]
[Table 1]

[0016]
When the crab meats are kneaded in a substantially uniformly distributed state, this operation is finished. In a non-freezing low temperature region near the freezing point of the smelted crab, for example, in a low temperature atmosphere of about 0 ° C. to −4 ° C. After aging for about 3 hours, it is packed in a vacuum pack, deoxygenated shrink shrink packaging, etc., and shipped frozen or chilled. These packaging treatments can prevent blackening due to oxidation of raw crabs and growth of general living bacteria.
[0017]
As the crab, high quality and relatively expensive first indirect stick meat etc. can be used to improve the overall texture, but from the cost aspect, it is of intermediate quality such as nail meat and under nail meat. It is advantageous to use what is referred to as crumbled meat, which is cheaper than the second indirect, or shoulder meat. Raw crab meat is also useful for creating a crunchy texture and taste. Since the crucible meat of the second indirect or higher has a lot of pigments inherent to the crab, it is particularly useful for enhancing the natural crab meat color (red meat) in the whole product.
Further, the mixing ratio of the crab body can be set as appropriate in consideration of the quality and price required for the product, such as taste and texture, and the price is higher if there is a higher quality, and it can be lower if there is much lower quality.
[0018]
By kneading the crab body with a mixer to make it viscous, it can be easily combined with cooked rice and used for multiple purposes, such as kanitro warship rolls, sushi rolls, crab rice cakes, salads, sandwiches, tempura, rice balls, tapping It can be used for sashimi-style, Chinese kamatama, Chinese-style cups, toppings for vegetable salads, etc., and is low in cost compared to normal high quality. Moreover, since these crab bodies are used for kneading, it is possible to use crab bodies with fine fibers.
[0019]
In addition, the adjusting material to be added has a certain fluidity, viscosity, etc. in form affinity (mixing without a sense of incongruity) or a linking effect so that each material is suitable for the purpose of use after processing. It is used to improve the flavor, which is a drawback, and to eliminate the raw odor of raw crab, to provide a texture and taste affinity, and to obtain an improvement effect. give.
[0020]
The function of the above-mentioned adjusting material is as shown in Table 1. Specifically, in order to mix different kinds of crab bodies without a sense of incongruity, vegetable oil and fat extracted from crab miso are added as a binder. In addition to the effect of splicing, the flavor, which is a defect of each crab body, is improved uniformly by mixing crab miso extract oil. For example, raw crab meat is necessary for producing the taste of “Thorimi”, but since the raw odor is produced, the raw odor is removed by using crab miso fat. In addition, the above fats and oils reduce the freezing point of crab meat mainly composed of moisture, so that it can be processed, stored, transported and handled in a non-freezing state at temperatures in the range of 0 ° C to -5 ° C. In addition, in order to enable ripening in this range, there are many ways to suppress the growth of the number of general viable bacteria and produce food hygiene benefits, and to improve taste and the like.
[0021]
Among the adjusting materials, crab miso-extracted oil and fat is a liquid oily extract extracted by heating crab miso. Crab extract is an aged concentrate extracted from crab, and a general commercial product was used. It is also possible to use an extract concentrated and extracted from the crab boil solution.
Vegetable oils and fats were semi-solid extracted from the main raw material rapeseed, and the same general commercial products were used as above. Vegetable oils and fats can be used in addition to olive oil and other edible oils. However, raw oils and flavors with a strong personality are undesirable because they impair the flavor of the ingredients.
[0022]
Aging storage during the processing step can also be performed at room temperature, and in this case, natural aging can also be performed during distribution and storage, but the crab body containing the added oil and fat is near the low freezing point. The non-freezing temperature (for example, −2 ° C.) causes a further increase in umami due to the so-called “ice temperature effect”. By the way, “ice temperature” is the temperature near the freezing point of water at 0 ° C., which is the temperature up to the limit point at which the food is freezing. It decreases as the sugar content of the food increases. In addition, it has been clarified that storage at this temperature range leads to an increase in amino acids and activation of the molecule, resulting in an increase in umami.
Furthermore, this aging storage has the effect of blending (penetrating) the seasoning and crab meat, and blending the umami into the entire product.
[0023]
In the above examples, snow crab and red snow crab were used as the crab, but the crab body is not limited to these, and 0-30% of each crab body such as raw red snow crab, tarab, snow crab was boiled. Needless to say, it is possible to manufacture by combining 5 to 70% each of snow crab, tarabba, etc., 5% to 70% of boiled red snow, etc., and other types of crab can be used. In these cases, it is sufficient to add the above-mentioned types of adjusting materials in the same range, but when raw king crab is used, it is possible to use the raw king crab miso fat extracted by the above-mentioned method. Desirable for removal.
[0024]
In addition, in the case of king crab, the flesh is sticky (thickness), but there are drawbacks such as stiff odor, knots, muscles, etc., while the boiled body is superior in terms of fiber quality and texture. The defect can be improved or solved by mixing with a conditioning material, low-temperature processing and storage, packing, etc., where there is a defect such as poor compatibility with a thick, fine fiber crab.
[0025]
Furthermore, as described above, the present invention can also be applied to shrimp. In this case, for example, raw shrimp and boiled shrimp, soft shrimp such as lobster shrimp, and soft shrimp such as sweet shrimp "Shrimp", medium size large shrimp and small size shrimp such as krill. In the case of shrimp, the oils and fats extracted from shrimp with high oil content such as krill as well as the above-mentioned vegetable oils and fats, and shrimp miso extract fats and oils (extraction method is almost the same as crab miso extract fats and oils) Thus, the extract of shrimp and the like can be used for the same purpose as that of crab. The same can be said for addition of salt.
[0026]
【The invention's effect】
Since the present invention is configured as described above, it is possible to give a wide variety of common spreads to the use as an ingredient that has been determined by empirical ingredient making according to the kind of meat quality of shrimp or crab. By supplementing the disadvantages of each meat quality and type with the merits of other types of crabs and conditioning materials, it is highly conducive to improving the overall added value.
[0027]
In addition, the difference in meat quality such as shrimp or crab taste, flavor, texture, color, texture, etc., which varies depending on the timing and location of fishing, annual growth, etc., can be made more uniform, and it is difficult to be influenced by market prices of raw materials. There is an advantage that stable price, low price, and stable supply can be realized.
[0028]
In addition, since it can be stored and handled at low temperature in a non-frozen state, it is advantageous in terms of food hygiene, facilitates distribution, and can also improve taste (see FIG. 2, but in the case of crab meat).
[Brief description of the drawings]
FIG. 1 is a flowchart showing an embodiment of the method of the present invention.
FIG. 2 is a sensory evaluation table of the processed product of the present invention.

Claims (20)

A crab processed body that keeps the texture and taste of crab,
The crab processed body is
The crab body,
Acting as a connecting material for the crab, and a regulator composed of a semi-solid vegetable oil and fat ,
It is formed by kneading
The crab body includes two or more kinds of crab bodies,
The two or more crabs body is only different types of crab, only different meat of crab homologous and, Ru least one Der selected from the group consisting of raw and boiled crab only, processing crab Herself. The processed crab according to claim 1, wherein the crab meat includes raw crab meat. The processed body of crab according to claim 1 or 2 , wherein , in addition to the vegetable oil and fat, a miso miso extract oil and fat is mixed in the adjusting agent . The processed body of crab according to claim 1 or 2 , wherein the body of the crab consists only of the two or more kinds of crab. The processed body of crabs according to any one of claims 1 to 4 , wherein the different types are selected from the group consisting of snow crab, red snow crab and king crab. The crab meat according to any one of claims 1 to 4 , wherein the different meat quality is selected from the group consisting of a first joint meat stick, a claw meat, a subnail meat, a crumble meat of a second joint or higher, and a shoulder meat. Processed body. The crab processed body according to any one of claims 1 to 4 , wherein the raw and boiled crabs include a combination of raw and boiled crabs. The crab body according to any one of claims 1 to 4 , wherein the crab body is composed of raw snow crab, boiled snow crab, and boiled red crab. The crab processed body according to any one of claims 1 to 8 , wherein a mixing ratio of the semi-solid vegetable oil is 5% by weight to 20% by weight with respect to the processed crab body. The processed product of crab according to any one of claims 1 to 9 , wherein the processed product of crab further contains salt and a crab extract. The crab processed body according to any one of claims 1 to 10 , wherein the two or more kinds of crab meat are mutually compatible and are kneaded and aged with the adjusting agent. The kneading aging, 0 ° C. is obtained is run under ice temperature range up to the freezing point of only the crab below, processing crab meat according to claim 11. A shrimp processed body that retains the texture and taste of shrimp,
The shrimp processed body is
Shrimp and
A regulator that acts as a binder for the shrimp and is composed of a semi-solid vegetable oil ;
It is formed by kneading
The shrimp body includes two or more kinds of shrimp,
The two or more shrimp body is only different types of shrimp, only different meat of shrimps the like, and, Ru least one Der selected from the group consisting of raw and boiled shrimp only, processing shrimp Herself. A method for manufacturing a processed crab,
A step of kneading crab meat including two or more kinds of crab bodies and a semi-solid vegetable oil that acts as a connecting material for the crab bodies;
Aging the kneaded body,
The two or more crabs body is only different types of crab, only different meat of crab homologous and, Ru least one Der selected from the group consisting of raw and boiled crab only, processing crab The manufacturing method of the body. The manufacturing method of the processed body of crab of Claim 14 in which the miso miso extraction fats and oils are mixed in addition to the said semi-solid vegetable fats and oils. The method for producing a processed body of crabs according to claim 14 or 15 , wherein the aging step is performed under an ice temperature that is 0 ° C or lower and reaches a freezing point of the crabs. The method for producing a processed body of crabs according to claim 14 , wherein a blending ratio of the vegetable oil is 5% by weight to 20% by weight with respect to the processed crabs. The crab processed body according to any one of claims 14 to 17 , wherein the processed crab body further contains salt and a crab extract. The method for producing a processed body of crab according to any one of claims 14 to 18 , wherein the crab body comprises only the two or more kinds of crab bodies. A method of manufacturing a shrimp processed body,
Kneading a shrimp body containing two or more kinds of shrimp and a semi-solid vegetable oil that acts as a binder for the shrimp body;
Aging the kneaded body,
The two or more shrimp body is only different types of shrimp, only different meat of shrimps the like, and, Ru least one Der selected from the group consisting of raw and boiled shrimp only, processing shrimp The manufacturing method of the body.

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