JP4378747B2 - Manufacturing method of dried scallops - Google Patents

Description

  The present invention relates to a method for producing a white dried product by drying scallops. More specifically, the present invention relates to a method for producing a white dried product by drying scallops and reducing the time required for production and improving the quality (color tone, taste, etc.) of the product.

The dried scallops have a long history, and it is said that white dried products that dried only scallops were developed around the Meiji 30th. After that, the manufacturing method of today's white dried product of scallops (food made by drying only scallop shells) was established while continuing technical improvements such as whitening of products and prevention of cracking. However, even with the current production method, the raw material is limited to fresh shellfish, so the operation of the factory is limited to the fishing season of scallops, and there is a problem that it takes a long time for production and loss of taste components Yes. In addition, since scallops have a high glycogen content, there is a problem that not only browning occurs easily by heat drying, but also the number of cracks increases and the commercial value is remarkably lowered. As measures for the latter, generally used are water exposure of scallops, water conversion of the second boiled liquid and sun drying or machine drying. Thus, at present, after washing the raw shellfish, boiled first (boiled in water) and opened, and the extracted shell pillars were exposed to water-Nibanni (boiled in salt water)-Drained-Ventilated (roasted)-Sun It is manufactured by a process called drying or mechanical drying (see Non-Patent Document 1).
However, exposure to water and replacement of the second boiled liquid necessitates the outflow of taste components, and the sun drying method requires a long time (about 20 days or more) and requires 20 to 40 days for production as a whole. Rather, it makes it difficult to introduce HACCP (food hazard analysis and important management monitoring) including hygiene. Moreover, mechanical drying not only takes a long time, but also browning of the product is inevitable.

    Shizuyuki Ota and three other authors, “Delicacy, Manufacturing Method and Distribution Technology”, pages 100-101 (Shoseisha Koseikaku, published on October 25, 1990)

  The main object of the present invention is to solve the problems of the conventional methods as described above, and in the manufacture of scallop white dried products, shorten the manufacturing time and suppress browning and cracking, and high quality with good taste and texture It is an object of the present invention to provide a novel production method capable of obtaining a product. Another object of the present invention is to provide a method that can produce scallop white-dried products throughout the year, which can use shellfish of the most delicious period as a raw material, regardless of the scallop fishing season.

According to the present invention, the above-described problems are achieved by the following methods.
(1) After scallop shells are subjected to water-bleaching treatment and salted-boiled treatment, they are roasted with superheated steam, followed by drying under reduced pressure and / or ventilation to reduce the moisture content of the scallops to 20 % Scallop white dried product , characterized in that an aqueous solution containing alkaline water or alkaline earth metal salt is used in the water-bleaching treatment and / or salted-boiled treatment. Manufacturing method.
(2) The method for producing a scallop white-dried product according to (1) above, wherein the roasting treatment is performed with superheated steam at a temperature of 120 ° C to 400 ° C.
(3) The method for producing a scallop white-dried product according to (1) or (2) above, wherein the water exposure treatment is performed for 1 minute to 6 hours.
(4) The method for producing a scallop white-dried product according to any one of (1) to (3) above, wherein a scallop extracted from a raw scallop is used as a raw scallop.
(5) The method for producing a scallop white-dried product according to ( 1) to (3) above, wherein a frozen scallop is used as a raw scallop.
(6) The above-mentioned (1) to (5 ), wherein the scallop is frozen once at any stage between the boiled salt treatment and the drying under reduced pressure, frozen and stored after a desired period of time, and then subjected to the following treatment. ) A method for producing a scallop white dried product according to any one of the above.

As described above, according to the manufacturing method of the present invention, it is possible to realize the reduction of the scallop white drying period and the improvement of the quality. Specifically, 1) The production period can be shortened to about 4 days, 2) About the browning degree that influences the quality of white drying, more than first-class products can be produced, and 3) produced 4) Glycogen and umami nucleic acids remain a lot in white-dried, 4) About cracking, it can be suppressed by performing a water-bleaching treatment for 15 minutes or more. Many effects can be exhibited by the production method of the present invention using superheated steam in the production of white dried products.
Furthermore, in the production method of the present invention, since a frozen product can be used, the product can be produced regardless of the scallop fishing season, so that the factory can be operated year-round. In other words, the scallop umami component not only varies seasonally, but its fishing season is limited by its shellfish poison. In the present invention, it is also possible to use a raw material frozen at the raw shellfish or scallop stage, and a series of Since it is possible to incorporate a frozen storage-thawing process in the manufacturing process, it is possible to use frozen products to manufacture in accordance with the demand season of white drying and to use shellfish at the time of high taste as a raw material It becomes possible. In addition, it is possible to manufacture at a location away from the production area without any restrictions on the country or region in which it is manufactured.

In this onset bright, scallops excised from scallop, first, water bleached process is performed using an aqueous solution containing alkali water or alkaline earth metal salt. Then, after the salt water boiled process (corresponding to boiled conventional double-dip), after roasting (dry) process with superheated steam, vacuum drying or forced-air drying is performed, the moisture of the desired moisture content in the Scallop White dried products are produced by reducing the amount to
Hereinafter, suitable conditions for each step will be described. However, the scope of the present invention is not limited to the series of steps and conditions described below.

1) Preparation of scallops The raw scallops can be raw or frozen. Frozen scallops have not been used in the past, but frozen scallops can also be used in the present invention. For the open shell, a method of immersing in hot water for several minutes (most boiled), a method of treating with steam, etc. are suitably employed. While keeping the soft body part separated from the shell as low as possible, the mantle and viscera are separated, and the shell column surface is removed and the shell is separated and extracted. Fresh scallops are desirable, but not only those that have just been extracted from raw shellfish, but also frozen products can be used.

2) Water-leaching treatment It is desirable that the extracted scallop is first exposed to water to prevent browning of the product. The treated water is preferably alkaline water having a pH of 8-10. When alkaline water is used, as will be described later, the production period is greatly shortened, and a product with a unique texture that is softer than ordinary white dried can be obtained. Further, when a frozen product is used as the scallop, it is preferable to use a dilute aqueous solution containing an alkaline earth metal salt such as a calcium salt or a magnesium salt, such as CaCl ₂ or MgCl ₂ , for this water exposure treatment. When a dilute aqueous solution containing such an alkaline earth metal salt is used in the water exposure treatment, it is possible to effectively suppress the cracking of white dried products that are likely to occur when using frozen products.
In any case, the water temperature during the water exposure treatment is suitably 20 ° C. or less, preferably 0 ° C. to 15 ° C. Although the water exposure treatment time can be appropriately selected within the range of 1 minute to 6 hours, 1 to 40 minutes is appropriate from the viewpoint of product quality and productivity, and 5 to 30 minutes is particularly preferable. If the treatment time is too long, the umami component elutes in the scallop and the taste is lowered. This water exposure treatment may be performed by a method of immersing the scallop in still water, but can also be performed in running water or stirring water.

3) Boiled in salt water (boiled second)
Next, a salted water treatment (second boiled) is performed in which the scallop is immersed in high-temperature salt water. In this treatment, for example, salt water having a temperature of 80 ° C. to 100 ° C. and a NaCl concentration of 0.5% (by weight) or more, preferably 5% to 15% is used. The treatment time is suitably about 5 to 30 minutes. In this salt water boiled (second boiled), the above alkaline water can be used in place of normal water. In this salt water boiled treatment (second boiled) and / or the above-mentioned water bleaching treatment, when alkaline water is used as water, the time for roasting (drying) treatment with superheated steam and reduced pressure drying can be shortened, and therefore the time required for production is reduced. It can be shortened.
In addition, when using frozen products as scallops, instead of using a dilute aqueous solution containing an alkaline earth metal salt in the water exposure treatment, or in addition to this, in addition to NaCl, alkaline earth metal in addition to NaCl is used. A dilute aqueous solution containing a salt can also be used.

4) Roasting (drying) treatment with superheated steam The greatest feature of the present invention is that the shell pillar is roasted (dried) using superheated steam. The temperature of the superheated steam is suitably 120 ° C to 400 ° C, particularly 130 ° C to 250 ° C. In this step, since the drying is performed at once using the high temperature of the superheated steam, the effect of the present invention is not exhibited with normal steam at a temperature of about 100 ° C. In order to carry out roasting (drying) treatment with superheated steam, a method is generally adopted in which shell pillars are placed in an appropriate treatment chamber, treatment tank, treatment vessel, etc., and superheated steam at a predetermined temperature is supplied / circulated. Is done. In addition, the superheated steam temperature at the time of a process here is measured as internal temperature of said process chamber, a processing tank, a processing container, etc.

5) Vacuum drying / ventilation drying Following the roasting treatment with superheated steam, vacuum drying and / or ventilation drying is performed. The temperature at this time is usually from 0 ° C to room temperature. In the case of drying under reduced pressure, the degree of reduced pressure is suitably maintained at about 100 Pa to 1000 Pa. This reduced-pressure drying process is also performed in a drying chamber, a drier, or the like that can be maintained at a pressure lower than atmospheric pressure. On the other hand, ventilation drying is performed by circulating air at 30 ° C to 70 ° C. In either case, if the temperature at the time of drying is too high, the browning of the product increases and the taste of the product also decreases.
In the present invention, either vacuum drying or ventilation drying may be performed, or both may be performed.

The roasting treatment with superheated steam and the reduced pressure drying / ventilation drying is to reduce the moisture content of the scallops to 20% or less, preferably 16% or less, more preferably 10 to 16%, which is the standard for general white dried products. Repeat several times until it decreases.
For example, when the roasting treatment with superheated steam-reduced pressure drying / air-flowing drying is not repeated until the predetermined moisture content is achieved only once in this order, it is appropriate to repeat these multiple times. Usually, the combination of the above two steps is repeatedly carried out as a set, but depending on the case, only roasting treatment or vacuum drying / air drying may be repeated. In short, it may be carried out until the moisture content of the scallops decreases to a predetermined value.
When alkaline water is used, the moisture content is often 16% or less simply by performing roasting with superheated steam and drying under reduced pressure once. In this case, it is not necessary to repeat the above treatment.

6) Introduction of freezing and thawing process Currently, raw scallops used in the production of white-dried products are limited to raw shellfish, so it is an industry largely dominated by scallop fishing and cannot be produced constantly throughout the year. Is the current situation. In the production method of the present invention, as described above, frozen raw materials can be used as necessary, so that the factory can be operated year-round regardless of the season of scallops and the weather. In addition, shellfish with the most umami components by freezing can be used as a raw material as appropriate. By using refrigeration in this way, it is possible to manufacture at a location away from the production area without any restrictions on the country or region of manufacture.
It is possible to use frozen raw shellfish as it is, or use frozen products that have been frozen after extraction of shellfish from raw shellfish. In order to obtain, it is preferable to carry out the subsequent process by freezing immediately after any of the steps after boiled in salt water (second boiled), storing in a frozen state for a desired period, and then slowly thawing or rapidly thawing. is there. When the freezing process is performed in the previous process, the taste is not impaired if rapid thawing is performed at the time of thawing.

For example, scallops that have been frozen immediately after boiled in salt water are stored frozen for a desired period of time, and then thawed and used for roasting in the next process, enabling the factory to operate year-round. Can be produced with good taste. At this time, superheated steam can be used for thawing, and thawing and roasting can be carried out in a continuous process.
According to the studies by the present inventors, when a frozen raw material is used for white-boiled production, the product tends to be broken more easily than when a fresh raw material is used. It has been found that if an aqueous solution containing an alkaline earth metal salt such as MgCl ₂ or CaCl ₂ is used as the solvent for the second cooking, it helps prevent cracking of the product. As for the density | concentration of the alkaline-earth metal salt in the solvent of a water bleaching liquid and / or salt-boiled (second boiled), 0.01 to 10 weight% is preferable.

7) Commercialization White scallops produced by carrying out the above-described steps are packaged as necessary to become the final product (commodity). Prior to this packaging, processing such as slicing, crushing, and rolling may be added. It is desirable to store the product in a cold room until it is shipped.

1. Samples and Reagents The scallops we bought were purchased from the supermarket of live shellfish from Hokkaido. The operation of opening the mouth of the shell and separating the soft body part from the shell was performed by a method of immersing in hot water at 93 ° C. for 3 minutes (most boiled). The separated soft body part was immediately cooled with cold water, and then the mantle and viscera were separated, and the skin on the surface of the scallop was removed with caution and used for the test. On the other hand, the samples used for the alkaline water treatment were also purchased from the supermarket, but were tested after the surface of the scallop was completely removed. All analytical reagents were of the special grade.

2. Manufacture of white scallops In general, in addition to removing dirt from shell pillars and preventing browning by glycogen elution, water exposure is performed for 30 minutes to prevent cracking. Therefore, in this experiment, water exposure treatment with tap water was performed at three levels of 5 minutes, 15 minutes, and 30 minutes in consideration of prevention of taste component outflow. The scallop after the water exposure treatment was further boiled (90 ° C., 16 minutes) with salt water having a NaCl concentration of 10%. After draining this, it was baked with superheated steam at 150 ° C. and 170 ° C. (“SDAHW-002” manufactured by China Maintenance), respectively, and dried under reduced pressure in a vacuum desiccator after baking. That is, in the baking with superheated steam, after confirming that the inside of the oven to which superheated steam is supplied has reached the above-mentioned predetermined temperature, put the scallop on the ceramic net and immediately put it in the oven for a predetermined time, This was carried out by heating. In the vacuum drying, the roasted scallops were immediately put in a desiccator and dried under reduced pressure for 24 hours under a reduced pressure of about 800 Pa. This operation of roasting and drying under reduced pressure was taken as one set and repeated until the water content of scallops reached 16% or less.

  Alkaline water, on the other hand, has the effect of accelerating the outflow of components as the scallop sample is dehydrated, so if used in this experiment, it is thought that browning can be suppressed and drying time can be shortened. The same experiment was conducted using pH 9 alkaline water (prepared with an electrolyzed water purifier “HOX-50A” manufactured by Hoshizaki Electric Co., Ltd.) in both steps of Nibanni. In this case, the water content of the scallop was reduced to 16% or less by only one baking and vacuum drying.

  From the above, it is possible to manufacture products in 4 days by combining roasting with superheated steam and reduced-pressure drying in the drying process in the manufacture of scallop white dried products, realizing a significant reduction in the manufacturing period compared to the conventional method I was able to do it. In addition, the introduction of roasting with superheated steam has made it possible to produce high-quality white-dried products that are significantly suppressed in browning and cracking, and that contain high levels of glycogen, crude protein, and the like.

3. Product Evaluation Items The following measurements and observations were made to evaluate the quality of the white dried products obtained in this experiment.
1) Browning degree measurement Browning degree measured the color tone (a ^* , L ^* ) of the center part surface with Minolta color difference meter "CR-2000".
2) Observation of body cracks The body cracks were observed directly using the scanning electron microscope “JSM-5600LV” (hereinafter abbreviated as SEM) manufactured by JEOL, respectively, by directly observing the center of the white surface and the cut surface of the core part. did.
3) General components The glycogen content of white dried fish was determined as a glucose equivalent by the phenol-sulfuric acid method. The amount of crude protein was measured by the semi-micro Kjeldahl method.
4) Physical properties As physical properties of the dried white, compression fracture measurement was performed with an Instron fracture tester.
5) Quantification of nucleic acid-related substances 16 ml of ice water was added to 1 g of scallops, 10 ml of ice-cooled 10% perchloric acid was added to 4 ml of homogenate, centrifuged (3000 G, 25 minutes, 2 ° C.), and the resulting precipitate was further removed. Washed with 5 ml of 5% ice-cold perchloric acid. Centrifugation was again carried out (3000 G, 20 minutes, 2 ° C.), and the resulting supernatants were combined and adjusted to pH 6-7 with aqueous ammonia, and the volume was adjusted to 25 ml with 200 mM phosphate buffer pH 5.0. This analytical sample was subjected to the following HPLC analysis. The apparatus used was an HPLC system (CLASS-VP) manufactured by Shimadzu Corporation. “Shodex Asahipak GS-320 7E” (7.6 mm × 250 mm) is used for the column, “Hodex Asahipak GS-2G-7B” is used for the guard column, and an ultraviolet-visible detector (SPD-10AVP manufactured by Shimadzu Corporation) is used for the detector. ) To detect absorption at a wavelength of 260 nm. As a mobile phase, 100 mM phosphate buffer (pH 3) was flowed at a flow rate of 1 mL / min, and isocratic analysis was performed for 40 minutes. The column oven temperature was 30 ° C.

4). Evaluation result 1) Browning of white dried white dried was produced by roasting with superheated steam, and the white dried moisture became 16% or less after three roasting. On the other hand, when alkaline water was used in the water bleaching treatment and boiled in salt water (hereinafter referred to as “alkaline water treatment”), it was possible to dry to 6% or less of moisture by one roasting.
Browning in each of the first boiled, second boiled and roasted in the white dried production process increased as the process progressed. However, as shown in FIG. 1, the browning degree of white drying produced using superheated steam according to the present invention is as follows: water exposure treatment time (5 minutes, 15 minutes, 30 minutes), superheated steam temperature (150 ° C., 170 Regardless of the difference in ° C), the a ^* value of 4.5 or less, which is the standard for first-class products by the Hokkaido Fisheries Experiment Station, was shown for all products.
The values obtained by actually measuring the a ^* value and the L ^* value of white dried by the production method of the present invention are plotted in FIG. 2, both of which are the color tones that the Hokkaido Fisheries Experiment Station is a first-class product (shaded portion in FIG. 2). It can be seen that it is equivalent to or better than.
(Note that “superheated” in each chart means superheated steam).
2) Observation of body cracking When the structure of the scallop white dried surface and the core part was observed using an SEM, the structure of the core part was smooth with no difference due to the heating temperature. Cracks were observed during the superheated steam treatment at ℃. From the surface structure, the treatment with water exposure at a superheated steam temperature of 150 ° C. for 15 minutes or longer was the smoothest. The evaluation results are shown in Table 1.
In addition, in the observation of the structure of the core and the surface of the dried white core subjected to the alkaline water treatment, no large cracks were confirmed in all the samples. This is thought to be due to the fact that the effect of heat on the cracking of the body was less than that of the other because the culturing with superheated steam could be produced once. Considering the state of body cracking and the degree of browning, and from the viewpoint of shortening the production time, it is particularly efficient if white dried production is performed under the condition that the superheated steam temperature is around 150 ° C and the water exposure time is about 15 minutes. It was found that high quality products can be manufactured well.
In addition, from the SEM photograph of the product, the cracked state of the white dried product shown in Table 1 is: ◎: No crack, ○: Shallow crack on the surface (equivalent to first-class product), △: Deep crack on the surface (Equivalent to second-class products), x: Evaluation was made by classifying into 4 ranks with cracks penetrating on the opposite side (equivalent to third-class products).

3) General components There was no difference in the crude protein content depending on the superheated steam temperature or water exposure time. However, in alkaline water treatment, about 1.4 times higher protein remained in the scallop than when tap water was used (see FIG. 3). This is thought to be due to the insolubilization of muscle protein by alkaline water.
In addition, the glycogen content, which was treated with alkaline water, was about 1/10 of the amount of elution as compared with the case of using tap water (see FIG. 4). Although the content of glycogen is reduced by exposure to water, the correlation between the content of glycogen and the a ^* value that is an index of browning is low, and the presence of factors other than glycogen can be considered as a factor that increases the a ^* value of white-dried.
4) Physical properties In an experiment in which water exposure treatment was carried out for 30 minutes, physical properties of a product using tap water, a product using alkaline water instead of tap water for the water exposure solution and the second boiled solution were compared. FIG. 5 shows the results of measuring the compression rupture characteristics that affect the texture of the product using an Instron rupture tester. Curve 1 in FIG. 5 uses tap water and the superheated steam temperature is set to 170 ° C., curve 2 uses tap water and the superheated steam temperature is set to 150 ° C., and curve 3 represents alkaline water. In this case, the superheated steam temperature is 150 ° C. From FIG. 6, it was confirmed that in the case of alkaline water treatment, deformation occurs with a smaller compressive load than in tap water treatment, and a soft, unconventional whitening can be obtained when chewed.
5) Nucleic acid-related substances ATP (adenosine phosphate) -related substances in white drying using tap water in water exposure treatment do not show a high ATP content as seen in fresh scallops. The content was as low as 8%, and 81-91% was AMP (adenosine 1-phosphate) (see FIG. 6). This is probably because ATPase worked during the manufacturing process, and ATP in muscle was decomposed to produce AMP. About HxR (inosine) and Hx (hypoxanthine), the total content was less than 3%. Although the total amount of nucleic acid-related substances tended to decrease as the water exposure time increased, no difference due to the superheated steam temperature was observed. In addition, the AMP content, which is the main component of the nucleic acid-based umami, was as high as that of a commercially available first-class product.
On the other hand, in the case of using alkaline water in the water exposure treatment, the total amount of nucleic acid-related substances was greatly reduced to about 36% of the value of tap water as compared with that produced under the same conditions (150 ° C., 15 minutes). In particular, while the content of AMP is greatly reduced to 22 to 30%, HxR shows a high content of 38 to 50%, and Hx that is hardly seen in tap water manufactured is 11 to 18%. The content of was shown. This is because alkaline water can be used for water-bleaching treatment or second-boiled to reduce the number of times of roasting and vacuum drying, but the ATP decomposition reaction that is easy to react on the alkaline side proceeds and decomposed into HxR, Hx, etc. It is possible that That is, the use of alkaline water significantly reduces the production period of white-dried compared to when fresh water is used, but the taste is slightly different.

Further, a nucleic acid-related substance which is one of the taste components of scallops as a quality evaluation, by incorporating a freeze-thaw process in the white-drying manufacturing process of the present invention in which white-dried products are manufactured using superheated steam in the roasting process Was used as an index, and changes in content due to differences in thawing methods were examined.
In this experiment, the same scallop as used in Example 1 was prepared. Assuming frozen raw materials, each step of boiled in water (most boiled), exposed to water, boiled in salt water (second boiled), and roasted was performed under the same conditions as in Example 1. Quick freeze, store in a frozen state at -35 ° C for 27 days after glaze treatment, thaw (slow thawing at 5 ° C for 48 hours), and continue to dry in white again. Got a white dried product. The drying with superheated steam was repeated four times, and the drying was performed until the water content of the commercial white dried product was reached. Nucleic acid-related substances were extracted with a cold perchloric acid solution and quantified by HPLC analysis.

As a result, as shown in FIG. 7, it was found that the umami was not impaired when the freezing treatment was carried out in the steps after boiled in salt water (second boiled) in the production of white dried sushi making use of umami.
The ATP-degrading enzyme in the scallop is not inactivated by heating at the most boiled temperature, and decomposes ATP even in low-temperature storage to produce HxR (inosine) and Hx (hypoxanthine). Enzymes that produce HxR and Hx are easily deactivated by heating at 100 ° C. for about 15 minutes. That is, nucleic acid, which is one of the taste components of scallops, gradually decreases during refrigeration, and its metabolites adenosine (AdR), HxR, Hx, etc. increase, increasing the k value that is an indicator of freshness. However, when frozen as described above, there is no change in nucleic acid, and umami is retained.
In the case of freezing in the process before the second boil, if the quick thawing is carried out, the umami is not impaired.

In this experiment, as in Example 2, after the cryopreservation in the middle of the process, the influence due to the condition of the water exposure treatment in the case of carrying out the subsequent process after thawing was examined. At this time, the case of using tap water in the water exposure treatment (15-minute immersion) and the case of using an aqueous solution at 40 ° C. containing 30 mM CaCl ₂ or 30 mM MgCl ₂ were examined.
Freezing after exposure to water, storage at -35 ° C for 7 days, slow thawing in a refrigerator at 5 ° C, or rapid drying at 40 ° C for white dried products to prevent water exposure and cracking The relationship between effects was examined. The results are shown in Table 2 below. Also in Table 2, from the SEM photograph of the product, the evaluation results of the cracked state of the white dried product are as follows: ◎: No cracking, ○: Shallow cracking on the surface (equivalent to the first-class product), △: Deepness on the surface It was divided into 4 ranks: crack (equivalent to second-class), x: body crack penetrating to the opposite side (equivalent to third-class).
As shown in Table 2, by using an aqueous solution of calcium salt or magnesium salt, it was possible to obtain a product that was not broken even when a frozen raw material was used.

According to the production method of the present invention, it is possible to shorten the period of white scallop production and to improve the quality. Therefore, the utility value in the production of white scallop dried products and processed products thereof is great. In addition, the use of frozen products and the introduction of a freezing process make it possible to produce white-dried products regardless of the scallop fishing season, and it is possible to freeze and supply the most delicious shellfish as raw materials. . Furthermore, it is possible to manufacture at a location away from the production area without any restrictions on the country or region in which it is manufactured.
The white dried product obtained by the present invention can be used as a food for Chinese cuisine and other fields. Further, when an alkaline aqueous solution is used in the water exposure treatment, the texture is softer than the conventional white dried product, and the product is suitable as a delicacy.

The graph which shows the influence of the water exposure time and the superheated steam temperature (superheat temperature) which give to the browning degree (color tone a ^* value) of white dried product. The graph which displays the distribution of the color tone (a ^* value, L ^* value) of a white dried product in contrast with the conventional first-class product.   The graph which shows the relationship between the crude protein content of the white dried product at the time of superheated steam temperature (superheat temperature) 150 degreeC and 170 degreeC, and the water exposure time.   The graph which shows the relationship between the glycogen content of the white dried product at the time of superheated steam temperature (superheat temperature) 150 degreeC, and the water exposure time.   The graph which shows the result of having measured the physical property of white dried product.   The graph which shows the influence of the water exposure time and the superheated steam temperature (superheat temperature) on the nucleic acid related substance content of white dried product.   The graph which shows the nucleic acid related substance content in white dried product at the time of carrying out freezing treatment after each manufacturing process.

Claims (6)

After scallop shells are exposed to water and boiled in salt water, they are roasted with superheated steam, and then dried under reduced pressure and / or ventilation to reduce the moisture content of the shells to 20% or less. A method for producing a scallop white dried product , characterized in that an aqueous solution containing alkaline water or an alkaline earth metal salt is used in the water-bleaching treatment and / or salted-boiled treatment in the method for producing a scallop white dried product .   The method for producing a scallop white-dried product according to claim 1, wherein the roasting treatment is performed with superheated steam at a temperature of 120C to 400C.   The method for producing a scallop white-dried product according to claim 1 or 2, wherein the water exposure treatment is performed for 1 minute to 6 hours. The method for producing a dried scallop product according to any one of claims 1 to 3 , wherein a scallop extracted from a raw scallop is used as a raw scallop. The method for producing a scallop white-dried product according to any one of claims 1 to 3, wherein a frozen scallop is used as a raw scallop. Scallop was mono-frozen at any stage between the drying under reduced pressure and the salt boiled processing, thawed after storage desired period frozen, any one of claims 1 to 5, characterized in that the following processing is performed A method for producing scallop white dried products as described in 1.

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