JP4648893B2 - Method for producing freeze-dried food containing shellfish with internal organs - Google Patents
Method for producing freeze-dried food containing shellfish with internal organs Download PDFInfo
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本発明は、内臓付き貝類を含む凍結乾燥食品における内臓付き貝類の内臓臭の生成を抑制する方法、及び内臓付き貝類を含む凍結乾燥食品の製造方法に関するものである。 The present invention relates to a method for suppressing the production of visceral odor of visceral shellfish in a freeze-dried food containing visceral shellfish, and a method for producing a freeze-dried food containing visceral shellfish.
特許文献１には、イカ、タコ、貝類などの軟体動物原料肉をボイル処理した後、アルカリ処理し、次いで凍結乾燥する方法が記載されている。前記方法は、お湯での復元を容易にするとともに、復元後の肉質を柔らかくする効果を有する。しかしながら、内蔵付きの貝類の凍結乾燥品においては、内臓付き貝類の内蔵臭が経時的に増すという問題があった。 Patent Document 1 describes a method of boiling mollusk raw material meat such as squid, octopus, shellfish, etc., followed by alkali treatment and then freeze-drying. The method has the effect of facilitating restoration with hot water and softening the meat quality after restoration. However, the freeze-dried shellfish with a built-in shell has a problem that the built-in odor of the shellfish with a built-in shell increases over time.
本発明は、内臓付き貝類を含む凍結乾燥食品において経時的に増加する内臓付き貝類の内臓臭の生成を抑制する方法を提供することを目的とする。
また、本発明は、経時的に増加する内臓付き貝類の内臓臭の生成を抑制することができる内臓付き貝類を含む凍結乾燥食品を製造する方法を提供することを目的とする。
An object of this invention is to provide the method of suppressing the production | generation of the visceral odor of the visceral shellfish which increases with time in the freeze-dried food containing the visceral shellfish.
Another object of the present invention is to provide a method for producing a freeze-dried food containing a visceral shellfish that can suppress the production of visceral odor of the visceral shellfish that increases with time.
本発明は、内臓付き貝類を含む食品を凍結乾燥する工程に先立ち、特定の香辛野菜成分と香辛料成分とを内臓付き貝類に浸透させることによって経時的に生成する内臓臭を抑制することができるとの知見に基づくものである。すなわち、本発明は、内臓付き貝類を含む凍結乾燥食品における内臓付き貝類の内臓臭の生成を抑制する方法であって、内臓付き貝類を含む食品を凍結乾燥する工程に先立ち、内臓付き貝類に、セロリ、オニオン、ガーリック、ジンジャー及びパクチーからなる群より選ばれる香辛野菜成分と、コショウ、ターメリック、ローレル、コリアンダー、タイム及びセージからなる群より選ばれる香辛料成分とを浸透させる香辛成分浸透工程を含む方法を提供する。
また、本発明は、内臓付き貝類を含む食品を凍結乾燥する凍結乾燥工程を含む凍結乾燥食品の製造方法であって、前記凍結乾燥工程に先立ち、内臓付き貝類に、セロリ、オニオン、ガーリック、ジンジャー及びパクチーからなる群より選ばれる香辛野菜成分と、コショウ、ターメリック、ローレル、コリアンダー、タイム及びセージからなる群より選ばれる香辛料成分とを浸透させる香辛成分浸透工程を含むことを特徴とする内臓付き貝類を含む凍結乾燥食品の製造方法を提供する。
The present invention is able to suppress visceral odors that are generated over time by infiltrating a specific spicy vegetable component and spice component into the visceral shellfish prior to freeze-drying the food containing the visceral shellfish. It is based on the knowledge of. That is, the present invention is a method for suppressing the production of visceral odor of visceral shellfish in freeze-dried food containing visceral shellfish, prior to the step of freeze-drying food containing visceral shellfish, A method comprising a spice component permeation step for permeating a spicy vegetable component selected from the group consisting of celery, onion, garlic, ginger and pakchi and a spice component selected from the group consisting of pepper, turmeric, laurel, coriander, thyme and sage I will provide a.
The present invention also relates to a method for producing a freeze-dried food comprising a freeze-drying step of freeze-drying a food containing a visceral shellfish, wherein the shellfish with an internal organ is subjected to celery, onion, garlic, ginger prior to the freeze-drying step. And a spicy vegetable component selected from the group consisting of pacchi and a spice component permeating step for allowing a spice component selected from the group consisting of pepper, turmeric, laurel, coriander, thyme and sage to penetrate, A method for producing a freeze-dried food comprising
本発明により、お湯で復元し、内臓付き貝類の内臓臭を抑制することができる内臓付き貝類を含むの凍結乾燥食品を得ることができる。 ADVANTAGE OF THE INVENTION By this invention, the freeze-dried food containing the shellfish with a viscera which can be decompress | restored with hot water and can suppress the visceral odor of the shellfish with a viscera can be obtained.
本発明の内臓付き貝類を含む凍結乾燥食品における内臓付き貝類の内臓臭の生成を抑制する方法は、内臓付き貝類を含む食品を凍結乾燥する工程に先立ち、内臓付き貝類に、セロリ、オニオン、ガーリック、ジンジャー及びパクチーからなる群より選ばれる香辛野菜成分と、コショウ、ターメリック、ローレル、コリアンダー、タイム及びセージからなる群より選ばれる香辛料成分とを浸透させる香辛成分浸透工程を含む。前記香辛成分浸透工程において、さらに乳糖を内臓付き貝類に浸透させてもよい。また、前記香辛成分浸透工程において、さらにトコフェロールを内臓付き貝類に浸透させてもよい。
本発明に適用される内臓付き貝類としては、あさり、しじみ、ムール貝、かきなどが挙げられる。なお、ホタテ貝柱などの内臓の付いていない貝の身は、内臓付き貝類には含まれない。内臓付き貝類は、生鮮品、水煮品、ボイル品及び冷凍品の何れかであってもよい。なお、内臓付き貝は貝殻から取り外して使用する。
本発明で対象としている内臓付き貝類を含む凍結乾燥食品としては、内臓付き貝類だけを凍結乾燥した食品はもちろん、内臓付き貝類と共に野菜や肉類、或いは内臓の付いていない貝の身などを一緒に凍結乾燥した食品をも包含している。このような凍結乾燥食品は、熱湯を注ぐことにより、スープやシチュー、カレー、汁物などになる即席食品の具材などとして好適である。
The method for suppressing the generation of visceral odor of the visceral shellfish in the freeze-dried food containing the visceral shellfish of the present invention includes the step of lyophilizing the food containing the visceral shellfish to the celery, onion, garlic. And a spice component permeation step for permeating a spice vegetable component selected from the group consisting of ginger and pacchi and a spice component selected from the group consisting of pepper, turmeric, laurel, coriander, thyme and sage. In the spice component permeation step, lactose may be further permeated into the visceral shellfish. Further, in the spice component permeation step, tocopherol may be further permeated into the internal shellfish.
Examples of the built-in shellfish applied to the present invention include clams, shijimi, mussels, and oysters. Shells without internal organs such as scallops are not included in internal organs. The shellfish with internal organs may be any of fresh products, boiled products, boiled products, and frozen products. Use shells with internal organs by removing them from the shells.
As freeze-dried foods containing shellfish with internal organs that are the subject of the present invention, not only foods with freeze-dried shellfish with internal organs, but also vegetables and meat with internal organs, or shellfish without internal organs, etc. It also includes freeze-dried foods. Such freeze-dried foods are suitable as ingredients for instant foods that become soup, stew, curry, soup, etc. by pouring hot water.
前記香辛成分浸透工程は、内臓付き貝類を、セロリ、オニオン、ガーリック、ジンジャー及びパクチーからなる群より選ばれる香辛野菜と、コショウ、ターメリック、ローレル、コリアンダー、タイム及びセージからなる群より選ばれる香辛料とを加えた熱水に浸漬することにより行うことができる。好ましくは、内臓付き貝類を前記香辛野菜と前記香辛料とを加えた５０〜１００℃の熱水、より好ましくは、７０〜１００℃の熱水に浸漬する。また、浸漬時間としては、好ましくは５〜２０分間である。 The spice component permeation step includes a visceral shellfish, a spicy vegetable selected from the group consisting of celery, onion, garlic, ginger and pakti, and a spice selected from the group consisting of pepper, turmeric, laurel, coriander, thyme and sage. It can be performed by immersing in hot water to which is added. Preferably, the visceral shellfish are immersed in hot water of 50 to 100 ° C., more preferably 70 to 100 ° C., to which the spicy vegetable and the spice are added. Moreover, as immersion time, Preferably it is 5 to 20 minutes.
ここで、前記香辛野菜としては、セロリ、オニオン、ガーリック、ジンジャー及びパクチーからなる群より選ばれるが、内臓臭を抑制するという効果の点で、特にセロリを含むのが好ましい。なお、セロリはセロリシードであってもよい。前記香辛野菜は、乾燥粉末品、ホール品（生又は乾燥品）、ペースト、抽出物などいずれの形態であってもよい。前記香辛野菜の含有量は、乾燥粉末品の場合、前記熱水中、好ましくは０．０３〜０．５重量％であり、より好ましくは０．０５〜０．３重量％である。なお、乾燥粉末品以外の形態の場合には、力価が等量になるような濃度に調整して使用する。
前記香辛料としては、コショウ、ターメリック、ローレル、コリアンダー、タイム及びセージからなる群より選ばれるが、内臓臭を抑制するという効果の点で、特に、コショウ、ターメリック及びローレルを含むのが好ましい。前記香辛料は、乾燥粉末品、ホール品（生又は乾燥品）、ペースト、抽出物などいずれの形態であってもよい。前記香辛料の含有量は、乾燥粉末品の場合、前記熱水中、好ましくは０．０３〜０．５重量％であり、より好ましくは０．０５〜０．３重量％である。なお、乾燥粉末品以外の形態の場合には、力価が等量になるような濃度に調整して使用する。
Here, the spicy vegetable is selected from the group consisting of celery, onion, garlic, ginger, and pakti, but it is particularly preferable to include celery from the viewpoint of suppressing visceral odor. The celery may be a celery seed. The spicy vegetable may be in any form such as a dry powder product, a hall product (raw or dry product), a paste, and an extract. In the case of a dry powder product, the content of the spicy vegetable is preferably 0.03 to 0.5% by weight, more preferably 0.05 to 0.3% by weight in the hot water. In the case of a form other than the dry powder product, the concentration is adjusted so that the titer is equal.
The spice is selected from the group consisting of pepper, turmeric, laurel, coriander, thyme and sage, but it is particularly preferable to include pepper, turmeric and laurel in terms of the effect of suppressing visceral odor. The spice may be in any form such as a dry powder product, a hall product (raw or dry product), a paste, and an extract. In the case of a dry powder product, the content of the spice is preferably 0.03 to 0.5% by weight, more preferably 0.05 to 0.3% by weight in the hot water. In the case of a form other than the dry powder product, the concentration is adjusted so that the titer is equal.
前記熱水には、さらに乳糖を含ませるのが好ましい。乳糖の含有量は、前記熱水中、好ましくは５〜３０重量％であり、より好ましくは１０〜２５重量％である。
また、前記水溶液は、さらにトコフェロールを含むのが好ましい。トコフェロールの含有量は、前記熱水中、好ましくは０．０５〜０．８重量％、より好ましくは０．１〜０．６重量％である。
また、前記熱水には、さらに食塩、糖、旨味成分などを含んでいてもよい。
The hot water preferably further contains lactose. The content of lactose is preferably 5 to 30% by weight, more preferably 10 to 25% by weight in the hot water.
The aqueous solution preferably further contains tocopherol. The content of tocopherol is preferably 0.05 to 0.8% by weight, more preferably 0.1 to 0.6% by weight in the hot water.
The hot water may further contain salt, sugar, umami components, and the like.
本発明の内臓付き貝類を含む凍結乾燥食品の製造方法は、内臓付き貝類を含む食品を凍結乾燥する凍結乾燥工程に先立ち、内臓付き貝類に、セロリ、オニオン、ガーリック、ジンジャー及びパクチーからなる群より選ばれる香辛野菜成分と、コショウ、ターメリック、ローレル、コリアンダー、タイム及びセージからなる群より選ばれる香辛料成分とを浸透させる香辛成分浸透工程を含む。前記香辛成分浸透工程において、さらに乳糖を内臓付き貝類に浸透させてもよい。また、前記香辛成分浸透工程において、さらにトコフェロールを内臓付き貝類に浸透させてもよい。
内臓付き貝類としては、あさり、しじみ、ムール貝、かきなどが挙げられる。なお、ホタテ貝柱などの内臓の付いていない貝の身は、内臓付き貝類には含まれない。内臓付き貝類は、生鮮品、水煮品、ボイル品及び冷凍品の何れかであってもよい。なお、内臓付き貝は貝殻から取り外して使用する。
内臓付き貝類を含む食品としては、本発明で対象としている内臓付き貝類を含む凍結乾燥食品としては、内臓付き貝類だけを凍結乾燥した食品はもちろん、内臓付き貝類と共に野菜や肉類、或いは内臓の付いていない貝の身などを一緒に凍結乾燥した食品をも包含している。このような凍結乾燥食品は、熱湯を注ぐことにより、スープやシチュー、カレー、汁物などになる即席食品の具材などとして好適である。
The method for producing a freeze-dried food containing a visceral shellfish according to the present invention, prior to a freeze-drying step of freeze-drying a food containing a visceral shellfish, the visceral shellfish from a group consisting of celery, onion, garlic, ginger and pakti A spice component permeation step for permeating the selected spicy vegetable component and a spice component selected from the group consisting of pepper, turmeric, laurel, coriander, thyme and sage. In the spice component permeation step, lactose may be further permeated into the visceral shellfish. Further, in the spice component permeation step, tocopherol may be further permeated into the internal shellfish.
Examples of shellfish with internal organs include clams, shijimi, mussels, and oysters. Shells without internal organs such as scallops are not included in internal organs. The shellfish with internal organs may be any of fresh products, boiled products, boiled products, and frozen products. Use shells with internal organs by removing them from the shells.
As foods containing internal organs, as freeze-dried foods including internal organs, which are the subject of the present invention, not only foods containing only internal organs are freeze-dried, but also vegetables, meats, or internal organs with internal organs. It also includes foods that have been freeze-dried together with shellfish that are not. Such freeze-dried foods are suitable as ingredients for instant foods that become soup, stew, curry, soup, etc. by pouring hot water.
前記香辛成分浸透工程は、内臓付き貝類を、セロリ、オニオン、ガーリック、ジンジャー及びパクチーからなる群より選ばれる香辛野菜と、コショウ、ターメリック、ローレル、コリアンダー、タイム及びセージからなる群より選ばれる香辛料とを加えた熱水に浸漬することにより行うことができる。好ましくは、内臓付き貝類を前記香辛野菜と前記香辛料とを加えた５０〜１００℃の熱水、より好ましくは、７０〜１００℃の熱水に浸漬する。また、浸漬時間としては、好ましくは５〜２０分間である。 The spice component permeation step includes a visceral shellfish, a spicy vegetable selected from the group consisting of celery, onion, garlic, ginger and pakti, and a spice selected from the group consisting of pepper, turmeric, laurel, coriander, thyme and sage. It can be performed by immersing in hot water to which is added. Preferably, the visceral shellfish are immersed in hot water of 50 to 100 ° C., more preferably 70 to 100 ° C., to which the spicy vegetable and the spice are added. Moreover, as immersion time, Preferably it is 5 to 20 minutes.
ここで、前記香辛野菜としては、セロリ、オニオン、ガーリック、ジンジャー及びパクチーからなる群より選ばれるが、内臓付き貝類の内臓臭を抑制するという効果の点で、特にセロリを含むのが好ましい。なお、セロリはセロリシードであってもよい。前記香辛野菜は、乾燥粉末品、ホール品（生又は乾燥品）、ペースト、抽出物などいずれの形態であってもよい。前記香辛野菜の含有量は、乾燥粉末品の場合、前記熱水中、好ましくは０．０３〜０．５重量％であり、より好ましくは０．０５〜０．３重量％である。なお、乾燥粉末品以外の形態の場合には、力価が等量になるような濃度に調整して使用する。
前記香辛料としては、コショウ、ターメリック、ローレル、コリアンダー、タイム及びセージからなる群より選ばれるが、内臓付き貝類の内臓臭を抑制するという効果の点で、特にコショウ、ターメリック及びローレルを含むのが好ましい。前記香辛料は、乾燥粉末品、ホール品（生又は乾燥品）、ペースト、抽出物などいずれの形態であってもよい。前記香辛料の含有量は、乾燥粉末品の場合、前記熱水中、好ましくは０．０３〜０．５重量％であり、より好ましくは０．０５〜０．３重量％である。なお、乾燥粉末品以外の形態の場合には、力価が等量になるような濃度に調整して使用する。
Here, the spicy vegetable is selected from the group consisting of celery, onion, garlic, ginger and pakti, but it is particularly preferable to include celery from the viewpoint of suppressing the visceral odor of visceral shellfish. The celery may be a celery seed. The spicy vegetable may be in any form such as a dry powder product, a hall product (raw or dry product), a paste, and an extract. In the case of a dry powder product, the content of the spicy vegetable is preferably 0.03 to 0.5% by weight, more preferably 0.05 to 0.3% by weight in the hot water. In the case of a form other than the dry powder product, the concentration is adjusted so that the titer is equal.
The spice is selected from the group consisting of pepper, turmeric, laurel, coriander, thyme and sage, but in terms of the effect of suppressing the visceral odor of the shellfish with internal organs, it is particularly preferable to include pepper, turmeric and laurel. . The spice may be in any form such as a dry powder product, a hall product (raw or dry product), a paste, and an extract. In the case of a dry powder product, the content of the spice is preferably 0.03 to 0.5% by weight, more preferably 0.05 to 0.3% by weight in the hot water. In the case of a form other than the dry powder product, the concentration is adjusted so that the titer is equal.
前記熱水には、さらに乳糖を含ませるのが好ましい。乳糖の含有量は、前記熱水中、好ましくは５〜３０重量％であり、より好ましくは１０〜２５重量％である。
また、前記水溶液は、さらにトコフェロールを含むのが好ましい。トコフェロールの含有量は、前記熱水中、好ましくは０．０５〜０．８重量％、より好ましくは０．１〜０．６重量％である。
また、前記熱水には、さらに食塩、糖、旨味成分などを含んでいてもよい。
The hot water preferably further contains lactose. The content of lactose is preferably 5 to 30% by weight, more preferably 10 to 25% by weight in the hot water.
The aqueous solution preferably further contains tocopherol. The content of tocopherol is preferably 0.05 to 0.8% by weight, more preferably 0.1 to 0.6% by weight in the hot water.
The hot water may further contain salt, sugar, umami components, and the like.
尚、本発明の内臓付き貝類を含む凍結乾燥食品の製造方法においては、前記香辛成分浸透工程の前後若しくは同時に、内臓付き貝類にアルカリ処理を施してもよい。内臓付き貝類のアルカリ処理は、炭酸水素ナトリウム、炭酸ナトリウム、炭酸カリウムなどのアルカリ剤を粉体の状態で内臓付き貝類と混合するか、又はアルカリ剤を水溶液に溶解し、この水溶液に内臓付き貝類を浸漬して行うことができる。 In addition, in the manufacturing method of the freeze-dried food containing the shellfish with a visceral of this invention, you may give an alkali treatment to the shellfish with a visceral before, or simultaneously with the said spice component penetration | invasion process. Alkaline treatment of visceral shellfish is carried out by mixing an alkaline agent such as sodium hydrogen carbonate, sodium carbonate, or potassium carbonate with the visceral shellfish in a powder state, or by dissolving the alkaline agent in an aqueous solution, Can be dipped.
前記香辛成分浸透工程後の内臓付き貝類は、凍結乾燥器を用いて凍結乾燥し、内臓付き貝類を含む凍結乾燥食品に加工される。ここで、凍結乾燥は定法により行うことができるが、例えば、内臓付き貝類と共に野菜や肉類、或いは内臓の付いていない貝の身などを一緒に凍結乾燥する場合には、これらをゼラチン溶液と共に型枠に収容した状態で凍結乾燥することにより、ブロック状の内臓付き貝類を含む凍結乾燥食品を得ることができる。本発明の方法により製造された内臓付き貝類を含む凍結乾燥食品は、長期保存しても内臓付き貝類の内臓臭が抑制され、お湯で復元させて喫食すると内臓付き貝類本来の自然な風味を有している。また、お湯で復元させた内臓付き貝類は、その本来の自然な色調を有している。 The visceral shellfish after the spice component permeation step is freeze-dried using a freeze dryer and processed into a freeze-dried food containing the visceral shellfish. Here, lyophilization can be carried out by a conventional method. For example, when vegetables and meats with shells with internal organs, or shellfish without internal organs are freeze-dried together, mold these with a gelatin solution. By freeze-drying in a state of being housed in a frame, a freeze-dried food containing block-like internal shellfish can be obtained. The freeze-dried food containing the visceral shellfish produced by the method of the present invention has a visceral odor of the visceral shellfish that has been preserved for a long period of time, and has the natural flavor inherent to the visceral shellfish when reconstituted with hot water. is doing. In addition, shellfish with internal organs restored with hot water have their natural colors.
（実施例１〜５及び比較例）
ボイル冷凍アサリを流水で解凍した。次いで、解凍したアサリを、表１に記載の配合により香辛野菜及び香辛料等を含まぜた７０℃の熱水に浸漬した。浸漬は１０分間行った。浸漬後、流水冷却し、定法にて凍結乾燥を行った。凍結乾燥食品をそれぞれ４０℃の条件で１週間保管し、アサリの内臓臭について官能により評価を行い、その結果を表１に示す。尚、表１中「％」は重量％を示す。
(Examples 1-5 and comparative examples)
The boiled clam was thawed with running water. Then, the thawed clams were immersed in hot water at 70 ° C. containing spicy vegetables and spices according to the formulation shown in Table 1. Immersion was performed for 10 minutes. After soaking, it was cooled with running water and freeze-dried by a conventional method. Each freeze-dried food was stored for 1 week under the condition of 40 ° C., and the visceral odor of clams was evaluated by sensory evaluation. In Table 1, “%” indicates wt%.
（実施例７）
ボイル冷凍アサリを流水で解凍した。次いで、解凍したアサリを、セロリシード粉末０．０３重量％、ターメリック粉末０．０３重量％、ローレル粉末、白胡椒粉末０．０３重量％、塩２．５重量％、ショ糖１重量％、グルタミン酸１重量％及びトコフェロール０．３重量％を含有する７０℃の熱水に浸漬した。浸漬は１０分間行った。浸漬後、流水冷却した。次いで、このアサリ４ｇ、ボイルオニオン８ｇ及びボイル人参４ｇを２％ゼラチン溶液１５ｇと共に型枠に収容し、凍結乾燥器に入れて凍結乾燥して、ブロック状の内臓付き貝類を含む凍結乾燥食品を得た。得られた凍結乾燥食品を４０℃の条件で１週間保管した後、お湯で復元させて喫食すると、内臓付き貝類は本来の自然な風味を有していた。また、お湯で復元させた内臓付き貝類は、その本来の自然な色調を有していた。
(Example 7)
The boiled clam was thawed with running water. Next, the thawed clams were mixed with celery seed powder 0.03% by weight, turmeric powder 0.03% by weight, laurel powder, white pepper powder 0.03% by weight, salt 2.5% by weight, sucrose 1% by weight, and glutamic acid. It was immersed in hot water at 70 ° C. containing 1% by weight and 0.3% by weight of tocopherol. Immersion was performed for 10 minutes. After soaking, running water was cooled. Next, 4 g of this clam, 8 g of boiled onion, and 4 g of boiled carrot are placed in a mold together with 15 g of a 2% gelatin solution, placed in a freeze dryer and freeze-dried to obtain a freeze-dried food containing shellfish with block-like internal organs It was. When the obtained freeze-dried food was stored at 40 ° C. for 1 week and then reconstituted with hot water and eaten, the visceral shellfish had an original natural flavor. In addition, the visceral shells restored with hot water had their original natural color.
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