JP4899006B2 - Manufacturing method of high quality white scallops - Google Patents

Description

  The present invention relates to a method for producing high-quality scallop white dried. More specifically, the present invention relates to a method for producing a high-quality scallop white dried product that has little browning during production, has an appropriate candy color, and contains abundant taste components.

  Dried scallops (called “white dried”), which are dried scallop shells, are one of the few processed fishery products in Japan. For this reason, it is an important processed product in the fishery and fishery processing industries in Hokkaido and Aomori, which are the main production areas. Although this white dried product is reconstituted with water and used as a seasoning ingredient, its quality is evaluated based on the appearance color and cracking caused by browning during production.

  The conventional method for producing scallop dried white has much room for improvement, such as a process such as sun drying and a production period of about 40 days. In addition, since raw shellfish are limited to fresh shellfish, production is limited to the fishing season, and there are no half-year and short-term operations. There is no countermeasure against unexpected raw material regulations due to shellfish poisons that are frequently occurring recently. In order to solve these problems, it is necessary to establish a hygienic short-term production method and use frozen raw materials, and the present inventors have performed a drying process using superheated steam (SHS), which is a new processing technique in the food field. Is applied to improve the quality of dried white, achieve a shortened manufacturing period and manufacture using frozen raw materials (see Patent Document 1 and Non-Patent Documents 1 and 2 below).

  In the conventional manufacturing method, in the case of frozen scallop raw material, it was said that it was inappropriate as a raw material because browning progressed excessively, but the method using the above-mentioned superheated steam was rather high in whiteness of the product, and moderate candy Ingenuity to produce colors is an issue.

  The mechanism of browning of scallops is said to be the aminocarbonyl reaction, but although the details are not clear, the color tone of the product has been adjusted by the experience and intuition of many years of experience. However, in recent years, the aging of skilled workers who have appropriate experience and intuition and the shortage of successors have become problems in terms of technology transfer and continuous production of high-quality products. For this reason, without relying on the experience and intuition of many years of skill, the manufacturing technology of the white dried product which is not excessive browning and has a moderate candy color and a high content rate of a taste component is anticipated.

  JP 2005-137340 A   Fujio Nishioka, Daisuke Asaoka, Yamasaki Masao “Improvement of quality of dried scallops using superheated steam” Journal of Japanese Society of Food Science and Technology 51.3 pp. 167-171 (2004)   Yamazaki Sasaki Masao and Nishioka Fujio “Effects of Freezing and Thawing Processes on ATP-Related Substance Content in Scallop White Dried”, Journal of Japanese Society of Food Science and Technology, 52, 10 pp. 435-440 (2005)

  Therefore, the object of the present invention is to dry white with a high content of taste ingredients (also referred to as umami ingredients) without excessive browning and moderate candy color without relying on the experience and intuition of many years of experience. The object is to provide a method for producing a product in a short time. More specifically, after producing scallops with superheated steam (SHS) and then fumigating them to produce white dried, they have a moderate candy color and a high content of taste ingredients. It is to provide a method for producing a quality white dried product in a short time.

  As a result of diligent research to achieve the above-mentioned object, the present inventor has a possibility of causing excessive browning in white-dried production, as a measure for imparting a taste component to white-dried white shell. However, by combining roasting with superheated steam (SHS) and fumigation under conditions controlled to a specific temperature and humidity, the production period is 7 days, which is 1/6 to 1/1 than the conventional 35 to 40 days. The present invention was completed by finding that a product having a preferable color tone and taste can be produced while shortening to 5. Furthermore, when performing the second cooking prior to the drying, it was found that the temperature should be lowered and the treatment time should be lengthened.

Thus, according to the present invention, the above object is achieved by the following method.
(1) When the white scallop is produced by carrying out the anomaly process after the roasting process is performed on the scallops, the roasting process is performed with superheated steam at 110 to 250 ° C., and A method for producing a high-quality scallop white-dried, characterized in that the fumigation step is performed in an atmosphere in which temperature and humidity conditions are controlled at least partway through the step.
(2) The method for producing high-quality scallop white dried as described in (1) above, wherein the treatment atmosphere is adjusted to 10 to 50 ° C. and 20 to 80% RH from the beginning in the fumigation step.
(3) In the above-mentioned fumigation step, fumigation is initially performed at room temperature, and after 2 to 7 days from the start, the atmosphere is adjusted to 20 to 80% RH at 40 to 70 ° C. (1) Or the manufacturing method of the high quality scallop white-drying as described in (2).
(4) The high-quality scallop white dried product according to any one of the above (1) to (3), wherein the scallops are second-boiled at 40 to 100 ° C. before being subjected to the roasting process. Method.
(5) The high-quality scallop white dried product according to the above (4), wherein the second cooking step is performed in a salt water having a NaCl concentration of 4 to 15% by weight and a temperature of 40 to 95 ° C. for 5 to 120 minutes. Method.

The method of the present invention, as described above, is characterized by combining the roasting process with superheated steam and the fumigation process performed in an atmosphere where temperature and humidity conditions are controlled at least from the middle of the process. The second boiled step is not necessarily essential, but when producing white dried scallops by sequentially performing the second boiled step-roasting step-an fumigation step,
a) performing the second cooking step at 40-95 ° C;
b) performing the drying step with superheated steam at 110-250 ° C; and
c) performing the fumigation step in an atmosphere where temperature and humidity conditions are controlled at least from the middle of the step;
Is preferred for producing high quality white scallops.
In this case, the second cooking step is particularly preferably performed for 10 to 30 minutes in salt water having a NaCl concentration of 4 to 15% by weight and a temperature of 50 to 90 ° C. Also, in the annealing process, the treatment atmosphere is adjusted to 10-50 ° C. and 20-80% RH from the beginning, or initially at room temperature, the atmosphere is changed to 2-7 days after the start. It is preferable to adjust to 20 to 80% RH at 40 to 70 ° C.

In the conventional production process, it is recommended to heat sufficiently in both the first and second steps in consideration of inactivation of endogenous enzymes and dehydration of scallops. For this reason, the scallop moisture at the time of the heating by roasting is as low as about 80%, and the possibility that browning will advance is high. Although it is a reasonable method considering the efficiency from the viewpoint of drying, the above-mentioned conventional method is seen from the viewpoint of the relationship between the color tone that influences the quality and the water activity that are clarified by the study of the present inventors. Is not suitable as a method for producing high-quality white dried fish.
On the other hand, in the present invention, in contrast to the conventional method, a product of good color tone can be produced in a shorter period of time than the conventional method, even if the raw material is a frozen scallop frozen immediately after being separated from the live shellfish. . Moreover, many scallop-specific tasting ingredients remain in the white dried product, and the effect as a seasoning ingredient is great. That is, the seasoning effect is large and the seasoning component imparting effect is also large.

  It should be noted that in manufacturing with color tone adjustment in mind, a relatively high water content after roasting seems to be a point. In this case, the risk of bacterial growth increases, but SHS, which is known to be useful as a surface sterilization method, is effective, and the fumigation method in combination with UV irradiation is suitable as a method for producing high-quality white dried food. It is.

  The scallops used in the present invention are not only raw shells extracted from raw shellfish, but also frozen scallops (ball-cooled) as well. be able to. That is, thawing frozen frozen scallops that have been frozen immediately after separation from live shellfish has been considered unsuitable as a raw material for white drying since it is prone to browning during the manufacturing process. Can be used, which is one of the advantages of the method of the present invention.

Secondly, the scallops are often second-boiled in salt water having a NaCl concentration of about 5 to 10% by weight. The purpose of this second cooking process (salt water cooking process) is to elute the browning causative substance in addition to seasoning, and to reduce the content of the browning causative substance in the scallop. In the present invention, the second boiled step usually performed at about 100 ° C. is preferably carried out at a lower temperature over time, and the second boiled temperature is 40 to 95 ° C. (especially 50 to 50 ° C.). ˜90 ° C.), and preferably 20 to 40 minutes. Using the second boiled liquid (concentrated second boiled liquid) that has been used repeatedly to thicken the taste component, if the second boil of such low temperature heating is carried out, the transfer of the taste component to the scallop will be This makes it possible to produce a product with a favorable flavor and taste that cannot be obtained by conventional methods. However, in some cases, this second cooking step can be omitted.
In addition, when performing second boiled, if the liquid containing a taste component other than NaCl is used as the second boiled liquid, white dried with increased umami can be obtained. In particular, since the drip produced in the roasting process described below contains taste ingredients such as amino acids and sugar, this drip can be reused and added to the second boiled liquid, or the thick second boiled liquid described later can be added. When used in Niban-ni, white dried with increased umami is obtained.

In the next drying step, the scallop is heated with superheated steam (SHS) at 110 to 250 ° C, preferably 110 to 180 ° C, more preferably 120 to 160 ° C for 1 to 6 minutes. Regarding specific conditions for the superheated steam treatment, the conditions described in Japanese Patent Application Laid-Open No. 2005-137340 previously proposed by the present inventors can be employed.
Depending on the application of white drying, the scallop to be supplied to the roasting step may be divided (cut) into a plurality of small pieces in advance, and roasted in a state of being made into small pieces. In this case, since the drying efficiency is increased as compared with the case where it is not divided, the heating time in the roasting step can be shortened.

In the fumigation process of the dried scallops, the sun and ventilation have been mainly used so far, but in the method of the present invention, a constant temperature and humidity chamber or a constant temperature and humidity chamber capable of controlling the temperature and humidity in the tank was used. Perform temperature and humidity adjustment. Although it has not been known in the past to adjust the color tone of the white dried product by adjusting the temperature and humidity in the fumigation, the temperature and humidity of the atmosphere are intentionally adjusted in this step as shown in the examples described later. As a result, a product of candy color (a ^* value around 2.0) which is highly evaluated is obtained.

Specifically, one of the following methods is adopted.
1) Carry out in an atmosphere adjusted to a temperature of 10 to 50 ° C. and a relative humidity of 20 to 80% RH from the beginning.
2) Initially performed at room temperature, and after 2 to 7 days from the start, the atmosphere is adjusted to a temperature of 40 to 70 ° C. and a relative humidity of 20 to 80% RH.

  If the moisture content of scallops is 16% (by weight) or less due to the above-mentioned fumigation process, the product is used as a product, but if the moisture content is high, the moisture content is 16% (by weight) following fumigation. Repeat roasting and fumigation until it drops below.

  In the method of the present invention, when supplying the scallops after the drying process to the fumigation step, the scallops may be divided into a plurality of small pieces, and the above-described fumigation may be performed on the divided scallops. Since the scallop divided into small pieces has high efficiency of the fumigation treatment, the time required for the treatment can be shortened.

  In production with color tone adjustment in mind, it seems that the point is that the water content is relatively high after the initial roasting. In this case, the risk of bacterial growth increases, but SHS, which is known to be useful as a surface sterilization method, is effective, and in particular, the fumigation method that combines this with UV (ultraviolet) irradiation produces high-quality white dried food. It is suitable as a method.

[Example 1]
Using frozen scallops (S size ball cooling) purchased from the Hokkaido Tokoro Fisheries Cooperative Frozen Factory, soaking the frozen scallops in natural water after immersing them in running water without wrapping them in order to avoid water absorption of the frozen scallops (ball cooling) Using.
The 15 thawed scallops were heated in 2 L of a 7% NaCl solution at 70 ° C. for 30 minutes, and then boiled. The case of using a solution prepared by adjusting Glu (glucose) or G6P (glucose 6-phosphate), which is a browning factor, to 0.4 mM as the second boiled solution was also examined.

  It was roasted after the second boil. In the drying, the scallop was heated with superheated steam at 150 ° C. for 4 minutes using a small superheated steam device (K · SO-0935S) manufactured by Kiyomoto Seiko Co., Ltd. The roasting was performed once a day until the water activity of the product was 0.65 or less. The heating time was appropriately shortened to 1 minute 30 seconds per time as the drying progressed. The water activity was measured using a measuring device (Hygro Palm) manufactured by Rotronic. Measurement was performed using 10 of 15 sample shell pillars as appropriate.

In addition, the L ^* a ^* b ^* value of the surface was measured with a Konica Minolta color difference meter (CR-400) for five predetermined samples immediately before roasting, and the L ^* value was brightness (brightness) and a ^* value. Was evaluated as the degree of browning. According to the Hokkaido Fisheries Experiment Station, the a ^* value is 4.5 or less and the L ^* value is 40 or more as a standard condition.

Subsequently, in carrying out the steaming of the dried scallops,
B) A method of placing scallops on a dried net and leaving them at room temperature (15-20 ° C, RH approx. 30%), and b) a constant temperature and humidity machine (KCL-2000A) made by Tokyo Rika set to a predetermined temperature and humidity. The method of fumigating scallops under temperature and humidity control was used.
The above-described roasting-aneration was repeated until the scallop moisture was 16%. In addition, in the case of repetition, the fumigation was carried out until immediately after the subsequent roasting.

(Ingredient penetration in Niban-ni)
The second boiled process is generally carried out with salt water with a NaCl concentration of about 7% at around 100 ° C for 15 minutes. During this process, water loss and saltiness of the scallop are added, and glycogen and the like are eluted, resulting in suppression of browning of the scallop. It is said that. Therefore, in this process, the taste component inherent to the scallop is removed. Since white dried (dried scallop) is often used as a seasoning material, a production method that retains a taste component is important. Therefore, instead of salt water, we used a thick second boiled liquid that had already been used repeatedly for second boiled and eluted the scallop component, and examined whether the second boiled liquid component penetrated into the scallop. As a result, as shown in FIG. 1, it was found that as the heating time was longer and the processing temperature was lower, the taste component penetrated into the scallop.

(Fumigation conditions and color adjustment)
As a model experiment for browning, the salt solution containing each solution of Glu (glucose) and G6P (glucose 6-phosphate) in which browning was observed was used as the second boiled solution, and the second one at low temperature and long time (70 ° C, 30 minutes) Boiled and white dried. Temperature / humidity adjustment (50 ° C, 60% RH) When fumigated from the beginning, as shown in the figure, the moisture content reaches a predetermined level (less than 16%) in 6 days, which is excessively increased in browning of white air during production. In particular, Glu treatment showed a high value.
However, G6P, in which browning was observed in the model experiment, had no difference in color tone from the second boiled treatment with salt water, which was a control, and did not affect the browning of dried white. The change in G6P content during the browning of the scallop component is presumed to be involved in the browning, but even when G6P was actually added during white drying, the effect on the color tone was not seen so much. This is an interesting result.

After carrying out the annealing at room temperature and adjusting the temperature and humidity (50 ° C, 60% RH), the browning progressed with an increase in the anemone temperature, but there was no difference between the Glu treatment and the control. In 7 days, it became a product with a ^* value of around 2 which is the color tone of the first grade product. That is, it was found that this method is an fumigation method in which excessive browning does not occur even in a situation where browning easily occurs such as Glu treatment.
The relationship between water activity and browning is shown in FIG. As the production progressed, the water activity of the product decreased and the browning tended to increase, and the browning value increased largely around the water activity of 0.8.

FIG. 4 shows the color tone of the white dried product manufactured by changing the temperature and humidity control fumigation and the execution timing thereof. As a result, it has been found that when the temperature of the mist is about 40 ° C., even if the temperature / humidity-controlled mist is carried out from the beginning after roasting, the a ^* value is a preferable product color tone of around 2. On the other hand, at a temperature of 50 ° C., in order to obtain a preferable product color tone, room temperature aeration must be carried out for a few days, and then temperature and humidity adjustment aeration must be introduced. When combined with the above, it was shown that browning may be promoted when the water activity of the scallops is high at a fumigation temperature of around 0.8. In addition, all the white drying of the test section which implemented the temperature / humidity adjustment | tempering fumigation of 40 degreeC80% RH obtained the first grade evaluation in the actual processing field.

  Graph showing the penetration of the taste component (sugar) into the center of the scallop by the second boiled treatment of the thick second boiled liquid   Graph showing the effect of the second boiled liquid additive and temperature / humidity-controlled fumigation on the color of dried white   Graph showing the relationship between browning and water activity during the production period for treated samples   Graph showing the effect of temperature / humidity control fumigation on the color of dried white

Claims (4)

The scallops, after performing the Abuinui step, a high-quality Scallop white Dried manufacturing method of carrying out the bean evaporation step,
There line by superheated steam 110 to 250 ° C. The Abuinui step,
The sauce evaporation step, dried quality scallop white and wherein the <br/> this carried out in an atmosphere which is adjusted to Ann evaporation starting RH and 20-80% in less than 50 ° C. 40 ° C. or more treatment atmosphere from the beginning Manufacturing method. A method for producing high-quality scallop white-dried scallops, in which a roasting process is performed after a roasting process,
Performing the drying step with superheated steam at 110 to 250 ° C .;
The sauce evaporation step, performed Ann vapor beginning at room temperature with sauce steam, in 2-7 days after the sauce steam starts, carried out in a treatment atmosphere is adjusted to RH 20 to 80% at 40 to 70 ° C. ambient < br /> method for producing a dried high-quality scallop white you wherein a. The method for producing high-quality white scallops according to claim 1 or 2 , wherein the scallops are second-boiled at 40 to 100 ° C before being subjected to a roasting process. Before SL double-dip boiled step a NaCl concentration of 4-15% by weight, method of manufacturing the dry quality scallop white according to claim 3, characterized in that brine at a temperature of 40 to 95 ° C. 5 to 120 minutes.

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