JP5398002B2 - Production method of dried scallops - Google Patents

Description

  The present invention relates to a method for producing dry scallops such as “white dried” with good yield using scallop shells.

  Scallops have long been used for edible sashimi and other dried scallops represented by “white dried”.

  Conventionally, such dried scallops such as white scallops are, for example, as described in JP-A-11-42051 (Patent Document 1), JP-A-2005-137340 (Patent Document 2) and the like. Shellfish washing → Ichiban boiled (boiled in water) → Scallop extraction → Niban boiled (boiled in salt water) → Roasting (ventilation drying) → Ammaturation (drying) → Selection, weighing and packaging It is common. However, in the case of such a conventional method, since the yield is low, which leads to high production cost, there is a demand for improvement in yield. Further, the umami and gloss (shine) are expected to be further improved.

  Japanese Patent Laid-Open No. 11-42051   JP 2005-137340 A

  The object of the present invention is to provide a method for producing a dried scallop having improved product yield of the dried scallops of the scallop as described above, improving the taste in each step, and having good gloss on the product surface. There is to do.

  As a result of continual research to achieve the above-mentioned problems, the present inventors have skillfully used a drip (hereinafter referred to as “roasted drip”) that comes out of the shell column in the drying step in the manufacture of dried shells such as white scallops. As a result, the inventors have obtained the knowledge that the yield can be improved and the taste and surface gloss can be greatly improved.

That is, according to the present invention, the following production method is provided.
(1) When producing dried scallops by steaming after scallop shells are dried, scallops that have undergone a drying process are generated from scallops at any stage after the process. Scallop dried scallop production method characterized by immersing in dried drip (2) In the drying process, the scallop weight is reduced before drying by performing drying for 3 to 30 minutes with superheated steam at a temperature of 110 to 250 ° C. The method for producing dried scallop dried scallops according to (1) above, wherein the scallop is dried to a degree of 1/5 to 4/5 (2/10 to 9/10).
(3) Production of dried scallop dried scallops according to any one of (1) to (2) above, wherein the raw scallops are fresh scallops obtained by heating shelling such as most boiled from fresh scallops or frozen scallops. Method.
(4) After immersing the scallop in a saline solution having a NaCl concentration of 0.5 to 10% (by weight) and a temperature of -5 to 10 ° C for 1 hour or more, preferably 4 hours or more, The method for producing dried scallop scallops according to (3) above, wherein the scallop dried scallop according to (3) is dried by superheated steam, then steamed, and then immersed in a dried drip.
(5) After the scallop was boiled in salt solution with a NaCl concentration of 0.5 to 10 (weight)%, it was roasted with superheated steam, then fumigated, and subsequently into a roasted drip The method for producing dried scallops according to (3) above, wherein the scallop is immersed.
(6) The method for producing a dried scallop dried scallop according to any one of (1) to (5), wherein the solid content concentration of the roasted drip is 5 to 15 (% by weight).

According to the method of the present invention as described above, the yield is significantly improved as compared with the conventional method in which the dipping treatment by the roasting drip is not performed, and the taste is improved by including the scallop scallop umami component in the product. There is an advantage that the product can be obtained. Moreover, compared with the thing produced without the drip process, the gloss of the product is good, and a high-quality dried scallop product excellent in appearance can be obtained.

These are the graphs which contrast and show the result of having investigated the yield of the dry shell pillar (white dried) production method by this invention, and another method.

<Scallops as raw material>
As a scallop of scallops (scallops) used as a raw material in the method of the present invention, a fresh shellfish with a shell is a conventional first boiled (boiled) method, or overheating proposed by the present inventors in JP-A-2006-280348. Shell pillars that are opened by a method using steam, extracted, and removed such as uro and string are used. This scallop may be exposed to water after extraction, if necessary. As a method for extracting the scallop from the shelled raw shell, a method of extracting the scallop such as manual work, a method of first boiled (boiled) or steaming to open the shell and extracting the scallop is appropriately employed. The method using superheated steam can efficiently open and unshell the frozen raw shellfish, and it can be obtained from the frozen raw shellfish as well as the fresh raw shellfish, which is also effective in the present invention. Can be adopted. In the present invention, it is also possible to use a frozen scallop called “tama-cooled” which is taken out of the fresh shellfish by hand and frozen as it is.
As the most boiled condition, it is preferable from the viewpoint of the yield that the shelled raw shellfish is boiled for about 2 to 5 minutes in water at about 100 ° C.

<Nibanni>
The scallops that have been extracted from the shell of scallop shells after being first boiled, steamed, etc., are fed to the second boiled step where they are boiled in salt-containing water after being exposed to water (washing) if necessary. It is common. The second boiled solution uses a saline solution having a NaCl concentration of 0.5 wt% to a saturated concentration, preferably 1.0 to 10.0 wt%, and is treated at a temperature of 70 to 100 ° C. for about 5 to 20 minutes. It is appropriate to do. In addition to salt, this second boiled liquid may contain an alkaline earth metal salt such as magnesium chloride or calcium chloride. Moreover, it can replace with normal salt solution and can use deep sea water, seawater, alkaline water, etc. whose NaCl density | concentration is in the said range.

<Immersion treatment in NaCl-containing aqueous solution instead of Niban>
In the present invention, the scallop scallop is washed with water if necessary, and instead of performing the second boil, the NaCl concentration is 0.5 wt% to the saturated concentration, preferably 1.0 to 10.0 wt%, And, by adding saltiness by immersing in an aqueous solution (for example, saline) at a temperature of -5 to 40 ° C, preferably -1 to 10 ° C for 1 hour or more, the second boil is omitted. It is possible to reduce the energy cost required for the second boil and improve the umami.

The NaCl concentration of the aqueous solution used in the second boiled or above-mentioned normal-temperature dipping treatment is 0.5 wt% to the saturated concentration, preferably 1.0 to 10.0 wt%, as already described. If it is lower than this range, not only will the salty taste necessary for white drying of the product be insufficient, but it will also be difficult to reduce the moisture content of the scallops to the required level by subsequent drying. On the other hand, if the temperature of the immersion liquid exceeds the above range, the umami component in the scallop may escape during the immersion, which is not preferable.
Depending on the use of the dried scallop, the scallop to be supplied to the dipping process may be divided into a plurality of small pieces in advance, and the dipping process may be performed in that state. In that case, the dipping process time should be shortened. Can do. As the aqueous solution, deep seawater NaCl concentration Ru near the above-mentioned range, sea water can also be used such as alkaline water.
Under the present circumstances, it is preferable to perform immersion treatment in the atmosphere pressurized so that 1 atmosphere may be exceeded, and it is possible to reduce processing time significantly by employ | adopting immersion treatment under this pressurization. A particularly preferred pressure is 1.5 to 3 atmospheres.

  When using frozen scallops (for example, ball cooling) in a frozen state, the NaCl concentration is 0.5 to 10% by weight (preferably 1.0 to 10.0% by weight) and the temperature is −5 to 10 ° C. It is preferable to use a thawing solution composed of an aqueous solution within the range, soak in the thawing solution and thaw at the same time. When the frozen scallop is thawed in this temperature range, it can be thawed smoothly while suppressing decomposition of the ATP (adenosine triphosphate) -related substance, which is an umami component in the scallop.

As for the above-mentioned immersion time to replace Niban-ni, it is usually sufficient if it is 1 hour or more, and when salting is given simultaneously with thawing, it is usually preferable to immerse for 4 to 24 hours. By this soaking, the frozen scallop is thawed and at the same time an appropriate salty taste is imparted.
In addition, since the scallops that have been subjected to heat shelling such as the most boiled scallops have already been heat-denatured, decomposition of ATP-related substances does not proceed.

<Roasting>
In the method of the present invention, roasting is next carried out on the scallop that has been boiled or dipped in the above NaCl-containing aqueous solution concentration under the specific conditions as described above. Although roasting may be performed by a normal method, it is preferably roasted with superheated steam. Specifically, it is preferable to supply the scallop into the superheated steam roasting apparatus to remove the water until the water activity in the scallop is 0.9 or less. For the water activity measurement, it is appropriate to use a measuring device (Hygro Palm) manufactured by Rotronic. It is preferable to reduce the weight of the scallop to 1/5 to 4/5 (2/10 to 9/10) before roasting by this superheated steam roasting.

In this superheated steam roasting, it is appropriate to heat with superheated steam having a temperature of 110 to 250 ° C, preferably 120 to 180 ° C for 3 to 30 minutes. In order to maintain the surface components of white dried and give the surface gloss (gloss), the drying with superheated steam may be performed only once, but may be performed several times, for example, 5 minutes × 4 May be performed once. However, the roasting process needs only one day. In any case, before entering the fumigation step, roasting is performed once or a plurality of times so that the shell weight becomes 1/5 to 4/5 (2/10 to 9/10).
In addition, when performing the drying with this superheated steam, it is possible to divide the shells to be processed into a plurality of small pieces and to dry them. The specific conditions for the superheated steam treatment in the roasting step are preferably those described in JP-A-2005-137340 previously proposed by the present inventor.

In the drying with superheated steam, the amount of drip generated by the drying is large and the components of the drip are good, so that a drip suitable for carrying out the present invention can be collected. However, it is acceptable to perform drying by ordinary ventilation drying.
The method of Abuinui drip collection, for example, device process, a drip dropping provided trough the bottom of Abuinui device storing the de Clip dripping from scallop provided pan at the bottom of Abuinui devices pan A method of leading out and collecting in a suitable container such as a bottle is adopted.
The national concentration of the roasting drip used in the present invention is preferably 5 to 15 (% by weight). Therefore, when the concentration of the drip collected in the roasting process is outside this range, it is recommended to adjust to this concentration by concentration or dilution.

<Immersion treatment in roasting drip>
In the present invention, by using the drip (roasted drip) generated in the above-mentioned drying process, the scallop shells after drying are immersed in this, and the shells are sufficiently impregnated with the dried drip. As a specific treatment method, first, drip is collected in the roasting step, and any stage after the roasting step, for example, between the roasting step and the fumigation step, during the fumigation step, Alternatively, the scallop is immersed in the roasting drip after the annealing step.
In the present invention, the drip generated in the drying process of another scallop may be used as the drying drip, the drip generated in the drying process of the scallop may be used, or both may be used in combination. Also good. Alternatively, the roasted drip may be once powdered by freeze-drying or the like and redissolved in water for use.

The immersion time is suitably 1 to 3 hours, and the immersion temperature may be room temperature, but preferably 0 to 15 ° C. Immersion can also be performed under pressure. For example, this drip dipping treatment in an autoclave or the like may also be performed under a pressure exceeding 1 atm. Thus, when immersed under pressure, the penetration into the scallop is promoted and the immersion time can be shortened. Thus, the yield of dried scallop is improved by immersing the scallop in the roasting drip.
By the way, according to the study by the present inventors, the effect of increasing the total sugar amount by drip soaking is about 1.8 times just by drip soaking after completion of roasting, and it is 8 per 1 g (dry matter) of white dried food. % Improvement. In addition, for the protein, the component increase by drip soaking was about 10% as compared with the control.
Furthermore, the taste and gloss (dryness) of a dried scallop (white dried) can be improved by immersion in a roasted drip. That is, since the drip from the scallop shells in the roasting process contains a lot of umami components such as various amino acids and sugars, the scallops are reabsorbed by the soaking process, Taste can be improved. In addition, since the roasted drip contains a large amount of amino acids such as glycine and alanine and sugars such as glycogen, the soaked scallop has the effect of improving the surface gloss.
This roasting drip dipping process may be performed two or more times, for example, after the roasting process and after the tempering process.

<Anger>
The scallops dried as described above are subsequently fumigated in a space in which the temperature and humidity are adjusted. In this fumigation, the color of the product can be controlled by selecting the temperature and time conditions. The present inventors have in 2009-57 0 1 JP previously proposed a vapor method An implementing a suitable color for the scallops which were boiled double dip, also, in Japanese Patent Application No. 2009-142727, a double-dip the roasting-dried adductor muscles without boiled Describes how about the case that steaming sauce, their Ann蒸方method can be similarly applied in the present invention.
In this fumigation method, for example, scallops dried with superheated steam are arranged on a net in the fumigation device (a constant temperature and humidity chamber), and air with adjusted temperature and humidity is circulated through the device. Control the temperature and humidity as follows.

  In the present invention, in the fumigation step, the treatment atmosphere is adjusted to 5 to 50 ° C. and 20 to 80% RH from the beginning, or initially fumigated at room temperature and 2 to 7 days after the start, It is preferable to adjust the atmosphere to 20 to 80% RH at 5 to 70 ° C.

In the fumigation process of the dried scallops, the sun and ventilation have been mainly used so far, but as mentioned above, the temperature and humidity chamber and temperature and humidity chamber that can actively control the temperature and humidity in the tank. Perform temperature and humidity control fumigation using As shown in the examples to be described later, a product of candy color (a ^* value of about 2.0) that is highly evaluated is obtained by intentionally adjusting the temperature and humidity of the atmosphere in this step.

As specific conditions for the fumigation, for example,
(A) A method carried out in an atmosphere adjusted to a temperature of 5 to 50 ° C. and a relative humidity of 20 to 80% RH from the beginning, or
(B) Initially performed at room temperature, and after 2 to 7 days from the start, the atmosphere is adjusted to a temperature of 5 to 70 ° C. and a relative humidity of 20 to 80% RH, and is carried out,
One of these is adopted.

  If the moisture content of the scallop is 16% (by weight) or less due to the above-mentioned fumigation process, the product is used as a product. If the moisture content is higher than that, it will continue until the moisture content reaches 16%. Repeat the fumigation. That is, when performing drying with superheated steam, the drying may be performed only once, but the above-mentioned fumigation may be repeated twice or more with the above temperature and humidity condition control as one set. In particular, when the moisture content of the scallop does not decrease to 16% by weight or less in one fumigation, it is desirable to perform it twice or more. It is recommended to perform UV (ultraviolet) irradiation during fumigation for the purpose of suppressing the growth of germs during the fumigation process.

  In general, in production with the adjustment of the color tone of a product in mind, it is important to make the moisture content relatively high after roasting. In this case, although the risk of bacterial growth increases, roasting with superheated steam, which is known to be useful as a surface sterilization method, is effective, and in particular, the high-quality fumigation method that combines this with UV (ultraviolet) irradiation It is suitable as a method for producing white dried fish.

Scallop scallops may cause excessive browning in the production of dried scallops (white-dried) as described above, but in the present invention, they are manufactured by combining each of the above steps with fumigation under temperature and humidity control. The period can be shortened from about 5 to 10 days, from the conventional 35 days to 40 days, to 1/4 to 1/7, and a product having a favorable color tone and taste can be produced.
In the present invention, even when the simmering is performed, the roasted scallop pillars may be divided into a plurality of small pieces and supplied to the simmering process.

  In general, a method is known in which a concentrated liquid (scallop extract) of scallop scallops is prepared and seasoned by treating the scallops (see JP-A-8-84574). Moreover, the impartation of umami is insufficient, and furthermore, a dried scallop product with good gloss cannot be obtained. However, in the present invention, in addition to the above-described roasting drip immersion treatment, an immersion treatment in a liquid obtained by concentrating the second boiled liquid may be performed.

  According to the present invention as described above, the yield of the product is remarkably improved as compared with the conventional method according to the conventional method. In addition, the "yield" here is a value indicated by the weight% of the white dried product with respect to the weight of the raw shellfish, and the yield of the conventional method is usually about 3.0 to 3.5% by weight. According to the invention, this increases to 4.0-5.0% by weight. When expressed in terms of the weight percent of the yield, it is an increase of only 1 to 2 weight percent, but dry scallops such as white scallops have originally had a yield of about 3 weight percent. The increase in production rate will be 30% or more, which will greatly improve productivity.

  Furthermore, since the umami components of amino acids and sugars that have escaped from the shell pillars into the drip are returned to the shell pillars by dipping, the taste is greatly improved. In addition, since the product has a glossy appearance, it is possible to produce dry shell pillars (white dried) with high commercial value and excellent quality.

  Examples of the present invention will be described in detail below, but the scope of the present invention is not limited thereto. In the examples, “%” means “% by weight” unless otherwise specified.

[Example 1]
Raw scallops purchased from Hokkaido Tokoro Fishery Cooperative Association were boiled at 100 ° C for 3 minutes and then dried without second boil. In roasting, the above-mentioned scallop was heated with superheated steam (SHS) at 150 ° C. for 4 minutes and 30 seconds using a small superheated steam device (K · SO-0935S) manufactured by Kiyomoto Seiko Co., Ltd. The roasting was performed once, and the fumigation was continued in the range of 40 to 60 ° C. and 40 to 75% RH until the water activity of the product became 0.65 or less. The water activity measurement was performed using a Rotronic measuring device (Hygro Palm). In the measurement, 10 out of 15 sample shell pillars were randomly selected and measured.

  Subsequently, when the dried scallops are steamed, a method of steaming at room temperature (15-20 ° C, RH approx. 30%) on a dried fish net is adopted, and the scallop moisture is 16%. Repeated until

Each scallop, after Abuinui by SHS, was impregnated drip into the adductor muscle was immersed for 20 hours at 1 ℃ in four different SHS Abuinui drip of solid concentration, and a product through the above steps .

Each yield was as shown in Table 1 below.
For comparison, first boiled under the same conditions using raw shellfish of the same lot, then boiled in 7% NaCl aqueous solution at 100 ° C. for 14 minutes, and thereafter dried in the same manner as above. The yield was measured by steaming. The results are shown in the control column of Table 1.

  The white scallop shells obtained in this way were each evaluated by a sensory test of a total of 5 men and women. In the evaluation, it is divided into 1 (defect), 2 (slightly bad), 3 (normal), 4 (slightly good), and 5 (very good) compared to the commercial whitewash, and the average of 5 people is rounded off. displayed. The results are shown in Table 2.

[Example 2]
In the same method as in Example 1, when using the 6% NaCl aqueous solution, the extract obtained by concentrating the second boiled juice (SuperEX) and the roasted drip according to the present invention as the liquid for immersing the scallops, the conventional method is used as a control. Thus, the yield was measured for the case where the second boil was performed at 100 ° C. for 14 minutes in a 7% NaCl aqueous solution. The result is shown in FIG.

From the above results, it can be seen that according to the present invention, the yield is greatly improved and the taste surface gloss is improved.

  According to the method of the present invention, it is possible to produce a good high quality scallop dried scallop (especially white dried) with a high yield, and therefore the present invention is a useful technique for the fishery and food industries.

Claims (6)

  When manufacturing dried scallops by steaming scallop shells after drying, the scallops that have undergone the drying process are converted into drip generated from the scallop scallops at any stage after the process. A method for producing scallop dried scallops characterized by immersing.   In the roasting process, by performing drying for 3 to 30 minutes with superheated steam at a temperature of 110 to 250 ° C., the weight of the scallop becomes 1/5 to 4/5 (2/10 to 9/10) before the drying. The method for producing dried scallop dried scallops according to claim 1, wherein the scallop is dried to a certain extent.   The method for producing a dried scallop dried scallop according to any one of claims 1 to 2, wherein the raw scallop is a fresh scallop obtained by heating shelling of fresh scallop or a frozen scallop.   After immersing the scallops in a saline solution having a NaCl concentration of 0.5 to 10 (weight)% and a temperature of -5 to 10 ° C. for 1 hour or more, it is roasted with superheated steam without performing second cooking, The method for producing a dried scallop dried scallop according to claim 3, wherein the scallop is dipped in a roasting drip after being steamed.   After the scallop was boiled in salt solution with a NaCl concentration of 0.5 to 10% (by weight), it was roasted with superheated steam, then fumigated, and subsequently immersed in a roasted drip. The method for producing scallop dried scallops according to claim 3, wherein the method is performed.   The method for producing a dried scallop dried scallop according to any one of claims 1 to 5, wherein the solid content concentration of the roasted drip is 5 to 15 (wt%).