JP6473935B2 - Dry sterilization method for processed fishery products - Google Patents

Description

  In the present invention, the light irradiation drying method is applied to raw fish and shellfish, and the surface of the dried product is changed to amber color and the taste component is increased by 1.1 times or more compared to the conventional dried product after boiling. Further, the present invention relates to a dried marine product that has been preserved.

  As dried oysters, there are steamed oysters that have been boiled and dried using raw oysters, boiled, dried, smoked, and dried after being boiled in a convection cooker. However, there was a problem that the umami component of oysters was eluted in the broth during boiling, and it was more delicious than fresh oysters.

  The purpose of boiling boiled oysters is not only for cleaning but also for sterilization. If a drying method is developed that significantly increases the amino acid component while suppressing the growth of bacteria without boiling, consumers can produce delicious dried oysters. Can be provided.

  The same applies not only to oysters, but also to shellfish including scallops, abalone, sea squirts, seaweed including seaweed, kelp, echinoderms including sea cucumbers, vertebrates including sea squirts, etc. These are dried after boiling. On the other hand, fish swimming in the sea, such as squid, horse mackerel, saury, etc., are dried without boiling. Taking into account the contamination of raw materials when processing fishery products, ease of shelling, sterilization, appearance, etc., either boil and dry, or just dry with water only. Yes.

  The inventor has proposed a method for increasing the amount of amino acids by irradiating ultraviolet rays in the UV-A region during drying or warming of marine products or agricultural products. As an example, squid, skipjack, abalone, shiitake mushrooms and rice crackers were irradiated and reported to have increased amino acid content. (For example, see Patent Document 1)

  The inventor irradiates seaweed with blue-green light (wavelength range 450 to 560 nm) to increase the peptide and glutamic acid precursors of amino acids to enhance the umami, further maintain the green color, and have excellent flavor and nutritional value. A method for producing dried seaweed is proposed. (For example, see Patent Document 2)

  The inventor irradiates a blue LED having a central wavelength range of 450 nm or a UV-A / LED having a central wavelength range of 350 nm in the drying or processing process of any food product of agricultural products, fishery products or livestock products, and has an antioxidant content. Alternatively, a method for increasing the GABA content, catechin content or nucleotide content is proposed. (For example, see Patent Document 3)

  It is known that UV-C has a bactericidal effect among the three types of UV-A, UV-B, and UV-C. As a sterilization light source, a sterilization lamp that emits a sterilization line having a central wavelength range of 254 nm is sold. In the case of aquatic processing, a large amount of seafood must be processed at once, and the sterilization lamp must be turned on either by sterilizing the seafood in boiling water or by sterilizing the seafood with steam. It is rarely used.

Regarding UV sterilization in the UV-A region, which is considered to have a very low sterilizing effect, the state where air has an excellent sterilizing power when irradiated with a strong UV-A of 300 mW / cm ² or more in a wavelength region of 360 to 380 nm. Thus, even in a portion where this air is not directly irradiated with UV-A, it shows that it has a bactericidal effect, and there is a report that the bactericidal rate of Escherichia coli is excellent at 100% after 30 minutes. (For example, see Patent Document 4)

The sterilization apparatus of Patent Document 4 includes a large amount of LED light sources that irradiate a large volume of UV-A. Although the irradiation distance with the sample is only 2 cm and more than 300 mW / cm ² , it requires an LED element for irradiating UV-A that is 350 times stronger than outdoor sunlight, A light source for irradiating a powerful UV-A is not feasible, and it is an idea to irradiate a small amount of sample in a laboratory, but it is practically impossible to apply to a field of fishery processing. Therefore, a new method capable of sterilizing a large amount of seafood instead of it is desired.

JP 2002-142665 A JP 2005-245292 A Japanese Patent No. 5707623 Japanese Patent No. 4771402

None

  When producing dried seafood containing oysters and scallops, they are first boiled for both cleaning and sterilization. However, there is a problem that the umami component is dissolved in the broth during boiling and is more delicious than fresh food. The boiled soup produced in the production of dried scallops in Hokkaido is concentrated, and so much is used in seasoning liquids such as ramen. Therefore, by adopting the inventor's UV-A irradiation drying method (Patent Document 1) and eliminating the “boil process”, not only can “commercialize without losing the taste of seafood” but also UV-A. If the “amino acids” contained in the seafood are increased by the irradiation and the dried non-boiled seafood with significantly increased umami components can be produced from the dried boiled seafood, it can be used for various foods.

The temperature at which UV-A is irradiated during drying of seafood is considered to be 25 to 35 ° C. in consideration of enzyme activity. In this state, the moisture content is high, the water activity value is also high, and there is a high possibility that the bacteria will grow. Therefore, it is necessary to determine the optimum UV-A irradiation condition to determine how much UV-A irradiation condition the bacteria will not grow.

  Not only does the umami component elute into the broth when boiling seafood, but the surface color of the oysters, for example, fades, resulting in a poorer appearance than fresh products. In the case of scallops, there has been a problem that the color fading and the fleshy swelling occur and the texture becomes worse.

The present invention has been made paying attention to such problems, find the UV-A irradiation drying conditions that sufficiently exhibit the bactericidal effect, by eliminating the boil process, the component before boil is retained, It is to produce a non-boiled dry product with improved appearance and texture .

  As a result of intensive studies to solve the above problems, the inventor irradiates UV-A ultraviolet rays in the drying process of raw fish and shellfish that are not boiled. It was found that it can be darkened and darkened, and in the case of scallops, the flesh structure is flat and smooth. Moreover, even when the UV-A irradiation intensity is as weak as that of outdoor sunlight, the storage stability of the obtained dried product is increased, and even when the non-boil that is not sterilized is irradiated with UV-A, the storage stability can be sufficiently maintained. I found it. Based on these unexpected new findings, the present inventor has further conducted intensive studies and completed the present invention.

The present invention includes the following inventions in order to solve the above problems.
(1) Instead of the boil process , the water activity value reaches a desired value at a wind speed of 0.37 m / s or more while irradiating UV-A having an irradiation intensity of 1.05 mW / cm ² or more in a wavelength range of 315 nm to 430 nm. It is a dried marine product , and as measured by a color difference meter, the average value L of lightness L = 14.84 and the average value a of chromaticity a = 3 in the color tone of the surface compared to the conventional boiled product. .53, a non-boiled oyster dried product, which is discolored into a dark yellowish brown amber color in a range defined by an average value b of chromaticity b = 12.07 .
(2) In place of the boil process , the water activity value reaches a desired value at a wind speed of 0.37 m / s or more while irradiating UV-A having an irradiation intensity of 1.05 mW / cm ² or more in a wavelength range of 315 nm to 430 nm. It is a dried marine product that has less brittleness, agglomeration, elasticity and gum than conventional boiled products, as measured by a rheometer, and has a chewy property determined from brittleness, agglomeration and elasticity. Marine dried product characterized by being small .

(3) Shellfish including scallops, oysters, abalone, seaweed including seaweed, seaweed including seaweed, echinoderms including sea cucumbers, vertebrates including sea squirts, squids, crests including octopus The dried marine product according to claim 2, which is a crustacean including shrimp, shrimp, crab, and fish including horse mackerel and sardine .
(4) a step of putting marine products into the dryer;
Blowing air of 0.37 m / s or more on the surface of the seafood;
Irradiating the surface of the seafood with UV-A having an irradiation intensity of 1.05 mW / cm ² or more in a wavelength range of 315 nm to 430 nm;
A step of drying by UV-A irradiation until the water activity value reaches a desired value;
A method for drying and sterilizing processed fishery products, characterized in that it does not require a boil process.

  According to the present invention, an amber-colored dried product having a dark surface color can be obtained in the case of oysters, and a smooth dried product having a flat meat structure can be obtained in the case of scallops, as compared with a conventional product dried after boiling. In addition, the fish meat contracts hard by boiling the fishery product, and the phenomenon that the extract containing the taste components such as amino acids flows out by contraction occurs, but when drying directly without boiling this method By irradiating with light, the taste component does not flow out into the broth so that the component before boiling is retained, and the taste component is increased by 1.1 times or more compared to the conventional dried product after boiling Things can be obtained. By not boiling, the meat quality is soft even after drying, and the texture such as mastication is highly evaluated. Furthermore, by performing UV-A irradiation in the drying process, a bactericidal effect is expressed, and after the drying, a processed fishery product in which the bacteria do not grow and the storability is maintained can be obtained.

  The present invention does not boil the raw fish and shellfish that are not boiled by irradiating UV-A ultraviolet rays, so that the taste components do not flow out to the broth, the taste components are retained, and the sterilization effect is good and the storability is good. You can get things.

  The seafood used in the present invention is not particularly limited as long as it is boiled before drying. For example, clams such as clams, clams, shijimi, scallops, oysters, abalone, and horsetails, craniopods such as squid, octopus, crustaceans such as shrimp, crab, octopus, etc. Examples include seaweed such as animals, seaweed, kelp, mozuku, seaweed, hijiki, and pine, fish such as horse mackerel, sardine, bonito, sweet potato, mackerel, tara, herring, tuna, and sea bream.

  In the present invention, fish and shellfish that have been boiled and boiled before the conventional drying process are targets, but the boil process includes a method of putting in boiling water and a steam method of spraying steam, but there are no particular restrictions on the boil process. Absent. In general, it is said that when boiled, the enzyme is deactivated and the UV-A irradiation effect disappears. However, irradiation with UV-A during the drying process without boiling improves the color tone, increases umami, and softens the meat quality. Further, since it is the basis of the present invention to further improve the storage stability due to the bactericidal effect, a dried product obtained by taking a minor boil process on the dried product that has undergone the drying process is also an object of the present invention.

In the present invention, in the marine dry product manufacturing process, the seafood that is not boiled is irradiated with ultraviolet rays in the UV-A region. The wavelength range of the ultraviolet light in the UV-A region used in the present invention is 300 to 430 nm, preferably a center wavelength of 315 to 380 nm. There is no restriction | limiting in particular in the irradiation intensity | strength of the ultraviolet-ray of a UV-A area, Preferably it is 0.2 mW / cm < ² > or more, More preferably, it is 0.6 mW / cm < ² > or more, More preferably, it is 1.0 mW / cm < ² > or more. The drying temperature is desirably lower, preferably 30 ° C. or lower, more preferably 25 ° C. or lower. The ultraviolet ray in the UV-A region of the present invention may be used in combination with a light beam having a wavelength other than the ultraviolet ray in the UV-A region, for example, an ultraviolet ray other than UV-A or a visible light having each wavelength.

  Irradiation in the present invention refers to irradiating the surface of fish and shellfish using an apparatus that generates ultraviolet rays in the UV-A range. The UV-A range ultraviolet ray generator is not particularly limited as long as it is a device that generates UV-A range ultraviolet rays, and examples thereof include fluorescent tubes and LEDs that generate UV-A range ultraviolet rays.

  The present invention will now be described by way of examples, which are merely illustrative of the invention and do not limit the invention.

<Evaluation of non-boiled scallops>
Boil raw scallops in a steamer for 10 minutes, then remove and cool. The cooled boiled scallop was placed in a wooden dryer (length: 650 mm, width: 940 mm, length: 1500 mm) and dried at a set temperature of 25 ° C. for 15 hours to produce a non-irradiated dried boiled scallop. As another sample, do not boil the scallop, put it in the same wooden dryer as it is, and perform UV-A irradiation drying at the same setting temperature of 25 ° C. for 15 hours with a light source that irradiates UV-A region ultraviolet rays, A non-boiled UV-A irradiated scallop dried product was produced. The UV-A irradiation intensity is 1.05 mW / cm ² . FIG. 1 shows the total amount of 17 kinds of free amino acids when boiled scallops and non-boiled scallops are used as experimental materials, when UV-A is not irradiated, and when UV-A is irradiated. It is the result which showed the influence of. The total amino acid amount is hardly increased when the boiled scallop is irradiated with the ultraviolet ray UV-A as compared with the case where the ultraviolet ray UV-A is not irradiated. This may be because the enzyme was deactivated by boiling.

  When boil and non-boil are compared under non-irradiation drying conditions, the scallop umami component is eluted in the broth by boiling, and only about 65% of the non-boiled scallop contains amino acid. As described above, it was revealed that a considerable amount of amino acid of 35% was discharged by boiling.

The amino acid content of scallops irradiated with 1.05 mw / cm ² of UV-A on raw (non-boiled) scallops without boiling scallops increased by 1.26 times compared to scallops without UV-A irradiation did. Such an increase in scallop amino acids by UV-A irradiation is also described in Patent Document 1 of the inventor.

  2 and 3 are photographs showing the surface properties of a dried product obtained by UV-A irradiation drying on a boiled scallop and a non-irradiation dried product which is not irradiated with UV-A. Saturation a (+ red → -green) b (+ yellow → -blue) average values of brightness L measured with a colorimeter are L = 1.53 and a = 0.306 in the case of UV-A irradiation drying. , B = 0.703, non-irradiation drying L = 2.12, a = 0.08, b = 0.59. The color difference that can be discriminated is a value of ΔE = 0.64, and the color difference ΔE that can be discerned with the naked eye is said to be 1.5 or more, and the change in appearance is hardly recognized by UV-A irradiation.

  4 and 5 are photographs showing the surface properties of a dried product obtained by UV-A irradiation drying on a non-boiled scallop that is not boiled and a dried product obtained by non-irradiation drying without UV-A irradiation. Saturation a (+ red->-green) b (+ yellow->-blue) measured with a color chromaticity meter The average value of the brightness L is L = 2.4, a = 0.173 in the case of UV-A irradiation drying. In the case of non-irradiation drying, b = 0.406, L = 1.73, a = 0.196, and b = 0.346. Color difference that can be discriminated The so-called color difference is a value of ΔE = 0.67, and the color difference ΔE that can be discerned with the naked eye is said to be 1.5 or more, and the change in appearance by UV-A irradiation is almost unknown. In the UV-A irradiation, the amber color is darker from a transparent yellowish brown color to a deep yellowish brown color.

  6 and 7 are photographs obtained by copying the surface of boiled scallop and non-boiled scallop with an optical microscope. FIGS. 8 and 9 are photographs showing the surface of boiled scallop and non-boiled scallop at a higher magnification using a white light confocal microscope in which reflected light from the sample surface is received by a detector. Comparing the dried boiled scallops and the dried non-boiled scallops, with or without UV-A irradiation, in the case of boiled scallops, the boiled scallop expands the meat quality, and when dried, it solidifies in its shape and voids It can be seen from FIGS. 6 and 8 that there is a plump structure. Therefore, when it bites, it is chewed in the mouth. On the other hand, in the case of dried non-boiled scallops, the raw meat only shrinks as it dries, so it can be seen from FIGS. 7 and 9 that the structure is thin and smooth. Thus, the meat structure is quite different between voile and non-boil. However, in both the boiled and non-boiled cases, there is no change in the flesh structure due to the difference between the UV-A irradiation method and the non-irradiation UV-A irradiation method.

<Evaluation of non-boiled oysters>
(1) Evaluation of color tone Conventional steamed oysters are produced by steaming oysters with steam in a steam convection oven (steam heater). Therefore, the raw oysters are boiled for 10 minutes with a steamer and then taken out and cooled. The cooled boiled oysters are put into an electric food dryer (manufactured by Daiki Sangyo Co., Ltd .: Mini ² II) and dried at a set temperature of 25 ° C. for 15 hours in the state of a damper (5). Manufactured. As another sample, do not boil the oyster, put it in an electric food dryer as it is, and irradiate ultraviolet rays in the UV-A range with the same condition of damper (5) at a set temperature of 25 ° C. for 15 hours. UV-A irradiation drying was performed to produce a dried non-boiled UV-A irradiated oyster. The UV-A irradiation intensity is 1.05 mW / cm ² .
FIG. 10 shows the surface shape of a dried non-boiled oyster obtained by drying a non-boiled raw oyster by UV-A irradiation and a comparison with a conventional steamed oyster dried after boiling. Compared with the conventional steamed oyster, the non-boiled UV-A irradiated dry oyster has a darker color from light tan to dark tan. FIG. 11 shows the surface properties of the oysters sun-dried for about 3 weeks. UV-A-irradiated dried oysters are not as thick as sun-dried and look good. The discoloration is considered to be due to ultraviolet rays.

  FIG. 12 shows the results of measuring the surface shape of a dried non-boiled oyster obtained by UV-A irradiation drying of the unboiled raw oyster shown in FIG. 10 and the color tone of a conventional steamed oyster dried after boiling with a colorimeter. Saturation a (+ red → -green), b (+ yellow → -blue) measured with a color chromatometer The average value of 23 brightness L points is L = 14.84 in the case of U UV-A irradiation drying. A = 3.53, b = 12.07, and in the case of one boiled steamed oyster, L = 12.91, a = 4.09, b = 9.91. The color difference that can be discriminated, the so-called color difference has a value of ΔE = 2.95. The color difference ΔE that can be identified with the naked eye is 1.5 or more, and the color difference ΔE that can be identified as being significantly different is said to be 3.0 or more. Compared to the conventional steamed oyster, the non-boiled UV-A irradiated dry oyster is It is clear that anyone can distinguish a dark blue color from light tan to dark tan.

The fact that the oysters turned dark blue is considered to have promoted the browning reaction by UV-A irradiation. Regarding browning of agricultural products, enzymatic browning is known in which polyphenols are oxidized by the enzyme polyphenol oxidase contained in apples at the cut end of apples to produce brown substances. On the other hand, with regard to browning of marine products, it is known that chromogenic protein myoglobin contained in fish-bound meat and red fish normal meat becomes brown as a result of oxygen-binding to metmyoglobin. Methification is a phenomenon in which the color of fish meat changes from bright red to brown when stored in a temperature range such as a decrease in freshness or at −20 ° C.
The fact that oysters changed to amber color is not unlikely to be a viable fish, but the Maillard reaction, which is a non-enzymatic browning caused by the coexistence of amino groups derived from amino acids and carbonyl groups derived from sugars, was promoted by ultraviolet rays. It is thought. The fact that the surface of the oysters sun-dried for about 3 weeks shown in FIG. 11 has turned darker than the UV-A-irradiated dry matter supports the phenomenon.

(2) Evaluation of Taste Components The results of comparing the amino acid content of 15 types of non-boiled UV-A irradiated dry oysters made from raw oysters with boiled non-irradiated dry oysters obtained by simply drying boiled oysters are shown in FIG. Shown in In the figure, ASP is aspartic acid, SER is serine, GLU is glutamic acid, GLY is glycine, HIS is histidine, ARG is arginine, ALA is alanine, PRO is proline, TYR tyrosine, VAL valine, MET is methionine, LYS is lysine , ILE is an abbreviation for isoleucine, LEU is a leucine, and PHE is an abbreviation for each amino acid of phenylalanine. Oysters contain the most bitter component arginine, followed by umami components glutamic acid, sweet components alanine and proline. By performing UV-A irradiation without boiling, it can be seen that the content of each amino acid is increased by 0.6 to 5.1 times that of the dried boiled oysters. The increase rate of each amino acid varies depending on the harvest time and freshness of oysters.

  The oysters were dried in two patterns of UV-A irradiation and non-irradiation, and the total amount of 15 kinds of amino acid contents of the measured dried product is shown in FIG. In this drying experiment, the total amount of amino acids is increased 1.1-fold. Its value is higher than that of oysters dried in the sun for 2 weeks. Analysis of the amino acids in the oyster broth generated when boiled reveals that the total amount of amino acids is 1700 mg, and that a large amount of amino acids are flowing out by boiling. UV-A irradiated oysters are dried by irradiating UV-A to raw oysters that are not boiled, so that there is no outflow of amino acids due to the broth, so that the taste components are retained. By boiling in this way, the amino acid content of the oyster flavoring component flows out by 20 to 35%, and the amino acid content of non-boiled oysters dried by UV-A irradiation is greatly increased compared to the dried product dried after boiling. It became clear to do.

(3) Evaluation of saccharides FIG. 15 shows changes in glycogen content of polysaccharides which are main components of oysters contained in dried non-boiled oysters obtained by UV-A irradiation drying on non-boiled raw oysters. Glycogen is tasteless and odorless on its own, but it is said that when combined with other flavors, it produces a rich and delicious taste. It is a substance that is greatly involved in recovery from fatigue, brain activation, and regulation of blood glucose levels. By irradiating with UV-A, the amount of glycogen in dried oysters increases 1.27 times.

(4) Evaluation of bactericidal effect UV-C is an ultraviolet ray used for sterilization. UV-A is light that has a longer wavelength than UV-C and is smaller in energy. The light irradiation drying method increases the taste components and the like by increasing the enzyme activity, so that the enzyme is also deactivated when the UV-A irradiation intensity is increased, and therefore the UV-A irradiation intensity cannot be increased. The bactericidal effect under the UV-A irradiation intensity used in the light irradiation drying method was unknown.
Therefore, FIG. 16 shows a comparison of the number of viable oysters that had been dried by two irradiation methods of non-irradiated and non-irradiated raw oysters and UV-A irradiation. The number of viable bacteria was measured by standard agar medium culture method after storing oysters dried for 6 hours in a thermostat at 10 ° C. for 20 days. It has been clarified for the first time that the number of viable bacteria is reduced to 1/55, UV-A irradiation has a bactericidal effect, and preservability increases. The number of viable oysters immediately after drying for 6 hours is 300 or less for both non-irradiation and UV-A irradiation, indicating that the bacteria grew during storage at 10 ° C., not during drying.

(5) Sensory evaluation The analytical results revealed that the amino acid content and glycogen content of non-boiled UV-A irradiated dry oysters increased. The sensory evaluation results actually eaten are shown in FIG. Based on non-boiled non-irradiated oyster dried product, non-boiled UV-A irradiated oyster dried product is classified into 7 steps (-3, -2, -1, 0, 1, 2, 3) and evaluated by 10 panelists. Although the appearance was evaluated to be unfavorable, “non-boiled UV-A irradiated dry oysters have a strong oyster taste. I feel like eating raw oysters like fried oysters”. Furthermore, the oysters irradiated with UV-A were highly evaluated in terms of oyster aroma, taste, umami and sweetness, texture and crunchiness, and overall evaluation.

  FIG. 17 is a comparison based on non-boiled and non-irradiated dried oysters that have not been boiled, but sensory evaluations based on steamed oysters that have been dried after boiling are also performed. As a result, “conventional steamed oysters do not taste much oysters and have a hard texture, but taste like oysters.” “Non-boiled UV-A irradiated dry oysters are conventional products. It was much more delicious than the steamed oysters in the past, and the results were much different from the conventional steamed oysters dried after boiling.

FIG. 18 shows the sensory evaluation results in the case of seasoned oysters in which non-boiled UV-A irradiated dried oysters are sauteed with olive oil and garlic and tomatoes in order to explore the possibilities as various cooking ingredients. The standard is non-boiled non-irradiated dry oysters, the evaluation method is the same seven-stage evaluation as in FIG. 17, and the panel is the same.
As with the dried product shown in FIG. 17, the color and texture did not differ much, but the taste of “non-boiled UV-A irradiated dried oysters matched the garlic aroma and tomato flavor, “Suitable” “Conventional steamed oysters do not taste much like oysters, but taste better with the original oysters.” “It matches the seasoning liquid compared to the standard.” The taste was deeper than that. "Even in the case of seasoned oysters, overall, +1 was 4 and +2 was 6, and the evaluation of UV-A irradiated oysters was high.

<Evaluation of dried non-boiled squirts>
As seafood other than scallops and oysters, we selected squirts that are vertebrates as seafood other than shellfish, and verified whether similar effects appeared. Boil the fresh sea squirts in a steamer for 10 minutes, then remove and cool. The cooled boiled squirt is put in an electric food dryer (manufactured by Daiki Sangyo Co., Ltd .: Mini ² II) and dried at a set temperature of 25 ° C. for 15 hours in the state of damper (5) to produce a non-irradiated dried product of boiled squirts. did. As another sample, do not boil the sea squirt, put it in an electric food dryer as it is, and use a light source that irradiates ultraviolet rays in the UV-A region. -A irradiation drying was performed and the non-boil UV-A irradiation dried product was manufactured. The UV-A irradiation intensity is 1.05 mW / cm ² .
FIG. 19 shows a comparison of a photograph of a raw squirt before drying and a squirt immediately after boiling. It can be seen that by boiling, the sea squirts contract hard and shrink. When the body contracts, a phenomenon occurs in which an extract containing a taste component such as an amino acid flows out.

  The surface properties of the non-boiled UV-A irradiated dried product are shown in FIG. 20, and the non-irradiated dried product is shown in FIG. By drying with UV-A irradiation without boiling, the reddish brown color peculiar to sea squirts is changed to a beautiful amber color due to the Maillard reaction. One non-irradiated dried boiled squirt is small and does not change the quality of the meat, and the color is red before drying, but it has a dark dark blue overall. As described above, when UV-A irradiation drying is performed without boiling not only oysters but also sea squirts, the color changes to dark blue.

  Boiled squirt is dried by analyzing the content of 3 kinds of amino acids (bitter component arginine, sweetening component proline, bittering component phenylalanine) in non-boiled UV-A irradiation among the amino acids of taste components contained in squirts FIG. 22 shows how the taste component changes as compared with the product. The content of the three amino acids in the non-boiled non-irradiated dried sea squirts is 1.48 times higher than that in the dried boiled sea squirts. This indicates that the component is retained by preventing outflow. In the non-boiled squirt dried product in the figure, the amino acid content of the non-boiled UV-A irradiated squirted dried product is 1.18 times higher than that of the non-boiled non-irradiated squirted dried product, which is considered to be due to the UV-A irradiation effect. The two amino acid contents of non-boiled UV-A-irradiated dried squirts increased 1.74 times due to the two effects of preventing the amino acid from flowing out by non-boiling and increasing the amount of amino acid by UV-A irradiation.

<Evaluation of dried non-boiled abalone>
We examined whether abalone, which is the same shellfish as scallops and oysters, has the same effect. Boil raw abalone for 10 minutes with a steamer, then remove and cool. Place the cooled boiled abalone in an electric food drying (manufactured by Daiki Sangyo Co., Ltd .: Mini ² II) and dry at a set temperature of 25 ° C. for 15 hours in the state of the damper (5). Manufactured. As another sample, do not boil the abalone, put it in an electric food dryer as it is, and irradiate the UV-A range of ultraviolet light with the same condition of damper (5) at a set temperature of 25 ° C. for 15 hours. UV-A irradiation drying was performed to produce a non-boiled UV-A irradiation abalone and dried product. The UV-A irradiation intensity is 1.05 mW / cm ² .
FIG. 23 is a photograph showing the surface properties of raw abalone before drying, and FIG. 24 is a photograph comparing the surface properties of abalone immediately after boiling. By boiling, the freshness of abalone has faded and the meat quality has shrunk, but since the meat quality is hard, it is not as small as squirts. Moreover, the browning of the outer surface is progressing by boiling.

  FIG. 25 shows the surface properties of the non-boiled UV-A irradiated dry product and FIG. 26 shows the surface properties of the non-irradiated dry product. By the UV-A irradiation drying, the yellowish white color peculiar to abalone is changed to a beautiful amber color due to the Maillard reaction. One non-irradiated dried product of boiled squirts is small and the cured meat quality is not changed, and the yellowish white color before drying is dark overall. Thus, not only oysters, but also UV-A irradiation drying without boiling even with abalone, the color changes to dark blue.

  Analyzing the content of 11 kinds of amino acids (serine, glutamic acid, glycine, arginine, alanine, tyrosine, valine, lysine, isoleucine, leucine, phenylalanine) among the amino acids of taste components contained in abalone FIG. 27 shows how the taste components change as a result of UV-A irradiation as compared with the dried boiled abalone. The content of 11 amino acids in the non-boiled UV-A irradiated abalone dried product is almost the same as that of the boiled abalone dried product. Looking at the content of each amino acid, there were amino acids that were increasing compared to voile, and conversely, some amino acids were decreasing. This seems to be because, unlike squirts, oysters, and scallops, the abalone meat is hard and crisp, and there is little outflow of taste components due to the hardening of the meat by boiling.

<Texture evaluation of non-boiled dried product>
A rheometer using scallops and oysters as materials to verify differences in mechanical properties such as hardness, cohesiveness (friability, chewability, gumming), viscosity, elasticity, adhesion, etc. Waveform analysis was performed using (San Kagaku Co., Ltd .: CR-3000EH-S). Using a cylindrical plunger, the approach distance was 10.0 mm, the table moving speed was 50 mm / min, and the load cell maximum stress was 200 N. The plunger was pushed under the condition that the sample was once pushed and then moved up, returned to its original position, and entered the sample again twice. Select scallops and oysters as samples, and use non-irradiation dryer and UV-A irradiation dryer, one is boiled and then put into non-irradiation dryer, and the other is left as it is in UV-A irradiation dryer. A non-boiled scallop and non-boiled UV-A irradiated scallop dried product, and a non-boiled oyster non-irradiated product and a non-boiled UV-A irradiated oyster product were prepared at the drying time and temperature. The UV-A irradiation intensity is the same as in Examples 1 and 2.

  FIG. 28 shows a waveform diagram of a rheometer comparing a non-boiled scallop dried product and a non-boiled UV-A irradiated scallop dried product. The vertical axis is the load [Kgf], and the horizontal axis is the approach distance, that is, the time after the table moves. Since the boiled scallop is harder, a load of 1.2 [Kgf] is required at the time of the first entry, and the distance at the second entry is 48 mm. In the case of one non-boiled scallop, at the time of the first entry, the meat quality is soft at a maximum of 1.0 [Kgf], and the distance when entering the second time is 52 mm, which is longer than that of the boiled scallop. This indicates that in the case of non-boiled scallops, the elasticity to push is small and the dent is large.

Comparing brittleness (N), elasticity (%), cohesiveness of mechanical properties against deformation (%), gum properties (N) and chewing properties (N) to see if they are rubbery, obtained from waveform analysis It shows in FIG. Here, the mastication property is obtained from hardness × cohesiveness × elasticity. Nonboiru towards UV-A radiation scallops dried product as compared to the boiled scallop unirradiated dry matter, friability is as small as 87%, elasticity is as low as 25%, is slightly smaller and 93% cohesive, even gums of 78 %, And as a result, the chewing property is as small as 1/5 , that is, it is easy to chew.

  FIG. 30 shows a waveform diagram of a rheometer comparing a non-irradiated dried boiled oyster and a dried non-boiled UV-A irradiated oyster. The vertical axis is the load [Kgf], and the horizontal axis is the approach distance, that is, the time after the table moves. Since the boiled oyster is stiffer, a load of 0.96 [Kgf] is required at the first entry, and the distance at the second entry is 62 mm. On the other hand, in the case of one non-boiled oyster, at the time of the first entry, the meat quality is as soft as a maximum of 0.7 [Kgf], and the peak appears twice when the load decreases once and rises again. This indicates that the meat quality is brittle. The distance for entering the second time is 70 mm, which is longer than the distance for the boiled oysters. This indicates that in the case of non-boiled oysters, elasticity against pushing is small and dents are large.

Comparing brittleness (N), elasticity (%), cohesiveness of mechanical properties against deformation (%), gum properties (N) and chewing properties (N) to see if they are rubbery, obtained from waveform analysis As shown in FIG. Here, the mastication property is obtained from hardness × cohesiveness × elasticity. Non-boiled UV-A-irradiated dried oysters are 75 % less fragile, 71 % less fragile, 50 % less cohesive, and 40 % less gumming than non-irradiated dried oysters. As a result, the chewing property is as small as 1/3 , that is, it is easy to chew.

<Verification of bactericidal effect of UV-A irradiation>
(1) Preservability test As shown in FIG. 10, when UV-A irradiation is performed when drying oysters, the number of general viable bacteria is reduced to 1/55 compared to non-irradiation drying. Is the bactericidal effect due to UV-A irradiation? Is it due to a decrease in moisture content due to drying? In order to verify this in detail, experiments were conducted using marine products as samples. Using two dryers, a non-irradiation dryer and a UV-A irradiation dryer, raw oysters were put into the non-irradiation dryer and the UV-A irradiation dryer, respectively, and dried at the same drying time and drying temperature. . Both dried products thus obtained were steamed with a steamer for a few minutes to prepare non-boiled non-irradiated dried oysters and non-boiled UV-A irradiated dried oysters. The UV-A irradiation intensity is the same as in Example 2.

FIG. 32 shows a comparison of the number of general viable bacteria of oysters dried by two irradiation methods of non-irradiation and UV-A irradiation. The number of general viable bacteria was measured by a standard agar medium culture method after storing for 20 days in a 10 ° C. incubator. The number of non-irradiated dry oysters is generally as large as 200 million (10 ⁸ ), whereas UV-A irradiation is considerably less than 300. According to the Food Sanitation Law, it is said that the number of general viable bacteria of raw edible seafood and processed fish products is 100,000 (10 ⁵ ) and 500,000 or less, and that of non-irradiated dried oysters is 200 million (10 ⁸ ) Means that it will rot and cannot be treated as food. This was not irradiated with UV-A during the drying process, and the resulting dried product was not sterilized by light steam heating with a steamer, but could be sterilized by irradiating with UV-A during the drying process. It is shown that.

(2) Measurement of water activity value Water in foods is large and exists in two forms: bound water and free water. The bound water refers to water that is bound and bound by a hydrogen bond with a functional group present in a carbohydrate or protein in food and is not used for the growth of a microorganism or an enzyme reaction. On the other hand, free water refers to water that is present without being bound to food components and moves in connection with evaporation and freezing. Microorganisms are also often used, and are directly related to food preservation. A water activity value Aw (water activity) is an effective index for judging the relationship between the moisture and storability of food. The water activity value is an index of free water with respect to the total amount of water contained in the food, and the food with high water activity is a food group that has a lot of free water and microorganisms are easy to propagate. When the water activity is 0.9 or more, normal bacteria can grow, and when the water activity is 0.8 or more, normal fungi can grow. The water activity of the fruit is 0.985 to 0.990, and rot and fungus grow at room temperature. In order to reduce water activity and improve the shelf life of foods, fruit jams increase sucrose and free water to bound water to lower the water activity value and increase the shelf life.

  It is also conceivable that the water activity value is increased by UV-A irradiation during drying, and the food is not easily spoiled. Therefore, the water activity value Aw was measured with a water activity meter in the case of non-irradiation drying and UV-A irradiation drying, using apples and strawberries, which are easy to dry, as samples, and the water activity value by UV-A irradiation. It was examined whether a change was seen in Aw. The dryer is the same dryer used in Example 2 so far. In the case of strawberry, when drying at 30 ° C. for 18 hours, non-irradiation drying: Aw = 0.95, UV-A irradiation drying: Aw = 0.95, and drying at 40 ° C. for 36 hours, the drying proceeds and water content Since the rate decreases, non-irradiation drying: Aw = 0.53, UV-A irradiation drying Aw = 0.49 and the water activity value Aw decreases, but both the non-irradiation and UV-A irradiation have changes in the water activity value Aw. can not see. On the other hand, in the case of apples, when drying at 30 ° C. for 18 hours, non-irradiation drying: Aw = 0.98, UV-A irradiation drying: Aw = 1.0, 40 ° C. In the case of drying for 24 hours, since the water content decreases as drying proceeds, the water activity value Aw decreases with non-irradiation drying: Aw = 0.71 and UV-A irradiation drying: Aw = 0.70. In the case of drying at 40 ° C. for 36 hours, non-irradiation drying: Aw = 0.44, UV-A irradiation drying: Aw = 0.41, no change is observed in the water activity value Aw for both non-irradiation and UV-A irradiation. In addition, it is thought that the water activity value of UV-A irradiation drying is slightly smaller as drying progresses because the surface of the food is heated by radiant heat transfer from the light source, but is related to the growth of microorganisms. It is not a difference that affects storage stability.

(3) Bacteriological examination of sun-dried dolphins October with a sunny day in the south-facing hills facing the sea, where a sea breeze with a scent of salt blows at a constant speed of 1.0-3.0 m / s. In the middle, the squid was sun-dried for 4 days. The daytime outside temperature is 20 ° C. In the early morning, the squid landed in the market is handled and dried in the drying area. In the evening, the squid is placed in a lightly ventilated room and air-dried. The next morning, it is dried again in the drying area and the room is aired in the evening. This operation was repeated for 4 days to prepare sun-dried squid. As a comparative example, a swordfish that was dried indoors for 4 days was also prepared. The number of general viable bacteria of sun-dried and dried-in-air squid was measured by the CPC method. The number of general viable bacteria for sun-drying is 2.3 × 10 ⁷ (23 million), and the number of viable cells for indoor drying is more than double that of 1.1 × 10 ⁷ (11 million). is there. The maximum UV-A irradiation intensity of the sun on a sunny day is about 0.80 mW / cm ² . Compared to indoor drying, sun drying tends to increase the product temperature in direct sunlight, but it means that the sterilizing effect does not appear only by irradiation with UV-A of about 0.80 mW / cm ² . In addition, the water activity value Aw of the obtained dry matter plum is as small as 0.528, and even if the number of viable bacteria is 2.3 × 10 ⁷ (23 million), it does not rot.

(4) Bacteria inspection of UV-A irradiated dried product Using UV-A irradiation dryer, non-irradiated drying and UV-A irradiation drying were performed using raw squid as a sample, and the resulting dried squid was tested for bacteria overnight. It was. The drying time is 4 hours, 16 hours and 60 hours, and the ventilation temperature is 22.0 ° C. Although UV-A irradiation intensity | strength changes with places, it experimented by putting a sample under the area | region of 0.26-0.65 mW / cm < ² >. FIG. 33 shows comparison between non-irradiation drying and UV-A irradiation drying for five items of general viable cell count, water content, water activity value, pH, and E. coli. The figure also shows the data of the bacterial test of sun-dried squid in (3). When the hot air temperature is as low as 22 ° C., there is no significant difference in the value of the general viable count until the water activity value at the drying time of 16 hours is 0.9. However, as the drying progresses with a drying time of 60 hours, a moisture content of 19%, and a water activity value of 0.62, the germicidal effect of UV-A irradiation appears, and the number of viable bacteria is greatly reduced to 1/26. As the drying progresses, the water content, water activity value, pH, and E. coli are not changed by UV-A irradiation. Only the number of general viable bacteria decreased by UV-A irradiation, and it became clear that the bactericidal effect by UV-A irradiation was remarkably expressed as the drying progressed.

  Taking into account the results of the bacteria test of sun-dried squid, the bacteria test of UV-A-irradiated dried products, and the preservation test of oysters, the moisture content is high and the water activity value is high with regard to the bactericidal effect of UV-A irradiation. Initially, even if raw fish and shellfish are irradiated with UV-A, the bactericidal effect does not appear. If the water content decreases as the drying progresses and the water activity value decreases, a bactericidal effect appears. Even when the amount of UV irradiation is about the sun, the water content is reduced, and the energy of UV-A is not absorbed by the water content, so that the meat can be efficiently irradiated. Regarding sterilization in the drying process of marine products, sterilization effect is weak just by drying, and UV-A irradiation and drying having both UV-A irradiation effect and drying effect are combined, that is, UV-A irradiation drying method is used. It is considered effective.

In the results of the storage stability test shown in FIG. 32, the number of non-boiled and non-irradiated dry oysters is generally as large as 200 million (10 ⁸ ), whereas the UV-A irradiation is as low as 300 or less. During the drying of oysters, the number of viable bacteria is less than 300 and there is no difference between them. During non-irradiation drying during storage at 10 ° C., bacteria grow, and in the case of UV-A irradiation drying, there is little increase. This is considered to be due to UV-A's unique sterilization effect that UV-A irradiation does not cause damage to the extent that bacteria are sterilized like UV-C irradiation, and cannot be revived by stimulation that does not move.

  From the above experimental results, even if non-boiled non-irradiation drying is performed on raw oysters and scallops having a high water activity value, the bactericidal effect cannot be expected. For this reason, marine products such as oysters and scallops, which have a high water activity value of 0.9 or more and are susceptible to spoilage, have been sterilized by boiling. By the UV-A irradiation drying method, sterilization can be performed without boiling, whereby a dry product having high storage stability can be produced.

<Verification of amino acid increasing effect by UV-A irradiation>
Inventor showed in patent document 1 that the amino acid content contained in agricultural and marine products increases by UV-A irradiation. Patent Document 3 suggested that UV-A irradiation increases the content of nucleotides that are nucleic acid substances such as inosinic acid contained in marine products, or increases the content of antioxidant substances contained in agricultural products. . This patent also shows that the amino acid content of non-boiled oysters and scallops can be increased. It has been explained that the reason why the amino acid content increases is that various enzymes contained in agricultural and marine products are activated by UV-A irradiation. Therefore, in order to confirm that UV-A irradiation has an effect on the proteolytic enzyme activity, a standard protein (casein) and an enzyme (chymotrypsin) are used as substrates on a test tube scale, and a base mass S and an enzyme amount E The mixing ratio (S / E), reaction time and irradiation intensity were changed, and it was confirmed how the amino acid content increased by irradiation with UV-A, and the effect of increasing amino acid by UV-A irradiation was verified. went. The UV-A irradiation intensity is 0.70 mW / cm ² .

  FIG. 34 shows the amino acid content after 6 hours of reaction under various conditions when a standard protein (casein) and an enzyme (chymotrypsin) are used as substrates and the mixing ratio S / E = 4000 of the base mass S and the enzyme amount E. FIG. 35 shows the amino acid content 12 hours after the reaction under various conditions when S / E = 4000, and the influence of the enzyme and UV-A irradiation was examined. In both figures, when an enzyme is added from the left of the figure and UV-A irradiation is performed, no enzyme is added and only UV-A irradiation is performed, no enzyme is added and irradiation is not performed, no enzyme is added and no light irradiation is performed It is. It can be seen that the amino acid content increases only 1.3 times when the enzyme is added, but the amino acid content increases 3.0 times when the enzyme is added and UV-A irradiation is performed. It was confirmed that when the enzyme was added in this way and UV-A irradiation was performed, the amino acid content increased markedly.

  FIG. 36 shows a standard protein (casein) and an enzyme (chymotrypsin) as substrates, and the amino acid content after 3 hours from the reaction with the mixing ratio (S / E) of the base mass S and the enzyme amount E changed to 10,100,1000. FIG. 37 shows the amino acid content after 5 hours of reaction under the same conditions, and examines the influence of the enzyme and UV-A irradiation. In both figures, when the enzyme is added to the substrate casein (protein) without irradiating light from the left, the casein (protein) is the substrate when the enzyme is added to the casein (protein) and simultaneously irradiated with light. In the case of three conditions where an enzyme is added after UV-A irradiation, the change in the amino acid content produced by degradation by the enzyme is expressed as the mixing ratio (S / E) of the base mass S and the enzyme amount E. It is what I asked for by changing. When the enzyme is added after UV-A irradiation on the rightmost substrate, the amino acid content increases most. From these results, the protein-enzyme activity is increased by UV-A irradiation because the enzyme is not affected by light, but the structure of the protein as a substrate is fluctuated by the energy of light, that is, photodenaturation occurs. It is considered that the amino acids were produced as a result of spreading to the inside of the protein structure.

<Verification of amino acid increase effect by light irradiation with different wavelengths>
Examples of the light source for irradiating UV-A include fluorescent tubes and LEDs. The wavelength of ultraviolet light in the UV-A region is about 350 nm, and the wavelength of visible light in the blue region is about 450 nm. Using an LED light source with a peak wavelength of 405 nm between the UV-A range and the blue range, a non-boiled oyster-dried dried product of oysters was produced, and the color and amino acid content were analyzed, and the wavelengths were different. The light irradiation effect was verified.
The drying method and apparatus are the same as those in Example 2, and the raw oysters are not boiled but directly put into an electric food dryer (manufactured by Daiki Sangyo Co., Ltd .: Mini ² II). Drying was performed at a set temperature for 15 hours to produce a non-boiled light-irradiated oyster dried product, which was compared with non-irradiation and UV-A irradiation.

  Contents of 15 kinds of amino acids (serine, glutamic acid, glycine, histidine, arginine, alanine, tyrosine, proline, tyrosine, valine, methionine, lysine, isoleucine, leucine, phenylalanine) among the amino acids of taste components contained in oysters FIG. 38 shows how the taste components change as compared to the non-irradiated dried product by irradiating non-boiled oysters with UV-A ultraviolet light and 405 nm light. In the case of UV-A irradiation drying, the total amount of amino acids increases 1.13 times that of non-irradiation drying. When light of 405 nm, which is an intermediate wavelength region between the UV-A region and the blue region, was irradiated, it increased 1.30 times. According to the patent document 1 and patent document 2 of the inventor, the increase in the amino acid content contained in agricultural and fishery products is greatest in the UV-A region, and the visible light in the blue region having a long wavelength is an antioxidant such as catechins in agricultural products. It is known to maximize the amount of sex substances. The fact that light at 405 nm, which is an intermediate wavelength region between the UV-A region and the blue region, increases the amino acid content beyond UV-A is a new finding regarding light irradiation in the intermediate wavelength region.

  Processed non-boiled marine products, not limited to scallops and oysters, have not been sold in Japan so far, and dried non-boiled products with a new manufacturing method that does not elute umami can be expected to be accepted by consumers nationwide. It can be expected as Mediterranean food and various pot food ingredients that can be easily tasted at home, as a Mediterranean food ingredient in restaurants, as a station lunch food rich in local food, as a snack, and as a souvenir.

  Not only scallops and oysters, seafood has a rapid decline in freshness after landing, and is boiled to avoid a decline in freshness. However, there is a problem that the umami component is dissolved in the broth during boiling and is more delicious than fresh food. The boiled soup generated in the production of dried scallops is concentrated and contained in seasoning liquids such as ramen, and the more oyster extract is used as the oyster seasoning liquid, the more excellent flavor components are contained in the boiled soup. The non-boiled light irradiation drying method of the present invention exhibits a bactericidal effect when dried, and can produce a dried product without boiling, so it can be applied to various marine products such as shellfish, seaweeds, vertebrates, crustaceans and fishes. Can be applied.

FIG. 1 is a graph showing the effect of light irradiation conditions on changes in the total amino acid content of scallops. (Example 1) FIG. 2 is a photograph showing the surface properties of boiled scallops irradiated with UV-A. (Example 1) FIG. 3 is a photograph showing the surface properties of boiled scallops when not irradiated with UV-A. (Example 1) FIG. 4 is a photograph showing the surface properties of non-boiled scallops irradiated with UV-A. (Example 1) FIG. 5 is a photograph showing the surface properties of the non-boiled scallop when not irradiated with UV-A. (Example 1) FIG. 6 is a photograph of the surface of a non-boiled scallop taken with an optical microscope. (Example 1) FIG. 7 is a photograph of the surface of the boiled scallop taken with an optical microscope. (Example 1) FIG. 8 is a photograph of the surface of a non-boiled scallop taken with a white light confocal microscope. (Example 1) FIG. 9 is a photograph of the surface of the boiled scallop taken with a white light confocal microscope. (Example 1) FIG. 10 is a photograph showing the surface properties of boiled oysters and non-boiled oysters. (Example 2) FIG. 11 is a photograph showing the surface properties of oysters sun-dried for about 3 weeks. (Example 2) FIG. 12 shows the results of measuring the color tone of non-boiled oysters and boiled oysters with a chromaticity meter. FIG. 13 shows the results of comparing the content of 15 kinds of amino acids in UV-A irradiated dry oysters with non-irradiated dry oysters. (Example 2) FIG. 14 compares the amino acid content of non-boiled oysters irradiated with UV-A with that of boiled oysters. (Example 2) FIG. 15 is a diagram showing the effect of light irradiation on the glycogen content of UV-A irradiated non-boiled oysters. (Example 2) FIG. 16 is a diagram showing the number of viable bacteria of oysters dried by two irradiation methods, non-irradiation and UV-A irradiation. (Example 2) FIG. 17 is a table showing sensory evaluation results of non-boiled UV-A irradiated dry oysters. (Example 2) FIG. 18 is a table showing the sensory evaluation results of non-boiled UV-A irradiated dried seasoned oysters. (Example 2) FIG. 19 is a photograph showing the surface properties of sea squirts immediately after boiling with fresh sea squirts. Example 3 FIG. 20 is a photograph showing the surface properties of dried non-boiled UV-A irradiated sea squirts. Example 3 FIG. 21 is a photograph showing the surface properties of a non-irradiated dried product of boiled squirts. Example 3 FIG. 22 is a diagram showing the contents of three types of amino acids contained in a non-boiled UV-A irradiation squirt. Example 3 FIG. 23 is a photograph showing the surface properties of raw abalone before drying. (Example 4) FIG. 24 is a photograph showing the surface properties of abalone immediately after boiling. (Example 4) FIG. 25 is a photograph showing the surface properties of non-boiled UV-A irradiated abalone and dried product. (Example 4) FIG. 26 is a photograph showing the surface properties of the dried product of boiled abalone and non-irradiated material. (Example 4) FIG. 27 shows the contents of 11 types of amino acids contained in non-boiled UV-A irradiated abalone. (Example 4) FIG. 28 is a diagram showing a waveform diagram of a rheometer of dried non-boiled UV-A irradiated scallops in comparison with boiled scallops. (Example 5) FIG. 29 is a table showing the brittleness, elasticity, cohesiveness, gumming, and chewing of dried non-boiled UV-A irradiated scallops in comparison with boiled scallops. (Example 5) FIG. 30 is a diagram showing a waveform diagram of a rheometer of a dried non-boiled UV-A irradiated oyster in comparison with a boiled oyster. (Example 5) FIG. 31 is a table showing the brittleness, elasticity, cohesiveness, gumming and chewing of dried non-boiled UV-A-irradiated oysters in comparison with boiled oysters. (Example 5) FIG. 32 is a diagram showing a comparison of the number of general viable bacteria of oysters dried by two irradiation methods of non-irradiation and UV-A irradiation. (Example 6) FIG. 33 is a diagram comparing non-irradiation drying and UV-A irradiation drying for five items of general viable cell count, water content, water activity value, pH, and E. coli. (Example 6) FIG. 34 shows the amino acid content after 6 hours of reaction under various conditions when S / E = 4000. (Example 7) FIG. 35 shows the amino acid content after 12 hours from the reaction under various conditions when S / E = 4000. (Example 7) FIG. 36 shows the amino acid content after 3 hours of reaction when S / E = 10,100,1000. (Example 7) FIG. 37 shows the amino acid content after 5 hours from the reaction when S / E = 10,100,1000. (Example 7) FIG. 38 is a view showing the amino acid content of the dried product when non-boiled oysters are irradiated with light of 405 nm. (Example 8)

Claims (4)

In place of the boil process, fisheries dried to a desired water activity value at a wind speed of 0.37 m / s or more while irradiating UV-A with an irradiation intensity of 1.05 mW / cm ² or more in a wavelength range of 315 nm to 430 nm. a dry product, as measured by color difference meter, compared to the conventional boil dry goods, the color of the surface, the mean value L = 14.84 lightness L, mean a = 3.53 in the chromaticity a, A non-boiled oyster dried product, characterized by being discolored into a dark yellowish brown color in a range defined by an average value b of chromaticity b = 12.07 . In place of the boil process, fisheries dried to a desired water activity value at a wind speed of 0.37 m / s or more while irradiating UV-A with an irradiation intensity of 1.05 mW / cm ² or more in a wavelength range of 315 nm to 430 nm. It is a dry product , and it is measured by a rheometer to reduce brittleness, cohesiveness, elasticity and gum as compared with conventional boiled dry products, and less chewyness determined from brittleness, cohesion and elasticity. A characteristic dry marine product. Marine products include scallops, oysters, shellfish including abalone, seaweed including seaweed, kelp, echinoderms including sea cucumbers, vertebrates including sea squirts, squid, cephalopods including octopus, shrimp The dried marine product according to claim 2, which is a crustacean containing crab, a fish containing horse mackerel or sardine . The process of putting marine products into the dryer;
Blowing air of 0.37 m / s or more on the surface of the seafood;
Irradiating the surface of the seafood with UV-A having an irradiation intensity of 1.05 mW / cm ² or more in a wavelength range of 315 nm to 430 nm;
A step of drying by UV-A irradiation until the water activity value reaches a desired value;
A method for drying and sterilizing processed fishery products, characterized in that it does not require a boil process.